Oreo Salad

1 (5.1 oz) box Vanilla instant pudding
3 C. Cold Milk
16 oz. Whipping Cream
1 pkg. double stuffed Oreos, crushed

Mix the pudding and milk together, let set for 5 minutes.  Mix in the whipping cream and crushed oreos.

No Bake Cheese Cake

1 can Sweetened Condensed Milk
1 (8 oz) Tub of Cool Whip
1/3 C. Lemon Juice
1 (8 oz) pkg Cream Cheese, room temp
1 Graham Cracker Crust

Beat cream cheese in mixer, add milk, cool whip and then lemon juice.  Mix for 2 minutes.  Pour mixture into pie crust.  Chill for about an hour and a half.

Oatmeal Cake with Coconut Pecan Frosting

1/2 C. Quick Oats
3/4 C. Boiling Water
1/2 C. Sugar
1/2 C. Brown Sugar
2/3 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1/4 C. Shortening

Frosting:
3 Tbsp. Melted Butter
1/3 C. Brown Sugar
1/2 C. Coconut
1/2 C. Pecans, chopped
2 Tbsp. Milk
1/2 tsp. Vanilla

Cake: Mix oatmeal with Boiling water.  Stir. Cover.  Mix remaining ingredients then stir in the oatmeal mix.  Pour batter into a greased and floured 9x9 pan.  Bake at 350 for 23-25 minutes.
When cake is baked, cover with Frosting.

Frosting:  combine all ingredients, mix well.  Spread over cake.  Broil in oven until coconut browns.  Let cool before serving.

Cake Doughnuts

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Spray doughnuts pan with cooking spray or grease lightly.  In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.  In a small bowl, combine egg, milk, melted butter, and vanilla. Wisk together until well combined.  Stir wet mixture into dry mixture until just combined.  Spoon batter into baking pans and fill each one to 3/4 full.  Bake for 17 minutes or until toothpick comes out easily.  Let cool for 5 minutes and the place doughnuts on a cooling rack.

Soft Sugar Cookies and Frosting

Cookie:

3-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 teaspoon lemon extract
1/2 cup sour cream

Frosting:

8 oz cream cheese
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar

Preheat your oven to 375 degrees. Line two baking sheets with parchment and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.  Cream the butter, shortening, and sugar until light. Stir in the egg, extract, sour cream, and dry ingredients.
Turn the dough onto a lightly floured surface and roll 1/4 inch thick. Cut using your desired shape. Place on the baking tray and cook for ten minutes or until the edges are just lightly browning.  Mix all of the ingredients for frosting until you reach your desired consistency, spread on Cookie.

Creamy Chocolate Pancake Syrup

1/2 C butter
¾ cup chocolate milk (full-fat version)
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda

In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, chocolate milk, and sugar. Bring to a boil, stirring continuously.  Remove from heat and whisk in vanilla and soda (it will foam)  Serve over hot pancakes or waffles.

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on a baking sheet.  Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.  Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.  Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at high 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at high 15 seconds or until warm

Italian Cream Cake

1 box white cake mix
3 1⁄2 oz package instant vanilla pudding
1 1⁄2 cup water
4 egg
1⁄2 cup canola oil
1 cup chopped pecans, or walnuts, etc.
2 cup flaked coconut
3 tbsp butter, softened
6 oz cream cheese, softened
1 tbsp (up to 2) cream
2 1⁄2 cup powdered sugar
1 1⁄2 cup flaked coconut

Preheat oven to 350 degrees.  In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.  With electric mixer, beat for 2 minutes at medium speed.  Fold in the chopped nuts and coconut.  Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.  Bake for 45 minutes or until toothpick inserted off center comes out clean.  Cool completely before frosting.  In a medium sized mixer bowl, blend the butter and cream cheese.  Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.

Copy Cat Taco Time Crisp Bean Burrito

5- 6 inch flour tortillas
1 (16 ounce) can refried beans
1 cup sharp cheddar cheese, shredded
1 cup vegetable oil

Heat the oil in a 12-inch skillet over medium heat. Preheat oven to 400 degrees F.  Lay tortillas out on a flat surface. Spread 1/3 cup refried beans onto the center of the tortilla. Sprinkle with 2-3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.  Lay 2 burritos into the skillet and fry for 30 seconds or so until golden brown. Flip onto other side and fry another 30 seconds. Lay fried burritos onto a paper-towel lined plate. Repeat frying process with all burritos.  Place fried burritos onto a cookie sheet. Place in the preheated oven and bake for 5-10 minutes.

