Dessert Recipes

Enchanted Cereal Cookies

Ingredients:

3 sticks salted butter Softened

1 Cup granulated sugar

1 Cup brown sugar

2 eggs

2 tbsp vanilla

2 tbsp cornstarch

1 tsp baking soda

1/2 tsp salt

3.25 Cups All Purpose Flour

1 Cup Rice Krispies Cereal

1 Cup Oats

1 Cup - 1 bag Chocolate chips (depending on how chocolatey you like them!)

Cream together the Butter and Sugars together. Add in the eggs and vanilla. Add in salt, baking soda, cornstarch. Add in Flour. Add in cereal and oats. Add in Chocolate chips. Spoon onto parchment and bake 8-`12 minutes depending on cookie size. Slide parchment onto counter and allow to cool. Can be frozen once cooled and defrosted to taste fresh!

unicorn bark

Ingredients:
5 c. white chocolate chips, melted
Pink food coloring
Yellow food coloring
Purple food coloring
Blue food coloring
Sprinkles and candy pearls

Directions:
Divide melted chocolate into four bowls. Add a different color food coloring to each bowl and stir until combined.
Line a baking sheet with parchment paper and put spoonfuls of each color chocolate in a collage-like pattern, working out from middle of baking sheet.
Using an offset spatula, mix colors together to make a swirling pattern (be careful not to overmix) and fill tray.
Top all over with sprinkles and candy pearls.
Refrigerate 1 hour, then break bark into pieces before serving.

royal red velvet cream cheese swirl brownies

INGREDIENTS:
•Unsalted Butter – 8 tbsp (1 stick) – melted
•Sugar – 1 cup
•Vanilla Extract – 1 tsp
•Ghirardelli Unsweetened Cocoa Powder – 1/4 cup
•Pinch of salt
•Red Food Coloring – 1 tbsp
•Vinegar – 1/2 tsp (original recipe is 1 tsp)
•Eggs – 2
•All Purpose Flour – 3/4 cup

Cream Cheese Layer:
* Cream Cheese – 8 ounces (softened)
* Sugar – 1/4 cup
* Egg – 1
* Vanilla Extract – 1/8 tsp

DIRECTIONS for Brownie Layer:
1. Preheat the oven to 350 degrees and grease a baking tray.
2. Melt stick of butter.
3. Once melted, add to mixing bowl.
4. Add sugar and vanilla extract. Blend until combined.
5. Add cocoa powder, pinch of salt, red food coloring, and vinegar.
6. Blend until well combined.
7. Add the blended eggs and combine until well incorporated
8. Add the white flour & gently fold flour into batter.
9. Pour 3/4 of the batter into the prepared pan and reserve a 1/4 batter for later.

DIRECTIONS for Cream Cheese Layer:
1. In a separate bowl combine the cream cheese, 1 egg, sugar, and vanilla extract.
2. Blend until smooth and creamy.
3. Add the cream cheese layer over the brownie mixture.
4. Spread.
5. Add the remaining red velvet batter and swirl using a butter knife.
6. Place in the oven for 30 minutes.
7. Let cool, place in refrigerator before serving.

castle cookie cups

INGREDIENTS:
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
1 large egg
140 grams (1 cup) plain flour
40 grams (1/2 cup) cocoa powder
1/2 teaspoon baking soda
Cookie dough filling

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
1 teaspoon vanilla extract
140 grams (1 cup) plain flour
2 tablespoons milk
110 grams (3/4 cup) milk chocolate chips
110 grams (3/4 cup) dark chocolate

Pecan Pie Cobbler

Credit Pillsbury Kitchen

Ingredients

1 Box Pillsbury™ refrigerated pie crust, softened as directed on box 

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavor cooking spray

2 cups pecan halves

Vanilla ice cream, if desired 

Steps

• First, Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

• Then, In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

• Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.