Oreo Crumble Cake with Mocha Frosting

It was someone's birthday today…so I made cake! I honestly haven't made anything else in like the last month. It's pretty sad. If it wasn't for peanut butter, and other people who will feed me, I would starve. I'm really only kind of kidding.

I took a couple of different recipes and came up with an Oreo Crumble Cake topped with mocha frosting…there is also like a cookies & cream filling involved. The father (it's his birthday) is a fan of Oreos, chocolate cake, and coffee…so it was kind of a perfect combination.   

The cake itself has a fantastic texture. Super moist. The frosting is divine. Perfect touch of coffee flavor. The filling is great too…and I think next time I would double the recipe on the filling…or maybe just 1 1/2 it. It's a pretty fantastic cake. Really rich. Like, rich for me, rich. So for those of you who do not handle sweets well, beware. I recommend having a glass of milk. 

I will say that slicing it evenly & getting it out is a little challenging with the layer of Oreos in the center. But, hey, it's still delicious.

Oreo Crumble Cake

About 10-15 Oreos

2 cups AP flour

2 cups sugar

3/4 cup cocoa

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 packet Starbucks Via Italian Roast (or other EXTRA BOLD roast)

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup boiling water

• Preheat the oven to 350*F and prepare 2 9" pans appropriately. Twist apart enough Oreos to line the bottom of one of the pans, cream side up.
• In a large bowl, whisk together the dry ingredients (flour through instant coffee). Add the milk, oil, eggs, and vanilla. Beat on medium speed until combined. (I use my KitchenAid stand mixer because it's fantastic.) Reduce the speed & carefully add the boiling water so you don't slosh batter everywhere. Then beat on high for about a minute to add some air & fluff. 
• Distribute the cake batter evenly between the pans. Bake for about 30-35 minutes, or until a toothpick comes out clean. 
• Remove from the oven & let cool in the pans for about 10 minutes. Then, remove the cake from the pans onto a wire rack & let cool completely.

Filling:

1/3 cup whipping cream

2 tsp powdered sugar

1/8 tsp vanilla

5-6 Oreos, well crumbled (I recommend using the "pulse" button on a food processor a couple times)

• In your stand mixer (with whisk attachment), whip the cream, sugar & vanilla until stiff.
• Fold in the Oreo crumbles
• Keep chilled until you're ready to use it!

Mocha Frosting

1 1/2 cups butter, softened

1 cup cocoa

5 cups powdered sugar

1/2 cup milk

2 tsp vanilla

1 packet Starbucks Via Italian Roast (or other EXTRA BOLD roast)

• Add the cocoa to a large bowl or stand mixer. Whisk through to remove any lumps.
• Cream together the cocoa and butter until well combined.
• Add the powdered sugar and milk to the mixture by adding 1 cup of sugar, followed by 1 TBSP of milk. After each addition has been combined, beat on high for about a minute. It will get nice & fluffy.
• Add the vanilla & instant coffee & mix until well combined.

I feel like putting this all together is fairly self-explanatory. And there's really no art to decorating it. I piped a little frosting around the bottom edge to finish it off a little. I crumbled the spare naked Oreos that went unused from the one with cream that were baked into the the cake…sprinkled them on top. Then I just broke a few more apart & put them on. Pretty simple. Super yummy. Enjoy!

Chocolate Pumpkin Cake

I love any reason to make cake, and today is the mother's birthday! Score! There were several recipes to choose from, but the winner was this Chocolate Pumpkin Cake with chocolate ganache and pumpkin whipped cream from i am baker. By the way, i am baker is one of my favorites for sweets. Great stuff. I'm generally against cake without frosting. I don't see the point. However, this cake is definitely the exception. The cake itself is perfectly moist. The pumpkin whipped cream is spectacular. And how can you go wrong with ganache? Deliciousness.  

