Allison's Recipe Book

Ingredients:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Place patties in the freezer until the patties are froze.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Recipe makes 28 patties

Ingredients:

For Pancake Roll-ups:
1/4 cup Low fat plain greek yogurt (I used Chobani™)
1/2 scoop Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup Strawberries, chopped (about 2 large strawberries)
1/8 cup Water
3-5 pkts Stevia (or sweetener to taste)

For Yogurt Filling:
1/2 cup Low fat Greek yogurt (I used Chobani™)1
2 tbs Low sugar strawberry jam
1-2 pkts Stevia (or sweetener to taste)

Directions:

Put all of the ingredients for the pancakes in a blender and blend until smooth!

Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.

To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

 

Ingredients:

Ghoulishly Glowing Cupcakes
1 black light
24 prepared and cooled cupcakes

White Glow In The Dark Frosting
7 cups confectioners’ sugar
1 cup vegetable shortening
1 teaspoon clear vanilla extract
5 tablespoons tonic water {diet tonic water works too}
mini chocolate chips morsels

Extras Needed for Green Glowing Frosting
Neon Food Color
0.3 ounce package of either Lime or Orange Gelatin
1 cup boiling water
1 cup chilled tonic water

Directions:

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}. Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes. After letting colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}. When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results. Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow. {Make enough frosting for about 24 cupcakes}

Ingredients:

1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired

Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.
Yields: approximately 3 dozen cookies

Christmas Tree Brownies

Ingredients for Christmas Tree Brownies

Brownie Mix

Green Icing

Peppermint Candy Canes

Directions for making Christmas Tree Brownies

Make brownies as instructed on box or recipe. Once baked and cooled, cut into triangles. Break off a candy cane and insert at the bottom of the triangle. Add icing as pictured above.

Brownie  Layer:1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon warm water
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all-purpose flour

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
Orange Food coloring

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt,  warm water, and vinegar, in that order, mixing between additions. W

hisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, vanilla, and food coloring in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.