Sunday, July 15, 2012

Mini Chocolate Peanut Butter Parfait

Today our dessert is one that combines two favorites~chocolate and peanut butter! This parfait is one of the recipes from the cookbook , "Just Mini Desserts" that we are giving away along with the 25 Piece "Just Desserts" Parfait Set. There are only about 27 hours left to enter the giveaway. You can enter by leaving me a comment telling me what your favorite mini dessert is. You can enter everyday until Sunday, July 15. You can also go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook. The contest ends on Sunday at 11:59pm PST. The winner will be announced on Monday! Good Luck!!!

Chocolate Peanut Butter Parfait
1 1/2 cups finely crushed chocolate wafers
4 tablespoon Butter, melted
1 tablespoon Honey
8 0z Cream Cheese, softened
1/2 cup Peanut Butter
1 cup Powdered Sugar
3 tablespoon Milk
1 teaspoon Vanilla
8 oz. Whipping Cream
1/2 cup mini Reese Cups
Crush your chocolate wafers by putting them in a
 plastic ziplock bag, and rolling over the cookies with
a rolling pin.
In a bowl, mix your crushed wafers, melted butter and honey.
Fill each of your shooter glasses with a heaping teaspoon
of the mixture, about 1/2 " high, and packed
down slightly.
Chop up the mini reese cups into 4 pieces. 
Place 6 cut pieces in each glass, on top of the wafer.
Combine the whipping cream with 1 spoonful of sugar...
and beat into your whipped cream. Set aside for a moment.
Combine the cream cheese and peanut butter until smooth.
Add powdered sugar, milk, and vanilla until well blended.
If it is too thick, add some milk to make it creamy.
Fold in the whipped cream with the peanut butter.
Add the peanut butter mix to the top of the chopped reeses.
Garnish with 6 chopped pieces of reeses.
 Refrigerate until serving.
Enjoy!

Thanks for joining me today!

Don't forget about entering our giveaway!
We are quickly coming up on the last 24 hours.

Stop by tomorrow for our last mini dessert of the giveaway!




Saturday, July 14, 2012

Orange Creamsicle Mousse

We are continuing "Mini Week" here at The Freshman Cook and today we are making Orange Creamsicle Mousse! There are two really good things about this recipe. First, any type of mousse really lends itself well to being a mini dessert. The consistency of the mousse is perfect for spooning into layers, so it looks beautiful through a glass. Second; to me creamsicle just screams "SUMMER", and what could be better than that.

Today's recipe is loosely taken from our giveaway cookbook, "Just Mini Desserts". I say loosely because the recipe I used, is designed to be given your own interpretation. It is on page 38 of the book, and it is a great recipe! I see a lot of experimentation in the future!
 Orange Creamsicle Mousse
{Makes 12  2-3 oz. desserts}

1 cup Graham Cracker crumbs
3 tablespoons melted Butter
1 tablespoon Sugar
1 8 oz. softened Cream Cheese
8 oz Whipping Cream
1-2  tablespoon Sugar
1/4 teaspoon Vanilla
3 tablespoon Orange Zest
1 tablespoon Orange Juice
1 drop Americolor Orange
I always have graham crackers, but never just the crumbs,
so I make my own. Just place about 5 graham crackers
in a zip lock bag. Start rolling over the graham crackers with
a rolling pin. Go over them a few times, so they are 
finely crushed. I always seem to make too many, so I just save the
leftover in the same bag.
Make your whipped cream by adding the 1-2 tablespoons
of sugar to the heavy whipping cream and mixing on high
until stiff peaks appear. Set aside about 1/3 cup to 
 to put on the finished mousse.
Mix the melted butter and the 1 tablespoon of sugar
with your graham cracker crumbs.
Place the graham cracker mix in your mini glasses.
I placed it an angle, just to create a different look,
but you could also level it across.
Set aside about 2-3 tablespoons of the graham
cracker crumbs to use as garnish later.
In your mixing bowl, beat the softened cream cheese
and the vanilla until fluffy.
Fold in the whipping cream.
Divide the mix in half by putting 1/2 of it in another bowl.
Add the orange zest and orange juice to the half in the
mixing bowl. Mix well. 
Add the drop of Americolor Orange. 
Mix until blended. 
Put come of the orange mousse on top of the
graham cracker in your glasses.
Place a layer of white mousse on top, 
and then finish with another layer of orange.
Use a pastry bag to top off each glass with 
some of the whipped cream you set aside earlier.
Sprinkle the tops of the whipped cream with the
graham cracker crumbs you set aside earlier. 
Refrigerate until serving.
Enjoy!