Bagels

1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white
Toppings (optional) - shredded asiago cheese, dried onion flakes, course salt, poppy seeds,cinnamon sugar...


Add the first 5 ingredients to Bread Maker in the order listed, by manufacturer. Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle. (Make it big, because dough will rise.) Cover bagels with a clean dish towel, and let rise, about 30-60 minutes. Meanwhile, bring a large pot of water to boil. Dissolve 3 TBS of sugar in boiling water. Sprinkle an ungreased cookie sheet with cornmeal. Heat oven to 375.
Transfer bagels to boiling water. Boil for 1 minute, turning halfway through. Remove bagels and place on dish towel to drain.   Arrange boiled bagels on baking sheet. Glaze top with egg white.  (Here is where you will add the toppings if you want them on your bagel...)  Bake at 375 for 20 minutes.

Marshmallow Caramel Popcorn

1/2 C. Brown Sugar
1/2 C. Butter
9-10 Large Marshmallows
12 C. Popcorn (popped)

Microwave brown sugar and butter for 2 minutes.  Add mallows.  Microwave until melted.  Pour over popcorn.  Enjoy.

Coconut Milk Cake

1 Box Yellow Cake Mix (plus ingredients to bake cake)
15 oz. Cream of Coconut
14 oz. Sweetened Condensed Milk
1 C. Heavy Whipping Cream
Sugar to taste

Bake one yellow cake mix, as directed, in a 9×13 inch dish. While cooling, make holes all over the surface of the cake. Mix one 15 ounce can of Cream of coconut (can be found in the alcoholic drink mix isle or near the sweetened condensed milk) with one large can of sweetened condensed milk and pour all over the top of the cake. Whip up your whipping cream with sugar.  When cool, ice cake with whipped cream.  Refrigerate. Serves 15.

Pretzel Bread Bowls

1 1/2 cups warm water
1 Tbs. granulated sugar
2 tsp. coarse sea salt
1 (1/4-ounce) package yeast
5 cups all-purpose flour
8 cups water
1/4 cup baking soda
1 egg yolk
1 Tbs. water
Coarse salt

Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast on top and allow it to sit for 5-10 minutes until a layer of foam appears on the top of the liquid. Turn the mixer on to low speed and add in the flour, one cup at a time and mix thoroughly. Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl. While the dough is kneading, oil a large glass bowl. Turn the dough out onto the counter and shape it into a ball. Place the ball into the oiled glass bowl. Cover with plastic wrap and store in a warm place for about an hour until the dough has doubled in size.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Bring 8 cups of water to a simmer with the baking soda. Meanwhile, divide the dough into four equal pieces and roll into evenly-shaped balls. One by one, place the balls of dough into the boiling water for 1 minute, turning once. Remove and return to the baking sheet. Mix the egg yolk and 1 tablespoon water in a small bowl. Brush the tops of each bread bowl and then sprinkle with coarse salt. Slit an “x” into the top of each bowl. Bake in the preheated oven for 12-14 minutes until golden brown. Transfer to a cooling rack.

Coconut Cupcakes w/ Lime Frosting

For the Cupcakes
1 (18 oz) box French Vanilla cake mix
1 (3.4 oz) package Jello Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-oz) can unsweetened coconut milk; divided use
2/3 cup sweetened shredded coconut

For the Frosting
remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 2 medium limes
1.5 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract


Cupcakes:
Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.  In the bowl of a stand mixer, with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 oz) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.  Using a large cookie scoop or spoon, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.  Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.  Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

Frosting:
Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit  In the bowl of a stand mixer with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.  Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.  Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Monster Cookies

1 cup white sugar
1 cup brown sugar
½ cup butter (1 stick), at room temperature
3 eggs
1 1/2 cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats
1 cup mini M&Ms
1 cup mini-chocolate chips

Pre-heat the oven to 350°F.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar and butter.  Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.  Add the the oats and mix until incorporated, and then add the mini M&Ms and mini-chocolate chips.  Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or lined cookie sheet and bake for 8-10 minutes. Transfer the cookies to a rack to cool.

