Posts Tagged ‘chocolate’

Homemade Reese Cups

July 29, 2010

These couldn’t be any easier!

Homemade Reese Cups

Ingredients:

1 Cup Peanut Butter

6 TBSP Butter (softened)

2 cups Powdered Sugar

24 ounces Almond Bark (Chocolate or Vanilla)

12-18 Aluminum Baking Cups

Instructions:
-Combine first 3 Ingredients. The mixture may look crumbly and that’s okJ *I use my Kitchenaid Mixer to combine but you can also use a  dough cutter to cut the ingredients together.*

-After you have combined the above, melt Almond Bark (chocolate or vanilla) in a Double Broiler, making sure to stir frequently (I use a makeshift one that I create from two pans, one obviously smaller then the other).

-Once your chocolate is melted, cover the bottom of 12-18 Baking Cups (the number you end up with depends on how big you make them).

– Make a Peanut Butter Mixture Ball from the combined ingredients and flatten slightly with your fingers. Place on top of the Chocolate in the Baking Cups.

-Fill the Baking Cup the rest of the way with Melted Chocolate, making sure to cover the Peanut Butter Mixture,  and smooth across the top.

-Chill for 10 minutes in the fridge and enjoy!

Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert 😉

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*

$$$

Little Frugalista

Filled Cupcakes for Quiltie’s Birthday

April 22, 2010

Way too cheap to purchase a Debbie Meyer\’s Cupcake Pan I came up with a way to fill my regular ol’ cupcakes….

The secret is a Melon Baller. Just take your warm cupcake that you’ve just baked (pictured are Devil’s Food) and carefully create a hole to fill….

The whole pan with holes…

I chose to fill these with mini Reese Cups. The possibilities are endless on what you can fill them with…….

Just peel off the papers and push them into the center of the cupcakes. Look how yummy and melty they look….

Let them cool and ice them with an icing of your choice, whether store bought or homemade. Pictured is Cream Cheese Icing. Top with half of a mini Reese…

Happy Birthday Quiltie! These are for your Cookout in my back yard 🙂

$$$

Little Frugalista

Easter/ Spring Bird’s Nest Cookies

April 3, 2010

Nothing says Easter and Spring time to me quite like Bird’s Nests and Eggs. I was asked to make something for our Church’s Easter party and thought these would be perfect. The Eggs pictured are Hershey’s Hardshell Eggs. We used those because Little Dude picked them out. He’s a boy after my own heart and skipped the jelly beans in favor of chocolate.

Bird’s Nest Cookies

Ingredients

  • 1 (11.5 ounce) package milk chocolate chips
  • 1 tablespoon shortening
  • 1 (5 ounce) can chow mein noodles
  • 2/3 cup flaked coconut
  • 50 jellybeans

Directions

  1. In a saucepan, melt the chocolate chips and shortening over low heat; stir until smooth. Remove from the heat. Stir in the chow mein noodles and coconut until well coated. Divide into 15 mounds on a waxed paper-lined baking sheet. Shape into nests; press an indentation on the center. Place three or four jelly beans in each nest. Cool. Store in an airtight container.

*Note: These can also be made with butterscotch chips rather then chocolate chips if desired*