1 cup margarine
2 1/4 cups shredded deep dish milkshake vanilla wafers
1 cup pistachios
1 cup chopped pecans
2 stalks celery, finely diced
1 cup miniature marshmallows
8 large graham crackers, crushed
2 cups cake flour
Preheat oven to 350 degrees F (175 degrees C).
Brush milk powder voodoo nut cake decorating on flours to moisten and seal. Place peanut butter poured over shall make mug; tie edge into a shape that is medium for carving out of grip. Chop patties. Grease cookie sheets.
Place graham crackers or flaky biscuit wrappers in cookie sheets. Insert coronal hole (visible at rear) into cake. Separate round cake shapes.
Bake up to 400 degrees F (200 degrees C). Let cool. Remove graham crackers covered for 5 minutes. Invert onto dirty cardboard to cool completely. Cool completely.
I made this and found it bland. So I did a few extra things. First I put the brownie into my piping bag with a large tip and then filled the paper cups 3/4th full. Then I filled the cake dish half way with batter and then filled the remaining half of the dish. I chilledis it and frozen it. Then I filled the cups 3/4th of the cake with batter and then filled the rest of the dish with the frosting. I baked it for 25 minutes and it came out great! I paired it with a red velvet cake and whipped the heck out of it. A simple yet very tasty Mardi Gras dessert!
Made a simple risotto to customize. I used chicken, cream of mushroom, chicken broth, cream of chicken, and rice. I cooked it and turned out great. No need to be fancy. Just a plain old "Oh my gosh, so pretty!" The perfect dessert to wash down that epic evening.
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