Warm Caramel Nutty Brownies

I am not normally a brownie fan- but these are fabulous!!

Ingredients:

1	pkg (12 oz) semi-sweet chocolate morsels, divided
1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4	cup packed brown sugar, divided
1	cup salted mixed nuts, divided
5	rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)
	Vanilla ice cream (optional)

Directions:

1. Preheat oven to 375°F. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

Yield: 24 servings
Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 3 g, Sodium 135 mg, Fiber 2 g

Chocolate Peanut Butter Cup Torte

SOOOO YUMMY!!!

Ingredients:

	Nonstick cooking spray with flour
1	pkg (18-21 oz/450 g) traditional or chewy brownie mix
3	eggs
1/2	cup (125 mL) plus 1 tbsp (15 mL) vegetable oil
1/4	cup (50 mL) water
1/4	cup (50 mL) creamy peanut butter
1 2/3	cups (400 mL) peanut butter morsels
2	cups (500 mL) mini marshmallows
6	pkgs (1.5 oz/42 g each) peanut butter cup candies, diced

 

Directions:

1. Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
   
   
2. In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.
3. Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.

Yield: 16 servings

Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

Shirley J: Chocolate Cookie Dough Truffles

Ingredients:

• 2 c. Shirley J Universal Cookie Mix
• 4 1/2 oz Cream Cheese(softened)
• 1 c. Chocolate Chips
• 2 c. Melted Chocolate Chips(or any other melting chocolate)

Directions:

Measure Cookie Mix into a large bowl. Using an electric mixer, briefly stir cookie mix. Add cream cheese and mix thoroughly. Mix in chocolate chips using wooden spoon. Roll a walnut sized portion of the cookie mixture into a ball. Place each ball onto a plate or pan covered in wax paper. Continue until all the dough has been used. Place rolled cookie balls into the freezer for at least one hour. Meanwhile, melt chocolate chips in a double boiler or in the microwave. Once cookie balls are frozen, dip each ball into the melted chocolate and place on wax paper. Store in cooler until hardened. Serve (store in fridge when not serving].

Sunday Mini Donuts!

YUM!!!  Here they are right out of the donut maker (this is like the one I use...)

Basic Donut Recipe

ingredients:

1 cup                  flour

1/2 cup               sugar

1 tbsp                  baking powder

1                                         egg

1/2 cup               milk

1/2 tsp                 vanilla

4 tbsp                  cooking oil

Stir dry ingredients together. Add egg, vanilla, and milk and beat one minute with electric mixer or vigorously by hand. Add oil and beat one minute more. Preheat donut maker for 10 minutes. Pour batter into cavities in bottom of donut maker. Close lid and bake for 5 minutes. Remove carefully with fork and place on grate or rack. Makes 12 donuts.

That was my attempt at getting pictures of chocolate donuts.... I barely made it before they were gone!  My donut maker makes 7 at a time it is "The original donut factory" from Shopko.

Toffee Brownie Trifle

1 package fudge brownie mix (13-inch x 9-inch pan size)

2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes.

Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Yield: 16 servings.

Recipe Source: From a friend said they got it in a old Pampered Chef cookbook that isn't published anymore.  I haven't been able to find it anywhere....