Recipe: Browned Butter, M&Ms & Chocolate Chip Skillet Cookie

references: sweetannas

Ingredients

• 1 cup butter, softened* 
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup chocolate chips
• 2 cups mini or regular M&Ms candies, divided (1 cup + 1 cup)

Directions

Melt the butter in a 10 or 12" cast iron skillet over medium heat. Continue to cook the butter, stirring often, until it starts to foam. Watch carefully now, still stirring, as it starts to brown and smell toasty and fragrant.

Remove the pan from the heat, pour the butter into a bowl to cool slightly before proceeding. (Don't clean the skillet - just let it cool as is... it is greased now and ready for the cookie dough in a bit!)

Preheat the oven to 375ºF.

In your large mixer bowl, cream together the butter and sugars until fluffy. Beat in the eggs, vanilla & salt until smooth.

Mix in the flour and baking soda until just well mixed and then stir in the chocolate chips and 1 cup of the m&ms.

Press the dough evenly into the prepared skillet, sprinkle the top with the remaining cup M&Ms, pressing them in gently, and then place in the oven to bake for 25-35 minutes, until the cookie is just set and golden brown around the edges.

Cool and then cut into wedges and serve from the pan!

Cake Batter Cookie Dough Dip

references: williowbirdbaking

This quick and easy cake batter cookie dough dip is a fun twist on the great taste everyone loves, chocolate chip cookie dough! Serve with vanilla wafers or even graham crackers.

Makes about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
 
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Try the following recipe for a healthier version of the quick and easy cake batter cookie dough dip.





 



Ingredients

• 1 1/2 cups chickpeas or white beans (1 can) (250g after draining) 
•  3 tbsp cashew butter or a butter-type spread like Earth Balance
• 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
• 2 1/2 tsp pure vanilla extract
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
• 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
• 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)

    optional: sprinkles!

Directions

Drain and rinse beans very well. Blend all ingredients in a food processor or blender. Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!

Recipe: Candied Hibiscus Flowers

References: cupcakeproject

Flowers are one of nature's most beautiful gifts. Candied hibiscus flowers make beautiful decorations for desserts  and they are sweet and crunchy. The following recipe will coat quite a few flowers, but if you need more, mix up a second batch.

• Fresh edible hibiscus flowers (not hibiscus from the florist that could have pesticides all over it) or dried hibiscus flowers that have been steeped to make hibiscus tea  
• Enough egg white to coat the flowers (about 1 egg white for every 2 C of flowers)
• Enough sugar to coat the flowers (about 1/2 C for every 2 C of flowers)

1. Line a baking sheet with parchment paper. 
2. Brush flowers with a thin layer of egg white (You can dunk the flowers instead of brushing if you find that to be easier.)
3. Place the sugar in a small bowl and gently roll the flowers in the sugar.
4. Spread the flowers on the parchment paper.  The flowers can be really close together - just make sure that they aren't touching.
5. Bake at the lowest temperature your oven can be set at (around 170 F) for about 7 hours or until crispy. 
6. Store in an airtight container.

This 'Averie Cook' Triple Layer Fudge Creation is Sinfully Good

 references: loveveggiesandyoga

Hold on to your taste buds as this 'Averie Cook' triple layer fudge creation is unveiled. This delectable-looking treat involves the use of multiple sugar-saturated sweets in its construction. With a variety of layers to savor, it is almost like three desserts jam-packed into one glorious creation.

The Averie Cook triple layer fudge creation boasts as its base a rich and dense fudge brownie. On top of this ooey gooey base is a minty marshmallow mixture -- marshmallow fluff, green food coloring, peppermint extract and crumbled Oreos. In conjunction with this minty mixture, white chocolate chips and buttercream are combined. The final step of this over-indulgent dessert requires bakers to sprinkle crumbled mint Oreos on top of the mint-flavored concoction.

At this point in time your mouth is probably watering -- I know mine is. There is only one way to satisfy your craving for these brownies and that is to make them yourself.

Recipe: Jellybean Bark

references: verybestbaking

Jellybeans and white chocolate? Fun and easy to make, this chocolate and jellybean combination is sure to be a favorite Easter treat. And best of all, you can even fill an Easter egg basket with it. 

Makes 11 servings | Prep 2 mins | Cooling 15 mins 

Ingredients 

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels 
2 teaspoons vegetable shortening 
1/2 cup WONKA® SweeTARTS® Jelly Beans, divided 

Directions 

LINE baking sheet with wax paper. 

MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; 

STIR morsels. May retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in 1/4 cup SweeTarts Jelly Beans.

