Cookie Dough Truffles

Cookie Dough Truffles
by: Paula Deen

*BEWARE: VERY ADDICTING!!!:)
Recipe makes about 50.

Ingredients:

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1 (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans

1 1/2 lb chocolate bark candy coating, melted

Directions:

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
http://www.pauladeen.com/recipes/view2/cookie_dough_truffles/

You can use mini cupcake holders to make them not quite as messy.

Here shows the truffle cut in half.

She has a sweet tooth like her momma!

 

Gooey Chocolate Mug Cake

Here's an incredibly easy microwave cake recipe that you'll love!

Sawyer wanted M&M's and an Oreo cookie on top of his :)


Gooey Chocolate Mug Cake
Emily Coker Wedgewood shared this recipe with me.

Here's a good recipe to have on hand if you're having a chocolate attack!

Ingredients:
1 egg
1/4 c. powdered sugar
1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)
1 standard-sized mug

Directions:
In mug, crack egg, add powdered sugar and cocoa powder. Whisk together with a small whisk until well mixed. Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!) Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream. Divine!
http://blogs.babble.com/family-kitchen/2010/08/02/3-ingredients-60-seconds-gooey-chocolate-mug-cake/

Valentine Brownie Cupcakes

Valentine Brownie Cupcakes


You'll make yourself and your Valentine very happy with these!

Make the pan of brownies ahead of time so that they can thoroughly cool.
Best Brownies
Ingredients:

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. Allow these to cool thoroughly, preferably until the next day.
5. Take a small heart shaped cookie cutter and cut out the hearts.

Next, bake your cupcakes. The cupcake recipe is from Kelly Eason. She substitutes margarine and soy milk, instead of butter and regular milk, to make this recipe work for her lactose intolerant child.
Cupcakes
Ingredients:

* 2 1/2 c. all-purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. butter, softened
* 1 3/4 c. sugar
* 3 large eggs, room temperature
* 1 1/2 tsp. vanilla
* 1 1/4 c. milk
* 1 container of Pillsbury Valentine's Funfetti Frosting (sprinkles included)
* 1 bag of Jet-Puffed HeartMallows (Marshmallows)Strawberry Flavored


Preparation:
Preheat oven to 375°F.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Mix until smooth. Bake until slightly brown on top.

Once the cupcakes have cooled, add frosting. Then with a butter knife, cut a small indention in the top and add a brownie heart standing up. Add sprinkles or sugar crystals if desired.

Enjoy!

Buckeyes

Buckeyes

"The term Buckeye Balls is code for delicious chocolate, peanut butter candy goodies." ~ Southern Living magazine

Beware-- slightly addicting:) :)

Ingredients
• 1 (16-ounce) jar creamy peanut butter
• 1 cup butter or margarine, softened
• 1 1/2 (16-ounce) packages powdered sugar
• 2 cups (12 ounces) semisweet chocolate morsels
• 2 tablespoons shortening

Preparation
Beat peanut butter and butter at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until blended.
Shape into 1-inch balls; chill 10 minutes or until firm.
Microwave chocolate and shortening in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Dip each ball in chocolate mixture until partially coated; place on wax paper to harden. Store in an airtight container.

Southern Living, NOVEMBER 2000

Whole Wheat Ghirardelli Cookies

Whole Wheat Ghirardelli Cookies

* 2 c. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
* 2 1/4 c. whole wheat flour
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 c. (2 sticks) butter, softened
* 3/4 c. sugar
* 3/4 c. packed brown sugar
* 2 eggs
* 2 tsp. vanilla
* 1 c. chopped pecans

Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.

Bake at 375ºF for 9 to 11 minutes or until golden brown.

For more tempting recipes, visit http://www.ghirardelli.com/bake/recipe_top.aspx

Red Velvet Brownies

Red Velvet Brownies
Southern Living, DECEMBER 2010

These taste AMAZING! Once I saw this recipe in Southern Living, I had to try it!! They are great for people, like me, that have a strong sweet-tooth! They may be a little too rich for the average person.

Makes 16 servings

Ingredients

* 1 (4-oz.) bittersweet chocolate baking bar, chopped
* 3/4 cup butter
* 2 cups sugar
* 4 large eggs
* 1 1/2 cups all-purpose flour
* 1 (1-oz.) bottle red liquid food coloring
* 1 1/2 teaspoons baking powder
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* Small-Batch Cream Cheese Frosting
* Garnish: white chocolate curls

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Small-Batch Cream Cheese Frosting

Ingredients

* 1 (8-oz.) package cream cheese, softened
* 3 tablespoons butter, softened
* 1 1/2 cups powdered sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

M & M Rainbow Blondies

M & M Rainbow Blondies

Ingredients

2/3 cup butter
1 1/4 cups firmly packed light brown sugar
2 large egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (or 325°F for glass pan). Cream butter and sugar until light and fluffy; add egg whites and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. Stir in M&M’S® MINIS® Milk Chocolate Candies
and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container.

