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 I'm not a baker ...

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BigBrownEyes29
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PostSubject: I'm not a baker ...   Thu 22 Dec 2011, 7:23 pm

but I think next Christmas I'm going to attempt to make these to bring in on snack day at work.

Raspberry Swirl Cheesecake Cupcakes

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Jerseyfivedogs
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PostSubject: Re: I'm not a baker ...   Thu 22 Dec 2011, 7:43 pm

Those look as good as I imagine they would taste.
I love Raspberries.
They really look nice. Smile
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PostSubject: Re: I'm not a baker ...   Thu 22 Dec 2011, 7:45 pm

They do look good Jersey. I'm craving cheesecake now. lol
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Mousey
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PostSubject: Re: I'm not a baker ...   Thu 22 Dec 2011, 8:49 pm

ohhhhh yummy!! is there a recipe?
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PostSubject: Re: I'm not a baker ...   Thu 22 Dec 2011, 10:01 pm

Mousey wrote:
ohhhhh yummy!! is there a recipe?

http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

I would post the recipe but it has pics of some of the steps.
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PostSubject: Re: I'm not a baker ...   Thu 22 Dec 2011, 11:03 pm

I have to try those...I'm not much of a baker either but those look sooooo yummy!
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PostSubject: Re: I'm not a baker ...   Fri 23 Dec 2011, 6:53 am

They don't sound too hard! Famous last words, LOL. I'm going to try those next week with my daughter. Be neat to do them in the summer when you could use different fruits in season.
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PostSubject: Re: I'm not a baker ...   Fri 23 Dec 2011, 9:09 pm

Another item I think I can make without mucking up. lol

S'more Cups

http://texascottage.blogspot.com/2011/08/smore-cups.html



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PostSubject: Re: I'm not a baker ...   Sat 24 Dec 2011, 1:15 am

BigBrownEyes29 wrote:
Another item I think I can make without mucking up. lol

S'more Cups

http://texascottage.blogspot.com/2011/08/smore-cups.html




THAT is my weakness.

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PostSubject: Re: I'm not a baker ...   Sat 24 Dec 2011, 9:36 pm

These would be neat for an elementary school bake sale.

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PostSubject: Re: I'm not a baker ...   Sat 24 Dec 2011, 9:40 pm

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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 9:12 pm

Chocolate Chip Cookie Dough Brownies



Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

These brownies are a major treat for cookie dough lovers...
Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 9:14 pm

I'm getting fat just looking at this post drool
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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 9:15 pm

Cookies & Cream Brownies



Cookies & Cream Brownies

*One batch brownies with chopped up Oreos added.

*Cookies & Cream Frosting, doubled Smile

2 cups powdered sugar
4 Tbsp. butter, room temperature
1 Tbsp. heavy cream, plus a little extra
approx. 8 oreos, crushed well
Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less). Spread frosting evenly over cooled brownies.

You can fancy these up by topping each bar with an oreo cookie half like I did or you can top the whole thing with ganache thus smothering the “cream” between two layers of chocolate.

Enjoy!
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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 9:22 pm

Similar to the Cookie Monster cupcakes posted above.

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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 10:36 pm

OMG I want those cookie dough ones. drool

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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 10:43 pm

I don't like Tequila, but this is something I could make and not mess up. lol

Tequila-Soaked Watermelon Wedges

This is a Martha Stewart recipe.



Ingredients

* 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
* 1 cup sugar
* 3/4 cup water
* 1/2 cup tequila
* 1/4 cup Triple Sec
* 2 limes, halved or cut into wedges
* Flaked sea salt or coarse salt

Directions

1. Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
2. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

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PostSubject: Re: I'm not a baker ...   Thu 29 Dec 2011, 10:43 pm

kbullet wrote:
OMG I want those cookie dough ones. drool

Me too. I'll have to attempt to make those and the cream cheese cake ones for the next company food day.
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