I didn't really change anything from i am baker's recipe. My cake is just round instead of square. Mostly, well, all because I don't have a square plate…and a square cake on a round plate would really mess with my OCD. Here it is:

Chocolate Pumpkin Cake

For the cake:

1 cup brown sugar

1 cup white sugar

3/4 cup butter, softened

1 TBSP vanilla

4 eggs

1 cup pureed pumpkin

1/2 cup buttermilk

1 1/2 cups AP flour

2/3 cup cocoa

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

• Preheat the oven to 350*F and prepare two round or square baking pans.
• In a small bowl, mix together the pumpkin and buttermilk.
• In a medium bowl, sift together the flour, cocoa, powder, soda and salt.
• In a mixer, beat the sugars, butter, and vanilla until fluffy. Add the eggs, one at a time, until fully incorporated. 
• Alternating, add the flour mixture and pumpkin mixture to the sugar mixture, beginning and ending with the flour mixture. Mix for about a minute on low, until fully combined.
• Divide the batter evenly among your pans. Bake for about 30 minutes, or until a toothpick comes out clean.
• Let cool in the pans about 10 minutes before inverting one onto your plate or cake stand, and the other onto a cooling rack or whatever you want to use!

For the Ganache:

12 oz Velata milk chocolate

6 oz heavy whipping cream

• Place your chocolate in a heat-safe bowl.
• In a small sauce pan, bring the heavy cream to a boil. Remove from heat and pour over the chocolate.
• Mix together until smooth. Let it sit for just a few minutes to thicken.
• Pour over the top of each layer of cake. Spread to the edges &/or let it run over the edges. Let it sit for at least an hour.

For the Pumpkin Whipped Cream:

1 1/2 cups heavy whipping cream

1-2 cups powdered sugar

1 cup pureed pumpkin

2 tsp cinnamon

1/4 tsp all spice

• In a small bowl, combine pumpkin and spices. Mix together.
• In a mixer, beat the whipping cream on medium-high until soft peaks are formed. Add 1 cup of the powdered sugar (1/2 cup at a time). Mix until combined.
• Fold the pumpkin mixture into the whipped cream.
• Beat in the remaining powdered sugar (1/4 cup at a time) until the desired texture is reached. I ended up using a total of 1 1/2 cups powdered sugar. 
• Let it chill in the fridge for about 15 minutes.

When you go to assemble your cake, I recommend using placing straws through the whipped cream and bottom cake layer to support the top layer. It'll keep the top layer from squishing out all the whipped cream!

Enjoy!

{Flourless} Chocolate Chunk Blondies with Sea Salt

I got in a little baking amongst everything else going on today! I had found this "healthy" sweet treat recipe on Pinterest a while back. I'm so glad I finally tried it! Plus, it was a good excuse to break in my recent Target find:

Pretty great, right? These blondies are flour-free, egg-free, refined sugar-free...but not taste-free. The big secret ingredient? Chick peas. Mixed up with honey and natural peanut butter. ANYTHING is better with peanut butter. (Fine, I realize that may not be completely true...but mostly.) I broke apart some Velata discs for my chocolate chunks. Great choice. I promise there is a difference in the taste between regular chocolate chips/chunks and Velata. It's kind of epic. 

Being me, I under-baked these babies. So mine turned out very soft and gooey. Yum. I couldn't tell you what they might be like if you actually bake them for an appropriate amount of time...but I'd imagine they still taste good! Enjoy!

Flourless Chocolate Chunk Blondies with Sea Salt

Inspired by: Ambitious Kitchen

Ingredients:

1 can (15 oz) chick peas, rinsed and drained

1/2 cup natural peanut butter

1/3 cup honey

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup broken Velata premium chocolate pieces 

Directions:

• Preheat the oven to 350*F. Prepare an 8x8 baking dish with nonstick cooking spray.
• Combine everything except the chocolate into a food processor (really, a Ninja or Vitamix is best). Process until the batter is smooth. Fold in the chocolate chunks. 
• Spread the batter evenly into the prepared pan. Sprinkle a little sea salt on top. Bake for 20-25 minutes, or until a toothpick comes clean out of the center and the edges are slightly browned. 

