Holy Moly Brownies

Holy Moly Brownies-1863 on Whisk Together

 

I saw these “holy heck brownies” on Pinterest and then used the King Arthur Flour recipe to make the brownie because it had more chocolate in it.  Everyone loved these brownies!  Dark, fudgy, chewy, just the perfect bar to take anywhere.  This version makes a 9×13 pan and snickers inside.  Use up the rest of the Halloween candy or from the Easter egg hunt! 🙂

Here is a photo of the cookies for this weekend.  My sister LOVES the St. Louis Cardinals and so we had these cookies made for her birthday:

St Louis Cardinals Cookies on Whisk Together

 

Then, to be totally topped off, her friend’s mom made this super spectacular good enough for a wedding cake.  I wish I had had my good camera on me, but usually I leave it at home:


Daffodil Cake on Whisk Together2

 

Well, now that your mouth is watering from brownies,

Holy Moly Brownies-1875 on Whisk Together

and cookies,

Holy Moly Brownies-1872 on Whisk Together

 

and cake,

Holy Moly Brownies-1867 on Whisk Together

 

Here is the recipe for Holy Moly Brownies.  Perfect for Easter because brownies go with everything.

Holy Moly Brownies
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 8 oz. (1 cup/2 sticks/16 Tbs.) unsalted butter
  • 2 and 1/4 cups (15.75 oz.) sugar
  • 4 large eggs, room temp.
  • 1 and 1/4 cups (3.75 oz) Dutch Process Cocoa or Hershey’s Dark Cocoa*
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder**
  • 1 Tb. vanilla extract
  • 1 and 1/2 cups (6.25 oz) AP flour
  • 2 cups (12 oz.) chocolate chips (I used semi sweet)
  • 1 cup caramel sauce
  • 10-15 fun size snickers, chopped
Instructions
  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or spray with cooking spray or Baker’s Joy.
  2. In a microwave safe bowl, melt the butter. Just before completely melted, add the sugar and stir to dissolve. Continue to stir and heat until the mixture is hot but NOT bubbling – about 2 minutes.
  3. In a separate big bowl, beat the eggs. Stir in the cocoa, salt, baking powder, espresso powder and vanilla. It will thick, but beat until it is smooth.
  4. Stir the hot butter/sugar into the cocoa/egg mixture. Keep stirring until smooth.
  5. If you want the chocolate chips to melt in and not be chunky, put the entire bowl in the microwave for about 45 seconds. Then stir in the chocolate chips.
  6. Add flour slowly and fold in. You are kind of making muffins here – folding the flour into the mixture in order to avoid creating gluten.
  7. Pour half of the batter into the pan. Pour into caramel sauce. Sprinkle snickers bars. Scoop the rest of the batter on top and spread with an offset spatula. Bake for 40 minutes. Toothpick should be clean with a few crumbs.
  8. Cool on a wire rack. I like them even better the next day.
Notes
Recipe adapted from King Arthur Flour

 

Rolo Cookies

**Update 11/26/12:  So I have made these about…. 12 times over and they worked perfectly every time until now.  Either Rolo has changed their formula (some companies do because of allergy requirements or to remove trans fats as the Nabisco company did for the Oreo), or the changes I did made a big difference:  I froze the rolos instead of refrigerating them and I weighed my ingredients instead of scooping like I used to.  This recipe was not developed with weights, and maybe that’s it.  I’m not sure.  They still taste great though!  Just had oozers.**

**Update 12/12/2014:  Rolos must have changed.  The color and texture of the candy has changed AND they don’t sell them in 13 ounce packages anymore.  The package is now 11 ounces, but you pay the same price.  This decreases the yield of this recipe and you have leftover cookie dough which I just form into regular cookies.

These cookies have been a staple for about ten years or so.  They originated from a Quick Cooking or Taste of Home magazine that I used to receive back in the day before the internet exploded and that was the best place to get recipes.  Aside from my shortbread (that’s another blog post (tee hee Alton Brown reference)), these are one of the top requested cookies I make each year.

The cookie part is mostly chewy  and a tad crisp on the outside.  Don’t skip the white chocolate topping when giving out to people – it really makes these cookies stand out.

