Easy Yummy Granola Bars

Easy Granola Bars

(Recipe by Aliceyn Fokuhl )

 

 



Ingredients

3 cups quick-cooking oats
1 14 ounce can sweetened  condensed milk
2 tablespoons butter, melted
1 cup chocolate chips
1 cup dried cranberries

Directions

 

1. Preheat oven to 350 degrees and grease a 9x13 inch pan.

 

2. Mix everything together in a large bowl and the press down into the baking dish

3. Bake for 20-25 minutes. Let stand for 5 minutes, cut into bars and then let them cool completely before serving.

So these turned out actually really well. My kids loved them and even I was munching away on them. It's a really good recipe because you can mix in whatever you want and they are such a good alternative to store bought granola bars. Honestly I never buy them because there is so much junk in the granola bars that taste good, and not enough good taste in the ones that don't have all the additives. Definitely making these again!

nutella fudge

These little squares of deliciousness didn't last long, and I already am craving more! I am definitely picking up some more Nutella at the store this week....


Nutella Fudge
via Not Your Mommas Cookie

Makes 25-35 squares, depending on size

Ingredients:

• 1/2 cup salted butter (you can use unsalted, but the salt brings out the sweetness)
• 1/2 cup whole milk or half and half
• 1 1/2 cups light brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup Nutella
• 2 1/2 cups – 2 3/4 cups confectioner’s sugar

1. Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.
2. Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.
3. Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.

Chocolate Orange Cheesecake

Chocolate Orange Cheesecake

from Giada De Laurentis

What you need:

1/3 cup finely crushed chocolate wafers ( I used oreos minus the cream filling)

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 orange, zested

1 egg

Butter, for greasing

What you do:

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture (it says 1 1/2 tbls, but this doesn't make enough for that. I did about a tablespoon). Place the mini muffin tin in a cookie sheet and pour enough hot water in the bottom to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

These are so yummy! Can't wait to make them again!

Cassy

peanut butter cup cheesecake bars

***So pretty much this cheesecake rocked everyone's world. My family was practically swooning over in delight. It's rich, decadent, and if you like the PB and chocolate combo, it's to die for! Rory told me to never make another kind of cheesecake ever again. I'll see if I can change his mind with some Oreo cheesecake... yum!***


Peanut Butter Cup Cheesecake Bars
via The Sweets Life

Ingredients:
Crust-
-7 whole graham crackers, broken into small pieces
-6 tbsp unsalted butter, melted & cooled
-3 tbsp brown sugar
-2 tbsp all-purpose flour
-1/8 tsp salt

Filling-
-2 packages cream cheese, softened
-2/3 cup granulated sugar
-2 eggs
-1/4 cup sour cream
-1 tsp vanilla extract
-1 bag mini Reese's peanut butter cups, chopped

-2 oz. bittersweet chocolate, chopped

Directions:
1. Preheat oven to 325F. Line an 8-in pan with aluminum foil, leaving a 3-4 inch overhang on each side. Grease foil.
2. Make graham cracker crust by adding crackers to food processor and pulsing until fine. Add butter, brown sugar, flour, and salt. Pulse until mixture is combined. Press into the bottom of the baking dish.
3. Bake crust for 12-15 minutes until browning. Cool for at least 30 minutes.
4. In a large mixing bowl, beat cream cheese until smooth. Slowly add sugar, beating well. Add eggs one at a time, beating after each addition. Beat in sour cream and vanilla extract until fully combined.
5. After chopping Reese's peanut butter cups, set aside approximately 1/2 cup for later. Stir the remaining chopped candies into the cream cheese batter.
6. Pour batter into baking pan, spreading evenly over crust. Bake at 325F for 35-40 minutes (rotate halfway through), until the edges are set and middle still jiggles slightly.
7. Cool cheesecake for 2 hours. Cover and refrigerate 3-24 hours.
8. Remove from fridge and using the foil overhang, remove bars from pan. Cut into small squares. Melt bittersweet chocolate in the microwave (stirring every 15 seconds). Drizzle chocolate over bars and top with remaining chopped Reese's cups.

...made this yummy peanut butter pie over Labor Day. Not the healthiest thing....but delish nonetheless. Recipe below in case you'd also like to go into a peanut butter chocolate coma like I did.

Decadent Peanut Butter Pie

Ingredients

1 prepared chocolate cookie pie crust 1 cup creamy peanut butter 1/2 cup sugar 8 oz. cream cheese (at room temperature) 4.5 cups (12oz. container) of non-dairy whipped topping, divided 1 jar Hot fudge topping, divided

Directions

Combine in a med. bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tbsp. of hot fudge topping and place remaining hot fudge topping into microwave safe bowl or glass measuring cup. Microwave for 1 min. Stir.

