Submitted by My_life_is_a_judgement_error
1 cup sugar
1/4 cup light corn syrup
1/3 cup water
2 TBSP butter
1/2 tsp baking soda
1 1/2 cups nuts (any you’d like, but almond, peanut, cashew and pecan work best)
Cook 1st 3 ingredients in a pan on medium heat, stirring frequently.
These next steps happen QUICKLY, so have everything measured out and ready!
Once amber in colour, add in butter. Stir immediately.
Add in baking soda and stir.
Quickly stir in nuts.
Pour onto baking sheet lined with tin foil and lightly oiled.
Super easy, super yummy and super addictive! ENJOY!
submitted by justalurker
1 large ripe avocado, halved, peeled and seeded (about 8 oz)
1/2 cup cocoa powder
1/4 cup agave nectar (or honey) or more if you like your mousse a little sweeter
1/4 cup soy milk (or almond, coconut or regular milk)
1 – 2 teaspoons vanilla extract
1. Cut the avocado into several chunks and put in food processor (I use a bowl and an immersion blender).
2. Add the cocoa powder, sweetener, milk and vanilla and blend until the mousse reaches the desired consistency, adding a little more milk if needed.
3. Chill before serving.
Note: I like to use a combo of honey and agave to make up my 1/4 cup as I like the combination of flavor. I also like to make mine the night before as I think it needs a little melding time.
Best Chocolate Chip Cookies Ever
submitted by OrderInTheCourt
2 1/4 c flour
1 tsp baking soda
1 c butter
1/4 c sugar
3/4 c brown sugar
12 oz chocolate chips
1 tsp vanilla
1 4 oz package instant vanilla pudding (I think the packages are slightly smaller than that now, so which ever is close to that)
Beat butter, both sugars, vanilla and pudding mix until smooth and creamy. Beat in eggs. Gradually add flour and baking soda. Add chips. Drop onto cookie sheet and bake at 375 for 7-9 minutes. *Check them around 5 minutes because you want to pull them out slightly under baked as they will cook a bit more on the cookie sheet when you pull them out.
It’s the BEST recipe I’ve ever had. The vanilla pudding keeps them extra soft and oh so yummy!
1 chocolate pie crust (8-inch) (I buy the Keebler ready made crust in pan)
1 1/4 cups cold milk
2 tablespoons hazelnut flavor instant coffee
2 pkgs. (4-servings) white chocolate flavor instant pudding
8 oz. Cool Whip, divided
In a medium mixing bowl, whisk together milk and instant coffee; add pudding mix and 1/2 of the whipped topping.
Beat until creamy and mixture becomes thick, about 1 minute.
With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping.
Refrigerate until ready to serve.
If I am feeling fancy, I will add chocolate shavings to the top. (use veggie peeler on a chocolate bar)
Chocolate Zucchini Cake
submitted by McKash
1/2 cup softened butter
1 3/4 cup sugar
1/2 cup vegetable oil
1 t vanilla
2 1/2 cups flour
4 T cocoa powder
1 t baking soda
1/2 t baking powder
1/2 t cinnamon
1/2 t salt
1/2 cup buttermilk (or 1/2 t vinegar with milk to 1/2 cup)
2 cups shredded zucchini
1 1/2 cups chocolate chips
1/4 cup brown sugar
1/4 cup chopped nuts (optional)
Cream together butter and sugar. Mix in oil, eggs, and vanilla. Sift together all dry ingredients. Add dry ingredients to butter mixture alternately with buttermilk, mixing just until combined after each addition. Stir in zucchini and 1 cup of chocolate chips. Spread in greased 9×13 pan. Sprinkle top with remaining 1/2 cup chocolate chips, brown sugar, and nuts. Bake at 325 for 40-45 minutes.
Clearly the Best BackFat Cheesecake
Submitted by Mck_Fat_Back
Note: I use 2 spring form pans because it’s a lot, a lot of cheesecake. This recipe is for a LARGE spring form pan, and very few kitchens have as large a spring form pan as the restaurant used. This way I can give away one and keep one!
2 cups all purpose flour
1/2 cup sugar
1large lemon grated peel , 1 orange grated peel,
1 whole vanilla bean seeded (see prep on these 3)
1 cup unsalted butter
1 stick salted butter for greasing the springf orm pan
2 large egg yolks or 4 small egg yolks
5 (8oz) packages cream cheese soften at room temperature
1 (8 oz package cream cheese soften at room temperature(to be used in last stage)
1 1/2 cups of sugar
1/4 cup of sugar (to be used in last stage)
3 Tablespoons flour
5 large eggs or 8 small eggs
2 large egg yolks or 4 small eggs yolks
1/3 cup whipping cream
1/3 cup whipping cream whipped (for last stage and whip the whipping cream right before you use it)
Grate a lemon peel.
Grate an orange peel.
( have grated a bag of key limes also to make a delish key lime cheesecake for Easter or 4th of July.)
Seed a WHOLE vanilla bean. Seriously, this makes the cheesecake. It’s worth the $ to use real vanilla beans. Clearly people.
Mix the peels and the vanilla bean seeds together and divide in half. Half will be used in pastry, half in cake mixture.
Combine 2 cups flour and 1/2 cup sugar.
Add 1/2 of grated peels and Vanilla Bean mixture.
Mix well in the flour mixture, do the best that you can to “break up” any clumps
Cut in 1 cup of unsalted sweet butter until mixture resembles coarse crumbs (I use a pastry cutter-if you don’t have one you will want to buy one for this recipe-trust me)
Add 2 egg yolks; cut in with pastry cutter until all flour is moistened. One may find that one needs to add more egg yolks one at a time. The original recipe has it listed in ounces. It will need to be like a “pie crust”.
Gather dough into a ball; wrap in wax paper and store in a large Ziploc bag.
Place this in refrigerator for at least 2 hours. Before removing from Ziploc bag, mash the dough mixture to about 1/4 inch thick.
Divide into 2 halves.(if you are doing 2 spring forms-I’ve also made this in a large rectangle pan if one doesn’t have a spring form pans)
Roll out dough on lightly floured surface to about 1/8 thick; take bottom of spring form pan and cut out the circle about 1 inch larger than the circle.
Reassemble spring form pans.
Use stick of salted butter to well grease the spring form pan. (not the whole stick)
Repeat with other pan.
Reserve any pastry trimmings for the edges AFTER the pastry is cooked.
Press pastry circles into bottoms and 1/2 inch up sides of buttered spring form pan.
Refrigerate at least 2 hours.
(This is why it takes me 2 days to bake. I stop here unless I am doing it in one day)
Heat oven to 400 degrees.
Bake pastry until light brown, about 15 to 20 minutes. Cool on wire rack 15 minutes. Beat cream cheese, 1 3/4 cups of sugar, 3 tablespoons of flour, 1/2 of grated peels and vanilla bean seeds in a large mixer bowl on medium speed for 10 minutes.
Beat in 5 large eggs(or 8 small eggs) and 2 egg yolks(more if not large) ONE at a time, mixing well between each addition of eggs.
Mix for 5 minutes after all eggs on medium speed for 5 minutes. Stir in 1/3 cup of whipping cream at low speed until well mixed.
Increase oven temperature to 500 degrees.
Roll out reserved pastry trimmings on lightly floured board.
Cut into 2 inch wide strips.
Butter the sides of the pan down to where the baked pastry crust begins.
Pat strips lightly up side of springform pan (the bottom layer is cooked–I’ve baked the bottom pastry layer the day before and covered well until the next day)
Pour 1/3 of the cheesecake mixture into the pan.
Repeat with the other pan.
Take the remaining 1/3 of cake mixture and add 1 package of 8 oz cream cheese(about a 1/3 at a time)
If other flavors like chocolate(melted then cooled some, mashed fresh strawberries, blueberries, let you imagination run wild). Some things added you will need to add a little more sugar to taste.
Mix at medium speed for 5 minutes. If you add liquor, one might need to add more cream cheese to get it the thickness of original batter.
Lightly beat 1/3 cup of whipped cream, blend in 1/3 cup sugar(a little at a time).
Lightly fold the whipped cream and cream cheese into the mixture.
Pour into the 2 cake pans, swirling the combined layers lightly if desired.
Bake 15 minutes at 500 degrees
Reduce oven temp to 200 degrees.
DO NOT OPEN OVEN DOOR
Bake until cheese cake is firm in center, about 50 minutes. (The cheese cake won’t *jiggle* when the pan is wiggled. I start checking through the oven door at about 40 minutes. When the cake starts to brown on the outside of the cake and the center of the cake starts “turning” is somewhere between 45 and 50 minutes.
Turn off oven; leave cheesecake in oven with door slightly open 1 hour.
Remove from oven; cool completely on wire rack. About an hour or so.
Refrigerate at least 2 hours.
Remove sides of pans before serving.
Add whipped cream topping and fruit, melted chocolate after cutting to serve.
This cake has a lot, a lot of steps. It’s well worth the effort. Seriously buy vanilla beans!
Hope you enjoy it–after all, how many calories could it have?
The first time you make it- please just make the plain ole cheesecake- you can always add any topping before you eat it!!
WARNING You or your family will never want another kind of cheesecake. If you give away the “extra” people will ask you to make it all the time. Mom has started telling people it takes me 4 days(cause it really could if you only work at it 1-2 hours a day so people want ask me to fix it all the time.
YOU are welcome!! *ahem*
Easy Chocolate Peanut Butter Fudge
submitted by Ashbashbaby
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla flavoring
1/2 cup pecans (optional)
Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick — this only takes about a minute. Immediately pour into a buttered 8×8 pan, and allow to cool. Cut into squares.
Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.
10 Minute Cookie Bars
1 cup butter
1 cup brown sugar
4 cups quick cooking oatmeal
1 cup chocolate chips
1/2 cup peanut butter
Melt butter. Pour over brown sugar and oatmeal. Mix well.
Press into a 9×13 pan. Bake for 10 minutes in a 400 degree oven.
Melt chips and peanut butter together and then spread over baked layer.
Chill and cut into bars.
Note: You can melt the butter in a microwave, as well as the chips and peanut butter.
Kentucky Butter cake with Browned Butter Glaze
submitted by fabootay
For the cake:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
6 oz (1-1/2 stick) of butter
3 c. powdered sugar
3 tsp vanilla extract
3-5 Tbs whole milk
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the still warm cake.
Slowly pour glaze over cake.
Let cake cool before removing from pan.
To make Glaze:
Melt butter over medium high heat stirring, or swirling the pan constantly until the butter has turned a light to medium golden brown. Remove from heat immediately, and continue swirling/stirring as the butter will continue to brown a little more from the residual heat of the pan. Pour the butter into the sugar, add vanilla, and mix well adding a little milk until you’ve reached the desired consistency. Pour onto hot cake (this recipe is super yummy on carrot cake as a change of pace)
Oatmeal Peanut Butter Cookies III
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.