Dream Dessert

Creamy Fudge:

10 ounces bittersweet or semisweet chocolate, finely chopped
1, 14-ounce can sweetened, fat-free condensed milk
1/2 teaspoon vanilla extract

Line an 8-inch square baking pan with plastic wrap. Leave 2-inch overhang and smooth away any wrinkles. Combine chocolate, milk and extract in large sauce pan. Cook, stirring occasionally, under medium-low heat until chocolate melts and mixture is smooth, about five minutes.

Transfer fudge to prepared pan. Spread evenly with rubber spatula. Let cool, cover with plastic wrap and refrigerate until firm, at least two hours over overnight.

Invert the fudge onto cutting board and remove the wrap. Cut into eight strips and cut each strip crosswise into eight pieces.

Chocolate For Breakfast

These yummy little muffins come from the same Miss Daisy's Tearoom cookbook that the Lemon Freeze came from. We ordinarilly do not have chocolate first thing in the morning, but, hubs had to get to work so wee needed something quick. Also, we had been wanting to try them for a while now.

Turns out my mom, sneaky as she is, actually already tried them before we could get to them. I guess she told the truth when she said she couldn't wait to see how we were going to like them. They are much like a fudge pie, just in muffin form. If you like chocolate, this is really the way to go.

Fudge Muffins:

4 1oz. blocks semi sweet chocolate
1 cup butter
1/2 tsp. salt
1 cup sugar
1 cup all purpose flour
4 eggs
1 tsp. vanilla
2 cups chopped walnuts

Preheat oven to 325 degrees, although I feel sure we mistakenly set ours to 350 degrees. In a saucepan on low heat, melt the butter and chocolate squares. Set aside to cool. With a mixer, beat the sugar, salt, and flour, with the eggs, adding them one at a time. Add vanilla and walnuts to chocolate mixture that has cooled. Blend chocolate mixture into the egg, sugar, and flour mixture. Pour batter into greased muffin tins and bake for 25 minutes.

This recipe is linked to:
Mommy's Kitchen for Potluck Sunday
Tidy Mom
Simply Sweet Home
It's a Blog Party

Let Them Eat Cake

Biggest Rat in Town Chocolate Peanut Butter Cake:

Cake:

2 cups sugar
2 cups plain flour
1 teaspoon baking soda
2 sticks butter
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

Filling:

1 1/2 cups crunchy peanut butter
1 teaspoon peanut oil

Frosting:

1 stick butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 box confectioners sugar
1 teaspoon vanilla


Mix sugar, flour and soda. Set aside. In a heavy saucepan, mix butter, cocoa, water, buttermilk, eggs and vanilla and bring to boil. Pour mixture over dry ingredients and mix well. Pour into generously-greased and floured 9x13 pan. Bake at 350 for 25 minutes.

I found that when we cooked this cake, it needed about 45 minutes to completely bake.

For the filling, mix peanut butter and oil together and spread over cooled cake.

For frosting, combine butter, cocoa and buttermilk in a small saucepan and bring to a boil. Pour mixture over sugar and mix well. Add vanilla and stir well. Frost cake.

Holiday Delight

Graham Cracker Toffee:

1 pkg graham crackers-1/3 of the box
3/4 cup butter
1/2 cup sugar
1 cup chopped pecans

In a 13x9 pan, line the graham crackers. Combine the butter and sugar over medium heat. Boil for about 5 minutes. Pour mixture over graham crackers. Bake at 300 for 12minutes. As soon as this comes out of the oven, pour chocolate morsels over the toffee. Let sit for a couple of minutes, then smooth the chocolate over the toffee until covered on all sides. Top with pecans before the chocolate sets.

Chocolate Overload

My aunt found this yummy recipe in Southern Living.

Cappuccino Frosted Brownies:

4 1oz. unsweetened chocolate baking squares
3/4 cup butter, melted
2 cups sugar
4 large eggs
1 cup all purpose flour
1 tsp. vanilla
1 cup semi sweet chocolate morsels

Combine all ingredients and bake in a greased 13x9 pan for 30-35 minutes. While this cools, make the frosting.