Spread hot fudge topping over pie to cover the pnut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1.5 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbsp. peanut butter going in the opposite direction of the hot fudge topping.

chocolatey peanut butter cookies

Soft & Chewy Chocolate Peanut Butter Cookies

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup  peanut butter

2 eggs

1 pkg.  (2-layer size) devil's food cake mix

Make It

HEAT oven to 375ºF.
BEAT cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely. 

Chocolate Glazed Toffee Bars

 

Chocolate Glazed Toffee Bars 

adapted from Joy of Cooking book

Grease an 8x8 inch baking pan.  Whisk together thoroughly:

2/3 cup flour

1 1/2 tbsp sugar

1/8 tsp salt

Sprinkle over the top:

4 tbsp (1/2 stick) cold unsalted butter, cut into small pieces.

Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs. Sprinkle over the top and stir in to blend:

2 tsp milk

Knead until the milk is distributed and the particles begin to hold together. If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet. Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.

Meanwhile, preheat the oven to 350 degrees, then bake the chilled dough for 10 minutes, set aside to cool slightly. 

Then, combine in a medium, heavy saucepan, and stirring frequently, bring to a boil over medium heat:

5 tbsp unsalted butter, cut into pieces

1/2 cup packed light brown sugar

2 tbsp honey

1 tbsp milk

1/8 tsp salt

Boil the mixture, uncovered for 3 minutes; remove from the heat. Stir in:

1 tsp vanilla

Pour the mixture evenly over the baked layer. Bake until it's bubble, golden brown, and slightly darker at the edges, about 17 to 20 minutes. Remove the pan to a rack to cool slightly. Sprinkle over the top:

1/4 cup semisweet chocolate chips

(you can let the chips melt a bit and then spread the chocolate around on the top, but I found that made them look less pretty, so I just sprinkle the chips and leave them whole) 

 Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the pan. 

Gobble them up with glee. At least that's what I do! They're dangerously addicting.

Cookies and Cream Cupcakes

Need I say more? I think not.

 

Cookies and Cream Cupcakes

from Annie's Eats

Cookies and Cream Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

24 Oreo halves, with cream filling attached

2¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup milk

20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1 tbsp. vanilla extract

4 cups confectioners’ sugar, sifted

2 tbsp. heavy cream

For garnish:

Oreo cookie crumbs

24 Oreo cookie halves

Directions:

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Feed to the nearest cute girl. Oh wait, that's the beaters she's licking. oh well. That works too.

Homemade Peppermint Oreos

 

Here is that recipe I promised! I made these scrumptious and easy cookies the other night for our ladies craft night. They are delish, especially with the peppermint flavor added. Make sure you have people to help you eat them! They're decadent .:)

Homemade Peppermint Oreos

from I Heart Naptime

Cookies:

2 boxes Devil's food cake mix

4 eggs

2/3 cup vegetable oil

Frosting:

1 (8ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1 teaspoon peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring

 Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.

Easy Chocolate Truffles 

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 cups  powdered sugar

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, melted

1-1/2 tsp.  vanilla

Suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER'S ANGEL FLAKE Coconut

Make It

BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
ADD melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
SHAPE into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.

Amazingly Easy Brownies

Amazingly Easy Brownies  
from allrecipes.com

Ingredients

• 2 cups white sugar
• 1 cup butter
• 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

Directions

1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Ok, go ahead and read those directions again. THERE. ARE. TWO. STEPS. gotta love that. i renamed the recipe because not only are they super amazingly quick, but they are amazingly deeelicious. so delicious, that rory and i have almost demolished a whole pan in just two days. with no help from anyone else. in rory's defense, i have been putting away more than my fair share. i'm pregnant! and i love chocolate. oh well. i just love the texture of these, not too dark tasting, and not too fudgy, but not cakey either. just try em. if you don't like them...well...sorry we may have to re-evaluate our relationship. har har. just kidding. but not really.

S'mores Bars

***these were scrumptious! rory downed about half last night, and i'm sure will polish them off tonight, that is, if i don't get to them first. janae and julia liked them too. anyways...for such a simple dessert, they were really amazing!


