Caramel Apples w/ Chocolate

 

Caramel Apples w/ Chocolate

Makes 8 apples

1 piece of Styrofoam

1 apples

8 ice cream sticks

12 packages (14 oz each) creamy caramels

2 tbs. water

3/4 cup pistachios, chopped

8 foil cupcake liners

3 ounces semisweet chocolate

Place Styrofoam on a flat surface. Lightly coat

baking sheet with cooking spray. Remove stems

from apples. Insert wooden stick into stem of

each apple. 

Place caramels in saucepan. Add the

water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and

keeping caramel over low heat, dip the apple into

the caramel, turning to coat the apple, remove

the apple from the caramel and gently shake. 

Pat pistachios onto top of apple, place on prepared

sheet. Refrigerate until caramel is cool. Heat

chocolate in top of double boiler, until melted.

Drizzle chocolate over apples. Press apples

sticks into Styrofoam. Refrigerate until the

chocolate hardens. Remove from Styrofoam to foil

cupcake liners

Cream Cheese Topped Brownies

Cream Cheese Topped Brownies

Brownie Batter:

1 c. butter or margarine

2 c. sugar

2 tsp. vanilla extract

4 eggs

3/4 c. powdered baking cocoa (Hershey's or store brand)

1/2 tsp. baking powder

1/4 tsp. salt

1 c. flour

Cream Cheese Marbling:

1 egg

1/4 c. sugar

4 oz. pkg. cream cheese, softened

In a lg. mixing bowl combine in the following order: butter, 2 c.

sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.

Grease 9x13" baking pan. Pour batter into prepared pan.

Prepare the cream cheese topping: in a separate mixing bowl beat

until smooth:  1 egg, 1/4 sugar and softened cream cheese.

Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.

Bake in 350 oven for 30-35 mins. or until brownies just begin to pull

away from sides of pan. Cool. Cut into bars.

Makes about 24 brownies

Vienna Chocolate Bars

Vienna Chocolate Bars

2 sticks butter

2 egg yolks

1 1/2 C sugar

2 1/2 C flour

1 (10 oz.) raspberry jelly (seedless)

1 C semi sweet chocolate chips

1/4 tsp. salt

4 egg whites

Preheat oven to 350. Cream butter with egg yolks

and 1/2 cup sugar. Add flour and knead with

fingers. Pat batter out with fingers on greased

cookie sheet to about 3/8" thickness. 

Bake for 15 to 20 minutes until lightly browned. Remove

from oven. Spread with jelly and top with

chocolate chips. Beat egg whites and salt until

stiff peaks form. Fold in remaining cup of

sugar. 

Gently spread on top. Bake for

additional 24 minutes. Cool and cut into 2"x2" bars.

Chocolate Cream Hazelnut Balls

I love these too! and they are so easy to make.

Chocolate Cream Hazelnut Balls

1/2 c Finely chopped hazelnuts

1 c Vanilla cookie crumbs

1 c Powdered sugar

2 tb Cocoa

2 tb Corn syrup

1/4 c Cream

1/2 ts Vanilla

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

MMMM Eclair Cake! Yummy

Eclair Cake

1 1 lb. box honey graham crackers**

2 small regular OR instant vanilla pudding*

2 3/4 c. milk

1 8 oz. container Cool Whip

Frosting:

1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.

OR

1 pkg. Choco-bake (unsweetened liquid chocolate)

2 tsp. white Karo

2 tsp. vanilla

3 T. soft margarine

1 1/2 c. powdered sugar

3 T. milk

Butter 9x13" pan, and layer with whole graham crackers.

Prepare pudding according to pkg. direction, and let cool, or for

instant pudding, mix pudding and milk. Blend in cool whip.

Put 1/2 pudding mixture over crackers. Layer more crackers over

pudding. Top with rest of pudding. Cover with a layer of crackers.

You will have 3 layers of crackers.

Refrigerate for 2 hrs. before frosting.

Frosting:

Beat all frosting ingredients until smooth. Frost cake and

refrigerate 2 hrs.

Cake can be frozen.

Makes 10-16 servings

Note:

*Chocolate pudding can be used.

*French Vanilla pudding can be used.

**Chocolate graham crackers can be used.