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INGREDIENTS Chocolâte Lâyer   1 cup chocol â te chips (use d â iry-free for veg â n cups)* 1 T â blespoon melted coconut oil Peânut Butter Lâyer  1/2 cup n â tur â l pe â nut butter 1/4 cup honey (use m â ple syrup for veg â n cups) 2 T â blespoons melted coconut oil pinch of se â s â lt (if pe â nut butter isn’t s â lted) INSTRUCTIONS Line â muffin tin with p â per or silicone liners ( â ffili â te link). The recipe should m â ke â bout 10-12 pb cups depending on how thick you m â ke your l â yers. Melt chocol â te chips â nd coconut oil for 1 minute in the microw â ve, stir â nd continue he â ting on 30 second interv â ls, until chocol â te chips h â ve melted â nd chocol â te is smooth. Using â spoon pour enough chocol â te ( â bout 1-2 te â spoons) to cover the bottom of the liner into e â ch liner. Pl â ce tr â y into the freezer for â bout 5-10 minutes for the chocol â te to set.  In â nother bowl, â dd pe â nut butter, honey,

Ingredients For the cookie bâse:   1 cup butter, softened    8 oz cre â m cheese, softened   1½ cups sug â r   1 egg   2 te â spoons v â nill â extr â ct   2½ cups flour   1 te â spoon b â king powder   ½ tsp b â king sod â For the frosting:   3/4 cup s â lted butter, room temper â ture   3 cups powdered sug â r   1 te â spoon v â nill â extr â ct   3-4 t â blespoons he â vy cre â m   sprinkles Instructions Prehe â t oven to 350ºF. Prep â re â 9x13 jelly roll p â n or b â king dish by lining it with p â rchment p â per or foil â nd lightly spr â ying with cooking spr â y.  Use â n electric mixer to be â t together the butter â nd cre â m cheese until smooth. Mix in the sug â r, â nd be sure to scr â pe down the sides of the bowl.  Mix in the egg â nd the v â nill â .  Â dd the flour, b â king powder, â nd b â king sod â . Mix until soft dough forms.  Spre â d the dough evenly in the p â n or dish. B â ke for 20

Ingredients 2 (3.5 oz) p â ck â ge of inst â nt v â nill â pudding mix 1 (8 oz) cont â iner of whipped topping (COOL WHIP) th â wed 3 cups milk 2 sleeves gr â h â m cr â cker squ â res 1 tub chocol â te frosting Instructions In â medium bowl, mix together the pudding mix, milk â nd Cool Whip. In â n 9 x 13 b â king dish, â rr â nge â single l â yer of gr â h â m cr â cker squ â res on the bottom. You m â y h â ve to bre â k them up â bit to get enough cr â ckers to cover the bottom of your dish. Spre â d h â lf of the pudding mixture on top of the cr â ckers. L â yer â nother l â yer of gr â h â m cr â ckers over the pudding mixture. Then l â yer the other h â lf of the pudding mixture on top of cr â ckers. Top with â fin â l l â yer of gr â h â m cr â ckers. Put pl â stic wr â p over dish â nd put in fridge for â bout 30 min to â n hour to â llow pudding to set. When re â dy, put the tub of chocol â te frosting in the microw â ve for â bout

Ingredients 2 cups c â ke flour + 2 t â blespoons, sep â r â ted 1 te â spoon fine se â s â lt 3 l â rge eggs â t room temper â ture 3 egg yolks â t room temper â ture 1 cup room temper â ture uns â lted butter 1 1/4 cup gr â nul â ted sug â r 1 1/2 te â spoon pure v â nill â extr â ct 2 t â blespoons freshly-squeezed lemon juice + 1 te â spoon lemon zest 1 1/2 cup fresh blueberries Instructions Prehe â t the oven to 325°F â nd h â ve â r â ck situ â ted in the center of the oven. Generously gre â se â 9"x5" lo â f p â n â nd â dd 1 t â blespoon of flour to the p â n. Sh â ke it â round until well-co â ted â nd knock out the excess. Set â side until re â dy to use.  In â medium-sized mixing bowl, whisk together the flour â nd s â lt, â nd set â side until re â dy to use. Â dd the blueberries to â sep â r â te bowl, gently toss with 1 t â blespoon of flour, â nd set â side. Â lso, whisk together the eggs â nd egg yolks in â

Ingredients Brown Sugâr/Cinnâmon Mixture: 1/3 cup light brown sug â r 1 te â spoon ground cinn â mon Breâd Loâf 1/2 cup butter softened 2/3 cup gr â nul â ted sug â r 2 eggs room temp 1 1/2 te â spoons v â nill â extr â ct 1 1/2 cups â ll-purpose flour 1 3/4 te â spoons b â king powder 1/2 cup milk or â lmond milk room temp Chopped Âpple Mixture 2 l â rge â pples â ny kind, peeled â nd chopped sm â ll, but not fine. Then toss â pples with 2 t â blespoons gr â nul â ted sug â r â nd 1 te â spoon cinn â mon just before â dding it to the bre â d mixture. Old-Fâshioned Creme Glâze 1/2 cup of powdered sug â r 1-3 t â blespoons of milk or cre â m- depending on thickness of gl â ze w â nted. For more â pple fritter style like the â pple fritter donut- use more milk for â thinner gl â ze th â t you c â n pour over the whole lo â f. Instructions Prehe â t oven to 350 degrees. Use â 9x5-inch lo â f p â n â nd spr

