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Recipes
Chocolate Sauce
By Brandymoe
Directions COMBINE morsels, cream and corn syrup in large microwave-safe bowl
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 2 to 3 tablespoons flavored liqueur or 1/2 teaspoon flavored extract (optional)
Cranberry Chutney
By Brandymoe
Mix all together by pulsing in blender until desired constancy
- 2 Cups Cranberries
- 1 Cup Apples Diced
- 1 Cup Oranges, skin left on
- Splenda
Chocolate Covered Banana & PB Bites
By Brandymoe
Cut bananas into ½ inch rounds, or smaller
- 2 medium bananas, sliced evenly into 1/2” rounds (the smaller you make them the more “bites” you get and vise versa)
- 1 1/2 tablespoons natural smooth peanut butter
- 1/4 cup pure dark chocolate chips (or semi-sweet)
- 1 tablespoon coconut oil
Coconut Snowballs
By Brandymoe
These cookies look so pretty and taste delicious
- 1 cup sweetened flaked coconut
- 1 cup all-purpose flour
- 1 1/4 cups confectioners' sugar
- salt, pinch
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 teaspoons milk
Blackberry Muffins
By Brandymoe
Preheat 400. Whisk milk, butter, egg and vanilla
- 1 Cup Milk
- 1 Egg
- 3 Tbs Butter, melted
- 1 Tsp Vanilla
- 2 Cups Flour
- 1 Cup Rolled Oats
- 1 Cup Brown Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Salt
- 1.5 Cups Fresh Blackberries
- Sugar to top
Chocolate-Peppermint Cupcakes
By Brandymoe
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups
- 1 box (1 lb 2.25 oz) dark chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 teaspoon peppermint extract
- 1 cup butter, softened
- 1/4 cup unsweetened baking cocoa
- 1 box (1 lb) powdered sugar (4 cups)
- 4 to 6 tablespoons milk
- 1 teaspoon peppermint extract
- 24 small candy canes
Lemon Almond Biscotti
By Brandymoe
In a food processor, combine almond flour, arrowroot powder, salt and baking soda Pulse until ingredients are well
- 1 1/4 cups blanched almond flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup agave nectar or honey
- 1 tablespoon lemon zest
- 1/4 cup toasted almonds, chopped
Lemon Cake with Lemon Filling and Lemon Butter Frosting
By Brandymoe
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup white sugar
- 4 egg yolks, beaten
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
Homemade Peanut Butter Cups
By Brandymoe
In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside
- 1 cup creamy peanut butter, divided
- 4-1/2 teaspoons butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
- Colored sprinkles, optional
Rocky Road Clusters
By Brandymoe
Melt chocolate chips in microwave
- 1 Bag Chocolate Chips
- 2 1/2 Cups Mini Marshmallows
- 1 Jar Peanuts