Festive Candy Cane Kiss Centered Brownie Bites

Festive Candy Cane Kiss Centered Brownie Bites from this website
1 brownie mix 9×13 inch size
18 Candy Cane Hershey Kisses
1/2 Cup chocolate chips
2 Tablespoons heavy cream
3 original candy canes, crushed
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.
2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!

**Note** I ended up making way more than 18 using this recipe, thus way more (36) kisses; I would recommend having more Hershey kisses on hand than the 18 the recipe calls for.
**Note**Comments from from the original post said a lot of people had problems with the brownies sticking to the pan. I used Crisco cooking spray with flour and had zero problems. Even when I substituted caramel filled kisses for the candy cane ones.
**Note**I didn't have heavy cream, so I used 1% milk. Worked fine.

Chocolate Peppermint Cookies

My friend makes these cookies, which we affectionately call "cookie crack" because they're so addictive and delicious. I finally got my hands on the recipe, so I thought I'd share.

Ingredients:
3/4 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 t. vanilla
2 t. peppermint extract
1 1/2 c. flour
1/4 c. cocoa powder
1 t. baking soda
1/4 t. salt
1 c. chocolate chips

Preheat oven to 350. In a bowl, cream together the butter and sugars. Once they're nice and creamy, add the egg and mix in well. Then add the vanilla and peppermint. In a separate bowl combine together the dry ingredients. Add the dry ingredients slowly to the wet ones and mix until combined. Add the chocolate chips. Drop onto a baking sheet in sizes suitable to your liking.

Bake for 10-11 minutes.

Flourless Chocolate Cake

This is the Williams-Sonoma recipe--right out of their cookbook called "Baking."

We made it tonight and it was DELICIOUS. We topped it with strawberries.

Ingredients:
10 oz bittersweet chocolate, chopped (I used chocolate chips...)
3/4 c. butter, cut into pieces
2 t. vanilla
5 large eggs
1 c. white sugar

1. Preheat oven to 350. Grease a 9" springform pan, and line the bottom with parchment paper. Grease the paper and dust with flour.

2. In a heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring until mixture is smooth. Remove from the heat and let cool. Whisk in vanilla.

3. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens in color and triples in volume, about six minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour and scrap the batter into prepared pan.

4. Bake until the top forms a crust and cracks and a toothpick inserted in the center come out with some wet batter attached, about 45 minutes. transfer to a wire wrack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool.

5. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and then invert them together. Lift off the pan bottom and peel off the parchment paper. Frost if desire.

6. Refrigerate about 1 hour. Serve cold or at room temperature.

"Classic Brownies"

I got this recipe from a Cook's Illustrated magazine that came in the mail one day. Have you ever seen America's Test Kitchen on PBS? The magazine is by those people. Anyway, this recipe is supposedly the ideal brownie, a "brownie to please everyone" -- "neither cakey nor fudgey." There's a whole article that preceedes the recipe about how the author achieved brownie perfection, but I'll just give you the recipe. For quite a while we were working our way through a stash of Betty Crocker box brownies, but once we ran out I decided to see if this recipe was all it claimed to be. This was the first time I'd ever made brownies with real baking chocolate, and I liked how they turned out. Sometime I'll try the cocoa powder+shortening substitution and see if it makes a difference. Anyway, this recipe is definitely more work than brownies from a box, but not tons more, and I decided after making them twice that they really are quite good. Now I wonder what others think (since my husband likes most anything).

Be sure to test for doneness before removing the brownies form the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey. (This is their disclaimer, by the way.)

1 cup (4 oz.) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 oz.) cake flour (but I did an all-purpose conversion: 1 c. + 1 1/2 Tbsp all-purpose flour. You're welcome.)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 oz. unsweetened chocolate, chopped fine (next time I make these I'm going to try them with less chocolate, just to see)
12 Tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length of foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. (Okay, this didn't make any sense to me (I needed a picture to understand what they were talking about) so I just line the pan with foil. I think that's all they're going for.) Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When cocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies tin 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Chocolate Caramel Bars

I got this recipe from The Essential Mormon Cookbook, which is a veritable treasure trove of deliciousness. Truth be told, the next time I make this recipe, I might try cutting the sugar in half, but other than that, it's the perfect recipe for a sweets fix.

