Rich Brownie Cake

Oh. my. goodness! This dessert should be renamed "Death By Chocolate". It's every chocoholic's dream ... ESPECIALLY chocolatey ... ESPECIALLY rich ... ESPECIALLY good!

1 1/2 c butter (no substitutes)
6 squares (1 oz each) unsweetened chocolate
3 1/4 c sugar, divided
5 eggs
1 1/2 tsp vanilla
1 1/2 c flour
3/4 tsp salt
2 pkg (8 oz each) semisweet baking chocolate
4 c (32 oz) whipping cream, divided

In a microwave or double boiler, melt butter and unsweetened chocolate. Stir in 3 c sugar. Add eggs, beating very well. Stir in vanilla, flour, and salt; mix well. Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 23-25 min or til a toothpick inserted near the center comes out clean. Cool completely; remove from pans.

For frosting, melt semisweet chocolate in a heavy saucepan over med heat. Gradually stir in 3 c of whipping cream til well blended. Heat to a boil and stir for 1 min. Remove from heat and transfer to a mixing bowl. Refrigerate for 2-3 hrs til mixture reaches a pudding-like consistency. Beat til soft peaks form. Spread between layers and over top and sides of cake.

Beat remaining whipping cream and sugar til soft peaks form. Serve a dollop of whipped cream on top of each cake slice.

Store in refrigerator. Makes 16-20 servings.

Macaroon Ice Cream Torte

I made this dessert for Hubby's 35th birthday. However, I had trouble finding macaroon cookies in the store, so I used the substitutions indicated. It was still really good!

24 macaroon cookies (I used 1 pkg crushed coconut cookies and about 1 c shredded coconut.)
1 qt coffee ice cream, softened
1 qt chocolate ice cream, softened
1 1/2 c Heath candy bits or 2 Heath candy bars, coarsely chopped (1.4 oz each)
hot fudge topping, warmed

For crust, mix half of the cookies (and coconut) with about 1 - 1 1/2 c of the coffee ice cream. Spread into the bottom of an ungreased 9" springform pan. Repeat with cookies (and coconut) using 1 - 1 1/2 c of the chocolate ice cream. Sprinkle with half of the Heath bits. Spread remaining softened coffee ice cream on top of crust. Repeat with remaining chocolate ice cream. Sprinkle with remaining Heath bits. Freeze til firm.

Remove from freezer atleast 10 min before serving. Remove sides of pan. Cut dessert into wedges and drizzle with hot fudge. Makes 12-16 servings.

White Brownies

This dessert may not look like anything special, but they're definitely worth making!

6 oz white baking chocolate

1 c butter

6 eggs

3 c sugar

2 tsp vanilla

3 c flour

1 tsp baking powder

1/2 tsp salt

1 pkg (12 oz) vanilla chips

1 c chopped pecans

In a double boiler or microwave, melt chocolate and butter; cool for atleast 10 min. In a mixing bowl, beat eggs and sugar til thick and lemon-colored, about 4 min. Beat in melted chocolate and vanilla. Add flour, baking powder, and salt; mix well. Stir in chips and pecans. Pour into a greased 15x10x1" baking pan. Bake at 350 degrees for 40-45 min or til golden brown. Cool. Makes about 4 dozen. (I don't get this many.) ;)

Brownie Bites

These heavenly little cookies taste just like brownies!

4 squares (1 oz each) unsweetened chocolate
1 c semisweet chocolate chips
1/3 c butter
1 c sugar
3 eggs
1 1/2 tsp vanilla
1/2 c flour
2 Tbsp baking cocoa
1/4 tsp baking powder
1/4 tsp salt
additional 1 c semisweet chocolate chips, optional

In a microwave or double boiler, melt unsweetened chocolate, chocolate chips, and butter; cool 10 min. In a mixing bowl, beat sugar and eggs for 2 min. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips if desired. Chill atleast 3 hrs. Roll dough into 1" balls. (Dough will be very sticky.) Place on ungreased baking sheets. Bake at 350 degrees for 10-12 min or til lightly puffed and set. Do not overbake. Cool atleast 1 min on baking sheet before removing to wire rack to cool completely. Makes about 4 dozen.

