Danielle's Chocolate Chip Cookies*

Ingredients:

2 Cups Butter Flavored Crisco
1 1/2 Cups Sugar
1 1/2 Cups Brown Sugar
3 Eggs
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Salt
3 teaspoons Vanilla
4 1/2 Cups Flour
12 oz Bag Chocolate Chips (2 cups)


Directions:

1) Preheat oven 350 degrees

2)Add each ingredient in order to the kitchen-aid.

3) Make ball in palm of your hand and then slightly squish it on the cookie sheet.

4) Bake for 7-10 minutes. Will harden as it cools so it is ok if it looks underdone when coming out. Give it a few minutes (about 3) on the cookie sheet after taking it out of the oven before putting it on the cooling rack and rolling out more cookies. One pan should be ready to go in the oven as the last one is coming out.

Double Chocolate Banana Bread*

Ingredients:

3 very bananas, mashed
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup (about 6oz) semisweet or bittersweet chocolate chips


Directions:

1) Heat oven to 350 degrees. butter 9x5-inch loaf pan.
2) Put ingredients in order in mixer
3) Pour into prepared pan and bake 55-65 minutes. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Server warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.




Original Recipe

*Taste between banana bread and chocolate cake, yummy

Thin Mint Cookie Truffles

Ingredients:

1 (9oz_ package of Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
1/2 package (4oz) cream cheese, softened
1 (12 oz) bag Guittard's Green Mint Chips

Directions:

1) In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches (even if you don’t have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs).

2) Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.

3) Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.

4) Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.

5) If you want to decorate your truffles as I did, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.

6) Place back in the fridge until you are ready to devour eat them.
*If you can’t find those green mint chips, these can be made with almond bark or vanilla candy coating. It would also be cute to set aside small amount of cookie crumbs and sprinkle them on top of the truffles. Sprinkles also look cute on these too!

http://www.sixsistersstuff.com/2012/01/no-bake-thin-mint-cookie-truffles.html

Irish Cream Chocolate Cheesecake

Ingredients:

1 1/2 cups chocolate cookie crumbs (I used keebler fudge stripes)
1/3 cups confectioners sugar
1/3 unsweetened cocoa powder
1/4 cup butter
3 (8oz) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup irish cream liqueur

Directions:

1. 1) Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. 2) In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. 3) Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. 4) With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
5. 
6. http://allrecipes.com/recipe/7284/irish-cream-chocolate-cheesecake/?internalSource=rotd&referringId=1451&referringContentType=recipe%20hub

Baileys Chocolate Mousse

Ingredients:

100 ml Baileys Original Irish Cream

200g good quality milk/dark chocolate

2 eggs, separated

25g butter

2 tbsp golden caster sugar

0.4 units per serve

Directions:

1)First melt the chocolate in a bowl over a pan of simmering water. Once it's melted take it off the heat to save it burning. You could also melt the chocolate in the microwave.

2)Next melt the butter and add it to the chocolate along with the egg yolks. Stir until you've got a smooth, silky mixture.

3)In another bowl whisk the egg whites (use an electric mixer if you've got one) untill they form soft peaks. Add the sugar a little at a time and continue to whisk until the mixture is shiny and the peaks are stiff.

4) Fold the egg whites into the chocolate mix along with the Baileys. Then divide your mousse between four tumblers and pop it in the fridge for a couple of hours.

5) When your're ready to serve, whip up the whipping cream until it forms stiff peaks. 

6) Add a good spoonful of whipped cream to the top of each mousse and decorate with crumbled or flaked chocolate.

http://www.baileys.com/en-gb/recipes/desserts/baileys-chocolate-mousse.html

Chocolate Crinkles

Ingredients:

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

http://allrecipes.com/Recipe/Chocolate-Crinkles-II/Detail.aspx?evt19=1

Oreo Snowballs

Ingredients:

1. 1 18-oz. pkg.chocolate sandwich cookies with white filling, finely crushed
2. 1 8-oz. pkg.cream cheese, softened
3. 1 lb.white baking chocolate, melted

Directions:

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

http://www.holidayspage.net/oreo-snowballs-2/

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Molten Chocolate Cakes

Ingredients:

 4 squares BAKER'S Semi-Sweet Chocolate
 1/2 cup butter (Earth Balance)
 1 cup powdered sugar
 2 whole eggs
 2 egg yolks
 6 Tbsp.flour
 1/2 cup thawed COOL WHIP Whipped Topping

Directions: 

1. Heat oven to 425 degrees F.
2. Butter 4 small custard cups; place on baking sheet.
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
4. Bake 13 to 14 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP

1. http://www.holidayspage.net/molten-chocolate-cakes/

Homemade Andes Mints

Ingredients:


Jelly Roll pan
wax paper
3 oven safe bowls 
10-11 oz chocolate
10-11 oz vanilla candy melts/white chocolate chips
10-11 oz chocolate
candy oil (peppermint) 


Directions:

