Hot Fudge Sauce

I had never made homemade hot fudge when I tried this. It is so rich and delicious, it was dificult for me to stay out of it. No matter how hard I tried, it seemed to be staring at me everytime I opened the fridge. It is worth the effort to make this over store bought hot fudge.

Hot Fudge

From Mel's Kitchen Cafe

1/2 cup sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces (about 2/3 cup) semisweet chocolate, coarsely chopped and divided
1/4 cup butter, softened
1 Tablespoon. vanilla extract

Mix sugar, cocoa and salt in a heavy saucepan. Whisk in the water and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and whisk in the cream, corn syrup, vinegar and about 1/3 cup of the chocolate.

Return to medium-high heat and boil for 5-7 minutes, whisking until it is thick and sticky and the bubbles are small. . Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks.

Source: Mel's kitchen cafe

Cookies 'n Creme Cookies

I was eyeing a box of cookies 'n creme pudding in my pantry and these cookies came to me. If you like the ice cream flavor I am certain you will love these. They are soft, sweet and chalk full of white chocolate and Oreo cookies! I thought it would be silly to make cookies with cookies in them. Silly or not, they are so good! I had a ton of neighborhood friends at our house yesterday and thought if I made a batch they could eat them all for me but then when I tasted them I was disappointed that I gave them all away. What did I do? Made them again today! Unfortunately, there were no friends over today and I ate way more than my fair share of them. Totally worth the calories, my friends.

Cookies 'n Creme cookies

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 (4.2 ounce) package Cookies 'n Creme pudding mix

2 eggs

1 teaspoon vanilla extract

2 cups white chocolate chips

15 Oreo cookies, very coarsly chopped

Directions: Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown. Makes 3 dozen cookies.

Tell me you don't want to eat a big spoonful of this cookie dough:

Sugar Cookie Truffles and more

Here are some ideas for Valentine truffles, they may seem totally unnecessary and even ridiculous. Well, they are AND they taste that way - unnecessarily and ridiculously delicious! Every single combination is as good as the next so mix, match and enjoy!

Sugar Cookie/ Chocolate chip Cookie/Brownie/Rice Krispie treat Truffles

For these, it is really up to you what combination you want to do. For the center you can use sugar cookies, chocolate chip cookies, brownies and/or rice krispie treats and any combination of the four.

Here are a list of suggestions:

These are chocolate chip cookies wrapped in brownies and dipped in chocolate. I told you it was totally ridiculous! Make a batch of small cookies (I used Betty Crocker cookie pouch to make it easy and they are so delicious) Allow them to cool enough to handle but still warm enough to form in a ball. To make a ball, I just pressed them into a round teaspoon. Freeze cookie balls. When frozen, take a scoop of prepared brownies (again, warm enough to mold, cool enough to handle) Form brownie around cookie dough. Freeze again until firm. Dip in chocolate! This version was my favorite. Or maybe the sugar cookie ones are. Wait, I think it may be the chocolate chip cookie kind, I can't decide.

Here are sugar cookie truffles, which are wonderful. Make a batch of drop sugar cookies (again, I just used a Betty Crocker pouch, so yummy!) When cool enough to handle, form into a ball. Freeze cookie balls then dip in chocolate.

Brownie stuffed rice krispie treat truffles:

Chocolate Peanut Butter Cookies

Raise your hand if you love peanut butter M&M's! These chocolate cookies are my new favorite chocolate cookie. These are delicious with white chocolate peanut butter cups, white chocolate chips, mint chips, you name it. These cookies always turn out soft and chewy and we love them.
This version has peanut butter chips in the dough and I topped them with peanut butter M&M's.

Soft and Chewy Chocolate Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups chocolate chips
2 eggs
1 teaspoon vanilla

2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt


1.In a large saucepan over low heat, combine butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Transfer into a large bowl and allow to cool for about 10 minutes.

2.Add eggs to cooled chocolate mixture and beat on high, one at a time. Reduce speed to low and add dry ingredients, beating until blended. Add your choice of mix in (peanut butter chips, chopped white chocolate peanut butter cups, or other type of chip or candy) Place cookie doug in refrigerator for 1 hour.

3.Preheat oven to 350 degrees

4.Roll dough into balls and place about 2 inches apart on a cookie sheet. Bake 8-10 minutes.

