Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
Sunday, June 23, 2013
Monday, June 17, 2013
"Almond Joy Brownie Bites
"Almond Joy Brownie Bites
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds."
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds."
Easy Peanut Butter Pie
1/3 cup peanut butter
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 (9 ounce) container Cool Whip, thawed
1/4 cup milk
1 (9 inch) graham cracker crust or 1 -9 inch chocolate cookie pie crust
Directions:
1
Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
2
May be topped with chocolate sauce.
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 (9 ounce) container Cool Whip, thawed
1/4 cup milk
1 (9 inch) graham cracker crust or 1 -9 inch chocolate cookie pie crust
Directions:
1
Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
2
May be topped with chocolate sauce.
PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.
2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.
Subscribe to:
Posts (Atom)
