Chocolate Lovers: Dark Chocolate Chocolate Chip Zucchini Bread

I know I should have posted this earlier in the season. If you love chocolate as much as I do, you'll understand. I have made traditional and chocolate zucchini bread before and love them both. But as Emeril says, "Let's kick it up a notch!" Or two or three.

This moist double chocolate, dark chocolate chip bread is a chocolate lover's dream. I added just a few chocolate chips so it wasn't overwhelming. They add a punch of flavor here and there. 

This might not be for everyone. It sure was for me!

Ingredients:
2 cups shredded zucchini
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup dutch process cocoa powder
3 large eggs
2\3 cup sugar
1/2 tsp. vanilla extract
1/4 cup unsalted butter, melted and cooled
1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

To remove the excess moisture from the zucchini, squeeze between two paper towels until most of the liquid is gone. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. 

In a separate bowl, whisk together the eggs, sugar, vanilla and butter. Stir in zucchini. Gradually whisk in the flour mixture. Fold in the chocolate chips. The batter will be thick.

Grease or spray a 9 1/2" x 5 1/2" loaf pan. Spoon in the mixture. 

Bake for 55 - 60 minutes or until toothpick inserted into the center comes out clean. 

Remove from oven and cool about 1/2 an hour before removing from pan. Place on rack and cool completely before slicing.

Chocolate Covered Pretzel Pie

recipe from tidymom.net

While perusing Pinterest and seeing this pie, I just knew it had to be mine. Crunchy pretzels and smooth chocolate custard are an irresistible combo. This decadent pie was everything I hoped it would be. I think the pretzel sticks versus the traditional pretzel shape would be more fitting for the top, appearance wise, but I was out after making this and beggars can't be choosers. You know? 

You really need to make this pie! Did I mention chocolate ganache...

Ingredients:

4 oz. (3 cups) broken pretzel sticks

3/4 cup light brown sugar, divided and lightly packed

1/2 cup (1 stick) unsalted butter, melted

1/4 cup cornstarch

2 TBLS unsweetened cocoa

pinch of salt

2 1/2 cups whole milk

4 egg yolks

3 oz. bittersweet chocolate, chopped

4 oz. semi sweet chocolate, chopped

1 1/4 cups + 2 TBLS heavy whipping cream, divided

1 tsp. vanilla extract

2 TBLS confectioner's sugar

Preheat oven to 350 degrees. Blend pretzels, 1/4 cup brown sugar and butter in a food processor until they resemble fine crumbs. Press mixture firmly into bottom and up the sides of a 9 inch pie pan. Bake 10 - 15 minutes. Cool.

In a medium saucepan, whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt and milk. Put over medium heat and stir just until sugar is dissolved, about 2 minutes. Whisk in egg yolks.. Cook, stirring constantly until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custards cools.

While custard cools, make the chocolate ganache to cover the crust. Place semi sweet chocolate in a medium bowl. Heat 1/4 cup + 2 TBLS of heavy whipping cream in the microwave about 30 seconds (just until it boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using a spatula to spread chocolate up the sides and bottom of crust. Place in refrigerator until set.

Pour custard into cooled crust, over the hardened ganache and press plastic wrap directly onto the surface, making it flat. Chill until firm, at least 4 hours.

Whip the remaining cream and confectioner's sugar sugar until soft peaks form. Spread over the pie and garnish with extra pretzels and chocolate shavings. 

Chocolate Sugar Cookies

I know what you are thinking. Why am I making sugar cookies in the middle of August? Because I'm a rebel like that, that's why. Actually I was hanging out over at Daily Dish Recipes again. Nicole (being her awesome self) always inspires me. She has these cookies as part of her Christmas baking spree last year and I couldn't stop thinking about them, so I just gave in and made them. They don't exactly remind me of Christmas in the traditional sense and I can tell you right now, I will be making them year round, rebel or no rebel. They are amazing! Soft and chewy....delicious.

Nicole's recipe is surprisingly simple for a sugar cookie. A great cookie recipe that won't take you all day. It was so easy that I had enough time to eat all the cookies in the above picture. :) Then I went for a walk and came back and ate some more. 

Ingredients:
1 1/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cup sugar
2 sticks butter, room temperature
1 egg
1/2 cup cocoa

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Line with parchment paper.

In a large bowl, mix flour, baking soda, baking powder, salt and sugar. Using low speed your mixer, add the butter. Then add the egg and mix well.

