Big Fat Chocolate-Coated Oatmeal Sandwich Cookies with Chocolate Filling ~ Super Easy and Super Scrumptious!

It seems I always crave a bit more chocolate when I have a chocolate-dipped cookie or a chocolate-filled sandwich cookie.  So, I decided that I wanted both...chocolate filled and chocolate dipped! Oatmeal cookies were my cookie of choice, since they are one of my favorite cookies; and, oh man, was that a great choice!  You get this nice crunch along with that satisfying chocolate coating and filling...bingo, perfect and ever so easy!
  
                                              What A Whopper of....

                                              Total Scrumptiousness!

Chocolate Bliss Bites ~ Easy, Healthy and Scrumptious!

Who ever knew such healthy little bites as these could be so addictive!  Everyone in the family loved them, and I plan on keeping them around to satisfy that chocolate craving whenever it hits (which is often)!

As these chocolate bliss bites are super easy to make with minimal ingredients, you and the kids can have a fun little project together and enjoy something sweet without guilt!

                                                 So Addictive...

                                    You'd Never Guess They're Healthy!

Decadent Dark Chocolate Mousse Bars with Cherry Pie Topping and Homemade Whipped Cream

Attention all chocolate lovers...this is the most easy, decadent chocolate dessert you can imagine!  I served these fantastic bars at a recent family gathering, and they were a huge success!  Scrumptious, easy treat for family and impressive, rich dessert for guests..you're gonna love them too!

Time for dessert...

                                      Are Your Taste Buds Watering...

                                  Here's A Nice Slice Just For You...Enjoy!

Dark Chocolate-Coated Peanut Butter Crunchy Bonbons

If it seems that I'm on a bite-sized dessert kick, that's because they make such terrific, well-received food gifts.  After the fall and winter holidays, a slew of our family birthdays begin, with our celebrating most of them in March.

I made these fantastic peanut butter bonbons for my peanut butter-loving son-in-law's recent birthday. Crushed graham crackers provide a delightful surprise crunch to the creamy peanut butter center of these decadent dark chocolate-drenched bonbons.  Chocolate and peanut butter...just meant to be! 

                                                   Call Them...

                                                 Irresistible!

Chocolate-Coated Peanut Butter Cup Pretzel Bites ~ Salty, Chocolaty and Crunchy!

Salty, chocolaty and crunchy, with a surprise of creamy peanut butter, these adorable pretzel bites make an terrific party dessert!  I presented as a Valentine gift this year; however, they'd be well received as a gift any time of the year or as a special treat for your family.  Also, they'd make a wonderful project to do with the children.

Drench these scrumptious pretzel bites with dark or milk chocolate (I prefer dark) and, for a special touch, adorn with your choice of a variety of toppings.  Any way you prefer, you'll love how easy these bites are and they'll love devouring them!

                                            Salty, Chocolaty and Crunchy...

                                           They'll Just Love Them!

Marbled Candy Barks with Cake Batter: Dark and White Chocolate ~ White Chocolate and Peanut Butter Candy!

I absolutely love both of these incredibly delicious and addictive flavors of candy bark...and know you will too!  The clever addition of cake batter is what makes these fantastic barks so unique.  At first, I was completely crazy for the dark chocolate one.  Then, I developed the peanut butter one...oh man, I believe it's now my favorite!  I'm still crazy for the dark chocolate one, though...you decide which is your favorite.

I've presented these barks as gifts several times recently, and they quickly disappeared. This is one candy I want around all the time; and because it's so easy to make, that's no problem!

As always, it's best to thoroughly read your recipe before starting.  The two flavors of candy bark I've posted here are slightly different in ingredients and methods.

I present you again, two recipes in one post...
                
                                            Don't Turn Your Back...

                                          It'll Be Gone In No Time!

Salted Caramel Bread Pudding with Bittersweet Chocolate ~ Topped with Homemade Whipped Cream

My daughter's mother-in-law gave me a fabulous jar of Williams-Sonoma Salted Caramel Sauce for the holidays and said she was anxious to see how I'd use it.  I knew immediately that I wanted to use it in a bread pudding!

Large morsels of bittersweet chocolate dot this decadent caramel pudding.  You may think that 1/2 c. of these morsels may not be enough for the recipe; but, believe me, it's just the right amount.  Homemade whipped cream perfectly mellows the rich pudding.

