Something in the Middle Brownies with Peanut Butter Marshmallow Fudge Frosting

The credit for this goes to my son Hunter. He loves to bake with me and these are his concoction. I give him a box mix to start and then lay out a bunch of mix ins on the counter and he chooses what he wants and runs with it. All of it is his idea. And WOW were these amazing. Fluffy marshmallow combined with peanut butter and fudge : ) OOOOO a tastebuds heaven : ) He also named them : )

1 box of fudge brownies and all ingrediants for it
FILLING
smuckers marshmallow ice cream topping
1/4 c jif peanut butter
FROSTING
fudge frosting (we used betty crocker)
smuckers marshmallow ice cream topping
jif peanut butter


1 Mix batter according to directions on box

2 Pour 1/2 the batter into your prepared pan (spray with non stick cooking spray)

3 Mix marshmallow and peanut butter in a bowl until desired taste and consistancy

4 Drop a teaspoon every 2 inches into batter in pan (i used perfect brownnie pan so i put one teaspoon into each brownie section)

5 Top with remaining batter

6 Bake in oven according to directions on box (in PBP i baked it at 325 for about 28 minutes)

7 Remove from oven and cool.

8 Mix fudge frosting, peanut butter to taste in a bowl.

9 Now add marshmallow to taste

10 Frost cooled brownies and enjoy the somthin in the middle : )

Blueberry Jam Cake or as I call it "The Ugly Duckling Cake"

Ok so its not the prettiest cake in the bakery lol, the addition of the jam makes the cake a very dark color as does the addition of the blueberry juice to the glaze, but as my son says "its not how it looks but how it tastes that matters!" And let me tell you this turned out amazing! It is like a giant, super moist, super flavorful blueberry muffin! the glaze gave it that extra flavor, however this cake is so delicious it can stand on its own or you can dust it with a bit of powdered sugar. I was bored after work yesterday since my son was off with his daddy and i hit the kitchen. Groceries were slim pickens lol since i am back to work and have to wait till fridays to shop now. : ) So I pulled out a few things from the frig and cabinet and this is what i came up with!! Will definitely be trying this with other flavors of jam!! Dont let the funny color turn you off, if you make this cake you will absolutely love it!!

Ingredients
1 pillsbury moist supreme classic white cake mix
16 to 18 oz jar of blueberry preserves or jam (i used smuckers)
1/2 c milk
1/2 c oil
1 tablespoon vanilla
3 extra large eggs
GLAZE (AMOUNTS DEPEND ON HOW MUCH GLAZE YOU WANT) (I DID JUST A DRIZZLE)
confectioners sugar
milk
blueberry juice (to taste)



Preheat oven to 350 and spray and lightly flour a bundt pan

Put all ingredients for cake into a large bowl and mix on low speed till blended, then on medium speed till well mixed (about 2 minutes)

pour into prepared pan and bake in preheated 350 oven for 50 to 60 min or until toothpick inserted in cake comes out clean.

Remove and allow to cool. Then invert cake pan onto plate and tap gently to release. (i use a very thin rubber spatula to loosen it around edges)

For Glaze : In small bowl mix confectioners sugar and milk to desired consistancy

Add blueberry juice till desired taste is reached. (you mak have to add a bit more sugar if it thins up too much)

Glaze cake and enjoy!! (It really isnt the prettiest cake lol but the taste and smell will oh so make up for that, after all remember the Ugly Duckling ; )

Peanut Butter Surprise Brownie Cookies

Big Big hit with the family! Chocolatey Brownie Cookies, filled with milk chocolate chips and topped off with a creamy peanut butter thats hidden under a chocolatey coating. These are decadent and delicious and well they are chocolate, lol enough said! : )

 

Peanut Butter Surprise Brownie Cookies

Ingrediants:

1 Box Fudge Brownie Mix

1/4  cup butter or margarine, melted

4 oz. cream cheese, softened

1 egg

3/4 cup milk chocolate chips (i use ghirardelli)

Peanut Butter surprise:

1 c powdered sugar

1 c peanut butter (creamy)

1 container milk chocolate frosting (you can also use fudge frosting)

1 In large bowl beat the brownie mix, cream cheese, butter and egg until well blended. This will result in a sticky dough.

2 Fold in chocolate chips

3 Drop by well rounded teaspoonfuls onto an ungreased cookie sheet and smooth around edges of cookies to keep them round.

4 In another bowl mix peanut butter and powdered sugar with a spoon until it forms a ball..

5 Using rounded teaspoonful of dough roll into balls with your hands and lightly press the peanut butter balls into the middle of the brownie balls.

