From Kraft. I can't wait to make them for the kids as a special treat! A perfect Valentine surprise. Cook time is cooling time.
(I loved the idea the first reviewer had and wanted to add it to the recipe itself, "Substituting crisped cereal for the pecans would make it special for the little ones who are allergic to nuts" Thanks ohgal for such a great suggestion!)
This makes a big 13x9 pan of brownies, using a brownie box mix. Super easy and looks gormet when you are done! (Be sure to buy the box mix that says that it makes a 13x9 recipe or you'll have problems.) The mix I use is by Betty Crocker.
These are great to take to work, kids lunch boxes, for a potluck or a bake sale, you can slice them and stick them in the freezer then wrap tightly in foil, put a frozen wrapped bar into your kid's lunchboxes, they will thaw out by noon, they are just as good if not better than the store-bought! ---This also works well using blueberry or other flavors of jams, for easy spreading heat the jam in the microwave until softened :)
I love peanut butter blossoms, and can't ever eat just one. And they're fun to make with little kids who love to roll them in the sugar and put the kiss on top. So I had to find a way to make them healthier and have some nutritional value. They're a little chewier this way.
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.
Not sure why these are called what they are - I have no clue where Apple's Restaurant is! lol A friend of mine used to make these ALL the time and send them to me in college (I would literally beg for them)...they are the most scrumptious cookies EVER!!
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
From BH&G Biggest Book of Cookies. I made these tonight after cries of "What's for dessert?" They're all gone. For an extra little treat, make these with the new Hershey's Kisses filled with caramel. YUM! YUM!
These are not your ordinary peanut butter cups. The filling is creamy, smooth and oh so good. I was looking for a recipe close to what I could get at Rocky Mountain Chocolate before they changed the recipe and ruined them. While making buckeyes I got the inspiration to try. I find buckeyes too sweet and they don't have as big a peanut butter flavor as I was craving.
This is what I came up with. Close in my opinion but then again it's been nearly 7 years since I had one from Rocky Mountain Chocolate. But these sure do fill the void. These are meant to be rich and decadent. The use of silicon cups makes it much easier to coat with chocolate than paper would be. When you peel back the silicon, you're left with a perfect beautiful rippled cup. It leaves you thinking "did I really make these".
I experimented with the chocolate. I preferred milk chocolate to semi sweet chocolate chips. I used Belgian fondue chocolate (comes in wafers), it melted easier and smoother than chocolate chips. The chips melted in your hands fast and was a little more messy to eat. I also preferred regular peanut butter to light. It gave me the consistency I desired. But use what you like. Makes 12 but you might want to share one with a friend, or maybe not!