Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies

 

Ingredients

○ 2 cans sweetened condensed milk
○ 1/2 cup peanut butter
○ 4 cups Bisquick
○ 2 tsp. vanilla extract
○ 1 cup sugar
○ Hershey's Kisses, unwrapped

Recipe

1 - Preheat oven to 375°.
2 - Beat sweetened condensed milk and peanut butter until smooth.
3 - Add Bisquick and vanilla and mix well.
4 - Place sugar into a separate bowl. Take a small amount of dough and roll it into a ball, then roll it in the sugar until well coated.
5 - Place cookies on an ungreased cookie sheet about 2 inches apart. Bake until bottom is slightly browned, about 7 to 10 minutes.
6 - After removing the cookies from the oven, immediately place a Hershey's Kiss in the center of each cookie, slightly flattening the cookie.
7 - Transfer cookies to cooling rack. Cool completely before eating.

Rum Cake

Rum Cake

Ingredients

Cake
○ 1 pkg. yellow cake mix
○ 1 small (4-serving size) instant vanilla pudding mix
○ 4 eggs
○ 1/2 cup water
○ 1/2 cup vegetable oil
○ 1/2 cup Bacardi dark rum

Glaze
○ 1/2 cup butter
○ 1/4 cup water
○ 1 cup sugar
○ 1/2 cup Bacardi dark rum

Recipe

1 - Preheat oven to 325°. Generously grease and flour 8 inch bunt pan.
2 - Mix cake ingredients together in mixing bowl and mix with electric mixer on high for 2 minutes.
3 - Place mixture in bunt pan and bake until toothpick comes out clean when inserted, about 45 minutes to an hour.
4 - Take cake out and allow to cool in pan, about 20 minutes.
5 - While cake is cooling, prepare glaze. Place butter, water, and sugar in sauce pan and heat until butter is melted and then stir to combine the sugar.
6 - Heat mixture until just boiling, then add rum and cook for 2 minutes more, constantly stirring. Remove from heat.
7 - Invert cake onto plate and prick with fork in several areas. Then invert cake back into bunt pan, being careful to line the cake up with the mold.
8 - Drizzle glaze over cake, making sure to get plenty of glaze down the sides.
9 - Let cake sit and absorb glaze for 20 minutes, then invert back onto plate and serve.

Chocolate Cupcakes

Chocolate Cupcakes

Ingredients

○ 3/4 cups unsweetened cocoa powder
○ 1 1/2 cups flour
○ 1 1/2 cups sugar
○ 1 1/2 teaspoons baking soda
○ 3/4 teaspoons baking powder
○ 2 large eggs
○ 3/4 cups buttermilk
○ 3/4 warm water
○ 3 TBS. vegetable oil
○ 1 tsp. vanilla extract
○ Dash of salt

 

Recipe

1 - Preheat oven to 350°. Line muffin tin with 18 to 20 standard baking cups.
2 - Combine cocoa, flour, sugar, baking soda, baking powder, and dash of salt into mixing bowl.
3 - Raise mixing speed to medium and add liquid ingredients. Beat until smooth, about 3 minutes.
4 - Divide batter among muffin cups, filling each about 3/4 full.
5 - Bake for 20 to 22 minutes, or until toothpick comes out clean when inserted.
6 - Cool slightly in muffin tin, and then gently remove cupcakes and allow them to cool completely on a cooling rack.
7 - Once cooled, generously frost cupcakes with frosting or chocolate ganache.

First Post

Hey everyone! I will be posting yummy recipes soon!

How this blog works is pretty simple:

Each week or so I will post a new recipe. I will include JPGs of a double-sided card you can print! Just click on the image and it will take you to a full size of the image (4 by 6 inches). If you right click on it, you can choose to save it or print it. Just be sure to load your printer properly so that you can print it double-sided (you'll have to exit out of each image and print each side separately). Once the recipe is printed out, simply cut it out and you have a nice recipe card!

I will also type out the recipe beneath the print card so that you can copy and paste the text into an email, Word document, or wherever!

After you've made a recipe, please come back and rate it and leave comments!