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Too Much Chocolate Cake

14 Aug

Ingredients:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
  
 
http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx

Cream Cheese Mints

8 Aug


Ingredients:

  • 8 ounces soft cream cheese
  • 6 tablespoons soft butter
  • 3/4 teaspoon pure peppermint extract 
  • 2 pounds sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 drops red food coloring

Directions:

Combine all ingredients and push mixture into a pastry bag, icing syringe, or squeeze bottle with a decorative tip. Create desired shape and let set for 1 hour.

Kiss Pies

8 Aug

Ingredients:
 
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today 
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting


Directions:

1.Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.


2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.


Confetti Ice Cream Pops

8 Aug

Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: a soft-in-the-center miniature candy bar on a Popsicle stick. Let kids help prepare these fanciful confections: Have them push sticks into the candy bars and finish the pops by giving them a full coating of the candy sprinkles. Perch the pops on a chilled cake stand to give them a longer life during serving.

 

Ingredients

  • 8 pieces 1 1/2 – inch soft-centered candy bars. ( Milky Way , Snickers, 3 Musketeers)
  • 1 pint vanilla custard- style ice cream, softened
  • 3/4 cup assorted candy confetti or sprinkles

Directions

  1. Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in the center of the cup, surround with 3 tablespoons of ice cream, and smooth over top.
  2. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

 

http://www.countryliving.com/recipefinder/confetti-ice-cream-pops-352222

Katharine Hepburn’s Brownie Recipe

7 Aug

Ingredients

½ cup cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans

Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.

These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

Candy Bar Brownies

31 Aug

Ingredients

18-1/ 4 oz. pkg. German chocolate cake mix
3/ 4 c. butter, melted
2/ 3 c. sweetened condensed milk
5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

Directions

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13″ x9″ baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 41-42). Perseus Books Group. Kindle Edition.

Margarita Cupcakes

30 Aug

Margarita Cupcakes Recipe from Betty Crocker:

Cupcakes

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup gold tequila or water
  • 1 teaspoon grated orange peel
  • 3 eggs
  • 1 box (4-serving size) lime-flavored gelatin

Frosting

  • 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
  • 1 teaspoon electric green gel food color

Decoration

  • 1/4 cup coarse white sugar or white decorator sugar crystals
  • 24 thin lime slices (about 3 limes)
  • 24 cocktail umbrellas

Directions

1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3.Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

4.In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.

http://www.bettycrocker.com/recipes/margarita-cupcakes/5d5a63ff-87ce-4444-9f48-c7d3ef4f1f40?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creativeID4=Post

Strawberries and Cream Cake

30 Aug

PREP TIME
15 Min

TOTAL TIME
1 Hr 35 Min

SERVINGS
15

Ingredients

  • 1box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1/2 cup strawberry syrup
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 cups fresh whole strawberries, sliced
  • 1/4 cup strawberry jam
  • 2 tablespoons sugar
  • Lime peel twists

Directions 


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

4. Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-n-cream-cake/1f5684ab-7bf4-42f7-9db5-0d94f170218b?sc=Birthday%20Cake%20Recipes&term=Birthday-Cakes&itemId=aad376c0-d7d5-44a6-b393-8669b73a3c37

Apple Brownies

30 Aug
Gooseberry Patch
Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 21-24). Perseus Books Group. Kindle Edition. 
Ingredients:
  • 1/ 2 c. butter, softened 
  • 1 c. sugar 
  • 1 t. vanilla extract 
  • 1 egg, beaten 
  • 1-1/ 2 c. all-purpose flour
  • 1/ 2 t. baking soda
  • 1/ 2 t. baking powder 
  • 1/ 2 t. nutmeg 
  • 1 c. apples, peeled, cored and chopped 
  • 1/ 2 c. chopped nuts 

In a large bowl, beat together butter and sugar until fluffy; stir in vanilla and egg. In a small bowl, combine flour, baking soda, baking baking powder and nutmeg. Add flour mixture to butter mixture; mix thoroughly. Fold in apples and nuts. Spread batter in a greased 9″ x9″ baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares. Makes one dozen.
This is a free download on Kindle

Mississippi Mud Brownies

28 Aug

Ingredients

  • 1 1/2 cups coarsely chopped pecans
  • 1 (4-oz.) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

FROSTING

Ingredients

  • 1/2 cup butter
  • 1/3 cup milk 
  • 6 tablespoons unsweetened cocoa
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

http://www.myrecipes.com/recipe/mississippi-mud-brownies-50400000111522/

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