Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, August 18, 2011
Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles
love and olive oil.com
Yield: 3-4 dozen
Prep Time: 1 hour
Total Time: 2 1/2 hours
Ingredients:
2 1/2 cups all purpose flour1 teaspoon salt1/4 teaspoon baking soda1 cup (2 sticks) butter or margarine, room temperature3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla1/3 cup milk or soy milk1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Wednesday, July 6, 2011
Mississippi Mud Brownies
Mississippi Mud Brownies {a.k.a. The Tim Riggins Brownie}Recipe very lightly adapted from Southern Living Comfort Food
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.
Friday, June 10, 2011
Brown Sugar Buns
Brown Sugar Buns
Ingredients
240 ml (8 fl oz or 1 cup) milk
10 ml (2 tsp) vanilla extract
113 gr (1 stick or 1/2 cup) butter, melted
1/3 cup sugar
450-510 gr (15.75-18 oz or 3 ½ to 4 cups) all-purpose flour
2 eggs (beaten)
10 gr (2 tsp) instant yeast
5 gr (1 tsp) salt
57 gr (1/2 stick or 1/4 cup) butter, melted
1/2 cup brown sugar
1 egg
30 ml (2 tbsp) milk
Method
Pour the milk and the vanilla extract into a saucepan and bring the milk to a scald without letting it boil.
Pour the warm milk into a large bowl and let it cool a bit. Then add the melted butter and the sugar.
Add about almost all the flour and the beaten eggs and mix until smooth. Finally add the salt and the instant yeast.
Sprinkle some flour on a flat surface and pour out the sticky dough.
Knead for about 10 minutes adding flour if the dough results too sticky (I practically used all the 4 cups of flour).
When the dough has become smooth and elastic put it in a greased bowl, cover it with plastic wrap and let is rise for at least 1 hour or until double in bulk.
After dough has risen, pour out onto a flat surface and cut it into 16 pieces. You might want them to be all more or less of the same weight.
Roll out one piece of dough to a rectangle. Brush the top with a little butter and generously sprinkle with brown sugar. Roll out another piece of dough into a rectangle of more or less the same size and place it on top of the first rectangle.
Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside.
Now go ahead and do the same with the other 14 pieces of dough. You will end up with 8 rolls of dough.
Cut each roll of dough into about 3 triangles. You will end up with 24 pieces of dough. (wow, after all this numbers…I really hope I did the math right!)
Place into a 11” round tart pan. Cover with plastic wrap and allow to rise for about 1 hour or till double in bulk.
Brush with the egg wash and bake in a preheated 375F oven for about 30 minutes or till top is golden brown. Allow to cool before removing from pan.
Have a sweet day!
Ingredients
240 ml (8 fl oz or 1 cup) milk
10 ml (2 tsp) vanilla extract
113 gr (1 stick or 1/2 cup) butter, melted
1/3 cup sugar
450-510 gr (15.75-18 oz or 3 ½ to 4 cups) all-purpose flour
2 eggs (beaten)
10 gr (2 tsp) instant yeast
5 gr (1 tsp) salt
57 gr (1/2 stick or 1/4 cup) butter, melted
1/2 cup brown sugar
1 egg
30 ml (2 tbsp) milk
Method
Pour the milk and the vanilla extract into a saucepan and bring the milk to a scald without letting it boil.
Pour the warm milk into a large bowl and let it cool a bit. Then add the melted butter and the sugar.
Add about almost all the flour and the beaten eggs and mix until smooth. Finally add the salt and the instant yeast.
Sprinkle some flour on a flat surface and pour out the sticky dough.
Knead for about 10 minutes adding flour if the dough results too sticky (I practically used all the 4 cups of flour).
When the dough has become smooth and elastic put it in a greased bowl, cover it with plastic wrap and let is rise for at least 1 hour or until double in bulk.
After dough has risen, pour out onto a flat surface and cut it into 16 pieces. You might want them to be all more or less of the same weight.
