Chocolate Most Deadly (Sky High Pies Cozy Mysteries Book 2) (24 page)

Nana
Reed’s Sky High Recipes

Buttery Pecan Brownie
Bites

Ingredients

1/2 cup peanut butter

1/4 cup butter, softened

2 eggs

2/3 cup white sugar

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chunks

1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C ).

2. Grease 9 x 9 inch baking pan.

3. Cream peanut butter and butter before adding white and
brown sugars, vanilla and eggs.

4. Sift together flour, salt and baking powder.

5. Slowly blend dry ingredients into peanut butter mixture.

6. Pour into baking pan and top with chocolate chunks and
chopped pecans.

7. Bake for 30 to 35 minutes.

8. Cool thoroughly and cut into bite-sized squares.

Cocoa Loco Cupcakes

Ingredients

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

1 teaspoon chili powder

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line muffin tins with paper liners.

3. Sift together flour, baking powder, cocoa, baking soda
and salt.

4. Combine butter and sugar until fluffy.

5. Add eggs and beat well before adding vanilla.

6. Add flour mixture and milk (alternating dry and wet
ingredients) before beating well.

7. Fill muffin liners 3/4 full.

8. Bake for 15 to 17 minutes.

9. When cool, decorate with Creamy Loco Frosting and crushed
tortilla chips.

Creamy Loco Frosting

Ingredients

2 sticks butter, softened

1 pound cream cheese, softened

1 teaspoon vanilla extract

1/4 teaspoon chili powder

4 cups sifted confectioners’ sugar

1 cup crushed tortilla chips

Directions

1. Combine butter, cream cheese and vanilla until smooth.

2. Slowly add confectioners’ sugar and blend thoroughly.

3. Frost cupcakes and garnish with crushed tortilla chips.

Coco’s Chocolate Coconut
Cookies

Ingredients

3 cups finely ground graham crackers

1/4 cup sugar

3/4 cup unsalted butter, melted

1 cup diced walnuts

1/2 cup semisweet chocolate chunks

1/2 cup white chocolate chunks

1 14 ounce can sweetened condensed milk

2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Dampen 10 x 15 rimmed baking sheet with water before
covering with parchment paper.

3. Mix graham cracker crumbs, butter and sugar. Press into
bottom and sides of baking sheet.

4. Bake until firm, approximately 10 to 12 minutes.

5. Cool crust on a wire rack for at least 15 minutes.

6. Spread walnuts and chocolate chunks evenly on crust.

7. Cover walnut/chocolate mixture with condensed milk before
adding coconut on top.

8. Bake 10 to 15 minutes or until coconut is toasted.

9. Cool on wire rack before cutting into bite-sized squares.