Soft and Chewy Chocolate Drops

These cookies was delicious and super easy to make.  It just so happened that I stumbled upon them because we were itching to bake and happened through literally a half dozen magazines before decided upon these little gems.  I didn't make the frosting as I didn't read the ingredients as thourghly as I should have.  I was missing the SEMI-SWEET baking squares.  So I bought unsweetened baking squares, which.... when I attempted the frosting, it was not good.... at all.... quite bitter in fact!  But the cookies were wonderful bite sized snacks regardless.  It was like mini brownie bites.  mmmmm....

Prep: 20 minutes
Total: 1 Hour 20 minutes (including refrigerating time)

Cookie:
4 squares UNSWEETENED baking chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour

Glaze/Frosting:
1 tub (8 oz) frozen whipped topping
6 squares SEMI-SWEET baking chocolate

Directions:
Cookies:
1. Preheat oven to 350*F
2. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH for 2 minutes or until butter is melted.
3. Add sugar; mix well.
4. Blend in eggs and vanilla.  Add flour; mix well.
5. Cover and refrigerate 1 hour; or until dough is easy to handle.

SHAPE dough into 1 inch balls; place 2 inches apart on greased baking sheets.

BAKE 8 minutes or just until set (DO NOT OVER BAKE!! I suggest baking for about 8-10 minutes depending on your oven.  But they will firm up some when they cool off.  This is what will make them chewy) Let stand on baking sheet 1 minute; transfer to wire racks.  Cool completely

GLAZE/FROSTING
1. Place frozen whipped topping and semi-sweet chocolate in microwavable bowl.  Microwave on HIGH for 1 - 1 1/2 minutes or until chocolate is melted and mixture is shiny and smooth, stirring after 1 minute.  Let stand 15 minutes to thicken.  Spread over cookies.  Let stand until glaze is set.

MAKES approx 5 dozen cookies or so.

SOURCE: Kraft, Food and Family Magazine, Holiday 2007

HERSHEY CLASSIC CHOCOLATE SAUCE

Submitted by Dorothy Breinholt

¼ cup + 2 tbsp. Hershey’s baking cocoa
1 c. sugar
3/4 c. light cream or evaporated milk
¼ cup butter (melted)
1/4 tsp. salt
1/2 tsp. vanilla

Combine cocoa and sugar in a small saucepan. Whisk in evaporated milk. Stir in melted butter and
salt; blend well. Cook on medium heat, stirring constantly with a wire whisk, until mixture just
begins to boil. Mixture will be smooth and hot. Take off the heat. Stir in vanilla. Serve warm.
Makes about 1 1/2 cups

I double this recipe and use the whole can of evaporated milk.  When I double the batch, I get 2 pint jars filled and just enough for my family to have some extra.

Oreo Pudding Poke Cake

Submitted by Julie Twitchell

I made this for a family birthday party a few weeks ago. Everyone loved it. The original recipe calls for 2 packages of Oreo pudding mixes, but I decided to only use one box and then added the Cool Whip. If you love Oreos, you will love the cake!



1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

1(4 oz.)package Instant Oreo pudding

2 cups milk (2% or higher)

1 12 oz. Cool Whip

Crushed Oreo Cookies (optional)

1. Make cake mix according to directions and bake in a well-greased 9x13 pan.
2. Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
3. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
4. Pour pudding mixture over warm cake. Allow the cake to cool for several minutes. Then top with Cool Whip and put into the fridge to set up. About an hour.
5. Finish with crushed Oreos and serve.

Printable Version

Fudge Meltaways

Submitted by Dorothy Breinholt

Cookie:

• 1/2 cup butter
• 1 cup coconut
• 1 square unsweetened baking chocolate
• ½ cup chopped nuts
• 1 tsp vanilla
• ¼ cup granulated sugar
• 2 cups graham cracker crumbs                                  
• 1 egg beaten

Icing:

• 1/4 cup butter                                                  
• 1 Tbsp. milk
• 2 cups powdered sugar                                
• 1 tsp vanilla
• 1 ½ square unsweetened baking chocolate

Cookie: Melt butter and chocolate in sauce pan. Take off heat. Blend granulated sugar, vanilla, egg, crumbs, coconut and press into an ungreased 9” baking dish and refrigerate.

Icing: Mix butter, milk, powdered sugar and vanilla. Spread over crumb mixture and chill. Melt baking chocolate and spread over chilled icing and chill. Cut before firm.

