Cakes, Cookies and Candies

[Anna Michele]

http://www.inkatrinaskitchen.com/201...b-candies.html

Candy Crush Color Bomb Candies

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Prep Time: 10 mins
Total Time: 20 min

Chocolate dipped candies covered in sprinkles inspired by the popular Candy Crush Saga game.

Ingredients:

• Whoppers Malt Ball candies
• Chocolate, melted
• Rainbow Non Pariels
• Hershey Kisses or Reese's Cups (optional)

Directions:

1. Melt chocolate in microwave safe bowl.
2. Using a fork, dip Whoppers one at a time into the chocolate and let excess drip off. Set onto parchment paper and spoon sprinkles over candies.
3. Let dry completely.
4. Repeat with Hershey Kisses or Reese's Cups if desired.

[Anna Michele]

Cherries dipped in White Chocolate <3

[Anna Michele]

[Recipe]~>http://backforsecondsblog.com/2013/1...-turtle-fudge/


http://backforsecondsblog.com/2013/11/fail-turtle-fudge/" height="403" width="267">

[Anna Michele]

http://www.yummysmells.ca/2013/11/ap...pple-cake.html
Apple Lover's Apple Cake
Serves 12
¼ cup ground flaxseed
½ cup hot apple herbal tea (or water)
⅔ cup spelt or whole wheat flour
⅓ cup Pure Via Cup-for-Cup Stevia
1 tbsp baking powder
Pinch nutmeg
pinch sea salt
1 tsp vanilla
2 tbsp camelina oil (I used Karlene’s Veg-licious Camelina Oil)
⅓ cup plain Amoré Almonds + Dairy beverage (or unsweetened almond milk)
5 large apples, peeled and chopped

Topping:
⅓ cup sugar
1 large egg, beaten well
3 tbsp melted coconut oil

1. Preheat the oven to 400F and grease a 9-inch springform pan.
2. Whisk together the flaxseed and tea in a small dish. Set aside for 10 minutes.
3. Whisk together the flour, stevia, baking powder, and sea salt.
4. Add the vanilla, oil, and milk, followed by the flax mixture, stirring until well blended.
5. Add the apples and stir to thoroughly coat them with the batter.
6. Bake until fairly firm and golden, about 25 minutes.
7. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted coconut oil. Set aside.
8. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake 20 minutes longer.
9. Allow to cool in the pan for 10 minutes, then remove the sides and cool completely.

Amount Per Serving
Calories: 155.9
Total Fat: 7.2 g
Cholesterol: 16.5 mg
Sodium: 10.2 mg
Total Carbs: 22.5 g
Dietary Fiber: 3.5 g
Protein: 2.2 g

[Anna Michele]

http://acidrefluxrecipes.com/weight-...unch-cupcakes/
Cinnamon Cake:
3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
Vanilla Cake Mix (not white cake mix)
1 ½ teaspoon cinnamon


Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup) 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Stir in lightly crushed cereal.
6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

[Anna Michele]

http://centercutcook.com/samoas-truf...scout-cookies/
Prep: 30mn
Total: 1hr
Cook: N/A

INGREDIENTS

• 15 ounces Samoas Girl Scout Cookies (alternatively, use Keebler Coconut Dreams if you don’t have access to Girl Scout Cookies)
• 1 – 8 ounce package of cream cheese, softened
• 1 – 20 ounce package chocolate flavored Almond Bark

DIRECTIONS

1. Begin by crushing 15 ounces of Samoas Girl Scout Cookies. I used a food processor and processed them until I was left with very fine crumbs. Reserve a couple tablespoons of the crushed Smoas for garnish.
2. Using your mixer, combine the cookie crumbs with 8 ounces of softened cream cheese. Mix until well combined.
3. Use a tablespoon of mixture for each truffle. Use your hands to create rounded truffles. You will be able to get about 35-40 truffles from the mixture. Place them on a baking sheet lined with wax paper.
4. Pop the tray of truffles into the freezer for about 30 minutes, or the refrigerator for about an hour.
5. Melt the almond bark and begin dipping each truffle. Drop one truffle at a time into the coating. Lift it out of the coating with a fork. Tap the fork on the rim of the bowl so that excess coating drips off. Immediately garnish with the reserved cookie crumbs.