Cappuccino Butter Cream Frosting:

1 envelope instant Swiss Mocha cappuccino mix-calls for Land O Lakes
1/4 cup hot milk
1/2 cup butter, softened
16 oz. box confectioner's sugar

Dissolve the Swiss Mocha mix into the milk. Allow to cool. Cream the butter until smooth, then add the confectioner's sugar. Mix until well combined, then add the Swiss Mocha and milk mixture. Spread over cooled brownies.

Rainy Day Treat

Well, it is raining here again, and this morning is the only one where both myself and hubby are home. So, I decided that we should make a nice breakfast. What to make, we wondered? No problem because our girl Paula came to our rescue as I remembered putting this recipe into my cousin's family cookbook that we gave her when she got married. Breakfast was yummy. Hope you enjoy these.

Chocolate Chip Pancakes:

1 1/4 cups all purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 large eggs, separated
3 Tbsp. nutter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tbsp. butter, melted

In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine the milk, eggs, and melted butter. Add this mixture to the flour mixture, whisking until smooth. In a small bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold egg whites into batter. Then fold in the chocolate morsels. Melt 2 Tbsp butter onto hot griddle or skillet. Ladle 1/4 batter for each pancake. Cook pancakes 3 minutes on each side.

Recipe courtesy of Paula Deen

Anyone Need a Snack?

Snack Mix...

1, 18-ounce package granola without raisins
1, 17-ounce can mixed nuts
1, 15-ounce package raisins
1, 14-ounce package milk chocolate M&M's
1, 14-ounce package peanut M&M's
1, 12 1/4 ounce package Honey Nut Cheerios
1, 8.9-ounce package Cheerios

Combine all ingredients into large, resealable plastic bag.

Picnic Perfect

Chocolate Picnic Cake...

2 squares (1 ounce each) unsweetened chocolate
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup sugar
3/4 cup cold water
1/3 cup vegetable oil
1 cup (6 ounces) semisweet chocolate chips

In microwave, melt chocolate. Cool for 10 minutes. Combine flour, baking soda and salt. Set aside. In mixing bowl, beat egg and sugar. Beat in water and oil. Stir in melted chocolate and dry ingredients. Mix until blended. Pour batter into greased 8 inch square baking pan. Sprinkle with chocolate chips. Bake at 350 for 32-38 minutes or until toothpick inserted near center comes out clean.

Valentine's Day Dessert

This recipe comes courtesy of The Sisters' Cafe. James and I made this recipe as part of our Valentine Day's meal, and it was delicious.

Chocolate Chip Toffee Bars:


2 1/3 cups all purpose flour
2/3 cups light brown sugar
3/4 cups butter
1 egg, slightly beaten
1 12 oz. package semi-sweet chocolate chips
1 cup chopped pecans
14 ounces sweetened condensed milk
10 ounces Heath toffee bits


Combine the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Lightly beat the egg and add, mixing well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350 degrees. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chocolate chips. Bake for 30 minutes. Top with remaining toffee bits.
Allow this to sit and set up before you cut into bars.

A Drink to Warm You Up

Gourmet Hot Chocolate:

2/3 cup semisweet choclate, grated
1/2 cup sugar
1 pinch sugar
1/3 cup boiling water
3 1/2 cups milk
3/4 tsp. vanilla extract
Garnish: sweetened whipped cream and additional grated chocolate

In a saucepan, combine grated chocolate, sugar and salt. Add boiling water, stirring to combine. Bring mixture to low boil. Add milk and heat until hot but not boiling. Remove from heat. Add vanilla, stirring to combine. Pour into mugs. Garnish with whipped cream and additional grated chocolate, if desired.

More Cookies

I know, I know. I promised I would begin to lay low on the cookies, and I will. I just have to get these in before Christmas. My family makes these. The recipe was given to me by my aunt when I married hubby. I feel pressure to get all the junk food over with before the holidays end, because I know we will be back to trying to eat healthier and lighter. So, you should try these if you like chocolate like we do.
Chocolate Crackles:

1 18 1/2 oz. pkg. Devil's Food cake mix
2 eggs, slightly beaten
2 tsp. vanilla
1 Tbsp. water
1/2 cup oil
powdered sugar

Combine cake mix, oil, eggs, vanilla, and water. Shape dough into 1 inch balls. Roll them in powdered sugar. Place on a greased baking sheet 1 1/2 inches apart. Bake at 375 degrees 8-10 minutes. I usually take them out at 8 minutes. We like ours on the softer side.

