Kentucky Derby Pie

Ingredients:

1/2 cup butter, melted

1/2 cup all-purpose flour

1 cup semi-sweet chocolate chips

1 cup pecans, chopped small

2 eggs, beaten

1 tsp vanilla extract

1 9" deep dish pie shell (unbaked)

Preparation:

1. Preheat oven to 325°F.

2. Combine all ingredients except pie shell, and mix well.

3. Pour ingredients into pie shell, and bake for 1 hour, or until the top of the pie is set.

4. Allow to cool before slicing.

    

Old Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 beaten eggs

1 tsp. vanilla

1 1/2 cup plain flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 cups rolled oats, uncooked

1 cup chocolate chips (can adjust as desired)

Sea salt

1/2 cup nuts (optional)

Preparation:

1. Preheat oven to 350 degrees.

2. Cream shortening and sugar in a stand mixer.

3. Add vanilla and beaten eggs, and mix thoroughly.

4. Sift dry ingredients together, then add to sugar and shortening and mix well.

5. Add oats and nuts (if using), and mix together with other ingredients.

6. Once dough is fully mixed, add chocolate chips, and slowly mix or stir until incorporated throughout the batter.

7. Spoon dough into 1.5" balls on cookie sheet, then sprinkle lightly with sea salt.

8. Bake at 350 degrees until lightly browned (approximately 15 minutes). Cookies should still be soft and very slightly wiggly in the center.

9. Let cookies cool on cookie sheet for 3 minutes, then remove to rack or countertop to finish cooling.

10. Store in airtight container. Microwave for 10-15 seconds to soften.

 

Peppermint Bark

Ingredients:
12 ounces white chocolate, coarsely chopped and divided*
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
1 ½ tsp vegetable oil or coconut oil, divided
1/2 tsp peppermint extract, divided
3-4 regular-size candy canes or approximately 10 peppermint candies, crushed
 
Preparation: 
1. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.
 
2. Melt half of the white chocolate, carefully.
 
3. Once white chocolate is melted, add ½ tsp. of oil, and mix thoroughly.
 
4. Add ¼ tsp peppermint extract to the white chocolate, and mix thoroughly.
 
5. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. 
 
6  Place the baking pan in the refrigerator for 10 to 15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
 
7. Repeat steps 2 through 5 with the semi-sweet chocolate, putting it on top of the white chcoolate layer.
 
8. Repeat steps 2 and3 with the remaining white chocolate. Do NOT put peppermint extract in this chocolate.
 
9. Spread final white chocolate batch over semi-sweet layer.
 
10. Sprinkle top layer with crushed candy canes.
 
11. Refrigerate the bark until completely set, about an hour. 
 
12. Once hardened, remove from the pan and peel off the parchment. Break or cut into pieces as large or as small as you want. If you chilled the bark in the refrigerator for longer than 3 to 4 hours, let it sit at room temperature for 10 to 15 minutes to slightly soften before breaking/slicing, or else the layers might separate.
 
13. Cover and store leftover bark in the refrigerator for up to three weeks. 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Brownie in a Cup

Ingredients:

2 Tblsp. brownie mix

1 Tblsp. water

Pam, butter or Crisco

Whipped topping or vanilla ice cream, if desired

Mini chocolate chips and/or sprinkles, if desired

Preparation:

1. Grease the inside of a microwave safe mug.

2. Place brownie mix into the greased mug.

3. Add water to brownie mix, and mix with a fork until smooth.

4. Microwave batter in mug for 60 seconds.

5. Top with whipped topping, ice cream, chocolate chips and sprinkles, as desired.

Roast Beef Debris

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into large chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Creole seasoning
3 cups beef broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon hot sauce
4 sprigs fresh thyme
1 tablespoon instant roux

Preparation:
1. Preheat oven to 350°.

2. In a medium Dutch oven or heavy-bottomed saucepan, heat oil over medium-high heat.

3. Sprinkle one side of beef with half of salt and half of black pepper; place beef, seasoned side down, in skillet, and cook until browned, 3 to 4 minutes. Sprinkle unseasoned side with remaining salt and remaining black pepper. Turn, and cook until browned, 3 to 4 minutes. Remove from pot.

4. Add broth, bell peppers, onion, tomato paste, hot sauce, and thyme to pot, stirring until combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until beef is fork-tender and falling apart, about 3 hours. Discard thyme. Reserve cooking liquid. Remove beef, and shred using 2 forks.

5. In a small bowl, stir together instant roux and ½ cup cooking liquid until smooth. Add to pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Stir in shredded beef.

Soft Chocolate Chip Cookie Cake

Cake Ingredients:

1 stick unsalted butter

1/2 cup light brown sugar

1/4 cup white sugar

1 large egg

1 1/2 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

 

Frosting Ingredients:

1/4 cup unsalted butter, softened

3/4 tsp. vanilla 

Pinch of salt

1 1/4 cups powdered sugar

1-2 Tblsp. milk

Preparation:

1. Preheat oven to 350 degrees.

2. Grease an 11.5" metal cookie cake pan, or line the bottom with parchment paper.

3. Place half of the chocolate chips in a plastic bag, and use a rolling pin to break them into small pieces.

4. In a medium-sized mixing bowl, melt butter until just barely melted.

5. To melted butter, add both sugars, and stir until combined. DO NOT USE A MIXER.

6. Add egg and vanilla, then stir (again, by hand).

7. Add baking soda, baking powder and salt, and stir (still, no mixer!)

8. Add flour, and stir until all of the flour disappears into the dough.

9. Add the chocolate chips (whole and chopped) into the dough, and stir. Immediately begin pressing the dough into the pan using a spoon or your hands. The best way to do this is to drop the dough into the pan in small chunks, so that it is dispersed evenly, then use a spatula, your hands or even the butter wrapper to press the dough down into a smooth layer. Be sure to make sure the chocolate chips are evenly dispersed through the cake. Work quickly, so the dough doesn't sit so long that the butter starts to set.

10. Bake for 12-14 minutes, but be careful to not overbake, if you want the cookie cake to actually stay soft. It should be very slightly brown on top and actually look slightly underbred when you take it out.

11. Remove from oven and place pan on a cooling rack. Cool completely before frosting or removing.

12. For the frosting, cream the butter, vanilla and salt using a mixer. Add the powdered sugar, thinning with milk as necessary until a piping consistency is achieved.

13. Use a knife to go around the edges of the cooled cookie cake, then place an inverted plate or platter on top of the cake. Flip the pan over to remove the cake from the pan, then flip it again, so that the right side is up for decorating.

NOTES:

• Recipe makes enough frosting to pipe around the edges of the cake. Double the recipe if you want to write or decorate the rest of the top.
• Breaking 1/2 of the chocolate chips helps to disperse the chocolate throughout the cake to keep it from having large clumps of chocolate in one spot and breaking while cutting.

Chocolate Bundt Cake (Nothing Bundt Cakes Copycat)

Cake Ingredients:

1 devils food or dark chocolate fudge cake mix
1 large package instant chocolate pudding 
4 Tblsp dark chocolate cocoa powder
1 cup sour cream 
2 tsp vanilla
5 eggs
¾ cup buttermilk
½ cup melted butter
2 Tblsp mayonnaise
1 ½ cups semi-sweet chocolate chips and/or chunks

 
Preparation (for cake):

1. Preheat oven to 350°.

2. Spray bundt cake pan or cupcake pans generously with floured cooking spray (or grease and flour pan).

3. Combine all ingredients except chocolate chips in large mixing bowl.

4. Mix ingredients on low speed to combine, then scrape sides and increase speed to medium-high for 2-3 minutes.

5. Stir in chocolate chips/chunks.

6. Pour batter into prepared pan (or pans), and smooth top.

7. Bake for 30-40 minutes until toothpick comes out mostly clean, preferably with a crumb. Be careful when testing to make sure that toothpick is testing the batter and not a melted chocolate chip. When done, cake should not be jiggly, be starting to dry at the edges and should spring back lightly when touched.

8. Remove cake from oven, and set pan on elevated cooling rack set over a large cookie sheet or foil.

9. Cool for 10 minutes in pan, then gently remove cake from pan and place right side up on cooling rack.

10.  Slowly spoon or drizzle chocolate simple syrup over hot cake, going slowly to allow it to seep into cake.

11.  Continue cooling cake for 15-20 minutes before frosting.

12.  For best flavor, store cake in fridge after frosting.

 
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened 
½ cup butter, softened
⅔ cup light brown sugar, packed
2 tsp. vanilla
Dash of salt
2+ cups powdered sugar
 
Preparation (for frosting):

1. Beat cream cheese and butter with whisk attachment until light and fluffy, usually about 2 minutes.

2. Add brown sugar.

3. Mix on medium-high speed for 2-3 minutes. 

4. Allow frosting to sit for 10-15 minutes for the brown sugar to "melt" into the butter and cream cheese, so your frosting isn’t gritty.

5. Add vanilla, salt and powdered sugar, and mix on low to combine, then on medium-high until creamy, about 3-4 minutes.

6. Pipe icing onto cake, or spread/frost as desired.

 
Chocolate Simple Syrup Ingredients:
2 Tblsp. unsweetened cocoa
3/4 cup white sugar
1/2 cup water

½ tsp vanilla
 
Preparation (for Simple Syrup):
1.  Heat all ingredients in saucepan over medium heat, stirring constantly with a whisk.

2.  Allow the simple syrup to come to a boil, about 3-4 minutes.

3.  Remove from heat and let syrup cool to room temperature.

4.  Pour or spoon over cakes, as needed.

5.  Store remainder in fridge for up to one week.

Sheet Pan Brownies

Ingredients:
BROWNIES:
2 family-sized boxes brownie mix
1 stick butter, melted
4 eggs
1/2 cup water
2 cups semi-sweet chocolate chips

GLAZE:
2/3 cup butter
1/2 cup water
1 cup cocoa
2 tsp. vanilla
Dash of salt
4 cups powdered sugar

Preparation:
1. Generously grease a full-sized jellyroll pan or large cookie sheet with sides.
2. Preheat oven to 350 degrees.
3. Mix all ingredients together with wooden spoon.
4. Spread into pan.
5. Bake at 350 degree for 30 minutes, or until toothpick comes out mostly clean. Be sure not to stick toothpick into a chocolate chip when trying to determine doneness.
6. If glazing, make glaze 5 minutes before brownies are due to come out of the oven (glaze must be soft and somewhat pourable). To make glaze, melt butter in a medium saucepan over medium heat.
7. As soon as butter is melter, add cocoa, vanilla, water and salt and stir.
8. Add in powdered sugar, mixing with a whisk or hand mixer to achieve smoothness. (Alternately, put powdered sugar in bowl of stand mixer, then add butter and cocoa mixture and mix.)
9. Use glaze immediately, if desired.
NOTE: If glazing, score brownies immediately upon glaze setting up (before full hardening stage), but DO NOT cut brownies until they have cooled completely.

Chocolate Chip Cookie Dough Frosting (Edible Cookie Dough)

Ingredients:
1 cup butter, room temperature
3/4 cup brown sugar
1 cup powdered sugar
1 cup flour
1/2 tsp salt
4 Tblsp. to 1/4 cup milk (for frosting - omit if making edible cookie dough)
1 cup mini chocolate chips

Preparation:
1. Cream butter and sugars on low.

2. Add flour and vanilla and mix on medium until flour is thoroughly incorporated and mixture is creamy.

3. If making frosting, add milk and continue to mix until frosting is desired consistency.

4. Add chocolate chips and mix until evenly distributed.

Chocolate Cake (from cake mix)

Ingredients:

1 box chocolate cake mix

1 cup all-purpose flour

1 cup sugar

6 Tblsp. cocoa

3/4 tsp. salt

1 1/3 cups water

2 Tblsp. vegetable oil

3 eggs + 2 egg yolks

1 cup Greek yogurt or sour cream

Preparation:

1. Mix dry ingredients with a whisk, then add wet ingredients.

2. Beat for two minutes, until fluffy.

3. Pour into greased, floured pans (fills two 8" or 9" rounds).

4. Bake according to cake package directions.

Grilled Chicken Seasoning

Ingredients: 

1/4 tsp. paprika (smoked or regular)

1/2 tsp. poultry seasoning

1 tsp. onion powder

1 tsp. salt 

1/2 tsp. pepper

*Makes enough for 2 boneless, skinless chicken breasts.

Preparation:

Mix together, then sprinkle/rub on chicken before grilling.

Cake Mix Toffee Bars

Ingredients:
1 box yellow cake mix
1 egg
6 Tblsp butter, melted
2 10-oz. bags chocolate toffee bits
1 can sweetened condensed milk

Preparation:
1. Preheat oven to 350 degrees.

2. Spray a 9x13" baking dish with cooking spray.

3. Combine cake mix, butter and egg. Press into the bottom of the dish.

4. Sprinkle toffee bits on top.

5. Pour condensed milk evenly over toffee bits.

6. Bake for 25 to 30 minutes, and cool completely before cutting.

Chocolate Peanut Butter Buckeye Cake

Ingredients:
For the peanut butter cheesecake layer:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk

For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions and baked in 2 9" round cake pans

For the Peanut Butter Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream

For the chocolate peanut butter glaze:
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Preparation:
For the Peanut Butter Cheesecake:
1. Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake.

2. Preheat oven to 325 degrees.

3. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.

4. Grease a 9-Inch springform pan VERY WELL.

5. Pour batter into the greased pan.

6. Bake for 10 minutes at 325 degrees.

7. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.

8. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.


For the chocolate cake:
1. Prepare the cake mix according to the package or use a recipe for homemade cake.

2. Bake in 2 9-inch round, well greased cake pans. Cool completely.


For the peanut butter frosting:
1. Cream together the butter and peanut butter until light and fluffy.

2. Add half of the powdered sugar and mix well.

3. Beat in half of the cream.

4. Add the remaining powdered sugar and continue mixing until combined.

5. Beat in the remaining cream. Add extra milk or cream to thin the frosting to desired consistency.


For the chocolate peanut butter glaze:
1. In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup.

2. When melted, remove from heat and whisk in the cream until it is a smooth, creamy consistency.

To assemble:
1. Place one layer of chocolate cake on cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.

2. Very carefully remove the sides of the springform pan, and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well, this should be fairly simple and the pan bottom will easily lift off.

3. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.

4. Top with the second layer of chocolate cake.

5. Place the whole cake in the refrigerator for 15 minutes to harden.

6. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.

7. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.

Store in the refrigerator.
SOURCE: bunsinmyoven.com

Chocolate Covered Popsicles

Coconut Cream Ice Cream Ingredients:
1 cup natural cashew butter
1 1/2 cups coconut cream
2 tsp vanilla
1/3 cup shredded coconut (optional)
10 drops liquid Stevia (or 2-3 Tbsp. coconut sap, maple syrup or agave)

Chocolate Coating Ingredients:
1 cup virgin coconut oil
1/2 cup natural cocoa powder
1/4 cup natural maple syrup (or 10 drops of liquid Stevia)

Preparation:
1. Using a large food processor bowl and blade, blend all coconut ice cream ingredients (excluding the shredded coconut) until completely mixed.

2. Add shredded coconut, and pulse until mixed.

3. Fill popsicle molds with the coconut cream ice cream.

4. Freeze overnight.

5. Using a small food processor bowl and blade, blend the chocolate ingredients until completely smooth. Place in a bowl and set aside (*You will have lots of chocolate left over so feel free to place left overs in a sealed-tight container on the counter).

6. Remove coconut ice cream bars from freezer.

7. Using a spatula, evenly cover each ice cream bar with chocolate coating.

8. Serve immediately after chocolate has set or wrap in plastic wrap and re-freeze.

Healthy Chocolate Fudgsicles

Ingredients:
2 tbsp cocoa powder
1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract
sweetener of choice, to taste (stevia, agave, etc.)
optional: feel free to add peanut butter!

Preparation:
1. Combine all items in a blender.

2. Pour into popsicle molds and freeze.

Unbelievable Chocolate Cake

Cake Ingredients:
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup mayonnaise (Hellman's preferred - do not use light mayo or dressing of any kind!
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Cake Preparation:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips.

3. Pour batter into two square layer pans lined with wax paper.

4. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. You can use the toothpick check, but be careful to note if you are sticking it into a melted chocolate chip! You want the cakes to be soft and springy but not liquid looking in the middle. Don't over cook. This is a dense cake that you don't want to dry out.

5. Once the cakes are cooled in the pan, gently loosen edges with a knife.

6. Turn each cake out upside down on a sheet of wax paper, turn back right side up and let cool completely.

7. Once completely cool, gently pull off bottom wax paper, then replace it (you are keeping it from fusing into the cake).

