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Melt in your mouth, chocolatey, chewy, can I have another, scrumptious, titillating (hehe)

These bad boys are OH so good!!!

 
 
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Ingredients:
1 cup unsalted butter, plus additional for greasing pan
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 ounces confectioners' (powdered) sugar


Directions:
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Yield: 64 1-inch pieces




 
 
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Alcoholic coffee bites!














Ingredients:
1/2 cup cold water
1 3/4 cups strong coffee, hot,
8T French Roast with 2 cups water.
14 oz. sweetened condensed milk
3 packages of unflavored gelatin
3T Kahlua or other coffee liquor
8-inch x 8-inch glass baking pan

Directions:
Make the coffee the way you normally would at home. The goal is to wind up with 1 3/4 cups of strong coffee. Used approximately 8T French Roast to 2 cups of water. Put the water in a large bowl. Toss in the gelatin. Give it a stir to mix. It should immediately start to thicken and suck up the water. Let it sit for about 10 minutes. Add the hot, brewed coffee to the gelatin. Whisk it gently, and pour in condensed milk. Mix to combine, avoiding making bubbles. Add The Kahlua, and mix again. Pour into a glass pan. No need to grease. Place in refrigerator and allow to set for several hours. Slice them into squares (or cut them into shapes with little cookie cutters) and serve.

Source: www.thehungrymouse.com/2010/08/04/drunken-coffee-jello-squares/


 
 
 
 
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Can you say SINFULLY delicious??? This is SO easy to make!


 
 
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No one can resist a cake ball on a stick! Thank you to my momma for getting me a cake ball pop kit for Christmas! Although for this recipe I didn't get to use the cake ball pan because you do not do any baking with this recipe!!!

These would be cute wrapped individually in red or green cellophane with a bow!













Ingredients:
1 package Oreos (I saw the new Berry Burst Ice Cream Oreos and had to try them!)
12 ounces cream cheese, room temperature
Almond Bark (I used vanilla... It seems to melt smoother)
Decorations (I used 2 oreos with out the cream center and crumbled them)




 
 
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Source: http://www.marthastewart.com/
*To make the soda go flat, twist off cap, and let the bottle stand at room temperature overnight.


Fills a 2 1/2-quart fish or glass bowl


















Ingredients:
  • 1 two-liter bottle lemon-lime soda, flat
  • 4 1/4-ounce packages unflavored gelatin
  • 2 drops blue food coloring
  • 2 ounces gummy fish
Directions:

  1. Place 1 cup soda in a large bowl. Sprinkle gelatin evenly over soda, and let stand to soften, about 5 minutes.
  2. Place 2 cups soda in a small saucepan over medium heat. Heat until just before a boil. Add the softened gelatin, stirring to dissolve the gelatin completely over the heat, about 2 minutes. Remove from heat. Add the remaining soda and food coloring, and stir to combine. Pour the liquid into the fish bowl. Using a damp paper towel, carefully remove any bubbles that have formed on the surface. Transfer to the refrigerator to chill overnight.
  3. When ready to serve, use a sharp knife to make vertical slits in the gelatin; insert the fish in a random pattern to make it look as though they are swimming in the bowl. Keep refrigerated until serving. Serve within 6 hours.


 
 
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Original recipe at http://blogs.babble.com/family-kitchen/2011/04/08/rainbow-cake-in-a-jar/
How cute is this! This would be adorable for a kid's birthday party... and it looks so easy to make.

I found this recipe on Pinterest and will definitely have to try it! I know my 14 year old would love to make it with me...


















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:


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.

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.

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.

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, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!


 
 
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These are the cake balls I made for my dear friend's baby shower... This was my 2nd attempt at making these... I think only half of the balls made it to the shower!!!














Ingredients:


1  package cake mix, any flavor
1 (16 ounce) container frosting, any flavor
1 block chocolate (24oz) flavored confectioners coating (almond bark)

Directions:

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while SLIGHTLY warm into a large bowl, and stir in the frosting until well blended. Put in freezer for 15-20 minutes or else you will have a gooey mess on your hands! Roll cake mixture into balls. I made mine about 1 inch in diameter. Freeze the cake balls for one hour or overnight.
 Melt candy coating in heavy saucepan at a very low temperature, stirring constantly until smooth. Remove cake balls from freezer and dip the balls into the melted coating using a toothpick or fork to hold them. Place on waxed paper and decorate with sprinkles, nuts, drizzled coating, what ever you want! Go crazy on your balls!!! Decorate before the coating sets.

You can use any combination of cake/frosting... My favorite is Red Velvet cake/Cream Cheese frosting dipped in chocolate or vanilla coating. My husband likes Lemon cake/Lemon frosting dipped in chocolate...

Pop a ball in your mouth and enjoy!


 
 
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Another fun idea from
Betty Crocker!















Ingredients:
Cake 1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color

Frosting:
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Directions:
  1.  Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  2.   In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3.  Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  4.  Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  5.  If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

***Expert Tips To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color.

***Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary.

***To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.


 

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