Pampered Chef- Snickerdoodle Cups

I found this recipe while blog stalking surfing and knew it would be perfect for an Engagement party I was helping with.  I love recipes that are semi homemade and take less than an hour.  I have to admit that I wasn't in love with these itty bitty cups.  BUT...they went like hot cakes at the party.  There was only one left and that was because I hid it- to try myself.  I'm looking forward to try different variations of these itty bitty cups!  Thanks to Mom's of All Trades for the recipe!

 Items Needed:

• Cake mix(Cinnamon)
• 1 egg
• 1/2  cup (or 1 stick)melted butter
• Frosting or filling for your cups

Directions: 

Melt your butter then add the cake mix and then the egg.

Once you get your  dough, simply scoop into a mini muffin pan. 

Bake at 350* for 8-10 min (until light brown)

When your cups come out of the over they will be slightly brown, spray your mini tart shaper with cooking spray to help them not stick and press down the center of each cup. 

Once all the tops are pressed down simply move to an air tight container and let cool.

Once the cups have cooled, fill with your favorite frosting. 

I used cream cheese frosting, also from Betty Crocker and they were awesome!

Strawberry Cupcakes

This recipe was inspired by two fabulous ladies.  First, I used a strawberry cake recipe from Keeping Up with the Jonses.  It was super simple to make and so light and fluffy. Then, I used a strawberry glaze recipe from Giada.  They were the perfect pair!  

Grandma's Strawberry Cake

1 box white cake mix

4 eggs

3/4 cup cooking oil

1/2-1/3 cup water

1 3 oz box of Strawberry Jello

1/2 10 oz box of frozen strawberries (I used 1/2 cup of fresh strawberries) 

Strawberry Glaze

• 1/3 cup frozen strawberries, thawed and drained
• 2 1/2 cups powdered sugar
• Puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Fruit Dip

Since the weather has been so gorgeous around here, we had a cook out tonight.  We've eaten out a bunch this weekend so I didn't want a heavy dessert.  I decided on fruit with dip.  I made this fruit dip from All Recipes.com.  It was pretty darn tasty.  I did make some modifications, which I noted below.   This one would be great to bring to summer cookouts! 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Directions

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

**I folded in a container of cool whip to the mix and served.  

Cake Balls & Pops-Baby Shower

Baby Shower Recipe- This is my first try at cake pops and cake balls.  I will admit that they were a little more difficult than I had thought they would be.  I used Bakerella's basic cake pop recipe.  I used a box of vanilla cake and vanilla icing.  I cooled the cake balls over night before dipping them in the pink melted candy.  A few of my pops didn't make it through the dipping process, but it was worth it for the ones that did.  They were a hit of the baby shower! No doubt, I'll be making these again...and again!

 Why couldn't I have invented these??? Oh why oh why?

Heart Cookie Cake

This is what I made for hubs for our first Valentine's Day as Mr. & Mrs.  I cheated with this recipe and used pre-made cookie dough.  I had a heart shaped pan that my mom had given me for Christmas.  I sprayed the pan and pressed the dough in.  That's pretty much it.  I baked it for 15 minutes and let it cool in the pan for about 10 minutes.  I carefully flipped it over and set it on the plate I served it on.  After the cookie cooled completely, I added decorations with frosting (store bought).  I honestly never thought I could make a cookie cake this easily.  Hubs was convinced it was from the store.  It was pretty darn good. Valentine's Day dessert- accomplished.  

Chocolate Cherry Glazed Cookie Bites

Happy Valentine's Day!  I can't think of anything sweeter than to share a savory chocolate recipe from Betty Crocker.  I made these beauties for the hubs to bring to work today. Of course we tested them out before sending them in! 

Trust me, they are as good as they look! Enjoy! 

