Coconut Syrup

My hubby loves anything and everything coconut, so this recipe for coconut syrup caught my eye. And let me tell you, it was fabulous!! It was the perfect addition to our waffles for a delicious Saturday morning breakfast!


Coconut Syrup
From: Sister's Cafe
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving. Enjoy on waffles, pancakes, French toast, etc.!

Carmelitos

Wow, these Carmelito bar cookies are fabulous! Dave and I whipped these up together this past weekend and enjoyed every bite! They are rich, chocolatey and just melt in your mouth. Mmm.

Carmelitos

1 cup flour
1 cup quick oats
3/4 cup brown sugar
1 cup milk chocolate chips
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (optional)
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

*Recipe and picture from Sister's Cafe

Peanut Butter Cup Brownie Bites

I always love baking with my Mom and this recipe that we tried out last week was a huge hit!! The aroma of these tasty brownie bites alone is worth making them, but the classic taste of peanut butter and chocolate is absolutely phenomenal! It's a treat that kids and adults both love!

Peanut Butter Cup Brownie Bites

4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
about 40 mini Reese’s Peanut Butter Cups, unwrapped

Preheat oven to 350°F. Line a mini-muffin tin with paper cups.

In a sauce pan on the stove melt the butter and chocolate together. Take the pan off the heat and stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well.

Scoop or pipe batter into the cups, until about 2/3 full. Press a mini peanut butter cup into each brownie.

Bake for 13-15 minutes. You can’t really test these since there’s a peanut butter cup in the middle, but I take them out once the brownie looks set around the edges. Cool on a cooling rack.

*Note: These can also be made in a 9x13 pan and the baking time will increase to 25-30 minutes. You can be sure they are close to being done when you can smell them from your oven.

Chocolate Mint Cookies

Who doesn't like Andes Mints? There is something about that chocolate-mint combination that keeps me coming back for more! It's one of the many reasons I love Olive Garden - they send you away with your own Andes Mint. (My husband always saves his for me). My mother-in-law made these fabulous cookies while we were visiting in California and I was hooked. I love to bake them around the holidays - they are the perfect touch to a cup of hot chocolate.


Chocolate Mint Cookies

3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 package Andes Mints

Preheat oven to 350 degrees. In a large saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from the heat and stir until completely melted. Cool for 10 minutes.

Transfer cooled chocolate mixture to the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Add flour, baking soda and salt, and mix thoroughly. Cover the bowl with plastic wrap and refrigerate for 2 hours.

Roll teaspoons of chilled dough into balls, or use a cookie scoop. Press down slightly onto cookie sheet. Bake for 12-13 minutes. Remove cookie sheet from oven and immediately place 1/2 mint on each cookie. Allow to melt, and then swirl with the bottom of a spoon.

Makes about 60 cookies