Allison's Recipe Book

Ingredients:

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 tablespoons butter, softened and divided
8-oz. jar creamy peanut butter (yes 1 cup or 8 oz not 18 oz)
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13″x9″ baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Pan: One 9″ or 10″ Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate
Ingredients
Chocolate Cookie Crust:
2 tablespoons unsalted butter, melted
¼ teaspoon pure peppermint extract
18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
White Chocolate Filling:
8 ounces white chocolate, chopped into small pieces
4 (8 ounce) packages cream cheese, room temperature
1¼ cups granulated sugar
1 cup sour cream
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature
8 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 2 cups)
White Chocolate Mousse:
1 cup whipping (heavy) cream, divided
4 ounces white chocolate, chopped into small pieces
½ teaspoon pure peppermint extract
2 tablespoons confectioners’ (powdered) sugar
Garnish:
6 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 1⅓ cups)
Whipped Cream Topping (optional):
1 cup whipping (heavy) cream
¼ cup confectioners’ (powdered) sugar
1 or 2 ½-ounce peppermint Candy Canes, crushed

Instructions
Preheat oven to 350 degrees F. Prepare one 9 or 10 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Tip: use either a 9 or 10 inch pan. A 9 inch will make a higher cheesecake.
Chocolate Cookie Crust:
In a small bowl combine the melted butter and peppermint extract. Set aside.
Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter mixture; stir until thoroughly mixed and mixture is crumbly.
Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Reduce oven to 325 degrees F.
White Chocolate Filling:
In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
Add the sour cream, vanilla, and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Using a large rubber spatula, gently fold the peppermint bark pieces into the batter.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the cookie crust.
Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 90 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
White Chocolate Mousse:
In top of a double boiler over hot water or low heat, combine ½ cup whipping cream and white chocolate; heat and stir until chocolate is melted and mixture is smooth. Remove from heat and let stand until mixture is cool and beginning to thicken, stirring occasionally to keep the mixture smooth. Stir in peppermint extract. Set aside.
In a medium mixing bowl, using an electric mixer, beat remaining ½ cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the cooled chocolate mixture, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Spread the White Chocolate Mousse evenly over the top of the chilled cheesecake. Refrigerate the cake until the mousse is set, at least one hour.
Garnish:
Sprinkle peppermint bark pieces evenly over the top of the White Chocolate Mousse.
Serve with Whipped Cream Topping sprinkled with crushed peppermint candy, if desired. Refrigerate leftovers.
Whipped Cream Topping (optional):
In a medium mixing bowl, using an electric mixer, beat 1 cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff.
Spoon whipped cream on top of cake or individual servings, or use a pastry bag and decorating tip to pipe the whipped cream into decorative rosettes. Sprinkle each piece with about ½ teaspoon crushed candy canes.

Ingredients:
1 cup white chocolate chips
2 Tbsp. cream cheese
2 Tbsp. milk
5 cups rice Chex
1 cup boxed red velvet cake mix
1/2 cup powdered sugar

Make a double broiler with a pot filled with an inch or so of water, place a glass bowl that fits inside the pot- but the bottom of the bowl should not touch the water. Basically, the steam from the pot is going to slowly, delicately melt the chocolate. Turn the heat to medium. Toss the white chocolate chips in the bowl. Stir, and stir, and stir until the chocolate melts. Turn off the heat and add the cream cheese and milk. Stir until the cream cheese is melted and everything is combined. Stir the chex and the melted chocolate together until the cereal is fully coated.  In a separate, smaller bowl whisk together the cake mix and powdered sugar. Transfer cereal to a tupperware container, top with cake mix and close tightly. Shake, shake, shake!

A Pack or 2 of fresh strawberries

Dipping Chocolate

Empty Egg Carton

Directions:

Simply cut and hollow out as many strawberries as needed, fill with your favorite chocolate, and set in your empty egg carton and set in fridge overnight.

Ingredients:

9×13 pan of brownies, baked and cooled
1/4 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1/4 cup + 2 tablespoons milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 & 1/4 cups pretzel m&m’s

Directions:

1. With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute. Add the sugars, and continue creaming until light and fluffy, about 1 minute more. Add the milk and vanilla, and mix until smooth. Add the flour, and continue to mix at low speed until fully combined. Stir in the m&m’s.

2. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. Slice into squares, and prepare for your life to change.

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

Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)

Vanilla-Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping.Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

Pumpkin Pie Cupcakes

Ingredients needed for Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Instructions for making Pumpkin Pie Cupcakes

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.  Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.  Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.