Serve this sinfully delicious caramel pudding for Valentine's Day, and you'll be sure to leave them swooning!

                                     
                                                  It's So Good...

                                       I Just Can't Stop Eating It!

Crafty Chocolate-Coated Spoons

I enjoyed making and presenting these chocolate-coated spoons as gifts during the holidays.  They add that little bit of something special when stirred and melted into hot milk, cocoa or coffee.  My favorite way to use them is in hot milk. ...which is kinda funny; since I rarely drink milk, and I'm a real coffee fan.  It's not like having hot cocoa, but more like enjoying hot chocolate milk.  Oh, don't even think about trying to eat the chocolate off the spoons...I know it's tempting, but the chocolate is better melted into a hot drink.

These fun and easy chocolate spoons are especially good for last minute gifts, and they would make welcomed hostess gifts on New Year's!

                                                  Stirring Up A Little...

                                                    Chocolate Fun!

Chocolate Cupcakes with Cherry Butter Cream Filling & Frosting ~ Directions For Chocolate Pound Cake Included!

It's chocolate and cherries!   It all started with a jar of McCutcheon's amazing cherry butter...My son, who loves cherries, introduced me to it at a wonderful brunch he prepared for this past Mother's Day, and I became completely hooked!  He discovered this lovely cherry butter at a local farmers' market.  It's made from red and black cherries, and the ingredients include pure vanilla extract.  Because I was just dying to pair it with something chocolate, I created a very easy cherry butter cream filling and frosting for these tender and delicious, chocolate cupcakes.  I experimented with more than one batch of frosting:  I added almond extract to one batch; and although my son loved this frosting, I decided I liked the first frosting I made in which I added no extra flavorings.  With the almond extract in the cake batter, you just don't need it in the frosting.  I didn't add vanilla because it was in the cherry butter.  All the flavoring you need for the frosting is in this fantastic cherry butter!

I've adapted the recipe for the cake portion from a chocolate pound cake recipe which was in the cookbook that accompanied my KitchenAid mixer.  I don't have a date on this cookbook.  Now, don't laugh, but it's probably from the 70's.  (Are you starting to put my age together?) When my children were small, I made all my breads, in addition to lots of other baked goods, from scratch with my KitchenAid mixer.  Never mind that my husband was sneaking store-bought white bread to my children while I tried to make wholesome breads for them!  I digress...anyway, years ago, the local KitchenAid repairman (do they still have them?) said he'd never seen anyone almost burn up a KitchenAid motor!  My one and only KitchenAid is like the old Timex slogan:  "It takes a licking" (pun intended) "and keeps on ticking"!

                                           Chocolate and Cherries...

                                              Just Meant To Be!

Makes 36 cupcakes

Ingredients

The Cupcakes

• 36 ea. standard-size cupcake papers*
• 3 c. sifted all-purpose flour--I use White Lily
• 1 c. cocoa
• 1/8 tsp. ground mace spice
• 3 tsp. baking powder
• 1 tsp. salt
•  3 c. sugar
• 1 c. (2 sticks) salted butter, room temperature, cut into 1/4 c. portions
• 1 1/2 c. milk (whole or 2%)
• 3 large eggs
• 1/4 c. evaporated milk
• 2 tsp. pure vanilla extract
• 1 tsp. pure almond extract

The Frosting

• 2 lb. powdered sugar
• 1 c. (2 sticks) salted butter, room temperature
• 1/2 c. jarred cherry butter--I used McCutcheon's  (This frosting may also be good with a jarred raspberry or strawberry butter, if you'd like to try one of these.)
  
• 1 tsp. evaporated milk

The creamy cherry frosting carries through to the middle of this luscious chocolate cupcake!

                                              Tantalizing Reveal...
                             

                                              Of Pure Pleasure!               