[Anna Michele]

[Anna Michele]

http://erecipecards.blogspot.ca/2012...-truffles.html

• 1 Package Keebler GRASSHOPPER Mint Chocolate Cookies
• 1/2 Brick of Cream Cheese
• 1 Package Almond Bark (seperated)
• Mint Green Food Coloring (I used Wilton coloring gel from Michael's Craft store)

1. In a food processor, CRUSH the cookies
2. Add the cream cheese and pulse until the cookies have mixed with the cheese and becomes moist.
3. Take a tsp scoop and your hands and form into balls.
4. Melt the Almond Bark a cording to directions.
5. reserve 1/4 cup of the melted bark to use as garnish.
6. Color the remaining bark with the mint green coloring.
7. With the balls on a skewer, dip into the colored bark. Drop them on a sheet of parchment paper.
8. When they have cooled and hardened, remelt the white reserved bark.
9. Using a fork, dip and drizzle. Be as neat as you like, I like the individual rustic look, but you can also do stripes with a decorating bag and small tip.
10. Allow the drizzle to cool and harden and ENJOY!

[Anna Michele]

Sticky. Gooey. Sweet. Salty. - We loved this recipe as a quick and delicious treat for the kiddies.

INGREDIENTS

Bisquick - 2 1⁄2 Cups
Creamy peanut butter - 1 and 1⁄2 Cups
Butter - 3⁄4 Cup
Sugar - 1 Cup
Brown sugar - 3⁄4 Cups (firmly packed)
Eggs - 2
Vanilla - 1 Teaspoon
Strawberry Jam - 2 Cups
Salted peanuts - 1 Cups

DIRECTIONS

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Line a 9x13 inch pan with Reynolds parchment paper
3. Beat together the peanut butter and butter until they’re smooth.
4. Sprinkle both sugars and vanilla and beat until light and fluffy, add in the eggs and continue beating until well blended.
5. Beat in Bisquick until it’s well blended into the dough.

MAKING
6. Press 3/4 of the dough into an even layer onto the bottom of the prepared pan then spread the jam evenly over the dough.
7. With the remaining dough, break off tiny pieces and scatter evenly over the jam layer.
8. Followed by the chopped peanuts over the surface.
9. Bake for 40 minutes at 350 degrees F.
10. Cool completely to room temperature, refrigerate for 4 hours (separating layers with Reynolds Parchment Paper or Reynolds Cut-Rite Wax Paper).

[Anna Michele]

Ingredients

Shortbread Cookies 1 cup unsalted butter at room temperature
½ cup plus 2 Tbsp icing sugar
¼ cup cornstarch or rice flour
1 ½ cups all purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Chocolate Nougat Shortbread Directions

Shortbread Cookies 1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
Chocolate Nougat Shortbread 1. Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.



Read more at http://www.foodnetwork.ca/recipe/sho...HVt2v5cV4qF.99

[Anna Michele]

Toffee Club Crackers
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Serves: 40 pieces


Ingredients

• ½ stick butter
• ½ stick margarine
• ⅓ cup sugar
• ¼ cup slivered almonds
• Chocolate drizzle (optional)

Instructions

1. Preheat oven to 350 degrees. Lay out one sleeve of Club crackers on a baking sheet. Meanwhile, heat butter, margarine and sugar in a medium saucepan until bubbly. Pour over the Club crackers. Press slivered almonds onto the tops of the crackers. Bake 8-10 minutes or until lightly browned. Once cool, add a drizzle of chocolate (optional) made from melted chocolate chips or chocolate almond bark.

