Homemade Andes Mints

Ingredients:


Jelly Roll pan
wax paper
3 oven safe bowls 
10-11 oz chocolate
10-11 oz vanilla candy melts/white chocolate chips
10-11 oz chocolate
candy oil (peppermint) 


Directions:

1. Cut the wax paper to fit the length of the pan as well as come up the sides a bit, but you DON’T want them to come up the sides too far of it will fold over and fall into the chocolate.   Don’t want the wax paper moving around so you want to take some of the melted chocolate in each corner to hold the wax paper in place.  Make sure your wax paper is pulled tight across, we don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
2. Melting the Chocolate:  Get 3 oven safe bowls.  Put the chocolate for each layer in a different bowl.  Put them all in the oven on Warm for 20 mins.  Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).  Stir it until smooth and add your flavoring. (Make sure to use candy flavoring, NOT extracts)  You can add the same flavor to every layer or mix and match different flavors.  I did one layer in almond and the other two as peppermint. About 7 drops for each layer, to taste.
3. QUICKLY, so chocolate is still warm when you're done, spread the chocolate into the pan.  Don’t want to overwork the chocolate (can start on the outer edges working in a circle then spreading into the center.)
4. To smooth it out,  grab the side and shake/knock it on the table.  After a bit of shaking/knocking the chocolate will smooth itself out.
5. In a few min what the layer goes from glossy to matte it's time to pour the next layer. (Pour to soon you’ll risk mixing the layers together, wait too long the layers won’t stick together)
6. Take the colored candy melts (white chocolate) out of the oven, add the candy oils (7 drops)  and stir it together. Spread it over the chocolate layer.
7. Shake/knock it smooth and let it cool until it’s also matte.
8. Add the last layer of chocolate the same way.
9. Once it’s matte, cut the rest into 2 1/4 inch squares.

http://www.imtopsyturvy.com/homemade-andes-mints-this-weeks-treat/

Vegan White Chocolate Chips

(can be sugar-free)

• 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
• scant 1/8 tsp pure vanilla extract
• stevia or powdered sugar to taste (2 tbsp if powdered sugar)
• 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
• very tiny pinch salt
• optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder—such as soy or ricemilk powder—to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)

Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!

http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/

Oreo Surprise

Ingredints:

Crust
1 pkg. oreo cookies, crushed (15 or 19 oz)
1/3 cup butter

Filling
1/2 gallon any flavor ice cream, cut in slices
1 (14 oz) jar fudge sauce
1 (8 oz) cool whip


Directions:

1. Combine cookies and butter, reserve 1 cup for topping. Press rest of cookie mixture in bottom of a 9x13inch pan or 2 pie plates.
2. Place ice cream slices over crust. Then fudge sauce and cool whip. Sprinke remaining crumbs over top. Freeze.

Home Recipe

Easy Homemade Cinnamon Rolls

Takes about 2 hours

Ingredients:

ROLLS

• 2 and 3/4 cup all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup water
• 1/4 cup milk (cow's milk - I used skim)
• 2 and 1/2 Tablespoons unsalted butter
• 1 large egg

FILLING

• 3 Tablespoons unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup granulated sugar

COFFEE GLAZE

• 1 cup powdered (confectioners') sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons strong coffee (or use milk/cream instead)

Directions:

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
5. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

http://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/

Quick Creamy Chocolate Pudding*

Ingredients:

• 2/3 cup sugar
• 1/4 cup Hershey's Cocoa
• 3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 2 Tablespoons butter or margarine
• 1 teaspoon vanilla extract
• Whipped topping (optional) 

Directions:

1. Stir together sugar, cocoa and salt in medium saucepan. In small bowl mix cornstarch with 1/4 cup milk to get out clumps; gradually stir in saucepan with the rest of the milk. 

2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 

3. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 to 5 servings.

MICROWAVE DIRECTIONS:

1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.

2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every

2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

https://www.hersheys.com/recipes/recipe-details.aspx?id=2804&name=Quick-Creamy-Chocolate-Pudding

Lasagna Cupcakes

Ingredients:

• 1/3 
  pound ground beef
• salt 
  and pepper
• 24 
  wonton wrappers
• 1 3/4 
  cups grated Parmesan cheese
• 1 3/4 
  cups shredded mozzarella cheese
• 3/4 
  cup ricotta cheese
• 1 
  cup pasta sauce
• basil for garnish (optional)

Directions:

• Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
• Brown beef, and season with salt and pepper. Drain.
• Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
• Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
• Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
• Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
• Garnish with basil and serve.

http://www.stumbleupon.com/su/293mDL/www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/

One Bowl Brownies*

Ingredients:

4 (1 ounce) squares unsweetened chocolate

3/4 cup butter (Earth Balance)

2 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not over bake).

Note: Don't normally come out of the pan in one piece.

http://m.allrecipes.com/recipe/9910/one-bowl-brownies