Rolo Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup + 1 Tb. sugar, divided
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 and 1/2 cups all purpose flour
  • 3/4 cup baking cocoa
  • 1 tsp. baking soda
  • 1 cup chopped pecans or walnuts, divided
  • 1 package Rolos (11 or 13 ounces), unwrapped
  • 1/4 cup white chocolate chips or almond bark

Instructions

  1. In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar. Add eggs and scrape the bowl to combine. Add vanilla and combine.
  2. In a medium size bowl, whisk together the dry stuff: flour, cocoa, and baking soda.
  3. Add dry stuff to wet stuff a little at a time. The batter will get VERY thick. I have to use my Kitchenaid mixer because the hand mixer can't handle the cookie dough. Mix until just combined.
  4. Stir in 3/4 cup nuts using the mixer. Cover and chill the dough for about an hour.
  5. Preheat oven to 375 degrees. In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts. Using a small cookie scoop, scoop cookie dough into balls (about 1"). Roll the dough ball around the Rolo. Dip into the nuts/sugar mixture. Place on the cookie sheet 1" apart.
  6. Bake for 7 minutes. The tops will just begin to crack.
  7. Once the cookies have cooled, melt the white chocolate. I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies. Hand out to friends or freeze up to 1 month.
http://www.whisktogether.com/2014/12/12/rolo-cookies/

Rolo Cookies
yield just over 4 dozen

1 cup butter, softened
1 cup + 1 Tb. sugar, divided
1 cup brown sugar
2 eggs
1 tsp vanilla
2 and 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp. baking soda
1 cup chopped pecans or walnuts, divided
1 package Rolos (11 or 13 ounces), unwrapped
1/4 cup white chocolate chips or almond bark

1.  In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar.  Add eggs and scrape the bowl to combine.  Add vanilla and combine.
2.  In a medium size bowl, whisk together the dry stuff:  flour, cocoa, and baking soda.
3.  Add dry stuff to wet stuff a little at a time.  The batter will get VERY thick.  I have to use my Kitchenaid mixer because the hand mixer can’t handle the cookie dough.   Mix until just combined.
4.  Stir in 3/4 cup nuts using the mixer.  Cover and chill the dough for about an hour.
5.  Preheat oven to 375 degrees.  In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts.  Using a small cookie scoop, scoop cookie dough into balls (about 1″).  Roll the dough ball around the Rolo.  Dip into the nuts/sugar mixture.  Place on the cookie sheet 1″ apart.
6.  Bake for 7 minutes.  The tops will just begin to crack.
7.  Once the cookies have cooled, melt the white chocolate.  I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies.  Hand out to friends or freeze up to 1 month.

 

 

Caramel Apple Scones and Baby Shower

Caramel Apple Scones_4 on Whisk Together

I hope everyone had a GREAT Thanksgiving.  Apples are still flowing at the grocery stores and these little babies would be fabulous to whip up one evening to freeze for breakfast, a brunch party, a baby shower or when you are invited to someone’s house at the last minute.  We served these scones at my friend’s baby shower a couple of weeks ago.  My friends did the flower arrangements, decorations and games.   The top of the tier is Apple Pastry and the bottom is the Caramel Apple Scones.

Melissas Baby Shower_9 on Whisk Together

Melissas Baby Shower_8 on Whisk Together Melissas Baby Shower_4 on Whisk Together

 

 

Melissas Baby Shower_5 on Whisk Together

Melissas Baby Shower_12 on Whisk Together

Bethany, Janna, Melissa, Me, Alison

Caramel Apple Scones_6 on Whisk Together

Caramel Apple Scones_7 on Whisk Together

Caramel Apple Scones

Ingredients

  • Apples:
  • 1 T butter
  • 1 cup (1 large) Granny Smith or Gala apple, peel and finely chop
  • 1 tsp. cinnamon
  • Dough:
  • 3 cups AP flour
  • 1/3 cup sugar
  • 2 Tb. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt (if using unsalted butter. If using salted butter, omit)
  • 1 stick (1/2 cup) butter - VERY cold!, cut into chunks
  • 1 cup greek vanilla yogurt
  • Icing:
  • 4 Tb. butter
  • 1/2 cup brown sugar
  • 2 Tb. milk
  • 1/4 tsp. vanilla
  • 1/2 -3/4 cup powdered sugar (sift to make it look pretty!!!)

Instructions

  1. Preheat oven to 350 degrees if baking the scones immediately. I like to make them ahead of time and freeze after cutting them up, but before baking.
  2. In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft - about 5 minutes.
  3. In a great big bowl, mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda and salt. Add the butter and work it into the flour mixture with a pastry blender, 2 forks or your fingers. It should turn into little crumbs. Fold in the Greek yogurt and cooked apples. Stir until the dough just comes together although it may look dry and crumbly. Form a ball and gently roll into a rectangle. For large scones, cut the rectangle into 2-3 large squares. Then, cut each square into 4 triangles which yields 8-12 large scones. Or, cut those scones in half into 16 smaller triangles.
  4. Bake these on parchment paper or silicone on a cookie sheet for 15 minute for large scones or 10-12 minutes for small scones. The edges should be slightly brown.
  5. Instead of baking, you can flash freeze the scones for later. Place them on a cookie sheet lined with parchment or silicone. Freeze for about 30-60 minutes. Then, place in a ziplock bag until ready to use. Bake from frozen and add a few minutes to the baking time.
  6. For the icing: Melt the butter in a small pot on the stove or in the microwave. Add brown sugar and milk. Cook for 1 minutes on the stove or 30 seconds in the microwave until good and hot, but not bubbling. Remove from the heat and add the vanilla and powdered sugar. Beat the mixture with a whisk or electric mixer. Use the icing in a plastic baggie with the corner cut off for pretty drizzles! Or use a spoon and drizzle the icing over the baked scones. You will have leftover icing, so freeze and use for another time, or cut the icing recipe in half.
  7. Recipe from RecipeGirl
http://www.whisktogether.com/2014/11/29/caramel-apple-scones-and-baby-shower/

Caramel Apple Scones
8-12 large scones, 16-20 mini scones

Apples:
1 T butter
1 cup (1 large) Granny Smith or Gala apple, peel and finely chop
1 tsp. cinnamon
Dough:
3 cups AP flour
1/3 cup sugar
2 Tb. baking powder
1 tsp. baking soda
1/4 tsp. salt (if using unsalted butter. If using salted butter, omit)
1 stick (1/2 cup) butter – VERY cold!, cut into chunks
1 cup greek vanilla yogurt
Icing:
4 Tb. butter
1/2 cup brown sugar
2 Tb. milk
1/4 tsp. vanilla
1/2 -3/4 cup powdered sugar (sift to make it look pretty!!!)

Preheat oven to 350 degrees if baking the scones immediately. I like to make them ahead of time and freeze after cutting them up, but before baking.
In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft – about 5 minutes.
In a great big bowl, mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda and salt. Add the butter and work it into the flour mixture with a pastry blender, 2 forks or your fingers. It should turn into little crumbs. Fold in the Greek yogurt and cooked apples. Stir until the dough just comes together although it may look dry and crumbly. Form a ball and gently roll into a rectangle. For large scones, cut the rectangle into 2-3 large squares. Then, cut each square into 4 triangles which yields 8-12 large scones. Or, cut those scones in half into 16 smaller triangles.
Bake these on parchment paper or silicone on a cookie sheet for 15 minute for large scones or 10-12 minutes for small scones. The edges should be slightly brown.
Instead of baking, you can flash freeze the scones for later. Place them on a cookie sheet lined with parchment or silicone. Freeze for about 30-60 minutes. Then, place in a ziplock bag until ready to use. Bake from frozen and add a few minutes to the baking time.
For the icing: Melt the butter in a small pot on the stove or in the microwave. Add brown sugar and milk. Cook for 1 minutes on the stove or 30 seconds in the microwave until good and hot, but not bubbling. Remove from the heat and add the vanilla and powdered sugar. Beat the mixture with a whisk or electric mixer. Use the icing in a plastic baggie with the corner cut off for pretty drizzles! Or use a spoon and drizzle the icing over the baked scones. You will have leftover icing, so freeze and use for another time, or cut the icing recipe in half.

Recipe from RecipeGirl

Caramel Apple Scones_6 on Whisk Together

Freezer Meal Book & Rocky Ledge Bars

Rocky Ledge Bars_2 on Whisk Together

 

I have tried for a year to re-page number my book to no avail.  If someone knows how to unformat a document in Open Office that would be great.  My other option is to copy and paste it into a new document section by section, but somehow copying and pasting the book also transports the old page numbers that I don’t want in it.  SO – instead I am bestowing THE freezer meal book version 1  – until I get the page numbers sorted out.  I am also posting it early because I have another Freezer Meal Presentation this evening and would like to have it up.  It is in PDF format.  I had it formatted to print as a 8×10 book, however, yet again, this is what caused the page number.

Here is the link to “How to Freeze (Almost) Everything”

Here are the documents that go with the book such as inventory lists, etc.

Recipe List Color

Ingredients in Freezer

Freezer Method Guide

Bag Labels for Meals

Freezer Meal Inventory Color

Rocky Ledge Bars_3 on Whisk Together

Recipe:  I have made these several times before I started blogging.  It’s fun to watch the kids unwrap all the caramels and help add the toppings.  We had a great time making these – omit the marshmallows on top and you can freeze them!  This dessert is very sweet, but a wonderful combination of chocolate, white chocolate, butterscotch, caramel and marshmallows.  It is like a blondie on crack really.  Good for a crowd or a family with a sweet tooth 🙂

Rocky Ledge Bars

Ingredients

  • 1 stick (1/2 cup) butter, room temperature (unsalted)
  • 3 eggs
  • 1 tsp. vanilla
  • 2 and 1/4 cups AP flour
  • 2 and 1/4 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 and 1/2 cups dark brown sugar
  • 1 cup mini marshmallows
  • 1 cup chocolate chips (I used semi sweet)
  • 1 cup white chocolate
  • 1 cup butterscotch chips or toffee chips
  • 18 wrapped caramels cut up, or use 1 cup caramel bits

Instructions

  1. Preheat oven to 350.
  2. Put a sling in your 9x13 pan with either nonstick foil or parchment paper. If it slides around too much, spray the bottom with cooking spray or butter.
  3. In a great big bowl, mix the butter and sugar by hand or with a mixer.
  4. Add eggs and vanilla.
  5. In a not so big bowl, whisk together the dry stuff: flour, baking powder and salt.
  6. Add flour mix to wet and stir to combine.
  7. Add ONE HALF of each of the mix ins. ONE HALF cup of marshmallows, chocolate chips, white chocolate chips, butterscotch chips, and caramel bits.
  8. Mix into the batter. Spread batter into pan. If it is too sticky, spray your spatula or hands with some cooking spray. Sprinkle the rest of the chips, etc. on top.
  9. Bake 30-35 minutes.
  10. Cool on cooking rack. Remove from the pan and place in the fridge for 30 minutes to set up. Store at room temperature.
http://www.whisktogether.com/2014/10/07/rocky-ledge-bars-freezer-meal-book-v-1/

Rocky Ledge Bars
serves 20-24

1 stick (1/2 cup) butter, room temperature (unsalted)
3 eggs
1 tsp. vanilla
2 and 1/4 cups AP flour
2 and 1/4 tsp. baking powder
1 tsp. kosher salt
1 and 1/2 cups dark brown sugar
1 cup mini marshmallows
1 cup chocolate chips (I used semi sweet)
1 cup white chocolate
1 cup butterscotch chips or toffee chips
18 wrapped caramels cut up, or use 1 cup caramel bits

1. Preheat oven to 350.
2.  Put a sling in your 9×13 pan with either nonstick foil or parchment paper.  If it slides around too much, spray the bottom with cooking spray or butter.
3.  In a great big bowl, mix the butter and sugar by hand or with a mixer.
4.  Add eggs and vanilla.
5.  In a not so big bowl, whisk together the dry stuff:  flour, baking powder and salt.
6.  Add flour mix to wet and stir to combine.
7.  Add ONE HALF of each of the mix ins.  ONE HALF cup of marshmallows, chocolate chips, white chocolate chips, butterscotch chips, and caramel bits.
8.  Mix into the batter.  Spread batter into pan.  If it is too sticky, spray your spatula or hands with some cooking spray.  Sprinkle the rest of the chips, etc. on top.
9.  Bake 30-35 minutes.
10.  Cool on cooking rack.  Remove from the pan and place in the fridge for 30 minutes to set up.  Store at room temperature.

 

Recipe from Martha Stewart’s Cookies

 

Homemade Star Crunch Bars

Homemade Star Crunch_4 on Whisk Together

Book Update:  No books.  I did watch “Saving Mr. Banks”.  Such a great movie!  Emma Thompson was sooo good.  Tonight, I saw “Dirty Rotten Scoundrels” because my friend John was in the musical.  Here’s my new lunchbox though!  I can’t wait.  I wish I was teaching school just to put it on my desk.

Lunchbox on Whisk Together

Recipe: So the title should really be “Happiness Covered in Chocolate”.  These bars really are simple to make.  The only requirements are the ingredients, a microwave and large glass bowl.  Oh, and some kind of spatula.  The patties can be made as large or as small as you want.  The original star crunch bars are pretty large – about 3″ wide and 1″ thick.  I made these 3/4″ thick and about 1-2″ wide so that I could share them with more people.  Next time, I will just put the rice krispy mixture into a greased 9×13 and slather it with the chocolate instead of shaping them into patties.  That might be easier at a pot luck… although maybe not as fun to eat.

Homemade Star Crunch_3 on Whisk Together

Homemade Star Crunch Bars

Ingredients

  • 11 oz. bag of caramels or caramel bits
  • 4 Tb. (1/4 cup) butter
  • 5 oz. (2 cups or half the bag) mini marshmallows
  • 4 cups crisp rice cereal (like Rice Krispies)
  • cooking spray
  • 12 oz. (2 cups) milk chocolate chips
  • 1 Tb. vegetable oil or 2 Tb. vegetable shortening

Instructions

  1. Have everything ready to go because this recipe gets a little sticky.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a great big glass bowl, pour in the caramel bits or unwrap the caramels.
  4. Cook in the microwave on full power for 1 minute and 30 seconds. Stop every 30 seconds to stir. Depending on the wattage of the microwave, this may require more or less time for the caramels to start getting very soft. They don't need to be completely melted yet.
  5. Add the butter to the caramels. Heat in microwave 1 minute. Stir. The mixture will start to come together, but some of the butter will not mix and that's okay.
  6. Add marshmallows. Heat for 30 seconds to 1 minute. Stir when the marshmallows are puffy and mix into the caramel mixture.
  7. Once all mixed together, add cereal. Fold into the caramel mixture.
  8. Spray hands with cooking spray.
  9. Form the mixture into patties and place onto the parchment or silicone mat. The mixture towards the bottom may be too hot to handle and need to cool for a short while.
  10. Cover the patties with plastic wrap and place in the fridge for 2 hours or overnight.
  11. Take a glass bowl and fill with the milk chocolate chips and vegetable oil or shortening. Melt in the microwave for 1-2 minutes, stirring every 30 seconds. Dip the crunch bars into the chocolate and remove. Using 2 forks or a slotted spoon works well. Then, put on a wire rack or back onto the parchment or silicone.
  12. Once all done, put in the fridge for 2 hours or overnight to firm up the chocolate. Remove from fridge about 2 hours before serving and enjoy! Keep out on the counter covered for a few days or in the fridge for a week.
http://www.whisktogether.com/2014/07/24/homemade-star-crunch-bars/

Recipe from Averie Cooks

Homemade Star Crunch

11 oz. bag of caramels or caramel bits
4 Tb. (1/4 cup) butter
5 oz. (2 cups or half the bag) mini marshmallows
4 cups crisp rice cereal (like Rice Krispies)
cooking spray
12 oz. (2 cups) milk chocolate chips
1 Tb. vegetable oil or 2 Tb. vegetable shortening

Have everything ready to go because this recipe gets a little sticky.
Line a baking sheet with parchment paper or a silicone mat.
In a great big glass bowl, pour in the caramel bits or unwrap the caramels.
Cook in the microwave on full power for 1 minute and 30 seconds. Stop every 30 seconds to stir. Depending on the wattage of the microwave, this may require more or less time for the caramels to start getting very soft. They don’t need to be completely melted yet.
Add the butter to the caramels. Heat in microwave 1 minute. Stir. The mixture will start to come together, but some of the butter will not mix and that’s okay.
Add marshmallows. Heat for 30 seconds to 1 minute. Stir when the marshmallows are puffy and mix into the caramel mixture.
Once all mixed together, add cereal. Fold into the caramel mixture.
Spray hands with cooking spray.
Form the mixture into patties and place onto the parchment or silicone mat. The mixture towards the bottom may be too hot to handle and need to cool for a short while.
Cover the patties with plastic wrap and place in the fridge for 2 hours or overnight.
Take a glass bowl and fill with the milk chocolate chips and vegetable oil or shortening. Melt in the microwave for 1-2 minutes, stirring every 30 seconds. Dip the crunch bars into the chocolate and remove. Using 2 forks or a slotted spoon works well. Then, put on a wire rack or back onto the parchment or silicone.
Once all done, put in the fridge for 2 hours or overnight to firm up the chocolate. Remove from fridge about 2 hours before serving and enjoy! Keep out on the counter covered for a few days or in the fridge for a week.

Chocolate Covered Caramel Pretzel Bark and Freezer Breakfast Plan

Chocolate Caramel Pretzels on Whisk Together

Book Update:  So, I read through the first movie of “The Hobbit” and my book has been reserved at the library.  I guess I’ll have to wait for the third movie to come out  😉

Freezing Waffles and Pancakes on Whisk Together

Freezer Breakfast Step By Step Printable

Freezer Breakfast:  Breakfast can be one of the hardest parts of the day to find wholesome food to serve to kids fast.  Many items aside from yogurt need cooked or they are consist of preservative-filled cereals.  Here is what my daughter and I worked one morning to create a two weeks worth of pancakes and waffles:

Step One: Pull out all of your ingredients.  As you’ll notice, they are the same ingredients!  Just different proportions.  If you need a recommendation for a waffle maker that is NOT Belgian, we love the Cuisinart Waffle Maker.  The belgian waffles are too big for the kids and I wanted a more traditional waffle which this makes.

From the Fridge:
Milk and lemon juice (or buttermilk)
applesauce or butter
sour cream or Greek Yogurt
eggs

From the Pantry
honey or sugar
AP flour
Whole Wheat Flour
baking soda
baking powder
salt
cinnamon (optional)

Step Two:  You will need three large bowls (batter bowls are big enough), a whisk, a griddle or skillet and waffle maker.

Step Three:  Whisk Together the dry ingredients for the pancakes.  Here is the a basic recipe we use:  2 cups whole wheat flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, dash of cinnamon.

Whisk Together the wet ingredients in Bowl #2:  2 eggs, 2 cups buttermilk (substitute 2 Tb. lemon juice in 2c milk), 3 T melted butter or applesauce, 1/4 cup sour cream or Greek yogurt, 1 Tb. honey or 2 Tb. sugar.

Add wet to dry and whisk until combined.  Let that sit 10 minutes.  During those 10 minutes, turn on the griddle or skillet and rinse the wet ingredient bowl.

Step Four:  While cooking the pancakes, get the dry ingredients together for the waffles:  4.75 oz. AP flour (scant 1 cup), 4.75 cup whole wheat flour (scant 1 cup), 1 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 3 Tb. sugar or honey, 3 eggs, 4 Tb. melted butter or applesauce, 16 oz (2 cups) buttermilk at room temperature.

Whisk the dry ingredients:  flours, baking powder, baking soda, and salt.
Whisk the wet ingredients:  eggs, butter/applesauce, buttermilk and sugar or honey.  If you do use applesauce, perhaps use half butter half applesauce.  Otherwise, you will get floppy waffles and not crispy waffles.  If you are dieting, then use ALL applesauce and simply cook the waffle in the waffle maker AND place it in the toaster oven to make it crispy.

Add wet to dry.  Whisk to combine and sit 5 minutes.  Heat up the waffle maker.

Cook waffles.  Place all your pancakes and waffles on cooling racks to cool completely.  Store in freezer bags.  Remove the air with a straw to suck out the air.  Reheat pancakes in microwave and waffles in the toaster oven.

Freezer Breakfast Step By Step Printable

Recipe:  Back to the recipe.  My friends on Facebook posted this recipe as “crack”.  It is salty and sweet and easy to make.  It reminds me a little of the saltine cracker recipe that is an old favorite.

Chocolate Caramel Pretzels_1 on Whisk Together

Chocolate Covered Caramel Pretzel Bark
about 30-40 servings

8 ounces mini pretzels
2 sticks (8 oz.) unsalted butter
1 cup light brown sugar
2 cups (12 oz.) semi-sweet chocolate chips
sea salt

1.  Turn the oven on to 375 degrees.
2.   Lay out a jelly roll pan (about 11×17) or rimmed cookie sheet.  Cover with parchment paper or non-stick foil. Lay out the pretzels in a single layer on the pan.
3.  In a saucepan on the stovetop, mix the butter and brown sugar.  Melt over medium heat.  Allow the mixture to come to a boil and boil for 3 minutes.  You can stir off and on.
4.  Pour the caramel mixture over the pretzels.
5.  Pop the pan in the oven for 5 minutes.
6.  Place the pan onto a wire rack and sprinkle with chocolate chips.  Wait about 2-3 minutes for them to get soft.
7.  Using an offset spatula, spread the chocolate chips into a thin layer of chocolate.  Allow to cool for 2 hours at least.  Break into pieces and store in an airtight container.

Recipe from Flower Patch Farmgirl

Lighter Caramel Icing

Caramel Icing_5 on Whisk Together

**Update**  I updated the Chicken Freezer Meal Inventory sheet.  I didn’t realize it had converted into PDF on 2 pages instead of one.  That is now fixed.

Recipe:  I wanted a caramel frosting that was light in calories, but still delicious.  This fit the bill.  I know chocolate cake should have chocolate frosting, however, I wanted to try something different on my chocolate cake.  This chocolate cake recipe was also altered for the first time by replacing half of the oil with applesauce.  It worked!  It was a little gummy due to the applesauce of course, but it worked!  I could tell and I would never have served it at a wedding or party, but I think it did fantastic for a family birthday celebration.

This recipe also uses everyday ingredients.  I know it is not as “convenient” as opening up a jar of trans fats – er, I mean, tub of frosting – but it is more convenient for me to just pull stuff out of the pantry that I already own.  You could put this on vanilla cake, applesauce-raisin, chocolate, or anything that needs a little caramel.

*TIP*  I always sift my powdered sugar if I am serving guests or selling the product.  The frostings and icings from sifted powdered sugar are always 100% smooth.  I get mixed results when I do not sift.

Caramel Icing_1 on Whisk Together

Caramel Icing
Covers 1 – 9×13 cake
Double the recipe if you want a thicker layer.  This is a very thin, but rich, layer of icing.

1 cup packed dark brown sugar
1/2 cup low-fat milk
1/4 tsp. salt
2 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

1.  In a medium or large pot, combine the dark brown sugar, milk, salt and butter.  Stir that on medium high heat until it comes together.  It will boil.  Bring the heat down to medium low and simmer for 5 minutes.  You can stir once in a while during this time.
2.  Take the pot off of the heat and add in the powdered sugar and vanilla.  Whisk Together.   It will all come together and thicken as it stands.  Let it stand up to 5 minutes – and probably no more.  It got too thick when I let it stand longer.  Now, you can pour that icing all over your cake and spread.

