Sunday, December 4, 2011

Cookie Dough Trifles-UPDATED

Wow, what a foggy dreary Monday. No witty repartee today. The fog uninspires me. Blew my creativity right out of the park.
I'm tired and its only Monday morning. That doesn't bode well for the 
rest of the week, does it? So don't mind me. I'll just leave you with some pictures in honor of this lovely Monday Morning, and be on my my cup of coffee.
Pinned Image
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Not going to argue with that.

Oh, you want a recipe? Funny you should ask. Ahem. Well here's the thing. 
 I forgot to upload my pictures for today recipe :( I can tell it you was delicious, that I can. 
So check back later on today, and I shall upload it then. 
Until then......zzzzzzzzzzzzzzzzzzzzzzzz.

And....we're back:

Cookie Dough Trifles
Mini of course- I wouldn't have a trifle any other way.

  • 1/2 cup margarine
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa 
  • 1/2 cup  flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Preheat oven to 350. In a medium saucepan, melt the margarine. Remove from heat. Using a wooden spoon, add in the sugar and mix until combined. Stir in the eggs and vanilla and mix well. Add the cocoa, flour, salt and baking powder; mix until thoroughly combined, taking care not to overmix. Pour into a greased 8'' square pan and bake for 25-30 minutes. Cool completely. Once cool, slice into 1/2 inch cubes, transfer to a resealable bag and freeze until use. 

Cookie Dough Flavored Filling
Adapted from LoveandOliveOil
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups non-dairy whipped topping (not whipped) or Rich's Whip
3 egg yolks
1 tablespoon margarine
1 teaspoon vanilla extract

Combine the brown sugar, flour and salt in a small saucepan. Add 1 cup whipped topping. Bring to a boil over medium heat, stirring constantly. In another small bowl, whisk the egg yolks and remaining whipped topping.  Once the brown sugar mixture thickens, remove from heat, and quickly whisk a spoonful of hot mixture into the egg yolks in order to temper the eggs. Return the entire egg mixture to the saucepan and bring to a boil. Allow to boil for one minute, until it has a pudding-like texture, stirring constantly. Remove from heat, and stir in the margarine and vanilla. Cool completely. Refrigerate until use. 

1 cup non-dairy whipped topping, Rich's Whip
3 tablespoons sugar
1 teaspoon vanilla

Whip the topping until stiff peaks form. Add in sugar and vanilla and whip until sugar dissolves. Refrigerate until use. 

To assemble:

Cover the bottom of 6 ice cream glasses with the brownie cubes. Spoon a large spoonful of cookie dough flavored filling on top of the brownie cubes. At this point, you can refrigerate the trifles semi-assembled. Transfer the whipped topping to a pastry bag fitted with a Wilton 1M tip, or a ziploc bag with a top in the corner. Before serving, pipe a large swirl of whipped cream on top. I happened to have had extra eggless cookie dough in the fridge for garnish, but really that is not so vital for the taste. It would probably be cute to top it with a baked chocolate chip cookie as well.

Hope the rest of your week is fantastic! 


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