Pineapple Upside Down Cake

This is the best upside down pineapple cake you will ever eat. A delicious cake batter that is super moist from the buttermilk and sour cream, and the best part about this cake is the the buttery, brown sugary pineapple glaze that drips down into the cake from the slices. Soft pineapple with cherries oh lord cant get any better, a perfect spring and summer dessert that everyone will love..Another great recipe so glad I found and made..

Ingredients:

1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream,
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F.
2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.
3. Pour the butter into a 9-inch cake pan. Using your hands grease entire pan with softened butter
4. Evenly sprinkle the brown sugar over the butter.
5. Add 1 whole pineapple slice to the center of the pan.
6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. About 12 slices. 
7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan There may be some bare spots, that is okay.
8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't over mix or try to stir them smooth.
13. Gently turn batter out into prepared pan, being careful of the the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, do not over fill pan. 
14. Place pan on a cookie sheet, in case of overflow then and bake for about 35-40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way down
15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. Allow cake to cool overnight, covered with a sheet of foil, then invert onto a cake plate. Cake will keep at room temperature. 

recipe from:http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html

Amazing Amish Cinnamon Bread

For many years now, I have had the recipe for the Amish bread that took several days and you had to pass it around. I fell in love with the Amish bread, but now I came across the quick alternative that takes only minutes. I also have the recipe for the original I will post soon. This bread is very moist with the perfect touch of sweetness. I love going to Lancaster, Pennsylvania to Amish and shopping in all of the stores that are owned by them. I came across a woman who has given me some of their family recipes that I will post. The one reason why I will travel there is for the cinnamon rolls. And I have the recipe with the secret ingredient. I cannot wait to share with all of you. I hope you enjoy this recipe as much as we do!!

Ingredients:

Batter:

1 cup softened butter,( 2 sticks)

2 cups granulated sugar

2 eggs

2 cups buttermilk or if you have no buttermilk, a quick alternative is 2 cups milk plus 2 tablespoons white vinegar, let sit for 10 minutes)

4 cups all purpose flour

2 teaspoons baking soda

Cinnamon/Sugar Mixture:

2/3 cup granulated sugar

2 teaspoons cinnamon

Mix together and set aside

This recipe makes 2 loaves of cinnamon bread

1. Preheat oven to 350 degrees

2. Grease 2 loaf pans

3. Sprinkle about 1 tablespoon of cinnamon/sugar mixture into each bottom of the loaf pans just to coat

4. Cream butter, the 2 cups of sugar and the eggs, mix until thoroughly combined

5. Add milk, flour and baking soda, mix until combined

6. Pour 1/2 of the batter into the 2 loaf pans (1/4 into each)

7. Sprinkle 3/4 of the cinnamon/sugar mixture on top of the batter in each pan

8. Add remaining batter into the pans (dividing evenly) 

9. Sprinkle remaining cinnamon/sugar mixture on top of batter

10. Swirl with a knife

11. Bake at 350 for 45-50 minutes, or until a toothpick comes out clean

12. Cool in the pan for 20 minutes before removing

13. Enjoy it plain or with butter. This bread can also be frozen (wrap with plastic wrap then foil)

Dished up by:redflycreations

Chocolate Chip Cheesecake Cookie Bars

Some days I sit and think of what kind of snack or dessert that I am in the mood for. I love chocolate chip cookies and cheesecake. Then I start to think of how I put it together, then I find out there are so many people with the same ideas and the same recipes. Well, if it works why not!! That's what you have to do, find out what you like and put it together and see how it works. Sometimes it does and sometimes not. This one is a great combination. After I made this recipe, this went right into my recipe box. I love it.