Add cocoa, mixing until dough sticks to itself (as opposed to everything else).

Using an ice cream scoop, place balls of batter on parchment lined sheet about 2 -3 inches apart. Moisten the back of a spoon and gently flatten each ball just a  little bit.

Bake 8 -10 minutes. Remove from oven and allow to cool a few minutes before transferring to a cooling rack to cool completely.

Chocolate Caramel Thumbprint Cookies

These little bites of goodness were so much fun to make. Rich chocolate, gooey caramel and crunchy pecans in every bite. What's not to love. The extra prep time to make this is well worth the end result. They also look so good, don't they? Again, I am such a sucker for cuteness. Hence, why Spencer gets away with so much!


So if you have a little extra time, like cookies and want to show off your baking skills a little, give these a try. This recipe makes 36 but they won't last long.


Ingredients:
1 egg
1/2 cup butter, softened
2/3 cups sugar
2 TBLS. milk
1 tsp. vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt
16 caramels
3 TBLS. whipping cream
1 1/4 cups finely chopped pecans
1/2 cup semi sweet chocolate chips
1 tsp. shortening


Separate egg; placing white and yolk in separate bowls. Cover and chill egg white until needed. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk and vanilla.


In a separate bowl, stir together flour, cocoa powder and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the dough in plastic wrap and chill for 2 hours.


Preheat oven to 350 degrees. Lightly grease a cookie sheet. In a small saucepan, heat and stir caramels and whipping cream low heat until mixture is smooth. Remove from heat and set aside.


Slightly beat reserved egg white. Shape the dough into 1" balls. Roll the balls in the egg white, then in the pecans, to coat. Using your thumb, make an indentation in the center of each cookie.


Bake cookies for 10 minutes or until edges are firm. If the centers puff back up during baking, push back in with your thumb again. Spoon melted caramel into the indentations of the cookies. Transfer cookies to a wire rack to cool completely.


In another saucepan, heat and stir chocolate chips and shortening over low heat until they are melted and smooth. Let cool slightly. Drizzle chocolate over the tops of the cookies. Let stand until chocolate is set.


Done!

Peanut Butter Chocolate Chip Muffins

Three of my great loves. Peanut butter, chocolate and muffins. They were so delicious that I wondered why I hadn't thought of this earlier. Beware, you can't eat just one. Breakfast, dessert or light snack. How about all three?


Ingredients:
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup brown sugar
6 TBLS. butter, melted and cooled
1/2 cup creamy peanut butter
2 large eggs
1 cup milk
3/4 cup milk chocolate chips


Preheat oven to 375 degrees. Line standard muffin tin with liners.


In a large bowl, whisk together flour, baking powder, salt and brown sugar. 


In a separate medium bowl, whisk together melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.


Divide batter evenly among liners. Each should be filled right to the top. Mmmm....muffin tops!


Bake 17-20 minutes or until toothpick comes out clean. Cool on wire rack.

Dark Chocolate Cupcakes with Coconut Buttercream

I totally swiped this recipe from Amy at fearlesshomemaker.com. Dark chocolate? Coconut? Oh yeah, I'm in. I did very little altering as she knows what she is doing. 

These are absolutely amazing. Moist dark chocolate paired with creamy coconut frosting. The combination of textures and flavors, you can't get that from a box. Plus, these are cupcakes, and I have never been one who could pass up a cupcake. Like ever.

Make sure you give yourself some time to make these. Your life will be changed for the better.

Ingredients for cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

1/2 cup dutch-processed cocoa powder

3/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

2 eggs

3/4 cups granulated sugar

1 tsp. coconut extract

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

1/2 cup sour cream

1/2 cup sweetened flaked coconut

Directions for cupcakes:

Preheat oven to 350 degrees. Line muffin pan with liners.

Combine butter, chocolate and cocoa in a heat proof  bowl. Set bowl over saucepan of barely simmering water. Heat until combined and whisk until smooth. Set aside to cool until just warm to the touch.

Whisk flour, baking soda and baking powder in a small bowl. Whisk eggs in a separate bowl. Add sugar, vanilla and salt to eggs and stir well. Add cooled chocolate and whisk until combined.

Sift about a 1/3 of the flour mixture over the chocolate mixture and whisk until combined. Add sour cream, then remaining flour mixture. Whisk until thick. Add coconut, mixing well. 

Divide batter evenly among muffin cups. Bake 12 - 14 minutes or until toothpick inserted into center comes out clean.

