Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

S’MORES RICE KRISPIES TREATS PINWHEELS

September 13, 2019
Layers of candy, chocolate, and cracker rice krispies treats area unit rolled up into the proper bite-size package! Irresistible!

Pinwheels area unit perpetually appreciated and that they area unit even as simple to create as ancient treats. There’s a handful further steps however very, therefore price it!

S’MORES RICE KRISPIES TREATS PINWHEELS

Now here comes the fun half. I do know we’ve already got the candy element of those s’mores treats lined, however i actually needed that candy flavor to pop. So, I shmeared on a jar of candy creme.

S’MORES RICE KRISPIES TREATS PINWHEELS

INGREDIENTS :

  • 10 oz miniature marshmallows
  • 5 cup Rice Krispies cereal
  • 7 oz jar marshmallow creme
  • 1/4 cup Challenge butter plus more for greasing
  • 3/4 cup graham cracker crumbs
  • 6 Hershey's chocolate bars 1.55 oz each

INSTRUCTIONS :

  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

September 08, 2019
I am a large fan of bar cookies. They'll be whipped up in exactly some minutes, and that they square measure invariably a crowd entertainer. These Cherry cookie Bars square measure a replacement favorite. They're kind of like my cookie bars, however with a cherry twist. fully scrumptious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

These cherry bars couldn’t be easier. You begin with a basic cookie dough. The flavouring could be a good compliment to the cherries, and makes them additional delicious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

INSTRUCTIONS :
Bars:

  1. Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries.
  2. Press dough into a well greased 9x13" pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges.
  3. Cool bars completely, then frost with cream cheese frosting.

Frosting:

  1. Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars.

BUTTERFINGER PUDDING SHOTS

September 04, 2019
These Butterfinger Pudding Shots can certain to become your new favorite bibulous treat to share together with your friends. 

BUTTERFINGER PUDDING SHOTS

These Butterfinger Pudding Shots ar the foremost delicious and sweet bibulous adult treats ever!

They look like AN innocent sweet full of numerous sweet goodness however, there’s alcohol in those dish cups. The topping, Butterfinger candy bars, and therefore the candy pudding can stimulate the kiddos.

BUTTERFINGER PUDDING SHOTS

INGREDIENTS :

  • 12 (2.5 oz) plastic soufflé cups with lids 
  • 1 1/2 cups very cold milk
  • whipped cream, for garnish 
  • 1/2 cup Buttershots schnapps liqueur 
  • 1 (3 oz) box butterscotch instant pudding mix
  • 2 cups Cool Whip, thawed
  • 6-8 mini Butterfinger candy bars, crushed (for garnish)

INSTRUCTIONS :

  1. Place the plastic cups on a baking sheet or large plate and set aside.
  2. Pour the butterscotch pudding mix into a medium mixing bowl. Whisk in the cold milk.
  3. Add the butterscotch schnapps and stir well until thickened (about 20 seconds).
  4. Gently, fold in the Cool Whip until there are no longer any white streaks of the whipped cream visible.
  5. Transfer the pudding mixture into the plastic soufflé cups, filling up to each rim.  Place the cups in the refrigerator and chill overnight or for at least 4 hours. After 4 hours, you can place lids on the cups if you are not serving them right away.
  6. Before serving, add a generous dollop of whipped cream on top of each pudding shot. Garnish each shot with crushed Butterfinger candy bars. (Optional – drizzle chocolate on top if desired).
  7. ENJOY!! 

BUSTER BAR ICE CREAM CAKE

September 01, 2019
Buster Bar frozen dessert Cake Recipe: All the wonderful layers of farm Queen Buster Bars in an exceedingly fast 5-ingredient treat! frozen dessert, fudge, red abraded peanuts, and chocolate coating ironed into easy-to-cut bars.

BUSTER BAR ICE CREAM CAKE

Today’s straightforward to form 5-Ingredient Buster Bar frozen dessert Cake is simply what the doctor ordered. It’s the proper pick-me-up and cool-me-down for summer parties!

Our Buster Bar frozen dessert Cake direction has all the elements of classic farm Queen Buster Bars ironed into a baking dish therefore it will be cut associate degreed served as an frozen dessert cake.

