Valentine Peanut Butter Blossom Cookies

Valentine Peanut Butter Blossom Cookies

2 packages peanut butter cookie mix

2 bags chocolate hearts, unwrapped

1. Make cookie dough according to package. Roll out cookies into balls and press one heart into the center of each cookie.

2. Bake according to package directions; while still warm, swirl top of chocolate.

Makes ~36 cookies, with 10-12 chocolates leftover.

Chocolate Mousse Cake

Chocolate Mousse Cake

CAKE:

2 c sugar

1 3/4 c + 2 T flour

3/4 c cocoa powder

1/2 t baking powder

2 1/2 t baking soda

1 t salt

2 eggs

1 c buttermilk

1/2 c oil

2 t vanilla

1 c boiling water

MOUSSE:

4 egg yolks

1/4 c sugar

1 3/4 c heavy whipping cream, separated

1 1/4 c chocolate chips

3/4 c powdered sugar

1. Preheat oven to 350* and grease a bundt cake pan*.

2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Add eggs, buttermilk, oil, and vanilla and mix until well combined; stir in boiling water (batter will be thin) and pour into cake pan.

4. Bake for 50-55 minutes, until it passes the toothpick test.

5. Combine yolks, sugar, and 1/2 cup cream in double boiler and cook, whisking frequently, until it's thickened, expanded, and lightened in color, about 7-10 minutes. Remove from heat and set aside.

6. Microwave chocolate chips in 30 second intervals (you can start with a minute), until melted and smooth. Whisk chocolate into double boiler.

7. In a separate bowl, whisk remaining 1 1/4 cup cream with powdered sugar until stiff peaks form.

8. Fold 1/3 of the whipped cream into chocolate mixture until well combined; fold 1/3 of the chocolate mixture back into the whipped cream; fold remaining whipped cream back into the chocolate mixture.

*One 9x13 - bake for 35-40 minutes | two 9" round pans - bake for 30-35 minutes | cupcakes - bake for 22-25 minutes

Monster Cookies

Monster Cookies

4 c (40oz) creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

42oz tub old-fashioned oats 

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 18 minutes, rotating halfway through, until lightly brown.

Bruce Bogtrotter Cake

Bruce Bogtrotter Cake

1 c plain Greek yogurt

4 eggs

1/2 c water

3/4 c vegetable oil

1 box Devil's food cake mix

1- 3.9 oz box instant chocolate pudding mix

Frosting

2 c heavy whipping cream

24 oz chocolate chips

1. Preheat oven to 350*; grease two 8" cake pans.

2. In a large bowl, mix together yogurt, eggs, water, and vegetable oil; stir in cake and pudding mixes. Divide evenly between the cake pans.

3. Bake for 40-45 minutes, until a toothpick in the center comes out clean. Set aside to cool.

4. In a large pot over medium heat, bring cream to a simmer; when bubbles start forming around the edges, take it off heat.

5. Whisk in chocolate chips; let it cool until spreadable, at least 30 minutes.

Red Velvet Cake

Red Velvet Cake

CAKE

1/2 c butter, at room temperature

3 T cocoa powder, divided

1 1/2 c sugar

2 eggs

2 t vanilla

2 T red food coloring

1 t salt

1 t baking soda

2 1/2 c flour, sifted

1 c buttermilk*

1 T vinegar 

ERMINE FROSTING

5 T flour

1 c whole milk

1 t vanilla

pinch of salt

1 c butter, softened

1 c sugar

1. Preheat oven to 350*; grease three 9" round pans and sprinkle with 1 tablespoon cocoa powder, tapping to coat.

2. In a large bowl, cream butter and sugar; whip in eggs one at a time; mix in vanilla.

3. In a separate bowl, make a paste of the remaining 2 tablespoons of cocoa and the food coloring; stir into butter mixture.

4. In a third bowl, sift together salt, baking soda, and flour.

5. Stir half of the dry mixture into the butter mixture, stir in half of the buttermilk, and stir in the remaining dry mixture. Add the vinegar to your buttermilk and then stir that into the rest of the ingredients.

6. Divide batter evenly amongst the three pans and bake for 20-25 minutes; cool completely on cooling rack.

7. Make frosting: in a small pot, whisk flour & milk and heat over medium heat until it simmers, stirring frequently until it thickens, almost like a pudding consistency.

