Perfect Homemade Churros
These Perfect Homemade Churros are light and crispy with a soft interior and lots of delicious cinnamon sugar flavor! I absolutely love how simple they are to make! Servings: 15 -18
These Perfect Homemade Churros are light and crispy with a soft interior and lots of delicious cinnamon sugar flavor! I absolutely love how simple they are to make!
Servings: 15 -18
Ingredients
- 1/4 cup unsalted butter cut into cubes
- 1 cup water
- 1 Tablespoon granulated sugar
- Pinch salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- FOR CINNAMON SUGAR COATING:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter cut into cubes
- 1 cup water
- 1 Tablespoon granulated sugar
- Pinch salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- FOR CINNAMON SUGAR COATING:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large skillet, heat 1 & 1/2 inches of vegetable oil over medium/medium-high heat and stick in a candy or deep fat thermometer, heating until it reaches 360 degrees F.
- In a loaf pan or small bowl, whisk together the cinnamon sugar coating until combined; set aside.
- In a medium skillet, combine the cubed butter, water, granulated sugar and salt. Bring to a boil over medium-high heat, then add in the flour and reduce heat to medium-low, cooking and stirring with a rubber spatula until combined and a soft dough forms. It's okay if the dough has some lumps in it. Allow the dough to cool off the heat for 5 minutes.
- Place dough in the bowl of a stand mixer. Add in the egg and vanilla and beat on medium-high speed until combined and cohesive. Be careful with this step as the hot dough plus a cold egg could easily scramble your egg, so make sure you work quickly! Place the dough into a disposable piping bag attached with a star or French star tip.
- Pipe 4 to 5-inch long strips of churro dough into the hot oil, using scissors or a knife to cut off each piece. Fry 4 to 5 at a time, gently separating them with tongs if they attach to one another. Fry for about 2-3 minutes per side or until golden brown and crisp. Drain on a paper towel-lined plate for 15-20 seconds, then dredge in the cinnamon sugar mixture.
- Serve warm with dulce de leche dipping sauce!
- In a large skillet, heat 1 & 1/2 inches of vegetable oil over medium/medium-high heat and stick in a candy or deep fat thermometer, heating until it reaches 360 degrees F.
- In a loaf pan or small bowl, whisk together the cinnamon sugar coating until combined; set aside.
- In a medium skillet, combine the cubed butter, water, granulated sugar and salt. Bring to a boil over medium-high heat, then add in the flour and reduce heat to medium-low, cooking and stirring with a rubber spatula until combined and a soft dough forms. It's okay if the dough has some lumps in it. Allow the dough to cool off the heat for 5 minutes.
- Place dough in the bowl of a stand mixer. Add in the egg and vanilla and beat on medium-high speed until combined and cohesive. Be careful with this step as the hot dough plus a cold egg could easily scramble your egg, so make sure you work quickly! Place the dough into a disposable piping bag attached with a star or French star tip.
- Pipe 4 to 5-inch long strips of churro dough into the hot oil, using scissors or a knife to cut off each piece. Fry 4 to 5 at a time, gently separating them with tongs if they attach to one another. Fry for about 2-3 minutes per side or until golden brown and crisp. Drain on a paper towel-lined plate for 15-20 seconds, then dredge in the cinnamon sugar mixture.
- Serve warm with dulce de leche dipping sauce!
Homemade Milk Jam {Dulce de Leche}
This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient! Servings: 4
Ingredients
- 2 (14-ounce cans) sweetened condensed milk
- 4 4 oz mason jars
- 2 (14-ounce cans) sweetened condensed milk
- 4 4 oz mason jars
Instructions
- Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
- Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
- CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.
- Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
- Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
- CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.
Super Crumb CakeAuthor: Hayley Parker, The Domestic RebelRecipe type: BreakfastPrep time: Cook time: Total time: Serves: 15 When it comes to crumb, more is MORE. There's never enough of those buttery morsels bursting with brown sugar and cinnamon. This crumb cake keeps the focus on the CRUMB.Ingredients- For the Cake:
- 1 & ½ cups flour
- ½ cup sugar
- 2 & ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp oil
- 1 egg
- ½ cup milk
- 2 tsp vanilla extract
- For the Super Crumb:
- 4 cups flour
- 2 cups brown sugar
- 2 Tbsp cinnamon
- 3 sticks butter, softened
Instructions- Preheat your oven to 325 degrees F. Liberally spray a 13x9" baking pan with cooking spray and set aside.
- In a large bowl, whisk together the dry cake ingredients (1 & ½ cups flour, the sugar, baking powder, and salt). In another medium bowl, whisk together the wet cake ingredients (the oil, egg, milk and vanilla). Gently whisk the wet into the dry mixture until the batter comes together. Pour the batter evenly into the greased pan.
- In the bowl of a stand mixer, beat together the Super Crumb ingredients until the mixture just about comes together (it'll look like big clumps of crumb).
- Breaking up the crumb with your hand, drop heaping handfuls of the crumb evenly over the surface of the cake. Make sure to thoroughly cover the surface of the cake; any cake left uncovered by crumb will bubble up. Once the cake is smothered with crumb, bake for 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake somewhat in the pan before cutting into squares. If desired, sprinkle with confectioner's sugar or cinnamon sugar, and serve warm.
Samoa Magic BarsAuthor: Hayley Parker, The Domestic RebelRecipe type: BarsPrep time: Cook time: Total time: Serves: 15 Mortals and immortals alike will not be able to resist the incredible gravitational pull toward these unrelentingly gooey bars.Ingredients- 1 box yellow cake mix
- 1 egg
- ½ cup butter, softened
- 1 & ½ cups Kraft caramel bits
- 1 & ¼ cups semi-sweet chocolate chips
- 1 cup Samoas cookies, roughly chopped (I used Keebler brand)
- 2 cups shredded coconut, divided
- 1 can sweetened condensed milk
- ½ cup caramel sundae sauce
Instructions- Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil and mist the foil lightly with cooking spray. Set aside.
- In a large bowl, combine the cake mix, egg + butter until a soft dough forms. Press the dough evenly in the bottom of the pan. Bake for approx. 10 minutes.
- Remove the pan from the oven and sprinkle evenly with ONE (1) cup of the shredded coconut, the caramel bits, semi-sweet chips, and Samoas cookies. Drizzle the top of the bars with the sweetened condensed milk.
- Return to the oven and bake for approx. 15-20 minutes or until center appears set and top is golden. Reduce your oven temperature to 300 degrees F.
- On a large baking sheet lined with foil, spread the remaining ONE (1) cup of coconut in an even layer. Place in the oven and toast 5 minutes. Stir gently, then bake for another 5 minutes. Stir, then bake for another 5 minutes or until coconut is lightly golden and toasted. Allow both coconut and bars to cool completely.
- Drizzle the tops of the bars with the caramel sundae sauce and immediately sprinkle with the toasted coconut. Allow the bars to set at room temperature, about 10-15 mins, before cutting into bars. Store leftovers room temperature in an airtight container, for several days.
Super Crumb Cake
Author: Hayley Parker, The Domestic Rebel
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 15
When it comes to crumb, more is MORE. There's never enough of those buttery morsels bursting with brown sugar and cinnamon. This crumb cake keeps the focus on the CRUMB.
Ingredients
- For the Cake:
- 1 & ½ cups flour
- ½ cup sugar
- 2 & ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp oil
- 1 egg
- ½ cup milk
- 2 tsp vanilla extract
- For the Super Crumb:
- 4 cups flour
- 2 cups brown sugar
- 2 Tbsp cinnamon
- 3 sticks butter, softened
Instructions
- Preheat your oven to 325 degrees F. Liberally spray a 13x9" baking pan with cooking spray and set aside.
- In a large bowl, whisk together the dry cake ingredients (1 & ½ cups flour, the sugar, baking powder, and salt). In another medium bowl, whisk together the wet cake ingredients (the oil, egg, milk and vanilla). Gently whisk the wet into the dry mixture until the batter comes together. Pour the batter evenly into the greased pan.
- In the bowl of a stand mixer, beat together the Super Crumb ingredients until the mixture just about comes together (it'll look like big clumps of crumb).
- Breaking up the crumb with your hand, drop heaping handfuls of the crumb evenly over the surface of the cake. Make sure to thoroughly cover the surface of the cake; any cake left uncovered by crumb will bubble up. Once the cake is smothered with crumb, bake for 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake somewhat in the pan before cutting into squares. If desired, sprinkle with confectioner's sugar or cinnamon sugar, and serve warm.
Author: Hayley Parker, The Domestic Rebel
Recipe type: Bars
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
- 1 box yellow cake mix
- 1 egg
- ½ cup butter, softened
- 1 & ½ cups Kraft caramel bits
- 1 & ¼ cups semi-sweet chocolate chips
- 1 cup Samoas cookies, roughly chopped (I used Keebler brand)
- 2 cups shredded coconut, divided
- 1 can sweetened condensed milk
- ½ cup caramel sundae sauce
Instructions
- Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil and mist the foil lightly with cooking spray. Set aside.
- In a large bowl, combine the cake mix, egg + butter until a soft dough forms. Press the dough evenly in the bottom of the pan. Bake for approx. 10 minutes.
- Remove the pan from the oven and sprinkle evenly with ONE (1) cup of the shredded coconut, the caramel bits, semi-sweet chips, and Samoas cookies. Drizzle the top of the bars with the sweetened condensed milk.
- Return to the oven and bake for approx. 15-20 minutes or until center appears set and top is golden. Reduce your oven temperature to 300 degrees F.
- On a large baking sheet lined with foil, spread the remaining ONE (1) cup of coconut in an even layer. Place in the oven and toast 5 minutes. Stir gently, then bake for another 5 minutes. Stir, then bake for another 5 minutes or until coconut is lightly golden and toasted. Allow both coconut and bars to cool completely.
- Drizzle the tops of the bars with the caramel sundae sauce and immediately sprinkle with the toasted coconut. Allow the bars to set at room temperature, about 10-15 mins, before cutting into bars. Store leftovers room temperature in an airtight container, for several days.
Triple Chocolate Nutella Brownies
These Triple Chocolate Nutella Brownies are INCREDIBLE! Ultra fudgy, super chocolaty and PERFECT. Servings: 9 -12
Ingredients
- 1 (12 oz bag) semi-sweet chocolate chips
- 3/4 cup (1 & 1/2 sticks) salted butter cubed
- 1 cup sugar
- 3 eggs + 1 egg yolk
- 1/3 cup Nutella
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp espresso powder or more if you prefer a mocha flavor
- 1 (12 oz bag) semi-sweet chocolate chips
- 3/4 cup (1 & 1/2 sticks) salted butter cubed
- 1 cup sugar
- 3 eggs + 1 egg yolk
- 1/3 cup Nutella
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp espresso powder or more if you prefer a mocha flavor
Instructions
- Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Set aside.
- In a large microwaveable bowl, melt the chocolate chips and butter together on HIGH power for 45 seconds. Stir, then microwave for another 25 seconds. Stir again until any large chocolate pieces are broken up and the butter is melted and everything is smooth. Set aside to cool for about 5-10 minutes.
- Add in the sugar and stir to combine. Add in the eggs and yolk, as well as the Nutella and vanilla, stirring well. Lastly, add in the flour, cocoa powder and espresso powder and salt, if you're not using salted butter. Stir until a soft batter has formed.
- Spread the batter evenly into the prepared pan and bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Try not to over bake as these are intended to be fudgy and will continue to set up as they cool. Cool completely before cutting into squares.
- Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Set aside.
- In a large microwaveable bowl, melt the chocolate chips and butter together on HIGH power for 45 seconds. Stir, then microwave for another 25 seconds. Stir again until any large chocolate pieces are broken up and the butter is melted and everything is smooth. Set aside to cool for about 5-10 minutes.
- Add in the sugar and stir to combine. Add in the eggs and yolk, as well as the Nutella and vanilla, stirring well. Lastly, add in the flour, cocoa powder and espresso powder and salt, if you're not using salted butter. Stir until a soft batter has formed.
- Spread the batter evenly into the prepared pan and bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Try not to over bake as these are intended to be fudgy and will continue to set up as they cool. Cool completely before cutting into squares.
Super Easy Brookies
A delightful cross between fudgy brownies and chewy chocolate chip cookies, these Super Easy Brookies will become a new favorite! Servings: 15 -18
Ingredients
- FOR CHOCOLATE CHIP COOKIE LAYER:
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 tsp vanilla extract
- 1 large egg
- 1¼ all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- FOR THE BROWNIE LAYER:
- 1/2 cup unsalted butter melted
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- FOR CHOCOLATE CHIP COOKIE LAYER:
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 tsp vanilla extract
- 1 large egg
- 1¼ all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- FOR THE BROWNIE LAYER:
- 1/2 cup unsalted butter melted
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line a 13x9" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside briefly.
- For the cookie: beat together the butter, sugars, and vanilla in a medium bowl with an electric mixer, beating until creamy. Add in the egg and beat until fluffy, about 1 minute. Add in the dry ingredients and beat on low speed until a dough comes together. Stir in the chocolate chips, then spread the cookie layer evenly into the bottom of the pan. Set aside.
- For the brownie: Stir together the melted butter, sugar, and vanilla together in a medium bowl until blended. Add in the eggs and mix well. Stir in the dry ingredients until batter just comes together. Pour the batter evenly over the cookie layer.
- Bake for approximately 20-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake these as it will lead to dry, crumbly bars. You want them to be slightly underdone as they'll continue to cook as they cool down.
- Preheat oven to 350 degrees F. Line a 13x9" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside briefly.
- For the cookie: beat together the butter, sugars, and vanilla in a medium bowl with an electric mixer, beating until creamy. Add in the egg and beat until fluffy, about 1 minute. Add in the dry ingredients and beat on low speed until a dough comes together. Stir in the chocolate chips, then spread the cookie layer evenly into the bottom of the pan. Set aside.
- For the brownie: Stir together the melted butter, sugar, and vanilla together in a medium bowl until blended. Add in the eggs and mix well. Stir in the dry ingredients until batter just comes together. Pour the batter evenly over the cookie layer.
- Bake for approximately 20-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake these as it will lead to dry, crumbly bars. You want them to be slightly underdone as they'll continue to cook as they cool down.
Best Ever Carmelitas
These Best Ever Carmelitas are a cross between oatmeal cookies and gooey bars with a thick, buttery layer of caramel and chocolate chips in every bite! Servings: 12 -16
These Best Ever Carmelitas are a cross between oatmeal cookies and gooey bars with a thick, buttery layer of caramel and chocolate chips in every bite!
Servings: 12 -16
Ingredients
- 11 ounces (One 11-ounce package) Kraft caramel bits or 1 bag caramel squares, unwrapped
- 1/2 cup heavy whipping cream
- 3/4 cup salted butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 11 ounces (One 11-ounce package) Kraft caramel bits or 1 bag caramel squares, unwrapped
- 1/2 cup heavy whipping cream
- 3/4 cup salted butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8x8-inch square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Trust me, you will want to line with foil and spray with cooking spray for easy removal later!
- In a medium bowl, mix together the melted butter, brown sugar, vanilla extract, flour, oats, and baking soda with a spoon until combined. Press half of the mixture into the prepared pan in an even layer. Bake for 10-12 minutes or until light golden brown. Remove from oven but keep oven on.
- While the crust bakes, in a small saucepan combine the caramels and heavy cream over medium-low heat, stirring occasionally until melted and smooth. Set aside.
- Sprinkle the chocolate chips evenly over the crust. Pour the caramel over the chocolate chip layer. Crumble the remaining oatmeal cookie dough over the caramel layer evenly. Return to the oven and bake for an additional 15-20 minutes or until the top is golden brown and the caramel is just about set. It may jiggle a little, but should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate to set for at least 1-2 hours. Let bars come to room temperature before consuming, as cold caramel is not great for teeth!
YIELD: ENOUGH TO FILL AND TOP A TWO-LAYER CAKE
- Preheat oven to 350 degrees F. Line an 8x8-inch square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Trust me, you will want to line with foil and spray with cooking spray for easy removal later!
- In a medium bowl, mix together the melted butter, brown sugar, vanilla extract, flour, oats, and baking soda with a spoon until combined. Press half of the mixture into the prepared pan in an even layer. Bake for 10-12 minutes or until light golden brown. Remove from oven but keep oven on.
- While the crust bakes, in a small saucepan combine the caramels and heavy cream over medium-low heat, stirring occasionally until melted and smooth. Set aside.
- Sprinkle the chocolate chips evenly over the crust. Pour the caramel over the chocolate chip layer. Crumble the remaining oatmeal cookie dough over the caramel layer evenly. Return to the oven and bake for an additional 15-20 minutes or until the top is golden brown and the caramel is just about set. It may jiggle a little, but should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate to set for at least 1-2 hours. Let bars come to room temperature before consuming, as cold caramel is not great for teeth!
YIELD: ENOUGH TO FILL AND TOP A TWO-LAYER CAKE
Hands Down The Best Cake-Filling You'll Ever Eat
Hands down the best light and fluffy cake-filling I've ever made or eaten. Get ready for a cake-filling, cupcake-topping, spoon-eating recipe to end all recipes.
Ingredients
Hands down the best light and fluffy cake-filling I've ever made or eaten. Get ready for a cake-filling, cupcake-topping, spoon-eating recipe to end all recipes.
Ingredients
- 1 large box vanilla instant pudding mix.
- 1 1/2 cups of milk
- 1 1/2 – 2 cups Cool Whip or whipped heavy cream
- 1 large box vanilla instant pudding mix.
- 1 1/2 cups of milk
- 1 1/2 – 2 cups Cool Whip or whipped heavy cream
Instructions
- Whisk pudding mix with milk.
- Place in fridge for about 5 minutes to set.
- Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip - one normal-sized tub)
- Makes enough to fill and top a two-layer cake.
- Whisk pudding mix with milk.
- Place in fridge for about 5 minutes to set.
- Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip - one normal-sized tub)
- Makes enough to fill and top a two-layer cake.
Notes
Once cake is filled and topped, eat immediately - or - cover and refrigerate.
Options:
* Cut up fruit and add to filling.
* Add mini chocolate chips.
* Flavors, so many flavors of pudding available to try!
* One flavor filling to fill the cake – another to top the cake.
* Use on cupcakes!
* Pancake, waffles and French Toast filling!
Once cake is filled and topped, eat immediately - or - cover and refrigerate.
Options:
* Cut up fruit and add to filling.
* Add mini chocolate chips.
* Flavors, so many flavors of pudding available to try!
* One flavor filling to fill the cake – another to top the cake.
* Use on cupcakes!
* Pancake, waffles and French Toast filling!
Pumpkin Bars
(Brittany Reisenberg)
1 (16 oz) can pumpkin
1 c cooking oil
4 eggs
1 2/3 c sugar
2. c flour
1 tsp baking soda
1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
In a mixer beat together eggs, sugar, oil, and pumpkin until light and fluffy. In another bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter evenly in an uncreased 15x10x1 inch baking pan (jelly roll pan). Bake in a 350 oven for 25-30 mins. Cool and frost with cream cheese frosting. Cut into even bars.
Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
1/2 c butter
1 tsp vanilla
2-4 c powders sugar
Cream together cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth. You may need up to 4 cups of powdered sugar. Beat 2-4 minutes until light and fluffy. If needed add a tablespoon of milk to get your desired consistency.
Dirt Cake
Ingredients:
1/2 c butter, softened
1 (8 oz) package cream cheese, softened
1/2 c confectioners sugar
2 (3.5 oz) packages instant vanilla pudding mix
3 1/2 c milk
1 (12 oz) container frozen whipped topping, thawed
32 oz chocolate sandwich cookies with creme filling
Directions
Chop cookies ver fine in food processor. The white cream will disappear
Mix butter, cream cheese and sugar in bowl
In a large bowl mix milk, pudding and whipped topping together
Combine pudding mixture and cream mixture together
Layer in flower pot, starting with cookies then cream mixture together
Layer in flower pot, starting with cookies then cream mixture. Repeat layers
Chill until ready to serve
Add artificial flower and trowel.
Cream Puffs
Renie
Combine 1/2c (1 stick) Butter or Margarine
1c water- Bring to boil
Add 1 c flour stirring till thick.
1/4 tsp salt if desired
Put in mixer
4 eggs- add one at a time in flour mixture, beating on low speed until mixture is smooth.
spoon drops onto a greased cookie sheet.
Bake 400 for 40 mins
Remove from pan and poke a hole in it with a knife to let steam out. Fill with favorite instant pudding.
Lunch Lady Peanut Butter Bars
25 minPrep Time
15 minCook Time
40 minTotal Time
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups peanut butter, divided
- 2 cups old fashioned oats
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting:
- 1/2 cup butter, softened
- 1/4 cup milk
- 2 teaspoons vanilla
- 4 tablespoons cocoa
- 3 cups powdered sugar
Instructions
Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar and brown sugar together.
- Add vanilla, eggs, and 1 cup peanut butter; stir to combine.
- Add oats, flour, baking soda and salt and mix until well combined.
- Spray a baking sheet with nonstick cooking spray and spread out dough evenly.
- Bake for 15 minutes and remove from oven.
- Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
- Let cool until peanut butter has set up.
- While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
- Brownies - feed a crowd (family favorite)
Ingredients
- 3 cups sugar
- ½ cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
- ½ tsp salt
- 1½ cups melted butter
- 5 eggs
- 2½ tsp vanilla
- 3 cups flour
Frosting:
- ½ cup butter
- 4 tablespoons cocoa
- 1/4 cup milk
- 1 tsp vanilla
- 3 Cups Powdered Sugar
- If it becomes too thick I just add a little more milk.
Instructions
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Potato Doughnuts
Pumpkin Bars
(Brittany Reisenberg)
1 (16 oz) can pumpkin
1 c cooking oil
4 eggs
1 2/3 c sugar
2. c flour
1 tsp baking soda
1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
In a mixer beat together eggs, sugar, oil, and pumpkin until light and fluffy. In another bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter evenly in an uncreased 15x10x1 inch baking pan (jelly roll pan). Bake in a 350 oven for 25-30 mins. Cool and frost with cream cheese frosting. Cut into even bars.Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
1/2 c butter
1 tsp vanilla
2-4 c powders sugar
Cream together cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth. You may need up to 4 cups of powdered sugar. Beat 2-4 minutes until light and fluffy. If needed add a tablespoon of milk to get your desired consistency.
Dirt Cake
Ingredients:
1/2 c butter, softened
1 (8 oz) package cream cheese, softened
1/2 c confectioners sugar
2 (3.5 oz) packages instant vanilla pudding mix
3 1/2 c milk
1 (12 oz) container frozen whipped topping, thawed
32 oz chocolate sandwich cookies with creme filling
Directions
Chop cookies ver fine in food processor. The white cream will disappear
Mix butter, cream cheese and sugar in bowl
In a large bowl mix milk, pudding and whipped topping together
Combine pudding mixture and cream mixture together
Layer in flower pot, starting with cookies then cream mixture together
Layer in flower pot, starting with cookies then cream mixture. Repeat layers
Chill until ready to serve
Add artificial flower and trowel.
Cream Puffs
Combine 1/2c (1 stick) Butter or Margarine
1c water- Bring to boil
Add 1 c flour stirring till thick.
1/4 tsp salt if desired
Put in mixer
4 eggs- add one at a time in flour mixture, beating on low speed until mixture is smooth.
spoon drops onto a greased cookie sheet.
Bake 400 for 40 mins
Remove from pan and poke a hole in it with a knife to let steam out. Fill with favorite instant pudding.
Lunch Lady Peanut Butter Bars
25 minPrep Time
15 minCook Time
40 minTotal Time
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups peanut butter, divided
- 2 cups old fashioned oats
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup milk
- 2 teaspoons vanilla
- 4 tablespoons cocoa
- 3 cups powdered sugar
Frosting:
Instructions
Preheat oven to 350 degrees F.
Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar and brown sugar together.
- Add vanilla, eggs, and 1 cup peanut butter; stir to combine.
- Add oats, flour, baking soda and salt and mix until well combined.
- Spray a baking sheet with nonstick cooking spray and spread out dough evenly.
- Bake for 15 minutes and remove from oven.
- Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
- Let cool until peanut butter has set up.
- While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
- Brownies - feed a crowd (family favorite)
Ingredients
- 3 cups sugar
- ½ cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
- ½ tsp salt
- 1½ cups melted butter
- 5 eggs
- 2½ tsp vanilla
- 3 cups flour
Frosting:
- ½ cup butter
- 4 tablespoons cocoa
- 1/4 cup milk
- 1 tsp vanilla
- 3 Cups Powdered Sugar
- If it becomes too thick I just add a little more milk.
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
1 cup warm water
2 til. yeast
1 cup margarine
4 large eggs
2 tsp salt
3 cups milk, scalded
1 c sugar
2 c mashed potatoes
2 tsp lemon juice
2 tsp grated lemon rind
1/2 tsp nutmeg
12 c flour (12-13 cups)
Glazed Frosting
4 1/2 c powdered sugar
3 tsp vanilla
1 1/2 c warm water
Combine milk margarine, salt, sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and yeast which has been dissolved in the 1 cup of lukewarm water. Add 6 cups flour and beat until well blended and smooth. Add remaining flour to make a soft and firm dough (firm enough to roll). Knead until smooth. Cover and let rise until double in bulk. Punch down and divide dough in half. Roll out 1/2 inch thick and cut with cutter. Allow to rise uncovered for 30 to 40 min. Fry in deep fat 375 until golden on each side. Drain on absorbent paper. Then dip in prepared glaze.
Stabilized Whipping Cream
1 teaspoon unflavored gelatin (like Knox)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes.
While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment.
Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
PEANUT BUTTER NUTELLA RICE KRISPIE TREATS
These peanut butter Nutella Rice Krispie treats are extra large, extra marshmallowy and crazy delicious! You're going to love how easy these treats are to make and they are ready in just 20 minutes! Plus to top them off I drizzled them with dark chocolate.
Yield: 9x13 pan
These peanut butter Nutella Rice Krispie treats are extra large, extra marshmallowy and crazy delicious! You're going to love how easy these treats are to make and they are ready in just 20 minutes! Plus to top them off I drizzled them with dark chocolate.
Yield: 9x13 pan
INGREDIENTS:
- 1/2 cup unsalted butter
- 2 (10 ounce) bags marshmallows
- 1/2 cup smooth peanut butter
- 1/2 cup Nutella
- 9 cups crisp rice cereal
- 1/4 cup melted dark chocolate
- 1/2 cup unsalted butter
- 2 (10 ounce) bags marshmallows
- 1/2 cup smooth peanut butter
- 1/2 cup Nutella
- 9 cups crisp rice cereal
- 1/4 cup melted dark chocolate
DIRECTIONS:
Line a 9x13 dish with parchment paper, set aside.
In a large pot of pan with high sides add butter and set over medium heat.
When the butter has melted add in both bags of marshmallows. Stir with a silicone spatula until they have melted and the mixture is smooth. Turn off the heat and stir in the peanut butter and Nutella. Keep stirring until the mixture has totally combined.
Add in the cereal and stir to combine. This step will make your arm burn but just keep stirring until combined. I like to continue to use my silicone spatula so the mixture won't stick.
Add the cereal mixture to the prepared pan and lightly press into the pan to make the top even. Don't press too hard because if you compact them too tight they come out hard.
Drizzle the top with melted chocolate and let it harden before cutting and serving.
Line a 9x13 dish with parchment paper, set aside.
In a large pot of pan with high sides add butter and set over medium heat.
When the butter has melted add in both bags of marshmallows. Stir with a silicone spatula until they have melted and the mixture is smooth. Turn off the heat and stir in the peanut butter and Nutella. Keep stirring until the mixture has totally combined.
Add in the cereal and stir to combine. This step will make your arm burn but just keep stirring until combined. I like to continue to use my silicone spatula so the mixture won't stick.
Add the cereal mixture to the prepared pan and lightly press into the pan to make the top even. Don't press too hard because if you compact them too tight they come out hard.
Drizzle the top with melted chocolate and let it harden before cutting and serving.
Cookies & Cream Rice Krispie Treats
1/4 cup of butter
16 oz. bag of marshmallows
5 1/2 cups of rice krispies
1 pkg. of original Oreo cookies, crushed
Instructions
- Melt the marshmallows and butter in a large microwave-safe bowl for 2 minutes. Remove the bowl from the microwave and stir the marshmallows. If the butter is not completely melted, return to the microwave for another 30 seconds.
- Remove the bowl from the microwave and stir to combine. Fold the Rice Krispies and Oreos into the marshmallow mixture until well combined.
- Spray a 9 x 13 pan with baking spray. Evenly spread the Rice Krispie mixture into the pan with a spoon dipped in water or sprayed with baking spray. Allow to cool for 30 minutes before cutting and serving.
Nutella Rice Krispies® Treats
Ingredients
- 3 cups Rice Krispies® cereal
- 1 tbsp butter
- ½ package (5 oz) large marshmallows
- ½ cup Nutella or other chocolate hazelnut spread
- 1 tbsp unsweetened cocoa powder
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- Measure out 3 cups of rice cereal and set aside.
- Heat the butter in a large pot over medium heat.
- Add the marshmallows and stir until they start to melt.
- Add the cocoa powder and Nutella and mix well until you have a smooth creamy mixture.
- Pour the rice cereal into the pot and mix with a wooden spoon until all is coated well while keeping the pot on low heat.
- Turn off the stove and transfer the mixture over to the baking pan.
- Use a small square of parchment paper or greased hands to press the mixture firmly into the baking pan until even and flat.
- Allow the Rice Krispies treats to cool for about 15 minutes, then lift the paper out of the pan and set on a cutting board. Cut into 9 even squares.
Makes 9 squares
O-Henry Bars
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Ingredients
- 1 cup white sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 3 cups Rice Krispies
- 12 oz. bag butterscotch chips
- 12 oz. bag semisweet chocolate chip
Instructions
Bring to Boil sugar, Corn syrup, and peanut butterTake off heat and add peanuts and Rice Krispies. Spread into a greased 9x13 pan. Melt together Chocolate chips and Butter scotch chips. Spread mixture on top and cool. Cut and serve.
1/4 cup of butter
16 oz. bag of marshmallows
5 1/2 cups of rice krispies
1 pkg. of original Oreo cookies, crushed
Instructions
- Melt the marshmallows and butter in a large microwave-safe bowl for 2 minutes. Remove the bowl from the microwave and stir the marshmallows. If the butter is not completely melted, return to the microwave for another 30 seconds.
- Remove the bowl from the microwave and stir to combine. Fold the Rice Krispies and Oreos into the marshmallow mixture until well combined.
