This week's Menu of the Week comes from our cookbook, 101 Cupcake, Cookie & Brownie Recipes!is perfect for this time of year! Not just for Valentine's Day tomorrow but for all year long...plus don't winter days deserve more dessert? We think so!
With a chapter for each treat in the title, our cookbook also includes a bonus chapter of extra-special recipes to add some fun to your celebrations!
As you may expect, this week's Menu of the Week isn't exactly a meal you could sit down and enjoy all at once, but we hope it'll inspire you to fix a new dessert or two this week!
Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Cupcake, Cookie & Brownie Recipes !
2-Kiss Cupcakes
This deliciously surprising recipe was shared by Athena Colegrove of Big Springs, Texas. Bake these for your family and you’ll be guaranteed not just kisses, but plenty of hugs, too!
3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided
Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.
Chocolate Frosting:
1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar
Combine all ingredients; beat until smooth.
The Ultimate Chip Cookies
Cindy Griffin of Bloomfield, Missouri shared this recipe with us. Bursting with flavor, these will be an
instant hit!
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate
mini-baking bits
1/2 c. chopped pecans
Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.
Swirled Peanut Butter Cheesecake Bars
This is a rich and delicious dessert for all cheesecake lovers! Jen Stout of Blandon, Pennsylvania came up with this amazing flavor combination.
2 c. graham cracker crumbs
1/2 c. butter, melted
1-1/3 c. sugar
2 8-oz. pkgs. cream
cheese, softened
1/4 c. all-purpose flour
12-oz. can evaporated milk
2 eggs, beaten
1 T. vanilla extract
6-oz. pkg. peanut butter &
milk chocolate chips
Combine cracker crumbs, butter and 1/3 cup sugar. Press into the bottom of an ungreased 13"x9" baking pan. Beat cream cheese, remaining sugar and flour until smooth. Gradually beat in evaporated milk, eggs and vanilla. Reserve one cup cream cheese mixture; spread remaining mixture over crust. Microwave peanut butter & chocolate chips in a microwave-safe bowl on medium for one to 2 minutes; stir until smooth. Stir in reserved cream cheese mixture; pour over bars. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to surface. Bake at 325 degrees for 40 to 45 minutes, until set. Cool on a wire rack; refrigerate until firm. Cut into bars. Makes 20.
Frosty the Cupcake
This recipe is from Jo Ann's kitchen and they're almost too cute to eat! Double this recipe for wintertime get-togethers and sledding parties.
8-1/2 oz. pkg. favorite-flavor
cake mix
1/2 c. creamy peanut butter
24 round buttery crackers
2 6-oz. pkgs. white baking
chocolate, coarsely chopped
1 c. mini semi-sweet
chocolate chips
12 pieces candy corn, yellow
ends removed
24 pieces red candy-coated
chocolates
.68-oz. tube red decorating gel
16-oz. container white frosting
Garnish: blue candy sprinkles
Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich. Makes one dozen.
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