Easy Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Copy Cat Texas Roadhouse Rolls

2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
3 tablespoons melted butter, slightly cooled
1/4 c. sugar
4 cups all-purpose flour
1 large egg
1 teaspoon salt
melted butter for basting rolls

Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes.  Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.  Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.  Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet.  Cover with a towel and let rise again until doubled in size, about 45-60 minutes.  Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Copy Cat Olive Garden Breadsticks

For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.  Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.  Preheat the oven to 400 degrees. 

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Copy Cat Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately.

Gooey Butter Cake

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Cinnamon Cream Cheese Frosting
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Preheat oven to 325.  Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.  Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.  Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with CInnamon Cream Cheese Frosting.   Makes 15 cupcakes.

For Frosting: Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth.

Coconut No Bake Cookies

2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely. Store in airtight container.

*Can change pudding for different flavors:

Pumpkin Spice No Bake Cookies (Use Pumpkin Spice Pudding Mix, omit the Shredded Coconut)

Oreo No Bake Cookies (Use Oreo Pudding Mix, omit the coconut, add crushed Oreos)

Vanilla, Chocolate, Butterscotch....the possibilites are endless.
.

Ranch Roasted Potatoes

2 pounds small red potatoes, quartered
1/4 cup vegetable oil
1 1 ounce packet Ranch Dressing & Seasoning Mix

Place potatoes in a gallon-size Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

Salted Caramel Brownies

Caramel Ingredients
1 cup white granulated sugar
2 tbsp light corn syrup
1/2 cup heavy whipping cream
1/4 cup full fat plain yogurt

Brownie Ingredients
4 oz unsweetened chocolate
1/2 cup butter, unsalted
1 1/2 cups white granulated sugar
2 tsp vanilla
3 eggs
1 cup all purpose flour
sea salt or kosher salt for topping

 In a medium saucepan, heat 1 cup of sugar and 2 tbsp of light corn syrup on medium heat for 5 minutes. At this point the sugar should start to melt. Begin to stir the sugar continuously to prevent it from burning. Continue to cook the sugar for 5 more minutes, or until it starts to boil.  Once the sugar has started boiling, it should be light brown in color. Continue stirring until it has reached 350 F, or medium brown in color. Do not let the sugar burn.  Remove the saucepan from the heat and let sit for one minute.  Slowly whisk the cream into the melted sugar. Put the saucepan back on the burner and bring the caramel to a boil. Remove the saucepan from the heat and whisk in the yogurt. Place the caramel back on the stove and heat for 2 -3 minutes.  Remove the caramel from the heat and transfer to a glass jar or bowl and let cool to room temperature for 20 minutes in the fridge, or 1 - 2 hours on the counter. Don't worry if your caramel is runny, it will thicken once cooled. Once the caramel has cooled, preheat the oven to 325 F.

In a small sauce pan, melt the butter and chocolate and then set to the side. In a large bowl whisk the sugar, vanilla, and eggs. Add in the warm chocolate to the egg mixture and stir. Next, add the flour and mix until all the ingredients are combined.  Line a 9 x 9 inch baking pan with parchment paper and then spray with cooking oil. Pour 2/3 of the batter into the baking pan, and bake for 20 minutes. Remove from the oven and let cool for 10 minutes.   Spread half of the caramel sauce over the brownie layer (you will have left over caramel for whatever your heart desires) Gently top the caramel with the the remaining brownie batter.   Bake the brownies for 15 minutes, remove from the oven, sprinkle sea or kosher salt on the top, and continue baking for 5 more minutes. The brownies should be soft in texture. Do not over bake.   Remove from the oven and let cool overnight. Pull the parchment paper out of the pan, and cut the brownies into squares.

Almond Joy Cupcakes

Chocolate Cake:
1 box Chocolate Cake Mix (Pick your favorite one)
4 eggs
1 1/3 cup melted butter
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons coconut extract

Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon coconut extract
3-4 cups powdered sugar

2 cups chocolate Melts
sliced almonds

Preheat oven to 350 degrees and line pans with cupcake liners.  Sift cake mix into a bowl and set it aside.  In a large bowl, gently whisk eggs, butter, milk, sour cream and extract together.  Add cake mix and pudding mix, stir until combined.  Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

Topping: Beat butter and cream cheese until smooth. Add shredded coconut and extract, mix again. Slowly add powdered sugar until you reach your desired consistency.  Pipe your topping onto cooled cupcakes.  Smooth out the topping.

Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.  Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.

Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt; set aside.  In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.  Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.