I'll Have My Cookie With....Everything!

Okay, I know that I have been posting nothing but sweets lately, but it is the holidays! I will be back to regular food soon. This cookie recipe is from Paula Deen. I printed it some time ago from the Internet. They are great for the holidays. That seems to luckily be the only time we think about them in our house.

Monster Cookies:

3 eggs
1 1/4 cups packed light brown sugar
1 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
12 oz. creamy peanut butter
1 stick softened butter
1/2 cup M&M's
1/2 cup chocolate chips
1/4 cup raisins
2 tsp. baking soda
4 1/2 cups quick cooking oatmeal (not instant)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a very large bowl, mix eggs and sugars together until well combined. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in M&M's, chocolate chips, raisins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto cookie sheets. Bake 8-10 minutes. Allow to set for 3-5 minutes.

I'm on Cloud Nine

Cloud Nine:

Crust:

1 1/2 cups flour
1 stick melted butter
1/2 cup very finely chopped nuts

Second Layer:

8 ounces cream cheese
1 cup sifted powdered sugar
1 cup whipped cream (Cool Whip)

Third Layer:

3 small boxes instant chocolate pudding
5 cups milk

Fourth Layer:

Remaining tub of Cool Whip
Shaved chocolate

Preheat oven to 350. Combine melted butter with flour. Mix well. Fold in finely chopped nuts. Press into a thin, even layer in an ungreased 13 x 9 baking pan (I have been known to double this crust layer. It depends on your preference of layer thickness). Bake for 15 minutes. Remove crust from oven. While crust cools, beat the cream cheese with an electric mixer until smooth. Blend in powdered sugar until mixed well. Fold whipped cream into cream cheese mixture. When crust is fully cooled, spread cream cheese mixture evenly over crust. For next layer, combine chocolate pudding with milk, whisking well until firm. If you wish, you may refrigerate pudding until fully set. If pudding is set to your liking when you make it, you may go ahead with your cream cheese layer. Smooth the remaining Cool Whip over the pudding mixture. Garnish with a shaved chocolate bar. Refrigerate until ready to serve.

Cookies for Co-Workers

On Election Day, I sent hubby to work with some snacks. One in particular, is something that I got from my mom. She suggested that James might like these because he likes Reese's cups. Needless to say, they have become very popular. Some of his co-workers (Hi co-workers!) asked for the recipe. So, here you go.

Peanut Butter Cup Cookies:

2 logs Peanut butter cookie dough (2 pkgs. of mix would work fine)
1 bag miniature Reese's cups

Preheat oven to 350 degrees. Using a miniature cookie scoop, divide batter into 1 inch rounds. Place each round in a 24 count mini muffin tin that has been greased with nonstick cooking spray. Bake 10 minutes. While dough is baking, unwrap 24 miniature Reese's. Take cookies out of the oven. Immediately press a Reese's into the center of each cookie. Allow to cool completely before removing them from the pan.

*****I have used the packaged mix when I can not find the ready to use dough. Just make according to package directions before scooping them into 1 inch rounds.

Exciting Night

In honor of election night, I was going to post an all-American dessert. I will save that for another night. I am so engrossed in election news, that I stole this recipe from Kitchen Klique. Oh, and I also confess that it simply looked good, and I did not want to lose the recipe. So, I figured this was also a good way to keep track of it. Now, go make this and enjoy watching the election results while you eat!

Saltine Toffee Cookies

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans

Preheat oven to 400 degrees. Line cookie sheet with saltine crackers in a single layer,( cover cookie sheet with aluminum foil, then spray with cooking spray.) In a saucepan combine the sugar and the butter. Bring to a boil for three minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for five minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. (Cool in fridge.)

Halloween Hangover

For those of you that will wake up tomorrow wondering what to do with all the candy that you aquired from Halloween, here is a yummy idea.

