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Ingredients:

Graham Crackers

2 small boxes regular French vanilla pudding

3 cups cold milk

1 8oz container softened Cool Whip

1 container ready-made chocolate frosting

Directions:

Line bottom of 9 x 13 pan with squares of graham crackers.

Mix well the 2 boxes of pudding and 3 cups of cold milk.

Fold in the softened Cool whip – use wire whisk to stir

Pour half of the pudding cool whip mixture over bottom layer of crackers

Add another layer of crackers

Pour remaining half of pudding Cool whip mixture on second layer of crackers

Add one more layer of crackers.

Chill for four hours.

Frost with chocolate frosting.

Refrigerate until time to server.

1 1/2 cup packed brown sugar
1 cup butter
1 tsp vanilla
1 egg
2 cups oatmeal
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup choc chips
1 cup nuts if desired

Heat oven to 350. Mix browns ugar, butter, vanilla and egg. Add oats, flour, soda and salt. Stir in choc chips and nuts

Bake 9 to 11 minutes.

These are sooooo good!

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Banana Split
Banana Split
Ingredients

8 tablespoons strawberry topping
4 bananas, peeled and halved crosswise
1-1/2 cups strawberry ice cream, softened
8 tablespoons pineapple topping
1-1/2 cups vanilla ice cream, softened
1/3 cup chocolate-fudge topping
1-1/2 cups chocolate ice cream, softened
Whipped cream
1/4 cup chopped walnuts
8 maraschino cherries (drained and patted dry)

Directions

1. Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.

2. Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.

3. When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

Recipe adapted from Pops! Icy Treats for Everyone copyright © 2008 by Krystina Castella. Photographs copyright © 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books; quirkbooks.com.

Peanut Butter Brownies

Yield: 24 brownies

Prep Time: 35 minutes | Bake Time: 30 minutes

For the Brownies:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Peanut Butter Swirl:
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

heat oven to 350

stir together:

1 cup stick butter (butter preferred) softened
1 cup of packed brown sugar
1 tsp vanilla
1 lg egg yolk

stir in:

2 cup flour
1/4 tsp salt

press dough in 13 x 9 pan (ungreased)

bake 20-25 minutes, until very light brown, crust will be soft (it looks barely done)

immediately sprinkle chips (2/3 cups milk chocolate chips or 3 bars milk choc. candy) on bars
let stand for 5 min. or until soft. Spread like frosting.

top with 1/2 cup chopped nuts if desired or if you remember

cool 30 minutes if you can wait that long.

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
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.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

ngredients:
1 Box Yellow Cake Mix
2 sticks of Butter Room Temperature
3 Eggs
16 oz. Powdered Sugar
1 tsp vanilla
8 oz. Cream Cheese (let it sit out for about a half an hour before preparing.)

Directions:

Crust:

Begin by mixing 1 egg, cake mix, and a stick of butter.

Beat well, until the consistency is like cookie dough.

Next spread in a greased pan to create the crust. Use a glass of water to help spread the dough, it is very sticky!

Keep spreading! Once you get the dough spread out, start to make a lip around the edges. This is important so that the filling has a place to rest and doesn’t touch the edges of the pan.

Filling:

Next, beat 2 eggs, powdered sugar and cream cheese together. Make sure to save some powdered sugar to sprinkle on the top of the cooked cake!

Beat until smooth.

Next, pour filling into the crust.

Bake at 350 degrees for 30 minutes.

Allow an hour for cooling.

Once cooled, sprinkle with powdered sugar and ENJOY!

Magnolia Bakery Chocolate Cupcakes

By ratherbeswimmin’ on August 25, 2005
Photo

Photo by Marg (CaymanDesigns)
7 Reviews

timer
Prep Time: 1 hr
Total Time: 1 1/2 hrs
Yield: 24 cupcakes

About This Recipe

“Goes well with vanilla or chocolate buttercream icing.”
Ingredients

Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
Icing
vanilla buttercream frosting ( #133675)
chocolate buttercream frosting ( #134704)

Directions

To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
Add the sugars and beat for about 3 minutes or until fluffy.
Add the eggs, one at a time, beat well after each addition.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.

Page 2 of 2Magnolia Bakery Chocolate Cupcakes (cont.)
Directions (cont.)

With each addition, beat until ingredients are incorporated but do not overmix.
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon batter into cupcake liners; fill 3/4 full.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
Cool in tins for 15 minutes.
Remove from tins and cool completely on a wire rack.
Ice when completely cool.

Ingredients:

Yield:

2

9-inch cakes

1 1/2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted powdered sugar

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 40 mins

1 Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2 To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3 Add the milk carefully and beat until smooth.
4 Add the melted chocolate and beat well for 2 minutes.
5 Add the vanilla and beat for 3 minutes.
6 Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7 **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

Read more: http://www.food.com/recipe/chocolate-buttercream-134704#ixzz1SNcwFA9i

Granny’s Banana Cream Pie

By ratherbeswimmin’ on June 10, 2002
139 Reviews

timer
Prep Time: 45 mins
Total Time: 49 mins
Servings: 6-8

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
whipped cream or Cool Whip
sliced bananas

Directions

In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
Remove from the heat.
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat.
Add butter and vanilla; mix well; allow to cool slightly.
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.