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The Entrepreneur Stand

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Sep 26, 2021
  • 14 min read

Thank you, for being the best part of the business we look forward to talking with you soon! We appreciate your contribution to our members of O.C.S and myself and the dogs even are helped with your generosity. We are happy to serve you the best sweets and crafts the county has. Thank you, for choosing us as your bakery choice! Fall is here and the temperatures are getting cool at night. I bought some ice mountain and I was supposed to buy nestle water its reversed osmosis and you can taste the difference. But we use the highest quality water through the E-Spring by Amway to make recipes taste better.


We are proud to present the Taste of Home website for our Entrepreneur Stand each week; we couldn't do it without you. We are going to ask for the MONEY up front now before you complete your order to hold a sweet treat to your name. A few had to spoil it for the whole so now we do this to protect over baking with no money. I am sorry but, this is a must for the organization. Due to the chaos of Taste of Home's website I'll list the prices with the menu sweet item. We have to make up for all that was lost last week so everything is going to be $18.00 per dozen ; Thank you, for your continued support.




Chocolate Salted Caramel Bars $18 per dozen


Total Time Prep: 20 min. Bake: 50 min. + cooling Makes 2-1/2 dozen


I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota





Ingredients

  • 2 cups butter, softened

  • 1-1/2 cups confectioners' sugar

  • 1 cup sugar

  • 6 teaspoons vanilla extract

  • 4 cups all-purpose flour

  • 1 package (14 ounces) caramels

  • 1/3 cup heavy whipping cream

  • 1 teaspoon kosher salt

  • 1 package (12 ounces) dark chocolate chips

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes.

  2. Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

Nutrition Facts 1 bar: 334 calories, 18g fat (11g saturated fat), 37mg cholesterol, 199mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.



Chocolate Pecan Pie Bars $18 per dozen

Total Time Prep: 30 min. + chilling Bake: 50 min. + cooling Makes 3 dozen


I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota







Ingredients

  • 1-3/4 cups all-purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup cold butter

  • 1/4 to 1/2 cup ice water

  • filling:

  • 4 large eggs

  • 2 cups sugar

  • 1/2 teaspoon salt

  • 1 cup all-purpose flour

  • 1 cup butter, melted and cooled

  • 4 teaspoons vanilla extract

  • 2-2/3 cups semisweet chocolate chips

  • 1-1/3 cups chopped pecans

Buy IngredientsPowered by Chicory


Directions

  1. In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

  2. Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling.

  3. In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans.

  4. Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean.

  5. Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.


Nutrition Facts 1 bar: 254 calories, 16g fat (8g saturated fat), 44mg cholesterol, 130mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 3g protein.



Toffee Turtle Squares

Total Time Prep: 15 min. Bake: 15 min. + cooling Makes 4 dozen

Here's an easy way to make turtle candies for a big group. These bars are very rich, so a little square will do ya. —Glenna Tooman, Boise, Idaho


Toffee Turtle Squares $18 per dozen


Ingredients

  • 2 cups all-purpose flour

  • 1-1/2 cups packed brown sugar, divided

  • 1 cup plus 3 tablespoons softened butter, divided

  • 1-1/2 cups coarsely chopped pecans

  • 1-1/2 cups semisweet chocolate chips

Buy IngredientsPowered by Chicory


Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.

  2. Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.

  3. In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.

  4. Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.


Nutrition Facts 1 bar: 134 calories, 9g fat (4g saturated fat), 12mg cholesterol, 39mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.



Peanut Caramel Brownie Bites $18.00 per dozen

Total Time Prep: 1 hour + chilling Bake: 20 min. + cooling Makes 4 dozen

With their multiple decadent layers, these brownies are my family's absolute favorite. —Ella Agans, Birch Tree, Missouri


Ingredients



  • 3/4 cup butter, cubed and softened

  • 2/3 cup sugar

  • 2 tablespoons water

  • 1 cup semisweet chocolate chips

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • candy bar topping:

  • 1 cup sugar

  • 1/4 cup butter, cubed

  • 1/4 cup 2% milk

  • 1 cup marshmallow creme

  • 1/2 cup creamy peanut butter, divided

  • 1/2 teaspoon vanilla extract

  • 2-1/2 cups dry roasted peanuts, divided

  • 40 caramels

  • 2 tablespoons water

  • 1-1/4 cups semisweet chocolate chips

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray.

  2. Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder.

  3. Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes.

  4. For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts.

  5. In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts.

  6. Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour.

