Frilly Lemon Meltaway Cookies #desserts #sugar

What could be more beautiful than Frilly Lemon Cookies at a Casual get-together? I venerate Lemon Meltaway Cookies and have been making them for Tea Parties for a considerable length of time. I normally pursue the fundamental headings and structure the treat mixture into logs, which are cut and heated. Today, I thought I'd have a go at rolling the batter out and utilizing my blossom molded dough shapers!

I cherished the Ruffles that the Wilton 1M tip made with the icing! It's such a great amount of prettier than simply spreading the icing with a blade! To ensure that I would have enough icing, I simply multiplied the icing formula.

The accompanying formula is the fundamental Land O Lakes formula. To make my variant, structure the batter into a circle previously chilling, at that point take off to around 1/2" thick. Cut out wanted shapes and heat. Whenever cool, pipe the (multiplied) icing onto treats and residue with powdered sugar.

Ingredients :

• 1 1/4 cups all-purpose flour
• 3/4 cup Land O Lakes® Butter, softened
• 1/2 cup cornstarch
• 1/3 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon freshly grated lemon zest

Frosting

• 3/4 cup powdered sugar
• 1/4 cup Land O Lakes® Butter, softened
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice

Instructions :

1. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
2. Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
3. Heat oven to 350°F.
4. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
5. Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies. Makes approximately 48 cookies.

Read More Our Recipe : ROSÉ RASPBERRY SORBET MIMOSAS 

Homemade Cinnamon Rolls {Soft & Delicious!} #desserts #breakfast

I have been looking for the ideal cinnamon moves for quite a long time. Fundamentally, I've been going for a formula that was near the ones we were served when I was in school. While a great many people think school nourishment is awful, our school really had some entirely extraordinary menus. The cooks came in very early and made nearly everything by hand, starting with no outside help. That incorporated these astounding cinnamon rolls that they would serve at whatever point bean stew was on the menu. I have adjusted a couple of things and the outcomes are liquefy in your mouth delectable. While I think they taste best warm from the broiler, the remainder of the family prefers them cold as well.

I'll concede that I used to be scared by home made bread things however I've truly stretched out of late and discovered it's truly not so hard. So despite the fact that these cinnamon moves take a brief period, they are in no way, shape or form troublesome. Simply adhere to the formula guidelines and you'll be headed to a mouth-watering cinnamon roll!

Natively constructed cinnamon moves starting with no outside help formula. Sticky and deliscious sweet or breakfast.

Also Try Our Recipe : STRAWBERRY LIME VODKA TONIC 

Ingredients
Dough:

• 1 cup warm (not hot) milk
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons butter, soft
• 2 small eggs
• 3 cups flour

Filling:

• ¼ cup butter, melted
• 1 cup brown sugar
• 2 tablespoons cinnamon

Glaze:

• 4 to 8 ounces cream cheese, softened
• ¼ cup butter
• 1½ cups powder sugar
• ½ teaspoon vanilla
• 2 tablespoons milk

Instructions

1. Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
2. Slowly add in flour.
3. Once the flour is incorporated, turn mixer to medium speed.
4. Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
5. Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
6. Grease a 9x13 baking pan.
7. Roll dough out to a 12x18 inch rectangle.
8. Brush the dough with the ¼ cup melted butter from the filling.
9. In a small bowl, combine the brown sugar and cinnamon.
10. Sprinkle mixture over buttered dough.
11. Roll up tightly lengthwise to make one long roll.
12. Use thread to cut dough into 12 (one inch) slices.
13. Place slices into greased pan.
14. Cover and let rise for about 45 minutes.
15. Preheat oven to 325 degrees.
16. Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
17. After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
18. Frost the rolls while still warm and serve.
19. Store leftovers in an airtight container for up to 4 days.

Read More Our Recipe : Cookies ‘N Cream Cheesecake

Salted Butterscotch Chocolate Fudge Brownies

Ingredients

For the Chocolate Fudge Brownies

1. 95 g (3/4 cup / 3.3oz) plain (AP) flour
2. 1/4 teaspoon baking powder
3. 35 g (1/3 cup) dutch processed cocoa
4. 1/4 teaspoon salt
5. 100 g (1/2 cup / 3.5oz) white sugar
6. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
7. 2 large eggs, beaten
8. 1 teaspoon vanilla
9. 113 g (1/2 cup / 1 stick) unsalted butter
10. 50 g (1.8oz) dark (70% cocoa) chocolate

