Browned Butter Rice Krispie Treats

 

1/3 cup salted butter

1 can sweetened condensed milk

1-1/2 bags miniature marshmallows

9 oz Rice Krispie cereal

1.  Brown the butter by adding butter to a heavy bottom pot and place on high heat.  It will turn bubbly and eventually start to turn brown.  Watch it closely.  Take it off the heat when browned.

2. Add the can of sweetened condensed milk and mix.   Add in one bag of marshmallows and mix until melted.  

3.  Add Rice Krispies and mix well. Then add 1/2 a bag of mini marshmallows and stir together until it gets a little melted in.  There can still be chunks of marshmallow left.  Spread into a 9x13 in pan.  Let cool. Cut into squares to serve.

from Sarah Kraffty

Pecan Pie

Ingredients


1 whole unbaked pie crust 

1 cup granulated sugar
3 TBS brown sugar
1/2 tsp. salt
1 cup light corn syrup
1/3 cup melted salted butter 

3 whole eggs, beaten
3/4 tsp. vanilla
1 heaping cup chopped pecans

Directions;

1. First, prepare your pie crust and place it in a 9-inch pie pan. Preheat the oven to 350°F.

2. In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.

3. Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.

4. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. 

Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

from The Pioneer Woman

Hot Cocoa Cookies

INGREDIENTS
1 cup salted butter, softened to room temperature
⅔ cup (142 g) granulated sugar
⅔ cup (142 g) packed light brown sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
2 large eggs
1 tsp vanilla extract
2-¾ cups (390 g) all-purpose flour
¼ cup (21 g) natural, unsweetened cocoa powder
1 cup (170 g) dry hot cocoa mix (see note)
1-¼ cups (63 g) mini marshmallow bits (see note)
1 cup chocolate chips


INSTRUCTIONS
1. Preheat oven to 350℉. Line half sheet pans with parchment paper. Set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.

3. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.

4. Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.

5. Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not…these cookies are insanely delicious eaten warm).


NOTES
Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.
Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. The brand and flavor of hot cocoa mix matters – use one that has great chocolate flavor and that you enjoy the taste of.
Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). 

from Mel's Kitchen Cafe

Muddy Buddy Cookies

Ingredients

Peanut Butter Cookies

1 cup butter, softened
1/4 cup granulated sugar
1-1/2 cup brown sugar 

2 egg
2 tsp vanilla

1 cup creamy peanut butter
3 cups flour
3/4 tsp salt
2 tsp baking powder
2 tsp cornstarch
powdered sugar, for garnish

Milk Chocolate Ganache

3 cups milk chocoalte chips
3/4 cup heavy cream

Instructions

1. Preheat oven to 375°F .While the oven is preheating make the cookie dough.

2. Cream together the butter and sugar until light and fluffy.

3. Scrape the sides, add in the eggs, vanilla and peanut butter. Beat until mixed.
Scrape the sides and add in the flour, baking powder and cornstarch. Mix until thoroughly combined.

4. Use a scoop to create equal sized cookies. Double scoop the cookie dough to make large bakery style cookies. If desired roll cookie balls in powdered sugar to make them look more muddy buddy.

5. Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough. Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.

6. Bake at 375° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy and the edges are just beginning to turn golden brown. Cool Completely.

7. Microwave the heavy cream until boiling (about 2 minutes) and then pour the chocolate chips into the hot cream.

8. Let the chocolate chips and hot cream sit for 5 mintues. After the 5 minutes, stir until smooth.
Let the Ganache cool and thicken slightly and then spoon and spread ganache onto each cookie.

9. Refrigerate the cookies until ready to serve. About 20 or 30 minutes before serving, remove from the fridge and sprinkle with powdered sugar.

Keep refrigerated and serve chilled.

from Cooking with Karli

Pumpkin Cupcakes

FOR THE CAKE

1- 1/2 cups (300 g) granulated sugar
3/4 cup (165 g) light brown sugar packed
5 large eggs, room temperature
1 cup vegetable oil
1-1/2 tsp vanilla
2 cups pumpkin purée
3 cups (360 g) all-purpose flour
1-1/2 TBS baking powder
3 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp nutmeg
1 tsp salt


CREAM CHEESE FROSTING:
8 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

Instructions

FOR THE CAKE

1. Preheat 350℉ for cake or 325℉ for cupcakes. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. Or if you want cupcakes line muffin tins with cupcake papers. (I got 34)

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin  and mix until combined, about another 30 seconds.

3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.

4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23). Or for cupcakes fill liners evenly. I baked for 18 minutes at 325.

5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

6. For frosting: Cream together the cream cheese and butter.  Add the vanilla and powdered sugar and beat until desired consistency.  Frost cake or cupcakes as desired.  (I used 1-1/2 recipe of frosting for the cupcakes so I could pipe the frosting)

cupcakes from Cake by Courtney

Brown Butter Chocolate Chip Cookies

INGREDIENTS
1-¼ cup butter
¾ cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2-¾ cups of flour (357 grams)
½ teaspoon of salt
2 tsp baking soda
2-2 ½ cups semisweet chocolate chips

INSTRUCTIONS
1. Brown 1- ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.


2. Preheat oven to 375 ℉. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
3. Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)


4. Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined—over mixing will make the cookies tough. Stir in chocolate chips.


5. Take ¼ cup of Doug and shape into round balls. Bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

From In Fine Taste

S'mores Seven Layer Bars

Ingredients

2-1/2 cups graham cracker crumbs
3/4 cup butter, melted
1 (14 oz) can sweetened condensed milk
2 cup mini marshmallows
1 cup semi-sweet chocolate chips
1 cup broken graham cracker pieces
2 (1.55 oz) chocolate bars, broken into pieces

Instructions

1. Preheat oven to 350℉. Spray a 9x13 inch baking dish with non-stick cooking spray or line with parchment paper.

2. In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish. Spread sweetened condensed milk over the top.

3. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.

4. Bake for 15 minutes. Remove from oven and sprinkle with remaining marshmallows. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.

5. Remove from oven to a cooling rack and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely.

from A Kitchen Addiction