Cake Batter Rice Krispy Treats

This recipe was brought to our last Recipe Club and was delicious. It was given to me to add by Kristen Hoffman.

3 TBSP Butter
1 (10 oz) bag mini marshmallows
1/3 cup dry, yellow cake mix (just the cake mix alone)
4 cups rice krispies
1 (1.75 oz) container of sprinkles

Melt butter in microwave (30 seconds). Add marshmallows. Cook 30 seconds and stir in a bit of cake batter. Repeat until melted. Add rice krispies and 1/2 the sprinkles. Press into an 8x8 pan. Use the remainder of the sprinkles on top. Let cool for 30 min.

Pumpkin Bars

Pumpkin Bars ~from My Kitchen Cafe

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-ince baking pan (I used a cookie sheet so they were not as thick). Bake for 30 minutes (I only did 20 in a baking sheet). Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on pumkin bars.

ENJOY!!!

Brownie Pudding Trifle (March)

This is so easy. Make sure you make it ahead of time so it has time to chill.

1 Family size box of Brownies and ingredients to make them
2 small boxes or one big box of instant chocolate pudding and milk to make the pudding
Cool Whip or Whipping Cream

Make brownies. Let cool. Section into 3 parts.
Make the instant chocolate pudding. Chill until needed.
Defrost cool whip 8 hours ahead of time or you can make your own whipping cream.
Layer in trifle bowl 1/3 of the brownies, 1/3 of the pudding, 1/3 of the cream, and repeat 2 times. Chill in the fridge for at least 8 hours before eating. I usually make it the night before I need it.
I topped it with shaved chocolate but you can leave it plain or do whatever you like. I've used crushed up candy bars before. And because it was for St. Patrick's Day, I died the cool whip green. If it's for a baby shower, you could do blue or pink.

Healthy Oatmeal chocolate chip cookies

1 C Whole wheat flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 1/2 C Rolled Oats
1/2 C Raisins
1/2 C Walnuts
1 tbl Honey
2 Ripe Bananas
1 Egg
1 tsp Vanilla
1/3 C Olive oil
1/2 C chocolate chips or Carob Chocolate (optional)
Cream oil, honey, egg, banana and vanilla in bowl. In Seperate bowl combine dry ingredients. Stir. Add the wet to the dry ingredients. Finally add the oatmeal and chocolate chips if using. Drop by spoonfuls on greased cooking sheet. Bake 375 for 10 minutes
ENJOY!

Hostess Cupcakes

I got this recipe from mybakingaddiction.com and I also got the picture from her blog as well. I don't know if that is allowed but at least I gave her the credit right? I love her blog!!

Hershey's Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Filling (Seven Minute Frosting):
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Ganache (I doubled the recipe below)
1/4 cup cream
4 ounces bittersweet chocolate, finely chopped (I used semi-sweet)
1 tablespoon unsalted butter, softened

Directions
1. Heat oven to 350°F. Line cupcake tins with paper baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans; 2/3 full
3. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. (I got 26 cupcakes)

4. While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.

5.Once cupcakes are completely cooled, fill with filling.

6. Once all cupcakes are filled, make the ganache. In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

Mint Brownies

Brownie Mix:

1 cup flour

1 cup sugar

1/2 cup butter

4 eggs

1 1/2 cup Hershey's syrup (16 oz. can)

Mint Cream Layer:

2 cups powdered sugar

1/2 cup butter (softened)

1 tablespoon water

1/2 teaspoon mint extract

3 drops green food coloring

Chocolate Topping:

6 tablespoons butter

1 cup semi-sweet chocolate chips

Heat oven to 350*. Grease 9x13 pan. Beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back to the touch. Top may still appear wet. Cool completely in pan. Beat mint layer until smooth and spread over brownies. Chill. Melt together chocolate topping and pour on top. Cover and chill.