Dulce de Leche and Chocolate Thumbprint Cookies

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn

Chocolate Pecan Pie Bars

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

Chocolate Cheese Fudge

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen

Chocolate Chip Cheesecake Bars

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

Strawberry White Chocolate Pie

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

Chocolate Chip Cheesecake Sandwich

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

Peanut Butter Cups

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee! 

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee! 

Rainbow Jell-O Eggs

Easter is quickly approaching and I want to share this little treat before it's too late. You will need a special Jell-O egg mold that can be purchased at jello.com for this fun recipe. This is by far my daughters favorite Holiday recipe to make! It's the first thing eaten at every Easter party I've ever taken it to. I first saw this recipe at Porter House and knew I had to try it when I saw all of those beautiful layers!

Rainbow Jell-O Eggs 

You will need:
A pot of boiling water (about 8.5 cups)
6 boxes of Jell-O the colors of the rainbow (ROY G BIV)
A syringe
3-4 Jell-O egg molds
1.5 cups sour cream, cool-whip or smooth and creamy yogurt

Line up your boxes of gelatin in rainbow order next to 5 large cups or bowls. Put each flavor of gelatin in its own bowl or cup. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved. Do this one at a time, to make sure each is completely dissolved.
Spray your egg molds with cooking spray very generously. 
Fill molds using a clean syringe with your first color (I start with red) making each layer about 1/4” thick. Keep other colors covered with plastic wrap
Refrigerate for 10-15 minutes or until tacky
Meanwhile, stir in 2 Tbsp. of the yogurt, sour cream or cool whip into the remaining dissolved gelatin. Use a small whisk or fork to get out all the lumps. The last five minutes or so before the first layer is ready you place the light layer in the fridge to thicken. When the first layer is set but still tacky you pour the light color over the dark color. It is important not to wait too long. If the layers are too set they might separate when unmolded. Also, don't squirt the second layer on too hard because you may break the other layers and the colors will run together.
Repeat this process with the remaining colors.
When you finish with your last layer, refrigerate overnight.
The next day fill a bowl with hot water. Carefully dip the molds into the hot water for about 10 seconds. Do not let any water get into the molds, and don't dip too long because the eggs will melt.
Open the molds and you will be looking at these little gems:

I love this recipe! It is time consuming, but the result is so beautiful. Next time I am going to try to get the orange layer to be more distinct, but other than that I am so happy with the way these came out!

Easter is quickly approaching and I want to share this little treat before it's too late. You will need a special Jell-O egg mold that can be purchased at jello.com for this fun recipe. This is by far my daughters favorite Holiday recipe to make! It's the first thing eaten at every Easter party I've ever taken it to. I first saw this recipe at Porter House and knew I had to try it when I saw all of those beautiful layers!

Rainbow Jell-O Eggs 

You will need:
A pot of boiling water (about 8.5 cups)
6 boxes of Jell-O the colors of the rainbow (ROY G BIV)
A syringe
3-4 Jell-O egg molds
1.5 cups sour cream, cool-whip or smooth and creamy yogurt

Line up your boxes of gelatin in rainbow order next to 5 large cups or bowls. Put each flavor of gelatin in its own bowl or cup. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved. Do this one at a time, to make sure each is completely dissolved.
Spray your egg molds with cooking spray very generously. 
Fill molds using a clean syringe with your first color (I start with red) making each layer about 1/4” thick. Keep other colors covered with plastic wrap
Refrigerate for 10-15 minutes or until tacky
Meanwhile, stir in 2 Tbsp. of the yogurt, sour cream or cool whip into the remaining dissolved gelatin. Use a small whisk or fork to get out all the lumps. The last five minutes or so before the first layer is ready you place the light layer in the fridge to thicken. When the first layer is set but still tacky you pour the light color over the dark color. It is important not to wait too long. If the layers are too set they might separate when unmolded. Also, don't squirt the second layer on too hard because you may break the other layers and the colors will run together.
Repeat this process with the remaining colors.
When you finish with your last layer, refrigerate overnight.
The next day fill a bowl with hot water. Carefully dip the molds into the hot water for about 10 seconds. Do not let any water get into the molds, and don't dip too long because the eggs will melt.
Open the molds and you will be looking at these little gems:

I love this recipe! It is time consuming, but the result is so beautiful. Next time I am going to try to get the orange layer to be more distinct, but other than that I am so happy with the way these came out!

