Crème de Menthe Brownies I have been thinking about these brownies for ten years. Ten. That's since high school. I mean, I realize my dad teases me by saying that I've never forgotten a meal (which is true) but ten years is a long time to pine after brownies. J was in town the other week, and we met for lunch. Crème de Menthe BrowniesFrom J's Wonderful Mom. For the brownie layer:1 cup sugar1/2 cup butter, at room temperature1 teaspoon vanilla4 eggs, beaten1 cup flour1 16-oz can of Hershey's chocolate syrup (I could only find a large can, so I weighed out 16 ozs) For the Mint Layer:1/2 cup room temperature butter2 cups powdered sugar3 tablespoons crème de menthe For the Top Chocolate Layer:6 oz chocolate chips6 tablespoons butter (J's mom uses 8 ozs chocolate and 8 tablespoons butter, but I forgot to increase) For the brownies:Preheat the oven to 350 F, and grease a 9x13" baking pan. Cream the sugar and butter together, then add the vanilla.
My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. And I was going to mass-produce it and sell it on HSN and become a billionaire, er, or at least a thousand-aire. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go.
Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
Chocolate Toffee Bars Chocolate Toffee Bars KILLER. That’s the best description for this rich, decadent dessert. If you are looking for something impressive to add to your holiday menu or to take to a party, this is the dessert. I adapted this from one of my Southern Living books. I don’t think I’ve ever made a Southern Living recipe that I didn’t love; the magazine and cookbooks have been inspiration for many of my recipes. Chocolate Toffee Bars adapted from Southern Living Ingredients: 3/4 cup butter or margarine, softened 3/4 cup firmly packed brown sugar 1 egg yolk 1 1/2 cups all purpose flour 1/4 teaspoon salt 1 14 oz can sweetened condensed milk 2 tablespoons butter or margarine 1 tablespoon strongly brewed coffee 1 cup toffee bits 1 12 oz package milk chocolate chips Cooking Directions: Beat 3/4 cup of butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add flour and salt, stirring just until blended. Enjoy! Miss
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.
Oreo-Stuffed Chocolate Chip Cookies There is just one word to describe these cookies: ridiculous. In the best way possible, of course. A cookie within a cookie is just pure genius. If you want to make something completely over-the-top and indulgent that is sure to impress your friends (and even your enemies), you should consider making these cookies. Oreo-Stuffed Chocolate Chip CookiesAdapted from Picky PalateMakes ~16 cookiesPrintable Recipe2 sticks unsalted butter, softened3/4 cup light brown sugar, packed1 cup granulated sugar2 large eggs1 Tablespoon pure vanilla3 1/2 c all purpose flour1 teaspoon salt1 teaspoon baking soda10 oz bag chocolate chips1 package Oreo Cookies (regular or double stuff) 1. 2. 3.
Raspberry Cheesecake Bars I’ve realized that cream cheese seems to have some strong magical power over me these days. See? It got me again, the cream cheese. And you know what? I’m really glad for that. Because these bars, THESE BARS. They are GORGEOUS. Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about. To know perfectly what I mean you have to – HAVE TO – make them. You’ll be happy, I’m tellin’ ya! These are the ingredients. 1. 2. 3. … it resembles crumbs. 4. 5. 6. 7. 8. 9. 10. 11. … and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture… … to achieve smooth and even surface. 12. 13. 14. … and even out the surface. ( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.) 15. Mix them with one cup coconut. 16. Like this. 17. 18. 19. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator.
Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut. Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Serve warm or room temperature. Print Recipe Ingredients