Posts Tagged ‘sweetened condensed milk’
After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.
These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.
One year ago: Pasta with Vodka Sauce
WHITE CHOCOLATE CAKE BATTER HEARTS
Makes about a dozen (depends on cookie cutter size)
Festive cookies cutters
16 oz. vanilla candy coating wafers or almond bark
1 cup dry white cake mix
2 cups powdered sugar
1/2 of a 14 oz. can sweetened condensed milk
4 Tbsp unsalted butter, melted
2 Tbsp sprinkles (I used festive colors)
- Line cookie cutters on parchment paper or aluminum foil greased with a little oil.
- In a large bowl, combine dry cake mix, powdered sugar, sweetened condensed milk and melted butter until thoroughly mixed. Fold in sprinkles. Cover with a damp paper towel to prevent mixture from drying.
- Melt candy coating or almond bark according to package directions. Place a couple spoonfuls into each cookie cutter and help spread evenly into the curves of the cookie cutter. Take a tablespoon of the cake batter candy and press into the candy mold. Spoon more melted candy on top and top with sprinkles. Place in the fridge to harden.
- Pop out and enjoy, or give as gifts!
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
1 box Valentine’s Funfetti cake mix
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
For those of you dying to know how my hap-hazard traffic court date went yesterday – it didn’t. Sure enough I showed up and they didn’t have my name on the docket for the day. So 45 minutes after paying $12 in advance for 4 hours of parking (because I had no idea how long it would take if they did take me in), I was told to come back on Monday. Joy! Let’s spend the weekend in a state of ignorance with some blissful peanut butter and chocolate cheesecake.
Here we are already in week three of NCAA football! Today my #12 Buckeyes play at home against California. Should be an interesting watch, although I have to admit I’m dying to get started on our conference opponents on Sept 29th. Especially since that game is against Michigan State – the team I think is going to win the Big Ten this year and therefore most likely beat us. But you never know! We managed to beat Wisconsin last year, despite losing to Purdue the week before. We’re a bit of a seesaw ride sometimes. But I’m trying not to get ahead of myself. Focus on the cheesecake Erin.
This is somehow only the second time I have made this cheesecake, and it was as delicious as the first. Brownie bottom, peanut butter cheesecake, chocolate ganache, and buckeyes on top? Yes, oh yes, yes, and definitely! It’s decadent and rich, just the way I prefer my desserts.
One year ago: Rustic Sourdough Bread
1-8×8 inch pan size package brownie mix
3-8 oz. packages cream cheese, softened
14 oz. can sweetened condensed milk
10 oz. package peanut butter chips, melted
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
2 Tbsp butter flavored shortening
Buckeye candies, for decoration
- Preheat oven to 350 degrees.
- Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan and spread evenly.
- Bake 20 minutes. Cool and reduce oven temperature to 325 degrees.
- In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add melted peanut butter, chips, eggs and vanilla; mix well.
- Pour filling over baked brownie. Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking).
- Bake 50 to 55 minutes or until center is almost set.
- Turn oven off; remove baking pan with water. Let cheesecake cool in oven 30 minutes.
- Remove cheesecake from oven; chill 1 hour.
- Remove side from springform pan.
- In small saucepan, melt chocolate chips with shortening; stir until smooth.
- Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish with Buckeye Candies.
Source: Ohio Cheesecakes
Did anyone else see the new Batman movie this weekend? Didn’t you love it?? Also, the movie theater I went to super pumped up their security for the movie. Can’t say I blame them. It’s really unbelievable sometimes that people like that exist in this world.
GERMAN CHOCOLATE S’MORES GOOEY CAKE BARS
Source: Adapted from Picky Palate.