Salted Caramel Pretzel Bark

INGREDIENTS

     2 sticks of butter
     1 cup of light brown sugar
     1 reg. bag of pretzels (you'll use about 3/4 of the bag)
     12 ounce bag of chocolate chips
     Sea salt

METHOD

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

"Crack" Rolls

INGREDIENTS

     1 loaf (16 ounces) thinly sliced white bread, crusts removed
     1 package (8 ounces) cream cheese, softened
     3/4 cup confectioners sugar
     1 cup sugar
     1-1/2 teaspoon ground cinnamon
     3/4 cup butter, melted

METHOD

Flatten bread with a rolling-pin.
In a bowl, combine cream cheese and confectioners’ sugar.
In another bowl, combine sugar and cinnamon; set aside.
Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style.
Dip in melted butter, then in cinnamon-sugar.
Place on an non-greased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

Red Velvet Cream Cheese Brownies

INGREDIENTS

     1 Duncan Hines Red Velvet cake mix
     3/4 cup butter, after melted
     1 egg
     1/2 cup water
     1 cup semi-sweet chocolate chips

FILLING

     4 ounces of cream cheese, softened
     1 egg
     3 tablespoons sugar
     1/4 teaspoon vanilla

METHOD

Preheat oven to 325 degrees.
Mix main ingredients & pour into 9 x 12 glass baking dish.
Pour the filling over & across the brownie mix.
Take a knife & swirl through making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean.

No Bake Oatmeal Cookies

INGREDIENTS

   
     2 cups sugar
     4 tablespoons cocoa
     1 stick butter
     1/2 cup milk
     1 cup peanut butter
     1 tablespoon vanilla
     3 cups oatmeal
     Waxed paper

METHOD

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Apple Cinnamon Loaf

INGREDIENTS

     1/3 cup brown sugar (not packed)
     1 teaspoon ground cinnamon
     2/3 cup white sugar
     1/2 cup butter, softened
     2 eggs
     1 1/2 teaspoons vanilla extract
     1 1/2 cups all-purpose flour
     1 3/4 teaspoons baking powder
     1/2 cup milk
     1 apple, peeled and chopped

METHOD

Preheat oven to 350 degrees. 

Grease and flour a 9 x 5-inch loaf pan. 

Mix brown sugar and cinnamon together in a bowl and set aside. 

Beat white sugar and butter together in a bowl using an electric 

     mixer until smooth and creamy. 

Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into 

     creamed butter mixture. 

Mix milk into batter until smooth. 

Pour half the batter into the prepared loaf pan. 

Next add half the apples and half the brown sugar cinnamon 

     mixture. 

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples 

     and add more brown sugar/cinnamon mixture. 

Lightly pat apples into batter; swirl brown sugar mixture through 

     apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center 

     of the loaf comes out clean, 30 to 40 minutes.

Red Velvet Cake with Cream Cheese Frosting

For Cake

INGREDIENTS

1 stick unsalted butter or shortening, softened

1 ½ cups sugar

2 large eggs

¼ cup red food coloring

2 tbs cocoa powder

1 tsp salt

1 cup buttermilk

1 tsp vanilla

2 ½ cups plus 5 tbs Swans Down Cake Flour

1 tbs vinegar

1 tsp baking soda

METHOD

Preheat oven to 350 °.

Line bottom of two 9 x 2 inch buttered cake pans

with parchment paper.

Butter paper and flour pans, knocking out excess.

In a large bowl with an electric mixer beat together butter or

shortening and sugar until fluffy.

Beat in eggs, 1 at a time, beating well after each addition.

In a small bowl whisk together food coloring and cocoa

powder and add salt to butter mixture, beating until

blended.

In another small bowl mix together buttermilk and vanilla.

Add flour in butter mixture in batches alternately with

buttermilk mixture, beginning and end with flour mixture

and beating until batter is blended well.

In another small bowl stir together vinegar and baking soda

and gently stir into batter, do not beat.

Divide batter into pans and smooth tops.

Bake layers in middle of over 35 to 40 minutes, or until a

tester comes out clean.

Cool cake layers in pans on rack 10 minutes before turning

out onto racks.

Remove paper from cakes and cool completely. 

For Frosting

INGREDIENTS

1 cup milk

3 tbs all-purpose flour

1 stick unsalted butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

METHOD

In a small saucepan stir together milk and flour and cook,

stirring constantly, over low heat until  cooked.