Angel Lush Cupcakes

I saw a Kraft recipe for Angel Lush cupcakes. When I tried to make it the angel food cake stuck to my wrappers and it was a food nightmare. Instead of using angel food cake, I used yellow cake mix and they were so light and delicious.

Angel Lush Cupcakes 

1- pkg yellow cake mix

1-3.4 oz vanilla instant pudding

2- cans crushed pineapple in juice, undrained

1- cup thawed cool-whip

2 cups assorted fresh berries of your choosing (blueberries, raspberries, sliced strawberries)

Heat oven to 375ºF.
Prepare cake batter as directed on package; pour into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown
Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.

These are light and fluffy. So many desserts are heavy and this is nice and refreshing after a big meal. It's also a nice alternative to a chocolate dessert.

I saw a Kraft recipe for Angel Lush cupcakes. When I tried to make it the angel food cake stuck to my wrappers and it was a food nightmare. Instead of using angel food cake, I used yellow cake mix and they were so light and delicious.

Angel Lush Cupcakes 

1- pkg yellow cake mix

1-3.4 oz vanilla instant pudding

2- cans crushed pineapple in juice, undrained

1- cup thawed cool-whip

2 cups assorted fresh berries of your choosing (blueberries, raspberries, sliced strawberries)

Heat oven to 375ºF.
Prepare cake batter as directed on package; pour into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown
Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.

These are light and fluffy. So many desserts are heavy and this is nice and refreshing after a big meal. It's also a nice alternative to a chocolate dessert.

Frog Cupcakes

Ready to jump into Spring? Thses cute little frog cupcakes should help get you in the Spring spirit!

Frog Cupcakes

Make cupcakes any way you want. For these, I used a yellow cake mix and prepared them according to package instructions. Allow cupcakes to cool completely.

You will also need:
Marshmallows
Brown M&M'S
Red icing- (I buy this from the store because it's really hard to get a pretty red icing at home)

For the icing:

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

green food coloring

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

Ice the cupcakes with your green frosting. While the icing is still "wet" looking you are going to add the eyes. Take a large marshmallows and cut them into thirds. Place two eyes on the cupcake and then add two brown M&M's for the pupils. Snip off the tip of the red icing and pipe on the mouth.

 

I love how cute these frogs came out! They would definitely add a bit of fun to any party! 

Ready to jump into Spring? Thses cute little frog cupcakes should help get you in the Spring spirit!

Frog Cupcakes

Make cupcakes any way you want. For these, I used a yellow cake mix and prepared them according to package instructions. Allow cupcakes to cool completely.

You will also need:
Marshmallows
Brown M&M'S
Red icing- (I buy this from the store because it's really hard to get a pretty red icing at home)

For the icing:

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

green food coloring

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

Ice the cupcakes with your green frosting. While the icing is still "wet" looking you are going to add the eyes. Take a large marshmallows and cut them into thirds. Place two eyes on the cupcake and then add two brown M&M's for the pupils. Snip off the tip of the red icing and pipe on the mouth.

 

I love how cute these frogs came out! They would definitely add a bit of fun to any party! 

Oreo Truffle Pops

My boss gave me this recipe a couple of years ago and since then I have seen it on several blogs. These are some of my favorite things to make. I really enjoy making cake pops, but often don't have the time and this is a quick alternative.

