The wife of the owner of the Palmer House Hotel in Chicago asked that they be created so she could put them in the lunch boxes of her women’s board for the World Columbian Exposition in 1893.
1boxbrownie mixBetty Crocker Dark Chocolate Brownie Mix
3tbspwaterfor mix
1/2cupvegetable oilfor mix
2eggsfor mix
4ozcream cheese
2tbspsemi-sweet chocolate chipsmelted (more for garish)
2tbspBaileys Irish Cream
4ozcool whip
Instructions
Preheat oven to 350° and grease a 12-cup muffin tin. In a large mixing bowl, prepare brownie batter according to package directions.
Add batter to muffin tin and bake 25 to 27 minutes.
Once brownies are out of the oven, press a shot glass into the middle of each, making a shallow cup. Let cool completely.
Make Baileys filling: In a medium bowl using a hand mixer, beat together cream cheese, melted chocolate, and Baileys until smooth. Gently fold in Cool Whip.
Scoop filling into cooled brownie cups and top with more mini chocolate chips.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.
Add sugar and beat until light and creamy and well-combined.
Add eggs and vanilla extract. Stir well.
In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
Once dough has nearly finished chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
Place on prepared cookie sheet at least 2” apart and bake on 350 degrees for 10-13 minutes.
Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
Place apples, sugar, cinnamon, nutmeg, and water in a saucepan.
Stir until well blended and cover and cook on medium stirring frequently for 10 minutes or until apples are semi soft.
If needed, thicken sauce using 1 Tbsp of cornstarch to 3-4 Tbsp of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee crunch is a guaranteed winner!! It’s EASY and everyone LOVES it!!
When they are all mixed together, they are as American as a piecrust made with Reverend Sylvester Graham’s eponymous crackers. If you’ve ever wondered why graham crackers are called that it’s because it was Graham (1794-1851) who invented them in 1829
If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!! It’s EASY and everyone LOVES it!!
Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It’s ok if there are slight gaps, doesn’t have to be perfect; set aside.
To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
Evenly pour mixture over graham crackers.
Bake for about 7 minutes, or until there’s bubbling around the edges.
Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
Evenly sprinkle with toffee bits.
Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.
Notes
*I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur.
Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.
Where does Apple Crisp come from? The original crisp recipe was invented in Britain and first published in a cookbook in 1924. According to Wikipedia, this dessert became even more popular during World War II when food rationing made it difficult to find ingredients for the more elaborate apple pie.
We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Elizabeth Goodwell, an American Cook in Philadelphia, who wrote down the first Lemon Pie recipe in 1806. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia.
We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture.
Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
