Chocolate and Vanilla Zebra Cupcakes

Photo Credit: http://www.somethingswanky.com

Chocolate and Vanilla Zebra Cupcakes

Original Recipe: http://www.somethingswanky.com/2012/07/chocolate-and-vanilla-zebra-cupcakes.html

Ingredients:
For the Cake:

• 1 box devil’s food cake mix
• 1 small pkg instant chocolate pudding mix
• 1 cup sour cream*
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chocolate milk (the good kind)*
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

For the Buttercream:

• 1/2 c. butter, room temperature or margarine
• 1/2 c. shortening
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2-3 tbsp. milk
• 1/4 c. cocoa powder

Optional:

• Melting chocolates, both chocolate and white chocolate

Instructions:
For the Cake:

• Mix all ingredients until smooth batter forms, reserving the chocolate chips.
• Mix in the chocolate chips with spatula.
• Divide evenly among 24 cupcake liners. Bake at 350º for 20-25 minutes until toothpick inserted comes out clean.
• Let cool before frosting.

For the Buttercream:

• Whisk together the shortening and butter or margarine until smooth.
• Alternately add the powdered sugar, one cup at a time, and the liquids-- whisking in between additions until smooth.
• Remove half of the buttercream to a bowl. Cover and set aside.
• Add 1/4 c. cocoa powder to the remaining buttercream. Whisk and add additional milk if needed to thin out a little.

Assembly:

• Use this saran wrap method to fill your frosting bag-- with one scoop of the vanilla frosting beside one scoop of the chocolate frosting.
• Pipe buttercream onto the cupcake.
• Melt the chocolates and drizzle over top of cupcakes if desired.

Toffee Crunch Cupcake

Photo Credit: http://www.bakersroyale.com

Toffee Crunch Cupcake

Original Recipe: http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

Ingredients:
Cupcake:
Chocolate Cupcake portion adapted from Alice Medrich for Scharffen Berger Chocolate Maker

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Caramel Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe)

Chocolate Dipping Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:
Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Hot Fudge Sundae Cucpakes

Photo Credit: http://www.somethingswanky.com

Hot Fudge Sundae Cucpakes

Original Recipe: http://www.somethingswanky.com/2012/08/i-think-ive-decided-since-becoming-mom.html

Ingredients:
For the Cake:

• 1 box devil’s food cake mix
• 1 small pkg instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chocolate milk (the good kind)
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

For the Buttercream:

• 1/2 c. butter, room temperature or margarine
• 1/2 c. shortening
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2-3 tbsp. milk

For the Hot Fudge:

• 1 cup semi-sweet chocolate chips
• approximately 1 cup heavy whipping cream (don't measure it out)

Toppings:

• Red Pretzel M&Ms for the Cherries
• Sprinkles

Instructions:
For the Cake:

1. Mix all ingredients until smooth batter forms, reserving the chocolate chips.
2. Mix in the chocolate chips with spatula.
3. Divide evenly among 24 cupcake liners. Bake at 350º for 20-25 minutes until toothpick inserted comes out clean.
4. Let cool before frosting.

For the Buttercream:

1. Whisk together the shortening and butter or margarine until smooth.
2. Alternately add the powdered sugar, one cup at a time, and the liquids-- whisking in between additions until smooth.

For the Hot Fudge:

1. Place the chocolate chips in a microwave safe bowl.
2. Pour in the whipping cream until just barely level with the chocolate chips-- you should still be able to see the chocolate chips.
3. Microwave for 60 seconds.
4. Whisk for 1-2 minutes until smooth and thick. It will continue to thicken as it cools.

Assembly:

1. Use a 1M tip to pipe buttercream on the cupcakes.
2. Spoon the chocolate over top each cupcake.
3. Top with an M&M and sprinkles.

Apple Cupcakes with Brown Sugar Buttercream

Photo Credit: http://www.madeinmelskitchen.com

Apple Cupcakes with Brown Sugar Buttercream

Original Recipe: http://www.madeinmelskitchen.com/2010/10/apple-cupcakes-with-brown-sugar-buttercream/

Ingredients:
Apple Cupcakes:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Brown Sugar Buttercream:

• 2 large egg whites
• 1/2 cup packed light-brown sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Directions:
Apple Cupcakes:

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
3. Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.
4. Makes 2 dozen cupcakes.

Brown Sugar Buttercream:

1. Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth
4. Makes ~ 2 cups.

Crock Pot Chocolate Cake

 Photo Credit: http://cooking.allwomenstalk.com

Crock Pot Chocolate Cake

Original Recipe: http://cooking.allwomenstalk.com/top-chocolate-recipes/9/

Ingredients:

• 1 box chocolate cake mix
• 8 oz sour cream
• 1 pkg instant chocolate pudding
• 1 cup chocolate chips
• 4 eggs
• 3/4 cup oil
• 1 cup water

Directions:

1. Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.
2. Cook 3-4 hours on high or 6-8 hours on low.

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

 Photo Credit: http://www.theculinaryenthusiast.net

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Original Recipe: http://www.theculinaryenthusiast.net/2011/09/vanilla-chai-cupcakes-with-cinnamon.html

Ingredients:
Chai Spice Mix

• 1 1/2 tsp. ground cardamom
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

Cupcake Batter

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 tsp. vanilla bean paste (or pure vanilla extract)
• 2 eggs
• 2 tsp. chai spice mix
• 1 1/4 cups plain flour, sifted
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar

Buttercream

• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. vanilla bean paste (or pure vanilla extract)
• 2 cups powdered sugar
• remainder of the chai spice mix
• 1 Tbsp. cold milk, if needed to thin out the buttercream

Directions:

1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.  This made about 16-18 cupcakes for me.
2. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3. Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4. Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
5. Buttercream Directions:
6. In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).

