Cookie Dough Fudge

Cookie Dough Fudge

Who doesn't love to sneak a taste of chocolate chip cookie dough?  This "fudge" recipe embodies that delicious taste and is topped with a creamy chocolate peanut butter ganache.  It is amazing!  And one of my new go-to's for holiday baking. 

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 oz) can sweetened condensed milk
1 1/2 cups mini chocolate chips

Topping:
1/2 cup creamy peanut butter
2/3 cup milk chocolate chips (or semi-sweet chocolate chips)
OR
1/2 cup creamy peanut butter
1/3 cup white chocolate chips

Directions:
In a large bowl, mix together butter and brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.  With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula. 
Line 8x8 pan with parchment paper.  Press the cookie dough into the pan.  Cover the fudge with plastic wrap and refrigerate 3 hours or until firm. 
For topping, combine the peanut butter and chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Spread the mixture over the cookie dough fudge.  Chill the bars for 1 hour or until topping is firm. 


By:  Jam Hands

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

My dad loves German chocolate cake and pecan pie bars.  We always have pecan pie at Thanksgiving for him.  I ran across this recipe and had to make it for him this year.  It's delicious!  A wonderful chocolate crust, topped with a rich pecan and coconut filling.  Yum!

Ingredients:
3 cups pecan halves
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup cocoa
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350*F.  Arrange pecans in a single layer of a shallow baking pan.  Bake 8-10 minutes or until lightly toasted.  Stir halfway through baking.
Line bottom and sides of a 9x13 baking pan with aluminum foil, leaving an overhang on two short sides.  Grease foil.  Set aside.  Whisk together flour, powdered sugar, and cocoa.  Add cold butter and combine with a pastry blender until mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake crust for 15 minutes.  Remove from oven and sprinkle chocolate chips evenly over crust.  Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly.  Add brown sugar, corn syrup, and melted butter.  Whisk together until smooth.  Stir in coconut and pecans.  Pour evenly over partially baked crust.  Bake 28-34 minutes, or until edges are golden and filling has set.  Cool completely on a wire rack.  Then refrigerate for one hour. 
Using foil overhang, lift bars from pan and place on a cutting board.  Use a sharp knife to cut into bars. 


By: Bake or Break

Turtle Pumpkin Pie

Turtle Pumpkin Pie

I love this dessert!  We had Thanksgiving with friends and one of them brought this amazing pie!  I don't normally like pumpkin pie, I don't like the texture of it.  I also don't normally eat pecans.  However, this pie is perfect!  I love the pumpkin pudding filling.  The crunch of the graham cracker crust and pecans perfectly offsets the creamy whipped topping and pumpkin filling.  And the caramel combines all the flavors to make a wonderfully, decadent alternative to traditional pumpkin pie!  Another plus is that it is super easy and doesn't require baking.  And it looks pretty!  This will be my new go-to pumpkin pie recipe for the holidays!

Ingredients:
1/4 cup plus 2 tablespoons caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons chopped pecans, divided
2 packages vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz) Whipped Topping, thawed, divided (I used Cool Whip)

Directions:
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.  Beat next 5 ingredients in large bowl with whisk until blended.  Stir in 1 1/2 cups whipped topping; spoon into crust.  Refrigerate 1 hour.  Top with remaining whipped topping, caramel topping and nuts just before serving. 


By:  KeyIngredient

Oreo Truffles

Oreo Truffles

These are such an awesome little treat!  And there are so many variations!  They are super simple to make and taste so decadent!  I love making these at the holidays.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 package (16.6 oz.) Oreo cookies, finely crushed (I use my mini food processor)
1 package chocolate or vanilla candy coating, melted

Directions:
Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1 inch) balls.  Chill for 30 minutes to 1 hour or place in freezer for 10-15 minutes.  Dip in melted chocolate, place on wax paper-covered baking sheet.  Sprinkle with remaining cookie crumbs.  Refrigerate 1 hour or until firm.  Store in tightly covered container in refrigerator.

How to melt chocolate:  Place chocolate in microwaveable bowl, microwave on high 2.5 minutes or until chocolate is completely melted, stirring every 30 seconds.  Or melt in glass bowl over boiling water on stove. 