      

Directions

The Cupcakes

1. *Line standard-size cupcake pans with the cupcake papers. (If you're using papers with a pattern and/or color you would like to be visible, these kind of papers generally don't show well on baked chocolate cupcakes.  So, just bake the cupcakes first in some inexpensive plain papers. After the cupcakes are completely cooled, cored and frosted, remove the plain papers...then just place the cupcakes in the pretty papers before you serve.)
2. Mix all the dry ingredients, but the sugar, with a fork in a large bowl.  Sift the dry ingredient mixture alternately with the sugar into a large mixer bowl.  Make a well in the center and add the butter and whole or 2% milk.  Mix well on the lowest speed of your mixer.  Stop and scrap the bowl.  Turn the mixer to medium high speed (6 on a KitchenAid mixer) and beat 5 minutes.  Stop and scrape the bowl again.
3. Preheat the oven to 350º.
4. Turn the mixer back to the lowest speed and add the eggs one at a time, beating 15 seconds after each addition.  Add the evaporated milk, vanilla and almond extracts.  Turn the mixer to medium speed (4 on a KitchenAid mixer) and beat the batter 15 seconds more.
5. Using a large, scooped cooking spoon, fill the paper-lined cupcake pans about two-thirds (or 1/3 c.) full of batter, per cupcake.  For even baking, equally distribute the mixture by adding or subtracting batter to each cupcake with a teaspoon.  Lightly tap your pans to spread the mixture evenly.  For easier clean up after baking, wipe any extra batter that spills onto the pans as you fill them.
6. Bake about 22 minutes, or until a toothpick inserted into the middle of a couple of cupcakes comes out clean and the cakes spring back when lightly touched with the finger.
7. Cool the cupcakes about 10 minutes in the pans...then carefully lift them individually with your fingers from the pans and finish cooling on racks, away from drafts.

For a Chocolate Pound Cake:  Preheat the oven to 325º.  Line a 10" removable tube pan with wax paper (See my Very Happy Birthday Pound Cake with directions on lining a removable tube pan with wax paper.) and spray the whole pan, including the tube, well with a non-stick butter cooking spray. (You don't want any white residue on a chocolate cake, so don't use a baking spray or butter and flour to grease the pan...also, dusting the pan with cocoa is not necessary.) Lay a sheet of aluminum foil on the rack below the one you will bake the cake on just in case the tube pan leaks a little grease. Pour the batter into the tube pan and bake for 1 hr. and 40-50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched with the finger.  Cover with a clean dish towel and cool completely overnight.  When you remove the cake from the pan, do not invert:  lift by the tube from the pan.  If you elect to frost with the cherry frosting, use half of the recipe.)


Coring The Cupcakes

1. Line a cookie sheet with wax paper to hold the cake you core from the cupcakes.  (You can save these for extra bites or serve with little swirls of frosting in individual small paper cups...these would freeze very well.)
2. Using a cupcake plunger (I used Chicago Metallic's which I found in store at Bed Bath & Beyond), hold each cupcake firmly without squeezing and center the plunger over the cupcake.  Holding the ruffled edges of the plunger, push the plunger carefully down into the cupcake, about 1/4 of the way of the plunger (before the first line).  Holding the plunger with one hand and the cupcake in the other, twist in opposite directions as you separate the core from the cupcake.  To release the core, press down on the spring. Wipe the plunger with a paper towel in between cupcakes.  (The directions that accompany the plunger are pretty good...I just don't push the plunger as far down as they suggest.)           

The Frosting

1. If you have one, add a mixer shield to your mixer to avoid the powdered sugar from flying (or cover the top of the mixer with a clean dish towel).
2. Beat the powdered sugar with the butter; then beat in the cherry butter and the evaporated milk until well incorporated and creamy.
3. Using a pastry bag with a large star tip (I used the bag and star tip from Ateco No. 1465 Pastry Set), fill each cupcake with the frosting: starting with the center, build to the top and using a swirl pattern, cover the top of the cupcake without going completely to the edges of the cake.  Store in the refrigerator until ready to serve.

This frosting would also be great on my Fudgy Classic Brownies or as a filling in my Brownie Sandwich-Cookie Cake!  Use 1/4 of the cherry frosting recipe for the brownies and 1/2 of the recipe for the sandwich-cookie cake. Enjoy!

Printable Recipe 

Disclosure:  I have not communicated regarding endorsement with any of the brands referred to in this post.  I mentioned them because I have enjoyed their products.

Thought you would enjoy this photo taken of my precious granddaughter at her first birthday party which was held this past weekend.  She managed to look beautiful even though she was very sick. 

                                       Happy Birthday Precious...

                                Bon Bon Loves You Very Cherry Much!
                     

