Dash of Happiness
Bringing you happiness one picture at a time

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Cake with cake pops
January 18th 2012 at 10:30PM | 17 notes
Blueberry ice cream hot fudge brownie from wefuckinglovefood
January 11th 2012 at 09:24PM | 3 notes
Monster Brownie Pops What You’ll Need -Silicone brownie mold (We used the Wilton Brownie Pops mold.) -Brownie mix How to Make It Both bake and cool brownies in prepared mold supported by cookie sheet; unmold. Lightly cover Pops with smooth icing.
January 10th 2012 at 03:15PM | 3 notes
Vine Brownie Pops by bellaregalo
January 3rd 2012 at 04:02PM | 10 notes
Peanut butter Brownie Trifle  Ingredients 1 fudge brownie mix (13-inch x 9-inch pan size) 1 package (10 ounces) peanut butter chips 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 3 cartons (8 ounces each) frozen whipped topping, thawed Directions Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).
January 2nd 2012 at 07:11PM | 5 notes
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