
Let's say when I turned the mixer on, there was a chocolate hurricane in my kitchen!
Cookie Dough
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg
Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 TBS butter
1 tsp vanilla
1/4 tsp salt
Topping
1/2 cup whipping cream
1 cup plus 2 TBS semisweet chocolate chips
1 TBS peanut butter
Heat oven to 350 degrees. Spray mini muffin pan with nonstick spray. In large bowl, stir cookie dough ingredients until dough forms. Press about 1 TBS dough into each muffin pan cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 tsp mixture on top of each cooled cookie. in 1-qt saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 tsp chocolate mixture over each cookie cup.
Place remaining 2 TBS chocolate chips and 1 TBS peanut butter in a microwave safe dish. Microwave on high 30 to 60 seconds or until softened. Stir to mix. Spoon topping into a decorating bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.
6 Granny Smith Apples, Peeled, Cored, and Sliced
1 Cup Water, or 1 TBS per ½ Pint Jar
1 White Cake Mix
1 Cup Packed Brown Sugar
1 tsp Ground Cinnamon
½ Cup Butter, Melted
Preheat oven to 350 degrees. Lightly grease a 9x19 inch
baking dish or 12 ½ pint jars. Arrange apples in an even
layer in bottom of baking dish or jars. Pour water over apples.
In a medium bowl, mix together cake mix, brown sugar, and
cinnamon. Stir in melted butter until ingredients are thoroughly
blended; mixture will be crumbly. Sprinkle mixture over apples.
Bake in preheated oven for 50 to 55 minutes. Serve with vanilla
ice cream.
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