  7. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

TEST KITCHEN TIPSGet ready for a delicious mouthful. These bars are show-stoppingly rich, so cut them small. Chilling the brownies in the pan makes them easier to lift out and cut, so don't skip that step. Nutrition Facts 1 bar: 212 calories, 12g fat (5g saturated fat), 19mg cholesterol, 135mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 4g protein.



Behr Track Cookie Bars $18.00 per dozen

Total Time Prep: 30 min. + chilling Bake: 10 min. + cooling Makes about 4 dozen


The holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they're super rich. —Megan Behr, Marion, Iowa



Ingredients

  • 1-1/2 cups all-purpose flour

  • 2/3 cup confectioners' sugar

  • 1/3 cup baking cocoa

  • 1/4 teaspoon salt

  • 1 cup butter, melted

  • caramel layer:

  • 1 package (13 ounces) caramels

  • 3 tablespoons heavy whipping cream

  • 1-1/2 cups lightly crushed pretzels

  • peanut butter layer:

  • 1 cup creamy peanut butter

  • 1/4 cup butter, softened

  • 1/2 cup confectioners' sugar

  • chocolate layer:

  • 2 cups semisweet chocolate chips

  • 3 tablespoons shortening

Buy IngredientsPowered by Chicory


Directions

  1. Preheat oven to 350°. Whisk flour, sugar, cocoa and salt; stir in butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 10-15 minutes. Cool completely.

  2. Microwave caramels and cream, covered, on high, stirring occasionally, until melted, 3-5 minutes. Spread over crust; cover with crushed pretzels. Refrigerate until set.

  3. Meanwhile, combine peanut butter and butter; beat in confectioners' sugar until smooth. Spread over pretzels. Return to refrigerator.

  4. In the microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Refrigerate 15 minutes before cutting into bars.


Nutrition Facts 1 piece: 185 calories, 12g fat (5g saturated fat), 14mg cholesterol, 134mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 3g protein.


Pecan Pie Bars $16 per dozen

These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York


Pecan Pie Bars $18.00

Total Time Prep: 10 min. Bake: 35 min. + chilling Makes 4 dozen




Pecan Pie Bars $18.00 per dozen


Ingredients

  • 2 cups all-purpose flour

  • 1/2 cup confectioners' sugar

  • 1 cup butter, softened

  • 1 can (14 ounces) sweetened condensed milk

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • Pinch salt

  • 1 package (8 ounces) milk chocolate English toffee bits

  • 1 cup chopped pecans

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes.

  2. Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust.

  3. Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Vermont Maple Cookies $18.00 per dozen

Total Time Prep: 10 min. Bake: 20 min. + cooling Makes 3 dozen

Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois


Vermont Maple Cookies





Ingredients

  • 1-1/2 cups packed brown sugar

  • 1/2 cup butter, melted

  • 2 large eggs, lightly beaten, room temperature

  • 1 teaspoon vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup semisweet chocolate chips

Buy IngredientsPowered by Chicory


Directions

  1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.


CHOCOLATE CHIP BLONDIE TIPS What is a blondie? Blondies are very similar to brownies but they typically contain brown sugar and vanilla instead of the cocoa that brownie recipes contain. You can use either light or dark brown sugar in this blondie recipe, but dark brown sugar will give you the boldest flavor.Why do my blondies sink in the middle? Blondies need a lot of air incorporated into the batter, and this can take longer to achieve because of the brown sugar. Whisk the batter until it's very pale, fluffy and thick, and be patient—rushing this step will lead to gooey blondies. We also recommend baking blondies in a metal pan instead of a glass one to allow them to cook faster.How do you know when blondies are done cooking? Like most baked goods, you can test blondies for doneness by inserting a cake tester or toothpick into them. If it comes out clean, the blondies are ready. Try topping your blondies with chocolate or mint-chip ice cream; drizzling them with fudge sauce; or garnishing them with whipped cream, chopped nuts, cherries or chocolate kisses. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts 1 blondie: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.




Strawberry Oatmeal Bars $18.00 per dozen

Total Time Prep: 15 min. Bake: 25 min. Makes 2 dozen


A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma


Ingredients

  • 1-1/4 cups all-purpose flour

  • 1-1/4 cups quick-cooking oats

  • 1/2 cup sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup butter, melted

  • 2 teaspoons vanilla extract

  • 1 cup strawberry preserves

  • 1/2 cup sweetened shredded coconut

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Directions

  1. In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.

  2. Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.


TEST KITCHEN TIPSQuaker Oats featured its first oatmeal cookie recipe on the package in 1908, more than 30 years after the company’s founding. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes. Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. These are our top 10 dessert bar recipes.

