Salted Chocolate Chunk Congo Bars

Easy Salted Chocolate Chunk Congo Bars loaded with chunks of dark chocolate and topped with fleur de sel or sea salt.  These are truly irresistible!

Salted Chocolate Chunk Congo Bars | Mother Thyme

I have a thing for Congo Bars that goes back, wayyyy back.

Growing up I always remember laid back summer picnics enjoying Macaroni Salad, Pinky Winky, and Salt Potatoes. To this day I still have cravings for those foods.  The funny thing is, I only want them in the summer. I guess you could say it’s a summer thing, because surely Pinky Winky just wouldn’t be the same in the fall (enter sarcasm.) If you are wondering what Pinky Winky is and I’m sure you are, it is a family recipe that combines cottage cheese, cool whip, mandarin oranges, crushed pineapple and raspberry jello mix. I have no clue how it got its name, but that is what we have always called it. The recipe is actually in my Summer Thyme cookbook. Summer just wouldn’t be the same without it.

What reminds me most of summer picnics as a kid is a tray of Congo Bars made by yours truly. Congo Bars are actually cookie bars which make these perfect for a crowd. Serve them with a little scoop of vanilla ice cream for an instant crowd pleaser. I don’t make these often, but when I do it reminds me of making these when I was a wee little Mother Thyme. They taste just like I always remember them.

congo bar
I couldn’t resist sharing this picture!  How funny is this?  I should have saved this picture for #TBT. This is me circa 1982 with my Congo Bars.  They look just as good back then as they do now!  What I can’t wait for is for my kids to do this.  They already have a interest and passion for cooking.  They love to help me in the kitchen.  In the mornings they are right there with me at the counter stirring pancake batter or prepping fruit to make smoothies.  I love that my kids are having fun cooking as much as I do!

Salted Chocolate Chunk Congo Bars | Mother Thyme

Recently I was thinking about these since I haven’t made them this summer.  I thought I would put a spin on my classic recipe given to me from my mom that I have held onto for years. I added roughly chopped Dove® Dark Chocolate and topped it off with a sprinkle of fleur de sel. Oh my goodness! These are good, really good!  You get chunks of smooth Dove® Dark Chocolate in each bite. Not only are they delicious, they are easy to make. Just be warned, once you make these they’ll be gone before you know it. You may secretly want to hide a few so you can enjoy them yourself with a tall glass of cold milk!

Salted Chocolate Chunk Congo Bars | Mother Thyme

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For more chocolate yumminess, stay connected with Dove® Dark Chocolate on Facebook and Twitter.

Salted Chocolate Chunk Congo Bars

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 16 bars

Salted Chocolate Chunk Congo Bars

Ingredients

  • 2 2/3 cup all-purpose flour, sifted
  • 3 teaspoons baking powder
  • Pinch of salt
  • 1 1/2 bars (3/4 cup) butter, melted
  • 2 2/3 cup light brown sugar
  • 3 large eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 9.5 ounce bag Dove® Dark Chocolates, unwrapped and roughly chopped
  • 1-2 teaspoons fleur de sel or sea salt

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray and set aside.
  2. In a medium bowl mix flour, baking powder and salt.
  3. In a large bowl mix butter, brown sugar, eggs, milk and vanilla until blended.
  4. Stir flour mixture into wet ingredients until combined.
  5. Fold in chopped chocolate.
  6. Pour into prepared baking pan.
  7. Sprinkle with a little salt.
  8. Bake for about 30-35 minutes until cake tester inserted into the center comes out clean.
  9. Cool pan on a wire rack.
  10. Cut into squares and sprinkle with a little more salt if desired. Serve or store in an airtight container.
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Disclaimer: Compensation was provided by Dove® Dark Chocolate via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of Dove or Momtrends.

