Cake Batter Truffles

Photo Courtesy of: www.the-girl-who-ate-everything.com

Ingredients:

½ cup unsalted butter, softened

½ cup white sugar
1 ½ cups flour
1 cup Pillsbury Funfetti cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Cake Batter Bars

Photo Courtesy of: www.lovintheoven.com

Ingredients:
1 1/4 cup Funfetti cake mix**
3/4 cup Flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:
Preheat oven to 350F. Grease an 8 x 8 inch pan. Cream both sugars, butter, vanilla, egg, and egg yolk.
Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles. Spread batter evenly into greased pan.

Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly (do not overcook - you want a jiggly consistency). Cool completely before cutting.

** I used the remaining Funfetti Mix for Cake Batter Pancakes!

Originated from: http://www.lovintheoven.com/

Apple Dumplings

Photo Courtesy of: www.oneshetwoshe.com

Ingredients:
2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew (Or any citrus pop)

Cinnamon

Vanilla ice cream

Directions: 
Peel and slice your apples.  Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  In a bowl, melt your butter and stir in sugar and vanilla. 

Pour over top of the wrapped apples....or spread on top with a spoon.  Pour the Mt. Dew all around and sprinkle with Cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream!

Salted Caramel Butter Bars

Photo Courtesy of: www.cookiesandcups.com

 

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar

2 Tbs vanilla 

4 cups all purpose flour

 

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream (I used buttermilk)
½ teaspoon vanilla

1 T. coarse sea salt (You could substitute regular salt)

 

To make the crust:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

 

Preheat to 325F.

 

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

 

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream.

 

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now.

 

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

 

Let cool before cutting into squares.

White Chocolate Gooey S'mores Bars

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. 

Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.

Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.

Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.

Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

Originated from: http://www.lovintheoven.com/

Cookie Dough & Oreo Fudge Brownie Bar

Cookie Dough + Oreos + Brownies + Ice Cream.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Top Ice Cream.

Originated from: http://www.kevinandamanda.com/whatsnew/

Chocolate Chip Cookie Dough Dip

Seriously - this is heaven in a bowl.  You must try it. 

1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.


Makes 1 1/2 cups.
Originated from: http://www.howsweeteats.com/

Frosty Pumpkin Dessert

I brought this to Thanksgiving this year per a reccomendation from one of the mommies in our Playgroup - she didn't dissapoint.  It got rave reviews!  I even came downstairs to a dirty dish this morning - evidence that the hubby enjoyed a piece after I went to bed last night.  For those of you that know him - this is a common occurence after I make any sort of dessert at this house!

32 gingersnap cookies – finely chopped (about 1 1/3 cup)
1/4 cup butter or margarine – melted
1/2 gallon container of vanilla ice cream – divided.
2 1/2 cups thawed, frozen whipped topping – divided.
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1/2 teaspoons pumpkin pie spice

Place 1/2 of vanilla ice cream in the fridge to begin softening.

Begin by chopping cookies with a food processor or by placing in a zip-lock bag (I'd use 2) and rolling/beating with a rolling pin.  Place butter in a micro-wave safe bowl; microwave on HIGH for 30-40 seconds or until melted.  Stir into the cookie crumbs.  Firmly press crumb mixture onto bottom of 9x9 pan.  Place in freezer.

Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.  Spread evenly over crust.  Freeze until firm (about 1 hour).

Place remaining ice cream in the fridge 10 minutes to soften.  Meanwhile mix pumpkin, brown sugar, and spice in batter bowl.  Scoop softened ice cream into pumpkin mixture.  Mix just until blended.  Spread evenly over ice cream layer.  Freeze until firm ( about 8 hours or over night)

When ready to serve – place dessert in fridge for about 20 minutes for easier slicing.  Garnish with more whipped cream and sprinkle with extra pie spice (go lightly!) and extra toffee bits if desired. 

Crockpot Apple Butter

This was my 1st attempt at making Apple Butter - and it turned out really, really good!  I modified many other recipes I found on the internet and am satisfied with the result.  If you're also attempting this for the 1st time know that it's a 2 day process, so plan accordingly.


10 -14 Apples (I used Braeburn, Red Delicious and Granny Smith)
2 tsp - Cinnamon
1/3 cup - White sugar
1/3 cup - Brown sugar
1/2 tsp - Cloves
2 T - Honey
1 T - Vanilla


Begin by coreing the apples and cutting into quarters (or smaller if needed).  You do not need to peel the apples.  Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.

When the cooking is done, mash the apples with a fork and stir in the sugars, honey, cinnamon, and cloves.
Cover again and cook on low for 6 hours. If you have prominent skin - blend in an blender for a short time.  Apple Butter will thicken upon standing.

Oreo Ice-Cream Cake

This is one of those desserts that I have to physically restrain myself from eating the entire thing....in one sitting.  It's that good.

1 - package Oreo Cookies
1/3 cup - Butter (softened)
1/2 gallon- Softened Vanilla Ice Cream
1 Jar - Fudge Topping
1 Jar - Caramel Topping
1 - 8 oz Cool Whip (a bit thawed)
Peanuts (optional)

Crush cookies and mix with softened butter to make a Crust.  Line a greased 9 x 13 pan with crust/cookie mixture and Spread Ice Cream on top.  Pour Fudge and Caramel on top of Ice Cream and spread evenly.  Let Cool Whip thaw and spread on top.  Sprinkle additional oreos (and peanuts) on top.  Let Freeze until set.

Heath Bar Cake

Yummmm!!  A family favorite here.  Also known to some as Better Than Sex Cake.  Doesn't matter what you call it - I call it: amazing.

Ingredients (Cake):
1 White Cake Mix (no pudding)
1 Large Box Instant Chocolate Pudding
2 - Eggs
2 cups Water

Mix all ingredients and put into a greased 9 x 13 plan.  Bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean).

Ingredients (Frosing):
1/4 cup - Butter
1 cup - Powdered Sugar
1 - 8 oz tub Cool Whip

Mix Butter and Sugar and then fold mixture into cool whip.  Once cake is completely cook - frost and top with 3-4 crushed Heath Bars.

Sugar Cookies

My mom used to make these every Christmas and I can remember sneaking into our garage (where she would keep them cold) to steal them even after we had had our evening snack.  They are simply divine and are my favorite cookie recipe I have.

Ingredients:
1 cup - Butter
2 cups - White Granulated Sugar
1 cup - Cooking Oil
2 - Eggs
Dash Salt
2 tsp - Almond Flavoring
5 cups - Flour
2 tsp - Baking Soda
2 tsp - Cream of Tartar

Cream butter and add White Sugar, Oil, Eggs, Salt and (1 tsp) Almond Flavoring.  Once mixed add:  Flour, Baking Soda, Cream of Tartar and (1 tsp) almond flavoring.

Refridgerate Dough for 1 Hour then roll into balls and coat with sugar (place white sugar in a ziplock bag and drop balls in to coat).  Add balls to cookie sheet and smash with a fork.  Cook at 350 degrees for 8-10 minutes.

Chocolate Chip Cookies

Yes, I understand that everyone and their dog has a Chocolate Chip Cookie recipe.  However, this is my mom's and I have yet to find another recipe that is better.  The secret - a package of instant vanilla pudding.  The pudding gives the cookies an immense amount of moistness - an integral component of a great cookie!

Ingredients:
2 1/4 cup - Flour
1 Tsp - Baking Soda
1 Cup - Butter (softened)
1/4 Cup - White Granulated Sugar
3/4 Cup - Brown Sugar
1 Tsp - Vanilla
1 pkg - Instant Vanilla Pudding
2 - Eggs
1 - 12 oz package Chocolate Chips

Cream sugars, eggs, vanilla and butter.  Add Flour, Baking Soda and Pudding.  Mix all ingredients.  Stir in Chips.  Bake at 350 degrees for 8-10 minutes.

Pumpkin Chai Blondies with Spiced Cream Cheese

These were pretty good!  A subtle amount of pumpkin - a perfect amount for those that love pumpkin and the rest that just "enjoy" it!   These were a welcomed break from traditional pumpkin bars.

 

For the blondies:

1 c. unsalted butter, softened

1 c. granulated sugar

3/4 c. dark brown sugar

4 large eggs

1 1/4 c. pumpkin puree

1 TBSP pure vanilla extract

2 1/2 c. all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. freshly-grated nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 c. toasted chopped pecans

1/4 c. crystallized ginger, finely chopped

For the frosting:

6 oz. cream cheese, softened

4 TBSP unsalted butter, softened
1 1/2 c. confectioner's sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides.  Spray with baking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.

3.  Decrease speed to medium and add eggs, one at a time, beating well after each addition.  Add pumpkin and vanilla, beating until combined.

4.  In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.

5.  Add dry mixture to butter mixture, mixing only until combined.  (Batter will be quite thick.)  Stir in pecans.

6.  Spoon batter into prepared baking pan and smooth with a spatula.  Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean.  (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.)  Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7.  To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes. 

8.  Frost blondies when they are completely cooled and top with crytallized ginger.  Cut into 20-30 bars, depending on desired portion size.  Store in a airtight container in the refrigerator for up to two days.

Adapted from: http://kelseysappleaday.blogspot.com/

Mini-Chip Dip

I could eat this dip by the spoonful - and I'm not a huge dessert fan (if that says anything about how wonderful it is)!

8 oz - Cream Cheese
1/2 cup - Butter (softened)
1/4 tsp - Vanilla
3/4 cup - Powdered Sugar
2 Tbs - Brown Sugar
3/4 cup - Mini Chocolate Chips

Beat cream cheese, butter and vanilla (until fluffy).  Add remaining ingredients (except chips) and beat until smooth.  Fold in Chocolate Chips.

Serve with Graham Cracker Sticks.