Ultimate Death by Chocolate Brownie Cake

Ingredients

• Chocolate Cake Mix (any chocolate flavor)
• Brownie Mix (13×9 Family Size)
• 2 cans of chocolate frosting (any chocolate flavor – dark, milk, fudge…etc)
• 5 eggs (for the cake and brownie mix)
• Veg oil (for the mixes)
• One 12oz package of Nestle Semi-Sweet Chocolate Chips
• Two (or three) 8″ round pans

Make the Cake & the Brownie:

1. Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 8″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.

2. Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 8″ round pan. Make sure the brownie pan is the same size as the cake pans that you used!  Bake the brownie at 350 degrees for 25-27 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.

Assemble the Cake:

3. Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.

4. Frost the top of the brownie layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top of the cake with the remaining 1/3 of the frosting container.

5. Spread the entire 2nd container of frosting on the sides and top of the cake. BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.

6. Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.

7. That’s it!  You will be the hit of the birthday, holiday or occasion!!  Enjoy! Look at the inside brownie layer!!!  To Die For!!!

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Chocolate Blooms

Yield: about 56 cookies

Prep: 40 minsChill: 15 minsBake: 350°F 8 mins

ingredients

• 1/2
  cup shortening
• 1/4
  cup butter, softened
• 1
  cup packed brown sugar
• 1/2
  teaspoon baking powder
• 1/4
  teaspoon salt
• 1
  egg
• 1
  teaspoon vanilla
• 1 1/2
  cups all-purpose flour
• 3/4
  cup Dutch-processed cocoa powder
• 1
  cup miniature semisweet chocolate pieces
• 3/4
  cup finely chopped almonds (optional)
• Raspberry Ganache
• Fresh small raspberries (optional)

directions

1.Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2.In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3.Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry. Makes about 56 cookies.

from the test kitchen

• Storage Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.

Raspberry Ganache

Start to Finish: 10 mins

ingredients

• 6
  ounces chopped (70 percent cocoa) dark chocolate
• 1/3
  cup whipping cream
• 1
  tablespoon seedless raspberry jam (optional)
• 1
  tablespoon raspberry liqueur (optional)

directions

In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate, whipping cream, and jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.

http://www.bhg.com

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Chocolate Cheesecake Cupcakes

Prep:

20 mins

Cooking:

20 mins

Level:

Intermediate

Cooling:

5 mins

Yields:

16 cupcakes

Delicious! A dollop of cheesecake filling hides in each of these rich chocolate cupcakes. Top them with melted chocolate chips and some colored sprinkles for a birthday treat.

Ingredients

• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup water
• 2 packages (3 oz. each) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/8 teaspoon salt

Directions

PREHEAT oven to 350° F. Grease or paper-line 16 muffin cups.

MICROWAVE 1/2 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).

BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy. Stir in 1 cup morsels.

SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. While still hot, sprinkle withremaining 1/2 cup morsels. Let cool for 5 minutes or until morsels are shiny; spread to frost. Remove to wire racks to cool completely.

verybestbaking.com

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Chocolate Peanut Butter Squares

Chocolate Peanut Butter Squares

1/2 cup peanut butter (I use Skippy All Natural Creamy)
1/2 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.)

1.  Stir all ingredients until well blended. (If it is too difficult to stir, 10-20 seconds in the microwave will soften up the peanut butter.)  Form into a ball.

2.  Place mixture on parchment paper and roll out to 1/2 an inch thickness. Cut into 1 inch squares. Place on parchment paper, and refrigerate while you melt the chocolate.

3.  In a microwave safe bowl, microwave half of the chocolate chips at thirty second intervals until fully melted.  Stir in remainder of chips.  Continue to stir until the new chips are almost melted.  Microwave for 10-20 more to ensure all chocolate is fully melted and a smooth, flowing consistency.  Use a fork to dip the squares in chocolate. Set on parchment paper. Refrigerate until the chocolate sets. 

