Skillet S'mores

This recipe has been all over the internet & has been on my Pinterest board for months. My 15 year-old daughter requested this for her birthday party, in lieu of a cake. I ended up using a bag and a half of chocolate chips because my cast iron skillet is huge. We prefer these with mini marshmallows, so you don't have to cut the large ones in half. Serves about 8.

3 Tbs. butter
1 to 1 1/2 (12 oz.) bags milk chocolate chips
3 cups marshmallows (large marshmallows, cut in half or mini marshmallows)
Graham crackers, broken into squares, for dipping

Place oven rack in the center position of oven and place 8" cast iron skillet on the rack. Preheat oven to 450°F with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides. Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes before serving. Serve with graham crackers for dipping. Be careful because the dip (and skillet) will be very hot!

Sour Cream Chocolate Chip Cookies

I love to try new recipes and to mix it up, but my husband would choose basic chocolate chip cookies every time! To satisfy my need to branch out, I tried {and loved} these soft cookies. The addition of sour cream lends a cake-like texture to an otherwise "typical" cookie. I doubled and adapted the original recipe, because making just 2 dozen cookies (and half bags of chocolate chips) is a waste of time, in my opinion. They also freeze very well. Makes 4 dozen cookies. Recipe from marthastewart.com

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
12 Tablespoons (1 1/2 sticks, or 3/4 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup sour cream 
2 cups chocolate chips (I used milk chocolate)

Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. 

Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.

Using a 1 1/2-inch ice cream scoop or a cookie scoop, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

Pumpkin Chocolate Chip Cookies

I've probably made a dozen different variations of pumpkin chocolate chip cookies, because I love them, but these are, without any hesitation, my very favorite! They are not overly "pumpkin-y" but they are soft and flavorful. I made them with half semi-sweet and half white chocolate chips (because I was out of milk chocolate chips....GASP!) and really liked the variation, but milk chocolate chips are always delicious. The cookie dough tastes a lot like pumpkin pie, though I wouldn't just be eating it by the spoonful... (wink, wink!) Recipe from George Duran on The Food Network. Makes 5 dozen cookies. 

• 
  1 cup (2 sticks) unsalted butter, softened
  1 cup white sugar
  1 cup light brown sugar
  2 large eggs
  1 teaspoon vanilla extract
  1 cup canned pumpkin puree
  3 cups all-purpose flour
  2 teaspoons baking soda
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  2 cups (12-ounce bag) milk chocolate chips (I used 1/2 white and 1/2 semi-sweet chocolate chips)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons (or cookie scoop) onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are slightly browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams

"Twix"Cookie Bars

Ok, this recipe is a decided SPLURGE, but my sister-in-law Kari made these for our Christmas Eve family dinner and all 18 of us were raving about them (and having seconds!) It makes a huge batch, so it's easy to keep some in the fridge or freezer and just take them out when you need a chocolate fix. Recipe from www.ourcookingcafe.com

SHORTBREAD LAYER:
1 1/2 cups butter, softened
1 1/2 cups powdered sugar
3 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 325. Beat together butter and sugar til smooth, add vanilla. Stir in flour and salt until smooth. Press into a sheet cake pan, about 12x16 (or close to those measurements.) Poke with a fork several times. (See photo below) Bake for about 22-25 minutes, or until just starting to brown. Remove and cool completely.

CARAMEL LAYER:
1 1/2 cups butter
1 1/2 cups sweetened condensed milk
1 1/2 cups brown sugar
6 Tablespoons corn syrup
1 1/2 teaspoons vanilla

Place butter in a saucepan and melt over low heat. Stir in remaining ingredients except for vanilla. Bring to a boil, stirring constantly, then reduce heat to medium-low and cook and stir over a low rolling boil for about 7 minutes. Remove from heat and stir in vanilla. Pour caramel over shortbread layer. Place in the fridge or freezer to set.

CHOCOLATE LAYER:
3-4 cups milk chocolate chips
2 Tablespoons shortening

In a sauce pan over low heat, melt chocolate, stirring frequently. Stir in shortening until smooth then spread over caramel layer. Return to refrigerator to set, then cut into bars. Makes about 50 bars.

TIPS:

* When you cut into bars, set a clean, slightly wet cloth nearby and clean your knife each time you cut. This prevents the shortbread layer from sticking to the chocolate and your bars will look pretty!
* Stack in an airtight container, separating the rows with layers of waxed paper. (See photo below)
* These are best kept in the fridge and set out a few minutes before you eat them.