Cool milk mixture.

In a large bowl with a electric mixer beat together butter,

cream cheese, sugar, and vanilla blended well.

Add cool milk mixture and beat until spreadable.

Place 1 cake layer on a cake plate and spread evenly with

about 1 cup frosting.

Top with remaining cake layer and spread remaining frost

evenly over top and sides of cake.

Blueberry Cobbler

For Filling

     INGREDIENTS

          3 cups fresh blueberries
          ¾ cups plus 2 tbs water
          ¼ to ½ cup sugar
          1 tbs sugar
          Butter or margin
          Cinnamon

     METHOD

          Preheat oven to 400°.

          In a sauce pan heat together blueberries and ¾ cup water 

               and sugar.

          In a small bowl whisk together cornstarch and remaining 

               2 tbs water until cornstarch is dissolved and add to berry 

               mixture.

          Bring to a boil and boil 1 minute.

          Pour mixture into a 2-quart baking dish.

          Dot with butter or margarine and sprinkle with sprinkle with 

               cinnamon.

For Dough

     INGREDIENTS

          1 cup sifted Swans Down Cake Flower
          1 tbs sugar
          1 ½ tsp baking powder
          ¼ tsp salt
          2 tbs vegetable shortening
          1/3 cup milk

     METHOD

          In a large bowl sift together flower, sugar, baking powder,
               and salt and with pastry blender or two knives blend in
               shortening until mixture resembles coarse meal.
          Add milk, stirring in until combined well.
          On a lightly floured surface with floured hands pat
               dough until ½-inch thick.
          Top berries in pan with dough and prick top to vent or drop
               dough by tsp-fuls over berries.
          Bake cobbler 20 minutes.
          Serve cobbler warm.

Optional Topping

          Vanilla ice cream or whipped cream.

This recipe can be found at Swans Down.

Angel Food Cake with Whipped Cream Filling and Raspberry Sauce

FOR CAKE

     INGREDIENTS

 

          1 1/4 cups sifted Swans Down Cake Flour

          1 1/2 plus 5 tbs. sugar

          12 egg whites, at room temperature

          1 1/4 tsp cream of tartar

          1 tsp vanilla

          1/4 tsp almond extract

          1/4 tsp salt

 

     METHOD

 

Preheat oven to 375°

 

In a bowl, sift together flour and ½ cup sugar four times.

 

In a large bowl with an electric mixer beat together egg whites, cream of tartar, vanilla, almond extract, and salt until they hold soft peaks.

 

Gradually beat in remaining 1 cup plus 5 tbs sugar until whites hold glossy peaks, about 3 minutes.

 

Sift a fourth cup of flour mixture evenly over mixture with a rubber spatula fold gently until almost incorporated. *DO NOT STIR OF MIX*

 

Repeat process three more times until flour is incorporated.

 

Pour batter into a 10-inch tube pan and bake 35 – 40 minutes, or until cake springs back when lightly pressed.

 

Invert cake onto rack, leaving pan on top of cake for 1 hour.

 

Run a this knife around sides and center tube of pan an unmold.

FOR CREAM FILLING

     INGREDIENTS

 

          1 cup heavy whipped cream

          2 tbs confectioners' sugar

          1 tsp vanilla

 

     METHOD

 

In a bowl with an electric mixer meat together cream, sugar, and vanilla until stiff peaks form.

 

FOR RASPBERRY SAUCE

     INGREDIENTS

 

          2 pints raspberries

          6 tbs superfine sugar

          4 tsp fresh lemon juice

 

          1 1/2 pints raspberries

 

     METHOD

In a food processor or blender puree all ingredients. Strain mixture through a fine sieve, pressing firmly with a rubber spatula.

     ASSEMBLY

Split cake in half horizontally with a serrated knife.

Place bottom half of cake on a cake plate and spread with about 1 cup cream filling.

Arrange half of raspberries on the filling and top with remaining cake half.

Spread remaining cream onto top of cake and cover with raspberries.

Serve cake with raspberry sauce. 

