Pampered Chef Desserts Food

STICKY CARAMEL MINI CAKES

Steps:

• Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 1 1/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare/Bake brownies according to cake-like directions.
• Cool completely.
• In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
• Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
• Fold in whipped topping.
• Cut brownies into 1 inch cubes.
• Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
• Repeat layers 2 more times.
• Chill 30 minutes before serving.