Coconut Macaroons

Coconut Macaroons

Ingredients

¾ cup Sweet Condensed Milk

½ tsp Almond Extract

1 ½ tsp Vanilla Extract

1 Large Egg White

3 cups shredded unsweetened coconut

Directions

Mix ingredients all together with spatula in bowl.  Mix until it is a sticky mass.  Add more milk if needed.

Scoop into a bowl of coconut and roll.  Place on a lined baking sheet.  Bake in a 350 degree oven 20 minutes until golden.  Let them cool completely before dipping into melted chocolate.  Allow chocolate harden before eating.

You can stick an almond in the middle of the cookie before baking if you want to copy a candy bar.

Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.

 

Fried Pies

Ingredients

5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling

Directions

In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

Peanut Cup Cookies

Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped

Directions

Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Valentine’s Day Double Chocolate Cookies

valentines-day-cookies-2

Ingredients

1/2 cup + 2 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 cup + 2 tbsp unsweetened cocoa powder
4 oz. dark chocolate, chopped
Sprinkles, for decoration

Directions
Preheat oven to 325°F.
In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you’d like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a “V” shape. Cookies will expand a bit as they bake so you may wish to over exaggerate the heart shape so cookies will be clearly shaped once they are done baking.
Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.

Chocolate Salted Caramel Muddy Buddies

Chocolate Salted Caramel Muddy Buddies

Ingredients

7 cups Chocolate Chex cereal

¼ cup (4 tablespoons) unsalted butter

1 bag (8.5 ounces) Dove Promises Sea Salt Caramel and Dark Chocolate candies

1 cup powdered sugar

Directions

Place cereal pieces in a large bowl and set aside.

Unwrap chocolate candies and place them in a heavy bottomed saucepan. Add butter to saucepan, and melt over low heat, stirring constantly.

Once the chocolate is completely melted, remove from heat and pour it over your cereal, folding gently to evenly coat. Sprinkle with powdered sugar to coat cereal pieces, stirring and folding until all pieces are covered.

Brownies Delectable Fat Free

Brownies

Ingredients

1 cup sugar

1/2 cup applesauce

2 eggs

1 teaspoon vanilla

2/3 cup unsweetened cocoa powder

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Directions

In a stand mixer, mix the eggs, applesauce, vanilla extract and sugar. Add the dry ingredients and mix until incorporated.

Stir in the walnuts.

Put in a greased pan, bake at 350 for 25 minutes.

Vanilla Milkshake

Milkshakes

Ingredients

3 cups vanilla ice cream

½ tsp vanilla extract

1 cup milk

1 pasteurized egg, optional

Directions

Combine all ingredients in a blender container.  Blend until smooth.

Variations

Chocolate Milkshake

Use chocolate ice cream instead of vanilla.  Use ¼ cup chocolate syrup to ingredients.

Peach Milkshake

Add 1 (16 ounce) can drained peaches to ingredients in the blender.

Banana Milkshake

Add 1 large sliced banana to ingredients in the blender.

Strawberry Milkshake

Add 1 cup sliced strawberries to ingredients in the blender.

Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Chocolate Icebox Cake

Chocolate-Icebox-Cake

Ingredients

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

½ cup sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

3 (8 ounce) packages chocolate chip cookies

Shaved semisweet chocolate for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.