Peanut Butter Banana Oatmeal Muffins

Oh. My. Goodness.

The Bachelorette is a nail biter tonight friends.

I can honestly say I have no idea who she's going to pick. I know who she should pick though.

Sean. He's dreamy. He spells his name wrong but his blue eyes forgive that. 

Plus, have you seen him without his shirt off? Yeah, exactly.

Perhaps she shouldn't pick him...hmm...

I shouldn't be admitting how into this stupid show I get. 

Muffins.

Peanut Butter Banana Oatmeal Muffins

Adapted from BakingBites.com

Ingredients:

3/4 cups all purpose flour

3/4 cups whole wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Directions:

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Red Velvet Whoopie Pies

I have a strange relationship with red velvet.

I may be sounding like a broken record...but I can barely remember what I did yesterday let alone what I have written about in this blog so onward...

Red velvet seems to be the popular favorite. But really, I mean really it is just a little bit of vanilla and a little bit of chocolate with a lot of red food coloring. 

Don't get me wrong...I love vanilla. I love chocolate. But I want a strong vanilla or strong chocolate and not a watered down version of both thrown together with an overpowering flavor of food coloring.

No thanks.

If it is done right red velvet can be good. The cream cheese frosting is the kicker if you ask me.

I just think people think it is more special than it really is because it is red and titled "velvet"...wherever that comes from.

So there is my little disclaimer. Perhaps it lends to why I found these to be decent....and not great. It must be me because this recipe is from Brown Eyed Baker and she is a reputable source for delectable sweets. These were also a hit with the red velvet lovers of the crowd...So I accept it...it's me.

You win some, you lose some.

Red Velvet Whoopie Pies
From Browneyedbaker.com

Ingredients:

For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk

For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract

Directions:

 Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.

Snickerdoodle Blondies

I laid by the pool this weekend. With fun people and a drink in hand...

I needed that.

I think I've been whining for months about wanting to escape to Mexico, or somewhere where the water is clear and the sand is white. I fantasize about getting away with that man of mine and having no worries for a few days.

Well, sitting by the pool is the closest thing I can get for now and I shall take it!

It was a reminder that I have been hibernating for weeks though. Someone offered me their sunblock and I politely obliged stating "I don't really burn unless I'm in the sun for a couple days in a row". I looked real dumb when my shoulders were bright red after sitting in the sun for 45 minutes.

I'll take that sunblock, thanks.

Whoops. Someone needs to stop hiding from the sun.

I think it was December when I bought those Hershey's Cinnamon Chips. I have spent the last few months just staring at them wondering what the heck I should do with them. Why did I buy them? 

Well, these blondies have been floating around the blog world for a while now and have been on my list. That man of mine loves cinnamony/snickerdoodley-like desserts so I thought I'd give em a try and add the cinnamon chips.

He loved 'em...what-d-ya know?

Snickerdoodle Blondies
Adapted from Food.com

Ingredients:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

3/4 cup cinnamon chips
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Add cinnamon chips and stir just until combined. Spread evenly in prepared pan (it helps to use a greased spatula). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Cinnamon Sugar Donut Muffins

In high school I worked at Tim Horton's.

In high school I also had an insanely fast metabolism. I would eat donuts like it was my job...not sure it was an official part of my job but I sure acted like it.

I could pop donut hols in my mouth fresh out of the oven one after the other without the worry of being in danger of suffering severe punishment to my hips.

Now, not so much.

I don't buy donuts now. Why? Because it would be ugly. But I crave them.

I usually slow down a touch when I pass them at the grocery store...let myself drool a little bit then whine to myself about how I miss the days of being able to scarf down a meal from taco bell, followed by a coke and finished off with some chocolate cake without suffering any repercussions whatsoever.

Getting old is dumb.

I have stumbled across many options and recipes that soften the metabolism blow a bit. Sure, I can't have a deliciously greasy and sugary donut now without it immediately following an intense pang of guilt and a tear or two or two hundred. But...BUT, I can opt to make these muffins that are as close as I can get to feeling content about it.

