Harry Potter’s Butterbeer Fudge

ikl


Ingredients

  • 3/4 cup butter
  • 1/2 cup half and half
  • 7.5 oz jar of marshmallow creme
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 1/2 tsp. rum extract
  • 1 1/2 tsp. imitation butter extract
  • 11 oz. butterscotch chips

Instructions

  1. Prepare an 8x8 pan by lining it with tin foil and spraying with non-stick cooking spray.
  2. In a saucepan, add in the butter, half and half, marshmallow cream, granulated and brown sugars. Stir to combine. Place over medium heat and stir constantly.
  3. Once the mixture comes up to a boil. let boil for 5 minutes. Don't mistaken the air pockets from mixing for boiling.
  4. Once the mixture has boiled for 5 minutes, remove from the heat and add in the extracts and butterscotch chips. Mix until the chips are completely melted.
  5. Pour into the prepared pan and give it a few taps to smooth the top.
  6. Place in the fridge and let chill. Cut and serve.
Ingredients 3/4 cup butter 1/2 cup half and half 7.5 oz jar of marshmallow creme 2 cups granulated sugar 1/2 cup light brown suga...

Andes Mint Cookies

ikl



Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1 egg
  • 1 cup flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Andes mint baking pieces
  • 24 Andes mints

Instructions

  1. In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
  2. In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
  3. Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
  4. Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
  5. Remove them from the oven and immediately place 1 and 1/2 Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.
Ingredients 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon mint extr...

SLUTTY CHEESECAKE BARS

ikl


Ingredients

  • 8.5 oz sugar cookie mix
  • 4 tbsp unsalted butter cold
  • 8 oz cream cheese – softened
  • ¼ cup granulated sugar
  • 1 tbsp flour
  • ½ tsp vanilla extract
  • 1 egg
  • ½ can cherry pie filling
  • 1/3 cup toasted sliced almonds

Instructions

  1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan, or 9x13 pan, by lining it with foil and spraying it with non-stick spray.
  2. Add the cookie mix and butter to a large bowl and cut the butter into the mixture with a pastry blender.
  3. The mixture will be nice and crumbly when done. Set aside ¾ cup of the crumbly mixture. Press the remaining cookie mixture into the bottom of your pan. Bake for 10 minutes and then cool. (crust will be partially baked and may appear not done)
  4. While the crust is cooling, prepare the cream cheese mixture.
  5. In a large bowl, add the cream cheese, sugar, flour, vanilla and egg and mix together until the mixture is smooth and creamy. Spread the cream cheese mixture on top of the cooled crust.
  6. Then, spoon the cherry pie filling on top of the cream cheese layer and spread around to cover the top.
  7. In a small bowl, combine the remaining cookie crumble mixture and the almonds and mix together. Sprinkle all over the top of the cherry layer.
  8. Bake for 40 minutes (8x8 pan) or closer to 45 minutes (9x13 pan) until the top is a light golden brown color.
  9. Cool for 30 minutes and then refrigerate for a few hours to chill. Store covered in the fridge.
Ingredients 8.5 oz sugar cookie mix 4 tbsp unsalted butter cold 8 oz cream cheese – softened ¼ cup granulated sugar 1 tbsp flour ...

Ultimate Marble Cupcakes

ikl


Ingredients:
Cupcakes

  • 1 and 2/3 cups (210g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60g) yogurt1
  • 3/4 cup + 1 Tablespoon (195ml) milk, divided1
  • 2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened natural cocoa powder

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half2
  • 1 teaspoon vanilla extract
  • salt, to taste

Vanilla Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 2 Tablespoons (30ml) heavy cream or half-and-half2
  • 1 teaspoon vanilla extract
  • salt, to taste

Directions:

  1. Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
  2. Make the cupcakes: in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
  3. Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. (Bake for 9-10 minutes if making mini cupcakes.) Allow cupcakes to cool completely before frosting.
  4. For the chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  5. For the vanilla frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  6. Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
  7. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
  8. Make ahead tip: Prepare cupcakes and frostings 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Ingredients: Cupcakes 1 and 2/3 cups (210g) all-purpose flour (measured correctly) 1/2 teaspoon baking powder 1/4 teaspoon baking ...

{sheet pan} Sugar Cookie Bars

ikl


Ingredients

  • sugar cookie bars
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

cream cheese frosting

  • 1/2 cup (1 stick) butter, softened
  • 4 oz cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2-4 tablespoons heavy cream
  • food coloring & sprinkles, if desired

Instructions

  1. Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
  2. In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light & fluffy. This will take 2-3 minutes.
  3. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
  4. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet.
  5. Bake for 12-15 min, until edges are light golden brown and the center looks pale & puffy and slightly undercooked. Mine usually take the full 15 minutes. Let cool completely.


For the frosting: Mix butter and cream cheese until smooth and creamy. Add vanilla and almond extracts. Blend. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. Spread over cooled cookie bars.
Ingredients sugar cookie bars 1 cup (2 sticks) butter, softened 2 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract ...

