New Spring Recipe:

Black Bottom Coconut Bars

Wow is it really almost May already? 2011 is flying by for me! I thought it would be fun to share the recipe I used for my families Easter BBQ this past weekend. It is not my own original recipe, it is by the amazing Martha, who never fails to deliver an incredibly scrumptious creation. Many of the women in my family are big coconut fans and were delighted by these. More spring recipes to come!

Ingredients:
chocolate base-
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour leveled

coconut topping-
2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 package sweetened shredded coconut (7oz), 1/2 cup reserved for sprinkling

Directions:
For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

Recipe of the Week: Chocolate Banana Bread

Ripe bananas always equal banana bread in my book! I wanted to make something a little different then just plain jane bread, so threw some coco powder, sour cream and chocolate chips into the mix! Hope you enjoy the new recipe, next week will be cheesecake style so get ready for some rich deliciousness.


1 cup butter, softened
2 cups white sugar
4 eggs
6 medium super ripe bananas, mashed
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/4 cup unsweetened coco powder
1 cup sour cream
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F and lightly grease 2 9x5 loaf pans or 2 muffin pans. Cream together butter, sugar and eggs (one at a time) in a large mixing bowl. Stir in mashed bananas and vanilla. In a seperate bowl combine flour, baking soda,cinnamon, salt and coco until well combined. Slowly incooperate a little of the flour mixture at a time into banana batter. Blend in sour cream until well combined, then add chocolate chips & mix well.

Recipe of the Week: White Chocolate Blondies

If you can believe it, all the years I have been baking and trying countless recipes, I've never made blondies! Now chocolate brownies are some what of a traditional treat in my family, most of them are chocoholics and sometimes find it hard to venture away from that rich coco taste. But this week I decided to change it up a little, after all they say blondes have more fun right? The blondie recipe I've developed is not the generic version that many would consider, just not my style to be boring! Instead I incorporated some smooth white chocolate and for some more texture a few semi-sweet chips. But whats really wonderful about this batter is that you can change it to fit your desire so easily, instead of adding a few chips, why not try some M&M's, nuts or even swirls of peanut butter or nutella mmmm. Although these are pieces of buttery heaven, I myself prefer a rich chocolate brownie, but they are definitely worth a try!

White Chocolate Blondies w/ Semi-Sweet Chips
8oz white chocolate, chopped
2 eggs
1 tbsp vanilla extract
1/2 cup butter, softened
1 1/4 cups flour
3/4 tsp salt
1/3 cup sugar
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F and grease a 9x9 baking pan, set aside. Melt white chocolate and butter in the top of a double boiler, over simmering water. Stir occasionally until smooth and set aside. Using an electric mixer beat eggs until foamy. With the mixer still running gradually add the sugar and vanilla. Drizzle the melted white chocolate mixture slowly into batter. Combine the flour and salt and fold into the white chocolate batter. Fold in chocolate chips. Spread batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool before cutting into bars.

Recipe of the Week: Churro Con Chocolate Cupcakes

Mmmm the spanish doughnut, also known as churro. I have many fond childhood memories of these cinnamon sugary delights. The aroma especially is what always attracted me to them as a child. And there is something so simple and fun about them, who doesn't like to dip things in chocolate, right? I've seen other recipes for such cupcakes but I wanted to develop it a little further. I made 2 different versions of these scrumptious cupcakes and used Dollhouse Bake Shoppe's churro recipe as my base.

I first did a cinnamon graham cupcake with a chocolate ganache filling and a cinnamon graham cream cheese frosting.

The 2nd type was the same base cinnamon graham cupcake but instead of filling the cupcakes I simply used the ganache as the frosting and dusted them with cinnamon + graham cracker crumbs.

So far the verdict in the family is they enjoy the simplicity of the 2nd version but are in love with the frosting in the first so it is hard for them to decide. If you make these, come back and let me know the version you went with and what you thought, I'd love to hear others opinions :) Happy Baking!

Churro Cupcakes
(Cinnamon graham cupcakes w/ chocolate ganache filling and cinnamon graham cream cheese frosting)
3 1/4 cup cake flour, shifted
1 tbsp baking powder
3/4 tsp salt
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cup sugar
5 large eggs (separated into 5 yolks, reserving only 3 egg whites)
2 tsp vanilla extract
2 1/2 tbsp ground cinnamon
1 1/3 cup whole milk, room temp

Ganache:
8oz chocolate
1 cup heavy cream

Frosting:
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 8oz packaged cream cheese
1/2 cup unsalted butter, room temp
1 tsp vanilla extract
1 tbsp ground cinnamon
1/2 tsp salt
2 cups confectioners sugar

Directions:
Cake-Preheat oven to 350 degrees F. Sift together the cake flour, baking powder, and salt into a bowl, set aside. Combine graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added.

With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.

Ganche-Place cream in a microwave safe bowl and heat on high for 2-3 minutes (watch cream, when it begins to boil take it out). Put chocolate in a medium sized bowl and pour hot cream over the top. Let sit for a few minutes, then stir or whisk until well combined and completely smooth. Chill the ganache to a thick spreading consistency. Best to leave in the fridge over night, but if your inpatient like me placing in the freezer for a bit works awesome too ;) Using a knife, in the center of the cupcake cut out a cone, slice off the "pointy" end of the cone, leaving just the circular base. Fill cake with the ganache and place the circular piece onto as a plug to seal the filling in.