These muffins remind me of those sugared donut holes. (donut, doughnut? I'll never know). Are they the perfect recreation or substitute? Well, no (these are baked, not fried like those crack-laced baked breakfast treats we all know and love)...but they're good for those days when you know you don't deserve a treat because you have skipped the gym for 3 weeks days straight but you WANT a treat.

Have at it.

Cinnamon Sugar Donut Muffins
Adapted from Sweetpeaskitchen.com

Ingredients:

1 cups all-purpose flour
3/4 cups whole wheat flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup canola oil
3/4 cup white sugar
1 egg
3/4 cup skim milk

For the Coating:
1/2 cup melted light butter or spread
3/4 cup white sugar
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In small bowl whisk together oil, sugar, egg and milk.

Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.

While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon

Breakfast Casserole

I have fallen off the radar yet again.

I don't want to neglect the blog but sometimes I have no choice.

Life sure has kept me busy.

I have been training for a new job that is actually in my career field (exciting!) My newest "internship" has kept me quite busy. Not to mention this is my last quarter of college ever (Dear God I hope so. 6 years is far too much).

It's been a good kind of busy.

I've been working hard.

In fact, one thing that I have been devoting so much time to is an assignment where we had to interpret a song. I, of course, go and pick a really hard song because I wanted a challenge. Challenge it was. Indeed.

Everyone and their mother has seen it now so I suppose I can share it here...this is proof that I have been busy!

It is not perfect. It is far from perfect. But I am proud that I was able to stand up there without fainting from nervousness...

Me interpreting "Love the Way You Lie" by Eminem...eek!

Please don't laugh :/

Anyways. Food. Here's some!

Breakfast Casserole
Adapted from Allrecipes.com

Ingredients:

1 pound ground turkey sausage
1 teaspoon mustard powder
4 eggs, beaten
2 cups skim milk
6 slices wheat bread, toasted and cut into cubes
8 ounces reduced-fat Cheddar cheese, shredded
1 small onion, chopped salt and pepper to taste
1/2 cup green onions, chopped (optional)

 Directions:

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. Add onions to the pan and cook about 5 minutes.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, onion, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish.

Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Top with green onions.

Pumpkin Roll Bars

I have an intense itch to go shopping...

Unfortunately, I don't have the appropriate funds to scratch this itch.

Maybe it's the warm breeze outside right now or the sunshine that is giving me the urge to buy a bunch of spring-friendly clothes that are pastel/neon-colored and flowy.

My wardrobe is suddenly boring to me.

My only resort is to "fake shop"...which is essentially torture but I do it anyway. I obsessively add articles of clothing and various accessories to my virtual wishlist's as if I may magically inherit a large sum of money that I could apply to my urge to shop.

Here's hoping.

Pumpkin Roll Bars
From Sixsistersstuff.com

Ingredients:

Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

Molten Chocolate Cake for Two

That man of mine is in Vegas with the guys...

Yes, it's scary.

But he works so hard, he deserves to play hard every now and then know what I'm sayin'?

It just means sleepless nights and lots of wine for the girlfriend...but relationships sometimes require sacrifices right?

One more day and I can sleep again. ;)

I bring him up because this dessert was how we ended our Valentine's dinner this year. I'm the chocolate freak but even he floated out of his chair a bit after taking a bite into this.

What's great is this is a recipe for two.

Cute right?

Molten Chocolate Cake for Two
From Traceysculinaryadventures.blogspot.com

Ingredients:

2 tablespoons unsalted butter, at room temperature
2 oz bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract
1 large egg, at room temperature
2 tablespoons granulated sugar
pinch of salt
1 tablespoon all-purpose flour
cocoa powder (for the ramekins)
confectioners' sugar (for dusting, optional)

Directions:

Preheat oven to 400 F. Generously butter two 6-oz ramekins and dust them with cocoa powder.

Place the butter and chocolate in a microwave-safe bowl and microwave until melted and smooth. I like to do 30-second bursts at 50% power and stir in between each. In total, it'll probably take about 1 1/2 - 3 minutes, depending on your microwave.

