Alliteration. Big time. But totally worth it.
Chocolate Caramel Crinkle Cookies
- 1 package fudge brownie mix (9X13 inch pan size)
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup water
- 1/4 cup canola oil
- About 24 caramels, cut in half
- Powdered Sugar, for rolling
- Preheat oven to 350.
- In a large bowl beat the brownie mix, flour, egg, water and oil until well blended.
- Place powdered sugar into a separate bowl. Scoop up a tablespoonful of dough (you can use a cookie scoop if you want, but it will still work if you don’t have one) and push a piece of caramel in the middle.
- Roll the dough around the caramel so it is completely covered.
- Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball.
- Place 2 inches apart on lightly greased baking sheets. Bake 8-10 minutes or until set.
- Remove from pans to wire racks to cool.
Sometimes, if you eat these when they’re still hot, you will burn your mouth. And die.
No but really, it’s super painful. Wait for these to cool. You will regret it for weeks if you don’t.
And this happens sometimes.
All the caramel-y goodness comes out in one bite and you’re left with a brownie cave covered in powdered sugar (while never a bad thing, it’s still kind of sad in this case).
Taste Rating: 8/10
I don’t know if there’s a bad way to eat powdered sugar, brownie and caramel, so these were bound to be delicious. But, like I said before, I ate these too soon and wanted to cry (again, my impatient self). Boiling hot caramel sticks to your mouth and buuuuurns like no other. Don’t eat these right for at least, uhh, 10 minutes? Wait at least that long.
Ease of Cooking: 7/10
It was kind of hard to get the brownie over the caramel and some of the caramel leaked out during baking and made the cookies stick to the pan (also made washing the melted caramel off really difficult). Then to also cover the already fragile balls of brownie/caramel with powdered sugar – it was just messier than I expected, so be prepared for that.
Thanks to Six Sisters’ Stuff for the recipe!
This was seriously YUMMIEST bread I’ve ever had!! I was so proud that I made this!
Now — I have never in my whole entire life made bread before, but I’ve wanted to try for a while. I couldn’t believe how easy this was!! It’s sooooo yummy toasted with butter and jam- I could just die. I really almost ate the whole loaf tonight. I feel quite sick but it was totally worth it.
English Muffin Bread
- 5 1/2 cups warm water
- 3 packages RAPID RISE yeast (You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
- 2 Tablespoons salt
- 3 Tablespoons sugar
- 11 cups flour
- Mix altogether, then spoon into (4) well greased loaf pans.
- Let dough rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (keep an eye on it for the last 10-15 minutes though.)
- 10 minutes before done, brush with melted butter. Makes 4 loaves.
- Bread will be moist at first. Allow to cool COMPLETELY before cutting.
taste rating: 10/10
like I said before, best bread I’ve ever had. no joke. it’s different than normal bread — it really is the consistency of English muffins. that being said, I don’t know if I ever want regular homemade bread again. especially when this was so stinkin easy!
ease of cooking: 9/10
this was a very very simple recipe — just throw everything in your mixer and be done with it. the only bummer was not having rapid rise yeast so I had to wait twice before I could get this goodness in the oven. even then, it was just a matter of patience, not a complicated recipe.
Special thanks to One Good Thing for this amazing recipe.
Seriously – you can use whatever you want for this. The recipe I found called for frozen blackberries, but I wanted peaches. I’ve also heard of people using frozen mixed berries and apples. They all sound good.
- a bag/sack/handful/whatever of … whatever. Fruit of some kind, hopefully.
- 1 dry cake mix (white or yellow)
- 1 can of Sprite or 7-Up
- Spray a 9×13 pan with cooking spray
- Evenly spread out the fruit on the pan
- Add the dry cake mix on top
- Pour that soda can slowly over the top (DON’T STIR!)
- Bake at 350 for 45 minutes
- Eat with ice cream and love your life
taste rating: 8/10
next time, I may not use the whole can of Sprite. parts of the cobbler tasted like lemon lime, so that was kinda weird. just make sure the whole thing is wet and you’ll be fine. seriously yummy though.
ease of cooking: 8/10
ummm… you put it in a pan. and then in the oven. what’s so hard about that? the hardest part is waiting for it to be done.
I’ve made this pie twice (once with a slightly altered recipe) and both times it’s been heavenly.
Key Lime Pie
- 4 egg yolks, beaten
- 2 (14 ounce) cans sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
The first time I made it, I used 5 egg yolks and 1 can sweetened condensed milk. It was more egg-y than I wanted, and all the comments said to change it up. So I did. It was perfect the second time.
taste rating: 9.5/10
it was sooooooo so yummy. tastes like summer. you’ll be seriously happy you made this — and you’ll have a veeeery hard time sharing it with anyone. I think I ate half the pie when I made it.
ease of cooking: 8/10
whisking it all together was the hardest part. and even that was not very hard. just make sure it’s really really all mixed together. but really – that’s it. just seriously try not to eat the whole thing.