Desserts

Wheat Chocolate Chip Cookies
Yet to try this on but I got it from Oprah so it must be great, right?!

2 cups whole wheat flour
1 cup rolled oats
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp unsalted butter
1 1/2 cups packed dark brown sugar
1/2 cup apple butter
2 large eggs
1 tsp. vanilla extract
1 1/2 cups chocolate chips
1 cup walnuts

preheat 375.
larg bowl - flour, oats, cinnamon, baking soda, salt
mediup saucepan - melt butter - remove from heat, stir in brown sugar.
Stir in apple butter, eggs, vanilla, flour mixture, chocolate chips, walnut
Return to bowl and refrigerate until firm (30 minutes)
bake 13 to 15 minutes (rotate pan halfway through)


Mousse de Maracuja (Passion Fruit Cream)
This is one of my favorites from Brazil and Mike had it at a party the other month and loved it. So we gave it our try. We had a really hard time find passion fruit but we made do with a health drink that was carrot and passion fruit.

Juice from 8 passion fruits (frozen or other passion fruit drinks also works)
1 cup of sweet and condensed milk
2 cups of cream
1 tablespoon of sugar

mix passion fuit juice, sugar, and sweet and condensed milk together
whip the cream until peaks in a separate bowl
fold in 1/3 of the cream and then quickly fold in the other 2/3 until there are no streaks
We put this over a graham cracker crust (butter, graham crakcers, and sugar) and instead of just refrigerating it, which was how we did it in Brazil, we froze it and it made a really delicious treat!

Vanilla-Buttermilk Pastry Cream

1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 cup buttermilk
2 large egg yolks
1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)

1. Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath in a larger mixing bowl, and set aside.
2. In a small saucepan, combine buttermilk and egg yolks, whisking until evenly incorporated. Whisk in dry ingredients, and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
3. Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster.

Pumpkin Spread...perfect for the fall & soo yummy on top of pumpkin bread, waffles, and crepes!

1 (16 oz) container cool whip...thawed
1 (5 oz) package instant vanilla pudding
1 (15 oz) can pumpkin
1/2 - 1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding, pudding, & pumpkin pie spice. Fold in whipped topping & chill.