In a medium bowl, beat the egg with a hand mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and continue to beat until the egg forms soft, billowy mounds, about 1 minute. Still beating, gradually add the sugar and salt. Once incorporated, beat for another 5-10 minutes, until the mixture is very thick and pale yellow in color.

Use a rubber spatula to transfer the egg mixture to the bowl containing the melted butter and chocolate. Sift the flour over the top, then use a rubber spatula to gently fold everything together, just until incorporated.

Divide the batter between the prepared ramekins, smoothing the tops with your spatula. Put the ramekins on a rimmed baking sheet and bake for 10-13 minutes, or until the cakes have puffed slighty and jiggle just a bit in the center when gently shaken. Immediately upon removing the cakes from the oven, run a knife around the edges of the ramekins. Invert the ramekins onto serving plates and let them sit for about 1 minute or so, until the cakes release from the ramekins. Remove the ramekins and, if using, dust the cakes with confectioners' sugar then serve immediately.

Breakfast Muffin Cups

Yesterday was my baby's 2nd birthday!

Don't get it twisted...my "baby" is a 21 pound Pug.

I can't get over how quickly they grow up! It seems like just yesterday that I could hold him in the palm of my hand :(

See? He really IS a baby!

I felt kind of bad because I had absolutely no free time to bake him any special treats or anything so I resorted to giving him an abundance of treats...not the best idea with pugs but hey, birthdays only happen once a year right?!

LOTS of treats...

Something that I find to be a wonderful "treat" is a hearty, wholesome breakfast. The kind that makes you actually WANT to get out of bed in the morning.

I don't know about anyone else but I generally shout out a bunch of profanity (in my head usually) when I hear my alarm go off. It can be 6:00 AM or 11:00 AM, it doesn't matter. BUT. Yes, there's a but. BUT if I know there is a good breakfast to be had...the profanity decreases significantly.

This recipe is something I came across on Pinterest...been saying that a lot lately, about EVERYTHING. I made these for that man of mine and I for one of our usual Monday morning breakfasts and we both gave them two thumbs up.

I like them because they're versatile and you can put pretty much whatever you want in them. We made different kinds. Some had mushrooms, some had peppers. It was a nice variety and they were easy to whip together. We could enjoy our coffee and "The Price is Right" as they baked in the oven.

Good morning to us.

Breakfast Muffin Cups
Adapted from Littlebirdiebaby.blogspot.com

Ingredients:

1 24 oz. bag of shredded hash browns
1 small onion, chopped
2 tsp sea salt
1 tsp pepper
2 tbs olive oil
1/3 cup shredded reduced-fat cheddar
Turkey bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar

Directions:

Take your bag of hash browns and mix in the salt, pepper, onion, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.Bake hash browns at 425 degrees for 15-18 minutes or until toasty.

Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups.

Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.

Light Strawberry Swirl Cheesecake

It is not easy to find a healthy/lighter dessert that doesn't taste healthy or light.

But when you do it is bliss...pure bliss.

You mean I don't have to feel an intense wave of guilt and vivid visualization of me literally killing myself at the gym with every bite? Sign me up!

This is one of those desserts. It is creamy and delicious much like your average "full-fatted" (yeah, I make up words) cheesecake but it harbors much less guilt.

Go on, do you're little happy dance. I have one too. No shame, no shame at all.

Light Strawberry Swirl Cheesecake
From Skinnytaste.com

Ingredients:

non stick cooking spray
1/2 cup crushed graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt
2 large egg whites
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp all purpose flour
1/4 cup sugar-free strawberry jam

Directions:

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.

Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Low-Carb and Low-Sugar Mint Chocolate Chip Cheesecake

I recently noticed something about myself.

It may be a combination of my OCD or the fact that I almost always feel overwhelmed but more than once a day it seems that I check my phone with the intentions of finding out the time only to realize a few short minutes later that I was not paying attention and did not in fact have a clue what time it was.

