Homemade Girl Scout Cookies: Samoas
Ingredients:
Cookies:
1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 Tbsp milk
Topping:
4 cups shredded coconut (sweet or unsweet)
16 1/2 oz Werthers chewy caramels (3 bags. Must use a good quality caramel.)
1/4 tsp salt
4 Tbsp milk
Coating:
Wilton light cocoa candy melts
Directions:
Preheat oven to 350°. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder, and salt at a low speed, followed by the vanilla and milk. The dough should come together in a soft, not-too-sticky ball. (Add in a bit of extra flour if your dough is very sticky.) Roll the dough (in 2-3 batches) out between pieces of wax paper to about 1/4 inch. Use a 1 1/2 inch cookie cutter to make rounds. Place on a baking sheet and bake for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet, then transfer to a wire rack.
For topping, heat oven to 300°. Spread coconut evenly onto baking sheet. Toast for 20 minutes, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in large bowl with milk and salt. Heat for 3-4 minutes, stirring occasionally. When smooth, fold in toasted coconut. Using a spatula, spread topping on cooled cookies, using 2-3 tsp per cookie. While topping sets up, heat chocolate. Dip base of each cookie into chocolate and place on wax paper. Drizzle finished cookies with chocolate and let harden.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Friday, March 18, 2011
Brownie Covered Oreos
Brownie Covered Oreos
1 package brownie mix + prep ingredients
1 package oreos
Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of muffin tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through. Let cool completely in pan.
Wednesday, November 4, 2009
Fruit Salsa and Cinnamon Chips
INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Wednesday, October 14, 2009
Pumpkin Spice Muffins (With Cream Cheese Frosting)
Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.
Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.
Friday, May 15, 2009
Nestle Tollhouse Chocolate Chip Cookies
Ingredients:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) chocolate chips
Directions:
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at a time, beating well with each addition. Gradually beat in flour mixture. Stir in chips. Drop onto cookie sheet. Bake 9-11 minutes or until golden brown.
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) chocolate chips
Directions:
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at a time, beating well with each addition. Gradually beat in flour mixture. Stir in chips. Drop onto cookie sheet. Bake 9-11 minutes or until golden brown.
Symphony Brownies
Ingredients:
Betty Crocker Brownie Mix but use 3 eggs instead of the directed 2
1.5 lbs Hershey symphony bars
Directions:
Pour half of cake mix into bottom of pan. Lay candy bars across. Pour remaing mix. Bake according to box.
Betty Crocker Brownie Mix but use 3 eggs instead of the directed 2
1.5 lbs Hershey symphony bars
Directions:
Pour half of cake mix into bottom of pan. Lay candy bars across. Pour remaing mix. Bake according to box.
Bread Pudding
Ingredients:
3/4 loaf of bread
3.5 cups sugar
3 tbl sugar
1 cup water
3 tbl vanilla
1.5 can milnot
8 eggs
1 pint half and half
3 tbl cinnamon
Directions:
Crumble 3/4 loaf of bread into 13X9" cake pan. Mix 3 cups sugar and 2 TBL cinnamon. In separate bowl, mix 1.5 cans milnot and 1 cup water. In another bowl, beat 8 eggs and 2 tbl vanilla. Add egg mixture to milnot mix and then add all to sugar mixture. Pour over bread crumbs and bake at 375 for 50 minutes. To make topping, mix 1/2 cup sugar and 1 tbl cinnamon together. Add 1 pint half and half and 1 tbl vanilla. Stir and then pour over warm bread individually.
(by Roma Bates)
3/4 loaf of bread
3.5 cups sugar
3 tbl sugar
1 cup water
3 tbl vanilla
1.5 can milnot
8 eggs
1 pint half and half
3 tbl cinnamon
Directions:
Crumble 3/4 loaf of bread into 13X9" cake pan. Mix 3 cups sugar and 2 TBL cinnamon. In separate bowl, mix 1.5 cans milnot and 1 cup water. In another bowl, beat 8 eggs and 2 tbl vanilla. Add egg mixture to milnot mix and then add all to sugar mixture. Pour over bread crumbs and bake at 375 for 50 minutes. To make topping, mix 1/2 cup sugar and 1 tbl cinnamon together. Add 1 pint half and half and 1 tbl vanilla. Stir and then pour over warm bread individually.
(by Roma Bates)
Snow Ice Cream
Ingredients:
1 can milnot
dash of salt
1 egg
1/4 cup powdered sugar (or substitute with 1/2 cup granulated sugar)
1/4 cup granulated sugar
1 tbl vanilla
1/2 gallon clean snow
Directions:
Mix all ingredients together.