Ingredients for coconut buttercream:

1 1/2 sticks unsalted butter

2 cups confectioner's sugar

1/2 tsp. coconut extract

1/3 cup sweetened flaked coconut

Directions for buttercream:

Beat butter with a mixer on medium-high until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time beating well after each addition, about 5 minutes.

Add coconut extract and beat until buttercream is smooth. Add coconut and blend until well combined. 

Frost cooled cupcakes.

Pretzel S'mores

 recipe slightly adapted from lovefromtheoven.com

When I was a kid, we spent at least a month of our summer camping. I have so many good memories from those summers. Of course some of them involve the food. Something about the open fire that made every meal delicious no matter what it was. 

S'mores were and still are an all time favorite.While this version of s'mores is a bit more advanced, the concept is there. You make this in your kitchen instead of over an open fire and they are fantastic the next day too.

Ingredients:
pretzels
jumbo marshmallows (I used vanilla/caramel)
chocolate bars
melting chocolate
chocolate sprinkles

Cut jumbo marshmallows into 3 equal portions. Sit them on top of a pretzel, then set some chocolate bar pieces on top of the marshmallow. Microwave for a few seconds. Take them out and put a second pretzel on top. Let set, putting them in the freezer while you melt some melting chocolate.


After melting the chocolate, remove pretzel stacks from the freezer and dip them in the melting chocolate, completely coating them on all sides. 


Place on wax paper and sprinkle with chocolate sprinkles, if desired. Let set completely.


Store in an airtight container in or out if the refrigerator. I kept mine overnight on the counter. Simply delicious!

Chocolate Layer Cake with Coconut Cream Frosting

My fascination with layer cakes just continues to grow. They are so much fun to make. I love putting them together and coming up with unique combos. There are so many possibilities with a layer cake. The food nerd in me is showing through when I say that I really could make one every day just to see what I could come up with because as soon as I make one, an idea for another pops up. Please tell me I am not alone...


Rich, moist chocolate cake with light, creamy coconut frosting? Oh yeah.


Ingredients for cake:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsps. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 tsps. vanilla extract
3/4 cups boiling water


Ingredients for icing:
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup confectioner's sugar
2 cups unsweetened coconut


Preheat oven to 350 degrees. Coat 2, 8" x 2" round cake pans with non stick cooking spray. Line bottoms with parchment paper; also spraying the paper. Then dust paper with flour.


In a large bowl, whisk together flour, cocoa, both sugars, baking soda & powder and salt. In a separate bowl, whisk together milk, eggs and vanilla. Add the two mixtures together and blend until completely mixed. 


Add boiling water and mix well. Divide the batter (it will be thin) between the two prepared pans and bake 35 to 40 minutes or until toothpick inserted into the centers, comes out clean. Let cool in the pans for 10 minutes and then remove to wire rack to cool completely. 


For the frosting:
Using an electric mixer, beat creams and sugar until stiff peaks form, Place one cake on a platter and spread 1 cup of frosting over the top. Top with remaining cake and frost with remaining icing. Gently pat coconut all over the cake. 


This is best chilled when served.


Edited: Thanks so much, Renee! Frosting should have COCONUT not cocoa in it.

Raspberry Meringue Cookies

Meringue isn't for everyone and that usually includes me. I mentioned awhile back that I wanted to incorporate more raspberry into my menu just because it is one of my favorite flavors ever. I just felt like trying something different from all the flour based cookies I tend to lean towards. Spencer picked up a raspberry jello package in the grocery store and it all began. 


These melt in your mouth with a big pop of raspberry, followed by a hint of chocolate from the mini chips. You can certainly leave out the chocolate chips but I would highly recommend adding them in. For such small cookies, the flavor is big without being overwhelming. I promise you won't be able to eat just one.


Ingredients:
3 egg whites
1/8 tsp. salt
3 1/2 tsp. raspberry jello mix
1 TBLS. vinegar
mini chocolate chips (optional)


Preheat oven to 250 degrees.


Beat egg whites with salt until foamy. Using an electric mixer, add jello and sugar to the egg whites. Beat until mixture stands in peaks.


Add vinegar and mix gently.


Add the mini chocolate chips now if you are using them.


Spoon small circles of mixture onto a cookie sheet covered in parchment paper. 


Bake for about 25 minutes; turn off oven and allow the cookies to sit in the oven for an additional 20 minutes.


