Brownie Pudding Delight

I made this delicious dessert for Brian's birthday this year, and we all loved it! I froze it initially, but it was nearly impossible to cut without a countertop thaw for about 30 minutes. Next time, I'll probably just keep it in the fridge. I also skipped the chocolate drizzle and chocolate bar shavings on top, and opted for Heath candy bits instead. Adapted from here. 

Brownie Pudding Delight

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1 brownie mix (for a 9×13 pan)
Brownie mix ingredients (oil, water, eggs)
8 oz. cream cheese (1 package, softened - light cream cheese okay)
1 c. powdered sugar
16 oz. Cool-Whip frozen whipped topping (8 oz. containers - 2)
3 oz. instant chocolate pudding mix (1 package)
3 oz. instant vanilla pudding mix (1 package)
3.5 c. milk
Hot fudge or chocolate syrup (optional)
1 plain chocolate candy bar (like a Hershey's bar) or candy bits (Heath)

Mix brownie mix according to directions, and bake in a 9×13 inch greased and floured pan.
Mix cream cheese, powdered sugar and 1 container whipped topping. Spread mixture on top of the cooled brownies.
Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
Top with second container of whipped topping.
Put chocolate shavings and chocolate syrup on top (or candy bits).
Refrigerate until ready to serve (or freeze it).

Super Soft Chocolate Chip Cookies

I'm a sucker for a super soft cookie!  Try these out - they will not disappoint!  (Recipe adapted from here.)

Super Soft Chocolate Chip Cookies

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2 sticks (1 c.) butter, softened
3/4 c. packed light brown sugar
3/4 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
3 - 3 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. (12 oz.) chocolate chips


Preheat the oven to 350°F. 

Line baking sheets with parchment paper or lightly grease with cooking spray. (I used my silpat mats.)

In a large bowl, or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy – about 2-3 minutes.

Add the flour, baking soda, baking powder, salt and chocolate chips, and mix until combined.

Roll into balls and drop onto the prepared baking sheets.

Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.

Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

I used a small cookie scoop, and this recipe made at least 5 dozen cookies.

Chubby Hubby Clusters

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I really wanted to make some sort of candy this year for Christmas... I saw these online, and they intrigued me... and did not disappoint!  The whole family loves them!


Chubby Hubby Clusters

Serves: 30

1½ c. semi sweet chocolate chips
1 c. peanut butter chips
½ c. butter, cut into pieces
¼ c. peanut butter
2 c. pretzel sticks, roughly chopped (I broke them in half)
1 c. salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.

Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.

Store leftovers in an airtight container.

Chocolate Lasagna

I made this deliciousness last night... To. Die. For.  The whole family loved it!  (I adapted this recipe from here.)

Chocolate Lasagna


Prep Time: 20 min.
Total Time: 1 hr. 20 min. - 4 hrs. 20min.

1 package Oreo cookies (not Double Stuff) - about 36
6 Tbsp. butter, melted
1 8oz. package cream cheese, softened (I used light)
0.25 c. granulated sugar
2 Tbsp. cold milk
1.50-1.75 tubs (12-14oz. total) Cool Whip, divided (I used light)
2 small boxes (3.90oz. each) chocolate instant pudding
3.25 c. cold milk
1.50 c. mini chocolate chips


Crush Oreo cookies (food processor, or crush with a rolling pin) into fine crumbs.

Transfer the Oreo crumbs to a large bowl. Stir in the melted butter with a fork. Transfer the mixture to a 9x13 dish, and press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tbsp. milk and sugar, and mix well. Stir in 1.25 c. Cool Whip. Spread this mixture over the crust.  Place the pan back in the refrigerator.

In a bowl, combine pudding mix with 3.25 c. cold milk. Whisk for several minutes until it starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for 5 minutes in the refrigerator so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Easy Homemade Chocolate Frosty / Ice Cream

Tastes just like a Wendy's Chocolate Frosty... only 3 ingredients... you're welcome!  (I found this recipe here.)

Easy Homemade Chocolate Frosty / Ice Cream

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix the sweetened condensed milk with the cool whip and about half of the chocolate milk (or, as much as your mixing bowl will hold).
Pour the mixture into your ice cream machine (I used my Cuisinart - rotates a prefrozen bowl for 30 minutes or so), and fill the remaining chocolate milk to the fill line.
Follow your ice cream machine directions to finish the ice cream.

Perfection!  It tastes just like a Wendy's Frosty, and you didn't even have to leave the house!

Toffee Crunch Cookies

These might be my most favorite cookies that I've ever made!  Perfectly chewy and crunchy, all at the same time.  There isn't any toffee in them, but something magical happens between the Rice Krispies and the marshmallows... YUM!  I made them this past Christmas, and will definitely make them again - but I won't wait until December.  :)  They were a big hit with family and friends.  (I adapted this recipe from here.)

Toffee Crunch Cookies

2 sticks (1 c.) butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbsp. vanilla
2 c. flour
½ tsp. baking soda
1 tsp. baking powder
2 c. quick oats
1 c. Rice Krispies cereal
1-¼ c. milk chocolate chips
1 c. mini marshmallows

Beat butter with sugars.
Add eggs one at a time, then add vanilla.
Beat in flour, baking soda and baking powder.
Fold in oats, cereal, morsels and marshmallows.
Drop by 1-2 tablespoonfuls onto a parchment-lined cookie sheet.  (I used a small ice cream scooper.)
Bake in a 350ºF oven for 10-12 minutes.

Golden Graham S'mores Bars

My, oh my... these are divine!  So simple and easy to make - barely more complex than Rice Krispie treats and 10x more delicious!  Think about this... Golden Grahams are a breakfast cereal, made with whole grains and fortified with vitamins and minerals... so this treat is actually good for you, too!  ;)  I've made these twice now, and they will definitely be a part of my regular repertoire.  (As seen on Macaroni & Cheesecake.)


Golden Graham S’mores Bars

1 12oz. package chocolate chips (chilled)

5 Tbsp. butter

1 10oz. bag mini marshmallows (approximately 6 c.)
1 tsp. vanilla (optional)
8 c. Golden Graham cereal (one 12oz. box)


Place package of chocolate chips in the freezer to chill.  (The colder they are the better).
Spray grease a 9x13 baking pan, set aside. 

Measure out your 5 (+1) c. of marshmallows, 5 Tbsp. butter, 1 tsp. vanilla, and 8 c. cereal (doing so will make it all easier and come together smoothly, I promise).

Meanwhile, melt butter in a pot over medium heat.
Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired.

Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat.
Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture.
Also add in the remaining 1 c. of marshmallows.
Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan.
Cover and refrigerate until set.

Turn out onto cutting board and cut into squares. (Optional - we just cut them from the pan as we eat them.)
Keep stored in an airtight container in the refrigerator.

Makes approximately 20-24 bars depending on how big you cut them.

Peppermint Bark Popcorn

A friend (that's you, Hayley!) pointed me to this little recipe... and it is beyond delicious!  I made it as part of our Christmas goodies this year, and I'm having to use some serious willpower to stay out of it.  That is, until I'm done typing this post!  One batch makes quite a bit, and it packs and keeps really well... if I wasn't so greedy this year, I'd send some over to the neighbors!  ;)  This yummy treat will definitely be included in our Christmas goodie-making each year to come!  (As seen on Our Best Bites.)

Peppermint Bark Popcorn

16 c. popped popcorn (fresh, or about 2 bags microwave unbuttered, natural/salted popcorn)
1 lb. almond bark
1 6-oz. box candy canes (12-ct.), crushed (about 1 generous c., Bob’s brand are best!)
1/4 tsp. peppermint oil or 2 tsp. peppermint extract*
3/4 c. semi-sweet or dark chocolate chips

* Flavored oils (for candy making) will combine best with the almond bark, if you can find them.  Otherwise, if using extract, the almond bark will seize or go lumpy - just stir quickly and pour quickly on the popcorn.  Once mixed in it will be fine.

Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  (I melted mine on the stove in just a few minutes.)

When completely melted, add extract or peppermint oil. 

Pour the bark mixture over the popcorn and pour crushed candy canes on top.  Stir to evenly coat. 

Spread popcorn mix onto waxed paper to cool.

Melt chocolate chips slowly in the microwave (follow the bag instructions).

Drizzle over popcorn mixture. 

Let mixture dry completely until chocolate and almond bark are hardened. (Close to the end of this process, I packed mine up and put it in the refrigerator to help it solidify faster.)

Once mixture is solid, break it apart into chunks, and enjoy!