1 can milnot
dash of salt
1 egg
1/4 cup powdered sugar (or substitute with 1/2 cup granulated sugar)
1/4 cup granulated sugar
1 tbl vanilla
1/2 gallon clean snow
Directions:
Mix all ingredients together.
Peanut Butter Pie
Ingredients:
1 cup powdered sugar
1/3 cup crunchy peanut butter
1 box vanilla pudding (Small box -- NOT instant)
1 baked pie shell (graham cracker crust)
Cool whip
Ingredients:
Mix powdered sugar and peanut butter until crumbly. Put 2/3 of peanut butter crumbs in bottom of pie shell. Cook pudding according to directions on package. Let cool. Stir 1 tbl crumbs into pudding. Pour pudding over crumbs in pie shell. Top with cool whip and sprinkle on remaining crumbs. COOL.
1 cup powdered sugar
1/3 cup crunchy peanut butter
1 box vanilla pudding (Small box -- NOT instant)
1 baked pie shell (graham cracker crust)
Cool whip
Ingredients:
Mix powdered sugar and peanut butter until crumbly. Put 2/3 of peanut butter crumbs in bottom of pie shell. Cook pudding according to directions on package. Let cool. Stir 1 tbl crumbs into pudding. Pour pudding over crumbs in pie shell. Top with cool whip and sprinkle on remaining crumbs. COOL.
Fudge from Mama
Ingredients:
2 cups sugar
1/2 stick butter
9 marshmellows, cut up
3/4 cup can milk
1 tsp vanilla
5 oz chocolate chips
Directions:
Boil sugar, butter, marshmellows, and milk for four minutes. Add vanilla and chocolate chips. Remove from heat. Stir until melted. Pour in greased pan.
2 cups sugar
1/2 stick butter
9 marshmellows, cut up
3/4 cup can milk
1 tsp vanilla
5 oz chocolate chips
Directions:
Boil sugar, butter, marshmellows, and milk for four minutes. Add vanilla and chocolate chips. Remove from heat. Stir until melted. Pour in greased pan.
Apple Crumb Cobbler
Ingredients:
6-8 medium sized apples
1 cup water
1 dunkin hines moist deluxe white cake mix
1 cup brown sugar
1/2 cup butter (melted)
1 teaspoon cinnamon
Directions:
Preheat oven to 350. Arranged peeled apple slices in 8X10" ungreased pan (or glass or corning ware). Pour water over apples. Combine cake mix, melted butter, cinnamon, and brown sugar. Mix until crumbly. Sprinkle crumb mixture over apples. Place pan on cookie sheet in oven. Bake 50-55 minutes. Serve with ice cream.
6-8 medium sized apples
1 cup water
1 dunkin hines moist deluxe white cake mix
1 cup brown sugar
1/2 cup butter (melted)
1 teaspoon cinnamon
Directions:
Preheat oven to 350. Arranged peeled apple slices in 8X10" ungreased pan (or glass or corning ware). Pour water over apples. Combine cake mix, melted butter, cinnamon, and brown sugar. Mix until crumbly. Sprinkle crumb mixture over apples. Place pan on cookie sheet in oven. Bake 50-55 minutes. Serve with ice cream.
Pecan Pie
Ingredients:
1 cup maple syrup
1/2 cup sugar
1/4 stick butter
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan
Directions:
Pour all ingredients into pie shell. Bake at 350 for 40-50 minutes or so (Great Grandma didn't include actual time, so guess!)
1 cup maple syrup
1/2 cup sugar
1/4 stick butter
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan
Directions:
Pour all ingredients into pie shell. Bake at 350 for 40-50 minutes or so (Great Grandma didn't include actual time, so guess!)
Never Fail Pie Crust
Ingredients:
2 cups flour
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup cold water
Directions:
Add salt to flour, then add oil and water. Stir with a fork until mixed. Roll between two pieces of waxed paper. Makes 1 large crust or small double crust. Bake in oven at 400.
2 cups flour
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup cold water
Directions:
Add salt to flour, then add oil and water. Stir with a fork until mixed. Roll between two pieces of waxed paper. Makes 1 large crust or small double crust. Bake in oven at 400.
Peanut Clusters
Ingredients:
30 oz Spanish salted peanuts
1.5 white almond
18 oz chocolate chips
1 tsp vanilla
Directions:
Melt almond bark and chocolate chips in microwave. Stir several times. Add vanilla and add peanuts. Drop spoonfuls onto wax paper. Let set until chocolate is cool.
30 oz Spanish salted peanuts
1.5 white almond
18 oz chocolate chips
1 tsp vanilla
Directions:
Melt almond bark and chocolate chips in microwave. Stir several times. Add vanilla and add peanuts. Drop spoonfuls onto wax paper. Let set until chocolate is cool.