BUSTER BAR ICE CREAM CAKE

INGREDIENTS :

  • 1 gallon vanilla ice cream
  • 14 ounce hot fudge sauce
  • 10 whole chocolate graham crackers
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

INSTRUCTIONS :

  1. Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
  2. Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
  3. Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
  4. Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
  5. Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.

COPYCAT ALMOND JOY CANDY BARS

August 27, 2019
Calling all coconut lovers! You’ll ne'er believe however straightforward these aper Almond Joy Candy Bars square measure to create at home! Hazardously straightforward .

COPYCAT ALMOND JOY CANDY BARS

Almond Joys square measure while not a doubt one in every of my terribly favorite candy bars. There's simply one thing regarding biting into that sweet chocolate shell and finding the coconut center that will things to Maine. Good items.

And that almond  the arguing encompassing it! does one eat it by itself? Take away it and revel in it first? Take it out and put it aside for last? Or ought to it's ingested all at once with the coconut and chocolate.

COPYCAT ALMOND JOY CANDY BARS

INGREDIENTS :

  • ½ cup powdered sugar
  • 4 Tbls butter, softened
  • 2 Tbls corn syrup
  • 1 14 oz bag sweetened coconut flakes
  • 20-24 almonds (you can use raw, toasted, whatever you have)
  • 16 oz chocolate candy coating (I used Candiquik)

INSTRUCTIONS :

  1. Combine coconut, powdered sugar, butter, and corn syrup in mixer bowl. Beat on low speed until thoroughly combined.
  2. Line large baking sheet with wax paper.
  3. Scoop small mounds of the coconut mixture onto the lined baking sheet and form into bars. (Wet your fingers if necessary to keep the mixture from sticking to you.)
  4. Press one almond into the top of each bar.
  5. Refrigerate for 30-60 minutes to allow the bars to harden slightly.
  6. Line another baking sheet with wax paper.
  7. Melt candy coating according to package instructions.
  8. Using a fork, dip the candy bars into the melted chocolate and tap gently to remove excess chocolate.
  9. Place on lined baking sheet to harden.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

August 25, 2019
Creamy, fluffy, eggless paste cake mixed with melty chocolate chips. This single serving mug cake is prepared in concerning five minutes.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

The paste mug cake is one in all my favorites. I simply adjusted my instruction a bit to feature melty chocolate. I used chocolate chunks instead of customary chocolate chips since the chunks square measure larger. I’m therefore happy Nestle came out with chocolate chunks therefore I don’t got to purchase them at specialty baking stores.

This cake is best eaten  heat, whereas the chocolate remains melty and adhesive. As a result of this cake is eggless, the crumb may be a very little loose. It’s best eaten  within the mug because it won’t inhibition well if you are trying to get rid of it from the mug. Therefore I like to recommend you only grab a spoon and dig in.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

INGREDIENTS :

  •  1 tbsp  granulated sugar
  •  4 tbsp all-purpose flour
  •  1/4 tsp baking powder
  •  1/4 cup  fat-free milk
  •  3 tbsp creamy peanut butter
  •  3 tbsp semi-sweet chocolate chunks or chocolate chips

INSTRUCTIONS :

  1. In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
  2. Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
  3. Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten 

COCONUT MAGIC BARS

August 19, 2019
These coconut magic bars (sometimes referred to as magic cookie bars or perhaps simply magic bars) ar very easy to create that it’s virtually funny.

COCONUT MAGIC BARS

I don’t usually select sweet recipes that ar quite this decadent, however i'm simply such an enormous fan of the flavour combination. I'm infatuated with coconut, chocolate, and pecans.

Even though these aren’t precisely a merry vacation sweet, I conjointly love creating them for our Christmas celebrations. My whole family appearance forward to those luscious coconut magic cookie bars. If you’re trying to find less difficult desserts, don’t miss my luscious and easy cherry dump cake instruction.

COCONUT MAGIC BARS

INGREDIENTS :

  • ½  cup unsalted butter
  • ¼ cup light brown sugar, packed
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded sweetened coconut
  • ¾ cup pecans, coarsely chopped
  • 1 ⅔ cups sweetened condensed milk
  • 2 cups graham cracker crumbs, approximately 15 to 16 full sheets

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.
  3. Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.
  4. Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.
  5. In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

BEST EVER PISTACHIO PUDDING CAKE

August 12, 2019
This Best Ever Pistachio Pudding Cake is therefore wet and saporous with the right combination of pistachio and cream. A young pistachio-flavoured cake is screw-topped with an easy cheese ice and crushed nuts!

