Chocolate Meltaway Brownie Bites

Hey all, I hope everyone had a safe and fab 4th of July. Once again I find myself playing catch up with this blog and my comments, so please forgive me. I believe you will, once you see the beauties I made these with these brand spanking new Hersheys kisses that just came out. They are called chocolate meltaways. They have a velvety smooth center, at least thats what the bag says.

We went to my Brother-in- laws house in Virginia for the long weekend and as usual it was a great time. There was BBQ and of course, fireworks:

A good time was had by all, but by the end of the day, we were all tuckered out. Some of us more than others.

Now onto the brownie bites, I would say these definately fall somewhere between a brownie and a cookie and any recipe that calls for the use of my trusty, favorite mini muffin pan, I am all over that. This is a back of the package recipe, which I think makes life easier. Here we go:






Chocolate Meltaway Brownie Bites



48 Hersheys kisses, brand Chocolate Meltaway Milk Chocolates
2/3 cup butter, softened
1-1/4 cups sugar
1 tbsp water
1 tsp vanilla
2 eggs
1-1/2 cups flour
1/2 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
powdered sugar



Directions:



Remove wrappers from chocolate; place in freezer while preparing and baking cookies. VERY IMPORTANT!!



Beat butter, sugar,water and vanilla in a large bowl on medium speed of mixer until well blended. Add eggs; beat well


Stir together flour,cocoa, salt and baking powder.


Gradually add to butter mixture, beating on low speed until well blended.


Cover and refrigerate dough about 2 hours or until firm enough to handle.


Heat oven to 350.


Line 48 small muffin cups with foil baking cups or spray well with cooking spray.


Shape dough into 1 inch balls; place in prepared muffin pan.


Bake 11-13 minutes or until cookie surface is set. I say more around 12 minute mark.





The cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack.

Dust cookie tops with powdered sugar.




Press one frozen kiss into surface of eah cookie. Cool completely in pan on wire rack.

Makes about 4 dozen cookies.





I have to admit I did things a little different. I placed the kiss, about a minute after taking them out and I didn't dust them with powdered sugar until the next morning. I refrigerated them overnight. And they came out like this:




They were a huge hit with my husband and my office co-workers. The oohs and ahhs made it all worth while. I love oohs and ahhs, don't you? Great for a party or a housewarming gift. These are a keeper in my book.





Can you smell them? Can you? They are calling you, don't be afraid, they won't hurt anything but your waistline......lol......

Awards and Banana Bread Muffin Top Cookies

I know, I know, I am a total slacker when it comes to posting but honestly, TeeBall has taken over my life. These games are right in the middle of the day or at 6:30 at night and they throw me off schedule completely. I am a very schedule oriented person, any little change sets me back for days. But I have a few new posts that I will be putting up in the next few days, so stay tuned. Before I get to this great little recipe I want to thank Rachel over at Rachel vs "the kitchen" and Heidi over at tried and true cooking with heidi for this award. They both have fantastic blogs and if you haven't paid them a visit, please do. You won't be disappointed. Thanks, girls, it means alot to me.

Now on to these cookies. I found this recipe over at The Hungry Housewife. I love her blog. It has so many great recipes. Please check her out, if you haven't already. These cookies are a great alternative when you have these:


Instead of the predictable Banana bread, we all have one we like to make, try these. They are like the tops of a muffin, and who doesn't love those. They are so moist and really delicious. Here is the recipe:

Banana Bread Muffin Top Cookies

1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

2 bananas, peeled and mashed

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

powdered sugar, if desired

Preheat oven to 350. Line baking sheets with parchmant.( I love parchmant paper, you know).

In a medium bowl, cream together butter and sugars until smooth. Beat in eggs, vanilla, and banana. Combine flour, baking soda, slat, and cinnamon; Blend thoroughly into butter mixture to make batter. Drop by rounded teaspoons onto the prepared baking sheets.

Bake 10-15 minutes, or until lightly browned. Let cool on baking sheets for 2 minutes. Cool to room temperaature on cooling rack. Sprinkle with powdered sugar if desired.

