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Posts Tagged ‘Condensed milk’

Magic Cookie Brownies

Posted in Recipes, tagged , , , , on August 13, 2012 | Leave a Comment »

You know how yummy magic cookie bars are? (So yummy, that I made ice cream!) That nutty, buttery graham cracker crust, topped with nuts, chocolate chips, coconut,butterscotch chips, and sweetened condensed milk. Yup, those magic cookie bars!

Well, let’s turn it into a brownie- shall we?!!!!

I love brownies! It doesn’t matter if they are plain (must be fudgey, though!), or filled, or topped with a bunch of stuff (fruit, nuts, candy, etc.). These magic cookie brownies, though, have made it as one of my top 5 brownies! Oh my! It’s a good thing I only kept one piece for myself and quickly gave the rest away, or you would find me sitting on the couch with a fork in one hand and the pan in the other! So good!!

Magic Cookie Brownies
Makes 1, 13×9 inch pan
Prep time: 10 minutes     Bake time: 37-40 minutes

1 package brownie mix, plus ingredients for brownies
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 14oz. can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 1/2 cups sweetened, flaked, coconut

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, prepare brownie mix as directed. Set aside.

In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Mix well. Pour into a greased 13 x 9 inch pan (I line mine with foil, then spray the foil with cooking spray), and press the crumbs onto the bottom of the pan. Bake for 5 minutes.

After 5 minutes, remove the pan from the oven and pour on the prepared brownie mix, spreading evenly. Top with 1/2 of the can of sweetened condensed milk. Sprinkle on the chocolate chips and coconut, then drizzle on the remaining sweetened condensed milk. Bake for 37-40 minutes or until a toothpick inserted into the center of the brownie, comes out clean. Don’t overbake these!

Once the toothpick test is clean, remove the brownies from the oven and let cool completely. Note: A sharp knife, dipped in hot water (and quickly dried) will give you nice clean cuts. Enjoy!

Made with love, not calories!

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Ice Cream Sunday: Magic Cookie Ice Cream

Posted in Recipes, tagged , , , , on July 29, 2012 | 1 Comment »

I love magic cookies bars!!! They are so easy to put together and they taste delicious!

I wanted to see if I could incorporate them into ice cream. Now, I know I could have just made a batch of magic cookie bars, chopped it up and added them to vanilla ice cream, but I really wanted more of the top layer. Plus, I know you can make ice cream using sweetened condensed milk, and as that is the “magic” component to the bars, I thought that would be ideal!

For the candy pieces, I simply combined sweetened condensed milk, shredded coconut, and semi-sweet chocolate chips. Now, just like any magic cookie bar, you are free to add what you like. I know some people add nuts or butterscotch chips. They would work here also, but I tend to stay really simple when I make my magic cookie bars, so I kept it simple here also. I do have to say that the candy pieces are addicting! So sweet and chewy- I could have easily eaten the whole batch, but I didn’t. I behaved myself! The ice cream base isn’t a custard (or egg) base,  so it won’t be as creamy, but it is really easy to make (and it tastes good)!

Magic Cookie Ice Cream

Magic Cookie Pieces:
1 14oz. can sweetened condensed milk
2 1/2 cups sweetened flaked coconut
1 1/2 cups semi-sweet chocolate chips

Ice Cream Base:
1 14oz. can sweetened condensed milk
1 cup heavy cream
3 cups half and half

To make the magic cookie pieces:
Preheat oven to 350 degrees.
In a medium-sized bowl, combine the sweetened condensed milk, coconut, and chocolate chips. Evenly spread mixture onto a silpat-lined cookie sheet. Bake for 20 minutes (rotating the cookie sheet half-way through the baking time) or until the candy is set and a light golden brown. Remove from the oven and let cool completely. Once cool, refrigerate for 1 hour to let the candy harden a little. Peel off the silpat (some might be a little gooey and stick) and cut into bite-sized pieces. Set aside until the ice cream has been churned.

To make the ice cream base:
In a medium-sized bowl, whisk together the sweetened condensed milk, heavy cream, and half and half. Cover and refrigerate at least 4 hours.
After 4 hours, give the mixture a quick whisk, then process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container then stir in the chopped magic cookie pieces. Cover and freeze for 4 hours. Serve with toasted coconut (optional) and enjoy!

Made with love, not calories!

I’m linked to:
Petite Hermine, I Heart Nap Time, Six Sister’s Stuff, Sweet As Sugar Cookies, Cherished Treasures

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Ice Cream Sunday: Red-Pop Ice Cream

Posted in Recipes, tagged , , , on June 17, 2012 | 6 Comments »

I came across this ice cream recipe and I couldn’t believe it was so simple. 2 ingredients? Really?