Pumpkin Chocolate Chip Bars

It's Fall, y'all!  And for me, that means any and everything PUMPKIN!  I made this yesterday, and it's a keeper.  Try it... you won't regret it.  And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices:  1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Everything Cookies

I made these cookies a couple of weeks ago... the recipe is a conglomeration of 5-6 different "monster" cookies I found online.  We really enjoyed these cookies - even took some to the neighbors... they're still talking to us, so the cookies must have been good to them, too!

Everything Cookies

2 sticks (1/2 lb.) unsalted butter, softened
1/2 c. white sugar
1.5 c. brown sugar
2 eggs
1 Tbsp. vanilla
1.5 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1.5 c. oats
3/4 c. M&Ms
1 c. chocolate chips (I mixed milk & semi-sweet)
1/2 c. peanut butter chips
2.5 c. Rice Krispies

Preheat oven to 375F.

Cream butter and sugars until fluffy.  Add eggs one at a time, beating well.  Add vanilla and beat.

Combine flour, baking powder, baking soda, and salt.  Add to butter mixture and mix until combined.

Add in remaining ingredients - oats, M&Ms, chocolate and peanut butter chips.

Add Rice Krispies last, and mix only until just combined.  Be careful to not overmix.

Use a cookie scoop to create balls of dough for the cookie sheet.  Bake about 10 minutes, until golden brown, and then cool them on a rack.

Makes ~5 dozen.

Simple Chocolate Mousse Pie

If I had a dollar for every time Brian requested chocolate mousse for a special dessert, I'd be a rich woman!  I've made this yummy and simple recipe before, and will be making it again for Father's Day this year.  (As seen on Kraft Foods.)

Simple Chocolate Mousse Pie

1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate
1/4 c. milk
2 tsp. powdered sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Oreo Pie Crust (6 oz.) (or graham cracker crust)

Microwave chocolate and milk in large microwaveable bowl on HIGH 2 minutes.
Stir until chocolate is completely melted.
Cool 20 minutes, stirring occasionally.

Add sugar and vanilla to Cool Whip; stir until well blended.
Stir half into chocolate mixture.
Add remaining Cool Whip mixture; mix lightly.
Spoon into crust.

Refrigerate 4 hours.

Texas Chocolate Cupcakes

Think Texas Sheet Cake... with caramel icing on top... in a CUPCAKE!  Mmmmm....
(I originally found this delicious recipe here.)

Texas Chocolate Cupcakes

CUPCAKES:
2 c. flour
2 c. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 c. baking cocoa
1 c. water
1 c. vegetable oil
1/2 c. butter, cubed
2 eggs
1/3 c. buttermilk
1 tsp. vanilla extract

CARAMEL ICING:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. milk
2 - 2 1/4 c. confectioners' sugar

In a large mixing bowl, combine the flour, sugar, salt and baking soda.
In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil.
Gradually add to dry ingredients; mix well.
Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
Fill paper-lined muffin cups 3/4 full.
Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

For icing, in a heavy saucepan, combine the brown sugar, butter and milk.
Cook and stir over low heat until sugar is dissolved.
Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber.
Remove from the heat; transfer to a small mixing bowl. Cool to room temperature.
Gradually beat in confectioners' sugar.
Spread over cupcakes.

Makes 2 dozen.

Texas Sheet Cake

Homemade chocolate heaven... an easy classic.

Texas Sheet Cake

CAKE
2 c. sugar
2 c. flour
1 c. butter
1 c. water
1/4 c. cocoa
1 tsp. baking soda
2 eggs
1/2 c. buttermilk
1 tsp. vanilla

Preheat oven at 375 degrees.
Grease cookie sheet / jelly roll pan.
Mix sugar & flour.
Bring to boil the butter, cocoa, and water.
Pour hot mixture over sugar and flour; and mix well.
Add soda, eggs, buttermilk, and vanilla; and mix well.
Pour into greased cookie sheet.
Bake 20 minutes at 375 degrees.
Cool in pan about 15 minutes.


FROSTING
1/2 c. butter
1/4 c. cocoa
5-6 Tbsp. milk
1 tsp. vanilla
1 box powdered sugar (about 3.75 c.)
1 c. chopped nuts

Mix together butter, cocoa, and milk in a saucepan; bring to a boil.
Cool slightly.
Add vanilla, sugar, and nuts; mix well.
Frost the cake!

