Smores “Luv” Brownies

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Kids cooked up in the house after a long rainy day or winter storm? This is a different twist on an old time favorite recipe you and your children are sure to enjoy on any cold afternoon or as a special holiday treat.

Crust Ingredients:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie Ingredients:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping Ingredients:

4 cups large marshmallows

Putting It Together:

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.

Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Chocolate Caramel Crispies

Chocolate and caramel increase the decadence level of this childhood favorite treat. Look for caramel bits in the candy aisle; they will save you time and the effort of unwrapping individual caramels. These delicious goodies are best served on the same day you make them and probably just one more day after that for my taste, but hey are so quick and easy I could not pass up the chance of suggesting you have your kids help you make “dad” or “mom” this special home made treat for Valentine’s.

This Recipe Yields About 16 Bars

Ingredients:

8 tbsps water, divided

4 tbsps unsalted butter, divided

4 cups crisped rice cereal

6 oz. bittersweet chocolate chips or bar chopped

1 (11 oz ) bag caramel bits or about 40 caramels from 14 ox bag -divided

25 to 30 regular size marshmallows

Putting it Together

Line a 9 X 9 inch square baking pan with foil or parchement paper (make sure you have enough paper to overlap the edges of the pan; spray foil with butter flavor cooking spray

Bring 3 tbsp of water and 2 tbsp of butter to simmer in a medium-large sauce pan over medium to low heat. Stir in half the caramel bits until melted and smooth. Add marshmallows, stir until melted and smooth. Remove from heat and stir in cereal until well combined. Spoon into pan, spread evenly and pat mixture into corners. Make sure top is smoothed out evenly.

Bring 3 tbsps of water and remaining butter to a boil in a small sauce pan over medium low heat. Stir in chocolate until melted. Remove from heat and stir well until mixture is smooth. Cool to room temperature and drizzle pour over rice cereal marshmallow mixture in pan. With a spatula spread out the chocolate evenly.

Microwave remaining caramel bits and 2 tbsps of water in a small microwave bowl 1 minute or until melted and smooth, pausing every 20 seconds to stir. Drizzle in large bands over chocolate covered rice cereal and mixture. With tip of knife or small spatula, swirl caramel and chocolate into a decorative pattern. Let stand until set or place in refrigerator for 30 minutes. Remove from pan using foil or parchment paper; cut into bars.

Wilma’ s b Secret:for extra chocolaty, caramel yum — use (pour) “extra” chocolate chips, caramel chips or both over bars before they set. You can also make these as bom-boms simply by using an ice cream scooping spoon and dropping the rounded rice cereal marshmallow caramel mix into colorful cupcake liners!

Chocolate “Kissed” Sugar Cookies

Valentine’s Day is just around the corner. Chocolate has long been sweethearts secret language of love language. This quick and easy Chocolate Kissed Sugar Cookies are sure to become a family favorite for Valentine’s Day or any other Holiday since so many different varieties of “kiss”-style candies are available now, you are not limited to just plain chocolate. Be creative and use an assortment of chocolate “kisses” or drop-style candies for a beautifyl sampler cookie plate!

This Recipe Yields 36 cookies

Ingredients:

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 creamy peanut butter

1/3 cup unsalted butter, softened

1 large Grade A egg

1 tsp vanilla

1 cup quick cooking oats

3/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp baking soda

36 chocolate kisses, chilled and unwrapped

Putting It Together

Preheat oven to 350*F.

In a food processor or blender, process sugar, brown sugar, peanut butter, and butter until creamy smooth. Add egg and vanilla extract; process until blended. Add oats, flour, baking powder and baking soda. Process just until combined.

Drop dough by level tablespoonsfuls on ungreased baking sheets, spacing 1-1/2 inches apart.

Bake until golden, about 12 minutes. Press chilled chocolate kisses firmly in center of each cookie, while cookies are still hot. Transfer cookies to wire rack and cool completely. Store in air tight container for up to 1 week.

Perfect Partner: Peanut Butter Milkshake! Combine a few spoonfuls of peanut butter with ice cold milk and chocolate syrup in a blender and process until smooth. Add a few ice cubes and process another minute or so for a “frothy” fun drink!

Wilma’ s b Secret:Don’t want to add chocolate to your shopping list? Or you want to surprise everyone at the next tea party? Eliminate the chocolate kisses! When cookies come out of the oven press your the back of a baby teaspoon on top of each cookie to make a hollow and fill with a teaspoon of your favorite jam or fruit preserves. Yum!

Chocolate Mousse Delight

Does your sweetie (family or kids) really love chocolaty, creamy desserts? Everyone will just love this practically fat free creamy mousse! Make it up to one full day in advance and go wild with extra special seasonal garnishes like fresh raspberries, strawberries, or even miniature chocolate kisses!. For an extra elegant touch use contrasting colors and garnish with white and dark chocolate “curls”.

This Recipe Yields 4-6 Individual Servings (depending on serving size cup)

Ingredients:

1-1/2 cups fat free non-dairy whipped topping

3/4 cup brewed coffee, cold and divided.

2 tbsp grated unsweetened chocolate

1/3 cup unsweetened cocoa powder

2 tbsp chocolate liqueur (optional)

1 envelope unflavored gelatin

1 tsp vanilla extract

1/3 cup sugar

Putting it Together

Place 1/4 cup coffee in microwave safe liquid measure; sprinkle on gelatin. Let stand for 2-3 minutes, then stir in grated chocolate. Microwave on HIGH for 40 – 50 seconds or until gelatin dissolves.

Place coffee gelatin mixture in blender; add sugar, cocoa powder, liqueur, vanilla and remaining 1/2 cup of coffee. Blend until smooth, about 1 minute. Scrape into medium bowl and set over larger bowl of ice and water (ice bath).

Stir frequently with spatula just until mixture thickens to texture of heavy gravy about 3-6 minutes. Remove bowl from ice bath and quickly “fold” in whipped topping well.

Spoon mixture into 4 to 6 dessert dishes or cups, dividing evenly. Cover with plastic and refrigerate at least 15 minutes, but NOT MORE THAN 24 hours. Garnish with topping of your choosing.

Perfect Sidekick:

If you dont have an expresso or cappuccino maker, warm some milk in the microwave and combine with half and half with strong, hot coffee. Top with a dollop of whipped topping and enjoy!

Wilma’s Secret:

Don’t waste money in appliances you rarely use, specially if you are single and rarely cook home. If you don’t have a blender, you can whip up this mouse recipe using a hand help electric mixer, a mini-food processor or some old fashioned muscle and a wire whisk!