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Post by angelashly on Nov 20, 2024 8:36:06 GMT -6
Ummm can I have this recipe please???!! Grease a muffin pan or use cupcake liners. Get the Pillsbury cookie dough, put a slice in the bottom of each. Place an Oreo on top of it. Fill each cup 3/4 of the way with brownie batter. Bake at 350 for about half an hour or until a toothpick comes out clean. Thank you!! |
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Eagles
Opal
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Post by Eagles on Nov 20, 2024 8:36:54 GMT -6
You can sub a Reeses for an Oreo if the spirit moves you. They are RICH, like probably only eat one in a sitting, but so good.
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tinyjoys
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Post by tinyjoys on Nov 20, 2024 8:37:37 GMT -6
Oh my slutty brownies don’t have nuts because I have a peanut allergy. Chocolate chip cookie dough, Oreos, and brownies is my mix of it. Ummm can I have this recipe please???!! Not willow or Eagles, but my "recipe" is the refrigerator cookie dough (chocolate chip cookie dough is the fave here, but sugar or peanut butter is good, too) on the bottom, layer of Oreos (sometimes I do regular, sometimes I do flavored, peanut butter is delicious, there's a cream pie of some sort flavor that's good, too), and then boxed brownie mix on top. Bake according to the brownie instructions. |
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Post by angelashly on Nov 20, 2024 8:38:56 GMT -6
You can sub a Reeses for an Oreo if the spirit moves you. They are RICH, like probably only eat one in a sitting, but so good. I may do a mixture of both! |
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Eagles
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Post by Eagles on Nov 20, 2024 8:59:53 GMT -6
Ummm can I have this recipe please???!! Not willow or Eagles, but my "recipe" is the refrigerator cookie dough (chocolate chip cookie dough is the fave here, but sugar or peanut butter is good, too) on the bottom, layer of Oreos (sometimes I do regular, sometimes I do flavored, peanut butter is delicious, there's a cream pie of some sort flavor that's good, too), and then boxed brownie mix on top. Bake according to the brownie instructions. Always the chocolate chip for me! Man now I feel like I need to make these. |
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tinyjoys
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Post by tinyjoys on Nov 20, 2024 9:14:17 GMT -6
Not willow or Eagles , but my "recipe" is the refrigerator cookie dough (chocolate chip cookie dough is the fave here, but sugar or peanut butter is good, too) on the bottom, layer of Oreos (sometimes I do regular, sometimes I do flavored, peanut butter is delicious, there's a cream pie of some sort flavor that's good, too), and then boxed brownie mix on top. Bake according to the brownie instructions. Always the chocolate chip for me! Man now I feel like I need to make these. I think I'm going to plan some for in like two weeks. |
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Post by spicysalmonroll on Nov 20, 2024 12:29:54 GMT -6
I was also looking for ideas on foods as gifts. I love when people give me stuff like homemade jam, pickles, etc. But I don't know how to can. I was considering making soups or breads, compounds butters, something like that to give friends. Any ideas/ recipes?
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jnetx
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Post by jnetx on Nov 20, 2024 14:01:25 GMT -6
I was also looking for ideas on foods as gifts. I love when people give me stuff like homemade jam, pickles, etc. But I don't know how to can. I was considering making soups or breads, compounds butters, something like that to give friends. Any ideas/ recipes? One year I did dry soup mixes in jars. I found a recipe and measured out all the spices, pasta, and bouillion cubes and then did a cute tag with how to complete the soup. They were pretty with the layers of spices. Maybe something like that? |
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Post by sweptaway on Nov 20, 2024 14:13:48 GMT -6
I was also looking for ideas on foods as gifts. I love when people give me stuff like homemade jam, pickles, etc. But I don't know how to can. I was considering making soups or breads, compounds butters, something like that to give friends. Any ideas/ recipes? Too late for this year but homemade vanilla extract is great! I also make a homemade chocolate syrup. It doesn't last forever but it's super easy to make and gift right away- lasts a few weeks in the fridge. I did basil salt with all my extra basil over the summer too. |
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Post by icedcoffee on Nov 20, 2024 17:51:14 GMT -6
Is this only for desserts, or does anyone have any appetizer recs? I have my sides and desserts pretty much down but always looking for new app ideas
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pearbear
Amethyst
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Post by pearbear on Nov 21, 2024 4:41:19 GMT -6
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willow
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Post by willow on Nov 21, 2024 6:14:27 GMT -6
I have never done the muffin/cupcake version like eagles but that is a good idea! I do them in a baking pan since we Minnesotans love our bars. I use a 9x13 pan because it’s best for avoiding the bars getting too thick and not cooking through.
