Even though I wasn’t planning on making a dessert for New Year’s Day, once I stumbled across this recipe, I knew I had to try it. I did have to make a few changes, based on what was available to me at the store, so you’re getting the recipe I actually used, not the one I found. I also used Kahlúa in place of the coffee required in the original recipe, because I wanted to add more mint flavor, plus, I’m always looking for a new booze-soaked dessert recipe!
- 4 large whole eggs
- 3/4 cup sugar
- 1/2 cup peppermint hot chocolate mix
- 1/4 cup peppermint mocha Kahlúa
- 3 1/2 cups milk
- 1 Tbsp. vanilla extract
- 16 ounces stale challah bread, cut into 1-inch cubes
- 1/2 cup milk chocolate chips
- 2 cups mini marshmallows, divided
Place the eggs in a blender and blend on the lowest speed for 30 seconds. Slowly add the sugar and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the Kahlúa, milk, and vanilla and blend until well combined.
Butter a 9 by 13-inch dish and place 1/2 of the cubed bread in the pan. Sprinkle half of the chocolate chips and 1/4 cup of the mini marshmallows on top. Add the rest of the bread and pack tightly. Sprinkle with the remaining chocolate chips and another 1/4 cup marshmallows.
Slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and refrigerate for up to 8 hours.
Bake at 325, uncovered, for 45-55 minutes or until the bread cubes are crisp and browned and the center is firm.
Remove the dish from the oven and top with the remaining mini marshmallows.
Switch your oven settings to broil and broil for about two minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler will burn the marshmallows easily.
Let cool for about 15 minutes before serving.
If you’re looking for a unique Thanksgiving dessert that still falls into the mandatory “pumpkin” category, you’ve come to the right place! Plus, you can make this pumpkin tiramisu as early as today, and refrigerate it until the big event…always a bonus when you can work ahead!
I tried this recipe out last week, and was amazed by both how easy it was to make (I’ve previously been afraid of trying to make a real tiramisu ), and how delicious it was. The crystalized ginger is what really takes it the holiday level, but I imagine even without that, it would still be amazing!
- 1 can pumpkin
- 1/2 cup light brown sugar
- 3/4 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 3/4 cup granulated sugar
- 12 oz. mascarpone cheese
- 2 1/2 cups heavy cream
- 2 cups coffee, cooled
- 2 7 oz. packages Italian ladyfingers
- Crystalized ginger
With whisk attachment of stand mixer, whisk pumpkin, brown sugar, ground ginger, cinnamon, salt, nutmeg, and 1/2 cup granulated sugar. Add mascarpone and 1 1/2 cups cream; beat at medium speed until soft peaks form. Do not overbeat.
Dissolve 2 Tbsp. sugar in coffee. Dip both sides of approximately 8 ladyfingers in coffee and arrange them in a single layer in a 4-quart trifle dish. Spread one cup of pumpkin mixture on top. Repeat layers five more times, ending with pumpkin mixture. Cover and refrigerate overnight.
Beat remaining cream and 2 Tbsp. granulated sugar until soft peaks form. Dollop over tiramisu and garnish with crystalized ginger.
It’s been a good 20 years since I first made this popular-with-children dessert, but I never even thought of renaming it for the Diet of Worms until CPH made the suggestion this fall. So, here’s my familiar recipe, with a new name, just in time for Reformation Day!
- 1 family-size package Oreo cookies
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 4 cups milk
- 8 oz. Cool Whip (can use chocolate)
- 2 3.9 oz. packages instant chocolate pudding
- 1/2 tsp. vanilla
- Gummi worms
Crush Oreos in a bag with a rolling pin, or pulse in food processor until fine crumbs. Put 1/3 of the crushed Oreos into a glass trifle bowl. Add a few “worms” to the “dirt.” Set aside.
Mix butter, cream cheese, sugar, and vanilla until smooth and well blended. Set aside.
Combine milk and pudding mix as directed on pudding box. Let stand about five minutes, then fold Cool Whip into the pudding.
Fold together pudding mixture and butter-cream cheese mixture.
Layer half of the pudding mixture on top of the cookie crumbs in trifle bowl. Add another 1/3 of the Oreos with “worms,” then remaining pudding mixture. Top with remaining Oreos and “worms.”
Chill for 3 to 4 hours before serving.
Yes, I know there’s still technically a little over a month left in summer. And, yes, I know that it could be pretty hot in St. Louis for at least a good month after that…you just never know!
But, Moose goes back to his school tomorrow, and the rest of us will be back to school not too long after that. So, tonight was the end of the summer Markel family feast!
BLTs (with avocado for those so inclined) and corn on the cob for dinner:
And a root beer float pie for dessert!
It’s been an amazing summer, so a special dinner was required to cap it off!
Since fall (and the approach of Thanksgiving), is the time of year when it’s all about pumpkins, I thought I’d share a few of my favorite pumpkin recipes. And one of them isn’t even a dessert!
Also, you can add a can of pumpkin to pretty much any chili recipe to add a little depth and some extra nutrients! Can you tell I love cooking and baking with pumpkin?
Since Reformation Day is this week, here’s a nice German-ish dessert to add to your menu!
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples – peeled, cored and thinly sliced
- 2 tablespoons raisins
- powdered sugar (optional)
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16×12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.