- 2 boxes (family size) Duncan Hines Dark Chocolate Brownie Mix
- 2 eggs
- 2/3 cup water
- 2/3 cup vegetable oil
- 18 oz (or so) jar hot fudge sauce/ice cream topping
- 6 oz white chocolate, roughly chopped
- 3 Heath Bars, roughly chopped
- 2 cups mini (the tiny ones that come unwrapped in a bag) peanut butter cups
- 2 cups chocolate covered almonds
- Preheat oven to 350. Line a 9×13 pan with foil and spray with nonstick spray. Set aside.
- In a large bowl, combine brownie mixes, eggs, oil, water, and hot fudge sauce. You may need to heat the fudge for 30 seconds or so to soften it (you do NOT need it hot and pourable, just soft enough to spoon it out).
- Mix ingredients with a wooden spoon until fully combined. Fold in white chocolate, Heath Bars, peanut butter cups and chocolate covered almonds.
- Spread evenly in prepared pan and bake for about 30 -40 minutes, until a toothpick inserted in the center pulls out fudgy crumbs but NOT raw batter.
- Remove pan to cool on a rack. For easier cutting, refrigerate until completely chilled, then peel off foil and cut into squares.
*Optional: Finish off with a scoop of your favorite ice cream right on top, enjoy!
Courtesy of: Confessions of a Cookbook Queen
Yield: 12 Shots
For the cookies:
- 1 cup shortening
- 1/3 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the cookie shots:
- 1 cup dark-chocolate candy melts
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F. Grease the molds of a popover pan.
- In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
- Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
- Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
- Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
- Mix together milk and vanilla extract, and serve inside each cookie shot.
*For video directions click here.
Courtesy of Pop Sugar
Yield: 18 servings
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground, toasted macadamia nuts
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese
- 7 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup sugar
- 1 cup key lime juice
- Preheat oven to 325 F. Put a kettle of water on the stove to boil. Line a muffin tin with paper baking cups.
- When the water comes to a boil, fill a cake pan or baking dish about halfway up the sides with boiling water. Place pan or dish on the bottom rack in your oven. This will create a moist environment for baking the cheesecakes.
- Prepare the crust: Whisk crumbs, ground nuts and sugar together in a bowl. Add melted butter and mix with a fork until mixture resembles wet sand. Press 1 tablespoon of crumb mixture into the bottom of each baking cup. Set aside.
- Prepare the filling: Place cream cheese in the bowl of an electric stand mixer and beat on medium-high speed until smooth and creamy, about 2-3 minutes. Reduce speed to medium-low and add the egg yolks, one at a time, until well combined. Add condensed milk, sugar and Key lime juice and continue mixing until completely blended. The batter should be thick and velvety.
- Fill each baking cup with the cheesecake batter, and place on the middle rack of your oven. Bake for approximately 23-25 minutes, until cheesecakes are set, but still slightly jiggly in the center – like Jell-O. Remove cakes from the oven and set on a wire rack to cool. When cooled to room temperature, chill cheesecakes in the fridge for several hours to firm up.
- Serve with a garnish of fresh whipped cream, if desired.
Courtesy of Sticky Gooey Creamy Chewy
Prep Time: 1hr 5mins
Cook Time: 50mins
Total time: 1hr 55mins
Yield: 8 buckles
- 5 green apples, skin on and chopped
- 2 sticks (16 tablespoons) butter
- 2 cups raw sugar
- 2 tablespoons vanilla extract
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 cup whole milk
*Special equipment: 8 mini cast-iron skillets or ramekins
- In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
- In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
- Meanwhile, preheat the oven to 350 degrees F.
- Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.
Goat Cheese Ice Cream
Prep Time: 40mins
Inactive Prep: 30mins
Cook Time: 20mins
Total time: 1hr 30mins
Yield: 8 servings
- 4 ounces goat cheese
- 3 tablespoons light corn syrup
- 2 cups heaving whipping cream
- 1/2 cup milk
- 4 egg yolks
- 1 cup sugar
*Special equipment: Ice cream maker
- Combine the goat cheese with the corn syrup in a mixing bowl.
- Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
- Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
- Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.