Tag: recipes

TOASTED COCONUT & CARAMEL TOPPED BROWNIES-just like your favorite girlscout cookie!!!

You know those delicious coconut girl scout cookies everyone loves? Well, here is a twist!!!! That same awesome topping on a brownie!!!

Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9″x13″ pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking
powder, and vanilla. Stir until fully combined and
smooth.
In the microwave, melt butter. When melted, add sugar, and stir to
combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until
smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed.
Bake brownies about 30 minutes. Test for doneness by inserting a
toothpick. You should find moist crumbs. Cool just a bit and spread topping on while still warm. Cool and cut. Add a chocolate drizzle if desired using melted chocolate chips.

Toasted Coconut Girl Scout Topping!
2 cups shredded sweetened coconut
8 oz. caramels
2 Tablespoons heavy cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake
it and toss often until lightly toasted and golden -about 15 minutes.
Cool on baking sheet, stirring occasionally. Set aside.

Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.

MOM’S FAMOUS MEATLOAF!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!

Preheat oven 350. Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1
or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is
a combo of ground veal, pork and beef in equal parts.-You can also use
all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix
all meatloaf ingredients together and place in pan. Mix all topping
ingredients together and brush on top. Bake until it reaches 160
degrees. (One loaf pan is about 75-85 mins. Drain off any extra fat.)

Homemade Reeses Peanut Butter Cups

Reeses were probably one of my favorite candies growing up. It’s a pretty good toss up between Reeses and Snickers. I could go either way. But no matter what my preference, I would always save my Reeses peanut butter cups for last when I was going through my Halloween candy as a kid.

The MaryJanes always got tossed first. Yuck.

Making homemade Reeses peanut butter cups definitely isn’t as convenient as purchasing them. But it’s it a pretty fun project, especially if you have kids.

It’s surprising how much these homemade peanut butter cups taste like the real thing. But honestly, I think they taste even more identical to Buckeyes. Well, at least the recipe I use which also calls for graham cracker crumbs.

This recipe makes a TON. You might want to be pre-cautious and half it. Unless you have more restraint than I do. Then you might be okay. Otherwise you can always freeze the extra.

Homemade Reeses Peanut Butter Cups

Serves: 4 dozen mini or 2 dozen large

For Peanut Butter Center:
¾ cup salted butter, melted
2 cups powdered sugar, sifted
2 cups graham cracker crumbs (approximately 28 graham crackers, about a packet and a half)
1 cup creamy peanut butter
For Chocolate Coating:
32 ounces quality chocolate (semi-sweet, bittersweet, milk, or white)
⅓ cup creamy peanut butter
¼ cup vegetable shortening

Line a mini muffin pan with mini liners. Spray the liners with non-stick spray to ensure easy candy removal.
Mix together the melted butter, powdered sugar, graham cracker crumbs, and 1 cup of the peanut butter in a medium bowl. Set aside in the fridge.
Using a double boiler, melt the chocolate with the ⅓ cup peanut butter and ¼ cup vegetable shortening. Mixture will be shiny and smooth.
Spoon a little bit of chocolate into the bottom of each mini muffin liner. Put pan in fridge for 10 minutes.
Once the bottom layer of chocolate has hardened, take both the pan and the peanut butter mixture out of the fridge. The peanut butter mixture should be pliable, like a stiff cookie dough. Roll a small amount of the peanut butter mixture between the palms of your hands and then flatten slightly. Place peanut butter disk onto bottom layer of chocolate. Continue until all cups are filled.
Cover each peanut butter cup with a top layer of chocolate. Make sure that the chocolate covers the top and spills onto the sides to completely enclose the peanut butter.
Put in the fridge for about 20-30 minutes to harden. Serve from the refrigerator.

These freeze really well. Can use regular muffin tin too for larger peanut butter cups. Once they have hardened be sure to cover them well because chocolate absorbs odors from the fridge.

adapted from Not Your Mammas Cookie

Tagged as:
candy,
chocolate,
dessert,
graham crackers,
peanut butter