German Chocolate Cake Bars

These bars were AMAZING! If you are a chocolate and coconut lover like me, then you'll love them. I found the recipe while looking around in the food section on Pinterest. Have you checked out Pinterest yet? If not, you really should. There are sooo many wonderful things to look at! My favorite, is the endless supply of delicious recipes! Just don't go on there hungry...you'll be sorry! This recipe was from Six Sister's Stuff. I love their blog! They have a ton of great recipes, so check them out.


Crust:
1 box devil's good cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg

Filling:
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 cup chopped pecans(I used only 1/2 cup)
1 cup shredded coconut (I used sweetened coconut)
1/2 cup milk chocolate chips(I think I used closer to 1 cup, and I used a combo of milk and semi-sweet chips)


Directions:
Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray).
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly(IMPORTANT TO POUR EVENLY BECAUSE IT'S HARD TO SPREAD ON WARM CRUST WITHOUT THE CRUST SPREADING) over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares. Enjoy!!

Recipe found on www.sixsistersstuff.com and was originally by Paula Deen
 
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Ice Cream Cake

My daughter loves ice cream cake, so for her birthday this year, I decided to make her one. I found a really easy recipe, that ANYONE can make. It doesn't involve melting any ice cream first, because you use ice cream sandwiches. The cake was so good and my daughter LOVED it! Thank you Jamielyn from I (Heart) Naptime!
Ice cream sandwiches(about 10ish)
Tub of whipped topping(Cool Whip)
1/2 jar of chocolate fudge
1/2 jar if caramel sauce
Your favorite candies chopped up. We used Twix and Milky Way

Lay  the sandwiches in a 9X13 pan. Then spread a layer of caramel and fudge. Sprinkle candy for the next layer. Cover with whipped topping and drizzle with more fudge, caramel and candy. Put cake in freezer for at least 2 hours. Enjoy! Pin It

Chocolate, Chocolate and More Chocolate!

 Are you on Pinterest yet? Well you should be! There are so many amazing things on there like this recipe I am going to share with you. The recipe is the "Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar" by Amanda over at KevinAndAmanda.com. This bar cookie is packed with as much yumminess as the title would lead you to believe. 

Edited to add-I just typed out this whole blog post and realized I never got a picture of these yummy bars! Ugh! Well, check out Amanda's site to see her pics. They are amazing!

Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips(I used semi-sweet)
1 pkg Double Stuffed Oreos(I used regular Oreos)
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping(I didn't add this, but it would be awesome!)

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

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S'mores Brownies

S'mores are good....,but am I the only one that thinks they are a total hassle??? They are a mess! I know..I'm such a grouch...! Anyways, here's a yummy recipe from Betty Crocker that's a whole lot easier to  make and it's also a great way for you to get your S'more fix if you're no where near a campfire.


1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

 2

cups miniature marshmallows

4

graham crackers, broken into small pieces

2

Hershey's® milk chocolate candy bars, broken into 1-inch squares(I used semi sweet chocolate chips)

 

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil.
2. Immediately sprinkle marshmallows and graham crackers over warm brownies(I put some chocolate chips under the marshmallow layer also). Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.                                                                                                                              Recipe Courtesy of  Betty Crocker .

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Toffee Bit Cookies

I'm not sure where I originally found this recipe. I imagine I must have got it off of Hershey's website, but I couldn't find it there today. I love all things toffee and everyone in my house LOVES these cookies!
Ingredients:
2 & 1/4 cups four
1 teas. baking soda
1/2 teas. salt
1/2 cup butter,softened(1 stick)
3/4 cup sugar
3/4 cup brown sugar
2 teas. vanilla
2 eggs
1 bag chocolate covered toffee bits(found in baking section of store)
Directions:
Mix flour, baking soda and salt together. Set aside. Mix butter, sugars, vanilla and eggs together. Set aside. Mix wet and dry ingredients together. Stir in toffee bits. Drop by tablespoonfuls onto an un-greased cookie sheet. Bake at 350 for 9-11 minutes. Pin It

Chocolate Chip Cheesecake Bars

I made these bars for Christmas Eve and I loved them! I love cheesecake and chocolate chip cookies, so this recipe is a perfect combo! It's also simple to make. The original recipe is from Betty Crocker.

