Braided Nutella Bread

From http://www.toptenlook.com/2013/12/braided-nutella-bread.html 

Use your favorite cinnamon roll bread dough recipe for the dough.  Follow the pictured steps below.  Cook at the same temperature and time as cinnamon rolls.

Chocolate Marshmallow Cookies

- 15 marshmallows (cut into thirds)
- 2/3 Cup cocoa powder
- 2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup sugar (plus 1/2 Cup sugar for rolling)
- 1 Cup crisco
- 1/2 Cup brown sugar (firmly packed)
- 2 unbeaten eggs
- 1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

Caramel Shortbread

Get out your kitchen scale for this recipe!  From an British cookbook.

Shortbread
4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of Salt

Topping
4 oz superfine sugar
4 oz butter
2 tablespoons golden syrup (a must in your kitchen.  Buy it from World Market or from Amazon)
218 gm (7.657 oz) tin condensed milk
100 gm (3.512 oz) bar plain or milk chocolate (I doubled the chocolate)

 Set oven to 325 degrees F.  Well grease and base line an approx. 11 x 7 inches shallow tin.  Cream the butter and sugar together in a bowl until light and fluffy.  Stir in the flour and salt and knead well.  Put into the tin, spread out and press down evenly with the fingers.  Bake for 30 minutes until pale brown.  Leave in the tin to cool.  Meanwhile, for the topping, put all the ingredients, except the chocolate, into a pan.  Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown.  When ready, pour over the cooked shortbread and spread out.  When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out.  When the chocolate has set, cut into squares with a sharp knife dipped in hot water.

Peanut Butter Fudge Brownie Trifle

From How Sweet It Is: http://www.howsweeteats.com/2011/09/peanut-butter-fudge-brownie-trifle/

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes
1 large box (5-ounce) of instant chocolate pudding, prepared and chilled (this will most likely call for 3 cups of milk, nothing else)
1 bag of peanut butter cups, chopped
2 cups heavy cream
3-4 tablespoons granulated sugar, depending on your desired level of sweetness
1 cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons milk
8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!

Super Moist Low Fat Chocolate Cupcakes

Ingredients:

• 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.4 oz sugar free, fat free, instant chocolate pudding
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/3 cups water

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake liners.

Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.

Add chocolate cake mix and beat 2 minutes.

Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.


For the glaze, make your favorite butter cream icing, but add a little more milk to make it a bit more runny. Drizzle the icing on the cupcakes in a random pattern.

Here is my favorite butter cream icing recipe:

1 box powdered sugar
1 cube butter, softened
1 tsp vanilla
1/4 cup milk

Whip together until frosting consistency. Add more milk to taste.

For chocolate frosting alternative, add 2-3 heaping tbsp powered cocoa to above ingredient list.

Pumpkin Dark Chocolate Brownies

•1 box of Betty Crocker Dark Chocolate Brownie mix
•1/2 cup to 1/2 cup and 1TBS canned pumpkin (instead of oil)
•2 eggs
•water as directed
•semi sweet and white chocolate chips (about 1/3 cup all together)
•2 tsp vanilla extract
•1/2 tsp almond extract
•chopped pecans (optional)
•pumpkin pie spices (1-2 tsp)
•1/4 tsp sea salt (optional)

Preheat oven as directed on package. Mix ingredients as directed on package, substituting the pumpkin instead of oil. Add chocolate chips toward the end (nuts, too, if you like). Add some pumpkin pie spice and mix. Put in greased pan (I recommend 13x9 in.). Sprinkle some more pumpkin pie spice (and sea salt if you like) to top of batter in pan. Bake for 30 minutes, or until firm and toothpick comes out clean. (It took 50 minutes to fully bake. The reason, I think, is because the pumpkin made it much more moist.) This came out very spongey, like a bread pudding. It also shrunk away from the pan and was very easy to remove. Hope you enjoy!