Oreo Truffle Pops

1 pkg regular Oreos
1- 8 oz pkg cream cheese, softened
Vanilla Candy Coating, Candy Melts or 2 pkg chocolate chips
Lollipop sticks (found at baking & craft stores) 

In a food processor crush Oreo's  to a fine crumb. If you don't have a food processor, place oreos in a freezer grade, gallon size bag. Use a rolling pin to crush Oreo's. Put crushed cookies into a large bowl and add cream cheese.
Sometimes in the kitchen, your hands are the best tools. Using one hand to gold the bowl, take your other hand and mix in cream cheese until well incorporated.
Roll the mixture into 1 inch balls and place on a cookie sheet. Place cookie sheet in the freezer for about 20 minutes. This makes it easier to dip the balls.
Melt your candy coating or chocolate coating of choice.
At this point you can just dip the balls and place on waxed paper to cool or if you want to make a really pretty display you can follow the following steps to make them pops.
Take the tip of the stick and dip in chocolate. Take the chocolate covered tip and push into ball about 3/4 of the way. You do not want the stick to go through the ball.e also seen them at Wal-Mart
Put the ball in the chocolate and using a spoon, pull the chocolate up and over the ball. Pull straight up and sideways.  Hold it over the bowl in your left hand, and tap your left wrist gently with your right hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or come off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn’t build up on one side, making it too heavy on that side.
While the coating is still wet, if desired use sprinkles to decorate.
Place sticks in styrofoam to dry. You can also get cake pop stands at most baking shops and I have also seen them at Wal-Mart.

                                                    

 I really like to make these because you can really make them for any occasion. Change the colors, change the topping, and a drizzle.  Also to make them for party favours, you can get those little cellophane bags and tie them with ribbon. It makes for a cute gift and they are always appreciated!

If you want some great tips on making pops in general, check out Bakerella's web-site. That lady is amazing and has some great tips on making and decorating pops!

My boss gave me this recipe a couple of years ago and since then I have seen it on several blogs. These are some of my favorite things to make. I really enjoy making cake pops, but often don't have the time and this is a quick alternative.

Oreo Truffle Pops

1 pkg regular Oreos
1- 8 oz pkg cream cheese, softened
Vanilla Candy Coating, Candy Melts or 2 pkg chocolate chips
Lollipop sticks (found at baking & craft stores) 

In a food processor crush Oreo's  to a fine crumb. If you don't have a food processor, place oreos in a freezer grade, gallon size bag. Use a rolling pin to crush Oreo's. Put crushed cookies into a large bowl and add cream cheese.
Sometimes in the kitchen, your hands are the best tools. Using one hand to gold the bowl, take your other hand and mix in cream cheese until well incorporated.
Roll the mixture into 1 inch balls and place on a cookie sheet. Place cookie sheet in the freezer for about 20 minutes. This makes it easier to dip the balls.
Melt your candy coating or chocolate coating of choice.
At this point you can just dip the balls and place on waxed paper to cool or if you want to make a really pretty display you can follow the following steps to make them pops.
Take the tip of the stick and dip in chocolate. Take the chocolate covered tip and push into ball about 3/4 of the way. You do not want the stick to go through the ball.e also seen them at Wal-Mart
Put the ball in the chocolate and using a spoon, pull the chocolate up and over the ball. Pull straight up and sideways.  Hold it over the bowl in your left hand, and tap your left wrist gently with your right hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or come off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn’t build up on one side, making it too heavy on that side.
While the coating is still wet, if desired use sprinkles to decorate.
Place sticks in styrofoam to dry. You can also get cake pop stands at most baking shops and I have also seen them at Wal-Mart.

                                                    

 I really like to make these because you can really make them for any occasion. Change the colors, change the topping, and a drizzle.  Also to make them for party favours, you can get those little cellophane bags and tie them with ribbon. It makes for a cute gift and they are always appreciated!

If you want some great tips on making pops in general, check out Bakerella's web-site. That lady is amazing and has some great tips on making and decorating pops!

Swiss Chocolate Cake

You may have heard this cake referred to as a candy bar cake. Whatever you want to call it, it's delicious! My mother has been making this cake all of my life and I think it's still my favorite cake.