BEST EVER PISTACHIO PUDDING CAKE

This Best Ever Pistachio Pudding Cake contains pudding combine, that makes it therefore sweet and filled with wet. It’s a very easy direction, however it yields such a delicious cake that you’re aiming to love! create it in a very 9×13 baking pan like I do, or be at liberty to use a bundt pan or perhaps two spherical cake pans to show this course into a layer cake!

I hope you fancy this Best Ever Pistachio Pudding Cake the maximum amount as we have a tendency to do! Let Me understand within the comments below, what’s your favorite pudding flavour? I’d like to know!

BEST EVER PISTACHIO PUDDING CAKE

INGREDIENTS :
For the cake:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan

For the frosting:

  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 8 oz (220 grams) full fat cream cheese
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)
INSTRUCTIONS :

  1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  3. Add the pudding powder and whip on high speed until incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  5. Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  6. Add the milk mixture to the butter mixture slowly, mixing well until combined.
  7. Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  8. Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  9. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  10. Let the cake cool completely in the pan before adding the frosting.
  11. In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  12. Add the powdered sugar one cup at a time and whip on high speed until smooth.
  13. Add the half and half one spoonful at a time until a spreadable consistency is reached.
  14. Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  15. Slice and serve.

ANGEL FOOD CAKE CHURRO BITES

July 01, 2019
I’m happy to mention that it became super scrumptious! The fine issue approximately it's far it’s thaw-and-serve and permits for short and clean customization. With it, I determined to strive a brand new recipe and came up with some Angel meals Cake Churro Bites.

ANGEL FOOD CAKE CHURRO BITES

Before I say anything extra I simply have to tell you my hubby’s reaction after attempting them.

He realy appreciated them and devoured them quite fast. The children cherished them too and kept soliciting for the “cinnamon treats”. i was satisfied that we had observed another short and scrumptious deal with to have on Sunday mornings!

ANGEL FOOD CAKE CHURRO BITES

INGREDIENTS

  • 1 Sara Lee Angel Food Cake
  • 1 cup sugar
  • 1/4 cup cinnamon
  • oil for frying

INSTRUCTIONS

  1. Let your Angel Food Cake thaw. Once thaw, cube the cake. My cubes were about 1.5 inches x 1.5 inches.
  2. Heat vegetable oil on low-medium heat. Fry cubes until golden brown.
  3. Once golden brown, immediately put them in the bowl with cinnamon and sugar and toss around. Continue doing this until they're all done.
  4. For even more flavor, mix 1 cup powdered sugar with a tablespoon of milk, mix and drizzle over the bites. ENJOY!

No Bake Easter Chocolate Pie

June 24, 2019
This No Bake Easter Chocolate Pie has a rice krispie crust, chocolate pie filling, and is crowned with whipped cream, confetti sprinkles, M&M sweets and white chocolate shavings.

Easter Chocolate Pie with out a bake crust is virtually easy and smooth recipe to make. An clean, pat-in-the-pan crust and easy and silky chocolate pie filling with whipped cream topping and all those colourful crunchy candy makes an excellent dessert.

No Bake Easter Chocolate Pie

However, that’s not the case whilst you’re making a base with ooey gooey, marshmallowy rice krispie treats, like this No Bake Easter Chocolate Pie. No bake pie crust that doesn’t requires food processors and rolling pins or floured surfaces—just press in the pan and permit it set is my preferred, obviously.

And if you like to make individual portion of chocolate pies, then check this Easter Krispie Treats!  those are mini chocolate pies with Rice Krispie crust and Nutella filling.

