Brownie cupcakes with peanut butter Oreo centers!

Brownie cupcakes with peanut butter Oreo centers!

Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix
 

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool
-Enjoy!

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 eliquified.com

Ooey-Gooey Pull-Apart Sticky Buns

Ingredients

• 2 cans Pillsbury Grand biscuits
• 1 cup sugar
• 1 cups soft margarine, or 2 sticks butter
• 1/2 cup cinnamon or to taste
• 1/2 cup light corn syrup

Directions

1.  Preheat oven to 350 degrees. Grease bottom and sides of a fluted tube (Bundt) pan and set aside.
2.  Chop the nuts, if you did not buy them already chopped.
3.  Mix your sugar and cinnamon in a bowl and whisk together until mixed.
4.  Pour 1/2 of sugar cinnamon mixture into the bottom of the tube pan.
5.  Sprinkle nuts on top of sugar and cinnamon mixture in the bottom of pan (Optional). Place biscuits in the pan, overlapping each biscuit.
6.  Place the butter and corn syrup in a microwave safe bowl and heat until melted. Stir.
7.  Pour butter syrup mixture over top of the biscuits. Sprinkle the rest of the sugar cinnamon mixture over the top of the biscuits.
8. Place in 350 degree oven and bake for 30 minutes or until golden brown.

As soon as you take the buns out of the oven, place a plate over the top of the pan and quickly turn the whole thing over onto the plate. Make sure you are careful and not touch the pan or get any of the sugar mixture on you. It can take the hide off.

Now enjoy your hot, delicious ooey-gooey pull-apart sticky buns.

 

Find photos and full directions here.

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 eliquified.com

Glazed Cinnamon Scones

Glazed Cinnamon Scones

Recipe adapted from The Coupon Project

Scone Ingredients:
2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar (you can make your own homemade unprocessed powered sugar)
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet.
Whisk the egg white until froth forms and brush over the tops of scones.
Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.
Bake at 400 degrees for 10 to 12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

http://moneysavingmom.com/2011/01/glazed-cinnamon-scones-recipe.html

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✻ 50 Cheesecake Recipes ✻

✻ 50 Cheesecake Recipes ✻

✻ 50 Cheesecake Recipes ✻
 

Click below for Recipes & instructions ✻
http://www.roxanashomebaking.com/50-cheesecake-recipes/

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Old Fashioned Custard Pie

"I'm adding coconut to this recipe"

Old Fashioned Custard Pie

1 unbaked pie shell
3 large eggs
1/2 cup of sugar (Some people substitute with truvia or stevia)
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2 & 2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

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Turtle Fudge

Turtle Fudge

Makes 25-36 “fudge size” pieces

• 2 cups high-quality semi-sweet chocolate morsels
• 1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
• 1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
• 3.5 oz marshmallow cream (half of a jar, just eyeball it)
• 1 teaspoon vanilla extract
• 30 unwrapped caramels, a little over 8 oz.
• about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
• Non-stick spray

Directions:
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment like I do. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside.
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk over medium-low heat (about 10-15 mins). Stir constantly until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. Pour 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove (make sure stove is off)
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, you only want only a single layer of pecans, if you double them up, the fudge won’t hold together.) Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can) Heat on low and stir until melted and smooth. Pour most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer)
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Pour/Spread over caramel layer. Place in fridge to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge. Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!

For original recipe and Niki’s TIPS! please visit the website here.

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Braided Nutella Bread

 

Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

• two and a half (2 1/2) cups of all purpose flour;
• a half (1/2) of teaspoon of yeast;
• a (1) cup of water;
• a (1) teaspoon of salt;
• a (1) tablespoon of sugar;
• some Nutella;
• cornmeal;
• one (1) egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

http://www.goodshomedesign.com/braided-nutella-bread/

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REESE'S PEANUT BUTTER BARK

REESE'S PEANUT BUTTER BARK

-- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts/almonds.

4. Alternately, spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

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