Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: dessert

Two-Layer Pumpkin Pie

Back in 1993, the year I was married, I received a little holiday recipe booklet put out by Jello-O, Baker’s Chocolate and Diamond Walnuts.  I have that booklet to this day and it’s falling apart.  It has so many wonderful and decadent desserts in it and I think I’ve made all but two of them over the years.  One recipe I’ve made over and over is their Two-Layer Pumpkin Pie.  It’s easy, no bake and a perfect pie to make when someone says they don’t like pumpkin pie.  I’ve had many people say that, try this pie, and change their mind.  It’s not your traditional pumpkin pie – which I love just as much as this one – but is instead a creamy version that I’ve never had a complaint over.

When I decided to post this recipe I looked at the Kraft Recipes site to see if they had it listed and sure enough they did.  The odd part is they’ve changed the recipe a bit and although I haven’t made the newer version of this, I have to wonder how it would work.  The original recipe calls for 4 oz. of cream cheese and 1 1/2 cups of cool whip added to the mix and layered in a 6 oz. graham cracker pie crust.  The new version uses 8 oz. cream cheese and 1 tub of Cool Whip.  I know from making the original version so many times that the two layers just fit into the 6 oz. pie crust, so I’m not sure how the additional amounts would work in that same size crust. 

So please take note that the recipe I share here with you today is the original version of this.  I’m thinking next time I’ll just make the newer version posted at Kraft and then not have an ounce of guilt for eating half the filling before filling the pie shell.  Works for me!


Recipe from Kraft

  • 4 oz. Philadelphia Brand Cream Cheese, softened
  • 1 Tbsp. Milk or Half and Half
  • 1 Tbsp. Sugar
  • 1 1/2 Cups thawed Cool Whip Whipped Topping
  • 1 6 oz. Keebler Ready Crust Graham Cracker Pie Crust
  • 1 Cup Cold Milk or Half and Half (I use 1% milk)
  • 1 packages Jello-Vanilla Instant Pudding & Pie Filling
  • 1 15 oz. Can Pumpkin Puree (not pumpkin pie filling)
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves

Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with electric mixer set to low until smooth.  Gently stir in the whipped topping until well combined.  Spread evenly on the bottom of pie crust.

Pour 1 cup milk into bowl.  Add pudding mix.  Using a wire whist beat pudding mix for 1 to 2 minutes or until well blended.  The mixture will be thick.

Stir in the pumpkin and spices with the wire whisk and mix well.  Spoon the pumpkin mixture over the top of the cream mixture in the pie shell and gently spread to evenly cover the cream bottom.  Chill well for a minimum of 3 hours or overnight.

Serve with some extra cool whip.  Enjoy!


Warm Apple Crisp

I can’t say I have ever met a dessert I haven’t liked, but I can say this is one dessert I absolutely love! 

One of my most favorite cookbooks is The Ultimate Southern Living Cookbook.  I have almost broken the binding on the book we have used it so much.  It’s filled with little yellow post it notes on some of our favorite recipes from the inside of their collection.  And I can tell you honestly that I have never made a recipe from this cookbook that wasn’t great.  I always swear I’m going to cook my way through that book.

This recipe I’m sharing today is not really out of their book.  They didn’t have a recipe for Apple Crisp, but they did have one for Rhubarb Crumble.  And I’ve made it and loved it.  I’ve used the same principles to adapt that recipe to this Apple Crisp, and it didn’t disappoint!

Warm Apple Crisp

  • 5 – 6 Large Baking Apples, peeled, cored and cut
  • 3/4 Cup White Sugar
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Vanilla Extract *optional
  • 1 Cup Oats (I used Quick Cooking)
  • 2/3 Cup Packed Dark Brown Sugar
  • 1/2 tsp. Ground Cinnamon
  • 1/3 Cup All Purpose Flour
  • 1/3 Cup Butter

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, brown sugar, cinnamon and the oats.  Stir well until combined.  Add the butter and cut in until the mixture becomes crumbly.  Set to the side.

Wash and peel the apples.  Cut them into about 1″ size chunks.  Add to a separate mixing bowl.  Add the lemon juice and vanilla and stir until well combined.  Add the sugar and mix well.

Grease an 8″ x 8″ baking pan.  Add the apples to the pan and spread out evenly.  Top with the crumb mixture and spread evenly to cover the entire top of the apples.  Bake on the middle rack for 40 to 45 minutes. 

Once done, remove from the oven and allow the crisp to sit for about 10 to 15 minutes so it sets a little.  Serve warm with some ice cream on the side.  A little swizzle of Caramel on the top isn’t bad either.

**Note:  The pan I baked this in was a round Corning Ware dish that was about 1″ x 10 inches. 


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Mega Chocolate Cake

That’s not the official name of this cake, but it’s the name I have given it.  Then again, I’ve changed the original recipe by almost half of what it was, that it’s the name that fits it best.  If you are like me, and live and breathe for chocolate, this is the cake for you.  It’s deep, rich, chocolatey, and moist.  Not to mention, super easy to make. 

I adapted this recipe from a book I bought at my son’s school last year during their book fair.   I made it the way the recipe called for, but believe it or not, found that the amount of chocolate chips they added were a bit much.  So I decreased it, and added a few different twists of my own.

Do you get nervous when you know you have to pull a cake out of the oven, cool it and then turn it out to a cake dish?  I hate that moment.  Drives me crazy.  Especially when you use a Bundt cake pan and there will be no hiding the imperfections if it comes out wrong.  Or, doesn’t come out at all!

Taking a deep breath:

Holding it in…

Letting it out…

Breathing again!  Perfect!

Here is my version:

Mega Chocolate Cake:

  • 1 Box Chocolate Cake Mix (I used Betty Crocker Dark Chocolate)
  • 1 Box Instant Chocolate Pudding Mix
  • 3 Tbsp. Dutch Cocoa
  • 2 Eggs
  • 2 Tbsp. Vegetable Oil
  • 1 3/4 Milk
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1 Cup Chopped Pecans
  • 1 tsp. Almond Extract

Heat the oven to 350 degrees.

In a large bowl, mix together the cake mix, pudding mix, cocoa, eggs, milk, vegetable oil and almond extract.  Mix on low-speed for two minutes, or until completely blended, scraping down the sides as you go.

Once the batter is completely mixed, stir in the chocolate chips and the pecans.

Grease a Bundt cake pan well, and pour in the batter.  Bake for 50 to 60 minutes.  Check the cake after the first 45 minutes to see if it is done.  Once done, remove from the oven and allow to cool for 15 minutes before turning out to your cake dish.

Sprinkle with confectionary sugar and get your self a huge cup of coffee.  Then sit and get ready for a huge chocolate experience.  Delish!

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