6 Bake in oven preheated to 350 degrees for about 10 to 14 minutes

7 Remove cookies and cool for about 30 minutes

8 Take cookies from the cookie sheets and spread a thin layer of chocolate frosting over the peanut butter centers. (I did this while still slightly warm because i wanted the chocolate to melt.)

9 I topped mine with peanut butter chips : )

Pumpkin Spice Cookies with Maple Frosting

I had to make my son pumpkin cookies the other day and he loved them. (I got the recipe from A fellow JAP member and they were wonderful) This morning he asked for them again and I was out of half the ingredients lol So I used what I had on hand to try to duplicate the homemade cookies from a few days ago. This was so easy and they were delicious.  The original recipe called for a cream cheese frosting but HUnter doesnt like it so I improvised and made a maple frosting since he loves pumpkin pancakes with maple syrup. Yum to die for!

 

Ingrediants:

Pumpkin Spice Bread Mix

1/3 c pumpkin

1 egg

1/2 c softened butter

1 T cinnamon

Mix all ingrediants in bowl and drop by teaspoonful onto greased cookie sheet. Bake in preheated 350 degree oven for about 8 minutes.

ICING

1 container vanilla frosting

a few drops of maple syrup

Blend icing ingrediants and top off cooled cookies with it

Anise and Walnut Biscotti

My family loves anise and they love biscotti. This is a biscotti recipe that starts with a mix and it is pretty easy to do. I made anise walnut flavor but you can use a lemon mix and lemon extract with a lemon glaze, or orange mix, orange extract and a chocolate or orange glaze, or maybe a white mix and almond extract, crushed almonds and a chocolate glaze. the possibilities are endless. We love our biscotti with our morning coffee. yum

 

1 box yellow cake mix
5 eggs
2 t anise extract (yes 2 tablespoons)
3/4 c oil
1 c chopped walnuts
favorite vanilla frosting with anise extract blended in

Directions

1

Pour cake mix in large bowl

2

Add oil

3

Add all five eggs

4

Mix by hand until blended. Add extract and walnuts

5

Now beat with mixer on high for about 2 minutes

6

Pour into jelly roll pan sprayed with non stick spray. (Mixture is kind of thick)

7

Bake in preheated oven at 325 degrees for 25 to 30 minutes. (it will be slightly pulling away from edge of pan and a nice golden color)

8

Remove from oven and allow to cool

9

Once cool slice with knife vertically and then horizontally into size desired. Turn oven temp up to 350 degrees

10

Now remove from jelly roll pan gently and place cut side down on UNGREASED cookie sheet, Bake for about 6 to 8 minutes per side. (flip over and bake other side)

11

Cool slightly and then frost or drizzle with anise icing. Store in tightly sealed container at room temp once biscotti are completely cooled.

12

Read my notes for other flavor variations on this crisp on the outside and softer in the center flavorful cookie.

Banana Walnut Loaf with Easy Banana Frosting

My family loves banana cake, loaf, bread, muffins lol you name it. This is a very moist loaf, sort of a cross between bread and cake. Its great all on its own but my mom loves it with banana frosting. I made this frosting from a canned white frosting and banana extract. OMG it was insanely delicious. I put the cake out on the counter and about 2 hours later the whole thing was history.

1 1/2 c flour, unbleached
1 c brown sugar
1 stick butter, softened at room temperature
2 eggs
1 t salt
1 t baking soda
1 1/4 c mashed ripe bananas
1 1/4 t vanilla extract (do not use vanilla flavoring)
1/2 c sour cream or 1/2 c vanilla or plain yogurt
1/2 c crushed walnuts
1 can white frosting (white, not vanilla)
banana extract


1
Using mixer cream butter till fluffy. Add sugar to this and blend well. Add eggs one at a time mixing well in between each egg.
2
In seperate bowl sift flour, baking soda and salt.
3
Add a third of the dry mix and a third of the mashed banana to the creamed butter mix, blending well. then repeat this until all dry mix and bananas are blended into creamed butter mixture.
4
Now add your vanilla and blend in. Then blend in sour cream or yogurt (i used sour cream) gently until well mixed. Add cinnamon and blend into batter. Now fold in walnuts.
5
Using a non stick loaf pan sprayed with non stick cooking spray (or lined with parchment paper) Pour batter into pan.
6
Place pan into preheated 350 degree oven. Bake for about an hour (checking after 45 minutes by inserting toothpick into center, if it comes out clean it is done. Top of bread should be firm not jiggly)
7
Allow to cool on wire rack.
8
Invert onto plate or tray and allow to cool completely. (you may have to run a butter knife gently around pan to loosen, and/or tap gently on bottom. make sure cake is cooled so it doesnt fall apart when inverted)
9
Empty 1/2 to 3/4 can of white icing into a small bowl. Add banana extract and stir until completely blended. taste frosting and add additional extract until it is the flavor you desire. Frost top of cake with banana frosting. (it may drizzle down sides)
10
Enjoy with a cup of coffee, iced coffee or maybe a scoop of ice cream (i like banana or vanilla

