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Recipes
Dark Chocolate Mounds Bar Cookies
By srumbel
Soft, chewy, and easy cookies for any chocoholic
- 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 10 chopped mini Mounds Bars, about 1.5 cups*
- Drizzle
- 1/3 cup (60 grams) dark chocolate chips (or pure chocolate, or semi-sweet chocolate chips)
- 1/4 teaspoon shortening for thinning
Garden Veggie Pasta Salad*
By srumbel
The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing
- 1 (12 oz) box 1 (12 oz) box tri-color rotini pasta
- 1 pint 1 pint grape tomatoes, (halved)
- 1 1/2 cups 1 1/2 cups diced English cucumber
- 1 1/2 cups 1 1/2 cups tiny chopped broccoli florets
- 1 cup 1 cup chopped yellow bell pepper
- 1 cup 1 cup olives, (sliced)
- 3/4 cup 3/4 cup thinly sliced baby carrots
- 1/3 cup 1/3 cup chopped red onion
- 1/2 cup 1/2 cup finely shredded parmesan cheese
- 1 1/3 cups 1 1/3 cups bottled Italian salad dressing ((I prefer Kraft with this recipe))
Chocolate Lasagna
By srumbel
This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light!...
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
Peanut Butter Oreo Cupcakes
By srumbel
I mean my chocolate peanut butter cupcakes are soooo yummy by themselves… but the addition of the Peanut Butter O...
- Peanut Butter OREO Chocolate Cupcakes
- 1 cup unsalted butter
- 1 1/2 cups brewed coffee
- 1 Tbsp espresso powder
- 1 Tbsp vanilla
- 3/4 cup cocoa powder (I used HERSHEY's Special Dark cocoa)
- 2/3 cup sour cream
- 2 eggs
- 2 cups sugar
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 20 Peanut Butter OREO sandwich cookies, finely crushed
- Peanut Butter OREO Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 1 1/2 cups peanut butter (I used JIF Creamy)
- 4 1/2 cups powdered sugar
- 3/4 cup heavy cream
- 1/8 tsp salt
- 10 Peanut Butter OREO sandwich cookies, finely crushed
Almond Joy Fudge
By srumbel
This easy Almond Joy Fudge is seriously fool proof! Don’t feel like a nut? Leave off the almonds to make Mounds F...
- Fudge
- 1 can sweetened condensed milk (14 oz)
- 2 cups semi sweet chocolate chips
- Topping
- 1/2 can sweetened condensed milk (7 oz)
- 2 1/2 cups sweetened shredded coconut
- 80 almonds or almond slices
- Read more at http://backforsecondsblog.com/2014/10/almond-joy-fudge/#v7CcWOqpVQwIVafL.99
Coconut Pumpkin Bread
By srumbel
The sweet crunch of the coconut tastes amazing with the pumpkin and then the white chocolate coconut glaze on top ...
- For bread
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup of pumpkin
- 1/2 cup sweetened flaked coconut
- 1/2 cup walnuts
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tablespoon pumpkin pie spice
- For glaze
- 1 cup white chocolate chips
- 2 tablespoons heavy cream
- 2 tablespoons sweetened flaked coconut
Lemon Raspberry Cheesecake Bars
By srumbel
Lemon Raspberry Cheesecake Bars – creamy cheesecake bars with raspberry pie filling swirl
- for the crust:
- 1 and 1/4 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter, melted
- for the filling:
- 2 8oz. packages cream cheese, softened
- zest of 1 whole lemon
- 1 and 1/4 cup granulated sugar
- 4 Tablespoons sour cream
- 4 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 large eggs, beaten
- 1 can of Lucky Leaf Premium Raspberry Pie Filling
Best Cheesecake Cupcakes
By srumbel
These Cheesecake Cupcakes are perfect for serious cheesecake lovers! Flavored like creamy vanilla cheesecake and wi...
- CREAM CHEESE FROSTING:
- 1 box yellow cake mix + ingredients on back of box
- 1 small box sugar free/fat free cheesecake instant pudding
- 1 (8oz) pkg cream cheese, softened
- 1 egg
- 2 cups powdered sugar
- 1 (8 oz) pkg cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1 Tbsp vanilla
- 4 About 4 cups powdered sugar
- 4 About 4 honey graham crackers, crushed into a fine crumb
JIF Irrisistible Peanut Butter Cookies
By srumbel
Sharing JIF’s Irresistible Peanut Butter Cookie Recipe — it’s a perfect classic! from confessionsofacookbookq...
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Christmas Tree Sheet Cake Pops
By srumbel
Tender vanilla sheet cake is slathered in cream cheese frosting, showered with sprinkles, cut into triangles, and e...
- FOR THE FROSTING:
- FOR THE CAKE
- 1 1/4 cups (2 1/2 sticks) salted butter
- 1 1/4 cups water
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1/2 cup + 2 tablespoons sour cream (a heaping half cup should be fine)
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 to 4 cups powdered sugar, depending on your desired consistency & sweetness of frosting
- 2 teaspoons pure vanilla extract
- Mini candy canes, crook broken off to leave only straight pieces remaining (approximately 24)
- Round peppermint candies (approximately 24)
- Assorted holiday sprinkles