Mini Fudge Muffins

4 blocks semi sweet chocolate,  melted

2 sticks margarine 

1 3/4 C sugar 

1 C flour 

4 eggs

1 tsp vanilla 

1 C nuts

Pinch of Salt

Melt chocolate and margarine together.  Beat in sugar, salt, flour and 1 egg at a time.  Add vanilla and fold in Nuts. Pour into mini muffin tins and bake at 325 about 20 minutes or until done. Make about 60. 

EASY CHO CHOLATE BROWNIES WITH GUINNESS

 

• 1box of brownie mix
• 1/4 C Gunnies beer
• 2 egg
• 1/2 C vegetable oil

I a large Bowl Mix Brownie Mix, egg ,oil and beer. Pour into a greased 8 by 8

Apple Cinnamon Muffin

 

Happy Saturday ! 

I baked these too share with Morning coffee with my family. So Enjy!!

FOR THE TOPPING:

• ▢1/2 cup butter melted
• ▢1/4 cup granulated sugar
• ▢1/4 cup ground cinnamon
• Muffins 

• 2 cups all-purpose flour + 2 teaspoons for coating apples
• ▢1½ teaspoons baking powder
• ▢½ teaspoon salt

• ▢2 teaspoons ground cinnamon + ½ teaspoon for coating apples
• ▢2 cups diced apples
• ▢½ cup unsalted butter , room temperature
• 1 C sugar
• 2 Eggs
• 1/2 C Milk
• 2 teaspoon vanilla extract 

Set oven at 375 to pre heat. Prepare muffin tins by spraying with cooking oil. 

Mix dry ingredients together and set aside. In a small bowl  Toss apples  with 2 tablespoon of dry ingredients -set aside. Cream butter and add eggs them gently fold all together and place in muffin tins. Bake for about 30 minutes. 

Mix topping and melt the butter. Take each muffin and brush with butter and dip in topping. 

Biscuit Beignets

 

Quick and Easy Beignets !  from biscuits 

• 1can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
• Vegetable oil for deep frying
• Powdered sugar

Separate dough into 10 biscuits; cut each biscuit into quarters. In deep fryer or heavy saucepan, heat 2 inches oil to 350°F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; sprinkle generously with powdered sugar. Serve hot.

Chocolate Raspberry tart

 

• 32 chocolate wafer cookies (about 8 ounces)
• 2 tablespoons sugar
• salt
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 12 ounces semisweet chocolate chips
• 1 1/4 cups heavy cream
• 1 1/2 cups fresh raspberries (6 ounces)

Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Mom Tips:

Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Mom Carrots Cake

 

It's National Carrot Cake  Day! 

And this is my Mom recipe for a family favorite : 

 

• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon vanilla
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups flour
• 2 3/4 cups grated carrots, approximately 5
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1/2 cup raisins (regular or golden)
• 1 cup sweetened flaked coconut

Cake Directions:

1. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4. Mix in the flour until just combined.
5. Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
6. Pour batter into the prepared pan.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Frosting

• 1 (8 ounce) block cream cheese, room temperature
• 1/2 cup butter, room temperature
• 5 cups powdered sugar
• optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract

1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.
2. With mixer on low, slowly add in the powdered sugar.
3. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
4. Spread the frosting on top of the cooled cake.