Tomorrow, or today, depending on when your reading this post is National Brownie Day !!! A day FILLED with the love of that chocolately, fudgie, gooey, treat of brownies. Can you say YUMMMM ? Holiday time is NOT a good time for starting any diet, as there are all the temptations of, well everything food this time of year.
In Honor of this wonderful day I am able to offer you a YUMMY Win of Brownies !!!! YAYE !!!
One winner from the USA (48 states) will score a $30 brownie sampler from Cheryl&Co. to eat, share, gift, eat, eat, eat, lol !!!!
Here is how you can win :
Visit Cheryl&Co. and come back and comment on one other gift you would love to receive from there. = 1 entry
Tweet the following: ” NATIONAL BROWNIE DAY, celebrate with a treat won here : http://is.gd/5fwH8 ” – May tweet up to 3 times per day. Comment and leave tweet thread.
Comment and tell me one dessert that will be gracing your Holiday dessert table this month ? = 1 entry per comment, up to 5 total, BONUS, if you leave a recipe for that dessert, comment again and give yourself another entry !!! (total for both = 10 !!!!! entries)
This giveaway begins NOW and will end on Dec. 14th (this is a quick turnaround giveaway due to timing), I would love to try to get these to the winner by Dec. 25th but cannot make any guarantee. (ends at 5PM EST).
ONE winner will be chosen via random.org and winner will be posted to this site. Winner will have 48 hours to email me to claim your prize.
GOOD LUCK< this is a DELISH PRIZE !!!! WOOT !! 
The Plus Size Mommy
*I was also sent at no cost a $30 brownie sampler to compensate me for my time in doing this post, prize is also no cost to me*Thanks to Cheryl & Co.
WHITE CHOCOLATE PEPPERMINT BARK
1 block white chocolate
1 lg. or 25 sm. red, white, green striped candy cane, crushed into sm. pieces
Heat white chocolate in double boiler over low heat until all is melted. Add crushed candy cane to white chocolate. Make sure white chocolate stays warm. Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula. Place cookie sheet in freezer until the mixture has hardened. Take out of freezer and crack bark into small pieces. Remove from wax paper and store at room temperature.
#2, entry for posting a recipe.
Mini Cheesecakes:
Ingredients
1 (12 ounce) package vanilla wafers 2 (8 ounce) packages cream cheese 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
#2, entry for posting recipe
Pumpkin Pie:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
#2, entry for posting recipe.
Chocolate Dipped Marshmallows:
1 package (12 oz) semi-sweet chocolate chips
1 tbsp shortening
1 bag large marshmallows or 1 lb homemade marshmallows
Assorted sprinkles or small candies (optional)
1/2 cup white chocolate chips (optional)
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips and the shortening in a large microwave-safe bowl, and microwave until melted, stirring after every minute.
3. Drop a marshmallow in the melted chocolate and submerge it slightly. Use a fork to remove it from the chocolate, and tap it against the side of the bowl to remove excess chocolate. Drag the bottom of the fork against the lip of the bowl to remove any remaining excess chocolate, and place the marshmallow on the prepared baking sheet. Alternately, you can skewer the marshmallows with toothpicks or small skewers, and use those to dip the marshmallows in chocolate. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and marshmallows.
4. Place the marshmallows in the refrigerator for about 30 minutes to set the chocolate
#2, entry for posting the marshmallow recipe
Peanut Butter Blossoms
Ingredients:
• 1/2 cup Crisco® Butter Shortening
• 1/2 cup Jif® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped
Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
#2, entry for posting the cookie recipe
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I would love to receive the deck the halls minis gift tin
Tweet #1
http://twitter.com/THEotherCYNtwit/status/6642702522
One dessert that I’ll be making this Christmas is … Churros.
Recipe for the Churros:
Ingredients
* 1 cup water
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 1 tablespoon vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon
Directions
1. In a small saucepan over medium heat, combine water, 1 tablespoon sugar, salt and 1 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
~This is a very simple and non-messy recipe to do. I use to make one that contained eggs and butter as part of the ingredients but it was sooo messy. This one is easier and tastes so much better
Another dessert for the Holidays (that I would eat by myself if the kids didn’t find out I made it) is Caramel Flan!
Caramel Flan Recipe:
Ingredients
* 3/4 cup white sugar
* 1 (8 ounce) package cream cheese, softened
* 5 eggs
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch WARM round baking dish (you can put baking dish in oven for 5 minutes so warm it up), tilting to coat bottom and sides. Set aside.
3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
We’ll also be making Gingerbread cookies!!
Recipe for Gingerbread Cookies:
Ingredients
* 1/2 cup margarine
* 1/2 cup sugar
* 1/2 cup molasses
* 1 egg yolk
* 2 cups sifted all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ginger
* 1/2 teaspoon ground nutmeg
Directions
1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Pumpkin Cheesecake is another great recipe we’ll be having this holiday!!
Recipe for Pumpkin Cheesecake:
Ingredients
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (9 inch) prepared graham cracker crust
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
My favorite and final dessert for the holidays is Pumpkin Bread. Sounds plain but it’s soooooo good!!!
Recipe for Pumpkin Bread:
Ingredients
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Tweet #2
http://twitter.com/THEotherCYNtwit/status/6650987552
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