1. Cut the wax paper to fit the length of the pan as well as come up the sides a bit, but you DON’T want them to come up the sides too far of it will fold over and fall into the chocolate.   Don’t want the wax paper moving around so you want to take some of the melted chocolate in each corner to hold the wax paper in place.  Make sure your wax paper is pulled tight across, we don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
2. Melting the Chocolate:  Get 3 oven safe bowls.  Put the chocolate for each layer in a different bowl.  Put them all in the oven on Warm for 20 mins.  Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).  Stir it until smooth and add your flavoring. (Make sure to use candy flavoring, NOT extracts)  You can add the same flavor to every layer or mix and match different flavors.  I did one layer in almond and the other two as peppermint. About 7 drops for each layer, to taste.
3. QUICKLY, so chocolate is still warm when you're done, spread the chocolate into the pan.  Don’t want to overwork the chocolate (can start on the outer edges working in a circle then spreading into the center.)
4. To smooth it out,  grab the side and shake/knock it on the table.  After a bit of shaking/knocking the chocolate will smooth itself out.
5. In a few min what the layer goes from glossy to matte it's time to pour the next layer. (Pour to soon you’ll risk mixing the layers together, wait too long the layers won’t stick together)
6. Take the colored candy melts (white chocolate) out of the oven, add the candy oils (7 drops)  and stir it together. Spread it over the chocolate layer.
7. Shake/knock it smooth and let it cool until it’s also matte.
8. Add the last layer of chocolate the same way.
9. Once it’s matte, cut the rest into 2 1/4 inch squares.

http://www.imtopsyturvy.com/homemade-andes-mints-this-weeks-treat/

Vegan White Chocolate Chips

(can be sugar-free)

• 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
• scant 1/8 tsp pure vanilla extract
• stevia or powdered sugar to taste (2 tbsp if powdered sugar)
• 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
• very tiny pinch salt
• optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder—such as soy or ricemilk powder—to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)

Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!

http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/

Oreo Surprise

Ingredints:

Crust
1 pkg. oreo cookies, crushed (15 or 19 oz)
1/3 cup butter

Filling
1/2 gallon any flavor ice cream, cut in slices
1 (14 oz) jar fudge sauce
1 (8 oz) cool whip


Directions:

1. Combine cookies and butter, reserve 1 cup for topping. Press rest of cookie mixture in bottom of a 9x13inch pan or 2 pie plates.
2. Place ice cream slices over crust. Then fudge sauce and cool whip. Sprinke remaining crumbs over top. Freeze.

Home Recipe

Quick Creamy Chocolate Pudding*

Ingredients:

• 2/3 cup sugar
• 1/4 cup Hershey's Cocoa
• 3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 2 Tablespoons butter or margarine
• 1 teaspoon vanilla extract
• Whipped topping (optional) 

Directions:

1. Stir together sugar, cocoa and salt in medium saucepan. In small bowl mix cornstarch with 1/4 cup milk to get out clumps; gradually stir in saucepan with the rest of the milk. 

2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 

3. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 to 5 servings.

MICROWAVE DIRECTIONS:

1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.

2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every

2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

https://www.hersheys.com/recipes/recipe-details.aspx?id=2804&name=Quick-Creamy-Chocolate-Pudding

One Bowl Brownies*

Ingredients:

4 (1 ounce) squares unsweetened chocolate

3/4 cup butter (Earth Balance)

2 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not over bake).

Note: Don't normally come out of the pan in one piece.

http://m.allrecipes.com/recipe/9910/one-bowl-brownies

Super Fudge Brownies*

Ingredients:

6 oz. unsweetened baking chocolate

1 cup salted butter, softened (or Earth Balance) 

4 large eggs

2 cups white sugar

1 Tbsp. pure vanilla extract

1/2 cup all-purpose flour

pinch salt

1 cup (6 oz) semisweet chocolate chips

Yield: 16 brownies (2 inch squares)

Directions: 

1. Pre-heat oven to 300F. Grease an 8x8 inch baking pan.

2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.

3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color- about 5 minutes. Add sugar and blend on low until thoroughly combined.

4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth, scraping down the sides of the bowl. Add flour and pinch salt. Mix thoroughly.

5. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in the center should come out clean or with a few moist crumbs. Do not over-bake.

6. Cool to room temperature. Cover and refrigerate for at least 1 hour. To cut brownies, dip a sharp knife in hot water and wipe dry. Use warm knife to slice brownies. Serve chilled.

http://frankiesfoods.blogspot.com/2011/02/mrsfields-superfudgebrownies-and.html?m=1

Oreo Cream Cheese Cookies

makes about 3-4 dozen

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 6 oz cream cheese, room temperature
• 2 cups granulated sugar
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 cup mini dark chocolate chips
• 2 cups Oreo crumbles

Directions:

1. Preheat oven to 375, line a cookie sheet with parchment.  
2. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined.  Stir in chocolate chips with a rubber spatula.
5. Pour Oreo crumbles into a bowl.  Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly.  Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking.  Space cookies about 1-2'' apart on sheet.  Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

http://www.bakestravaganza.com/2012/03/oreo-cream-cheese-cookies.html?spref=fb

Chocolate Covered Cheesecake Bites

Ingredients:

• Chocolate (Ghiradeli chocolate chips)
• Milk
• Cheesecake

Directions:

1. Cut cheesecake into pieces
2. Microwaved the chocolate mixing with with milk
3. Spear each bite with a fork or bamboo skewer and dip in chocolate covering all sides of the cheesecake. 
4. Place on parchment paper and let harden.

http://www.thefoodieaffair.com/2013/08/03/chocolate-covered-cheesecake-bites/

Oreo Truffles

Ingredients:

1 pound chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
1 pound vanilla-flavored candy coating, melted


Directions:

1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. 
2. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

http://allrecipes.com/Recipe/Cookie-Balls/detail.aspx?src=VD_Summary