Dessert
I made these cake bars one night last week for my tech extraordinaire, Tim, as he was looking for something sweet! Well not only did Tim love them but we did too! Jim said they must be served with a scoop of ice cream and some warm chocolate syrup so… that is my serving suggestion to you!
INGREDIENTS
1 box of your favorite yellow cake mix
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/4 cup water
1 teaspoon vanilla extract
1 bag mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9×13 pan with non stick spray. Cream margarine and brown sugar together, beat in the eggs, cake mix, vanilla, and water, beating until just mixed. Stir in chocolate chips and spread in prepared pan. Bake for 25-30 minutes or until a tooth pick inserted comes out clean. Cool on a rack in pan. Cut into bars when cool.
Enjoy,
slightly adapted from www.recipesformyboys.com
If you have never had these Rolo candy treats you are going to love them! I first started making them a couple years ago when one of Robby’s teachers started raving about how good they are and he was right…they hit all the marks… sweet, salty and crunchy! The hardest part of this is unwrapping all the candies (this is the time to put the kids to work!) but don’t worry I know you will love them and you can thank me later!
INGREDIENTS
1 (12 ounce) package Rolo candy
Pecan halves
Small pretzels
DIRECTIONS
Preheat your oven to 350 degrees. Line a baking sheet with tin foil and spray with non-stick cooking spray. Place pretzels on baking sheet, top each pretzel with one unwrapped Rolo candy. Bake in oven 3-4 minutes. Remove from oven and quickly place one pecan half on each Rolo pushing them down slightly so that the chocolate covers most of the pretzel. Cool in the refrigerator for about 20 minutes. This recipe can be found on the back of the Rolo candy package!
The second way to make candy treats is just as simple and just as tasty!
ROLO STACKS
INGREDIENTS
1 (12 ounce) bag of Rolo Candy
Ritz crackers
DIRECTIONS
Preheat oven to 350 degrees. Line baking sheet with tin foil and lightly spray with non stick spray. Place ritz crackers flat side up on the baking tray and top each cracker with one unwrapped Rolo candy. Place in oven and bake 3-4 minutes. Take out of oven and place another ritz cracker on the top of the Rolo candy. Slightly push the candy down making a candy like sandwich.
Cool in refrigerator for 10-15 minutes.
Enjoy,
NOTE
Because I love my readers and I am dedicated to researching these recipes, I can tell you if you want to make just one or two, okay maybe JUST three of these Rolo treats, they can be done in your microwave. Place the crackers and candy on a microwave plate , microwave about 15 seconds (depending on your microwave and how many candies you are doing) and follow the rest of the directions as written above.
You’re welcome!
These macaroons are so simple with just a handful of ingredients . They are super sweet, so if you love coconut and have a sweet tooth, here ya go!
INGREDIENTS
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 14 ounce bag of sweetened shredded coconut
Raspberry jam
DIRECTIONS
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Whisk egg whites, sugar, salt and vanilla in a large bowl until combined. Fold in coconut. Scoop heaping tablespoons onto baking sheet one inch apart. Bake ten minutes, using the back of a teaspoon make indentations in the center of each macaroon. Fill each indentation with 1/4 teaspoon of raspberry jam.
Bake another ten to fifteen minutes or until golden brown around the edges.
I found this recipe in the April 2014 addition of the Food Network Magazine.
Enjoy,
Well …Pineapple Carrot Cake…hmm. It’s been a love/hate relationship at the Ormond house, until today. I LOVE this recipe and have had it since 2002 from Taste of Home. My husband was just not a believer, even though I have made it a number of times in the past, he took a bite today and asked if I had ever made this before. I almost fell over and he got the not so nice look from me. He continued to stuff his face with cake that he thought he would NEVER eat.. Ugh! Needless to say he really enjoyed the cake and continued with another one. Robby also really enjoyed the cake. He had his portion BEFORE lunch. Well..it happens! As my Dad has always told his grandkids, “always eat dessert first!” With Easter around the corner, check out my other Easter recipes, the cutest Easter Bunnies Ever and Easiest Easter Bark. 🙂
INGREDIENTS
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 vegetable oil
4 eggs
2 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 to 3 1/4 cup confectioners sugar
Additional chopped walnuts. optional
DIRECTIONS
Preheat oven to 350 degrees.
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food carrots . Mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9 inch round baking pans. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
FROSTING
In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners sugar until mixture reaches spreading consistency. Spread a layer of frosting between layers of cake and then cover with second layer and frost top and the sides. Garnish with nuts.
Enjoy!
Everyone that knows me knows I DO NOT like to bake! Dislike it. Too much perfection required! I like to change recipes and add this and that, not measure everything perfectly, and baking is not me! BUT, because a close friend is having a birthday soon I thought I would try something other than my “go to cake recipe”. So after some searching and looking I came across this recipe from the mostlyhomemademom website . This took some time and measuring but it was well worth it! Thankfully I made it on a Sunday afternoon and sent the leftovers with my husband to work. Well, it seems his co-workers enjoyed it as much as we did as the dish came home with a note of thanks and a “please refill and return”! (Thanks Craig!) I love my taste testers!
On to the recipe.
INGREDIENTS
20 oz. box of dark chocolate brownie mix (ignore ingredients on box)
3 eggs
1/2 cup melted butter
1/4 cup water
8 oz package of Reese’s Minis, chopped
Peanut Butter Mousse ingredients
1 cup creamy peanut butter
8 oz. cream cheese, softened
1 1/4 cup powdered sugar
8 oz Cool Whip, thawed
1/4 cup milk chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
In a large mixing bowl whisk eggs , add brownie mix, melted butter, and water, stir until well mixed. Batter will be slightly lumpy. Stir in 3/4 cup chopped Reese’s. Spread batter into 9×13 baking dish. Bake for 30 minutes or until cake tester comes out clean. Cool completely.
In a medium mixing bowl, beat peanut butter and cream cheese. Add in powdered sugar, small amounts at a time, beating after each addition. Gently fold in Cool Whip. Spread over COOLED brownies, sprinkle with remaining Reese’s .
In a microwave safe bowl heat chocolate chips at 30 second intervals until melted. Drizzle over brownies.
Keep refrigerated until ready to serve.
Enjoy,
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