Marshmallow Krispie Brownies

This is the other fun recipe given to me by my neighbor, Sharon. These brownies are rich and chocolatey, with the unique crunch of Rice Krispies. What's not to like?

1 package Fudge Brownie mix (13 x 9" pan size)

1 (10.5 ounce) pkg. mini marshmallows

1 (12 ounce) bag semi-sweet chocolate chips

1 cup peanut butter

1 Tablespoon butter

1 1/2 cups Rice Krispies cereal

Preheat oven to 350 degrees F. Make brownie according to package directions. Pour into greased 9 x 13" pan. Bake in preheated oven for 28 minutes. Remove pan from oven and spread marshmallows over the top. Return to the oven and bake for 3 minutes more- Marshmallows will NOT be completely melted. Cool brownies completely. 

Melt the chocolate chips, peanut butter and butter together in the microwave for 60-90 seconds, or until chocolate is melted. Stir in the cereal and spread over cooled brownies. Cool completely before cutting. Serves about 16-20.

Chocolate Mint Cake

Recipe from JoLynn Larsen via Katherine Perry 

This cake has been made famous by my Mom's neighbor Katherine. It is a hit at any party. When my husband's birthday came around this year, I knew I had to make this for him.  It was a crowd-pleaser as usual. 

 Bake as directed one Betty Crocker triple chocolate cake mix.

Mint filling:
1 8oz. package cream cheese
2 Tbs butter
3-4 c, powdered sugar
a few drops mint extract
green food coloring
Milk to reach desired consistency (I made mine too runny, next time I will make it thicker)

Buttercream icing:
1 c. butter
1 tsp. vanilla extract
3-4 Tbsp milk (or cream)
4 c. sifted powdered sugar (approx. 1lb)
3/4 c. cocoa or 3 (1 oz) unsweetened chocolate squares, melted

Ganache:
1 (12 oz) bag semi-sweet chocolate chips (can use milk chocolate if you don't like the strong flavor of semi-sweet)
1 c. whipping cream

Melt above together. Boil 10 seconds, stirring constantly. Cool in the fridge, outside or on top of a bowl of ice. It will probably take more than an hour. Cool until the consistency resembles a thick pudding such that it will just roll down the sides of the cake and stop. Make sure it isn't too runny or it will roll down the sides and off your platter.

Bake the cake in two 9 inch round cake pans. Cool. With the buttercream icing, pipe an outside rim around the bottom cake layer and fill it with the mint filling. Put the second layer on top and frost with the buttercream icing. Add the ganache as the final touch.

Waffle Brownies

This creative take on brownies is one of the Fredrick family staples.  Deborah is un-officially assigned to make these fast-disappearing favorites for every family function!  Recipe from Barbara Fredrick.

Melt 1/2 cup (1 cube) margarine.

Add 7 tablespoons cocoa.

Add 4 beaten eggs.

Add 1 teaspoon vanilla.

Combine:  1 1/2 cups sugar

                  2 cups flour

                  1/2 tsp salt

                  

Add to chocolate mixture.  Drop by spoonfuls on hot waffle iron, cooking four at a time, for approximately 1 minute.

Let cool, then frost with buttercream frosting.  

**Optional:  Add 1 tsp of peppermint flavoring to the frosting for a minty-fresh treat!

Wookiee Cookies

My son had a fever yesterday, so my husband stayed home from church with him. When we walked in the door after church, I was greeted by the smell of hot cookies! My husband and son made these delicious cookies with a very funny name... "Wookiee" cookies. Apparently, they found the recipe online from the "The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes." I'm serious... I can't make this stuff up! Anyway, they are delicious. Cinnamon and both semi-sweet and milk chocolate chips help make this cookie unique...

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips 

1. Preheat the oven to 375º
2. Combine the flour, baking soda, salt, and cinnamon in a mixing bowl. Set aside.
3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Blend until creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture until blended. Stir in the chocolate chips.

4. Drop cookie dough 1 inch apart onto ungreased cookie sheets and bake for 8-10 minutes. Makes about 3 dozen cookies.

Chocolate Zucchini Cake

If you are anything like my kids, you just read the title to this recipe and thought "Ewww, gross!" But the reality is that this cake is yummy good and you will never know that the zucchini is in there. It just makes the cake super moist, like with Banana Bread or Applesauce Chocolate Chip Cookies. Either way, it is a great way to use up some of that zucchini that I have coming out of my ears every August. Hope you enjoy!

