German Chocolate Bundt Cake

1 chocolate cake mix any name brand will work

1 small box chocolate instant pudding(dry, not mixed with milk)

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3/4 cup vegetable oil

3/4 cup water

4 eggs

1 cup sour cream

TOPPING:

6 oz can EVAPORATED milk -not sweetened condensed

2 egg yolks

1 tsp vanilla

3/4 cup sugar

6 TBS buttercut into pieces

1- 1/2 cups coconut sweet flake

3/4 cup chopped pecans

FROSTING:8 oz cream cheesenot low fat, softened

1/4 cup butter room temperature

2 cups powdered sugar

1/2 cup unsweetened cocoa powder1

 tsp vanilla

pinch of salt

FOR CAKE:

1.  Preheat oven to 350℉  and place rack in middle of oven.

2.  Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.

3.  Generously grease a bundt pan. Pour the cake batter into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly.

4.  Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.

MAKE THE TOPPING AND FROSTING WHILE CAKE IS BAKING: 

FOR TOPPING: (I made 1-1/2 times the recipe)

5.  Beat evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color. Whisk while cooking every few seconds. When the mixture has thickened, remove from heat and add coconut and nuts.

6.  Set aside to cool. Place in a bowl and set in refrigerator until ready to use.

FOR FROSTING: (i made 1/2 the recipe)

7.  Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt.

8.  Using large Ziplock bag, or cake decorating bag, placing the bag inside of the cup or small bowl. fold the ends of the bag over a cup, and fill the bag with the frosting. Squeeze the frosting to one end of the bag. Snip off a small end of the bag when ready to frost. 

ASSEMBLY:

9.  Place the cake on a flat plate or cake stand.

10.  Top the cake with the coconut pecan mixture using a spoon.

11.  Using the bag of frosting, pipe the frosting onto the cake until all of the frosting is used. You may also fill two bags and snip off one large and one smaller opening.

Recipe Notes
-The key to getting a bundt cake to come out of the pan in one piece is not flour, but lots of oil coating the pan. I use cooking spray. Just a basic PAM spray. Spray on more than you think you need. Two coats. don't forget the middle of the pan.-You may use any brand of cake mix, I usually prefer Duncan Hines or Betty Crocker. -Do not mix the pudding with milk before adding to the cake.-Start in the middle and work your way outward when piping on the frosting.-Because the frosting is made with cream cheese, store in fridge if there are any leftovers.-This cake may also be made as a sheet pan cake! Simply follow directions and bake in a standard sheet pan for about 20-25 minutes or until top is set and springs back lightly when touched. I advise making 1-1/2 of the pecan and coconut filling. The standard amount in the recipe for the bundt pan works, but needs to be carefully spooned on to make sure there is enough filling to cover the surface of the sheet pan cake. For frosting, you may spread on the frosting on top of the pecan coconut layer,  or thin the frosting a bit with a few tablespoons of milk. After thinning out frosting,  spoon into a pastry bag or a Gallon Ziplock bag with the corner cut off. Drizzle on top of cake using a back and forth motion from one end of the cake to another. Refrigerate cake until ready to serve.

from A Bountiful Kitchen 

Buckeye Brownies

1 box brownie mix (for 9x13 inch pan)
Water, vegetable oil and eggs called for on brownie mix box*

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 tsp milk

Topping:
1 cup semisweet chocolate chips
1/4 cup butter

1.  Preheat oven to 350℉. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2.  In medium bowl make brownie mix according to package directions.  Pour in pan.

3.  Bake at 350℉ for 28 to 30 minutes (follow instructions on box) or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

4.  In medium bowl, beat filling ingredients together with electric mixer on medium speed until smooth. Spread mixture evenly over the cooled brownie base.

5.  In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (Take it out of the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little). Serves 36.

*Follow High Altitude directions for 13×9-inch pan on brownie mix box if you need to.

from Real Mom Kitchen

Candied Pecans

2 egg whites

2 TBS water

1 cup sugar

1 tsp salt

1 tsp cinnamon

4 cups (16 oz) pecans

1.  Preheat oven to 225℉. 

2.  In a large bowl beat the egg whites and water. Add pecans and stir to coat.

3.  Whisk together the sugar, salt and cinnamon, then pour over the pecans, stirring to coat.

4.  Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.

from Kevin and Amanda

Bakery Style Chocolate Chip Cookies

3-1/2 cups flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp salt
1-1/4 cups real unsalted butter
1-1/4 cups dark brown sugar
1 cup plus 2 TBS sugar
2 large eggs
2 tsp vanilla extract
12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .

1.  Preheat the oven to 350℉.

2.  Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.

3.  Using paddle attachment on mixer, cream butter and sugars together just until blended.  Add eggs, one a time, mixing well after each addition.

4.  Add the vanilla.

5.  Put mixer on low speed, and add in dry ingredients. Mix until just combined. Do not overmix.

6.  Stir in chocolate chips by hand gently.

7.  It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.
Place on cookie sheet and bake for 12-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.

If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.

from Happy Money Saver

Cheesy Bread Twists

1/3 cup sugar

3 cups warm water

1-1/2 TBS active dry yeast (not instant)

1/3 cup vegetable oil (or coconut oil, melted)

1 egg, beaten

1 TBS salt

1/2 TBS Italian Seasoning

1 tsp dried rosemary

8-9 cups Bread flour (I used AP because that's what I had)

24 wooden skewer  sticks, soaked for 10 minutes in water then rubbed with a bit of oil

Topping:

12 TBS melted butter

3/4 cup freshly grated Parmesan Cheese

1/4 tsp salt

1/4 tsp basil

1/4 tsp Italian seasoning

1/4 tsp garlic powder (optional)

1.  Combine sugar, warm water, and yeast in a large mixing bowl.  (Or a Bosch mixer)

2.  Cover and let stand for 10 minutes.

3.  Add oil, egg, salt, Italian Seasoning and rosemary into yeast mixture.  Mix to combine.

4.  Add flour, one cup at a time, mixing well and kneading well in between.  Don't add all the flour at once, especially towards the end. The dough needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.

5.  Knead for 15 minutes if using a mixer, or if making by hand knead as long as you can.

6.  Cover dough with lid or with a clean dish towel and allow it to rise until doubled (60 minutes). Then punch down.

7.  Grease 2 cookie sheets.  On a lightly floured surface, dump out dough and separate into 24 equal portions.  Roll each portion into a dough snake, about 12 inches long.  Take a wooden skewer and wrap each piece of dough around the skewer, pinching the sides.  Place 12 skewers on each baking sheet.

8. In a bowl, combine topping ingredients. (Butter, parmesan cheese, and seasoning) and evenly brush the mixture onto the dough twists.

9.  Allow to rise until doubled, about 45-60 minutes.

10.  Bake at 380℉ for about 16 minutes.

This also works for garlic knots. Tie each dough snake in a knot.  Brush with 12 TBS melted salted butter, 4 cloves garlic, finely minced, 2 TBS chopped parsley, and 1/3 cup shredded Parmesan Cheese. Allow to rise and then bake.

from Amber's Kitchen

Crispy BBQ Chicken Wraps

2 cups cooked and shredded chicken (Rotisserie chicken works well)
2 cups shredded cheddar cheese
1/4 cup cilantro, chopped
1/4 cup red onion, chopped (yellow works too)
1/2 cup barbecue sauce
4-5 large flour tortillas
2 TBS vegetable or canola oil or cooking spray

1.  In a bowl combine chicken, cheese, cilantro, onion, and barbecue sauce, (Add more sauce if desired)

2.  Layer tortillas with 1/2 cup of the chicken mixture. Roll up tortilla like a burrito, folding up the sides.

3.  Brush the tortilla with oil or spray with cooking spray.

4.  Cook in a hot skillet, turning every minute or two until golden brown and crispy on all sides.
Serve immediately.

from celebrity net worth today