Fudgy Bon-Bons

This recipe won the Pillsbury Bake-Off in 1994 and was featured in the Tampa Tribune when I was growing up. My mom tried them and has had them in her cookie arsenal ever since.  They're different from a lot of other cookies, and are rich enough that you'll want to make sure you've got a glass of milk close-by!

1 (12oz) bag semi-sweet chocolate chips (about 2 cups)
1/4 c butter (1/2 stick)
1 (14oz) can sweetened, condensed milk
2 c flour
1 tsp vanilla
60 Hershey Kisses, unwrapped
2oz almond bark or white chocolate
1 tsp canola oil

Unwrap Kisses and set aside.

Heat chocolate chips and butter in microwave-safe dish for about 1 minute.  Stir until smooth.

Add sweetened condensed milk and mix well.

Add vanilla and flour to chocolate mixture.  Combine until dough forms.

Spoon 1 TBSP of dough into a ball with your hands, then press a Hershey Kiss into the center.  Shape dough around Kiss by rolling it back into a ball.

Place 1" apart on cookie sheet.

Bake at 350° for 6-8 minutes.  Cookies will appear shiny (and uncooked), but will harden as they cool.  Do not overbake!

Allow to cool.

Combine almond bark and oil together and warm in a microwave-safe bowl for 30 seconds or so.  Drizzle over bon-bons (I use a fork to flick the chocolate back and forth).

Comments from the cook:  Trust me... It's so hard to take these out of the oven after 6-8 minutes! They don't look ready, but they are!  The shiny-ness goes away after they are cooled, and the results are fabulous.  Overcooking makes them dry and crusty.  Trust me on that one :)

These are best when served same-day, in my opinion.  But, if they have a chance to cool completely, just use my mom's advice. Heat one in the microwave for 7 seconds - just long enough for the Hershey Kiss to melt inside - and they're magical again.  She's made different variations, and my (very) favorite is the kind she makes with Coconut Cream Hershey Kisses (available seasonally).  She follows the same steps, and sprinkles a bit of coconut on the top of the finished cookies.  Yum!

Hope you like them...

Originally the Pillsbury Bake-Off winner from 1994.  A version of the original recipe can be found here.

Dirt Cake

This easy recipe is one of my husband's favorites, and has been for a long time.  I've been making cupcakes for summer get-togethers lately, so he put in a request for something fudgy and chocolate-based.  We went to this old favorite, shared it with friends, and the result was just what the almost-doctor ordered. :)

1/4 c butter
1 c powdered sugar
1 (8oz) pkg cream cheese, softened to room temperature
2 small boxes instant chocolate pudding
3 1/2 c milk
1 (8oz) container Cool Whip
1 pkg Oreo cookies, crushed (white stuff removed)

Blend butter, powdered sugar, and cream cheese in a small bowl.  Set aside.

In a large bowl, mix pudding and milk until smooth.  Add cream cheese mixture and mix well.  Add Cool whip and mix until blended.

In a container, add 1/3 of Oreo crumbs, add 1/2 of pudding mixture, add another layer of crumbs, the other 1/2 of the pudding mixture, then top with remaining Oreo crumbs.

Refrigerate 4+ hours.  Serve with gummy worms.

Comments from the cook:  This dessert is so easy!  I used my food chopper/grinder to crush the Oreos (when they break and still have white stuff inside, I toss them in anyway), then did everything else with my KitchenAid.  I layered mine in a trifle bowl, with 4 crumb layers, and 3 pudding layers in between.


Not everyone cares to do so, but I used low-fat cream cheese, sugar-free/fat-free pudding, skim milk, and light Cool Whip in my recipe.  I was pleased to discover that the taste wasn't compromised, even though I'm sure the full-calorie version is even better!

Originally shared by Vickie Luker, dessert extraordinaire and long-time family friend

Browned-Butter Choc Chip Cookies

I'd heard about people using browned butter in recipes.  I was intrigued...so when I found this recipe, I decided to try my hand at the technique.  The results were fantastic...and I'm now converted.

