Recipes Across The Miles: desserts

Showing posts with label desserts. Show all posts

Wednesday, December 26, 2012

Peanut Butter Cup Crumble Cakes

34 REESE'S Peanut Butter Cup Miniatures, divided
1 pkg (about 18 oz.) white cake mix with pudding in the mix
1/4 c creamy peanut butter PEANUT BUTTER CRÈME FROSTING (recipe follows)

Heat oven to 350°F. Line 24 muffin cups (2-1/2 in in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside.

Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 c chopped peanut butter cup pieces. Fill prepared muffin cups half full. Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely.

Prepare PEANUT BUTTER CREME FROSTING. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting. Makes about 24 cupcakes.

PEANUT BUTTER CREME FROSTING: Beat 1 can (12 oz.) ready-to-spread fluffy white frosting, 1/2 c creamy peanut Butter and 1 tsp vanilla extract in medium bowl until well blended and fluffy. Makes about 2 c frosting.

Tuesday, January 3, 2012

Peppermint Pattie Brownies

24 small (1 ½ in) YORK Peppermint Patties
3 sticks butter or margarine, melted
3 c sugar
1 TBS vanilla extract
5 eggs
2 c all-purpose flour
1 c HERSHEY'S cocoa powder
1 tsp baking powder
1 tsp salt

Preheat oven to 350F. Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 c batter. Spread remaining batter in prepared pan. Arrange peppermint patties about ½ in apart in single layer over batter. Spread reserved 2 c batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Saturday, December 24, 2011

Outrageous Chocolate Chip Cookies

1 stick butter, softened
½ c white sugar
1/3 c packed brown sugar
½ c peanut butter
½ tsp vanilla extract
1 egg
1 c all-purpose flour
1 tsp baking soda
¼ tsp salt
1 c quick oats
12 oz bag semisweet chocolate chips

Preheat oven to 350F. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt in a separate small bowl; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Thursday, December 15, 2011

Mint Capped Brownie Bites

48 Hershey Kisses Brand Mint Truffles wrapped in dark chocolate
2/3 c butter or margarine, softened
1 ¼ c granulated sugar
1 TBS water
1 tsp vanilla extract
2 eggs
1 ½ c all-purpose flour
½ c Hershey Special Dark cocoa
½ tsp salt
¼ tsp baking soda
Powdered sugar

Preheat oven to 350F. Grease or line 48 small muffin cups with paper baking cups. Remove wrappers from chocolates and set aside. Beat butter, granulated sugar, water, and vanilla in a large bowl on medium speed until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Put about ½ TBS of dough into each muffin cup. Bake 11-13 minutes or until brownie surface is set; they will appear soft and moist; do not overbake. Press the kisses into the brownies and cool on wire rack. Sprinkle each brownie with powdered sugar.

Friday, June 17, 2011

Whoopie Pies

1 18.25 oz pkg devil's food cake mix
5 TBS all-purpose flour
1 c milk
1 c shortening
1 c white sugar
2 tsp vanilla extract

Preheat oven and prepare cake mix as directed on package except using only 3/4 c of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 in circles. Bake until toothpick inserted in center comes out clean. Let cool.

Meanwhile, in a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.

Meanwhile, in a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.

Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Tuesday, June 7, 2011

Mini Pineapple Upside Down Cakes

1 stick butter
1 ½ c brown sugar
1 24 oz can sliced pineapple, (12 slices, quartered), DO NOT DRAIN
1 18.25 oz box white cake mix, plus ingredients need for cake mix, omit water

Melt butter in a small bowl; stir in brown sugar. Press mixture into the bottom of 24 greased muffin tins. Take 2 quarters of a pineapple and place them in the bottom of each muffin tin, creating like a rainbow shape that fits together.

Preheat oven and prepare cake mix as directed on box except use the pineapple juice from the can instead of the water. Separate the cake mix between each muffin tin, filling about 2/3 full like you would with muffins or cupcakes. Bake as directed on the box; upon removing from the oven only cool up to 10 minutes; if you let them cool too long they will stick to the pan.

Vanilla Crazy Cake

1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/3 c oil
3/4 c milk
1 c semisweet chocolate chips, divided

Preheat oven to 350F. In a large bowl combine flour, sugar, baking powder, and salt. Make 2 indentations in flour mixture. In a small bowl mix together egg and vanilla with whisk. Pour the egg mixture in one of the indentations in the flour mixture and the oil in the other. Add milk and stir until well mixed. Pour half of the batter into a 8 in square baking pan and sprinkle 1/2 c chocolate chips over the mixture; pour the rest of the batter in the pan and sprinkle remaining 1/2 c chocolate chips over the top. Bake for 25-30 minutes or until knife inserted near center comes out clean.

