Cakes, Cookies and Candies

[Anna Michele]

Grands!® Monkey Bread


Ingredients

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Step 1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Step 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Step 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Step 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

[Anna Michele]

☆•♥• Ultimate Reese's Cheesecake Brownie Bars Recipe! •♥•☆
http://insidebrucrewlife.com/2010/11...-brownie-bars/
Ultimate Reeses Cheesecake Brownie Bars
Prep Time: 10 minutes
Cook Time: 40 minutes



Brownies topped with vanilla cheesecake and 3 kinds of Reeses. It's all kinds of good!


Ingredients

1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese
2 Tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk
1 Tbsp. cornstarch
1 egg
1 tsp. vanilla
2 c. chopped Reeses candy bars
1/4 c. chocolate chips, melted
1/4 c. peanut butter chips, melted
1 c. Reeses pieces
Instructions

• Preheat oven to 350*. Mix brownies according to package. Spread in greased 9x13 pan.
• Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars.
• Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool on wire rack.
• Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle Reeses pieces on top of that. Refrigerate.

[Anna Michele]

Brown Sugar Shortbread

• 1 cup butter, softened
• 1/2 cup dark brown sugar
• 2 1/4 cups flour

Preheat oven to 300 degrees.

Cream butter and sugar in a large bowl. Gradually stir in flour and mix well.

Turn dough out onto lightly-floured surface and knead until smooth. Place dough on cookie sheet and pat into a rectangle about 1/3" thick measuring approximately 11 x 8 inches. Cut into 2-inch by 1-inch pieces. Prick each piece with fork.

Bake at 300 degrees for about 25 minutes, or until bottoms begin to get lightly brown. Cool on sheet 5 minutes, then remove to rack to cool completely.

Read more: http://www.bakeatmidnite.com/2012/11...#ixzz2RBm4aVp8

[Anna Michele]

☆•♥• Caramel Cashew Bars Recipe! •♥•☆

Ingredients


Shortbread Crust
1/2 c. (8 T.) salted butter, softened
1/2 c. powdered sugar
1/8 tsp. kosher salt
1 T. vanilla extract
1 c. all-purpose flour

Topping
2 c. salted cashews
2 c. salted caramel sauce
Pinch of fleur de sel


Directions

1. Preheat oven to 300 F. Line an 8×8-inch pan with parchment paper. Lightly grease the parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, salt, and vanilla until well-combined.
3. Stir in flour until just incorporated.
4. Press crust evenly into prepared pan.
5. Prick the crust with a fork all over the base.
6. Bake for 25-35 minutes, or until edges are golden brown and middle is light golden brown.
7. Remove crust from oven, and top with cashews.
8. Pour caramel evenly over cashews and crust.
9. Return to oven for 1 minute.
10. Remove from oven, and sprinkle with a pinch of fleur de sel.
11. Let bars cool to room temperature.

http://www.ihearteating.com/2013/02/...l-cashew-bars/

[Anna Michele]

☆•♥• Cherry Pie Bars Recipe! •♥•☆
http://www.therecipecritic.com/2012/...-pie-bars.html
Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

[Anna Michele]

☆•♥• Peanut Butter Popcorn Bytes Recipe! •♥•☆
http://melissassouthernstylekitchen.blogspot.com/2012/11/peanut-butter-popcorn-bytes.html

[Anna Michele]

☆•♥• Fluffernutter Fudge Recipe!•♥•☆
http://www.shugarysweets.com/2012/02...ernutter-fudge

[Anna Michele]

☆•♥• Banana Split Mini Bites Recipe!•♥•☆
http://myrecipejourney-lillian.blogs...ini-bites.html

[Anna Michele]

\
☆•♥• Ginger Snaps w/ Cream Cheese Frosting Recipe!•♥•☆
http://comfortablefood.com/ginger-sn...heese-filling/

[Anna Michele]

☆•♥• Grandma's Old Fashioned Apple Pie Recipe! •♥•☆
http://artandthekitchen.blogspot.ca/...apple-pie.html

[Anna Michele]

INGREDIENTS:
1½ C. sugar
6 Tbsp. butter (3/4 stick)
¾ C. light brown sugar, packed
1½ C. pecans, (roasted optional)
½ C. milk
1 Tsp. vanilla


PROCEDURE:
Combine all ingredients and bring to a “softball stage”
(238 – 240 degrees), stirring constantly. Remove from heat.

Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant

OPTIONS: Praline sauce (add ½ cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)
https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

[Anna Michele]

Almond Joy Brownie Bites

Ingredients:

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

[GoJays]

you're killin' me with this thread, Anna

[Anna Michele]

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
I had beautiful, crunchy,sugary, dark brown coated almonds. There was quite a bit of leftover sugar bits (and I brazenly snacked on that too!)
ENJOY!
http://detrimentalbeauty.com/2012/09...cipe-and-gift/