This recipe can be found on Swans Down

Chocolate Chip Cookie Dough Dip

INGREDIENTS

     1/2 cup (1 stick) unsalted butter
     1/3 cup packed brown sugar
     1 8 oz block cream cheese, softened
     1 cup confectioners' sugar
     1 teaspoon vanilla extract
     1/2 teaspoon salt
     3/4 cup mini chocolate chips, plus extra for sprinkling

METHOD

Melt the butter in a small saucepan set over medium heat.

Add the brown sugar and whisk until dissolved.

Once the mixture starts to bubble, stir in the vanilla extract then remove from the heat and let cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioner's sugar on medium speed for 1 minute, or until well combined and smooth.

With the mixer on low, slowly pour in the brown sugar/butter mixture, beating until combined.

Add the salt.

Use a rubber spatula to mix in the mini chocolate chips.

Transfer the dip to your serving bowl and garnish with additional mini chocolate chips. Serve with pretzels and graham crackers (or whatever you like!)

This recipe can be found at Tracey's Culinary Adventures

Cheesecake Stuffed Strawberries

INGREDIENTS

     1 lb large strawberries
     8 oz. cream cheese, softened (can use 1/3 less fat)
     3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
     1 tsp vanilla extract
     Graham cracker crumbs

METHOD

Rinse strawberries and cut around the top and clean out with a paring knife, if necessary (some may already be hollow inside).

Prep all strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.

Add cream cheese mix to a piping bag or ziploc with the corner snipped off.

Fill strawberries with cheesecake mixture.

Once strawberries are filled, dip the top in graham cracker crumbs.

If not serving immediately, refrigerate until serving.

This recipe can be found at The Sweets Life

Homemade Cadbury Creme Eggs

INGREDIENTS

     1/4 cup softened butter
     1/2 cup corn syrup
     3 1/2 - 4 cups powdered sugar
     pinch salt
     1 pound chocolate chips, melts, or bark
     1 tablespoon shortening (if using chocolate chips)

METHOD

Beat together butter and corn syrup until smooth.

Add powdered sugar 1 cup at a time and beat until smooth and combined. You may need to stir in the last cup or so by hand.

Place about 1/3 of the dough in a separate bowl and color with yellow food coloring.

Divide white dough into even pieces and place on a greased cookie sheet.

Divide yellow dough in to an equal number of pieces and place on a greased cookie sheet.

Chill dough for 20 to 30 minutes to stiffen up a bit (it will be a bit sticky).

Remove dough from the fridge and roll the yellow dough into balls.

Flatten each white piece of dough a bit and place a yellow piece in the center of the white dough.

Wrap the white dough around the yellow and form into a ball (or egg shape).

Melt chocolate in a double boiler or in the microwave. If using the microwave, heat in 30 second increments at 50% power. Stir well after each heating.

Dip each egg in chocolate and place on a piece of parchment paper to dry.

This recipe can be found at The Royal Cook

Cake Batter Pancakes

Pancakes

     INGREDIENTS

          1 cup Original Bisquick® mix

          1 cup Betty Crocker® SuperMoist® yellow cake mix

          3 tablespoons candy sprinkles

          1 cup milk

          1 teaspoon vanilla

         2 eggs

Glaze and Garnish

     INGREDIENTS

          2 1/2 cups powdered sugar

          3 tablespoons plus 2 teaspoons milk

          1 teaspoon vanilla

          Additional candy sprinkles

     METHOD

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.

In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.


To serve, top each serving with glaze and additional candy sprinkles.

This recipe can be found at Betty Crocker

Coffee Cupcakes with Coffee Icing

INGREDIENTS

     Cake Mix – I love Butter Golden For This Recipe

     10 -12 oz of coffee ( any flavor will do)

     Can of White icing

METHOD

Preheat Oven To The Temperature As Instructed On The Cake Box ( It is Usually 350)

In a bowl mix – dry cake mix, coffee ( 8 – 10 oz) the batter should look like thispicture below- that is it – do NOT add eggs, oil or water

Mix well — if you have to use more coffee that is fine — it should look like a normal batter

Line a cupcake tray with cupcake liners and fill each one to the ¾th mark on the liner

Cook until fully cooked – I use the old toothpick trick – stick a toothpick into the middle of the cake if it comes out clean you are done

In a small bowl – I put about ½ a can of frosting — slowly add in coffee — you want to lightly flavor the frosting — mix till well combined

Frost each cupcake and enjoy!

This recipe can be found at Budget Savvy Diva