Wednesday, May 4, 2011

Quarterback Crunch Bars

2 c crispy rice & crunchy corn cereal
2 c crispy wheat squares cereal
2 c buttery crackers
1 c pretzel sticks, broken
¾ c corn syrup
1/3 c sugar
1/3 c brown sugar
1/3 c butter or margarine
¾ c creamy peanut butter

Grease 9x13 pan. In a large bowl combine cereals, crackers, and pretzels. In a medium saucepan combine corn syrup, sugar, brown sugar, and margarine. Cook over medium heat until it comes to a boil, stirring constantly. Remove from heat and immediately stir in peanut butter. Pour peanut butter mix over cereal mixture and mix well to coat. Press mixture into greased pan and cool in the refrigerator for 2-3 hours or until firm; cut into bars.

Sunday, April 17, 2011

Fudge-Filled Brownie Bars

Crust:

1 1/2 c all-purpose flour

3/4 c brown sugar

3/4 c butter, softened

1 egg yolk

3/4 tsp vanilla extract

Filling:

1 pkg fudge brownie mix (13x9 in pan size)

1 egg

1/3 c water

1/3 c vegetable oil

Topping:

1 pkg (11 1/2 oz) milk chocolate chips, melted

3/4 c chopped walnuts, toasted

In a large bowl, combine the crust ingredients. Press onto the bottom of a greased 15x10x1 in. baking pan. Bake at 350F for 15-18 minutes or until golden brown.

Meanwhile, in a large bowl, combine the filling ingredients. Spread over hot crust. Bake for 15 minutes or until set. Cool on a wire rack for 30 minutes.

Spread melted chocolate over filling; sprinkle with walnuts. Cool completely. Cut into bars.

Thursday, March 31, 2011

Dark Chocolate Lava Cakes

1 1/2 c milk
1 3.9 oz pkg chocolate instant pudding and pie filling mix
1 18-19 oz pkg dark chocolate cake mix
3 egg yolks
2 whole eggs
1 c buttermilk
1/4 c vegetable oil
2 TBS water
powdered sugar

In small bowl, combine milk and pudding, stirring with fork until no lumps remain. Cover with plastic wrap flush against pudding; refrigerate.

In large mixing bowl, combine cake mix, egg yolks, whole eggs, buttermilk, oil, and water. Stir by hand until most of the lumps are gone. Do not use electric mixer, as this will incorporate too much air. Refrigerate batter for 1 hour.

Preheat oven to 400F. Butter and sugar 14 5 oz. ramekins. Place 2 TBS batter in prepared ramekins; bake 10-12 minutes (batter is not supposed to cook completely). Remove ramekins from oven; place 1 heaping TBS of pudding in the center of each ramekin and cover with 2 TBS batter. Bake 14-16 minutes until wooden pick inserted in top layer of cake comes out clean. Remove from oven, sprinkle with powdered sugar and let cool 7-10 minutes before serving.

Tuesday, March 15, 2011

Cookies & Creme Pudding Pops

1 3.9 oz pkg JELL-O Chocolate Instant Pudding
2 c milk
6 OREO Cookies
1/2 c thawed COOL WHIP Whipped Topping

BEAT pudding mix and milk in large bowl with whisk 2 min.

PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.

ADD cookies and Cool Whip to pudding; stir just until blended.

SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

Tuesday, March 1, 2011

Half and Halfs

Chocolate Chip Cookie Mix:
1/2 c butter, softened
1/4 c white sugar
1/2 c brown sugar
1 egg
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/4 tsp baking soda
1 pinch salt
1 c milk chocolate chips

Double Chocolate Chip Cookie Mix:
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/4 c cocoa powder
1/4 tsp baking soda
1 pinch salt
1 c milk chocolate chips

Preheat the oven to 325F.

In a medium bowl, cream together 1/2 c butter with 1/4 c white sugar and 1/2 c brown sugar. Beat in 1 egg and 1 tsp vanilla. Combine 1 1/2 c flour with 1/4 tsp baking soda and a pinch of salt; stir into the creamed mixture until well blended. Fold in the chocolate chips.

In another medium bowl, cream together 1/2 c butter with 1/2 c white sugar and 1/2 c brown sugar. Beat in 1 egg and 1 tsp vanilla. Combine 1 1/2 c flour with 1/4 c cocoa, 1/4 tsp of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.

