Red Velvet Cake Balls

This is from Bakerella's site.  She makes cake balls in all shapes and kinds.  They are amazing!

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark or wafers (regular or white chocolate)
wax paper

Directions:
1. After cake is cooked and cooled completely(I make it the night before and let it sit out overnight to cool), crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 50-60. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.  Or use a chocolate melting pot and it's alot easier!
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Submitted by Christine Frost

Peanut Butter Blossoms

Ingredients:1 3/4 cup of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 unbeaten egg
1 tsp vanilla
Hershey Kisses
Directions:- Preheat oven 375 degrees
- Sift together: flour, baking soda, salt
- Cream together: peanut butter, butter, sugar, brown sugar. After creamed together add egg and vanilla
- Blend in dry ingredients (mix throughly)

Shape into 1" balls. Roll in sugar and place on ungreased baking sheets (I like to cover my sheets in parchment paper)

Bake 8 min, remove from oven, push hershey kiss firmly down in center of cookie until it cracks. Return to oven to bake until golden brown (2-5 minutes)

Makes 3 dozen cookies

 

Submitted by Melissa Morgan

Chocolate Spritz Cookies

Ingredients:1 1/2 C butter (3 sticks) softened

• 1 Cup granulated sugar
• 2 squares unsweetened chocolate
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 pure almond extract
• 4 cups all-purpose flour, sifted
• 1 teaspoon baking powder

Icing:

• 2 1/2 tablespoons cream (or half & half)
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 2 Cups powdered sugar

Directions:
1. Preheat oven to 375 F

2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg, vanilla, and almond extracts. Mix well. Sift flour and baking powder together; gradually stir into the creamed mixture, mixing well.

3. Fill cookie press with dough. Turn out cookies in desired shapes, 1 to 2 inches apart onto an un-greased cookie sheet (I also placed parchment paper down first to ensure easy transfer to cooling rack). Bake 8 to 10 minutes. Rotating the cookie sheet halfway through the baking process, ensures even baking.

4. Transfer to a wire rack, and cool completely. Decorate with Butter Icing (optional). Store in airtight container.

 

For Butter Icing:

Heat cream and butter together in a saucepan over medium heat, until the butter is melted. Stir in vanilla and powdered sugar. Remove from heat, and beat with an electric mixer until thick, creamy and smooth. Pipe or drizzle over cookies.

 

Makes about 48-50 cookies.

 

Submitted by Melissa Cypher

Hot Chocolate Chip Cookies

Hot Chocolate Chip Cookies
From the Pioneer Woman's Tasty Kitchen

Makes about 30 large cookies

Ingredients:

• 2 sticks Salted Butter- At Room Temperature
• 1 cup White Granulated Sugar
• ⅔ cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla
• 3-¼ cups All-purpose Flour
• 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
• 1 teaspoon Salt
• 1-¼ teaspoon Baking Soda
• 1 cup Each White, Milk, And Semi-sweet Chocolate Chips

 

Directions:
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Submitted by Katie Hyre

Raisin Puff Cookies

Ingredients:

• 1 box of raisins, about 2 1/4 cup
• 1 1/2 cup water
• 1 1/2 cup shortening
• 2 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 3 eggs beaten
• 5 1/2 cup flour
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chopped walnuts
• Granulated sugar to roll dough in

Directions: 

In a saucepan, combine raisins and water and cook over medium heat until water evaporates....then let cool

Preheat overn to 350.

Cream shortening and 2 1/4 cups sugar until light and creamy.  Add vanilla and eggs...mix well.

In another bowl combine flour, baking soda, salt and nuts.  Mix well and combine with creamed mixuture.

Carefully stir in raisins.

Roll into 1-inch balls.  Roll dough balls in granulated sugar.  Bake for 10-12 minutes.

Makes 8 dozen cookies!

 

Submitted by Deanna Calderaro

Knock You Naked Brownies

Ingredients:

• 1 package German Chocolate cake mix (18.5 oz)
• 1 cup chopped nuts
• 1/3 cup + 1/2 cup evaporated milk-divided
• 1/2 cup melted butter
• 60 vanilla or regular caramels unwrapped (one 14 oz package)
• 1 cup semisweet chocolate chips

 

Directions:- In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter

- Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish

- Bake in a preheated 350 degree oven for 8 minutes.

- In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk

- When caramel mixture is well mixed, pour over baked layer

- Cover with chocolate chips

- Chill for about an hour or until the caramel is hard.

- Press the remaining batter on top of morsels

- Return to oven and bake 28 minutes (or less for gooier brownies)

- Let cool before cutting.

  

Yields: 24 brownies 

 

Submitted by Sarah Kozloff     

Chocolate Crinkles

Chocolate Crinkles makes 6 dozen cookies

Ingredients:

• 1/2 cup vegetable oil
• 4 ounces unsweetened chocolate, melted and cooled
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions:
Mix oil, chocolate, granulated sugar, and vanilla in large bowl. Stir in eggs, one at a time, until blended. Stir in flour, baking powder, and salt. Cover and refrigerate about 3 hours or until chilled.
Heat oven to 350. Grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place two inches apart on cookie sheet. Bake 10 to 12 minutes. Remove from cookie sheet. Enjoy!!!

Submitted by Brianna Lang