Thread: cookies/cakes/brownies

Originally Posted by LanaBear

Those sound good!

These are yummy too! Measurements are best guess based on what I think I use.

7 Layer Bars

1 stick butter
1 C. crushed graham crackers
1 C. flaked coconut
1 C. chocolate chips
1 C. butterscotch morsels
1 1/2 C. chopped nuts (usually walnuts)
1 (14 oz.) can sweetened condensed milk

Spray a 13 x 9 inch pan with nonstick spray. Melt butter and put in the 13 x 9 inch sprayed pan.

Sprinkle a layer of graham cracker crumbs over margarine. Add, coconut, chocolate chips, butterscotch morsels, and chopped nuts. Pour condensed milk over all and spread evenly.

Bake at 325 degrees for 20 to 30 minutes. Cut into squares while warm, not hot. (These start to set up as they cool).

These happen to be among my favorites. Have I ever mentioned your impeccable taste, young lady?

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1-1/3 cups and 2 tablespoons chopped walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

thanks for recipes can't wait to make them i recently made a chocolate cake for the family had to nearly hide it from my hubbie he loves sweets too much! :P

CHOCOLATE ECLAIR CAKE

1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.

FROSTING:

2 pkgs. Nestle chocolate, premelted (Baker's (unsweetened premelted baking chocolate flavor)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair.





CHOCOLATE LAVA CAKE

1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour

Preheat oven to 400°F.
Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.

Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.

Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.

In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.

At low speed, gradually mix in flour only until combined.

In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.

Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.

Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)


Whipped Topping:

1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar

Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.