Pretzel Cookie Bars with Caramel and Chocolate Drizzle

Some friends of mine got together for a cookout yesterday evening out at Arcadia. It was a rare, beautiful summer evening. The weather was just perfect. I ended up throwing these bars together because I had everything I needed, and it was quick. Yesterday was pretty crazy, so time was kind of an issue. Like I got these in the oven and left the brother in charge...and he now knows that you have to actually take things out of the oven to stop the baking process...not just turn the oven off. Needless to say, the edges got rather dry (still pretty good dunked in milk). Thankfully, the center was still super tasty and great. All the bars disappeared, so I'm guessing people liked them!


Pretzel Cookie Bars

Ingredients:
1 cup butter flavored shortening (cringe! I know. Use butter instead. I didn't have time for it to soften.)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups flour
1/2 cup broken pretzel pieces (more if you want some on top too!)
15 Velata milk chocolate pieces 
Caramel sauce (see recipe below)

Directions:

• Preheat oven to 375 degrees. Prepare a 9x13 baking dish.
• In a large bowl, cream together the shortening and sugars. Add the eggs, beating between each one. Add the vanilla; beat. 
• In a medium bowl, combine the soda, salt and flour; whisk together. Add the dry mixture in with the wet mixture. Mix it all up. Add the pretzel bits. Mix.
• Place the batter into the prepared dish, using your hands to even it out. Bake until the top is golden brown. Let cool.
• Melt your Velata in a microwave-safe dish for 30 seconds. Use a spoon to drizzle it over the bars.
• Using a different spoon, drizzle the caramel over the bars.
• You may break apart more pretzels and sprinkle the pieces on top, if you wish.

Caramel Sauce

Ingredients:

1/4 cup packed brown sugar

1/8 cup half and half

1 TBSP butter

Pinch of salt

1 1/4 tsp vanilla

Directions:

• In a small saucepan over medium-low heat, combine brown sugar, half and half, butter, and salt. Cook while gently whisking for about 4 minutes, until it gets thicker. Add vanilla and cook another minute to thicken further.
• Remove from heat. Cool slightly and pour into a glass jar.
• Let the sauce cool more before drizzling it on the bars!

Mocha Brownies

Last night, I went to a cookout, and had a great time with several friends. It was very fun, and relaxing, especially after what I thought would be a lazy afternoon, turned into sheer craziness...to say the least. It had been a good day. I had my coffee. I'd worked out. I went to the dentist. I was cavity free. I had made the Pioneer Woman's "Mocha Brownies," and they were ready to go. I was contemplating if I should start watching a season of some t.v. show. Then, the brother and I ended up going to pick up the mother's car from the shop. He went home. I headed to the store to pick up a few things for his birthday cake. I get a call from him, "Um, you need to get dessert...for tonight...your dog ate the brownies." It's amazing how quickly your day can turn around. I had like 2 hours to get in and out of the store (which was super busy) and bake another batch of brownies. You'll notice I have two pictures... The first is a brownie from the first batch, the second from round two. 

Round one: I one-and-a-halfed the brownie recipe, so there would be enough for a 9x13 pan and still be thick. These took around an hour to bake. I halved the frosting recipe...which is almost unheard of for me. I love frosting. A lot. But not everyone feels that way, so I halved it...and there was plenty. I did, obviously, manage to sample one before my dog did. Pretty delicious. The brother approved as well. However, it was a little "cake-y" instead of gooey brownie-y. That might just be me, though.

Round two: Considering the time crunch, there was no way I could make the thick ones again. I did a single recipe, omitting one egg (so they would be more gooey). I baked them in a 10x10, making them thinner and baked within 30 minutes. I halved the frosting recipe again. They didn't have as much time to cool, and the frosting didn't get to set before I had to cut them...so they weren't super pretty. But still tasty. 

