Yota Eats ( =

1 bottle white wine, 3 cans Fresca, fresh fruit <3
 

What you need: Pillsbury cinnamon roll and a waffle maker  

Ingredients:

575g/20.3 oz white chocolate, broken into chunks

397g/14 oz tin of condensed milk

10 oreos, broken into eighths

Line a 9×9 inch square tin with baking paper.


Directions:

Put the white chocolate and condensed milk in a large pan and heat very gently over a low heat, stirring frequently, until the chocolate has melted. The mixture should be smooth and stick to itself. Stir in the oreos.

Scrape the mixture into the tin and level it, pushing it into all the corners. The mixture it quite stiff and will not spread on its own. Put the tin in the fridge for a couple of hours or overnight, for the fudge to set. Cut into squares 

What you need:

• 
  1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix******
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

***** you can use ANY flavor cake batter! be adventurous!  

Via: all things delicious.

What you Need:

1 package sugar free lime gelatin
1/4 cup of boiling water
2 cartons (6 ounces each) key like yogurt ( personally, i like yoplait)
1, 8 ounce carton of frozen, fat free whipped topping (cool whip) , thawed
1 gram cracker crust ( 8 inch)

Directions:

1.) In a large bowl:
-dissolve glatin in boiling water.
-Whisk in yogurt.
-Fold in whipped topping
- Pour Into crust

2.) refrigerate for atlease 2 hours.


Enjoy!!

Via: Taste of Home

 

we have a few months till bikini season.. right?
Cookie Dough Stuffed Cupcakes
  
Cupcakes:1 Betty Crocker Supermoist butter recipe yellow cake mix (and ingredients package calls for)

1 container Betty Crocker chocolate frosting or homemade chocolate frosting

For the filling:
4 Tablespoons (1/4 cup) unsalted butter, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 Tablespoons all-purpose flour
7 ounces sweetened condensed milk (1/2 a can)
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
(optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes

Directions: 

1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions. Bake cupcakes according to package directions. Let cool.
2. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.
3. To fill the cupcakes, cut a cylinder shaped portion out of the center of each cupcake. An apple corer works great for this. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.
4. Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
5. Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).
6. To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350 degrees.

Yield: 12 large cookies

2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

And how it will look:

via picky-palate

Ingredients:

15 Oreo’s
1 T milk
9 ice cream sandwiches
1 pint mint chip ice cream
1 pint vanilla ice cream or frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 8 oz. container of Cool Whip or similar topping - thawed

Direstions:

Step 1: Coat bottom and sides of a 9 inch springform pan with nonstick cooking spray. Line the wide with waxed paper - the spray will help it adhere to the pan.

Step 2: Crush about 12 of the cookies, add milk and process in a food processor until mixture holds together. Set aside.

Step 3: Unwrap 4 ice cream sandwiches and cut each into quarters. Stack strips of sandwiches on end, packing them tightly together around the wax paper lined pan. Example shown below

Step 4: Spoon cookie crumbs into the center of the pan and spread, pressing firmly to form a crust.

Step 5: Freeze the crust 1 hour and then remove all three ice creams from the freezer and let them soften for about 15 minutes at room temperature.

Step 6: Transfer mint ice cream to a bowl and stir until it’s spreadable. Do the same to the other two. Remove the crust from the freezer and spread the mint ice cream over the bottom. Top with the vanilla ice cream, followed by the strawberry.

Step 7: Level the top and add the whipped topping.

Step 8: Garnish with the last 3 Oreo’s, broken up and sprinkled on top.

Step 9: Freeze overnight.

Step 10: Serve! emove the side of the pan and then remove the wax paper. Let stand about 10 minutes and then slice into wedges and ENJOY!

Via Housewifebarbie