No Bake Easter Chocolate Pie

Ingredients
Rice Krispie Crust:

  • 3 Tablespoons salted butter
  • 7 oz. mini marshmallows
  • 4 cups rice cereal (like Rice Krispies)
  • ½ cup M&M candies
  • 1/4 cup confetti sprinkles

Chocolate Pie filling:

  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 2 ¼ cups whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla
  • 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)

Topping:

  • 2 cups whipped cream
  • M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

  1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set apart.
  2. In a bowl stir together rice cereals, M&M sweets and confetti sprinkles, set aside.
  3. Grease big heatproof bowl with nonstick spray and place over a pot of simmering water. upload 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). put off from warmness.
  4. Stir inside the cereals till it's far completely coated with the marshmallow mixture. Press into backside and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. region in the refrigerator to firm.
  5. To make chocolate filling, whisk egg yolks and milk, set apart.
  6. In a saucepan stir sugar and corn starch. add milk and egg mixture and prepare dinner over medium heat, stirring constantly till it thickens.
  7. Take away from warmth and add chocolate, vanilla and softened butter. Sir until chocolate is absolutely melted and clean. Cool to room temperature, then pour spread into rice krispie crust. region inside the fridge and relax at the least 4-5 hours or overnight until chocolate filling is completely set.
  8. Earlier than serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M chocolates.

SOFT AND CHEWY KETO COOKIES

April 24, 2019
Those delicious keto low carb cookies are sugar-free, dairy-free, gluten-loose, and of route low carb. fulfill your cookie cravings with these easy-to-make yummy cookies!

SOFT AND CHEWY KETO COOKIES

Now and again you just ought to fulfill your inner Cookie Monster and feature a darn cookie. but what in case you need to preserve it low carb? Sugar-unfastened? Gluten-loose? Dairy-loose?

These soft n’ Chewy Low Carb Cookies will without a doubt fulfill your cravings with out breaking your weight loss plan. They’re low carb (4.4g in line with cookie), sugar-free (sweetened best with stevia), gluten-unfastened, and dairy-free. and that they virtually live as much as their name: they’re moist and tender with a nice chewy texture. I don’t know approximately you, however that’s how i love my cookies. hard or crisp cookies aren't my thing.

SOFT AND CHEWY KETO COOKIES

Ingredients
  • 3/4 cup almond meal
  • 1/4 cup shredded coconut
  • 1 tablespoon baking powder
  • 1/2 teaspoon stevia
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions
  1. Combine the almond meal, shredded coconut, stevia, and baking powder in a bowl.
  2. Integrate the moist ingredients in a separate bowl after which upload them to the dry components. mix until combined.
  3. Drop dough on a cookie sheet (preferably blanketed with a silicone baking mat) approximately 2" aside. Makes 8 huge cookies or twelve small cookies.
  4. Bake at 375 tiers for 15 mins.
  5. Let the cookies cool absolutely on a twine rack earlier than consuming.

HOMEMADE VEGAN NUTELLA

April 24, 2019
This home made vegan Nutella is the first-rate healthful nutella opportunity made with all natural substances. It’s also dairy-free, gluten-unfastened, paleo, and delicate-sugar loose!

Don’t get me wrong, this selfmade vegan nutella is still definitely healthful! however it can be enjoyed as a deal with or for dessert.

HOMEMADE VEGAN NUTELLA

Nutella is one of these treats I keep in mind having while i used to be younger that I specifically loved on crepes with sliced bananas. I locate it humorous now after I see nutella marketed as a healthy breakfast option, when in reality it’s loaded with sugar and processed synthetic substances.

In case you’re intersted in an clean and healthy alternative to the nutella you’d purchase in the store, this selfmade vegan Nutella recipe might be your new first-rate pal! significantly although, it’s loaded with chocolate and hazelnut flavour and is uber creamy. considered one of my preferred things approximately this recipe is that it uses actual chocolate. you can use cocoa powder rather, but the chocolate provides such an amazingly rich and creamy high-quality to this unfold.

HOMEMADE VEGAN NUTELLA

INGREDIENTS

  • 1 1/2 cups plain unsalted hazelnuts
  • 1/2 cup 70% dark chocolate
  • 1/2 cup full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 tsp salt

INSTRUCTIONS

  1. Preheat the oven to 350 levels F. place the hazelnuts on a baking sheet and toast for 10 minutes, or until gently coloured.
  2. Eliminate from oven and permit cool.
  3. Vicinity the hazelnuts in the middle of a kitchen hand towel and close all 4 edges to make a pouch. Use your fingers to rub the hazelnuts in the towel to eliminate the skins. (this will be tons faster than doing them all individually by means of hand!)
  4. As soon as the skins are eliminated, place the hazelnuts in a high-pace blender (i use this one) or food processor until they're finely ground. (ought to look like a flour)
  5. Next melt the darkish chocolate in a bowl with the coconut milk, maple syrup, and salt. (either through microwave for 1-2 mins, or the use of a double broiler method)
  6. Pour the chocolate mixture into the blender with the hazelnuts and mix till easy and creamy.
  7. Shop in a jar within the refrigerator.