Sweet and Salty Crack(er) Brittle!

I've adapted this recipe from Trisha Yearwood's Sweet and Saltines, as seen on The Food Network recently.  She said she referred to it as her "crack" because it's so addictive and, believe me, she's right!  Her recipe called for 8 oz. of semi-sweet chocolate for the topping; but she did say you can't have too much chocolate...of course, I chose to use the whole bag!

I experimented with different flavors of chocolate toppings for this brittle,  and I discovered I actually liked them all!  I also tried some finely chopped pecans on top (which I sprinkled on the milk chocolate version).  My favorite flavor of chocolate is generally dark; however, on this brittle, white chocolate may be my favorite!  My daughter liked all the options of chocolate toppings too, and her favorites were the white chocolate and the milk chocolate...she also liked the nuts on top!  I think when I repeat this brittle, it will be hard to choose which flavor of topping to use, so I may just make it with all the chocolate versions again.  I like variety anyway, plus the different colors create a great presentation and spark conversation!

This is a very easy recipe; however, because it moves so quickly, my biggest tip would be to have everything organized and ready to go before you start!  Also, this recipe requires you to work with a hot, molten mixture; so if you make it with children (Trisha made it with her teenage nephews), be sure the children are age appropriate and you all work with care!

      I Just Can't Decide...

                                       Guess I'll Have One Of Each!

Ingredients

• Butter-flavored cooking spray
• approx. 40, unbroken, saltine crackers w/sea salt
• 1 c. (2 sticks) butter w/salt
• 1 c. light brown sugar (packed)
• Select one bag from these chocolate topping options: 12 oz. bag semi-sweet chocolate chips, 11.5 oz. bag milk chocolate chips, 10 oz. bag dark chocolate chips or 12 oz. bag white chocolate chips
• 1/2 c. finely chopped pecans (optional)

                                

Directions

1. Line a 15 1/2" x 10 1/2" jelly roll pan with aluminum foil (make sure it comes well up the sides of the pan for easier release of the brittle) and spray with the butter-flavored cooking spray.
2. Preheat the oven to 425º.
3. Arrange the saltine crackers, salty side up, in a single layer on the pan.  (The crackers you use may have a slightly elongated side--place the elongated side vertically and you'll get more crackers on the pan.)
4. In a non-stick medium skillet, using a whisk (protect your hand w/a pot holder), stir and melt the butter and brown sugar together over medium heat.  Increase the temperature a little and bring the mixture to a rolling boil, whisking constantly.  Reduce the heat back to medium and boil the toffee for 5 minutes, still stirring constantly.
5. Put the pan of crackers on the stove top (this will help keep the toffee warm for easier spreading)--immediately remove the hot, molten mixture from the heat and, using care, evenly pour over the crackers.  Using a silicone spatula, quickly finish spreading the toffee, as evenly as possible, over the crackers. (If the toffee hardens before you reach all the corners, it will be easier to spread a little more when you take the crackers out of the oven.)
6. Place the pan in the oven and bake the coated crackers for 2 to 4 minutes, or just until bubbly, watching carefully (mine became bubbly each time after 3 1/2 minutes).
7. Carefully remove the pan from the oven and lay back on the stove top (this will help keep the brittle warm to melt the chocolate easier).
8. Pour a bag of chocolate chips of your choice, from the above flavors, equally over the crackers.  When the chocolate chips melt a little, spread as evenly as possible with a silicone spatula.
9. Sprinkle with the finely chopped pecans (optional).
10. Remove the pan from the stove top and cool the brittle a little; then place in the freezer for about 15 to 20 minutes, or until it is completely cold.  Break the sheet of brittle into pieces (the sizes and shapes will vary).  Store in an airtight container.  

(This brittle would make a wonderful take-along treat, and it would also make great gifts...present in decorative tin cans or cellophane bags tied with pretty ribbons...I need to remind you again around the holidays, huh?)

Surprise dad with this sweet and salty crack(er) brittle for Father's Day...be careful though, he'll enjoy it so much, it might become his new sin of choice!

Printable Recipe

Fudgy, Classic Brownies with Rich Chocolate Frosting

When serving a variety of desserts, you always need a little chocolate somethin' somethin' don't you? These fudgy, classic brownies are simple to make and never fail me. I "whipped them up" for a special occasion recently.

