Red, White & Blue Trifle

this was super yummy!  adapted from a few recipes I saw online...

1 devil's food cake, prepared as directed on box and cooled completely, then cut into bite-sized chunks
1 small box of chocolate pudding, prepared as directed until set
2 tubs (8 ounces each) Cool Whip, thawed
1 pint blueberries, washed and dried
6-10 large strawberries, washed, hulled and dried

Layer ingredients in a trifle bowl as follows:
1. Half the cake pieces
2. Half the pudding
3. 1 tub of Cool Whip
4. Most of the blueberries
5. Remaining cake pieces (or less, depending on depth of trifle dish)
6. Remaining pudding
7. Remaining tub of Cool Whip
8. Remaining blueberries, placed as desired (I made a ring around the edge of the bowl)
9. Strawberries, placed as desired (I placed them inside the blueberry ring)

Enjoy!

No-Bake Peanut Butter Squares

Boy were these good!
adapted from Betty Crocker


2 cups powdered sugar
1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (36 squares)
½ cup coarsely chopped graham cracker pieces
2 cups semisweet chocolate chips
¼ cup peanut butter

Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.

Mix powdered sugar, butter, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and pieces (mixture will be a little stiff). Press in pan.

Heat chocolate chip and ¼ cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.

Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 (small!) squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.

*If you want to double this, please don't try putting the entire thing into a 9x13 pan. MUCH too thick and rich. Try sharing between a 9x13 and an 8- or 9-inch square pan.

Chocolate Mint Brownies

for St. Patrick's Day! adjusted from Betty Crocker (no whipping cream at 11pm on Saturday night..., plus homemade brownies instead of a box mix).

Brownie Base (used Buttermilk Brownie recipe)
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool completely (put in fridge to speed up process).

Filling
3 1/2 cups powdered sugar
1/4 cup + 1 Tablespoon butter, softened
1/4 cup milk
3 ounces cream cheese, softened
1/4 teaspoon mint extract, or more to taste*
6 drops green food coloring**

In large bowl (like a Bosch), beat all ingredients with electric mixer on medium speed until smooth. Scrape bowl frequently to ensure even consistency. Spread over cooled brownies and refrigerate uncovered at least one hour or until set.

Topping
1/2 cup milk
12 ounces semi-sweet chocolate chips
1/2 cup + 2 Tablespoons butter (no need to soften)

In 2-quart saucepan, heat all ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool mixture at least 10 minutes until lukewarm. Pour topping over filling; spread to cover.

Refrigerate uncovered at least two hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Cut into small pieces; these are very rich! Store covered in the refrigerator.

*Can also omit the mint and leave it plain if desired.
**Can use any color to adapt for other holidays.

Buttermilk Brownies

adapted from Prudence Pennywise

4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.

Chocolate Crockpot Cake

taken from cjane's site.

1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.

Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Chocolate Chip Pudding Cookies

2 sticks butter, softened
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 Tablespoons vanilla
1 package cook and serve vanilla pudding
2 cups brown sugar
4 cups flour
2 cups chocolate chips

By hand, mix all ingredients except flour in large bowl. Once creamy, add flour. Stir until combined, then add chocolate chips. Shape into walnut-sized balls and bake at 350F for 11 minutes or until no longer shiny.

Chocolate Ganache Cupcakes

Adapted from Pioneer Woman.

Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water

Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract

Preheat oven to 350F. Spray 24 muffin cups with baking spray.

Combine sugar, flour and salt in a large bowl. Set aside.

In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.

Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.

Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.

To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)

Cheesecake Chocolate Chip Cookies

Adapted slightly from Tasty Kitchen. A HUGE hit today at church!

1 cup butter, softened (no substitutes)
¾ cups sugar
¾ cups brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg
2¼ cups plus 2 Tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1¼ cups chocolate chips

Preheat oven to 350° F.

Cream butter and sugars by hand until nice and creamy.

Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth.

Add vanilla and egg and mix.

Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!

Add the chocolate chips.

Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though!

Bake for 9-11 minutes.

Cool on a rack and once they are all the way cool, put into a plastic bag or container and keep in the fridge. (Be careful they don't spoil since they have cream cheese in them.)

Makes approximately 4 dozen cookies

Fudge Revel Bars

adapted slightly (notes at the bottom) from recipe found on Pioneer Woman's Tasty Kitchen.