8. Remove from heat and whisk in vanilla and salt; pour into a bowl, place a layer of plastic wrap in the surface to prevent a skin, and let cool completely.

9. Using a mixer, cream butter and sugar until fluffy, about 5 minutes; gently mix in the cooled flour mixture, adding a little bit at a time. Continue to beat until it becomes light and fluffy, like whipped cream.

Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Softest Chocolate Chip Cookies

Softest Chocolate Chip Cookies
1 stick butter
1/2 c sugar
1/4 c brown sugar
1 t vanilla
1 egg
1 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. Microwave butter for 30 seconds. It will be starting to melt.
3. In a stand mixer, beat butter with sugars. Stir in vanilla and egg.
4. Combine dry ingredients and mix into wet ingredients; stir in chocolate chips.
5. Roll dough into (12 large) balls and place on cookie sheet; bake for 9-11 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
1 c butter, softened
1 c brown sugar
1/2 c sugar
1 egg + 1 yolk
1 T vanilla
2 c flour
1 c oats
1 t baking soda
1 t baking powder
1 t salt
3 c chocolate chips

1. Preheat oven to 325* and line a cookie sheet with parchment paper.
2. Beat butter and sugars together; mix in egg, yolk, and vanilla.
3. Add flour, oats, soda, powder, and salt; mix until just combined. Stir in chocolate chips.
4. Bake for 10-12 minutes, until golden brown around edges.

Popcorn Cookies

Popcorn Cookies
1/2 c butter, softened
1/2 c brown sugar
1/3 c sugar
1 egg
1/2 t vanilla
1 1/4 c flour
1/2 t baking soda
1 c chocolate chips
1 1/2-2 c caramel popcorn (I like to use Sweet & Salty Boom Chicka Pop)

1. Preheat oven to 375* and line a sheet pan with parchment paper.
2. In a stand mixer bowl, beat butter and sugars; whip in egg and vanilla.
3. Stir in flour and baking soda; gently stir in chocolate chips and popcorn.
4. Form cookies and bake for 10-12 minutes, until golden brown.

Lava Cakes - Pressure Cooker

Lava Cakes
1/2 c butter
1 c chocolate chips
1 c powdered sugar
3 whole eggs + 1 yolk
1 T vanilla
6 T flour


1. Place butter and chocolate chips in a medium bowl and microwave for 2 minutes; stir.
2. Mix in powdered sugar, then eggs, then vanilla and flour, stirring after each addition.
3. Grease 4 ramekins with butter and divide the batter between the ramekins.
4. Place trivet in pressure cooker, add 1 cup of water, and place ramekins in trivet.
5. Cook on manual for 9 minutes; release the steam. Remove from pressure cooker and invert on to a plate.

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
3/4 c chocolate chips


1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.

Holy Hannah! Bars

Holy Hannah! Bars
1/2 c butter, melted
1 sleeve graham crackers, crumbed
1 c chocolate chips
1 c peanut butter chips
1 c Reese's minis, chopped
1 c toffee bits
1-2 c shredded coconut (optional)
1- 14 oz can sweetened condensed milk

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Combine butter and graham crackers; press into bottom of pan.
3. Sprinkle chips, Reese's, toffee, and coconut over graham cracker crust; pour milk evenly over pan.
4. Bake for 25-30 minutes.

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
2 c (or a 10 oz pkg) frozen raspberries
5 T + 1/2 c sugar, separated
2 t cornstarch
1/2 c water
15 Oreos, filling removed and discarded, and cookies crushed
1/4 c butter, melted and cooled
2 c white chocolate chips
1/2 c half & half
3- 8 oz pkgs cream cheese, softened
3 eggs
1 t vanilla

1. Preheat oven to 325*. Grease a 9" springform pan and wrap the bottom in foil.
2. In a small pot, combine raspberries, 2 tablespoons sugar, cornstarch, and water; bring to a boil and boil for 5 minutes, until sauce thickens. Strain sauce through a mesh strainer and set aside to cool.
3. In a small bowl, mix together Oreo crumbs, 3 tablespoons sugar, and melted butter; press into the bottom of the springform pan.
4. In a glass bowl, microwave chocolate chips and half & half for 3-5 minutes, stirring every 30 seconds or so, until well blended and smooth.
5. In a large bowl, cream together cream cheese and remaining 1/2 cup sugar; beat in eggs one at a time, and then add vanilla and melted chocolate mixture.
6. Pour roughly 2/3 of the batter into the pan; spoon about 4 tablespoons of raspberry sauce over batter, concentrating most of it in the middle. Pour in remaining batter and spoon raspberry sauce on top, to almost cover the cheesecake.
7. Bake for 60 minutes, turn off oven, and leave inside for another 60 minutes. Let cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from pan and serving.