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Orange Creamsicle Cookies

Submitted by Brooke Butler

2 1/2 Cups all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup butter, softened

1/2 Cup sugar

1/2 Cup firmly packed brown sugar

1 large egg

1 tsp. vanilla extract

2 TB orange zest

2 Cups White chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt, set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoons onto ungreased cookie sheets. Do not flatten cookies, it will make them dry. Bake 8-10 minutes or untill golden brown around edges. Do not overcook. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Printable Version

Hot Fudge Peanut Butter Pudding Cake

Submitted By Michelle Fusano

1 Cup flour
2 TB cocoa powder
1/2 Cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 Cup milk
2 TB canola oil
1 TB vanilla
1/2 Cup Peanut Butter
1/2 Cup Semi Sweet Chocolate Chips

Topping:
3 TB cocoa powder
3/4 Cup sugar
1 1/2 Cup boiling water

1. Coat a medium round or oval slow cooker with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles; gradually incorporating the dry ingredients until you have a smooth batter.
3. Stir in peanut butter. The batter will be thick.
4. Stir in chocolate chips. Spread evenly in the crock pot.
5. To make the topping: in another medium bowl, combine the cocoa and sugar, pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker. DO NOT STIR.
6. Cover and cook n high until puffed and the top layer is set, 2 to 2 1/2 hours.
7. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with ice cream.

Printable Version

Chocolate Candy Cake

Submitted by Julie Twitchell

This cake is so yummy.

1 Devil's Food Cake Mix--prepare as directed on box

1 Cup ice cream caramel topping

1 8 oz. container Cool Whip

2 Skor or Heath candy bars, chopped

Bake cake as prepared. Once cooled, use a skewer or even a fork to poke holes in the cake. Pour caramel topping over top. The caramel should go in each hole. Spread Cool Whip on top and sprinkle with candy.

Cook's Note: I have heard of using Milky Ways, Snickers and even 3 Muskateers candy bars on top.

Printable Version

Chocolate Pudding Cake

Submitted by Hollilyn Waite

This was at the May RS meeting. So yummy and easy!

1 box Devil's Food Cake Mix
1 large box Chocolate pudding (cook and serve)
Chocolate Chips( about 1 cup)

Prepare pudding as directed on the box (Only Cook and Serve works).  Mix pudding with cake mix until well blended.  Put in a greased 9x13 pan.  Top with chocolate chips.  Bake at 350 degrees for 20 minutes or until toothpick comes out clean. The top will be shiny, but as long as the toothpick comes out clean, it is done.

Printable Version

Oatmeal Cookies

Submitted by Trisha Price

This recipe is in the April 2011 newsletter.

2 Cup sugar
1 Cup brown sugar
2 Cup butter
4 eggs
3 1/2 Cup flour
2 tsp. salt
2 tsp. baking soda
4 Cup oatmeal
1 tsp. vanilla
1 bag chocolate chips

Mix sugars and butter. Add eggs and vanilla. In a separate bowl mix together flour, salt and baking soda. Then add to the wet ingredients. Finally mix in the oatmeal and then the chocolate chips. Bake at 375 degrees for 9-10 minutes.

Cream Cheese Brownies

Submitted by Julie Twitchell

My sister got this recipe from a class at BYU years ago. They are super yummy.

2 sq. unsweetened chocolate
1/2 Cup butter or margarine (I use butter)
1 Cup sugar
2 eggs
1 tsp. vanilla
1 Cup flour
1 tsp. baking powder

Cream Cheese Filling:
1/4 Cup butter
6 oz. cream cheese at room temperature
1/2 Cup sugar
1 egg
2 TB flour
1/2 tsp. vanilla
1 Cup chocolate chips

Frosting:
1/2 Cup butter
2 sq. unsweetened chocolate

2 oz. cream cheese at room temperature
3 TB milk
3 Cup powdered sugar
1 tsp. vanilla

1. Bottom layer: Melt butter and chocolate until smooth. Remove from heat. Mix with remaining ingredients. Spread evenly in a greased and floured 9 x 13 pan. Preheat oven to 350 degrees.
2. Filling instructions: Cream butter and cream cheese. Mix with other ingredients. Spread over bottom layer and bake for 25-30 minutes.
3. Frosting instructions: Melt butter and chocolate until smooth. Remove from heat; add cream cheese, vanilla and milk slowly. Add powdered sugar to desired consistency. Spread on top of cooled brownies.

Texas Sheet Cake

Submitted by Dorothy Breinholt

This was at the February RS meeting. So yummy.

