This is it
Ingredients:
- 1/2 cup applesauce
- 1/2 cup quick-cooking rolled oats
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
YUM!!!!!!!
Best Brownies
Ingredients:
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts(optional)
- CREAMY BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Mocha Cheesecake Delights
Ingredients:
- 1/2 cup (1 stick) butter or margarine
- 6 tablespoons HERSHEY’S Cocoa
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/3 cup all-purpose flour
- 1 cup broken pecan pieces
- COFFEE CHEESECAKE LAYER(recipe follows)
- 1/4 teaspoon HERSHEY’S Cocoa(optional)
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Melt butter over low heat in medium saucepan. Add cocoa; stir until mixture is smooth. Remove from heat. Stir in sugar and vanilla. Add eggs, one at a time, blending well after each addition. Add flour; stir until well blended. Stir in pecans. Pour mixture into prepared pan; smooth top. Set aside.
3. Prepare COFFEE CHEESECAKE LAYER; evenly pour mixture over top of brownie layer. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan at room temperature. Refrigerate until cold.
4. Before serving, sprinkle cocoa over top, if desired. Cut into 3 inch squares; cut each square diagonally to form a triangle. Cover; refrigerate leftover dessert. 18 triangles.
COFFEE CHEESECAKE LAYER
1 teaspoon powdered instant coffee
2 teaspoons hot water
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
2 eggs
Dissolve powdered coffee in water; set aside. Combine cream cheese and sugar in small bowl; beat until well blended. Add coffee mixture and flour; blend well. Add eggs, one at a time, mixing well after each addition.
HERSHEY’S MINI KISSES Peanut Butter Blossoms
Ingredients:
- 1/3 cup granulated sugar
- 3/4 cup REESE’S Creamy Peanut Butter
- 1/2 cup shortening
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar
- 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Brand Milk Chocolates
Directions:
1. Heat oven to 375°F.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately place 3 chocolates on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Fudgy Peanut Butter Chip Muffins
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- 1/2 cup quick-cooking rolled oats
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon(optional)
- 1 cup REESE’S Peanut Butter Chips
- Powdered sugar(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.
VARIATION:
FUDGY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips.
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- 1/2 cup quick-cooking rolled oats
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon(optional)
- 1 cup REESE’S Peanut Butter Chips
- Powdered sugar(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.
VARIATION:
FUDGY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips.
8 Responses to "YUM!!!!!!!"
February 5, 2009 at 11:38 pm
heyy emma,
Those desserts look really tasty and the picture of Julia lokks so cute sorry i have not left any coments latly!
Love
Claudia
September 4, 2009 at 1:39 am
you should put the recipe for spritz coookies
ingredients:
1 cup powdered sugar
1 cup butter or margarine, softened
1/2 teaspoon vinilla
1 egg
2 1/3 cups all purpose flour
1/4 teaspoon salt
cooking instructions:
Heat oven to 400 degrees in large bowl cream powdered sugar, butter, vanilla and egg until light and fluffy stir in flour and salt;blend well fill cookie press press dough into desired shapes onto ungreased cookie sheets bake at 400F for 5 to 7 min. or until lightly browned on edges immediately remove from cookie sheets.
5 DOZEN COOKIES
September 4, 2009 at 12:40 pm
Thank you for helping out with my blog! I haven’t ever gotten recipes in a comment.
December 13, 2008 at 6:19 pm
Those sound wonderful. When are you going to make one for me?