Ingredients:

Crust:

2 cups graham cracker crumbs
7 Tablespoons butter, melted
2 Tablespoons granulated sugar

Chocolate Chip Cookie Dough:

5 Tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup flour
1 cup semi sweet or milk chocolate chips

Cheesecake Filling:

10 ounce cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325 degrees. Line a 8 inch square pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray
2. For the crust: Mix the melted butter, graham crackers and sugar until well combined. Press the mixture into the bottom of the prepared pan. Bake for 6 minutes. Remove from oven and cool.
3. While crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with paddle attachment, or a hand mixer, beat the butter, brown sugar, granulated sugar, vanilla and salt until smooth and thoroughly combined, about 1-2 minutes. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips.( This mixture is more like a crumble topping, it will not come together like a dough)
4. To prepare the cheesecake filling: Using a stand or hand mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed until incorporated.
5. To assemble: Pour the cheesecake batter into the prepared crust. Using your hands, take about 1/4 cup of the cookie dough batter, placing it in the palm of your hands to flatten it out, distribute the cookie dough pieces onto the top of cheesecake batter, be sure to use all the dough to cover the cheesecake filling.
6. Bake for about 30-35 minutes, until the cookie dough feels dry and firm and golden brown. Gently shake the pan and make sure the cheesecake is set. Cool completely.
7. Lift the bars by the overhang piece of foil, and slice into desired size and store in the refrigerator. Serve cold or at room temperature. Enjoy!!!








adapted by:mybakingaddiction

Pumpkin Cupcakes

For me, the best time of the year is the fall. I love the weather, baking and all of the holidays that are all coming up. I have a lot of great fall and winter recipes. This is one recipe that I found online that sounds good to me. I tried it, and it tastes just like a pumpkin pie. It is also very easy to make. 

Ingredients:

1 ( 15 ounce can) pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup evaporated milk

2/3 cup all purpose flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1. Preheat oven to 350 degrees

2. Spray 12 muffin/cupcake trays with cooking spray or foil cups can be used, they also have to be sprayed. Paper ones will not work for this recipe

3. In a large mixing bowl combine the pumpkin puree, sugar, brown sugar, eggs, vanilla extract, and the evaporated milk. Mix on low speed until all ingredients are well combined

4. In a small bowl combine the flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk to mix together

5. Add the flour mixture slowly to the pumpkin mixture and mix on low speed until all are combined well.

6. Fill the muffin cups almost to top ( about 2/3 full)

7. Bake for 20 minutes until they are set

8. Cool for at least 30 minutes

9. Decorate with whipped topping and sprinkle with pumpkin pie spice. Enjoy!!!!

who dished it first: Modarelli Baking Company

Best Ever Chocolate Chip Cookies

Well I would have to say I think I have gotten most of my baking skills when I was growing up. I had the best Aunts anyone could ask for. When I was young I have so many wonderful memories baking with my Aunts. Those are memories I never want to forget and I will always be grateful for them. One of them was my Aunt Joanne, she has always been the baker in the family and she has so many great recipes, that I hope she will let me share some of them with you. This cookie she has been making for years, and almost every time I see her, I ask if she made these. This is not your ordinary chocolate chip cookie. Every time you bite into these their is a surprise in every bite. They are sweet, salty and I cant even begin to describe how good they are. This is one recipe I am so glad I have, and I am going to hand down to my girls, because they also love them. It also makes about 10 to 12 dozen cookies so plenty so share with everyone or great for a cookie swap for the holidays.

Ingredients:

1 cup of softened margarine
1 cup of vegetable oil
1 cup firmly packed brown sugar
1 cup of granulated sugar
3 cups all purpose flour
1 egg
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon cream of tarter
1 1/2 cups uncooked rolled oats

1 cup flaked coconut

2 cups rice crisp cereal
1 cup semi sweet chocolate chips

1 cup butterscotch chips

1. Preheat oven to 350 degrees

2. In a large mixing bowl beat margarine, oil, brown sugar, and sugar. Beat until creamy

3. Slowly add in the flour, egg, vanilla, salt and cream of tarter and mix until combined

4. Stir in the oats, coconut, cereal, chocolate chips and butterscotch chips. Stir until combined.

5. Using a cookie scoop or teaspoon drop onto a lightly sprayed cookie sheet. I do 12 per sheet

6. Place on cooling rack then store in a airtight container..Enjoy!!!!

Chocolate Peanut Butter Cupcakes

I have so many Reese's peanut butter cups left over so I figured I would use these on my peanut butter cupcakes. I love topping cupcakes with chocolates and candies. You can also top this cupcake with Reese's pieces or peanut butter m&m candy. I think most people love the combination of chocolate and peanut butter, and if that is you, this cupcake is the one. The cupcake so moist and the frosting is fluffy and delicious.



Ingredients:

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 350 degrees, Line muffin/cupcake pans with liners
2. In a large mixing bowl, mix on low together sugar, flour, cocoa, baking powder, baking soda and salt just to combine.
3. Add the eggs, milk, oil and vanilla. Beat on medium speed for 1-2 minutes until combined
4. Stir in the boiling water slowly and mix until combined well. ( batter will be thin, that's okay)
5. Fill liners 2/3 full with the batter, I use a medium ice cream scoop
6. Bake cupcakes for 20-23 minutes or until toothpick comes out clean
7. Cool completely

Peanut Butter Frosting:

1/2 cup ( 1 stick) butter
1 cup smooth peanut butter
1 ( 8 ounce) cream cheese, cold from the fridge
4 cups powdered sugar
1 Tablespoon heavy cream (or milk)

1. Beat the butter until creamy and smooth
2. Add the cream cheese, and continue to beat until smooth and fully combined with the butter
3. Add the peanut butter and beat until well combined
4. Slowly add the powdered sugar and continue to beat until the frosting is smooth
5. Add the cream, and beat for 1 minute
6. Frost cooled cupcakes

7. Top with peanut butter cups, reese's pieces, peanut butter m&m's and enjoy!!!!

who dished it first:GloriousTreats

Pina Colada Cupcakes

 It all started one day, I was looking through the web for new cupcakes recipes. I came across this one that  looked so good, and the rest is history. This is the most requested recipe that everyone asks me for. It is the dessert that goes first at all the parties that I bring them too. They are probably the moistest cupcake that I have ever made, and believe me I have made many cupcakes. They are perfect for summer or for me, any  time of the year. They would be great for a luau party if you add a little umbrella on top. I will tell you, if you are going to try any cupcake, this is the one!!!

Ingredients:

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

1 1/2 teaspoons vanilla

3/4 cup sour cream

1 1/2 cups crushed pineapple (drained only slightly)

1. Preheat oven to 350 degrees

2. Line cupcake/muffin pans with liners

3. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside

4. In a large bowl using an electric mixer on medium speed combine the eggs and sugar and beat about 2 minutes until it becomes slightly thickened and a light cream color ( about 2 minutes)

5. On low speed mix in the oil and vanilla until blended

6. Add the pineapple and sour cream and mix until combined

7. Add the flour mixture and blend until smooth

8. Fill cupcake liners almost to the top

9. Bake 20-22 minutes or until a toothpick comes out clean

10. Frost with the Coconut Cream Cheese Frosting (recipe below)

Coconut Cream Cheese Frosting:

1/2 cup (1 stick) of butter

8 ounce cream cheese, room temperature

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract (the recipe calls for coconut extract but I use 1 1/2 teaspoons of the liquid from the pineapple juice in the can)

4 cups powdered sugar

1 Tablespoon heavy cream or dark rum ( I use the cream)

1. Place the butter in the mixer bowl and blend until smooth. Add the cream cheese and blend until well combined. About 1 minute

2. Add the vanilla extract, coconut extract or (pineapple juice), powdered sugar ( 1 cup at a time) and blend on low speed until well combined. Increase to medium speed and beat until fluffy.

3. Add the heavy cream or dark rum

4. Beat until fluffy, about 1-2 minutes

5. Frost cooled cupcakes, or you can store this in the refrigerator for a day until needed, but may need to re beat before frosting. 

6. For extra flavor top frosted cupcakes with toasted coconut and a maraschino cherry.

7. To toast coconut place 1 1/2 cups flaked coconut on baking sheet and bake 375 degrees for 4-5 minutes, checking so it does not burn.

Adapted from: glorioustreats

Cinnamon Sugar Pecans

When I go to markets and fairs the main smell is all of the varieties of glazed nuts. I would grab a bag and walk around, finish them, and want more. This inspired me to come home and make my own. They are very easy to make and a great gift for the holidays, I fill mason jars with these and place a pretty ribbon and they are perfect to give to anyone from your mom to the mailman. These can be made anytime of the year and they stay for a long time in an airtight container. I love to see my best friend Jackie's face when she opens the door and I hand her these nuts, she loves them.

Ingredients:

4 cups raw pecan halves
1 cup of granulated sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon melted butter
1 egg white plus 3 tablespoons water whisked slightly


1. Preheat oven to 300 degrees
2. Whisk the sugar, cinnamon, and salt together, and set aside.
3. Place the pecans in a large bowl
4. Whisk the egg/water mixture together in a small bowl
5. Add the egg/water mixture to the bowl with the pecans and coat evenly
4. Add the melted butter, to the pecans, stir again
4. Add the sugar, cinnamon and salt mixture and coat the pecans.
5. Place a piece of foil sprayed with cooking spray, on cookie sheet and spread the nuts out evenly
6. Bake for 45 minutes, stirring every 15 minutes

7. Let cool completely on the cookie sheet, remove and place in a airtight container. Enjoy!!!

Chocolate Chip Ice Cream Cookie Cups

These Cookie Cups are so fun, and there are so many possibilities. You can fill these with any flavor ice cream and any toppings you like. They will be great for kids parties, to set up an ice cream station with different ice cream and toppings. Adults will also have fun with these. If you are looking for a quick dessert for during the week they are perfect.

The instructions for these cookie bowls are called for forming them over an inverted cupcake/muffin pan.

Ingredients:

1/4 cup butter flavored crisco/shortening
1/4 cup softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of mini chocolate chips

Preheat oven to 375 degrees

1. In a large bowl beat together shortening, butter, both sugars until well combined. Add the egg and the vanilla, and beat until combined.
2. In a small bowl combine the flour, baking powder and salt and whisk together
3. Gradually add the flour mixture into the shortening/sugar mixture, and mix until just combined.
4. Fold in the chocolate chips
5. Place batter into a large plastic bag or between 2 sheets of plastic wrap and roll into a disc. Chill for at least 1 hour.
6. Turn your muffin pan upside down and place a 4 inch circle onto each muffin cup and spray with a little cooking spray, or you can invert a cupcake liner instead and then spray that with cooking spray. This recipe make 6 big cups or you can get 8 small ones.
7.Roll the chilled cookie dough between 2 pieces of parchment paper about 1/8 inch. Cut circles and drape over the foil/cupcake liner, smoothing cracks and trimming to fit.
8. Bake 10-12 minutes or until light brown. Remove from the oven and let cool on the pan for about 10-15 minutes, then gently lift them off the pan by using the tip of a butter knife to lift one corner.
9. Fill then with any goodies you desire..Enjoy!!!










who dished it first:coleensrecipes

Red Velvet Cookies With Cream Cheese Frosting

I love red velvet cake frosted with cream cheese,  so I came up with an idea to make these into cookie sandwiches, and these were a hit . Sometimes if you are not in the mood to have a big slice of red velvet cake this will defiantly take care of your cravings, they are the perfect size. But beware you cant just eat one. They are great for any time of the year, but Valentines Day and for Christmas these would be a perfect dessert on your table. 

Ingredients:

Cookies:
1 box Red Velvet Cake Mix
2 eggs
1/2 cup vegetable or canola oil


Filling:
4 oz. cream cheese, softened
1/4 cup of butter, softened
1 tsp vanilla extract
2-4 cups powdered sugar

1. Preheat oven to 350 degrees. Spray cookie sheet lightly with cooking spray.
2. Add the cake mix, oil and the eggs together and mix until combined. ( I used my stand mixer, but can also be done by hand). The mixture will be glossy and gooey.
3. Using a standard size cookie scoop, place dough on cookie sheet 3 inches apart and bake for 8 minutes, place on a cooling rack. Let them completely before filling them.
4. For the filling: Beat cream cheese and butter until smooth. Add the vanilla extract, then 1 cup at a time add the powdered sugar until you reach your desired consistency. I used 2 cups of the sugar and it was perfect.
5. Using a cookie scoop portion out the filling onto half of the cookies, then place the remaining cookie on top to make the sandwiches. You can sprinkle powdered sugar on top for decoration.
6. Enjoy!!!

White Chocolate Cinnamon Pretzels

             


My favorite time of the year is the fall. I have so many good recipes that have cinnamon, apples, and pumpkin. It reminds me of these pretzels. They are salty and sweet with a touch of cinnamon. I have tried many pretzel recipes, but this one is my favorite. You cannot just eat one. Before you know it they will be gone. I am always trying to think of a little something to bring someone or to give as a gift for the holidays, this is perfect. You can dye the white chocolate for any season. Also if you do not like the white chocolate you can use milk or semi sweet. These are addicting so beware..Try them, you will not be disappointed.