1 c (2 sticks) butter, at room temperature
1/2 c white sugar
1 3/4 c brown sugar
2 eggs
2 tsp vanilla
3 c all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 (12 oz) bag semi-sweet chocolate chips

How to brown butter:

Heat pan on medium to medium-high heat (NOT high).  Cut butter into pieces and melt in pan.  Stir continuously.  Butter will foam up.

After foam subsides, small brown flecks will start to appear in bottom of pan.  Continue stirring, until butter has reached a nice brown color, and has a nutty aroma.  (This took 5+ minutes for me.)

Turn the heat all the way down, then pour into a bowl.  Refrigerate until solid again.  (This took 30+ minutes.)

For the dough:

Cream the solid browned butter and sugar until well mixed.  Scrape down sides of bowl.  Continue mixing while adding the eggs one at a time (making sure they are well-incorporated before adding the next).

Mix for a few minutes until batter is light and fluffy.

Combine the flour, salt, and baking soda in a separate bowl.  Slowly add to the wet mixture, just until combined.  Don't over mix.

Fold chocolate chips in with spatula.

Bake at 350° for 11-13 on parchment-lined cookie sheets.

Comments from the cook:  This recipe definitely delivered a rich, moist cookie.  I generally bake one batch, then freeze the leftovers in pre-formed dough balls.  Personally, I always think the frozen dough balls make better cookies the next day...and that was definitely true in this case.


When I browned my butter, I don't think I had my heat quite high enough (I had it on medium), and met with best success once I moved toward medium-high heat.  I was afraid to burn the butter, so I watched it very closely...

Originally found here.  Most text (and ingredient list) taken from her awesome site.

M&M Pudding Cookies

I'm always on the hunt for a super-soft cookie recipe.  When I found this one online over a year ago, I was hooked!  This recipe has become a staple around here, and M&M's turn these from awesome cookies to over-the-top-good cookies!

2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter
1/2 c sugar
3/4 c brown sugar
1 small pkg instant vanilla pudding mix
2 tsp vanilla
1 egg
1/2 bag plain M&M's (or half bag chocolate chips)

Sift baking soda, flour, and salt together in a medium bowl.  Set aside.

Combine butter, sugars, and pudding mix.   Beat until fluffy.

Add egg and vanilla, and beat until smooth.

Add dry ingredients.

Stir in M&M's.

Bake for 8-10 minutes at 375°.

Comments from the cook:  I haven't made these when they didn't turn out wonderfully.  I prefer to soften the butter JUST slightly (10 seconds in the microwave), so that it is still chilled and somewhat solid.  I've made this recipe with regular instant pudding, and have also tried it with fat free/sugar free.  Both were excellent.


For best results, I bake these cookies on a parchment paper lined baking sheet.  I love parchment paper and how evenly/beautifully it browns the bottom of cookies!  Like others I've mentioned before, I like to think that these cookies are best when the dough has been refrigerated overnight.


Originally found here.  Most text taken from her awesome site.

Triple Chocolate Oatmeal Cookies

When I saw this recipe, I knew it would be one I'd like to try.  I made these as a thank-you for a friend, and the partial batch I made left just enough for us to enjoy some too :)

1 c butter

1 c brown sugar

1/2 c sugar

2 tsp vanilla

2 eggs

1 1/4 c flour

1/2 c cocoa powder

1 tsp baking soda

2 c oats

2 c chocolate chips

Preheat oven to 350°.  Cream butter and sugars together.  Mix in vanilla and eggs.

Stir in flour, cocoa powder, and baking soda.

Add in oats and chocolate chips.

Drop spoonfuls onto a cookie sheet, and bake for 8 minutes or until done.

Comments from the cook:  No, you weren't mistaken.  The original recipe only calls for 2 types of chocolate.  BUT, I have a container of Special Dark Hershey's Cocoa in my cupboard...so I used half regular cocoa and half special dark.  And there you have it.  3 chocolates!  And the result?  Rich awesomeness.  Mmmmmhmmmm.