1

pouch Betty Crocker® double chocolate chunk cookie mix

1/3

cup chopped maraschino cherries, drained

1/3

cup vegetable oil

2

tablespoons maraschino cherry juice

1

teaspoon almond extract

1

egg

3/4

cup Betty Crocker® rich & creamy chocolate frosting

24

maraschino cherries with stems, drained on paper towels (from two 10-oz. jars)

Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full. Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks. Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry. Makes 24 cookies

Chocolate Filled Crescents

I came across this recipe last night through a link up.  It was perfect timing because I was heading to visit some friends.  I had all the ingredients for this recipe and thankfully it didn't require a lot of time. I decided to cut the dough in half to form mini crescents because I wanted more than 8 pieces.  These came out so good.  They were still warm when I got to my friend's house, which made them even better.   The recipe comes from Pillsbury and it will be one that will make frequent appearances around here from now on.  You're going to want to add this one to the top of your recipe list! Enjoy. 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2

cup mini-chocolate chips

Powdered sugar, if desired

DIRECTIONS

• 1Heat oven to 350°F. Separate dough into 8 triangles.
• 2Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• 3
  • • Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
  • 

Super Fast Everything Bars

This recipe comes to you from a cute blog, Between Three Sisiters.  I made them yesterday for our Super Bowl party.  Next time I'd use a little less oatmeal, but overall they were delicious!  I'm glad there were some leftover, I enjoyed one or two after kickboxing tonight! 

Ingredients: 

1 cup butter or margarine, softened

1 cup brown sugar, well packed

1 cup white sugar

1 tablespoon vanilla

2 large eggs

1 1/4 cups peanut butter

2 cups all-purpose flour

1 teaspoon baking soda

2 cups oatmeal  (I use half quick cooking and regular oats)

2 cups semi-sweet chocolate chips

Directions:

1. Set oven to 350 degrees. (make sure rack is in the middle)

2. Grease a 13 x 9-inch baking dish.

3. In a large bowl using an electric mixer at medium speed cream the butter with both sugars

4. and vanilla until no sugar granules remain.

5. Add in the peanut butter and egg and beat until combined.

6. In a sifter (or a separate bowl) combine the flour with baking soda. Sift into to big bowl mixture and then stir.

7. Stir in oats and chocolate chips.

8. Spread into prepared baking dish.

9. Bake for 22-25 minutes or until set (golden brown top).

10. Cool then cut into squares. Easy and simple!

Chocolate Ganache Cake

I came across this recipe on one of my favorite recipe blogs Keeping Up with the Jonses . I made it for dessert on Thanksgiving. It went perfectly with our pumpkin pie and ice cream cake. I made the cake at my parents house, since mom didn't have round pans I used a bundt pan. It still worked very well. I'm a huge chocolate lover and I couldn't only get through a small slice of this cake. Chocolate overload! Next time, I would use half of the Heath bar crumbs in the middle layer of icing. Overall, a delicious dessert! Enjoy.

Chocolate Ganache Cake

Ingredients:
1 box Betty Crocker SuperMoist chocolate fudge cake mix
water, vegetable oil and eggs called for on box
1 container Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semi-sweet chocolate chips
2 bars (1/4 oz each) Heath bar, roughly chopped (*or if you store sells it, a half of a bag of Heath Bar crumbles)

Instructions:

Bake and cool cake according to box directions (make 2 layers, in 8 or 9 inch pans)

Place one layer, rounded side down on serving platter. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost top and side of cake with remaining frosting.

In 1 qt saucepan, heat whipping cream over medium-high heat until hot (do not boil). Remove from heat and stir in chocolate chips until melted and smooth. Let this cool until it thickens. You'll know this is ready when it mounds slightly when dropped from a spoon (and isn't runny). Pour over top of cake and let it run down sides. Top with Heath Bar.


Refrigerate about 1 hour until chocolate is set before serving. Store covered in the refrigerator.

Pumpkin Swirl Brownies

One of my favorite combinations....chocolate and pumpkin! You've got to try these!
Thank you Betty Crocker.
Filling:
1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies
1 box Betty Crocker® Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
2. Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
3. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4. rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

Caramel S’more Cups

These are as good as they look! The only thing I would recommend is putting them in the refrigerator after they've had a little time to cool from the oven. This made it easier for me to taken them out of the pan. I didn't add the melted chocolate because we didn't want to wait any longer for dessert! Enjoy!

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
3. Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.