NO BAKE ENERGY BITES RECIPE

April 23, 2019
This No-Bake power Bites recipe is easy to make, full of experience-exact ingredients, and so irresistibly delicious!

This no bake power bites recipe has been on everyday rotation in my house.  And for a person who doesn’t dig recipe repeats or leftovers all that often, that’s pronouncing something.  I make a massive batch as a minimum once a month, and love popping them as an clean breakfast, a short snack, a pop of protein before a exercising, or maybe now and again as a sweet dessert.

NO BAKE ENERGY BITES RECIPE

I've to say that the authentic recipe for these No Bake strength Bites continues to be my fav, To make the no bake energy bites, just stir all of those substances collectively in a massive bowl until mixed.  (Or if you get uninterested in using a spoon, simply use your palms. 

Then as soon as the aggregate has cooled barely, shape it however you please, and refrigerate in an airtight storage box.  i love shaping my strength bites into 1-inch balls, however you may make yours smaller or large.  Or if you’d alternatively, you could press the combination into a baking dish lined with parchment paper and you make electricity bars instead of bites.  something sounds true to you!

NO BAKE ENERGY BITES RECIPE

INGREDIENTS

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Stir all ingredients together in a medium bowl until very well mixed. cowl and let chill inside the fridge for half an hour.
  2. Once chilled, roll into balls of whatever size you would love. (Mine were about 1″ in diameter.) keep in an airtight field and hold refrigerated for up to one week.
  3. Makes approximately 20-25 balls.

MINT CHOCOLATE CHIP TRUFFLES

April 13, 2019
These Mint Chocolate Chip desserts integrate a creamy mint chocolate middle with a tough chocolate shell. they're the right excursion treat!

I imply obviously, it’s the vacation season. And with that comes vacation shopping. , like gifts and things that I buy for other people due to the fact i'm a loving, beneficiant character.

MINT CHOCOLATE CHIP TRUFFLES

But with stated vacation season comes sales. lots and plenty of sales. reductions galore round right here. i will’t even stand it. So naturally, I stock up on matters while they may be cheaper than normal.

And not just any sweet. those cakes have a creamy mint chocolate chip middle that tastes like biting into ice cream. those are perfect for gifting or excursion cookie trays!!

MINT CHOCOLATE CHIP TRUFFLES

Ingredients

  • 4 cups powdered sugar
  • 4 Tablespoons salted Challenge butter, (1/2 stick) melted
  • 7 oz (1/2 can) sweetened condensed milk
  • 1 1/2 teaspoons mint extract
  • 2 oz semisweet chocolate, finely chopped
  • Few drops green food coloring
  • 16 oz chocolate almond bark, for coating

Instructions

  1. In a huge bowl, blend the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a huge timber spoon (you may need to use your palms towards the end) till easy. Fold in inexperienced food coloring and chopped chocolate till blended.
  2. Refrigerate uncovered for about half-hour, then roll into balls with damp palms and place on cookie sheets lined with wax paper. Refrigerate again for approximately an hour.
  3. Melt almond bark in step with bundle instructions. Dip the sweets within the melted chocolate, shaking extra chocolate off gently. area lower back on lined cookie sheets. using a fork, drizzle any leftover chocolate on goodies and refrigerate until firm.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

April 12, 2019
All you want is some simple components and much less than 30 minutes for decent, crispy home made Churros with Chocolate Sauce!

My love affair with churros started out on the age of 8, once I visited Disneyland with my fine buddy, I ate six churros that day and didn’t share a single chew of the foot-lengthy magical wands of dough. but inch through inch they’d decrease in size until all that remained turned into the sugar-dusted tissue paper a welcome reminder that the simplest thing left to do while you reach the cease of a churro is cry.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

But remaining weekend i discovered myself perched in the front of my range, squeezing dough into a pot of boiling oil, and fishing out every golden brown churro as it bobbed up and down in a dangerous sport of Whac-A-Mole.