Banana Sheet Cake with Banana Frosting

I first made this cake many years ago for a party I was invited too. With the incredible banana taste and delicious homemade banana frosting it was a huge success. Now it is a favorite among friends and family. You can spice the look up with added banana slices (remember they turn color quickly) or with sprinkles or maybe a chocolate drizzle but quite frankly we all love this cake just as it is! You can also add some chopped nuts at the very end. just fold them into the batter as the last step.

 

2 cups sugar
	3/4 c softened at room temp butter
	2 eggs
	1 t vanilla extract
	1/2 t banana extract
	3 c flour
	1 t salt
	1 1/2 t baking powder
	1 1/2 t baking soda
	1/2 c milk
	1 8oz container of sour cream
	3-4 ripe mashed bananas (about 1 1/2 c)
BANANA FROSTING
	3 very rip mashed bananas
	1 t lemon juice
	1/2 t vanilla extract
	1/2 t banana extract
	about 2 cups powdered sugar
	milk for thinning

Directions

1

In large bowl mix all dry ingredients

2

In a small bowl mix sour cream and milk together

3

In yet another bowl cream together butter and sugar till fluffy. then add eggs one at a time and beat after each addition. After final egg, add vanilla and banana extracts and blend together.

4

Beginning and ending with dry ingredients, add 1/3 dry ingredients, then 1/3 sour cream mixture to creamed butter and sugar mixture repeat until all combined. (remember start and end with dry ingredients.)

5

To this batter add the mashed bananas and mix well.

6

Spray sheet cake pan with non stick cooking spray and pour batter into pan. (or if using smaller deeper you may have to adjust baking time)

7

Bake in 350 degree preheated oven for 25 to 30 minutes. I checked mine after 20 minutes. (done when toothpick comes out clean.

8

Allow cake to cool completely and then frost with Banana frosting

9

BANANA FROSTING:Mash lemon juice into already mashed bananas, in a mixing bowl.Add milk and vanilla and banana extract and beat well with mixer. Beat in confecctioners sugar a little at a time until frosting is creamy. Add a bit of milk if it gets too stiff or thick.

Easy Caramel Apple Cake with whipped Cream Frosting

While grocery shopping with my son, we sopped in the baked goods aisle to pic up some chocolate chips, walnuts and toffee. He loves to shop and saw a cake mix for apple caramel cake cake. Being a true lover of both ingredients he of course had to have it. Also while shopping I picked up a large variety of ice cream toppings of his choice lol to include hot caramel topping. Upon returning home I decided to go ahead and make him his cake, however when i opened the caramel packet that came with the cake, it smelled and tasted a whole lot like butterscotch. Which btw he hates. So I pulled out the hot caramel topping, trashed the butterscotch tasting packet from the cake and proceeded to make these. They didnt last long on the serving dish, once drizzeled with more caramel and topped with a decadent homemade whipped cream frosting.

1 duncan hines apple caramel decadent cake mix and the ingredients needed for cake portion. (discard caramel packet and ignore ingredients needed for that)
2 tablespoons cinnamon
smuckers hot caramel topping
WHIPPED CREAM FROSTING
3 tablespoons water
1 envelope of unflavored gelatin
1 tablespoon vanilla extract
1/3 c confectioners sugar
3 c whipping cream

Directions

1

Prepare cake mix according to box. Add cinnamon and mix in.

2

Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)

3

Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)

4

Swirl the caramel thru cake using a butter knife.

5

Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)

6

Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)

7

Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice

8

Now add a nice dollop of whipped cream frosting to each cake.

9

Watch them disappear

10

Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.

11

Refrigerate frosted cakes until ready to eat.