- See more at: http://frugalbites.com/toffee-club-c....jClxUGmE.dpuf

[Anna Michele]

http://www.melissassouthernstylekitc.../ambrosia.html

You'll need:
1/2 box [1 pkg] dry whipped topping mix [i.e. Dream Whip]
1/2 cup heavy cream
1 tsp pure vanilla
1 [8.5] oz can cream of coconut [or 1 cup flaked coconut]
1/2 cup sour cream
2 [15] oz can mandarin orange segments, well drained
2 cups fresh pineapple chunks or 1 [20] oz can tidbits, well drained
1 [16] oz jar maraschino cherries, well drained
1 cup chopped walnuts or pecans, toasted
3 cup miniature marshmallows


Directions:
Spread the nuts on a baking sheet in a single layer. Toast at 350°F for 6-8 minutes. Cool completely. In a medium size mixing bowl, whip together the dry whipped topping mix, heavy cream and vanilla for 3-4 minutes until thickened and soft peaks have formed. Add the cream of coconut and sour cream, beating with the mixer just until combined. Use a large spoon to fold in the remaining ingredients. Mix well. Chill for 2 hours prior to serving. Yield: 12 servings

Cook's note:
Dream Whip is available in 2.6 oz boxes. The box contains 2 packages. Only one package is needed for this dish.

[Anna Michele]

http://www.phillycanada.com/recipes/...erry-nut-bread
what you need

1 cupdrained maraschino cherries, halved, divided1 can(19 fl oz/540 mL) crushed pineapple in juice, undrained1 pkg.(2-layer size) yellow cake mix1 pkg.(4-serving size) Jell-O Vanilla Instant Pudding4 eggs1/4 cup oil1/2 cupchopped pecans60 g(about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened1 Tbsp. milk1/2 cup icing sugar
make it

• Heat oven to 350ºF.
• Reserve 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and juice in large bowl with mixer until blended. Add pineapple, remaining cherries and nuts; mix just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in centres comes out clean. Cool completely.
• Beat cream cheese, milk and icing sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with reserved cherry halves.

kraft kitchen tips

• How to StoreWrap cooled unglazed loaves tightly. Store up to 3 days at room temperature, or up to 3 months in freezer.
• Hummingbird Mini LoavesPrepare as directed, substituting 1 cup mashed fully ripe bananas (about 3) for the cherries and adding 1 tsp. ground cinnamon to the cake batter before pouring into the prepared pans.

[Anna Michele]

http://www.chatelaine.com/recipe/no-...nute-tiramisu/
Ingredients

• 475 g mascarpone cheese
• 1 cup 35% cream
• 3 tbsp granulated sugar
• 2 tbsp coffee liqueur or espresso
• 1 tbsp unsweetened cocoa powder
• 8 ladyfinger biscuits

Instructions

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• Beat mascarpone cheese about 1 min, using an electric mixer, in a large bowl. Then beat in cream, sugar and liqueur until just thickened, about 1 min. Divide pudding mixture evenly (about 1/3 cup each) among 8 ramekins or dessert dishes. Sift cocoa overtop. Serve with ladyfingers on the side.

Make-Ahead Tip:

Prepare tiramisu a day ahead and refrigerate. Sift cocoa overtop just before serving

[Anna Michele]

http://www.phillycanada.com/recipes/...gue-sandwiches
what you need

1 cupsliced almonds, toasted, divided4 egg whites1 cupsuperfine sugar1 pkg.(250 g) Philadelphia Brick Cream Cheese, softened1/2 cup finely chopped crystallized ginger2 Tbsp. honey
make it

• Preheat oven to 300°F. Trace 44 (2-inch circles) on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; process until finely chopped. Set aside. Beat egg whites with electric mixer on high speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds. Spoon 1 Tbsp. meringue onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.
• Bake 25 min. or until meringues are lightly browned. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
• Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 22 meringues just before serving; top each with a second meringue to assemble sandwiches as directed.

kraft kitchen tips

• Apricot-Cream Meringue SandwichesPrepare as directed, substituting 1/4 cup chopped dried apricots and 1 Tbsp. each Kraft Pure Apricot Jam and sugar for the crystallized ginger and honey.
• Make AheadMeringue cookies can be made ahead of time. Store in airtight container at room temperature up to 3 days before using as directed to assemble sandwiches.