Ingredients:

1 bag of 16-18 oz. Snap Pretzels
2/3 cups of vegetable oil
1/3 cup of granulated white sugar
1 1/2 teaspoons cinnamon
1 cup of white chocolate chips, plus 1 1/2 teaspoons of shortening for melting
1/2 cup cinnamon sugar for sprinkling. To make combine 1/2 cup granulated sugar and 1 tablespoon of cinnamon, (start with little less cinnamon and add to your taste) I used a little less than a tablespoon

1. Whisk together the oil, sugar and cinnamon
2. Place the pretzels in a microwave bowl and pour oil mixture over it and stir well until all pretzels are coated.
3. Microwave for 1 minute 30 second, stir well, put back in microwave and heat for another 45 seconds.
4. Remove pretzels spread onto 2 cookie sheets covered in parchment paper.
5. Immediately sprinkle cinnamon/sugar mixture over the pretzels while they are warm. Making sure to coat each pretzel.
6. In a small bowl combine 1 cup of white chocolate chips and the shortening and melt for 45-60 seconds in the microwave.
7. When pretzels are cooled, with a fork, drizzle the white chocolate over the pretzels and let dry, then store in a airtight container.
Enjoy!!!!





Dished up first by: yourcupofcake

Caramel Popcorn

                                         

Ingredients:

1 cup dark or light brown sugar ( I use dark)
1/4 cup light corn syrup
1/2 cup salted butter ( 1 stick)
1/2 teaspoon baking soda
1/8 teaspoon cream of tarter
1 teaspoon salt
1/2 teaspoon vanilla extract
12 cups popped popcorn ( no salt or butter added, just plain)
1/2- 1 cup of lightly roasted peanuts (optional)
Preheat oven to 250 degrees.
1. Start by popping your popcorn, I do mine on the stovetop in a non stick pan. ( Follow the instructions on the popcorn bag)
2. In a saucepan combine the brown sugar, corn syrup and butter and heat for 4 minutes. Stir once to combine and then do not touch.
3. Remove from heat and add baking soda,cream of tarter, salt and vanilla extract.
4. Immediately pour over popped popcorn and stir gently until all combined.
5. Add the peanuts if desired
6. Place on 2 large cookie sheets and place in 250 degree oven for 1 hour. Stirring every 15 minutes.
7. Cool slightly, then separate and place in airtight container. Enjoy!!!!

Blueberry Muffins

Well my family went Blueberry picking here in NJ several weeks ago and I picked so man blueberries that I had to try some new recipes. So I made these muffins on a Monday, on Tuesday they were gone and my family wanted more. Thats how good these are. This is the reason why I love NJ, every season there is always something to pick from apples to corn. Try this one, your gonna love it!!!


Ingredients:

2 1/2 cups all purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
3/4 cup of buttermilk
2/3 cup of vegetable oil
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Crumb Topping:

1/3 cup granulated sugar
1/4 cup flour
2 Tablespoons cold butter, cut in small cubes

Combine sugar and flour together and whisk gently then add in cold butter using 2 knives or your fingers, mix until it resembles coarse crumbs. Set aside. When batter is in muffin tins add 1 tablespoon of the crumb topping to each muffin.



1. Preheat oven to 375 degrees. Spray muffin tins with cooking spray and set aside.
2. In a mixing bowl add egg, buttermilk, oil and vanilla. Gently mix until combined. Set aside.
3. In a large bowl add flour, sugar, baking powder, and baking soda. Whisk together. Fold in the blueberries.
4. Combine the wet ingredients into the dry ingredients with a spatula. Only mix until they are combined or you will have a tough muffin.
5. Fill each muffin cup with the batter using an ice cream scoop, almost to the top.
6. Sprinkle the crumb topping onto the muffins
7. Bake 15-20 minutes or until toothpick comes out clean
8. Let cool for 10 minutes before removing from pan.
Enjoy!!!