Cookie Dough Brownie Cake

ikl



Ingredients
Brownie Cake:

  • 1 and ½ cups vegetable oil
  • 3 cups sugar
  • 3 teaspoons vanilla extract
  • 6 eggs
  • 1 and ½ cups flour
  • 1 cup cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Cookie Dough Filling:

  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3 and ½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • 3 Tablespoons milk
  • 2 and ½ teaspoons vanilla extract

Ganache Frosting:

  • 4 ounces semi-sweet chocolate, finely chopped (or use chocolate chips)
  • ½ cup heavy whipping cream
  • ¼ cup light corn syrup
  • 2 teaspoons vanilla extract
  • Extra chocolate chips, for garnish

Instructions
Brownies:

  1. Pre-heat oven to 350 degrees (F).
  2. Prepare three 8-inch round baking pans with cooking spray and parchment.
  3. In a large bowl, combine sugar and oil. Stir with a large wooden spoon until completely combined.
  4. Add eggs one at a time, stirring and incorporating each completely before adding another.
  5. Add vanilla, stir to combine.
  6. In a medium bowl, combine dry ingredients (flour, cocoa powder, salt and baking powder.) Whisk to combine.
  7. Add dry ingredients a little bit at a time, stirring until just absorbed each time. I added mine in 3 batches. Do not over-mix, just stir until dry ingredients are fully incorporated.
  8. Pour batter evenly into three prepared pans.
  9. Bake for 20-25 minutes, or until a toothpick comes out with wet crumbs.
  10. Cool completely, then remove from pans and set aside.
  11. Prepare filling.

Cookie Dough Filling:

  1. In a large bowl (I used my stand mixer) beat butter and brown sugar until light and fluffy.
  2. Add confectioners' sugar, and beat to combine.
  3. Add flour and sugar, beat until combined.
  4. Add milk and vanilla, beat until light and fully.

Ganache Frosting:

  1. In a medium glass bowl, heat heavy cream in the microwave until steaming hot but not boiling, about 45 seconds. (Microwaves vary, so just watch yours carefully.)
  2. Remove hot cream from microwave, and pour chocolate chips into the cream.
  3. Allow to sit for 30 seconds, then slowly stir with a rubber spatula until cream and chocolate fully combine, and chocolate melts completely.
  4. Stir in corn syrup and vanilla, and again stir until completely combined. Set aside while you assemble the cake.

Assembly:

  1. Place one layer of brownie cake on your serving platter. Spoon about 1 cup of frosting over the top of the cooled cake, and spread just to the edge of the cake.
  2. Place another layer on top of the first. Press down slightly to secure.
  3. Spoon another 1 cup of frosting over the top of the layer, and spread just to the edges of the cake.
  4. Spoon remaining frosting into a piping bag with a star tip for decorating.
  5. Place top layer of cake over the frosting. Press down slightly to secure.
  6. Place cake in refrigerator for 10 minutes.
  7. Remove chilled cake from refrigerator. Slowly pour about ½ cup of ganache over the top of the cake, and using an offset spatula, slowly spread it to the sides of the cake, just barely pushing it over the edge. Add more ganache until you reach your desired coverage.
  8. Place cake back in refrigerator for 20 minutes to allow ganache to firm up.
  9. Pipe decorations around cake, sprinkle with chocolate chips and drizzle with leftover ganache.
  10. Enjoy!
Ingredients Brownie Cake: 1 and ½ cups vegetable oil 3 cups sugar 3 teaspoons vanilla extract 6 eggs 1 and ½ cups flour 1 cup ...

CANDY CANE FUDGE

ikl


Ingredients

  • 2 cups granulated sugar
  • 1/2 cup candy canes finely ground I use pink/red coloured, cherry flavoured
  • 3/4 cup butter
  • 3/4 cup heavy cream
  • pinch of salt
  • 12 oz white chocolate chopped chips will work
  • 1 7oz jar jar marshmallow creme

Instructions

  1. Line 8x8 inch square baking dish with parchment paper.
  2. Using a food processor, grind about 6-7 candy canes to a fine sugar consistency to equal 1/2 cup
  3. In large mixing bowl stir together white chocolate chips and marshmallow creme. Set aside.
  4. In medium heavy saucepan, add granulated sugar, candy cane sugar, butter, heavy cream and salt.
  5. Bring to a boil over medium heat, stirring continuously.
  6. Continue to boil medium heat for 4 minutes, stirring constantly.
  7. Remove from heat and pour over white chocolate and marshmallow creme.
  8. Using electric mixer with paddle attachment blend for about 1 minute until chocolate is melted and mixture is smooth.
  9. Pour into prepared baking dish. Cover with plastic wrap and refrigerate until set. (at least 4 hours)
  10. Once set, cut into small bite sized pieces. Store in refrigerator in airtight container.
Ingredients 2 cups granulated sugar 1/2 cup candy canes finely ground I use pink/red coloured, cherry flavoured 3/4 cup butter 3/4...
 

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