Cookie Gift Baskets Tip & Recipe Blog

If you’re looking for a delicious and romantic Valentine’s Day Treat, here’s a simply moth-watering idea!  Chocolate covered strawberries can be very expensive, but in just a few easy steps you can make your very own!

Ingredients

• 6 ounces semisweet chocolate (chopped)
• 3 ounces white chocolate (chopped)
• 1 pound (about 20) strawberries with stems

Directions

Wash and dry the strawberries well.

Melt the chocolates in separate bowls in a microwave at half power for 1 minute.  Stir and then heat another minute if needed. Repeat until melted.

Line a cookie sheet with wax paper. Holding the strawberry by the stem, dip the strawberry into the dark chocolate, lift and twist slightly letting any drips fall back into the bowl. Set strawberries on the wax paper. Repeat with the rest of the strawberries. Once you finish dipping the last strawberry, dip a fork in the white chocolate and drizzle over the dipped strawberries (starting with the first strawberry you dipped, so the chocolates don’t blend).

Set the strawberries aside for about 30 minutes until the chocolate sets.

Another one of my favorite brownie creations that is made using a simple store-bought mix.   The macadamia nuts kick these brownies up a notch!

Ingredients:
1 package store brought brownie mix (+ eggs & oil)
1/3 cup chopped macadamia nuts
1/4 cup semi-sweet chocolate chips

Prepare the brownie batter according to the package directions.  Then fold in the macadamia nuts and chocolate chips.  Spread the batter evenly in a 9″ x 9″ square cake pan.  Set aside and make topping.

Topping:
3 oz softened cream cheese
2 Tbsp. softened butter
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 cup semi sweet chocolate chips (Guittard are my favorite)
1 1/2 cups flaked coconut
1/3 cup chopped macadamia nuts

Cream together the sugar with the cream cheese, butter, and flour.  Mix in the egg.  Then add the chocolate chips, coconut, and macadamia nuts stirring until well combined.  Spoon the topping mixture over the brownie batter distributing as evenly as you can. Bake at brownies at 350 degrees F for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean and the topping is golden brown. Cool and cut into squares.

My kids love these brownies and I love them just as much because they are SO easy to make!

Prepare a standard store-bought brownie mix as directed on the package except mix in one sleeve of crushed mint chocolate covered cookies* and 1 cup of chopped nuts into the batter. Bake as directed on the brownie package.

*For the crushed mint cookies, I’ve found two great options.  During girl scout season, I use their chocolate mint cookies.  The rest of the year, I use the chocolate-covered Oreos with mint filling.  In either case, I just place the cookies in a large plastic bag and then use my rolling pin to crush them prior to adding them to the brownie batter.

Another option is to stir in regular crushed Oreo cookies and bake as directed on the brownie box (I reserve about 3/4 crushed cookies for on top the brownies).  After the brownies have cooled, sprinkle them with the reserved crushed Oreos.  Then melt 1 cup of white baking chips in the microwave inside a small ziploc bag (takes maybe 25 seconds to melt). Cut a tiny hole in the corner of the bag and squeeze to create drizzles over the top of the brownies.  These Cookies n’ Cream brownies are shown in the photo.

My Dad loved German chocolate birthday cake topped with that yummy coconut frosting that you can buy in a tub so this is a twist on that childhood favorite that my kids (and my Dad) love.  The homemade frosting is the key to these tasty treats that will surely become a favorite in your family as well.

Mix together 2 packages of brownies following the directions on the box to make the batter. Pour the batter into a large 10 x 15 jelly roll pan and bake at 350 degF for the number of minutes shown on the box or until a toothpick inserted into the center comes out clean.  Remove brownies from the oven and cool.

Frosting Directions:

1 cup sugar
1 cup evaporated milk
3 egg yolks
½ cup butter
1 tsp vanilla extract
1 ½ cup flaked coconut
1 cup chopped pecans

In a medium-size heavy saucepan, combine together the sugar, evaporated milk, egg yolks and butter bringing it to a boil over medium heat. As soon as the mixture boils, start the timer for 12 minutes (stirring constantly).  After the 12 minutes, remove the mixture from the heat and add the vanilla, coconut and pecans stirring constantly and cooling until the frosting reaches a spreadable consistency.  Be sure not to cool to far or you won’t be able to easily frost the brownies.  Spread the frosting over the top of the brownies and then cut into squares to serve to guests.

