Easy and Quick Recipes

Mini Cannoli Cream Cups Ingredients : For Cups Flour for dusting surface 1 Pillsbury® refrigerated pie crusts 3 tablespoons coarse natural sugar (Turbinado) 1 teaspoon cinnamon For Filling (If you want the cream to be extra thick see my tips below) 1 (15oz) container of whole milk ricotta cheese 1/2 cup confectioners’ sugar, plus extra for dusting finished cups 2 tablespoons white sugar 1 teaspoon vanilla extract 1/4 cup mini semi-sweet chocolate chips See full recipe on : www.cookingwithsugar.com

Cinnamon Roll Doughnut Bites Ingredients 1 can (12.4 oz) Refrigerated Cinnamon Rolls 3 cups Vegetable Oil 1/2 cup Sugar 1 Tablespoon Cinnamon 1 teaspoon Vanilla Extract 1/2 teaspoon Almond Extract (optional) See full recipe on : life-as-a-lofthouse.blogspot.com

Baked Pumpkin Maple Bars Ingredients : Pumpkin Bars: ¼ c. warm water 1 T. sugar 1 T. yeast ½ c. brown sugar 2 eggs ⅓ cup butter, softened 1½ c. pumpkin puree 5 c. flour 1 tsp. salt Maple Icing: 3 c. powdered sugar dash salt 1 tsp. maple extract evaporated milk (about 3-4 T.) See full instructions on : www.littledairyontheprairie.com

The Best Cookies in The World Ingredients : 2 1/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon of salt 2 sticks (1 cup) unsalted butter 1 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg plus 1 egg yolk 1 1/2 teaspoons vanilla extract 1 tablespoon plain greek yogurt 3/4 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup dark chocolate chips 1 jar of Nutella, chilled in refrigerator Coarse sea salt for sprinkling See full instructions on : www.ambitiouskitchen.com

Easy Chocolate Peanut Butter Cookies Ingredients Ritz Crackers Peanut Butter Chocolate Almond Bark White Chocolate Almond Bark Colored Sprinkles Full recipe on: momwifebusylife

Source:  bettycrocker Please click to see full instructions

Peanut Butter Custard Blast Recipe Ingredients 2 cups cream-filled chocolate sandwich cookie crumbs 2 tablespoons sugar 1/3 cup butter, melted FILLING: 1-1/2 cups sugar 1/3 cup cornstarch 2 tablespoons all-purpose flour 1/2 teaspoon salt 6 cups 2% milk 6 egg yolks, beaten 1 cup creamy peanut butter TOPPING: 2 cups heavy whipping cream 1 tablespoon confectioners' sugar 6 peanut butter cups, chopped 1/2 cup chopped salted peanuts 2 tablespoons chocolate syrup Directions Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack. For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, ...

Ingredients 1 scoop ice cream, gelato, or sorbet, softened 2 waffle cookies Directions Spoon ice cream onto a waffle cookie. Top with another cookie and press together lightly. Serve immediately or wrap in waxed paper and freeze on a baking sheet, up to 1 day.

Ingredients 1 1/2 cups heavy cream 2 tablespoons sugar 1/4 cup smooth peanut butter 1 recipe cooled Vanilla or Chocolate Pudding 6 peanut-butter sandwich cookies Directions In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve. Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined. Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving. Prep Time: 45 Minutes Total Time: 4 Hours Servings:6

Ingredients 1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 18 raspberries (36 if they are small) Confectioners' sugar, for serving Vanilla ice cream (optional) Directions Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired. Prep Time...

Ingredients 2 cups flour 1 cup packed light-brown sugar 2 teaspoons cinnamon 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces 5 pounds (about 12) tart apples, such as Granny Smith 2 tablespoons fresh lemon juice Directions In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife arou...

Ingredients For the Cupcakes 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 3/4 cup warm water 1/2 cup whole milk 1/4 cup sour cream 1/3 cup unsalted butter, melted 3/4 teaspoon pure vanilla extract 18 cupcake liners For the Topping 1 bag of jumbo marshmallows Directions Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth. Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes. Let cake cool slightly and change the oven to broil. Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the c...

Ingredients 4 ounces semisweet chocolate 8 tablespoons (1 stick) unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon baking powder Pinch of salt 1/2 cup cocoa powder 4 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup sugar Confectioners' sugar, for dusting Directions Heat oven to 350 degrees. Place a baking pan half full of water in oven. Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally. Sift together twice all the dry ingredients except sugar. Set aside. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups. Bake for 30 minutes or until brownies have risen to just above the rim an...

Ingredients 2 tablespoons vegetable oil, such as safflower, plus more for pan 3/4 cup all-purpose flour, (spooned and leveled) 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup packed dark-brown sugar 1/2 cup unsweetened applesauce 1/2 cup reduced-fat sour cream 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped) 2 large eggs Directions Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attac...

Ingredients 2 cups nonfat cottage cheese 2 large eggs 1 1/2 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 1 1/2 teaspoons instant espresso powder 1 1/2 teaspoons pure vanilla extract 9 chocolate wafer cookies, such as Famous Whipped cream (optional), for serving Directions Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream if desired. Serves: 9

Ingredients 6 ounces white chocolate, coarsely chopped 3 large egg yolks 2 tablespoons instant-espresso powder 2 tablespoons granulated sugar Coarse salt 1/2 cup heavy cream 1/4 cup whole milk 1/4 cup raw sugar Directions Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze. Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen ...

Ingredients 2 medium sweet potatoes (1 1/2 pounds total) 18 graham crackers (9 ounces total) 1 cup sugar, divided 1 stick plus 3 tablespoons unsalted butter, melted, divided Fine salt 1 1/2 cups ricotta 1/2 cup low-fat plain Greek yogurt 4 large eggs Lightly sweetened whipped cream, for serving Directions Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups). In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter...

Ingredients FOR THE CAKES 2 cups sugar 1 1/3 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda Salt 1 cup vegetable oil 2/3 cup warm water (about 100 degrees) 2 teaspoons pure vanilla extract 6 large eggs, room temperature, separated FOR ASSEMBLING Vegetable oil, cooking spray 6 cups chocolate ice cream (3 pints) FOR THE MERINGUE 12 large egg whites, room temperature 3 cups sugar Pinch of cream of tartar Directions Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla. Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture. In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until ...

Ingredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix 1/4 cup water 1/4 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 3 teaspoons baking powder 1 teaspoon table salt 1 bottle (12 oz) dark beer, chilled Vegetable oil for deep frying 1/2 teaspoon coarse sea salt Directions Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan. Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk unt...

Ingredients Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons cold strong brewed coffee or water 1 egg Filling 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 container (8 oz) frozen whipped topping, thawed 1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped Topping 1/4 cup creamy peanut butter 1/4 cup milk 2 tablespoons sugar 3 oz bittersweet baking chocolate, melted 1 cup unsalted dry-roasted peanuts Directions Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base. In small microwavable bowl, beat peanut butter, milk and 2 ...