Photography secret, just FYI... I usually only bake up a few cookies for eating right away, then refrigerate my leftover cookie dough (or freeze it in pre-shaped balls).  For best results, I bake another batch the next day.  Very cold or frozen dough generally results in cookies that spread less.  This makes for thicker, fudgier cookies...of which I am a fan :)  And they just happen to look better than the cookies from batch #1, too!

Originally found here, which linked back to here (most text taken from her site)

Cream Puff Cake

This one?  This one almost did me in!  I'd seen the recipe a while ago, and knew we'd have company staying with us this weekend...so I made it.  It's INCREDIBLE, and is more like eating a donut than a cake. Yum!

1/2 c (1 stick) butter
1 c water
1 c flour
4 eggs

4 c milk
1 pkg (8 oz) cream cheese, softened
3 small boxes instant vanilla pudding
1 small container whipped topping
chocolate syrup

Crust:

Preheat oven to 400°.

In large saucepan, heat butter and water to boiling over medium-high heat.  Add flour and reduce heat to low.  Cook and stir until it balls up and pulls away from the edges of the pan.

Remove from heat and transfer to a large bowl.  Beat in eggs, one at a time...beating well after each egg.

Spread into bottom and up the sides of an ungreased 9x13 pan.  Bake for 35 minutes.  Cool completely.

Filling:

In a large bowl, whip cream cheese (alone) until smooth and fluffy.  Slowly add the milk, and beat until combined.  Add pudding mix and beat until thickened.  Spread over cooled shell.

Top with whipped topping.  Keep refrigerated until serving.  Drizzle with chocolate syrup right before serving.

Comments from the cook:  I'd never made this kind of "crust" before, and the end result reminded me of a German Pancake.  It puffs up a WHOLE BUNCH and looks a little bit like a science experiment instead of a dessert :) 


My cream cheese was a bit lumpy when beaten (I use the 1/3 less fat kind), so I had to whip my filling for a little longer than I thought it would need had it been the full-fat version.  


And it's up to you to choose...but two of my three puddings were sugar-free/fat-free (made with skim milk), and I used light whipped topping.  The result was fantastic...and I can only imagine how much better the full calorie versions of everything would make this taste!

Originally found here, which linked it back to here (most text taken from her site).

Chocolate Marshmallow Cookies

Hypothetically speaking, what if I told you this recipe came from Pinterest?  Would you be surprised, or are you just used to it by now?  Either way, I'm finding lots of great things to make on Pinterest, so we're satisfied!  These turned out just a little differently than I expected, but the gooey-fudgyness was just the fix we needed :)

1 milk chocolate cake mix

2 eggs

1/3 c canola oil

Combine 3 ingredients, and roll dough into balls.  Bake in 350° oven for 6 minutes (no more!).  Place 5-6 mini marshmallows into each cookie, then put back in the over for 2-3 more minutes.

Allow to cool completely, then frost with frosting made from the following ingredients:

1/2 c (1 stick) butter, softened

3 tsp cocoa powder

1-2 tsp vanilla, to your liking

2-3 c powdered sugar

1/4 c milk 

Comments from the cook:  My cookie "dough" was more like thick, sticky batter.  I still went ahead with it, despite my hesitation, and they turned out fine.  I undercooked the first ones a little, and the second sheet of them turned out better.  I also forgot to mention that I've become a DIE-HARD fan of parchment paper, and never bake cookies without it now.  In this case, there's no way the first round of cookies would've ever come off the sheet if it hadn't been for that paper...

I made a half batch of the dough and frosting, and we had plenty of these to eat for a few days.  Now I have all of the ingredients in my cupboard for another half batch next time we need to take a treat to a get-together!

Originally found on Pinterest, linked back to this awesome site.

S'more Cups

Another Pinterest find! I believe, whole-heartedly, that recipes that produce anything s'more-like are worth trying at least once. And these little "s'more bombs" are sure to make more appearances in the future!

7 whole graham crackers (1 cup finely crushed)

1/4 c powdered sugar

6 TBSP butter, melted

3 (1.55 oz) Hershey bars

12 large marshmallows

Preheat oven to 350°. Crush graham crackers in plastic bag, and mix with powdered sugar and melted butter in small bowl.

