Goodies to make at home...

JustJo · 12-14-2010, 12:46 PM

I'll get us started with these chewy (filling destroying) yummies....

Old-Fashioned Chocolate Caramels
You will need:

2 Tablespoons unsalted butter (and a little more to grease the pan)
4-1/2 oz. bittersweet chocolate (chopped)
1 c. whole milk or half & half (don't use low-fat milk...it's just wrong

)
1 c. molasses
1 c. sugar
1 teaspoon real vanilla

Butter an 8x8 dish with the extra unsalted butter
Clip a candy thermometer onto the side of a heavy pan (yes, you do need the thermometer)

Add everything except the vanilla to the pan, and cook on a medium heat, stirring constantly and scraping the bottom frequently, until the mixture reaches 248 degrees.

Remove from the heat, add the vanilla and stir thoroughly.
Pour into the buttered dish.

As soon as it's cool to the touch, transfer to a cutting board and use a buttered knife to cut it into bite-size pieces. Wrap them individually in waxed paper.

Yummy! (and I'm not responsible for your dental work

)

lipstixgal · 12-14-2010, 01:41 PM

Recipe

[COLOR="Purple"]1 (8-ounce) brick cream cheese, room temperature
1 stick butter
1 egg[
1teaspoon vanilla extract
1(18-ounce) box moist chocolate cake mix
Confectioners' sugar for dusting

In a large bowl with an electric mixer, cream the cream cheese and butter unitl smooth. beat in an egg. then beat in vanilla extract. Beat in cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. bake 12 minutes. the cookies will remain soft and gooey cool completely and sprinkle with more confectioner's sugar if desired../COLOR]

lipstixgal · 12-14-2010, 02:01 PM

[COLOR="Purple"]Ingriedients:

31/2 cups all purpose flour
1 teaspoon baking soda
1teaspoon cream of tartar
3/4 teaspoon salt
1/2 pound butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old fashioned oats
1 (8-ounce) package toffee bits
white chocolate for dipping
15 peppermint hard candies, crushed for garnish

Directions:
Preheat the oven to 350 degrees F
IN a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
Using an elecrtric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in teh flour mixtue in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. fold in the toffee bits and refrigerate dough covered for 1 hour.

Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1 inch space around each drop. Bake unitl cookies are golden around the edges 12 to 14 minutes. Transger cookies to wire racks to cool.
Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolae and sprinkle crusehd peppermint to decorate. Allow to cool or serve warm. store in an airtight container at room temp./COLOR]

12-14-2010, 12:46 PM	#1
JustJo Infamous Member How Do You Identify?: pushy broad Preferred Pronoun?: she Relationship Status: Follow your heart; it knows things your mind cannot explain. Join Date: Jan 2010 Location: Southeast corner Posts: 5,633 My Photo Gallery Thanks: 24,417 Thanked 25,404 Times in 4,660 Posts Rep Power: 21474857	Old-Fashioned Chocolate Caramels I'll get us started with these chewy (filling destroying) yummies.... Old-Fashioned Chocolate Caramels You will need: 2 Tablespoons unsalted butter (and a little more to grease the pan) 4-1/2 oz. bittersweet chocolate (chopped) 1 c. whole milk or half & half (don't use low-fat milk...it's just wrong ) 1 c. molasses 1 c. sugar 1 teaspoon real vanilla Butter an 8x8 dish with the extra unsalted butter Clip a candy thermometer onto the side of a heavy pan (yes, you do need the thermometer) Add everything except the vanilla to the pan, and cook on a medium heat, stirring constantly and scraping the bottom frequently, until the mixture reaches 248 degrees. Remove from the heat, add the vanilla and stir thoroughly. Pour into the buttered dish. As soon as it's cool to the touch, transfer to a cutting board and use a buttered knife to cut it into bite-size pieces. Wrap them individually in waxed paper. Yummy! (and I'm not responsible for your dental work ) __________________ I'm not tall enough to ride emotional roller coasters

12-14-2010, 01:41 PM	#2
lipstixgal Senior Member How Do You Identify?: femme Preferred Pronoun?: She Relationship Status: coupled Join Date: Feb 2010 Location: New Jersey Posts: 3,028 My Photo Gallery Thanks: 201 Thanked 1,690 Times in 1,064 Posts Rep Power: 1494761	chocolate gooey butter cookies Recipe [COLOR="Purple"]1 (8-ounce) brick cream cheese, room temperature 1 stick butter 1 egg[ 1teaspoon vanilla extract 1(18-ounce) box moist chocolate cake mix Confectioners' sugar for dusting In a large bowl with an electric mixer, cream the cream cheese and butter unitl smooth. beat in an egg. then beat in vanilla extract. Beat in cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. bake 12 minutes. the cookies will remain soft and gooey cool completely and sprinkle with more confectioner's sugar if desired../COLOR] __________________ Gail

12-14-2010, 02:01 PM	#3
lipstixgal Senior Member How Do You Identify?: femme Preferred Pronoun?: She Relationship Status: coupled Join Date: Feb 2010 Location: New Jersey Posts: 3,028 My Photo Gallery Thanks: 201 Thanked 1,690 Times in 1,064 Posts Rep Power: 1494761	Meemaw's kitchen sink christmas cookies [COLOR="Purple"]Ingriedients: 31/2 cups all purpose flour 1 teaspoon baking soda 1teaspoon cream of tartar 3/4 teaspoon salt 1/2 pound butter, softened 1 cup granulated sugar 1 cup lightly packed light brown sugar 1 cup vegetable oil 1 egg 1 teaspoon vanilla extract 1 cup puffed rice cereal 1 cup sweetened flaked coconut 1 cup rolled old fashioned oats 1 (8-ounce) package toffee bits white chocolate for dipping 15 peppermint hard candies, crushed for garnish Directions: Preheat the oven to 350 degrees F IN a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Using an elecrtric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in teh flour mixtue in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. fold in the toffee bits and refrigerate dough covered for 1 hour. Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1 inch space around each drop. Bake unitl cookies are golden around the edges 12 to 14 minutes. Transger cookies to wire racks to cool. Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolae and sprinkle crusehd peppermint to decorate. Allow to cool or serve warm. store in an airtight container at room temp./COLOR] __________________ Gail