The winner? I guess it depends on if you like cake-y or gooey brownies. These are fairly rich...to most people. I can usually put down "rich" desserts like no ones business, so I'm probably not the best judge. I wish the coffee flavor had been stronger... I used an extra bold Italian roast, but I think I would recommend a shot or two of espresso. 

Click here to get the recipe from The Pioneer Woman's website. Enjoy!

PBC Cake

Peanut Butter. Chocolate. Cake. Three of my most favorite things in one seriously scrumptious dessert! I have been dying to make this since I located it on Pinterest last month. Fortunately, there was a birthday in the family this weekend. Perfect occasion for such a cake. In all honesty, the only thing I could think about during classes on Friday was that I was going to finally make this cake... Disclaimer: this cake is HORRIBLE for you. Super delicious. But you might want to have some extra insulin and antilipidemics handy. Kidding...kind of. Definitely get in some P90X or something once or twice BEFORE eating it. But really, this is the BEST tasting worst thing you can eat. Definitely worth it. Even the brother who doesn't like peanut butter, poor unfortunate child, ate this cake up. I would recommend making this for a crowd so you're not munching on leftovers :)

The recipe is from Tara at Smells Like Home. I thought about maybe making some healthier substitutions, but, really, with a cake like this, what's the point? There's just not a great way to do it. You can, however, control the quality of the ingredients that go in (i.e. natural/organic). Don't get too natural with the peanut butter though! JIF or Skippy Natural (creamy) are fine, but don't use anything that separates. That would be no good. Also, I only had 9" cake pans...so if that's you too, just know that you'll have a wider, shorter cake and will need to adjust the baking time. Click on the link above to get the recipe for this sweet thing!

Oreo Balls

Oreo Balls.  A classic.  I have made these every year that I've been doing a holiday bake-a-thon.  They are so simple, yet so delicious.  They are always a hit!  Plus, if you make them small enough, they're really like Oreo vitamins so the calories don't count. 

Oreo Balls
Ingredients:

• 1 package of Oreos, crushed (I recommend using a Ninja food processor...turns the cookies into dust in seconds)

• 1 package (8 oz) of cream cheese, room temperature

• 12-16 oz of chocolate, melted (I recommend Velata...yum!)  

Directions:
Mix together the crushed Oreos and cream cheese until well blended.  Put them in the fridge for a little bit, so it's easier to roll the dough into balls.  To make the balls, I use a teaspoon to scoop the dough out of the bowl with.  Then, I just roll it up.  After that's all done, I recommend putting the balls of dough back in the fridge for a little while to harden up again.  Melt your chocolate (be careful not to burn).  I recommend putting your melted chocolate into your Velata warmer to keep it melted and perfect for dipping (or else you get stuck having to re-heat your chocolate as it cools).  Drop the balls of dough into the chocolate and coat.  Use a couple of forks to pick them up and remove the excess chocolate.  Place on a baking sheet covered in waxed paper and let cool.  Enjoy!   
 

Chocolate Raspberry Ganache Cake

My mother's birthday was last Saturday, so I made this cake I found on Pinterest.  I knew it would be a good one because it calls for weird things like sour cream and distilled white vinegar.  Also, who doesn't enjoy chocolate ganache?  The cake turned out well.  Super moist.  Super delicious.  Totally unhealthy.  Unless, you want to count the raspberry jam and juice as fruit and the chocolate as an antioxidant.  But seriously, the thing weighed 12 pounds.  Seriously.  I did 1 1/2 times the ganache recipe, however this baker knows her stuff, and, really, not making extra ganache would've worked well.  (There may or may not be a bowl of what was left currently hanging out in the kitchen.)  The cake was definitely a hit though.  I'm actually kind of surprised that the brother enjoyed it as much as he did.  Get the recipe by clicking here!

It probably would be prettier with fresh raspberries on top, but I forgot to get those!