Frosting-Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.

Recipe of the Week: Chocolate + Peanut Butter= Best Combo Ever!

Don't even try to argue with me, chocolate and peanut butter married together is pure bliss! This recipe came about because #1 currently can't leave the house due to recovery from a recent surgery, which meant no going to the grocery store, had to use what I had. And #2 brownies sounded like fun, but I'm completely and utterly addicted to making cupcakes...so what was left to do?...combine the 2!! Brownie mix + extra chocolate + peanut butter frosting, really does it get any better then this?! These rich cupcakes are so delicious and make the house smell INCREDIBLE. Just try not to give yourself a tummy ache with all the bowl licking you'll be doing while making the scrumptious frosting.

Double Chocolate Brownie-Cupcakes w. Peanut Butter Frosting
Chocolate fudge brownie mix
3 eggs
2 oz good quality dark chocolate
1/3 cup vegetable oil
1/3 cup water
3 tbsp milk

Peanut butter frosting
1 cup confectioners sugar
1 cup creamy peanut butter
5 tbsp unsalted butter, room temp
3/4 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream

Heat oven to 350 degrees F and grease a 12 cup muffin pan (or line with cupcake liners if preferred). Set a small heatproof bowl over a saucepan containing barely simmering water; heat mixture until chocolate is melted. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm. Whisk eggs in a medium-large bowl to combine; add milk, water and vegetable oil until fully incorporated. Add cooled chocolate mixture and whisk until combined. Gradually add in brownie mix. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 28-35 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and cool to room temperature before icing.

PB Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you go. Add the heavy cream,beat on high until light & smooth.

Recipe of the Week: Peanut Butter, Oats & Chocolate, Oh My!

Are you a fan of peanut butter, chocolate chips, oatmeal? Well these are most definitely for you! Such a wonderful combination of smooth peanut butter, a toasted oat flavor with a touch of sweet chocolate. The texture is perfectly crisp on the outside with a chewy indulgent middle. This scrumptious recipe is from one of my favorite baking bloggers Brown Eyed Baker, make sure to take a peak at all her other fabulous recipes!

Peanut Butter & Oats Chocolate Chip Cookies

1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick (½ cup) unsalted butter, room temperature
½ cup all natural creamy peanut butter (I used Skippy)
½ cup granulated sugar
1/3 cup light brown sugar
½ tsp vanilla extract
1 egg
½ cup oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Combine flour, baking soda and salt in a bowl; set aside.

3. On medium speed, cream together the butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes. Add peanut butter and mix together for another minute. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Note: The cookies will not look 100% “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheet once taken out of the oven. If they are slightly brown, and are puffy in the middle they are ready to come out promise :)

Makes about 18 cookies

February 2010

Valentine Cupcakes: Chocolate cupcakes with pink fluffy buttercream frosting and chocolate heart toppers.

















Margarita 21st Birthday Cake: 10" round with 2 HUGE layers of double chocolate cake, raspberry filling and buttercream frosting. fondant details in neon pink,orange and yellow

















Purple & Gold Wedding Cake: Each layer is covered in white fondant, fondant flowers w. candy centers and ribbon around the base of each cake.

1st tier=vanilla cake with cream cheese icing.
2nd tier is marble cake with a chocolate ganache center and buttercream covering.
3rd tier=double chocolate cake with a raspberry filling and buttercream covering

Add a caption

A very clean wedding cake, simple but sweet. Each layer is covered in white fondant, fondant flowers w. candy centers and ribbon around the base of each cake. 1st tier=vanilla cake with cream cheese icing. 2nd tier is marble cake with a chocolate ganache center and buttercream covering. 3rd tier=double chocolate cake with a raspberry filling and buttercream covering

Double Chocolate Cupcakes w. Cream Cheese Frosting

(original post on 5.15.08, updated 7.26.09)

Sorry guys I had to take this recipe down, since it is my orginial recipe. I am in the process of building my small baking business, I will have many more updates concerning this in the near future so keep checking back!! So far I have developed the name, designed my business cards and had them printed. I am now working on building my website and getting my name out there.

Chocolate Chunk Pumpkin Bread

Ingredients:

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 eggs

1 cup canned or fresh pumpkin

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/2 cup milk

1/4 cup oil

6 squares Semi-Sweet Chocolate, coarsely chopped (I used Baker's)

Directions:
1. Preheat to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.

2. Pour into greased 9x5-inch loaf pan.

3. Bake for 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

Soft M&M Cookies

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter (softened)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's

Directions:
1. In a large bowl, mix sugar, eggs, butter , and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by tablespoons onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F for 8-10 min

Peanut Butter Heavens

Ingredients:
1/2 cup butter, softened
2 tsp vanilla extract
1/8 tsp salt
2 cups peanut butter
2 cups confectioners sugar
2 cups chopped walnuts or pecans
2 1/2 cups graham crackers crumbs

1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 tablespoons shortening

Directions:
1. Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
2.Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm (about an hour).
3.To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls or use 2 straws in a chopstick fashion and dip into the melted chocolate until coated. Set on waxed paper until hardened.

