Saturday, October 12, 2013

peanut Butter Cup Brownies

Peanut Butter Cup Brownies (Makes 1 dozen brownies) To SAVE this, be sure to click SHARE so it will store on your personal page 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips 1 large egg 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips 3/4 cup creamy peanut butter Preheat oven to 350 degrees. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. ♥✿´¯`*•.¸¸✿Follow me/Friend me for daily recipes, fun & handy tips, motivation, DIY ideas. I am always posting cool things ♥✿´¯`*•.¸¸✿ ♥✿´¯`*•.¸¸✿For more Tips, Recipes, Inspiration and FUN! Join me ♥✿´¯`*•.¸¸✿ — with Amanda Lynne Darden.

Thursday, October 10, 2013

No chill sugar cookies

Sugar Cookies
1 cup butter
2 cups sugar
4 eggs
1 cup sour cream
2 tsp. vanilla
6-7 cups flour
8 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Blend butter, sugar, and eggs until light and fluffy. Add sour cream and vanilla. Add all dry ingreds. After its all mixed add a little flour if it is still too sticky. Roll out 1/2 inch thick. Don't ver cook, shouldn't change color. Bake 375-400 for 2-10 mins.

1 cube butter
1 lb. powder sugar
1 tsp. vanilla
1/4 cup milk
food coloring

Friday, April 12, 2013

Pudding Desert

Layer One: 1 Tbls. sugar    1 Cup flour    1 stick margarine    1/2 cup chopped pecans
Pat in 9x13 baking dish. Bake at 375 for 15 min. at the same time oven is hot brown 1/2 cup coconut
cool crust.
Layer two: 1 8 oz. cream cheese softened 1 cup powdered sugar.  Fold in 1 cup cool whip. Spread on first layer.
Layer three: 1 pkg. vanilla instant pudding and 1 pkg. chocolate instant pudding. spread each on 2nd layer. Spread rest of the 8 to 9 oz. cool whip on top of pudding, sprinkle with toasted coconut or
use a hershey bar grated on top. Serves 15 large pieces. Keep refrigerated.

Monday, January 28, 2013

Sweet & Salty no bake Nutella & Pretzel Cookies

2 C. sugar
1 stick butter
1/2 C. milk
1 1/2 Tbsp. Cocoa powder
2 C. pretzels, crushed
1 C. instant oats
1/4 cup peanut butter
1/4 cup nutella
1 teasp.vanilla

Bring sugar, butter,cocoa and milk to a roiling boil for 1 minute. Remove from heat and add remaining
ingredients, stirring quickly before cookies set up, drop by teaspoon onto wax-paper. Allow to cool.