Brownie-Peanutbutter-Oreo

Ingredients:


Brownie Layer:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 2 eggs
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder

Peanut Butter Filling:

• 1/2 cup unsalted or salted butter (both work) softened
• 3/4 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Oreo Buttercream:

• 1/4 cup unsalted butter, room temp
• 1/4 cup shortening or butter
• 1/2 tsp. vanilla extract
• 1 tablespoon milk
• 2 cups powdered sugar
• 7 oreo cookies, finely crushed (food processor or blender)

Directions:
Brownie Layer:
Heat oven to 350º. Grease only the button of a 13 by 9 inch square pan with shortening or cooking spray.

Stir together butter, sugar, and vanilla in a bowl. Add eggs and beat well.

In a separate bowl; stir together flour, cocoa, baking powder, and salt. Gradually at the flour mixture into the egg mixture beating until well blended.

Spread batter evenly over baking pan and cook for 20 to 25 minutes or until brownies begin to pull away from the side of the pan. Let the brownies cool completely (about an hour) before spreading peanut butter filling.


Peanut Butter Filling:
In a medium bowl, beat the Peanut Butter Filling ingredients with an electric mixer on medium speed, until smooth. Spread the mixture evenly over the completely cooled brownie base. 

NOTE: peanut butter filling will be thick, almost like dough.


Oreo Buttercream:
In a large bowl, cream butter, shortening, vanilla, and milk. Add powdered sugar. Stir in finely crushed oreos until well combined.

If the frosting is to liquidy add more powdered sugar, if to thick add more milk.

Spread the Oreo Buttercream over the Peanut Butter Filling. Refridgerate for about 30minutes and the cut into 9 rows by 4 rows.

When not being eaten, store in the refrigerator. Take out of the fridge about 15 minutes before serving.

Vanilla or Chocolate Cupcake Cones

Ingredients:

Chocolate cake:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter, at room temp, cut into pieces
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 10 flat bottom waffle cones

Vanilla Cake:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 10 flat bottom waffle cones

Chocolate Frosting:

• 1/4 cup margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 1/2 cups confections' sugar

Vanilla Frosting:

• 1 cup butter, softened
• 3 1/2 cups confections' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Add food coloring for a more complete look!

Directions:

Chocolate Cake:

In a small mixing bowl combine the flour, cocoa, baking powder, and salt. Stir with a table fork until well blended.

Ina a medium mixing bowl, combine the butter, sugar, and egg. Using the electric mixer beat for about 2 minutes or until no bumps. Make sure to scrape down the sides of the bowl with a spatula a few times. Add in the milk and vanilla. 

Slowly add in the flour mixture all at once. Using the spatula slowly mix the mixtures together until all combined. 

Vanilla Cake:

In a medium bowl cream together the sugar and butter. Beat in the eggs one at a time, and then stir in the vanilla. 

Combine flour and baking powder in a separate bowl and then add to the butter mixture. Stir in the milk until batter is smooth. 

Chocolate Frosting:

In a large bowl beat margarine and cocoa together until well combined. Add milk and vanilla, beat until smooth. Gradually beat in confections' sugar until desired consistency. Adjust with more confections' sugar or milk if necessary. 

Vanilla Frosting:

In a large bowl beat butter, sugar and salt. Beat until well blended. Add the milk and vanilla, beat for an additional 3 to 5 minutes or until smooth. 

Procedure:

Preheat oven 350ºF. Make sure cones are not damaged with any holes, if so replace them.

Wrap the bottom of every ice cream cone with tin foil. Either place on a cookie sheet, pan, or in a muffin pan. 

Using a tablespoon put about 3 spoonfuls of cake batter per ice cream cone. Make sure all the batter is evenly dispersed. Shake each ice cream cone to make cake batter flat and even. 

Bake the Vanilla or Chocolate Cupcake Cones for about 25 to 28 minutes, or until a toothpick is inserted in the middle of 1 cupcake and comes out clean. Remove the pan, cookie sheet, or muffin pan from the oven and let cupcake cones cool completely before frosting. 

Once completely cooked spread 1 heaping tablespoon of frosting of your choice on each cupcake. If desired add sprinkles, whip cream, and even strawberry. 

Serve immediately or cover loosely with plastic wrap and store at room temp for up to one day.

Oreo Stuffed Chocolate Chip Cookie

Ingredients:

• 1 cup (2 sticks) softened butter
• 3/4 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package double stuff oreo cookies 
• NOTE: In my picture to the left I did not use double stuffed because i didn't have any. Use double stuffed for better taste and results!

