Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Saturday, August 19, 2017

CHOCOLATE MOUNTAINS

CHOCOLATE MOUNTAINS Cookie 1/2 C shortening 1/2 C evaporated milk 2 Tbsp water 1 egg 1 tsp vanilla 2 C flour 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar 1/2 C cocoa 1/2 C chopped walnuts, optional (I didn't put them in) 24 large marshmallows, cut in half Frosting 1/3 C soft butter 2 C powdered sugar 1 1/2 tsp vanilla About 2 Tbsp milk 6 Tbsp cocoa 2 Tbsp oil preheat oven to 350 degrees F beat the shortening, milk, water, egg and vanilla in a stand mixer or with a hand mixer in a medium bowl whisk remaining ingredients for cookies except the marshmallows slowly add the dry ingredients into the wet and mix until just just combined drop cookie dough by the teaspoonful on a greased cookie sheet bake for 8 minutes cut marshmallows in half remove cookies from oven and place marshmallows on top, cut side down, while they're still hot allow to cool Frosting While cookies cool mix all frosting ingredients with a mixer frost the marshmallows like a mountain

COWBOY BARK

COWBOY BARK 8 oz. Semi Sweet Chocolate Chips 8 oz. Dark Chocolate Chips 1/3 c Pretzels, crushed 1/2 c Oreos, roughly chopped 1/4 c Peanuts, crushed 1/4 c Almonds, crushed 1/3 c Toffee, crushed Have all of the toppings chopped and ready to go. Place a silicone mat/parchment paper/wax paper on a cookie sheet. Melt the two types of chocolate in the microwave, stopping to stir every 15 seconds until chocolate is smooth. Pour on to the cookie sheet spreading the chocolate out evenly over the sheet, keeping it about 1/8 inch thick. Sprinkle toppings across the chocolate pressing down lightly to make sure they stick to the chocolate. Place cookie sheet in refrigerator for 1 hour or until chocolate has hardened. Break up chocolate into large pieces. Try to share!

Candy Corn Bark

Candy Corn Bark 1 cup yellow chocolate melts 1 cup orange chocolate melts 1 cup white chocolate chips 1/2 cup candy corn 1/4 cup candy corn M&Ms Line a 10 by 16 inch pan with wax paper. Melt the chocolates in three separate bowls according to package directions. Put spoonfuls of yellow chocolate at different spots over the wax paper. Repeat with the orange chocolate and the white chocolate. Gently swirl the chocolates together with the back of a spoon to make one large piece of chocolate (you will end up about two inches from the outside edge of the pan. Working quickly before the chocolate hardens, place the candy corn and then the M&Ms in the chocolate. Allow to harden completely in the refrigerator and then break apart.

PUMPKIN SPICE SUGAR COOKIES

PUMPKIN SPICE SUGAR COOKIES For the cookies: 1 cup butter, softened ½ cup sour cream 1 cup sugar 2 eggs ½ teaspoon vanilla 2 ¾ cup flour 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon cream of tartar For the frosting: ½ cup butter softened ½ cup shortening 1/4 cup canned pumpkin 3-4 cups powdered sugar 3/4 teaspoon pumpkin pie spice pinch of salt Preheat oven to 350. In the bowl of a mixer, cream together butter, sour cream and sugar. Beat in eggs. Add vanilla. In a bowl, combine flour, baking soda, salt and cream of tartar. Carefully add dry ingredients to batter. Beat until combined. Using a cookie scoop, scoop out the dough, about the size of a walnut and with floured hands roll into a ball. Place on cookie sheet. Flatten cookies with the bottoms of a glass that has been dipped into sugar. Bake for 10 minutes. Do not over bake. Let cookies rest on baking sheet for 2 minutes before removing to a cooling rack. For the frosting, cream together butter and shortening. Beat in pumpkin. Add powdered sugar one cup at a time. Blend in pumpkin pie spice and a pinch of salt. If frosting is too thick add milk or water until creamy. Frost over completely cooled cookies.

Candy Corn Crunch Cookies

Candy Corn Crunch Cookies 1 & 1/3 cup butter {I use salted} 1 cup light brown sugar 1 cup granulated sugar 2 large eggs 2 tsp. vanilla extract 1 tsp. baking soda 1 tsp. salt 3 & 1/2 cups all-purpose flour 3/4 cup candy corn 1 cup chow mein noodles Preheat oven to 375ºF and line a baking sheet with parchment paper. Cream together the butter and sugars until light and fluffy. Add egg and vanilla and mix well. In a small bowl, combine the baking soda, salt, and flour. Add to the wet ingredients, 1/2 cup at a time, until fully mixed. Carefully fold in the candy corn and chow mein noodles. Drop dough by spoonful on baking sheet and bake for 7-8 minutes.

EGGNOG RICE PUDDING

EGGNOG RICE PUDDING 2 1/2 cups full fat Eggnog 1/3 cup arborio rice, uncooked salt, pinch 1 egg 1/4 cup brown sugar, packed 1/4 tsp nutmeg 1 tsp molasses 1 tsp vanilla add eggnog, rice and salt into a medium saucepan and bring to a boil, stirring frequently cover, reduce heat and cook for 20 to 25 minutes, until rice is tender (not all the liquid will be absorbed) in a small bowl whisk together the egg, brown sugar, nutmeg and molasses slowly stir in 1/2 cup of the rice mixture into the egg mixture (about a tablespoon at a time) add the egg mixture into the warm rice mixture in pan and cook on low for 5 to 10 minutes you can either serve it up warm or allow it to chill then enjoy!

Turtle Poke Cake

Turtle Poke Cake 1 box Chocolate Cake Mix + ingredients required on back of box 1 can Caramel Flavored Sweetened Condensed Milk 1 can Chocolate Frosting 2 c Pecans, chopped 1 c Turtle candies, chopped Bake the chocolate cake according to package instructions in a 13" x 9" pan. Let the cake cool completely then poke holes across the entire top. Pour the caramel sweetened condensed milk over the cake, saving a small amount for later. Using a knife, spread the caramel over the cake making sure it gets in all of the holes. Place the cake in the refrigerator for 30 minutes - 1 hour. Once the time has passed remove the cake from the refrigerator and spread the chocolate frosting over the cake. Sprinkle the top with chopped pecans and chopped Turtle candies then drizzle with the remaining caramel sweetened condensed milk.