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Salted Caramel Shortbread Cookies

Salted Caramel Shortbread Cookies Recipe

INGREDIENTS:

Cookies:
1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal® all-purpose flour

Topping:
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.

2. Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.

3. Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.

4. In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

5. In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

http://www.pincookie.com

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Bisquick Chocolate Chip Cookies

Bisquick Chocolate Chip Cookies

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

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Halloween Oreo Caramel Rice Krispies Treats

Halloween Oreo Caramel Rice Krispies Treats, by Katrina, Baking and Boys!

10 Oreo cookies

2 tablespoons butter, melted

9 ounces marshmallows

3 tablespoons unsalted butter

4 ounces (4-5 cups) Rice Krispies Cereal

7 Oreo cookies, roughly chopped

24 caramel candies, unwrapped (duh!)

1/4 cup cream

6 ounces semi sweet chocolate chips

4 tablespoons cream

More Oreo cookies for top (4-6), broken up or chopped

Line a 9x9 inch pan with foil.  Spray lightly with cooking spray.  Set aside.

In bowl of food processor, grind Oreos finely.  Add melted butter and combine together.  Sprinkle into pan and flatten evenly.  Set aside.

Melt marshmallow and butter in large saucepan or microwave safe bowl and stir until combined well.  Add cereal and mix well.  Fold in the 7 chopped cookies.  Spread in pan over Oreo layer.  Press down evenly using a potato masher sprayed with cooking spray--works great! 

In small saucepan, melt caramels and cream together until smooth and gooey.  Pour over Rice Krispies.  In small microwaveable bowl (or small saucepan), heat cream to just boiling.  Pour over chocolate chips in a heat proof bowl.  Let sit for a minute, then stir with a wire whisk until smooth and glossy.  Spread over caramel layer.  Sprinkle with broken/chopped Oreos.  Put in refrigerator until chocolate layer is hardened and set.  Remove from pan using foil edges.  Cut into desired size pieces.

bakingandboys.com

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Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce

Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce

1 pound (4 sticks) unsalted butter, plus extra for the muffin tins
2 cups sugar, plus extra for the muffin tins
12 ounces semisweet chocolate, chopped finely
6 ounces unsweetened chocolate, chopped
6 large eggs
2 TBSP vanilla extract
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp salt

About 1 ½ quarts vanilla ice cream
Whiskey Pecan Caramel Sauce (recipe follows)

Brush all but two of the cups of two standard 12-cup muffin tins with melted butter. Spoon about 1 TBSP of sugar into greased cups and shake and tap around to cover the bottom and the sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.
Position a rack in the middle of the oven and preheat to 350F.
Combine the butter and chocolates in a microwave-safe bowl and microwave on high for 2 minutes. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir smooth.
In a large bowl, gently whisk together the eggs, 2 cups sugar, and vanilla just until combined. Stir in the chocolate mixture just until combined. Sift the flour, baking powder, and salt over the chocolate mixture and fold in just until combined.
Spoon about ¼ cup of the batter into each of the prepared cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking the brownies, as otherwise they will melt and burn and, in general, make a huge mess.)
Bake until the tops of the brownies are firm and a toothpick inserted in the center of a brownie cup comes out with a few moist crumbs clinging to it, 20-25 minutes. Be careful not to over bake. Transfer to a wire rack and let cool.
When pans are cool enough to handle, run a thing, sharp knife around the edge of the one brownie, then carefully tip it out and catch in your hand. Place the brownie on the wire rack to finish cooling. Continue releasing the brownies, on at a time, form the pans.
Serve slightly warm with ice cream and Whiskey Pecan Caramel Sauce.

Whiskey-Pecan Caramel Sauce

2 cups granulated sugar
½ cup of water minus 2 TBSP
2 TBSP whiskey (the original recipe calls for ½ cup of whiskey but that is too much whiskey flavor for me!)
1 tsp fresh lemon juice
2 cups heavy cream
½ tsp salt
1 TBSP vanilla extract
1 cup chopped pecans (or any nut of your choice)

Combine the sugar, water, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and start to turn color. Increase the heat to thigh and boil until th syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly.
Immediately remove the pan from the heat and pour int the cream and salt. Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it. Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes. The mixture should be the consistency of very thick cream. Remove from heat and stir in the vanilla and pecans.
Let boiling sauce cool until it is just warm before serving. To store, cover and refrigerate for up to 1 week. To reheat the sauce, microwave, uncovered, for about 1 minutes on high. Stir until smooth.

Source: Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

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Chocolate Salami

Makes 1 about 18-inch long log, which is about 4-5 dozen slices

Ingredients:

• 1 lb cake scraps (any will do, but chocolate preferred; you can also replace part of the cake crumbs with cookie crumbs if you want to get rid of these, too)
• 2 oz soft mission figs, roughly chopped
• 2 oz soft kadota figs, roughly chopped
• 4 oz toasted coarsely chopped almonds
• 4 oz toasted coarsely chopped hazelnuts
• ½ tsp kosher salt

• 1 lb bittersweet chocolate ganache
• 2 tbsp Amaretto Disaronno
• 1 tsp pure vanilla extract
• ¼ tsp pure almond extract

Preparation:

In a bowl of the food processor, pulse the cake scraps several times until fine crumbs form. Transfer into a large bowl. Add the chopped fruits, nuts, and salt. Mix well with a fork.

Remelt the ganache. Place a block of ganache into a heat proof bowl set in a wide skillet of barely simmering water and stir frequently until the chocolate is melted; do not overheat. Remove the ganache from the water bath, add the liquor and extracts, and pour over the cake crumbs mixture. Stir well with a fork until thoroughly combined. Cover the bowl with plastic wrap and place into the refrigerator to firm up before shaping, for a couple of hours.

Cover a working surface with plastic wrap or parchment paper with a long side parallel to you. Scrape the chocolate mixture out of the bowl and, with a help of the plastic wrap or parchment,shape into a round log, about 2-inches in diameter, wrap into the plastic or parchment. At this point, the salami is very soft. Place the shaped salami inside a cardboard cylinder (you can reuse the core of a wrapping paper roll) and slide into the freezer. It can be kept there for a month. Right before serving, dust the salami log with icing sugar to resemble cured salami. Or dust it with unsweetened cocoa powder.

If you don’t have any leftover ganache, you can freshly make it by heating 1 cup of whipping cream just below a boiling point and then pouring the cream over 8 oz finely chopped bittersweet chocolate. Let the mixture sit undisturbed for a couple of minutes, then gently stir until smooth. Proceed with the recipe.

Wrapped in parchment, and then in a pretty holiday paper the salami makes a nice gift.

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Nutella Ravioli Cookies

Nutella Ravioli Cookies

1 (18 ounce) package of refrigerated sugar cookie dough(for the time challenged)

or

18 ounces fresh sugar cookie dough-this is what I used(if you need a recipe look at mycircus cookies)

1/2 cup Nutella spread

3 TBSP white chocolate chips

3 TBSP chocolate chips

1. Preheat oven to 350F

2. Roll out cookie dough to about a 1/4 inch

thickness.

3. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).

4. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.

5. Fold rounds over to create half moon shapes and gently seal edges.

6. Place on an ungreased cookie sheet and bake for 9-10 minutes.

7. Remove to racks and cool completely.

8. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).

9. Remove and using a fork, drizzle chocolate over cookies.

10. Repeat steps 8 and 9 with white chocolate chips.

THIS RECIPE COMES FROM MY NEIGHBOR WHO MADE THESE FOR YEARS BUT THIS WOMAN WOULD LIKE CREDIT SO LET’S ALL GIVE HER SOME. So these cookies came from Herewhere my neighbor must have stolen it from even though she has been making them longer than what the recipe is dated.

All text (which is not recipes, it’s my writing) and images on this site have ALL RIGHTS RESERVED Copyright (c) 2006 by Peabody Rudd.

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