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake (with Brown Sugar Frosting)
1 c water
1 c mayonnaise
1 t vanilla
2 c flour
1 c sugar
3 T cocoa
2 t baking soda
Brown Sugar Frosting:
1/2 c packed brown sugar
1/4 butter, cubed
2 T milk
1 3/4 c powdered sugar

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large bowl, combine water, mayonnaise, and vanilla.
3. In a separate bowl, combine flour, sugar, cocoa, and baking soda; stir into mayonnaise mixture.
4. Pour into pan and bake for 35 minutes, until passes toothpick test. Cool completely.
5. For frosting: In a small pan, combine brown sugar and butter and heat until bubbly; remove from heat, add milk, and then stir in powdered sugar.

Chocolate Fudge Frosting

Chocolate Fudge Frosting
1/2 c butter, cubed
1/4 c chocolate chips
3 3/4 c powdered sugar
1/2 c milk
2 t vanilla

1. In a small pan, melt butter and chocolate together over low heat; remove from heat and let cool for about 5 minutes.
2. In a large bowl, mix powdered sugar, milk, and vanilla together until smooth; gradually add chocolate mixture and whip until light and fluffy.

Whoopie Pies

Whoopie Pies
5 T butter, melted
2/3 c sugar
1/3 c brown sugar
1 c sour cream
1 t vanilla
3/4 c flour
1/4 t salt
1/4 t baking soda
7 T unsweetened cocoa

1. Preheat oven to 350* and line a cookie sheet with parchment paper.
2. In a large bowl, combine butter and sugars; stir in sour cream and vanilla.
3. In a small bowl, combine flour, salt, baking soda, and cocoa; stir in to wet mixture.
4. Spoon batter on to cookie sheet and bake for 8-10 minutes, until tops are slightly cracked.

Filling:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 t vanilla
1 1/4 c powdered sugar

1. In a small bowl, whip cream cheese, butter, and vanilla together; beat in powdered sugar. Be generous on cookies to make sandwiches.

Makes 8-9 sandwiched cookies.

S'mores Bars

S'mores Bars
1 sleeve graham cracker sheets, crushed
6 T melted butter + 1/2 c softened butter
2 T + 3/4 c sugar
1 egg
1 t vanilla 
1 1/4 c flour
1/4 t salt
1/4 t baking powder
1- 14 oz can sweetened condensed milk
1 c chocolate chips
1 1/2 c mini marshmallows

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, combine graham crackers, 6 T melted butter, and 2 T sugar; press into the bottom of the pan.
3. Beat remaining 1/2 cup butter and 3/4 cup sugar in a medium bowl until creamy; add egg and vanilla until just combined. Add flour, salt, and baking powder.
4. Very carefully spread the cookie dough over the graham cracker crust*.
5. Sprinkle chocolate chips and marshmallows over cookie dough and then pour milk over everything.

6. Bake for 20-25 minutes, until edges are golden brown. Let cool before cutting.

*Try flattening it in your hand before laying it on the graham crackers.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 box chocolate cake mix
2 c pumpkin puree
1 t pumpkin pie spice
1 c chocolate chips

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. Combine all ingredients in a large bowl and pour in to muffin liners.
3. Bake for 20-25 minutes.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
12 oz almond bark
2 T shortening
pretzels (I used rods, but you can use any shape/size)
toppings like sprinkles or nuts (opt)

1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
4. Allow to cool completely before transferring.

Mug Brownie

Mug Brownie
1/4 c flour
1/4 c sugar
2 T cocoa powder
pinch of salt
2 T vegetable oil
2 T water

1. In a mug, stir together flour, sugar, cocoa powder, and salt. Stir in oil and water.
2. Microwave until desired consistency (about one minute or so).