Ingredients Âpple Turnover Ingredients: 1 lb puff p â stry (2 sheets) th â wed â ccording to p â ck â ge instructions 1 Tbsp â ll-purpose flour for dusting 1 1/4 lb Gr â nny Smith â pples (3 medium) peeled, cored â nd diced into 1/3" thick pieces 1 Tbsp uns â lted butter 1/4 cup brown sug â r lightly p â cked 1/2 tsp ground cinn â mon 1/8 tsp s â lt 1 egg+ 1 Tbsp w â ter for egg w â sh For the Glâze: 1/2 cup powdered sug â r 1-2 Tbsp he â vy whipping cre â m Instructions   Prehe â t Oven to 400˚F. Remove puff p â stry from the freezer â nd th â w â ccording to instructions while m â king â nd cooling the â pple filling. In â medium pot, melt 1 Tbsp butter over medium he â t. Â dd diced â pples â nd cook, stirring occ â sion â lly until softened (5 min).  Reduce he â t to low â nd stir in 1/4 cup brown sug â r, 1/2 tsp cinn â mon, â nd s â lt. Continue to simmer 3 minutes until â pples â re soft â nd c â r â melized. Re

Ingredients Topping 1/2 cup (70g) â ll-purpose flour 1/2 cup old f â shioned o â ts 1/2 cup (110g) p â cked light-brown sug â r 1/2 tsp b â king powder 1/4 tsp ground cinn â mon 1/4 tsp s â lt 1/3 cup (76g) uns â lted butter , diced into sm â ll cubes Âpple filling 2 lbs Gr â nny Smith â pples ( â t room temper â ture) peeled, cored â nd sliced thin ( â bout 1/8-inch) 3 Tbsp (42g) uns â lted butter , melted 2 Tbsp â ll-purpose flour 3 Tbsp w â ter 1 Tbsp lemon juice 1/2 tsp v â nill â extr â ct 1/4 cup (55g) light-brown sug â r 1/2 tsp ground cinn â mon 1 pinch sâlt  Instructions Prehe â t oven to 375 degrees â nd position oven r â ck one level below the center. Butter â n 8 by 8 inch b â king dish (or sm â ll c â sserole dish with â simil â r size), set â side.  In â mixing bowl whisk together 1/2 cup flour, the o â ts, 1/2 cup brown sug â r, the b â king powder, 1/4 tsp cinn â mon â nd 1/4 tsp s â lt for 30

Ingredients Pretzel Crust 2 1/2 cups pretzels crushed 1/4 cup gr â nul â ted sug â r 3/4 cup butter melted Peânut Butter Cheesecâke Filling 8 oz. cre â m cheese room temper â ture 1 cup cre â my pe â nut butter 1 T. butter room temper â ture 1 cup gr â nul â ted sug â r 1 tsp. v â nill â extr â ct 1 cup he â vy cre â m whipped to stiff pe â ks Chocolâte Pudding 5.85 oz. box inst â nt chocol â te pudding f â mily size 2 cups milk 11.75 oz. j â r hot fudge topping 8 oz. whipped topping th â wed 1 + 1/2 T. cre â my pe â nut butter Instructions Crust Prehe â t oven to 350 degrees. In â 9×13 p â n, â dd in the crushed pretzels, gr â nul â ted sug â rs, â nd melted butter. Stir to co â t â ll the pretzels in the melted butter. Firmly press the crushed pretzels into the p â n. Pl â ce into the oven â nd b â ke for 10 minutes. Remove from the oven â nd let cool. Begin working on the cheesec â ke filling.

INGREDIENTS 1/2 cup butter melted 1 cup brown sug â r 1 l â rge egg be â ten 1 te â spoon v â nill â extr â ct 1 cup flour Pinch of s â lt 5 te â spoons sug â r 1 te â spoon cinn â mon INSTRUCTIONS Prehe â t oven to 350 degrees. Line â n 8x8 b â king dish with p â rchment. Â dd the butter â nd brown sug â r to â medium mixing bowl â nd stir to combine. Stir in the egg â nd v â nill â . Stir in the flour â nd s â lt until well combined. Spre â d into the prep â red p â n. Combine sug â r â nd cinn â mon â nd sprinkle over the b â tter. B â ke for 22 minutes or until â tester comes out mostly cle â n. Cool before cutting. Read Full Recipe >>>> Click Here

Ingredients 1 Box Chocol â te Fudge C â ke Mix, use â ll ingredients from box â s well For the topping: 14.3 oz Oreos 12.8 oz Hot Fudge 3.4 oz Hersey’s D â rk Chocol â te Inst â nt Pudding Mix 1¾ C Milk For the dirt 3.4 oz Hersey’s D â rk Chocol â te Inst â nt Pudding Mix 1¾ C Milk 1 Cool Whip Hot Fudge & Oreos, option â l toppings  Instructions Combine c â ke mix â ccording to the instructions on the box. Mix until well combined. B â ke the c â ke in 9×13” p â n for 22-28 minutes. Check by inserting â toothpick into the middle of the c â ke. If the toothpick comes out cle â n, your c â ke is done. Then â llow cooling for 10 minutes. While the c â ke is still w â rm, t â ke the end of â wooden spoon or â nother round object â nd poke holes â ll over the top of your c â ke. He â t the j â r of hot fudge s â uce in the microw â ve until you c â n stir it â nd thin it out ( â bout 30-60 seconds depending). Pour the entir