This is as simple as it gets, but those are the best recipes sometimes!
A lot of people make adorable sugar cookies iced beautifully for holidays, but I prefer a brownie to a cookie. So why not do these cutouts instead? Plus, you can eat all the brownie scraps that are leftover from the heart cutouts. It's a perfect snack!
Ingredients
Brownies
1 cup unsalted butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup all-purpose flour
1/2 tablespoon salt
Frosting
one container store-bought vanilla frosting
red gel food coloring
pink sugar sprinkles
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Show: Barefoot ContessaEpisode: Old School Retro Mix
Ingredients: 1 (19 7/8 ounce) packages fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 tablespoon dry instant coffee ( dry) 1 package chocolate flavor instant pudding and pie filling mix 2 cups milk 1 (6 ounce) packages English toffee bits ( reserving 2 tablespoons for garnish) 3 1/4 cups whipped cream
Directions:
Heat oven to 350F degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter. Bake and cool as directed. Cut brownies into 1-inch squares. Place half of the brownie squares in the bottom of a 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped cream. Repeat with remaining brownies, pudding, toffee bits and whipped cream. Sprinkle with reserved toffee bits. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle.
Anyone who's outgrown classic s'mores will love this version: gooey-sweet melted marshmallow tempered by bittersweet chocolate
cookies and salty roasted peanuts.
Spread 1 tablespoon peanut butter
(at room temperature, for easy spreading) onto a thin, crisp chocolate
water (such as Nabisco Famous Chocolate Wafers).
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.
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.
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.
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.
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.
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.
6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix
(or 1/2 your fave YC mix recipe)
Oreo Pie Crust
Whipped Chocolate Icing
2 handfuls semi-sweet chocolate chips
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder
Directions:
Mix sugar and cream cheese until smooth and creamy
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving
Brownie:
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
2 1/2 heaping T cocoa powder
1/2 t vanilla
1/2 cup plus 1 T flour
Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract
Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch
Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla
toasted coconut for garnish
For the brownie layer:
Preheat oven to 350. Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour the batter into a greased 9 inch spring form pan. Bake for 12-15 minutes, until a toothpick comes out clean.
For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan. Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer. Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.
For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!). In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside. Once the butter is melted, slowly whisk in the yolk mixture. Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes. Once it is thick remove it from over the water and add the chocolate, stirring to melt. Set aside. In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form. Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up. Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate. Pour this mousse over the cold coconut cream in the spring form pan. Place the whole thing back in the fridge and let it set completely, about 4 hours.
Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form. Add this to the top of the cold cake and then top with toasted coconut. To serve, run a knife around the edges of the spring form pan to loosen it from the sides. Remove the sides and cut into slices
1 (16-oz.) can ready-to-spread chocolate fudge frosting
1 (12-oz.) jar dulce de leche ice cream topping
1/4 cup pecan halves, toasted
Preparation
1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
tube (0.68 ounce) Betty Crocker® black decorating gel
48
large black gumdrops
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
IDEA:
Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy "berries."
Water, vegetable oil and eggs called for on cake mix box
1
cup graham cracker crumbs
4
bars (1.55 oz each) milk chocolate candy, finely chopped
Frosting
1 jar (7 oz) marshmallow creme
1/2 cup butter or margarine, softened 2 cups powdered sugar
1 to 2 teaspoons milk
1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips
24 bear-shaped graham crackers, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.
1 GRAHAM CRACKER PIE CRUST ( 6 OZ )
1 PKG ( 4 SERVING SIZE ) VANILLA INSTANT PUDDING AND PIE FILLING MIX
1 CONTAINER ( 8 OZ ) SOUR CREAM
1/4 CUP MILK
1 PKG PEANUT BUTTER CHIPS, DIVIDED
2 TBS VEGETABLE OIL
1 JAR ( 12 OZ ) CHOCOLATE FUDGE TOPPING
WHISK TOGETHER PUDDING MIX, SOUR CREAM AND MILK IN MEDIUM BOWL; SET ASIDE. PLACE 1 1/3 CUPS PEANUT BUTTER CHIPS AND OIL IN MICROWAVE ON HIGH 45 SECONDS OR UNTIL SMOOTH. USING HAND MIXER, GRADUALLY ADD TO PUDDING MIXTURE; SPREAD EVENLY INTO CRUST. SPREAD CHOCOLATE FUDGE TOPPING OVER PIE; COVER AND REFRIGERATE 3 HOURS. PRIOR TO SERVING, TOP WITH REMAINING PEANUT BUTTER CHIPS. MAKES 8 SERVINGS.
Line a 5 cup mold with plastic wrap, spread ice cream evenly on bottom and sides of mold, and freeze 1 hour. Combine chocolate morsels and sugar in a 1qt mixing bowl, microwave at medium 3-3 1/2 minutes or until chocolate melts, stirring once. Beat egg whites(at room temperature)and vanilla until stiff peaks form. Gradually stir about 1/4 of chocolate mixture into egg whites, fold into remaining chocolate mixture. Fold in whipped cream. Spoon mixture into center of mold, cover and freeze until firm. To serve, let mold stand at room temperature about 10 minutes, invert onto a chilled serving plate. Remove plastic wrap, garnish with chocolate shavings, if desired. Return bombe to freezer until ready to serve. Garnish, if desired. Serves 8.
1 cup sugar 1/2 cup light corn syrup 1/4 cup honey 1 jar (12 oz) chunky peanut butter 4 cups chocolate flavored frosted corn puff cereal Combine first 3 ingredients in a dutch oven, bring to a boil, stirring constantly. Remove from heat, add peanut butter, stirring until blended. Stir in cereal, drop by tbs onto waxed paper. Let cool. Makes 4 dozen.
.jpg)
.jpg)
