yummyrecipes05

INGREDIENTS Cooking spray, for pan 6 graham crackers 1 box brownie mix, plus ingredients called for on box 1 c. chopped Hershey's bars 1 (10-oz.) bag marshmallows DIRECTIONS Preheat oven to 350° and line and spray a 9”-x-9” baking pan with cooking spray. Layer bottom of pan with graham crackers. Make brownie mix according box and then fold in chopped Hershey’s bars. Pour brownie batter over graham crackers. Bake until almost done, 35 minutes. Remove from oven and top with marshmallows and bake another 20 to 25 minutes or until brownies are cooked through and marshmallows are golden. To check brownies with a toothpick, you can gently push marshmallows to the side with a knife or offset spatula. They will melt back together! Turn oven to broil and broil 2 minutes, if desired.  Let cool 10 minutes then slice into squares to serve. Base Recipe adapted from site

Ingredients 1 Stick butter softened 1/4 Cup cream cheese softened 1 1/2 Cups granulated sugar 2 Large eggs 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 1/2 Cups all purpose flour 2 Teaspoons corn starch 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Cup sprinkles nonpareils Instructions In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.

Ingredients: Sponge cake: 6 large eggs, at room temperature 1 cup (200gr) sugar, divided ½ teaspoon cream of tartar, optional 1 ½ cups (180gr) plain cake flour ½ teaspoon salt Simple Syrup: 1 cup water ¾ cup (150gr) sugar Raspberry Jello Layer: 1 packet (7gr/about 2 teaspoons) gelatin powder (1 packet = 0.25oz) 3 tablespoons (50ml) cold water 10oz 300gr raspberries, fresh or frozen ¾ cup (150gr) sugar Cream Cheese Frosting: 16oz (500gr) cream cheese, at room temperature ½ cup (110gr) unsalted butter, at room temperature 4 cups powdered sugar 1 tablespoons pure vanilla extract 1 tablespoon freeze-dried raspberry powder*, optional (Note 1) Directions: To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan. Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8–9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6–7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. 2. Add all dry ingredients to a la

CINNAMON AND SUGAR PULL-APART BREAD Dough 2 3/4 cup plus 2 Tbsp. all-purpose flour 1/4 cup sugar 2 1/4 tsp. active dry yeast (1 packet) 1/2 tsp. salt 4 Tbsp. butter 1/3 cup whole milk 1/4 cup water 2 eggs (at room temperature) 1 tsp. pure vanilla extract Filling 1 cup sugar 2 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbsp. butter, melted ingredients In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the d

Ingredients COOKIE 3/4 cup granulated sugar 2 tablespoons butter-flavored shortening 2 tablespoons butter room temperature 1 egg room temperature 1/4 cup buttermilk room temperature 1/4 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt SUGAR CINNAMON MIXTURE 1/2 cup brown sugar 1/2 tablespoon cinnamon 2 tablespoons butter melted CREAM CHEESE FROSTING see note 2 oz. cream cheese room temperature 2 tablespoons butter room temperature 1/2 cup + 2 tablespoons powdered sugar 2-3 teaspoons milk may need more or less to achieve desired texture vanilla extract splash Instructions Preheat oven to 350 F. To make the cookies, cream together sugar, butter, and shortening. Mix in egg, buttermilk and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients into wet ingredients