Tag Archives: chocolate

BBQ Cupcakes!!!

Posted on May 31, 2014 by Ruthanne

These chocolate cupcakes are topped with all the fixings for a grill out! A perfect treat for Father’s Day or even a tailgate party (and as a Packer fan, I have lots of experience with those fun events!!!)

My dad is the best at grilling things. Some of my favorite times are our family cookouts with dad at the grill. I guess that’s why I smiled when I saw these on Pinterest the other day. There are a ton of variations on these- they are all over the web. There are steaks and burgers made out of caramels and candy bars. There are shish-kabobs made out of Dots candy and Starburst. I even saw goldfish crackers on the “grill”! LOVE IT!

I stayed with Hot Tamales as little hot dogs, and they make me smile. These are easy and fun, fun, FUN!!

Want to know how to make them? Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Hot Tamales candies (if you hate cinnamon, you can use Mike&Ikes candy, but you’ll have to pick out the cherry ones).
Black gel food coloring
1 cake mix (plus water, oil and eggs needed to make it according to the package)
1 tub of chocolate frosting
Red sugar crystals

DIRECTIONS:

Make cake mix according to package and divide into 24 cupcake liners placed in muffin tins.
Bake according to package, remove from oven and cool completely.
While cake is baking, use a toothpick and black food color gel to draw grill lines on the hot tamales. I placed them on a paper towel to dry, so they wouldn’t roll.
Take about 1/3 of frosting out of tub, place it in a separate bowl, and add black food coloring gel to make the frosting black. Place this frosting into a small zip-top bag fitted with a small round decorating tip.
Once cupcakes have cooled, use a knife to frost a thin, smooth layer of the chocolate icing onto each cupcake.
Sprinkle a little red sugar in the middle of the cupcake frosting.
Pipe black frosting on in even lines to make the grill.
Set Hot Tamales on the “grill” top.
Enjoy!

My thoughts: These are SO easy to put together. Adding other grill items would increase your time commitment, but with just hotdogs, these went together fast! Of course, you can use your own favorite cupcake recipe and frosting recipe with these if you don’t want to go pre-made. I was in a hurry this week, with lots of things on my plate: BIG NEWS coming soon! So excited to tell you all what I’ve been up to! In the meantime, make yourself (and your dad!) some little cupcake grills! Enjoy!!!! ~r

Peanut Butter Fudge Brownies

Posted on May 23, 2014 by Ruthanne

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination. These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion! These are a variation on a brownie recipe that my mom makes all the time with mint filling. This brownie recipe has appeared on Easybaked many times, and in many forms:

But adding peanut butter? Oh my goodness….. a definite show-stopper!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoons salt
1 cup milk

Peanut butter filling:

5 cups powdered sugar
1/2 cup softened butter
1 cup of creamy peanut butter

Fudge topping:

One bag (12 oz) of chocolate chips
12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″) that has been sprayed with non-stick spray.
Bake at 350F degrees for 8-10 minutes.
Cool.

Peanut butter filling:

Combine softened butter with peanut butter, mixing on low until completely smooth.
Add powdered sugar, mixing until combined.
Add a little water to make filling a thick, but spreadable consistency.
Spread over cooled brownies.

Fudge topping:

Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
Decorate with sprinkles or by drizzling a little white chocolate on top.
Refrigerate for several hours.
Cut brownies when the top layer is firm, but not hard. Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
These can be frozen really well (I like to eat them frozen, in fact!)

My thoughts: This brownie recipe is so versatile and fun. Really, there are so many possibilities! I love the addition of a peanut butter layer- they are so pretty and mmmm…so good! Do you want to make a design on the top of yours like I did? There’s a step-by-step example from when I 1st posted this recipe in mint. You can see it here. I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe. I guarantee you will be back to experiment with your own flavor combinations! Enjoy!! ~r

What? You like peanut butter? So do we!!!! Try one of these other yummy recipes:

12 Comments

Posted in Brownies and tagged baking, best, brownies, chocolate, food, fudge, layered bars, peanut butter, recipe, recipes you can freeze. Bookmark the permalink.