Making trifles has been one of my passions this year because we were invited to tons of potlucks. Nothing gets more oohs and aahs than a layered trifle dessert. It looks like you spent hours making it, but secretly you know that it was super easy to make. This recipe for brownie trifle is one of the most requested recipes in my family. It is rich, creamy and just plain fantastic!

Directions:
1) Prepare 1 box (19.8 oz) of brownies according to the box directions for fudgy brownies. Bake, cool, and cut the brownies into bite-sized pieces (1″ squares).

2) In a large glass bowl, prepare 3 boxes (3.9 oz) instant chocolate pudding mix according to the package directions. Personally, I use about 1 cup less milk (total) than the package suggests because I don’t chill my pudding prior to assembly and that way I have the correct consistency.

3) Be sure to have a large tub of cool whip topping, thawed and a package of chocolate-covered toffee bits (can be found in the aisle near the bags of chocolate chips).

Now that you have all the ingredients ready to go, you can begin the assembly process. Using a 3 quart trifle bowl, place 1/3 of the brownie squares in the bottom, top that with 1/3 of the pudding, top that with 1/3 of the cool whip and finally put on 1/3 of the toffee bits. Repeat that layering process two more times, ending with a layer of the Heath bar toffee bits on top. Cover the bowl with plastic wrap and place in the refrigerator to chill for 8 to 24 hours. Makes 16-18 good size servings.

Another Idea – For parties attended by adults, I like to poke the baked warm brownies with a fork and pour on 1/3 cup of Kahlua. Then I cool the brownies and cut them into the 1″ pieces following the rest of the directions as outlined above. Kahlua adds a nice flavor to the mix.

If you love chocolate and cheesecake, I can’t think of anything better than a cream cheese swirled brownie.  These yummy little morsels are great when they are served warm from the oven or heated slightly in the microwave.  Add a steaming cup of coffee and you are all set!

How To Make Them:

Buy a package of your favorite brownie mix and prepare the batter according to the directions on the box.  Then spread 1/2 the batter in the bottom of a 9″ x 13″ rectangular baking dish or cake pan.

Cream Cheese Swirl Ingredients:

6 oz. cream cheese, softened
5 Tbsp. butter, softened
1/3 cup sugar
2 eggs
3/4 tsp. vanilla
2 Tbsp. flour

Using a hand mixer, beat together the cream cheese, butter, and sugar until well blended.  Then add the eggs and vanilla mixing well.  Finally mix in the flour until the entire cream cheese swirl mixture is smooth.  Drop the batter by teaspoonfuls over the pan of brownie batter.  Then pour the remaining half of the brownie mixture on top spreading evenly.  Using a knife held vertically, run the knife through the batter/cream cheese to create swirl patterns.  Bake the brownies according to the directions on the outside of the box (normally 350 degF for about 40 minutes or until a toothpick inserted into the center comes out clean). Cool slightly and cut into squares for serving to guests.

If you love brownies, cookies and other desserts, check out the winter wishes dessert basket that is filled with all those goodies and more!

Just in time for Thanksgiving, this easy pumpkin dessert utilizes a yellow cake mix combined with butter and nuts to make a delectable topping for the light and fluffy pumpkin base.  It has been a family favorite for years.  Serve it with a scoop of ice cream or dollop of homemade whipped cream and your Thanksgiving dinner guests will surely be impressed!  Photo is courtesy of Betty Crocker.

1 cup granulated sugar
2 beaten eggs
1 – 29 oz can pumpkin
2 tsp. cinnamon
½ tsp. ginger
¼ tsp. ground cloves
½ tsp. salt
1 – 12 oz can evaporated milk
1 box of yellow cake mix (no pudding added)
1 cup of chopped pecans
4 Tbsp. melted butter
Carton of Cool Whip, Vanilla Ice Cream or Homemade Whipped Cream

1. Preheat oven to 350 degF. Line a 9×13 pan with wax paper (this makes it much easier to remove and serve the dessert). Set aside.
2. Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk. Pour the mixture into the wax-lined baking pan.
3. Sprinkle the DRY yellow cake mix on top the pumpkin mixture, then evenly sprinkle the chopped nuts on top. Pour the melted butter evenly over the nuts and cake mix.
4. Bake for an hour or until toothpick inserted into the center comes out clean.
5. Cool dessert completely. Cut into squares and serve with cool whip, whipped cream or vanilla ice cream.