SPREAD mixture to 1/4-inch thickness on prepared baking sheet. Sprinkle with remaining 1/4 cup SweeTarts Jelly Beans. Refrigerate for about 15 minutes or until firm. Break into pieces. Store in airtight container at room temperature.

Recipe: Chocolate Covered Bacon

Chocolate and bacon? It appears that millions of people are starting to appreciate that whole salty-sweet combination that makes the bacon work well in chocolate desserts.

Makes 12 skewers

PREP 10 mins | COOK 20 mins | READY IN 1 hr

Ingredients

12 slices thick-cut bacon
12 wooden skewers
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet. 
2. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
5. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

Optional toppings: candy sprinkles, finely chopped walnuts, pecans, pistachios, toasted coconut, brown sugar, cayenne pepper, or chopped dried apple chips. Sprinkle on topping of your choice while chocolate is still wet.

Recipe: Simple Chocolate Covered Strawberries

 

This simple chocolate covered strawberry recipe is easy to make. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper.

For a decorative touch, white chocolate may be drizzled over the milk chocolate. Chocolate-covered strawberries are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.

Makes 3 cups | Prep time 15 mins | Ready in 15 mins 

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
2. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. 
3. Insert toothpicks into the tops of the strawberries. 
4. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Recipe: Fun Pretzel Sticks: Picnic Ants

Pretzels, chocolate and M&Ms. This simple chocolaty treat is a favorite. Substitute the mini white chocolate chips with your favorite candies, such as sprinkles, mini candy-coated chocolates, etc.

Makes 18 pretzel sticks | Prep 15 mins | Takes 15 mins

Ingredients

18 pretzel rods
1/2 cup marshmallow creme
1/2 cup miniature chocolate chips
1/4 cup white chocolate chips

 Directions

1. Place a large piece of waxed paper on a work surface; arrange pretzels on waxed paper. 
2. Place three tiny dots of marshmallow creme next to each other in a few areas on each pretzel rod; top each dot with a mini chocolate chip. These will be your 'picnic ants'.
3. Place more dots of the marshmallow creme around the 'ants' and cover them with white chocolate chips. It should look like little ants going for pieces of food at a picnic.
4. Allow the candies rest on the marshmallow creme for a few minutes before eating.

Recipe: Hershey's Mississippi Mud Cake

A decadently rich chocolate pecan sheet cake, topped with marshmallows and chocolate buttercream frosting.

Makes 12 to 15 servings

Ingredients

1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
Dash salt
1 cup chopped pecans
6 cups (10.1/2-ounce package) miniature marshmallows

Directions

1. Heat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
2. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition.
3. Stir together flour, cocoa, baking powder and salt; blend into butter mixture.
4. Stir in pecans. Spoon batter into prepared pan.
5. Bake 15 to 18 minutes or until top springs back when touched lightly in center.
6. Prepare frosting.
7. Remove cake from oven; immediately place marshmallows over top
8. Return cake to oven 2 to 3 minutes or until marshmallows are soft.
9. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares.

One-Bowl Buttercream Frosting (Makes about 2 cups)

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

1. Beat butter in medium bowl. 
2. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.

Recipe: M&M Cookies

Cookies with M&Ms is an old favorite. Try this delicious quick and easy M&M cookie recipe.

Makes 5 - 6 dozen

1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces


Directions 

1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Recipe: Really Yummy Dark Fudge with Pistachios

 

A decadent dark chocolate fudge made with delicious pistachios.

Makes 4 dozen


Ingredients

1 1/2 cups granulated sugar
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
12 ounces NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, coarsely chopped
1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans - divided use
1 teaspoon vanilla extract

Directions

1. Line 8-inch-square baking pan with foil. 
 
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
 
3. Stir in marshmallows, chocolate, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Recipe: Easy OREO Truffles

Love OREOS and truffles? Then you'll love this OREO Truffle recipe. These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate! 

**Get White Fudge Covered Oreo Cookies Limited Edition 8.5 Oz (2 Boxes) here**

Makes 3-1/2 dozen

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted


Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter
 
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) 
 
3. Sprinkle with reserved cookie crumbs.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Recipe: Skittles Meringues

references: realsimple

We have all enjoyed eating Skittles, right? But, have we ever used them to make meringues? The following easy recipe does just that. 

Serves 12 | Hands-On Time: 15 mins | Total Time: 2hrs 15 mins

Directions:

With an electric mixer, beat 2 large egg whites (at room temperature) until foamy. Gradually beat in ½ cup sugar until stiff, glossy peaks form.

Drop mounds of the mixture (2 tablespoons each) onto parchment-lined baking sheets and top each with 3 Skittles candies. Bake at 200º F until dry, 1 ½ to 2 hours.