1 box of brownie mix (I use the 13x9 familysize)
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
Chocolate Chip Loaf
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
Chocolate Mint Brownies
Brownies:
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
Sour Cream Coffee Cake
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
Chocolate Halloween Bark
This recipe will be great to put in baggies and pass out to neighborhood kids we know for trick-or-treating! It looks like halloween, and they get all their favorite candy in one bite! I am also going to add some pretzel pieces to my bark, just to cut down on the sweetness a little!
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts (I used butter toffee coated peanuts)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese’s Pieces
Yellow and orange peanut M&M’s
Instructions
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts (I used butter toffee coated peanuts)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese’s Pieces
Yellow and orange peanut M&M’s
Instructions
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Peanut Butter Cup Treats
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
Soft and Thick Sugar Cookies
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Garlic Parmesan Salmon with Wild Rice
2 Tbsp mayonnaise
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
Apple Cider Doughnut Holes
1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
Banana Whoopie Pies with Peanut Butter Filling
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
Caramel Corn
1 cup popcorn unpopped (makes enough to fill a Dutch over or about 6 quarts)
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla
Directions:
Preheat oven to 250F.
Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.
Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.
Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.
Spread the popcorn evenly onto 2 large baking sheets sprayed heavily with non stick spray. Bake for 45 minutes, tossing every 10 minutes.
Allow to cool completely on baking sheets and then break into pieces. You can add candy corns, M&M's, or any kind of candy you wish before bagging it up. You can also add nuts if you like, just add them when you pour the caramel onto the popcorn before baking.
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla
Directions:
Preheat oven to 250F.
Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.
Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.
Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.
Spread the popcorn evenly onto 2 large baking sheets sprayed heavily with non stick spray. Bake for 45 minutes, tossing every 10 minutes.
Allow to cool completely on baking sheets and then break into pieces. You can add candy corns, M&M's, or any kind of candy you wish before bagging it up. You can also add nuts if you like, just add them when you pour the caramel onto the popcorn before baking.
Buttermilk Pumpkin Waffles |
2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
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