For the Salted Butterscotch Sauce

1. 100 g (1/2 cup / 3.5oz) white sugar
2. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
3. 2 tablespoons water (notes)
4. 1 tablespoon liquid glucose or light corn syrup (notes)
5. 85 g (3oz / 3/4 stick) unsalted butter, chopped into cubes
6. 1/3 cup thickened cream
7. 1 teaspoon sea salt flakes
8. 1 tablespoon vanilla extract (notes)
9. Extra sea salt flakes for decoration

Instructions

For the Chocolate Fudge Brownies

1. Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch slice pan with baking paper.
2. Combine the flour, baking powder, cocoa, salt and both sugars in a large bowl and whisk well until there are no lumps left.
3. In a separate bowl beat together the eggs and vanilla. Set aside.
4. In a small saucepan over the lowest heat, melt together the butter and chocolate while constantly stirring until it is just melted.
5. Mix the chocolate and butter into the dry ingredients. Add the egg mixture and stir until it is all just combined.
6. Pour the mixture into the prepared tin and spread to the edges.
7. Bake for around 25-27 minutes until the top is dry and there is no wobble left. A toothpick inserted should be a little sticky when it comes out.
8. Sit another 8x8 inch pan on top and press down gently to flatten the brownie while still warm, then remove. Allow the brownie to cool in the tin.

For the Salted Butterscotch Sauce

1. Combine the sugars, water and glucose in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
2. Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
3. Now bring the butterscotch to a low rolling boil and let it boil, stirring every so often for another 7-8 minutes until the bubbles get big, slow and and when you stir the mixture is coming away from the sides of the pan.
4. Test the butterscotch by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
5. Turn off the heat and add the salt and vanilla. Stir through well and pour over the top of the brownie.
6. Allow the brownie to cool at room temperature for 1/2 hour before transferring to the fridge to set and cool for at least another 2 hours.

For more detail sugarsaltmagic

Finnish Christmas Cookies

Ingredients

1. 2 cups butter, softened
2. 1 cup sugar
3. 4 cups all-purpose flour
4. 1 large egg, lightly beaten
5. 2/3 cup finely chopped almonds
6. Colored sugar, optional

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
2. Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

For more detail tasteofhome

Cranberry Cake

Cranberry Cake

1. 2 1/2 cups all-purpose flour
2. 1 teaspoon cinnamon
3. 1 teaspoon baking powder
4. 3/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3/4 cup unsalted butter softened
7. 1 2/3 cups brown sugar
8. 1 tablespoon orange zest
9. 3 large eggs*
10. 1/2 cup sour cream*
11. 1/2 cup milk**
12. 2 cups cranberries***

White Chocolate Cream Cheese Frosting

1. 8 oz cream cheese brick style, full fat
2. 6 oz white chocolate melted & cooled
3. 2 1/2 cups powdered sugar
4. 1-3 tablespoons cream

Topping

1. 2 oz white chocolate melted
2. 1/4 cup dried cranberries

Instructions

Cranberry Cake

1. Preheat the oven to 350F degrees. Grease and lightly flour a 9x13 inch cake pan.
2. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, & salt.
3. In a large bowl beat together the butter and brown sugar until fluffy (at least 2 minutes).
4. Add in the vanilla extract & orange zest, then mix in the eggs 1 at a time until combined.
5. In a liquid measuring cup whisk together the sour cream and milk.
6. With the mixer on low speed, beat the flour mixture into the butter mixture about 1/3 at a time alternating with about 1/3 of the sour cream & milk mixture until combined.
7. Gently fold in the cranberries with a rubber spatula or wooden spoon.
8. Pour/spoon the batter into the prepared pan & bake for 27-33 minutes, or until the top looks set and an inserted toothpick comes out clean.

White Chocolate Frosting & Topping

1. Beat the cream cheese with an electric mixer until soft.
2. Beat in the white chocolate (make sure it's not piping hot before adding it in).
3. Mix in the powdered sugar about 1 cup at a time, alternating with the cream until the desired sweetness is reached.
4. Frost the cooled cake.
5. Sprinkle the top with dried cranberries and drizzle white chocolate on top.

For more detail justsotasty

Perfect Vanilla Frosting

INGREDIENTS

1. 1 1/2 cup (339 g) (3 sticks) unsalted butter, cold.
2. 5 cups (650 g) powdered sugar
3. 2 1/2 teaspoons (12 ml) pure vanilla extract
4. 2 tablespoons (30ml) heavy whipping cream (or milk)

INSTRUCTIONS

1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
4. Add last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

For more detail beyondfrosting

Keto Turtle Brownie Fat Bombs

Ingredients

1. Swerve chocolate cake mix
2. 3 Eggs
3. 2 Tbsp. Butter unsalted
4. 2 Tbsp. Swerve brown sugar substitute
5. ¼ C. Heavy whipping cream
6. ¼ C. Chopped pecans