Nutrition Facts 1 bar: 150 calories, 7g fat (4g saturated fat), 15mg cholesterol, 86mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 1g protein.

What did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts





Caramel Snickerdoodle Bars $18.00 per dozen

Total Time Prep: 30 min. Bake: 25 min. + chilling Makes 4 dozen

Ingredients

  • 1 cup butter, softened

  • 2 cups packed brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2-1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup sugar

  • 3 teaspoons ground cinnamon

  • 2 cans (13.4 ounces each) dulce de leche

  • 12 ounces white baking chocolate, chopped

  • 1/3 cup heavy whipping cream

  • 1 tablespoon light corn syrup

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in.

  2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.

  3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack.

  4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.

  5. Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

TEST KITCHEN TIPSTo help the dulce de leche layer set up a bit, pop it into the fridge for 30 minutes before adding the white chocolate layer. If you're a dark-chocolate fan, substitute dark baking chocolate for the white. Nutrition Facts 1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.



Giant Monster Cookies $18.00 Per Dozen

Total Time Prep: 20 min. + chilling Bake: 15 min./batch Makes about 2-1/2 dozen


Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. —Judy Fredenberg, Missoula, Montana


Giant Monster Cookies $18.00 per dozen


Ingredients

  • 2 cups creamy peanut butter

  • 2/3 cup butter, softened

  • 1-1/3 cups sugar

  • 1-1/3 cups packed brown sugar

  • 4 large eggs, room temperature

  • 2-1/2 teaspoons baking soda

  • 1 teaspoon vanilla extract

  • 1 teaspoon light corn syrup

  • 6 cups old-fashioned oats

  • 1 cup semisweet chocolate chips

  • 1 cup milk chocolate M&M's

Buy IngredientsPowered by Chicory


Directions

  1. In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.

  2. Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.


TEST KITCHEN TIPSCorn syrup is an invert sugar, meaning it is liquid in its natural state. This quality helps it stop sugar crystals from forming in frostings, candies and other sweet recipes. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Check out our top 10 best cookie recipes.


Blueberry Kuchen $18.00 per dozen

In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia





Blueberry Kuchen $18.00 per dozen

Total Time Prep: 10 min. Bake: 40 min. Makes 12 servings


In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia




Ingredients

  • 1-1/2 cups all-purpose flour

  • 3/4 cup sugar

  • 2 teaspoons baking powder

  • 1-1/2 teaspoons grated lemon zest

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2/3 cup 2% milk

  • 1/4 cup butter, melted

  • 1 large egg, room temperature, beaten

  • 1 teaspoon vanilla extract

  • 2 cups fresh or frozen blueberries

  • topping:

  • 3/4 cup sugar

  • 1/2 cup all-purpose flour

  • 1/4 cup butter, melted

Buy IngredientsPowered by Chicory Directions

  1. In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.

  2. Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutrition Facts 1 piece: 271 calories, 9g fat (5g saturated fat), 37mg cholesterol, 189mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 3g protein.


Graham Streusel Coffee Cake $18.00 per dozen





Graham Streusel Coffee Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling Makes 16 servings


Ingredients

  • 1-1/2 cups graham cracker crumbs

  • 3/4 cup packed brown sugar

  • 3/4 cup chopped pecans

  • 1-1/2 teaspoons ground cinnamon

  • 2/3 cup butter, melted

  • 1 package yellow cake mix (regular size)

  • 1/2 cup confectioners' sugar

  • 1 tablespoon milk

Buy IngredientsPowered by Chicory


Directions

  1. In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions.

  2. Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture.

  3. Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.


Nutrition Facts 1 piece: 329 calories, 15g fat (6g saturated fat), 21mg cholesterol, 332mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 3g protein.



I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming

Total Time Prep: 20 min. Bake: 25 min. Makes 1 dozen





Ingredients

  • 3 large eggs, room temperature, divided use

  • 6 tablespoons reduced-fat butter, softened

  • 1 cup sugar, divided

  • 3 teaspoons vanilla extract

  • 1/2 cup all-purpose flour

  • 1/4 cup baking cocoa

  • 1 package (8 ounces) reduced-fat cream cheese

Buy IngredientsPowered by Chicory Directions

  1. Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.

  2. In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.

  3. Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

TEST KITCHEN TIPSLearn more about baking brownies with our ultimate guide. Nutrition Facts 1 brownie: 172 calories, 8g fat (5g saturated fat), 36mg cholesterol, 145mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.















 
 
 

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