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1 1/2 cups packed brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup plus 2 tablespoons melted butter

1 (14oz) bag of caramels (about 48)
1/2 cup whipping cream (I used half-and-half)
1 (12oz) pkg chocolate chips (I only used 1/3 bag, because we're not huge chocolate chip fans at our house)

In large bowl, combine first six ingredients to form a crumbly mixture. Unwrap caramels and put them in saucepan with whipping cream over low heat. Sprinkle half of crumbly mixture into 9x13 pan. Bake at 350 for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Bake at 350 for 15 minutes. Make a day ahead or several hours ahead to allow time for caramel to set. Makes 2 dozen bars. (I put mine in the fridge...I think they're best cold).

Scratch Brownies

I've FINALLY found a brownie recipe that's better than a box. (And I LOOOOOVE box brownies).

Ingredients:

1 cup white sugar
1/2 cup butter, melted
1 teaspoon vanilla
2 eggs
1/4 teaspoon salt
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder

Preheat oven to 350 degrees.

1. Stir together sugar, melted butter, vanilla, eggs, and salt. Set aside.
2. In a separate bowl, combine flour, cocoa, and baking powder.
3. Combine wet and dry ingredients until smooth.
4. Spread evenly in a greased 9" square or round pan.
5. Bake at 350 for 20-25 minutes. (My oven took about 22).

Chocolate Cupcakes: Theme and Variation

I had to make a lot of cupcakes this weekend, for two different events. So I used two boxes of chocolate cake mix and made two different kinds of cupcakes.

To make the star-shaped chocolate-coconut cupcakes, I used these star-shaped foil baking cups that I found at the dollar store (they're made by Reynolds and they have stars, hearts and other shapes...one box of cake mix makes 24 star-shaped cupcakes, or you can use them to make brownies or cookies or whatever). I filled them with the chocolate cake batter then pressed a coconut-filled Hershey's Kiss down into the center of each one. When they were baked, I topped them with a dollop of chocolate frosting, another coconut Kiss, and a sprinkling of toasted coconut.

To make the chocolate-peanut cupcakes, I used foil baking cups. I filled each one with chocolate cake batter, then pressed a mini peanut butter cup into each. After baking them I topped them with homemade peanut butter icing (surprisingly easy and yummy) and half a peanut butter cup.

Peanut Butter Icing:

3 ounces cream cheese, softened
1/4 cup peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Just beat the cream cheese and peanut butter with an electric mixer, then beat in the powdered sugar, milk, and vanilla.

Congo Bars

Totally a family fave.

Congo Bars
2/3 cup butter, melted
2 1/3 cup brown sugar
3 eggs, beaten
2 1/2 cup flour
1 (12 oz) bag chocolate chips
1 tsp baking powder
1 1/2 tsp. salt
1 tsp. vanilla
1-2 Tbsp. water

Mix all ingredients and bake 25 minutes at 350 degrees in a greased 9x13 pan.

(I don't know if it's my oven or what, but I usually have to bake them 30-35 minutes)

Chocolate-Strawberry French Toast

(Food Network Recipe from Ellie Krieger)

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

German Chocolate Cheesecake

So good. So, so good. And so, so rich. Inspired by an episode of Throwdown on the Food Network.

Ingredients:
For the crust:
8 whole graham crackers
1/2 cup pecans
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted

For the cheesecake layer:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

For the cake layers:
1 box German Chocolate cake mix (if you have a favorite recipe from scratch, you can use it, but I just prefer the box stuff)
Eggs, oil, water in quantities listed on the cake mix box

For the frosting:
1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

Directions:
Preheat the oven to 350 degrees F.

Place the graham crackers, pecans and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.

To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!

Gently spoon the batter into the springform pan and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.

Meanwhile, make the German Chocolate Cake per the instructions on the box. Bake it in a deep 9-inch cake pan that has been covered in foil (to allow easier turn-out). Allow to cool completely. When cool, use a large (and sharp) knife to cut the cake into two separate (and, ideally, even) layers.

Now make the frosting. In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.

Time to assemble! First, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of german chocolate cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting. If the cheesecake is still solidly frozen, refrigerate for two hours before serving to allow to thaw enough to cut evenly. Enjoy!

