Grandmas Surprise Kisses Recipes

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CUPCAKE SURPRISE



Cupcake Surprise image

I made these for a school carnival, they turned out great. I did not need to frost them. To do something different, divide cream cheese filling into 4 different parts and tint each part a different color. Feel free to get creative with the surprises!

Provided by SEDONA39

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 11

1 (8 ounce) package cream cheese
¼ cup confectioners' sugar
1 egg
1 (6 ounce) package chocolate chips
1 (18.25 ounce) package chocolate cake mix
4 maraschino cherries
4 milk chocolate candy kisses
4 walnut halves
1 (1.4 ounce) bar chocolate covered toffee bars, chopped
⅛ cup raisins
¼ cup candy coated peanut butter pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a medium bowl, mix cream cheese, sugar, and egg together until well blended. Stir in chocolate chips. Set aside.
  • Prepare cake mix according to package instructions. Fill each cup half full. Drop a heaping teaspoonful of cream cheese mix in center of each cupcake. Press one cherry, or chocolate kiss, walnut half, toffee piece, a few raisins or peanut putter pieces in the center of each cupcake.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 218.3 mg, Sugar 15.8 g

GRANDMA'S SURPRISE KISSES



Grandma's Surprise Kisses image

This was one of Grandma's favorite cookies to make and we loved them too. She alway put a lot of chocolate chips in them.And if we wanted any cookies we had to crack the pecans. From our other grandma who lived in Alabama and had 2 pecan trees. she would send us a box of nuts every year they were so good.

Provided by Pat Duran

Categories     Cookies

Time 35m

Number Of Ingredients 8

4 large egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 c granulated sugar
2 tsp vanilla extract
3/4 c flaked coconut
1 c chopped pecans
1 c chocolate chips

Steps:

  • 1. Beat egg whites till foamy. Add salt, cream of tartar. Continue beating till egg whites hold a peak. Add sugar 2 Tablespoons at a time. Fold in coconut, nuts and chips(sometimes I use mini chips). Cut a brown paper bag to fit cookie sheet. (I use parchment paper). Drop by teaspoonful on paper onto prepared sheet. Bake at 300^ for 25 minutes. Put paper with cookies on a wet towel to steam off.(omit if you use parchment paper or not- depends if they are sticking or not). Remove with spatula immediately.

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

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