CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Ingredients

4 ounces unsweetened chocolate, finely chopped

1 cup salted butter, melted

2 cups light brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup mini- chocolate chips

3/4 cup salted butter, at room temperature

3/4 cup light brown sugar, packed

3/4 cup granulated white sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups mini chocolate chips

1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Double Nut-Chocolate Tart

Ingredients

5 ounces bittersweet chocolate, chopped

5 tablespoons unsalted butter

1/2 cup packed brown sugar

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs, lightly beaten

2.3 ounces brown rice flour (about 1/2 cup)

1/2 cup sliced almonds, toasted

1/2 cup chopped walnuts, toasted

1 teaspoon xanthan gum

Cooking spray

1 cup frozen reduced-calorie whipped topping

Directions

1. Preheat oven to 350°.

2. Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.

3. Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.

4. Weigh or lightly spoon flours into a dry measuring cup; level with a knife. Add flour, nuts, and xanthan gum to sugar mixture, stirring with a whisk. Pour batter evenly into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack. Cut into 16 slices. Top with whipped topping.

Orange-Carrot Cake with Classic Cream Cheese Frosting

Ingredients

2 cups pecans, chopped

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons nutmeg

2 teaspoons cinnamon

1/4 teaspoon salt

1 1/2 cups unsalted butter, softened

2 1/2 cups sugar

4 large eggs

1/4 cup milk

Zest of 1 orange (1 tablespoon)

1/4 cup orange juice

1 1/2 teaspoons vanilla extract

2 cups finely grated carrot (about 6 carrots)

Cream Cheese Frosting

Directions

1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.

3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)

4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.

Peanut Butter Pie

Ingredients

1 cup powdered sugar

1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (14-ounce) can fat-free sweetened condensed milk

12 ounces frozen fat-free whipped topping, thawed

2 (6-ounce) reduced-fat graham cracker crusts

20 teaspoons fat-free chocolate sundae syrup

Directions

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

Reese’s Peanut Butter Cup Brownies

Ingredients

Brownie Ingredients

¾ C flour

2 C semi­sweet chocolate

2 Tbs cocoa powder

4 Tbs butter

3 eggs

1 ½ C sugar

½ C packed brown sugar

1 tsp. vanilla extract

1 tsp. baking powder

½ tsp. salt

6-­8 packages of Reese's Peanut Butter Cups, cold

Frosting Ingredients

¼ C butter, softened

⅓ C cocoa

2 C powdered sugar

1 tsp Vanilla

3 Tbs milk

Directions

Preheat the oven to 350 degrees. Line your 8x8 or 9x9 baking dish with foil and coat with a non­-stick spray.

Combine the flour, cocoa powder, baking powder and salt. Set aside.

In a microwave safe bowl, melt the butter and chocolate in 15­20 second increments, stirring until completely melted. Let cool 2­-3 minutes.

In another bowl, combine the eggs, sugar and vanilla. Add in the melted chocolate mixture. Then slowly add in the flour and cocoa mixture, mix well.

Pour enough of the batter into the bottom of your baking dish just to cover the bottom. Spread with a spoon or spatula if needed.

Lay the Reese's PB cups on top of the batter about 1 centimeter a part – you will need about 8 PB cups for the entire pan. Once all the candy cups are in place, pour the rest of the batter over the top and bake for 25-­30 minutes.

Let the brownies cool completely.

While the brownies are cooling, prepare the frosting.

Combine the cocoa powder, butter, sugar and vanilla. Slowly add in the milk 1 tbs. at a time.You may want to add in more milk depending on how thick you like your frosting. Using a hand-mixer, beat on high for 2­3 minutes.

Once the brownies have cooled completely, lift the foil out of the pan (love the super easy clean­up!) Evenly spread the chocolate frosting over the top of the brownies.

Cut brownies into *12 squares. Cut the rest of your Peanut Butter Cups bars into quarters and gently press one into the top of each brownie. **You could double the servings by cutting the the pan into 24 smaller size squares if desired.

Store in an airtight container up to 1 week.

Fudgy Chocolate Peanut Butter Chip Cookies

Ingredients

1 C butter, softened

1 C sugar

2 eggs

2 tsp vanilla

2 C flour

⅔ C unsweetened cocoa powder

1 tsp baking soda

pinch of salt

12 oz. peanut butter chips

Directions

Preheat oven to 350 degrees.

In a large bowl, combine the butter, sugar, vanilla and eggs until creamy.

In a separate bowl, combine the flour, cocoa, baking soda and salt. Slowly fold the dry mixture in with the wet we ingredients. Fold in peanut butter chips.

Drop by rounded tablespoons onto non­stick/greased cookie sheets and bake 9­-11 minutes.

Hershey’s S’mores Ice Box Cake

Ingredients

1 box Graham crackers

3 C heavy cream

1.5 C marshmallow creme (approx 1.5 small jars)

1-2 C Hershey's Hot Fudge Sauce (approx 1 - 2 small jars)

3-4 Hershey's Milk Chocolate Bars

1 bag mini marshmallows

Directions

In a mixing bowl, start making the whipped cream. Start by beating the cream on low speed and slowly add in small amounts of marshmallow creme. Raise the speed to medium-high and continue beating until soft peaks form.

Start the cake by spreading a thin layer of the marshmallow whipped cream on the bottom of the pan. Not too thick -just enough to give the graham crackers something to set in.