S'mores Bars
from Amber's Delectable Delights

Ingredients
1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
9 crushed graham crackers
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips

Directions
- Line an 8x8 pan with foil and spray with PAM.
- In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside.
- In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly.
- Pour mixture in bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (Marshmallows and chips will melt a bit).
- Fold in remaining marshmallows and chips.
- Press mixture into prepared pan.Cool until set. Remove foil and bars from pan, cut and serve. - Store in airtight container either room temp or in fridge (if during warm months).

peanut butter fudge with chocolate glaze

Chocolate Peanut Butter Fudge adapted from Recipe Zaar 1¼ hours | 15 min prep

Peanut Butter Fudge Layer

• 2/3 cup butter
• 2/3 cup smooth peanut butter
• 2/3 tablespoon vanilla extract
• 2/3 lb powdered sugar

Chocolate Fudge Layer

• 2/3 lb powdered sugar
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup butter

1. Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
2. Peanut Butter Fudge Layer:.
3. Place butter and peanut butter in a 1 quart microwave safe bowl.
4. Microwave for 2 minutes on high.
5. Stir and microwave on high for 2 more minutes.
6. Add pure vanilla extract and confectioners’ sugar to peanut butter mixture and mix well with a wooden spoon.
7. Press into the bottom of the lined pan.
8. Place a second piece of waxed paper on the surface of the fudge and set aside.
9. Chocolate Fudge Layer:.
10. Sift confectioners’ sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
11. Mix in milk and pure vanilla extract.
12. Place butter on top of the mixture.
13. Microwave on high for 3 minutes.
14. Beat with a wooden spoon until smooth.
15. Remove the waxed paper from the Peanut Butter Fudge layer and discard.
16. Pour Chocolate Fudge over the Peanut Butter Fudge layer.
17. Chill uncovered until firm (about 1 hour).
18. Remove the fudge from the pan by pulling up on the waxed paper.
19. Place on a flat surface and cut into 36 pieces.
20. Store in refrigerator in an airtight container.

*this was rich and i loved the peanut butter layer especially. i would not make this the same way next time though. the chocolate layer never set up and was too gooey. next time i will make a glaze for the chocolate part. Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

if you try it this way, let me know! though i will definitely make this again soon!

magic in the middle cookies

Magic in the Middle Cookies from King Arthur Flour Blog via My Kitchen Cafe

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar

Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.


***these were a hit! everyone was surprised at the yummy peanut butter filling...my neighbor was a fan too. i took a few over to say thank you for lending me the powdered sugar. i was craving these again today, so that goes to show how addicting they are!

chocolate mint brownies

Chocolate Mint Brownies
via Mel's Kitchen Cafe

 

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preheat oven to 350°.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

**got rave reviews from my family! Grandpa Lance especially.

samoa bars

Samoas Bars
from Mel's Kitchen Cafe


*Makes 30 bar cookies.
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels (I used one 14 oz. package of the Kraft brand)
1/4 teaspoon salt
3 tablespoons milk
10 oz. dark or semisweet chocolate (chocolate chips are ok – I didn’t coat the base of the brownies in chocolate so I only used 1 cup semisweet chips to drizzle on top)

Preheat oven to 300 degrees. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden (mine took about 25 minutes). Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on 50% power for 1-2 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer (I kind of had to use my hands on this part to get it into an even layer). Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Alternately, you can omit the step to dip the base of the brownie in chocolate and simply drizzle the melted chocolate on the top of the bars (you won’t need the full 10 oz. if you choose this step). Let chocolate set completely before storing in an airtight container.

cheesecake brownies

 YUM. They are oh so yummy and rich and cheesecakey and chocolatey. Joanna even said, and I quote," These are the best thing you've ever made". Now, I obviously did not come up with the recipe, but hey-I'll take the credit for the mixing and baking. :) So go try them!





Black and White Cheesecake Brownies
Link Here

Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.

Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don't overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.

Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

peanut butter chocolate cupcakes and pb frosting

 

Chocolate and Peanut Butter Cupcakes

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cup creamy peanut butter
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 3 tablespoons baking cocoa
• 1 1/4 cups 2% milk
• 1 teaspoon vanilla
• 3 large eggs


Preheat oven to 350 degrees.  If desired, line cupcake pans with paper liners.  You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store.
Combine all ingredients in a large mixing bowl.  Mix at low speed for 30 seconds while scraping bowl.  Mix at high speed for 3 minutes, scraping bowl every minute.
Spoon cupcake batter into liners until they are 1/2 to 2/3 full.  You should have enough batter for 24-36 cupcakes.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.

Peanut Butter Frosting
from All Recipes.com

Ingredients

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Directions

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

chocolate cloud pie

Chocolate Cloud Pie
from Kraft foods




Ingredients

1-1/4 cups finely crushed FAMOUS Chocolate Wafers (about 20 wafers or 1/2 of 9-oz. pkg.)

2 Tbsp.  granulated sugar

1/4 cup (1/2 stick) butter or margarine, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup firmly packed

Directions

PREHEAT oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
BEAT cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
BAKE 35 min. Cool completely. Store leftover pie in refrigerator.

 

red velvet cake balls

I've also made them heart shaped for Valentine's Day!

Red Velvet Cake Balls
from Bakerella

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)