Swiss Chocolate Cake

1 box Swiss Chocolate Cake mix
1 small box instant vanilla pudding
3 eggs
1½ cup milk
1 cup oil

Frosting
1- 12 oz carton Cool-Whip thawed
1 v8 oz pkg cream cheese
1 cup sugar
1 cup chopped pecans
3 Hershey bars

Mix cake ingredients together
Pour into 3 round greased cake pans and bake at 350 for 20-25 minutes
Let cool
For frosting beat cream cheese and sugar
Stir in candy bars
Ice Cake and serve

 This cake is rich, so just be aware of that when slicing. Sometimes for a little extra crunch, I'll fold in 3/4 cup of chopped pecans into the icing and sprinkle about 1/4 cup of chopped pecans on top. Put a few chocolate curls on top and voila! It makes for a pretty presentation and is always one of the first desserts gone at a pot-luck. Enjoy!

You may have heard this cake referred to as a candy bar cake. Whatever you want to call it, it's delicious! My mother has been making this cake all of my life and I think it's still my favorite cake.

Swiss Chocolate Cake

1 box Swiss Chocolate Cake mix
1 small box instant vanilla pudding
3 eggs
1½ cup milk
1 cup oil

Frosting
1- 12 oz carton Cool-Whip thawed
1 v8 oz pkg cream cheese
1 cup sugar
1 cup chopped pecans
3 Hershey bars

Mix cake ingredients together
Pour into 3 round greased cake pans and bake at 350 for 20-25 minutes
Let cool
For frosting beat cream cheese and sugar
Stir in candy bars
Ice Cake and serve

 This cake is rich, so just be aware of that when slicing. Sometimes for a little extra crunch, I'll fold in 3/4 cup of chopped pecans into the icing and sprinkle about 1/4 cup of chopped pecans on top. Put a few chocolate curls on top and voila! It makes for a pretty presentation and is always one of the first desserts gone at a pot-luck. Enjoy!

Garden of Love

Garden of Love Cupcakes 

For these cupcakes prepare any flavor cupcake according to the package instructions. Allow cupcakes to cool completely

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

 I iced them with my  homemade buttercream with a butter knife. Using a piping bag and a small round tip, pipe on the stems. Change to a leaf tip and pipe on a few leaves. The "flowers" are Wilton's large heart sprinkles. You want to work fairly quickly because the sprinkles won't stick as well when the icing dries.

I made these cute little cupcakes for my daughters school and the kids loved them. So did I! 

Garden of Love Cupcakes 

For these cupcakes prepare any flavor cupcake according to the package instructions. Allow cupcakes to cool completely

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

 I iced them with my  homemade buttercream with a butter knife. Using a piping bag and a small round tip, pipe on the stems. Change to a leaf tip and pipe on a few leaves. The "flowers" are Wilton's large heart sprinkles. You want to work fairly quickly because the sprinkles won't stick as well when the icing dries.

I made these cute little cupcakes for my daughters school and the kids loved them. So did I! 

Red Velvet Cheesecake Brownies

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Cute as a Button!

If you've been on pinterest you've probably seen theses little treats. I've made them for Valentine's Day and baby showers. I'm not sure who the original source is but I have seen them on many websites. They are cute and quick! I stock up on theses M&M's at Valentine's day, but now you can get the individual colored M&M's at most party stores.

Pretzel Buttons 

Ingredients: 
Square pretzels
Hershey's Hugs
Pink,white & red plain M&M's

Directions:

Preheat oven to 200°. 

Line a cookie sheet with parchment paper. 

Place the pretzels on and top them with the hugs.  

Bake for 4 minutes or until the chocolate is shiny and soft. You do not want the chocolate to melt. b They should still hold their shape.

Place an M&M in the center of each hug and press it down to spread the chocolate.  

Allow to cool completely and enjoy!

 Everyone loves these little beauties and can't believe how easy they are!

