Category: Desserts

Dirt Dessert Recreated – S

1/2 cup almond flour

1 egg white

1 heaped TBSP cocoa powder

Sweetener (I used Nustevia)

1/2 tsp baking powder

dash of vanilla


1 1/2 cup Choco Pudding (THM pg. 366) made before hand

2 oz cream cheese, softened

2 TBSP butter, softened

1/4 cup heavy cream


Preheat oven to 325 degrees. Mix the first 6 ingredients together well, using however much sweetener that suits your taste. I used at least 4 shakes of nustevia. Roll the dough out to be about 1/4″ thin or so on a parchment papered cookie sheet. Bake for 11 minutes. Let cool.


Blend cream cheese and butter well. Add Choco Pudding and mix it in good, too. In another bowl, whip cream with some sweetener until it is thick. Crumble your cookie into the pudding mixture and fold it in with the whipped cream. Chill and serve.

Mini Puff Cheesecakes


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg, beaten
  • 3/4 cup cream cheese, softened
  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup thawed frozen whipped topping
  • 36 fresh raspberries or semi-sweet chocolate pieces


  1. Heat the oven to 375°F.
  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18×9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.
  3. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.
  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners’ sugar and vanilla extract.  Fold in the whipped topping.
  5. Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners’ sugar, if desired.

Uncle Carl’s Fudge Bars

2 1/2 c. flour

2 c. brown sugar

1 tsp. vanilla

2 eggs

1 c. butter

3 c. oats

1 bag chocolate chips

1 can sweetened condensed milk

1 TBSP butter


Soften butter. Mix flour, brown sugar, vanilla, eggs, and 1 c. butter together. Add oats. Combine.

Melt chocolate chips and 1 TBSP butter. Add sweetened condensed milk. Stir well.

Grease pan. Press half of the oat mixture into pan. Spread chocolate mixture on top. Hamburger patty style, put the rest of the oat mixture on top. Bake 350 degrees for 20 minutes.

Best Caramels

2 C. Sugar

1 C. Packed brown sugar

1 C. Corn syrup

1 C. Evaporated milk

1 pint Heavy whipping cream

1 C. Butter

1 1/2 tsp. Vanilla

Grease a 12 x 15 ” pan. In a medium-sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of mixture with a candy thermometer while stirring on medium heat. When the thermometer reaches 250 degrees Fahrenheit remove from heat. Stir in vanilla and nuts if you want. Transfer mixture quickly to greased pan and let cool completely. Cut and wrap in wax paper.

Notes: Make thicker caramels by using a smaller pan. Consequently it will take longer to cool, though. It takes quite a while to get to 250, so about when your arm gets tired from stirring, turn the heat up to medium-high. What this does is gets it to the desired temperature quicker AND when the caramels are dry it adds a special effect on the way they turn out. It’s hard to describe!

Carmel Popcorn

Carmel Popcorn

7 1/2 qts. popped corn
3 cups brown sugar
3/4 cup karo syrup
1 1/2 cup butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. vanilla

Spread popcorn in 2 roasting pans. Mix brown sugar, butter, karo syrup and salt over med. heat (* Use a large saucepan, as the mixture will rise). Boil 5 minutes stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake in 200 degree oven 45 to 60 minutes stirring every 15 minutes. Pour out on waxed paper to cool. Keep in air tight container.