Reese's PB Bars

I found this amazing recipe over at Inside BruCrew Life. They are soooo good, but then Reese's is just the BEST candy ever made and this has triple Reese's! I'm ready to make these again!

The Bars
1/2 cup unsalted butter
1 10 oz pkg reese's peanut butter chips
3/4 cup organic lt brown sugar
1 tsp vanilla
3 eggs
1 1/4 cups flour
1 cup reese's minis cut in half

The Frosting
4 Tbsp unsalted butter
1 tsp vanilla
6 Tbsp whipping cream
2 cups powdered sugar
1/4 cup dark cocoa powder

The Topping
reese's pieces

Lets start with the bars: Preheat oven to 350 and spray a 9x13 pan with nonstick spray.

In a small saucepan melt the butter over medium heat. Add the PB chips and stir until melted and creamy. Stir in sugar.

Remove from heat. In a mixing bowl, beat the eggs until frothy. Stir in a little of the pb mix at a time until it is all blended in. Add the flour and salt.

Mix until a soft dough forms. Stir in the halved reese's minis. Spread into prepared pan and bake for about 25 minutes. Cool completely (that's the really hard part). Next we'll make the frosting: In a medium bowl beat the butter and vanilla together until creamy. Add the whipping cream, powdered sugar and cocoa powder.

Continue beating until creamy. Spread over the bars.

Now top with desired amount of reese's pieces.

Cut into bars and enjoy with a nice cold glass of milk!

Chocolate Raspberry Pie with Peanut Butter Cookie Crust

This recipe is a spin on my Strawberry and Chocolate Cream Pie. I actually like the way the chocolate turned out better in this recipe, however I was not as crazy about the raspberry. Next time I will use this chocolate filling with the strawberry topping!

17.5 oz peanut butter cookie mix
1 cup cream cheese
1 cup dark chocolate chips
1/2 cup sour cream
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla
1 1/2 Tbsp corn starch mixed with 1/2 cup cold water

Preheat oven to 350 degrees. Mix cookie dough according to directions on package. Spray deep dish pie pan with nonstick cooking spray.

Press cookie dough into bottom of pie pan.

Bake for about 30 minutes, checking frequently. Let cool.

In a microwavable bowl place both the chocolate chips and cream cheese. Warm in microwave for 30 to 45 seconds, until softened enough to mix together.

Mix well then stir in the sour cream.

Spread over the PB cookie "crust".

In saucepan mix together raspberries, vanilla and sugar. Heat over medium heat until sugar is liquefied.

Slowly stir in water/corn starch mixture. Continue to stir until mixture is thick and bubbly. Pour over the chocolate.

Chill then serve and enjoy!

Frozen Hot Chocolate with Nutella Fudge Sauce

I know, frozen hot chocolate in the middle of winter is nuts. It came about around Christmas time. I received a new Ninja blender for Christmas and wanted to try it out.

I don't know who came up with the idea of a frozen drink for the test run but I searched until I found this yumminess - Marshmallow Fluff Frozen Hot Chocolate with Nutella Hot Fudge Sauce at Anyonita Nibbles. It was very yummy. The fudge sauce made quite a bit - I still have some left! I am sure when warmer weather hits this will be a regular around here!

The Fudge Sauce:
1/3 cup milk
1/3 cup water
1/2 cup sugar
2 Tbsp light corn syrup
3 Tbsp unsweetened cocoa powder
1/2 cup nutella
1 tsp vanilla extract

Whisk together milk, water, sugar, corn syrup and cocoa powder in small saucepan. Heat over medium heat, whisking constantly, until mixture begins to bubble.

Remove from heat. Stir in the nutella and vanilla. Set aside.

The Frozen Hot Chocolate (for each serving):
1 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 cup cold milk
2 Tbsp marshmallow creme (or fluff)
ice cubes
whipped topping

Place all ingredients except whipped topping in blender. Blend for 30 to 40 seconds or until smooth. Pour into glass. Top with whipped topping and drizzle with fudge sauce. Pour remaining fudge sauce into airtight container and refrigerate.

Serve and enjoy!

Salted Chocolate Pecan Pie

I have pinned a few chocolate pecan pie recipes but this one caught my eye because of the salt. I love salty sweet combos and this is no exception! I found this at Kraft Recipes - Salted Chocolate Pecan Pie - sooo yummy!

1 pie crust for deep dish 9" pie
3 eggs, beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 cup pecan halves
2 oz semi-sweet chocolate, coarsely chopped
1/2 tsp coarse sea salt
whipped cream, optional

Preheat oven to 400 degrees. Press pie crust into 9" deep dish pie plate. Whisk together eggs, corn syrup, sugar, butter and vanilla until blended. Stir in the pecans and pour into crust. Sprinkle with the chopped chocolate. Bake for 15 minutes. Reduce heat to 350 and continue baking for 30 to 35 minutes or until top is puffed and lightly browned. Cool completely, sprinkling with the salt after 15 minutes.

