Chocolate Mousse Brownies

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INGREDIENTS

Brownies

• 2 ounces unsweetened chocolate, melted
• 1/3 cup vegetable oil
• 1 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 whole eggs
• 3/4  cup all-purpose flour*
• 1/2 teaspoon salt
• 1/2  teaspoon baking powder

Mousse

• 3/4 cup mini marshmallows
• 4 ounces semi sweet chocolate chips
• 1/4 cup milk
• 1 cup heavy cream#

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.1
2. In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.2
3. Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.3
4. To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.4
5. Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.5
6. Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.

This article and recipe adapted from this site

Reese’s Fluffernutter Bars

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Ingredients

• 1/2 cup butter softened
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 9-12 Reese’s Cups regular size (not fun size)
• 2/3 cup chocolate chips
• 1 container marshmallow creme 7 ounce container

Instructions

1. How to make Peanut Butter Fluff Bars
2. Preheat oven to 350°F.
3. Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
4. To make the peanut butter fluff dough:
5. Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
6. Add the egg, peanut butter and vanilla, continuing to mix.
7. Add the flour and mix until well combined.
8. Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!)
9. To make the fluffernutter bars:
10. Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
11. Spread the entire container of marshmallow creme over the layer of Reese's cups.
12. Cover with the remaining dough and gently press to spread evenly.
13. Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature.
14. Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.

This article and recipe adapted from this site

Cuban Style Sliders

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Ingredients

• 24 count pkg Hawaiian sweet rolls
• 1/2 lb thinly sliced ham
• 8 slices Swiss cheese
• crisp dill pickle slices

For The Dijon Onion Butter Spread

• 2 tbsp dried minced onion
• 1 stick melted butter
• 2 tbsp Dijon mustard

Instructions

1. Lightly spray a 9x13" baking dish with non stick cooking spray.
2. Using a serrated knife, cut the rolls in half. Remove the top, set aside, and place the bottom of the rolls in the dish. Layer the meat, cheese, and pickles evenly out over top. Place the top of the rolls back on.

To Make The Dijon Onion Butter Spread

1. In a small mixing bowl, whisk together the mustard and melted butter. Stir in the onion until evenly combined.
2. Pour the mixture evenly out over the top of the sliders. Use the back of a spoon to spread it out slightly, if needed.
3. Cover the dish tightly with aluminum foil, and bake at 325 degrees for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the buns are toasted and golden brown.
4. Let the sliders rest for 2-3 minutes. Cut them, serve, and enjoy!

Base Recipe adapted from this SITE

Hot Chocolate Cookies

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Ingredients

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess

Instructions

1. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes.
3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Base Recipe adapted from this SITE

Soft, Buttery Homemade Caramels

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Ingredients

• 4 cups sugar
• 2 sticks butter, 1 cup
• 2 cups white corn syrup
• 1 teaspoon Kosher salt
• 2 12 oz. cans evaporated milk

Instructions

1. Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
2. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed.
3. Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft.
4. Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!

Base Recipe adapted from this SITE

Cranberry Brie Bombs

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INGREDIENTS

• Cooking spray
• 1 (12.3-oz.) wheel brie
• All-purpose flour
• 1 (16.3-oz.) tube biscuit dough
• 1/2 c. cranberry sauce 
• 4 tbsp. melted butter
• 1 tsp. chopped thyme leaves
• 1 tsp. chopped rosemary
• 1 tsp. Pinch flaky sea salt 

DIRECTIONS

1. Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
2. Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet. 
3. Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish. 
4. In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
5. Bake until dough is golden, about 20 minutes.

Base Recipe adapted from this SITE

Copycat Texas Roadhouse Rolls

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Ingredients

• 2 ¼ teaspoon Active Dry Yeast or 1 packet
• 1 ¼ cup Milk
• ¼ cup Honey
• 4 Tablespoons melted Butter, separated
• 1 large Egg at room temperature
• 1 teaspoon salt
• 4 cups Flour

Instructions

1. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Spray 2 cookie sheets with vegetable oil. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on the cookie sheets. Cover them and let them rise for about 40 minutes, until doubled in size.
8. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt the remaining tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Base Recipe adapted from this SITE