Thank you for joining us today!

Come back tomorrow as we make another dessert
as part of our "Mini Week of Desserts"!

Don't forget about our giveaway for the Libbey "Just Desserts" 
25 piece Parfait Set and the "Just Mini Desserts" cookbook!
You can enter every day by simply leaving a comment
telling me what your favorite mini dessert is.
Leave one every day of this giveaway if you want.
  To get 2 extra entries, like our fan page on Facebook,
and follow us here at The Freshman Cook.
The giveaway ends Sunday, July 15 at 11:59 pm PST.
We will draw and announce a winner on Monday, July 16.!!

Friday, July 13, 2012

Mini Sugar Cookies and a Giveaway!

Today for Cookie Journey Thursday, I made some simple, pretty mini sugar cookies shaped like a flower. I thought they fit in perfectly with our "Mini Week" of desserts.
To make these cookies I used a Wilton #2 tip 
and the following colors:
Americolor Super Red, Turquoise, and Leaf Green
and Wilton Violet.
To get the different shades of the same color, I just
used fewer drops when mixing the color.
Outline your flower cookie and then...
fill in with the same color.
Let dry.
Place a white dot in the center of each cookie
with a Wilton tip #4.
Enjoy !
Simple and sweet and mini!
(and you can eat more than one because they're small)

Thanks for joining
The Freshman Cook 
today for Day 4 for our
"Mini Week of Desserts".

Don't forget to enter our giveaway of a Libbey 25 piece "Just Desserts"
 Parfait Set and a "Just Mini Desserts" cookbook. 
Just leave a comment about what
your favorite mini dessert is. You can leave one everyday this week~one
a day. To receive 2 extra entries, follow us here at The Freshman Cook,
and like our facebook page. 
The giveaway ends Sunday 7/15/12 at 11:59 pm PST

Thursday, July 12, 2012

Chocolate Banana Nilla Wafer Bowl

Welcome to Day 3 of our "Mini Week " here at The Freshman Cook! Don't forget to enter our giveaway for the "Just Desserts" 25 piece parfait and the "Just Mini Desserts" cookbook. Enter every day up to Sunday at 11:59 pm PST. Leave me a comment telling me what your favorite mini dessert is. You can leave a comment everyday, even the same comment if you want, and for extra entries, like The Freshman Cook on facebook, and follow us. Easy to enter!

Today we made a Mini Chocolate Banana Nilla Wafer Bowl. When my son was growing up he loved Nilla Wafers and Bananas in Vanilla pudding. Of course, so did I and so did my husband. It was our true comfort food.! I even make my son a Nilla Wafer Cake for his birthday every year! Comfort food for the whole family! But I wanted to dress up this favorite of ours, so I added some nutella and gave an old favorite a new look, and it tastes delicious. I hope you think so too!
Mini Chocolate Banana Nilla Wafer Bowl
Old Fashioned Vanilla Pudding
(Katie Anderson-Allrecipes)
Makes enough for 4 1/2 cup bowls
2 tablespoons Sugar
1 tablespoons Cornstarch
1/8 teaspoon Salt
1 cup 2% Milk
1 Egg Yolk, lightly beaten
1 1/2 teaspoons Butter
1/2 teaspoon Vanilla