Of direction home made churros aren’t churros with out a cinnamon-sugar shower. but I couldn’t forestall there. The crispy batons beg to be dipped and dunked, so I’ve protected a short-restoration recipe for decent chocolate dipping sauce.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

INGREDIENTS
FOR THE CHURROS:

  • 1/2 cup sugar
  • 1 1/2 Tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 quarts vegetable oil
  • 1 cup all-purpose flour

FOR THE CHOCOLATE SAUCE:

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

EQUIPMENT:

  • A cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #
  • 2110)

INSTRUCTIONS
MAKE THE CHURROS:

  1. Integrate half of cup sugar with the cinnamon in a shallow bowl. Set apart. Line a plate with paper towels.
  2. In a small saucepan over medium heat, whisk together the water, 1 half tablespoons sugar, salt and a pair of tablespoons vegetable oil. bring the aggregate to a boil then do away with it from the heat. Stir inside the flour, blending until it bureaucracy a ball.
  3. Warmth 3 to four inches of vegetable oil in a huge, heavy-bottomed pot set over medium-high warmness till it reaches 375ºF. (There must be at the very least three inches above the oil to save you it from effervescent over.)
  4. Transfer the dough to a material pastry bag or heavy-responsibility plastic bag geared up with a large star tip.
  5. Pipe the dough over the pot of oil to a length of about four inches, then using scissors or a sharp knife, reduce it so it releases into the oil. (Stand lower back to keep away from any splatters.) Pipe  to a few churros into the oil at a time, frying them till they're golden brown and cooked via. transfer the churros to the paper towel-coated plate to empty for 2 minutes, then roll them within the cinnamon-sugar mixture. Repeat the frying and coating procedure with the ultimate dough.
  6. Serve the churros with the warm chocolate sauce (recipe below).

MAKE THE CHOCOLATE SAUCE:

  1. Vicinity the chopped chocolate in a small bowl.
  2. Warm the heavy cream in small saucepan. (Do now not let it boil.) Pour the heavy cream over the chopped chocolate. permit it sit down for 1 minute then stir to combine.

VEGAN MAGIC COOKIE BARS

April 12, 2019
Those clean Vegan Magic Cookie Bars are twice as enchanted, made without sweetened condensed but nonetheless all the identical delicious candy layers!

However this time I’m now not simply making it up, the phrase magic is actually a part of the legitimate identify of those bars. although my model might as nicely be referred to as Magical Magic Cookie Bars due to the fact they have got a fruity mystery component that makes them simpler and more healthy and sweetened condensed milk loose.

VEGAN MAGIC COOKIE BARS

It begins with a buttery crust (generally graham cracker). The crust is topped with chocolate chips + chopped nuts + shredded coconut. Then all of that goodness is drowned with sweetened condensed milk and baked so the whole lot mixes and melts after which units in an nearly cream-cheese-brownie-like top layer. Oh and let’s now not forget approximately the browning/caramelization that takes place on top thanks to the sweetened a part of condensed milk.

They are intended to be definitely rich and gooey–the magic component possibly relating to how easy however decadent they're.
So taking that delicious concept I placed a more healthy vegan spin on it with a few minor element swaps and one huge fruity twist!

VEGAN MAGIC COOKIE BARS

INGREDIENTS
OAT CRUST OPTION

  • 1 1/2 cups rolled oats
  • 1/3 cup maple syrup

ALMOND CRUST OPTION (GRAIN-FREE)

  • 1 1/2 cups almond flour
  • 2-3 tbsp maple syrup

TOP LAYER

  • 3 ripe bananas
  • 3/4 cup chocolate chips
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup chopped nuts ((I used pecans, but any will work))


INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. For the oat crust, mixture the oats on low velocity to interrupt into small pieces. Slowly pour in the maple syrup with the blender on until it clumps to shape a sticky chunky texture. 
  3. For the almond crust, integrate the almond flour and maple syrup in a bowl. mix to create a sticky and clumpy dough that holds collectively while pressed. add 1 tbsp water if it seems too dry.
  4. Press the crust right into a baking dish covered with parchment paper (mine turned into 8×4″). Bake for 15 mins at 350F. get rid of from the oven and cool for at the least 15 mins.
  5. While the crust is cooling, combination the bananas until smooth.
  6. Pour the banana puree on pinnacle of the crust.
  7. Sprinkle at the chocolate chips, nuts, and coconut. lightly press down until the banana puree rises up covering the whole thing.
  8. Bake for 40 mins at 350F. 
  9. Cool then kick back overnight. 
  10. The next day, slice and experience! keep leftovers within the fridge.