Raspberry Crumb Bars

These are easy and delicious with any fruit preserves you enjoy. I have made them with blueberry, strawberry, apricot, blackberry. strawberry, you name it! I just happened to make them yesterday with raspberry. I always use Polaner or Smuckers, but you can use your favorite brand or if you make your own, they would be amazing. This is just an easy go to for me when I am pressed for time and the kids want something yummy and homemade.
To make for a prettier presentation, after cutting into bars put on a decorative plate and then heat a bit of vanilla frosting so its soft enough to squeeze thru a decorating tool or plastic baggie with a corner cut diagonally. place in tool or baggie and pipe frosting in zig zag motion over each bar. Pretty and fantabulously fruity!

2 1/4 c flour
	1 c crushed walnuts ( you can also use pecans, or almonds etc)
	1 cup granulated sugar
	1 c of softened butter
	1 egg
	3/4 to 1 c of your favorite fruit preserves (i used raspberry for these)

1
Put everything except the preserves in a large bowl and mix on low speed until the mixture resembles crumbs.
2
Measure out 2 c of mixture and set aside for later.
3
Use the remaining mixture to press into the bottom of an 8x8 baking pan coated with non stick cooking spray. (I used my perfect brownie pan for these so mine are thinner than they would be in an 8x8 which is what i always used before i got my brownie pan)
4
Bake this in oven at 350 degrees for about 5 to 7 minutes or until it begins to brown slightly on edges.(you can skip this step if you prefer, i do it because it makes a bit crispier crust)
5
Remove from oven and spread with your favorite fruit preserves, use remaining crumb mixture to sprinkle over top of preserves.
6
Return to oven and bake for additional 35 to 45 minutes or until browned and bubbly.
7
If you skipped step 4 you will bake at 350 for 40 to 50 minutes,or until browned and bubbly.
8
Allow to cool and then slice into bars and transfer to decorative plate or tupperware container.

Cinnamon and Sugar Twisted Delites

This is a fun and easy dessert to make with the kiddies. My son loves them dipped in some warmed up vanilla frosting. YUM Lots of cinnamony goodness twisted into a pretzel form!

 Cinnamon and Sugar Twisted Delites






1 package pillsbury refrigerated bread sticks (6)
cinnamon and sugar mix
1 container of vanilla or cream cheese frosting


1
Divide breadsticks in to 6 portions. Roll each into a 12 inch rope and then roll to completely coat in cinnamon sugar mix. Twist into pretzel shape and place on baking sheet sprayed with non stick cooking spray. Bake in oven preheated to 350 degrees for 15 to 18 minutes or until lightly browned. Remove from baking sheet and serve warm
2
Heat frosting in microwave until dippable. Serve along side the twists for dipping. Your kids are gonna love em!

Pink Lemonade Ice Cream Pie

This is an incredibly refreshing pie for these hot summer days. Kids and adults will both love this one. If you love lemonade you will love this pie!

Use the optional fruit topping if you want a prettier berry lemonade pie. (Mom is allergic to berries so i only use the topping when making the pie for a party, since she loves this one)

Pink Lemonade Ice Cream Pie

1 can frozen pink lemonade concentrate,thawed slightly (you can use regular lemonade)
1 quart vanilla ice cream, softened (you can also use lemon sherbet for a totally different taste)
1 graham cracker crust
3 cups strawberries (optional)
1/2 c powdered sugar (optional)



1
Mix ice cream and lemonade together in large bowl. Spoon into graham cracker crust, cover and freeze pie overnight.
2
If desired use this fruit topping before cutting and serving: wash, hull and cut strawberries into slices. Put powdered sugar in a tupper ware container, add strawberries. Cover tightly and gently toss berries in sugar to coat completely and to get the juices from the strawberries to combine with the sugar to make a light syrup. Spoon on to pie prior to cutting and serving.

Nana's Zucchini Banana Bread

Nana made it when i was little and later when i had my own family I carried on the tradition. The smaller loaves are so moist and the flavor is unbelieveable. Noone would ever guess there was zucchini in the batter. (I never knew until I was an adult and nana gave me the recipe.) With the combination of zucchini, bananas and cinnamon, topped off with a sweet drizzle of frosting and sprinkled with nuts, you will have everyone in the house requesting this bread constantly.

Nana's zucchini Banana Bread

3 eggs
	2 c mashed ripe bananas
	1 c vegetable oil
	2 c finely shredded zucchini
	2 c sugar
	3 c flour
	2 t baking soda
	1 t salt
	2 t vanilla
	1 tablespoon cinnamon
	1 c chopped walnuts (you can also use pecans)
GLAZE DRIZZLE
	powdered sugar
	milk
	banana extract (optional)
	additional ground nuts for topping

1

Put bananas, zucchini, eggs, sugar,vanilla and oil in a large bowl. Mix well to blend all ingredients.

