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Double Chocolate Cherry Cookies

Double Chocolate Cherry Cookies

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Instructions HEAT oven to 350°F

  • 1 1/4 cups butter, softened
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups Pillsbury BEST® All Purpose Flour
  • 3/4 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 (6 oz.) jars maraschino cherries, well drained and halved (about 60 cherries)
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
4/5 (1 Votes)

Paleo Thin Mints

Paleo Thin Mints

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In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt Pulse in shortening, honey,

  • 1 cup blanched almond flour
  • 1 teaspoon coconut flour
  • 2 tablespoons cacao powder
  • 1/8 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegan shortening
  • 1/4 cup honey
  • 1 teaspoon peppermint extract
  • 6 ounces dark chocolate chunks
  • 1/2 teaspoon peppermint extract
0/5 (0 Votes)

Macaroon Butterscotch Tartlets

Macaroon Butterscotch Tartlets

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Directions BUTTERSCOTCH FILLING: WHISK together evaporated milk, water and cornstarch and salt in small saucepan

  • FILLING
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • COCONUT CRUST
  • 1 1/2 cups all-purpose flour
  • 1 cup plus two tablespoons sweetened flaked coconut, divided
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 to two tablespoons water, divided
0/5 (0 Votes)

Caramel Cashew Clusters Recipe

Caramel Cashew Clusters Recipe

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Line baking sheets with waxed paper and butter the paper; set aside

  • 2 pounds milk chocolate candy coating, coarsely chopped, divided
  • 1 cup salted cashew halves
  • 28 caramels
  • 2 tablespoons heavy whipping cream
0/5 (0 Votes)

Lemon Drop Cookies

Lemon Drop Cookies

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In a large bowl, cream butter and sugar until light and fluffy

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half cream
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1/2 cup finely crushed lemon drops
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
0/5 (0 Votes)