Since I was a wee lass, I’ve always had a major sweet tooth. Be it candy, cake cookies, etc. I loved them ALL. Funny thing is I’m still the same way! Sugar and coffee are my major weaknesses and I don’t think I could ever turn them down. When I got a Pinterest account and looked up sugary treats, I cried inside because of how good all the desserts looked. However the ten recipes I’m going to share with you now are probably my most favorite out of all the 500+ desserts I have saved in my board. I hope you try some of them out!
**ALL recipes/pictures of desserts were taken from Pinterest.com – Instructions were taken from DIRECTED LINKS**
1. Loaded Chewy Chocolate Chip M&M Cookie Cake
Ingredients:
-1 Egg, large
-1 Egg yolk
-Baking & Spices
-2 cups All-purpose flour
-2 tsp Baking powder
-3/4 cup Brown sugar, light
-3/4 cup Chocolate
-1/2 cup Chocolate chips
-1/4 cup Granulated sugar
-1 tbsp Vanilla extract
-12 tbsp Butter, salted
Instructions:
1. Position a rack near the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch pie dish (or cake pan) with nonstick cooking spray. Set aside.
2. In a medium bowl, combine the flour and baking powder. Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for 2 minutes on medium speed until completely smooth and creamy. Add the brown sugar and the granulated sugar and continue to beat on medium speed until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla on medium speed until just combined. Stop the mixer, scrape down the side and bottom of the bowl. On the low speed setting, slowly mix in the dry ingredients until just combined. Stop the mixer, using a rubber spatula, fold in 1/2 cup of the chopped candy bars along with most of the chocolate chips (reserving about 1 – 2 tablespoons for the topping).
4. Press the cookie dough evenly into the prepared pie dish. Top the cookie cake batter with the remaining 1/4 cup of chopped candy bars and the 2 tablespoons of chocolate chips. Bake for 25 – 30 minutes or until the cake is lightly golden brown (could be up to 35 minutes depending on your oven). Cover the cake loosely with aluminum foil after the first 15 minutes of baking to avoid excess browning. Remove from the oven and set the pie dish on a wire rack to allow cookie cake to cool completely. Use a sharp knife to slice, once cooled.
http://littlespicejar.com/loaded-chocolate-chip-mm...
2. S’more Chocolate Chip Gooey Bliss Cookies
Ingredients:
-¾ cup butter softened
-½ cup white sugar
-½ cup packed brown sugar
-1 egg room temperature
-1 teaspoon vanilla extract
-1 ¼ cups all-purpose flour
-1 cup graham cracker crumbs
-¼ teaspoon salt
-½ teaspoon baking soda
-3/4 cup semi-sweet chocolate chips
-3/4 cup milk chocolate chips
-2 Hershey bars broken into bits
-1 cup mini marshmallows
Instructions:
1. Using a mixer, cream together butter and sugars; mix in egg and vanilla.
2. Add flour, graham cracker crumbs, baking soda and salt and mix together until smooth and add to creamed mixture and beat until just incorporated.
3. Fold in chocolate chips.
4. Using a large cookie scoop, scoop cookie dough onto cookie sheet about 3 inches apart.
5. Bake at 375 degrees for 10 minutes.
6. Remove from oven and quickly press marshmallows into cookies.
7. Return to oven and cook until done, about 3-4 minutes.
8. After a few minutes, add broken Hershey bars to each of the cookies.
9. Let cool.
http://www.thebakingchocolatess.com/wicked-smore-c...
3. Bunny Butt Cupcakes
Ingredients:
-12 Chocolate Cupcakes, baked
-6 White or Yellow Cupcakes OR 12 donut holes
-12 mini marshmallows
-1½ cups fine coconut
-Chocolate cookie crumbs
-1 jar chocolate frosting
-1 jar vanilla frosting
-1 package white candy melts
-pink candy melts or pink gel coloring (you will just need a couple of melts)
Instructions:
1. If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.
2. Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.
3. Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1" long by about ½" wide.
4. Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.
5. Place ½ cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
6. Using white candy melts as "glue" stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.
http://www.spendwithpennies.com/bunny-butt-cupcake...
4. German Chocolate Cupcake with Gnache Filling
Ingredients:
-1/4 cup water
-2 ounces German's sweet baker’s chocolate, chopped
-1 ounce semi-sweet Baker’s chocolate, chopped
-1 cup + 1 1/2 tablespoon AP flour
-3/4 teaspoons baking soda
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1 tablespoon cocoa powder
-1 cup sugar
-1/2 cup unsalted butter, softened, (1 stick)
-2 large eggs at room temperature
-1 teaspoon vanilla extract
-1/2 cup buttermilk
-1/2 cup semisweet chocolate chips
Gnache filling
-1/3 cup heavy whipping cream
-2 tablespoons salted butter, cubed
-4 oz. German's sweet baker’s chocolate, chopped
-2 oz. semi-sweet Baker’s chocolate, chopped
Coconut Pecan Frosting
-1 cup sweetened shredded coconut
-3/4 cup coarsely chopped pecans
-2 egg yolks
-1 5 oz. can evaporated milk
-1/2 cup +2 tablespoons brown sugar, packed
-6 tablespoons unsalted butter, softened,
-1/2 teaspoon vanilla extract
-1/8 teaspoon salt
Chocolate Drizzle (optional)
-3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
-1/2 teaspoon Vegetable oil
-1 tablespoon heavy cream
Instructions:
1. Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
2. Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
3. Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
4. Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
5. Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
6. With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
7. Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
8. Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
9. Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
10. Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
11. Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
12. Store Cupcakes in an airtight container for up to 2 days then refrigerate.
http://carlsbadcravings.com/german-chocolate-cupca...
5. Pina Colada Poke Cake
Ingredients:
-1 box butter cake mix, plus ingredients to make cake
-1 14-ounce can sweetened condensed milk
-1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store
-1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
-2 cups heavy whipping cream
-2 to 4 tablespoons powdered sugar (sweeten to your preference)
-1 teaspoon coconut extract
-shredded coconut and maraschino cherries, to garnish if desired
Instructions:
1. Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
2. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
http://kitchenmeetsgirl.com/pina-colada-poke-cake/
6. Oreo Truffle Dipped Strawberries
Ingredients:
-8 Oreo cookies
-1 ounce cream cheese
-8 large strawberries, washed and dried very well
-4 ounces semi-sweet baking chocolate (or almond bark)
-2 additional Oreos or Sprinkles, optional
Instructions:
1. Place 8 Oreos in a food processor with cream cheese. Process until a thick paste forms (scraping down the sides of the food processor as needed). Line a cookie sheet with wax paper and scoop one tablespoon balls of truffle onto the cookie sheet (about 8). Chill until strawberries are ready.
2. Slice the stem off the strawberry and scoop out the center with a small melon baller. Wipe the edge of the berry as dry as possible.
3. Place chocolate in a small microwave safe bowl. I like to use paper Dixie bowls for easy clean up. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Place remaining 2 Oreos into a plastic bag and crush using a rolling pin. (Those are for decoration, feel free to use sprinkles instead.) I recommend dividing the chocolate into two bowls in case it’s in a finicky mood and seizes. If that happens, drizzle the chocolate over the top of the berry instead of dipping it.
4. To assemble the berries: place an Oreo truffle in each strawberry cavity. Dip the tops in the chocolate, then sprinkle with crushed Oreos or Sprinkles. Sometimes the chocolate can have trouble with the wet berries, so make sure to dry them as much as possible before dipping.
5. Place the dipped berries back on the cookie sheet and chill until set. Store in the refrigerator. Best eaten the same day they are made.
http://www.crazyforcrust.com/2016/02/oreo-truffle-...
7. Twix Cookies
Ingredients:
-1½ cups softened butter
-1 cup powdered sugar
-3 cups flour
-1 teaspoon vanilla
-¼ teaspoon salt
-15 oz caramel **See notes
-2 cups milk choc chips
-2 tsp shortening
Instructions:
1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.
http://www.thisgrandmaisfun.com/twix-cookies-3/
8. Best Fudgy Cocoa Brownies
Ingredients:
-½ cup unsalted butter, melted
-1 tablespoon cooking oil (olive oil or coconut oil are fine)
-1⅛ cup superfine sugar (caster sugar)*
-2 large eggs
-2 teaspoons pure vanilla extract
-½ cup all purpose | plain flour
-½ cup unsweetened cocoa powder
-¼ teaspoon salt
Instructions:
1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a mediumn-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly.
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.
https://cafedelites.com/2016/08/28/best-fudgy-coco...
9. Oreo Stuffed Chocolate Chip Cookies
Ingredients:
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup (2 sticks) butter, softened
-3/4 cup granulated sugar
-3/4 cup packed brown sugar
-1 teaspoon vanilla extract
-2 large eggs
-2 cups (12 oz package) semi-sweet chocolate chips
-Bag Oreo Cookies
Instructions:
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl, set aside. Beat softened butter, granulated sugar, brown sugar and vanilla extract in mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture and mix until combined. Stir in chocolate chips.
3. Take a large scoop of cookie dough and form it around Oreo cookie with hands. Completely enclose Oreo in dough. Place on cookie sheet (I prefer mine lined with a Silpat Baking Mat). Bake for 8 to 10 minutes or until golden brown.
4. Cool on cookie sheet for 2 minutes; place on baking racks to cool completely. Store in airtight container for 1 week or 8 weeks in freezer. Enjoy!
http://www.suburbansimplicity.com/oreo-stuffed-cho...
10. Sweetheart Cinnamon Rolls
Ingredients:
-1 (13 ounce) refrigerated flaky cinnamon rolls with icing
-Optional: sprinkles
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9-inch round cake pan with non stick cooking spray.
3. Carefully unwind each roll into a long strip of dough, leaving center coiled.
4. Coil the unrolled end of each strip in toward center, making two equal coils.
5. Pull middle of strip down to make a point, forming a heart shape; pinch point.
6. Place in pan, points toward center.
7. Bake 13 to 15 minutes or until golden brown.
8. Cool 5 minutes before removing to cooling rack.
9. Spread or drizzle frosting over warm rolls.
10. Optional: add sprinkles.
