Sex in a Pan

Sex in a panScandalous name, I know. This is THE dessert of my childhood. I remember it being there at all the significant events, Christmas, Easter. It always came with Grandma giggling like a little school girl, embarrassed to ask for dessert, until my parents changed the name to Chocolate Slice. Well, whatever it’s called ┬áit is certainly delicious!

  • 1 cup ground pecans
  • 1 cup flour
  • 3 Tbsp. sugar
  • 3/4 cup butter, softened
  • 1 pkg. cream cheese (8 ounce)
  • 1 tub cool whip
  • 1 cup icing sugar
  • 2 pkgs. instant chocolate pudding
  • 2 cups milk
  • grated chocolate
  1. Cream together butter with pecans, flour and 3 Tbsp. of sugar.Press on to the bottom of 13×9 inch cake pan. Bake for 25 minutes at 35 degrees. Cool completely.
  2. Beat together cream cheese with 1 cup icing sugar. Fold in 1/2 cup of Cool Whip. Spread on to first layer. Sometimes this gets a little sticky, I like to scoop it onto crust trying to cover the whole thing. Then very gently spread out. Chill 30 minutes.
  3. Beat together chocolate pudding mix with milk. Spread over cream cheese layer. Chill 15 minutes.
  4. Top with remaining cool whip. Top with grated chocolate. Return to fridge until ready to eat. Cut into squares.
  5. Eat and enjoy!


Newfoundland Caramel Pudding

Newfoundland PuddingGrowing up this is one of the desserts I remember being in the house. It’s from my dad’s side. My Newfoundland side, and comes from my Grandma. I love it. I could eat it all day long. I actually made a dessert that was from my other side my mom’s. So I will share that with you all in just a few days. Make you wait the weekend to find out what it is. So while we are here eating some foods from a by-gone era, what are you up too?

  • 1 1/4 cups brown sugar
  • 2 cups boiling water
  • 1 tsp. vanilla
  • 1 tsp. butter
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 cup milk
  • Coconut
  1. Mix brown sugar, boiling water, vanilla and butter in 13×9 inch baking pan.
  2. Combine flour, sugar, baking powder, and milk. Pour over sugar mixture in pan. Do not mix in. Sprinkle generously with coconut.
  3. Bake for 40 minutes at 350 degrees. Serve warm, scooping the sauce from the bottom onto baked portion.
  4. Eat and enjoy!

Kahlua Pots de Creme

IMG_8938So you may have noticed yesterday I posted a recipe for Chocolate Pudding. This was the kids dessert, although I of course had to try it. You know, for you guys, in order to give it a proper review. I don’t want to give you a recipe that is no good. I’ll take the hit and eat the chocolate pudding in order to ensure quality control. In addition to the chocolate pudding, I also made these Kahlua Pots de Creme from Friday is Cake Night. This was the “adult” dessert. I must say, it was rich, it was chocolaty, which in turn has made it into a favourite. This is also the easiest dessert you will ever make. I promise. Unless you just want to open a bag of Oreos and dip them in some milk, that I admit would be just as quick. But is you want a “fancier” pudding type of dessert, this one is for you. I very, very slightly adapted amounts, just increased the Kahlua, using one small little hotel-bar-sized bottle.

  • 1 bag chocolate chips (300g)
  • 4 eggs
  • 3 Tbsp. Kahlua
  • pinch salt
  • 1 cup steaming hot coffee

1. Place first 4 ingredients in blender. Blend until chocolate chips are all teeny tiny small.

2. Remove middle part of blender lid, so you can add coffee while still blending. Pour coffee in steady stream while continuing to puree.

3. Pour into serving dishes and chill for 4 hours.

4. Eat and enjoy!

Chocolate Pudding

IMG_8967Who loves pudding? Apparently not my daughter. Who knew the middle child did not like pudding? And here I thought all the kids would be excited that I was making them a little treat. Nope, she just wanted the Pringle’s that were in the pantry. The other kids all loved it though. I mean chocolaty pudding goodness, homemade by mom. That is a good thing right? I think so. I could always go for some pudding, and one of the great things about this recipe, is you probably have all the ingredients. Yup, you do, so go ahead and make this right now. It needs a bit of chilling so get busy, so it will be ready for dessert time, or if you just can’t wait, eat it hot, but be careful not to burn your mouth in your anxious spooning of chocolate into your mouth.

Recipe from Better Homes and Gardens New Cookbook

  • 3/4 cup sugar
  • 1/3 cup cocoa powder
  • 2 Tbsp. cornstarch
  • 2 2/3 cups milk
  • 4 egg yolks
  • 1 Tbsp. butter
  • 1 1/2 tsp. vanilla extract

1. Combine first 4 ingredients in heavy medium-sized saucepan. Bring to a boil over medium heat. Continue to cook for 2 minutes after the bubbles start.

2. Remove from heat. Gradually whisk about 1 cup of hot milk mixture into egg yolks. Add egg yolk mixture to pot. Return to medium heat and again cook until bubbly. Cook 2 more minutes after bubbles start.

3. Remove from heat and stir in butter and vanilla. Place Saran wrap directly in top of pudding. Chill for 4 hours.

4. Eat and enjoy!