Completely line the whipped cream layer with graham crackers (I used about 1 whole sleeve per layer). Break as needed to fill in any large empty spaces.

In the microwave (according to package directions), just slightly melt the hot fudge sauce so it will spread easily. While that melts, chop 2-3 chocolate bars into small pieces.

Spread a thin layer of hot fudge over the graham crackers and sprinkle with some of the chopped chocolate.

Top the chocolate layers with a couple handfuls of marshmallows (it does not need to be exact - more if you want it sweeter, less if you'd like it not as marshmallowy). Use your kitchen torch to brown them or place them in the oven to broil first if you'd like.

Top the marshmallows with a good layer of whipped cream.

Repeat the steps to layer.

For the top, garnish with more toasted marshmallows, some broken graham cracker pieces and some Hershey's Milk Chocolate chunks.

To really make it look extra special, use a piping bag (or plastic baggie with the corner tip cut) and fill with a couple spoonfuls of hot fudge. Pipe the chocolate on to make the pretty drizzles.

Cover and place in the refrigerator for 4-6 hours (or overnight) or freeze for a more ice cream cake like dessert!

Caramel Pecan No-Bake Cheesecake

Ingredients

1 Graham Cracker Crust (Prepared)

1 Tub Prepared Whipped Topping

1 Brick Cream Cheese

½ C Icing Sugar

½ C Caramel Sauce Topping

¼ C Pecans, chopped

Directions

Thaw the tub of whipped topping, and bring the cream cheese to room temperature.

In a mixer, whip the cream cheese until fluffy.

Add the icing sugar and continue to whip until incorporated.

Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer (Approximately 30 seconds to a minute)

Gently fold it into the graham cracker crust, smoothing the filling with a spatula.

Cool in the refrigerator until set (at least 3 hours or overnight).

After cheesecake is set, you may choose to cut the cake into individual servings and garnish separately, or spread both the caramel and pecans over the entire cake before serving.

Cherry Limeade Cupcakes

Ingredients

LIMEADE CUPCAKES

1 cup cold milk

2 teaspoons pure vanilla extract

8 T freshly squeezed lime juice (about 3 limes)

3 T lime zest

1 cup butter (2 sticks), softened

2 cups granulated sugar

4 whole eggs

2 egg whites

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

2 teaspoons cornstarch

(optional) Lime slices and/or maraschino cherry

(optional) Neon green and white paper straws

CHERRY BUTTERCREAM ICING

1 cup unsalted butter, softened

4 cups powdered sugar

4 Tablespoons maraschino cherry juice

¼ teaspoon almond extract

Neon pink food gel

Direction

Preheat oven to 325° and line cupcake pans with liners.

In a large mixing bowl, add the butter and sugar. Mix until light and fluffy.

Add whole eggs, one at a time, and mix until well incorporated.

Add the vanilla, freshly squeezed lime juice and lime zest to the mixture and mix well.

In a medium mixing bowl, add the flour, baking powder, salt and cornstarch and mix well with a fork.

Add the dry ingredients to the wet mixture and mix until well incorporated.

Pour the mixed cupcake batter into the cupcake liners, filling ⅔ full.

Bake for 20-22 minutes or until an inserted toothpick comes out clean.

Cool in pans for first 10 minutes and then transfer to wire racks to complete cooling process.

While cupcakes cool, prepare the icing in a medium bowl - add the butter and mix until light and fluffy.

Add the cherry juice and almond extract and mix until well blended.

Add the powdered sugar, 1 cup at a time, and mix until it reaches your desired consistency.

Add a small amount of neon pink food gel until you reach a hot pink color.

Frost cupcakes

Slice a lime and garnish each cupcake with ½ of a slice & a cherry if desired.

(optional) Cut 6 paper straws in half and insert into each cupcake.

Homemade Buster Bar Dessert Recipe

Ingredients

1 package Oreo cookies, crushed

1/2 stick butter, melted

1/2 gallon vanilla ice cream, softened

1.5 C salted peanuts

1/2 C powdered sugar

2/3 C chocolate chips

1.5 C evaporated milk

1/2 C butter

1 tsp vanilla

Direction

Mix crushed cookies and melted butter. Press mixture into a 9×13 pan. Stick in the freezer for a few minutes to harden up.

Spread softened (just soft enough to spread, but not all melty) ice cream on top of the hardened cookie layer.

Top with salted peanuts and return to the freezer.

While those layers are in the freezer, make the topping (*note: if you do not want to make the topping from scratch, I’m sure you could substitute for a jar of fudge topping). For the topping, boil the sugar, chocolate chips, evaporated milk, and butter in a small sauce pan for 8 minutes, stirring constantly. Cool & stir in 1 tsp vanilla.

Let cool completely, then spread over ice cream and peanuts. Freeze.

Let freeze completely (at least a few hours) and then serve. Serving tip – run the knife under hot water first before slicing.

Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries. Enjoy!

Apple Crisp II

INGREDIENTS

10 cups all-purpose apples, peeled, cored and sliced 

1 cup white sugar 

1 tablespoon all-purpose flour 

1 teaspoon ground cinnamon 

1/2 cup water 

1 cup quick-cooking oats 

1 cup all-purpose flour 

1 cup packed brown sugar 

1/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 cup butter, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.