Homemade Brownie Bites

I adore my brownie recipe. It produces such a moist, decadent brownie that it is difficult to not sit down with a spoon and eat the whole pan at once. Bliss in a dish!

I recently needed to make some desserts for a fundraiser. I knew the brownies would be a hit, but the traditional “cut into bars” version can be difficult to eat while standing around talking since they crumble easily. I decided to try making them in my mini muffin pans instead.

The results were amazing!

Homemade Brownie Bites

1⁄2 cup shortening
1⁄2 cup real butter
1 cup dark chocolate cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
1⁄2 teaspoon salt

Preheat oven to 350°F.
Grease 48 mini muffin tins.
Melt shortening and butter over low heat or in the microwave.
Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well.
Add eggs ONE AT A TIME, beating well, by hand, after each addition. Stir in vanilla, flour, and salt.
DO NOT OVER BEAT!
Bake 9-11 minutes.

The centers will still be a bit soft. That helps maintain the fudginess of them. If you bake them longer, they will be more cake-like and drier. Cool about 10 minutes and carefully remove them. Cool completely and dust with confectioner’s sugar, if desired.

 

 

Breakfast Cookies

These are so much better than store-bought breakfast cookies or bars for a quick grab-and-go option. The oats, whole wheat flour and peanut butter help keep you full for a long time. The cookies were soft & delicious which contrasted nicely with the crunch of the Cheerio’s.

Make sure to use a 1/3 cup measuring cup to make the cookies. If you make them smaller, they will be too dry and hard. My kids prefer dates over raisins. I’ve used both old fashioned oats and instant without difficulty. The recipe works well with either wheat or white flour. I have used store brands, but the cookies are definitely better with Cheerios. It also makes a difference to use real butter rather than margarine.

Cheerios Jumbo Breakfast Cookies

1 1⁄4 cups sugar
1⁄2 cup butter
1⁄2 cup peanut butter
1⁄4 cup water
1 tablespoon vanilla
1 egg
1 1⁄2 cups whole wheat flour or all-purpose flour
1 cup oatmeal
1 cup raisins or dates
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store in a zip-lock bag.

Yields: 18 large cookies

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Lemon Limeade Bars

I love a Sweet Tarts.

I love Sweet Tart Jelly Beans.

I love homemade Lemon Limeade.

I love coming up with a recipe that satisfies that sweet/tart craving in a cookie form. These bars are a slight tweak of a recipe I had tried before that I felt needed a little extra umph. If you don’t care for a strong lime flavor, use only half the zest from the lime. It does seem to be stronger than the lemon. You can also use 2 lemons, but what’s the fun in that?? Now I’m trying to figure out how to add some cherry flavoring for when I’m craving Cherry Limeade….

Lemon Limeade Bars

1⁄2 cup unsalted butter, softened
3⁄4 cup flour
2 eggs, large
1 lemon, juice and zest
1 lime, juice and zest
3⁄4 cup sugar
1⁄4 teaspoon salt
1 cup powdered sugar

Preheat the oven to 350°F.
Grease an 8×8-inch baking dish with nonstick spray and set aside.
Zest and juice the lemon and the lime. Combine the juices and zest in a small bowl and set aside.
Beat the sugar, salt, and softened butter until combined with an electric mixer. Beat in the flour.
Measure out 4 Tbls. of the juice and zest combination (it should leave you with about 2 Tbls.) Whisk together the eggs and 4 Tbls. of juice and zest. Beat it into the flour mixture for 2 minutes at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 minutes, should turn golden around the edges.
Allow to cool completely before glazing. Do not over bake, or the bars will dry.
Add the powdered sugar to the remaining 2 Tbls. of juice and zest. Adding more powdered sugar if necessary to get the right thick-glaze consistency.
Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.

Pound Cake Cookies

Pound Cake Cookies are a MUST at our house at Christmas. So moist and delicious they are far superior to the usual iced sugar cookie.

1 (16 ounce) package Betty Crocker golden pound cake mix
1⁄3 cup butter, softened
1 teaspoon almond extract
1 egg
Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
Stir in remaining cake mix.
Divide dough into halves.
Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
Cut into desired shapes.
Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
Bake until edges are light brown, 6 to 8 minutes.
Cool slightly before removing from cookie sheet.
Cool completely.
Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
Yields: 3 to 4 dozen cookies.
TIP: Add sprinkles to the icing and mix well.
Then ice cookies as usual. They are now decorated without a lot of the mess!

Rum Balls

Homemade Rum Balls

Rum balls are a “must have” for the guys in the family. They are a super easy, no-bake treat. However, you have to make them ahead of time since they are best “aged” for a couple weeks before eaten.

Rum Balls

2 tablespoons cocoa
1 cups powdered sugar
1⁄2 cup rum (or Bourbon)
2 tablespoons corn syrup
2 1⁄2 cups vanilla wafers, crushed
1 cup pecans or 1 cup walnuts, broken
Sift the cocoa with 1 cup sugar.
Mix the rum and corn syrup together. Stir it into the sugar and cocoa mixture.
Add crushed vanilla wafers and nuts. Mix thoroughly. Let set for about 30 minutes for the liquid to fully absorb into the dry ingredients.
Shape mixture into walnut sizes balls and dredge with white granulated sugar or leave plain.
Store in a tin. Best served at least 2 weeks after making them.
Tip! Use food prep gloves to make the rolling process and cleanup much easier!