2 pints berries (fresh or frozen)
½ c. granulated sugar
2 Tbsp. fresh lemon juice
½ tsp. cornstarch
Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the berries fall apart and the sauce is thickened, remove from heat.
Allow to cool for at least 15 minutes before serving with ice cream, angel food cake, cheesecake, waffles, or anything else you can think of!
adapted from: cakenknife
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, March 23, 2020
Sunday, March 3, 2019
Brad's Rice Pudding
2 quarts water
Dash of salt
4 c. rice
4 c. sugar
2 pints whipping cream
1 can evaporated milk
1 egg, whipped
2 T. vanilla
1/2 cube butter
Dash of nutmeg
Place water & salt in a 12" dutch oven. Bring water to boil, add rice. Boil until almost dry - check to see that it is completely tender. Add sugar, whipping cream, evaporated milk, whipped egg, vanilla, butter. Cook until it's all warmed up, sprinkle with nutmeg, & serve.
from: Brad Hess, WB friend
Dash of salt
4 c. rice
4 c. sugar
2 pints whipping cream
1 can evaporated milk
1 egg, whipped
2 T. vanilla
1/2 cube butter
Dash of nutmeg
Place water & salt in a 12" dutch oven. Bring water to boil, add rice. Boil until almost dry - check to see that it is completely tender. Add sugar, whipping cream, evaporated milk, whipped egg, vanilla, butter. Cook until it's all warmed up, sprinkle with nutmeg, & serve.
from: Brad Hess, WB friend
Tuesday, April 18, 2017
Texas Sheet Cake
Cake:
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
Monday, April 3, 2017
Cheesecake
Crust:
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
Tuesday, June 14, 2016
Rhubarb Pie
4 c. chopped rhubarb
1 1/3 c. white sugar
6 T. all-purpose flour
1 T. butter
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 450° F.
Combine sugar and flour. Sprinkle 1/4 of the mixture over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes.
Reduce oven temperature to 350° F, and continue baking for 40 to 45 minutes. Serve warm or cold.
Audrey's little note: If desired, you can make this recipe into 4-6 half-pint jar pies (you'll need a bit more pastry if you want to do 6). I followed the instructions found here to assemble the pies, then followed the baking instructions above.
from: Allrecipes
1 1/3 c. white sugar
6 T. all-purpose flour
1 T. butter
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 450° F.
Combine sugar and flour. Sprinkle 1/4 of the mixture over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes.
Reduce oven temperature to 350° F, and continue baking for 40 to 45 minutes. Serve warm or cold.
Audrey's little note: If desired, you can make this recipe into 4-6 half-pint jar pies (you'll need a bit more pastry if you want to do 6). I followed the instructions found here to assemble the pies, then followed the baking instructions above.
from: Allrecipes
Friday, October 11, 2013
Chocolate Mug Cake
2 tablespoons flour
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
(Makes a small cake, about 1/2 mug)
from: Made from Scratch
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
(Makes a small cake, about 1/2 mug)
from: Made from Scratch
Sunday, September 22, 2013
Lunch Lady Brownies
1 cup unsalted butter, melted
1/2 cup cocoa
2 cups all-purpose flour
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
Mix all ingredients together and frost as desired.
From: Six Sisters Stuff
1/2 cup cocoa
2 cups all-purpose flour
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
Mix all ingredients together and frost as desired.
From: Six Sisters Stuff
Friday, July 26, 2013
Banana Bread Brownies
For the brownies:
1 1/2 C sugar
1 C sour cream
1/2 C unsalted butter, softened
2 eggs
3 1/2 - 4 ripe bananas, mashed (4 only if they're on the small side)
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 C chopped walnuts
For the frosting:
3/4 C unsalted butter
6 C powdered sugar
2 1/4 tsp vanilla extract
4 1/2 Tbsp milk, plus more if needed
Preheat oven to 375 degrees. Grease 11x17 inch pan and set aside.
For the bars:
Beat together sugar, sour cream, butter and eggs in large bowl until creamy. Blend in bananas and vanilla. Add flour, baking powder, and salt and mix until just combined. Fold in walnuts until evenly distributed.
Pour into prepared pan and bake 25-30 minutes or until knife inserted comes out clean.
For the frosting:
When the bars only have about 15 minutes left, begin the frosting. Place butter in large saucepan (pan needs to be big enough to hold all frosting ingredients), melt over medium heat and bring to a boil. Allow butter to gently boil, scraping the bottom with a whisk every so often, until it turns a delicate brown color. Remove from heat immediately.
*Keep an eye on the butter. It will turn a light brown color after boiling for a few minutes, but will go from brown to burned fast if you're not careful.
Add powdered sugar, vanilla and milk. Whisk together. If frosting is too thick add additional milk.
Spread frosting over warm bars. Allow bars at least two hours to set before cutting and serving.
from: the Cody Kitchen
1 1/2 C sugar
1 C sour cream
1/2 C unsalted butter, softened
2 eggs
3 1/2 - 4 ripe bananas, mashed (4 only if they're on the small side)
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 C chopped walnuts
For the frosting:
3/4 C unsalted butter
6 C powdered sugar
2 1/4 tsp vanilla extract
4 1/2 Tbsp milk, plus more if needed
Preheat oven to 375 degrees. Grease 11x17 inch pan and set aside.
For the bars:
Beat together sugar, sour cream, butter and eggs in large bowl until creamy. Blend in bananas and vanilla. Add flour, baking powder, and salt and mix until just combined. Fold in walnuts until evenly distributed.