I LOVE the combination of peanut butter and chocolate…guess that is why I’m such a fan of Reeses peanut butter cup candy.  A creamy layer of peanut butter sits between the rich chocolate frosting and brownies on these bars. This recipe is made in a jellyroll pan using 2 packages of brownies so they are a great choice for feeding a crowd at a family get-together or church potluck.

Bake 2 packages of brownies in a 15″ x 10″ jelly roll pan as directed on the brownie mix package. Upon removing the brownies from the oven, immediately spread an 18 ounce container of chunky or creamy peanut butter on top of them (personally I like creamy Jif peanut butter the best).  Cool the brownies with peanut butter completely.  I recommend placing them in the refrigerator for about 30 minutes.

Chocolate Frosting
1/2 cup butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 package powdered sugar (16 oz)

In a large saucepan, melt together the butter, milk and marshmallows over low-medium heat stirring constantly until smooth. Remove the saucepan from heat and whisk in the cocoa powder. Then using a hand mixer, add the powdered sugar a little at a time and beat until the frosting is smooth and has a spreadable consistency. Spread the chocolate frosting over the peanut butter layer. Place the jellyroll pan of brownies back in the refrigerator and cool an additional 20 minutes before cutting into squares and serving.

My NOTES: If you microwave the peanut butter on 50% power for 2 minutes and then stir it vigorously, it will spread on the brownies much easier!

As I wake-up to a thick layer of frost on the ground this morning, I am once again reminded that camping season is over and that means no more sitting aside the campfire making S’mores with our kids.  Truth be told, I think I like to eat them even more than they do:)  When winter rolls around our house, we turn to these brownies to get our S’mores fix (at least until February and March when the girl scouts go door-to-door selling the real deal).

What You’ll Need:

1 package brownie mix (+ the ingredients to make the brownies)
2/3 cup chocolate chips
1 1/2 cups miniature marshmallows
6 full sheets of regular graham crackers (broken into quarters)

Mix and bake the brownie mix as directed on the package (in a 9″x13″ pan if possible).  Upon removing brownies from the oven, immediately sprinkle them with the chocolate chips and miniature marshmallows while the brownies are still hot.  Then place them back in the oven for about a minute so the chocolate melts and marshmallows melt slightly….CAUTION….keep your eyes on the brownies because the marshmallows can easily burn at this point. Remove from the oven and lightly press a layer of graham crackers on top the melty marshmallows to form s’mores.  Cut the brownies into squares following the lines of the graham crackers.

MY NOTES - If you aren’t planning to eat these brownies the same day they are made, you may want to skip putting on the graham crackers and do that as you serve the individual brownies in the days to come.  Otherwise the graham crackers can get soft from the moisture and they aren’t as good in my humble opinion.  They good eaten quickly in our house and when I bring them to family celebrations so I almost always put the graham crackers on top right away.  These are the perfect after school cookie treat for kids.

As a Mom, I love to make treats for my kids, but using my time efficiently is a must.  Therefore, I’ve taken to using brownie and cake mixes as a base for some of my favorite dessert recipes.  Over the next few weeks, I’ll be sharing some of my favorite brownie recipes where I use boxes of Ghirardelli chocolate brownies as the main ingredient.  It is no surprise that rocky road brownies are a favorite of mine since I have loved rocky road ice cream ever since I was a kid.  We used to buy Schwan’s Rocky Road in 5 quart pails every Friday at my house. Yummy!

1 brownie mix (store bought 19.8 oz)
1 cup chopped pecans
3 cups mini marshmallows
2 squares of unsweetened chocolate (1 oz each)
1/3 cup milk
1/2 cup butter
1 package powdered sugar (16 oz)
1/2 tsp vanilla extract

 Mix the chocolate brownies according to the directions on the box.  Mix in the 1 cup of chopped pecans. Then evenly spread the batter in a greased pan and bake for 25 minutes (use the pan size, baking time, and oven temperature recommended on the box). Remove from brownies from the oven. Immediately sprinkle the miniature marshmallows over the hot brownies so they melt a bit. Cool.

In a heavy saucepan or double boiler, melt the chocolate, milk and butter together until combined, stirring constantly. Remove the melted chocolate mixture from the heat and add the vanilla, mix well. Add the powdered sugar to the chocolate mixture a little at a time, mixing with a hand mixer on low speed, until the frosting is the desired consistency for spreading. Spread over the cooled, marshmallow topped brownies. Cool and cut into bars.  I suggest heating them a bit in the microwave when you serve them to guests so that the marshmallows get a little gooey.  And a scoop of ice cream on top never hurts the presentation!