It's so moist it doesn't stay together well and chocolate gets everywhere.  It reminds me of the chocolate cake on "Matilda" except probably tastier.

I promise I don't only eat cake.  I have mostly just been snacking lately though, since my stomach hates me.  I'll get to have like one bite of everything on Thanksgiving, but hopefully I'll be good to go for Christmas.  In other news, I was doing the splits last night when there was a loud ripping/popping sound.  Weirdest feeling ever.  And now my right hamstring is super messed up, which complicates working out even more.  I'm sure I should chill out and relax, but I don't really do either of those!  Hopefully, it will heal itself up extremely soon.  Like, in the next 5 minutes would be great...

S'mores Cookie Bars

The 4th of July was a fun-filled day with the Liberty Fest parade, going to the movies, worship, and going to some friends' for food & fireworks...Oh, and baking these puppies!  I needed a treat to take to the festivities Wednesday night, and I came across this.  While there are many cute, and probably tasty, red, white, and blue treats on Pinterest.  I went with this one!  I figure s'mores are pretty American, right?  I also had graham crackers and marshmallows left over from a Velata party.  These turned out to be scrumptious.  Not that I was surprised.  I was, however, a little surprised by how rich these were.  You really only need one, if that.  So good:

Get the recipe at Leenee's Sweetest Delights! (FYI I used actual marshmallows instead of the cream and it turned out perfectly yummy...although there's not that lovely layer that you see in her picture) 

Fudgey Frosted Brookie Bars

Ever since my roommate made her own fudgey frosted brookies last spring, my brother has been begging me to make them again.  Not that I blame him!  These things are amazingly delicious.  However, I could not make them and have them sitting around in a pan for the three of us to eat.  Because, in all honesty, it would probably take less than 48 hours, maybe even 24, to devour these sweet treats.  To solve this problem, my brother invited like 6 of his friends over to the house one night.  This, I've decided is probably the only benefit of having a bunch of teenage boys over:  I get to bake and try a piece, and they eat the rest.  Brilliant.  Now, I don't have my roommates recipe for the things, so I had to do a little hunting on Pinterest to find one.  Not too difficult.  Except I found about a dozen more terribly unhealthy delicious sweets that I want to make.  I settled on a recipe from Leenee's Sweetest Delights.  Oh my.  Were these a hit!  

    

The Messiest French Chocolate Cake

We flew back from Seattle last Saturday, which happened to also be my brother's 17th birthday, and then that very Sunday was Father's Day.  Obviously a cake was necessary.  My first problem might have been that I was baking this cake around midnight to 1.  I mean, it turned out totally delicious, but I would hate to have to guess the number of toothpicks that held this thing together.  And, with regard to the Oklahoma heat, I probably should have waited until I was ready to serve the cake before I put the Cool Whip on.  So, this was by far the messiest chocolate cake I've ever made.  Not at all pretty, but SO good.  I found the recipe in a "Taste of Home" magazine from summer '07.  It looks much prettier in there too.  I picked this one out to try because it has buttermilk and coffee in the cake.  That fact automatically makes it good.  Then, when it comes out of the oven, you pour a rum glaze over the top.  Between the two layers of cake, is chocolate goodness.  Are you following me?  While you will probably laugh at my picture, just know that it tasted amazing.  

The Messiest French Chocolate Cake

(aka French Chocolate Cake on pg. 53 of June/July 2007 "Taste of Home" magazine)

For the cake:

1/2 c butter, softened

2    c packed brown sugar

2    egg yolks

2   tsp vanilla extract

6   squares (1 oz each) semisweet chocolate, melted & cooled

1   c cold strong brewed coffee

3   c all-purpose flour

1 1/2  tsp salt

1 1/2  tsp baking soda

1  c buttermilk

For the glaze:

2/3  c sugar

1/2  c milk

1/4  c butter, cubed

1     tsp rum extract

For the filling:

1     c (6 oz) semisweet or dark chocolate chips (I like dark, personally)

1/4  c milk

For the topping:

1  carton frozen whipped topping (i.e. Cool Whip), thawed 

Throw on some chocolate curls, sliced strawberries, or rainbow sprinkles!

Directions:

Line 2 greased 9" round baking pans with waxed paper (also grease the paper); set aside.  In a large mixing bowl, beat butter and brown sugar until crumbly.  Beat in egg yolks & vanilla.  Stir in chocolate and coffee (or else it goes EVERYWHERE).  Combine flour, salt & baking soda; add to chocolate mixture alternately with the buttermilk (batter should be thick).  Pour into prepared pans and bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved.  Remove from heat & stir in rum extract.

Invert cakes onto wire racks; drizzle with glaze (or just dump it on!).  Cool completely.  In a microwave-safe bowl, melt chocolate chips with milk; stir until smooth.  Let cool until the mixture is spreadable, stirring occasionally.  

Place one cake on a serving plate; spread with filling.  Top with remaining cake, using toothpicks to secure.  Spread whipped topping over the whole thing.  Store in the fridge & garnish with the topping of your choice.  Eat up!

Flourless Chocolate Cake

I made a flourless chocolate cake with chocolate glaze for Easter lunch.  (There was other food too.  I just made the cake, though.)  Obviously, being flourless, it didn't have the texture of what most people consider cake.  Looking at it, it could have been brownie texture, but it wasn't that either.  I don't really know how to describe it, but it was delicious.  Very rich and chocolate-y.  Goodness.  Also, the batter was absolutely heavenly.  Like chocolate silk.  In my mouth.  I served it up with some vanilla ice cream.  It's also really good if you warm it up with the chocolate glaze and peanut butter.  Just saying.  Everyone really liked it.  Even my brother.  Here it is: 

Flourless Chocolate Cake (Gluten-Free Goddess)

Ingredients:

16oz dark chocolate (I used Ghirardelli 60%)

1 cup light brown sugar, packed

1/2 cup white cane sugar

3/4 cup very hot strong coffee (I used Maxwell House Colombian) 

2 sticks (1 cup) unsalted butter, room temperature, cut into pieces

2 tablespoons unsweetened cocoa powder

8 large eggs, at room temperature

1 tablespoon vanilla extract

Directions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment

{Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil.}

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it takes an hour plus 15 minutes when baked at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 15 slices

Satiny Chocolate Glaze (All Recipes)

Ingredients:

3/4 cup semisweet chocolate chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Directions:

Melt the first three ingredients in a microwave-safe bowl.  Do about 10-15 second intervals in the microwave, depending on your wattage.  Just don't burn it!  Stir in the vanilla.  Drizzle over cake. Eat.  Enjoy.

Poppyseed Chicken

Today is my brother's 16th birthday! (I'm getting old, I know.)  I told him that he could decide what we had for dinner.  His original thought was poppyseed chicken and biscuits.  I asked him what kind of vegetable, and he said, "cheesy potatoes."  Needless to say, I didn't exactly make that.  The poppyseed chicken was a done deal.  He decided green beans and mushrooms would suffice instead of cheesy potatoes.  And we topped it off with chocolate pudding cake.  

 Poppyseed chicken is a very easy and simple dish to make. (Also delicious!) You basically cook about 6 chicken breasts and chop them into cubes and place in the bottom of a baking dish, cover with a mixture of sour cream (I use light), cream of chicken, and cream of celery, and top with a sleeve of crushed Ritz crackers (I used reduced fat), poppyseeds, and melted butter.  I do take the extra time to shred the chicken instead of just chopping it.  For some reason, cubes/chunks of chicken really gross me out.

I modified the recipe for the chocolate pudding cake.  It's inherently low fat, but full of sugar.  I didn't totally replace the sugar with fake stuff.  Instead, I used half "real" sugar and half Ideal sugar substitute.  I don't think anyone noticed a difference...and I haven't told them.  We topped it with light vanilla ice cream. Yum!