Better Rice Krispie Treats

Taken from Cara's Cravings

3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup butter, cubed
2 cups confectioners’ sugar
4 Tbs water

Line the bottom of a 9x13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.

Peppermint Brownies

Taken from Annie's Eats

8 oz. unsweetened chocolate, coarsely chopped
1½ cups unsalted butter
3 cups sugar
6 large eggs
1½ tsp. peppermint extract
1 tsp. vanilla extract
½ tsp. salt
2 cups all-purpose flour
4 (1.55 oz) milk chocolate bars, broken into segments
1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil and spray lightly with cooking spray.

Combine the chocolate and butter in a heatproof bowl set over simmering water; heat, stirring occasionally, until completely melted and smooth. Remove from the heat. In a large mixing bowl, whisk together the chocolate mixture with the sugar and eggs until well blended. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.

Spread half of the brownie batter into the prepared pan. Layer with the milk chocolate pieces. Spread the remaining batter evenly over the milk chocolate pieces. Bake 30-35 minutes.

Remove the brownies from the oven but maintain the oven temperature. Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Transfer to a wire cooling rack and let cool to room temperature. Chill the brownies until the candy topping has firmed up. Slice and serve.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Taken from Brown Eyed Baker - A Food & Cooking Blog

Yield: About 4 dozen assembled whoopie pies

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Vermont Apple Cider Donuts

1 cup apple cider
1 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
vegetable oil or shortening for frying

Glaze
2 cups confectioners' sugar
1/4 cup apple cider

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8-10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.

Add enough oil or shortening to fill a deep pan 3"; heat to 375. Cut dough into donuts or roll into balls. Fry donuts several at a time, turning once or twice, about 4 minutes.

Marshmallow Crunch Brownie Bars

Taken from Culinary Concoctions by Peabody

Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 1/2 cups milk chocolate chips
1 cup peanut butter
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies

Directions:
Preheat oven to 350-degrees.

Grease a 9 x 13-inch baking pan.

In a medium saucepan, melt the chocolate, butter, and 2/4 cup of semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3x3-inch bars

Fruit and Nut Bars

Taken from Weelicious

2 cups whole oats
1 cup flour
1/2 tsp baking soda
10 Tbsp butter
1/3 cup almonds
1/4 cup honey
10 oz jar of jam

1. Preheat oven to 350 degrees
2. Place all ingredients except jam in a food processor
3. Pulse until the ingredients are combined and oats and nuts are in small pieces
4. Press all but 1 cup of mxture into bottom of a greased 11x7" pan
5. Cover the mixture with jam
6. Crumble the remaining mixture over the jam
7. Bale for 30-35 minutes
8. Cool, cut and serve
   

Pumpkin Dip

Taken from Busy Mom's Cookbook

1 16 oz frozen Cool Whip
1 15 oz can of pumpkin
1 box of vanilla pudding
2 Tbs pumpkin pie seasoning

Mix all together and dip with cinnamon graham crackers!

Microwave Rice Pudding

Taken from Adventures in My Freezer

Mix dry ingredients in large (8 cup) microwavable casserole dish:
3/4 c sugar
2 tbsp corn starch
1/4 tsp salt

Add:
2 1/2 cups milk

Microwave 3 minutes on high. Stir. Microwave 3 more minutes.

Beat 1 egg. Add a little pudding to the egg, mix. Add egg to casserole dish. Mix well. Microwave 1 minute.

Add:
2 tbsp butter
1 tsp vanilla
2 cups cooked white rice

Microwave 3 minutes. Serve warm or cold.

Apple Cake

Taken from Smitten Kitchen

Ingredients:

• 6 apples (I used Fuji)
• 1 Tbsp. cinnamon
• 2 c., plus 5 Tbsp. sugar
• 2-3/4 c. flour, sifted
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 c. vegetable oil
• 1/4 c. orange juice
• 2-1/2 tsp. vanilla
• 4 eggs

Directions:

• Preheat the oven to 350 degrees. Grease a bunt pan with butter and set aside.
• Peel, core and chop the apples into chunks. Toss with cinnamon and 5 Tbsp. sugar and set aside.
• Stir together the flour, baking powder and salt in a large mixing bowl. Set aside.
• In a separate bowl, whisk together oil, orange juice, 2 c. sugar and vanilla. Mix the wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
• Pour half of the batter into the prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
• Bake for about 1-1/2 hours, or until a tester comes out clean.
  

Brown Sugar & Honey Pecan Bars

Taken from Cookie Madness

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. These are very sticky bars, so line the pan with something.

Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.

Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.

Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.

Makes 1 (13×9 inch) pan.

White Chocolate Macadamia Nut Blondies
Taken from Emeril Lagasse

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 9-inch baking pan (I used a 9x13 pan, and still felt they were sufficiently thick) with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Homemade Samoas Bars

Taken from Dinner & Dessert by Erin

Cookie Base:

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12 ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Chex Muddie Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
   

Samoa Cookies

1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

Place each shortbread cookie in rows on parchment paper. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.

Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

Store in airtight container.

Apple Cake

Taken from Made by Melissa

3-5 Granny Smith Apples
1/2 cup finely chopped walnuts
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour, divided
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Preheat oven to 350 degrees. Peel and finely chop apples. In the bowl of a stand mixer or a large mixing bowl, combine oil, sugar, eggs and vanilla. Beat of medium speed until well mixed, at least 3-5 minutes. Add 1 cup of flour, cinnamon, nutmeg and baking soda, mix well. Add second cup of flour and mix until just blended, this will make the batter very thick. Fold in apples and walnuts.

Grease and flour a bundt or tube pan. Pour batter into pan, bake 50-60 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack for 10-15 minutes. Run a knife along the edges of the cake and remove from pan by flipping onto another wire rack or plate, invert onto a wire rack and cool completely.

Almond joy truffles

Taken from Canarygirl

Ingredients:

6 ounces dark chocolate
2 egg yolks
2 tablespoons milk
1 tablespoon espresso
3 tablespoons butter
1/2 cup finely chopped almonds
1 cup grated coconut

Preparation:

Melt chocolate in a medium sized glass bowl in the microwave (check and stir frequently, time will depend on your microwave).
Allow to cool a bit, then beat in egg yolks.
Add milk and coffee and beat until combined.
Add butter and continue to beat.
Beat in almonds.
Refrigerate truffle mixture for a minimum of 2 hours.
Form smaller sized balls and roll in coconut.

Lemonade Raspberry Cake

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whipped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.

In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting.

With a spoon or toothpick, swirl gelatin into frosting.

Garnish with raspberries and lemon peels if desired.

Blueberry Crumb Cake

Taken from Barefoot Contessa

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Confectioners' sugar for sprinkling

Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Blueberry Crumb Bars

Taken from allrecipes.com

INGREDIENTS

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup shortening
• 1 egg
• 1/4 teaspoon salt (optional)
• 1 pinch ground cinnamon (optional)
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Chocolate Oreo Pudding Trifle

Taken from Butter and Love

1 unfrosted chocolate cake (use your own recipe or prepare your favorite boxed mix)
4 packages instant chocolate pudding, prepared
1 16 oz. package of Cool Whip Lite (or your favorite whipped cream)
1 package Oreo cookies, chopped and ground in a food processor to make crumbs

Break the chocolate cake into crumbly, bite-sized pieces. On the bottom of a large glass bowl, spread 1/3 of the cake pieces. Top with 1/3 of the chocolate pudding, spreading with spatula. Top pudding with 1/3 of the Cool Whip or whipped cream, spreading with spatula. Sprinkle Cool Whip with 1/3 of the Oreo crumbs. Continue to alternate the layers in this order for a total of two more times, finish off with a final layer of Oreo crumbs to garnish. Chill in refrigerator for at least 2 hours or overnight before serving.