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the Swerve chocolate cake mix and the three eggs. Beat on high until a thick batter has formed.
3. Carefully spread the batter out into a well greased 9×9 baking pan. This will be a little difficult because it is so thick, but stick with it.
4. Bake the brownie mixture for 15-20 minutes until completely cooked through.
5. Let the brownies cool.
6. While the brownies are cooking, add 2 tablespoons of butter to a pot over medium-low heat on the stove.
7. Once melted, whisk in the heavy whipping cream and the brown sugar substitute until well combined.
8. Cook the mixture down on the stove for about 15 minutes until a thick sauce has formed.
9. Drizzle the sauce over the cooled cake, and top with chopped pecans.
10. Allow the caramel sauce to set for about 30 minutes before slicing the brownies into 20 small fat bombs.

For more detail kimspireddiy

Frosted Soft Sugar Cookies

Frosted Soft Sugar Cookies

INGREDIENTS

COOKIES

1. 1/2 cup unsalted butter
2. 1/2 cup canola or vegetable oil
3. 1/2 cup granulated sugar
4. 1/2 cup confectioners’ sugar
5. 1 large egg
6. 1 teaspoon vanilla extract
7. 1 teaspoon almond extract
8. 2 1/4 cups all-purpose flour
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon cream of tartar
11. 1/2 teaspoon salt

FROSTING

1. 1/3 cup butter, softened
2. 2 1/2 cups confectioners’ sugar
3. 1/2 teaspoon vanilla extract
4. 1/2 teaspoon salt, optional and to taste
5. 2 1/2 to 3 tablespoons milk or cream, or as needed for consistency
6. food coloring, optional (I used 3 drops red food coloring to make pink)
7. sprinkles, for decorating

INSTRUCTIONS

MAKE THE SUGAR COOKIES

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
2. Add the egg, extracts, and beat until combined.
3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
4. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. While cookies are cooling, make the frosting.

MAKE THE FROSTING

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
2. Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
3. Optionally add the food coloring as desired.
4. Add a generous dollop of frosting to each cookie and add sprinkles to taste.

For more detail averiecooks

CHOCOLATE ZUCCHINI COFFEECAKE WITH CHOCOLATE CRUMB

INGREDIENTS:

Chocolate Crumb

1. 2/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2. 1/3 cup All Natural Unsweetened Cocoa Powder
3. 1 cup Granulated Sugar
4. 1/4 teaspoon Sea Salt
5. 1/2 cup Cold Butter, Cubed

Chocolate Zucchini Cake

1. 2/3 cup Butter, Room Temperature Plus Additional For Pan
2. 1 1/2 cups Brown Sugar
3. 2 whole Eggs
4. 2/3 cup All Natural Unsweetened Cocoa Powder
5. 2 teaspoon Baking Soda
6. 1/2 teaspoon Sea Salt
7. 1 1/2 teaspoons Pure Vanilla Extract
8. 2 1/2 cups All-Purpose or Whole Wheat Pastry Flour
9. 2/3 cup Strong Hot Coffee
10. 1 1/2 teaspoons Apple Cider Vinegar
11. 3 cups Shredded Zucchini

INSTRUCTIONS

Preheat oven to 350 degrees.
Butter a 9"x13" pan and line with parchment paper. Butter parchment paper and set aside.

Chocolate Crumb Topping

1. In a mixer combine flour, cocoa powder, sugar, and sea salt, until well blended. 
2. Add butter and mix until well blended and crumbly. Move to a small bowl, and set aside.

Chocolate Zucchini Cake

1. Cream butter and brown sugar in mixer, until light and fluffy.
2. Add eggs one at a time blending well between each addition.
3. Mix in cocoa powder, baking soda, sea salt, and vanilla, until well combined.
4. Add flour, coffee, apple cider vinegar, and zucchini. Mix until combined.
5. Spread chocolate zucchini batter evenly over prepared pan. Press chocolate crumb mixture between fingers while distributing evenly over the top of cake.
6. Bake cake for 40-50 minutes until a toothpick inserted into the center of cake comes out clean.
7. Allow cake to cool before serving.

