Eggs

Ingredients:

1 cake mix:  Devil’s Food or German Chocolate

4 eggs

1 1/3 cup coffee, brewed & cooled down

1/2 cup vegetable oil

1 box instant chocolate pudding

1 cup chocolate chips

1 cup chopped nuts (walnuts, almonds, pecans) (optional)

1 jar caramel topping (we found next to ice cream freezer in store)

1 can sweetened, condensed milk

1 lb. bag Heath bar minis or about 6 large bars

16 oz. tub Cool Whip Topping

Directions:

• Preheat oven to 350
• Grease a 9 X 13 pyrex pan (or something close to that size) and set aside
• Mix the cake mix, instant pudding powder,  eggs, coffee &  oil in bowl,  following the box directions.
• Add the chocolate chips & nuts (if used) by hand
• Pour ingredients in the prepared pyrex pan and bake in 350 oven for about 30-35 minutes.
• While cake is cooking mix the caramel topping & sweetened condensed milk together & set aside
• While cake is cooking, smack the Heath bars while still in their wrappers (a couple of whacks is good) and open the bags and place broken candy in a bowl.
• When the cake is done, remove from oven and let sit for 10 minutes.
• After 10 minutes, poke a kajillion holes in the top of the cake  with the end of a wooden spoon
• Pour the caramel/milk mixture over it, making sure it goes in all the holes evenly
• Sprinkle half the broken Heath bars over it (save the other half for finishing the cake)
• At this point you need to let the cake cool completely for 12 hours or more – maybe let it sit in fridge all day until just before you serve it
• Take the Cool Whip out of the freezer and let it thaw/soften a bit.   Spread it over the top of the cake and sprinkle the other half of the Heath bars decoratively over it.
• Enjoy!

This is a great dessert dish!  Creme Brulee’s are so simple and easy to make that I’d do this whenever I have to make a a snazzy dessert without to much craziness.  You can make this the day before you need to it too, which makes it much easier when cooking a big dinner.

Ingredients

• 2  Tbls all-fruit raspberry jam
• 4 oz white chocolate, chopped
• 1 cup heavy cream(or 3/4 cup cream and 1/4 cup milk)
• 3 egg yolks
• 1/4 cup sugar & 6 tsp sugar
• pinch of salt
• 1/2 tsp Vanilla
• Fresh raspberries
• 4 tall Ramekins

Directions

• Pre-heat the oven to 300F.  Put 1/2 tbs of the jam into the bottom-center of each ramekin and set aside.
• In a small saucepan melt the chopped white chocolate in the milk.  Once the chocolate has melted and has been incorporated into the milk, add the 1/4 cup of sugar.  Disolve the sugar and set aside away from the heat.
• In another small mixing bowl, mix the egg yolks, salt and vanilla for 1 minute.  Then slowly add the cream mixture whisking well after adding each bit.  This is to make sure the eggs don’t get heated to quickly.
• Fill each ramekin with the mixture and place in a hot water bath.  Bake for 30-40 minutes, until the center of the custard jiggles slightly when bumped.  Take the ramekins out and let cool to room temperature.  Then place in the fridge for 2 hours minimum or up to 2 days.
• When ready to serve, and ONLY when ready to serve, sprinkle about 1 1/2 tsp sugar on each creme brulee and torch to a nice crackle.  Place some raspberries on top and serve!