Roll out one piece of dough to a rectangle. Brush the top with a little butter and generously sprinkle with brown sugar. Roll out another piece of dough into a rectangle of more or less the same size and place it on top of the first rectangle.
Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside.
Now go ahead and do the same with the other 14 pieces of dough. You will end up with 8 rolls of dough.
Cut each roll of dough into about 3 triangles. You will end up with 24 pieces of dough. (wow, after all this numbers…I really hope I did the math right!)
Place into a 11” round tart pan. Cover with plastic wrap and allow to rise for about 1 hour or till double in bulk.
Brush with the egg wash and bake in a preheated 375F oven for about 30 minutes or till top is golden brown. Allow to cool before removing from pan.
Have a sweet day!
Cake Batter Rice Crispy Treats
CAKE BATTER RICE CRISPY TREATS:
So easy + a total hit!
3 T Butter
1/2 cup yellow cake mix
10 oz mini marshmallows
6 cups rice crispy cereal
white chocolate melts
sprinkles
Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.
So easy + a total hit!
3 T Butter
1/2 cup yellow cake mix
10 oz mini marshmallows
6 cups rice crispy cereal
white chocolate melts
sprinkles
Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.
Monday, May 2, 2011
Knock You Naked Brownies
Recipe: Knock You Naked Brownies
Pioneer Woman Cookbook
Prep Time: 15 Minutes Cook Time: 23 Minutes Difficulty: Easy Servings: 12
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.
Pioneer Woman Cookbook
Prep Time: 15 Minutes Cook Time: 23 Minutes Difficulty: Easy Servings: 12
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.
Monday, April 11, 2011
Chocolate Crackle Cookies
Chocolate Crackle Cookies (or as we now call them, snowman cookies) recipe adapted from Martha Stewart 1 bag chocolate chips, half semi sweet, half milk chocolate 1 1/4 c flour 1/2 c cocoa powder 2 t. baking powder 1/4 t. salt 8 T (1 stick) butter, at room temperature 1 1/3 c. brown sugar, firmly packed 2 large eggs 1 t. vanilla extract 1/3 c milk 1 c. granulated sugar, for rolling 1 c. powdered sugar, for rolling Heat oven to 350 degrees. Melt chocolate chips over medium low heat, careful to not burn. Let cool. In a separate bowl combine flour, cocoa, baking powder, and salt. In your mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until well combined. Add melted chocolate to dough, combine. Alternate adding milk and dry ingredients until just combined. Divide dough and wrap in plastic. Chill in refrigerator until firm, about 2 hours. Remove dough, roll into 1 inch balls and dust in bowl of granulated sugar, and then powdered sugar. Place on silpat-lined cookie sheet. Bake about 12 minutes until cookies have flattened and sugar cracks.
Strawberry Frosting Recipe
Strawberry Frosting Recipe 1/2 whole frozen strawberries, thawed 1 cup butter pinch of salt (not coarse) 3 1/2 powdered sugar 1 teaspoon vanilla I have made it this way, and also with cream cheese substituting one of the sticks of butter for an 8 oz cream cheese. When you do this you have to add more sugar. This frosting is so fresh tasting and it is so simple.
Apple Crisp
Apple Crisp Mels Kitchen Cafe*Note: For the apples, I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!). *Serves 6-8 7 tart apples, peeled, cored and cut into chunks or slices1 tablespoon lemon juice (freshly squeezed or bottled)1/2 teaspoon vanilla1/2 cup all-purpose or whole wheat flour1 cup rolled oats1 cup brown sugar1/2 teaspoon ground cinnamon8 tablespoons (1 stick) butter, softened to room temperature Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping. In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs. Sprinkle the mixture evenly over the apples. Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy. Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.
Saturday, April 2, 2011
No-Bake Cookies
No-bake Cookies These are so easy and fast, the perfect thing to whip up when you are craving some chocolate. 1 cube butter 2 cups sugar 1/2 cup milk 1/4 cup cocoa Stir together in a medium sauce pan, bring ingredients to a boil for 1 minute. Remove from heat then add: 1 tsp vanilla 1/2 cup peanut butter 3 1/2 cups rolled oats Mix together then return to burner for 1 minute. Drop by spoonfulls onto wax paper or aluminum foil. Cool to set.
