Froggie Cupcakes

1 (18.25 ounce) package white cake mix

1 (16 ounce) can prepared vanilla frosting

6 drops green food coloring, or as needed

12 large marshmallows

1 bag semisweet chocolate chips

Bake cupcakes according to the directions on the package. Allow them to cool completely. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into the green frosting to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

You can use chocolate frosting or melted chocolate chips to create the mouths.

Chill for one hour and enjoy!!!

Photo:cutestfood.com

Toffee Diamonds

1 cup butter (2 sticks)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 egg, separated
1 tsp. vanilla extract
1 cup chopped walnuts  

1 cup chocolate chips 

Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!

 

Photo:sweetescape.blogspot

Muddy Buddies

 

I was sitting here thinking about what I could make the boy and his kool-aid gang for a snack, when I remembered when I was in grade school, a girl from the class would always bring this treat in for her birthday and I thought, what a great snack! This was so incredibly easy to make, I had the boys make it. They had fun making it and eating it too!

9 c. Chex cereals (corn, rice and/or wheat)
1 c. semi sweet chocolate chips
½ c. peanut butter
¼ c. butter
½ tsp. vanilla
1 1/2 c. powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
Pour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.






Photo: auntpegsrecipebox.blogspot.com

Chocolate Chip Ice Cream Pie

• 1/2 cup chocolate syrup
• 1/2 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream softened

• Coat bottom and sides of an 8-inch pie plate lightly with butter.
• Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
• Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm about 15 minutes.
• Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie covered, Until firm., about 1 hour

Photo: Grandmas Kitchen

Peanut-Butter Truffles

1 cup  cocoa powder

1/2 cup  confectioners' sugar

1   (10-ounce) package peanut-butter chips

1/2 cup  heavy cream

1/4 teaspoon  vanilla extract

2 tablespoons  butter, softened

Combine cocoa powder and confectioners' sugar in a shallow bowl; set aside.

Place peanut-butter chips in a heat-proof bowl. In a saucepan, bring cream and vanilla extract to a simmer over low heat. Pour over peanut-butter chips. Stir until chips are completely melted and blended in. Let the mixture cool until it is just slightly warm to the touch.

Add butter, stirring until melted and well-blended. Cover with plastic wrap and refrigerate for at least 1 hour.

Scoop peanut-butter mixture by teaspoonfuls and roll into balls. Roll each ball in cocoa mixture and place on a cookie sheet covered with waxed paper or parchment paper. Cover with plastic wrap and refrigerate until firm.

Courtesy: Taste of the South

Chocolate Covered Peanut Butter Cheesecake Pops

 

 

 

 

 

 

Cheesecake:

• 1 1/2 cups dark brown sugar
• 1 1/2 pounds cream cheese, at room temperature
• 1/2 cup heavy cream
• 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 1 3/4 cups creamy peanut butter

Chocolate:

• 5 tablespoons vegetable shortening
• 12 ounces semisweet or bittersweet chocolate chips
  

Directions

Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack. 
 
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight. 
 
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour. 
 
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.) 
 
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.















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