Caramel Icing_3 on Whisk Together

Recipe from “Cooking Light” Dec. 2000

Salted Caramel Chocolate Chip Cookies

Fleur de Sil Caramel Chocolate Chips Cookies on Whisk Together
Book Update:  I’ve been working on my Christmas list and my Christmas gift ideas list.  I know Christmas seems so far away, but after making Christmas cookies for the upcoming Heirloom Cookie Sheet promo and post, I just seem to feel the need to plan ahead.  Here were some of my ideas:
Cinnamon Rolls in gift pan or homemade Cinnamon Roll mix, beer bread mix, canned apple butter, sugar cookie mix, Greek yogurt biscuit mix, taco seasoning, blueberry jam, granola, baby pumpkin breads, caramel corn, 14 spice rub mix, steak rub, scone mix, hamburger seasoning mix, pancake mix, pizza dough mix or cornbread mix.  Then, I usually include some cookie gift boxes full of: shortbread, marshmallows, fudge, gingerbread men, chocolate chip cookies and a wildcard cookie or bar.

Recipe Update:  This recipe is awesome for chocolate and caramel lovers.  The salt on top is really a show stopper.  I like Fleur de sel salt when it is on caramels or special items like homemade caramels.  The irregular bits of salt really let the salty flavor shine through, and they look prettier than kosher salt.  It’s also really good on homegrown tomatoes.  Plain old sea salt will work just fine though!

Salted Caramel Chocolate Chip Cookies
yield about 3 dozen

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg, room temperature
2 tsp. vanilla
2 cups AP flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 cup semi sweet chocolate chips
1/2 cup chopped pecans
16 wrapped caramels – cut into 4-5 pieces
sea salt

1.  In a great big bowl, cream the butter and sugars.  Beat on medium until light and fluffy – 2-3 minutes.
2.  Add egg.  Scrape bowl to make sure everything is incorporated.  Add vanilla.
3.  In a medium bowl, whisk together the dry stuff:  flour, cornstarch, baking soda and salt.
4. Add dry ingredients to the wet ingredients and beat until combined.
5.  Mix in the chocolate chips and pecans.
6.  Chill the dough at least 2 hours wrapped in the fridge.
7.  Preheat oven to 350 degrees.
8.  Drop cookie dough using a small cookie scoop – about 1 tablespoon.  Put the caramel pieces on top – about 2 to 4 pieces per cookie and squish them into the cookie right on top.  Sprinkle sea salt on top.
9.  Bake for 8-10 minutes.  Cool on the cookie sheet about 5-10 minutes.  Move to a cooling rack until completely cooled.  Store in an airtight container or freeze in an airtight container.

Recipe from Sally’s Baking Addiction

Easy Rolo Cookies

Easy Rolo Cookies_6 on Whisk Together

I have made Rolo Cookies from scratch before, but these come from a mix so a lot of the work is already done for you. Just like my easy peach crisp… these come from an easy mix with just a couple other ingredients.  I think a pecan on top would be AWESOME!!  But, the recipients had some nut issues, so I just left it off.

Easy Rolo Cookies
serves 24

1 bag of rolos, unwrap 24 rolos (this is about half of the bag)  (I store mine in the fridge to keep them from getting soft)
1 – (1 lb. 1.5 oz) Double Chocolate Chunk Cookie Mix Pouch
3 Tb. vegetable oil
1 Tb. water
1 egg

1.  Preheat oven to 375 degrees.
2.  In a large bowl:  Mix cookie mix, oil, water and egg.
3.  Line a mini muffin pan with mini muffin liners.  I would spray them with Baker’s or cooking spray as the cookie stuck to the liner once in a while.
4.  Drop cookie dough in the liners using small cookie scoop (about 1 Tb. of dough)
5.  Bake 8-9 minutes.
6.  Immediately put on the rolo!  Watch it ooze and melt.  (Then add your pecan half here if you want) Remove from the pan once everything is cool.  Sometimes a fork helped get them out.

Easy Rolo Cookies on Whisk Together

I had a little bit of leftover dough – enough for 2 cookies – so I just baked those separate as a cookie rather than getting out a whole other mini muffin pan and stuff to go with it.

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