Fudge Brownies with white chocolate chips

I apologize for posting desserts in January, I am probably not making any friends right now since most people are trying to eat healthy. I made these to bring to a church dinner we had with our Young Women and Young Men. I am a total box brownie person, I just don't see the point in making them from scratch when they taste so good from a box. I didn't a have a box and wanted to make something chocolate and you know what? I didn't even miss the box. In fact, I would make these again instead of a box any day! I came across this on Buns in my Oven. It caught my eye not only because her photo is incredibly delicious, but also because it was her most popular post last year. The recipe originally comes from King Arthur Flour. I adapted it slightly because I didn't have enought semi-sweet chocolate chips so I used white chocolate chips and I loved it.

Fudge Brownies with White Chocolate Chips

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups Flour
1 cup chocolate chips
1 cup white chocolate chips


1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) In a saucepan set over low heat, melt the butter, then add the sugar. Stir over heat for a couple of minutes, don't let it bubble.

3) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture and mix until smooth.

5) Add the flour and chips. .


6) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and cool on a rack before cutting and serving.

Chocolate Sandwich Cookies

These are so delightful! The cookie is so chocolate-y and the filling is just divine. Luckily they only made 12 and were gone quickly after the kids came home from school or I may have eaten myself sick.

Chocolate Sandwich Cookie

Cookie

1 3/4 cups flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 large egg

1 tsp vanilla

Using an electric mixer, cream butter and sugar together. Add in egg and vanilla and mix until combined. Whisk flour, cocoa, and salt together in medium bowl. Add flour mixture to butter and sugar mixture and blend until combined. Chill dough 1 hour.

Preheat oven to 350 degrees. Scoop dough into level tablespoons and roll into balls. Place on sheet about inches apart and flatten with the bottom of a glass. Bake for 11 minutes.
Cool completely.

Filling:

3/4 cup butter (1 1/2 sticks), softened

1 1/2 cups powdered sugar

1 tsp. vanilla

1/8 tsp. salt

1 small jar (7 ounces) marshmallow creme

Combine all ingredients in a bowl until smooth, refrigerate for about 30 minutes. Spread filling on cookie and top with second cookie to make a sandwich. Keep in refrigerator.

Makes 1 1/2 dozen sandwich cookies.

Hot Chocolate Cookies

I have not blogged in a while and have many recipes to post. This one gets to be first in line because they are SO darn good. They just may be my new favorite cookie, or at least in the top three! I had my husband take all the extras to work but next time I am going to hide them in the freezer and enjoy them all to myself.

Hot Chocolate Cookies

2 sticks softened butter
1 cup sugar
⅔ cups brown sugar
2 large eggs
1 teaspoon vanilla
3-¼ flour
4 packets hot chocolate mix
1 teaspoon salt
1-¼ teaspoon baking soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips
mini marshmallows

Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients until well combined. Fold in chips. Chill the dough for about an hour. Scoop dough onto baking sheets lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until edges are golden brown. During the last couple minutes of baking add marshmallows to the tops of the cookies. Let cool for 5 minutes before removing from pan.

Adapted from: Tasty Kitchen

Chewy Chocolate Cookies with White Reese's Chunks

I bookmarked these in September when I saw them and I am wondering what took me so long to try them. I am in love with the chocolate cookie mixed with white chocolate and peanut butter. I found them at Confessions of a Cookbook Queen, a wonderful blog full of yummy desserts. It is easy to see why I love it so much, I have such a sweet tooth and I drool over all the desserts posted there.

Chewy Chocolate Cookies with White Chocolate Reese's Chunks

Confessions of a Cookbook Queen

1 1/4 cup butter, soft
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cups cocoa
1 teaspoons baking soda
1/2 teaspoon salt
20 oz bag Miniature Reese's White Chocolate Peanut Butter Cups, chopped into chunks (or about 2 generous cups)

Preheat oven to 350.

Cream butter and sugar until fluffy. Add eggs one at a time then add vanilla until just combined.

In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to butter and mix until well blended. Add white chocolate chunks.

Drop by tablespoonfuls on an ungreased cookie sheet for 7-9 minutes or until the edges look set. They will continue to bake a bit as they cool. Allow to cool on the baking sheet for a few minutes before removing to cooling racks.

Butterfinger brownie bites

Last week I saw a recipe for home made butterfinger at Confessions of a Cookbook Queen. She made the cutest Owl pops with it. I was so intrigued that had to try it. I came up with these using the recipe for homemade butterfinger. It really has the same texture and very similar taste to a butterfinger bar. I thought it was a bit more peanut buttery and next time will use a little less. These are SO rich, I could only have a small piece. I think a scoop of vanilla ice cream would be a nice touch. Be prepared with a glass of milk!

