1 Pkg Rolos 1 Box Devil’s Food Cake Mix 2 Eggs ½ c. Oil.
+Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the Rolo. (Only use enough dough to cover the Rolo so it can spread through the cookie.)
+Place on greased cookie sheet and bake at 350 for 7-8 minutes.
1 Bag large marshmallows 1 Box Devil's Food Cake Mix 2 Eggs 1/2 c. Oil 1/4 c. butter 2 T. cocoa powder 2 c. powdered sugar 3 T. milk 1 tsp. vanilla extract
- Mix cake mix, oil, and eggs.
-Scoop into cookie dough balls onto a cookie sheet.
-Bake 350 degrees for 7 minutes. Meanwhile, cut marshmallows in half.
- After 7 minutes of baking, place 1/2 of a marshmallow on each cookie and return to the oven at 350 degrees for 3 more minutes.
-Allow cookies to cool completely before frosting.
-Use remaining ingredients to make a typical texas sheet cake frosting on the stove. Allow frosting to cool slightly before spooning onto cookies.
FILLING: 3tbsp water 3/4tsp unflavored gelatin 4tbsp (1/2 stick) unsalted butter, softened 1/8tsp salt 1tsp vanilla extract 1 1/4cups marshmallow creme (Be sure to use marshmallow creme, not marshmallow sauce! Otherwise the filling won't set up correctly.)
INSTRUCTIONS Bake cupcakes according to cake mix instructions. Allow to cool completely.
Filling: Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes Whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
Glaze: Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes.
Assembly: Cut a cone out from the topside center of each cupcake. Cut the point off each cone to leave a cupcake "lid." (Be careful you keep each lid with it's proper cupcake, otherwise you'll have lumpy lids that don't fit right!) Fill cupcakes with 1 tablespoon filling each. Replace tops. Frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag and reserved filling, pipe curlicues (or whatever design you want, really. The curlicues are just to scream "hostess") across glazed cupcakes. Serve.
(To be honest this was my first time making these. Next time, I think I wouldn't go to all the trouble of making the filling. I think I like the flavor and texture of just plain Marshmallow Creme better. I would just use that as a filling.)
1/2 pound (2sticks) unsalted butter, plus extra for buttering the dish 4 extra large eggs (room temp) 2 cups sugar 3/4 cup good cocoa powder 1/2 cup all purpose flour seeds scraped from 1 vanilla bean (I used 1+ tsp vanilla) 1 Tablespoon framboise liqueur (optional, I didn't use :)
Vanilla ice cream for serving
Preheat oven to 325 degrees. Lightly butter a 2 quart oval baking dish (I used a 12 x 12 square. . . )Melt the butter and set aside to cool.
In the bowl of a mixer beat the eggs and sugar on medium high speed for 5 to 10 min. Sift the flour and cocoa powder and set aside (I actually sifted this time and I think it helped!)
Add vanilla to egg and sugar mixture. Add cocoa and flour mixture until just combined. With the mixer on low add the cooled butter and mix again until just combined.
Pour into prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for 1 hour. A cake tester inserted 2 inches from the side will be 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and pudding.
Allow to cool and serve with vanilla ice cream. This dessert can be made up to 3 days in advance. Wrap well, refrigerate, and bring to room temp before serving.
ROLO COOKIES:
ReplyDelete1 Pkg Rolos
1 Box Devil’s Food Cake Mix
2 Eggs
½ c. Oil.
+Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the Rolo.
(Only use enough dough to cover the Rolo so it can spread through the cookie.)
+Place on greased cookie sheet and bake at 350 for 7-8 minutes.
+Sprinkle with Powdered Sugar if desired.
+Makes about 3 dozen.
MARHSMALLOW COOKIES:
ReplyDelete1 Bag large marshmallows
1 Box Devil's Food Cake Mix
2 Eggs
1/2 c. Oil
1/4 c. butter
2 T. cocoa powder
2 c. powdered sugar
3 T. milk
1 tsp. vanilla extract
- Mix cake mix, oil, and eggs.
-Scoop into cookie dough balls onto a cookie sheet.
-Bake 350 degrees for 7 minutes. Meanwhile, cut marshmallows in half.
- After 7 minutes of baking, place 1/2 of a marshmallow on each cookie and return to the oven at 350 degrees for 3 more minutes.
-Allow cookies to cool completely before frosting.
-Use remaining ingredients to make a typical texas sheet cake frosting on the stove. Allow frosting to cool slightly before spooning onto cookies.
ENJOY!
HOSTESS CUPCAKE KNOCK-OFFS:
ReplyDelete1 Box Devil's Food Cake Mix (bake as directed)
FILLING:
3tbsp water
3/4tsp unflavored gelatin
4tbsp (1/2 stick) unsalted butter, softened
1/8tsp salt
1tsp vanilla extract
1 1/4cups marshmallow creme (Be sure to use marshmallow creme, not marshmallow sauce! Otherwise the filling won't set up correctly.)
GLAZE:
1/2cup semisweet chocolate chips
3tbsp unsalted butter
INSTRUCTIONS
Bake cupcakes according to cake mix instructions. Allow to cool completely.
Filling:
Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes.
Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.
Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes
Whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes.
Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
Glaze:
Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds.
Cool glaze to room temperature, about 10 minutes.
Assembly:
Cut a cone out from the topside center of each cupcake. Cut the point off each cone to leave a cupcake "lid." (Be careful you keep each lid with it's proper cupcake, otherwise you'll have lumpy lids that don't fit right!)
Fill cupcakes with 1 tablespoon filling each. Replace tops.
Frost with 2 teaspoons cooled glaze, and let sit 10 minutes.
Using pastry bag and reserved filling, pipe curlicues (or whatever design you want, really. The curlicues are just to scream "hostess") across glazed cupcakes.
Serve.
(To be honest this was my first time making these. Next time, I think I wouldn't go to all the trouble of making the filling. I think I like the flavor and texture of just plain Marshmallow Creme better. I would just use that as a filling.)
BROWNIE PUDDING
ReplyDelete1/2 pound (2sticks) unsalted butter, plus extra for buttering the dish
4 extra large eggs (room temp)
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all purpose flour
seeds scraped from 1 vanilla bean (I used 1+ tsp vanilla)
1 Tablespoon framboise liqueur (optional, I didn't use :)
Vanilla ice cream for serving
Preheat oven to 325 degrees. Lightly butter a 2 quart oval baking dish (I used a 12 x 12 square. . . )Melt the butter and set aside to cool.
In the bowl of a mixer beat the eggs and sugar on medium high speed for 5 to 10 min. Sift the flour and cocoa powder and set aside (I actually sifted this time and I think it helped!)
Add vanilla to egg and sugar mixture. Add cocoa and flour mixture until just combined. With the mixer on low add the cooled butter and mix again until just combined.
Pour into prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for 1 hour. A cake tester inserted 2 inches from the side will be 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and pudding.
Allow to cool and serve with vanilla ice cream. This dessert can be made up to 3 days in advance. Wrap well, refrigerate, and bring to room temp before serving.