TIA GFY Recipe blog

3 1/4 cups crushed vanilla wafers (I use the food proccesser on them)
3/4 cup confectioners’ sugar (powdered)
1/4 cup unsweetened cocoa powder (Penzy’s has the best cocoa)
1 1/2 cups chopped pecans (I use the food proccesser on them)
3 tablespoons light corn syrup
1/2 cup rum (I’ve also used some Starbucks liquor, dark rum, vanilla rum, etc)

DIRECTIONS:
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
2. Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

Super, super, super easy and people will think they are homemade:

1 13 x 9 pan lightly greased
2 packages Pilsbury chocolate chip cookie dough
1/2 bag semi sweet chocolate morsels
1/2 bag peant butter chips.

Smoosh 2 packages cookie dough into greased baking pan. Thow in oven & bake. When almost done, remove from oven and sprinkle the chocolate & peanut butter chips on top. Wait till they soften and then spread them over the top with a knife (same motion as icing a cake). Let cool completely then cut into triangles.

Yummy, easy and look homemade. Perfect.

Note: This is a rip off of my mom’s triangles, which are made from scratch and awesome. If you want, make the choc. chip cookie dough from scratch.

Also awesome: substitute the peant butter chips for mint chips, white chocolate chips or butterscotch (use less of these they are overpowering).

Winterfresh Fudge Bars

Brownies:
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup mini chocolate morsels

Mint Filling:
2 (8-ounce) packages cream cheese, softened
1/3 cup sugar
2 eggs
2 tablespoons creme de menthe
2 drops green food coloring

Frosting:
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted
1 teaspoon mint extract
1 tablespoon milk, plus more to thin
8 candy canes, crushed, for garnish

Preheat oven to 350 degrees F.

Brownies:
Melt the chocolate and butter together over low heat, stirring frequently. Remove from heat to cool slightly.

In the bowl of a stand mixer, combine chocolate-butter mixture with sugar, vanilla, and eggs on medium speed for 1 minute, scraping down the sides of the bowl frequently. Mix in flour and salt and beat for 30 seconds. Scrape bowl and beat for 1 minute. Stir in chocolate chips.
Mint Filling:
Beat the cream cheese until smooth with electric mixer. Scrape sides of bowl and beat in sugar, eggs, and creme de menthe until smooth and fully blended. Add 2 drops food coloring to heighten filling color.

Spread half of brownie mixture in a greased 13 by 9 by 2-inch pan. Pour mint filling on top of brownie batter and spread to edge. Carefully spread the other half of the brownie mixture on top of the mint filling. Bake for 40 to 45 minutes until sides pull away from pan and a toothpick inserted in the center comes out clean. Cool in pan.

Frosting:
Beat butter until smooth with electric mixer. Add sugar and melted chocolate to butter and beat. Slowly add mint extract and enough milk, 1 tablespoon at a time, to make desired consistency. Spread frosting on top of cooled chocolate mint brownies. Sprinkle the crushed candy canes on top of frosting. Cut the bars into 8 rows by 6 rows and serve.

A staple in my mom’s holiday baking.

1 c. choc chips
1 c. brown sugar
1/3 c. vegetable oil
2 eggs
1 tsp vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp salt
1/2 c. chopped nuts (optional)
1/2 c. powdered sugar

Melt chips, add sugar and oil.
Add eggs and beat well. Add vanilla.
Combine flour, baking powder and salt. Add this to chocolate mixture.
Stir in nuts.
Chill Dough. Roll into balls in the powdered sugar. Place balls on cookie sheet.
Bake 10-12 mins at 350 degrees.