To easily coat truffles with the melted chocolate, add truffles in batches to bowl of melted chocolate.  Use 2 forks to roll truffles in chocolate until evenly coated.  Remove truffles with forks, letting excess chocolate drip back into bowl.  Place on wax paper. 

Variations:
Mint Oreo Truffles:  use package mint Oreo cookies, can add peppermint extract to chocolate coating or dip in melted Andes Mints
Peppermint Oreo Truffles: add 1 teaspoon peppermint extract to crushed oreo/cream cheese mixture; top with crushed candy canes immediately after dipping in melted chocolate
Use Vanilla Almond Bark and tint with food coloring, decorate with sprinkles
Nutter Butters and Cream Cheese, dipped in chocolate
Vanilla Wafers or Golden Oreos and Strawberry Cream Cheese, dipped in vanilla almond bark
Gingerbread Oreos, dipped in milk chocolate

 

By: Kraft Recipes

Mint Oreo Pudding Pie

Mint Oreo Pudding Pie

My sweet husband loves most combos of mint and chocolate.  I just had to try this Mint Oreo Pudding Pie.  We had friends over for an early celebration of Thanksgiving so we decided to try it out.  It tasted delicious.  I love crushed Oreos and pudding (remember dirt cups!  I loved cups of dirt as a kid: chocolate pudding, crushed Oreos, and topped with a gummy worm!).  I do think a different crust would be better with this pie, maybe a graham cracker crust or crushed chocolate wafer cookies.  But it was very good!  And super easy!

Ingredients:
9 inch pie crust
2 packages instant chocolate pudding mix
2 3/4 cup milk
2 cups crushed mint Oreos (leave some chunks in there too)
whipped cream

Directions:
Prebake pie crust as directed on packaging.  Cool pie crust.  In a medium bowl, beat pudding mix and milk for 2 minutes.  Stir in crushed Oreos.  Pour into cooled pie crust.  Refrigerate 3 hours or overnight.  Serve with whipped cream. 


By:  Mostly Homemade Mom

Chocolate Chunk Oatmeal Cookie Bars

Chocolate Chunk Oatmeal Cookie Bars

These are a wonderful, healthy cookie bar!  They are super simple to make and taste great! 

Ingredients:
2 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted
2 eggs
1 tablespoon vanilla
8 ounces chocolate, chopped into chunks (about 1 1/2 cups; use dark chocolate to make it healthier)

Directions:
Preheat the oven to 350*F.  Grease a 9x13 inch baking dish or line with foil or parchment paper.  In a large mixing bowl, combine the oatmeal, flours, brown sugar, baking soda, salt, melted coconut oil, eggs, and vanilla and beat until well combined and the dough holds together.  Mix in about 1 cup of the chocolate.  Turn half the batter out into prepared pan, pushing the dough into pan.  Sprinkle on remaining chocolate and then place the remaining half of the dough over the chunks.  I like to add a little more chocolate to the top.  Bake for about 20-25 minutes, do not overbake.  Allow bars to cool in pan for at least 30 minutes before slicing and serving.


By:  Half Baked Harvest

Rolo Pretzel Bites

Rolo Pretzel Bites

These are such a great little treat!  Perfect combination of salty and sweet!  I love the chocolate and caramel with the pretzels.  I do admit that we usually don't add the nuts (we don't really like nuts).  They are great either way!  These are easy and delicious!  They also make a great homemade gift or treat for the holidays or cookie exchanges.

Ingredients:
Rolos
Pretzels
Pecan halves (optional)

Directions:
Lay the pretzels on a baking sheet.  Top each pretzel with an unwrapped Rolo candy.  Bake in the oven at 250*F for 4-5 minutes.  When you remove them from the oven, press down on the top of each Rolo to flatten a bit (top with pecan halves if using).  Place the baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.  Remove from freezer and enjoy! 