Scoop a small amount of the chocolate chip mixture onto a spoon, roll it with your hands into a ball and place it on a cookie sheet. Do the same with the double chocolate chip mixture and place the ball next to the chocolate chip mixture, then press in the middle and form into a small patty. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tuesday, February 22, 2011

Goody Bars

1 box yellow cake mix
1 egg
1 stick butter
1 lb box powdered sugar
1 (8 oz.) pkg. cream cheese, softened
3 eggs

Mix together cake mix, egg, and butter; pat into greased 13 x 9 x 2 inch pan. Mix together powdered sugar, cream cheese and 3 eggs; pour over first layer. Bake at 350 degrees for 35-40 minutes. Cool completely before cutting into squares. Sprinkle extra powdered sugar over the top as well.

Saturday, February 12, 2011

Peanut Butter Fudge

1 stick butter
2 1/4 c brown sugar
1/2 c milk
3/4 c peanut butter
1 tsp vanilla extract
3 1/2 c powdered sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Friday, February 11, 2011

Eskimo Pie

1 stick butter
15 oz. pkg. Oreos, crushed
1/2 gallon of any ice cream
9 oz. carton Cool Whip

Melt butter. Mix with crushed Oreos. First place 1/2 of the
Oreos in the bottom of a pan. Mix ice cream with Cool Whip
and put on top of the Oreos in pan. Top with remaining
Oreos. Freezes well. Serves 12-15.

Tuesday, January 25, 2011

Double Chocolate Chip Brownies

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Thursday, January 6, 2011

No-Bake Cookies

2 c sugar
¼ c cocoa
½ c milk
1 stick butter
3 c quick oats
1 tsp vanilla
½ c peanut butter

Lay out several pans and/or platters and line them with wax paper. Measure out the oats and peanut butter to have them ready, and have vanilla handy.

Combine sugar, cocoa, milk, and butter in a large saucepan and bring to a boil; let boil one entire minute. Remove from heat, stir in peanut butter, then quick oats, then the vanilla; stir together quickly before it starts to harden.

Scoop the mixture by tablespoons onto the wax paper covered pans you set out. Let them harden at room temperature, but when storing, keep them in the refrigerator so they do not soften.

Banana Bread

1 ½ c flour
1 tsp baking soda
1 tsp salt
1 c sugar
1 egg
3 bananas, mashed
¼ c vegetable oil

Preheat oven to 350F and grease and flour a loaf pan. Mix flour, baking soda, salt and sugar in a medium bowl and set aside.

In a separate bowl, mix egg, mashed bananas, and oil, and then stir in the dry ingredients. Pour into loaf pan and bake for about an hour on the middle rack.

Wednesday, January 5, 2011

Shortcut Pumpkin Bread

1 box yellow cake mix
1/3 c vegetable oil
3 eggs
1 c pumpkin pie mix
1 c mashed bananas
1 tsp cinnamon

Preheat oven to 375F. Prepare a yellow cake mix according to package directions, omitting water. Stir in pumpkin pie mix, mashed bananas, and cinnamon. Pour into a greased pan (the recipe calls for a 9" loaf pan, but I used an 8x8 pan and it still rose over the top, so use judgement) and bake for 30-40 minutes or until knife inserted comes out clean. The recipe also included a frosting recipe, which we hated and luckily I tasted it before putting it on the bread, so we just sprinkled some powdered sugar on top, but for anyone who wants to try the original recipe in case you may love it, once bread is cooled frost with:

4 oz cream cheese
4 TBS butter
1/2 tsp vanilla
2 c powdered sugar

Place cream cheese and butter in a bowl and soften in microwave (about 20 seconds, but watch carefully), and stir until creamy. Stir in vanilla extract and slowly add in the powdered sugar until thickened.

Puppy Chow

1 8 oz pkg chocolate chips
1 stick margarine
1 c smooth peanut butter
1 tsp vanilla
1 15 oz box Crispix creal
4 c powdered sugar

Place cereal in a large bowl and the powdered sugar in a large bag (I actually used two large pitchers since it will be a large amount).

Melt chocolate chips, margarine, and peanut butter together; add in vanilla; remove from heat and pour over cereal. Mix together gently to coat cereal. Put coated cereal in the bag with the powdered sugar and shake to coat (make sure you seal the bag or cover the pitcher; MESS alert!).

WELCOME...

to this Cooperative Cookbook created by Rachel Brockman; I LOVE trying new recipes and I want to share them with you!! I also want to hear from you about recipes you like and want me to include... for anyone who wants a hard copy of a cookbook, I do have all of these typed out in a PDF file that can be easily updated and emailed to anyone who wants it!

I have tagged each individual section of the cookbook (ex. appetizers, main courses, desserts, etc.) and also for anyone whose recipes I have I also tagged their name, so under labels you can click on a section or a person's name to sort through those specific recipes.

I have added a Search gadget on this blog, so you can search for a specific recipe, ingredient, etc. to make it much easier to find what you may be looking for!!

Happy Cooking!!