Saturday, February 13, 2010

Knock You Naked Brownies :)

Knock You Nakeds

14 ounce bag Kraft Caramels

1/3 cup condensed milk

1 Devil's Food cake mix

1/3 cup condensed milk

3/4 cup melted butter

1 cup chocolate chips

1 cup chopped nuts, optional

Grease a 9x13 inch baking pan very, very well. Preheat oven to 350°. In a large mixing bowl mix 1/3 cup milk, butter, and cake mix. Spread half of the mixture in the bottom of baking pan. Batter will be thick. Bake 7 minutes. While the batter is baking melt caramels and 1/3 cup milk together over medium heat on your cook top. Stir constantly. Pour over baked bottom layer of brownie. Sprinkle with nuts and chocolate chips. Sprinkle with the rest of the batter. Bake 15-17 more minutes. Brownies will look set on top but still a little soft. Do not over cook, they are to be gooey! Cool completely before cutting. Makes 12 large brownies.
Found here

Thursday, February 11, 2010

Cinnamon Roll SUGAR COOKIES!

Cinnamon Roll Sugar Cookies~ found these here

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided


8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Monday, February 8, 2010

Sugar Cookie Bars


1 cup butter; room temp.

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp soda


1/2 cup butter; room temp

1/2 cup shortening

1 tsp vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp milk

food coloring (if desired)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (I used a 13 x 18 half sheet pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Pan Cookie Bars

1/2 cup butter

1/2 brown sugar

1/2 cup granulated sugar

1 egg

1/3 cup peanut butter

1/2 tsp baking soda

1/2 tsp salt

1 cup flour

1 cup oats

1 cup chocolate chips


1/2 cup powdered sugar

2 Tbsp peanut butter

2 Tbsp milk

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 in baking pan. Sprinkle chocolate chips over the top. Bake 20-25 min or until golden brown. Remove from oven and drizzle with icing.

Cool completely. Cut into squared and serve.

Found this recipe HERE

Snow Ball Cookies


1 cup butter, room temp

1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cup flour
1/4 tsp salt
3/4 cup chopped pecans or walnuts
powdered sugar (for rolling cookies in)

Preheat oven to 400 degrees. Cream butter, powdered sugar and vanilla. Add flour and salt and stir to combine. Fold in chopped nuts.

Roll dough into 1 inch balls. Placed on greased cookie sheet and bake 10-12 min. Remove from oven and roll in powdered sugar while still warm. Roll in sugar again when cool.

I believe the real name for these is wedding cookies. I've never had or seen these at a wedding. We call them snowball cookies. That is what they look like, after all...

Again, a very easy recipe. You do have to plan ahead a little and take your butter out of the fridge early in the day (as with any cookie recipe...this step really does make a HUGE difference.)

Found here

Homemade Granola Bars

Homemade Granola Bars

3 - cups quick cooking oatmeal

(I used Quaker Oats)

1 - cup unsalted peanuts

1 - cup raisins

1 - cup sliced almonds (I used whole almonds)

1 1/2 tsp cinnamon

14 oz can sweetened condensed milk

1/2 - cup butter, melted

1/4 cup unsalted sunflower seeds

( I used honey roasted)

Preheat oven to 325. Line a 15x10x1 in baking sheet with aluminum foil and spray with non stick baking spray. I used a 9x13 inch glass pan because I wanted thicker bars. Stir all the ingredients together in a large bowl. Pour into prepared pan and spread out the mixture. Press down to make it even. Bake for 25-30 minutes or until golden brown. Cool 5 minutes in the pan then cut into bars. Place the bars on a wire rack and cool completely. Store loosely covered at room temperature.

Additional Mix In's:

Here is a list of all sorts of ingredients that you can add to your granola bars. Just mix and match to your liking. Its all about having fun with the recipe and putting your own spin on it.

•dried cranberries or cherries, golden raisins, chocolate, peanut butter or butterscotch chips, dried fruit of your choice, flax seed, wheat germ, coconut, walnuts or pecans.

Found these HERE

Marshmallow Brownies

Marshmallow Brownies~~ I found it HERE!

1 - (9 x13) boxed brownie mix

(prepared according to package directions

for cake like brownies)

1 - bag miniature marshmallows

homemade frosting (recipe below)

Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.

Homemade Chocolate Frosting

1/2 cup butter

4 tablespoons unsweetened cocoa powder

3 tablespoons milk

3 tablespoons water

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting.

HoMeMaDe gRaNoLa

Homemade Granola~~ I found it here!

3 - cups uncooked old fashioned oats

1 - stick + 1 tablespoon real butter

2/3 - cup honey

1/4 - cup light brown sugar

1/4 - teaspoon salt

1 - tablespoon cinnamon sugar

1/2 - cup wheat germ

3/4 - cup almond pieces

3/4 - cup pecan pieces

First melt the butter in a 3 - quart saucepan over medium heat. Add the honey and salt and briefly heat with the butter. In a separate bowl mix together the oatmeal, wheat germ, nuts, brown sugar and cinnamon sugar. Turn off the heat and add the oatmeal mixture. Stir until everything is coated. Pour the mixture onto a lightly greased baking sheet. Spread the mixture out evenly and bake it at 375° for 10 minutes (watch carefully) It will be a golden brown color. Remove from the oven and let cool. Break into pieces and store in an airtight container.

I used my little hand chopper to chop up the nuts in smaller pieces. Not to small you want a few good size pieces.

Mmm Vday Goodies!

Red Velvet Chocolate Drenched Heartcakes

1 box Red Velvet Cake Mix

1/2 Cup vegetable oil

1/2 Cup water

8 oz sour cream

1 small box chocolate pudding mix (the 4 serving box)

4 eggs


1 small can Sweetened Condensed Milk

1 Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix, oil, water, sour cream, pudding mix, and eggs until thick and well combined. Usually for about 60 seconds. With a cookie scoop or spoon, place cake batter into well greased little heart molds or paper lined cupcake tins, just over 1/2 full. Bake for 20-25 minutes or until toothpick comes out clean from center. Remove and let cool. With the help of a plastic knife, carefully remove hearts from molds. If you are using regular cupcakes, remove wrappers. Place little cakes onto a cooling rack placed over a rimmed baking sheet.

2. To prepare chocolate sauce, pour sweetened condensed milk into a small saucepan over medium heat. When hot, pour in chocolate chips and stir until smooth. Pour chocolate sauce over cupcakes and use a little plastic knife to frost the sides of hearts. Let chocolate set slightly or eat immediately if you like it gooey!

about 24 heartcakes

Got the recipe HERE, Thanks!!

Thursday, February 4, 2010

PBJ Pies

Peanut Butter and Jelly Baby Lattice Pies

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter
1 Tablespoon sugar
1/2 Cup Smucker’s Strawberry Preserves
1 egg white whisked with 1 teaspoon water for egg wash

Sugar Crystals for sprinkling on top if desired

2 Tablespoons powdered sugar

1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (I used a random little cup that worked great). Lightly press dough rounds into greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.

2. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each of the pie crusts. Do the same with the jam. Using the pie strips, form the lattice top. See pictures above for help. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

3. Remove and with the tip of a knife, loosen edges where jam has oozed out. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and serve with milk!

12 mini pies…..

Found the recipe...HERE

Thursday, January 21, 2010

Chocolate Oatmeal Almost-Candy Bars

Chocolate Oatmeal Almost-Candy Bars
found here

For the oatmeal layer:

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups (packed) brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups old-fashioned (rolled) oats

1 cup salted peanuts, coarsely chopped

For the chocolate layer:

14-ounce can sweetened condensed milk

2 cups (12 ounces) semi-sweet chocolate chips

2 tablespoons unsalted butter

¼ teaspoon salt

1 teaspoon pure vanilla extract

1 cup moist, plump raisins (dark or golden)

¾ cup coarsely chopped peanuts, preferably salted

Getting ready:

Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and place the pan on a baking sheet.

To make the oatmeal layer:
Whisk together the flour, baking soda, salt and cinnamon.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.

To make the chocolate layer:

Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.

Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even — this is fun, remember?

Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.

Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.

Cut into 32 rectangles, each roughly 2¼ by 1½ inches. Makes 32 bars.

Serving: I think these are best served cold from the fridge, although my husband likes them straight from the freezer, cut into slivers. Before you chill the bars, though, have one — you might find you like them best at room temperature, in which case you’re lucky: You can start enjoying them sooner.

Storing: Wrapped well, these will keep for about four days at room temperature, 1 week in the refrigerator, or up to two months in the freezer.