20 oz. of pop (soda) and a 14 oz. can of sweetened condensed milk.

That’s it!

Ok, now I will say, this has a different texture than ice cream. It has a grainy feel to it. Also, the flavor is there, but it isn’t very strong. Maybe a grape pop or a full-flavored root beer might work a little better.

Don’t get me wrong, this is a cool recipe! And it would be fun to make with your kids, as there is nothing to do but mix the 2 ingredients together and pour it into the ice cream machine. And, this gives you the chance to make an ice cream flavor that you don’t normally find!

Red-Pop Ice Cream
Recipe from Food.com

20 oz. Red-Pop (I used Faygo)
1 14oz. can sweetened condensed milk

In a large bowl, whisk together the pop and sweetened condensed milk. Pour it into an ice cream machine and proceed according to the manufacturers instructions. Once the ice cream is ready (it will be a soft-serve consistency), spoon it into a freezer-safe container and freeze for at least 2 hours. Enjoy!

Made with love, not calories!

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Chocolate Covered Cherry Cookies

Posted in Recipes, tagged , , , on March 7, 2012 | 7 Comments »

Here is a cookie that would be fun for St. Patrick’s Day! Full of candied cherries…green candied cherries, and chocolate!

They are a perfect little treat to go along with a glass of green beer! Um, actually, I don’t know if they go with beer…so I’ll just leave that up to you!

One quick note regarding the cookies. The candied cherries don’t have a very pronounced cherry flavor, so you can always substitute maraschino cherries, or use cherry extract in place of the vanilla.

Chocolate Covered Cherry Cookies
Adapted from All-Recipes
Makes 24 cookies
Prep time: 15 minutes     Bake time: 10-12 minutes

1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1/4 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups flour
8 oz. green candied cherries, divided
1 cup chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Remove 12 whole cherries from your container and slice them in half. Set aside. Finely chop the remaining cherries and set these aside also (separated from the cherry halves).

In a large mixing bowl, cream together the butter and sugar. Add in the egg and vanilla and stir well. Add in the cocoa powder, salt, baking soda, and baking powder, stirring till combined. Stir in the flour, then add in the finely chopped cherries.

In a small microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave for 30 second intervals, stirring after each one, until the chocolate is smooth. Set aside.

With a medium-sized ice cream scoop, scoop the dough and place on a parchment paper lined cookie sheet. Top each cookie with a cherry half. Drizzle on the chocolate mixture on top of each cookie. Note: I used a pastry bag so that you could see the cherry, but you could easily just spoon on the chocolate and cover the cherry.

Bake for 10-12 minutes, or until the cookies are set. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and cool completely. Enjoy!

Question of the day: Do you drink green beer on St. Patrick’s Day?

Made with love, not calories!

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Coconut Filled Brownie Cookies

Posted in Recipes, tagged , , , on February 22, 2012 | 6 Comments »

I hinted at this recipe, oh, well over a week ago…and then never posted it.

Shame on me.

Well, all I can say is that these are worth the wait!

Remember the brownie filled chocolate chip cookies I showed you? This recipe also has a yummy treat hidden inside each cookie!

Using a brownie mix for the cookies, the filling is a mixture of sweetened condensed milk and coconut. So easy, and so good!

Coconut Filled Brownie Cookies
Makes 20 cookies
Prep time: 10 minutes    Bake time: 12 minutes

1 19.5 oz. box brownie mix (I used Pillsbury)
2 eggs
1/4 cup oil
5 oz. sweetened condensed milk (1/2 of a 14 oz. can)
2 cups sweetened shredded coconut

Preheat oven to 375 degrees.

In a medium-sized mixing bowl, combine the brownie mix with the eggs and oil. Mix well (this will be thick). Set aside.

In a small bowl, combine the sweetened condensed milk and coconut. Mix well. Set aside.

Using a large ice cream scoop, scoop out some of the brownie mixture into the palm of your hand. Flatten. Then using a small ice cream scoop, scoop some of the coconut mixture and place it onto the center of the flattened dough. Carefully fold up the dough, molding it completely around the coconut filling. Place onto a parchment paper lined cookie sheet, leaving 2 inches in between each cookie.

Bake for 12 minutes or until the cookies are set. Remove from the oven and let rest for 10 minutes. After 10 minutes, remove the cookies onto a cooling rack and let cool completely. Enjoy!

Made with love, not calories!

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Chocolate Peanut Butter Fudge Krispie Treats

Posted in Recipes, tagged , , , , on February 1, 2012 | 2 Comments »

Sometimes a good thing just needs a little attention to make it great!