I use a tub of nestle tollhouse chocolate chip cookies for the bottom. For Oreos instead of full size, I use an 8 oz bag of mini Oreos as I find it is easier to spread the brownie batter on top. Then I use Ghirardelli brownie mix, the kind without chocolate chips because it’s again easier to spread. Bake at 350 for 40-45 min. Mine usually take the full 45 because of my oven.
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Post by angelashly on Nov 21, 2024 8:49:26 GMT -6
Is this only for desserts, or does anyone have any appetizer recs? I have my sides and desserts pretty much down but always looking for new app ideas I want all the recipes! My extended family doesn’t really try new things but I will! |
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Post by icedcoffee on Nov 21, 2024 11:26:33 GMT -6
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Eagles
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Post by Eagles on Nov 21, 2024 12:01:01 GMT -6
I have never done the muffin/cupcake version like eagles but that is a good idea! I do them in a baking pan since we Minnesotans love our bars. I use a 9x13 pan because it’s best for avoiding the bars getting too thick and not cooking through. I use a tub of nestle tollhouse chocolate chip cookies for the bottom. For Oreos instead of full size, I use an 8 oz bag of mini Oreos as I find it is easier to spread the brownie batter on top. Then I use Ghirardelli brownie mix, the kind without chocolate chips because it’s again easier to spread. Bake at 350 for 40-45 min. Mine usually take the full 45 because of my oven. Just realized we've been posting together for 13 years, gonna go clip some coupons and get a bag of hard candies now. Muffin tin made it so much easier for me in my laziness 🤣 |
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willow
Ruby
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Post by willow on Nov 21, 2024 15:03:55 GMT -6
I have never done the muffin/cupcake version like eagles but that is a good idea! I do them in a baking pan since we Minnesotans love our bars. I use a 9x13 pan because it’s best for avoiding the bars getting too thick and not cooking through. I use a tub of nestle tollhouse chocolate chip cookies for the bottom. For Oreos instead of full size, I use an 8 oz bag of mini Oreos as I find it is easier to spread the brownie batter on top. Then I use Ghirardelli brownie mix, the kind without chocolate chips because it’s again easier to spread. Bake at 350 for 40-45 min. Mine usually take the full 45 because of my oven. Just realized we've been posting together for 13 years, gonna go clip some coupons and get a bag of hard candies now. Muffin tin made it so much easier for me in my laziness 🤣 And I was such a baby then. Started posting on TK in 2010 when I was 22, thinking I was already an adult. |
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willow
Ruby
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Post by willow on Nov 21, 2024 15:04:36 GMT -6
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Post by spicysalmonroll on Nov 22, 2024 7:15:53 GMT -6
I host every year for only my parent in-laws so it's always just 5 of us and I make the exact same things every year. Appetizers deviled eggs, bacon roses, shrimp cocktail, fancy olives. I am dairy free and MIL is gluten free so limited options between the 2 of us. This year I decided to switch it up with all new apps. I'm going to do English sausage rolls (with gluten free puff pastry), spinach & artichoke dip with tortilla chips (using dairy free cashew cream), and bacon Caesar salad cups (the bacon is molded around a muffin tin to make the bowls for the salad), and bbq pineapple shrimp skewers.
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Post by lucilleaustero on Nov 22, 2024 9:33:38 GMT -6
My brother has celiac, so I make the New York Times cranberry tart every year. It is a lot of steps, but well worth it.
