Sex In a Bowl

Ingredients: 
-Double recipe Chocolate Brownies - see my recipe for homemade or buy boxed.  Make ahead.
-2 large pkg  jello chocolate pudding - Cooked tastes much better than instant!  Make ahead and cool.
 - 1 pkg chocolate chip cookie dough - store-bought, not homemade, so there are no raw eggs.
-2 8oz containers of cool whip whipped topping or homemade whipped cream.
-5 heath bar crunch or skors candy bars, chopped into small pieces, or 1 bag toffee bits
- a large deep glass bowl/trifle bowl or  2&1/2qt. glass bowl 

 If whipped cream is frozen, let thaw & set aside. 
 Break up one pan of brownies & place in bottom of glass bowl. 
Spoon one bowl of pudding over top of cake. Spread evenly.
Break up cookie dough into 1/2 tsp-sized chunks and sprinkle half over pudding. 
Layer whipped cream on top of pudding. 
Sprinkle half of the chopped candy bars or toffee bits onto top of whip cream. 
Repeat layers. Once completed, refrigerate until ready to serve. 
To serve use a large spoon with a long handle. Scoop thru all layers & serve in bowls.


Note: Some people use cake instead of brownies.  Sometimes I add fudge sauce as an extra layer.  It's best if made early so the ingredients blend in.  Chopped, toasted walnuts or pecans on the very top is also yummy.  You can skip the cookie dough and add spoonsful of jelly or jam.  Decadent!  We make this every year at the "End of the School Year Bonfire" party.  I serve it in clear plastic drink cups.  You could even make it right in the cups, if you wanted to get fancy.  This is like Trifle or Parfait - everyone loves it.  

Weekly Menu

Hamburgers

bubble meatballs

Quiche w/asparagus + bacon

Venison + Spinach Curry

Grilled Salmon + Foccaccia

Lasagna + French Bread

Make Your Own Pizza Party

Sex in a Bowl

On Sunday Irene is having her annual end of the school year bonfire, and I offered to do make-your-own-pizzas and sex in a bowl (also called brownie supreme).  I hope it doesn't rain!  They like to burn their old school papers and notebooks.  Of course, since this is her Senior year, that will have extra significance.  Plus she'll have a family party on the 23rd of June, and a cohort party on July 24th.  Lots of excuses for me to have fun cooking!

French Cheese Braid

This recipe is from Betty Crocker International Cookbook.  I've made this recipe for almost 30 years.  In French it's called Natte, and it's similar to Challah.
1 Tbl yeast
3/4 c warm water
1 Tbl sugar
1 tsp salt
3 eggs
1/2 c butter, softened
3 1/2 - 4 c bread flour
1 1/2 c shredded Swiss or Gruyere cheese
Pam spray
1 egg yolk
2 Tbl water

Dissolve yeast in warm water in large bowl.  Stir in sugar, salt, eggs, butter and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make the dough easy to handle.  I put it in the electric mixer with the dough paddle and mix it about 5 minutes on low.
Spray dough with Pam and cover with a cloth.  Let rise 1 - 2 hours, until indentation remains when touched).
Punch down dough; knead in cheese until well-distributed.  Divide into 3 equal parts.  Roll each part into a rope, 15 inches long (as long as your cookie sheet).  Place ropes together on lightly greased cookie sheet (in photo you can see I use my Silpat silicone sheet under the bread, and don't grease it).  Braid ropes gently and loosely; do not stretch.  Pinch ends to fasten; tuck under securely.  Spray with Pam (I use Olive Oil Pam).  Let rise until double, 40 - 50 minutes.
Heat oven to 375 deg.  Beat egg yolk and 2 Tbl water slightly; brush over braid.  Place on oven rack below center of oven.  Bake until braid sounds hollow when tapped, 25 - 30 minutes.  (If braid is browning too quickly, cover loosely with aluminum foil).
As you can see from the photo, I made a double recipe, as we're bringing one loaf and a batch of cookies to a "Transit of Venus" party tonight (June 5, 2012).  The other loaf will stay home so the family doesn't feel deprived.  Our family loves bread!!
The first picture was taken right after braiding.  This next one is just out of the oven.  Smells so good!