For more detail serenabakessimplyfromscratch

APPLE PIE CRUMB BARS

INGREDIENTS:

Apple Filling

1. 7 cups Granny Smith Apples, Peeled, Cored and Sliced
2. 1/3 cup Brown Sugar
3. 3 tablespoons All-Purpose Flour or Whole Wheat Pastry Flour
4. 1 tablespoon Cinnamon
5. 1 tablespoon Lemon Juice

Crumb Topping

1. 2 1/3 cup All-Purpose or Whole Wheat Pastry Flour
2. 2 cup Oatmeal
3. 1 cup Brown Sugar
4. 1 cup Granulated Sugar
5. 2 teaspoons Baking Powder
6. 1 teaspoon Salt
7. 2 teaspoon Cinnamon, Ground
8. 1 cup Cold Butter, Cubed

INSTRUCTIONS

1. Preheat oven to 350 degrees. Butter a 9"x13" pan. For easy removal line pan with parchment paper and butter parchment paper. Set pan aside.
2. Apple Filling
3. In a large bowl stir apples, brown sugar, flour, cinnamon, and lemon juice together, until well combined.
4. Crumb Topping
5. In a mixer fitted with a paddle attachment stir together on low speed flour, oatmeal, brown sugar, granulated sugar, baking powder, salt and cinnamon, until well combined. Add butter, and mix on medium-low speed, until well combined and crumbly.
6. Press half of the crumb mixture into prepared pan. Cover with apple filling. Press remaining crumb mixture between fingers to form large crumbs, and spread evenly over apples.
7. Bake Apple Pie Crumb Bars for 50-55 minutes, until lightly brown, and apples are desired tenderness when poked with a skewer.
8. Allow bars to cool until just warm before slicing.

For more detail serenabakessimplyfromscratch

FLOURLESS PEANUT BUTTER COOKIES

INGREDIENTS:

1. 1 cup Peanut Butter
2. 3/4 cup Brown Sugar, Packed
3. 2 tablespoons Brown Sugar
4. 1 whole Egg
5. 1 1/2 teaspoon Pure Vanilla Extract
6. 3/4 teaspoon Baking Soda
7. 1 pinch Salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with Silpat or parchment. Set aside.
3. In a mixer or by hand combine peanut butter and brown sugar until smooth and creamy.
4. Add egg, vanilla, baking soda and a pinch of salt. Mix until fully combined.
5. By heaping tablespoon or standard sized cookie scoop drop dough onto lined cookie sheet.
6. Use the back of a fork to form a crisscross pattern on each cookie.
7. Bake for 10-12 minutes until edges are lightly brown.
8. Allow cookies to cool on baking sheet for 2 minutes before removing to cooling rack.

For more detail serenabakessimplyfromscratch

EASY LOW CARB PEANUT BUTTER CHOCOLATE

image credit wholesomeyum

INGREDIENTS

1. 1/2 cup Powdered erythritol (or any powdered sweetener, to taste)
2. 3 tbsp Cocoa powder
3. 2/3 cup Peanut butter (creamy, salted)
4. 1/2 tsp Vanilla extract
5. 1/2 cup Almonds (coarsely chopped)
6. 2 tbsp Sugar-free dark chocolate chips (optional)

Recipe

Red Velvet Cherry Dream Bars

3 Ingredient Peanut Butter Cookies

The Best Ever Carrot Cake with Cream Cheese Frosting


INSTRUCTIONS

1. In a food processor, pulse together the sweetener and cocoa powder, until mixed. Add the peanut butter and vanilla. Process until smooth and glossy. Adjust sweetener to taste if needed. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
2. Pulse in the almond pieces until just combined. (Don't overmix - you want pieces for crunch.)
3. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet. Use the palm of your hand to gently press down on each cookie ball to flatten. If using chocolate chips (optional), press them into the tops of the cookies.
4. Refrigerate for at least 30 minutes to firm up more. Store in the fridge.

For more detail wholesomeyum

Red Velvet Cherry Dream Bars

Ingredients

1. 1 16.5- ounce package Red Velvet cake mix do not follow ingredient directions on package
2. 2 eggs
3. 1/3 cup canola oil
4. 2 3.4- ounce packages instant vanilla pudding
5. 3 cups milk
6. 10 ounces cream cheese softened to room temperature
7. 1 cup confectioners' sugar
8. 1 21- ounce can cherry pie filling
9. 2 8- ounce containers Cool Whip Dairy Whip can also be used as a substitute

image credit 365daysofbakingandmore

Instructions

1. Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
2. In a medium mixing bowl, lightly beat the eggs. Add the canola oil and cake mix and mix together until thoroughly combined with no lumps.
3. Press batter evenly into the bottom of the prepared baking dish.
4. Bake for 12 - 15 minutes until set in the middle.
5. Transfer baking dish to a wire rack to cool completely.
6. In a medium bowl, mix together the pudding mix and milk. Place into refrigerator to set.
7. In a mixing bowl, beat the cream cheese. Add the confectioners' sugar and combine.
8. Fold in two cups of the Cool Whip.
9. To Assemble
10. Place dollops of the cream cheese mixture on top of the cooled cookie crust and spread evenly.
11. Place the cherry pie filling over the cream cheese and spread.
12. Add the vanilla pudding.
13. Cover with remaining Cool Whip.
14. Place into refrigerator to set for at least two hours.
15. Before serving, decorate with red colored sugar and holiday sprinkles.