Adapted from:momontimeout

S'mores Muddy Mix

 

I have not been on in a few days because we were in Lake George and I had no reception at all. That was a good and bad thing. While I was there i was trying to work on a blog for S'mores Muddy Mix. I had figured it was the perfect time. We enjoyed some of my snacks I had made, this one was another hit. I also made homemade caramel popcorn that I will share that recipe next. This is another great one because it is not having the gooey mess of marshmallows and chocolate all over your hands, and this recipe stays great in a plastic container, but I am sure it will not last that long in your house..Enjoy!!!!!

Ingredients:

6 cups Rice Chex Cereal

1 cup chocolate chips (semi sweet or milk chocolate)

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

1 cup brownie mix, from the box

3 cups Golden Graham cereal

3 cups mini marshmallows

Directions:

1. Place the Chex cereal in a bowl and set aside

2. In a microwave proof bowl, melt chocolate, peanut butter and vanilla and stir well after 45 seconds until it is smooth. It may need another 10 seconds.

3. Pour the chocolate over the cereal and fold until it is all covered.

4. Dump the cereal into a large plastic bag or tupperware container, then add the brownie mix over the cereal and shake until coated.

5. Dump onto a cookie sheet and let cool.

6. After it is completely cool pour into a large bowl and add the marshmallows and Golden Graham cereal.

Enjoy!!!!

Who dished it up first : yourcupofcake

We all love the so called Muddy Buddy Mix or Puppy Chow. I have to say you just cant stop eating this stuff. With the addition of Butterfinger bars, its just over the top!!!!

Ingredients:

6 cups of rice chex cereal
1 cup semi sweet chocolate chips, or milk chocolate chips
1/2 cup smooth peanut butter
1 teaspoon vanilla
1 1/2 cups of crushed Butterfinger Bars

1. Measure out your 6 cups of chex mix and set aside.
2. In a microwave proof bowl combine chocolate, peanut butter and vanilla and microwave for 45 seconds, stir until smooth. If needed microwave another 15 seconds and stir again.
3. Pour chocolate/peanut butter mixture over cereal and gently stir until all coated.
4. Pour into a large plastic bag or container with lid, add the crushed Butterfingers and shake until they are all coated.
5. Spread onto a cookie sheet until cooled, then store in a airtight container.
These are so good..Enjoy!!!!!






Adapted from: yourcupofcake

Banana Split Cake

My husbands family has been making this recipe for years. I would have to say this one is in my top 10 favorites of all I have in my recipe box. This is a refreshing dessert for the summer, yet the ingredients in this recipe you can get any time of the year in the market. It looks beautiful and so easy to make.

The Crust:
1/2 cup margarine, melted
2 cups ritz crackers crushed

Ingredients:
2 eggs
2 cups powdered sugar
3/4 cup margarine, softened
1 tablespoon vanilla extract
1 20oz. can drained crushed pineapple
5 ripe bananas
9 ounces whipped topping
Maraschino cherries with or without stems, drained
Chopped walnuts or pecans

1. In a small bowl combine the margarine and crackers. Press into the bottom of a 13x9 baking dish
2. In a mixer beat the eggs for 4 minutes, add powdered sugar, 3/4 cup softened margarine, vanilla and beat for 5 minutes. Pour over the crust and chill for 4 hours.
3. Remove from the refrigerator and layer the drained pineapple, bananas, whipped topping, cherries and the walnuts. Chill until ready to serve. Enjoy!!!

Double Chocolate Chip Muffins

Weekends bring the joy of making a fresh muffin for the family while they are asleep, then waking up to the smell of chocolate muffins coming out of the oven, what can be better. These muffins are rich in chocolate, moist and delicious. Usually when you think of a muffin you typically think breakfast, but these are perfect for dessert or to just grab one and go. So, fill an ice tall glass of milk and enjoy!!!

 Ingredients:

 3 eggs

 1/2 cup milk
 1/2 cup oil  

 1/4 cup water

 1 1/4 teaspoons vanilla
 1 devils food cake mix
 1 (3.9 oz.) package instant chocolate pudding

 3/4 cup sour cream

 2 cups semi sweet chocolate chips, divided

 1. Preheat oven to 375 degrees
 2. In a medium bowl, lightly beat eggs

 3. In a mixer add the milk, oil, water, vanilla and beat until combined

4. Add the eggs, and beat again until combined

5. Add in the sour cream, the cake mix and pudding, combine but do not over mix
6. Stir in 1 3/4 cups chocolate chips and fill muffin liners 3/4 full

7. Take the 1/4 cup additional chocolate chips and sprinkle on top of muffins
8. Bake muffins for 15-20 minutes until toothpick comes out clean or muffin springs back. Store in a airtight container. Enjoy!!