1 cup brown sugar

1/2 cup sugar

1/2 cup butter- softened

1/2 cup vegetable oil

3 eggs

1 tsp. vanilla

1/2 cup buttermilk

2 1/2 cups flour

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. salt

2 tsp. baking soda

4 Tbs. Cocoa powder

2 cups grated zucchini

1 cup chocolate chips

Cream together butter and sugars. Add oil, eggs, vanilla, and buttermilk and mix well. (Remember, if you don't have buttermilk on hand, you can just mix 1/2 tsp. lemon juice into 1/2 cup regular milk and let it sit for a few minutes before adding it to your recipe!) In another bowl, combine dry ingredients and then add slowly to your liquid mixture. Stir just until combined. Fold in your grated zucchini and then pour the batter into a greased 9x13 inch cake pan. Sprinkle chocolate chips evenly over the batter. Bake at 325 degrees for 45 minutes or until a toothpick inserted in the middle comes out clean.

***Grating zucchini is pretty messy, so I like to wait until I have 3-4 big ones and grate them all at once. Then just scoop 2 cup- sized portions into little Ziplock freezer bags. Pop them in the freezer and you can have fresh zucchini for recipes all year! Think how good this cake would taste in December or how nice it would be to bake a loaf of hot Zucchini Bread in the winter. Yum!

***I was getting ready to post this, and I linked the recipe under desserts and vegetables. It made me smile :)

Boston Cream Cupcakes

I made these for my daughter's birthday this week and we all loved them! Next time, I'm going to make them with Devil's Food cake and white chocolate pudding filling and frosting, for color contrast. It's nice to have a little surprise in the center!

Chocolate ganache:

4 (1 oz.) squares semisweet chocolate, chopped

1/2 cup cream

1 Tbs. butter 

24 cupcakes: 

1 box vanilla or white cake mix: Follow box instructions

Filling:

2 1/2 cups milk

1 large (5.1 oz) box French vanilla or vanilla pudding (I use sugar-free)

1. Make the chocolate ganache first, since it needs time to set up. Combine chocolate, cream and butter in a saucepan and heat over medium-low heat, stirring often, until melted. Stir well. Remove from heat and set aside to cool. Ganache will thicken as it cools.
2. Make the cupcakes according to package directions and cool completely.
3. Combine the milk and pudding mix in a small bowl and beat for 3-4 minutes, or until thick. Let sit for a few minutes. Spoon pudding into a pastry bag fitted with a large open tip. Stick the frosting tip into the center of each cupcake and squeeze until the cupcake feels "full." (pictured below)
4. Frost cupcakes with cooled chocolate ganache. Refrigerate until serving. Makes 24 cupcakes.

Old Fashioned Chocolate Layer Cake

I made this cake for my husband for his Birthday and can I just say it is divine!!! It's a little more work than your average chocolate cake but it's definitely worth the extra effort.

*from Cooks Illustrated Best Recipes Issue 

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans

1 3/4 cups all-purpose flour, plus extra for dusting pans

4 oz unsweetened chocolate, coarsely chopped

1/4 cup dutch-processed cocoa powder

1/2 cup hot water

1 3/4 C sugar

1 1/2 teaspoons baking soda

1 teaspoon table salt

1 cup buttermilk

2 teaspoons vanilla extract

4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees.  Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes.  Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.  Combine buttermilk and vanilla in small bowl.  In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.  Add remaining 1 1/4 C sugar, increase speed to high, and whisk until fluffy and lightened in color, 2-3 minutes.  Replace whisk with paddle attachment.  Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.)   Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes.  Cool cakes in pans 15 minutes, then invert onto wire rack.  Cool cakes to room temperature before frosting, 45-60 minutes.

Frosting... 

Note: Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready.  If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting is creamy and smooth.  Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

16 ounces semisweet chocolate, finely chopped (chocolate chips work)

8 Tbs (1 stick) unsalted butter

1/3 cup granulated sugar

2 Tbs corn syrup

2 tsp vanilla extract

1/4 tsp table salt

1 1/4 cups cold heavy cream

Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, heat butter in small saucepan over medium-low heat until melted.  Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.  Stir with rubber spatula until completely smooth.  *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Sand Art Brownies

 My oldest daughter made this brownie jar for Father's Day in her church Activity Days recently. We thought the gift of the beautiful jar was a cute idea, but then we made and tasted the brownies and... YUM! Recipe from Monica Torpy.