- Spray a 9 x 13 pan with baking spray. Evenly spread the Rice Krispie mixture into the pan with a spoon dipped in water or sprayed with baking spray. Allow to cool for 30 minutes before cutting and serving.
Nutella Rice Krispies® Treats
Ingredients
- 3 cups Rice Krispies® cereal
- 1 tbsp butter
- ½ package (5 oz) large marshmallows
- ½ cup Nutella or other chocolate hazelnut spread
- 1 tbsp unsweetened cocoa powder
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- Measure out 3 cups of rice cereal and set aside.
- Heat the butter in a large pot over medium heat.
- Add the marshmallows and stir until they start to melt.
- Add the cocoa powder and Nutella and mix well until you have a smooth creamy mixture.
- Pour the rice cereal into the pot and mix with a wooden spoon until all is coated well while keeping the pot on low heat.
- Turn off the stove and transfer the mixture over to the baking pan.
- Use a small square of parchment paper or greased hands to press the mixture firmly into the baking pan until even and flat.
- Allow the Rice Krispies treats to cool for about 15 minutes, then lift the paper out of the pan and set on a cutting board. Cut into 9 even squares.
Makes 9 squares
O-Henry Bars
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Ingredients
- 1 cup white sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 3 cups Rice Krispies
- 12 oz. bag butterscotch chips
- 12 oz. bag semisweet chocolate chip
Instructions
Bring to Boil sugar, Corn syrup, and peanut butterTake off heat and add peanuts and Rice Krispies. Spread into a greased 9x13 pan. Melt together Chocolate chips and Butter scotch chips. Spread mixture on top and cool. Cut and serve.
- COOKIES AND CREAM OREO BLONDIES RECIPE
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3.4 ounces instant vanilla pudding
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips, milk or semi sweet
- 1 cup white chocolate chips
- 16 oreo cookies, broken into pieces (I used double stuff)
INSTRUCTIONS
- In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in dry pudding mix and stir together until light and fluffy.
- Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and oreo pieces.
- Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake at 350 degrees for 20 - 22 minutes. You do not want to overbake. Cook until the center is set, but still gooey.
LOADED BLONDE BROWNIES
- 1/2 cup butter, softened
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup white chocolate baking chips
- 3/4 cup macadamia nuts, chopped
INSTRUCTIONS
- Heat oven to 350 degrees.
- In a large mixing bowl cream butter, brown sugar and sugar until light and fluffy. Add in eggs and vanilla and beat well. Gradually add in flour, baking powder, and salt and mix well. Fold in chocolate chips, white chips, and macadamia nuts.
- Pour into a greased 9 x 13 inch pan and spread out evenly.
- Bake for 25 to 30 minutes. Should be golden brown. Cool and cut into bars.
Friday Favorite – BYU Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 -18
Ingredients
- 1 C butter
- 1/2 C cocoa
- 2 Tbsp honey
- 4 eggs
- 2 C sugar
- 1 3/4 C flour
- 1/2 Tsp baking powder
- 1/2 tsp salt
- 1 C chopped walnuts I left these out
Mint Icing
- 5 Tbsp butter
- dash of salt
- 3 Tbsp milk
- 1 Tbsp light corn syrup
- 2 1/3 C powdered sugar
- 1/2 tsp. mint extract
- 1-2 drops green food coloring
Chocolate Icing
- 5 Tbsp butter
- dash of salt
- 3 Tbsp milk
- 1 Tbsp light corn syrup
- 2 1/3 C powdered sugar
- 1/3 C cocoa
Instructions
- Melt butter and mix in cocoa
- Allow to cool
- Add honey, eggs, sugar, flour, baking powder and salt
- Mix well
- Add nuts
- Pour batter into a greased 9 x 13 pan
- Bake at 350 degrees for 25 minutes
- Cool
- Prepare mint icing
- Soften butter
- Add salt, corn syrup and powdered sugar
- Beat until smooth and fluffy
- Add mint extract and green food coloring
- Mix
- Add milk gradually until the consistency is a little thinner than cake frosting
- Spread mint icing over brownies
- Place brownies in the freezer for a short time to stiffen the icing
- Prepare chocolate icing
- Soften butter
- Add salt, corn syrup and powdered sugar
- Beat until smooth and fluffy
- Add cocoa
- Mix until smooth
- Add milk gradually until the consistency is a little thinner than cake frosting
- Spread chocolate icing over mint icing
Chocolate Mint Brownies
Ingredients:
Brownies:
1/2 c unsalted butter (1 stick), cut into pieces
4 oz unsweetened chocolate, chopped
1/4 c andes creme de month baking chips
1 1/4 c granulated white sugar
1 tsp vanilla extract
2 large eggs, room temperature
1/2 cup all purpose flour
1/4 tsp salt
Mint Filing:
1/2 cup unsalted butter, softened
2 c confectioners' sugar
1 tbl water
1/2 tsp mint extract
4 drops green food coloring
Chocolate Ganche
1 c heavy whipping cream
1 c bitter sweet chocolate, chopped
Instructions:
1. Preheat oven to 325. Prepare an 8x8 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside
2. Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
3. stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth
Mint Filing
1. Whip the butter until nice and fluffy. add the remaining ingredients into the mixing bowl and mix until nice and creamy
2. Spread over the cooled brownies. place in the refrigerator while preparing the gauche
Chocolate Ganache
1. Place the chips in a medium bow. boring the whipping cream just to a simmer. you need to watch it carefully because once it starts to bubble over quickly.
2. Pour the whipping cream over the chocolate and whisk until nice and smooth
3. Let the ganache cool in the bowl for 10-20 mins before pouring over the mint layer.
4. If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
5. Place the finished brownies in the refrigerator for a t least another 30 minutes before slicing and serving. You will want to cut these into small pieces.
