ABOUT
Milk chocolate brownies
Recipe:
Ingredients:
-3/4 cups of flour
-1/4 teaspoons salt
-1/4 teaspoons baking soda
-1/3 cups butter (no substitutions)
-2 cups milk chocolate chips, divided
-2 whole eggs
-1 teaspoons vanilla
-1 cup chopped, toasted walnuts (optional)
Preparation:
1. Preheat oven to 325 degrees
2. Combine flour, salt, and baking soda in bowl and set aside
3. Melt butter, milk, and sugar over medium low heat, stirring continuously. When just to a boil, remove from heat and immediately stir in 1 cup of milk chocolate chips
4. Transfer chocolate mixture to a large bowl and stir in the eggs, on at at time
5. Stir in vanilla and the flour mixture
6. Fold in remaining cup of chocolate chips (nuts, if desired)
7. Pour batter into greased 9x9 pan
8.Bake for 30-35 minutes
(tastykitchen.com)
Ingredients:
-3/4 cups of flour
-1/4 teaspoons salt
-1/4 teaspoons baking soda
-1/3 cups butter (no substitutions)
-2 cups milk chocolate chips, divided
-2 whole eggs
-1 teaspoons vanilla
-1 cup chopped, toasted walnuts (optional)
Preparation:
1. Preheat oven to 325 degrees
2. Combine flour, salt, and baking soda in bowl and set aside
3. Melt butter, milk, and sugar over medium low heat, stirring continuously. When just to a boil, remove from heat and immediately stir in 1 cup of milk chocolate chips
4. Transfer chocolate mixture to a large bowl and stir in the eggs, on at at time
5. Stir in vanilla and the flour mixture
6. Fold in remaining cup of chocolate chips (nuts, if desired)
7. Pour batter into greased 9x9 pan
8.Bake for 30-35 minutes
(tastykitchen.com)
Churros
Recipe:
Ingredients:
-2/3 cup all purpose flour
-1/4 stick unsalted butter
-1 cup water
-pinch of salt
-2 teaspoon sugar
-1 egg
-Oil, for frying
Preparation:
1. Place water, butter, sugar, and a pinch of salt into a medium size sauce pan. Bring to a boil
2. Add the flour and mix vigorously until well blended( the dough will come together in a minute or two)
3. Remove from the stove and let it cool a little bit. Once it is not too hot, add the egg into the dough. Try to do it as fast as possible
4. Pour the oil into a large frying pan and heat it up
5. Fill a piping bag fitted with star pipping tip with half of the dough
6. Check if the oil is ready for frying by dropping a tiny piece of dough in. Once the dough turns a nice brown, you are ready to pipe churros in
7. Pipe the dough directly into the hot oil and cut with a fork. Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get a nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature
8. Take them out and place them on a paper kitchen towel to get rid of excess oil
9. When they are still warm, roll each of them in a sugar mixed with ground cinnamon
10. Serve warm with thick hot chocolate or chocolate pudding
(happyfoodstube.com)
Ingredients:
-2/3 cup all purpose flour
-1/4 stick unsalted butter
-1 cup water
-pinch of salt
-2 teaspoon sugar
-1 egg
-Oil, for frying
Preparation:
1. Place water, butter, sugar, and a pinch of salt into a medium size sauce pan. Bring to a boil
2. Add the flour and mix vigorously until well blended( the dough will come together in a minute or two)
3. Remove from the stove and let it cool a little bit. Once it is not too hot, add the egg into the dough. Try to do it as fast as possible
4. Pour the oil into a large frying pan and heat it up
5. Fill a piping bag fitted with star pipping tip with half of the dough
6. Check if the oil is ready for frying by dropping a tiny piece of dough in. Once the dough turns a nice brown, you are ready to pipe churros in
7. Pipe the dough directly into the hot oil and cut with a fork. Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get a nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature
8. Take them out and place them on a paper kitchen towel to get rid of excess oil
9. When they are still warm, roll each of them in a sugar mixed with ground cinnamon
10. Serve warm with thick hot chocolate or chocolate pudding
(happyfoodstube.com)
Pumpkin Crunch Cake
Recipe:
Ingredients:
-1 (15 ounce) can pumpkin puree
-1 (12 fluid ounce) can evaporated milk
-4 eggs
-1 and 1/2 cups white sugar
-2 teaspoons pumpkin pie spice
-1 teaspoon salt
-1 (18.25 ounce) package yellow cake mix
-1 cup chopped pecans
-1 cup margarine, melted
-1 (8 ounce) container frozen whipped topping thawed
Preparation:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan
3. Sprinkle cake mix (straight out of box) over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve
(Allrecipes.com)
Snickerdoodle Apple Cobbler
Recipe:
Ingredients:
(Topping)
-1 pouch (17.5 oz) Betty Crocker sugar cookie mix
-1/2 cup butter, softened
-1 egg
-5 teaspoons sugar
3/4 teaspoon ground cinnamon
(Filling)
-10 cups sliced and peeled apples (10 medium)
-1/2 cup sugar
-3 tablespoons Gold Medal all-purpose flour
-1 teaspoon ground cinnamon
-2 teaspoons lemon juice
Preparation:
1. Heat oven to 375 degrees. Spray 13x9-inch (3 quart) glass baking dish with cooking spray
2. In a large bowl, stir cookie mix, softened butter and egg with spoon until a soft dough forms. In a small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside
3. In another larger bowl, stir filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top
4. Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling or bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream if desired.
(BettyCrocker.com)
Ingredients:
(Topping)
-1 pouch (17.5 oz) Betty Crocker sugar cookie mix
-1/2 cup butter, softened
-1 egg
-5 teaspoons sugar
3/4 teaspoon ground cinnamon
(Filling)
-10 cups sliced and peeled apples (10 medium)
-1/2 cup sugar
-3 tablespoons Gold Medal all-purpose flour
-1 teaspoon ground cinnamon
-2 teaspoons lemon juice
Preparation:
1. Heat oven to 375 degrees. Spray 13x9-inch (3 quart) glass baking dish with cooking spray
2. In a large bowl, stir cookie mix, softened butter and egg with spoon until a soft dough forms. In a small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside
3. In another larger bowl, stir filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top
4. Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling or bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream if desired.
(BettyCrocker.com)
"Dirt Pudding" Pumpkin Patch
Recipe:
Ingredients:
-2 (14 ounce) Packages chocolate sandwich cookies (such as Oreo)
-1 (8 ounce) package cream cheese, softened
-1/2 cup of butter, softened
-1/2 cup confectioners' sugar
-3 1/2 cups of milk
-2 (3.5 ounce) packages instant chocolate pudding mix
-1 (12 ounce) container frozen whipped topping, thawed
-1 drop green food coloring
-40 candy (mellocreme) pumpkins
Optional:
-1 (5 ounce) bag of gummy worms
-1/2 cup vanilla frosting
Preparation:
1. Crush cookies in 2 or 3 batches in a food processor. Pulse until you get fine crumbs, about 30 seconds per batch. Transfer to a bowl
2. Place cream cheese, butter, and confectioner's sugar in food processor, mix until smooth, about 30 seconds
3. Whisk and pudding mixes together in a bowl until pudding is thickened; fold in whipped topping. Stir in creme cheese-butter mixture
4. Press 1/3 of the cookie crumbs onto the bottom of a 9x13-inch pan. Sprinkle half of the gummy worms on the crumb layer. Spread half of the pudding mixture over the crumbs and candy. Carefully layer another 1/3 of the crumbs over the pudding mixture and sprinkle on more gummy worms. Add the last layer cookie crumbs and smooth them out for your "pumpkin patch"
5. Place pumpkin candy in rows with enough room for frosting "vines" and "leaves"
6. Tint frosting with green food coloring and transfer to a piping bag. Connect pumpkins with "vines" and add swirling tendrils. Switch to a leaf tip and make some "leaves"
(Allrecipes.com)
Ingredients:
-2 (14 ounce) Packages chocolate sandwich cookies (such as Oreo)
-1 (8 ounce) package cream cheese, softened
-1/2 cup of butter, softened
-1/2 cup confectioners' sugar
-3 1/2 cups of milk
-2 (3.5 ounce) packages instant chocolate pudding mix
-1 (12 ounce) container frozen whipped topping, thawed
-1 drop green food coloring
-40 candy (mellocreme) pumpkins
Optional:
-1 (5 ounce) bag of gummy worms
-1/2 cup vanilla frosting
Preparation:
1. Crush cookies in 2 or 3 batches in a food processor. Pulse until you get fine crumbs, about 30 seconds per batch. Transfer to a bowl
2. Place cream cheese, butter, and confectioner's sugar in food processor, mix until smooth, about 30 seconds
3. Whisk and pudding mixes together in a bowl until pudding is thickened; fold in whipped topping. Stir in creme cheese-butter mixture
4. Press 1/3 of the cookie crumbs onto the bottom of a 9x13-inch pan. Sprinkle half of the gummy worms on the crumb layer. Spread half of the pudding mixture over the crumbs and candy. Carefully layer another 1/3 of the crumbs over the pudding mixture and sprinkle on more gummy worms. Add the last layer cookie crumbs and smooth them out for your "pumpkin patch"
5. Place pumpkin candy in rows with enough room for frosting "vines" and "leaves"
6. Tint frosting with green food coloring and transfer to a piping bag. Connect pumpkins with "vines" and add swirling tendrils. Switch to a leaf tip and make some "leaves"
(Allrecipes.com)
Chocolate Banana Crepes
Recipe:
Ingredients:
-1-1/2 cup milk
-1 cup flour
-2 tablespoons granulated sugar
-Pinch of salt
-1 teaspoon vanilla, divided
-3 eggs
-1/4 cup butter, melted
-2 bananas, sliced into 1/2 coins
-1/2 cups melted chocolate
Preparation:
1. In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge)
2. Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter and oil to the pan as necessary
3. Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices
Ingredients:
-1-1/2 cup milk
-1 cup flour
-2 tablespoons granulated sugar
-Pinch of salt
-1 teaspoon vanilla, divided
-3 eggs
-1/4 cup butter, melted
-2 bananas, sliced into 1/2 coins
-1/2 cups melted chocolate
Preparation:
1. In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge)
2. Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter and oil to the pan as necessary
3. Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices
Cheesecake
Recipe:
Ingredients:
Crust:
-1-1/2 cups graham cracker crumbs
-5 tablespoons sugar
-1/3 cup melted butter
Filling:
-3 (8 oz) packages cream cheese, softened
-1-1/2 cups sugar
-4 eggs, separated
-1 Tablespoon lemon juice
-1 teaspoon vanilla
Instructions:
1. Preheat oven to 325 degrees
2. Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan
3. Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice, and vanilla
4. In another bowl, beat 4 eggs egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform
5. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed
6. Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw
Ingredients:
Crust:
-1-1/2 cups graham cracker crumbs
-5 tablespoons sugar
-1/3 cup melted butter
Filling:
-3 (8 oz) packages cream cheese, softened
-1-1/2 cups sugar
-4 eggs, separated
-1 Tablespoon lemon juice
-1 teaspoon vanilla
Instructions:
1. Preheat oven to 325 degrees
2. Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan
3. Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice, and vanilla
4. In another bowl, beat 4 eggs egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform
5. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed
6. Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw
Chocolate Chip Muffins
Recipe:
Ingredients:
-2 cups all-purpose flour
-1/2 cup white sugar
-3 teaspoons baking powder
-1/2 teaspoon salt
-3/4 cup milk
-1/3 cup vegetable oil
-1 egg
-3/4 cup mini semi-sweet chocolate chips
Topping:
-3 tablespoons white sugar
-2 tablespoons brown sugar
Preparation:
1. Heat oven to 400 degree F. Grease bottoms only of 12 muffin cups or line with baking cups
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing form pan. Serve warm
(Allrecipes.com)
Cinnamon Sugar Pecans
Recipe:
Ingredients:
-1 pound North Carolina pecans
-1 large egg white
-1 tablespoon water
-1 cup sugar
-1 teaspoon cinnamon
Preparation:
1. Preheat over to 250 degrees F
2. Lightly grease a 9x13 inch baking pan
3. In a mixing bowl, whip egg white and water together until frothy
4. Mix the sugar and cinnamon in a separate bowl
5. Toss pecans in the egg white mixture to evenly coat
6. Then place the pecans in the sugar mixture
7. Toss to evenly coat
8. Spread pecans on the baking pan
9. Bake for 1 hour, stirring every 15 minutes
10. Allow to cool completely
Ingredients:
-1 pound North Carolina pecans
-1 large egg white
-1 tablespoon water
-1 cup sugar
-1 teaspoon cinnamon
Preparation:
1. Preheat over to 250 degrees F
2. Lightly grease a 9x13 inch baking pan
3. In a mixing bowl, whip egg white and water together until frothy
4. Mix the sugar and cinnamon in a separate bowl
5. Toss pecans in the egg white mixture to evenly coat
6. Then place the pecans in the sugar mixture
7. Toss to evenly coat
8. Spread pecans on the baking pan
9. Bake for 1 hour, stirring every 15 minutes
10. Allow to cool completely
Super Moist Chocolate Cupcakes
Recipe:
Ingredients:
-3/4 cup all-purpose flour
-1/2 cup unsweetened natural cocoa powder
-3/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 large eggs, at room temperature
-1/2 cup granulated sugar
-1/2 cup packed light brown sugar
-1/3 cup vegetable or canola oil
-2 teaspoons pure vanilla extract
-1/2 cup buttermilk, at room temperature
-Frosting
Preparation:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan wit cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin
3. Pour or spoon the batter into the liners. Fill only halfway (this is important) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
(Sallybakingaddiction.com)
Ingredients:
-3/4 cup all-purpose flour
-1/2 cup unsweetened natural cocoa powder
-3/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 large eggs, at room temperature
-1/2 cup granulated sugar
-1/2 cup packed light brown sugar
-1/3 cup vegetable or canola oil
-2 teaspoons pure vanilla extract
-1/2 cup buttermilk, at room temperature
-Frosting
Preparation:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan wit cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin
3. Pour or spoon the batter into the liners. Fill only halfway (this is important) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
(Sallybakingaddiction.com)
Peanut Butter Buckeyes
Recipe:
Ingredients:
-1 1/2 cups peanut butter
-6 cups confectioners' sugar
-1 cup (2 sticks) butter, softened
-1/2 teaspoon vanilla extract
-6 whole graham crackers, pulverized into crumbs (optional)
-4 cups semisweet chocolate chips
Preparation:
1. Line a cookie sheet with waxed paper; set aside. Using a wooden spoon , mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (Dough will look dry)
2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes
3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium heat. Stir continuously until smooth. Remove pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator
Ingredients:
-1 1/2 cups peanut butter
-6 cups confectioners' sugar
-1 cup (2 sticks) butter, softened
-1/2 teaspoon vanilla extract
-6 whole graham crackers, pulverized into crumbs (optional)
-4 cups semisweet chocolate chips
Preparation:
1. Line a cookie sheet with waxed paper; set aside. Using a wooden spoon , mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (Dough will look dry)
2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes
3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium heat. Stir continuously until smooth. Remove pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator