Tuesday, December 1, 2009

Belated Thanksgiving

Please forgive my tardiness! My computer has been attacked by an ugly worm and we had to rush it (the computer, not the worm) to the hospital. Hopefully all will be well soon. In the meantime I am quickly trying to post by using my daughter's computer. As she is a grad student working on her thesis, I try not to hog her computer very often. I had prepared the pics for this post on Thanksgiving day but was unable to post them. I thought about saving this for next year, but I'm not very good at delayed gratification. So, here is a cute dessert for Fall (next fall, if you will).

This basic idea is all over the web, but here is a quick explanation.

You'll need:
*a box of mini Nilla wafers
*a can of chocolate frosting
*a bag of regular Hershey kisses

Put a big glob of the frosting into a zippered freezer bag. Seal it and cut a tiny slit into one corner. Squeeze some frosting onto the flat side of the Hershey kiss. Top with a mini Nilla wafer. With the squeeze bag, make a little stem on top of the Nilla Wafer. I photographed my daughter doing this because she actually has pretty hands and nails.

Let them set for a few hours to harden a little bit. We decorated some yummy cupcakes with served them as an alternative to pumpkin pie for dessert. Of course, most of us had a cupcake AND a piece of pumpkin pie.

Peanut Butter Cheesecake Brownie Babies
1 pkg. brownie mix (9x13 pan size)
1 pkg. (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
fresh whipped cream
Heat oven to 350 degrees. Prepare brownie batter as instructed on package. Spoon into 20 paper-lined muffin cups.
Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until blended. Spoon 1 rounded Tablespoon into center of batter in each cup, pressing lightly into batter.
Bake 30 minutes or until centers are set. Cool.
Top with fresh whipped cream and a cute little candy acorn!
**This recipe is from the people at Kraft Foods.

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