Almond Joy Brownie Bites

I came across this recipe while searching for Paula Deen's Volcano cake recipe.  I found it here at Confessions of a Cookbook Queen.  These are seriously SO good!  I can't believe that I didn't get a better picture than this.  I made these for a family dinner that we had a my in-laws on Christmas day.  When I started making them, I thought we had 2 hours until the dinner, but later realized we only had one.  So...I had to rush these babies and they didn't turn out very pretty! 

I told my husband we might be bringing them all home because they looked so bad.  He said he would be happy to bring them all home :)  If you want to see a pretty picture of these, check out the link for the ones on Confessions of a Cookbook Queen.  I'm telling you though...even though these aren't pretty, they were SO good and unfortunately we didn't end up bringing them all home.  I had a hard time getting my brownies out of my brownie mini-muffin pan...I think next time, I will line a pan with parchment paper make the brownies and then cut them into small squares or circles and use those instead of the muffin pan.  Maybe I just need a different muffin pan.  Anyways, I will be trying these again soon.

Almond Joy Brownie Bites

Ingredients:

Brownie batter (homemade, from a boxed mix, whatever is your favorite.)
4 cups sweetened shredded coconut
14 oz can sweetened condensed milk
About 4 dozen almonds
Chocolate candy melts or almond bark

Directions:  Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray. Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.

In a medium bowl, combine coconut and sweetened condensed milk. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites(I actually used my small cookie scoop to make the balls). Press an almond into the top of each. Place brownies in the freezer to harden for about 15 minutes.

Melt almond bark or candy melts according to directions. Remove brownies from freezer and dip the tops in the chocolate. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.

Depending on what brownie recipe you use, you should get about 36-48 brownie bites.

Raspberry Rolls

Last year we went to Utah to see my family for Christmas.  While we were there I tried my first raspberry roll.  My sister bought them from...somewhere...not sure what the place is called.  I'll have to find that out.  I LOVE these!!  I made rolls the other night and had some dough leftover...so I decided to make a few of these....I cooked them individually in some oven safe coffee mugs.

Raspberry Rolls

So....you make these just as you do regular cinnamon rolls with only one simple change....instead of using cinnamon sugar you use raspberry jam.

To start, get your favorite dough for cinnamon rolls...bread dough, Pioneer Woman's cinnamon roll dough, molly's roll dough(this is what I have been using lately) .  Roll your dough into a rectangle as you would for regular cinnamon rolls.  Spread a thin layer of butter on the dough(not too much), then spread a thin layer of seedless(you definitely want to use seedless) raspberry jelly.  You really don't want to put too much butter or jam...OR you will have jam squeezing out all over when you roll it up, a little goes a long way.  Next, roll up your rectangle and cut into rolls....3/4 to 1 inch thick.  place in your pan or coffee mug.  Let rise(20 to 30 minutes) and bake at 375 for 15-20 minutes...Frost with cream cheese frosting...recipe below. 

If you would like better instructions on rolling the dough and all that...click on the Pioneer Woman's cinnamon roll recipe.

Cream Cheese Frosting

Ingredients:

• 1 pound powdered sugar
• 1/4 cup evaporated milk
• 1/4 cup softened butter
• 4 ounces cream cheese
• 1 1/2 t. vanilla
• pinch of salt

Directions:  With mixer, whip butter and cream cheese until soft and creamy.  Mix in powdered sugar and salt.  Add evaporated milk a little at a time so it doesn't get to thin.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla, mix well.

Oreo Truffles

Have you all tried these?  I have seen these everywhere.  I have been meaning to try them for years!  I think that I am one of only a few people that haven't made these or at least eaten one.  I'm telling you, IF you haven't tried these...you should.  They are SO good!!  I am not very good at the chocolate dipping part, so mine aren't nearly as pretty as others that I have seen, but they still tasted good:) 

Oreo Truffles

Ingredients:

1 package oreo cookies

8 ounces softened cream cheese

chocolate for dipping...chocolate chips, melting candies...etc.

Directions:  Crush oreo cookies in the food processor until they are crumbs.  Mix the oreo crumbs with the softened cream cheese until combined.  Scoop a small amount of the oreo mixture and roll it into a ball.  I put mine on a piece of wax paper on a cookie sheet.  Place the oreo balls in the freezer for an hour or so, so that they will be easier to handle when dipping.  Dip your oreo ball into melted chocolate to cover. (I melted chocolate chips in a double broiler.)  Place the oreo ball back onto the cookie sheet.  Freeze to set the chocolate.  Serve cold from the refridgerator or the freezer.

I hope this makes sense.....

Caramel Pecan Bread Pudding

I LOVE this bread pudding!  I had never tried or thought I would like bread pudding before I made this, but I am now a fan!  I found this recipe at cdkitchen. 

Caramel Pecan Bread Pudding

Ingredients:

12 caramel candies
1 can Sweetened condensed milk (14 oz size)
2 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups water
3 eggs
8 slices Bread; torn into 1-inch pieces (I used approx. 3/4 of a loaf of French Bread)
1/2 cup chopped pecans

Directions:  Preheat the oven to 350F. In a medium-sized saucepan, combine the caramels, sweetened condensed milk, butter, vanilla, and salt over a low heat, stirring occasionally, until the caramels are melted. Remove the saucepan from the heat and set aside.

Place the water in a large bowl and beat the eggs into the water. Add the caramel mixture and mix well. Stir in the bread cubes and the pecans. Let stand for 5 minutes, then stir again.

Pour into a greased 8-inch square baking pan and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm.

**I baked mine in oven-safe coffee mugs.

Crusty Rolls

I made these rolls to make bbq chicken sandwiches the other night.  Everyone LOVED them!!

Crusty Rolls

recipe from Taste of Home

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
2 egg whites
Cornmeal

Directions:

In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes.

Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown. Yield: 2 dozen.

Paula Deen's Volcano Cake

I LOVE this cake!!  I first had it when my sister-in-law made it.  Hers looked prettier though.  She is REALLY good at making food look pretty.  This cake is rich and I think that next time I will make it in two square pans, so that I can give one away...it's really good and my will power is not that good!  I really like the pecan, coconut 'crust' ... mmmmm....really!  Thanks Paula Deen!

those holes left by the cream cheese....they soak up the glaze nicely.....

I split this piece open so that you could see the yummy insides:)

I used my small cookie scoop to distribute the cream cheese mixture. (I had a lot of the cream cheese mixture leftover, you could do your scoops closer together if you would like)

Paula Deen's Volcano Cake

Ingredients

Cream mixture:
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar(I don't know what 4X and 10X sugar is, I used powdered sugar)

Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice

Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

Directions

For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.

Cake:
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.

Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.

Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.

For the glaze:

In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

Hot Fudge Cake

MMMmmmmm.....I like cake that makes it's own sauce.  Serve this with some ice cream and you will be happy!

Hot Fudge Cake

Ingredients:

1 c. all-purpose flour

3/4 c. sugar

6 T. cocoa, divided

2 t. baking powder

1/4 t. salt

1/2 c. milk

2 T. vegetable oil (I actually use canola)

1 t. vanilla

1 c. packed brown sugar

1 3/4 c. hot water

Directions:  In a medium bowl, combine flour, sugar, 2 T. cocoa, baking powder and salt.  Stir in milk, oil and vanilla until smooth.  Spread into an ungreased 9 inch square baking pan.  Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.  Bake at 350 for 35-40 minutes.  Serve warm.  Top with whipped cream or ice cream if desired.  Yield:  9 servings.