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Recipes
Double Chocolate Peanut Butter Thumbprint Cookies
By Brandymoe
Directions PREHEAT oven to 350° F
- 1 1/2 cups all-purpose flour
- 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1 cup granulated sugar
- 1 cup chunky or creamy peanut butter (not all-natural), divided
- 1/3 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Matt Pie
By Brandymoe
- 1 Unbaked 9" Pie Shell
- 2 Eggs
- 1/2 Cup Flour
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 3/4 Cup Butter Softened (1.5 Sticks)
- 1 Cup Chocolate Chips
- 1 Cup Nuts (optional)
Mashed Sweet Potatoes
By Brandymoe
Boil Sweet potatoes in large pot until tender
- 1 Lb Sweet Potatoes, Diced into cubes
- 1/2 Cup Coconut Milk
- 1 Tbs Fresh Grated Ginger
- 1 Tsp Cinnamon
Banana Nut Bread Baked in a Jar
By Brandymoe
Preheat oven to 325 degrees F (165 degrees C)
- 2/3 cup shortening
- 2 2/3 cups white sugar
- 4 eggs
- 2 cups mashed bananas
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2/3 cup chopped pecans
- You will also need 12 250ml canning jars and funnel
Easy Lemon Cookies
By Brandymoe
Preheat oven to 375 degrees F (190 degrees C)
- 1 (18.25 ounce) package lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon lemon extract
- 1/3 cup confectioners' sugar for decoration
Cranberry Cupcakes
By Brandymoe
Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup canned whole-berry cranberry sauce
- 2 sticks unsalted butter, at room temperature
- 3 cups confectioners' sugar
- 1/4 cup canned whole-berry cranberry sauce
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Dried cranberries, for topping
Lemon Raspberry Pancakes
By Brandymoe
Instructions In a saucepan over medium heat, add raspberries, lemon juice, and honey
- 1 cup raspberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 3 eggs, whisked
- 1/2 cup almond milk + 3 tablespoons (carton, unsweetened)
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- coconut oil, for greasing pan
Chocolate Covered Banana Carmels
By Brandymoe
Prepare your tray and set it aside
- For The Chocolate:
- 8 tbsp coconut oil
- 8 tbsp coconut
- 4 tbsp organic cocoa powder 3 tbsp maple syrup
- 2 tbsp almond butter
- For The Caramel:
- 1 cup dates, soaked
- 4 tbsp almond butter
- 3 tbsp pure maple syrup
- 1 tbsp coconut oil
- 1/2 – 1 tbsp water
- 1 1/2 tsp pure vanilla extract 1/2 tsp pumpkin spice (optional) 1/4 tsp sea salt
- For the Banana:
- 1 ripe banana, diced small
Amaretto Pudding
By Brandymoe
In saucepan, bring amaretto to a boil; transfer to a blender with chocolate and egg whites
- 1/2 cup amaretto
- 8 ounces semisweet chocolate chips
- 6 egg white
- 3/4 cup heavy cream, chilled
Cream Cheese Mints
By Brandymoe
Beat the cream cheese until smooth, add the extract and some of the sugar and combine well
- 4 Ounces Cream Cheese, room temp
- 1/2 Tsp peppermint Extract
- 3 Cups Powdered Sugar