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Archive for the ‘snack food’ Category

Black Velvet Whoopie Pies

Black Velvet Whoopie Pies

Ingredients

Cookies:
1 package (2-layer size) German chocolate cake mix with pudding
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
3 tablespoons McCormick® Black Food Color
3 eggs

1 tablespoon McCormick® Pure Vanilla Extract

Jack-O-Lantern Orange Filling:
1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1/2 teaspoon McCormick® Pure Orange Extract
1/2 teaspoon McCormick® Red Food Color
1/2 teaspoon McCormick® Yellow Food Color

Directions
For the Cookies, preheat oven to 350°F. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.).

Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For the Orange Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Serves: 24
Serving Size: 1 whoopie pie

Cooking Tips
Variations:
Frankenstein Green Filling: Use McCormick® Pure Lemon Extract in place of the orange extract and 1/4 teaspoon Neon Green McCormick® Assorted NEON! Food Colors & Egg Dye in place of the yellow and red food color.

Phantom Purple Filling: Use 1 teaspoon McCormick® Raspberry Extract in place of the orange extract and 1/2 teaspoon Neon Purple and 15 drops Neon Blue McCormick® Assorted NEON! Food Colors & Egg Dye in place of the yellow and red food color.

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Delicious Stuffed Baked Apples

Delicious Stuffed Baked Apples

Ingredients
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup chopped dried apricots
2-1/4 cups cranberry-apple juice
1/3 cup thawed cranberry juice concentrate
4 large Golden Delicious apples
1/3 cup packed brown sugar
3/4 teaspoon ground allspice, divided
1/4 cup butter, melted

Directions
In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes.

Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish.

Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples.

Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples. Yield: 4 servings.

Recipe found here: Delicious Stuffed Baked Apples

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Giant Cupcake Pumpkin

Giant Cupcake Pumpkin

Ingredients
1 package spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 eggs
1 cup (6 ounces) miniature semisweet chocolate chips
2 cans (16 ounces each) vanilla frosting
1 teaspoon maple flavoring
Orange food coloring
Reese’s pieces

Directions
Preheat oven to 350°. Line 26 muffin cups with paper liners.

In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.

Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese’s pieces as desired. Yield: 26 cupcakes.

Recipe found here: Giant Cupcake Pumpkin

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Chocolate Cupcakes

Chocolate Cupcakes

Ingredients
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored sprinkles

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles. Yield: 16 cupcakes.

Recipe found here: Chocolate Cupcakes

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Raspberry Coconut Cookies

Raspberry Coconut Cookies

Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1-1/2 teaspoons baking powder
1/4 teaspoon salt

FILLING:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.

In a small bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Recipe found here: Raspberry Coconut Cookies

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Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight

Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

Recipe found here: Chocolate Chip Cookie Delight

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Chocolate Ice Cream Sandwiches

Chocolate Ice Cream Sandwiches

Ingredients
1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

Directions
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool.

To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight. Yield: 8 ice cream sandwiches.

Recipe found here: Chocolate Ice Cream Sandwiches

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