Place 1 TBSP of crumb mixture into the bottom of mini muffin pans (makes enough for 24). Press crumbs down with back of measuring spoon to create a shallow cup. Bake 4-5 minutes or until edges are bubbling.

In the meantime, break 2 of the Hershey bars into rectangles. Remove pan from oven and place one rectangle into each cup.

Cut large marshmallows in half crosswise using kitchen shears and dipping them in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 1-2 minutes, or until marshmallows start to puff up.

Remove from oven to cooling rack. Allow to cool for 15 minutes, then remove s'more cups from pan. Cool completely for 40-60 minutes.

Melt remaining Hershey bar in microwavable bowl (melt for about 1 minute, stirring every 30 seconds). Dip tops of s'more cups in chocolate and allow to cool.

Makes 24.

Comments from the cook: It was less expensive to buy one jumbo Hershey bar, so that's what I used. I cut each rectangle in half, and used small squares in each s'more cup...and they didn't seem short on chocolate at all :) I also chose to flick the chocolate across the top instead of dipping them.

These were amazing right after baking/cooling, and were also pretty good the next day (after being rewarmed in the oven for a few minutes).

Originally found on Pinterest, linked to awesome this website.

Brownie Batter Cupcakes

These may look like ordinary cupcakes, but MAN ALIVE, they're nothing but ordinary... Dropping a frozen mound of "brownie batter" into the middle of a fancy chocolate cupcake before baking it certainly can't send you in the wrong direction, I say!

Brownie Batter:

1/4 cup butter, melted
1/3 cup sweetened condensed milk
1/3 cup milk
1 devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined.

Using a cookie dough scoop (or small spoon), drop rounded balls of batter onto a baking sheet lined with parchment paper and freeze overnight.

(Makes about 30 dough balls.)

Cupcakes:

1 devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1/3 c canola oil
2/3 c applesauce
4 eggs, beaten
1/2 cup milk

Preheat oven to 325°. Line muffin tins with cupcake liners.

Combine all ingredients in mixer and mix on medium speed for 2 mins until well combined.

Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3 full.

Remove brownie batter mounds from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

Makes about 30 cupcakes.

Frosting:
You'll never guess which one I used... :) Click here to find it.

Comments from the cook: My in-laws were here for the weekend, and I had been waiting for about a month to try these out. I knew we needed to have LOTS of mouths around to help eat these...or we'd have been in a whole heap of trouble!

The original recipe called for 1 cup of oil, and I substituted part of it for applesauce (I have a hard time pouring 1 cup of oil into ANY recipe...amazing or not!). The original recipe also called for chocolate chips in the cupcake batter, but I forgot to add them, and never felt like final product was lacking anything. Much the opposite, actually! Obviously, the chocolate frosting from the HoHo cake has become my new favorite. If you wanted to use the frosting from the original recipe, you certainly could. I just never hesitate to stick with something I KNOW will work...

These were good the first day, but were even more amazing the next evening. The brownie centers softened and the frosting was more set up.

Oh, and one last thing... I had ONE more cupcake than I had dough balls, so I threw a frozen ball of chocolate chip cookie dough into the center of the last cupcake. It was INCREDIBLE. Perhaps an idea for next time. :)
Originally found on Pinterest, which linked it back to this site (recipe said to have been adapted from Cook's Illustrated).

Density Bars

Our dear friends, M+B, made these for us mannnnny years ago...and I've been meaning to make them for a long time now. They're called "Density Bars" for a reason, so if you make them, be sure to make sure there's milk in the fridge! :)

1 c brown sugar
1 c white sugar
1 c butter
2 eggs
1 c peanut butter
2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 c flour
2 c quick oats

Preheat oven to 325°.

Cream butter and sugar together. Add eggs; beat until smooth. Add peanut butter and blend.

Sift together flour, soda, and salt; add to sugar mixture and mix until smooth. Add oats and vanilla.

Put into 9x13 pan (I use a jelly roll pan, which has sides that are just 1" high). Bake at 325° for 20 minutes.

**Frost with chocolate frosting of your choice.

Comments from the cook: YUM. These are excellent, and their mere existence in your house can make you do careless things that you wouldn't otherwise do (one bar in each hand, alternating bites!).

**I would recommend using the chocolate frosting from the HoHo cake (found here). We had a little bit of it left over in the freezer, and used it to frost a few of these. It was delicious. When it ran out and I took these to a little shin-dig, I needed another frosting...so I used some hot fudge (the kind you put on ice cream) from my fridge.

I put the hot fudge in my KitchenAid, then added a splash of milk, a little vanilla, and a bit of salt. Then I added powdered sugar until I got it to the consistency I wanted. In retrospect, the taste was good...but I should've just gone with another batch of the HoHo cake frosting. :)

Special thanks to my dearest friend Brittany, for introducing us to these little darlings. They're now part of my arsenal!

Originally shared by the fabulous Brittany. Most text taken from her original recipe.

Éclair Cake

Brian's family has a dear friend named Vickie. She makes the most mouth-watering desserts ever, and her wedding present to us (6 short years ago) was a packet of her recipes. We've taken good care of them, and this is one of our very favorites.

Cake:
1 box graham crackers, unbroken (generic ok)
2 small boxes instant french vanilla pudding
3 1/2 c whole milk
1 (8oz) container CoolWhip

Frosting:
2 unsweetened liquid chocolate packets (or 2 - 1 oz. squares unsweetened chocolate melted and cooled)
2 tsp corn syrup
2 tsp vanilla
3 TBSP softened butter
1 1/2 c powdered sugar
3 TBSP milk

Spray bottom of 9x13 pan with cooking spray.

Line bottom of pan with whole graham crackers.

Beat pudding mixes with 3 1/2 c whole milk for 2 minutes at medium speed. Blend in CoolWhip.

Pour half of pudding mixture over crackers.

Place second layer of graham crackers over pudding, and pour remaining pudding mixture over crackers.

Cover pudding with third layer of crackers. Mix frosting, then pour over crackers and spread evenly.

Refrigerate for at least 8 hours and serve chilled. (If possible, chill for 24 hours, as crackers soften more and more with time.)

Comments from the cook: I didn't have unsweetened chocolate on hand (a certain FSP is probably to blame!) and our grocery store wanted an arm and a leg for a package of it. But I remembered that the Hershey's cocoa has directions for substituting cocoa (+ oil) for unsweetened chocolate. So, I did that, and couldn't tell any difference. And it was much cheaper!

I'm sure you could probably get away with using sugar-free pudding and reduced fat milk (and CoolWhip) in this recipe. But, if I remember clearly (and I do), I was told from VERY early on that this cake shouldn't be tinkered with! And so far, there've been no complaints about how it tastes...so we'll just continue to leave well-enough alone. :)

Originally shared by Vickie L, dessert master and family friend

Butterfinger Blondies

This is another one of the recipes I found on Pinterest. We had a friend from Utah stay with us one night last week, and thought it would be fun to try these out when he arrived. They were excellent!
1 c butter
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla
2 eggs
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 c coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Butterfinger pieces for topping

Preheat oven to 350°. Cream butter and sugars together. Add the vanilla and eggs until mixed.

Combine dry ingredients in a separate bowl, then add to mixture.

Stir in chopped Butterfinger pieces.

Spray a 9x13 pan with non-stick spray. Spread dough in pan, and bake for 25 minutes.

Remove from oven and cool completely. Top with frozen yogurt and additional candy pieces.

Comments from the cook: The original recipe (found here) calls for a buttercream frosting on top, but my general preference is that frosting live on top of CAKE. :) So we topped these blondies with frozen yogurt and extra candy pieces, and they were delicious.

The texture of the Butterfinger candy softens and disappears in the bars during baking, so adding them on top brings back the texture you expect from a Butterfinger dessert...a step I wouldn't recommend skipping.

I undercooked these just a bit, and they fell after baking. If cooked for the full 25 minutes, they will be quite a bit thicker.

Originally found on Pinterest, and posted here (some text taken from site).

