Muddy Puddle Recipes

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MUD PUDDLES



Mud Puddles image

I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.

Provided by Karen From Colorado

Categories     Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts

Steps:

  • Cream butter, peanut butter and sugars together.
  • Add egg and vanilla.
  • In a separate bowl, stir together flour, baking soda and salt.
  • Add flour mixture to butter mixture.
  • Mix well.
  • chill for 1 hour.
  • shape into 1 inch balls.
  • Place in lightly greased mini muffin tins.
  • Bake in 325 degree oven for 14-16 minutes until lightly browned.
  • Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
  • Cool in pans for about 5 minutes before removing to wire racks for further cooling.
  • For Filling---------------------.
  • Melt chocolate chips in a double boiler.
  • Stir in milk and vanilla.
  • Mix well.
  • Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
  • Sprinkle with chopped peanuts.

NUTELLA MUDDY BUDDIES



Nutella Muddy Buddies image

Nutella Muddy Buddies are quick to prepare, addicting to eat and feeds a crowd. Make this delicious twist on a classic party food for your next gathering or yourself!

Provided by Sara Maniez

Categories     Any Season

Time 10m

Number Of Ingredients 6

9 cups rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup Nutella
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups confectioner's sugar

Steps:

  • In a large pot or Dutch oven, over low-medium heat, melt the chocolate chips Nutella and unsalted butter and stir until combined. Add in the vanilla and stir. Remove from heat.
  • Add in 9 cups rice Chex cereal and gently stir until coated.
  • In a large mixing bowl, add 1 1/2 cups confectioner's sugar. Pour in the cereal mixture. Mix until the cereal is completely coated with sugar. Add more confectioner's sugar, if necessary. Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1/2 cup, Sodium 113 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE)



Mississippi Mud Pie (aka Muddy Mississippi Cake) image

Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch round cake; Serves 12 to 16

Number Of Ingredients 22

Nonstick cooking spray
1 package (14.3 ounces) chocolate sandwich cookies, such as Oreos (about 34 cookies)
5 tablespoons unsalted butter, melted
1/2 stick unsalted butter
6 ounces dark chocolate (60 to 70 percent cacao), chopped (1 1/4 cups)
1/4 cup strong brewed coffee, room temperature
2 tablespoons plus 1 teaspoon instant espresso powder
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
6 large eggs, separated, room temperature
1 cup sugar
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces dark chocolate (60 to 70 percent cacao), finely chopped (3/4 cup)
2 cups heavy cream
2 tablespoons sugar

Steps:

  • Chocolate Cookie Crust:Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray.
  • Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
  • Flourless Chocolate Cake:Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt.
  • In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds.
  • In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust.
  • Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight.
  • Chocolate Pudding:Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature.
  • Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours.
  • Whipped Cream Topping:In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.

MUD PUDDLE COOKIES



Mud Puddle Cookies image

Any time a recipe says "ganache" it gets my attention! These are great cookies to make for your family or to give out at Halloween, or Christmas trays. These freeze very well.

Provided by FLUFFSTER

Categories     Dessert

Time 1h

Yield 40 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 egg yolks
1/4 cup vegetable oil
1/2 cup cocoa powder
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate
2 tablespoons heavy cream

Steps:

  • In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
  • In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
  • Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
  • Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
  • Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
  • After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
  • To make the chocolate ganache:.
  • Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
  • Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.

MUD PUDDLES



Mud Puddles image

Provided by Food Network

Time 40m

Yield 5 dozen cookies

Number Of Ingredients 7

1/4 cup butter
1 (11.5-ounce) package (2 cups) milk chocolate chips
1 (14-ounce) can sweetened condensed milk
1 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon vanilla
2 to 4 teaspoons milk or water

Steps:

  • Heat oven to 350 degrees F.
  • Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets.
  • Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.

MUDDY PUDDLE



Muddy Puddle image

Provided by Betsy Andrews

Categories     for one, cocktails

Time 10m

Yield 1 drink

Number Of Ingredients 6

2 tablespoons roasted peanuts
1 tablespoon confectioners' sugar
1 ounce simple syrup
1 1/2 ounces bourbon
3 ounces iced espresso
3 ounces, or more, stout

Steps:

  • Put peanuts and sugar in food processor or clean coffee grinder and grind to powder. Place on small plate, moisten rim of a pilsner glass with some of simple syrup and place in peanut dust.
  • Pour bourbon, espresso and remaining syrup into a cocktail shaker with ice cubes, shake and strain into prepared glass. Add fresh ice cubes and pour in stout to fill glass.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 29 grams

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