8. Wrap each layer (top and bottom covered with wax paper) loosely in foil.

9. Place layers on a tray to keep them from cracking and place in fridge overnight to get cold.


Inside Icing Ingredients:
2 2/3 c sugar
3/4 c butter
3/4 c milk
1 c chocolate chips
Powdered sugar
Half and half or whipping cream

Inside Icing Preparation:
1. Mix sugar, butter & milk together and boil for 1 minute.

2. Remove from heat and add chocolate chips.

3. Stir with a wooden spoon until all chips are melted.

4. Put chocolate mix in stand mixer and add powdered sugar slowly until light and fluffy. Add half and half or whipping cream if needed to thicken or thin. Make it a spreadable weight of icing.


Frosting Ingredients:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency
1 tsp sea salt

Frosting Preparation:
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes until it becomes brown in color.
2. Place in a large mixing bowl and chill until set. (You want it set, as in not melted, but you want it soft enough to be able to mix. So make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.)

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.

Cake Assembly:
1. Remove cold cakes from fridge and gently slice each one into two layers, being careful to cut evenly and slowly around chocolate chips and preserving the shape of the cake.

2. Place first layer on plate. Frost gently, but not all the way to the edges, with inside frosting.

3. Repeat with all layers, but do not frost the top layer.

4. Gently straighten the cake to square it up and lightly press down to make sure all layers are firmly seated.

5. Sink four toothpicks into the corners of the cake.

6. Gently ice the outside of the cake with outside frosting, beginning with the sides.

7. After all the outside is frosted, run an offset spatula under hot water and smooth top and sides of cake. Continue wiping down spatula and running under hot water as needed.

8. While top of cake is slightly damp from spatula, sprinkle with multicolored sprinkles, gently pressing them into top of cake.

Chocolate Chip Cookie Cupcakes with Browned Butter Icing (chocolate or vanilla)

Ingredients:
For Chocolate Cupcakes
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla


For Vanilla Cupcakes
1 box white cake mix
1 small pkg Jello instant white chocolate or vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla

For Cookie Dough:
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips

For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency


Preparation of cookie dough (must be done the day before baking the cupcakes):
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Shape dough into a long 3/4" (quarter-sized) diameter roll (or two) on SaranWrap. Freeze overnight.


Preparation of icing (must be started at least 2 hours before needing to frost):
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes, until it becomes brown in color.

2. Place in a large mixing bowl and chill until set. You want it set, as in not melted, but you want it soft enough to be able to mix. Make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.


Preparation of cupcake batter:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together all ingredients. Batter will be thick.


Preparation of cupcakes:
1. Fill cupcake pans 2/3 full with batter.

2. Cut frozen dough into 1/2" pieces, enough to put one piece in each cupcake. Reserving remaining frozen cookie dough.

3. Put a piece of dough in the center of each cupcake, pressing down to get the batter to flow slightly over the top of the dough.

4. Bake cupcakes at 350 degrees until toothpick comes out clean when inserted into cake portion of cupcake.


Preparation of little cookies for garnish:
1. Shape remaining frozen cookie dough into 1/2" balls.

2. Place on cookie sheet and bake at 350 degrees until VERY lightly browned.


Preparation of cookie decorations:
1. Place a small amount of frosting in center of cupake.

2. Garnish with a tiny cookie on top of frosting.

The BEST Chocolate Chip Cookies EVER

Ingredients (for 2 dozen cookies):
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Preparation:
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Roll or scoop dough into 1" or 2" balls. Place on a cookie sheet lined with a Silpat mat or parchment paper.

6. Bake at 350* for 8 to 10 minutes. For a softer cookie, bake until the edges are slightly golden brown.

Chocolate Lasagna

Ingredients
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Preparation:
1. Crush 36 Oreo cookies into fine crumbs.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter, and use a fork to incorporate the butter into the cookie crumbs.
3. Transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
4. Mix the cream cheese with a mixer until light and fluffy.
5. Add milk and sugar to cream cheese, and mix well.
6. Stir in 1 and 1/4 cups Cool Whip.
7. Spread cream cheese mixture over the crust.
8. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken.
9. Use a spatula to spread the mixture over the previous cream cheese layer.
10. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
11. Spread the remaining Cool Whip over the top and sprinkle evenly with mini chocolate chips
12. Place in the freezer for 1 hour, or the refrigerator for 4 hours, before serving.