Chocolate Chip Lava Cookies

 Photo Credit: http://www.kevinandamanda.com

Chocolate Chip Lava Cookies

Original Recipe: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tablespoon vanilla extract
• 1 3/4 cups (210 grams) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

Direction:

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Chocolate-Ricotta Icebox Cake

 Photo Credit: http://www.marthastewart.com

Chocolate-Ricotta Icebox Cake

Original Recipe: http://www.marthastewart.com/315706/chocolate-ricotta-icebox-cake?czone=food/chocolate-center/chocolate-recipes&center=874882&gallery=874542&slide=262710

Ingredients:

•     Nonstick cooking spray
•     14 ounces semisweet chocolate (do not use chips)
•     2 containers (15 ounces each) part-skim ricotta cheese, room temperature
•     3/4 cup heavy cream
•     1 package (9 ounces) chocolate wafers (about 44 cookies)

Directions:

1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Cook's Note
The right pan: A springform pan has a clamp or spring that releases the sides of the pan from the bottom. It's ideal for cakes and tarts that would be hard to remove from a regular pan.

Chocolate Peppermints

 Photo Credit: http://shewearsmanyhats.com

Chocolate Peppermints

Original Recipe: http://shewearsmanyhats.com/2011/12/chocolate-peppermints/

Makes about 8 dozen.

Ingredients

• 1 pound confectioners sugar (powdered sugar)
• 4 ounces, weight cream cheese, softened
• 1/4 teaspoon peppermint extract
• 6 ounces semi-sweet chocolate chips

Instructions

1. Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
2. Add peppermint extract and combine well.
3. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
5. Refrigerate in airtight container until ready to serve.

   
Tips:

•  If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.
•  Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.

Peanut Butter "Cheese Ball"

Photo Credit: http://www.the-girl-who-ate-everything.com

Peanut Butter "Cheese Ball"

Original Recipe: http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html

Ingredients:

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy peanut butter (not all-natural)
• 3 tablespoons packed brown sugar
• 3/4 cup milk chocolate chips
• 3/4 cup peanut butter chips
• Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Oreo Cheesecake Bites

 Photo Credit: http://www.melskitchencafe.com

Oreo Cheesecake Bites

Original Recipe: http://www.melskitchencafe.com/2011/08/oreo-cheesecake-bites.html

*Makes 36 or more bites, depending on size

INGREDIENTS:

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS:

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Simple Pumpkin Cheesecake Trifles

 Photo Credit: http://www.mybakingaddiction.com

Simple Pumpkin Cheesecake Trifles

Original Recipe: http://www.mybakingaddiction.com/pumpkin-cheesecake-trifles/

Ingredients:

• 12 Biscoff Cookies, crushed into crumbs
• 1 tablespoon unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

Directions:

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

Notes:
- The glasses and spoons seen in the photos are from Ikea.
- The layering proportions will vary depending on what size container you use.

Carrot Cake Cupcakes with Cream Cheese Frosting

 Photo Credit: http://pinchofyum.com

Carrot Cake Cupcakes with Cream Cheese Frosting

Original Recipe: http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting

Ingredients:

•     2 cups sifted flour
•     2 cups sugar
•     2 teaspoons cinnamon
•     2 teaspoons soda
•     ¼ teaspoon salt
•     3 cups grated raw carrots
•     4 eggs
•     1⅓ cups vegetable oil
•     8 ounces cream cheese
•     ¼ lb. butter
•     2 teaspoons vanilla
•     1 lb. powdered sugar

Instructions:

1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
2. Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
4. Refrigerate and eat cold for best taste!

Notes
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!

Peanut Butter Pie Shooters

 Photo Credit: http://pinchofyum.com

Peanut Butter Pie Shooters

Original Recipe: http://pinchofyum.com/peanut-butter-pie-shooters

Ingredients:

•     1 cup creamy peanut butter
•     8 ounces cream cheese (can use reduced fat)
•     14 ounce can sweetened condensed milk
•     1 teaspoon vanilla
•     1 cup powdered sugar
•     ¼ cup heavy whipping cream (or whipped cream)
•     16 Oreos, crushed
•     5 tablespoons melted butter
•     sea salt for sprinkling (optional)

Instructions:

1. Beat cream cheese and peanut butter until smooth.
2. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

Notes
Peanut Butter Pie will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

Pumpkin Chocolate Chip Brownies

Photo Credit: http://penniesonaplatter.com

Pumpkin Chocolate Chip Brownies

Original Recipe: http://penniesonaplatter.com/2010/11/02/pumpkin-chocolate-chip-brownies/

Ingredients:

• Yield: 24 small brownies

• 1/2 cup pumpkin puree
• 1 whole egg
• 2 egg whites
• 1 tbsp vegetable or canola oil
• 1 cup flour
• 1 tsp baking powder
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2/3 cup brown sugar, packed
• 1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
4. Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Minty Chocolate Mousse Brownies

 Photo Credit: http://www.sweettreatsmore.com

Minty Chocolate Mousse Brownies
adapted from Betty Crocker


Original Recipe: http://www.sweettreatsmore.com/2011/12/minty-chocolate-mousse-brownies.html

Ingredients:

• Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch)

• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

• Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.

Direction:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted.  Drizzle melted chocolate over the brownies.  Sprinkle more Creme de Menthe chips over the top if desired.
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

***you can use a rectangular pan and cook for about 45 minutes.

White Chocolate Peppermint Fudge Recipe

 Photo Credit: http://www.tasteofhome.com

White Chocolate Peppermint Fudge Recipe

original source: www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge

Ingredients:

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 squares (1 ounce each) white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow cream
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.