Toffee Bars

This recipe is from the Better Homes and Gardens cookbook.

1/2 c margarine or butter

1/2 c sugar

1/4 tsp salt

1 c flour

14 oz can (1 1/4 c) sweetened condensed milk

2 Tbsp margarine or butter

2 tsp vanilla

1 square (1 oz) unsweetened chocolate

2 Tbsp margarine or butter

1 1/2 c powdered sugar

1 tsp vanilla

In a mixing bowl beat the 1/2 c butter, the sugar, and salt with an electric mixer on med to high speed til thoroughly combined. Stir in flour. Press into the bottom of an ungreased 13x9" pan. Bake in a 350 degree oven about 15 min or til edges are lightly browned.

In a heavy med saucepan heat condensed milk and the 2 Tbsp butter over med heat til bubbly, stirring constantly. Cook and stir for 5 min more. (Mixture will thicken and become smooth.) Stir in the 2 tsp vanilla. Spread over baked layer. Bake for 12-15 min or til golden.

For fudge icing, in a sm saucepan heat chocolate and the 2 Tbsp butter over low heat til melted, stirring occasionally. (I heat them in a microwave for 1 min on high, stir, and continue heating in microwave at 30 second increments as needed, stirring in between.) Remove from heat; stir in powdered sugar and the 1 tsp vanilla. Stir in enough HOT water (1-2 Tbsp to make an icing of pouring consistency. Spread over warm cookie and immediately cut into bars. Cool.

Makes 3 dozen.

Chocolate Peanut Butter Trifle

I've modified this recipe from another by a different name.

I don't know if my trifle bowl is a bit smaller than normal sized ones, but I can't fit all of the ingredients in the amounts originally dictated into my trifle bowl. In the recipe below, I have first given the original amounts but then listed the amounts I use where appropriate.

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

*I end up using only 2/3 of the cake and pudding total.

Gingersnaps

This recipe is from the Better Homes and Gardens cookbook. At Christmastime I like to dip half of each cooled gingersnap in melted white chocolate and let harden.

2 1/4 c flour
1 c packed brown sugar
3/4 c shortening OR cooking oil
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 c sugar

In a mixing bowl combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour.

Shape dough into 1" balls. Roll in sugar. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til set and tops are crackled. Cool cookies on wire rack. Makes about 4 dozen.

Peanut Butter Cookies

This is my standard peanut butter cookie and Hershey kiss cookie recipe.

1/2 c butter, softened
1/2 c peanut butter
1 1/4 c flour
1/2 c sugar
1/2 c packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

In a mixing bowl, beat butter and peanut butter together til combined. Add about half of the flour, all of the sugars, egg, baking soda, baking powder, and vanilla. Beat til thoroughly mixed. Beat in remaining flour. Cover and chill dough for 1 hr.

Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten by criss-crossing with tines of a fork.

Bake at 375 degrees for 7-9 min or til bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen.

For Hershey kiss cookies:

Follow above recipe but do not flatten cookies with a fork. Immediately after removing baked cookies from oven, place 1 Hershy kiss into center of each cookie.

Chocolate Chip Cookies

This is my standard chocolate chip cookie recipe. I usually double the recipe except for the chocolate chips.

1/2 c shortening
1/2 c butter, softened
2 1/2 c flour
1 c packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
1 pkg (12 oz) semisweet chocolate chips (2 c)

In a mixing bowl, beat shortening and butter with an electric mixer on med to high speed for 30 sec. Add half the flour, all the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture til thoroughly combined. Beat in the remaining flour. Stir in chocolate chips.

Drop dough by Tbsp 2" apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 min or til edges are lightly browned. Cool on wire rack. Makes 3-4 dozen.

Brownie Caramel Cheesecake

I got this recipe off the internet. I can't remember where, but it says it was submitted by Jackie Meiborg.

1 pkg (9 oz) brownie mix
3 eggs, divided
1 Tbsp cold water
1 pkg (14 oz) individually wrapped caramels, unwrapped
1 can (5 oz) evaporated milk
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
1 c chocolate fudge topping

Preheat oven to 350 degrees. Grease bottom of a 9" springform pan. In a sm bowl, mix together brownie mix, 1 egg, and water. Spread into the greased pan. Bake for 25 min.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat til mixture has a smooth consistency. Reserve 1/3 c of caramel mixture and pour the remainder over the warm, baked brownie crust.

In lg bowl, beat cream cheese, sugar, and vanilla with an electric mixer til smooth. Add remaining 2 eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 min. Chill in pan. When cake is throroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.

Heat reserved caramel mixture and spoon over cheesecake. Drizzle with the chocolate topping.

Makes 12 servings.

Turtle Cheesecake

2 c graham cracker crumbs
9 Tbsp butter, divided
1 bag (14 oz) caramel candies
1 can (5 1/3 oz) evaporated milk
1 c chopped pecans
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, room temp
1/2 c semi-sweet chocolate, melted
12-15 whole pecans halves for garnish (optional)
chocolate topping (optional) - See below.

Preheat oven to 350 degrees. Stir cracker crumbs and 8 Tbsp of melted butter together til crumbs are evenly moistened. Press onto the bottom of a 9" springform pan. Bake 10 min. Remove to cool.

Put caramels and milk in a heavy saucepan over med heat. Stir constantly til caramels melt and mixture is smooth; about 5-7 min. Pour melted caramel in bottom of crust-lined pan and use a spoon to push it around to make an even layer. Set aside.

In a 9" glass pie plate, melt the remaining Tbsp of butter. Add the 1 c chopped pecans and stir to coat evenly. To toast; microwave on HIGH for 2-2 1/2 min. Sprinkle evenly over caramel layer in pan. Set aside.

Beat cream cheese, sugar, and vanilla til smooth and creamy - about 2 min. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Pour over toasted pecans. Bake 35-40 min, or til edges begin to crack. Remove and cool at room temp. Cover, refrigerate overnight.

To serve, run knife between cake and pan to loosen. Gently remove sides of pan. Kepp on springform base but put on serving plate. Add optional chocolate topping and arrange pecan halves around outer edge. Makes 14-16 servings.

Optional chocolate topping:

Melt 1/2 c semi-sweet chocolate chips and 2 Tbsp butter in microwave. Stir in 3 Tbsp of milk til mixture is snooth. Spread topping over chilled cheesecake to coat top evenly.

Chocolate Zucchini Brownies

I like these zucchini brownies because they're really chocolaty, unlike many chocolate zucchini bars and cakes I've tried.

2 c shredded zucchini
1/2 c oil
2 Tbsp vanilla
1 1/2 c sugar
2 c flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 c cocoa powder

Preheat oven to 350 degrees. Mix zucchini, oil, and vanilla. Mix dry ingredients together in a separate bowl. Add to oil mix. Mix by hand. Pour into greased and floured 9x13 pan. Bake at 350 for 25-35 min til done. Frost as desired.

Butter Pecan Turtle Bars

Hubby's mom gave us this recipe.

Crust:
2 c flour
1 c firmly packed brown sugar
1/2 c butter, softened
2 c pecans

Caramel layer:
2/3 c butter
1/2 c brown sugar
1 c chocolate chips

Heat oven to 350 degrees. In lg mixer bowl, combine all crust ingredients except pecans. Beat at med speed til well mixed and particles are fine. Press on bottom of 9x13 pan. Sprinkle pecans evenly over unbaked crust.

In 1 qt saucepan combine butter and brown sugar. Cook over med heat, stirring constantlly, til entire surface of mixture begins to boil. Boil 1 min, stirring constantly. (Do not overcook!) Pour evenly over pecans and crust.

Bake 18-22 min or til entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips. Allow to melt slightly (2-3 min). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Makes 3 dozen.

