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Recipes
Chocolate Mint Thumbprints
By brownbox
1. Heat oven to 350F. Line cookie sheets with cooking parchment paper
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons peppermint extract
- 2 egg yolks
- 16 drops green food color
- 2 1/4 cups Gold Medal all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons butter
- 18 thin rectangular creme de menthe chocolate candies, unwrapped, cut in half diagonally
White Chocolate Banana Cream Pie
By brownbox
In the bowl of a food processor, process the chocolate wafer cookies until they are fine crumbs
- 1 9-ounce package chocolate wafers (such as Nabisco Famous Chocolate Wafers)
- 1/3 cup unsalted butter, melted
- 2 pkg. white chocolate pudding
- 3 C. milk
- 3-4 medium bananas
- 1 cup heavy cream
- 2 tablespoons sifted powdered sugar
- For optional garnish: Dark chocolate and white chocolate curls
Red Velvet Layer Cheesecake
By brownbox
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheese...
- RED VELVET LAYER
- Butter, for cake pan
- Flour, for cake pan
- 1 box red velvet cake mix, plus ingredients called for on the box
- CHEESECAKE LAYER
- 2 8-oz. packages cream cheese, softened
- 2/3 c. sugar
- 2 large eggs
- 1/3 c. sour cream
- 1 tbsp. flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- WHIPPED LAYER
- 2 cups heavy cream
- 4 tbsps powdered sugar
- 2 tsp vanilla
Peppermint Mocha Cookies
By brownbox
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minut...
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped
- 3 large candy canes, crushed
Turtle Cheesecake
By brownbox
1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan
- Caramel Sauce
- 2 cups (414g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
- Crust
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- 1/4 cup (28g) pecan chips
- Filling
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- Chocolate Drizzle
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Shortbread Cut-Outs
By brownbox
In a mixing bowl, cream butter and sugar; gradually add flour
- 1 C. butter, softened
- 1/2 C. sugar
- 2 1/2 C. flour
- Colored sugar, optional
Peanut Butter Chocolate Chip Bars
By brownbox
Instructions Preheat oven to 375 degrees F
- 1 3/4 cup all-purpose flour
- 1 1/4 cup packed light brown sugar
- 1 cup creamy peanut butter
- 1/2 cup butter, softened to room temperature
- 3 Tablespoons milk
- 1 large egg
- 1 Tablespoon vanilla extract
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups milk chocolate chips
Parmesan-Crusted Stuffed Chicken
By brownbox
HEAT oven to 400ºF. MAKE cut in one long side of each chicken breast, being careful to not cut through to opposit...
- 6 small boneless skinless chicken breasts (1-1/2 lb.)
- 12 fresh asparagus spears, trimmed
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Chocolate Cupcakes with Penuche Filling
By brownbox
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans)
- Cupcakes
- 1 box chocolate fudge cake mix (Super Moist)
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- Filling and Garnish
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 1/2 cup milk
- 4 cups powdered sugar
- 1 oz grated semisweet baking chocolate, if desired
Peaches and Cream Cheesecake
By brownbox
For the Base: Preheat oven to 375 degrees
- Peach Mousse:
- == SPONGE CAKE BASE ===
- 1 1 1 egg
- 1/3 1/3 1/3 cup sugar
- 1/4 1/4 1/4 teaspoon vanilla
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 teaspoon baking powder
- 1 1 1 pinch salt
- 2 2 2 tablespoons water
- === FILLING ===
- 2 2 2 pounds cream cheese -- softened
- 1 1 1 cup sugar
- 4 4 4 eggs
- 6 6 6 tsp cornstarch
- 1 1 1 teaspoon vanilla
- 1 1 1 cup sour cream
- 1/4 1/4 1/4 cup peach liqueur or peach schnapps or
- reserved peach juice from the canned
- or fresh peaches
- 2 2 2 cups canned or firm ripe fresh peach slices -- drained well
- === TOPPING ===
- 1/2 1/2 1/2 1 1 jam, 1/2 tsp gelitan bloomed in 1 tsp water, 1 cupwhipped cream