Mint Brownie Crinkles

Mint Brownie Crinkles

Ingredients

• 1 - 18.25 ounce bag Melting Mint Brownie Mix by Creative Bakery Solutions
• 2 eggs
• 2 teaspoons water or vanilla

Cooking Directions

1. Using an electric mixer blend all the ingredients until it looks like dough - very solid. Line the cookie sheet with parchment paper so the crinkles don't stick to the pan. Using a teaspoon or the smallest scoop place on the cookie sheet allowing a little room in between each cookie.
3. Bake at 375 for 8-10 minutes. They are amazing delicious cookies. Makes 4 dozen!
5. Enjoy the mint!

Marble Brownies

Rum Cake

Ingredients

• 1- 18.25 ounce Vanilla Variations mix by Creative Bakery Solutions
• 3 3/4 oz - 1 package Vanilla instant pudding
• 4 eggs
• 1/2 cup water
• 1/2 cup oil
• 1/2 cup dark rum
• 1 cup chopped pecans or walnuts

Cooking Directions

1. Preheat oven to 325 degrees. Grease and flour ring pan or 9x13 pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
2. For glaze: melt 1/4 cup butter in saucepan. Stir in 1/4 cup water and 1 cup sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup dark rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Pumpkin Quick Bread

Pumpkin Quick Bread

Ingredients

• 1 18.25 ounce bag Vanilla Variations mix by Creative Bakery Solutions
• 3 eggs
• 1 cup Water
• 3/4 cup Oil
• 1/2 teaspoon each nutmeg, cinnamon, all-spice
• 1 cup Pumpkin Puree

Cooking Directions

1. Combine all the ingredients. Mix on low for approximately 2 minutes making sure you scrape the sides periodically. Spray your pans using 2 small 1 pound loaf pans or 1 large loaf pan. Place the batter in the prepared pans. Bake at 350 for 45-60 minutes.

Caramel Apple Walnut Ring Cake

Caramel Apple Walnut Ring Cake

Ingredients

• 1- 18.25 ounce bag Vanilla Variations mix by Creative Bakery Solutions
• 1 cup Water
• 3 eggs
• 3/4 cup oil
• 1 cup diced / peeled apples
• 1 teaspoon cinnamon
• 1 cup chopped walnuts

Cooking Directions

1. Preheat oven to 350 degrees.
2. Using an electric mixer; mix the Variations mix, water, eggs and oil until well blended- approximately 3 minutes. Fold in the diced apples and cinnamon.
3. Grease and flour ring pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle melted caramel evenly over top and sides. Allow cake to absorb caramel.

Strawberry Pound Cake

Simple Strawberry PoundCake

1 Vanilla Variations Mix by Creative Bakery Solutions

3 eggs

1 cup water

3/4 cup butter

3/4 teaspoon almond extract

1 cup strawberries, sliced and stirred with 1 tablespoon sugar (optional)

Preheat oven to 350 degrees.  Spray 2 pans loaf size 1 pound.  In a medium bowl, use a potato masher to crush strawberries.  Set aside.  In a large bowl, using an electric mixer on medium speed, beat butter, eggs, mix, water and the almond extract.  Mix in crushed strawberry mixture.   Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

Muffins

Porch Classic Muffins

1 Vanilla Variations Mix (18.25 ounces)

3 eggs

1 cup water

3/4 cup oil

1/2 -3/4 cup raisins

2 Tablespoons Molasses

3/4 cup Bran

Mix the first 4 ingredients for 2-3 minutes.  Fold in the remaining ingredients.  Bake regular size muffins at 350 degrees for 20-30 minutes (until a toothpick comes out clean)

Next

Sit on the porch with a good cup of coffee with your freshly baked muffins.

Sweet Summer Dessert

Sweet Summer Desserts starts with a simple raspberry Brownie Mix
Bake according to directions (easy - just water and oil)
Cool completely
Cut the brownies in small - bite size squares (1")
Using your favorite glass fruit or dessert cups - place 2 brownie bites in each glass
Layer with a few fresh Raspberries, blueberries or blackberries
Top with Whipped Cream (either fresh, frozen or from a can)
Add a few more brownie bites
Top with a few more berries
Swirl a chocolate sauce over the whipped cream

Satisfy All Your Kids

School is out and that means lots of baking for breakfast, snack and dessert.

Keep it simple with Vanilla Variations.  After the batter is ready (mix, eggs, oil and water) - scoop into muffin tins and  add what each person likes into each muffin tin.

Now you can make 18 muffins- 2 strawberry for Sally, 3 blueberry for Jimmy, 5 banana nut for Nathan, 4 chocolate chip for Charlie and 4 raspberry for Rhonda.

18 muffins - one mix - all finished start to finish in less than 30 minutes.

Grab a glass of milk and celebrate life's simple moments from abiteofthesweetlife.com

So glad we are all one happy family.

Tin Roof Mint Brownies & Chocolate Raspberry Cream Brownies

Want a special treat? Try the mint and raspberry brownie mixes available through Creative Bakery Solutions. They are really yummy! Want to make them even better? Try these variations.
Dr. Ann Werner
werne023@umn.edu

Tin Roof Mint Brownies
Top the cooled mint brownies with Hershey’s hot fudge, warmed slightly to spread easily. Spread a layer of peanuts over the hot fudge, then, warm the hot fudge so it is easily drizzled over the peanuts and finally, drizzle caramel over the chocolate and peanuts. REALLY good stuff!
To make it more festive, bake the brownies in a half sheet pan (larger than a regular cookie sheet) so that they are thin when done. If you line the pan with parchment paper before baking the brownies you will be able to turn the pan over and easily remove the baked brownies from the pan.
Cut the sheet pan of brownies into three rows lengthwise. Place a layer of chocolate, peanuts and caramel over the bottom layer, add a brownie layer and repeat the peanut, chocolate and caramel layer over the second and third layers ending with the peanut, chocolate and caramel layer.
Freeze so that when the cake is cut, the layers show nicely. If it is not frozen before cutting, the layers will collapse together. It is not only pretty but very refreshing and flavorful.

Chocolate Raspberry Cream Brownies
Mix the chocolate raspberry brownie mix. Bake in a jelly roll pan lined with parchment paper so that the brownies can be easily turned out of the pan and cut into three lengthwise strips. Cool thoroughly before cutting and adding filling.

Filling:
Thaw a regular size bag of raspberries
Drain juice and set aside raspberries.

Bring 4 oz. cream cheese to room temperature

Whip one pint of whipping cream
1 tsp. vanilla
1 tbsp. raspberry juice
Add powdered sugar to taste
Fold in cream cheese to whipping cream mixture

In a small saucepan thicken the raspberries and remaining juice with cornstarch.
Cool.

Layer the brownies, a thin layer of thickened raspberries, and a layer of whipping cream
Repeat.
On the top layer of brownie first mix the remaining thickened raspberries with the whipping cream and spread over the top.

Freeze before cutting. If you try to cut the layers without freezing you will not be able to see the layers.

Let set for a few minutes to thaw a bit before serving.

If desired, garnish with a cluster of fresh raspberries and a mint leaf.



Both recipes are great dinner party treats.

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