Ingredients:
Brownies:
1/2 c unsalted butter (1 stick), cut into pieces
4 oz unsweetened chocolate, chopped
1/4 c andes creme de month baking chips
1 1/4 c granulated white sugar
1 tsp vanilla extract
2 large eggs, room temperature
1/2 cup all purpose flour
1/4 tsp salt
Mint Filing:
1/2 cup unsalted butter, softened
2 c confectioners' sugar
1 tbl water
1/2 tsp mint extract
4 drops green food coloring
Chocolate Ganche
1 c heavy whipping cream
1 c bitter sweet chocolate, chopped
Instructions:
1. Preheat oven to 325. Prepare an 8x8 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside
2. Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
3. stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth
Mint Filing
1. Whip the butter until nice and fluffy. add the remaining ingredients into the mixing bowl and mix until nice and creamy
2. Spread over the cooled brownies. place in the refrigerator while preparing the gauche
Chocolate Ganache
1. Place the chips in a medium bow. boring the whipping cream just to a simmer. you need to watch it carefully because once it starts to bubble over quickly.
2. Pour the whipping cream over the chocolate and whisk until nice and smooth
3. Let the ganache cool in the bowl for 10-20 mins before pouring over the mint layer.
4. If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
5. Place the finished brownies in the refrigerator for a t least another 30 minutes before slicing and serving. You will want to cut these into small pieces.
Pretzel Salad
1 pk Pretzels (figure 8 ones) 3 cups in zip lock bag, carefully break up pretzels into 1-1 1/2 in pieces
Mix pretzels:
1 c sugar
1 c melted butter
Mix together put in biggest pan you've got and put on bottom
Bake @ 350 for 5 min. set aside
Filling-
1 c powdered sugar
2- 12 oz cool whip
2- 8 oz cream cheese
Beat together with hand mixer
Put on top of crust- let set awhile
1pkg. of frozen raspberries
Box of Danish Raspberry dessert together
Spoon carefully on filling then set for at least 2 hrs.
Courtside Carmel Corn
6qts. popped popcorn
2 Cups packed brown sugar
1 tsp salt
1 c butter or margarine (I like margarine best)
1/2 c corn syrup
Bring to a boil over med. heat stirring constantly. Boil for 5 minutes
Remove from heat stir in 1 tbl. vanilla extract and 1/2 tsp. baking soda
Mix Well: Pour over popcorn.
Put popcorn onto 2 greased 13x9x2 baking pans.
Bake uncovered at 250 degrees for 45 mins.
Stir every 15 minutes
Cool completely and store in airtight containers or plastic bags
Dirt Cake
Ingredients:
8 oz. cream cheese (softened)
2 tablespoons butter
2 small boxes instant vanilla pudding
3 cups milk
16 oz. cool whip
1 large pack of Oreos
Gummy Worms
1. Cream together butter and cream cheese.
2. In a seperate bowl, mix pudding and milk.
3. Mix the above two mixtures together, then fold in cool whip.
4. In a food processor, process oreos until they look like dirt.
5. In a casserole dish layer 1/3 of the oreos on the bottom. Then spread pudding/cool whip mixture evenly on top. Next, top with remaining oreos and spread evenly.
6. Place gummy worms on top however you like. We pressed a few in deep so they looked like they were coming up from the ground. Have fun with it!
Ingredients
1 pk Pretzels (figure 8 ones) 3 cups in zip lock bag, carefully break up pretzels into 1-1 1/2 in pieces
Mix pretzels:
1 c sugar
1 c melted butter
Mix together put in biggest pan you've got and put on bottom
Bake @ 350 for 5 min. set aside
Filling-
1 c powdered sugar
2- 12 oz cool whip
2- 8 oz cream cheese
Beat together with hand mixer
Put on top of crust- let set awhile
1pkg. of frozen raspberries
Box of Danish Raspberry dessert together
Spoon carefully on filling then set for at least 2 hrs.
{NO BAKE} TRIPLE LAYER CHOCOLATE CREAM PIE
Instructions
- Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until thick and combined. About 1-2 minutes.
- Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
- To the remaining chocolat epudding in the mixng bowl, add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
- Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
- Let refrigerate for 3-4 hours, or overnight, to allow the flavor to come together and the pie to thicken up. Garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
- Store leftovers in the fridge for up to 4-5 days.
Notes
To replace the Cool Whip: beat 1 1/2 cups of heavy whipping cream + 3 tablespoons powdered sugar until stiff peaks form. Continue according to recipe; adding half to the pudding for the 2nd layer, and spreading the remaining on top.
For best results, it's best to use half & half cream. It's half cream + half milk. It will produce a thicker, sturdier pie. Any milk will work but it may not be as thick.
Courtside Carmel Corn
6qts. popped popcorn
2 Cups packed brown sugar
1 tsp salt
1 c butter or margarine (I like margarine best)
1/2 c corn syrup
Bring to a boil over med. heat stirring constantly. Boil for 5 minutes
Remove from heat stir in 1 tbl. vanilla extract and 1/2 tsp. baking soda
Mix Well: Pour over popcorn.
Put popcorn onto 2 greased 13x9x2 baking pans.
Bake uncovered at 250 degrees for 45 mins.
Stir every 15 minutes
Cool completely and store in airtight containers or plastic bags
Dirt Cake
Ingredients:8 oz. cream cheese (softened)
2 tablespoons butter
2 small boxes instant vanilla pudding
3 cups milk
16 oz. cool whip
1 large pack of Oreos
Gummy Worms
1. Cream together butter and cream cheese.
2. In a seperate bowl, mix pudding and milk.
3. Mix the above two mixtures together, then fold in cool whip.
4. In a food processor, process oreos until they look like dirt.
5. In a casserole dish layer 1/3 of the oreos on the bottom. Then spread pudding/cool whip mixture evenly on top. Next, top with remaining oreos and spread evenly.
6. Place gummy worms on top however you like. We pressed a few in deep so they looked like they were coming up from the ground. Have fun with it!
Mint Oreo Layer Dessert
Prep Time
50 mins
Total Time
50 mins
An easy no-bake dessert with layers of mint Oreos, cream cheese, chocolate pudding and Cool Whip!
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 387 kcal
Ingredients
- 1 15 oz. pkg. Oreo Mint Crème Cookies
- 1/2 cup butter , melted
- 2 3.9 oz. pkg Instant Chocolate Pudding
- 3 1/4 cup cold milk
- 2 8 oz. containers Cool Whip
- 8 oz. cream cheese , softened
- 1 cup powdered sugar
- Green Food Coloring
Instructions
- Place the Oreo cookies in a food processor and pulse until crushed. (You could also put the cookies in a ziplock bag and crush them with a rolling pin). Reserve 1/2 cup of the crushed Oreo crumbs for topping.
- Pour remaining crumbs into a 9x13'' baking dish. Drizzle the melted butter over the Oreo crumbs and gently toss with a spoon. Press the mixture firmly into the pan to form a crust.
- In a large bowl whisk together the chocolate pudding mixes and milk. Refrigerate.
- In another bowl blend together the cream cheese and powdered sugar until smooth. Fold in one container of Cool Whip. Add one drop of green food coloring, if desired.
- Gently spread this mixture evenly over the Oreo crust. Pour chocolate pudding over the cream cheese mixture and smooth into an even layer.
- Dollop small spoonfuls of the remaining Cool Whip over the top of the pudding and gently smooth it into an even layer. Sprinkle reserved Oreo crumbs on top.
- Refrigerate until ready to serve. (Sometimes I even put it in the freezer, then remove it about 20-30 minutes before I serve it.
Guava Cake - Hawaiian Style
Ingredients
FOR THE CAKE
- yellow cake mix (duncan hines preferred)
- guava nectar (try kerns brand)
- eggs
- vegetable oil
- red food coloring drops to desired color
CREAM CHEESE TOPPING
- cream cheese, room temperature
- sugar
- vanilla
- sugar
- whipping cream,
GUAVA GEL TOPPING
- guava nectar
- sugar
- cornstarch
- red food coloring drops to desired color
- salted butter
Hawaiian Chantilly Cake
Prep timeCook timeTotal time
Author: Guava Rose
IngredientsChocolate Chiffon Cake- 1 c. egg whites, at room temperature
- ¼ tsp. cream of tartar
- ½ c. + 1 c. sugar
- 6 T. unsweetened cocoa
- ½ c. boiling water
- ¼ c. melted butter
- ¼ c. oil
- 2 eggs
- 1 tsp. vanilla
- 1 c. cake flour (lightly spooned into measuring cup, then leveled off)
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. sea salt
Chantilly Frosting- 1-2/3 c. salted butter
- 1-1/2 c. evaporated milk
- 1-1/2 c. sugar
- 2 tsp. vanilla
- 2 eggs
- 2 egg yolks
- 2 T. cornstarch
Simple Syrup- ¼ c. water
- 2 T. sugar
Topping- 1 c. finely chopped macadamia nuts (salted taste better), lightly toasted
InstructionsChocolate Chiffon Cake- Preheat oven to 350 degrees. Line bottom of a 9"x13" metal pan with parchment paper. Trim edges to fit bottom.
- In a small bowl, blend cocoa with boiling water until smooth. Set aside.
- Place egg whites into the bowl of a standing mixer. Mix on medium speed. When they become a little frothy, add the cream of tartar. Continue on medium speed. Increase to high speed when the volume has doubled. Slowly add in the ½ c. sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so). Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl.
- Place the cocoa-water mixture into the standing mixer bowl (no need to wash the bowl first). Add butter, oil, eggs, and vanilla.
- In a separate mixing bowl, whisk together flour, 1 c. sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes.
- Pour batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites.
- Fold the egg whites into the cake batter. Place a spatula down one side of the bowl to the bottom, push chocolate batter from underneath to the other side of the bowl, then lift spatula up the other side of the bowl and over the top, carrying some chocolate batter with it. Continue this pattern, repeating it while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together.
- The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake). If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter. Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles--that would deflate the air bubbles and yield a dense cake.
- Pour batter into the prepared cake pan. Bake for 33-35 minutes, or until toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely.
Chantilly Frosting- Melt butter in a medium sized saucepan over medium low heat. Remove from heat and cool slightly. Whisk in milk, sugar, and vanilla first, then eggs and egg yolks one at a time.
- Cook on medium heat to a low boil, whisking intermittently.Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently. Remove from heat and quickly sift cornstarch over the frosting while whisking it in. Whisk quickly and forcefully to prevent lumps from forming.
- Pour the frosting into a shallow dish such as a glass pyrex pie pan. Cool to room temperature. Cover and chill about 3 hours, until it solidifies to a spreading consistency.
Filling, Frosting and Topping the Cake- Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside.
- Loosen the cake edges from the sides of the pan with a butter knife. Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter. Peel off the parchment paper from the cake. Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up. Brush each layer with half of the simple syrup.
- Mix chilled frosting smooth with a rubber spatula. Place one third of the frosting onto the bottom cake layer. Use a small, metal angled spatula to spread frosting evenly out to the edges. Place the top layer, cut side down, onto the frosted bottom layer.
- Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side. Repeat until all the sides are covered. Frost the top last. Finally, sprinkle the macadamia nuts over the top.
- Cover and chill at least 24 to 48 hours before serving. Keep refrigerated.
The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)
Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It's a Magleby's copycat. You will not regret this!
Servings: 10 Servings
Calories: 1030kcal
Ingredients
For the cake:
- 1 cup salted butter
- 1 cup water
- 1/2 cup cocoa
- 1 cup white sugar
- 2 cups flour sifted spooned
- 3/4 teaspoon salt
- 2 eggs lightly beaten
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla
- 1 cup dark brown sugar
- 1/2 cup sour cream
Frosting:
- 1 & 1/2 cups salted butter 3 sticks, softened
- 3/4 cup cocoa powder sifted
- 5 & 1/4 cups powder sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup heavy cream
Instructions
- Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
- In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
- Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
- In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
- Stir in the vanilla and 1 cup brown sugar.
- When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
- Lastly, fold in the sour cream. DON'T over mix!!
- Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
- Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
- Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
- Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)
Make the frosting:
- Cream the butter well. Add the cocoa and powdered sugar in increments, adding the cream in between. Beat well after each addition. Add the salt and vanilla.
- Smear a bit of frosting on the bottom of a cake plate. Place 1 frozen cake on top, then cover the top with about 1 cup of frosting (I like to use an offset spatula).
- Place the other cake on top, then frost the outside and edges. If you don't want your cake plate to get frosting all over it, line it with strips of parchment paper that you can pull out when the cake is completely frosted.
- Serve with lots of milk!
Notes
*Or you can totally make this in a 9x13 pan--adjust baking times. Update: My best friend Sarah made it a couple weeks ago in a 9x13 and said that it took about 40 minutes and only needed about 2/3 the amount of frosting.Source: slightly adapted from Baked in AZ and Make It, Love It, Share it.
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