4-Ingredient Nutella Sandwich Cookies

4-Ingredient Nutella Sandwich Cookies
Recipe from Radically Simple by Rozanne Gold,
instructions slightly adapted by Our Best Bites

Ingredients

13-ounce jar Nutella
2 tablespoons unsalted butter, softened (not melted)
1 extra large or large egg
1 1/4 cups self-rising cake flour*

*If you can’t find self-rising cake flour, just use regular self-rising flour.

Instructions

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment or a silicone baking mat.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Dough will be sticky.  Roll dough into balls, or use a cookie scoop, and place about 2 inches apart on the baking sheet.  Bake for about 10 minutes, until puffed and set all over, but still soft in centers.  Remove from oven and cool on baking sheet for 3 minutes.  Transfer cookies to cooking rack and let cool completely.  Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 teaspoon Nutella.  Replace tops and press lightly together.  Makes 16-18 cookies.

Creamy Rice Pudding

Creamy Rice Pudding

In a saucepan combine:
4 Cups Milk
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Cooked Rice

Cook for 1 hour 10 Minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone.

Turn off heat.

Add:

1/2 Cup of warmed Cream (warm up cream for 30 seconds in microwave)
2 eggs: Temper the eggs by slowly adding the warm cream to the eggs while whisking.

Then slowly combine the the tempered egg and cream to the rice pudding mixure (be sure to whisk)

You can flavor your rice pudding with extracts or spices like cinnamon or nutmeg. You can fold in melted chocolate or caramel sauce, add fresh fruits or nuts. Whatever fits your mood!

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

Here is the super moist chocolate cake recipe we all love. To make it more milk chocolate reduce the cocoa in the cake to a heaping 1/2 cup and in the frosting to a heaping 1/2 cup. Enjoy!

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2  eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

• Directions

  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
     
  2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
     
  3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
     
     VARIATIONS:
     ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
     
     THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
     
     BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
     
     CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
     
     
     "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
     
     1/2 cup (1 stick) butter or margarine
     2/3 cup HERSHEY'S Cocoa
     3 cups powdered sugar
     1/3 cup milk
     1 teaspoon vanilla extract
     
     Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
     Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

  Enjoy This Recipe?

Mom's Orange Jello Salad

3 small pkg "cooked" vanilla pudding. Use water instead of milk.
1 large and 2 small package jello any flavor
2 large bowls of cool whip
fresh of frozen or canned fruit (usually mandarin oranges)

Heat water, add "cooked" pudding, then add jello while hot. Cool until set. Then beat adding cool whip. Last stir in fruit.

Thanksgiving Banana Cream Pie

9-Inch
*make a 9-inch baked pie shell

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk (only use whole milk)
4 egg yolks, slightly beaten (make sure you remove the nasty white membrane part)
2 Tbsp margarine or butter, softened
1 Tbsp plus 1 Tsp vanilla
Sweetened Whipped Cream for topping
3 Bananas
* Can be doubled to make 3 8-inch pies or 2 9-inch pies*

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Layer sliced bananas (about 2 bananas) in bottom of pie shell. Pour filling into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream and garnish with bananas.  (I usually skip the pressing plastic wrap part)

peanut butter and chocolate pie! yum!

INGREDIENTS:

40 thin chocolate wagers, ground fine in a blender or food processor (this makes approximately 2 1/4 cups of crumbs)***also can use keebler chocolate fudge-striped cookies, about 3/4 of the package***

1 stick unsalted butter (1/2 cup), melted

1/2 cup sugar

1 cup milk (or heavy whipping creme)

1 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/4 cup well-chilled whipping creme

1/3 cup salted roasted peanuts, chopped fine (you can do this in a blender or food processor)

 

PREPARATION:

Reserve 1/4 cup of cookies crumbs (for decoration). Combine the remaining cookie crumbs and melted butter in a bowl.  Mix well.  Press this combo into the bottom and side of a 10" pie plate.  Chill shell in freezer.

 

In a heavy saucepan dissolve sugar in milk over moderate heat. stir occasionally.  remove pan from heat. Whisk in peanut butter and vanilla until well-combined.  Cool in a bowl set in a larger bowl of ice water.  Stir mixture occasionally.

 

In another bowl beat the whipping cream until it just holds stiff peaks and fold into peanut butter mixture with chopped peanuts.  Pour mixture into shell, smoothing the top.  Sprinkle reserved cookie crumbs on top.  
Freeze pie, uncovered until frozen hard, about 5 hours.  Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.  Let pie stand in refrigerator 30 minutes before serving.