Snickers Pie:

4 King sized Snickers bars-use mini's leftover from Halloween
1/2 cup creamy peanut butter
1 1/2 teaspoons half-and-half
4 cups heavy whipping cream, divided
1/2 cup sugar
1 recipe Chocolate Graham-Cracker Crust (Recipe follows)
1/2 cup confectioners' sugar
Garnish: chocolate syrup and chopped Snickers Bar

In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted. Cool mixture for five minutes. In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours. In a medium bowl, combine remaining 2 cups cream and confectioners' sugar. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with chocolate syrup and top with additional chopped candy bar, if desired.


Chocolate Graham-Cracker Crust

1 2/3 cups chocolate graham-cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 egg white, lightly beaten

Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9-inch deep-dish pie plate. Bake for eight minutes. Cool completely.

Lost In Space

In continuation of our Halloween theme week, here is an idea for you if you have leftover candy. This recipe comes from one of my co-workers. It truly takes this candy bar to a whole new level.

Milky Way Cake:

8 Milky Way bars
2 sticks unsalted butter
2 cups sugar
4 eggs, separated
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans

Frosting:

2 1/2 cups sugar
1 cup evaporated milk
6 ounce package chocolate chips
1 cup marshmallow cream
1/2 cup butter

Melt candy bars with 1 stick butter over boiling water. Cream sugar and remaining stick of butter. Add candy mixture to sugar and butter mixture. Stir evenly. Add egg yolks, one at a time, beating well after each. Dissolve baking soda into buttermilk. Add flour and buttermilk alternately into mixture, ending with the flour. Add nuts. Fold batter into stiffly beaten egg whites. Bake in greased and floured tube pan at 325 degrees for 70 minutes. Cool completely and frost.

For frosting -- cook milk, butter and sugar until soft ball forms in cold water. Add chocolate chips and marshmallow cream. Beat until smooth. Frost the cooled cake.

Chocolate Overload

I can remember making this dessert with my grandmother when I was young. It has resurfaced some years later as a favorite in one of my cookbooks. I always think of my grandmother whenever this is mentioned. I hope you will enjoy making it with someone that you love and that it will bring you fond memories too.

Hershey Pie:

6 Hershey Bars (with or without almonds)
1 12oz. tub Cool Whip
1 graham cracker crust (I use the oreo crust)

Place thawed Cool Whip in a bowl. In a separate microwave safe bowl, melt the Hershey bars in 30 second increments until smooth. Fold the melted chocolate into the Cool Whip. Pour into crust and chill before serving.

Dinner's Best Course

This recipe has been in my family for years! I have no idea where it came from. This is so easy to make and it is great topped with vanilla ice cream.

Fudge Pie

2 squares bittersweet chocolate
2 eggs
1 stick butter
1 cup sugar
1/4 cup sifted flour

Melt chocolate and butter in double boiler. Mix flour and sugar. Beat eggs and combine with the flour and sugar. Add melted chocolate to the mixture. Pour into well greased 9 inch pie plate. Bake at 350 degrees for 30-45 minutes.

Sweets for the sweet

James has a love affair with Reese's cups. So, when I found this recipe in a magazine, I knew we had to try it. Love it he did! Okay, I did too. It is very rich, so slice small portions. This would also be good to serve when you have a crowd. You will not have any left.

Peanut Butter Chocolate Dessert

1 pkg. oreos
2 tbsp. softened butter
1-8 0z pkg. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioner's sugar, sifted and divided
1-16 oz. carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped (reserve some of the remaining for the top)
1 cup cold milk
1 pkg. (3.9 oz.) instant chocolate fudge pudding mix

In a resealable bag, crush the Oreos. Reserve some of them for the topping. Toss with the butter. Press into an ungreased 13x9 pan. In a large mixing bowl, beat the cream cheese until smooth. Add in the peanut butter and 1 cup sifted confectioner's sugar until smooth. Fold in 1/2 whipped topping. Spread this mixture over crust. Sprinkle with chopped peanut butter cups. In another bowl, beat milk, pudding mix, and remaining confectioner's sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut cups. Sprinkle reserved Oreo's on top. Garnish with a few extra Resse's cups. Cover and chill for 3 hours. Yields 12-16 servings.