Remove from oven and allow to cool completely. 


I had to try these as soon as they were cool enough to eat and they are amazing warm too!

White Chocolate Cake Batter Truffles

 recipe from sixsistersstuff.com

I get asked a lot how I maintain my weight and make all this delicious food. For one, I have been blessed with good metabolism and even greater willpower when it comes to knowing my limits on my calorie intake. Second, I share! Either myself or John are taking any extras to work with us. 

I was flattered when a co-worker asked if I take requests. I definitely do. He sent me this recipe from sixsistersstuff.com. Truffles are new to me. This is a recipe I probably would have not made otherwise. I would have really missed out! Everyone loved these, including myself and I am not even a fan of white chocolate. Little mouthfuls of rich cakey goodness. Absolutely divine!

Ingredients:

1 1/2 cups flour

1 cup yellow cake mix

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 tsp. vanilla

1/8 tsp. salt

3 - 4 TBLS. milk

2 TBLS. sprinkles

Truffle coating:

16 oz. (8 squares) almond bark (I used vanilla flavored)

4 TBLS. yellow cake mix

sprinkles

Beat together butter and sugar using electric mixer, until well combined. Add cake mix, flour, salt and vanilla. Mix thoroughly. Add 3 tablespoons or more of milk to make dough consistency. Mix in sprinkles by hand. Roll dough into 1" balls and place on parchment paper. Chill in the refrigerator 15 or more to firm up.

While dough balls are chilling, melt almond bark in the microwave at 30 second intervals until melted. Stir in between intervals. Once melted, quickly stir in cake mix until completely incorporated. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of the bowl. Place truffles back on parchment paper and top with sprinkles. Repeat until all truffles are done.

Chill in refrigerator until serving.

Makes 25 - 30 truffles.

NOTE: I waited until I had dipped all truffles before I added the sprinkles. They didn't stick very well this way. I would recommend immediately adding sprinkles after each dipping if you want them to be more decorative. Also, I used leftover Easter sprinkles but think more color would be great!

Snicker Salad

Snickers. If there are any in the house, I will find them, eat them and leave not one crumb behind. They taunt me, they call my name...my favorite candy bar ever. 


This completely satisfied my sweet tooth without being overwhelming. Something about the combo of the creamy whipping with the crunchy apples and gooey snickers. Go ahead and lick your screen now, no one is looking.


Ingredients:
16 oz. Cool Whip, thawed
1 pkg. (small) instant vanilla pudding
1 cup milk
8 - 10 green apples
frozen snickers (2 bags of minis)


Mix package of instant pudding with one cup of milk. Let chill while chopping snickers.


Chop frozen snickers into bite size pieces. I cut the minis into fourths.


Chop green apples into bite size pieces.


Fold 8 oz. of Cool Whip into pudding. Taste and add additional amounts (up to 8 oz. more).


Add apples and snickers into pudding mixture.


Serve cold.

Chocolate Chip Sour Cream Muffins ~ Breakfast on the Go

I have to admit that other than Spencer, we rarely do breakfast around here. It's either a late one on the weekends or grabbing something while heading out the door to work. Since breakfast kick starts your metabolism for the day, it should be more important than that. 

I know chocolate chip muffins aren't the most nutritious breakfast items around but it's better than some processed package food or drive through, right? Have to start somewhere and these moist, delicious muffins sure make my mornings brighter!

Ingredients:

1 large egg
1 cup sour cream
5 TBLS unsalted butter, melted
1 tsp vanilla extract

1 1/2 cups all purpose flour

2/3 cups granulated sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.

In a large bowl, combine the egg, sour cream, melted butter and vanilla extract. Mix well.

Add flour, sugar, baking powder and soda, salt to the mixture, stirring until just combined. Gently add the chocolate chips until thoroughly combined.

Evenly divide the batter between the prepared pan liners so that they are 3/4 full.

Bake 14 - minutes or until toothpick inserted into the center of the muffins comes out clean.

Can be stored in or out of the refrigerator in an airtight container for 3 days.

Homemade Twix Bars

I don't eat a lot of candy or candy bars. If I do, caramel Twix are at the top of my list. There is just something about the milk chocolate, caramel and cookie combo that makes it quite irresistible. These are really close to the real deal. A little more time consuming and a bit messier but getting a whole pan of them is worth the effort. I used Ghirardelli baking chocolate. I think the quality of chocolate used makes all the difference. Not all chocolate is created equal.

