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.
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.
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.
10] Dip frozen banana into milk. Repeat steps 7 and 8.
a) Heat remaining milk, stirring constantly on low heat, until it looks like peanut butter, 20-25 minutes.
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.
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.
Cream butter, sugar and extract. Add egg. Beat well. Add remaining ingredients.
Press into greased cake pan.
Bake 30-40 minutes or until lightly browned. Cool. Cut into squares. Or rectangles.
Don’t forget to eat.
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.
Add cream of tartar and beat until soft peaks form.
Beat in sugar 2T at a time. Continue beating until whites are glossy and stiff, about 10 minutes.
Fold in chips. Drop onto well-greased cookie sheets, 2T at a time.
Bake 45-50 minutes, or until firm and dry on the inside.
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.
Stir until smooth.
Cool 10 minutes. Stir in almonds and marshmallows until just blended.
Drop by teaspoonfuls onto foil.
Chill until firm.
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.
Save 4T sugar for rolling. Blend in sugars. Then eggs.
In separate bowl, mix dry ingredients except for cinnamon. Add to butter mixture.
Stir in chocolate chips. Roll dough into walnut-sized balls. Mix 4T sugar and cinnamon. Roll balls in mixture.
Bake for 15-17 minutes. Cool completely before removing from sheets.
Today I made Crispy Chocolate Squares! BUT I made it on the stove.
Today I made Chocolate Coconut Candy!
8 oz semisweet chocolate chips, 2 Tbs creamy peanut butter, 1 cup shredded coconut
Melt chocolate. Stir in peanut butter. Blend well. Stir in coconut. Blend well.
Drop by Tbs onto parchment paper. Cool. Eat.
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.
Spread into foil-lined 9X13″ cake pan. Spread evenly.
Freeze two hours or more. Cut in pieces of desired size. Eat.