That was the case when I noticed I still had some Rice Krispie cereal in my cupboard. I wanted to use them up, but I wanted to do something more. Regular rice krispie treats are yummy (especially when they aren’t hard as a rock), but I yearned for more flavor. So, sticking with the tried and true combination of chocolate and peanut butter, I took the rice krispie treats to beyond yummy!

What did I do? I added in chocolate chips to the rice krispies- stirred them around and let them melt just a little bit. Then after those set for a few minutes, I made peanut butter fudge and poured that on top of the rice krispie treats. Yum! But wait, it gets better! After that, I made chocolate fudge and poured that on top of the peanut butter layer. WOW! Goodness overload! I waited like all of 10 minutes before I dived in (and made Nick eat one)!!

Chocolate Peanut Butter Fudge Krispie Treats
Makes 24 pieces
Prep time: 25 minutes

6 cups Rice Krispie cereal
4 tablespoons butter
1 10oz bag marshmallows
1 1/2 cups semi-sweet chocolate chips, divided
1 cup peanut butter chips
1 14oz. can sweetened condensed milk

Foil and butter (or spray with cooking spray) a 13×9 inch pan. Set aside.

In a large saucepan, melt the butter over medium heat. Add in the marshmallows and continue stirring until the marshmallows have all melted. Remove from heat and add in the cereal. When most of the cereal has been coated with the marshmallows, add in 1/2 cup chocolate chips and continue stirring until the chocolate chips are incorporated and starting to melt. Dump this mixture into your prepared pan. Using a flat silicon spatula or your hand (spray 1st with cooking spray and be careful- the cereal mixture will still be warm), flatten evenly. Refrigerate for 10 minutes.

After 10 minutes, in a small microwave-safe bowl, combine the peanut butter chips with 1/2 of the can of sweetened condensed milk (this came to 5 oz. for me). Microwave in 30 second bursts, stirring after each one, until the chips are completely melted and it is well mixed. Remove the rice krispie treats from the fridge and pour the peanut butter mixture over the top, spreading evenly. Return the pan to the fridge and let set for 5 minutes.

After 5 minutes, repeat the above step, but with the remaining 1 cup chocolate chips (you can use the same bowl- however, I did not because I was too busy licking it clean- I kid you not!). After the chocolate has melted and is well combined, remove the pan from the fridge and pour on the chocolate mixture. Note: my chocolate layer had a thicker consistency, so I had to spoon it on in spots and quickly smooth it so that I didn’t disturb the peanut butter layer too much.

Once the chocolate layer has been smoothed, set the pan aside so the the fudge layers can harden. Note: You are welcome to put this back in the fridge, however, don’t leave it there too long, unless you like hard rice krispie treats. I just left mine on the counter…and got into it 10 minutes later!!!

When you are ready to cut this, I would recommend cutting at least 24 pieces. These are rich and a little bit just means you can go back for seconds! :)

Rice krispie treats

Peanut butter fudge layer

Chocolate fudge layer

Question of the day: Do you like rice krispie treats?

Made with love, not calories!

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Fudge Filled Peanut Butter Bites

Posted in Recipes, tagged , , on January 4, 2012 | Leave a Comment »

I have no story for this recipe! Nothing to say that is funny, quirky, sad, or boring.

Nope.                                                   Nothing.

I wanted peanut butter and chocolate.

And I wanted it to be easy.

3 ingredients.

I’d say that’s pretty easy!

Fudge Filled Peanut Butter Bites
Makes 64
Prep: 10 minutes     Bake: 12-15 minutes

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tubes (16.5 oz) peanut butter cookie dough (I used Pillsbury)

Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Set aside.

In a medium-sized, microwavable bowl, combine the chocolate chips and sweetened condensed milk. Microwave- on high,  in increments of 30 seconds, stirring after each increment.  Once the chocolate is completely melted, the mixture is ready.

Open the tube of cookie dough, and cut into 4 even pieces. Cut each section into 4 slices, and then cut each slice in half. This will give you 32 pieces of dough. Roll each piece into a ball and distribute into the mini-muffin tin. With a fingertip, knuckle, or the back of a teaspoon,  make a well in each ball.  Add a teaspoon of the chocolate mixture into the wells. Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool for 15 minutes. Remove bites from the mini muffin tin (using a small knife, if needed). Note: Be sure to cook these completely, and let cool completely, or the tops break off and they don’t come out of the muffin tin cleanly (see picture below!). You can use mini muffin foils/liners if you like. Enjoy!

Chocolate chips and sweetened condensed milk

Oops!!

Now that the holidays are over, do you feel blah? Or are you enthusiastically facing the new year?

Made with love, not calories!

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