Bacardi Pina Colada Cake

If you like both Bacardi and cake, then this is the cake for you!

Ingredients:

1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
Frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Directions for Cake:

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes.
8. Remove pans; cool completely.
9. Fill and frost layer cake.
10. Sprinkle with coconut.
11. Refrigerate cake (and any leftover cake).

Directions for the Frosting:

Combine crushed pineapple in juice, rum, and pudding; beat until well blended. Fold in whipped topping and spread on cake.

Snickers Bar Cake

This is one of my favorite cakes utilizing one of my favorite candies!

Ingredients:

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker’s hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Directions:

1. Bake cake in a 9×13-inch pan according to direction on the package.

2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Banana Bread Brownies

These "brownies" are absolutely delicious and a definite family favorite!

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Peanut Butter Cookie Lasagna

One of the easiest and yummiest desserts I've had in a very long time!

Ingredients:

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Directions:

1. Line the bottom of an 8×8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream.
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

Samoas Cookie Cups

Girl Scout Samoas are my very favorite cookies, and this recipe does them extreme justice!

Ingredients:

1 pkg chocolate almond bark
About 12 Vanilla Wafer cookies
1 pkg caramels, unwrapped
2 Tbsp milk
1 & 1/2 cups shredded coconut, toasted
Sea salt, for sprinkling

Directions:

1. Line a muffin tin with 12 paper liners and set aside. Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.
2. Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly. Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.
3. Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.
4. Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.
5. Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.
6. Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.

Peanut Butter Pie Cups

I'm one of those rare breeds who doesn't particularly like peanut butter by itself, but absolutely loves it in desserts! These mini pies are incredible and a serious must-try!

Ingredients:
For the crust:16 Oreo cookies
4 tablespoons unsalted butter, melted

For the filling:1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Directions:
1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream, peanut bits, and chocolate chips.

Chocolate Chip Cookie Dough Brownies

This is the yummiest brownie ever created, combing yummy cookie dough with brownies!

Ingredients:

Brownie Mix:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips

Cookie Dough:
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, as desired.

Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter and Cookie Dough combined with Cheesecake? I think I just dies and went to heaven!

Crust Ingredients:

5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt

Directions For Crust:

Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:

7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Directions For Cheesecake:

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup

Finishing Directions:
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

No-Bake Cookie Bars

I love any dessert you don't have to put a lot of effort into and it comes out great... these tasty cookies certainly fit that bill!

Ingredients:

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Directions:

1. Spray an 8″ square pan with cooking spray and set aside.
2. Measure the peanut butter and oats and set aside so they’re ready when you need them.
3. In a medium saucepan, combine sugar, milk, butter, and cocoa.
4. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly.
5. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats.
6. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool.
7. Once cool, cut into bars.

*To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge

Orange Swirl Fudge

This is the tastiest fudge I have ever made!

Ingredients:
1 bag white chocolate chips
1 can white frosting (not whipped)
1 Bottle Orange Crush Ice Cream topping

Directions:
Melt frosting in a saucepan over low heat until glossy. Pour in chips and continue melting over low heat, stirring until chips are melted and thoroughly blended with frosting. Pour mixture into a greased 8" x 8" pan. Drizzle Orange Crush Ice Cream topping over top and swirl through fudge using a fork or toothpick. Cool in refrigerator until set.

Optional combinations for different flavors:
Chocolate Fudge: Chocolate chips and fudge frosting
Peanut Butter Fudge: Peanut butter chips and white frosting
Mint Chocolate Fudge: Andes Mint chips, chocolate frosting and a little mint extract, to taste

Earthquake Cake

This is an old family favorite that my grandmother used to make and the generations have loved!

Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Spread the coconut and pecans evenly on the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Mix cream cheese, butter or margarine, vanilla and confectioner’s sugar well and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more. You can check to make sure the bottom part is cooked by using the toothpick test - stick a toothpick into the cake and if the toothpick does not have any gooey cake on it, then it is done.
6. Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven
7. Cool and serve.

7-Up Bundt Cake

Your family is going to love this moist rich lemony pound cake type bundt cake!

Ingredients:

¾ lb butter
¾ cup 7-Up
5 eggs
3 cups white sugar
3 cups all purpose flour
2 tablespoons lemon extract

For the Glaze:
2/3 cup powdered sugar
1 tablespoon lemon juice

Directions:

1. Pre-heat the oven to 325°F.
2.In a large bowl mix butter and sugar for 2 minutes.
3. Add eggs one at a time, beating after each one.
4. Add flour and lemon extract
5. Fold in 7 up.
6. Pour into a greased 12-cup Bundt cake pan.
7. Bake for 1 hour and 20 minutes or until a tooth pick comes out clean.
8. Remove from oven and allow to cool.
9. To make glaze, mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.

Rainbow Cake In A Jar

Talk about bottling happiness ! This concoction really takes the cake!

Ingredients:

1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

2. Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.

3. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 35 -40 minutes.

4. Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve.

Cashew Brittle

I absolutely brittle and, although cashew is my favorite, this recipe makes for a fabulous peanut and/or almond brittle, too!

Ingredients:
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted cashews

Directions:

Step 1 - Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. (Keeping the cookie sheets warm will help you be able to spread the brittle into a thin layer)

Step 2 - Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

Step 3 - Stir in butter and cashews. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

Step 4 - Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

Mint Brownies

These tasty treats are perfect for St. Paddy's Day!

Ingredients:

Ingredients for Brownies:
2 cups butter (melted)
3/4 cups cocoa
2 1/4 cups sugar
6 eggs (beaten)
2 cups flour
1/8 teaspoon salt
2 teaspoon vanilla
Mint chocolate chip brownies

Ingredients for Mint Frosting:
Mint frosting
4 cups powdered sugar
1/2 cup butter
5 Tablespoons milk
6 drops green food coloring
2 teaspoons mint or peppermint extract

Ingredients for Top Layer:
1 bag of semi-chocolate chips

Directions:

1.  Preheat oven to 350 degrees
2.  Combine the butter, cocoa powder, sugar and beaten eggs and mix well.
3.  Add flour, salt, and vanilla to the mixture.
4.  Pour into 9″ x 13″ pan.
5.  Bake at 350 degrees for 23-25 minutes.
6.  Cool completely.
7.  Make Frosting by combining butter and powdered sugar and then other ingredients, mixing on medium-high speed.
8.  Spread frosting on chilled cake and then chill again.
9.  Melt a bag of semi-sweet chocolate chips by pouring into microwave safe bowl and microwaving on high 30 seconds and then stirring - repeat until melted.
10. Spread for top layer.
11. Chill.

Gluten-Free Buttermilk Doughnuts

This is one of the best gluten-free doughnut recipes ever!

Ingredients:

For Doughnuts -
Vegetable oil for deep frying
1 egg
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups gluten-free all-purpose rice flour blend
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder

For Chocolate Glaze -
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.

2. To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.

3. Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.

4. Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Homemade Marshmallows

Nothing better than homemade marshmallows in hot chocolate on a cold winter night…

Ingredients:

2 cups granulated sugar
1 Tbsp light corn syrup
1.5 cups water, separated
4 Tbsp unflavored gelatin
1 Tbsp vanilla extract
2 egg whites
1/3 cup sifted powdered sugar, for dusting
1/3 cup cornstarch, for dusting
Optional food coloring or flavoring

Directions:

1. Combine the cornstarch and powdered sugar in a small bowl. Prepare a 9×13 pan by spraying it with nonstick cooking spray, and sprinkle a generous dusting of the sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.

2. Combine the granulated sugar, corn syrup, and ¾ cup water in a large pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 260 degrees (hard-ball stage). This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.


3. While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tip of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.

4. While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not over beat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.

5. Whisk the gelatin mixture into the sugar syrup. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high. Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

6. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.

7. Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.

8. Spray a large, sharp chef’s knife with nonstick cooking spray. Cut the marshmallow block into small 1″ squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky. Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.

Peanut Butter Eggs

Easter will be here before you know it and have I got the greatest recipe for it!

Ingredients:

1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or margarine softened
1/2 tsp. vanilla

Directions:

Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

Kahlua Kissed Brownies

I couldn't believe my eyes when I first saw these brownies! Combining Kahlua with chocolate and caramel? Sheer decadent gooey genius!

Ingredients:

1-1 lb. box of Brownie Mix
1-11 oz. bag of Caramel Hershey’s Kisses
Enough Kahlua to replace the amount of water that’s called for in the directions on your brownie mix box.
Square baking pan

Directions:

1. In a medium bowl combine the Brownie mix, according to the box instructions, using Kahlua replacing the water and mix well.
2. Unwrap all of the Kisses candies.
3. Pour half of the batter into a non-stick sprayed pan and place all of the Kisses evenly across the batter.
4. Pour the rest of the brownie batter over the Kisses and gently spread the batter across them.
5. Bake at 350 degrees for approximately 45 minutes or, using the toothpick method, until it’s cooked all the way through.
6. Allow to cool completely, as this helps the Caramel return to its normal gooey goodness.
7. Serve.

Chocolate Chip Red Velvet Cookies

These are some of my very favorite cookies and they are so easy to make!

Ingredients:

1 egg
1½ cups all-purpose flour
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup chocolate chips
⅓ cup cocoa powder (unsweetened)
1 tsp. baking soda
1 tsp.rRed food coloring
1 tsp. vanilla
¼ tsp. salt

Directions:

1. Preheat oven to 375° F.
2. Using a hand blender, mix the butter and brown and white sugar into a fluffy, creamy mixture.
3. Add in the egg and the vanilla extract and keep blending until you have a uniform and smooth mixture.
4. Add the food coloring and blend again. Add the flour, cocoa powder, baking soda, salt and whisk the mixture to obtain a dough.
5. Mix in the chocolate chips gradually while whisking it.
6. Refrigerate the dough for an hour.
7. Lightly grease a cookie sheet with cooking spray.
8. Roll the cookie dough into balls and then flatten each one using your palms.
9. Place them on the cookie sheet with a 1-inch gap between cookies.
10. Bake for approximately 15 minutes or until done.