Banana Pops and Caramel Cream

Today I made Banana Pops and Caramel Cream!

2 ripe bananas, peeled and halved in the middle, 4 oz semisweet chocolate chips, 1/8 cup hot water, 1/2C sprinkles, 14 oz sweetened condensed milk

1] Insert a skewer or chopstick into the cut end of each banana half. 2] Place bananas in a shallow pan. 3] Freeze 3 or more hours.

4] Melt chocolate with water, stirring occasionally.

Banana Pops

Banana Pops

5] Spread sprinkles on sheet of waxed or parchment paper. 6] Dip frozen banana into chocolate.

7] Roll in sprinkles and hold upright until set, about 2 minutes.

Banana Pops

8] Freeze 5 minutes before serving. Or wrap in plastic or foil to store in freezer.

9] In the interest of efficiency, pour condensed milk into saucepan.

Banana Pops

10] Dip frozen banana into milk. Repeat steps 7 and 8.

Caramel Cream
a) Heat remaining milk, stirring constantly on low heat, until it looks like peanut butter, 20-25 minutes.

Banana Pops

Banana Pops

b) Add sprinkles if desired. Cool. Use as a dessert sauce while hot. Store in well-greased, airtight container. Or, drop by tsps onto well-greased cookie sheet and let harden to make individual caramels.

Banana Pops

Oatmeal Bars

Today I made Oatmeal Bars!

1/2C butter, 1/2C brown sugar, 1 egg, 1t almond extract. 1t baking powder, 1 1/2C oats, 3/4C flour, 1/2C chopped nuts, 1/2C chocolate chips

Preheat oven to 350F.

Oatmeal Bars

Cream butter, sugar and extract. Add egg. Beat well. Add remaining ingredients.

Oatmeal Bars

Press into greased cake pan.

Oatmeal Bars

Bake 30-40 minutes or until lightly browned. Cool. Cut into squares. Or rectangles.
Don’t forget to eat.

Oatmeal Bars

Meringue Cookies

Today I made Meringue Cookies!

4 egg whites, 1 1/2C sugar, 2 pinches salt, 1 tsp cream of tartar, 12 oz mini chocolate chips

Preheat oven to 275F. Beat whites with salt until frothy.

Meringue Cookies

Add cream of tartar and beat until soft peaks form.

Meringue Cookies

Beat in sugar 2T at a time. Continue beating until whites are glossy and stiff, about 10 minutes.

Meringue Cookies

Fold in chips. Drop onto well-greased cookie sheets, 2T at a time.

Meringue Cookies

Bake 45-50 minutes, or until firm and dry on the inside.

Meringue Cookies

Almond Rocky Road Clusters

Today I made Almond Rocky Road Clusters!

6oz semisweet chocolate chips, 1/4C peanut butter,
2T light corn syrup, 2T shortening, 1C slivered almonds, 1C mini marshmallows

Melt chips, peanut butter, corn syrup and shortening.

ARRC

ARRC

Stir until smooth.

Cool 10 minutes. Stir in almonds and marshmallows until just blended.

ARRC

Drop by teaspoonfuls onto foil.

ARRC

Chill until firm.

ARRC

Peanut Butter Chocolate Chip Snickerdoodles

Today I made Peanut Butter Chocolate Chip Snickerdoodles!

1C butter, 1C crunchy peanut butter, 2 eggs, 4C flour, 2t baking powder, 1t salt, 1C packed brown sugar, 1C sugar, 2C chocolate chips, 1t cinnamon

Preheat oven to 325F. Cream butter with peanut butter.

Snickerdoodles

Snickerdoodles

Save 4T sugar for rolling. Blend in sugars. Then eggs.

Snickerdoodles

In separate bowl, mix dry ingredients except for cinnamon. Add to butter mixture.

Snickerdoodles

Stir in chocolate chips. Roll dough into walnut-sized balls. Mix 4T sugar and cinnamon. Roll balls in mixture.

Snickerdoodles

Bake for 15-17 minutes. Cool completely before removing from sheets.

Snickerdoodles

Mint Chocolate Marshmallow Candy

Today I made Mint Chocolate Marshmallow Candy!

12 oz miniature marshmallows, 3 oz crunchy peanut butter,12 oz chocolate chips, melted,
1 Tbs peppermint extract

Melt chocolate chips. Stir in extract. Remove from heat. Stir in peanut butter. Stir in marshmallows. Blend well.

MintChocMarshCandy

MintChocMarshCandy

MintChocMarshCandy

Spread into foil-lined 9X13″ cake pan. Spread evenly.

MintChocMarshCandy

Freeze two hours or more. Cut in pieces of desired size. Eat.

MintChocMarshCandy

Chocolate Poppyseed Cookies

Today I made Chocolate Poppyseed Cookies!

1 8oz can poppyseed filling, 2 egg whites, 1/2 cup powdered sugar, 12 oz chocolate chips, melted, 2 Tbs milk

Preheat oven to 300F.

ChocPoppySeedCookies

Melt chocolate chips. Beat egg whites, sugar and filling. Beat in melted chocolate chips and milk.

ChocPoppySeedCookies

ChocPoppySeedCookies

Spoon into pastry bag fitted with “rose” or “rosette” tip. Quickly pipe 1″ spirals onto baking sheet lined with parchment paper, as batter will stiffen.

ChocPoppySeedCookies

Bake 20 minutes. Remove from parchment paper. Cool. Eat.

ChocPoppySeedCookies