Honeycomb Recipe

Ingredients

1. 1 cup granulated sugar (200g)
2. 1/3 cup corn syrup (80ml)
3. 1/3 cup water (80ml)
4. 2 ½ teaspoons baking soda
5. chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

Recipe The Best Ever Carrot Cake with Cream Cheese Frosting

Instructions

1. Line an 8x8 square pan with parchment paper and set aside.
2. Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
3. Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
4. Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
5. Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
6. The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
7. Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
8. If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

Recipe GRANDMA’S BROWNIES

THE BEST PECAN PIE BARS

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LEMON STRAWBERRY POKE CAKE

Ingredients

1. 1 lemon cake mix
2. 1 - 14 ounce can sweetened condensed milk
3. 1 - 16 ounce container lemon frosting
4. 1 - 21 ounce can strawberry pie filling
5. 1 - 8 ounce container Cool Whip, thawed
6. 1 1/2 cup diced strawberries

Recipe The Best Ever Carrot Cake with Cream Cheese Frosting

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Make and bake the lemon cake mix according to the package directions.
3. Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
4. Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
5. Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula.
6. Let the cake cool for an hour, then refrigerate until completely cooled.
7. Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling.
8. Spread on top of the cooled cake. Sprinkle the diced strawberries on top. Keep the cake refrigerated until ready to serve.

Recipe GRANDMA’S BROWNIES

THE BEST PECAN PIE BARS

Twix Candy Bar Pie

Ingredients

1. 2 large eggs
2. 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3. 1/2 cup granulated sugar
4. 1/2 cup brown sugar packed
5. 1 cup unsalted butter melted and cooled slightly
6. 3 cups chopped Twix Candy Bars divided use
7. 1 unbaked pie shell

Instructions

1. Preheat oven to 325°.
2. In large bowl, beat eggs until foamy; this will take 3-5 minutes.
3. Beat in flour, sugar and brown sugar until well-blended.
4. Blend in the cooled, melted butter.
5. Stir in 2 cups chopped Twix candy bars.
6. Pour into pie shell.
7. Bake at 325° for 45 minutes.
8. Sprinkle remaining chopped Twix Candy Bars on top.
9. Continue baking an additional 30 minutes.
10. Serve warm with whipped cream or ice cream.

For more detail cantstayoutofthekitchen

Butterfinger Pie

Ingredients

1. 2 large eggs
2. 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3. 1/2 cup granulated sugar
4. 1/2 cup brown sugar packed
5. 1 cup unsalted butter melted and cooled slightly (2 sticks)
6. 3 cups chopped Butterfinger Candy Bars divided use
7. 1 unbaked pie shell

Instructions

1. Preheat oven to 325°.
2. In large bowl, beat eggs until foamy; this will take 3-5 minutes.
3. Beat in flour, sugar and brown sugar until well-blended.
4. Blend in the cooled, melted butter.
5. Stir in 2 cups chopped Butterfinger candy bars.
6. Pour into pie shell.
7. Bake at 325° for 45 minutes.
8. Sprinkle remaining chopped Butterfinger candy bars on top.
9. Continue baking an additional 30 minutes.
10. Serve warm with whipped cream or ice cream.

For more detail cantstayoutofthekitchen

Red Velvet Cheesecake Brownies

Ingredients

RED VELVET LAYER:

1. 1 cup unsalted butter 2 sticks
2. 4 oz. ghirardelli semi-sweet chocolate
3. 2 cups sugar
4. 4 large eggs
5. 2 tsp. McCormick real vanilla extract
6. 1 oz. bottle McCormick liquid red food coloring
7. 1 1/3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
8. 1/2 tsp. salt

CHEESECAKE LAYER:

1. 2 8-oz. pkgs. cream cheese softened
2. 2 large eggs
3. 1 1/2 cups sugar
4. 1 tsp. McCormick’s real vanilla extract

Instructions

RED VELVET LAYER:

