Best Mud Puddles Recipes

MUD PUDDLES

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.

MUD PUDDLES

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.

MISSISSIPPI MALTED MUD PUDDLES®

Steps:

• Cake: Cream together in a medium mixing bowl: margarine, egg, white granulated sugar, and vanilla extract. In a separate bowl, sift together: cocoa, self-rising flour, chocolate-flavored dry malted milk. Add dry ingredients to wet, alternately with: prepared coffee (leftover coffee is fine; the stronger the coffee, the more intense the chocolate flavor). Stir by hand until ingredients are just mixed.
• Pour batter into well-greased loaf pan or muffin pan (fill cups to halfway level; makes 10-12 regular-size muffins). Bake at 350°F for 25 to 35 minutes until toothpick inserted in the middle comes out clean. Be careful not to overbake.
• While the batter bakes, prepare the sauces, one to serve cold, the other warm.
• Malted Chocolate Sauce (serve chilled): Add whipped cream to chocolate-flavored malted milk; mix by hand or electric mixer until the sauce is fluffy, but pourable. Refrigerate.
• Dark Chocolate Sauce (serve warm): In a medium saucepan, combine over low heat (don't bring to a boil) until warm and smooth: margarine, cocoa, white granulated sugar, prepare coffee and vanilla extract.
• Serve cake warm from the oven in bowls, top with cold malted chocolate sauce and warm dark chocolate sauce. Garnish with whipped cream and a stemmed cherry if you desired. Enjoy!

MISSISSIPPI MALTED MUD PUDDLES

Steps:

• 1. Cake - in a bowl sift together cocoa, flour, malted milk mix. In a separate bowl, mix butter, egg, sugar and vanilla. Add dry ingredients to wet. Stir by hand just until mixed. Pour batter into well greased muffin pans. Fill cups half way.
• 2. Bake ate 350F for 25-35 minutes.
• 3. While baking, mix sauces. Malted chocolate sauce is served cold. Dark chocolate sauce is served hot.
• 4. Mix malted sauce first and place in refrigerator. This can be done in advance as it will keep.
• 5. Mix dark chocolate sauce in saucepan on top of stove on low. Do not boil.
• 6. Plate muffin by pouring hot sauce over cake. Then add cold sauce and a dollop of whipping cream. Enjoy!