1 cup Butter, plus 1 Tablespoon, divided
2 cups brown sugar
2 whole eggs
2 teaspoons vanilla extract
1½ teaspoon salt, divided
1 teaspoon baking soda
2½ cups flour
3 cups quick oats
1 can (14 Oz. can) sweetened condensed milk
12 ounces semi-sweet chocolate chips


Cream together butter, brown sugar and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Put sweetened condensed milk, chocolate chips, the remaining 1 Tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge. (You may think you won't have enough, but you will.)

Bake at 350 degrees for 20 minutes.

Note: I couldn't fill a large Texas sheet cake cookie sheet with the amount of dough here. I was short about 2 inches, and just barely had enough to sprinkle on top. Next time I do it I will multiply the dough ingredients by 1.5 in order to get the best ratio. I also forgot the Tablespoon butter in the chocolate filling and didn't miss it... in case you're counting calories and all!

Soft & Chewy Chocolate Drops

adapted from Baker's

4 ounces semi-sweet chocolate
3/4 cups butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2-1/2 cups flour
8 ounces Cool Whip, frozen
6 ounces semi-sweet chocolate

Cookies:
Preheat oven to 350F. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla by hand. Add flour; mix well by hand. Cover and refrigerate 1 hour or until easy to handle.

Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.

Bake 8 minutes or just until set. Do not overbake. Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.

Glaze topping:
Place Cool Whip and chocolate in bowl. Microwave on High 1 minute. Stir. Microwave 30 seconds or until chocolate is melted and mixture is shiny and smooth. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Makes approximately 60 cookies.

Chocolate Truffle Cake

adapted from a recipe found in a now-forgotten cooking magazine.

Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream

Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)

For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.

For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.

Garnish with chocolate curls, if desired. Store covered in refrigerator.

Cheesecake Layered Chocolate Cake

from www.Picky-Palate.com

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 Sara Lee Frozen New York Style Cheesecake (30 oz)
24 oz softened cream cheese
1 stick softened butter
½ can of vanilla frosting
16 oz powdered sugar
3 chocolate wafer cookies (the long cylindrical ones)
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.
2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.
3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.
4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

Chocolate Cookie Bark

adapted from KraftFoods.com

16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies

Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Homemade Hot Cocoa

adapted from a recipe found on cooksrecipes.com

1/2 cup granulated sugar
1/3 cup hot water
1/8 cup dark cocoa powder
1/8 cup regular cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
4 cups milk
3/4 teaspoon vanilla extract

Mix cocoas, sugar, cinnamon, water and salt in a saucepan. Over medium heat, stir constantly until mixture boils. Cook, stirring constantly, for 1 minute.
Stir in the milk and heat through, but do not boil. Remove from heat and add vanilla; blend well. Serve immediately.
Makes 4 servings.

(Can alter with orange zest in place of cinnamon, or a drop of peppermint, to suit your tastes.)

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa (I use half dark and half regular).
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk*.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa (I use half dark and half regular), stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Pour over warm cake.

*If you don't have buttermilk (or don't want to buy an entire container of buttermilk just for this recipe), try this trick: for every ONE CUP of buttermilk you need, take JUST UNDER ONE CUP of milk and add ONE TABLESPOON of either lemon juice or white vinegar. Stir together and let sit for five minutes or so, then use as directed in the recipe.

Chocolate Decadence Cake

adapted from www.allwomenstalk.com

12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**

Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)

Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.

In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.

Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)

Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.

Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.

**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)

Fudge Crinkles

1 box Devils Food cake mix
2 eggs
½ cup canola oil
powdered sugar

Preheat oven to 350ºF. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.

Chocolate Peanut Butter Pie

1 Oreo crust

Filling:
1 cup creamy peanut butter
8 ounces softened cream cheese
1¼ cups powdered sugar
1 (8-ounce) package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Chocolate Peanut Butter Cookie Duo

adapted from Picky Palate

Peanut Butter Cookie
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs

Mix all ingredients together by hand until well combined. Set aside.

Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1¼ cups cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips

Preheat oven to 350ºF. Mix the butter and sugars by hand until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.

Take a Tablespoon of peanut butter dough and a Tablespoon of chocolate dough and gently press together forming a "not so perfect" ball. Don't press and roll too much; just stick them together and place onto a silpat- or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack.

Chocolate Fudge Jr Mint Centered Cupcakes

~from Picky Palate

1 box chocolate cake mix
4 eggs
½ cup vegetable oil
½ cup water
1 small box instant chocolate pudding mix
½ cup sour cream
1 cup chocolate chips
3 4-oz boxes Jr Mints

Vanilla or Cream Cheese Frosting

Preheat oven to 350ºF. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Do NOT make mini-muffins with this recipe. It doesn't work as well at all. Press 3 mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.

24 cupcakes