Oreo Truffle Brownies

Oreo Truffle Brownies

• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 1/2 cup unsweetened cocoa
• 1 1/3 cups flour
• 1/2 tsp. salt
• 1 pkg. Double Stuffed Oreos
• 8 oz. cream cheese softened
• 10 oz. Dipping Chocolate I used almond bark but I would use something different next time that doesn't get as hard

INSTRUCTIONS

1. Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.
2. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands , mash softened cream cheese and crushed Oreos until well combined.  When Brownies have cooled completely, place layer of Oreo truffle on top.
3. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating, I will use chocolate chips next time) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set. Take out and cut, arrange on parchment paper, pack in tin, give as gift :) Or eat them all yourself! 

I made these for Thanksgiving and they were a hit! 

Big Birthday Cake

 dust pans with cocoa

 mix flour/sugar ingredients...

 melt cocoa and butter in pan, then pour boiling water over it

 Mis buttermilk, vanilla, eggs and baking soda together

 add everything together and divide into 4 pans and bake.... 350 for 20 minutes

Big Chocolate Birthday Cake

By: Ree Drummond The Pioneer Woman

Ingredients

Cake:

• 4 sticks butter, plus more for greasing
• 8 heaping tablespoons cocoa, plus more for dusting
• 4 cups all-purpose flour
• 4 cups sugar
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 4 whole eggs, beaten

Frosting:

• 3 cups heavy cream
• 24 ounces semisweet chocolate, broken into pieces
• 2 teaspoons vanilla extract

Directions

For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.

In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.

Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.

Divide the batter among the prepared cake pans and bake for 20 minutes.

Cool completely before icing. Refrigerate the layers after cooling for best results.

For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.

Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.

Frost the cake in between each layer, on the top and around the sides.

Crack Brownies

These tasted even better than they looked... seriously... delicious... OMG :)

 Bake the brownies according to the package..

 Chop up Reese peanut butter cups and peanuts...layer on top of brownies

 put back in oven for 5 minutes... then melt the butter, peanut butter and chocolate together.. add in Rice Krispies, layer on top of the brownies.. cool in Fridge for 2 hours or more!

I got this recipe from www.howsweeteats.com She has amazing recipes, so stop by her and check them out!

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Three Musketeer Bars

Three Musketeers

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely -continue heating it at 10 second intervals at 50% until smooth. 
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 1 hour. Remove from freezer, remove candy from pan and cut into squares. Return back to freezer.

Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set  freezer. Store in airtight container in  freezer.

Candy Bar Brownies

I realize I'm not that creative, I just thought this sounded good and our neighbor is about to have a baby and I wanted something sweet to drop off.... so I went with what I thought sounded delicious, I mean, how can you go wrong when you stuff candy bars in brownies?

Mix batter together according to the package instructions...

pour batter in pan and put in bite sized candy bars of your choice. I used: milky way, snickers, dark milky way and 3 musketeers. Bake according to box instructions.

When done the candies sink into the brownies, no problem... the taste is all there! 

I chose to pour Caramel sauce over my brownies... it made them better...

Candy Bar Brownies

1 box of brownies

16  mini candy bars ( the bites) of your choice

Caramel sauce for topping if you choose

Directions:

Mix up brownies according to box instructions, pour in greased pan and drop in candy bars.  Bake according to instructions.  Let cool and then top with caramel sauce.  Cut into bars so that one piece of candy is in each bar.  Serve... to a crowd of happy people!

Molten Lava Cakes

This recipe was made by my friend Leslie, she made them up and then brought them to my house, I just baked them and asked if I could post pictures and share the recipe.  They were OH so good.  They reminded me of these things we ordered on the cruise called "Chocolate Melting Cakes."  Yumm... apparently I was supposta invert them onto a dessert plate, but I didn't, I ate it straight out of the bowl! SERVE with Ice cream, it's a must, it breaks up the richness of the chocolate!

  Molten Lava Cakes

Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet choc
olate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (you can omit this or add any other liqueur)
Serve with Vanilla Ice cream (optional) but basically a must.... :)
1 package of toffee bits
Directions
Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.If you want, just add the Heath bar to the bottom of the ramekins.  That way, when you invert the cakes, you will have the Heath bar on top.  Enjoy!

Caramel Pecan Brownie Cake

put caramel and condensed milk in pot....

Melt into caramel sauce... it... took.. forever. But it was worth it...no it wasn't. No kidding, I would do it, but you could try the store bought caramel sauce if you are in a hurry.

Wrap the pan with foil, because once you add the caramel to the brownie mixture, it can drip and leave burning candy at the bottom of your oven.

Mix up batter...

Pour the caramel into the batter, that already has pecans and chocolate chips in it.

Bake and serve with warm caramel sauce drizzled over it.... OH MY GOSH, it was SOOO good!

Caramel Pecan Brownie Cake
Recipe from Betty Crocker

• 75 caramels (from two 14 oz. bags)
• 3/4 cup evaporated milk
• 1 box mix fudge brownies (1lb 3oz. box)
• 2/3 cup vegetable oil (I use canola)
• 1/4 cup water
• 3 eggs
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup finely chopped pecans
• 1 teaspoon vegetable oil (or canola)

Begin by pre-heating the oven to 350 degrees. Wrap outside of 9 inch spring form pan with heavy duty foil and spray inside of pan with cooking spray.
In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
In a mixing bowl, mix together the brownie mix, oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the spring form pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remaining 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.

My Take:
oh my goodness, this was delicious.  I am not always a huge fan of nuts in my brownies, but this made the pecans seem like they were candy coated.  It was so good. Very rich and the caramel sauce was a pain to make, but... it was worth it!

Pampered Chef Black Forest Trifle

Black Forest Trifle

Ingredients:
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies) 2 bars (1.55 ounces each) milk chocolate candy, divided 3 cups cherry pie filling 1 tsp almond extract		1/2 cup cranberry-cherry juice 2 cups cold 2% milk 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling 1 container (8 oz) frozen whipped topping, thawed

Directions:
1.	Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
2.	Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
3.	Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
4.	Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
5.	To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
6.	Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.
Yield: 16 servings Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g Cook’s Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls. This trifle can be assembled several hours before serving, or even the night before. © 2010 The Pampered Chef used under license.

Bill Knapps Chocolate Cake

My friend Keelin has her mom make this cake every year for her birthday, it is her birthday cake. Her mother so graciously gave me the recipe! I didn't try it, but I made it for Daniel's bday and he said it was good, he is still eating from it!
icing made over ice bucket
icing was a little thin, I put mine in the fridge for an hour to thicken it.
Very delicious!
Bill Knapps Chocolate Cake

4oz of Bakers Chocolate (I would recommend more)
2 1/4 cup sifted flour
2 tsps baking soda
1/2 tsp. salt
1/2 cup butter
2 1/4 cup brown sugar
3 large eggs
1 1/2 tsp Vanilla
1 cup sour cream
1 cup boiling water

Grease and flour two cake pans, melt chocolate in microwave. Cream butter in large bowl, add brown sugar and eggs, beat at high speed for 5 minutes, stir in flour, baking soda, salt, vanilla and sour cream. Beat with a wooden spoon until batter is smooth, add in boiling water and stir. Bake in oven for 35 minutes at 350.


Frosting

4 oz bakers chocolate melted (i used more)
1/2 cup butter melted
1 lb of powdered sugar
1/2 cup of milk
1 tsp vanilla

Combine all and beat with wooden spoon over bowl of ice until thickens up. Spread on cake.

Snickery Squares

For the record, this took longer than I anticipated and was a little difficult with as many steps as it has. Plus time it took! BUT, it was sooo good!

Snickery Squares

For the Crust:

1 cup all-purpose flour
¼ cup sugar
2 TBSP powdered sugar
¼ tsp salt
1 stick unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

For the Filling:

½ cup sugar
3 TBSP water
1 ½ cups salted peanuts
About 1 ½ cups store-bought dulce de leche

For the Topping:

7 ounces bittersweet(I used semi since hubby doesn’t like bittersweet), coarsely chopped
½ stick unsalted butter, cut into 8 pieces, at room temperature

Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet.

To Make the Crust:

Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.

To Make the Filling:

Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white¢â¬â€keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping(I kept mine whole).
Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.

For the topping:

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Cut into 16 bars.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan