Chocolate Peanut Butter Pie

If you have a sweet tooth, this is the pie for you. It also doesn't hurt that it's super simple to throw together.  I took it this week for Easter and nobody complained.  It will for sure stay on the rotation.  

Peanut Butter Pie

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Ingredients:  Premade Oreo Pie Crust 1 c. creamy peanut butter, 1 pkg (8 oz) cream cheese (softened), 1/1 4 c. powdered sugar, 1 8 oz container cool whip (thawed), 1/2 c. mini chocolate chips.  

Instructions:  Use a beater to combine the peanut butter and cream cheese.  Once it's well combined, add the powdered sugar.  Last, add the cool whip.  Pour into your pie shell.  Top with mini chocolate chips and chill for at least an hour before serving.  

Chocolate Chip Pie

Speaking of pie....oh wait....we weren't, but we should be!  The truth is, I made this pie last Thanksgiving, but by that time I had already posted a lot in advance, so....I decide it to push it towards the end of the summer as we are gearing up for a new season of fall holidays and everything pie.
Traditionally we have apple pie and pumpkin pie for Thanksgiving, but the third (or fourth) dessert is sometimes a toss up.  I was trying to think of something new and ran across this recipe from Toll House.  It's a sweet dessert, but it really was delicious with ice cream.  It's a cross between a cookie, but with a denser texture.  Fall's version of a Pazookie if you will.

Chocolate Chip Pie

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Ingredients:  1 unbaked 9 inch deep dish pie shell, 2 eggs, 1 c. flour, 1 c. sugar, 1 cup brown sugar, 1 stick of butter (softened to room temp), 1 c. semi sweet chocolate chips, 1 c. chopped walnuts, vanilla ice cream
Instructions:
1.  Head oven to 325.
2.  Beat the eggs on high until light and foamy.  Add the flour and both sugars.  Mix until combined.  Add the softened butter and mix one more time until completely combined.
3.  Stir in chocolate chips and walnuts until evenly throughout batter.  Spoon into prepared pie crust.
4.  Bake for 50-60 minutes (until a toothpick in the center comes out clean).  Cool for 30 minutes.  Serve with ice cream.

Statue of Liberty Pop

I actually made these Statue of Liberty pops to give out to some of my political friends last fall.  I usually do a little patriotic pass out during debate season.  I found these statue molds from a local cookie shop and bought some edible green glitter too.  

They don't 'recommend' you eat the glitter, but I've consumed it and lived to tell the story.  Once the molds were dried I got the whole thing wet with a paint brush and then sprinkled on the glitter.  That's all it takes to adhere.  

Quick and easy, and these little patriotic ladies may make an appearance again this July 4th.

Cadberry Dip

 I LOVE Cadbury eggs.  A lot.  I discovered that they sell a chocolate bar with Cadbury filling down the bar of chocolate.  I bought as many as I had pounds at the time, and I don't understand why they don't sell them here.  Why?  I read about this time here and I had to give it a go.  I brought it to a work event and I think we all agreed it's a keeper.  So, if you love Cadbury Eggs....give it a go.

Cadbury Egg Dip

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Ingredients:  9 Cadbury Eggs, 8 oz cream cheese (softened), 1/2 c. butter (softened), 1/4 c. brown sugar, 3/4 c. powdered sugar, 2 t vanilla, 1 t. salt, chocolate graham crackers
Instructions:
1.  With a beater, mix cream cheese, butter, brown sugar, powdered sugar, vanilla, and salt until well blended.

 2.  Roughly chop up 8 of the eggs and stir them into the mix.  Place the 9th egg on top.

3.  Chill and serve with chocolate graham crackers.

Brigadeiros

I was introduced to Brigadeiros 6 years ago when I first visited Brazil.  It would end better for my waist line if I didn't know about these, but that's another story and I do, so....  It's, basically, a Brazilian version of fudge, and they are really easy to make and really delicious.  My friends in Brazil tell me you can find these at just about every celebration from birthdays to get random togethers.  You can roll them in all sorts of fancy treats (nuts, coconut etc) but I see them most frequently rolled in sprinkles (the brown ones, in particular).

 All you need is a can of sweetened condensed milk (14 oz), 1 T of butter, and 3 T of (unsweetened) cocoa....plus...sprinkles.  Toss everything (minus the sprinkles) into a pan over medium heat and stir...stir...stir for ten minutes.

When it pulls away from the side of the pan, it's ready, but....I'm terrible at making candy, and I want a time limit....10 minutes was just about perfect.  At this point, let it cool, and you can even toss it in the fridge for awhile, but that's not necessary.  Once it's cooled, roll them into small balls (think, mini muffin size), and roll them in sprinkles.  You can serve them at room temperature, or chill them.

Naughty Brownies

I recently went to a pampered chef party and bought the square brownie pan, BUT these could be made in regular muffin cups as well.  They are super simple and really delicious.  The key is NOT skipping any of the ingredients (I didn't have enough Reeses and they just weren't the same without it.  



 All you need is a thing of slice and bake cookies, 12 Reese's cups, and a box of brownie mix. 

 Spray the pans with cooking oil and then divide the cookie dough evenly into the 12 pans.  Press the dough down.  Place a Reese's on top of each. 
Mix half the box of fudge brownies with 1/3 c. vegetable oil, 2 T water, and 2 eggs.  Mix and then pour the batter evenly over the 12 Reeses.
Bake at 350 for 19 minutes.  Cool and then remove from the pan. 

Brownie Cookies

I recently needed a quick dish to bring to a potluck.  My secret sister at work had given me a box of brownie mix and a cute little stirrer.  I googled some ideas for stretching the box to make a little more that the 12 brownies...9 when I'm done cutting them.  I found the recipe for brownie cookies using a brownie mix!  What?  They really were good.  I baked several different trays, and I found if you undercook them they are even best, so just a minute or two before they say to take them out....when they are still a little wet in the middle-pull them out.  Raw brownies are always best!  So...if you want to stretch those brownies or need a last minute dish...try these!  The original recipe is from somethingswanky.

Brownie Cookies

*makes 2+ dozen cookies

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Ingredients:  18.25 oz brownie mix (just the dry mix), 2 eggs, 1/4 c. oil, 1/4 c. flour, 3/4 c. chocolate chips.
Instructions:  
1.  Heat oven to 375
2.  Stir together all the ingredients until smooth.  Add the chips last.
3.  Drop 1 T size balls onto an ungreased cookie sheet.  These spread some, so leave 2 inches between each cookies.
4.  Bake no more than 9 minutes!

Chocolate Crepe

 I've been crepe obsessed since I turned 30 and had these done 'the right way' a la Paris.  I saw the recipe for these chocolate crepes last year via CrunchyCreamy and I thought-uh....crepes+chocolate-I think so!  I've had chocolate on the inside of a crepe, but never AS the crepe!  It wasn't as rich as I imagined it would be, but it turned out to be the perfect mix once you add the sweet cream and strawberries.
I made the batter the night before and then pulled it out in the morning to pour into my pan.

Chocolate Crepe Recipe 

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Ingredients:  

For the crepe:  1/2 c cold water, 1/2 c cold milk, 2 eggs, 1/4 tsp salt, 1/2 c  flour, 1/4 c  cocoa powder, 1/4 c shaved chocolate ( not chocolate chips-I just took a Hershey bar and a veggie peeler and curled some off into my cup ), 4 Tbsp butter (melted)

For the filling:  4 oz. cream cheese, 1/2 c powdered sugar, 1 tsp heavy whipping cream, 8 strawberries (washed and sliced), powdered sugar

Instructions:  

1.  Use a blender to mix water, milk, eggs, shaved chocolate, and salt.  Blend for about a minute.  

2.  Add flour and cocoa powder and blend again.  

3.  Pour in butter and blend for another 2 minutes.  

4.  Cover and chill for at least 2 hours or overnight in the fridge.  

5.  Make the filling by combining the cream cheese, powder sugar, and heavy whipping cream.  

6.  Preheat non-stick skillet.  

7.  Spray with cooking spray and pour 1/4 cup batter into pan.  Let it cook for one min at medium heat.  The edges will start to pull up a bit and the middle will start to bubble slightly. This should take about a minute. 8.Flip to the second side for about 10-15 seconds. 

9.  Place filling on 1/2 with strawberries on top.  Fold over and sprinkled with powdered sugar.   

*It does take a minute to get the hang of flipping it over-the original recipe warned (and it's true)-the first one usually tumbles apart , but by crepe two I was good to go.  

Dark Chocolate Clementines

I saw this recipe last year via food network.  I heart clementines.  They are sweet without all that seedy/stringy mess that comes with their big brother, the orange.  I puffy heart dark chocolate, so marrying the two was genius.  I melted the chocolate, dipped my oranges and added a little sea salt. Salty and sweet oranges.  It's a pretty healthy for you 'bad' snack...or so I tell myself.

Christmas in July-Last Year's Cookie Exchange

 Speaking of cookie exchanges.  We were on that topic, right?  Look, I always take all these pictures in December, but since I blog in advance most of my post-my blog is usually super full, so I have to put it off until the next year, but then....my blog is full again, so I dlecide to divide some of these things out....and since most of the craft stores probably have started clearing some aisles for Christmas....why not throw on a few ideas here as well.  The last 5 years or so we've done a cookie exchange at work.  We do a little different twist because there are a lot of ladies that love to bake and would like to share some cookies-or rather the recipes, so our take on the traditional cookie exchange is more of a recipe exchange.  Whoever wants to participate signs up in advance (we usually have anywhere from 17-25 participants depending on the year.  Once I have a count I send it out and each person is responsible for bring a bag of two cookies for each person with the recipe attached.  It gives us all a chance to try out new recipes, but we usually just have to bake a double batch of cookies.  I always get some great recipes to add to my collection, and I don't have to try baking them all myself-and get to try some of my pins without the work!

We lay them all out on the counter, then each person goes around with a basket or a bag and takes one of each other person's cookies. There were a ton of great recipes I'll share.  Some decorate their bags, other just do the ziplock thing=I'm fine with either-it's what's inside that counts, right?  ;o)
Here are two of the recipes I loved...
Elf Treats-they reminded me a peanut butter/chocolate rice crispie treat-a marriage of some of my favorite things!

 Elf Treat Cookies

by Laine and Stacey

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Ingredients:  1 c. sugar, 1 1/3 c. creamy peanut butter, 4 1/4 c. rice crispie treats, 1 c. corn syrup, 1 pinch of salt, 3/4 c. chocolate chips, 6 chopped Reese's peanut butter cup
Instructions:In a large saucepan melt sugar, corn syrup, and peanut butter over medium heat until smooth. Remove from heat.  Quickly add the salt and cereal and stir to combine.  Add the chocolate chips and stire again.  Wait 1 minute and then add Reese's and fold mix together.  Line baking sheet with parchment paper and press down.  Cut into bars when cooled.
...and a second one....
I also loved these chocolate ones-they are my perfect combo of sweet and salty!

Salted Chewy Chocolate Cookies

 by Claire

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Ingredients: 1 1/4 cup butter, 2 cup sugar, 2 eggs, 2 tsp vanilla, 2 cup flour, 3/4 cup cocoa, 1 tsp baking soda, 1 tsp salt, Kosher salt to top

Instructions:  Preheat over 350 degrees.  In a bowl cream together the butter and sugar then add the eggs and vanilla.  Sift flour, cocoa, baking soda, and salt into mix and beat until blended.  Drop by tablespoon onto an ungreased cookie sheet.  Sprinkle a dash of Kosher salt on top of the dough.  Bake for 8 minutes.  Cool on a cookie sheet for one minute.  Cool on rack.  

 

Death By Chocolate Cake

I tried this cake out last year.  It's mostly from a box...or rather BOXES, but it was a fun combo (I originally saw this on a website called babygizmo.).  You need a chocolate cake mix, a brownie mix, two cans of chocolate frosting, and chocolate chips.
I baked the cake in two pans, then the brownie mix in the same size pan.  Place a layer of chocolate between each layer, put the brownie layer in the middle.

Ice the entire cake,and then press chocolate chips on the size.  The only thing better than chocolate cake is chocolate cake with brownie innards.  Really, is there anything wrong with this picture....I mean, assuming you aren't into, like, calorie counting or health?  

Corsage of Cookies-Salted Caramel Filled Brownie Sandwich Cookies

 Last year I wanted to try out a recipe I had received at our cookie exchange the month before.  Taylor brought a delicious brownie cookie with a salted caramel filling.  I had also seen the idea for housing cookies in a corsage box on beeinourbonnets site and I knew this was a combo made it cute heaven.ions
First, the cookies-I really liked this recipe-it was the perfect balance of salty/sweet.  If you don't like things sweet-this may not be for you b/c it's rich, but I LOVE it rich.
Brownie Cookie
Ingredients:  12 oz chocolate, chopped and divided (I just used milk chocolate chips), 3 T butter, 2 eggs, 2/3 c. sugar, 1 t. vanilla, 1/4 c. flour, 1/4 t. baking powder.
Instructions: Put 7 oz of chocolate and butter in a saucepan over low heat and gently stir until melted and smooth (set aside, don't overcook-it heats within a few minutes at top).
Place eggs, sugar and vanilla in a bowl and mix it for 10 minutes (until pale and creamy).  It's a long time, but I didn't dare mess with the recipe.
Add flour, baking powder, melted chocolate and remaining 5 oz of chocolate.  Mix to combine.  Place in fridge for 5-10 minutes (it needs to harden a little so it won't spread too thing while baking).
Spoon tablespoon of batter on parchment or silpat lined pan.  Bake for 10 minutes at 350.  Allow to cool completely.

 Salted Caramel Filling:
1 c. butter (room temp), 2 c. powdered sugar, 1/4 t. salt, 1/4 c. caramel (I added a little more-you can use caramel sauce, but I made my own by boiling a (closed) can of condensed milk in a pan of water for 3 hours).  Stir together until blended.

 I put the caramel into a bag and snipped the end, then added some to the the bottom of a cookie and added a lid.

 I bought these corsage boxes for 50 cents each along with some baking cups.

 I added four to each little box.

 Tied on ribbon and hearts and tags.

 Oh my.

 Definitely going to use this storage idea again.  Heart it!

Chocolate Covered Strawberry Popsicles

 I saw this recipe at Chocolate and Carrot and I knew I had it to try it out.  Such simple ingredients, and relatively healthy.  It tasted like chocolate covered strawberries, but what a great cold treat, or a fun variation to traditional Valentine's Strawberry gifts.
First, just blend 2 1/2 c. fresh strawberries and 1/3 c. water.  Pour it into a Popsicle mold with a stick (worst case scenario-a plastic cup) and freeze.  This made 10 Popsicles.  You could stop here, these are delicious, but...

 Who ever stops when chocolate is being discussed?  Mix 2 c. dark chocolate chips and 4 T coconut oil (if you want to be a little less healthy, Crisco works too).  Melt this in the microwave for about a minute/stir.  If it's not smooth, melt it at 20 second intervals between stirring.  Dip your pops.  I wrapped these individually in Saran wrap until I was ready to eat them.  Uhhh...yum.  Hard shelled strawberry pops?  Yes, please!