Toffee Cowboy Cookies

As a general rule at our house, we try to wait for weekends to bake goodies. And, this weekend? We wanted something GOOD, but needed it to be something with ingredients that were already in our cupboards. So I went for a Cowboy Cookie recipe, threw in some toffee bits, and voila!

1 c butter, softened
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c milk chocolate chips
1/2 c milk chocolate coated toffee chips

Cream the butter and sugars together until smooth. Add eggs and vanilla.

Sift flour, baking soda and powder, and salt together. Add to batter.

Stir in oats, chocolate chips, and toffee bits.

Spoon onto cookie sheet. Bake at 350 ° for 10-12 minutes.

Comments from the cook: Toffee has an amazing way of really jazzing up a cookie! I cooked these for just over 9 minutes, because I prefer cookies super-chewy instead of crispy. They turned out perfectly, though they always look like they might be underdone when they first come out.

As is usually the case, refrigerated dough will take a little bit longer to cook, but cooks up wonderfully also.
Original "Cowboy Cookie" recipe found in the Worldwide Ward Cookbook by Deanna Buxton (nuts omitted and toffee added). Some instructions/text taken from cookbook.

Ice Cream Cake

My husband loves ice cream cake. So, this year, I decided to tackle one for his birthday. I found this recipe in an issue of the Food Network magazine, and it turned out wonderfully. Mine didn't look as glamorous as theirs, but that's something I can work on with more practice :)


2 1 1/2-quart containers vanilla ice cream
2 rows from a package of Oreos (white stuff removed and discarded)
1 (7 to 8oz) bottle Magic Shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream (Cool Whip)
sprinkles (optional)
9-inch springform pan


Put springform pan in the freezer for 15 minutes. While it gets cold, allow one container of vanilla ice cream to soften at room temperature.

Remove springform pan from freezer, and proceed to spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

In the meantime, pulse the Oreos in a food processor to break into large crumbs. Add the Magic Shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top. Freeze until firm, about 2 hours.

To remove from springform pan, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving.

Slice with a hot knife.

This cake melts quite quickly after the assembly process, and was somewhat messy when sliced. It needed to be returned to the freezer immediately after slicing.


On day 2, however, the cake was solid and sliced much more cleanly (besides it being much colder and more difficult to get a knife through).


Comments from the cook: This was a hit! We shared it with Brian's family, and will be sure to find a group to share it with if we make it again. It makes a sizable cake!

After a bit of a miscommunication (my oops, Debby!), we ended up with whipping cream instead of Cool Whip for the frosting...and I tell you, it was an awesome mistake! I whipped up enough whipping cream (added a bit of powdered sugar to sweeten) for about 3 cups and then folded in some Cool Whip (about 2 cups) to balance the richness. In the end, it was fantastic...

Around here, we're just trying to figure out how to celebrate next year's birthdays a bit sooner! This one may become a tradition... 

Originally found here. (Most text and ingredient list taken from there.)

HoHo Cake

I recently discovered this awesome recipe website, and found this beauty of a recipe. We tried it the other night, and it is everything you'd want from a HoHo cake :) It's super rich, really moist, and makes a HUGE pan full.

For the cake:
1 chocolate cake mix (original recipe calls for Devils Food)

For the white layer:
1 c butter
1/2 c milk
3 c powdered sugar
1 TBSP vanilla extract
1/4 tsp salt

For the chocolate frosting:
1/2 c butter
3/4 c cocoa
3 c powdered sugar
1 tsp vanilla
8-10 TBSP of water, added one at a time

Prepare cake mix according to directions and bake in a jelly roll pan (what we call a cookie sheet - with sides) at 350° for 15-20 minutes.

Remove from oven after it passes the clean toothpick test, and allow to cool for 30 minutes.

While it cools, prepare the white layer. Cream butter and gradually add milk and vanilla. Add powdered sugar and salt. Beat until mixture is thick and spreadable (mine needed a lot more powdered sugar...almost twice what the recipe called for). Spread on chocolate cake. Freeze for 15 minutes while you make the chocolate frosting.

