POLKA DOTS
I also use cake mixes with chocolate chips or M and M's. My personal favorite is to use Spice Cake mix (sans chips), then sprinkle cinnamon-sugar on cookies prior to baking.
Provided by ShanaLee
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In large bowl, combine brownie mix, oil and eggs. By hand, stir until well-blended. Stir in chips.
- Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
- Bake in heated oven for 8-12 minutes or until set. Cool 1 minute; remove from baking sheets.
Nutrition Facts : Calories 234 calories, Carbohydrate 29.3 g, Cholesterol 22.8 mg, Fat 12.7 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 111.7 mg, Sugar 5.7 g
POLKA-DOT DESSERT
Make and share this Polka-Dot Dessert recipe from Food.com.
Provided by CrAzYcOoKeR222
Categories Frozen Desserts
Time 10m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Place pudding mix in large bowl.
- Add milk and beat on medium speed for 2 minutes.
- Fold softened ice cream into pudding mixture.
- Pour into an 8 inch square pan or dish.
- Sprinkle marshmallows on top.
- Freeze until firm.
- Let stand for 15 minutes before serving.
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Total Time 2 hrs
- Mix together the crust ingredients and press onto the bottom of a 8-inch springform pan. Bake for 10 minutes. Set aside and let cool as you make the cheesecake batter. Wrap outside of pan with heavy-duty aluminum foil if your pan is not water tight.
- Place cream cheese in the bowl of a stand mixer with the paddle attachment and beat on medium speed for several minutes until smooth, scraping sides and bottom often. When the cream cheese has been mixed well, add the vanilla and almond extracts and sugar and beat well. Add eggs, 1 at a time, until just combined. Do not over beat.
- Remove ⅓ of the cheesecake mixture and place it in a separate bowl. Pour the remaining cheesecake mixture into the prepared pan and set aside.
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Calories 779 per serving
- Preheat the oven to 350 F. Prepare the box mix according to the package directions. Divide the batter between five or six small bowls. Add a small amount of food coloring to each bowl to make different pastel shades. Scrape the colors into small cake pans, pie tins, or other small oven-safe containers. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. The baking time will vary depending on how much batter you use and the size of the pan, so watch the cakes carefully and start checking for doneness after 10-15 minutes of baking.
- Preheat the oven to 350 F. Line three 9x2-inch cake pans with parchment paper, and spray them with nonstick cooking spray. Combine the yolks, 1/2 cup of milk, and lemon extract in a small bowl, and whisk gently to combine. Set aside for now.
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
- Trim the tops of the cakes so that they are level. Place one cake layer on a cake cardboard (ideally) or a plate. Spread a generous cup of frosting on top of the cake, extending out to the sides. Place a second cake layer on top of the first, and top that one with frosting as well. Finish with the third cake layer, then cover the sides and top of the cake with a thin layer of frosting, then refrigerate until firm.
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5/5 (14)
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Category Desserts
Calories 410 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine all the ingredients. Press lightly at the bottom of the pan. Bake for about 12 minutes. Cool completely and butter the inside walls of the pan.
- In a bowl in the microwave oven, melt the chocolate with the cream. Stir until smooth. Let the ganache cool.
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