Bread Pudding with Vanilla Bean Sauce (+ $100.00 Walmart Gift Card Giveaway)

Simple and delicious Bread Pudding topped with a sweet Vanilla Bean Sauce.  The perfect dessert to serve at any occasion. Bread Pudding with Vanilla Bean Sauce | Mother Thyme

Syllabub, Blackberry and Apple Crumble, Banoffee Pie or one of my favorites, Sticky Toffee Pudding are just some of the delicious British desserts that have been around for generations. I love British culture.  From the style, the traditions and of course the food, I love all things British.

Years ago I traveled to London.  I fell in love with the city and the culture.  I traveled there from Paris on the Chunnel.  I wandered the city, past Big Ben and Hyde Park.  Of course a trip to London wouldn’t be complete without a stop at Buckingham Palace.  I loved dining at little restaurants around town. It’s a beautiful city that I hope travel to again someday.

Bread Pudding with Vanilla Bean Sauce | Mother Thyme

Bring a taste of England right to your own kitchen with Tate+Lyle® Sugars.  Whether you are hosting a dinner party with friends, or a small luncheon and afternoon tea with the girls, good food is always the center of it all.  Serve a bowl of seasonal fruit like apples, pears, peaches or berries sprinkled with Tate+Lyle® Sugars for a simple dessert, or use in any of your favorite dessert recipes like this to die for Bread Pudding topped with a Vanilla Bean Sauce.  You have never had Bread Pudding like this!  It is the perfect ending to any gathering.  It is so easy and everyone will be asking for more.  Made with simply french bread, milk, cream, eggs, vanilla, dried fruit, pecans, and Tate+Lyle® Organic Pure Cane Sugar with a hint of molasses.  A dessert fit for royalty year round.

A trusted British brand, Tate+Lyle® Fair Trade Certified Sugars is now available in the U.S. with Organic Pure Cane Sugar, Organic Turbinado Raw Cane Sugar and Natural Pure Cane Sugar.  Whether your taste buds want to explore the lively sweetening of a tasty cookie or if you’d like to turn market fresh fruit into the next hit dessert, the perfect recipe is waiting. And, with their Fair Trade promise, you can enjoy a sugar that is not only makes a difference in your kitchen, but beyond. These delightful British sugars are available at Walmart.  Watch for their new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming in Fall 2014 for brightening up coffee of tea time!

Bread Pudding with Vanilla Bean Sauce | Mother Thyme Bread Pudding with Vanilla Bean Sauce | Mother Thyme

Like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars.

Tate+Lyle® Sugars is giving away a $100.00 Walmart Gift Card to one lucky Mother Thyme reader.  To enter, simply leave a comment below letting us know what recipe you would like to use Tate+Lyle® Sugars in.

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
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  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/6-9/6.

Be sure to visit the  Tate+Lyle® Sugars brand page on BlogHer.com where you can read other bloggers’ posts!

Bread Pudding with Vanilla Bean Sauce

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

Bread Pudding with Vanilla Bean Sauce

Ingredients

  • 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • 3/4 cup Tate+Lyle® Organic Pure Cane Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • Vanilla Bean Sauce
  • 1 cup Tate+Lyle® Organic Pure Cane Sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy whipping cream
  • 1 vanilla bean split lengthwise and beans removed.

Instructions

  1. Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
  2. In a large bowl toss cubed bread, cranberries and nuts.
  3. In another large bowl mix milk, cream, cinnamon and nutmeg.
  4. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
  5. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
  6. Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
  7. Place pan on a cooling rack and allow to cool for about 10-15 minutes.
  8. Vanilla Bean Sauce
  9. While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
  10. Reduce heat to a simmer for about 15-20 minutes.
  11. Remove from heat, discard vanilla bean pod and allow to cool slightly.
  12. Pour over bread pudding or serve on the side.
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Sweet and Salty Brownie Cake Pops

Craving something sweet and salty?  Try these easy Sweet and Salty Brownie Cake Pops for a yummy treat everyone will love!

Sweet and Salty Brownie Cake Pops | Mother Thyme

I have always had a weakness for sweet and salty snacks.

A little sprinkle of sea salt or fleur de sel on ice cream, apple crisp or even on these chocolatey brownie cake pops can make something ordinary, extraordinary.  The combination of sea salt and Dove® Dark Chocolate is one of my favorites.  It’s a match made in heaven.

