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!!

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

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.

The FASTEST ever Cinnamon Rolls

Fastest Ever Cinnamon Rolls
from Sweet Cakes

For the Dough:

• ¾ cup cottage cheese (4% milk fat)
• 1/3 cup buttermilk
• 1/4 cup white sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preheat the oven to 400 degrees F. Grease the sides and bottom of a 9" or 10" springform pan (I used a casserole dish) with cooking spray.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth, about 10 seconds. Add the flour, salt, baking powder & baking soda and pulse in short bursts just until the dough clumps together, but don't over-process. The dough will be soft and moist.

Scrape the dough out onto a lightly floured counter and knead it with floured hands four or five times until smooth. With a rolling pin, roll the dough into a 12 x 15-inch rectangle.

For the Filling:

• 1 1/2 tablespoons unsalted butter, melted
• 2/3 cup packed brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 cup chopped pecans (optional)

Brush the dough with the melted butter, leaving a half inch border around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture (if using).

Starting with the long side, roll up the dough, jelly roll style. Pinch the seam to seal and leave the ends open.

With a serrated knife, cut the roll into twelve equal pieces. Set the rolls in the prepared pan, cut side up. The rolls should fill the pan and touch slightly, but don't worry if there are small gaps.

Bake at 400 for 20 to 28 minutes until golden brown and firm to the touch. Set the pan on a wire rack for five minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

For the Glaze:

• 2/3 cup powdered sugar
• 2 to 3 tablespoons of cold milk* (see note)
• 1 teaspoon vanilla extract

In a small bowl, mix the powdered sugar and 2 Tbsp. milk and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 more tablespoon of milk if necessary.

Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

NOTE: This glaze was too thin for my liking and I added quite a bit more sugar to thicken it up. Start off with a couple teaspoons (not tablespoons) then add more as necessary. It's okay if it's a little on the thicker side because once it hits the hot rolls, it will melt and glaze them nicely.

Nutty Putty Recipe

This brings back memories!!!  I remember making this when I was little.  My sister & I had a  babysitter who would make this with us. Fun & EASY! :)



Ingredients



1 cup peanut butter 1 cup corn syrup
1 1/4 cups milk powder
1 1/4 cups confectioners' sugar


Directions


In a large bowl, mix the peanut butter and corn syrup until well blended. Stir in the milk powder and confectioners' sugar until smooth. Roll tablespoons of dough into balls and set on waxed paper. Store in the refrigerator.