Peanut Butter Truffle Brownies

shared by Dara P.


Ingredients:
for the brownies -
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder


for the peanut butter filling -
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk


for the ganache topping -
1/4 cup creamy peanut butter
2 cups semi sweet chocolate chips
1/4 cup butter
2 T. heavy whipping cream


Directions:

1. Preheat oven to 350
2. Butter the bottom and sides of a 9 x 13 metal baking pan.
3. Put a long piece of parchment paper in the bottom letting the sides extend past two sides and overhanging slightly on both ends. (This will make it easy to remove the bars from the pan once they have baked.)
4. Butter the parchment paper.
5. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine.
6. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. 
7. Pour into prepared pan and spread into an even layer.  Bake for 25-30 minutes.  Let cool completely in the pan on a cooling rack. 
8. While the brownies are cooling, make the peanut butter filling.  In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth.  Add more milk if necessary to make it spreadable. 
9. Spread in an even layer over the brownies.  Place in the refrigerator until filling is set, about 30 minutes. 
10. While the filling is setting, make the ganache.  Combine the ingredients in a double boiler or in a microwave safe bowl.  Melt together and combine.  Pour the ganache over the top and spread gently.  Return to the fridge until set.

Strawberry Kiwi Brownie Dessert

shared by Patty H. (This was the dessert for our now "traditional" Mexican menu for Christmas 2011.)

 

Ingredients:

 1 (20 ounce) package brownie mix
 1 (16 ounce) container sour cream, divided
 1 cup thawed COOL WHIP whipped topping
 1 tablespoon powdered sugar
 1 teaspoon vanilla
 3 cups cut-up mixed kiwi and fresh strawberries

 Directions:

1. Heat oven to 350 degrees F.
2. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream.
3. Spoon into greased and floured 9-inch round pan.
4. Bake 45 minutes; cool 10 minutes. Remove from pan to wire rack; cool completely.
5. Mix remaining sour cream, COOL WHIP, sugar and vanilla.
6. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture.
7. Top with remaining sour cream mixture and fruit.

(Note: We have lots of strawberry and kiwi lovers in our group so here is a picture of ours. Trust me, the brownie IS under there. =)

Chocolate Zucchini Bread w/chocolate chips

shared by Patty H. (OK, here's a "naughty but really nice" chocolate recipe that I added to my chocolate collection today. It was wonderful! Well, it is cold outside. What else is there to do but bake something that smells this good!?!?)
Ingredients:
2 cups flour
2 tsp.  cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 T. unsweetened cocoa powder
1/2 cup canola oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 tsp. vanilla
1/2 cup sour cream
3 cups grated zucchini
3/4 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Butter and flour 2 loaf pans and set aside. (Tip: To get a perfectly crowned loaf of bread, after you grease the pans take a paper towel and wipe down about one inch all along the top. This gives the bread something to latch on to instead of sliding back down the side while cooking.)
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5. Add vanilla and sour cream and mix until combined.
6. Gently stir in the grated zucchini.
7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.
8. Divide the batter between the two pans and sprinkle topping over each.** (see note)
9. Bake in preheated 350 degree oven for 50-60 minutes; check after 50 minutes. Toothpick or skewer should come out clean without "goopy" batter on it.
10. Let it cool on a rack for 10-15 minutes and then remove from pans. (You definitely have to eat a slice warm.)

Note:  The original recipe called for mixing 2 T. brown sugar, 2 T. white sugar and 1/2 teaspoon cinnamon and sprinkling it over the tops of the loaves before baking. I did not do this.  After all, a girl has to draw the line somewhere, even when it comes to chocolate. P.S. It was wonderful even without the topping.

Hot Fudge Brownies

shared by Patty H. (If you are a chocolate lover, this one is for you. Don't even think about the calories.)
Ingredients for brownies:
1 cup flour
2 T. unsweetened cocoa
2 tsp. baking powder
¼ teaspoon salt
¾ cup sugar
½ cup milk at room temperature
3 T. vegetable oil
1 teaspoon vanilla
Ingredients for fudge sauce:
½ cup white sugar
½ cup firmly packed light brown sugar
¼ cup unsweetened cocoa
1 ½ cups boiling water
Directions:
1 – Preheat oven to 350 degrees.
2 – Combine flour, 2 T. unsweetened cocoa, baking powder, salt and ¾ cup sugar.
3 – Stir in milk, oil and vanilla. Stir just until mixed.
4 – Spread batter in a lightly greased 8-inch square pan.
For fudge sauce:
5 – Combine white sugar, brown sugar and cocoa.
6 – Sprinkle over the batter in the pan.
7 – Using a spoon, gently drizzle the boiling water over the batter, being careful not to disturb the layers. DO NOT STIR.
8 – Bake for 40-45 minutes until a cake layer forms on the top that springs back when touched.
This is one of those “magic” recipes where the cake rises to the top and the fudge sauce sinks to the bottom. Serve warm and ENJOY!

Chocolate Marshmallow Pops

shared by Patty H. (Danielle, Corinne and I had fun making these.)

Ingredients:
3-4 squares of chocolate almond bark
15-20 marshmallows
colored sprinkles
15-20 lollipop sticks (you can find these at Michael's, Hobby Lobby, WalMart)
Directions:
1. Follow the directions on the almond bark to melt the chocolate (30 seconds in microwave, then stir and repeat until fully melted).
2. Place marshmallows on the end of the lollipop sticks.
3. Once chocolate is fully melted, dip half of the marshmallow into the chocolate.
4. Sprinkle with colored sprinkles.
5. Repeat until all of the lollipops are made, then place in the refrigerator for about 5 minutes for chocolate to harden.
Note: We used a piece of styrofoam to stick the lollipops in until the chocolate hardened. It made it a lot easier.

Chocolate Bugs

shared by Patty H. (These are not healthy snacks but they are tasty. Joshua, Dawson and I had fun making them.)
Ingredients:
16 oz. chocolate-flavored candy coating, cut into pieces
1 package (1 lb) peanut-shaped peanut butter-filled sandwich cookies
32 small pretzel twists
4 tsp. miniature candy-coated chocolate baking bits (I used M&M mini's)
Directions:
1. Line cookie sheets with waxed paper.
2. In 1-quart saucepan, melt the chocolate candy coating over low heat, stirring constantly, until smooth. (I used the microwave and it worked great!)
3. Dip cookies in chocolate coating, dipping and decorating a few cookies at a time as coating sets up quickly.
4. For each bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
5. Cut or break pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Doctored Devil's Food Cake

shared by Dara P.
Ingredients:
box of devils food cake mix
4 eggs
1 small box of chocolate pudding
1/2 c warm water
1 cup sour cream
1/2 c oil
1 1/2 c chocolate chips

Directions:
1. Mix all but the chocolate chips in a bowl, batter will be thick
2. Fold in chocolate chips at the end.
3. Pour into greased 9x13 baking pan.
4. Bake in a 350 oven for 40 minutes or until done.
Note: This will be rich, moist and delicious! I put coconut pecan frosting on it but I don't think it needs frosting at all!!

Awesome German Chocolate Cake

shared by Patty H. (whose friend Betty H. shared it with her)
(This has to be one of the easiest and most fantastic cakes I have ever tasted. Of course, the calorie content is not included but you don't even want to think about that while it is melting in your mouth. Absolutely awesome, especially if you are a chocolate lover anyway.)
Ingredients:
1 German chocolate cake mix
1 can eagle brand condensed milk
1 jar caramel ice cream topping
1 container Cool Whip

Preparation:
1. Bake cake mix according to directions on box.
2. After the cake is baked and while it is still hot, poke holes in it with a fork
3. Pour the can of eagle brand milk over hot cake then let cool
4. When cool, pour the jar of caramel topping over the top of the cake
5. Frost with 1 large carton cool whip
6. Top with crushed or shaved candy bar pieces.

Chocolate Mint Candy Cookies

shared by Kristin R.
(Note: Don't make these if you are home alone - you will eat the whole batch.)
Ingredients:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions:
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake.
5. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute.
6. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.