I didn't even bother to smooth out my fingerprints either. Making my claim on them, you see...

Shortbread layer:

1 cup (2 sticks) salted butter, room temperature

1 cup confectioner's sugar

2 tsp. vanilla extract

2 cups unbleached all-purpose flour

Caramel layer:

2 cups caramel, cut into small chunks

3 TBLS. heavy cream

Chocolate layer:

3 cups chopped milk chocolate, melted

1 TBLS. vegetable shortening

For the shortbread, preheat your oven to 300 degrees. Spray a  9 x 13 inch pan lightly with cooking spray and set aside. 

In a medium sized bowl, beat together the confectioner's sugar, butter and vanilla. Add the flour. Beat at medium speed until it's well combined.

Take the dough and spread it evenly in the prepared pan. If it's sticky, lightly flour your fingertips. Prick the crust all over with a fork.

Bake until shortbread is lightly browned on top with the edges a deeper brown. About 40 - 45 minutes. Remove from oven and immediately run a knife around the edges to loosen from the pan. Set aside to cool completely.

For the caramel layer, melt the caramel and cream over low heat in a small saucepan. Pour over the cooled crust and refrigerate for 30 minutes.

For the chocolate layer, melt the chocolate over very low heat. Add shortening towards the end to thin.

For bars: pour melted chocolate evenly over the chilled caramel layer. Return to fridge to set chocolate and cut into 2 x 2 inch bars.

To more resemble Twix bars: cut cooled caramel layers down the length of the pan (around the size of Twix bars). Dip the chilled bars into the melted chocolate and place on parchment paper to set. May take a few hours to fully set.

In the meantime though, make sure and taste test some!

Mini Egg Nests ~ Kid's Snack

Hello friends! Sorry I haven't blogged in so long. It it Spencer's Spring Break this week and I have been enjoying the extra time we have together. 


I made these for Spencer's class before the break. I am such a sucker for cuteness. Plus these are fun and easy to make. While not the healthiest of snacks, they aren't packed with tons of sugar either. The kids can help too!


Ingredients:
1 10 oz. package of marshmallows (I used strawberry flavored)
1/4 cup of butter
8-9 cups of Crispix cereal
1 package of mini eggs (I used Whopper eggs)


Melt butter in a large pan over medium heat. Add marshmallows, stirring as you add them. Stir constantly until marshmallows are melted and creamy. Remove from heat. Add cereal and immediately stir to coat completely.


Line standard size muffin tin with cupcake liners. Scoop marshmallow mixture into each cup and mold cereal to the sides, leaving an indentation in the middle. Place 3 mini eggs in the middle of each cup (while the centers are still warm). As the mixture cools, the eggs will stick to them to stay in place.


Store in tightly sealed container at room temperature.

Magic Layer Brownies

When I make brownies, I like them to be very dense and gooey. The kind that you roll around with your tongue to catch all that flavor. Frosting is also high on my list. To me, a brownie without frosting, is like Thelma without Louise; it's just not right. Now add to that perfect combo, browned butter frosting. Haven't had browned butter frosting before? Well, why ever not? You need to try it, like right now! You're missing out.

Gooey, chocolaty, gritty morsels of goodness...

Brownies:

1/2 cup butter (1 stick)

6 oz. unsweetened chocolate

2 cups sugar

4 large eggs

1/4 tsp. salt

1 cup flour

1 tsp. vanilla extract

Browned Butter Frosting:

1/2 cup butter (1 stick)

2 cups powdered sugar

1/4 cup heavy cream

1 tsp. vanilla extract

Glaze:

3 TBLS. butter

4 oz. semi sweet chocolate (chopped)

Preheat oven to 300 degrees. Lightly grease or spray a 9 x 13 inch and cut parchment paper to fit bottom. Also lightly grease or spray the paper. Set aside.

For the brownies: Melt butter and unsweetened chocolate in a small saucepan, stirring until smooth. Set aside to cool slightly. In a large bowl, combine sugar, eggs and salt. Mix with a mixer for 3 - 4 minutes, until the mixture is lighter and very thick. Fold in the slightly cooled chocolate mixture. Stir in flour and vanilla. Pour into prepared pan and even out smoothly.

Bake for 25 - 30 minutes or until the sides pull away from the pan just a little. Remove from pan and cool completely on a wire rack.

