easy bake peanut butter cookies!
Ingredients
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
Directions:
1 heat oven to 325 degrees Fahrenheit
2 mix ingredients in medium bowl
3 put in oven for 10 minutes
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
Directions:
1 heat oven to 325 degrees Fahrenheit
2 mix ingredients in medium bowl
3 put in oven for 10 minutes
Betty Crocker's no-bake chocolate mint bars. (the video)
Ingredients
1/2
cup butter
1
bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2
cups chocolate wafer cookie crumbs
1/4
cup butter, softened
1
tablespoon milk
1/2
teaspoon peppermint extract
1/2
teaspoon vanilla
1
drop green food color
2
cups powdered sugar
1/3
cup butter
Directions
1/2
cup butter
1
bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2
cups chocolate wafer cookie crumbs
1/4
cup butter, softened
1
tablespoon milk
1/2
teaspoon peppermint extract
1/2
teaspoon vanilla
1
drop green food color
2
cups powdered sugar
1/3
cup butter
Directions
- 1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
- 2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
- 3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
Chocolate Eclair Cake
Chocolate Eclair Cake
Ingredients
Crust:
Instructions
Ingredients
Crust:
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 large box (5.1 ounces) vanilla instant pudding
- 3 cups milk
- 1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of home made wipped cream
- chocolate syrup or home made chocolate sauce
Instructions
- Instructions:
- Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
- For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
- Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
- For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.
if you take out the wafer part of it all, you can change it to a brownie bottom
Bonfire blondies
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 3/4 cups packed light brown sugar
- 3/4 (1.5 sticks) unsalted butter (softened, not melted)
- 3 large eggs
- 1 tsp vanilla extract (you can also substitute maple syrup if you don’t have vanilla extract; same measurement)
- 1 2/3 cups Nestle tall house Pumpkin Spice Morsels
- Preheat your oven to 350F
- Grease a 15×10 inch jelly roll pan
- In a small bowl combine the flour, salt, baking powder and set it aside
- In another small bowl beat the sugar and butter together until creamy, beat in the eggs one at a time and then add in your vanilla extract (or maple syrup if your substituting). Working in batches gradually add in your dry ingredients and mix well.
- Stir in 1 1/3 cups of the pumpkin morsels and spread batter into prepared pan. Sprinkle your remaining morsels on top.
- Bake for 20-25 min until the top is golden brown. Remove from oven and allow pan to cool on a wire rack before cutting.
Lemon Bars
Lemon Bars
Crust
11/3 cup flour
1/4 cup granulated sugar
1/2 cup butter, softened
Filling
3/4 cup granulated sugar
2 eggs
2 tablespoons flour
1/4 teaspoon baking powder
3 tablespoons lemon juice
Powdered sugar
Directions
Heat oven to 350 degrees. For crust, in a small mixer bowl combine all crust ingredients. Beat at low speed,scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press on bottom of ungreased 8-inch square baking pan. Bake for 15-20 minutes or until edges are lightly browned.
For filling, in small bowl combine all filling ingredients except powdered sugar. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot crust. Continue baking for 15-20 minutes or until filling is set. Sprinkle with powered sugar; cool completely. Cut into bars; sprinkle again with powdered sugar. Enjoy!
Crust
11/3 cup flour
1/4 cup granulated sugar
1/2 cup butter, softened
Filling
3/4 cup granulated sugar
2 eggs
2 tablespoons flour
1/4 teaspoon baking powder
3 tablespoons lemon juice
Powdered sugar
Directions
Heat oven to 350 degrees. For crust, in a small mixer bowl combine all crust ingredients. Beat at low speed,scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press on bottom of ungreased 8-inch square baking pan. Bake for 15-20 minutes or until edges are lightly browned.
For filling, in small bowl combine all filling ingredients except powdered sugar. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot crust. Continue baking for 15-20 minutes or until filling is set. Sprinkle with powered sugar; cool completely. Cut into bars; sprinkle again with powdered sugar. Enjoy!