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It's Coffee Break time! Hot Topic: Desserts - wild, crazy, OUTRAGEOUS!

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Welcome to the Mom to Mom's Tuesday Coffee Break!

We know you deserve a few minutes to yourself so we're going to
pour you a virtual drink of your choice and even serve up tasty treats.

Be sure to let us know what you would like!!

Who doesn't like dessert? I'm guessing most of us do!

So share with us some wild, crazy, silly or just plain OUTRAGEOUS
desserts you've come across.

1. Tell us the name of the dessert (s).

2. Post a picture of it if you can.

3. Of course we want the recipe if possible.

4. We're also curious - With interest in Pinterest rising, have you been inspired to make anything you've seen on their site?

*Please link to your source to give credit where it's due!*

Here's a silly one I found. 

It's Baked Potato Ice Cream!


For the "butter" frosting:

  • Yellow frosting

For the potato ice cream:

  • 1 pint vanilla ice cream
  • Cocoa Powder (recommended: Hershey's)
  • Whipped topping (recommended: Cool Whip)
  • Yellow frosting (recommended: Betty Crocker)
  • 1/4 cup chopped pistachios

For the "butter" frosting:


Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.

For the potato ice cream:

Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.

Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.

Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.

Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

While you wait for your request to be filled check these posts out too!

We hope you have fun and enjoy your time here!!

by on Apr. 24, 2012 at 9:19 AM
Replies (81-90):
by on Apr. 24, 2012 at 11:22 PM
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Unsweetened Chocolate FlavorNESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
3 tablespoons butter or margarine
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.
Posted on CafeMom Mobile
by on Apr. 25, 2012 at 12:11 AM

^ original recipie.

CafeMom Tickers

"I'm not fat I'm pregnant :)"

by on Apr. 25, 2012 at 12:27 AM

rainbow cheesecake

by on Apr. 25, 2012 at 12:31 AM
1 mom liked this

blueberry cardamon cheese cake

by on Apr. 25, 2012 at 2:10 AM

It's sad. I can't even make a two layer yellow cake.... Thanks for the pictures!

by on Apr. 25, 2012 at 3:40 AM  link to the recipe for that insane sandwich cake!

by on Apr. 25, 2012 at 3:43 AM
Y'all don't know what a b!t€h fondant is. It's better then pastillage.
But y'all should not mess with it if you don't have to. I have to make some fondant cinderella slipper cake topers in the morning and let me tell you it is not fun an not easy. I was working with mad who won the Meilleur Ouvrier de France and he was F'in up stuff too his Mouse did not look like a mouse !
Posted on CafeMom Mobile
by on Apr. 25, 2012 at 8:35 AM

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

1. Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

1.  Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.  I covered pan with foil during the last 15 minutes of baking.Let cookies cool completely.  Lift out of pan with edges of foil.  I cut off 1/2 inch edges and just used softer centers, but do as you wish.  Edges are crispier.  Drizzle top with 1/2 Cup melted chocolate chips if desired.

*Note:  You can layer dough and refrigerate until ready to bake.  Makes 8 large bars (if you cut off edges), 12 bars (if you keep edges)

by on Apr. 25, 2012 at 8:36 AM

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz.) Sweetened Condensed Milk
2 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels
1 cup flaked coconut
1 cup chopped walnuts
1/2 cup seedless red raspberry jam
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly. Microwave jam in small, microwave-safe bowl on HIGH (100%) power for 25 to 30 seconds; stir. Drizzle raspberry jam evenly over mixture.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.
by on Apr. 25, 2012 at 8:37 AM

It's like a giant twix bar...King Arthur Bars


Shortbread layer

1 cup (2 sticks) salted butter, at room temperature*

1 cup confectioners'/icing sugar

2 tsp. vanilla extract

2 cups all-purpose flour


*I used unsalted butter and forgot to add any additional salt and they were fine


Caramel layer


2 cups caramel cut into small chunks (or 20 oz. of unwrapped caramels)

3 T heavy cream


Chocolate layer


3 cups chopped milk chocolate or dark chocolate, melted (I used milk chocolate chips)

1 T vegetable shortening (optional) (I didn't need to use this)





Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment (I strongly recommend), and set aside.


In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.


Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.


Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.


Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.




Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up. (I used a double boiler to melt my caramel and cream).




Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.


These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.


NOTE: I highly suggest lining your pan with parchment paper for ease of removal!


Makes one 9 x 13 x 2 pan.

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