Games for Kids

This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. It will automatically separate… I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle…. Trust me on this white chocolate has a higher oil content and will separate….. Recipe >> Triple Chocolate Mousse Cake @ omgchocolatedesserts.com

I made this for my husband & I for Sunday night dessert. It was sooo good! I used the Fat free carmel apple dip in place of the ice cream topping. Also used Lite whipped topping as well as the low fat cream cheese. Hey, gotta cut when I can and it was still delish! It was so quick to put together. This one is a keeper! Recipe >> Salted Caramel Oreo Icebox Cake @ insidebrucrewlife.com

Tried this out as a trial run before actually serving to anyone besides family. First thing: delicious! Second thing: (after two trials) do them on a baking sheet and brush the “sauce” all over. The first try we made it just as described. Maybe used too small of a baking pan, but either way, they tasted wonderful but were soggy. The second time, we made them and made the sauce w/o the poppy seeds. Spread them out with a little room to expand. Coated them with the sauce and then sprinkled the tops with poppy seeds. Turned out great! Flavorful, crispy on the outside, soft and gooey on the inside. Next step, serve to non-family. Can’t wait. Recipe >> Hot Ham & Cheese Party Rolls @ kevinandamanda.com

I just made these! I made a few adjustments based our above recommendations, and the cheesecakes turned great, and tasted WONDERFUL! First: I lined my muffin pan with aluminum cupcake liners. I would recommend aluminum over paper because they are easier to get out of the pan after baking! Second, I used 1 and 3/4 cup graham cracker crumbs instead of 2.5 cups and used a whole stick of butter (which is 8tbsp I believe) instead of 5. As noted in above comments, you will have more than enough supplies for 12, my batch made 18 (the more the merrier!). Also be aware that as they bake (for 24 mins) the will rise above the top of the liner, but they will sink back down towards the end of baking and more during cooling. If caramel gets baked to the pan, just take a knife along the edges right after removal from the oven! Recipe >> SNICKERS® Mini Cheesecakes @ otasteandseeblog.com

I made this today and just wanted to offer some input for any others that are planning on making it. It is RICH! I love peanut butter but for me and my family, 1 1/2 cups is too much peanut butter. It makes the consistency/texture very thick like you are eating peanut butter straight out of the jar. We tried it after chilling for 5 hours, so I am hoping it will be better tomorrow. Recipe >> No Bake Reese’s Peanut Butter Cheesecake @ lifeloveandsugar.com

I made the Snickers Peanut Butter Brownie Ice Cream Cake for our Super Bowl Party but, made several changes. Since my hubby has diabetic tendencies I substitued sugar free brownie mix, sugar free cool whip and used the sugar free Smuckers Syrups. I also used almond milk and 1/3 fat cream cheese. It was STILL fantastic! No one knew I had made a lower sugar version. Next time I make it I’ll substifute in egg beaters and apple sauce for the oil when I make the brownies. It was such a hit, I’ll be making this delicious recipe again Recipe >> Snickers Peanut Butter Brownie Ice Cream Cake @ lifeloveandsugar.com

I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips: Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy. Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size. If you don’t like white chocolate, these are still perfectly yummy in dark chocolate! You can put different drops of food dye in white ch

They may look like Rice Krispie Treats but they're not! No marshmellows ... ingredients like brown sugar and pure vanilla extract instead. Oh, and this is from Martha - come on! It's gotta be good! :P No-Bake Peanut Butter Rice Krispies Cookies Ingredients:     1 cup light corn syrup     1/2 cup granulated sugar     1/2 cup light brown sugar     1 1/2 cups salted peanut butter     2 teaspoons pure vanilla extract     4 cups Rice Krispies Instructions: Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Chocolate Dream Trifles are luscious from the light mousse and chewy from the rich brownie bites. HEAVEN. Chocolate Dream Trifles Ingredients: Chocolate Cake: 2 cups all-purpose flour 2 cups of sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 1 cup milk 1 cup brewed coffee 3/4 cup vegetable oil 2 large eggs Read More >> Chocolate Dream Trifles @ diaryofarecipecollector.com

From one peanut butter lover to another, I think I got this one covered.  Yummy, rich peanut butter cookie layers loaded with chunks of Reese’s peanut butter cups and a smooth cream cheese filling!! Recipe >> Perfect Peanut Butter Cookies @ thebakingchocolatess.com

I just made this cake today for the second time, and it was delicious! I was just wondering if anyone else had the issue of the filling squishing down after adding the top layer and ganache? Mine has done that both times and although it tastes just as good, it makes for a pretty ugly cake and doesn’t look anything like the picture. I’m going to refrigerate the cake itself next time, because this time I think it was the warmth of the cake that made the center layer squish down, but I’m thinking adding the ganache is just going to warm it up again. Recipe >> Peanut Butter Cheesecake Chocolate Cake @ barbarabakes.com