Thursday, March 17, 2011
Magic Cookie Bars
Magic Cookies Bars
Coterie
1 sleeve graham crackers1 cube butter1 1/2 C. chopped nuts (walnuts/pecans)2 C. chocolate chips3/4 bag shredded coconut1 can sweetened condensed milkMelt the butter and pour into a 9x13 pan. Crush up graham crackers in a bag until very fine. Pour graham crackers into pan with butter and mix all together. Once the graham crackers and butter are mixed, press down onto bottom of the pan to make a crust (don't pack too firmly or you WON'T be able to get it out later!). layer the chopped nuts, chocolate chips, and coconut. Pour the sweetened condensed milk evenly over the top. Bake @ 350 degrees for 20-25 minutes (or until coconut starts to barely brown). Let cool, then serve!
Coterie
1 sleeve graham crackers1 cube butter1 1/2 C. chopped nuts (walnuts/pecans)2 C. chocolate chips3/4 bag shredded coconut1 can sweetened condensed milkMelt the butter and pour into a 9x13 pan. Crush up graham crackers in a bag until very fine. Pour graham crackers into pan with butter and mix all together. Once the graham crackers and butter are mixed, press down onto bottom of the pan to make a crust (don't pack too firmly or you WON'T be able to get it out later!). layer the chopped nuts, chocolate chips, and coconut. Pour the sweetened condensed milk evenly over the top. Bake @ 350 degrees for 20-25 minutes (or until coconut starts to barely brown). Let cool, then serve!
Wednesday, March 9, 2011
Mini Cheese Cakes
Mini Cheese Cakes
A recipe we all know and love, and if you dont, you will.2 8 oz packages of cream cheese softened2 eggs beaten3/4 cup sugar1 teaspoon vanilla1 tablespoon lemon juice18 vanilla wafersBeat cream cheese, eggs, sugar, vanilla, and lemon juice until smooth. Place a vanilla wafer in cupcake liners and fill with mixture. Bake at 350 for 12-15 minutes. Cool and top with fresh fruits, pie filling or chocolate ganache.
A recipe we all know and love, and if you dont, you will.2 8 oz packages of cream cheese softened2 eggs beaten3/4 cup sugar1 teaspoon vanilla1 tablespoon lemon juice18 vanilla wafersBeat cream cheese, eggs, sugar, vanilla, and lemon juice until smooth. Place a vanilla wafer in cupcake liners and fill with mixture. Bake at 350 for 12-15 minutes. Cool and top with fresh fruits, pie filling or chocolate ganache.
Oatmeal Chocolate Chunk Walnut Bars
Oatmeal chocolate chunk walnut bars
24 Hour Menu
I had made these for some neighbors when all the sudden there was hardly any left.
Paul was gone and the kids cant reach up to the counter.....IT WAS ALL ME! dangit. But these are that good. Now I just might go make a batch....
1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter or marg
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts
Preheat oven to 375. Mix together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate and walnuts. Spread in greased 9x13 inch pan and bake for 20-22 minutes until light golden brown. Cool and scarf down....oh wait, thats just me.
24 Hour Menu
I had made these for some neighbors when all the sudden there was hardly any left.
Paul was gone and the kids cant reach up to the counter.....IT WAS ALL ME! dangit. But these are that good. Now I just might go make a batch....
1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter or marg
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts
Preheat oven to 375. Mix together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate and walnuts. Spread in greased 9x13 inch pan and bake for 20-22 minutes until light golden brown. Cool and scarf down....oh wait, thats just me.
Turtle Bars
Turtle Bars
24 Hour Menu
Such a delicioso indulgent...1 German Chocolate Cake mix3/4 cup butter softened2/3 cup evaporated milkMix together and spread half of the batter in a greased 9x12 pan. Bake at 350 for 12-15 min.Melt in microwave for 20 second intervals, stirring often until creamy;1 bag caramels1/3 cup evaporated milkPour caramel mixture over the baked layer and sprinkle on top;1 cup milk chocolate chips1 cup of chopped pecansDrop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.