1 Cup oil
1 Cup water
4 TB sweetened cocoa
2 Cup flour
2 Cup sugar
dash of salt
2 eggs
1/2 Cup sour cream or buttermilk
1 TB baking soda

Bring oil, water and cocoa to a boil. Note: if using unsweetened cocoa, add 1/4 cup confectioner's sugar.

Remove from heat; add dry ingredients. Beat eggs in a dish; add sour cream and baking soda. Mix well. Add to chocolate mixture and beat well. Bake in a greased jelly roll pan at 375 degrees for 20-22 minutes. Cookie sheet can be used.

Icing:
1 stick butter
4 TB cocoa
4-6 TB milk
3/4 to 1 box confectioner's sugar(little less than 1 lb)
1 tsp. vanilla
1 Cup chopped nuts(optional)

Bring butter, cocoa and milk to a boil. Remove from heat. Add confectioner's sugar and vanilla. Spread icing on sheet cake while it is still warm. Sprinkle chopped nuts on cake.

Printable Version

Oh Henry Bars

Submitted by Julie Twitchell

Does this look like the last recipe I submitted? I must be on a peanut butter/chocolate kick. I know I just submitted Peanut Butter Fingers, but this recipe is more of a granola bar with chocolate on top. These are so yummy. This recipe came from a recipe book from the ward I grew up in.

4 Cup quick oatmeal
2/3 Cup butter, melted
1 Cup brown sugar
1/4 Cup light corn syrup
1 tsp. salt
3 tsp. vanilla

Bake in 9 x 13 pan at 350 degrees for 12 minutes.

Topping:
1 pkg.(6-9 ounce) chocolate chips(semi sweet or milk)
2/3 Cup peanut butter(chunky or smooth)

Melt chips and peanut butter. Spread over bars.

Printable Version

Peanut Butter Fingers

Submitted by Julie Twitchell

These have been a family favorite for years. I have heard lots of people say these were their favorite treats for school lunch growing up.

2 Cup butter(4 sticks)
4 eggs
1 1/3 Cup peanut butter
2 Cup white sugar
2 Cup brown sugar
2 tsp. baking soda
2 tsp. salt
4 Cup flour
4 Cup oatmeal

Mix butter, sugars, eggs, peanut butter until smooth. Add soda, salt, flour and oatmeal. Spread on greased cookie sheet. Bake at 350 for 20 minutes. Melt 1 package of chocolate chips on top or let cool and spread with your favorite chocolate frosting.

**Cook's note: You can change this recipe to make it in a 9 x 13 pan.

1/2 Cup butter(1 stick)
1 eggs
1/3 Cup peanut butter
1/2 tsp. soda
1/2 Cup white sugar
1/2 Cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup flour
1 Cup oatmeal

Still bake at 350 for 20 minutes.

Printable Version

Marshmallow Brownies

Submitted by Julie Twitchell

I found this recipe here. I have made marshmallow brownies before using mini marshmallows, but this recipe uses marshmallow creme. I had to try it. They are quite yummy. These were at the recent RS meeting.

• 1 Cup butter (2 sticks)
• 2 Cup sugar
• 1 1/2 Cup flour
• 1/2 Cup nuts (optional)
• 3 TB cocoa
• 4 eggs
• 1 tsp. vanilla
• 1 jar marshmallow creme (small jar)

1. Melt together butter and cocoa. Beat eggs and sugar together in a bowl. Add cocoa mixture to egg and sugar mixture alternating with flour. Add nuts and vanilla.
2. Bake in 9 x 13 inch pan at 350 degrees for 30-40 minutes. Spread top with marshmallow creme as soon as the pan is removed from oven. Let cool and frost with the following:

1/2 stick butter
1 TB cocoa (heaping)
1/2 pound powdered sugar
1 TB milk

Beat butter and cocoa until smooth. Add milk and enough powdered sugar to your desired consistency.

**Note: To make the marshmallow creme easier to spread, you can soften it by placing the jar into a bowl with hot water (leave the lid on while you do this).

Printable Version

Double Chocolate Cake with Fudge Sauce

Reviewed by Julie Twitchell

This recipe is from Jamie Cooks It Up. It is really yummy. I made it for book club this week. You should give it a try. I think next time, I will do half as much chocolate chips or try the mini chips. My chips kind of all melted together while baking. But boy, it was delicious!

