Yummy Snacks And Dessert Recipes

Red Velvet Cookie Sandwiches Cookies: 1 box Red Velvet cake mix 1 egg ¼ cup water ¼ cup vegetable oil powder sugar Cream Filling: 1 8oz block of cream cheese, softened 3 tbs butter, softened 1 tsp vanilla 1.5-2 cups powdered sugar Procedure 1. Heat oven to 350 degrees F. In a stand mixer or using your own elbow grease with a wooden spoon, mix together cake mix, oil, water and egg. Dough will be sticky. Roll dough into 1 inch balls and drop into a small bowl of powdered sugar. 2. Roll dough balls in powdered sugar and place on a parchment-paper lined baking sheet. Bake 8-10 minutes, until cookies begin to spread and show "crinkle" texture. Cool on cookie rack. 3. While cookies are cooling, prepare the frosting. Mix the first three ingredients in a stand or hand mixer and slowly add powdered sugar, until desired consistency is reached. 4. When cookies are completely cool, spoon frosting onto one side and sandwich with another cookie. Let set and then

CARAMEL GOLDEN NO-BAKE COOKIES Ingredients: 2 cups brown sugar 1/2 cup milk 1/4 cup butter 1/2 cup creamy peanut butter 3 1/2 cups quick oats 1 cup coconut (optional) 1 teaspoon vanilla Directions: In saucepan, mix sugar, milk, and butter. Boil for one minute, stirring constantly. Remove from heat and stir in the remaining ingredients. Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm. Credits to the original creator of this recipe!

Homemade Mango Ice Cream INGREDIENTS     2 cups sweet mango puree     1 cup condensed milk     1 cup nestle cream or whipping cream INSTRUCTIONS     1. Take mango puree in a bowl and add in condensed milk to it and mix well.     2. Take whipping cream in a bowl and whip it till it is thick and creamy.     3. Now add in the mango mix and whip again till it is mixed.     4. Now pour this into freezer safe container for 6-8 hours or overnight Scoop and serve. Share and enjoy! Credits to: m.facebook.com/Mirahs-menu-1382823542010160

Fudgy Chocolate Brownies INGREDIENTS :     1/2 cup (115g) salted butter1     8 ounces (228g) coarsely chopped quality semi-sweet chocolate2     3/4 cup (150g) granulated sugar     1/4 cup (50g) packed light brown sugar     3 large eggs     1 teaspoon vanilla extract     1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)     2 Tablespoons (11g) unsweetened cocoa powder     1/4 teaspoon salt     1 cup (180g) semi-sweet chocolate chips     Milk Chocolate Frosting (optional)     1 and 3/4 cups (210g) confectioners’ sugar     1/4 cup (22g) unsweetened cocoa powder     1/2 cup (115g) unsalted butter, softened to room temperature     2 Tablespoons (30ml) heavy cream or half-and-half     1 teaspoon vanilla extract     salt, to taste PROCEDURE :     1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each,

Ube Espasol Ingredients: 1 and 1/2 cup glutinous flour 1/4 cup mashed ube 1/2 cup sugar 1 cup coconut milk Procedure: 1. Toast 1 cup flour in a pan for 15 minutes or until the color turns light brown. Make sure that you stir it continuously to prevent the flour from being burnt. Set aside and let it cool for a few minutes. Transfer to a bowl. 2. In a separate pan, heat 1/4 cup of mashed ube (yam) mixed with 1/2 cup sugar at 1 cup coconut milk. Mix well and cook until mixture thickens. 3. Add slowly the remaining half cup glutinous flour ( a spoonful at a time) and mix thoroughly until it is cooked...it has gotten thick and soft. 4. Once cooked, turn off heat and let cool. 5. Shape cooked mixture into balls or cylindrical shapes and toss into the toasted glutinous rice to be fully coated. Serve and enjoy!

Ube Puto Ingredients: 1 cup rice flour 1/2 cup all purpose flour 1/2 cup sugar 3 tsp baking powder pinch of salt 1/2 cup coconut milk 1/2 cup whole milk/evaporated milk 2 tbs water 100 grms fresh grated ube, I used frozen grated ube 1 tsp ube flavor, I used McCormick ube flavor 2 tbs melted margarine/butter drop of violet food coloring, optional Instructions: 1. In a bowl, sift dry ingredients. Add the wet ingredients and mix until smooth. Do not overmix. Wrap steamer cover with a towel. 2. Grease the prepared puto cups and fill 2/3 full. 3. Steam for 20-25 minutes. Let cool before removing from the puto cups. Serve with butter. Enjoy!

Puto Seko Ingredients: • 1 piece of egg • ½ cup of white or brown sugar • ½ cup of butter • 1 cup of all-purpose flour • 1 cup of cornstarch • ½ cup of powdered milk • 1 tsp of baking powder • ½ tsp of salt Procedures: 1. Preheat the oven to 190 degrees Celsius (or 375 degrees Fahrenheit). 2. Grease the sheet pan using butter or vegetable oil. 3. Beat the egg in a bowl. In another bowl, combine baking powder, sugar, flour, cornstarch, butter, powdered milk, and salt. Add the beaten egg and mix them all up until it thickens. 4. Knead the mixture for a few minutes to create dough. Roll it into a ball about one to two inches in size and place it properly on the sheet pan. The dough can make at least 12-14 pieces of puto seko. 5. Put it in the preheated oven and bake it for about 10 to 12 minutes or until it turns light brown. 6. After baking, let your puto seko cool down before serving. You may sell it in a pack. 

Red Velvet Cookies  INGREDIENTS: 1 (8 ounce) brick cream cheese, room temperature 1⁄2 cup butter, room temperature (1 stick) 1 egg 1 tablespoon vanilla extract 1 (18 ounce) box red velvet cake mix confectioners' sugar, for rolling and dusting DIRECTIONS: In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine. After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies should remain soft and gooey. Cool completely and sprinkle with more confectioners' sugar, if desired. To make these devilishl