These really are good and a great use fo those beautiful, darkened bananas, that some people, who don't know better , throw away. Please try these instead, you will find them to be a keeper.

Tropical Coconut Bread

I was going to wait until over the weekend to post this one, but after tasting it, I cannot wait to share it with you. Coconut is one of my favorite things, ever. I have a recipe for coconut cake, that I will save for another time, but I was searching Recipezaar, trying to find a way to use up some buttermilk I had and I came across this recipe.
To me, it is more like a poundcake. I am in love with this bread. It is so moist and so much lighter than I thought it would be. The coconut is definately the star ingredient in this bread. It would be fabulous if you are attending a luau themed party or just if you are looking for something a little different than you usually make. The recipe is for 2 loaves. I halved it and am sorry I did. This is a definate keeper for me.


Tropical Coconut Bread


3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp coconut extract
1 cup buttermilk
1 cup shredded coconut



1. Preheat oven to 325.


2. DO NOT USE A MIXER WITH THIS RECIPE, USE A SPOON OR SPATULA AND STIR BY HAND.


3. In medium bowl, combine flour, baking powder, baking soda, and salt; mix well.


4. In large mixing bowl, combine sugar, oil, eggs, and coconut extract; mix well.


5. Alternately add flour and buttermilkto sugar mixture and stir only until moist.


6. Stir in shredded coconut.


7. Pour batter into 2 prepared loaf pans , place on middle rack and bake for 1 hour.

I hope you will all give this a try. ALOHA!

Heath Bits Peanut Butter Cookies

Ok, so here she is, my first born, my main helper in the kitchen and my sister, Donna's, goddaughter. She is 5 1/2 years old, getting ready to start kindergarten in September and whenever cookies are being made she is right there on her stool , ready to help and lick the spoon or eat the dough. She makes me laugh and cry, but she loves peanut butter so these are for her. I got this recipe from my sister, Donna, over at My Tasty Treasures . She got the recipe from the back of the Heath Bits bag. I do love back of the bag recipes. They are really good, and full of peanut butter and chocolate toffe, it doesn't get much better than that. These are a keeper.


Heath Bits Peanut Butter Cookies



1/2 cup shortening
3/4 cup peanut butter
1 1/4 cup brown sugar
3 TBSP milk
1 TBSP vanilla
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1 1/3 cup Heath Milk Chocolate Toffee bits,divided


Heat oven to 375.

Beat shortening,peanut butter,brown sugar,milk, and vanilla in large bowl until well blended. Add egg; beat until just blended. Combine flour,baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup of toffee bits; reserve the rest for topping.

Drop by heaping teaspoons about 2 inches apart onto parchment lined cookie sheet(I love parchmant paper). Top each with reserved toffee bits. Bake 7-8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes abot 3 dozen cookies.

My Justine loves them, maybe you will too.

Cinnamon Roll Cake

Hey all, I know I have been absent for a few months,but we were doing work on our very first house. But things have now quieted down and I can concentrate way more time to this. It's exciting. I am not a professional cook. I am a working mom and wife and am always looking for easy and foolproof recipes for my family. Recipes that are considered "keeper worthy".

I am going to start simple until I get the hang of this blog thing, so bear with me and follow along for the ride.

I found this recipe on April's Blog, Abby Sweets. It has all the criteria I am looking for. Quick, easy and the use of a box mix. Now dont be a snob, there is nothing wrong with things made from box mixes, and this is proof. I made this at my sister's house yesterday and it smelled great and tasted even better. Try it and you will be amazed at how easy it is. Here is the recipe:

Cinnamon Roll Cake

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 cup sour cream

Mix by hand and pur into 9x13 greased baking pan.

Streusel topping

1 cup brown sugar

1 tbsp cinnamon

Mix and pour over cake batter. swirl into batter with knife.

Bake at 350 for 40 minutes. Let cake cool 10-15 minutes before icing.

Icing:

2 cups powdered sugar

4 tbsp milk

whisk together and pour over warm cake.

Yummy!!!!!! It's a KEEPER.