Cake pops are a fun and easy treat.  My kids love these.  As much as kids love them, adults love them too.  It can actually be a fun little baking project with the kiddos.   They are quick to make thanks to a box of your favorite brownie mix and Dove® Dark Chocolate.  They are a fun little treat for your next weekend barbecue.  Who can resist cake or in this case a brownie on a stick?  Great for portion control as well.  Now if I could only restrain myself to eating just one.

Sweet and Salty Brownie Cake Pops | Mother Thyme

Speaking of which, these store great in the freezer.  If you only need or want to make a few, you can store the rest of the balls in a freezer safe container or bag until you are ready to make the rest.  Once you have a craving for more, simply pop a few out of the freezer and let them thaw slightly.  They defrost fast.  Add a lollipop stick then roll them in the creamy melted Dove® Dark Chocolate and crushed pretzels.  Sprinkle them with a little sea salt for the final touch.

Just talking about these makes me crave one.  Thankfully I have a few in my freezer!

If you don’t have lollipop sticks you can simply roll these in the Dove® Dark Chocolate, top with the pretzel and salt and make them into little brownie bites, or truffles.  How cute is that?

Instead of taking a batch of brownies to your next gathering with friends or family, gives these little bites of Dove® Dark Chocolate sweet and salty brownie cake pops a try!  They make a yummy treat everyone will love!

Sweet and Salty Brownie Cake Pops | Mother Thyme

DOVE Dark Chocolate.jpg

 

For more chocolate yumminess, stay connected with Dove® Dark Chocolate on Facebook and Twitter.

Sweet and Salty Brownie Cake Pops

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 32 brownie cake pops

Sweet and Salty Brownie Cake Pops

Ingredients

  • 1 family size box brownie mix (for a 9x13 pan)
  • 4 ounces cream cheese, softened
  • 1 bag Dove Dark Chocolate, unwrapped
  • 2 cup pretzels, crushed
  • 1-2 teaspoons fleur de sel or sea salt
  • Lollipop sticks

Instructions

  1. Prepare brownies per packages instructions. Cool completely.
  2. Remove brownies from pan and place brownies in a food processor and pulse a few times until crumbly.
  3. Place crumbled brownies and cream cheese in a large mixing bowl. Using an electric mixer, mix until well combined. Chill mixture in the refrigerator for 15 minutes.
  4. Make tablespoon size balls and place on a large wax or parchment paper lined baking sheet. Freeze balls for about 45 minutes.
  5. Melt chocolates using a double boiler or microwave in 30 seconds intervals. Let melted chocolate cool slightly.
  6. Insert lollipop sticks into balls. Dip in chocolate, letting excess drip off, then roll in crushed pretzels. Sprinkle with fleur de sel or sea salt. Set back on baking sheet.
  7. Repeat until all balls are done then place in the refrigerator until chocolate hardens.
  8. Store in air tight containers until ready to serve.
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S’mores Bark

S’mores Bark is everything you love about S’mores all mixed into one tasty summertime treat.  No campfire needed!

S'mores Bark |  Mother Thyme

My love for Dove® Dark Chocolate goes way back.

Dove® Dark Chocolate is Mr. Mother Thyme’s favorite.  If I ever need to score brownie points with him, I just need to give him a bag of Dove® Dark Chocolate and he’s a happy hubby.

When I make candy goodie bags or jars for the holidays I love to include Dove® Dark Chocolate.  Each individually wrapped piece of rich chocolate is a little bite of heaven.

We spend many weekends during the summer camping.  My kids love when Mr. Mother Thyme gets a campfire going so they can start toasting marshmallows and making S’mores!

Toasted Marshmallows + Dove® Dark Chocolates + Keebler Graham Crackers = One irresistible S’more!

