Freakish Recipes

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup fluor

1/4 tsp salt

1/4 tsp baking powder

preheat oven to 350 degrees.  grease and flour 8 inch square pan.  in large saucepan melt 1/2 cup butter.  remove from heat and stir in sugar, eggs and 1 tsp vanilla.  beat in 1/3 cup of cocoa, 1/2 cup flour, salt and baking powder.  spread batter into prepared pan.  bake in preheated oven 25-30 minutes.

Frosting

3 tbsp butter, softened

2 tbsp unsweetened cocoa powder

1 tbsp honey

1tsp vanilla extract

1 cup confectioners’ sugar

combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup sugar.  frost brownies while they are still warm.

Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup milk

Put a rack in the center of the oven and preheat oven to 350 degrees F.

Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)

In a bowl, sift together flour, baking powder and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, beating for 1 minute in between each addition.

Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.

Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.

Marshmallow filling
by Todd Wilbur of Top Secret Recipes

2 teaspoons very hot water
1/4 teaspoon salt
2 cups (one 7-ounce jar) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.

Add salt water and beat to combine.

When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.

1 10-oz package Vanilla Wafers, finely crushed

1/2 cups powdered sugar

2 tbsp cocoa powder

2 tbsp honey (or corn syrup – but I prefer honey)

1/4 cup rum

Combine all ingredients until they hold together.  Add more rum if necessary.

Form into 1 inch balls.

Top with  your choice of:

Melted chocolate (white or dark)

Powdered Sugar

Cocoa Powder

finely chopped nuts

1/4 cup butter

1 (16 oz) package mini marshmallows

4 tbsp water

1 tsp vanilla

2 lbs powdered sugar, divided

Place marshmallows in a large microwave safe bowl, microwave on high for 30 seconds – 1 minute.  Carefully stir the water and vanilla into the hot marshmallows until smooth.  Slowly beat in powdered sugar, 1 cup at a time until a sticky dough is formed.  Reserve 1 cup powdered sugar for kneading.

Rub hands with butter and knead dough, it will become pliable as you knead.  Turn dough out onto a powdered sugar dusted surface and continue to knead until the fondant is smooth and no longer sticky to the touch.  ( 5 – 10 minutes)  Form into a ball, store in air tight container or plastic wrap and refrigerate over night.

To use, bring fondant to room temperature and roll out on surface dusted with powdered sugar.

Add flavor oils and/or food color when you add the water & vanilla.

Food Network
Recipe courtesy Gale Gand
Show:      Sweet Dreams
Episode:      Party Favors
Coffee Suckers with Cinnamon Sticks
10 cinnamon sticks
2 cups sugar
1/3 cup corn syrup
3/4 cup water
1 teaspoon coffee extract or 1 teaspoon instant coffee mixed with 1 teaspoon hot water

Line lollipop collar molds with cinnamon sticks and lay on a silpat or greased cookie sheet. Combine all of the ingredients, except the coffee extract, in a clean, dry small saucepan fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees or “hard crack” stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Half-fill a large bowl with ice water. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and swirl in the coffee extract. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, and be careful not to over mix. Pour the syrup into the molds, filling them 2/3 full or just pour the slightly cooled (so it’s a little thickened) syrup in coin shapes at the ends of the cinnamon sticks. Cool at least 20 minutes, until hard. Remove from molds or from silpat. Store in an airtight container.