Mississippi Mud Cookies

Ingredients:
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

Directions:
1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.

2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.

4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.

5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks

Chocolate PB Cupcakes

Ingredients:

1 pkg. (2-layer size) devil's food cake mix

1 cup cold milk

1 pkg. (4-serving size) vanilla Instant Pudding

1/2 cup peanut butter

1-1/2 cups thawed Whipped Topping

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/4 cup peanuts

Directions:
1. Pre-heat oven to 350°F.
2. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)
3. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.
4. Microwave whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
5. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.

Review:
very yummy, if you like the peanut butter chocolate combo then you will LOVE these. A big hit with the chocolate lovers of my family.

Oatmeal Chocolate Chunk Cookies

Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 package semisweet chocolate mega morsels
1 cup chopped toasted pecans

Directions:
1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, bakingsoda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
4. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Review:The mix of the creamy chocolate, the crunch of the nut and the texture of the oatmeal, make these cookies so very delicious. You must try a batch to see for yourself :)

Oreo Truffles

Ingredients:

1 pkg. Oreo Chocolate Sandwich Cookies, finely crushed

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:
1. Finely crush cookies to a fin crumb
2. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
3. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs or other decoration such as holiday sprinkles or nuts. 4. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Rating: Soooo yummy! If you are a chocolate lover then you will go crazy for these. These disappeared quickly at my Christmas party.

Pumpkin Chocolate-chip Squares

by Martha Stewart

Ingredients:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Review:
I didn't have a 9X13 pan, instead I used a 9X10 pan so my squares came out thicker...and I definitely advise against making these thicker since they became more prone to crumbling and it was too much chocolate in one bite. they are definitely yummy but make sure they are cooled all the way before serving-there is a distinct difference in taste between the non-cool and the cool squares. enjoy!

No-Oven Peanut Butter Squares

Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup peanut butter
2 cups powdered sugar
12 squares semi-sweet Baker's chocolate (melted)
1 1/2 cups graham cracker crumbs

Directions:
1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2. Combine butter, sugar, peanut butter and crumbs. Spread into prepared pan
3. Microwave chocolate in a small bowl on high for a 1-2 minutes or until melted, stirring after each 30 seconds. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares

Rating:
Super easy! If you like peanut butter cups you will love these. They are definitely rich and indulgent-so one square should satisfy. And don't forget to serve some ice cold milk along side these. enjoy! :)

Chewy Chocolate Chip Walnut Cookies

Ingredients:
2 & 2 tbsp cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup chocolate chips
1 cup walnuts

Directions:
1. pre-heat oven to 325 degrees, cover 2 large cookie sheets with parchment paper
2.mix together flour, baking powder and salt in a bowl and set aside
3.mix together butter and sugars until smooth. add in the egg and egg yolk as well as the vanilla
4.Add dry ingredients a little at a time, mix until combined
5.Stir in chips and walnuts
6.drop 2" cookie dough balls onto sheet (gently push down because they do not spread very much) evenly space 9 on each cookie sheet
7.Bake for 15-18 minutes, cool on sheet to maintain chewy texture

Rating:
One of the best cookies I have EVER made, no joke. They are perfectly chewy with a slight crunch on the outside(once completly cooled). The chocolate and walnut compliment each other wonderfully. I baked mine for 15 minutes (I have an electric oven) and they came out just right, so I don't suggest going over that time unless you want them to be more crunchy instead of chewy. My family has already devoured my first batch and it has become their new favorite.

Oreo & Fudge Ice Cream Cake

Ingredients:
1/2 cup fudge ice cream topping, warmed
1 tub (8oz) whipped topping, thawed
1 pkg. (4-serving size) Jello chocolate flavor instant pudding & pie filling
8 Oreo chocolate sandwich cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Directions:
1.pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2.arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

3.Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Rating:
I made this for fathers day and it was such a hit that there were *gasp* no left overs! Such an easy icecream cake to prepare that taste and looks wonderful. 2 thumbs up from me ;)

(recipe originally from krafts foods magazine)

Chocolate w/ White Chocolate Chip Cookies

Ingredients:
1 cup butter softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
3/4 tsp baking soda
2 cups flour
1/4 tsp salt
2/3 cup cocoa powder
2 cups white chocolate chips

Directions:
1.Preheat oven to 325 degrees F
2.In a large bowl beat butter, sugars, eggs and vanilla extract together untill light and fluffy.
3.Combine flour, cocoa, baking soda, and salt into a bowl and gradually add to sugar mixture until well blended
4.Mix in chocolate chips and drop by rounded teaspoonfuls on ungreased cookie sheets
5.Bake for 8-10 minutes or just until set (warning do not over cook..they will not be soft and brownie like)

Rating:
These are very yummy and tastes just like a soft brownie in the center. Using peanut butter chips or semi sweet chips instead of the white would be great as well. Make sure to press down the dough as you place it on the sheets-the cookies do not spread much.