I feel like this isn't normal.

Someone help me.

Maybe I can blame Instagram. Yeah, Instagram distracts me.

See? Anybody have any ideas on how to justify taking random pictures of nothing and spending too much time uploading them using various fun settings and looks? No?

I'll work on it.

This here recipe is one that took a lot of work. I actually made it for Christmas.

Procrastination what?

I offered to bring dessert (shocker) and was told my uncle recently started a low-carb/low-sugar diet. I started racking my brain on how to transform a cheesecake recipe to fit his dietary needs.

I wanted to make something festive and my mind instantly went to this little "hole in the wall" Italian restaurant that man of mine and I went to months ago. I had this smoked gouda mac and cheese with sausage and we finished our delightful meal sharing a mint chocolate chip cheesecake.

Yeah, it exists.

But not so much in "recipeland" so I decided to come up with one myself...that's also low in sugar and low in carbs. I combined about 997 recipes online and prayed to the cooking Gods...

Pretty sure I held my breath the entire time but low-and-behold (is that the appropriate phrase? meh...) it worked out! It was a hit and nobody could tell it was not only reduced sugar and carbs but also reduced fat.

Merry Christmas to all!

Low-Carb and Low-Sugar Mint Chocolate Chip Cheesecake
Dame Good

Ingredients:

Crust:
1 ½ cups ground almonds (or pecans or walnuts)
1 cup chocolate graham cracker crumbs
2 tablespoons Splenda sugar substitute
4 tablespoons melted light butter
2 tablespoons unsweetened cocoa powder

Cheesecake:
3 (8 ounce) boxes neufchatel cream cheese , room temp
1 cup reduced-fat sour cream
2 teaspoons peppermint extract
2 teaspoons green food coloring (or more if preferred)
1 1/2 cups dark chocolate chips
3 eggs
20 (1 g) packets Splenda sugar substitute or 1 ¼ cups Splenda granular
1/2 cup andes mint chips (optional)


Directions:

Crust:
Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray.

Place nuts in bowl of a food processor; pulse until ground into a meal. Add Splenda, butter and cocoa powder (optional) pulse to combine.

Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.

Bake at 350 degrees for 10 minutes Remove from oven and cool.

Cheesecake:
Mix cream cheese in mixer until smooth. Add sour cream. Add 1 egg at a time.

Add splenda, peppermint extract, green food coloring and mix until smooth. Add chocolate chips and mix until combined.

Spray that sides of springform pan with cooking spray and pour in cheesecake mixture. Top with andes mint chocolate chips. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.

Bake 38-45 minutes at 375 degrees until cheesecake is set.

Double Layer Pumpkin Cheesecake

I finished reading "The Huger Games" series.

I am conflicted.

You see, every time that I finish a book or series that I really get into I go through a roller coaster of emotions.

It starts with an excitement...like "Alas! I conquered you" But the feeling of accomplishment is immediately followed by a feeling of mourning and grief...like "Wow, I am really going to miss you."

I love to always have something to read but I generally need a 1-2 day grace period to get over the last book I read and my strange attachment to the characters...it's like losing friends.

There are worse things to have problems with am I right? Growing a little too attached to fictional characters is only cause for minor concern.

Right?

Up next? "Water for Elephants"...once I get over Katniss, Peeta and Gale that is...

Wish me luck.

Until then, the other companion I like to turn to, aside from the carefully crafted personalities I read about into the wee hours of the night, is food. Particularly food that has sugar, or carbs...or anything to make me feel guilty about eating it. Because that's what you need when you are grieving the loss of your new friendships...to feel guilt.

Like this cheesecake.

This would make a grand companion right about now.

Unfortunately, it did not last me that long.

These coconut M&M's will have to do.

(Don't mind the blur...one can only hold so still when they are excited to eat something)

Double Layer Pumpkin Cheesecake
From Allrecipes.com

Ingredients:

2 (8 ounce) packages neufchatel cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared reduced-fat graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup reduced-fat frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.