My favorite desserts

So, I have gotten some interest with my first recipe post.I even gained 3 followers!!! I will try to post a few new recipes every day. Next up, desserts! Meanwhile, I am watching E's sexiest wet and wild jobs...lots of bikinis on girls who probably dont eat dessert. Hmmm... Anyway, here they are.

Brownie Pudding Cake
This resembles a chocolate molten lava type of cake

• 1 ¾ cups boiling water
• 1 cup of all purpose flour
• ¾ cup of unsweetened cocoa
• ½ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 4 tbls melted butter
• 1 tsp vanilla
• ½ cup packed brown sugar
• Fresh whipping cream for topping (1 cup of heavy whipping cream, 1 cup sugar, ½ tsp vanilla whipped till fluffy)

1. Preheat oven to 350.
2. In large bowl combine flour, ½ cup cocoa, white sugar, baking powder and salt. In measuring cup, combine milk, melted butter, and vanilla.
3. With spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8 inch square baking dish. (I used a corning ware round casserole dish).
4. In small bowl, thoroughly combine brown sugar and remaining ¼ cup of cocoa; sprinkle evenly over batter. Carefully pour remaining 1 ¾ cup of boiling water evenly over mixture in baking dish; do not stir.
5. Bake 30 minutes. Cool in pan on wire rack for 10 minutes. Serve hot with whipped cream or ice cream.


Chocolate chip cheese ball
This goes fast at social gatherings. Bring two boxes of the graham sticks

• 1 package (8 ounces) Cream Cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans
• Graham crackers
Directions
1. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Lisa’s White Peanut Clouds
Another exception to my chocolate rule…no chocolate but still a favorite!!
I brought these on the nashville road trip and there were none left for the ride home.

• 1 pkg white almond bard
• 1 cup peanut butter
• 2 cups dry roasted peanuts
• 2 cups rice krispies
• 3 cups of mini marshmallows

1. Melt almond bark. Add peanut butter, peanuts, rice krispies, and marshmallows.
2. Mix all together and drop by spoonfuls onto wax paper. Cool- then munch!

Bellante Family Peanut Butter Balls
These are a favorite at the Bellante family weddings.

2 cups of creamy peanut butter
1 stick of margarine (softened)
1lb of powdered sugar
3 bags of milk chocolate

Mix together peanut butter, margarine and powdered sugar. Roll into balls and Refrigerate for one hour. Then dip into melted chocolate. Lay out on wax paper on a cookie sheet. Refrigerate until dry.

Monica’s Peanut Butter Cup Cookies
These made an appearance in the boone hospital xmas cookbook!

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Molly’s Rich Chocolate Chip Toffee Bars

• 2-1/3 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1 egg, slightly beaten
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 cup coarsely chopped nuts
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
Directions:
1.Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.
3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.


Nikki’s Vanilla Texas sheet cake with Cream Cheese Frosting
I typically choose chocolate but this cake is the exception!

• 2 2/3 cups all purpose flour
• ½ cup margarine
• 1 cup water
• 1 ½ tsp baking soda
• 2/3 cup buttermilk
• 2 cups sugar
• ½ cup vegetable oil
• 2 eggs
• 1 ½ tsp vanilla

Frosting:
• ½ cup margarine
• 1 8 oz package of cream cheese, softened
• 1 ½ cup coconut
• 1 ½ tsp vanilla
• 1 1lb box of powdered sugar
• ½ cup of chopped pecans

1. Mix flour and sugar together in a bowl. Bring to a boil, margarine, oil and water; pour over flour and sugar mixture.
2. Beat well.
3. Then add eggs, baking soda, vanilla and buttermilk; mix well
4. Pour into greased and floured 15x10 jelly roll pan.
5. Bake in preheated oven at 350 degrees for 15-20 minutes or until cake tests done with a toothpick.
6. Remove from oven.
7. Cream together margarine, cream cheese, the additional vanilla, coconut, nuts and powdered sugar.
8. Mix well and spread over warm cake.

I have a lot more favorites but I dont want overwhelm you. More to come:)