Margene's Chocolate Chip Cookie Cake

Always a hit!

Margene's Chocolate Chip Cookie Cake

1/2 c. butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar, packed
1/2 tsp. vanilla
1 egg
1 c. & 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips (if no nuts, add 1/2 c. add'l)
1/2 c. chopped nuts (opt.)

Combine butter, sugars, & vanilla; beat until creamy.
Beat in egg.
Gradually add flour, soda, & salt.
Stir in chocolate chips (& nuts).
Spread onto greased & floured pizza pan.
Bake at 375F for 12-15 minutes.


FROSTING TO DECORATE

1 c. + powdered sugar
1/4 c. shortening
1/6 c. milk
pinch of salt
food coloring (as desired)

Mix together.
Beat at high speed for 2 minutes.
Add food coloring and add'l powdered sugar as necessary.

Margene's Buckeyes Candy

Margene's Buckeyes Candy

1 lb. butter or margarine, softened
3 lb. powdered sugar
2 lb. creamy peanut butter
24 oz. chocolate chips (2 pkgs.)

Mix butter, sugar, & peanut butter well.
Shape into balls.
Chill or freeze.

Melt chocolate over hot water in double boiler.  (Do not let water boil.)
Use toothpick to stick ball into chocolate, leaving small part of peanut butter ball exposed.
Place on wax paper.
Chill or freeze.

Makes 180-200 balls.

Oatmeal Carmelitas

Oatmeal Carmelitas

1 c. flour
1 c. quick-cooking oats
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. melted butter or margarine

1 c. chocolate chips
1 jar caramel ice cream topping
3 tbsp. flour

Combine flour, oats, sugar, soda, salt, & butter in large bowl to form crumbs.
Press 1/2 of mixture into bottom of 9" pan.
Bake at 350 for 10 mins.

Sprinkle 1 cup (I use less) choc. chips over top of baked mixture.
Mix 3/4 c. caramel ice cream topping with 3 tbsp. flour and pour over choc. chips.
Sprinkle remaining crumbs over caramel topping.
Bake at 350 for 15-20 mins. until golden brown.

Chill before serving.

Try not to eat the entire pan in one sitting!

Chocolate, Chocolate Chip Cookies

One word... DIVINE!  I like to make these at Christmastime - I use 3/4 bag of chocolate chips and 3/4 bag of Andes mint chips - either the green or the red ones, and omit the nuts.  YUMMY!

Chocolate, Chocolate Chip Cookies

1 chocolate cake mix (I used a chocolate fudge cake mix)
1 family-size brownie mix (I used a dark chocolate brownie mix)
4 eggs
1 cup oil
1.5 bags of chocolate chips (any type of cookie chips would be good... peanut butter, mint, regular chocolate, etc.)
1-2 cups of nuts (I've used walnuts, but I usually omit nuts altogether)

Mix all ingredients together.. but DO NOT USE A MIXER!  (The dough is very thick and will burn up the motor... mix by hand.)
Roll the dough into balls, or ice-cream scoop onto an ungreased cookie sheet.

Bake at 375 for 10 minutes (for crunchy cookies, bake for 12 minutes).

Homemade Snickers Bars

These are easy to make, but take quite a bit of time.  They do taste just like real Snickers bars!

Homemade Snickers Bars

Prep Time: 45 min
Total Time: 2 hours 30 min
Makes: 36 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts

Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)

Cookie Base 
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. (Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.) In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

Filling 
In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

Caramel Layer 
In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

Topping
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Candy Bar Cake

This cake is always a favorite - super-easy, super delicious!  (And it actually tastes better the 2nd day!)

Candy Bar Cake 


1 chocolate cake mix (regular chocolate, devil's food, german chocolate, etc.)
1 can sweetened condensed milk
1 jar ice cream topping (caramel, butterscotch, or fudge)
1 8-oz tub Cool Whip
Candy bits (Heath/Skor, Butterfinger, etc.)

Bake cake as directed on box, in 9x13 pan.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with ice cream topping.
Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.

OREO & Fudge Ice Cream Cake

This dessert is super-easy to put together, and keeps very well in the freezer for days... if it lasts that long!  We've probably made this a dozen times or more, as it's an oft-requested birthday cake by Brian!

OREO & Fudge Ice Cream Cake
(from Kraft Foods)

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.