Directions:
Preheat oven 350º

In a large bowl, cream butter, brown sugar, and granulated sugar with a mixer until until well combined. Mix in eggs and vanilla.

In another bowl mix flour, salt, and baking soda. Slowly add the dry ingredients into the wet ingredients until just combined. Stir in chocolate chips.

Roll balls of the cookie dough and place on the top and bottom of a double stuffed oreo. Slowly and gently press the balls of cookie dough down. Connect the edges, enclosing the oreo completely.

Place Oreo Stuffed Chocolate Chip Cookie Doughs on a baking sheet. Bake for about 13 minutes or until just golden brown. Let cool for 5 minutes before removing from baking sheet or eating.

Red Velvet Pancakes With Sweet Cream Cheese Topping

Ingredients:


Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder 
• 2 tablespoons granulated white sugar
• 1/3 cup powdered sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups buttermilk(make your own buttermilk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1 tablespoon red food coloring or red gel paste for deeper red
• 4 tablespoons salted butter

Sweet Cream Cheese Topping:

• two 8-ounce packages cream cheese, softened 
• 1/2 teaspoon freshly squeezed lemon juice
• 2 cups powdered sugar
• 1/2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 2 tablespoons prepared strong coffee

 

Instructions:
Red Velvet Pancakes:

Preheat stove to medium heat. In a large bowl mix flour, cocoa powder, baking soda, ground cinnamon and salt until no more clumps. 

In another bowl mix buttermilk, eggs, vanilla extract, white vinegar and food coloring. Make a well in the dry ingredients and slowly pour in the liquid mixture. Mix all together and then fold in the melted butter.

Pour batter onto skillet or pan to desired size. Let cook on one side for about 2 to 3 minutes or until little bubbles form on top. Flip pancake and cook for about 1 minute more. Serve pancakes warm with sweet cream cheese topping, syrup or simply powdered sugar (as i did in the picture).


Sweet Cream Cheese Topping: 
In a medium bowl whip softened cream cheese and ricotta cheese until smooth. Add and mix in the lemon juice, powdered sugar, vanilla extract and coffee. Spread or drizzle the sweet cream cheese topping over red velvet pancakes!

Chocolate Strawberry Shortcake Cupcakes

Ingredients:


Chocolate Cupcakes:

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water or coconut milk
• 1/2 cup canola oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

Frosting:

• 4 cups confections' sugar
• 1/2 cup butter or 1/2 cup refined coconut oil, room temp
• 1 tablespoon vanilla extract
• 1/4 cup water

Garnish: 

• 1 1/2 cups hulled and sliced fresh strawberries

Procedure: 
Chocolate Short Cake: 
Preheat oven to 350º, line 2 (12 cup) pan with 14 cupcake liners. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl mix together water, oil, vinegar and vanilla. Slowly pour the wet mixture into the dry ingredients, until just combined, do not over mix.

Fill the cupcake liners about two-thirds full, and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Let the cupcakes cool completely before frosting.

Frosting:
Mix confections' sugar, butter and vanilla on medium high until well combined. As the mixer continues to run add in 1 tablespoon of water at a time, until desired buttercream frosting consistency. Note: you do not need to use all one-forth cup of the water.

Set Up:
Once the cupcakes are completely cooled, slice of the top 1/3 of each cupcake, slather with frosting and place 3 to 4 pieces of sliced strawberry. Place the top of the cupcake back on top and lather an additional circle of frosting and sliced strawberries. Dust top of Chocolate Strawberry Shortcake Cupcakes with powdered sugar. Produces 14 cupcakes!

Cinnamon Roll Pancakes

Ingredients:

Cinnamon Sugar Filling:

• 4 tablespoons melted butter
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons of sugar
• 1 teaspoon cinnamon

Pancakes:

• 1 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream 
• 1/4 cup milk
• 4 tablespoons butter, melted
• 1 egg

Instructions:
Cinnamon Sugar Filling:
Melt the butter and put into a mixing bowl. Add both sugars and the cinnamon, stir. Put a plastic zip lock bag over the top of a cup and pour the cinnamon sugar filling in. Zip the bag shut and let cool.
Pancakes:
Whisk together all the dry ingredients; flour, sugar, baking powder, baking soda, and salt. Add the sour cream, melted and cooled butter, egg, and milk to the dry ingredients and mix together. Batter will be nice and thick, don't add extra liquid to thin it out.
Set Up:
Use a 1/4 cup measuring cup a tiny bit less than full and start pouring pancake batter onto a heated pan or griddle. Let the pancakes set and cook on the griddle for about 2 minutes. When the surface of the pancake is slightly liquidy it is time to swirl on the cinnamon sugar filling. Cut off a small corner of the zip lock bag containing the cinnamon sugar filling. To make the swirl properly push the tip of you zip lock baggy into the pancake, and carefully swirl the cinnamon sugar filling into the pancake batter.