S'mores Bark | Mother Thyme

No campfire?  No problem!  You can easily make S’mores right in your oven.  Simply preheat your oven to 425 degrees.  Line your desired amount of Keebler Honey Grahams on a parchment lined baking sheet.  Top each graham with 2 pieces of unwrapped Dove® Dark Chocolates and a large marshmallow cut in half.  Bake for about 4-5 minutes until marshmallows begin to puff.  Remove from oven and carefully top with remaining Keebler Honey Graham and gently press down.  Allow to cool for a few minutes and dig in!

If you want to enjoy S’mores without messy hands, try S’mores Bark.  It’s easy and makes a great treat for all your summer entertaining.  Simply melt 2 bags of Dove® Dark Chocolate in your microwave or double boiler.  Pour the chocolate on a large parchment lined baking sheet and spread evenly, creating about 8×12 inch rectangle.  A silicone liner works best.  Warm up marshmallow fluff and dollop it in the chocolate.  Using the back of a butter knife swirl the marshmallow fluff into the chocolate.  Sprinkle the top with Keebler Honey Grahams pieces.  Place in the refrigerator for a few hours until it hardens, then break into pieces.  Store in an airtight container in the refrigerator until ready to serve.

S'mores Bark | Mother Thyme

S’mores Bark is a fun way to enjoy a summer favorite, especially when it uses Dove® Dark Chocolates.

For more chocolate yumminess, stay connected with Dove® Dark Chocolate on FacebookTwitter.

 

S’mores Bark

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Yield: 1 pound bark

S’mores Bark

Ingredients

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. Unwrap chocolates and place in a large microwave safe bowl.
  3. Microwave at 50% power in 30 second intervals until chocolate is melted and creamy.
  4. Pour chocolate on parchment lined baking sheet and spread evenly making a 8x12 inch rectangle.
  5. Heat marshmallow fluff in the microwave at 50% power in 10 second intervals until easy to stir. Dollop fluff on top of chocolate. Using the back of butter knife, gently swirl marshmallow fluff in chocolate.
  6. Sprinkle top with graham cracker pieces.
  7. Place in the refrigerator for a few hours until harden. Break into pieces and store in an airtight container in the refrigerator until ready to serve.
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Lemon Mousse Berry Parfaits

Grab a spoon and get ready to dive into this creamy Lemon Mousse.  It is so easy to whip up and is great topped with berries and crumbled Walkers Shortbread cookies.

Lemon Mousse Berry Parfaits | Mother Thyme

4th of July.  Time for picnics, parades and fireworks.

Celebrate this 4th of July with this festive red, white and blue Lemon Mousse Berry Parfaits.  You can easily make this in a large trifle serving bowl, or I like to make them in individual mason jars. Making them in mason jars, you can keep them covered and refrigerated until ready to serve.  If you are heading to a picnic, they’ll stay cool in the cooler until you are ready to take them out.  Using mason jars make them easy, portable desserts.

If you are entertaining, a fun way to serve dessert to your guests is fill up a large metal bucket with ice, and place the mason jars in the ice to keep cool.  Everyone can grab a mason jar when they are ready to enjoy this yummy dessert.

Lemon Mousse Berry Parfaits | Mother Thyme

Lemon Mousse Berry Parfaits | Mother Thyme

This Lemon Mousse is super easy to make.  Simply mix cream cheese, condensed milk, fresh lemon juice and lemon zest together until creamy.  Fold in some whipped cream, cover and chill for about 30 minutes before assembling.

Once you have the base of this dessert made, you are ready to assemble.  You can use whatever you have on hand to customize these parfaits.  I like to use crushed Walkers Shortbread cookies, strawberries and blueberries.  Lemon with shortbread is a great combination.  The fresh berries add another delicious layer for a simple a refreshing summertime dessert!

Lemon Mousse Berry Parfaits | Mother Thyme

Lemon Mousse Berry Parfaits

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Lemon Mousse Berry Parfaits

Ingredients

  • Half pint heavy whipping cream
  • 4 ounces cream cheese, softened
  • 1/2 cup condensed milk
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest from one lemon
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 4.7 ounce box Walkers Highlander shortbread

Instructions

  1. Using an electric mixer, whip heavy cream on high until stiff peaks form. Scoop into a small bowl and set aside.
  2. Using an electric mixer mix cream cheese, condensed milk, lemon juice and zest until smooth and creamy.
  3. Fold in whipped cream. Cover and chill for about 30 minutes.
  4. Mix berries together in a bowl and set aside.
  5. Place shortbread cookies in a resealable bag and crush using a mallet or rolling pin.
  6. To assemble, scoop desired amount of lemon mousse in bowl, top with some of the shortbread crumbles then berries. Repeat layer.
  7. Depending the size of the serving bowl or jars you use, you may need to repeat layers more.
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Apricot and Ricotta Shortbread Tarts

Buttery Walkers Shortbread topped with sweetened ricotta and topped with apricot preserves, almonds and drizzled with honey for a simple and delicious dessert.

Apricot and Ricotta Shortbread Tarts | Mother Thyme  

With Mother’s Day just around the corner, these adorable Apricot and Ricotta Shortbread Tarts are the perfect addition to your Mother’s Day luncheon.  

Delicious Walkers Shortbread are the perfect canvas for these tarts.  Topped with sweet ricotta cheese, apricot preserves, almonds and drizzled with honey.  So easy, and so good!  You can use your favorite jam, however I think apricot is the perfect compliment on these.  

Apricot and Ricotta Shortbread Tarts | Mother Thyme

I always have a box or two of  yummy Walkers Shortbread on hand.  They are delicious with a cup of tea or to simply serve alone on a platter.  My kids love the Animal Shape Shortbread.  Walkers is known for the finest shortbread and family owned since 1898.  You can taste the quality in each buttery bite.   

What I love about these little shortbread tarts is how easy they are.  Desserts don’t always need to need to be fussy or complicated.  These are simple and delicious.  Perfect for a spring brunch, a picnic in the park or just because they are so good!  

Grab your favorite box of Walkers Shortbread today and get 20% off your entire purchase price excluding sale items from 4/27/2014-5/3/2014.  Use promo code MTMOM2014 at checkout.

Apricot and Ricotta Shortbread Tarts | Mother Thyme

Apricot and Ricotta Shortbread Tarts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6 servings

Ingredients

  • 1 (4.7 ounce) box Walkers Shortbread Highlander
  • 1/2 cup whole ricotta cheese
  • 1 tablespoon sugar
  • Dash of nutmeg
  • 1/4 cup apricot preserves
  • 1 tablespoon chopped walnuts
  • 1 tablespoon honey

Instructions

  1. Place shortbread on a serving tray.
  2. In a small bowl mix ricotta, sugar and nutmeg.
  3. Spread mixture on flat part of each shortbread.
  4. Top with a dollop of apricot preserves and garnish with chopped walnuts.
  5. Drizzle with honey and serve.
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Low Carb Lemon Cheesecake

Creamy and delicious no bake Low Carb Lemon Cheesecake with a buttery almond crust.  Even if you are not on a low carb diet, you will love this!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

I am obsessed with this cheesecake.

If you are following a low carb diet like I am, you are probably looking for the occasional sweet treat.  This has become my favorite.  It is so simple.  It starts with an easy almond crust that includes almond flour, melted butter and a pinch of Splenda or your favorite sugar substitute.  You will need to pop the crust in the oven for a few minutes.  Once it is cool, add an easy, no bake cheesecake filling that will knock your socks off.  It is simply cream cheese, heavy whipping cream, a splash of vanilla which is optional and a packet of sugar free lemon jello.  How easy is that!

The filling sets perfectly and before you know it you will be indulging on a piece delicious, guilt free low carb cheesecake.  Even if you are not on a low carb diet, you will love this!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

You can use any sugar free jello flavor you want.  Lemon seems to be a classic cheesecake flavor, but I have tried cherry, raspberry and strawberry.  Orange would be great, or even lime for a key lime cheesecake, yum!  

You can even customize how you make it.  I have made these as mini cheesecakes using a cupcake pan.  Just line a 12 cupcake pan with paper liners, press a little of the almond crust to the bottom of each cup and bake for about 6-8 minutes.  Once cool, add the filling and chill for a few hours until set.  Super easy.  These also make cute little desserts in jars too, great for a spring picnic in the park!  

So go ahead, splurge and enjoy this yummy guilt free, low carb dessert!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

Low Carb Lemon Cheesecake

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Yield: 6-8 servings

Low Carb Lemon Cheesecake

Ingredients

    Crust
  • 1 1/4 cup almond flour
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoon Splenda (about 1 packet)
  • Filling
  • 8 ounce cream cheese, softened
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups heavy whipping cream
  • .3 ounce packet sugar-free lemon jello
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or springform pan with cooking spray.
  2. Mix almond flour, butter and splenda until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.
  3. Cool completely.
  4. Cheesecake
  5. Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
  6. Stir in vanilla extract.
  7. Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
  8. Reduce speed to low and mix in jello packet until blended.
  9. Spread mixture evenly with a spatula over cooled crust.
  10. Cover and chill until set, about 2-3 hours or overnight.

Variations- MINI CHEESECAKES - Line a 12 cup cupcake pan with paper liners. Press a small amount of crust on the bottom of each liner. Bake in a 350 degree oven for about 7 minutes until golden brown. Cool completely. Prepare filling as directed and divide the mixture between each cup. Chill for several hours or overnight. Serve with liner or unwrap before serving. CHEESECAKE IN A JAR - Divide crust mixture between jars and press into the bottom. Bake in a 350 degree oven for 7-9 minutes until golden brown. Prepare filling as directed and spoon into each jar. Cover and chill for several hours or overnight until ready to serve.

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Carrot Cake Rice Krispie Treats

All the flavors of carrot cake mixed into yummy rice krispie treats and topped with a creamy cream cheese frosting.

Carrot Cake Rice Krispie Treats - www.motherthyme.com

If you like carrot cake and rice krispie treats, you are going to love the blend of them both in these yummy Carrot Cake Rice Krispie Treats.  With Easter just around the corner, these tasty little treats are perfect for all your Easter and spring festivities.

These rice krispie treats are made with box carrot cake mix.  I used Betty Crocker, however you can use whatever brand you can find.  I seem to use box cake mix for everything but cake.  I love making cakes from scratch such as my recent Coconut Cream Cake or the popular Cinnamon Roll Cake.  For fun little treats like these rice krispie treats, even truffles or dips, I use box cake mix.  

Carrot Cake Rice Krispie Treats - www.motherthyme.com

What is carrot cake without cream cheese frosting.  Even though these are just rice krispie treats, the frosting literally tops these off.  Sprinkle them with some shredded coconut and some chopped walnuts and they will be a great little treat everyone will love.

Carrot Cake Rice Krispie Treats - www.motherthyme.com

 

Carrot Cake Rice Krispie Treats

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 16 servings

Carrot Cake Rice Krispie Treats

Ingredients

  • 10 ounce bag mini marshmallows
  • 4 tablespoons butter
  • 1 cup box carrot cake mix
  • 6 cups rice krispie cereal
  • Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounce cream cheese, softened
  • 1 teaspoon vanilla extra
  • 2 cups confectioners sugar

Instructions

  1. Grease a 9x13 baking pan with butter or cooking spray and set aside.
  2. Melt butter and marshmallows in a large saucepan over medium heat, stirring until marshmallows are melted.
  3. Reduce heat to low and stir in cake mix.
  4. Mix in rice krispies and stir until combined.
  5. Pour into prepared baking pan and press down until even (spraying your hands with cooking spray or using parchment paper works best to get them firmly pressed into the pan.)
  6. Allow to cool completely.
  7. Frosting
  8. Using an electric mixer, mix butter and cream cheese until combined.
  9. Mix in vanilla extract
  10. Gradually add in confectioners sugar until creamy.
  11. Spread over rice krispie treats.
  12. Garnish with shredded coconut flakes and chopped walnuts if desired.
  13. Cover and store in the refrigerator.
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