Monthly Archives: June 2013

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 brownie mix (for a 13"x9" pan), or a brownie recipe for that size pan
  • 1 pkg (10 oz) of peanut butter chips
  • about a cup of miniature peanut butter cups, chopped in half
  • 4 cups cold milk
  • 2 pkgs (5.1 oz each) instant vanilla pudding
  • 1 cup creamy peanut butter
  • 4 tsp vanilla
  • 24 oz of Cool Whip (3 8 oz tubs)
  • 1 cup chocolate chips
  • 1 cup mixed chopped candy bars (Snickers and Milky Ways)
  • 1 cup toffee pieces
Instructions
  1. Prepare brownie mix as directed by either the mix box or whatever instructions the recipe says.
  2. Stir in peanut butter chips in lieu of nuts into brownie batter
  3. Bake in 13"x9" pan at 350 degrees until done.
  4. Cool completely; cut into ¾" pieces
  5. In a large bowl, whisk milk and pudding mixes together for 2 minutes
  6. Add peanut butter and vanilla, mix well.
  7. Stir in 12 oz of Cool Whip
  8. Place a third of the brownie cubes in a 5 quart glass bowl; layer on top of brownies chopped candy bars, chocolate chips, toffee, peanut butter cups, or a combination of all of them.
  9. Layer pudding mixture on top of candies. Repeat layers until you're out of ingredients.
  10. Cover with remaining Cool Whip
  11. Garnish with chopped candy bars, remaining chopped peanut butter cups, or toffee (or all 3).
  12. Keep refrigerated until ready to serve

 

White Chocolate Cheesecake

White Chocolate Cheesecake
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1¼ finely crushed shortbread cookies
  • 2 tbs butter, melted
  • 2 8 oz pkg cream cheese, softened
  • 6 oz white chocolate, melted
  • ⅔ cup sugar
  • 3 eggs
  • ⅔ cup sour cream
  • 1 tsp vanilla
  • fresh strawberries, raspberries, blackberries and/or blueberries
  • Melted white chocolate icing (optional)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a small bowl mix crushed cookies and butter until combined.
  3. Press into bottom of 8" diameter pan
  4. In a large mixing bowl beat cream cheese and melted white chocolate together
  5. Beat in sugar until fluffy
  6. Add eggs, sour cream and vanilla
  7. Pour filling over crust and spread evenly.
  8. Bake about 45 minutes until a 2½" area around outside appears set when shaken
  9. Cool in pan on wire rack for 15 minutes
  10. Remove from pan and cool completely.
  11. Garnish with fresh berries or drizzle melted white chocolate on top before serving

 

Double all ingredients in this recipe if you want to use a 9″x13″ pan.

Add 2 cups dark chocolate chips to the batter for a different variety.

Glazed Peanut Butter Chip Brownies

Glazed Peanut Butter Chip Brownies
Recipe type: Brownie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 2 cups semisweet chocolate chips, divided
  • ½ cup (1 stick) butter, melted
  • 3 eggs
  • 1¼ cups flour
  • 1 cup sugar
  • 1 tsp vanilla
  • ¼ tsp baking soda
  • 1 cup peanut butter morsels
  • Glaze:
  • 1½ cups confectioners sugar
  • 2 tsp almond or vanilla extract
  • 4 tbs milk
Instructions
  1. Preheat oven to 350 degrees F
  2. Melt one cup chips and butter together, stir until mixed
  3. Stir in eggs, flour, sugar, vanilla and baking soda, mix well
  4. Stir in remaining 1 cup chips and peanut butter morsels
  5. Spread into 13"x9" pan
  6. Bake for 25 minutes or until knife in the center comes out clean
  7. Cool in pan
  8. GLAZE INSTRUCTIONS
  9. Combine confectioners sugar, almond or vanilla extract and up to 4 tablespoons of milk until thin enough to run. Drizzle over cooled brownies.

 

Rocky Road Brownies

Rocky Road Brownies
Recipe type: Brownie
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (two sticks) butter, melted
  • 1 cup water
  • ½ cup cocoa
  • 2 eggs
  • ½ cup buttermilk
  • 1½ tsp vanilla
  • 3 cups tiny marshmallows
  • Chocolate Ganache Ingredients
  • 2 cups semisweet chocolate chips
  • ½ cup whipping cream
  • ¼ cup (half a stick) butter, melted
  • 1 cup peanuts (or chopped up Snickers bars)
Instructions
  1. Preheat oven to 350 degrees F
  2. Combine flour, sugar, baking soda and salt in large bowl; set aside
  3. Melt butter and combine water and cocoa; stir until mixed
  4. Add chocolate mixture to flour mixture, beat until combined
  5. Add eggs, buttermilk and vanilla; beat until mixed (batter will be THIN)
  6. Pour batter into 15"x10" pan
  7. Bake 25 minutes or until knife in the center comes out clean
  8. Immediately sprinkle marshmallows over hot brownies, spread evenly
  9. Top with chocolate ganache and peanuts (or chopped Snickers bars)
  10. Ganache instructions:
  11. Melt semisweet chocolate chips, butter and whipping cream together, stir until mixed. Drizzle over brownies.