Butterfinger Brownie Bites

1 box of your favorite brownie mix (my fav is Betty Crocker Hershey's triple chunk)

2 cups candy corn

2 cups peanut butter (like I mentioned, next time I am going to usea little less. Let me know if you try it that way)

1 cup chocolate chips

4 Tablespoons butter

Prepare brownie mix according to package directions. Allow to cool completely. In a microwave safe bowl, microwave the candy corn in 30 second increments, stirring after each 30 seconds. Microwave until completely melted. Add peanut butter and stir until smooth. Spread over brownies. In another microwave safe bowl, melt chocolate chips and butter together. Again, stir after 30 seconds and then again after 30 more seconds. It shouldn't take more than 1 minute to melt. There should be some unmelted chocolate peices left, stir and allow the warm chocolate to melt the remaining chocolate. If you over microwave the chocolate will turn powdery and/or the cocoa butter will separate and your chocolate layer will be covered in white spots and will look unappetizing. (trust me, I know from experience) Spread chocolate over butterfinger layer and allow to cool in fridge. Cut into little squares or use a biscut or circle cookie cutter to cut. I topped mine with some peanut butter pieces.

Mint Brownies

I was in the mood to make mint brownies and needed a recipe because I have never made them. I went to one of my very favorite places, Mel's Kitchen Cafe. I have yet to try one of her recipes that I don't absolutely love. Her blog is the first cooking blog that I discovered and fell in love with and it remains one of my very favorites. These originally came from Cooking Light Magazine which interested me even more. These are so very moist and delicious. They were a hit at our Sunday dinner, we ate them with a scoop of ice cream.

Mint Brownies
Mel's Kitchen Cafe

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Thanks Melanie, we love them too!

Fudge Cake Bars

Here is a simple, fast and yummy dessert. I made a batch, cut it into squares and froze them. My kids have been taking them in their school lunches this week and they love them. The cafeteria worker came to my son from across the room to ask him what it was and how his mom made them. I am sure he offered her no help whatsoever as far as how to make them. He just enjoys eating them. I guess they looked that yummy to her, I should send the recipe with him to school.

Fudge-y cake bars

1 yellow cake mix

2 eggs

1/3 cup oil

1 can sweetened condensed milk

1 cup chocolate chips, I used semi-sweet

Combine cake mix, eggs and oil and press 2/3 of it into a 9x13 pan. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. These freeze great!

Although it is not necessary, I easily convinced myself to accompany these bars with a scoop of vanilla ice cream.

Smores Bars

The best part of this recipe is that it made an 8x8 square pan and not a 9x13, because then I really would have been sick! These are in my top 5 favorite bar dessert. They are so hard to stay out of and are absolutely, positively delicious!! I can't wait to make these for other people or to bring to some sort of function, I am sure they will be the biggest hit. A new favorite in this house. I found them via The Girl Who Ate Everything, a fabulous blog.

Smores Bars

1/2 cup butter, soft

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars
1 small jar marshmallow cream

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This is tricky, I made balls as if I was making cookies and flattened with a rolling pin then arranged them on top.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Carmelitas

My sister in law brought these to us on Sunday, I was served two but said I just wanted one and put one back but they were so heavenly that I ended up eating the second one anyway. I love these!!! I made these a couple of days ago and used a mix of white chocolate chips, butterscotch, semi sweet and milk chocolate instead of all semi sweet since I didn't have enough. I love how they turned out with the mix of chocolates.

Guittard Carmelitas

14 oz. (50 pcs.) light candy caramels (I bought 1 bag of caramel bits, they are easier)
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided (or you can try to add white chocolate, buttersccotch and or milk chocolate too like I did)
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

Dessert to die for

I cannot describe how much I love this cake! It is so gooey and moist and just plain heavenly. The way it bakes and the cream cheese mixture oozes to the top and gets crusty - Oh. My. Goodness. It is so good in fact, that I made it in two square pans to give a way and a miniature one to keep at home. Otherwise, I would eat the entire 9x13 pan and we just can't have that, now can we?


Upside Down German Chocolate Cake

(Printable version here)

1 german cake mix, prepared according to box directions

1 cup coconut

2 cups chopped pecans

1 cup melted butter

1 pound powdered sugar

8 ounces cream cheese

1. Spread greased 9x13 pan with 1 cup coconut and 2 cups (or so, depending on preference) chopped pecans.

2. Prepare german cake mix according to directions and pour over nuts and coconut.

3. Mix butter, powdered sugar and cream cheese together and pour over cake. Swirl with knife.

Bake at 350 degrees for 1 hour. Perfect with a scoop of vanilla ice cream.