Layer in a large mason jar:

1. 2/3 cup all-purpose flour
2. 3/4 tsp. salt
3. 1/3 cup unsweetened cocoa powder
4. 1/2 cup all-purpose flour
5. 2/3 cup packed brown sugar
6. 2/3 cup white sugar
7. 1/2 cup semi-sweet chocolate chips
8. 1/2 cup white (vanilla) baking chips

Directions to make brownies:

Preheat oven to 350 degrees F (175° C). Grease a 9 x 9" square baking dish. Pour the contents of the jar into a large bowl and mix well. Stir in:

1. 1 tsp. vanilla
2. 2/3 cup vegetable oil
3. 3 eggs

Mix until just combined, then pour into prepared pan. Bake for 25-30 minutes, or until center is set and a toothpick inserted in the center comes out with moist crumbs. Serves 12.

Earthquake Cookies

These are often a Christmas cookie, but I think they are fabulous anytime you're in the mood for chocolate! They are another variation on The Lemon Cake Cookies posted here. 

1 (18.25 oz.) pkg. Devil's Food cake mix*

2 eggs

1/4 cup vegetable oil

3/4 cup confectioner's (powdered) sugar

Mix cake mix, eggs and vegetable oil. Roll into balls and then in powdered sugar. Bake for 8-10 minutes at 375 degrees, or just until cookies begin to "crack." Remove to a rack to cool completely. Makes 3-4 dozen cookies.

*Can substitute any flavor of cake mix.

Malted Milk Cookies

When I need a chocolate fix, these unique cookies do the trick every time!

2 oz. unsweetened baking chocolate, melted and cooled

1 cup butter

3/4 cup white sugar

3/4 cup brown sugar, firmly packed

1 tsp. baking soda

2 eggs

1 tsp. vanilla

2 3/4 cups flour

1/2 cup instant Malted Milk powder

1 1/2 cup malted milk balls, such as Whoppers, cut in half

Preheat oven to 375 degrees F. Melt unsweetened chocolate in a glass bowl in the microwave for 1 minute. Stir and heat for 30 seconds more, or until chocolate is melted. Set aside to cool.

Cream together butter, sugars and baking soda. Beat in the melted chocolate, eggs and vanilla. Scrape the sides of the bowl to mix completely. Add the malted milk powder and flour gradually, beating slowly. Stir in the malted milk balls.

Drop dough by rounded teaspoons (or use cookie scoop) onto an ungreased cookie sheet. Bake for 8-10 minutes. *These cookies are best a bit undercooked and left to cool on the cookie sheet for about 2 minutes before cooling on a rack. Makes about 3 dozen cookies.

Candy Bar Bunnies

I made these wrapped candy bars for the kids in my Primary class for Easter Sunday. I'm sure they'll arrive at church all hopped up on candy already, but I thought these were really cute. Idea from Martha Stewart's website...

You'll need:

• Full-size candy bar(s)
• 8 1/2 x 11" white paper
• Clear tape, scissors
• Acrylic paint or ink pads
• Permanent black marker

Cut paper in half to make a 8 1/2 x 5 1/2" sheet. Wrap the candy bar like a present using clear tape. Cut out bunny ears out of white paper and tape to the back of the wrapped candy bar. Press your pinky finger into a little acrylic paint or an ink pad and make circular eyes and nose on the front of the wrapped candy bar. Let the paint or ink dry completely, then draw on pupils, mouth and whiskers to complete the bunny face! 

"Better than sex cake"

Is it or isn't it... I will let you decide :)

1 pkg. Devil's food or German Chocolate cake mix
1 can sweetened condensed milk
6 oz. caramel topping
1 8 oz. container whipped topping
Heath toffee bits or crushed Heath bar

Bake cake according to package directions. Use the handle of a wooden spoon to poke holes in the cake. Pour the condensed milk and caramel over the top of cake. Allow cake to cool completely then top with whipped topping and Heath bits. I like to refrigerate the cake a couple hours before serving but you can eat it right away too. 

18 Minute Chocolate Cake

This is another recipe I have, written in my 5th grade handwriting, that I copied from my Mom's recipe file. I love it because it's fast, almost as easy as a boxed chocolate cake, but so much tastier!