For chocolate frosting, cream butter and vanilla. Add cocoa powder and powdered sugar (mixture will be dry and powdery). Add water 1 tablespoon at a time until frosting is smooth (mine took about 9 TBSP).

Serve chilled, and store leftovers in fridge.

Comments from the cook: I didn't have a chocolate cake mix on hand, so I got super ambitious desperate and made this one from scratch.

As mentioned previously, my white layer required almost 6 cups powdered sugar. The texture wasn't right, but I stuck with it (I didn't want to waste the butter!).

Other than that, this recipe was worth the steps, and we have really enjoyed the results!

Originally found here (ingredient lists and some text taken from her site...though my cake-stacking skills need some work to look like the original!)

Homemade Hostess Cupcakes

Cupcakes:
1 dark chocolate cake mix (+ cake mix ingredients)

White gooey filling:
4 TBSP butter, room temperature
1 c powdered sugar
2 tsp vanilla
3 TBSP heavy cream
1 cup marshmallow creme

Chocolate ganache:
6 oz semi-sweet chocolate chips
1/2 c heavy cream
1 TBSP butter
2 tsp vanilla

White frosting (for squigglies/words):

1 stick butter
2 TBSP milk
2 c powdered sugar

1/4 tsp vanilla

Prepare cupcakes as directed on back of dark chocolate cake mix (using cupcake papers). Allow to cool.

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Now that your ganache is cooling, spoon white gooey filling into an icing bag with a star tip attached (or a freezer bag with a star tip, if you're like me!). Poke star tip through the top center of the cupcake, then squeeze until the cupcake gets heavier. If extra white stuff pools at the top, scrape it off with a knife. (You want the tops to be smooth.)

Once ganache is cooled but still glossy, dip tops of cupcakes into ganache. If desired, dip more than once for thicker chocolate layer. Cool in fridge.

For the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe onto the cupcakes to decorate. (This recipe makes LOTS of icing. You can always freeze the rest and use it on the next batch!)

Makes about 24 cupcakes.

Refrigerate any leftovers (if you have any!).

Comments from the cook: I'd seen these beauties before, and knew that they would be a wonderful treat when our families were both in town right before Valentine's day. So I set out to make them...

And, I don't know WHAT happened, but the cupcake recipe on the site listed below did NOT work for me. In fact, the result was a horrific mess in my oven, a waste of 24 suuuuper cute cupcake papers (biggest tragedy), and a somewhat traumatic memory. :)

But that's what cake mixes are for! And, for the record, the dark chocolate cake mix made for amazing finished cupcakes. Easy peasy...and no mess!

After completing the cupcakes (icing and all), I removed the cupcake papers. The ganache I made was somewhat runny, and ran down the sides of many of the cupcakes. They looked a LOT better sans papers. But, just so you know... removing the papers will make the cupcakes more prone to drying out if you plan to store them for a while.

These were fun to make, and the taste? OUT OF THIS WORLD.

Originally found here. Most text taken from the same site.

Oreo Cheesecake Cookies

3/4 cup butter, softened
8 oz cream cheese, softened
1 egg yolk
1 c sugar
2 c flour
1 tsp vanilla
1/2 tsp salt
1 cup crushed Oreos
3/4 c chocolate chips
Heat oven to 350°.
Cream butter, cream cheese, and sugar together. Mix in egg yolk and vanilla.
Add flour and salt, a little at a time, until thoroughly mixed. Fold in Oreos and chocolate chips.
Bake 11-14 minutes, until bottoms are slightly browned.

Comments from the cook: Holy Oreo cheesecake goodness! I found this recipe on a website that I love, and knew I had to try them. The original recipe called for 4 oz of cream cheese, and I accidentally threw in the entire brick (80z!). I didn't realize my mistake until the next day, when I didn't have any cream cheese for my bagel. :)

These cookies have that tart/tangy taste that cream cheese is best at creating... and would be perfect for holiday neighbor gifts. Mmmm!
I'd recommend baking these up after a night of chilling the dough in the fridge. The Oreos soften overnight and are easier to work with that way...but if you can't wait, they're still excellent immediately!
Originally found (and most text taken from) here - slightly modified (not necessarily on purpose!)