Serve topped with whipped cream and enjoy!

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Love Bakes Good Cakes
My Turn For Us

Yummy Cheesecake Fudge Dessert

While we were in Bastrop we passed a sign that said Turtle Cheesecake Fudge. This got me to thinking. After some thought this is what I came up with.



1 tub chocolate frosting
1 12 oz semi-sweet chocolate chips
1 cup pecans, chopped
1 24.3 oz tub Philadelphia cheesecake filling
chocolate fudge topping
butterscotch topping
chopped pecans

First the fudge:
Butter the bottom of 7x11 pan and set aside. Remove top from frosting and melt in microwave for one minute. Pour chocolate chips into bowl and heat in microwave for one minute; chips will not be melted, just softened. Pour melted frosting into bowl with the chocolate chips and stir until chips are completely melted.

Stir in pecans and pour into prepared pan. Refrigerate for one hour or until firm.

Then the Rest:
Spread cheesecake filling evenly over fudge. Top with desired amount of chopped pecans.

Drizzle with the chocolate and butterscotch toppings. Refrigerate until ready to eat.

Serve and enjoy!

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My Turn For Us
Love Bakes Good Cakes

Creamy Slow Cooked Hot Cocoa

My MIL found this recipe posted on Facebook. I checked and followed it back to it's source - Creamy Crockpot Hot Cocoa @ Mrs. Happy Homemaker. It was very good and I will make it again although I don't see it being my go to recipe for hot cocoa. Two hours was longer than we normally want to wait for a warm cup of creamy, chocolaty, goodness. Maybe you and your bunch have more patience, if so you should def give this a try!

1 1/2 cups heavy cream
1 14 oz can sweetened condensed milk
6 cups milk
1 tsp vanila
1 12 pkg semi-sweet chocolate chips (if you want it even sweeter you can use milk chocolate chips)

Combine all ingredients in slow cooker.

Cover and cook on low for about two hours, stirring occasionally until heated through and chips are melted.

Serve with or without mini marshmallows and enjoy!

Whoopie Cookies

No, not whoopie pies but whoopie cookies! These cookies were the "test" for my oven after it's most recent repairs. It seems like this time they got it right. Yippee! Anyway, back to the cookies. I bought a roll of pre-made cookie dough for this test and decided to jazz them up a bit and make Whoopie Cookies! Super Yummy! Can't wait to make these again!

1 16.5 oz roll of chocolate chip cookie dough
1/2 cup whipped cream cheese
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tbsp milk

Divide dough into 16 equal portions and bake according to directions on package.

Remove from oven and allow to cool completely. While cookies are cooling combine remaining ingredients in medium bowl and mix well.

Once cookies are completely cooled spread two tablespoons of peanut butter mixture on eight of the cookies.

Top with the remaining cookies. Enjoy!

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See Ya' In The Gumbo

All My Bloggy Friends

Molten Chocolate Cakes

This has been a favorite dessert around here for years! I don't know how it has never been posted on this blog before now! Well, I made it this year for our Valentine's dessert, yummy ending to a great meal! (I'll share the meal, or at least the main course, at a later time.) This month's Improv Challenge over at Frugal Antics of a Harried Homemaker called for Hearts and Flours -Cute! so I thought this would be the perfect dish to share. You can see the original recipe HERE, the only change I have made is to cut the recipe in half.

2 oz semi-sweet chocolate
1/4 cup butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 Tbsp flour
whipped topping

Preheat oven to 425 degrees. Butter two small custard cups (mine are actually one cup prep bowls that are oven safe) and place on baking sheet. Microwave chocolate and butter in large bowl for one minute on high or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar.

Add egg and egg yolk, mixing well. Stir in flour. Divide evenly into prepared cups.

Bake 12 to 14 minutes, sides should be firm but center should still be soft. Let rest for one minute. Carefully run a small spatula around the edge to loosen. Even more carefully invert onto serving dish.

Top with whipped topping. Serve and enjoy!


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Rocky Road Chocolate Cream Pie

It is time for this month's Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. This month's assigned ingredients are chocolate and marshmallows! Yummmm!! I can't wait to see all the wonderful recipes that will be linked up!

I used to, years ago, make Chocolate Cream Pies and Lemon Meringue Pies on a somewhat regular basis. This is a variation on the Chocolate Cream Pie. I believe this is the first time I've made my Chocolate Cream Pie for John and we have been married eight and a half years now. He LOVED it even though he is not a huge fan of pecans!!