Reese's Chewy Chocolate Cookies

(This is the recipe from the back of the Reese's peanut butter chips package.)

2 c flour
3/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 c shortening
2 c sugar
2 eggs
2 tsp vanilla
1 10 oz pkg peanut butter chips

Preheat oven to 350 degrees. Stir together flour, cocoa, baking soda, and salt. In lg bowl, beat shortening and sugar til light and fluggy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8-9 min. (Do not overbake. Cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.

Puppy Chow

This snack never lasts long at our house! The kids ask me for it often, and it's easy for them to help make.

9 c corn or rice Chex or Crispix
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 1/2 c powdered sugar

Microwave chocolate chips, peanut butter and butter 1 min. Stir. Microwave in 30 second increments, stirring in between til smooth. Pour chocolate mixture over cereal in lg bowl. Stir til coated. Add powdered sugar; stir til coated. Store in airtight container.

Double-Decker Brownies

1 c butter (no substitutes), softened
2 c packed brown sugar
3 eggs
2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 squares (1 oz each) unsweetened chocolate, melted

Frosting:
1/4 c butter (no substitutes)
2 squares (1 oz each) unsweetened chocolate
2 c powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and brown sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture.

Divide batter in half. Stir chocolate into one portion; spread into a greased 13x9" pan. Spread remaining batter evenly over top. Bake at 350 degrees for 30-35 min or til brownies begin to pull away from sides of pan. Cool on a wire rack.

In a saucepan, melt butter and chocolate. Remove from heat. Stir in powdered sugar, vanilla, and enough milk to reach spreading consistency. Frost cooled brownies; cut. Makes 3 dozen.

Fudge Brownies

1 1/4 c butter or margarine, softened
4 c sugar
8 eggs*
2 tsp vanilla
2 c flour
1 1/2 c baking cocoa
1 tsp salt

Frosting:
1/2 c butter or margarine
6 Tbsp milk
3 Tbsp baking cocoa
3 1/2 c powdered sugar
1 tsp vanilla

In a mixing bowl, cream butter and sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, cocoa, and salt; gradually add to creamed mixture. Spread into greased 15x10x1" pan. Bake at 325 degrees for 40-45 min or til top springs back when lightly touched.

Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa til smooth. Return to the heat and bring to a boil' boil for 4 min, stirring constantly. Remove from the heat; add powdered sugar and vanilla. Mix well.

Frost warm brownies. Cool on wire rack before cutting. Makes 5 dozen.

*Yes, the number of eggs is correct.

Almond-Tipped Shortbread Fingers

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
3/4 c packed brown sugar
2 tsp vanilla
2 c flour
6 squares (1 oz each) white baking chocolate
1 1/4 c chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325 degrees for 15-17 min or til lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Makes 4 dozen.

Monster Cookies

When I was in college, some weekends my friends and I went home with a friend who lived much closer to school than we did. We often baked these cookies at her house and took them back to school with us.

Mix together:
6 eggs
2 c brown sugar
2 c sugar
1 1/2 tsp vanilla
1 1/2 tsp corn syrup
4 tsp baking soda
1 c butter

Stir in:
1 1/2 lbs peanut butter
9 c oatmeal
1 bag chocolate chips or M&M's (I like to substitute peanut butter chips or Reese's pieces sometimes.)

Drop on cookie sheet with Tbsp and flatten. Bake at 350 degrees for 12 min. Makes 90-100 cookies.

Cookies 'n' Cream Cake

1 pkg (18 1/4 oz) white or yellow cake mix
16 Oreos, coarsely crushed

Prepare cake batter according to pkg directions; stir in crushed cookies. Spoon into a greased and floured bundt pan.* Bake at 350 degrees for 33-38 min or til a toothpick inserted near center comes out clean. Cool completely before removing from pan. Frost with your choice of white frosting, cream cheese frosting, or whipped cream.

*May use a 9x13" baking pan or 2 round cake pans, but baking times will vary.