No-Bake Cookies with a *Twist*

I've always thought no-bakes were a so-so kind of cookie...but just for fun, I added some rice crispies to the recipe and it was a pleasant surprise! I think it'll be a permanent change for us...and BAD for my waistline. =)

In a heavy-bottomed pot, bring the following ingredients to a boil:
1/2c. butter
1/2c. milk
1 c. sugar

Boil for about 1 1/2 minutes.

Remove from heat.

Whisk in:
1/2c. smooth peanut butter
5T cocoa powder

When the mixture is smooth, stir in:
2c. quick oats
2c. rice crispies

Spoon by 1-2 tablespoon-sized scoops onto a wax paper-lined cookie sheet or plate. Chill for 1-2 hours (or overnight, if you have time)...

*NOTE*
The original recipe calls for 2 cups of sugar, but I thought it was WAYYYYYYY too sweet. My husband and I thought 1 cup was PLENTY. But in the interest of full disclosure, I thought I'd include the original amount for you.

Giant Éclairs

Edited in italics after making this last night.

A recipe that I got from my sister-in-law Joy. Everyone was fighting for seconds. These were amazing and tasted much more like éclairs than my recipe for éclairs with graham crackers.

Crust:
1 c. water
1 stick butter
1 c. flour
4 eggs

Bring water and butter to boil. Remove from heat and add flour. Then add eggs one at a time and stir. Pour onto large greased cookie sheet (with 1 inch sides) and bake at 400 degrees for about 30 minutes. (From my experience you might want to start checking it at 20 minutes and don't be alarmed if it gets bubbles.) I cooked this for only 23 minutes. Cool. You can place another cookie sheet on top while it cools to help the bubbles go down.

Filling:
2 1/2 c. milk
1 large vanilla pudding mix
8oz. cream cheese softened

Beat until smooth. Spread on crust. Top with 12 oz. cool whip. Top all of that with chocolaty goodness or fruity yummies of your choice.

My frosting for éclairs:
5 Tbsp. cocoa
3 Tbsp butter
3 Tbsp. milk
2 Tbsp. oil
2 tsp. karo syrup
1 1/2 cups powdered sugar
2 tsp. vanilla

Heat until smooth. While hot, pour on top of éclair's cake. Cool and refrigerate overnight.

You can also pour and spread on a bottle of the ice cream topping Magic Shell.

Pumpkin Chocolate Chip Cookies

Wet Ingredients:
1 cup Crisco OR 2 sticks of butter (must. use. butter). =)
3 cups white sugar
1 large can (29oz) pumpkin
2 eggs
2 t. vanilla

Dry Ingredients:
5 cups flour
2 t. baking powder
2 t. baking soda
2 t. salt
2 t. nutmeg
2 t. cinnamon
2 t. cloves
(instead of 2 t. of each of these spices, I just use 5 t. pumpkin pie spice...I like them a *tad* bland, hence leaving out the final teaspoon)
2-3 cups chocolate chips

1. Beat Crisco (or butter), Sugar and eggs until fluffy.
2. Add pumpkin and vanilla and blend until smooth.
3. Combine all dry ingredients and combine with the wet.
4. Drop by tablespoon-full onto cookie sheet (I fit 15/sheet)
5. Bake at 375 for 14 minutes.

Side note: I'm in the middle of making a batch right now, and so far, I've made 4 dozen cookies. I'd say I'm halfway through the batter....you might want to cut this recipe in half... =)

Bavarian Mints

Sheer joy in a pan. So rich and SO easy. Always a hit, no matter where you take them. Also, for variation, use almond or other extracts instead of the mint.

Ingredients:
1 12 oz. bag semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
2 T butter
5-10 drops vanilla
3-8 drops of peppermint oil (this is potent stuff)

Directions:
Put chocolate and butter together in glass bowl and microwave on medium level (half power) until melted. I do this 1 minute at a time. When almost melted, stir until all chips are dissolved. Add sweetened condensed milk and flavorings. Put in a buttered 8" square pan. Cool in the fridge. Cut into little pieces.

Number Of Servings: One. I guess more if you're willing to share.