Cake

• 1 Devil's Food cake mix
• 1 small pkg. instant chocolate pudding
• 1/3 Cup flour
• 1/3 Cup oil
• 1 1/2 Cup water
• 1 tsp. vanilla
• 1/3 Cup sour cream
• 4 eggs
• 1/2 Cup semi sweet chocolate chips
• 1/2 Cup milk chocolate chips

1. In a large mixing bowl, or in your stand mixer, add the cake mix, pudding and flour. Stir it all around to combine.


2. Add all other cake ingredients, except the chocolate chips. Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes.


3. Spray a bundt pan generously with cooking spray. Pour batter into the pan. Sprinkle the chocolate chips on top of the cake batter.


4. Bake at 350 for 50-55 minutes.

Fudge sauce

• 2 TB unsweetened cocoa powder
• 2 TB cornstarch
• 1 Cup sugar
• 1 can evaporated milk
• 2 TB butter(divided)
• 1 tsp. vanilla
• dash of salt

1. In the bottom of a medium sauce pan, combine the cocoa, cornstarch and sugar.


2. Pour the can of milk over the top of the dry ingredients. Add the vanilla, salt and only 1 TB of the butter.


3. Stir mixture over medium heat. After it comes to a boil, cook for 3 more minutes while stirring. The sauce should thicken as it boils.


4. Remove it from the heat and add the remaining butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on the cake.

Printable version

Peanut Butter Cups

Submitted by Jenny Hodges

1 Cube butter
1 Cup peanut butter
1 3/4 Cup graham cracker crumbs
1 1/2 Cup powdered sugar
2 Cups milk chocolate chips

Melt butter, stir in peanut butter. Blend sugar and graham cracker crumbs together and add to peanut butter mixture. Pat down in a 9 x 13 inch pan. Melt your chocolate chips in the microwave, stirring often. Spread chocolate on top on peanut butter mixture. Refrigerate until firm. Cut in squares and serve.

Cook's Note: You can put the peanut butter mixture in little muffin cups and cover them with chocolate for a fancier presentation.

Printable Version

Peanut Butter Balls

These were at the holiday cooking class, but my camera ran out of batteries. When someone makes these, please take a picture and send it to me. Thanks!!

Submitted by Amanda Olsen

• 3 1/2 Cup Rice Krispies
• 4 Cup powdered sugar
• 1 cube soft margarine
• 2 Cup peanut butter

Combine above ingredients, mix well. With hands, form into 1 inch balls.

• 8 3/4 oz Hershey chocolate bar
• half bar of paraffin wax

Melt chocolate and wax in double boiler. Dip balls and cool on waxed paper. Makes about 8 dozen.

Printable Version

Pretzel Turtles

Submitted by Dorothy Breinholt

• Small pretzels
• Rollo candy, unwrapped
• Pecan halves

Preheat oven to 250 degrees. On a cookie sheet place pretzel, then an unwrapped Rollo candy. Place in oven for 10 minutes or until Rollo is soft. As soon as you take them out of the oven, place a pecan half on top, pressing down lightly. Let set and enjoy!

Printable Version

Mint Oreo Balls

(These went really fast at our cooking night. I was lucky to get this picture of the last one)

Submitted by Dorothy Breinholt

1 Pkg. Oreo's (can be double stuff)
1 8 oz. pkg. cream cheese
1 pkg. Andes Mints

1. In a food processor, mix Oreo's and cream cheese until smooth and sticks together.
2. Melt Andes mints in a microwave safe bowl for 1 minute and stir until it is smooth and all mints are melted. Do not overheat.
3. Take a small amount of the oreo mixture and roll into a ball. Dip into the melted chocolate and place on a parchment sheet until the chocolate sets. Enjoy!

Printable Version

Microwave Mint Fudge

Submitted by Julie Twitchell

I got this recipe from a co-worker years ago. It is now a family favorite. My boys can eat a whole pan in 3 days :)

Line a 9 x 9 pan with wax paper. By doing this, you will be able to pull the fudge out of the pan to cut.

• 1 Cup sweetened condensed milk
• 1 bag semisweet chocolate chips (12 oz)

Microwave for 2 minutes. Take out and add 2 tsp. vanilla. Stir until well mixed and chocolate chips are completely melted. Spread half of mixture into bottom of pan and refrigerate.

• 1 Cup white chocolate chips
• rest of the sweetened condensed milk

Microwave for 1 and a half minutes. Take out and add 2 tablespoons mint flavoring and the desired amount of green coloring. Stir until well mixed and chocolate chips are completely melted. Spread over chocolate layer and refrigerate.

Spread the rest of the chocolate mixture on top of the green layer and refrigerate for 2 hours. Cut into 1 inch square and wrap individually.

Printable Version