Cooking with Condy

Ingredients

1cup chocolate wafer crumbs

1/4cup butter or margarine, melted

2packages (8 oz each) cream cheese, softened

1/2cup sugar1/4cup sour cream

1teaspoon vanilla

2eggs

28paper lollipop sticks or flat wooden sticks with round ends

3 1/2cups semisweet chocolate chips (from 24-oz bag

3tablespoons shortening

2oz vanilla-flavored candy coating (almond bark), chopped

1/2teaspoon vegetable oilBetty Crocker™ green gel food color, if desired

Directions

1 Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.

2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.

3 Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.

4 Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.

5 Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.

6 Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.

1 Betty Crocker box Red Velvet cake mix (or chocolate mix and 2 bottles or red food coloring)

1/2 cup butter, melted

2 eggs

1 package Jell-O insant white chocolate pudding (3.3 ounces)

6 tablespoons vegetable oil

1 package Oreos

8 ounce package cream cheese

1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)

mini chocolate chips for garnish

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.

Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).

Melt cream cheese for 15 seconds in a microwave to soften.

Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.

Sprinkle with mini chocolate chips while still warm.

2 cups milk

1 egg, beaten

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon sugar

1/2 stick (4 tablespoons) melted butter

Powdered sugar, for topping

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3/4 cup granulated sugar

1/4 cup butter, softened

1 tablespoon water

1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing

1 large egg

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter 

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

For the Cakes:

Ingredients:

2 cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon table salt

1/2 cup vegetable shortening (or butter)

1 cup granulated sugar

1 cup buttermilk

1 large egg

1 teaspoon vanilla extract

Instructions:Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix until combined.

Continue to mix on low speed while alternately adding the buttermilk and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed.

Spoon about 1/4-cup  of batter roughly 3 inches apart onto the prepared baking sheets (a scoop works well here). Bake for 12-15 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely.

For the Filling

Ingredients:

1 cup vegetable shortening (or butter)

2 cups powdered sugar

2 cups Marshmallow Fluff

2 teaspoons vanilla extract

Instructions:In a large bowl, blend together all of the ingredients until smooth.

Ingredients

9cups Corn Chex™, Rice Chex™, Wheat Chex™ or Chocolate Chex™ cereal (or combination) 

1cup semisweet chocolate chips

1/2cup peanut butter

1/4cup butter or margarine

1teaspoon vanilla

1 1/2cups powdered sugar

Directions

1 Into large bowl, measure cereal; set aside.

2 In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

INGREDIENTS:

Crust 20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used) 6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping 8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used) 8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used) heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate) 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy) about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

DIRECTIONS:

Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do no`t use a 9-inch traditional pie dish because it will be too shallow.

Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power.

Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.

Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.

Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.

Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.

Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.

Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.

Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.

Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.

1 cup warm milk (around 110 degrees)

⅓ cup sugar

1 package instant yeast

2 large eggs, beaten

11 Tbsp. butter (not hot, just melted)

1 Tbsp. vanilla

4 cups all purpose flour

pinch of salt

Canola Oil, for frying

Glaze:

6 cups powdered sugar

1¼ tsp salt

1 Tbsp vanilla

1 cup milk

Add sugar to the warm milk. Stir until dissolved. Stir in the yeast and allow to sit 10 minutes.

Place the eggs, butter, and vanilla in the bowl of a stand mixer. Mix until combined.

Add the the yeast to the bowl and mix again.

Next, add the salt and begin adding the flour, one half cup at a time, until it is all incorporated. Do not over knead, dough will be a bit sticky.

Place dough in a greased bowl and turn. Cover tightly and refrigerate overnight or for at least 4 hours.

Roll dough out to ⅓ to ⅕ inch thickness. Cut with desired cutter.

Place cut doughnuts on parchment, and allow to rise in a warm place until puffy

Heat oil to 350 and cook until golden on both sides. It should be around 10 seconds per side.

Remove from oil and pat with paper towels.

Once doughnuts are cooked, mix together glaze ingredients. Whisk together until smooth.

Place a cooling rack on a cookie sheet or with wax/parchment paper underneath.

Dip doughnuts in glaze and place on the cooling rack allowing the excess glaze to drip on the cookie sheet or wax/parchment paper.

¾ cup butter, softened

¾ cup brown sugar

¼ cup white sugar

2 Tbsp milk

1 tsp vanilla extract

2 cups all-purpose flour

Pinch salt

2 cups miniature chocolate chips, divided

1 pkg Betty Crocker fudge brownie mix, baked and cooled

1 pkg Candiquik or chocolate almond bark

Let's make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.

On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.

Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.

Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.

Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.

1 box yellow cake mix, plus ingredients on back of box

1 small box sugar free/fat free instant French vanilla pudding mix

1 jar (7 oz) marshmallow fluff

1/2 cup butter

1/3 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 teaspoons very hot water

Marshmallow Buttercream (recipe & ingredients follow) 

1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside. 2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers. 3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting. 4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff 2 sticks butter, softened 1 tsp vanilla extract About 1 bag (32 oz) powdered sugar

1 box of Oreo Cookies (about 36 cookies)

¼ cup coconut oil*, at room temperature

Combine the Oreos and coconut oil in a food processor. Turn it on and let it run for at least 5 minutes. Scrape down the sides, and let it run again for at least 3 minutes, longer if you have the patience.

1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 

1/4 cup graham cracker crumbs

1/4 cup sugar

3 tablespoons miniature semisweet chocolate chips

8 large marshmallows

1/4 cup butter or margarine, melted

Glaze

1/3 cup miniature semisweet chocolate chips

1 teaspoon shortening

Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.

Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.

Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.