PRETZEL CHOCOLATE CHIP COOKIE BARS

April 11, 2019
Chicken and waffles. Peanut butter and jelly. Ham and pineapple pizza. there is a way to this culinary magic wherein sweet joins forces with salty for one critically irresistible duo.

PRETZEL CHOCOLATE CHIP COOKIE BARS

I’ve got one more sweet-salty marriage to feature to the list with this recipe for Pretzel Chocolate Chip Cookie Bars. simply consider the exceptional chocolate chip cookies, but in gentle and chewy cookie bar shape. Stir in a few beaten salted pretzels, sprinkle some more on pinnacle, after which end off the baked bars with a very last drizzle of melted chocolate.

That is one of these someone-hide-these-from-me-or-I’m-destined-for-Spanx cakes. And positive enough, after talking myself into flavor-checking out a 2d one of those deceptively small squares above, I sooner or later were given a grip and stepped away after wrapping the ultimate cookie bars in six layers of plastic wrap, which I strengthened with tape and sealed in  plastic luggage. Spanx, celebration of 1, your table is now ready.

PRETZEL CHOCOLATE CHIP COOKIE BARS

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1 cup crushed salted pretzels, divided
  • 2 teaspoons vegetable oil


INSTRUCTIONS

  1. Preheat the oven to 350ºF.
  2. Line an 8-inch rectangular baking pan with parchment paper, permitting it to hold over two facets. Coat the paper with cooking spray.
  3. In a stand mixer outfitted with the whisk attachment, whisk collectively the melted butter with the sugar and mild brown sugar until easy, about 2 mins. add the eggs and vanilla and whisk until mixed.
  4. Dispose of the bowl from the stand mixer and stir within the flour and salt just till incorporated. Stir in 1 cup of the chocolate chips and half of a cup of the crushed pretzels.
  5. Pour the batter into the organized pan, smoothing the pinnacle, then sprinkle the last half of cup of beaten pretzels on top, pressing them lightly into the batter.
  6. Bake for 35 to 40 minutes until a toothpick inserted comes out clean. at the same time as the cookie bars are baking, soften the closing half of cup chocolate chips with the vegetable oil in a double boiler or within the microwave.
  7. Get rid of the cookie bars from the oven and permit them to cool completely in the pan then remove the cookies the use of the parchment paper overhang. Drizzle the cookie bars with the melted chocolate and permit them to cool until the chocolate hardens. reduce the cookie bars into 16 squares and serve.

SALTED CARAMEL APPLE HAND PIES

April 10, 2019
What inspired me to transform a pie for 10 humans into 10 non-public pies. even as sharing can be worrying, it additionally occurs to be impairing … to pleasurable my candy teeth.

The dough enveloping this mix of tart apples and candy, salted caramel is part puff pastry, part pie dough. So whilst there’s simply sufficient butter to shape flaky layers of pastry, there’s additionally a bit of sour cream to assure moisture.

SALTED CARAMEL APPLE HAND PIES

Excellent of all, the recipe yields a gasp pastry-like equivalent sans the hours of thrashing, folding and rolling required of the real deal.

These apple hand pies can be as rustic or delicate as you preference. No cookie cutter? No problem! Use a sharp knife or glass to reduce out particular (or no longer-so-unique) circles, squares, triangles or every other shape that fits your fancy.

