Chocolate Peanut Butter Cupcakes

Step One:

Step Two:

Ingredients:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp. marg.--room temperature

3/4 tsp. vanilla

1/4 tsp. salt

1/3 cup heavy cream or milk

Mix first five ingredients in a bowl and mix on medium low speed until creamy. Add the cream or milk and then beat on high speed until light and smooth.

Step Three:

Step Four:

Step Five:

Thank you for sharing this recipe Barefoot Contessa! I love your show!

Brownies for a Crowd

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost


Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.


Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Lemonade Pie

If you've known me very long I'm sure I've made this for you. I've been making this since we were newlyweds, and it's always been one of my favorites. It's super easy, and chances are you probably have all of the ingredients in your house right now. If so, go make this! It's yummy!

Filling:

1 can lemonade concentrate (12 oz.)
2 qt. vanilla ice cream

Crust:

1 c. small graham cracker crumbs
1 stick melted margarine
3 Tbs. powdered sugar

Mix ingredients of crust together and line bottom of pan with crust. no need to grease pan. In separate bowl mix softened ice cream w/ unfrozen lemonade concentrate. Dump that on top of the crust. Fills 2 pie sized pans or 1 cake pan.

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

No Bake Peanut Butter Bars

I got this recipe from Christie Gardiner who got it from Julie Beck (LDS Relief Society General President) who was my one of her young women leaders in my ward growing up.

Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
Dash salt

After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.

Frosting:
Melt together
½ Cup butter
½ Cup Brown Sugar

Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.

Grasshopper Pie

1 1/2 cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust

1/4 tsp. mint extract

2 drops green food coloring

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.

Crockpot Chocolate Cake

Chocolate Mud Cake (recipe from Kristy Johnson)

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.

YUMMY!

Rice Krispy Treats

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

*

*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Lemon Meringue Pie

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice

2 tablespoons salted sweet cream butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Preheat oven to 350F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Another great one from Tasty Sensations. Thanks Heidi!

Pudding Parfaits

My mom brought these for dessert on Sunday. Yummy!

1. Layer of vanilla pudding

2. Layer of Danish Dessert

3. Layer of lemon pudding

4. Layer of vanilla pudding

5. Layer of strawberries and raspberries

6. Top off with whip cream

(I used instant pudding except for the Danish Dessert that has to be cooked.)

Cooked pudding would be tastier and smoother, but would take a lot longer. You have to let each layer set up before putting the next layer on. It can be made either the morning of or night before.

Mousse au Chocolate (Chocolate Mousse)

Serves 8

Ingredients:

1 c. granulated sugar

4 egg whites

pinch of salt

250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)

300 ml heavy whipping cream

Preparation:

1. Melt the chocolate over hot water and let it cool down (double boiler).
2. Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
3. Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
4. Add the melted chocolate while still mixing.
5. Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
6. Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
7. Spoon the mousse into serving dishes.
8. Chill well before serving. Garnish with cherry and or mint.

Chocolate Chocolate Cake

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips

Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.

Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss


Beat all ingredients until smooth.


Allow cake to cool and then frost.


You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!

Skor Cake

1 chocolate cake mix baked in a 9 x 13 pan
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped

Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Chocolate Peanut Butter Dessert

1 oreo cookie or chocolate pie crust
1 large vanilla pudding mix
8 oz. cool whip
2 Tbs. peanut butter
1/2 c. powdered sugar
Hershey's chocolate syrup
4 Reeses peanut butter cups

Mix peanut butter and powdered sugar until forms little balls. Put into bottom of pie crust. mix vanilla pudding as to pie directions. Pour into crust. Add cool whip. Chill for 2 hours, drizzle with syrup and broken Reeses cups.

I got this recipe from Ali. She made it for our recipe club one time, and I've made it several times since. I always buy 2 pie crusts, because I think it makes enough filling to make 2 pies. Yummy!

Quick and Easy Key-Lime Pie

1 ready crust graham cracker pie crust
1 pkg. (4-serving size) lime gelatin
1/4 c. boiling water
2 containers (6 oz.) key lime pie flavor yogurt
1 tub whipped topping, thawed

In a large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.

Caramel Sauce

Caramel Sauce (makes 2 cups)

1 cup heavy cream
1 3/4 c. sugar
5 Tbs. cold sweet butter, cut into pieces
1 tsp. vanilla extract
1/8 tsp. salt

• In a small saucepan, scald cream. Keep hot until needed.
• Combine sugar with 1/2 c. water in a 3 quart saucepan. Stir to moisten all of the sugar. Cover and bring to a simmer. Uncover and wash down and sugar crystals clinging to sides of pan with a pastry brush or paper towel dipped in water. Increase heat and simmer uncovered without stirring until syrup begins to color. Watch pan carefully, swirling it from time to time until syrup truns a medium amber color. (It is easiest to judge the color if you drip a few drops on a white plate.)
• The moment the caramel has reached the proper color, turn off heat and immediately add cream in a steady stream, stirring briskly with a wire whisk. Caramel and cream will bubble up and steam dramatically. Be careful, but keep stirring. Continue to whisk, reaching all over the bottom and corners of the pan, until caramel is completely dissolved and combined with cream.
• Stir in pieces of butter until melted and completely combined. Stir in vanilla and salt. Caramel sauce may be stored, covered, in the refrigerator for 3 months or more. Reheat gently to serve.

Non-Fried Ice cream

3 Tbs. sugar
2 tbsp. cinammon
2 cups crushed Special K cereal
1 cup cornflakes or cornflake crumbs
1 1/2 c. toasted coconut flakes (broil for 4-5 minutes)
vanilla ice cream
caramel syrup
chocolate syrup

Mix all ingredients except ice cream and caramel syrup in large mixing bowl. Scoop ice cream in balls and roll in mixture to coat. You may have to press with your hands to form a ball. Put back in freezer to harden. When I serve this, I put one ball on a desert plate, then drizzle with caramel and chocolate sauces, making a pretty design on the plate.

Fruit Salsa

1 pkg. stawberries, remove tops-chop, or frozen

3 kiwi

orange zest, juice
3 apples, peeled and diced

2 Tbs. brown sugar

(optional: peaches, raspberries, lime)

Cinnamon Chips

Flour tortillas-cut into slices with pizza cutter. Spray with water, sprinkle with cinnamon and sugar. Bake until crispy (about 10 min.)

Cookie Dough Dip

Chocolate Chip Cookie Dough Dip (Source: Recipezaar Via: Chelle at Sugar&Spice)

Ingredients:
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

Directions:
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
*Serve with Nilla wafers or graham crackers. I think it would be good with the cinnamon ones.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.