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Pizzaslut
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Post by Pizzaslut on Nov 27, 2024 11:15:55 GMT -6
I will make the mapleme pumpkin pie every year for the rest of my life. Butterfly Bakery Pumpkin Pie Ingredients: 1 3- to 4 lb pie pumpkin 2/3 cups maple syrup 1 ½ teaspoons vanilla 3 large eggs 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves 1 unbaked 9” pie shell Directions: Preheat the oven to 450° F Slice the pumpkin in half from pole to pole. Scoop out the seeds and discard. Place the pumpkin, open side down, on a greased cookie sheet. Roast until a fork easily slides through the skin or the pumpkin, about 40 minutes. Remove from the oven and let cool. Scoop out the flesh of the pumpkin into a food processor and puree. In a large bowl, beat the eggs until uniformly yellow. Add 1½ cups pureed pumpkin, maple syrup and vanilla. Whisk until smooth. Whisk in the cinnamon, ginger and cloves. Pour mixture into the pie shell and bake for 20 minutes at 450°, lower the temperature to 350° and bake for another 40 minutes or until a knife inserted in the center comes out clean. Serves 8 can canned pure pumpkin be used in place of actually roasting pumpkin myself? |
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Pizzaslut
Ruby
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Post by Pizzaslut on Nov 27, 2024 15:44:39 GMT -6
tinyjoys don’t you have a delicious pumpkin pie recipe too?
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tinyjoys
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Post by tinyjoys on Nov 27, 2024 15:50:35 GMT -6
tinyjoys don’t you have a delicious pumpkin pie recipe too? I do. I go lazy & use Marie Callender’s frozen pie crust.  |
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Pizzaslut
Ruby
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Post by Pizzaslut on Nov 27, 2024 15:57:19 GMT -6
tinyjoys don’t you have a delicious pumpkin pie recipe too? I do. I go lazy & use Marie Callender’s frozen pie crust. Yes, this is the one I was thinking! It’s so good. |
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tinyjoys
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Post by tinyjoys on Nov 27, 2024 16:05:13 GMT -6
I do. I go lazy & use Marie Callender’s frozen pie crust. Yes, this is the one I was thinking! It’s so good. I just took two out to the garage fridge, plus have a ramekin of filling for later. |
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mapleme
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Post by mapleme on Nov 27, 2024 16:59:48 GMT -6
I will make the mapleme pumpkin pie every year for the rest of my life. Butterfly Bakery Pumpkin Pie Ingredients: 1 3- to 4 lb pie pumpkin 2/3 cups maple syrup 1 ½ teaspoons vanilla 3 large eggs 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves 1 unbaked 9” pie shell Directions: Preheat the oven to 450° F Slice the pumpkin in half from pole to pole. Scoop out the seeds and discard. Place the pumpkin, open side down, on a greased cookie sheet. Roast until a fork easily slides through the skin or the pumpkin, about 40 minutes. Remove from the oven and let cool. Scoop out the flesh of the pumpkin into a food processor and puree. In a large bowl, beat the eggs until uniformly yellow. Add 1½ cups pureed pumpkin, maple syrup and vanilla. Whisk until smooth. Whisk in the cinnamon, ginger and cloves. Pour mixture into the pie shell and bake for 20 minutes at 450°, lower the temperature to 350° and bake for another 40 minutes or until a knife inserted in the center comes out clean. Serves 8 can canned pure pumpkin be used in place of actually roasting pumpkin myself? I don't see why not. I haven't tried it, but this recipe is based on a canned pumpkin recipe, so it should be fine. |
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Post by coffeecake on Nov 27, 2024 19:49:29 GMT -6
I will make the mapleme pumpkin pie every year for the rest of my life. Butterfly Bakery Pumpkin Pie Ingredients: 1 3- to 4 lb pie pumpkin 2/3 cups maple syrup 1 ½ teaspoons vanilla 3 large eggs 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves 1 unbaked 9” pie shell Directions: Preheat the oven to 450° F Slice the pumpkin in half from pole to pole. Scoop out the seeds and discard. Place the pumpkin, open side down, on a greased cookie sheet. Roast until a fork easily slides through the skin or the pumpkin, about 40 minutes. Remove from the oven and let cool. Scoop out the flesh of the pumpkin into a food processor and puree. In a large bowl, beat the eggs until uniformly yellow. Add 1½ cups pureed pumpkin, maple syrup and vanilla. Whisk until smooth. Whisk in the cinnamon, ginger and cloves. Pour mixture into the pie shell and bake for 20 minutes at 450°, lower the temperature to 350° and bake for another 40 minutes or until a knife inserted in the center comes out clean. Serves 8 can canned pure pumpkin be used in place of actually roasting pumpkin myself? DD and I made this recipe today using one can of pumpkin. We haven’t tasted it yet, but it looks and smells amazing! The crust got too dark, but that was my fault. |
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