Whip Chocolate Dip

A co-worker of mine made this last week for a pot luck we had a work and wow it was good. It sounded really easy to put together and it hits the chocolate spot for sure. I made this for the Super Bowl get together we're going to (Go Packers!) and it would be fantastic for Valentine's day as well.

Whip Chocolate Dip
large container cool whip, thawed
1 bag of semisweet chocolate chips
cinnamon to taste (about 1/2 tsp)
rum extract to taste (about 1/2 tsp)
strawberries and angel food cake cut in bite size pieces for dipping

Melt the chocolate chips in a microwave safe bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Fold in the thawed cool whip and add the cinnamon and rum extract. Stir well. To serve, dip in strawberries and angel food pieces. Yummy!

Rich and Easy Brownies

These brownies were phenomenal! They were very easy to make and so moist and rich and delicious. My husband took most of them to work which was a big hit and we just kept a couple at home for us which was plenty. They are so chocolaty and would be great for any potluck or gathering or just a special treat at home.

Rich and Easy Brownies From Etc. for Her Magazine
2/3 cup butter or margarine
1 1/2 cups sugar
1/4 cup water
4 cups semisweet chocolate chips, divided
2 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt

Bring margarine, sugar and water to a boil in a heavy saucepan, stirring constantly. Remove from heat. Stir in 2 cups of chocolate chips until melted. Cool slightly and beat in the vanilla. In a mixing bowl, beat the eggs and gradually add the chocolate mixture and mix well. Combine the flour, baking soda and salt and gradually add to the chocolate mixture. Stir in the remaining chocolate chips. Spread into a greased 9 x 13 inch pan and bake at 325 for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool before cutting. May frost if desired, but really not need to.

Double Chocolate Mocha Trifle

I made this tasty dessert for my husband's grandparent's 60th wedding anniversary party. It is an elegant and tasty treat that goes together quickly. If you don't have a trifle bowl, use a glass bowl so that you can see the multiple layers of chocolaty goodness!

Double Chocolate Mocha Trifle From allrecipes.com
1 pkg brownie mix
1 3/4 cup cold milk
2 pkg instant white chocolate pudding mix
4 tsp instant coffee
2 T warm water
2 cups frozen whipped topping, thawed
3 Heath bars, chopped

Prepare brownies according to package directions. Bake and cool completely. Cut into 1" cubes. In medium bowl, whisk together milk and pudding mix until thickens. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping. In glass serving bowl, layer 1/3 of brownies cubes, 1/3 of pudding mixture and 1/3 of candy. Repeat until all ingredients are used up . Chill at least 30 minutes before serving.

Chocolate Pear Tart

We had a little get together after work the other night and I brought this for a dessert. It combines yummy chocolate, almonds and sweet pears in a rich, gooey brownie like dessert. I used a tart pan without a removable bottom, but they recommend one with a removable bottom or you could use a springform pan.

Chocolate Pear Tart From Everyday Food
8 T unsalted butter, room temperature, plus more for pan
1 cup whole blanched almonds
3/4 cup sugar
3 eggs
1/3 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp almond extract (optional)
2-3 firm ripe Bartlett pears
lemon juice
2 T apple jelly

Preheat oven to 350 degrees. Brush a 9" removable bottom tart pan heavily with butter; set aside.

In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.

Peel, halve and core pears; cut lengthwise into 1/4 inch thick slices, rubbing them with lemon as you work to prevent discoloration (I sliced them into a bowl and tossed them in lemon juice). Arrange slices on chocolate mixture, slightly overlapping, without pressing in in a single ring around the edge of the tart.

Place pan on baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.

Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set at least 20 minutes. Remove from pan and serve.

Christmas Chocolate Cookies

I tried a new holiday cookie recipe this year and was pretty pleased with it. These chocolate shortbread cookies are so buttery, flaky and chocolaty. They were easy to make using the food processor and look really cute. These are definitely going to be included in my Christmas goodie boxes this year!

Christmas Chocolate Cookies From Reader's Digest
2 1/4 sticks of butter (18 T)
3/4 cup sugar
1/3 cup unsweetened cocoa powder
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
Topping:
2 T unsweetened cocoa powder
1 1/2 cups powdered sugar
1/4 cup boiling water
1 tsp vanilla extract
colored sprinkles

Preheat oven to 325 degrees. Line cookie sheets with parchment paper or spray with nonstick cooking spray.

Put all cookie ingredients into food processor and mix. Or, if you prefer, cream butter and sugar in bowl; when you have a light, soft, whipped mixture, beat in 1/3 cup cocoa powder. Beat in flour with baking soda and powder. Pinch off about 1 T batter at a time (batter will be soft and sticky). Roll into ball, then slightly flatten into fat disks as you place them, well spaced, on cookie sheet; about 12 should fit.

Bake each batch 15 minutes; cookies will appear underdone but will continue to bake while cooling. Tops will be slightly cracked.

For topping, whisk cocoa powder, powdered sugar, water and vanilla extract in small saucepan over low heat until combined. Remove from heat and let sit 10 minutes. When cookies are cool, drizzle with 1 T chocolate glaze, using back of spoon to help spread mixture. After you've iced 6 cookies, scatter with sprinkles before icing dries. Continue icing in batches until all cookies are topped.

Chocolate Oatmeal Bars

I was ambitious the other night and made the Italian Venison, mashed potatoes and corn and I even made these bars for dessert. I love desserts, but don't make them too often since I'm busy preparing the rest of dinner and hubby doesn't have a huge sweet tooth. I know I shouldn't be eating the whole pan myself!

These bars were pretty easy to put together and were very yummy. We each ate a few of them and I sent the remaining 2/3 of the pan with my husband to work. They will finish anything there! This is a great recipe if you're looking for a quick, throw together dessert for dinner or a bake sale or unexpected company.

Chocolate Oatmeal Bars From Taste of Home's Quick Cooking
2/3 cup butter softened
1 cup packed brown sugar
1/3 cup corn syrup
1 tsp vanilla extract
4 cups quick cooking oats
1 pkg (11 1/2 oz) milk chocolate chips (I used semisweet)
2/3 cup peanut butter
4 Heath candy bars, crushed (I had some toffee bits that I sprinkled on instead, about 1/2 cup)

In a mixing bowl, cream the butter and brown sugar. Add corn syrup and vanilla; beat well. Stir in oats; press into a greased 9 x 13 baking pan. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool on wire rack.

In a microwave or heavy saucepan, melt chocolate chips and peanut butter; stir until blended. Spread over cooled bars. Sprinkle with crushed candy bars. Refrigerate until set before cutting.

Cappuccino Cake Brownies

I had a fantastic baking weekend. I wish I would have gotten more done, but I have dinner rolls, 2 apples pies and 2 poppy seed rolls in the freezer to bring to Thanksgiving dinner. I had to work all day today (the joys of working in a SNF) because of the holiday this week and our travels to WI so I didn't get much baking done today. I did make a yummy quiche, some baked apples and these brownies for dinner tonight. These were thrown together literally in about 5 minutes and were full of chocolaty coffee goodness. A great way to finish off dinner!

Cappuccino Cake Brownies From Taste of Home
1 T instant coffee granules
2 tsp boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 tsp cinnamon

In a small bowl, dissolve coffee in water; set aside. In a microwave-safe bowl or saucepan over low heat, melt chocolate chips. In a small mixing bowl, cream butter and sugar. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well. Pour into a greased 8x8" baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cute into squares.

Zucchini Chocolate Chip Cookies

This was another delicious recipe from the Animal, Vegetable, Miracle book by Barbara Kingsolver. I had 1 last zucchini from my garden (the vine borers killed off my plants) and this was the perfect way to use up some of it. These taste kind of like zucchini bread in cookie form and were a great treat to bring to work. I cut down on the amount of chocolate chips and they were still yummy!

Zucchini Chocolate Chip Cookies

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 T vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zucchini
12 oz chocolate chips (I used about 6 oz of mini chocolate chips)

Combine the first 5 ingredients in a large bowl. Mix the dry ingredients in separate , small bowl and then add to the liquid mixture. Stir the zucchini and chocolate chips into the other ingredients and mix well. Drop by spoonful onto greased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Makes about 2 dozen.

Peanut Butter Chocolate Chip Cookies

We've had a busy last week and a half with a wedding 2 states away and then trying to get settled back in and keep up with all the veggies from the garden. I've been cooking and baking, just not posting new recipes. I made these cookies on Thursday night and they are amazing. I thought they'd be too rich, but they turned out great. I don't make cookies too often since I like the fact that bars bake all in one pan at one time and also because I really enjoy eating the cookies-too much sometimes!!! They don't always last very long at our house. I know that these definitely won't either. The combination of chocolate and peanut butter is really yummy and are sure to be a hit with everyone!

Peanut Butter Chocolate Chip Cookies From Grandma's Recipe File

2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, at room temperature
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. packed light brown sugar
2 eggs
1 tsp vanilla
3/4 c. peanut butter chips
2 c. chocolate chips
1/2 c. chopped peanuts

Heat oven to 350 degrees. Sift together flour, baking soda and salt in bowl.

With mixer on medium-high speed, beat together butter and peanut butter in a large bowl until smooth and creamy. Add the granulated sugar and light-brown sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.

On low speed, beat in the flour mixture until blended. Fold in peanut butter chips, chocolate chips and chopped peanuts until evenly distributed throughout the batter.

Scoop about 1 heaping tablespoonful of the batter into your hands; gently flatten into a 2" disk. Transfer to an ungreased baking sheet. Continue making disks with remaining dough.