 

Chocolate Mint Twists

Chocolate Mint Twists
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Ingredients
  • 1 cup (2 sticks) butter, melted
  • ⅔ cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tbs cocoa or 1 oz semisweet chocolate, melted
  • 1 tsp mint extract
  • green food coloring
  • 2 oz dark chocolate, melted
Instructions
  1. In a large bowl combine butter and sugar; mix well
  2. Beat in egg and vanilla
  3. Mix in flour
  4. Divide dough in half
  5. Add cocoa to one dough half, stir until combined
  6. Add mint extract and a few drops of green food covering to the other dough half, stir until combined
  7. Divide each portion in half again, forming two chocolate portions and two mint portions
  8. Shape each portion into 9" long rope. Twist one chocolate rope and one mint rope together
  9. Gently roll twisted portions together until one roll forms
  10. Wrap each roll in waxed paper and chill for at least one hour
  11. Preheat oven to 350 degrees F
  12. Cut rolls about ¼" thick
  13. Place slices ½" apart on cookie sheet
  14. Bake for 10 minutes or until edges are firmed
  15. After cookies are cooled, drizzle with 2 oz melted dark chocolate. Let stand until chocolate sets.

 

Sandies

Sandies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 55
 
Ingredients
  • 1 cup (2 sticks) butter, melted
  • ½ cup powdered sugar
  • 1 tbs water
  • 1 tsp vanilla
  • 2 cups flour
  • 1½ cups finely chopped pecans
  • 1 cup powdered sugar (for coating)
Instructions
  1. In a large bowl beat butter and add powdered sugar, mixing well
  2. Beat in the water and vanilla until combined
  3. Mix in the flour and pecans
  4. Chill for an hour until the dough is firm enough to shape
  5. Preheat oven to 325 degrees F
  6. Shape dough into 1" balls
  7. Place 1" apart on baking sheet
  8. Bake about 15 minutes or the bottoms just start to turn brown
  9. Cool on wire racks
  10. Place 1 cup powdered sugar in a plastic bag.
  11. Add cookies in batches to the bag; gently shape to cover

For chocolate covered sandies, reduce the 1 cup powdered sugar to 3/4 cup and stir in 1/4 cup cocoa. Shake cooled cookies to coat.

Chocolate Pecan Crunchies

Chocolate Pecan Crunchies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 72
 
Ingredients
  • 1½ cups (3 sticks) butter, melted
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ¼ cup cocoa
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 3¼ cups flour
  • 4 oz semisweet chocolate, grated
  • ½ cup finely chopped pecans (optional)
  • Powdered Sugar (optional)
  • Dutch process cocoa (optional)
Instructions
  1. Preheat oven to 375 degrees F
  2. Beat butter, sugar, brown sugar, cocoa and baking powder together, mixing well
  3. Beat in egg and vanilla
  4. Gradually beat in flour, semisweet chocolate and pecans
  5. Force unchilled dough through a cookie press fitted with a ribbon shape plate onto the baking sheet, forming a 6" ribbon
  6. Cut each ribbon diagonally into 2" lengths, place shapes about 1" apart
  7. Bake for 8-10 minutes or edges are firm
  8. Sprinkle cookies (if desired) with powdered sugar and Dutch-process cocoa

 

Blarney Stone-Kissed Cookies

Blarney Stone-Kissed Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 cup (2 sticks) butter, melted
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1¾ cup flour
  • ½ cup cocoa
  • ½ tsp salt
  • 36 chocolate kisses, unwrapped
  • ICING
  • ¾ cup confectioner's sugar
  • 3½ tsp milk
  • ¼ tsp vanilla
  • 3 drops green food coloring
Instructions
  1. Beat together melted butter, sugar, egg and vanilla in a large bowl
  2. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture
  3. Divide dough in half; place each half on separate wax paper. Shape halves into logs with squared sides, about 7" long and 2" wide.
  4. Wrap each log in wax paper and refrigerate until firm, about 8 hours
  5. Preheat oven to 325 degrees F
  6. Cut logs into ⅜" thick slices using a thin sharp knife
  7. Bake 15 minutes or until set; cool completely
  8. ICING INSTRUCTIONS
  9. Unwrap chocolate kisses
  10. Stir together the powdered sugar, milk, vanilla and 3-4 drops of green food coloring
  11. Drizzle over top of cookies
  12. Immediately place a chocolate kiss on each cookie

 

Traditional Sugar Cookies

Traditional Sugar Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Ingredients
  • Preheat oven to 350 degrees F
  • 6 cups flour
  • 3 tsp baking powder
  • 2 cups butter (4 sticks)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla or almond extract
  • 1 tsp salt
Instructions
  1. Cream butter and sugar until light and fluffy.
  2. Add eggs and vanilla, mix well
  3. Mix dry ingredients and add a little at a time to the butter mixture
  4. Mix until flour is completely blended
  5. Place a large glob of dough between two waxed paper sheets and roll out to a ¼" to ½" thickness
  6. Cut into desired shapes using cutters
  7. Bake for 8 to 10 minutes or until cookie begins to turn brown around edges

 

Chocolate Cookie Bark

Chocolate Cookie Bark
Recipe type: Other
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 8 oz semisweet chocolate
  • 6 oz white chocolate
  • 2 tbs peanut butter
  • 10 oreo cookies
  • ½ cup chopped cranberries or dried cherries
Instructions
  1. Place semisweet and white chocolate in separate bowls. Microwave both until thoroughly melted.
  2. Stir peanut butter into white chocolate
  3. Crumble cookies and add half to each bowl of melted chocolate
  4. Stir in dried fruit in equal amounts to each bowl
  5. On waxed paper, alternate spoonfuls of chocolate and white chocolate, with no space between drops
  6. Using a butter knife, draw through chocolates to swirl them together
  7. Refrigerate until solid; break into pieces