Five Minute Fudge

I'll admit that this fudge isn't as delicious as the more labor-intensive fudge recipes. However, it is still pretty good. It's great for those "I need chocolate, and I need it now" kind of days.

Five Minute Fudge

1 12oz pkg chocolate chips

1 14 oz can sweetened condensed milk

1 1/2 cups chopped nuts

Line a square baking pan with aluminum foil. Use butter to grease the foil.

Stir together chocolate chips and sweetened condensed milk in a large microwaveable bowl. Microwave on high for 4-5 minutes. Stir until smooth. Mix in nuts.

Pour fudge into prepared pan. Cool until firm.

Chocolate Truffle Cookies

Wow! These cookies are the most chocolate-y thing I've ever eaten. They have the texture of slightly undercooked gooey brownies. If you want them a bit less "dark"--use milk chocolate chips.

Chocolate Truffle Cookies

4 (1 oz) squares unsweetened baking chocolate

1 cup semi-sweet chocolate chips

6 Tbsp butter

3 eggs

1 cup sugar

1/2 Tbsp vanilla extract

1/2 cup flour

2 Tbsp unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1 cup semi-sweet chocolate chips

Combine unsweetened baking chocolate, 1 cup chocolate chips, and butter in a small saucepan. Cook over low heat, stirring frequently, until mixture is smooth. Set aside.

Beat together eggs and sugar until light and fluffy. Stir in chocolate mixture and vanilla.

Add flour, cocoa powder, baking powder, and salt. Stir until well-combined.

Fold in additional 1 cup of chocolate chips.

Refrigerate overnight.

Preheat oven to 350. Line a baking sheet with parchment paper. Roll chilled dough into 1" balls and place on baking sheet. Cook for 10-11 minutes. Allow to cool on pan for five minutes, then move cookies to a wire rack.

Chocolate Peanut Butter Rice Krispie Treats

I must be in the mood for layered foods today. Here's a great little snack that combines three crave-worthy ingredients: chocolate, peanut butter, and rice krispies.

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup water

1/4 cup corn syrup

1/4 cup sugar

1 3/4 cup Rice Krispies

3 Tbsp butter

Pinch salt

5 oz milk chocolate

1 cup creamy peanut butter

4 oz bittersweet chocolate

1 tsp corn syrup

4 Tbsp butter

Combine water, 1/4 cup corn syrup, and sugar in a small saucepan. Cook to the soft ball stage (see here for directions: link).

While syrup is heating up, cut 3 Tbsp butter into small cubes. Put Rice Krispies into a medium bowl. Line a 8" or 9" square pan with foil and spray lightly with non-stick spray.

When syrup has reached the correct stage, quickly stir in butter and salt. Pour over Rice Krispies. Press into the bottom of the foil-lined pan.

Combine peanut butter and milk chocolate in a small saucepan. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.

Pour peanut butter mixture over Rice Krispies. Spread evenly. Place in refrigerator.

Combine bittersweet chocolate, remaining corn syrup, and remaining butter in small saucepan. Cook until chocolate is melted and mixture is smooth.

Pour over peanut butter mixture. Spread evenly.

Return pan to refrigerator for an additional 1-2 hours. Let sit for 10 minutes. Cut into squares.

Store squares in refrigerator.

Last Minute Cookies

I took dinner to someone last week--and realized at the last minute that I'd forgotten to plan dessert. Eek! That's where this recipe came in handy. It's a good quick cookie recipe for those last minute projects.

Last Minute Cookies

1 German Chocolate Cake Mix

1/2 cup oats

2 eggs

1/2 cup oil

1 cup chocolate chips

2 1/2 Tbsp flour

Combine all ingredients. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Let stand on cookie sheet for 2 minutes before removing.

Peanut Butter Banana Cookies

The dough for these cookies is very sticky but it's worth dealing with! They're nice large chewy cookies. My rating: 4 out of 5.

Peanut Butter Banana Cookies

2 very ripe bananas, mashed
1/2 cup chunky peanut butter
1/4 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/8 tsp salt
1 1/2 cups flour
1/2 cup chocolate chips (optional)

In a medium bowl, combine the bananas, peanut butter, and sugars.

Add baking powder and salt. Stir.

Add flour in 3/4 cup increments, stirring after each addition.

Fold in chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Flatten the top of each cookie with a rubber spatula.

Bake at 375 for 11-13 minutes. Makes 14 cookies.

Triple Chocolate Brownies

These brownies are dense and filling. There's a lot of chocolate in one little pan! For best results, be sure to use actual baking chocolate--not chocolate chips. My rating: 5 out of 5.

Triple Chocolate Brownies

3/4 cup + 1 Tbsp butter
3/4 cup coarsely chopped dark chocolate
3 eggs
1 1/4 cup sugar
1 tsp vanilla
2/3 cup flour
1/2 cup cocoa powder
3/4 cup coarsely chopped white chocolate
3/4 cup coarsely chopped milk chocolate

Place butter and dark chocolate in a small saucepan. Cook on low heat until melted and smooth. Set aside to cool.

In a medium bowl, beat eggs. Add sugar and vanilla. Cream until fluffy, about three minutes.

Add flour and cocoa powder. Stir just until combined.

Fold in butter and dark chocolate mixture.

Stir in chopped white and milk chocolate.

Spray a 9x9 pan liberally with non-stick cooking spray. Pour batter into pan.

Bake at 350 degrees for 35 minutes.

Thin Mint Inspired Cupcakes

If you're like me and eat the entire box of Girl Scout Thin Mints in under 48 hours, you're then left for an entire year without any of their minty goodness. These cupcakes are an attempt at re-creating their flavor. My rating: 4 out of 5.

Dark Chocolate Mint Cupcakes

1/2 cup butter
2 oz bittersweet baking chocolate
1/2 cup cocoa
2 large eggs

2 Tbsp vegetable oil
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp cream of tartar
3/4 cup flour
1/2 cup sour cream

4 oz semisweet baking chocolate
1/4 cup + 2 Tbsp heavy cream
1 Tbsp corn syrup

1/2 cup cream
1/2 tsp peppermint extract
1/8 tsp salt
2.5 cups powdered sugar
2 drops green food coloring

Combine butter, 2 oz chocolate, and cocoa in a small saucepan and heat on low, stirring frequently, until butter and chocolate have melted. Remove from heat and let cool until just warm to the touch.

In a large bowl, whisk eggs lightly. Add vegetable oil, sugar, vanilla, salt, baking soda, and cream of tartar. Stir. Add sour cream. Stir. Add flour. Stir just until everything is combined. Don't overmix!

Place cupcake liners in a muffin pan. Fill each cup 3/4 full (recipe yields 12 cupcakes).

Bake at 350 for 18-20 minutes.

Cool cupcakes for 45 minutes before cutting them.

In the meantime, combine 4 oz chocolate, cream, and corn syrup in a small saucepan. Cook until chocolate is melted. Stir well. Refrigerate for one hour or until firm. This will be your frosting.

In a medium bowl, combine remaining cream, peppermint extract and salt. Slowly add powdered sugar. Tint with green food coloring if desired. This will be your filling.

Once cupcakes have cooled, use a sharp knife to cut a square "plug" out of the middle of the cupcake--working from the top. This sounds more difficult than it is. Looking down at the top of the cupcake, cut a deep square and then carefully remove that piece from the cupcake.

Fill the newly-created hole with mint frosting (a Ziploc bag with a hole on the corner works well). Cut off the bottom of the cake plug, and replace the top back on top of the frosting. You shouldn't be able to tell that the cupcake was cut.

Top cupcakes with chocolate ganache frosting.