Brownbox's profile page
Recipes
ChocoFlan
By brownbox
HEAT oven to 375ºF. POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray
- 1/2 cup Mexican caramel sauce (cajeta)
- 1 can (12 oz.) evaporated milk
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
- 7 large eggs, divided
- 1 tsp. vanilla
- 1 cup sugar
- 1 pkg. (2-layer size) chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup thawed COOL WHIP Whipped Topping
Chocolate Surprise Cookies
By brownbox
In a mixing bowl, cream peanut butter and powdered sugar until smooth
- Chocolate dough:
- 3/4 C. peanut butter
- 3/4 C. powdered sugar
- 1/2 C. butter, softened
- 1/4 C. peanut butter
- 1/2 C. sugar
- 1/2 C. brown sugar
- 1 egg white
- 1 tsp. vanilla
- 1 1/2 C. flour
- 1/2 C. baking cocoa
- 1/2 tsp. baking soda
- Icing:
- 2 Tbs. shortening
- 1 C. powdered sugar
- 1/4 tsp. vanilla
- 1-2 Tbs. milk
Cherry Almond Cheesecake
By brownbox
For the filling: Drain cherries
- For the filling
- 1 1 370 jar sour cherries (drained, 370 grams)
- 50 50 50 grams Cornstarch
- Breadcrumbs (to sprinkle)
- 2 2 2 tablespoons ground almonds
- 75 75 75 grams Butter
- 750 750 750 grams Quark
- 200 200 200 grams Sugar
- 2 2 2 packets Vanilla sugar
- 1 1 1 teaspoon grated Lemon peel
- 2 2 2 tablespoons Lemon juice
- 5 5 5 Eggs
- 1 1 1 Egg yolk
- 2 2 2 tablespoons Apricot jam
- 3 3 3 tablespoons Sliced almonds
- 1 1 1 tablespoon Powdered sugar
Pineapple Upside Down Cheesecake
By brownbox
Preheat oven to 350* Spray 9-inch springform pan with cooking spray
- 1/4 C. butter, melted
- 1/2 C. brown sugar
- 1 20oz. can sliced pineapple, reserve juice
- 8 marachino cherries
- 1 pkg. yellow cake mix
- 2 8oz. pkg. cream cheese
- 1 3oz. pkg. lemon jell-o
- 2 eggs
Zucchini Bread
By brownbox
In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg
- 1 1/2 C. flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. nutmeg
- 1 C. sugar
- 1 C. shredded unpeeled zucchini
- 1/4 C. oil
- 1 egg
- 1/4 tsp. shredded lemon peel
- 1/2 C. chopped walnuts
Cookies & Cream Pudding Pops
By brownbox
Beat pudding mix and milk in large bowl with whisk 2 minutes
- 1 3.9oz. pkg. chocolate instant pudding mix
- 2 C. cold milk
- 6 Oreo cookies
- 1/2 C. thawed Cool Whip
White Chocolate Peanut Butter Cheesecake
By brownbox
Pulse nutter butters until crumbly
- crust:
- 1 pkg. mini nutter butters (20 regular size nutter butters)
- 4 Tbs. butter, melted
- 2 Tbs. sugar
- filling:
- 3 (8 oz) pkg. cream cheese, room temp
- 1 1/4 cups sugar
- 4 eggs
- 1 Tbs. vanilla
- 2 Tbs. flour
- 1/3 heaping cup creamy peanut butter
- 8 oz. white bakers chocolate, melted & cooled
- 1 bag reese's white chocolate pb cups, unwrapped and cut into halves or fourths
- peanut butter cream cheese:
- 1 (8 oz) pkg. cream cheese, room temp
- 1- 1 1/2 cups powdered sugar (add more if needed)
- 1 tsp. vanilla
- 1/2 cup creamy peanut butter
Potato salad
By brownbox
Mix sauce ingredients then toss with all other ingredients
- 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. vinegar
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs, chopped (optional)
Berry Moscato Tiramisu
By brownbox
Bake Cakes: 1. Preheat oven to 350
- Cake:
- 3 large eggs, 3 large egg yolks
- pinch of salt
- 3/4 C. sugar
- 1/2 C. Cake flour
- 1/4 C. Cornstarch
- Marscapone Mousse:
- 1 1/4 C marscapone cheese, 10 oz.
- 3/4 C heavy whipping cream
- 1/4 C powdered sugar
- 1 tsp. vanilla
- Pink Moscato wine, raspberries, blueberries
Caramel Sauce
By brownbox
In saucepan mix sugar and cornstarch
- 1/2 C. packed brown sugar
- 1 Tbs. cornstarch
- 1/3 C. Whipping cream
- 2 Tbs. light corn syrup
- 1 Tbs. butter
- 1/2 tsp. vanilla