SALTED CARAMEL APPLE HAND PIES

INGREDIENTS
FOR THE DOUGH:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream

FOR THE FILLING:

  • 2 cups small diced (peeled) Granny Smith apples 
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 8 store-bought soft caramels, roughly chopped

FINISHING TOUCHES:

  • Egg wash (1 egg lightly whisked with 1 Tablespoon water)
  • Large flake sea salt 
  • Crystal sanding sugar (optional)


INSTRUCTIONS
MAKE THE DOUGH:

  1. Whisk together the flour, salt and baking powder in a large bowl.
  2. Add the cubed butter to the bowl and use your hands to paintings the butter into the flour till the aggregate is the consistency of wet sand.
  3. Stir in the sour cream (the dough might be very moist), after which flip the dough out onto a properly-floured work surface.
  4. Knead the dough a few times until it comes together, including extra flour, 1 teaspoon at a time, if the dough is simply too sticky to address. Roll the dough into an 8x10-inch rectangle and dirt both facets with flour before folding it into thirds as in case you were folding a letter.
  5. Rotate the dough 90º and roll it out once more into an 8x10-inch rectangle. Fold the dough once more into thirds then wrap it securely in plastic wrap and refrigerate it for as a minimum 30 minutes at the same time as you're making the filling.

MAKE THE FILLING:

  1. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring till very well blended. Set aside.

BRING TOGETHER THE PIES:

  1. Preheat the oven to 425ºF.
  2. Get rid of the dough from the fridge and spread it onto a properly-floured surface, rolling it out to a 14x14-inch square. 
  3. The usage of a three-inch round cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and retain slicing out circles until you run out of dough, making sure you become with an excellent quantity of circles. (You should have about 20 three-inch circles.)
  4. Place six of the dough circles on a Silpat or parchment paper-covered cookie sheet. Spoon a small portion of the apple filling into the middle of every circle, leaving enough of a border around the filling. pinnacle the apple filling with a part of the chopped caramels and a pinch of sea salt. area a 2d dough circle atop every crammed circle then use a fork to crimp the edges collectively, sealing each pie.
  5. Brush every pie with the egg wash, and the use of a sharp knife, reduce two or 3 vents at the top of every pie. Sprinkle the pies with crystal sanding sugar (optionally available).
  6. Bake the pies for about 15 minutes, or till they're golden brown.
  7. Take away the pies from the oven and allow them to relaxation for 10 mins before serving. Repeat the filling and baking process with the closing dough circles.

CHERRY PIE COOKIE CUPS

April 09, 2019
Purple Pie Cookie Cups are the right end result to a red pie yearning! these pain ninepenny desserts are preconditioned in five complaints and are certain to end swiftly!

On a author thoughtful examine, I discovered that my children do advanced with one on one behave dates and they pauperism measure with their friends unconnected from their sisters! sufficient to puddle them these toothsome Redness Pie Cake Cups, which they straightaway indraw.

CHERRY PIE COOKIE CUPS

In preference to swear off parties and play dates and social engagements of any type I’ve determined to study from this one. things like don’t allow each youngster invite 2 pals (anyone is aware of that three’s a crowd!) and don’t serve carrots at a celebration (I absolutely heard, “CARROTS? At a party??” from one in every of their friends)! additionally, if you don’t need every kid to consume 4 cookies, don’t have them each beautify four cookies and, in case you don’t need to spend your afternoon watching performs and dance performances, don’t have a stage in your basement!!

Sufficient to make them these delicious Cherry Pie Cookie Cups, which they instantly inhaled. I don’t blame them….they’re cherry pie meets sugar cookie with a delicious drizzle on pinnacle. How should they resist??

CHERRY PIE COOKIE CUPS

Ingredients

  • 1 16.5 oz. roll refrigerated sugar cookie dough
  • 1 c. granulated sugar
  • 1 21 oz. can cherry pie filling
  • 1 c. powdered sugar
  • 1 Tbsp. melted butter
  • 1-2 Tbsp. milk


Instructions

  1. Divide cookie dough in 1/2; cut every half of into 12 slices.
  2. Generously spray 1 mini muffin tin (24 cups) with cooking spray.
  3. Roll each slice into a ball, then roll in sugar and region every ball into a muffin cup.
  4. Bake at 350 tiers for 15 minutes.
  5. Take away from oven; press down the middle of each cookie cup gently to make a small indentation.
  6. Fill each with 1 Tbsp. cherry pie filling.
  7. Go back to oven and bake a further three-five minutes.
  8. Cool slightly; dispose of from pans.
  9. Drizzle with a mixture of powdered sugar, melted butter and milk.
  10. Store in fridge.

Featured Post

FAST SEAFOOD GUMBO

One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility. I got the thought to create...