• Hint:  Don't just swirl the cinnamon sugar filling on top it will cook off, make sure the filling gets in the batter to make the cinnamon roll look. 
• Hint: Also when swirling don't swirl the cinnamon sugar filling to close to the edge of the pancake or it will slip off. 

When the under side of the pancakes are golden brown flip the pancakes to the other side.You will see a bit of the filling coming out around the sides… that's normal. Once both sides of the Cinnamon Roll Pancakes are cooked remove them with a large spatula sprayed with non-stick cooking spray. Place them swirl side up!

• Hint: Clean off griddle and spatula after each batch of Cinnamon Roll Pancakes so they don't stick.

If desired use maple syrup or no syrup at all!

Banana Crumb Muffins

Ingredients:
Muffin:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2teaspoon salt
• 3 bananas, mashed well
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Brown Sugar Topping: 

• 1/3 cup packed brown sugar
• 1/8 cup all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter, room temp

Preheat oven to 375º. Line 10 to 12 muffin cups with muffin paper or grease. In a large mixing bowl, mix together flour, baking soda, baking powder, and salt. In another mixing bowl beat together bananas, sugar, egg and melted butter. Slowly stir the banana mixture into the flour mixture just until moist. Spoon the batter into the prepared muffin cup and set aside.

In a small mixing bowl combine brown sugar, flour, and cinnamon mixing with a fork. Once mixed, start cutting in small pieces of the room temp butter. continue to mix and mash with a fork until butter is well distributed. (if butter is still a little clumy, it will melt in oven.) Sprinkle the brown sugar topping over each of the unbaked muffins. Bake for 18 to 20  minutes, or until a toothpick inserted in the center comes out clean.

Slutty Brownies

Ingredients:


Brownie Layer:

• 10 tablespoons unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Oreo Layer:

• 1 package of Oreo's (regular or double stuffed)

Cookie Dough Layer:

• 1/2 cup unsalted butter at room temp
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

Instructions:

Brownie Layer:
In a medium sized sauce pan, melt the butter. Once melted, whisk in the sugar and cocoa powder. Once combined, remove from heat. Add salt, vanilla and eggs. Make sure all combined, and then mix in the flour. Set brownie batter aside. 

Cookie Dough Layer:

Mix and cream together the butter and sugar. Add the eggs and vanilla, making sure to scrape down the sides continuously. Add the flour, salt, baking soda and baking powder on low speed until everything is mixed in. Fold in the chocolate chips and then set cookie dough aside. 

Assembly:

Preheat oven to 350º. Line a 9 by 9 baking pan with tin foil, and then spray the tin foil with baking spray. Layer the cookie dough first pressing down to form the bottom of the Slutty Brownies. Lay as many oreos that will fit on top of the cookie dough, do not over lap. (gently press oreos) Pour the brownie batter on top of the oreo layer, making sure it is even on top. Bake for 30-35 minutes. Put a knife in the center to see if done. If knife comes out clean then let cool until cutting. If the knife comes out with batter still on it, let the Slutty Brownies cook about 5 more minutes.

Lemon Squares

Ingredients: 

Crust:

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 2 sticks butter

Filling:

• 2 cups sugar
• 1 tablespoon flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1 tablespoon grated lemon rind
• 1/4 cup lemon juice

Preheat oven to 300º. Sift flour and powdered sugar  together, and cut in butter until blended. Press dough mixture over a greased 13 by 2-inch pan. Let bake at 300º for 25 minutes or until lightly brown. Combine sugar, flour, baking powder, salt, eggs, grated lemon rind, and the lemon juice. Once mixed together, gently pour over the baked crust. Bake at 350º for 25 to 35 minutes or until the lemony filling is set. Let completely cool before cutting. Makes 12 servings. Sprinkle with powdered sugar.

Blondie Brownies

Ingredients:

• 1/2 cup butter or margarine
• 1 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract 
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate mini chips

Melt the butter or margarine in a saucepan, and then stir in the brown sugar until completely melted. Pour the hot ingredients into a mixer bowl, set aside and let cool. Heat oven to 350º. Grease a 8 or 9 inch square pan. Once cool, beat in the egg and vanilla extract. Add the flour and salt to the mixed ingredients. Beat until all the ingredients are well blended, and then stir in the mini chips.  Bake for 25 to 35 minutes  or until a toothpick is inserted in the center and comes out barley clean. Let cool, cut into 16 squares.