Preparation Time: 5 minutes? Seriously, it's SO EASY.

Great-Gran Roz's Chocolate Sauce

This is the best. SERIOUSLY. THE BEST. I wasn't given this recipe by MY OWN GRANDMOTHER until I was 25.

In a heavy-bottomed sauce pan, bring the following ingredients to a boil, stirring constantly.
1 1/2 cups white sugar
2/3 cup good cocoa
2/3 cup milk
1/2 t. salt

**IMPORTANT** Once the sauce starts to boil, set a timer for SEVEN MINUTES. No More, no less.

As soon as you hit the 7-minute mark, pull the pan from the heat.
Add:
2 T. butter
1 t. vanilla extract

Stir until the butter is melted and incorporated. Can be served hot or stored in the fridge.

Hmmmm...Now that I've posted this, I think I'll go make some. =)

**EDITED TO ADD** (after making it this afternoon)
Reduce the heat after the boiling starts.....
If you have the usual pot/pan set, use your medium-sized pan instead of the small pan. Mine almost boiled over in the small pan and I had to transfer to the next size up... =)

Super Easy Chocolate Cups

This is a recipe I saw Rachael Ray do on Oprah (before RR had her own empire)...I tried it out that same day and it was super easy and DELICIOUS.

1. Blend Together:
1 cup chocolate chips
2 T sugar
2 T vanilla
pinch of salt
1 egg

2. while blender is running, stream in 2/3 c. screamin' hot milk (whole is best).

3. Pour into ramekins. Refrigerate overnight. Serve with whipped cream or ice cream

Chocolate Pudding 101

My grandmother makes this every New Year's Eve and it's worth the year's wait. =)

Ingredients:
6T sugar
3T corn starch
1 1/2 T cocoa powder
pinch of salt
2 1/3 c. heavy cream, divided
1 1/4 c. milk (whole milk is best)
1 t. vanilla
6oz. semisweet chocolate, finely chopped
1 1/2 T unsalted butter, chopped into small pieces

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa and salt. In a 4-cup measuring cup, combine 1 1/4 cup of the heavy cream with milk & vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly until mixture comes to a boil and thickens, about 4-5 minutes. Add chocolate and cook, whisking until chocolate is melted--about one minute. Remove from heat, and whisk in butter until melted. Using a 3oz. ladle, pour pudding into 6 dessert cups. Cool until completely set...about 1 hour.
3. Whip remaining cream to soft peaks. Serve with pudding.

Mom's Dessert

I have no clue what the original name of this was, but now it's just Mom's Dessert. Very yummy and isn't too rich so you can have piece after piece after piece... if you're not on a diet. Recipe is courtesy of (who else) my mom, and she knows how dumb I am so she includes instructions like "Just stir with a large spoon" that help me out.

Crust:

1/2 C margarine, melted
1/2 C chopped walnuts
1 C flour
2 Tbsp sugar

Combine ingredients for crust (just stir with a large spoon) & bake at 350 degrees for 12 -15 minutes (it'll be a very light brown). Let cool.

White filling:

1 8-oz & 1 3-oz pkg of cream cheese (if doubling, just use 3 8-oz pkgs.)
1 C powdered sugar
1 1/2 cups Cool Whip

Blend ingredients & spread on top of cooled crust.

Chocolate filling:

2 small pkgs INSTANT chocolate pudding mix
3 C milk (this is less than what it calls for on the pudding box)

Slowly beat milk w/ instant pudding until blended, then beat at medium speed for 2 minutes. Spread on top of white layer.

Carefully spoon & spread plain Cool Whip on top of pudding layer (it's hard not to get some of the pudding mixed in.) Make it look pretty!
You can add a few more chopped nuts on top if you want. Chill for at least 4 hours.

Hot Fudge Pudding Cake

1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 Tbl. oil
1 1/2 Tbl. cocoa
1/2 c. milk
2 Tb. boiling water

Mix and pour all ingredients into a greased 9X9 pan. Sprinkle with 1 c. sugar, 4 Tbl. cocoa on top. Pour 1 3/4 c. hot water on top. Bake at 350 degrees for 45 min. Will make a cake with fudge pudding on the bottom. Very yummy with vanilla ice cream!