24 Hour Menu
Such a delicioso indulgent...1 German Chocolate Cake mix3/4 cup butter softened2/3 cup evaporated milkMix together and spread half of the batter in a greased 9x12 pan. Bake at 350 for 12-15 min.Melt in microwave for 20 second intervals, stirring often until creamy;1 bag caramels1/3 cup evaporated milkPour caramel mixture over the baked layer and sprinkle on top;1 cup milk chocolate chips1 cup of chopped pecansDrop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.
Blondie
Blondie!
24 Hour Menu
Ingredients:Dough1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1 cup flour, sifted1/4 cup chopped walnuts (or more if desired)1/3 cup butter or margarine (melted)1 cup packed brown sugar1 egg, beaten1 tablespoon vanilla extract1/2 cup white chocolate chips
Maple Butter Sauce3/4 cup maple syrup ( I highly recommend using REAL maple syrup )1/2 cup butter3/4 cup brown sugar1/4 cup chopped walnuts (optional)
Directions:DoughPreheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
24 Hour Menu
Ingredients:Dough1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1 cup flour, sifted1/4 cup chopped walnuts (or more if desired)1/3 cup butter or margarine (melted)1 cup packed brown sugar1 egg, beaten1 tablespoon vanilla extract1/2 cup white chocolate chips
Maple Butter Sauce3/4 cup maple syrup ( I highly recommend using REAL maple syrup )1/2 cup butter3/4 cup brown sugar1/4 cup chopped walnuts (optional)
Directions:DoughPreheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Sunday, January 23, 2011
White Texas Sheet Cake
WHITE TEXAS SHEET CAKE
(recipes and more)
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t. almond extract
1 t. baking soda
1 t. salt
FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 t. almond extract
1 cup sliced almonds
Preheat oven to 350. In large saucepan, bring butter + water to boil. Remove from heat, stir in sugar, eggs, sour cream, almond extract, flour, baking soda + salt. Pour into large greased sheet pan. Bake for 20 minutes or until golden. Cool 20 minutes or more.
for frosting: In a large saucepan, combine butter + milk. Bring to boil. Remove from heat, stir in sugar + extract. Spread over cake. Sprinkle almonds over top.
:: have someone to share it with :: it's a GIANT sheet cake :: guarantee it will be GONE in 2 days or less...
(recipes and more)
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t. almond extract
1 t. baking soda
1 t. salt
FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 t. almond extract
1 cup sliced almonds
Preheat oven to 350. In large saucepan, bring butter + water to boil. Remove from heat, stir in sugar, eggs, sour cream, almond extract, flour, baking soda + salt. Pour into large greased sheet pan. Bake for 20 minutes or until golden. Cool 20 minutes or more.
for frosting: In a large saucepan, combine butter + milk. Bring to boil. Remove from heat, stir in sugar + extract. Spread over cake. Sprinkle almonds over top.
:: have someone to share it with :: it's a GIANT sheet cake :: guarantee it will be GONE in 2 days or less...
Ooey Gooey Chocolate Melt in your mouth Butter Cookies
Oooey Gooey Chocolate Melt in your mouth Butter Cookies
(recipes and more)
1 stick room temp butter
1 egg
1 t. vanilla
1 block (8 oz) cream cheese, room temp
1 box dark chocolate Geradelli Chocolate Brownie mix
powdered sugar in a bowl
Oven 350. In a bowl with a hand mixer, mix together the butter + cream cheese. Add in the egg + vanilla and beat until incorporated. Add in the brownie mix + mix. Roll the cookie size drops of dough into the powdered sugar + place on parchment paper lined cookie sheet. Bake for 12 to 13 minutes. They should look cracked and just a little but gooey in the middle. Let cool completely...even better the next day!
