Archive for the ‘Treats’ Category

Homemade Samoa Bars

Samoa Bars

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.

The dough does not need to come together. Pour crumbly dough into prepapered pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

April 27, 2013Cat Lady No Comments »
FILED UNDER :Treats

Spring Fruit Pizza

Spring Fruit Pizza

Spring Fruit Pizza

INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup  cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit

DIRECTIONS:
Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15×10-inch baking pan with cooking spray.

In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Makes 12 servings

April 27, 2013Cat Lady No Comments »
FILED UNDER :Treats

Coca Cola Cake

Coca Cola Cake

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt.

Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well.

Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

April 27, 2013Cat Lady No Comments »
FILED UNDER :Treats

Coconut Rum Cupcakes

Coconut Rum CupCakes

Coconut Rum Cupcakes

1 cup sugar                      1/2 cup butter                    2 eggs

1 teaspoon vanilla        1/2 teaspoon coconut extract   contents of 1/2 vanilla bean

1 1/2 cups flour                  1 teaspoon baking powder        1/4 cup coconut milk

1/4 cup shredded coconut                         1/4 cup coconut rum (I used Malibu)

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and coconut extracts and mix until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Add coconut rum and fold in shredded coconut.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

 

Malibu Frosting

1 cup butter, softened

1 1/2 – 2 lbs powdered sugar

1/4 cup coconut rum

1 tablespoon vanilla

Cream butter until smooth. Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached. Feel free to add more or less sugar or liquid based on how thick you want your frosting

April 27, 2013Cat Lady No Comments »
FILED UNDER :Treats

Chocolate Lasagna

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
… 6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

April 27, 2013Cat Lady No Comments »
FILED UNDER :Treats

Pudding Pops

Pudding PopsPudding Pops

 

1 pkg instant pudding,
1 1/2c milk,
2c cool whip.

 

Dissolve pudding in milk, whip in cool whip.
Spoon into 3 oz Dixie cups and insert Popsicle stick. Freeze.

 

April 26, 2013Cat Lady No Comments »
FILED UNDER :Treats

Caramel Filled Apples

Caramel Filled Apples

A New Twist On An Old Idea

Do you love caramel apples but have a hard time eating them?

Try this instead, slice apples into two halves, core out the innermost section with a tool such as a spoon, then place your apple halves into a cupcake holder to keep them steady.

Melt caramel in a double boiler and pour to fill the halves. When the caramel has fully cooled and solidified, cut your caramel filled apples into the usual slices!

 

April 26, 2013Cat Lady No Comments »
FILED UNDER :Treats