Everything Else
 1/2 cup Nutella
2-3 tablespoons Milk
Mini Nilla Wafers
1 tablespoon Butter, melted
1 medium Banana
Place the mini nilla wafers in a zip lock bag. 
Roll over them with a rolling pin and crush.
Mix in your melted butter and stir.
Distribute the crushed wafers between the four bowls.
Push the crumbs on the bottom of the bowl 
and up the sides just slightly.
Set aside.
Place the nutella in a saucepan double boiler setup,
and melt it slowly. Add the milk to the melted nutella
and stir until it is smooth and a bit thinner than it was
originally. Let the nutella sit on low 
while you make the pudding.
In a saucepan, combine your sugar, cornstarch and salt.
Gradually stir in your milk.
 Cook and stir over medium heat....
until thickened and bubbly. Reduce the heat, and stir 2
 minutes longer. Remove from heat.
Stir a small amount of the hot milk mixture into the egg mix.
This is tempering your egg. The egg will get used to the
heat a little at a time, and will not curdle or cook.
Return all of the hot milk mixture and the 
egg and milk mix into the saucepan. 
 Stirring constantly, bring the mix to a gentle boil.
Cook and stir for 1 minute.
Gently stir in vanilla and butter.
Cool for 15 minutes.
While the pudding is cooling, dip half of some mini nilla
wafers into the nutella. Place on a plate with wax paper
on it and put in the fridge to set.
Stir the pudding occasionally during the 15 minutes
that the pudding is cooling.
Place a tablespoon of nutella sauce in each bowl.
If you have any extra, distribute it evenly.
Slice a thin piece of banana for each bowl,
and place it in the center of the bowl over the nutella.
Place pudding over the banana.
Place the bowls in the refrigerator for an hour minimum.
Once the pudding is chilled, garnish your bowls.
Slice 4 more pieces of banana. 
Place a slice of banana on top of the bowl
and place a nutella covered mini nilla wafer
next to it.
Enjoy!

Thanks for joining me today!
 Don't forget about our giveaway, and stop by
tomorrow for some more mini dessert!








Wednesday, July 11, 2012

Black Forest Mini Cupcakes and a Giveaway!

It's Tuesday of our "Mini Week" and today we having Black Forest Mini Cupcakes for dessert! It's also Day 2 of our giveaway. You can sign up everyday until the drawing on Sunday! There is a picture of the giveaway at the end of this post! Check it out and enter everyday! Leave me a comment telling me what your favorite mini dessert is, and for 2 extra entries, like us on facebook, and follow The Freshman Cook. Leave me a comment about that too. Enter every day this week until Sunday!
Black Forest Mini Cupcakes 
 Cupcakes
(cake from Cake Dr)
1 box Duncan Hines Devil's Food Cake Mix
3 tablespoons Unsweetened Cocoa Powder
1 1/3 cups Buttermilk
1/2 cup Vegetable Oil
3 Eggs
1 teaspoon Vanilla
Fresh Cherries 

Chocolate Frosting
8 tablespoons Butter
2/3 cup Unsweetened Cocoa Powder
3 cups Confectioner's Sugar
1/3 cup Milk
2 teaspoons Vanilla
1/4 teaspoon Salt

Preheat oven to 350 degrees.
Pit your cherries. You will need 2 cherries per cupcake 
for the filling, and 1 cherry, pitted, but with the stem on
for the garnish on top.
Combine the mix, 3 tablespoons of cocoa powder,
buttermilk, oil, eggs, and vanilla in mixing bowl. 
Mix for 1 minute on low. 
Scrape the bowl, and mix again on medium for 2 minutes.
I used 2 ounce souffle cups for cupcake wrappers.
Put a small spoonful of batter in the bottom of the cup.
Place 2 pitted cherries on top of the batter.
Cover the cherries with more batter.
Fill the cups about 3/4 full.
Bake for 15 minutes.
Cool on a cooling rack.
While your cupcakes are cooling, make your frosting.
Place 8 tablespoons butter and 
2/3 cup of unsweetened cocoa in bowl. 
Blend on low until combined.
Add confectioners' sugar, milk, vanilla and salt.
Beat on low for 2-3 minutes. If the icing is too thick, add
more milk. If it is too thin, add confectioners' sugar.
Using a Wilton #5 tip, pipe the chocolate frosting
on top. Garnish by pitting the cherry, but keeping it
in as good a shape as possible. Top cupcake with cherry.
Enjoy!

Thanks for joining me today!

Stop by tomorrow and see what we are making
for tomorrow's mini!
This is our mini giveaway I mentioned above.
You can enter every day until Sunday. The giveaway 
ends Sunday at 11:59 pm PST.
Enter by leaving me a comment telling me what your favorite
mini dessert is. You can enter once a day! Get 2 extra entries
by liking us on facebook, and following The Freshman Cook.
If you enter everyday, and like us on facebook, and follow us
you will have 9 entries!