Items tagged "desserts":
Peanut-Topped brownies with maple filling
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil, and eggs called for on brownie mix box
- 1/4 cup light corn syrup
- 1/4 cup butter or margarine, softened
- 1 tablespoon water
- 1 1/2 teaspoons maple flavor
- 3 cups powdered sugar
- 1 cup unsalted dry roasted peanuts
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vegetable oil
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
- In large bowl, beat all filling ingredients except powdered sugar and peanuts with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Spread filling evenly over brownies. Sprinkle with peanuts.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over peanuts. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.
- 1/2 cup butter
- 2 cups crisp oatmeal cookies
- 1/2 cup chocolate chips
- 1/2 cup butter
- 1 large egg
- 2 cups confectioner’s sugar
- 1/2 cup chopped pecans
- Melt 1/2 cup butter in medium saucepan over low heat or in glass bowl in microwave.
- Crush cookies, like you would for making a pie crust. I used 2/3 of my package. We won’t talk about what happened to the rest. These cookies are hard, using a food processor or mini chopper like I have is easiest.
- Combine butter and crumbs till all crumbs are moist and buttery. Reserve 1/4 cup for topping. Press remaining crumbs into the bottom of a greased 8 x 8 pan. I placed a square of parchment paper on the bottom of my pan. Bake in a 350 degree oven for 5 minutes. Just wait until you smell that crust cooking.
- Remove from oven and let cool completely.
- Heat chocolate and 1/2 cup butter in medium saucepan on lowest heat, stirring often until chocolate is almost melted. Remove from heat and stir until smooth.
- Add egg, beat well to combine, stir in sugar, just a spoonful at a time. Once all sugar is added and you have a smooth consistency, stir in nuts.
- Spread evenly over crust, I used the back of a spoon.
- Sprinkle reserved crumbs over top. Chill until firm.
- Using the parchment paper on the bottom of the pan makes it easy to remove to a cutting board and cut evenly into squares. I cut into 16 squares.
Funfetti Pudding Cake
Makes 1 9x13” pan
- 1 small box (3.4 ounces) vanilla instant pudding mix
- 1-1/2 cups milk
- 1 box Funfetti cake mix
- 12 large marshmallows, cut in half
1. Mix the pudding mix and milk together in a medium bowl. Let it stand for a few minutes until it thickens.
2. Add the cake mix and stir until combined. The batter will be very thick.
3. Spread the batter in a greased 9x13” cake pan.
4. Bake for 30 minutes, or until a toothpick stuck in the cake comes out clean.
5. Remove the cake from the oven and top with halved marshmallows. Put the cake back in the oven for about 2 minutes, until the marshmallows are toasted.
Potato Chip Coated Chocolate Covered Pretzels
Makes 3 dozen
- 1 bag mini pretzels
- 1/2 cup milk chocolate chips
- 1/3 cup potato chip crumbles (1 individual bag crushed)
- 1 tablespoon vegetable oil
- Crush potato chips into small pieces and pour onto a plate.
- Melt the chocolate chips in a microwave safe bowl, stir every 20 seconds until melted. Add vegetable oil and stir until smooth.
- To assemble, dip a pretzel in the chocolate bowl and remove using a fork.
- Using your fingers to hold the edges, press one side of the pretzel in the potato chip crumbles.
- Place pretzel on waxed paper, chip side up, let cool until chocolate hardens. Store in an air tight container.
Oreo Cookie Brownies
- 2 cups Cookie Crumbs (about 1 package of Oreo cookies)
- 1/2 cup butter, melted
- 1 box brownie mix (plus ingredients listed on the box to prepare the mix i.e. eggs, oil and water)
- 1 large box vanilla pudding
- 1 1/2 cups milk
- 1 (8 oz.) container whipped topping
- Mini Oreo cookies or cookie crumbles
Preheat the oven to 350°F. Mix the cookie crumbs and the melted butter. Press into a 9×13 pan. Prepare the brownies according to the package directions. Pour the batter over the prepared cookie crust, spread evenly. Bake according to the package directions.
Let the brownies cool completely. While the brownies are cooling, mix the pudding with the milk and stir well. Carefully fold in the whipped topping and spread on top of cooled brownies. Top with mini Oreo cookies or cookie crumbles and enjoy!
Lady X Cakes
- 1 white cake mix
- 2 eggs
- 2 banana’s
- 8 oz. crushed pineapple, undrained
- 2 T. olive oil
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/3 c. crushed macadamia nuts (optional)
- Seeds from 1/2 vanilla bean
With an electric mixer, mix all ingredients together in a large bowl. Batter will be thick. Spoon into mini-muffin pan, lined with small cupcake papers. Bake 350 degrees for 10-12 minutes, or until cupcakes spring back when touched lightly. Remove and cool.
Two Spoon Caramel Fondant
- 20 caramels
- 1/2 c. butter
- 2 lb powdered sugar
- 1/4 c. milk
In a large, microwave-safe bowl, melt caramels and butter together, stirring every 30 seconds until fully melted. Using an electric mixer on high, slowly beat in half of powdered sugar and half of milk. Continue to add sugar and milk, until a thick-but-spreadable consistency is reached. (Note: you may not need all the sugar or milk. Add it slowly at the end, there!)
Frost muffins while they are barely warm.
Allow frosting to cool and set before serving.
Lady GaGa Gingerbread Cookies :)
Frosted Animal Cookies
- 1 stick butter, softened
- 1/4 cup sugar
- 1/2 cup whole wheat flour
- 2/3 cup flour (or you can use all white flour if you don’t have whole wheat)
- 1-3 tablespoons water
- 1 cup white chocolate chips
- 1 cup pink candy melts
- Rainbow sprinkles
Preheat oven to 300 degrees. In a medium bowl, use a fork to combine the butter, sugar, and flours until a fine crumb forms. Add just enough water to make the dough stick together. Be careful! You don’t want it sticky, but just able to be rolled and cut without crumbling excessively.
Sprinkle a bit of white flour on a large, wooden cutting board. Place half of the dough on the cutting board and roll it out until it’s about 1/4-inch thick. Cut into animal shapes using cookie cutters. Transfer to a parchment lined baking sheet and bake in preheated oven for 20-24 minutes, or until golden brown. (Over cook them ever so slightly beyond where you usually bake cookies for a nice, crisp cookie). Remove and allow to cool slightly.
During the last 4-5 minutes of bake time, toss the chocolate chips and/or candy melts in two medium, microwave-safe containers. Melt in the microwave. Once the cookies are removed from the oven, wait until they are warm to the touch, then dip them completely in the melted chocolate. Dipping the cookies while still a little warm will help you get a nice, light coat of chocolate on the cookies, without it being too thick & overpowering.
Transfer the cookies to a wire cooling rack and allow them to cool & harden completely before serving.
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups white chocolate chips
- pastel polka-dot sprinkles
- 2-3 packages of bunny Peeps
Melt the white chocolate chips in a medium glass bowl. To ensure that your chocolate is melted without becoming singed, pop the bowl in the microwave for 30 seconds, then remove it and stir. Return to the microwave for 30 seconds, then remove it and stir again. Continue doing this until the chocolate is smooth and melted, but not warm to the touch.
Dip the bottom half of the Peeps into the melted white chocolate, covering the entire bottom half of their body, up to their little necks. Place the dipped Peeps onto a piece of parchment and allow the chocolate to cool and harden completely.
Melt the dark chocolate chips in a medium glass bowl. Dip the Peeps diagonally on the left side, then on the right side of their bellies. Return to parchment and allow to cool and harden.
Spoon some of the remaining chocolate into a ziptop bag. Cut a very small corner from the bag and pipe a small amount of chocolate on the back of a polka-dot sprinkle. Gently press sprinkle into place as a “button.” Pipe a bowtie just above the sprinkle button. Return to the parchment and allow to cool completely before serving.