(recipes and more)
1 stick room temp butter
1 egg
1 t. vanilla
1 block (8 oz) cream cheese, room temp
1 box dark chocolate Geradelli Chocolate Brownie mix
powdered sugar in a bowl
Oven 350. In a bowl with a hand mixer, mix together the butter + cream cheese. Add in the egg + vanilla and beat until incorporated. Add in the brownie mix + mix. Roll the cookie size drops of dough into the powdered sugar + place on parchment paper lined cookie sheet. Bake for 12 to 13 minutes. They should look cracked and just a little but gooey in the middle. Let cool completely...even better the next day!
Applesauce Muffins
Applesauce Muffins
(recipes and more)
A family favorite, such a great one to have on hand for after school snacks.
3/4 cup sugar
3/4 t. kosher salt
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/2 t. allspice
1 1/2 t. cinnamon
1 1/2 c. flour
1 c. applesauce
1/2 c. oil (or you can substitute for more applesauce)
1 t. vanilla
Oven 375.
So easy, in no specific order throw everything in a med to large bowl together and stir with a whisk. Put in reg or mini size muffin tin using a cookie scoop works best. Makes 1 pan of either perfectly. Regular size muffins cook for 18 min. Minis cook for 15.
(recipes and more)
A family favorite, such a great one to have on hand for after school snacks.
3/4 cup sugar
3/4 t. kosher salt
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/2 t. allspice
1 1/2 t. cinnamon
1 1/2 c. flour
1 c. applesauce
1/2 c. oil (or you can substitute for more applesauce)
1 t. vanilla
Oven 375.
So easy, in no specific order throw everything in a med to large bowl together and stir with a whisk. Put in reg or mini size muffin tin using a cookie scoop works best. Makes 1 pan of either perfectly. Regular size muffins cook for 18 min. Minis cook for 15.
Chocolate Almont Toffee
Chocolate-Almond Toffee
(recipes and more)
2 disposable pie tins
6 oz bag sliced almond (or more depending on how much you like)
6 Hershey chocolate bars
2 sticks butter
3 T. water
1 c. sugar
In the two tins sprinkle a handful of almonds in each to spread across the bottom. In each tin break apart 1 1/2 bars and sprinkle over almonds.
In a large saucepan/pot, melt the sticks of butter, add the sugar & water. Stir with wooden spoon until you feel like your arm is just about to fall off and then right when you think nothing is going to happen (about 5-6 min) it will start turning light brown. Let it continue to darken until it is a little darker (light paper bag brown) and then pour half the mixture in each tin. Immediately break apart another 3 Hershey bars and put 1 1/2 on top of one and 1 1/2 on the other, when it starts to melt (only a few seconds) spread the chocolate with a knife evenly across the toffee. Sprinkle the rest of the almonds on top, cover with foil, refrigerate for one hour or until chocolate is set. Take out and stab with knife until it breaks into several large chunks.
(recipes and more)
2 disposable pie tins
6 oz bag sliced almond (or more depending on how much you like)
6 Hershey chocolate bars
2 sticks butter
3 T. water
1 c. sugar
In the two tins sprinkle a handful of almonds in each to spread across the bottom. In each tin break apart 1 1/2 bars and sprinkle over almonds.
In a large saucepan/pot, melt the sticks of butter, add the sugar & water. Stir with wooden spoon until you feel like your arm is just about to fall off and then right when you think nothing is going to happen (about 5-6 min) it will start turning light brown. Let it continue to darken until it is a little darker (light paper bag brown) and then pour half the mixture in each tin. Immediately break apart another 3 Hershey bars and put 1 1/2 on top of one and 1 1/2 on the other, when it starts to melt (only a few seconds) spread the chocolate with a knife evenly across the toffee. Sprinkle the rest of the almonds on top, cover with foil, refrigerate for one hour or until chocolate is set. Take out and stab with knife until it breaks into several large chunks.
Peppermint Marshmallow
peppermint marshmallow recipe
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
Peppermint Marshmallow
peppermint marshmallow recipe
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
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