Saturday, December 26, 2009
Saturday, November 28, 2009
20 graham crackers
Start by preheating you oven to 350 degrees, & line your muffin pans with 24 cupcake wrappers. making the brownie mix according to package instructions, but use 3 eggs instead of 2 for cake-like brownies. Set aside.
For the Grahm Cracker "Crust", combine graham crackers and sugar in food processor, pulse until crackers are crushed into small even crumbs. Slowly add melted butter a little at a time, pulsing after each addition until you get a mixture that's still crumbly, but firm when pressed. Drop a Tablespoon of the crumbs into each cupcake liner & press them down with a small glass. I used a Mini-Tart Shaper from Pampered Chef. On top of that, sprinkle on 1 teaspoon of mini chocolate chips. Pop that into the oven for 5 minutes to firm the crust & start melting the chocolate chips.
You can whip up some of Martha Stewart's Marshmallow Frosting.
Or you can spread on a little Marshmallow Fluff & stick a big marshmallow on top like Rebecca from Homemaker's Habitat did.
Or spread on some homemade marshmallow like I did, then stick on a Hershey's piece & Your done!
Tuesday, October 20, 2009
White Almond bark for dipping.
Crush the Oreos in a food processor (filling and all) until they are fine crumbs.
These won't last long!
Monday, October 12, 2009
Wednesday, September 30, 2009
Friday, September 4, 2009
1 box Betty Crocker Ultimate Fudge Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
1 pouch Betty Crocker chocolate chip cookie mix
Heat oven to 350ºF. Grease the bottom of a glass 9x13-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on the box, using oil, water and 2 eggs. Spread the brownie batter in your pan.
Friday, August 28, 2009
42 Oreos or other cream filled chocolate sandwich cookies
(30 left whole and 12 coarsely chopped)
2 pounds cream cheese (room temperature)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs room temperature (lightly beaten)
1 cup sour cream
Pinch of salt
With an electric mixer, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla. Dump eggs in gradually, and scrape down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand with a rubber spatula.
Divide batter evenly among cookie filled cups, fill each almost to the top. (You can also sprinkle extra Oreo crumbs on top before baking.) Bake until the the filling is set, this will take approximately 22 minutes. Remember to rotate the cheesecakes halfway through. Transfer to wire racks to cool completely. Refrigerate (in tins) for at least 4 hours (preferably overnight). Remove from tins just before serving.
Tuesday, August 25, 2009
Start by making your favorite Standard Cupcake Recipe, but don't fill up the Cupcake Liners quite as full as you normally do. Once you fill up your cupcake liners, insert a small bite-size candy bar of your choice (I used 3 Musketeers, but you could use Snickers or Milky Way as well). If you can't find the bite-size candy bars, you can cut the Fun-Size bars in half like I did.
Wednesday, August 5, 2009
I made these a few years back, and I recently stumbled upon the recipe and decided to make them again! I did change the filling recipe by not adding as much shortening, but adding more marshmallow cream. They are surprisingly easy to make, and they taste just like Oreo Cakesters! (Even my super picky brother liked them!)
1/2 cup vegetable oil
1/2 cup solid vegetable shortening
Tuesday, July 21, 2009
This recipe is from Taste of Homes' Best Loved Cookies & Bars. This is the first time I've made Meringues & I think they turned out great! (I think mine looked better than the Test Kitchen's.)
3 Tablespoons finely crushed Walnuts or Almonds (optional)
(For info on Egg White's and their various stages, click HERE)
Tuesday, July 14, 2009
Taste of Home's Cupcakes! Muffins and More
First, Prepare and bake a box cake according to the package instructions and let the cupcakes cool.
2/3 cup confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
Add the Marshmallow Cream and Vanilla & Mix Well!
To Fill the Cupcakes:
Cut a small hole in the corner of a Pastry Bag or plastic bag and enter a small tip. Fill the bag with the Cream and push the tip down to the center of the cupcake and squeeze the bag to release the Filling (Only for a few seconds). The Cupcake may expand a little.
Once your cupcakes are all filled up you can start making the Frosting! Here is the recipe I used, It's from Taste of Home's Cupcakes! Muffins and More cookbook as well.
2 cups confectioners' sugar
2 tablespoons butter (softened)
2 tablespoons milk
1 teaspoon vanilla extract (I used clear vanilla)
Food Coloring, optional
Beat all ingredients until smooth & fluffy.
Wednesday, July 8, 2009
Then, I mixed in 1 16 oz. can of frosting. I couldn't decide which flavor to use, so I did half chocolate and half white.After the frosting is mixed in well, using a small ice-cream scoop, Scoop the Cake mixture into approximately 1 inch size balls, and refridgerate until the balls become firm (about a couple of hours). Once the balls are firm, roll them in your hands to make them smooth. I would recomend storing them in the freezing for another hour or two until you are ready to dip them in Chocolate. If want colored chocolate, you should use Wilton Candy Melts. DO NOT add food coloring to the chocolate inless it does not contain water. Always read the package instructions before melting or adding anything to your chocolate.
but you can always use sprinkles or nuts to garnish your cake truffles.
You can see Bakerella's Official Recipe here, and a video of her making them on The Martha Stewart Show here.