John Whoozzier Chocolate Sheet Cake

Sift together:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp. baking soda

Melt in microwave or saucepan:
1 cup (two sticks) margarine
1/4 cup baking cocoa
1 cup water

Bring to a boil (turn off). Pour cocoa mix over flour mixture, beating as you pour. Mix together in large bowl, then add to batter:
2 eggs
2/3 cup buttermilk (or regular milk with 1 TBS lemon juice)
1 tsp vanilla

Mix well. Pour onto a greased large cookie sheet or jelly roll pan. Can use Pam spray. Pan must have at least 1" sides. Bake at 350 degrees F for 25-30 minutes.
Don't over bake.

About 10 minutes before the cake is done, prepare icing:
ICING
Melt in microwave or saucepan:
1 stick margarine or butter (1/2 cup)
1/2 cup baking cocoa
1/3 cup buttermilk (or reg, milk with lemon juice)
If in saucepan, bring to boil.
Add immediately:
2 1/2 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts...you can mix them in here or sprinkle them on top after frosting (optional).

Mix together and spread on hot cake as soon as it comes out of the oven. Let cool. Enjoy!

From the kitchen of Beverly Jean Timmons

Sweet N' Salty Peanut Butter Swirl Brownies

I don't remember the measurements exactly of the peanut butter, butter, salt and powdered sugar I used. I just winged it, so please do the same!

• 1 box of plain brownie mix (Betty Crocker)
• Peanut Butter
• butter
• powdered sugar
• salt
• ingredients listed on the box (ie: eggs, oil, water)
• Semi-sweet chocolate chips
• White chocolate chips
• 2 tsp vanilla extract
• 1 tsp almond extract
  

Add and mix all the ingredients & brownie mix listed on the box. Add 1/2 to 1 cup chocolate chips, 1/2 to 1 cup white choc chips, vanilla and almond extract. Stir well.

In another microwave bowl, add about 1 to 1 1/2 cup peanut butter and 2 TBS butter. Heat in microwave until butter melted and then stir PB. Add powdered sugar and about 1 tsp salt. Stir into PB until smooth. Heat again in microwave if necessary. Taste the PB to see if it is a good sweet n salty flavor (to your liking). Add more powdered sugar and salt if needed.

Next, pour brownie batter into a greased or buttered 9 x 13 baking pan (i used a stone wear dish). Make it even. Then, pour PB mixture into rows of circles on top of brownie batter. Take a butter knife and swirl the PB into the brownie batter, going length wise from one end of pan to the other, side to side, up and down. Next, go width-wise, while making sure to swirl but not totally mix the PB mixture into the brownie.

If you would like to wait to bake: cover with foil, making it freezer-burn safe, and put into freezer for up to about 2 weeks (estimated). Then when ready, take out and bake.

Bake according to box instructions. Serve, maybe with some ice cream, and enjoy!

Brigadeiro

Ingredients:

3 Tablespoons unsweetened cocoa
1 Tablespoon butter
1 (14 oz) can sweetened condensed milk

Directions:

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into balls, roll in sprinkles or crushed nuts, and eat at once or chill until serving.

Zucchini Brownies

Recipe originally submitted by Karalee Merrill

INGREDIENTS

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Zucchini-Chocolate Chip Muffins

Recipe originally submitted by Karalee Merrill

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts


In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Chocolate Cheese Ball

Recipe originally submitted by Randi DeRoest

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans or oreo cookie crumbs

Directions

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans or oreo cookie crumbs before serving.

WHITE CHOCOLATE LACE CUPS

Recipe originally submitted by Heidi Robbins

2 (1 ounce) squares white chocolate (milk or dark chocolate work too!)
2 teaspoons grated orange peel
¼ cup thawed whipped topping
¼ cup raspberries (or whatever fruit you want)

1. Line each of two medium muffins cups with a piece of foil. Place in freezer 5 minutes. Meanwhile, microwave chocolate in small microwaveable bowl on medium 1 ½ minutes; stir until chocolate is completely melted.

2. Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 minutes. Carefully remove foil cups from pan; Gently peel off and discard foil.

3. Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with raspberries.