PB Oatmeal Chocolate Chip Cookies

1/2 cup butter
1/2 cup white sugar
1/3 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup rolled oats
1 cup semi-sweet chocolate chips

Preheat oven to 350°.

Combine butter and sugars and blend until smooth. Add peanut butter, vanilla, and egg.

Add flour, baking soda and salt (sifted together).

Mix in oats and chocolate chips.

Form tablespoon-sized balls and cook for 10-12 minutes.

Comments from the cook: This recipe came highly recommended from my mother in law, Debby. She was given the recipe by one of Brian's cousins, and I'm glad they eventually made their way into my kitchen!

These cookies reaffirm my belief that the marriage between peanut butter and chocolate is as steady and unbreakable as ever! :)

I didn't have creamy peanut butter on hand (which I usually use in recipes), but the chunky stuff worked quite well, and adds even more texture to these little darlings.

Originally shared by Debby Mathias, found online here

French Silk Pie

3 oz. unsweetened chocolate (3 - 1 oz. squares)
3/4 cup butter
1 cup sugar
1 1/2 tsp vanilla
3 eggs
1/2 pint whipping cream
1 TBSP sugar
1 deep-dish pie shell, prepared as directed
1 Hershey chocolate bar

Melt unsweetened chocolate and allow to cool 5-10 minutes (or use pre-melted, squeezable packets).

Cream butter and sugar. Add unsweetened chocolate and vanilla. Mix on medium speed until blended.

Add eggs one at a time, beating with electric mixer for 5 minutes after each one.

Pour chocolate mixture into fully-cooked deep-dish pie shell.

Beat whipping cream with 1 TBSP sugar until firm.

Top pie with whipped cream and refrigerate at least 4 hrs before serving.

Decorate with chocolate curls if desired. (Grate Hershey bar with carrot peeler, running peeler down the edge of the bar to form curls.)

Comments from the cook's wife: This pie. Ohhhh, this pie. French Silk Pie is one of Brian's absolute favorites, and this recipe came from a family friend of his (and now mine), Vicki Luker. While our preference is always to go with a pastry crust, Vicki's original recipe calls for an Oreo or chocolate graham cracker crust.

This pie is one of Brian's favorites to make, and I've never discouraged him! While you're at it, you may even want to make two of these babies. They are sure to disappear in the blink of an eye! Some recipes discourage doubling, but this one doubles without any problem.

Originally shared by Vicki Luker, the Minnesotan Queen of Dessert.

Chocolate-Dipped Strawberries

2 (1 lb) cartons fresh strawberries
1 bag Ghiradelli milk chocolate chips
3 squares almond bark (or about 2/3 white chocolate chips)
1 tsp canola oil

Wash strawberries and allow them to dry completely before dipping. (I let mine dry on a kitchen towel overnight.)

Cover a cookie sheet with wax paper and set aside.

Use a double boiler to melt chocolate chips, adding about 1/2 tsp canola oil to bowl of chips before melting.

(Don't have a double boiler? No sweat. You can melt the chocolate chips in a microwaveable bowl. In order to avoid burning/overcooking the chocolate, you'll want to melt for 30 seconds, take out and stir, melt another 30 seconds, stir, etc...until they've melted completely.)

Dip strawberries in first chocolate flavor and place on wax paper-covered cookie sheet. Refrigerate until first layer has hardened.

Dip strawberries in second flavor if desired (chocolate may need to be reheated for a few seconds if it has thickened) and place back on cookie sheet.

Use a fork to "flick" chocolate across tops of strawberries.

Best when served chilled.

Comments from the cook: Another recipe that hardly needs an explanation! My dear friend Mary Ann made these for my outrageously-embarrassing bridal shower a few years ago (ok, five) and told me that the secret to these is in the little bit of oil (isn't it always?). She's a fantastic cook, so I always do what she tells me. :)

Shared by Mary Ann Hawes, my old roommate and friend.