Triple Fudge Fantasy Cake

I got this recipe from my daughter in law and it is on her private blog so I had a request from my daughter to post it here for easier access.  This is the best chocolate cake I have ever had and it is a popular birthday cake at our house.  Enjoy!

1 pkg. Devil's Food Cake Mix
1 4 oz. box instant chocolate pudding mix
4 large eggs
1 c. sour cream
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl.  Blend with an electric mixer 1 minute.  Stir down sides and continue to mix on medium speed for 2-3 minutes.  Stir in chocolate chips.  Pour batter into a prepared bundt pan.
Bake 45-50 minutes at 350 degrees.  Cool 20 minutes.  Invert onto a serving platter.  Do not over bake the cake.  At the end of 50 minutes, you will not think that the cake is done but trust me it is.  You cannot use the toothpick test with this cake.  Just have faith and take it out.  You won't be sorry.

Glaze:
8 T. Butter
4 T. cocoa powder
1/3 cup evaporated milk or cream
4 cups powdered sugar

Melt butter in saucepan over low heat.  Whisk in cocoa and dissolve.  Then add milk and bring the mixture just to a boil, stirring constantly.  Remove from heat.  Add to the powdered sugar with an electric mixer and beat until thick and smooth.  Add 1 t. vanilla.  Pour warm glaze over warm cake.

Peanut Butter Bars

I made these for Anna Elise's baptism and they are SO GOOD!  Everyone loved them.  They are pretty rich so I cut them into really small bars, but I'd like to see you try and only eat one!

The recipe is from Our Best Bites:

Cookies
1 cup  butter at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (jelly roll pan) with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes.  The center should be puffed and set, but still soft. (Mine took a couple minutes longer to bake, it still almost looked doughy, but it's suppose to)

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter, boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting while everything is still warm.  Let cool and cut into squares to serve. 

I made mine ahead and froze them and they were just as good defrosted as they were fresh!

Molten Chocolate-Nutella Pudding Cakes

1/2 cup flour
1/2 cup unsweetened cocoa
1/2 tsp. baking powder
4 oz. semisweet chocolate, finely chopped
8 Tbsp. butter, cut into pieces
4 large eggs
1 tsp. vanilla
1 cup sugar
1/4 tsp. salt
6 Tbsp. Nutella

Peheat oven to 350. Mist 6 6 oz. ramekins with cooking spray. Place a roasting pan in oven; pour in 1/2 inch of hot water. In a bowl, whisk flour, cocoa and baking powder.
Combine chopped chocolate and butter in a microwave safe bowl; cook on high, stirring once or twice, until almost melted. Stir until smooth.
In a bowl, with a mixer on medium high, beat eggs, vanilla, sugar and salt until pale yellow, about 5 miinutes. Beat in melted chocolate mixture. Stir in flour mixture. Spool half of batter into ramekins. Drop 1 tbsp. of Nutella into center of each. Cover with remaining batter.
Transfer ramekins to roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes. Let cool for 5 minutes and serve warm with whipped cream.
If you want something rich and chocolatey this is the dessert for you. They were yummy. I found this recipe in my All You magazine.

Hard Boiled Chocolate Chip Cookies

Yup, you read the title right. Chocolate chip cookies made with hard boiled eggs. I found the recipe on thegirlwhoateeverything.blogspot.com. Its a great way to get rid of your extra eggs from Easter and they taste great!

2 3/4 cups flour

1 cup butter, cut into small chunks

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

2 hard boiled eggs, peeled and diced finely and chopped in a blender

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine flour and butter and beat until mixture is the texture of small crumbs. Add the salt and baking soda and beat until just combined. Add sugars, vanilla, and boiled eggs. Beat until mixture comes together. Add chocolate chips. Egg whites may still be visible in the dough but will disappear as the cookies bake. Place cookies on parchment lined baking sheets. Flatten balls of dough slightly with your hand. Bake for 13-15 minutes or until the edges of the cookies are lightly browned.

Also we will be having a giveaway next week so make sure to check back!

Homemade Marshmallows

These aren't the best pictures but I wanted you to see how to make the molds for the egg shaped marshmallows. The ones on the right I have frosted with melted chocolate chips so there isn't too much chocolate on them. The ones on the left I flavored with cherry and the chocolate ones are just vanilla. They were super easy to make and taste yummy!

Prepare molds for marshmallow eggs: Fill 3 or more 9x13 pans with about 3 cups of flour each (smooth and level). Make mold depressions in the flour with plastic eggs that you have stashed somewhere. Leave a depression as deep and smooth as possible.
Marshmallow filling: In a mixing bowl, dissolve 2 T of Knox unflavored gelatin in 6 T. cold water. I just let this sit while I was doing the molds and making the syrup. In a saucepan mix 1 1/2 cups sugar and 1/2 cup water. Stir and dissolve the mixture over heat while bringing to a boil. Remove from heat once it barely starts to boil and pour over the softened gelatin. With a wire whisk stir until dissolved and mixed. Whip the mixture with an electric mixer (I used my kitchen aid) for about 5 minutes. Just before completely whipped add a dash of salt and your flavoring. Spoon mixture into molds until they are completely full. Work fast because this mixture sets up fast (about 10-15 minutes).
When it is set gently turn the eggs over so they are completely coated with flour. Then you can just eat them or dip them in chocolate.

Chocolate Peanut Butter Torte

I found this recipe on thecooknextdoor.blogspot.com. It was delicious. Trust me!

1 cup butter, melted
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 tablespoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
10 individual Reese’s Cups, chopped

For the filling:
1/4 cup peanut butter, heated in microwave at 10 second intervals for easy spreading

For the glaze:
3 tablespoons peanut butter
1/4 cup confectioners’ sugar
½ teaspoon vanilla
1/2 cup heavy cream

1/2 cup semisweet chocolate chips

Directions
1. Preheat the oven to 350 F. Spray 2 (8-inch) round pans and line with parchment paper and spray again.
2. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
3. Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans.
4. Bake for approximately 25 minutes, then remove from the oven and set aside to cool. Run a knife around the edge of each pan and turn out onto a work surface.
5. Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 3 tablespoons of peanut butter, the confectioners’ sugar, vanilla and heavy cream until a glaze forms. Add more half and half, if needed, to achieve desired thick glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze.

Peanut Buttery Snap Crackle n Pop Brownies

I found this recipe on www.kevinandamanda.com. She has a couple of other desserts I want to try out as well.

1 box brownie mix

1 cup sugar

1 cup light corn syrup

1 1/3 cups peanut butter

1 teaspoon vanilla

4 cups Rice Krispies

Prepare brownies as instructed. Heat sugar and corn syrup in a heavy bottomed saucepan over high heat until mixture reaches a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Pour over rice krispies and stir to combine. Immediately press the peanut butter and rice krispies mixture over the brownies.