S’mores Cookies
adapted from Make and Bake

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Source: bakedperfection.com

Mississippi Mud Cake

For the Cake:

Tagged: cake

Source:

1box Betty Crocker® SuperMoist® lemon cake mixWater, vegetable oil and eggs called for on cake mix box

3/4cup lemon pie filling (from 15- to 16-oz can)

2containers Betty Crocker® Whipped vanilla frosting

Total Time: 15 Min
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

Tagged: cake

Source: bettycrocker.com

1box Betty Crocker® SuperMoist® yellow cake mix1cup milk1package (3 oz) cream cheese, softened2teaspoons grated orange peel3eggsPowdered sugar, if desired

1. Heat oven to 325°F. Generously grease 9- to 10-cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour.
2. In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
4. Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature.

Tagged: cake

Source: bettycrocker.com

Cake

White Icing

Decoration

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

Source:

INGREDIENTS

• 350g dark chocolate (minimum 70% cocoa solids), chopped
• 1 x 397g can condensed milk
• 30g butter pinch salt
• 150g pistachios

METHOD

1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour and spatch this mixture into a foil tray 23cm square, smoothing the top.
5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces best achieves this.
6. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

Ingredients

• 4  ounces  chocolate graham crackers
• 3  tablespoons  canola oil
• Cooking spray
• 1 1/2  cups  fresh cranberries
• 1/2  cup  sugar
• 1/4  cup  Chambord (raspberry liqueur)
• 3  tablespoons  water
• 1  cup  sugar
• 2  (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1  cup  plain fat-free Greek yogurt
• 2  teaspoons  vanilla extract
• 1/8  teaspoon  salt
• 3  large eggs
• 2  large egg whites

Preparation

1. Preheat oven to 375°.

2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.

3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.

4. Reduce oven temperature to 325°.

5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.

6. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.

8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.

Tagged: cake

Source: cookinglight.com

Red Velvet Rich and Creamy Cookies Recipe

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

DIRECTIONS:

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Tagged: cookies

Source: Flickr / bettycrockerrecipes

Source: Flickr / frikitiki

Guinness and Baileys Irish cupcakes

Ingredients

Serving: 24 cupcakes

1 cup stout (Guinness)

16 tbsp. unsalted butter

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream

For the Baileys ganache filling:

8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Baileys Irish cream

For the Baileys butter cream frosting:

8 tbsp. unsalted butter, at room temperature

3-4 cups confectioners’ sugar, sifted

4-8 tbsp. Bailey’s Irish cream

This recipe is from the wonderful food website Annie’s Eats

Method

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  

Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.

Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Baileys and stir until combined. 

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)

Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

Source By DARA MCBRIDE, Irish Central.com Staff Writer

Tagged: cupcake