Kixxie’s World

Glazed Chocolate Chip Brownies 

2/3 cup butter or margarine, melted

2 eggs, slightly beaten

2 cups sugar

1 1/3 cups all purpose flour

3/4 cup baking cocoa

1/2 tsp baking cocoa

1/4 tsp salt

1/2 cup water

1 cup (6 oz) semi sweet chocolate chips

Glaze:

3/4 cup semi sweet chocolate chips

1/4 cup milk

2 TBSP butter or margarine

1 1/4 cup confectioners sugar

1 tsp vanilla extract

 In a bowl, combine the butter, eggs and vanilla.  Combine the dry ingredients and add to the butter mixture and mix well.  Stir in water and chocolate chips until combined.  Pour into a greased 13 x 9 x 2 inch baking pan.  Bake at 350 degrees for 30-35 minutes or until brownies pull away from the side of the pan.  Cool on a wire rack.  In a saucepan, combine the chips, milk and butter until chips and butter are melted.  Remove from the heat.  Whisk in the confectioners sugar and vanilla until smooth.  Cover and refrigerate until frosting is room temperature. (About 20 minutes)  Frost  brownies and cut into bars.  Make about 4 dozen

MOIST BROWNIES 1 (16 oz) can Hershey’s chocolate syrup

1 C sugar

1/2 C nuts

1 stick margarine, softened

4 eggs

1 C unsifted flour

Brownies:

Mix together chocolate syrup, margarine, sugar, eggs, nuts and flour. Spread in cookie sheet. Bake at 350° for 20-25 minutes; cool.

Icing:

1 C sugar

1/4 C margarine

1/4 tsp almond extract

1/4 tsp vanilla extract

1/2 C chocolate chips

1/4 C milk

Combine sugar, milk and margarine; bring to a boil and boil for 1 minute. Remove from heat and add chocolate chips, almond and vanilla extracts. Beat and spread on cooled brownies.

INDIVIDUAL CHEESECAKES

24 cup cake liners

24 vanilla wafers

1 can cherry pie filling

1 1/4 C sugar

2 eggs

16 oz cream cheese, softened

1 1/2 tsp vanilla

Line cup cake pans with liners. Place one vanilla wafer in each cup. Beat cream cheese with eggs and sugar; add vanilla and blend well. Pour filling into cups. Bake at 325° for 20-25 minutes. Don’t overbake. When cooled, top each cup with 1-2 tsp of pie filling. Store in refrigerator.

FUNNEL CAKE

3 eggs, beaten

1 1/2 C milk

Mix eggs with milk

Sift together:

2 C flour

1/2 tsp salt

1 tsp baking powder

Add to eggs and milk. Beat until smooth. If the mixture is too thin, add a little more flour.  In an electric skillet, pour 2 C of oil. Heat to 360°. Take a cup size funnel or larger and cover the bottom end of funnel with your finger to cover the hole. Put 3/4 to 1 full cup of batter into the funnel.  Hold the funnel over the skillet and make a spiral shape like a pretzel as you move it around. Stick your finger over hole of the funnel to move to another part of skillet to make another one. Continue this until skillet is full.  Fry until golden brown (about 3 minutes).  Turn the funnel cake over and cook for 1 minute more.  Remove from oil and lay out on paper towels.  Sprinkle powdered sugar over them and serve warm.

CHOCOLATE CUPCAKES FILLED WITH PEANUT BUTTER CUPS

7 oz. milk chocolate
3/4 C. butter or margarine
1 tsp. vanilla extract
1 1/3 C. granulated sugar
4 eggs
1 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
12 mini peanut butter cups

Preheat oven to 350ºF. (325 F for dark pans).

Line muffin pan with baking cups.

Melt chocolate and butter together; stir in vanilla extract.

In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt.

Stir in chocolate mixture.

Fill muffin cups half full; place peanut butter cup in center of each and top with remaining batter.

Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean