No-Bake Cookie Dough Brownie Bombs

 No-Bake Cookie Dough Brownie Bombs are delicious, addictive treats made entirely without any kitchen appliances! An egg-free chocolate chip cookie dough truffle is surrounded by a fudge brownie and coated in chocolate!

Ingredients
FOR THE COOKIE DOUGH:
1/2 cup (1 stick) salted butter softened
1/2 cup brown sugar
1/4 cup granulated white sugar
1 Tablespoon milk
2 teaspoons vanilla extract
1½ cups all-purpose flour either raw or heat-treated if you have an issue with raw flour; can substitute with a flour alternative such as almond, oat, chickpea or coconut flour
1 cup miniature chocolate chips
2 containers bite-size fudge brownie bites usually found in the bakery section of your supermarket; I found mine at Walmart
One package chocolate Candiquik or chocolate candy coating
More miniature chocolate chips for garnish
Instructions
First, make your cookie dough. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 1 minute. Add in the milk and vanilla and mix well. Lastly, add in the flour or flour alternative and mix slowly until a soft dough comes together. Stir in the chocolate chips.
Line a rimmed baking sheet with foil. Take a brownie bite and gently flatten it with the heel of your hands. Place a rounded Tablespoonful of cookie dough (I like to use a cookie dough scoop) in the center of the flattened brownie bite. Take another brownie bite and gently flatten it, then cover the top of the cookie dough ball with the second flattened brownie bite, rolling it and pinching it with your fingers to completely cover the cookie dough with the brownie layer. If a little cookie dough peeks through the brownies, that's okay; you just want it mostly covered by brownie. Place on the baking sheet and repeat with remaining bombs. Freeze the bombs until firm, about 20-30 minutes.
Melt the candy coating according to package directions or until smooth. Using a fork, gently lower a bomb one at a time into the melted chocolate, coating it completely. Allow excess to drip off and return the bomb to the baking sheet; sprinkle the still-wet coating with more miniature chocolate chips. Repeat with remaining bombs. Allow chocolate shell to harden before serving. Store any leftovers in the fridge or freezer.

Apple Pie Enchiladas

 Ingredients:

• 4 apples, peeled, cored and cut into wedges

• 60 ml (1/4 cup) butter

• 60 ml (1/4 cup) firmly packed brown sugar

• 4 medium Old El Paso™ flour tortillas (6-inch [15 cm])

• Cooking spray

• Ice Cream With Vanilla

• 60 ml (1/4 cup) caramel sauce; warmed up

Steps:

Preheat oven 230°C (450°F). Spray a 20 or 23 cm (8 or 9 inch) baking dish with cooking spray (1.9 L [2 quarts]).

In a 25 cm (10 in.) skillet, heat the apples and butter over medium heat for 5 to 7 minutes or until the apples are tender. Add brown sugar and cook until melted.

Spoon a quarter of the apples onto each tortilla, then roll up. Place seam side down in baking dish. Spray tops of enchiladas with cooking spray.

Bake 10 to 15 minutes or until golden brown. Serve with ice cream and garnish with drizzles of caramel sauce.

Classic Cherry Delight

CRUST

• 7 tablespoonsunsalted butter
• 1 1/2cupsgraham cracker crumbs (about 9 whole crackers)
• 3 tablespoonsgranulated sugar

FILLING

• 8ouncescream cheese, softened
• 1cuppowdered sugar
• 1 teaspoonpure vanilla extract
• 1container cool whip, 8 ounces
• 1can cherry pie filling, 21 ounces

INSTRUCTIONS

CRUST

1. Add the butter to a medium bowl.  Microwave for 30 seconds or until melted.  Add the graham cracker crumbs and sugar and mix well to combine.  Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish.  Set aside.

FILLING

1. Add the cream cheese to a large bowl.  Mix with a mixer until the cream cheese of smooth and free of any lumps.  Add the powdered sugar and vanilla and mix well.  Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
2. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.  Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
3. Refrigerate for at least 2 hours before serving.  I like to leave it overnight.
4. Refrigerate leftovers.

NOTES

Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully.  Make sure the water is very hot.”

Blueberry Muffins Recipe

Ingredients:

• 3 cups blueberries
• 1 1/4 cups granulated sugar
• 1 1/4 cups light brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups sour cream
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Demerara sugar for optional sprinkling on top

Directions:

1. Before I start, I'll preheat the oven to 400 degrees F.

2. I'll grease 24 muffin tins/cups (regular size) or line muffin tin(s) with paper liners.

3. In a large bowl, I'll beat the eggs. Next, I'll slowly add both granulated and brown sugar, beating until smooth. Gradually, I'll add oil and vanilla, mixing until well blended.

4. In another large bowl, I'll mix flour, salt, and baking soda.

5. I'll add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until well blended. I'll be careful not to overmix.

6. Next, I'll gently fold blueberries into the mixture, making sure not to overmix.

7. I'll fill muffin cups 3/4 to almost full and sprinkle tops with Demerara sugar if desired.

8. Placing them on the middle rack of the oven, I'll bake for 20 minutes. To check, I'll use a toothpick in the center of a muffin to ensure it comes out clean.

9. Once out of the oven, I'll allow them to cool for a few minutes before transferring the muffins to a cooling rack.

10. These muffins are best served warm or at room temperature.