Makes 32 SERVINGS.

http://www.mms.com/us/baking/recipes/bars/recipe.jsp?id=76

Ultimate M&M Cookies

I got this recipe from a holiday cookie exchange in Wake Forest, NC during our seminary days.

Ingredients

1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 c. chopped nuts (optional)

Directions

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen 3 inch cookies.

Seven Layer Bars

Seven Layer Bars
recipe from my friend Clayne

Ingredients

* 3/4 c. melted butter (1 1/2 sticks)
* 2 1/2 c. graham cracker crumbs
* 1 c. semisweet chocolate chips
* 1 c. butterscotch chips
* 1 c. chopped walnuts
* 1 (14 ounce) can sweetened condensed milk
* 1 1/2 c. shredded coconut

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix melted butter and graham cracker crumbs and put in a 11x17" baking pan. Press flat.
3. Layer chocolate chips, butterscotch chips, nuts, and coconut over crumbs. Pour condensed milk last.
4. Bake until edges are golden brown, about 25 minutes. Let cool.

Coffee Punch

Coffee Punch
So delicious!

Ingredients:
12 c. coffee
1 c. sugar
1 container Nesquick liquid chocolate milk(1/2 gal.)
1 tbsp. vanilla
1 container Breyers coffee ice cream
1 small container whip cream

Brew 12 cups of coffee the night before. While the coffee is still hot, mix it with 1 c. sugar. Put this in the refrigerator overnight.

Before serving:
Add 1 container of Nesquick liquid, 1 tbsp. vanilla, 1 container of Breyers coffee ice cream, and 1 small whip cream all to the coffee.

Oreo Cheesecake

Oreo Cheesecake

Crust:

24 crushed Oreos
¼ cup Sugar
1/3 cup butter

Pull apart and scrape out the filling from 24 cookies; crush those cookies and mix with butter and sugar. Press firmly onto the bottom of a spring form pan. Bake five minutes at 350 degrees.
Stand remaining 14 cookies around the edge of pan, firmly pressing bottom edge of each cookie into crust.

Filling:
3 (8-ounce) packages cream cheese, at room temperature
¾ Cup sugar
2 Large Eggs, lightly beaten
1 teaspoon Vanilla
2 tablespoons Cornstarch
1 Cup Sour Cream

Beat together cheese and sugar until light and smooth. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until mixture is well blended. Pour into crust. Bake cheesecake for 45 minutes at 350 degrees. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.

Chocolate Oatmeal Candy

Chocolate Oatmeal Candy
A delicious and easy dessert, great for anytime!
by: Sheila Boyd

1 stick of butter, melted
4 tbsp. cocoa
2 c. sugar
1/2 c. milk
3 c. oats (instant)
1/2 c. peanut butter

Combine sugar and cocoa; add milk and melted butter. Bring to a boil slowly. Add peanut butter and oats. Drop by teaspoons onto wax paper. Let cool.

*Makes 20 small candies or 15 large.

Chocolate Octopuses

Chocolate Octopuses

For ten octopuses, you will need:
2/3 c. soft butter
2/3 c. sugar
1 medium egg
3 tsp. cocoa powder
1 1/3 c. flour
1 small bag of M&M candies (for eyes)
greased cookie sheet

Preheat oven to 375 F.

1. Mix the sugar and butter in a bowl.
2. Sift the flour and the cocoa into the bowl. Add the egg and mix them well to make dough.
3. Use your hands to press the dough into a large ball. Wrap it in plastic food wrap.
4. Put the wrapped dough in the freezer for 30 minutes or into the refrigerator for an hour.
5. Cut the dough in half and then each half into 5 pieces.
6. Gently flatten each piece and use a blunt knife to make four cuts for legs.
7. Gently pull the legs apart. Pinch their ends into points and bend them out.
8. Bake the octopuses for 10-12 minutes.
9. Let the children help put M&Ms for the eyes.

*You can also make other sea animals. See if you can guess what the other sea animals are in the pictures I took.

*Recipe found from an incredible children's book:
What shall I cook? by: Ray Gibson (Usborne Publishing)