Bake in 350 degree oven for 10 minutes or until lightly golden and firm. Cool cookies on pan on rack for 2 minutes. Transfer cookies to rack to cool completely.
Makes about 3 1/2 dozen.

Simple Oatmeal and Chocolate Chip Muffins

I had been meaning to get this on here yesterday, but was working on a corn freezing project. I was a little tired after shucking 110 ears of corn, blanching them and cutting the kernels off to bag up. 15 quarts of corn! Should be yummy this winter.

Anyway, I try to save recipes that look good as I'm looking through other people's blogs or the emails I get from Better Homes and Gardens or Taste of Home to help me remember to try them later. I got this muffin recipe from www.momadvice.com and had been meaning to try it for a while. I finally got around to it this week and these were such a yummy treat. They were very good with the pecans so I'd highly recommend adding them.

Simple Oatmeal and Chocolate Chip Muffins From www.momadvice.com

1 1/4 c. quick cooking oats
1 1/4 c. milk
1 egg
1/2 c. vegetable oil
3/4 c. brown sugar
3/4 c. chocolate chips
1/2 tsp cinnamon
1 tsp vanilla
1 c. chopped pecans
1 1/4 c. flour
4 tsp baking powder
1 tsp salt

Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees. Grease each cup of 12 cup muffin pan. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture. Mix in the cinnamon and vanilla. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of muffin tin 2/3 full. Sprinkle tops with remaining brown sugar and pecans. Bake at 400 degrees for 20 to 25 minutes.

Zucchini Chocolate Cake

Of course, another zucchini recipe. I've been getting some wonderful zucchini and summer squash from the garden. My plants are still looking ok and just about every day I go out to find another 2 or 3 good size zucchini. Besides shredding a bunch and freezing it for zucchini bread and muffins throughout the winter months, I'm working on using it in my summer baking. I've never made a chocolate zucchini cake before and this one turned out great. It's a recipe from my aunt that she submitted for a cookbook I was putting together. A great chocolate cake recipe!

Zucchini Chocolate Cake
1/2 cup applesauce
1/2 cup oil
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
1/2 tsp cloves
2 1/2 cup flour
1/2 tsp cinnamon
4 T cocoa (heaping)
2 cups shredded zucchini
chocolate chips for topping

Mix dry ingredients and set aside. Beat eggs and sugar, add oil and applesauce, vanilla and buttermilk and mix well. Gradually add dry ingredients; mix well. Add zucchini. Pour into a greased and floured pan. Bake at 325 degrees. It is done when toothpick comes out clean. Add chocolate chips when still hot and spread over cake with spatula if desired. If using a 10 x 15 pan, bake 20-30 minutes. If using a 9 x 13 pan, bake 35 to 45 minutes.

Kahlua Chocolate Chunk Cookies

I have had this recipe for a long time and have been looking forward to trying them. I finally got all the ingredients and whipped them up. They are awesome! I simple and rich cookie, chock full of coffee and chocolate flavors. Yum!

Kahlua Chocolate Chunk Cookies From Rachael Ray

1 pkg dry chocolate chip cookie mix (1 pound 1.5 ounces)
7 T softened butter
1 large egg, beaten
4 T Kahlua or other coffee liqueur
3 T instant coffee crystals
1 T ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 oz walnut pieces

Preheat oven to 375 degrees. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2" apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.

Tri-level Brownies

Another one of grandma's yummy dessert recipes.

Tri-Level Brownies
Bottom layer: Sift together 1/2 c flour, 1/4 tsp baking soda and 1/4 tsp salt, mix with 1 c quick oats and 1/2 c brown sugar. Stir in 6 T melted butter. Pat mixture into a 12x8" pan and bake at 350 for 10 minutes.
Middle layer: Combine 1 oz melted unsweetened chocolate, 4 T melted butter and 3/4 c sugar; add 1 egg and beat well. Sift together 2/3 c flour, 1/4 tsp baking powder and 1/4 tsp salt, add alternately with 1/4 c milk and 1/2 tsp vanilla to chocolate mixture. Fold in 1/2 c chopped nuts. Spread batter over baked layer. Bake at 350 for 25 minutes.
Top layer: Place 1 oz unsweetened chocolate and 2 T butter in small saucepan. Stir over low heat until chocolate melts. Remove from heat and add 1 1/2 c powdered sugar and 1 tsp vanilla. Blend in enough hot water to form frosting. Spread over baked layer when cooled.

Cappuccino Muffins

I have been doing some baking and cooking this week, I just haven't had the time to get on the computer. Ryan is very spoiled and I try to make some kind of muffins or bread for breakfast because otherwise he doesn't really eat anything. I made these the other day and he loved them! These are a Taste of Home recipe.

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 T instant coffee granules
1/2 cup butter or margarine, melted
1 egg
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 for 17-20 minutes or until muffins test done. Cool.