1. Preheat oven to 350°.
2. Spray a 10x15” baking dish very generously with Baker’s Joy cooking spray. Set aside.
3. Melt butter and chocolate in small saucepan over low heat on you stove.
4. Set aside to cool for a few minutes.
5. In a large bowl, whisk together sugar, eggs, vanilla extract, salt, and red food coloring.
6. Add chocolate mixture and stir until smooth.
7. Add flour and stir just until combined.
8. Do not use a mixer to add in the flour or brownies can become tough.
9. Pour into prepared pan and spread evenly.
10. Dollop cheesecake mixture over top of the red velvet layer.
11. Swirl both layers with a knife.
12. Bake for 35-40 minutes, until brownies and cheesecake are set.
13. (After 15 minutes tent brownies with foil so cream cheese doesn’t brown too much).
14. To test for doneness, insert a toothpick into the center of the pan and see if it comes out clean.
15. Remove brownies from oven.
16. Let brownies cool completely in pan on a cooling rack before cutting into squares.

CHEESECAKE LAYER:

1. Beat cream cheese, sugar, eggs and vanilla extract in a medium bowl until smooth.
2. Spread the cream cheese mixture over top of the brownie layer.
3. Swirl the two layers together gently with a knife or spatula.

For more detail cantstayoutofthekitchen

FRENCH SILK PIE BARS

Ingredients

1. 1 sleeve 9 sheets chocolate graham crackers crushed
2. 2 Tablespoons sugar
3. 6 Tablespoons butter melted
4. 4 ounces weight Unsweetened Baking Chocolate
5. 1 cup Salted Butter Softened
6. 1 1/2 cup Powdered Sugar
7. 1 teaspoon Vanilla Extract
8. 4 whole Eggs
9. fresh whipped cream for topping and chocolate shavings

Instructions

Preheat oven to 325 degrees. Line an 8x8 inch pan with aluminum foil so that you can easily remove and cut the bars. In a medium sized bowl combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the 8x8 inch pan and bake for 10 minutes. Let the crust completely cool.

To make the french silk filling:

1. In a small microwave safe bowl melt the unsweetened baking chocolate 30 seconds at a time until smooth. Let cool to room temperature.
2. In the bowl of a stand mixer beat the butter and powdered sugar about 2 minutes until creamy. Add the melted chocolate mixture and beat until incorporated. Add the vanilla.
3. Using the whisk attachment add one egg at a time beating 5 minutes on medium speed between each addition. You should be beating for a total of 20 minutes.
4. Pour over the chocolate graham cracker crust and refrigerate for 3 hours or until set.

For more detail therecipecritic

Sopapilla Blueberry Cheesecake Bars

Ingredients
For The Crust:
16 oz. refrigerated Crescent rolls (or rolled puff pastry-2 sheet)

For Blueberry Cheesecake filling:

1. 16 oz. cream cheese-softened
2. 1/2 cup sugar (or more to taste)
3. 1 tsp vanilla extract
4. 1cup fresh blueberries

For Topping:

1. 2 Tablespoons unsalted butter-melted
2. 3–4 tablespoons sugar (I mixed regular sugar and light brown sugar)

Instructions

1. Preheat the oven to 375F and spray 9×13 baking dish ( I used 9x11glass baking dish) with cooking spray, set aside.
2. Unroll 1 can Crescent roll (or 1 sheet rolled puff pastry) and place at the bottom of baking dish, seal the perforation.
3. Mix softened cream cheese, sugar and vanilla until well combined and spread onto dough.
4. Scatter fresh blueberries onto cream cheese.
5. Unroll second can Crescent rolls and spread over filling and seal the edges and perforation.
6. Brush with melted butter and sprinkle with sugar.
7. Bake for 25-30 minutes or until the top are golden brown
8. Cool at least 45-60 minutes to set before slicing and serving.

For more detail omgchocolatedesserts