CHOCOLATE - PEANUT BUTTER CANDY DESSERT

Recipe originally submitted by Sunny Ray

18 – 20 Oreo Cookies, Crushed
2 Tablespoons butter, melted
½ cup peanut butter
2 cups cold milk
2 pckg (4-serving size each) Jell-o chocolate Instant building
2 cups thawed Cool Whip Whipped Topping, divided
2 Tablespoons hot fudge ice cream topping
¼ cup candy-coated peanut butter pieces

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan. Place peanut butter in a large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until well blended. (mixture will be thick) Stir in one cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping. Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Peanut Butter Chocolate Bars

Annie Ivie's Recipe:

Mix and press into bottom of 9 x 13 inch pan:

1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth

Melt together until smooth:

1 ½ cups semisweet chocolate chips
4 Tablespoons Peanut butter

Spread on top of the mixture in the pan. Refrigerate 1 hour before cutting.

TRUFFLE CAKE BALLS

Recipe originally submitted by Priscilla Bingham

1 box cake mix, any flavor
1 can cream cheese frosting
1 package chocolate bark

Make cake mix according to package directions. Let cool completely. When cool, crumble the cake into crumbs in a large bowl. Mix in the entire cn of frosting (works best if you use your hands). Roll into balls and place on a cookie sheet. Place in the freezer for a couple of hours. Melt the chocolate bark and dip the balls into the chocolate using a fork, shaking off the excess chocolate. Let cool (doesn’t take very long!) and enjoy!

Chocolate Potato Cake

Recipe originally submitted by Deena Callahan

1 cup butter or margarine
4 eggs, separated, (beat the egg whites)
2 cups sugar
1 cup instant or mashed potatoes ( I make this cake when I have leftovers)
1 cup cold water
2 Tablespoons cocoa
1 ½ to 2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda

Cream sugar and butter. Add the other ingredients, except beaten eggs. When all ingredients are mixed, fold in the egg whites. Pour into 2 round cake pans. Bake at 350 degrees for 30 minutes. This recipe also makes great cupcakes. Pour batter into cupcake papers. Bake for 15 to 20 minutes, or until knife comes out clean when tested.

Chocolate Truffles

Recipe originally submitted by Donna Workman

- 8 ounces semi-sweet chocolate chips, melted (about 2/3 package 12 ounce bag)
- 8 ounces cream cheese, softened

Melt chocolate chips in the microwave. Mix in the softened cream cheese. Cool in the refrigerator for about ½ hour. Roll into about 36 balls.

Melt 12 ounces chocolate chips. Cover balls with melted chocolate. Let cool. You can also use peanut butter chips to mix with the cream cheese.

Sees Fudge

Recipe originally submitted by Erin Callahan

Step 1:
Put these ingredients in a large bowl, set aside.

3 6-ounce packages chocolate chips, or 12 ounces chocolate chips and 1-2 LARGE Hershey Bars ( I use 2)
8 ounces marshmallow cream
1 LARGE package miniature marshmallows
1 tablespoon vanilla

Step 2:
Put large can of evaporated milk, 4 ½ cups of sugar, and ½ pound butter in a HEAVY pan, cook over medium heat, stirring constantly. After it reaches soft boil stage, continue cooking for 7 – 8 minutes to soft ball stage (if you use a candy thermometer, about 220 degrees). Pour step 2 over step 1. Stir until well blended and reaches a rather hard consistency. (It works well to use a Kitchenaid or other blender for the mixing. The mixer does the work and it becomes very creamy.) Add 1 – 4 cups nut meats. Pour into buttered pan. This makes a large batch. I pour into a cookie sheet with sides.

Molten Chocolate Cake

Recipe originally submitted by Anne Ivie

This recipe has the amounts that Anne used in Parentheses.

4 Squares Semi-Sweet chocolate (8 squares)
½ cup butter (1 cup)
1 cup powdered sugar (2 cups powdered sugar)
2 eggs (4 eggs)
2 egg yolks (4 egg yolks)
6 Tablespoons flour (9 Tablespoons flour)
½ cup thawed Cool Whip

Preheat oven to 425 degrees. Butter 4 custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH one minute or until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with a wire whisk. Stir in flour. Divide batter among prepared custard cups. Bake 13 to 14 minutes until sides are firm but inside is soft. Let stand one minute. Carefully run small knife around edges to loosen. Invert cakes into dessert dishes. Serve immediately, topped with whipped topping.

You can bake these in muffin tins: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 10 minutes, or until sides are firm, but centers are soft. Let stand 1 minute.