1 pie crust for 9" deep dish or 10" regular pie

FILLING:
1 cup sugar
1/4 cup cornstarch
2 1/2 milk
*3 oz unsweetened chocolate, chopped
4 egg yolks
1 Tbsp butter
1 1/2 tsp vanilla
1/4 cup chopped pecans
1/2 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips

MERINGUE:
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 cup sugar

Bake pie crust according to the directions for your recipe or on package of purchased crust. Separate four eggs, setting aside the yolks for the filling and the whites for the meringue (**do not refrigerate the separated eggs, they will need to be at room temperature). Preheat oven to 325 degrees (300 for RV ovens). FOR FILLING: In medium saucepan combine one cup sugar with cornstarch. Slowly stir in milk and chocolate. Heat over med-high heat until thick and bubbly, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Slightly beat egg yolks. Gradually stir one cup of hot filling mix into the egg yolks. Stir egg yolk mix back into remaining filling in saucepan. Bring to a gentle boil, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Stir in butter and one and a half teaspoons of vanilla.

Keep filling warm while preparing the meringue. FOR MERINGUE: In a large mixing bowl combine egg whites, one teaspoon vanilla and cream of tartar. Beat with electric mixer on med speed until soft peaks form. Gradually add sugar, beating on high speed for about five minutes or until stiff, glossy peaks form and sugar is completely dissolved.

You may test to see if the sugar is dissolved by rubbing a small amount between two fingers - it should be completely smooth, no gritty feeling from the sugar. FOR PIE: Stir pecans, marshmallows and chocolate chips into filling.

Pour warm  filling into pie crust. Spread meringue over warm filling, sealing to edge of crust to prevent separating. Bake for 30 minutes. Cool on wire rack for one hour then chill for three to six hours. Cover if you plan to store for longer than this.

Serve and enjoy!!

*NOTE: If you do not have unsweetened chocolate you can substitute three Tablespoons unsweetened cocoa + one Tablespoon oil for each ounce of chocolate.

**Tips for Meringue:

Allow egg whites to sit at room temp for 30 minutes for a meringue with more volume.

Make sure to clean the bowl you are using with HOT, soapy water to remove any oily residue. This includes the residue from your fingers where you just rubbed the inside of your bowl to see if there was any oil. The slightest bit of oily residue can cause your meringue to turn out flat.

Use a bowl twice as large as what you think you will need. The meringue expands as you beat it.

Once all the sugar has been added, continue beating until stiff peaks form. Under-beating can cause shrinkage during baking.

To prevent weeping - that watery layer between the meringue and filling - make sure the filling is still hot or very warm. This allows the bottom of the meringue to cook evenly with the top.

Before cutting each slice of the pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.

Chocolate Cream of Wheat

Yesterday morning I decided I would make Chocolate Oatmeal for breakfast, only to discover I had less than 1/2 cup of oats! So then I switched gears to making just regular Cream of Wheat but thought "hey, why not make the cream of wheat chocolate?" And so I did. It was very yummy, I believe the hubby liked it better than the oatmeal, but then he is not a big oatmeal fan. So here is another dessert for breakfast - yummm!

2 cups milk
1/4 cup unsweetened cocoa
1/4 cup butter
1/4 tsp salt
1/3 cup cream of wheat
1/3 cup honey

Combine milk, cocoa, butter and salt in saucepan.

Over med-lo, heat till butter is melted and mixture resembles chocolate milk. Stir in cream of wheat and honey. Continue cooking till thick and bubbly, stirring almost constantly.

Serve and enjoy!

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Chocolate Trifle

I don't remember how I found this recipe, but I am so glad I did! Rich, yummy, chocolate goodness and easy to make! I do know where I found this recipe for Chocolate Trifle - at the Queen of Savings. An easy dessert for company, it would be WAY too much for just John and I. So I waited till his parents were down this past weekend and made this for dessert Saturday night - HUGE hit!

19.8 oz pkg brownie mix
3.9 oz pkg instant chocolate pudding mix
1/2 cup water
14 oz can sweetened condensed milk
8 oz container frozen whipped topping, thawed
12 oz container frozen whipped topping, thawed

Prepare brownie mix according to directions on package, cool completely and cut into bite-sized squares.

In large bowl combine the pudding mix, water and sweetened condensed milk, till smooth. Fold in 8 ounces of whipped topping until well combined - there should be no streaks.

In a trifle bowl layer half the brownie bites, half the pudding mixture and half of the 12 ounce whipped topping; repeat layers. The Queen recommended refrigerating for eight hours before serving, we skipped this step and did not miss it; so refrigerate if you have the time and fridge space to do so;

otherwise serve and enjoy.

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