Chocolate Chip Pie
Ingredients:
12 oz chocolate chips
2 eggs
1 stick butter
1 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup nuts
Directions:
Mix sugar and flour together. Melt butter and cool. Put eggs into butter, and then vanilla, sugar, and flour. Add nuts and chips to unbaked 10" pie shell. Bake at 350 for 40 minutes.
12 oz chocolate chips
2 eggs
1 stick butter
1 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup nuts
Directions:
Mix sugar and flour together. Melt butter and cool. Put eggs into butter, and then vanilla, sugar, and flour. Add nuts and chips to unbaked 10" pie shell. Bake at 350 for 40 minutes.
Fruit Kabobs
Ingredients:
Strawberries
Pineapple chunks
Bananas
Almond bark
Directions:
Cut the top stem and bottom off of strawberries. Layer strawberry, pineapple, and banana on wooden skewer stick. Spritz with pineapple juice and drizzle with almond bark.
Strawberries
Pineapple chunks
Bananas
Almond bark
Directions:
Cut the top stem and bottom off of strawberries. Layer strawberry, pineapple, and banana on wooden skewer stick. Spritz with pineapple juice and drizzle with almond bark.
Lemon Jello Cake
Ingredients:
Lemon or yellow cake mix
3/4 cup liquid shortening
1 TBL lemon extract
1 (3 oz) pkg lemon jello
4 eggs
2 cups powdered sugar for glaze
5 tbl lemon juice for glaze
Directions:
Dissolve jello in 1 cup boiling water and cool. Blend cake mix with liquid shortening, add extract and eggs. Add cooled jello, mix well. Bake at 350 for 35-40 minutes. For glaze, mis lemon juice and sugar and pour over hot cake.
(By Nancy Herrin)
Lemon or yellow cake mix
3/4 cup liquid shortening
1 TBL lemon extract
1 (3 oz) pkg lemon jello
4 eggs
2 cups powdered sugar for glaze
5 tbl lemon juice for glaze
Directions:
Dissolve jello in 1 cup boiling water and cool. Blend cake mix with liquid shortening, add extract and eggs. Add cooled jello, mix well. Bake at 350 for 35-40 minutes. For glaze, mis lemon juice and sugar and pour over hot cake.
(By Nancy Herrin)
Lazy Cherry Cake
Ingredients:
White cake mix
2 cans cherry pie filling
20 oz can crushed pineapple
1 stick butter
chopped nuts (approximately 2 cans or 10 oz)
Directions:
Mix cherry filling with pineapple (include juice from pineapple). Sprinkle cake mix on top. Slive butter and place on top of cake mix. Sprinkle on chopped nuts. Bake at 350 for 45-50 minutes in 9X13" pan.
(By Roma Bates)
White cake mix
2 cans cherry pie filling
20 oz can crushed pineapple
1 stick butter
chopped nuts (approximately 2 cans or 10 oz)
Directions:
Mix cherry filling with pineapple (include juice from pineapple). Sprinkle cake mix on top. Slive butter and place on top of cake mix. Sprinkle on chopped nuts. Bake at 350 for 45-50 minutes in 9X13" pan.
(By Roma Bates)
Oreo Bites
Ingredients:
1 bag oreo cookies (1 lb, 2 oz)
8 oz cream cheese
almond bark
Directions:
Melt cream cheese and mix with crushed cookies (may crush in food processor). Chill mixture in freezer for 30 min and then roll in small balls. Dip in almond bark and place on wax paper.
1 bag oreo cookies (1 lb, 2 oz)
8 oz cream cheese
almond bark
Directions:
Melt cream cheese and mix with crushed cookies (may crush in food processor). Chill mixture in freezer for 30 min and then roll in small balls. Dip in almond bark and place on wax paper.
Hot Fudge Pudding Cake
Ingredients:
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup milk
2 TBL shortening (melted)
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa plus 2 TBL
1 3/4 cup hot water
Directions:
Sift flour, baking powder, salt, sugar, and 2 TBL cocoa. Stir in milk and shortening. Blend in nuts. Spread over 9X9 pan. Sprinkle with brown sugar and cocoa. Pour hot water over entire batter. Bake at 350 for 45 minutes.
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup milk
2 TBL shortening (melted)
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa plus 2 TBL
1 3/4 cup hot water
Directions:
Sift flour, baking powder, salt, sugar, and 2 TBL cocoa. Stir in milk and shortening. Blend in nuts. Spread over 9X9 pan. Sprinkle with brown sugar and cocoa. Pour hot water over entire batter. Bake at 350 for 45 minutes.
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