If you've been on pinterest you've probably seen theses little treats. I've made them for Valentine's Day and baby showers. I'm not sure who the original source is but I have seen them on many websites. They are cute and quick! I stock up on theses M&M's at Valentine's day, but now you can get the individual colored M&M's at most party stores.

Pretzel Buttons 

Ingredients: 
Square pretzels
Hershey's Hugs
Pink,white & red plain M&M's

Directions:

Preheat oven to 200°. 

Line a cookie sheet with parchment paper. 

Place the pretzels on and top them with the hugs.  

Bake for 4 minutes or until the chocolate is shiny and soft. You do not want the chocolate to melt. b They should still hold their shape.

Place an M&M in the center of each hug and press it down to spread the chocolate.  

Allow to cool completely and enjoy!

 Everyone loves these little beauties and can't believe how easy they are!

Salty Turtle Brownies

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!

Cold Oven Pound Cake

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

No Bake Chocolate Pie

I found this delicious recipe at http://www.tasteofhome.com/Recipes/No-Bake-Chocolate-Pie . This pie is so smooth and has a rich, chocolate taste. This pie is seriously the best chocolate pie I have ever tasted, not to mention it is is quick and easy!

 No Bake Chocolate Pie

7 milk chocolate candy bars (1.55 ounces each), chopped

20 large marshmallows

 ½ cup milk

 2 cups whipped topping

1 graham cracker crust (9 inches)

Additional whipped topping, optional

In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over
low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust.
Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if
desired.

I found this delicious recipe at http://www.tasteofhome.com/Recipes/No-Bake-Chocolate-Pie . This pie is so smooth and has a rich, chocolate taste. This pie is seriously the best chocolate pie I have ever tasted, not to mention it is is quick and easy!

 No Bake Chocolate Pie

7 milk chocolate candy bars (1.55 ounces each), chopped

20 large marshmallows

 ½ cup milk

 2 cups whipped topping

1 graham cracker crust (9 inches)

Additional whipped topping, optional

In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over
low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust.
Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if
desired.

White Chocolate Chip Cranberry Cookies

So I guess I'm on a bit of a cranberry kick since I've recently found out that I like them. The original recipe can be found at http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/ . Theses cookies are sweet and tart, soft and chewy, and delicious! If you're a fan of cranberries you've got to try them. If you're not a fan, you've still got to try them! Below is my slightly adapted version. I added more cranberries and white chips. I just like my cookies to have more in them when you bite into them.

White Chocolate Chip Cranberry Cookies 

makes approximately 2.5 dozen
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar- use the dark brown, don't substitute light brown!
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Line an ungreased cookie sheet with parchment paper or silpat. I love the silpats. Clean up is a breeze!
In a large bowl, with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides of the bowl as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Cover the dough and chill dough for 30 minutes or up to 3 days. I chilled mine for an hour.
Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes. They will be very soft, almost underdone looking. These cookies will harden up as the cool.  Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack
Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

These cookies are chock full of cranberries and chocolate chips! Give them a try!

So I guess I'm on a bit of a cranberry kick since I've recently found out that I like them. The original recipe can be found at http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/ . Theses cookies are sweet and tart, soft and chewy, and delicious! If you're a fan of cranberries you've got to try them. If you're not a fan, you've still got to try them! Below is my slightly adapted version. I added more cranberries and white chips. I just like my cookies to have more in them when you bite into them.

White Chocolate Chip Cranberry Cookies 

makes approximately 2.5 dozen
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar- use the dark brown, don't substitute light brown!
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Line an ungreased cookie sheet with parchment paper or silpat. I love the silpats. Clean up is a breeze!
In a large bowl, with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides of the bowl as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Cover the dough and chill dough for 30 minutes or up to 3 days. I chilled mine for an hour.
Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes. They will be very soft, almost underdone looking. These cookies will harden up as the cool.  Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack
Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

These cookies are chock full of cranberries and chocolate chips! Give them a try!