Fancy Frosted Mint Brownies

http://www.howdoesshe.com/fancy-frosted-mint-brownies/

Fudge Brownies:

Mix the following ingredients together:

1 1/2 Cups Melted Butter

3 Cups Sugar

1/2 Cup Cocoa

Add: 6 Eggs, one at a time

Then add:

2 1/4 Cups Flour

1/2 Teaspoon Salt

1 1/2 Teaspoons Vanilla

You could also add chopped nuts to the brownie mix if you want! Mix it all together. Pour the batter onto the sheet cake pan and Bake at 350 for 25-30 minutes.

Grease your sheet cake pan and pour the brownie batter into the center.

Spread it around to all the corners of the pan with a spatula, till it is even. Then pop it in the oven for 25-30 minutes. The time may vary depending on how hot your oven cooks, just keep an eye on them .

The spatula, you say? Don’t mind if I do!

It should come out looking something like this. It should be solid, I know those delicious fall apart brownies are so amazing, but for this recipe to work you need a little bit of a firm surface to frost  Let them cool completely before frosting them you can pop them in the fridge or freezer if you are pressed for time. Otherwise just leave them out till they are nice and cool.

On to the mint frosting (aka: my favorite part!)

Mint Frosting Recipe:

3 Tablespoons Butter

3 Tablespoons Milk

2 3/4 Cups Powdered Sugar

3-4 drops of green food coloring (to desired color)

2-3 drops peppermint oil OR 1/4 – 1 teaspoon McCormick Pure Peppermint Extract (varies depending on how strong you want the flavor)

You can use a hand mixer or a fork whichever you prefer. Mix the ingredients together. You want the frosting to be fairly thick, if it is too thin add more powdered sugar. If it is too thick add a tiny bit of milk at a time and stir. Once you have reached the right consistency of frosting you will add the mint flavoring and food coloring.

You can really make the mint frosting any color you like! Pink would make for great Valentines day or Mothers Day brownies (hint, hint)!

Dollop that gorgeous mint frosting on to the center of the brownies. Begin spreading it to the edges using a spatula.

Don’t spread it over the edges completely, we will want to hide this mint frosting with the next layer!

It should be thin, translucent in some areas. Once the whole sheet is frosted, leave it for 5-6 minutes to set up. You can start making the chocolate frosting while you are waiting.

You can test the frosting to see if it is dry by tapping on the frosting ridges.

If it flattens the ridges without sticking to your fingers you are ready to move on.

Chocolate Frosting Recipe:

6 Tablespoon Cocoa

4 1/2 Cups Powder Sugar

6 Tablespoons Soft Butter

3 Tablespoons Milk

1 Teaspoon vanilla

Mix the cocoa and powdered sugar together in a bowl, then add the milk, butter and vanilla and mix until smooth with a fork or hand mixer.

You also want this frosting to be thick. It needs to hold its shape when it is spread! So make sure it is looking something like this picture below!

You will want to leave about a 1/4 cup of the frosting in the bowl, that will not be used. Dollop  5 scoops of the chocolate frosting onto the mint, make the center dollop the biggest. This will make it easier to spread across the sheet.

Using a flat metal spatula begin spreading the frosting. Start in the center and spread it to each of the other dollops. Connect the dots and work it to the edges. Be careful and make sure it isn’t lifting the mint frosting below.

Cover all the mint on the edges so it is a hidden surprise!

Once it is spread evenly over the surface you are ready for the next step.

Start in one corner. Using the metal spatula carefully go back and forth across the frosting to create a ridged pattern. Tilt the spatula up towards the edge of the pan that you are moving towards, then glide across the frosting. You don’t want to lift the spatula when you finish a line, keep it smooth and go back and forth.

When you finish gently lift the spatula and try not to make the frosting peak.

Use a knife, going perpendicular to the lines you just created, and glide over the ridges. Don’t cut very deep, not even through to the mint, just the surface.

Keep the lines about the same distance apart as you move down the pan.

Texas Sheet Cake

Preheat oven to 320 degrees.

A. Mix following items together in a bowl:
- 2 C flour
- 2 C sugar
- 1 tsp salt
- 1 tsp baking soda

B. Bring below items to a boil and then pour over A. Stir well.
- 2 sticks butter
- 4 T. powered cocoa
- 1 C hot water

C. Add below items to B. Then pour entire mixture into a 18" X 12" jelly roll pan.
- 1/2 C buttermilk
- 2 eggs well beaten
- 1 tsp vanilla

Bake 25 - 30 minutes. Cool 10 mintues before frosting.

Frosting:
1 stick butter
4 T powdered cocoa
6 T milk

Bring above items to a boil. Then add to cocoa mixture the following items:
3 1/2 C powdered sugar
1 tsp vanilla

Stir well - pour over warm cake and cool. Sprinkle 1 C chopped pecans (optional).