I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)

When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!

                             Guaranteed to Satisfy Chocolate Cravings

 

Approx. 25 ea. 1 & 1/2" Slices

Ingredients

For the Batter

• butter-flavored cooking spray for greasing pan
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4 squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract
• 1 c. coarsely chopped walnuts or pecans (optional)

Directions

Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).

1. Preheat oven to 325º.
2. Spray a 9" square pan with a butter-flavored cooking spray.
3. Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Fold in the nuts (optional) and pour into the prepared pan.
7. Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool overnight for easier cutting. 

From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.

 

Someone had to taste one...right?

For the Topping (optional)

Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)

Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!

Printable Recipe

Very Happy Birthday Pound Cake with Rich Chocolate Frosting

I call March the month of birthdays!  The birthdays truly just "March" in.  Including my children, there are many relatives on both sides of our family with birthdays in March, some with the same date.  I would have preferred to have the fun a little more spread out.

My daughter's birthday was last weekend.  I made her favorite cake:  pound cake with chocolate frosting.  I have several good pound cake recipes, but my all-time favorite has always been my evaporated milk pound cake...it's moist, light and delicious. You'll find the chocolate frosting I make extremely easy and rich...in fact, it's so candy-like, my daughter likes to eat it with a spoon!

Evaporated milk pound cake was my go-to for birthdays for years...then I lost my recipe when I moved.  The following recipe is adapted from a recipe I found online; and if it's not the same as the one I used for years, it's very close and excellent.  (I've edited the recipe since my original post to specify using all butter and provide a little more detail in the preparation.)

                               Happy, Happy Birthday March Babies!

Approximately 12 large servings

The Cake

Ingredients

• Non-stick baking spray with flour
• 3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
• 1/2 tsp. baking powder
• 1/8 tsp. ground mace spice
• 1/4 tsp. salt
• 1 1/2 c. (3 sticks) room-temperature butter
• 3 c. granulated sugar
• 5 large room-temperature eggs
• 1 c. evaporated milk
• 2 tsp. pure vanilla extract

Directions

1.  Grease a 10" tube pan:  If you use a tube pan that has a removable tube insert:  Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube.  Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted).  Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube.  Press, again, the paper to the bottom and sides of the pan.  Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.
                                                                                                                                                 

        

Wax paper in pan before greased/floured.             

                                                                                        

                     

                   
Wax paper in pan after greased/floured. 





                                                                                 

2.  Sift together the flour, baking powder, mace and salt. Set aside.
3.  Cream the butter and sugar well, or until light and fluffy.  Scrape the bowl.
4.  Preheat the oven to 325º.
5.  Add the eggs one at a time, beating well after each addition.  Scrape the bowl again.
6.  Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture.  Scrape the bowl and give the batter one last quick little mix.
7.  Pour the batter into the prepared pan and bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
8.  Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
9.  Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used.  Ice with the vanilla or chocolate butter cream frosting.                                                                                                                  
The Frosting

Ingredients

Vanilla Butter Cream

• l lb. powdered sugar
• 1/2 c. (1 stick) room-temperature butter 
• 1 tsp. pure vanilla extract
• approx. 1/4 c. plus 1 TB evaporated milk

Chocolate Butter Cream

• add one c. cocoa
• add another approx. 3 TB evaporated milk

Directions

• Beat ingredients very well until glossy, adding the milk a little at a time as needed for spreading consistency.

For a thick frosting (as the one pictured on the cake above):   make one and one-half times the recipe. 

Tip:  I ice the cake upside down for a flat top.  To ice the entire top of the cake:  Cut a circle from a plastic container lid from a grocery item (such as a cream cheese container) that will fit snugly into the hole of the cake where the tube was.  Place the circle of plastic over the hole in the cake and ice over the entire cake.  When you cut the cake, everyone will fight over who gets the circle with all the icing (generally the birthday person wins!).  Enjoy!

Printable Recipe

What's That Got to do with This?

Recently, I had lunch at a bakery/cafe with my daughter and two-year old grandson.  He kept coming back to one item in the display case:  the carrot cupcake...my daughter says because he recognized the carrot piped on top.  Naturally Bon Bon had to buy it for him!
                                         
                                        The Four Dollar Cupcake!

                                       Worth Every Precious Bite!