Peanut Butter Brownie Bites

 What you'll need: box of brownies (and ingredients it calls for), peanut butter, chocolate chips, peanut butter chips.

 Make brownie batter and scoop into greased mini muffin tins. Bake for 8-10 minutes.

 Melt 1/2 cup peanut butter in microwave safe bowl.

 Wait for brownies to cool completely before removing them from pan. (I didn't in this picture). Press down in the middle of brownie bite to create a nest for the melted peanut butter to go in.

 Sprinkle with milk chocolate chips and peanut butter chips.

Enjoy!!

Candy Bar Fudge

recipe from cooking.com

Makes 4 lbs

6 2oz snickers bars (the regular size)
3 c sugar
3/4 c butter
2/3 c evaporated milk
2 c semi sweet chocolate chips
1 7oz marshmallow creme
1 tsp vanilla

Cut candy bars in 1 inch slices and set aside.

In saucepan over medium heat add sugar, milk, and butter. Stir until candy thermometer reads 234 which is the softball stage. This takes about 3 minutes. Remove from heat and stir in chocolate, marshmallow creme, and vanilla.

Pour half of fudge into a 9x9 foil lined pan. Sprinkle with candy bar. Pour remaining fudge over and flatten evenly. Place in fridge for faster set time. Remove the fudge, foil and all, out of pan. Cut.

Homemade Brownies

1 1/2 cubes butter
1 1/2 c sugar
3 eggs
8 TBSP cocoa
1 c flour
1/2 tsp powder
1/2 tsp salt
1 tsp vanilla

Cream the butter. Add sugar and eggs. Then add the cocoa. Mix well. Add remaining ingredients until fully combined. Grease a 9x13 pan. Bake at 375 for 25-30 mins. When cooled sprinkle powdered sugar ontop.

Oreo Truffles

1 16oz bag oreos
8 oz cream cheese at room temp
Melting chocolate
3 oreos crushed to sprinkle on top

Oreos need to be the brand name. I tried generic and it wasn't as good. Crush oreos either by hand or in a blender. I did it in my blender. Combine with pastry knife the cream cheese. Roll into 2 inch balls. Dip in chocolate (I used milk chocolate, but I would definitely use white chocolate next time). Sprinkle with oreo crumbs before cooled. Enjoy!

English Toffee

1 c sugar
1 c butter
¼ tsp salt
1 tsp vanilla
1 cup almonds. chopped (or more if you like yours really nutty)
chocolate chips

Place tin foil on a cookie sheet. Sprinkle almonds in ½ the sheet. Heat ingredients, except almonds and chocolate chips, in saucepan to 280 stirring constantly. Pour on top of almonds. Let stand for 10 minutes or so until mostly cooled. Sprinkle with chocolate chips and spread once melted. Then top with more almonds. Makes about 2 lbs of toffee.

Nutella Hot Chocolate

recipe from thesisterscafe.com

1 c milk
2 TBSP nutella

Pumpkin Chocolate Chip Pancakes

1 c flour
1 1/2 TBSP brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1 c buttermilk
1 egg
1/4 c pumpkin puree
chocolate chips

In a medium bowl mix together all dry ingredients. In a small bowl measure out the buttermilk and add the egg. Beat. Mix in the pumpking puree until completely blended. Mix wet ingredients into dry ingredients until combined.

Heat griddle. Using a 1/4 c measuring cup pour batter on griddle. Top pancakes with chocolate chips. Cook and serve.

Chocolate Mousse Cake

recipe from allrecipes.com

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

1. Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
2. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
3. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
4. Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Homemade Oreos

1 box devil's food cake
2/3 c shortening
2 eggs

Mix together using a spoon. Bake at 350 for 8-10 minutes. Cool completely before frosting with cream cheese frosting. Serve with milk

Carmelitos

Recipe courtesy thesisterscafe.com


1 c flour
1 c quick oats
3/4 c brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 c butter, melted

1 c milk chocolate chips
3/4 c carmel topping
1/2 c chopped pecans (optional)
3 TBSP flour


Mix flour, sugar, oats, salt, soda and butter. Press half of mixture into an 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans, if using. Combine carmel topping and 3 T flour together. Drizzle over chocolate. Sprinkle the remaining dough over the dessert. Bake at 350 for 15-20 minutes or until golden brown. Cool before slicing.

Oatmeal Chocolate Chip Cookies

Recipe courtesy Mary Lynn Driggs

3/4 c shortening
1 c packed brown sugar
1/2 c sugar
1 egg
1/2 c water
1 tsp vanilla
1 1/4 c flour
1 tsp salt
1/2 tsp soda
3 c oats
chocolate chips

Cream shortening and sugars. Add egg, vanilla and water. Add dry ingredients. Stir in chocolate chips. Bake at 350 for 12-15 minutes. Makes about 5 dozen.

Chocolate Peppermint Kiss Cookies

4 squares Baker's unsweetened chocolate
3/4 c butter (1 1/2 sticks)
2 c sugar
3 eggs
1 tsp vanilla
2 1/2 c flour
peppermint kisses

Microwave unsweetened chocolate and butter in a large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Stir in flour. Refrigerate 1 hour. Shape into 1 inch balls and place on lightly greased baking sheets. Bake 9 minutes at 350 degrees. Let it stand 1 minute on baking sheet. Transfer to wire rack. While still warm place unwrapped peppermint kiss in center and push down until set in cookie. Let kiss cool completely before transfering....they will melt and become a puddle if touched before cooled again. Makes about 5 dozen.

Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

Best Ever Chocolate Chip Cookies

Recipe courtesy of Jamie Nelson

3 1/4 c flour

1 tsp baking soda

1 tsp salt

1 c sugar

1 c brown sugar, packed

2/3 c butter, softened

2/3 c shortening

2 eggs

2 tsp vanilla

1 1/2 c semisweet chocolate chips

1 12/ c milk chocolate chips

Whisk together flour, soda, and salt in medium bowl. Set aside. In a mixer cream sugars, butter, shortening, eggs and vanilla. Stir in flour mixture to sugar mixture. Then add chocolate chips. Form into cookies with ice cream scooper (nothing better than big chocolate chip cookies) or you can do it in whatever size you want. Place on ungreased cookie sheet. Bake for 12-14 minutes at 350 degrees. Cool 2 minutes before placing on wire rack.

Easy, Low fat PUMPKIN CHOCOLATE CHIP COOKIES

1 box spice cake

1 small can pumpkin puree

chocolate chips

Bake at 400 for 18 minutes (for big cookies).

Chocolate Sauce

Recipe courtesy of Megan Owens!

So, so easy and so, so delicious!

1 TBSP butter
1 TBSP vanilla
1 square baking semisweet chocolate
1 can sweetened condensed milk

Melt butter in a small sauce pan over medium heat. Add vanilla, chocolate and milk. Stirring constantly so not to burn. Serve warm or cool over brownies, ice cream and strawberries.

Muddy Buddies

1 c semisweet chocolate chips
1/2 c peanut butter
1/4 butter
1 tsp vanilla
9 c chex cereal, any variety
1 1/2 c powdered sugar

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered for 1 minutes. Stir. Microwave 30 sec longer or until mixture can be stirred smooth. Stir in vanilla.
In a large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon bag. Add powdered sugar. Seal bag, shake until well coated.

Scotcheroos

1 cup white karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.