  

           Adapted From: yourcupofcake

Reese's Peanut Butter Cup Mini Cheesecakes

Who doesn't like the combination of chocolate and peanut butter. Well I sure do. I also love a good cheesecake. ( And by the way, I have an amazing creamy New York Style cheesecake recipe coming soon). Now by adding the Reese's Peanut Butter Cup just makes this recipe perfect for the peanut butter and chocolate lover.



3/4 cups of graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
12 Miniature Reese's Peanut Butter Cups
16 oz. ( 2 -8oz packages) cream cheese
1 cup granulated sugar
1/4 cup all purpose flour
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
2 teaspoons shortening, divided

Preheat the oven to 350 degrees. Place a liner in each of your muffin pan. Make the graham cracker crust
by combining the graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Combine until nice and moistened.
Use a heaping tablespoon of the graham cracker mixture for each cup and then flatten down using a small cup or spoon.
Remove the wrappers from the Reese's. Place one in each center of the crust.
Beat the cream cheese until it is nice and fluffy. Add in the sugar, flour and vanilla and continue beating well
until combined, scraping the bowl. Add in the eggs one at a time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. Use 1/4 cup of the mixture for each cup. Bake for 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool completely.
Melt the peanut butter chips and 1 teaspoon of shortening in the microwave, also melt the chocolate chips and 1 teaspoon of shortening. With a fork, swirl the melted chips over the cheesecakes. Remove the cupcake liners before serving. Enjoy!!!!


Dished up first by: momontimeout

Perfect Chocolate Cupcakes

I would have to say my husband asks me to make him my chocolate cake at least once a week. He is the true chocolate lover in the family. Sometimes I make him these cupcakes instead and I will have to say he requests these now more often. They are so moist and I would have to say the perfect chocolate cupcake!!!

The Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup of oil
1 cup of buttermilk
1/2 cup sour cream
1 1/2 teaspoons vanilla extract


Chocolate Buttercream:

1 cup  ( 2 sticks) butter, softened
1/2 cup of unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoon of milk
2-2 1/2 cups powdered sugar

For the cake:

1. Preheat oven to 350 degrees. Line cupcake pan with 24 liners
2. Sift cake mix to remove any lumps
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla
4. Add the cake mix and blend until smooth about 1-2 minutes
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until toothpick comes out clean

For the Buttercream:

6. Beat the butter for 2 minutes, add the vanilla, cocoa powder, and milk and beat again for 1 minute.
Slowly add the powdered sugar until you reach the desired consistency.
7. Pipe onto cooled cupcakes and decorate. Enjoy!!!


Dished up first by: yourcupofcake

Smores Fudge

I have to say we all have our favorite midnight snack. Mine happens to be s'mores. I can eat them every night of the week. When I came across this recipe I could not resist. This one is perfect. It has everything you crave in a smore, less the mess. I happen to love the fact that the marshmallows are not sticking to my hands and the golden graham cereal is perfect in this recipe.



1 1/4 cups of semi sweet chocolate chips
3/4 cup of creamy peanut butter
1 tablespoon butter
1 1/3 cups cocoa Rice Krispies
1 1/3 cups mini marshmallows
1 1/2- 2 cups golden graham cereal

Line a 8x8 inch pan with foil, letting it hang over the sides for easy pick up. Butter foil.
In a microwave bowl combine the chocolate chips, peanut butter, and butter. Microwave
for 40 seconds, remove and stir, then continue in 10 second increments, until all of the
chocolate is smooth. Take 1/4 measuring cup and remove that much melted chocolate. Set
that aside. Add the mini marshmallows and cocoa Rice Krispies and stir until all combined.
Pour chocolate mixture into the pan and smooth with a knife or spatula. Pour 1/4 cup reserved
chocolate on top and smooth again. Sprinkle the golden graham cereal over the top and press
gently so they stick in the chocolate. Place in the freezer for a few minutes until it sets. Cut with
a knife and serve. Enjoy!!!!

Dished up first from: yourcupofcake