For the browned butter frosting: put butter in a small saucepan over  low heat. Let it melt and turn a caramel color (about 15 minutes). Don't let it burn! Once it has turned a nice medium brown, remove from heat. Pour it into a medium sized bowl and immediately add powdered sugar, heavy cream and vanilla. Mix well with a mixer until frosting is smooth and thick.

Spread the frosting over the cooled brownies.

For the glaze: Melt the butter and chocolate together in the microwave or on the stove top until smooth. Pour over the frosted brownies. Tip the pan from side to side to evenly spread the glaze. Chill the brownies until the glaze is set and brownies are chilled through, about 2 hours. 

These taste best cold. They also are great to make for a get together as they go far and are sure to be liked by everyone!

Cookies 'n' Cream Layer Cake

I have so many recipes backlogged for this blog. I made this cake for John on his birthday. Way back in early January! I was so excited to drop it off at work for him that I didn't make it as "pretty" as I wanted to but nothing says , "I Love You" like a homemade birthday cake. He loves Oreos and I love layered cakes. 


He was kind enough to save me a slice for a photo too!


Cake layers:
1 box white cake mix
1 - 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed Oreo cookies with white filling


Prepare cake mix according to box directions; using the water oil and egg whites. Fold in crushed Oreos.


Pour into 2 greased and floured 9 x 1 - 1/2 round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes in pans on wire racks, then remove from pans and cool completely.


Creamy White Frosting:
1/2 cup butter
1/2 cup shortening
2 tsp. vanilla
4 cups powdered sugar
2 shakes of salt
2  TBLS. milk
2 oz. semi - sweet chocolate
1 tsp. shortening


Add butter, shortening, vanilla and salt to your mixing bowl. Cream. Add powdered sugar one cup at a time and salt and blend well. Add milk to thin if necessary. Beat until fluffy.


Frost each cake layer completely (besides the bottom layers). Tops and sides. Stack and smooth the sides to look like one cake.


In a saucepan, melt semi-sweet chocolate and shortening over low heat. Drizzle chocolate over top edge of the cake. Garnish with additional Oreos.

Red Velvet Krispies

 recipe from passthesushi.com

Like red velvet, chocolate and rice krispies? Yeah, me too! Usually when a dessert looks this great, a lot of work is involved. Not so with this recipe. So pretty and super easy to make a batch. The bright red coloration makes them perfect for Valentine's Day but really, these krispies are sure to be a hit with any occasion. Kid friendly too! 

You could also use cookie cutters to make shapes (after they have cooled). Another way to get the kids involved in the kitchen.

Make sure to grab one of these for yourself as they won't last long!

Ingredients:

3 Tbls. butter

1 (10.5 oz) bag mini marshmallows

1 tsp. vanilla extract

3/4 cup red velvet cake mix

6 cups cocoa Rice Krispies cereal

4 oz. white chocolate chips, melted

Line a 9 x 13" pan with wax or parchment paper; coat well with cooking spray and set aside.

In a large saucepan, melt the butter over low heat. Add marshmallows, cake mix and vanilla, stirring frequently until melted and smooth. Fold in the cereal until well combined and coated.

Transfer the sticky cereal mixture to the prepared pan, pressing down until the top is level. Drizzle white chocolate over the top.

I wanted to make the photos for this with a Valentine's theme but was called in to work for a few hours. I brought a plateful along. Even short-staffed they only lasted minutes. Yeah!

Valentine Cowgirl Cookies

 recipe from buddingbaketress.blogspot.com

I am not much of a cookie person. When searching for some Valentine's Day recipe ideas, I came across this recipe for Cowgirl Cookies. The name is really what got me first. They just sound interesting. Upon further reading, I found out these are really Cow"boy" cookies but with red, white and pink M&Ms, so the baker changed the name. Not only do I think they look great for a Valentine's Day snack, they are so very yummy too. Needless to say, they didn't last very long.

Ingredients:

1-1/3 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup cooking oats

3/4 cup Valentine M&Ms

3/4 cup semi-sweet chocolate chips

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup chopped pecans

1 slightly beaten egg

1/2 cup butter, melted slightly in the microwave

1 tsp. vanilla

Preheat oven to 350 degrees.

Stir the first 10 ingredients in a large bowl. Mix the egg, melted butter and vanilla into the dry ingredients; using the back of large spoon to work it all together. You may need to use your hands to get everything incorporated.

Roll the cookie dough into 1-1/2" balls. Place on greased or parchment covered baking sheet. Bake for about 10 minutes.

Makes 26-30 cookies.