By: Glorious Eats

Peanut Butter Bars

Peanut Butter Bars

I love pretty much any combination of peanut butter and chocolate.  I had something similar to this at a MOPS meeting and had to come home and search for the recipe.  It's delicious!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter, divided
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350*F.  Cream first 3 ingredients together.  Add the vanilla, eggs, and 1 cup peanut butter and combine.  Add the remaining ingredients and mix together.  Spread dough on a greased jelly roll pan (18x13x1").  Bake at 350*F for 15 minutes, until golden brown.  While hot, spread the other 1 1/2 cups peanut butter on top.  Drop all over top by little spoonfuls, it will soften and make it easier to spread.  Then let cool so that the peanut butter has become solid again (you can set them in the fridge so that it sets up faster).  Spread your favorite chocolate frosting on top and cut into bars. 
 
Chocolate Frosting:
1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 teaspoons vanilla
3 tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients until smooth and spread on top of bars.


By:  Six Sisters Stuff

Funfetti Cupcakes

Funfetti Cupcakes

Funfetti cupcakes have always been my favorite!  I always choose that for my birthday cake!  And then eat it for breakfast the next day too  :)  I love this simple, homemade version! 

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles

Directions:
Preheat oven to 350*F.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until just combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in sprinkles.  Pour into cupcake tin lined with muffin liners and fill 2/3 of the way full.  Bake for 18-20 minutes.  Let cool, then frost.

Vanilla Buttercream:
Ingredients:
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon milk

Directions:
Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles. 


By:  How Sweet It Is

Chocolate Cream Pie

Chocolate Cream Pie

This is a delicious chocolate pudding-like pie!  Perfect for the holidays!

Ingredients:
Crust:
6 ounces chocolate wafer cookies, finely ground
4 1/2 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch of salt

Filling:
2 cups whole milk
1/2 cup sugar, plus 2 tablespoons sugar
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
4 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup heavy cream
1 teaspoon vanilla extract
chocolate shavings for garnish, optional

Directions:
For the crust: Preheat oven to 350*F.  In a medium bowl, mix the cookie crumbs with the butter, sugar, and salt until the crumbs are evenly moistened.  Pour the mixture into a 9 inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.  Bake for 8 minutes, until the crust is fragrant.  Remove from the oven, and using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.  Let cool completely.

For the filling: In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch, and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from heat and whisk in the chocolate until smooth.  Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.  Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

Let the pie stand at room temperature for 10 minutes.  Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.  Spread the whipped cream over the pie, cut into wedges, and serve, garnished with chocolate shavings. 
Can be made a day ahead.


By: recipe.com

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

In addition to cinnamon/sugar, my sweet husbands favorite thing is Mint!  He loves Andes mints, mint ice cream, Mint oreos, etc.  This is our go to birthday cake for him now, such a special treat, and pretty easy too!

Ingredients:
Chocolate Cake batter (I use a Betty Crocker mix, can also make your own)
1/2 gallon mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
chocolate ganache (optional)
Garnishes: sweetened whipped cream, Andes mints

Directions:
Prepare chocolate cake per recipe instructions for 9" rounds.
Let cool completely.  Place 1 cake layer in a 9 inch springform pan.  Top with one-third of ice cream.  Sprinkle with half of crushed wafers.  Repeat layers once.  Top with remaining cake layer and ice cream.  Freeze 8 to 12 hours.
Top with chocolate ganache, garnish with whipped cream and Andes mints if desired. 


By: Southern Living

Sugar Cookie Bars

Sugar Cookie Bars

I LOVE sugar cookies!  I love the flavor, cutting them out, decorating them, etc.  But every now and then, I want the taste without all the work.  And these bars are perfect!  They are very easy and quite addicting! 

Ingredients for the cookies:
2 1/2 cups bread flour or all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tablespoon sour cream
1 teaspoon vanilla extract

Ingredients for the frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 teaspoon vanilla
pinch of salt
several drops of food coloring (optional)

Directions:
Cookies:  Preheat oven to 375*F and grease a 9x13 baking dish.  In a medium bowl, combine flour, baking powder, and salt.  Set aside.  In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.  Add eggs and combine well.  Add sour cream and vanilla and mix until completely blended.  Slowly add the flour mixture and stir until well combined.  Gently press the batter into the greased baking dish and spread out with hands (butter hands first to help with stickiness).  Bake 17-20 minutes or until edges become lightly golden.  Set aside to cool completely.

Frosting: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.  Stir in vanilla and salt until well combined.  Add food coloring until desired color.  Frost your cooled cookie bars evenly.  Cut into bars and serve. 


By: High Heels and Grills