Simple Buttercream Icing Recipe
Ingredients:
6 tablespoons butter
4 1/2 cup powdered sugar
1/4 cup milk
1 tablespoon vanilla
Directions:
Add all ingredients into mixing bowl and beat on high speed until smooth
This is a great buttercream icing to make adorable monster cookies:
(Sandwich buttercream between two sugar cookies, roll edges in sprinkles and add eyes and noses (we used mini M&Ms for the eyes)
Rice Crispy Peanut Butter Treat Bars Recipe
Ingredients:
1 bag peanut butter chips
1 stick butter
6 1/2 cups rice crispy cereal
1 bag semisweet chocolate chips
1/2 cup light corn syrup
1/2 cup honey roasted peanuts, chopped
Directions:
Line a 9x13 pan with nonstick foil or parchment paper
Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth.
Remove from heat, add cereal and stir until evenly coated.
Pour into prepared pan, spread evenly, then cover with wax paper.
Use another 9x13 pan, or book, to press the mixture into an even layer, then remove the wax paper.
Place pan in freezer about 10 minutes or until firm.
Melt chocolate chips as directed on bag.
Add corn syrup and stir until well blended.
Spread chocolate mixture evenly on top cereal mixture then sprinkle with chopped nuts.
Using wax paper, lightly press the nuts into the chocolate.
Refrigerate 1 hour or until firm.
Cut, serve, enjoy!
(Recipe and photo from wdfood)
Ingredients:
Crust:
30 Oreos
1/4 cup hot fudge topping, not heated
Bars:
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks cream cheese (16oz total) (softened)
3/4 cup sugar
1 cup sour cream
1 bar bittersweet chocolate, melted
chocolate coffee beans (optional for garnish)
Directions:
Line a 9x13 baking pan with nonstick foil or parchment paper, draping some over the edges.
Prepare crust: Crush cookies, by hand or in a food processer, until they resemble fine crumbs. Add fudge topping to crumbs, blend to moisten.
Press firmly in prepared pan. Place in freezer while preparing the rest
Prepare bars: Sprinkle gelatin over coffee in a small saucepan. Let stand 2 minutes.
Stir over low heat until steaming and granules dissolve. Remove from heat
Beat cream cheese and sugar in a large bowl with hand mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended.
Pour into crust, cover, and refridgerate 4 hours or until firm
Using the foil or parchment paper draped over the edge of the pan, remove bars and cut into small squares.
Garnish with coffee beans
(Recipe and Photo from wdfood)
Grilled Banana split S'mores Camping Recipe
The first time I made this recipe I failed to see the “wrap in foil” part and my bananas were one huge mess. I certainly don’t recommend making the same mistake I did! This is a great Summer recipe, but can be made year round - just use the oven instead!
Ingredients:
6 bananas, in the skin
1/2 cup chocolate chips
1/2 cup mini marshmallows
6 large graham crackers
Directions:
Set grill to medium heat, or use a campfire
Make a long slit in each banana from end to end, through the skin and down to, but not through, the skin on the other side. Gently open the banana. Divide chocolate chips and mini marshmallows among bananas, pressing with your fingers to fit as much as possible.
Wrap each banana in aluminum foil and place on center of grill or around perimeter of fire.
Cook 5 minutes, or until chips and marshmallows are melted and banana is warm.
Serve immediately with graham crackers for dipping
Pineapple Nut Delights Cookie Recipe
This is one of those cookie recipes that is so good, it is gone before the cookies go bad. They are a perfect combination of moist, sweet, and crunchy flavors.
Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 tspn vanilla
4 cup flour
1 cup chopped pecans
1 cup canned pineapple crushed
1 tspn baking soda
1/2 tspn salt
Directions:
Mix together
Drop onto baking pan and bake at 350* for 10 minutes
Roll in powdered sugar to finish
Soft Baked Chocolate Cookies Recipe
These cookies bring back such good memories. Every time I see this recipe I instantly want to make them. For a person with a sweet tooth like mine, they are great. When cooked right, these cookies are pure perfection.
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tspn vanilla
1 cup flour (self rising)
1/4 cup cocoa
Directions:
Cream butter
Add sugars and continue mixing
Add egg and vanilla, continue to mix well
Finally, add cocoa and flour
Mix well
Drop onto cookie sheet
Bake for 8 minutes at 350*
*The addition of chocolate chips makes these an ultimate chocolate chocolate chip cookie
I joke around that my middle child must have been switched at birth because he doesn't like cake. My entire family loves cake, except him... His birthday is tomorrow. Maybe I can convince him with this recipe ;)
Ingredients:
1 cup chopped pecans
1 cup butter
1 (4oz) semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tspn vanilla extract
3/4 tspn salt
1 bag miniature marshmallows
Chocolate Frosting (Recipe below)
Directions:
Place pecans in a single layer on a baking sheet
Bake at 350* for 8-10 minutes or until toasted
Microwave 1 cup butter and semisweet chocolate in a large microwave safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring evey 30 seconds
Whisk sugar and next 5 ingredients into chocolate mixture
Pour batter into a greased 15x10 jelly roll pan
Bake at 350* for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows, bake 8-10 minutes or until golden brown.
Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans.
Chocolate Frosting Recipe:
Ingredients:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16oz) package powdered sugar
1 tspn vanilla extract
Directions:
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.
Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat.
Beat in powdered sugar and vanilla and medium-high speed with hand held electric mixer until smooth.
*Recipe and image compliments of Southern Living
Chocolate Peanut Butter Cupcakes Recipe
Ingredients:
Cupcakes:
3/4 cup creamy peanut butter
1/4 cup powdered sugar
2 1/2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 tspn baking soda
1/2 tspn salt
3/4 cup butter, softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 tspn vanilla extract
Frosting:
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/3 cup creamy peanut butter
1 1/4 cup powdered sugar, sifted
Directions:
Preheat oven to 350*. Grease two 12-cup muffin tins, or line with papers
For the cupcakes, Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.
Whish flour, cocoa, baking soda, and salt together in a medium bowl.
Combine butter and granulated sugar in mixing bowl. usinga mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined
Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.
Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter, but do not spread it.
Spoon remaining batter over peanut butter.
Bake 18-20 minutes, until tops spring back when touched. (Due to the filling, toothpick inserted will not work)
Remove from oven and let cool completely.
To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy. Add powdered sugar, beat until light and fluffy.
Frost tops of cupcakes when they are completely cook.
*Image and recipe obtained from some forgotten place :(
