Posts Tagged ‘chocolate’


This here is a recipe I found deep in the pages of one of Mother Lovett’s recipe books. You know, those crazy-beautiful books from the 1950’s that have yellow pages? I wrote about them a few weeks ago. They certainly are a treasure to me.



Since I know no restraint when it comes to cream cheese, I figured I would LOVE this recipe. Anything to make my inner thighs jiggle more and begin stretching the seam of my pants.



Oh wait. That already happens.



This time I don’t just have butter. I have cream cheese.















Ingredients in the morning sunshine.














Creamed butter and cream cheese.















This went into my mouth. Suprised?









This is obviously your first time visiting. 











And I also licked this clean.











It was delicious.








I used milk chocolate chips. Not dark.










Because I hate anything that is deemed ‘good’ for me just really love milk chocolate.








Ready to go in the oven.























The finished product.











 Can I tell you a secret?


Thanks. Don’t tell anyone.





I didn’t like these cookies. They were not sweet enough for me. Which, luckily for you, means that you would most likely love them. I have the sweetest teeth known to man.





My husband and brother LOVED them. 


They are also the kind of people that sometimes find certain desserts ‘too rich.’




Yeah. Those people.




Ugh. They are luckily they are family.



I just don’t get the concept. There has never been anything too sweet or too rich for me.



I wanted to throw these cookies out. That led to a giant fight, because my husband suggested I was wasting food.



He obviously has not looked at my thights, butt, hips, stomach, and arms.





So, in my honest opinion, these did turn out perfectly. I think most of you would absolutely love them, so I urge you to give them a try. They do have a slight sweetness to them just not enough for my whacked out tastebuds.













Cream Cheese Chocolate Cookies

1 cup butter

3 oz of cream cheese

1 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 tsp salt

1 cup chocolate chips


Preheat oven to 350.

Cream butter, sugar, eggs, and cream cheese together. Add vanilla and mix. Stir in flour and salt, just until blended. Fold in chocolate chips.


Bake for 8-10 minutes or until edges are golden brown. The cookies will remain light in color.





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This dessert goes way, WAY back. I can remember my mom making this when I was probably only 7-8 years old. She used to make it for her card club that met on Friday nights. Honestly, they never played cards. They ate, drank, BS-ed, then had dessert. And I always wanted to be included.



We haven’t had it in years, so last weekend I decided I would try to re-create it.



It does take some time, as each layer needs to be frozen prior to the next layer being added. So start the day before or a couple hours ahead of time.



It all begins with some oreos and butter.










I actually used Original, and not Double Stuffed. I just bought a package of the Double Stuffed to stuff my face with and see if I could double my jean size. It’s working.





I used my food processor – not my beloved mini – but the normal size.















Let’s add some milk and eat this oreo cereal. Or just eat it our hands. Same thing.






Melted butter…









I just threw it in the microwave.






And make a nice, firm Oreo crust. This then goes in the freezer.









Check out that big chunk in the corner. It was only there for about 4 seconds after this picture was taken. I have no idea where it went.







At this point the ice cream should be sitting out.















It needs to be soft in the middle so it is spreadable.







Spread it on the frozen oreo crust.















Then refreeze again. I used vanilla ice cream, but I am not that fond of vanilla. In fact, I’m not that fond of ice cream, either. Now if it is vanilla flavored with tons of candy, cake and toppings, I’m game. But plain vanilla? No thanks.



I would like to use coffee ice cream, or even peanut butter, but I have a husband whose taste buds are no more developed than a 6 year old. And I mean that in the nicest way.







As the second layer is freezing, the fudge sauce can be made. 









 This is the single reason that I enjoy this dessert. I love this sauce.






Make it on the stovetop and continuously stir until it thickens.


















The add it on top of the ice cream layer.









It is hot, so do it quickly!






Once the fudge layer in frozen, add some whipped cream on top. 












I actually used Cool Whip because I think it freezes better than homemade whipped cream.












Once it is frozen, cut into squares and serve.  The crust is sooooo good.









 I may have eaten this for dinner a few nights this week. Really.





Oreo Cookie Ice Cream Dessert

25 Oreos

1 stick butter

1/2 gallon of ice cream (vanilla, coffee, cookies ‘n cream, etc)

2 sqaures baking chocolate

1 can evaporated milk

1 cup sugar

1 tub Cool Whip



Crush Oreos. Melt butter in 9 x 13 baking dish. Press Oreos into butter, creating a crust. Freeze.


Take 1/2 gallon of ice cream out of the freezer. Let sit until very soft. Once soft enough, take Oreo crust out of the freezer and spread ice cream in an even layer over crust. Refreeze.


In a saucepan, heat condensed milk, baking squares, and sugar. Let come to a boil then reduce to simmer. Stir constantly until mixture has thickened, about 20 minutes. Take baking dish out of freeze and pour fudge sauce on top quickly and evenly. Refreeze.


Once frozen, take out of freezer and spread Cool Whip on top in a thick, even layer. Refreeze.


To serve, let thaw for a few minutes then cut into squares.












Or cut into index-card size pieces. Like me. And eat.


Then proceed to dig the crust out from underneath about 1/3 of the dessert. Delish.

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These are seriously some of the BEST brownies I have ever eaten…and they are made from scratch.



This recipe came from a family friend and was in one of those rinky-dinky cookbooks that private schools and churches make. Those rinky-dink cookbooks have some of the best recipes, let me tell you. There are alot of family secrets hidden in those cookbooks.



And before your mind wanders off too much, I mean FOOD family secrets, not family secrets like the ones David Letterman is spilling all over the media. Or like my little secret of how I peed my pants while wearing tights in Kindergarten. Can you even imagine how uncomfortable THAT is? I almost feel for Dave.


Or not. But I bet if he made his wife these brownies she might consider not making him sleep on the sidewalk. 




My first 6 months of marriage may have been more tolerable if my hubby made these for me every single day.




Melt some baking squares and butter in the microwave.
















I use semi-sweet baking squares. Because NOTHING is sweet enough for me. Seriously – nothing. You will often find me with a baffled, confused expression when someone says they can’t finish their dessert because it is ‘too rich.’ What is that?? Really – WHAT does that mean??




There is nothing ‘too rich’ for me. And there is also probably no one ‘too rich’ for me, either. Sorry. I like shoes.




This batter begins quite differently than most because instead of creaming softened butter and sugar, we cream melted butter and sugar. I would never have thought of that. In fact, I thought it was wrong and called my mom 67 times before making this saying  ‘are you SURE this is right??’



I can be a bit dramatic.





As usual, my mom was right and the batter was perfect.












Throw in some chocolate chips…













And this here, folks, is the special ingredient.










Mini marshmallows! They must be mini. I have seen recipes for ‘smores brownies,’ so before you decide that this doesn’t look like anything special, I have to say this tastes absolutely nothing like a smore.






The marshmallow completely melts because it is mixed in with the batter.












There is no trace of marshmallows in the brownies – instead, we are left with a gooey, fudgey addition like nothing I have ever had before. 











The marshmallows also create a thin, crispy, chocolatey, crusty layer on top.












A sneak peek into the fudgey goodness.










Can you see it?? I can feel it in my waistline already.



And no, not because I ate the entire pan.







Please, please try these.  In the name of all things chocolate and sugary, please try!











These make perfect gifts, too. They are THAT GOOD. They are THAT brownie that can be given as a present. You can be THAT GIRL (OR GUY) that gives brownies as gifts. Really, they are just THAT good.






Oooey Gooey Fudgey Brownies

1 stick unsalted butter

2-3 squares baking chocolate

2 cups sugar

2 eggs

1 cup flour

1 teaspoon vanilla

1 cup chocolate chips

2 cups mini marshmallows


Preheat oven to 350.

Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined. Fold in chocolate chips. Fold in marshmallows.


Pour into greased 9 x 13 baking dish (I used a 10 x 10 square cake pan).  Bake for 35-45 minutes, or until just barely done.

















Now, go out and buy your pants one size bigger. Or try these workouts.

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Check out the yummy creation that won my first giveaway!





I had some leftover pumpkin (and still do!) from making pumpkin cookies, and didn’t want it to go to waste. I am trying to not be as wasteful, and as you saw from my fridge last week, with only 2 of us in the house it is difficult.



I knew if I made a ‘normal’ sized bread that one of two things would happen. I would eat the entire thing, crying the next morning as I tried to fit into my clothes. Or, it would go to waste because I still couldn’t fit in my jeans. Hmmpf.





I opted to make these mini breads so I could beg someone to take them off my hands.






I used Martha’s recipe as a base, but switched up my spices a bit.











I only used a bit of nutmeg, but a truckload of cinnamon and pumpkin pie spice.






One cup of pumpkin went in the mix.


















And some brown sugar lumps.






Don’t you all want to eat this?













I halved Martha’s recipe and made 3 mini loaves with 2 mix-ins.

















One plain pumpkin bread, one white chocolate pumpkin bread, and one milk chocolate pumpkin bread.









These were absolutely delish!


















I love mini loaves. It’s all about portion control, right? Does it still count if you eat an entire mini loaf yourself? In one sitting? I didn’t. Maybe.










Luckily, a friend stopped over and I coerced her into taking 2 pumpkin breads with her.




















But not without a taste first. 🙂

Not only are these mini and delicious, but I also think they make perfect, thoughtful gifts when wrapped in some autumn decor. Give it away!






Pumpkin Bread – Adapted from Martha Stewart’s Baking Handbook

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup + 1 tablespoon buttermilk


Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.


Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, adding any addition mix-ins, like chocolate chips or walnuts. Bake 45-55 minutes.





Dig in! 🙂



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One day, my husband whined ‘can’t you make any healthy cookies?’ with a very pouty look on his face. So cute and so pouty that I had to try and come up with something.


I love peanut butter cookies, and he loves chocolate chip, so I combined them into one, made with whole wheat flour.



Now I DO use regular sugar, as I do not really believe in using such an enormous amount of a sugar substitute.



A cookie is a cookie is a cookie, and either way, we shouldn’t be consuming 10 of them at once, whether it be made with real or ‘fake’ sugar. Right?



I apparently never remember that, and also like to think ‘the more, the merrier’ applies to food.







I start with 100% whole wheat flour, which does add a nice, nutty taste.

















This is our favorite peanut butter by far, and you must try it. 









It gives an additional ‘crunch’ to the cookies because it had flaxseeds in it.







Ahh, more texture. 











I rescued this 1/2 cup then proceeded to eat the entire jar with my fingers.






The more, the merrier!






Don’t ya’ll just love packed brown sugar lumps?













This mixture is sugar, butter, and peanut butter. 











 It just cries out, ‘eat me!’







I add some dark chocolate chippers.













And scoop out tiny lumps with my hands. 











Yes, my hands are clean. Weirdo.






My husband loves these, while I prefer my cookies to be a bit more….chewy.










I wouldn’t consider these dry, but I don’t think they can be classified as soft. What do we call them, then?





A confession: I’m still opening the oven door mid-bake. Still.




I have no patience. .





It’s just so exciting!






 A plate o’ goodies.










 These will disappear in about 4.7 seconds.


















Is that a word? I thought it was, but when I typed it, it didn’t look correct. Someone please alert me if it isn’t. And please find a better word to describe these cookies. You can be my own personal thesaurus.






Let me know if you like. 🙂






Whole Wheat Peanut Butter Chocolate Chip Cookies


1 1/4 cups 100% whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 stick butter

1 egg

1 teaspoon vanilla

1/2 cup sugar

1/2 cup brown sugar

1/2 cup natural peanut butter

1 cup chocolate chips


Preheat oven to 350 degrees.


Beat butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.


Add in the dry ingredients and mix on lowest speed. Fold in chocolate chips.


Place spoonfuls of dough on cookie sheet at bake at 350 for about 10 minutes. 



Let cool before eating. Or not.

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 This cake is delicious!


I found this recipe on one of my favorite food websites, Picky Palate.  She has wonderful, unique recipes and amazing photography to go along. My mouth usually waters at EVERY recipe she posts, even if it is something I dislike.



This is a layered Reese’s Peanut Butter Cup chocolate cake. Can it get any more decadent than that?


I made it for my hubby’s birthday this past weekend. I thought people would enjoy it, but in all honesty, they were floored.


Well, except for my hub, who looked at me like I was crazy when I was making it. I mean, don’t I know that on any given day he would rather eat plain chicken breasts and grilled steak? Why on earth would I make a cake on his BIRTHDAY??


This is when I promptly kicked him out of my our kitchen and told him to go run a few miles. He would be ingesting 4000 calories worth of cake, after all.


You NEED to make this! Today!



I made a few adjustments to the posted recipe. First off, I wanted to make my own cake from scratch. Not to be a humongous snob, but I really do not like to make desserts from a box. First, I ENJOY the process of making one from scratch, and second, I think they usually taste better and I know what to expect.


Well, that idea was shot after I spent the morning throwing my money away on new house decor. My husband wants pictures of animals. I want a serene lake scene, or something with water.


So I bought a canvas flower painting. That is a compromise, right?


I thought so, too. Happy birthday to him.



I luckily had a box of Devil’s Food cake mix in my makeshift pantry, amongst other items. I swear, it looks like we are ready for Y2K. I don’t like to run out of anything.



The ingredients in the bowl: cake mix, eggs, sour cream (yes!), chocolate pudding mix (I used chocolate fudge), canola oil, chocolate chips, and buttermilk (this was my substitution for water).










Imagine my dismay when I got home and my mixing bowl and whisk were in the dishwasher, being WASHED. My hub had just turned in on about 10 minutes before I got home. This instantly made me panic, as I was already late and very rushed, and still had more to cook. How dare he be so perfect and load and start the dishwasher! Why????!




Anyway, all went well as I just threw the stuff in this bright yellow bowl that came from his bachelor collection. Don’t worry, this has been washed.  












I got out my hand mixer and went to town.










The batter, as she says, is VERY thick. I had approximately 14 spoonfuls.





Used 2 9-inch cake pans, sprayed with my baking Pam, and threw in the oven.











Now comes the frosting, which is out of this world.



Can someone stop at the store for me? Because I think we need some cream cheese. 













We buy in bulk. I’m going to have to also start buying my clothes in the ‘bulk’ size.




This frosting is super healthy for you. 













It is butter, cream cheese, and sugar – 3 of my favorite food groups.  You know, the heart healthy ones?





After the cakes cooled, I did stick them in the fridge for an hour or so. Then I cut them in half.









In all honestly, I am terrible at doing that. I only have small knives. But I DO have this lovely cake stand from Tiffany’s. It was a wedding gift – one of my favorites.





Melted peanut butter : 









And I will admit I did use Jif. I went out and bought a jar specifically for this reason. I was afraid of what the oil of natural peanut butter would do to the cake layers. To eat, I prefer natural over Jif, so I will keep the remaining jar to make another heart-attack-on-a-plate.




Here is the assembled cake, with a lay of peanut butter and frosting inside each layer.










It looks pretty enough to serve like this!




But I had sooo much frosting, I had to throw some more on before I ate it.











Chopped up a bag and another 1/4 bag of miniature Reese’s. Come on – you know what happened to the other 3/4 bag.









I’ll give you a hint – it’s not in the freezer.





Here is the finished product, and yes it is leaning to one side.









How embarrassing.






Can you see how creamy that frosting is??













How about now?
















I had so much left, and I hate to waste food.









So I saved it, and have been using it as a topping for all of my meals this week. Oatmeal. Yogurt. Ice Cream. Lobster Mac. Filet.



Don’t worry, it’s almost gone.




 Here is a slice from the party. Not sure who was eating this piece.










Probably me.



Probably not my hub since he was too busy ingesting meat.




I’m just kidding – he did have a piece, and he enjoyed it.









My dad on the other hand, thought it was so sweet that it made him dizzy. He enjoyed it, though – after the dizziness.




I usually don’t eat the items that I bake. I have a bite or so, but it is the baking process I enjoy the most. I, also am not (GASP!) a big fan of cake. Love cheesecake. Not cakey cake.




This was a major exception.









I can’t count the number of pieces I’ve had. I’m thinking of making this again this weekend for a friend’s birthday and surprising her with it.




So make this for your hub, boyfriend, brother, father, pet, and I promise you they will LOVE it. After they finish their chicken, of course. 🙂



And if you’re looking for the recipe, take a gander over HERE.

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‘Tis The Season.

For pumpkin.


Ok I am jumping on the bandwagon a bit late. For real. Starbucks started September 1st. 


Sidebar: I SWEAR last year in October, BEFORE Halloween, one of the radio stations started playing Christmas music 24/7. I think it is a competition, who can start playing it the earliest. When does your holiday season begin? For me, HOLIDAYS start sometime in November. CHRISTMAS starts after Thanksgiving. I may have shopped before, but I love to enjoy Thanksgiving, then Christmas.


For me, pumpkin starts now.


I made some pumpkin chocolate chip cookies. So delish. They are like tiny cakes.


My husband doesn’t like pumpkin. I hear it’s a fairly common thing? I cannot relate.


I use this in my cookies:











For those of you that cannot tell what that is (due to my lack of education on taking photos), it is Pumpkin Pie Spice from Trader Joe’s.



I also really like to use Trader Joe’s canned pumpkin.















But in this case I used Libby’s.











I do love all things pink. 




This time, I used white flour, unlike here.











I also added cinnamon with that pumpkin spice.



I also use half a banana. Because I like them.












This is the pumpkin mixture pre-flour addition:











I wanted to gobble it up.



Do you know what drives me crazy? When Giada and Ina and Paula don’t scrape the bowl and whisk clean. I am sure they do when they’re not filming. But when I’m watching and they pour the batter in the pan/sheet, etc, it drives me batty that they leave batter in the bowl. A good amount of it, too.


My mother and grandmother would kill them.



I wanted to lick this clean:











Who is saying I didn’t?



I added some chocolate of course.











Don’t you just want to eat that dough ball – raw eggs and all?



As we all know, I’m a cheater:












I also don’t use a cute little scooper to put the batter on the pan. I use a spoon.











A very regular spoon.



What I am was always yelled at for doing now when I was young:











Opening the over mid-bake. I know it’s wrong. Please skip the lectures.




These come out perfectly, like small cake-like lumps full of chocolate.












This baby with all the chocolate is mine. 













Pumpkin Chocolate Chip Cookies


2 eggs

1 cup sugar

1/2 mashed banana

1/2 cup canola oil

1 cup canned pumpkin

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1 cup chocolate chips


Preheat oven to 350. Beat eggs and sugar until light and fluffy. Stir in oil, pumpkin, banana and vanilla. Stir in dry ingredients. Fold in chocolate chips. Bake for about 12 minutes.



















The bad news: the cookie jar is almost empty again. There are only 2 of us in the house, and we know who doesn’t like pumpkin. Crap.

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