Brownie Belgian Waffles (a la mode)

Brownie Belgian Waffles A La Mode

Bunco at my house last night so I made this deliciousness for the treat!  Here’s a look at the waffles without all the toppings:

Brownie Belgian Waffles

Delicious either way and easy to make too.

1/2 cup flour

1/2 cup cocoa

1 cup sugar

1 teaspoon baking powder

1 teaspoon salt

10 tablespoons melted butter, cooled

2 eggs

2 teaspoons vanilla

1/4 cup water

2/3 cup mini chocolate chips

toppings as desired (Here’s what I had available – ice cream, homemade whipped cream, chocolate and caramel ice cream toppings, strawberries and raspberries, Nutella and Trader Joes Cookie Butters)

1  Preheat Belgian waffle iron to about setting 3 1/2 – 4.

2  Whisk together flour, cocoa, sugar, baking powder and salt.

3  Beat eggs, vanilla and water together then stir into dry ingredients then quickly mix in melted butter.  Stir in chocolate chips.

4  Spray waffle iron with cooking spray.  Pour batter into waffle iron and cook for 3 – 4 minutes until done.  Let waffles cool on wire racks.

recipe from “A Spicy Perspective”

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Easter Cadbury Chocolate Thumbprint Cookies

Easter Cadbury Chocolate Thumbprint Cookies

Easter Cadbury Chocolate Thumbprint Cookies

Easter is tomorrow, are you ready?

cookies

1/2 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon baking powder

pinch of salt

frosting

1 tablespoon butter, melted

3 tablespoons cocoa

1 cup powdered sugar

1 teaspoon vanilla

2 – 3 tablespoons hot water

Cadbury Mini Eggs, about 30 depending on size of cookies

1 For cookies, heat oven to 350.

2  Beat together butter and sugar until creamy then add egg and vanilla and mix well.  Add flour, baking soda and salt and mix until well blended.

3  Roll or scoop dough into 1 tablespoon size balls, place on ungreased cookie sheets and bake for 10 – 11 minutes.

4  Remove from oven and immediately press thumb into top of each cookie.

5  Remove from cookie sheets and let cool completely.

6  For frosting, stir together all ingredients.  You  want the frosting to be on the thick side so add more sugar or water as needed.  Spoon frosting into thumbprints on cookies and top with a Cadbury Mini Egg.

recipe from Six Sisters’ Stuff

 

No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird's Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

I like this recipe because you make them in a mini muffin pan so the bird’s nests come out little and cute!

3/4 cup butterscotch chips

1/2 cup creamy peanut butter

2 cups chow mein noodles

1/4 cup chocolate Easter eggs

1  Melt butterscotch chips with peanut butter over low heat, stir until melted and well combined.

2  Add chow mein noodles to mixture and stir to combine.

3  Place 1 tablespoon of the mixture into each compartment of a mini muffin pan and top with a couple of chocolate eggs.  Place in fridge or freezer until set then remove carefully from pan.

recipe from Ahead of Thyme

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Easter White Chocolate Cookie Cutter Treats

Easter White Chocolate Cookie Cutter Treats

Easter White Chocolate Cookie Cutter Treats

Here is a really simple and really cute Easter basket idea.  I got these Easter cookie cutters at the dollar store, there were 6 of them in the pack for a buck then all you need are some candy melts and sprinkles, easy peasy!  And wouldn’t they look adorable in an Easter basket?

cookie cutters

wax paper

1 bag Wilton candy melts, your choice of color

sprinkles

1  Place cookie cutters on a cookie sheet lined with wax paper.

2  Melt candy melts according to package directions.

3  With one hand, press the cookie cutter down firmly on the tray while filling with melted candy melts with other hand.  Top melted chocolate with sprinkles while still holding down with your other hand.  Now put a glass or bowl or something heavy enough to press down on cookie cutter carefully over the top of cookie cutter to keep chocolate from seeping out under edges of cookie cutter.  Repeat with remaining cookie cutters.

4  Place in fridge or freezer until firm.

5  Carefully peel chocolate filled cookie cutters off wax paper.

No Bake Avalanche Cookies

No Bake Avalanche Cookies

No Bake Avalanche Cookies

I’ve been putting some missionary packages together and needed some treats that would travel well so I decided to make these little yummies and turn them into Easter treats with a pastel candy corn on top.  PS  They are easy and delicious!

1/2 cup mini chocolate chips

16 oz vanilla Candy Melts or Almond Bark

15 oz creamy peanut butter

2 cups Rice Krispies

1 1/2 cup mini marshmallows

1  Line cookie sheets with parchment paper.

2  Melt candy melts according to package directions in a large bowl.

3  Add peanut butter to melted chocolate and stir until smooth.  Add Rice Krispies then marshmallows and stir until well combined.  Add chocolate chips and stir.

4  Using a 2 tablespoon scoop, scoop treats onto cookie sheets and allow to cool until set or you can put them in the fridge or freezer until set.

recipe from The Slow Roasted Italian

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Easter is coming!  These were extremely easy to make and also extremely easy to eat!

1/2 cup butter, softened

1 cup sugar

1 egg

1 1/2 teaspoons vanilla

2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk, I used 2 tablespoons caramel coffee creamer which gave them just a delicious hint of caramel flavoring

extra sugar for rolling

1 bag your choice candy eggs, I used Whoppers Mini Robin Eggs

1  Preheat oven to 350.

2  Cream butter and sugar in mixer.  Add egg and vanilla and mix until well blended.

3  In another bowl, whisk together flour, baking soda and salt.

4  Add flour mixture alternately with milk until well blended.

5  Line cookie sheet with parchment paper.

6  Shape cookies into 1″ balls and roll in sugar.  Place on cookie sheets, do not press them down.

7  Bake 10 – 12 minutes or until edges are lightly browned.

8  Remove from from oven and let cool 2 minutes then press 3 eggs into cookies.  Cool completely.

recipe from A Pretty Life in the Suburbs

Hamburger Cupcakes

Hamburger Cupcakes

Hamburger Cupcakes

April Fool’s Day is coming soon, I bet your kids would love these Hamburger Cupcakes!  I made these last night for the Young Men at church and I guess they actually fooled at least one young man.

1 box brownie mix, plus ingredients to make brownies

1 box yellow cake mix, plus ingredients to make cupcakes

red frosting, homemade or store bought

yellow frosting, homemade or store bought

shredded coconut

green food coloring

cocktail toothpicks

1  Bake brownies according to package directions in a 9 x 13″ pan lined with parchment paper.  Allow to cool completely.

2  Bake cupcakes according to package directions but do not use paper liners, spray wells of muffin pan with cooking spray instead.  Allow to cool completely.

3  Lift brownies out of pan using the edges of the parchment paper.  Using a 2 1/2″ round cookie cutter, carefully cut 15 circles out of the brownies.

4  Slice the cupcakes in half to make a top and a bottom bun.

5  Tint the coconut with the green food coloring.

6  To assemble, take a bottom bun and put a squirt of frosting in the center of it, place a brownie round on top of the frosting and press down gently.  Squirt red frosting and then yellow frosting around the edge of the brownie then sprinkle the green coconut over the top of the patty/frosting.  Place the top bun over all of this and secure with a cocktail toothpick.  Now go fool your kids!