1/2	cup butter, softened
1	pouch (1 lb 1.5 oz) Betty Crocker  chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

 Make the cookie dough as directed. Press 2/3 of dough into the bottom of an un-greased 11X7 pan. Beat cream cheese, eggs, sugar and vanilla till smooth. Pour over cookie dough mixture. Drop remaining dough by spoonfuls onto the top of the cream cheese. Bake at 350 for about 25 minutes. Cool and refrigerate for at least 2 hours. Pin It

Chocolate Butterscotch Peanut Clusters

These peanut clusters were really yummy and incredibly easy to make. You can make them with peanut butter chips in place of the butterscotch chips also. I even think they'd be great with salted peanuts. I found the original recipe here.
Ingredients:
bag of semi-sweet chocolate chips
bag of butterscotch chips
2 cups of unsalted roasted peanuts
Directions:
Heat chocolate chips and butterscotch chips together in a double boiler. Once melted, remove from heat and stir in peanuts. Drop by spoonfuls onto a cookie sheet covered in wax paper. Cool and remove. Pin It

Cranberry Macadamia Pretzel Bars

I put this recipe off for a year because I wasn't sure that I was crazy about the combination but the idea of each ingredient sounded so good. Wow! I shouldn't have waited. These are amazing. They are buttery, slightly tart with the perfect mix of rich chocolate and salty and sweetness. You will love them. The only change I made was to pipe frosting on top instead of white chocolate because we are not white chocolate fans. Please let me know if you love them as much as my family did.

Recipe courtesy of www.themixingbowl.com

Servings: 36 bars

Prep time: 30 minutes

Cook time: 26 minutes

Total time: 56 minutes

Ingredients:

Crust Ingredients:
1 1/2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, melted
1 egg white, beaten


Filling Ingredients:
1 cup orange-flavored sweetened dried cranberries
1 cup coarsely chopped roasted macadamia nuts
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar


Topping Ingredients: (I piped vanilla frosting from the jar)
1/2 cup real semi-sweet chocolate chips or white baking chips
1 teaspoon shortening

Directions:

Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.

Combine pretzels and brown sugar in medium bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg white. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking for 18 to 20 minutes or until caramel layer is bubbly and golden.

Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until chips are melted and smooth (45 to 60 seconds). Drizzle over bars. Cool completely. Lift bars out of pan using foil ends; cut into bars.

Store at room temperature in container with tight-fitting lid.

VARIATION: Cranberry Pretzel Cashew Bars:
Substitute coarsely chopped cashews for macadamia nuts.

Recipe Tip
To cool bars quickly; refrigerate bars 30 minutes.

Recipe Tip
To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.

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Chocolate Chip Cookie Dough Brownies

                                                                                                                                                                                                               

I LOVED these brownies!! I'm so glad I found this recipe. It's another one of those dangerous treats to have sitting in the house. The kind that I take a bite out of every time I walk past them...then before I know it I've had the equivalent of 10 brownies by the time the day's over! So...make at your own risk. They are totally worth it though!    

1	box brownie mix (big enough for 9X13 pan)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container  chocolate frosting

	Print these coupons...
	About Concordance™

1.	Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.	Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.	Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

                                     

Recipe courtesy of Betty Crocker

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Chocolate Muffins with Peanut Butter Chips

Yummy! These were made at the request of my husband who just needed something made of chocolate. He is easy to please :). I added the peanut butter chips to my half of the muffins and dark chocolate chips to his half. These are moist and full of chocolate flavor, not too sweet and not a chocolate cupcake.

8 oz semisweet chocolate chips

1/2 cup butter

3/4 cup fat free milk (can be made with whole or 2% milk)

3/4 cup sugar

2 eggs

1/2 cup sour cream

1 TBL vanilla extract

1 2/3 cup AP flour

1 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips (reg size works) or peanut butter chips

Preheat oven to 400〫

Grease 12 muffin pan or 6 jump muffin pan

In a small sauce pan over low heat, heat butter to melting, turn off heat and add chocolate chips. Leave to melt, stirring a few time to mix thoroughly. Set aside to cool a little (about 10 min).

In a bowl using a electric mixer, mix milk, sugar, egg, sour cream and vanilla together. Lightly beat eggs in small bowl and add to milk mixture. Mix until mixture lightens up, about 3 min. You want to add some air to the eggs without over mixing. Add cooled chocolate mixture and mix until just incorporated.

In large bowl sift together all dry ingredients. Add chocolate mixture to dry ingredients and blend until just incorporated. Do not over mix, should stay light and airy (you can add the chocolate chips/butter chips at this point or wait). Mix in chips now if desired.

Fill muffin pans 1/2 full (sprinkle with a few chocolate chips/peanut butter chips/both) and bake until toothpick inserted into middle comes out clean, about 15-20 min. Remove from oven, let stand for 5 min in pan, then transfer to wire rack to finish cooling or serve warm. Can be frozen too.

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S'mores Pizza

Last weekend we had to cancel a trip to the desert to go camping. My son was heartbroken and asked if we could still make "shmores". I found this recipe, which can be made in the oven and is very kid friendly. My 4 yr old son made these (almost) completely by himself from start to finish (because he had to cut the pizza himself this was the best piece for the photo). They do taste just like smores (without the black charred marshmallow) and were delicious. He was so proud of himself for making us dessert and it gave me and him a chance to make more memories in the kitchen. I hope you will make these with that special kid in your life.

S'mores Pizza

courtesy of www.astrayrecipes.com

1 1/4 graham cracker crumbs

1/4 cup sugar

1/4 cup butter

1/2 cup whipping cream

6 ounces chocolate chips (use milk chocolate for true smores taste or dark for a little health kick)

Mini Marshmallows as needed

Heat oven to 400〫

Combine cracker crumbs, sugar and butter together and press into a pizza pan (I used a spring form pan coated sides with cooking spray and lined bottom with foil). Heat whipping cream to a boil, turn off and pour chocolate chips into hot liquid, let sit for 30 sec to start melting, stir until smooth. Pour chocolate over the graham cracker bottom. Top with marshmallows ( I used about 11/2 cups of mini marshmallows). Toast in the oven until marshmallows melt and top is just brown (about 5-8 min) but keep an eye on it. Chill in the refrigerator until firm then cut like a pizza and serve (if you use the springform pan, remove the pie from it completely and cut like a pizza.

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Turkey Chili

I am not a big chili eater but my husband loves it and I was reading somewhere that one cup in a restaurant can have upwards of 600 calories. I decided to see if I could create one with alot less calories and have it be just as good. Well the result was a low calorie chili that he loved enough to eat three nights in a row (I am proud of myself). I made cornbread with honey butter and the meal was complete.

Turkey Chili

1 tsp veggie oil

1 large white onion, chopped

3 cloves of garlic, shredded or finely chopped

2 tsp of cumin

1/2 tsp dried oregano

2 TBL chili powder

2 bay leaves

2 lbs ground turkey

2 TBL tomato paste

1 oz bittersweet chocolate

1 can low sodium chicken broth

1 chipotle pepper, cut up small

1 can chopped tomatoes

1 can chopped tomatoes with garlic

1 can white beans, drained and rinsed

Heat oil in large pot on medium heat. Add onions and cook until tender, add garlic. Add spices and bay leaves and cook for 2 more minutes. It will seem like it is burning (it is not). Add turkey and tomato paste and cook until turkey is no longer pink. Stir with a wooden spoon. Add chocolate, broth, chipotle, & tomatoes to the pot. Turn down to low and simmer for 45 minutes. Add the beans and season with salt and pepper to taste.

Serve with hot sauces, raw white onions, lime, cheese, sour cream if you desire.

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Chocolate Chip Shortbread

This is a simple chocolate shortbread recipe that I have been keeping for some time just waiting for a little time to make it. I added the chocolate chips as a way of adding some creaminess. It turned out rich and chocolatey. YUM! This would be perfect served with vanilla ice cream or a side of sweet cream.

Chocolate Shortbread

1 cup dark chocolate chips (though peanut butter might be good too)

1 cup of flour

3 TBL dark cocoa

1/4 tsp salt

1/2 cup powdered sugar

1/2 cup granulated sugar

6 TBL butter, softened

1/4 cup canola oil

Combine dry ingredients in a bowl (except granulated sugar).

Mix sugar, butter and oil in a medium bowl until combined (works best if you mix with your hands) Add flour mixture and mix with hands until combine. Wrap in plastic wrap and place in fridge for 30 minutes or until cool.

Preheat oven to 325〫

Unwrap dough and place in a greased tart pan (you can use a baking sheet for this too) press dough down until 3/8" thick. Pierce liberally with a fork. Sprinkle chocolate chips all over the shortbread.

Bake for 20-25 minutes, or until just set, remember you can overcook without knowing it because you cannot see browning. Do not overcook.

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Chocolate Chip Cookies II

I know that Amber already posted her family's favorite chocolate chip cookie recipe so I thought I would post mine. These are the cookies that my family cannot get enough of and if my husband has had a bad day he knows these are waiting at home for him. They are easy to make, have a wonderful vanilla flavor and are just sweet enough to offset the semisweet or bittersweet chocolate perfectly.

Chocolate Chip Cookies

2 1/4 cup AP flour

1 tsp baking soda

1 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 3.4 ounce package of instant vanilla pudding mix

2 eggs

1 tsp vanilla

2 cups high quality semisweet or bittersweet chocolate chips

1 cup walnuts (optional)

Preheat oven to 350〫Cream butter until light in color. Add both sugars and mix until creamy. Beat in instant pudding mix until blended. Stir in eggs and vanilla until just blended. Mix in flour and baking soda just until blended, do not over mix. Add chocolate chips (and walnuts) but hand. Drop by rounded spoonfuls onto an ungreased baking sheet. Bake 10-12 minutes or until the edges are brown, center will not brown... if it does you overcooked. Serve warm or cool on wire rack.

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Chocolate Peanut Butter Ravioli

I was talking the other day with my little sister about getting a pasta maker. I would love to make homemade raviolis stuffed with veggies and cheese or this great sausage stuffing that I found for mushrooms. I told her, wouldn't it be great if they made the wrappers and all you needed to do was stuff them, seal them and cook them (if anyone knows where I can get these please let me know). My sister smiled at me and said, "Kim, they already make those, I saw them at the grocery store yesterday". Of course I was skeptical and a little excited at possibilities. The next day she comes by with my "ravioli" dough, all ready for stuffing... they were wonton wrappers. Poor thing, I couldn't break it to her but when she left I had a great laugh. So now I had 50 wrappers and do not know what to do with them. Got online and found a recipe from Giada that calls for wontons and chocolate, YUM! So I changed it to fit my tastes and tried it. It was really good and great for a party where you need finger food for the dessert table.

Chocolate Peanut Butter filling

1/2 cup semi-sweet chocolate

1/4 cup butter

2 TBL peanut butter (chunky works best but use whatever you want)

Microwave chocolate and PB about 1-2 minutes until chocolate is almost melted, stir to melt. To a seperate bowl add Peanut butter and 1/2 of chocolate mixer, should be thick.

Ingredients

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate peanut butter mixture from above
• Vegetable oil, for frying (you need very little)
• Nonstick vegetable oil spray
• Powdered sugar, for dusting

Directions

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-peanut butter mixture into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-peanut butter mixture.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 1inch. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

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Chocolate Peanut Butter Hearts

Last Christmas I had bought some cookie cutters that included heart shaped cutters to make sandwich style cookies. I had never made that type of  cookie before, but I always love the way they look with the smaller shaped cut out in the top layer. Since my daughter was going to a Valentine's Day party this week, I decided to try and figure out a recipe that I could use with these new cookie cutters. I looked online at a lot of different Linzer cookie recipes. They sounded wonderful, but I started to think about other ideas and flavors that I could use. Then I thought...chocolate and peanut butter...I love that combination! I started searching for a peanut butter cut-out cookie recipe. I found one that was simple to make. It ended up being a nice dough to work with also. For the filling I chose to use a  pre-made frosting from a tub(keepin' it easy). My daughter and I both thought they were fun and easy to make. Yummy too!  For another idea, try using sugar cookie dough with vanilla frosting and sprinkles. My changes/additions are in bold italic.

 

 

 

 

 

 Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/3 cup 2% milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• I added 1/2 teaspoon salt
• 1 tub of chocolate frosting(I used chocolate fudge)

Directions

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
• I used a big heart cutter for the bottom layer and a big heart and a smaller heart cutter to make the top layer.
• I sprinkled the top layer with a little bit of white sugar before baking.
• For best results bake the top layer and bottom layer separately. The top layer bakes much faster. I baked the top layer for 5 minutes and the bottom layer for 7 minutes.
• Once cooled, assemble the cookies by spreading a thin layer of frosting between the two layers.

peanut butter dough recipe courtesy of Taste of Home

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Magic Layer Bars

Every 5 weeks I get to make cookies for one of our church's group get-togethers. I like having the opportunity to try new recipes. Not that I am baking up some strange recipe to bring to them, but considering my husband prefers the choice of either oatmeal or chocolate chip cookies, I don't always get the chance to try anything new. I have never had magic layer bars, but they sounded so good that I had to try them. They were indeed...fantastic! Another one of those recipes that keep drawing you back to them throughout the day. And what an easy recipe. This would be very hard to mess up.

Ingredients:

1/2 cup butter or margarine, melted(I like salted for this recipe)
1 cup crushed graham crackers(crushed into crumbs)
1 cup flaked, sweetened coconut
6 oz chocolate chips, equals 1 cup(I used semi-sweet since it didn't specify)
6 oz butterscotch chips
1(14) can sweetened condensed milk
1 cup nuts, chopped(I used pecans)

Directions:
Pour melted butter in a 9X13 baking pan. Sprinkle graham cracker crumbs over the top. Next layer coconut and chips in order given. Pour condensed over the top. Top with nuts. Bake at 350 for 25 minutes.

Recipe courtesy of  recipezaar.com

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Dark Chocolate Pecan Cake

I have had this recipe for years. It is one of my husband's favorite when he is craving chocolate (which is usually more often than me). I didn't have the unsweetened chocolate bars this time so I had to substitute with the unsweetened chocolate powder and it came out wonderful, maybe even richer. This is a great, chewy, cake that goes perfect with a big cup of milk.

The cake:

• 2 ounces semisweet chocolate, chopped coarse (you can also use semisweet chocolate chips)
• 2 ounces unsweetened chocolate, chopped coarse (I didn't have the bar so I used 3TBL of unsweetened cocoa powder with 1 TBL veggie oil)
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 2 tablespoons bourbon or dark rum
• 1 1/2 cups pecans (about 6 ounces)
• 1 1/2 cups sugar
• 3/4 cup all-purpose flour
• 1 cup egg whites (from 7 to 8 large eggs)
• 1/4 teaspoon salt
• confectioners' sugar for dusting

To make:

Preheat oven to 350°F. Grease a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.

In the microwave melt chocolates and butter, stirring until smooth. Then stir in bourbon or rum (you can use rum extract).

In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.

In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).

Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.

Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.

Just before serving, dust cake with confectioners' sugar.

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Favorite Chocolate Chip Cookies

Who doesn't love the smell of chocolate chip cookies baking, or the taste of them right out of the oven? I can usually pass them by if they've been in a cookie jar for a couple of days, but can quickly devour them if they are sitting on the cooling racks. I always use the recipe right off of the back of the chocolate chip bag, but I have made a couple of small changes to it over the years. I have noticed that there are other factors aside from the recipe that will affect the finished product, such as the flour that you use. I have added my tips below.

Ingredients:

2 1/2 cups all purpose flour (this is more flour than the original recipe calls for. I think it helps achieve a better looking cookie.)(Also, I think bleached flour provides a better texture. This of course is not necessary though. I have also noticed that some brands of flour work better than others. I have no idea why. I have had my best luck with Pillsbury flour)

1 teaspoon salt
1 teaspoon baking soda

3/4 cups brown sugar, packed
3/4 cups sugar
2 eggs
1 cup butter, softened(I prefer salted)
2 teaspoons vanilla(twice as much as original recipe)

12oz package of semi-sweet chocolate chips

Mix together flour, salt and baking soda and set aside. Mix sugars, eggs, butter and vanilla just until blended. Don't over mix. Add half of the flour mixture, mix. Stir in the rest of the flour mixture. Stir in semi-sweet chocolate chips. Place tablespoonful size amount onto a ungreased baking sheet. Bake at 375 for 8-11 minutes.

Tip: Take cookies out right when edges are golden. The tops may still look not quite done, but they will continue  set as they cool.

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Chocolate Toffee Cake

If you get the TOH magazine then you will have seen this cake. It won 3rd prize in their cake competition and it looked so good that I just had to make it for my family. I didn't change anything and Penny gets full credit for this wonderful cake. It would be perfect with coffee or a big glass of milk. I wanted to help pass on this beautiful, flavorful and easy to make cake.

Chocolate Toffee Cake

courtesy of Penny McNeill// Kitchener, ON

for www.tastofhome.com

1 pk milk chocolate English toffee bits

1 cup semisweet chocolate chips (I used large 60% cocoa)

2 TBL brown sugar

Combine in a bowl and set aside

Cake

1 cup butter, softened

1 1/4 cup packed brown sugar

4 eggs

1 tsp vanilla extract

3 cups AP flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 1/4 cups buttermilk

Caramel Icing

1/4 cup butter, cubed

2tsp AP flour

1 5oz can evaporated milk

1 cup packed brown sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well with each addition (mixture will appear curdled) Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour a third of the batter into the greased and floured 10" fluted tube pan. Sprinkle with a third of the toffee mixture you set aside at the beginning. Repeat layers twice.

Bake at 350〫for 55-65 minutes or until a toothpick inserted into the middle comes out clean

Cool for 10 minutes then remove from pan and transfer to a wire rack until completely cooled.

For Icing:

Melt butter in a small saucepan. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool and drizzle over cake.

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