For more detail 365daysofbakingandmore

SALTED CARAMEL REVEL BARS

Ingredients

1. 16 tablespoons 2 sticks of softened butter
2. 2 cups of firmly packed golden brown sugar
3. 1 teaspoon of baking soda
4. 2 eggs
5. 4 teaspoons of pure vanilla extract
6. 2 1/2 cups of all-purpose flour
7. 3 cups of quick-cooking 1-minute oats
8. 1 14 oz package of vanilla caramels unwrapped
9. 1 14- oz can of sweetened condensed milk
10. 1 1/2 teaspoons of sea salt

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.
3. Set aside 2 tablespoons of butter.
4. In the bowl of a stand mixer using paddle attachment, beat 14 tablespoons of butter with brown sugar and baking soda until fluffy, scraping down sides of bowl as needed.
5. Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.
6. Add flour followed by oatmeal.
7. For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.
8. Heat over medium low heat, stirring occasionally until smooth.
9. Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.
10. Divide cookie dough and press 2/3 of the dough into foil lined pan.
11. Pour caramel filling over cookie dough and spread evenly.
12. Top with remaining 1/3 of cookie dough.
13. Sprinkle with remaining 1 teaspoon of sea salt.
14. Bake at 350 for 25 minutes.

For more detail salted-caramel-revel-bars

Cookies and Cream Caramel Layer Bars

Ingredients

1. 1 package 16 oz PillsburyTM Big DeluxeTM HERSHEY'S refrigerated cookies ‘n’ creme cookies
2. 1/4 cup dark unsweetened baking cocoa
3. 1 package 11 oz caramel bits
4. 8 tablespoons heavy whipping cream
5. 3/4 cup pecans coarsely chopped
6. 8 tablespoons butter
7. 3 cups powdered sugar
8. 3 bars HERSHEY'S cookies 'n' creme candy 1.55 oz each, broken into pieces

Instructions

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish or pan with cooking spray.
2. In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking
3. dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
4. In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on
5. High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully spread caramel mixture evenly over
6. cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
7. In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour
8. evenly over pecans. Refrigerate about 1 hour or until set.
9. In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium
10. (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars.
11. Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows.
12. 32 bars

For more detail eazypeazymealz

RED VELVET CAKE BATTER FUDGE

INGREDIENTS

1. 3 cups Red Velvet cake mix
2. 2 cups powdered sugar
3. 10 tablespoons butter, cubed
4. 5 tablespoons milk
5. 3/4 cup white chocolate chips
6. Sprinkles for decorating

INSTRUCTIONS

1. Sift together cake mix and powdered sugar in a large microwaveable bowl. Add cubed butter and milk, no need to stir. Microwave on high for 2 minutes.
2. Immediately remove from microwave and stir until all blended and creamy. Stir in chocolate chips making sure they completely melt in. Press fudge into a lightly greased 8x8 pan, add sprinkles on top if using and refrigerate until set, about 2 hours. Cut into squares and enjoy.

For more detail chocolatechocolateandmore

Chocolate Poke Cake

Ingredients

For Chocolate Cake:

1. 1 and 3/4 cups flour
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 1 ½ teaspoons baking soda
5. 1 ½ teaspoon baking powder
6. 1/4 teaspoon salt
7. 2 eggs
8. 1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee in the cake)
9. 1 cup milk
10. 1/2 cup vegetable oil
11. 1 teaspoon vanilla extract

For Chocolate Filling:

1. 14 oz. can of sweetened condensed milk
2. 1 cup semi -sweet chocolate chips

For Chocolate Whipped Cream Topping:

1. 2 cups heavy whipping cream
2. 1/2 cup powdered sugar
3. 1/4 cup cocoa
4. 1 taespoon vanilla extract
5. 1 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking dish and set aside.
2. In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled,just to smooth the top.
4. With a wooden spoon poke holes all over the top of the cake and set aside.
5. Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
6. Pour chocolate mixture over the cake and spread to fill in holes.
7. Set aside to cool (about an hour) then refrigerate until completely cooled.
8. To make the topping, mix heavy cream until soft peaks form, add powdered sugar, cocoa and vanilla extract and continue mixing until stiff peaks form. Spread it onto cooled cake and sprinkle with mini chocolate chips. Store in the fridge.

For more detail omgchocolatedesserts