Chocolate-Peanut Butter Mallow Bars
1 pkg. (2-layer size) devil's food cake mix
1/2 cup non-hydrogenated margarine, melted
2/3 cup milk, divided
3/4 cup Smooth Peanut Butter
1 jar (198 g) Marshmallow Creme
1/2 cup salted peanuts
6 squares Semi-Sweet Chocolate, coarsely chopped
HEAT oven to 350°F. Mix dry cake mix, margarine and 1/3 cup milk until blended; press two-thirds onto bottom of 13x9-inch baking pan. Bake 12 to 14 min. or until centre is almost set; cool 3 min.
MIX peanut butter and remaining milk; spread peanut butter mixture onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
BAKE 18 min. or just until centre is set. Cool completely before cutting into bars.
CHOCOLATE BAVARIAN TORTE
1 package devil's food cake mix-without pudding
1 package cream cheese, softened
2/3 cup brown sugar, packed
1 tsp vanilla
2 cups whipping cream, whipped
2 tbsp grated semisweet chocolate
Mix and bake cake according to instructions on package using 2 9inch cake pans. Cool cake
In mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in cream
Split each cake into two horizontal layers; place one a serving plate.
Spread with 1/4 of the cream mixture
Sprinkle with 1/4 of the grated chocolate. Repeat layers
From the Christmas Card night that Sarah did at my church a few weeks ago. I did change it into a winter card , I love all the snowflakes! And do you like how nice and straight my brads are? lol!!
One of my personal favorites for the Christmas season! Enjoy
TOBLERONE Swiss Fondue
1 bar (400 g) TOBLERONE Swiss Milk Chocolate
1/2 cup whipping cream
3 Tbsp. brandy(I leave this out)
BREAK chocolate bar into small pieces; place in top of double boiler over simmering water.
ADD cream; cook until chocolate is melted, stirring occasionally. Stir in brandy.
SERVE as a dip with cut-up fresh fruit.
And not just because this is the last customer quilt I have to show you but apparently we have 27 quilts to be quilted BEFORE Christmas at the shop? ACK
I love how this one turned out. It's just bits and pieces she had from other projects and stuff she had made her grandkids. Quilt was quilted with Happy Times
The little snowflake in my sidebar? The next fun giveaway, Whirl into Winter, is about to start January 1st!! If you have a blog and are interested in participating, contact Debi to join in the fun!
Best-Ever Peanut Butter-Chocolate Molten Cakes
4 squares Semi-Sweet Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/4 cup Smooth Peanut Butter
HEAT oven to 425°F. Butter 4 (3/4-cup) custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
POUR 1/2 the batter evenly into prepared cups. Spoon 1 Tbsp. peanut butter into centre of batter in each cup. Cover with remaining batter.
BAKE 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Cut in half to serve.
After taking a class at Hamels two years ago, I got this teeny tiny stitchery done over the weekend. Now to figure out what to do with it lol! And yes, I should have ironed it before I took the picture lol!
Today is my 35th birthday. Didn't turn out like Jim and I had planned. As some of you know, I ended up having surgery(yes again!) on Thursday and we had to cancel a very long planned trip to Hawaii *sob*. Good news, we were able to reschedule the trip(yay!) and my surgery should be the end of my horribly long saga of health issuses!
My dear friendCindy made me this fantastic bag. I already have it loaded up with my embroidery projects. Thanx again Cindy!!
Caramel Cheesecake Bars
1-1/2 cups Graham Crumbs
1 cup chopped pecans, divided
1/4 cup butter, melted
4 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp. vanilla
1/4 cup caramel ice cream topping
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix graham crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift bars from pan onto cutting board, using foil handles. Drizzle with topping; sprinkle with remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.