Meringue hearts

1 egg white
1/8 tsp. cream of tarter
1/4 c. plus 2 tsp sugar (I used raw organic)
1/4 tsp. vanilla
about 1 cup strawberry frozen yogurt, softened util spreadable
White chocolate curls, shaved with a peeler from a chunk of white chocolate
1.  With an electric mixer, beat egg white and cream of tartar until very foamy.  Gradually sprinkle in sugar, about 1 tbsp. at a time, beating well after each addition.  Beat until meringue holds very stiff, shiny peaks, at least 10 minutes.  Add vanilla; beat about 30 seconds longer.
2.  Preheat over to 225 degrees.  Cover a baking sheet with parchment.  On it draw 4 heart shapes, each 3 in. at the widest point.  Spread meringue 1/4 in. think over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.
3.  Bake meringues for 45 minutes.  Turn off oven and let meringues dry in oven for 1 1/2 hours.
4.  About 1 to 2 hours before serving, fill  each meringue with softened frozen yogurt.  Place in freezer and chill until firm, at least 1 hour.  Top hearts with white chocolate curls, and serve.

Makes 4 cookies

Nila Carmel Cheesecake

66 Nilla Wafers, divided
1 1/4 c. sugar, divided
1/4 c. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. Sour cream
1 tsp. vanilla
3 eggs
Carmel (see carmel recipe)

Preheat oven to 325 degrees if using a silver 9-inch springform pan.  Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter.  Press firmly onto bottom of pan.  Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.  Add sour cream and vanilla; mix well.  Add eggs 1 at a time, beating on low speed after each addition just until blended.  Pour into prepared crust.

Bake 45 to 50 min. or until center is almost set.  Run small knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

Pour carmel over middle of cake, until reaches the edges, allow to cool, then microwave semi-sweet chocolate chips in a small baggie, until melted, and cut an edge off with scissors and decorate. 

BYU Mint Brownies

BYU Mint Brownies

This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court

Fudgy Peanut Butter Buttons

2/3 c. hot water
1 box (10 oz each) Swiss miss milk chocolate (10 packets per box)
1 jar (18 oz) creamy peanut butter
1/2 c. corn syrup
3 c. powdered sugar, divided
4 cups crushed vanilla wafers
72 bitterweet chocolate morsels

Directions:
1.  Comfine water and cocoa mix in large bowl; wisk together  until creamy, add peanut butter and syrup.  Add 2 cups posdered sugar; blend, stir in wafers
2.  Spray waxed paper lined baking sheet.  Roll into balls and roll in remaining powdered sugar, then place on pan.  Press thumb into the center of each ball, and place a chocolate morsel in the middle, tip side up.
3.  Chill at least 1 hour before serving.  Store refrigerated in airtight container.

Cinnamon Bun Muffins

Cinnamon Bun Muffins

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grapeseed oil

1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixture:

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grapeseed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting

Makes 9 muffins

Oreo Cookes

2 pkgs. Chocolate Cake mix
1/2 c. flour
4 eggs
1 c. oil
Mix and roll into balls
Bake at 350 degrees for 10 minutes

Filling:
8 oz. cream cheese
1/4 c. butter, softened
3 c. powdered sugar
1/2 tsp. vanilla

Wait for cookies to cool, then frost the bottom of cookie, and then place another cookie bottom side touching frosting to make chocolate cookie sandwhich. 
For Christmas I like to rolls them in sprinkles after frosted.

Carmel Brownies

50 to 60 carmels
2/3 c. evaporated milk
1 German choclate cake mix
3/4 c. melted butter
6 oz chocolate chips

Put carmel and 1/3 c. milk in bowl.  Microwave 2 1/2 minutes.  Set aside.  In another bowl, mix cake mix and 1/3 c. milk and butter.  Mix. 
Take 1/2 mix and press into greased 9 x 13 pan.  Bake 6 minutes at 350 degrees.  Take out and sprinkle chocolate chips over it.  Spread carmel mix on top of cake mix, then take 1 tsp. clumps of left over mixture and plac eover caramel.  Bake 15 to 18 minutes.