Magic Bar

My favorite for the holidays this year. Easy, quick and yummy!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine (or 1 stick of butter)
• 1 cup chopped walnuts
• 1 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk (can be low fat)

 

Directions

1. Preheat oven to 350 degrees F.
2. Put the sitck of butter in a 9 x 13 inch pan and put it in the oven till melted.
3. Sprinkle the graham cracker crumbs evenly over the margarine/butter.
4. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. (Save a few to sprinke on top, if desired)
5. Add the coconut over all.
6. Pour the milk evenly over the top.
7. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Best Chocolate Cake Recipe

This recipe is the best chocolate cake I have ever tried.  It is always a success everytime I make it.  Enjoy it!

Ingredients

• 2 eggs, beaten
• 2 cups sugar
• 1 cup Vegetable oil
• 3/4 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp. vanilla
• 2 cups flour
• 1 cup boiling water

Preparation

1. Preheat oven to 300 degrees.  Line 24 cupcake cups.
 
2. Beat the eggs for a few minutes.
 
3. Add the next 8 ingredients.  Mix at medium high speed for a few minutes.
 
4. Add four slowly.
 
5. Add boiling water.  Make sure water is boiling.  Mix until smooth.
 
6. Pour into baking cups and bake for about 22 minutes.  (or bake it in a greased 9x13 pan for 1 hour)
 
7. Dont over bake, test it by sticking a toothpick in the middle.  If it comes out mostly clean, it is done!  The cake will bake for a few more minutes in the pan while you let it cool.
 
8. Let it cool before adding filling or frosting.

* If you already have a recipe you enjoy and would like to make the cake more moist, add ½ cup of sour cream, or 1 cup of pudding (match flavor) to your recipe.Ex: For chocolate cake add chocolate pudding, for vanilla cake add vanilla pudding, etc. 


Filling

Use tip #230 to fill the cupcakes with Doce De Leite, or any type of pudding or mousse.
 

Best White Frosting (you add the flavor)

I recently made this recipe with pineapple juice concentrate.  It was sooo good!  I have tried it with lemonade too, and it was wonderful.  Add food coloring to add color to the frosting. 

Ingredients

• 3 sticks butter
• 16 oz marshmallow crème (fluff)
• 1/2 cup powered sugar (confectioners sugar)
• 1 tsp vanilla or 1/2 cup of juice concentrate from your favorite juice (lemonade, pineapple, etc...)

Preparation

1. Beat butter until white and fluffy
2. Add marshmallow, beat until smooth.
3. Add sugar slowly 
4. Add 1/2 cup of your favorite

Source:  My multi-talented friend Melissa P.  Thank you for making my life a little sweeter!

Brigadeiro Frosting

This one is for my fallow Brazilians or anyone who enjoys brigadeiro.  You can top it with coconut to make it a "Prestigio".

Ingredients:

• 2 cans of Sweetened Condensed Milk
• 1 can of Evaporated Milk
• 1 tablespoon of Butter
• 1/3 cup of Chocolate Powder (or Nescau)

Preparation:

1. Mix all ingredients in a medium saucepan
2. Over low heat stir the mixture until it starts to show the bottom on the pan while you scrape the it with a spoon.  If you over cook it, the frosting will be too hard.
3. To pipe the frosting, you will need to cool first.

Sugar Cookies

Yield Makes 2 dozen or 15 large

To make the cute flower lollipops, cut the dough in flower shape and a circle in the middle.  Place it on top of a lollipop stick with the tip showing in the middle.  Place a life saver in the middle and bake as instructed below.

Ingredients

·         2 cups all-purpose flour

·         1/4 teaspoon salt

·         1/2 teaspoon baking powder

·         1/2 cup (1 stick) unsalted butter

·         1 cup sugar

·         1 large egg, lightly beaten

·         2 tablespoons brandy, or milk

·         1/2 teaspoon pure vanilla extract

·         Royal Icing, optional

Preparation

1.      Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2.      Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3.      Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4.      On a lightly floured work surface, roll out dough to 1/4-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

5.      Decorate with Royal Icing and/or sugar, optional.

Dirt Cake (oreo)

You can make this recipe in a truffle bowl, or in individual cups.  Kids love to decorate with gummy worms or pieces of chocolate.  You can also decorate with artificial flowers to make it look like a flower pot.

To make this a lighter recipe, replace the milk and cream cheese to fat free.

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1 (8 oz) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (12 oz) container frozen whipped topping, thawed
• Reduce fat Oreos cookies
• Chocolate cake (prepared ahead)

Preparation

1. Cream butter and cream cheese, then add sugar and continue to mix
2. In a separate bowl mix milk, pudding, and then add whipped topping.
3. Combine pudding mixture and cream mixture together.
4. Chop cookies very fine in food processor (the white cream will disappear)
5. Time to layer: starting with cake, then cream mixture, then crumbled oreos
6. Repeat layers.  In truffle bowl you can make 3 layers.  In cup 2 layers will fit well.
7. Chill until ready to serve.
8. Add artificial flower, chocolate chunks, or gummy worms.

Source: Nannie

Huckleberry (or Blueberry) Coffee Cake

I like making this as cupcakes for ease of serving, and because it cooks faster, but you can make it in a 9-inch cake pan and bake it at 350F for 1 hour.

Ingredients

• 1/2 stick margarine, softened ( = 1/4 cup)
• 4 oz nonfat cream cheese, ( = 1/2 package)
• 1 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cup huckleberries or blueberries (ok to use frozen)
• 2 tablespoon sugar
• 1 teaspoon ground cinnamon

Preparation

1. Cream margarine and cream cheese (the cream cheese has to be fat free, else it will not have the same texture).
2. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended.
3. Add egg; beat well.
4. Add baking powder, and salt to the mixer.
5. Gradually add flour into creamed mixture.
6. Stir in vanilla
7. Stop the mixer and fold in berries
8. Pour into a 12 cupcake pan (about 1 ice cream scoop per cup)
9. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
10. Bake at 350 degrees for 30 min; let cool.

Nutritional Information (Yield: 12 Servings/cupcakes)
Per Serving: 185 Calories; 4g Fat (22% calories from fat); 5g Protein; 31g Carbohydrate; 17.mg Cholesterol; 230 Sodium

White Chocolate Cranberry Cookies

This is great for sharing with friends during the holidays or any other time.

Ingredients

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup white baking chips

Preparation

1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Source: Nannie