{Marshmallow Brownies with Frosting}

My Mother in Law makes these and they are so wonderful. Love them.

1 box of brownie mix (prepared to package directions)
1 bag mini marshmallows

For the Frosting: 

1 cube butter, melted
1/4 cup cocoa
t Tbs vanilla
1/2 bag powdered sugar
about 1/4 cup evaporated milk (add until it comes to the right consistency)

Bake brownies according to the directions on the box. Once the brownies are done. Turn on the broiler on the oven. Place the marshmallows on top of brownies and melt them under the broiler (this only takes seconds, so watch carefully)
Make the frosting by adding all of the ingredients in a bowl and mixing until smooth. Once brownies have cooled a bit, frost.

{Crock Pot Chocolate Cake}

Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together in a large bowl. Pour into crock pot. 

Cook 3-4 hours on high or 6-8 hours on low.

{Hot Fudge Sauce}

This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.

10 ounces semisweet chocolate ( I used chocolate chips)
1/4 cup sifted cocoa powder, Dutch process or regular 
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch table salt
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons butter, cut into pieces

In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.

In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.

Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.

The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny. 

Adapted from: Mel's Kitchen Cafe

{Frozen Hot Chocolate}

If you haven't tried frozen hot chocolate, please do so. I promise you'll be glad you did. So delicious!

• 3 ounces best-quality chocolate (I used chocolate chips)
• 2 teaspoons store bought hot chocolate mix 
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream, for garnish
• Chocolate shavings, for garnish

 Melt chocolate in a small saucepan or in the top of a double broiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.

Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into a glass and top with whipped cram and chocolate shavings.

Adapted from: Paula Deen

{Andes Mint Brownies}

My husband I have both agreed that these are the best brownies we have ever had! I like them better once they are completely cooled off because the mints become hard again and the brownies stay moist and soft. Hubby likes them better warm and gooey. You decide.

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Recipe Source: Mel's Kitchen Cafe

{Decadent Chocolate Cheesecake}

This is a great cheesecake for chocolate lovers, like me. But you won't like it if you're not a chocolate fan, because this is VERY rich. I made this for our Christmas dessert and we loved it.

Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted

Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford) 
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar

DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.

For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.

For topping:
One hour before serving, stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel's Kitchen Cafe

{Delicious Fudge}

I have really gotten into candy making this year. It has been a lot of fun. I figure since I am not living close to my family to eat up all their goodies I need to make my own. This was my first time making fudge. It was so creamy and delicious. Make sure you cover it good while you store it in the fridge, otherwise it will dry out. Happy Holidays!

4 cups sugar

1 can evaporated milk

1 cups butter

2 large (4.4 ounce)  Hershey Chocolate Candy Bars

1  12 oz package milk chocolate chips

1  7 oz jar marshmallow cream

Put the sugar, milk and butter into a large sauce pan. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" which means it keeps boiling even while you are stirring it, continue cooking for 5 minutes while you stir. 

Remove the pan from the heat. Stir in the Hershey chocolate bars, chocolate chips and marshmallow cream. Mix it well so that all the ingredients are well combined.

Pour the fudge into a buttered 9x13 pan. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover it (or it will dry out) and store it in the fridge, or freeze it. 






Recipe Source: Jamie Cooks It Up

{Oreo Truffles}

I am posting these again because they are so amazing and perfect treats for the holidays. I got the original recipe from  The Sisters Cafe These are surprisingly very easy to make, and look pretty fancy when they're all done :)
















1 bag Oreo Cookies, ground up in blender or food processor
1 1/2 8oz. packages of cream cheese, softened
2 cups white chocolate chips
1/2 cup semisweet chocolate chips

Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

{Chocolate Waffle Cookies}

These are so yummy as a little snack. You could even make them for breakfast (only bigger) and serve them with fresh strawberries and whipped cream :)














1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 squares (1oz) each unsweetened chocolate, melted
1 cup flour
1/2 cup chocolate chips
1/2 cup white chocolate chips
powdered sugar

Cream butter and sugar, beat in eggs and vanilla until light and fluffy. Blend in the melted chocolate. Add flour and mix well, stir in the chips.
Drop by tablespoonfuls 1 inch apart on pre-heated waffle iron. Finish off with a light dusting of powdered sugar.

{Crazy Cake}

I'm sure there are a lot of different names for this cake, this is the name we grew up calling it :) This is such an easy and deliciously moist and very chocolatey cake! I used to always ask for it for my birthday. And if you don't have eggs on hand this is the cake to make. I love it with chocolate frosting but you could use any frosting that you love!
















3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees for 30 to 40 minutes, or until tooth pick inserted comes out clean.


For the Frosting:

2 3/4 cups powdered sugar
6 Tbs unsweetened cocoa powder
6 Tbs softened butter
5 Tbs evaporated milk
1 tsp vanilla

In a medium bowl mix together the powdered sugar and cocoa powder, set aside.
In a large bowl cream the butter until smooth then slowly add the sugar mixture and evaporated milk, mix in the vanilla

{Heath Chocolate Chip Cookies}

I have been making THESE chocolate chip cookies for years because they are amazing and I have never found anything as good...until now! This new recipe is insanely good. You can add chocolate chips or leave them out but either way try them, they are incredible!














2 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 (8-ounce) package of regular toffee bits
1 cup milk chocolate chips

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and chocolate chips and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.

Preheat the oven to 350°F. Lightly grease a cookie sheet, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet.

{Cake Mix Chocolate Chip Cookies}

The other night my kids were begging for a treat of some kind, and I didn't have much on hand but what I did find was a box of yellow cake mix and just went from there. These were really simple to make and tasted pretty good!














1 yellow cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2/3 cup Chocolate Chips

Preheat oven to 350 degrees

Mix half the cake mix with butter, vanilla and eggs until smooth. Stir in chocolate chips and then the rest of the cake mix until everything is absorbed. Scoop to drop dough onto an ungreased cookie sheet.
Bake cookies for 10 minutes.

{Chocolate M&M Cookies}

These are really good! And I was glad I found a fun way to use the Easter M&M's I just bought :)













1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate chips
1/2 cup butter
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chocolate chips and the butter in the Microwave for one minute. Stir. Microwave again for one minute and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals until the chocolate and butter are well combined

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Lightly grease a cookie sheet with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. They also freeze well.

{Easy Brownies}

My kids wanted a treat last night so I whipped out this super easy but very moist and delicious brownie recipe. It was a hit :)














1 cup butter
2 cups white sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt


Melt the butter and mix all ingredients together in a large bowl.
Bake at 350 degrees F for 25 minutes in a 9 x 13 inch greased pan.

{Oatmeal Fudge Bars}

I could go on and on about the insane goodness of these! My friend Alisha brought these over to us one night...My husband called me on my cell to tell me that "They will knock my socks off" And when I got home they were almost gone. Yes they are amazing!












Melt in Microwave on defrost for 3 minutes:

1 can sweetened condensed milk
12 oz. milk chocolate chips
3 tbs. butter

Mix in mixer:

1 cup butter
2 cups sugar
2 eggs
1 tsp. soda
2 1/2 cups flour
3 cups rolled quick oats
1 tsp. salt
1 tsp. vanilla

Sprinkle 2/3 of the above mixture in the bottom of an 11x17 cookie sheet. Pour chocolate mixture over that. Then crumble the remaining mixture on top. Bake for 20 min. at 350 degrees

{Chocolate Sour Cream Cake}

Another delicious chocolatey cake!














2 eggs
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 1/4 cups sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8oz sour cream
1 cup milk

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Set aside
In a small bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl beat the shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk, beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until the top springs back when lightly touched. Cool 10 minutes. Remove from pans and cool completely.
Prepare frosting, place one layer flat side down on a plate. Spread top with 1 cup frosting. Stack the second layer flat side down. Spread with remaining frosting.

Chocolatey Frosting:

12oz package semisweet chocolate chips
1/2 cup butter
8oz sour cream
4 1/2 cups powdered sugar

In a large pan over low heat melt and stir chocolate chips and butter. Cool about 10 minutes. Stir in sour cream and powdered sugar until smooth.

{Hot Fudge Pudding Cake}

This is kinda like a one dish wonder because it creates cake and pudding all in one! It's great and delicious! And if you don't have eggs around you can turn to this if you are craving a moist cakey dessert.













1 Cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
2 Tbs unsweetened cocoa powder
1/2 cup milk
2 Tbs butter, melted


1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk and melted butter. Spread evenly into the prepared pan.
In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water over the entire pan of batter.
Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is a pudding consistency.

{Chocolate Fondue}

This is such a fun food. And the possibilities are endless as far as dipping goes...I tried this particular recipe when it was served for our church's cooking group and I was smitten. Who can resist chocolate covered anything...Really?



















1 Tbs butter
3 Tbs milk
8 10oz chocolate bars broken into pieces (such as symphony bars)
1 1/2 cups miniature marshmallows
1/2 cup heavy cream


Rub Crock Pot with butter and place all the ingredients except for the cream in the pot. Cover and cook stirring after 30 minutes until melted and smooth. Gradually add the cream, cover and keep warm on low for up to 6 hours. Double the recipe to feed more. Serve with bite size pieces of pound cake, bananas, marshmallows, fresh strawberries, graham crackers, pretzels, cinnamon bears etc...

{Texas Sheet Cake}

Moist...Chocolatey...Delicious...Need I say more??














Bring to a boil:
1-1/2 cup hot water
4 heaping Tsp Hershey cocoa
3 sticks butter

Mix together:
3 cup flour
3. cup sugar
1-1/2 tsp baking soda

Add liquid to dry ingredients. Then add:
3 eggs
1 cup buttermilk
1 Tbs vanilla

Mix together, pour into jelly roll pan and bake at 350 degree for 30 minutes. Cool for 1 hour, then frost.

Frosting:
1 stick butter
3 Tbs cocoa
¼ cup milk
2-3 cups powdered sugar

{Chocolate and Caramel Covered Pretzel Rods}

These are really fun to make, really messy but way fun :) So delicious! This recipe makes about 40 pretzels and I didn't have a candy thermometer so I just kept dripping the caramel into cold water to see if it would roll in a ball and once it did I knew it was done. :)














1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
tiny bit of salt
pretzel rods
chocolate for dipping and drizzling (I used about 10 ounces of milk chocolate that I just chopped up and melted to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage. Take caramel off heat and use a spatula to smooth caramel over pretzels. I let the caramel set for about 15 minutes and then rolled the pretzel on waxed paper so there wasn't a pool of caramel under the pretzel.

After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate. (I also used food coloring to color the white chocolate before drizzling.) For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.

If the pool of chocolate underneath the pretzel is too big, don't worry just cut it off with a knife. ENJOY!