Pour into prepared pan and bake 25-30 minutes or until knife inserted comes out clean.
For the frosting:
When the bars only have about 15 minutes left, begin the frosting. Place butter in large saucepan (pan needs to be big enough to hold all frosting ingredients), melt over medium heat and bring to a boil. Allow butter to gently boil, scraping the bottom with a whisk every so often, until it turns a delicate brown color. Remove from heat immediately.
*Keep an eye on the butter. It will turn a light brown color after boiling for a few minutes, but will go from brown to burned fast if you're not careful.
Add powdered sugar, vanilla and milk. Whisk together. If frosting is too thick add additional milk.
Spread frosting over warm bars. Allow bars at least two hours to set before cutting and serving.
from: the Cody Kitchen
Monday, March 18, 2013
Dutch Oven Cobbler
1 white/yellow cake mix
1 cube butter, chopped
2 cans pie filling or peaches (drain about 1/2 liquid from peaches)
Sprite
Brown sugar
Dump fruit & cake mix in dutch oven, dot with butter cubes, pour Sprite over, top with brown sugar. Cook at 350* (2 less coals on bottom) for 30 mins, check, cook for another 30 mins.
from: Preston family favorites
1 cube butter, chopped
2 cans pie filling or peaches (drain about 1/2 liquid from peaches)
Sprite
Brown sugar
Dump fruit & cake mix in dutch oven, dot with butter cubes, pour Sprite over, top with brown sugar. Cook at 350* (2 less coals on bottom) for 30 mins, check, cook for another 30 mins.
from: Preston family favorites
Monday, July 23, 2012
Quick Caramel Frosting
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Mix together until fluffy.
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Mix together until fluffy.
Tuesday, May 29, 2012
Marshmallow Brownies
Brownies:
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.
Cool and frost with chocolate frosting.
Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.
adapted from: Six Sister's Stuff
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.
Cool and frost with chocolate frosting.
Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.
adapted from: Six Sister's Stuff
Friday, May 4, 2012
Niles' Nana's Chocolate Cake
2 c. sugar
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
Saturday, November 12, 2011
Pumpkin Spice Glazed Cupcakes
Cupcakes:
1 spice cake mix
1 15 oz. can pumpkin puree
Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.
Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider
Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.
from: Amy M.
1 spice cake mix
1 15 oz. can pumpkin puree
Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.
Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider
Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.
from: Amy M.
Sunday, June 5, 2011
Cheese Cake for a Crowd
1 box white cake mix
2 8-ounce packages cream cheese softened
2 TBS milk
4 cups powdered sugar
1 pint whipping cream (do NOT use cool whip)
1 package Danish dessert
2 pints frozen (or fresh) raspberries/strawberries/huckleberries, thawed
Make and bake cake mix. Whip together the cream cheese and milk. Then add powdered sugar and mix. In another bowl whip cream until stiff and add to the cheese mixture. Set aside.
Make the Danish Dessert recipe using 2 cups water and cool. Add berries to cooled Danish Dessert. Cool cake completely, spread cheese mixture on top of cake, then put fruit mixture on top. Refrigerate before eating.
If you don't have Danish Dessert mix on hand, you can make your own:
2 tablespoons cornstarch
2 cups water
1 cup sugar
1 package jello
Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry or raspberry depending on your berries) and stir until dissolved.
from: Renae
2 8-ounce packages cream cheese softened
2 TBS milk
4 cups powdered sugar
1 pint whipping cream (do NOT use cool whip)
1 package Danish dessert
2 pints frozen (or fresh) raspberries/strawberries/huckleberries, thawed
Make and bake cake mix. Whip together the cream cheese and milk. Then add powdered sugar and mix. In another bowl whip cream until stiff and add to the cheese mixture. Set aside.
Make the Danish Dessert recipe using 2 cups water and cool. Add berries to cooled Danish Dessert. Cool cake completely, spread cheese mixture on top of cake, then put fruit mixture on top. Refrigerate before eating.
If you don't have Danish Dessert mix on hand, you can make your own:
2 tablespoons cornstarch
2 cups water
1 cup sugar
1 package jello
Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry or raspberry depending on your berries) and stir until dissolved.
from: Renae
Wednesday, January 12, 2011
Scotch-less Scotch-a-Roos
1 c. corn syrup
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
Saturday, October 9, 2010
Billikaye's Pumpkin Cake
1 yellow cake mix (15.25 oz. + 3 oz. more mix or flour)
1 small instant vanilla pudding
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs
Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.
Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!
from: Billikaye :)
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs
Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.
Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!
from: Billikaye :)
Tuesday, September 14, 2010
Giant Cookie
*Makes 1 giant cookie
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.
Audrey's little note: this recipe works GREAT for Pizookies (cookie sundaes). :)
from: My Kitchen Cafe
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.
Audrey's little note: this recipe works GREAT for Pizookies (cookie sundaes). :)
from: My Kitchen Cafe
Sunday, November 29, 2009
Fudgy-Gooey Brownies
1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
Sunday, July 5, 2009
Caramel-Pretzel Brownie Cups
1 German Chocolate cake mix
1 egg
1/2 c. butter
In a large bowl, stir together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray.
Combine:
1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set.
While brownie cups are baking, prep toppings:
1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips
Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.
from: Cafe Zupas blog
1 egg
1/2 c. butter
In a large bowl, stir together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray.
Combine:
1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set.
While brownie cups are baking, prep toppings:
1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips
Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.
from: Cafe Zupas blog
Thursday, June 18, 2009
Chocolate Chip Crunch Cake
Cake:
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
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