Betsy's Apple Crumble Recipe

Mix the following together:
5 tart apples (peel, core & thinly slice)
2 T lemon juice
1/2 C sugar
1 tsp cinnamon
2 tsp grated orange peel

Combine ingredients below in separate bowl:
1 1/2 C granola
1 1/2 flour
1/2 C firmly packed brown sugar
1/2 C butter

Pour first bowl in 9X13 pan and then add second bowl of dry ingredients on top. Bake 350 degrees for 30 minutes. Serve warm with ice cream.

Crock Pot Apple Cobbler

Ingredients:

1Yellow Cake Mix
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted

Directions:

Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker

From www.sixsistersstuff.com

2 Happy Homemaker's Apple Crisp

2 Happy Homemaker's Apple Crisp

8-10 Jonagold apples, peeled and sliced

1 tablespoon lemon juice

2 teaspoons cinnamon

¾ cup sugar

1 tsp salt

2 cups brown sugar

2 cups flour

2 cups oatmeal

1 ½ cups butter, melted

1 cup chopped nuts (optional)

Fill a 9-inch by 13-inch pan with sliced apples. Sprinkle with lemon juice. In small bowl, mix together cinnamon, sugar and salt. Mix into pan with apples. In another bowl, mix brown sugar, flour, oatmeal, melted butter and chopped nuts. Sprinkle over apples. Bake at 350 degrees for 35 minutes, or until the apples are soft. Serve warm, with ice cream.

Link: http://www.twohappyhomemakers.com/

Betsy's Slushie

1 package sugar- free punch
1 can crushed pineapple
Fresh strawberries

Blend ingredients, freeze, then serve.

Chocolate Mint Brownie Cookies

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

*http://www.stephanieskitchen.com/2009/02/chocolate-mint-brownie-cookies/

Betty's Fresh Peach Pie

• 1 1/2 cups peaches-crushed
• 3/4 cup sugar
• 3 1/2 T cornstarch
• 3/4 cup water
• Boil until thick and clear
• Then add 2 cups fresh peaches.

Place in cooked pie pastry shell and serve.

Betty's Caramels

·         4 c sugar

·         2 c white corn syrup

·         ½t salt

·         1 can evaporated milk

·         1 qt. Cream

·         1 T vanilla &  1c nuts

  Combine corn syrup, ½ cream, sugar, & salt in heavy pan, stirring constantly.  Gradually add remaining cream.  When mixture looks caramel in color, then add ½ can milk, cook slowly adding remaining can of milk, stir constantly, until 232ºF.  Remove from heat. Stir in vanilla & nuts.

Sherri's Fudge

               Freeze

·     15 marshmallows or approx.-1 ½c

 Bowl

·     1 pkg semisweet chips

·     2 cubes

·     vanilla

·     dash of salt

·     nuts

           Saucepan

               ·  4 c sugar

·  1 can evaporated milk

·  20 marshmallows

          Boil for 7-8 min, stirring constantly. Stir in frozen marshmallows. Pour in 9x13 pan.

*Can use margarine or butter one 16oz. mini marshmallow bag-will make 3 batches.  Can double the batch.

Betty's Black Licorice Caramels

·        1 can sweet condensed milk

·        1c butter or half margarine

·        2c sugar

·        ¼t salt

·       1 ½c corn syrup 

    Put all ingredients together in a heavysaucepan.  Cook & stir constantly to234º or soft ball stage.  Take off stove& add 3/4t black food coloring & 3/4t Anise Oil.  Stir and pour into buttered oblong pan. Cool,cut in small squares.  Wrap in waxpaper.  Fun for all holidays!    

Fudgesicles

·        ¾c sugar

·        1T cornstarch

·        3T cocoa

·        3T flour

·        ¼t salt

·        1 ¼c non-instant dry milk powder or 2c instant

·        ½t vanilla

·        4c boiling water

   *Combine all ingredients & beat into boiling water, cook for 1 min. Add vanilla & pour into molds, then freeze.   

Vanilla Ice Cream

         *Makes 1 gallon*

·       1½ pints whipping cream

·       1 can evaporated milk

·       2c. sugar

·       1t vanilla

·       ½t lemon extract

   *Add whole milk to fill ice cream freezer 2/3 full.  Freeze according to your ice cream freezer instructions.

Lite American No-bake Cheesecake

¨    Prep: 15 minutes plus refrigerating

¨       2pkg.(8oz. each) Fat Free Cream Cheese softened

¨       1/3c sugar

¨       2T lemon juice(optional) Beat above ingredients in large bowl w/ mixer on medium speed until well blended. Gently stir in cool whip. Spoon into crust.

¨       3c thawed Lite Cool Whip, divided

¨       1 ready-to-use reduced fat graham cracker crumb crust (6oz)

¨       1pt small strawberries, halved

¨       1/3c blueberries

¨       Refrigerate 3hours or until set. Spread remaining 1c cool whip over cheesecake. Arrange Strawberries and blueberries in rows on top of cheesecake to resemble flag. Makes 8 servings.