CHOCOLATE CAKE:

1. Mix together in a large bowl:

     2 cups flour

     2 cups sugar

     4 Tbs. cocoa powder

     1 tsp. baking soda

     1/2 tsp salt

2. Mix together, then add to dry ingredients:

     1/2 cup butter, melted

     1/2 cup vegetable oil

     1 cup water

3. Beat in:

     1/2 cup buttermilk (I use almost 1/2 cup milk + 1 tsp. white vinegar)

     2 eggs

     1 tsp. vanilla

Pour into a greased and floured 9 x 13" cake pan (or jelly roll pan or 24 cupcake tins). Bake at 400° F. for 18 minutes, or until middle is set. Cupcakes take only about 12-14 minutes. Cool completely on a baking rack, then frost with chocolate frosting:

CHOCOLATE FROSTING:

     3 Tbs. cocoa powder

     1/4 cup butter, softened

     2 cups powdered sugar

     1/2 tsp. vanilla

     milk

Combine the first 4 ingredients with an electric mixer. Add milk a little at a time until the right consistency is achieved. Spread on cooled cake.

Super Moist Chocolate Cake

My construction loving 4 year old requested a truck cake for his birthday. He was very specific that it should be chocolate cake with orange frosting and green letters. I didn't have a chocolate cake mix on hand, but I found this recipe in the "Keeping Up Cookbook" and it was fabulous.

2 cups flour

1/2 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

1/2 cup butter- softened

2 cups sugar

2 tsp. vanilla

2 cups boiling water

2 eggs

Combine dry ingredients in a medium bowl and set aside. In another bowl, cream together butter, sugar, and vanilla. Mix in the boiling water and then add the eggs and beat until well combined. Gradually add dry ingredients and mix well. Pour into a greased and floured 9x13 cake pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.

I am positive that we have posted our favorite frosting recipe already, but I will include it for yourconvenience. If you are looking for a great tasting basic buttercream, this is your recipe.

1/2 cup (one cube) butter- softened

4 cups (a one pound bag is perfect) powdered sugar

1/4 cup milk

1 tsp. vanilla

Beat together butter and powdered sugar until the butter is well incorporated. Add milk and vanilla and beat well. At this point, you can add a little more milk if the frosting seems too thick and color as desired.

Peanut Butter Bars

These no-bake bars taste a lot like a Reese's Peanut Butter Cups and are often requested by the 9 and 10 year olds in my Primary class. They are very rich, so I like to cut these into small squares. Recipe adapted from www.cooks.com

2 cups graham cracker crumbs (about 16 whole rectangles)

2 cups powdered (confectioners') sugar

1/2 cup butter, melted

1 cup smooth peanut butter

2 cups milk chocolate chips

1 Tbs. peanut butter

1. Line a 9 x 13" pan with tin foil and set aside.
2. In a food processor, crush graham crackers into fine crumbs (Or put in a Ziploc bag and crush with a rolling pin).
3. Melt butter, then pour it into a 1 cup measuring cup, swirl around then pour butter into a medium mixing bowl. Next, scoop 1 cup peanut butter into the emptied buttered measuring cup. This will make peanut butter come right out of the measuring cup with little trouble!
4. Mix butter, graham cracker crumbs and powdered sugar until well blended. Press mixture into foil-lined pan.
5. In a small glass bowl, melt chocolate chips with 1 Tbs. of peanut butter for 30 seconds at a time, until melted and smooth. Pour over the top of peanut butter mixture and smooth the top.
6. Place bars in the fridge just until chocolate is set. If bars are too firm, let set for 10-20 minutes at room temperature before cutting. Cut into bars with a sharp knife. Makes about 25 bars.

Caramel Brownies

My friend brought me these brownies 2 weeks ago and I think I've been dreaming of them ever since! I love brownies, but these Caramel Brownies are in a class all their own! 

Recipe from Michelle Ashby...

Caramel layer:

1 (14 oz.) package individually wrapped caramels (about 48-50)

1/3 cup evaporated milk

Brownies:

1 (18.25 ounce) package German chocolate cake mix

3/4 cup butter, melted

1/3 cup evaporated milk

1 tsp. vanilla

1 cup pecans or walnuts, chopped (optional)

1 cup semisweet chocolate chips

1. Preheat oven to 350° F. Grease a 9 x 13" pan and set aside.
2. Unwrap caramels and place in a small saucepan with 1/3 cup evaporated milk. Heat over low heat, stirring occasionally until smooth.
3. Combine cake mix, melted butter, the other 1/3 cup evaporated milk and vanilla. Beat well and spread half of the batter into prepared pan with a rubber spatula. Sprinkle with nuts. Bake for 8 minutes.
4. Remove brownies from oven and sprinkle with 1 cup chocolate chips. Pour the melted caramel mixture over the top, then, with a spoon, drop the remaining half of the brownie batter evenly over the top.
5. Bake for another 18-20 minutes, or until top is mostly set. Let brownies cool completely in pan, then cut into bars. Makes about 18 brownies.