2

In seperate bowl mix together flour, soda, salt, cinnamon and ground nuts. Add this to the large bowl and mix just until blended.

3

Pour mix into 5 to 7 mini loaf pans that have been sprayed with no stick cooking spray.

4

Bake in oven preheated to 350 degrees for about 30 to 35 minutes or until toothpick inserted in centers comes out clean. (You can also do this in large loaf pan and cook for 55 minutes to 1 hour. The smaller loaves tend to come out more moist)

5

Allow to cool for 10 to 15 minutes and then remove from pans.

6

Glaze: Mix milk and powdered sugar in small bowl till desired consistancy (i like mine thick but pourable) add in enough vanilla or banana extract (optional) to taste. Drizzle over loafs. Sprinkle with additional ground nuts.

7

Keep one (or two or three) for yourself and share the rest with your family and friends. ( I wrap mine in pretty colored cellophane and tie with ribbons for thanksgiving treats for co workers and friends

 

No Bake Pumpkin Pie

Pumpkin pie doesnt have to be just for the fall...here is a great recipe you can make in the hot summer months and you dont even have to turn on the oven. This is delicious, easy and requires no baking. Guarenteed to be a favorite all year long~

No Bake Pumpkin Pie



CRUST (YOU CAN MAKE THIS OR USE A 9 IN PREPARED GRAHAM CRUST)
1/4 c sugar
1 1/4 c crushed honey graham crackers (or you can use the cinnamon)
1/2 t cinnamon
5 tablespoons melted butter
PUMPKIN PIE FILLING
1 pack of unflavored gelatin (about .25 oz)
1 t cinnamon
1/4 t ginger
1/8 t nutmeg
1/8 t allspice
1/2 t salt
2 beaten eggs
1 can sweetened condensed milk (14 oz)
1 can pumpkin puree (15 oz)
TOPPING
additional cinnamon
whipped cream or cool whip (optional)




1
CRUST:Stir all dry ingredients in a bowl. Stir in melted butter. Press mixture into bottom and sides of a 9 inch pie pan. Place in refrigerator until ready to use.
2
Combine gelatin, cinnamon, ginger,nutmeg, allspice and salt in a heavy sauce pan. Stir in milk and eggs and mix all together well. Let this mixture stand for about a minute. Now put this on burner of stove on low. Cook for about 10 minutes until gelatin dissolves and mixture thickens up, stirring constantly. Once thickened remove from heat.
3
Stir the pumpkin into mixture in sauce pan until thoroughly combined.
4
Pour into prepared pie crust, sprinkle with additional cinnamon and chill in refrigerator for at least 4 hours.
5
Serve each slice with a dollop of whipped cream or cool whip if desired.

Frosted Crisp Lemon Cookies

I found this recipe on the side of a Krusteaz Lemon Bar mix. I tweaked it to my liking a bit and added the anise frosting and also lemon frosting and came up with these. The cookies are crisp and refreshing and a great summer treat. My daughter loves thick crisp cookies, she is not a fan of softer types. So I wanted something she would enjoy also. She loved them. I made 36 large cookies and there are none left. lol. I made 12 plain unfrosted, 12 with anise frosting and 12 with lemon frosting.

 

Frosted Crisp Lemon Cookies

krusteaz lemon bar mix
2 sticks of softened butter
2 eggs
2 c flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 t vanilla
1 teaspoon pure lemon extract
FROSTING
lemon extract
anise extract
1 can white frosting (not the fluffy or whipped cream kind)
sugar (granulated)

1

Cream together butter and pouch of lemon filling mix from krusteaz box. Add in vanilla and pure lemon extracts

2

To this add 2 eggs and stir until well blended

3

Now add in flour, pouch of crust mix from krusteaz box, soda, and salt. Stir this until dough forms. You may have to knead the dough with your hands. (If sticky add flour to your hands before kneading)

4

Take HEAPING Tablespoons of dough and roll into balls. Roll in bowl of sugar and place on ungreased cookie sheet. Be sure to place balls at least 2 inches apart because the expand. (I fit 12 cookies on a tray)

5

Bake in 350 degree preheated oven for 14 to 16 minutes or until cookies are golden and set.

6

Allow cookies to cool and then frost with preferred frosting (we left some unfrosted cause my daughter hates frosting)

7

split can of frosting in half to one half add anise extract and to other half add lemon extract, stir both to blend well. Frost cookies.