Caramel Pecan Marshmallow Pops

Posted on May 15, 2014 by Ruthanne

Big marshmallows covered in creamy caramel and chocolate are dipped in pecans to make an incredibly decadent treat!

These are unbelievably good. I was visiting my friend Andreya in San Diego last weekend and we passed a store while window shopping in La Jolla that had all sorts of dipped marshmallows. I started craving them and had to try this. These are like yummy caramel apples- but with a soft marshmallow inside, instead of an apple. If you are looking for a really unique treat that is easy to put together, this is your recipe!!! I couldn’t believe how easy and yummy these were.

Here’s the recipe: (printable version)

INGREDIENTS:

2 bags of jumbo marshmallows (24 marshmallows)
24 lollipop sticks
32 Kraft caramels, unwrapped
1 (14 oz) can of sweetened condensed milk
1/2 cup of butter
1 bag of dark chocolate Wilton’s candy melts
2 cups of chopped pecans

DIRECTIONS:

Set marshmallows out on parchment paper and stick one lollipop stick into the flat side of each one.
In a medium saucepan, melt together caramels, butter and sweetened condensed milk, stirring constantly, until completely smooth (takes about 5 minutes)
Pour caramel mixture into a bowl.
Using stick, carefully dip each marshmallow into caramel, coating it to the top. Gently tap stick against side of bowl to remove excess caramel and then slide bottom of marshmallow along bowl’s edge to remove most of caramel. (It is ok if you remove it down to the marshmallow- the chocolate will cover this up!
Place upright on a sheet of parchment paper and cool.
Place chocolate candy melts into a bowl, and melt them in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
Lay a fresh sheet of parchment paper out before beginning next step.
Place pecans in a small bowl.
Gently peel a marshmallow away from the parchment paper. This is a little tricky, as it will still be a bit gooey. I held the stick, lifted, and peeled the paper away from the marshmallow.
Dip bottom of marshmallow into melted chocolate and slide bottom along edge of bowl to remove excess.
Dip bottom of coated marshmallow into pecans and set on fresh parchment paper to harden.

Once these are hardened up, you can serve them up on a pretty plate, or wrap them in cello bags to use as gifts or favors.
If you aren’t serving them right away, be sure to cover them so the marshmallows don’t harden up.

My thoughts: These are a recipe I will make again. I had fun putting them together and everyone who tried them asked me to make them again. Easy. Yummy. Beautiful. My kind of recipe! Enjoy!! ~r

Other unique recipes you might enjoy:

15 Comments

Posted in Candy and tagged baking, best, caramel, chocolate, creative desserts, dessert, dipped marshmallows, fun, lollipop sticks, marshmallow, pecans, pops, recipe, unique. Bookmark the permalink.

Flower Pot Cupcakes

Posted on May 7, 2014 by Ruthanne

These cheery garden cupcakes have delicious raspberry cream filling
and fun flowers made of M& Ms!!!

HAPPY MOTHER’S DAY!!!! This bit of cheer goes out especially to my mom this week. I’m so far from home this year, that we will have to celebrate from a distance.

Aren’t these the cutest cupcakes ever? I cannot take credit for the M&M flower idea, it was an idea I originally saw on a cute blog called Sara’s Shoebox. She was copying the idea from a cookbook called “What’s New Cupcake“. I do not own this cook book, but it is a sequel to one of my favorites, “Hello, Cupcake!”, by the same author. In any case, Sara made hers with mini Oreos and I simply could not get mine to work with those..? SO, I had seen marshmallows in pink lemonade flavor (who can walk by THAT without picking up a bag?) and I decided to use them instead. They were a tiny bit too small, so I am going to recommend that you use full-size marshmallows for these. I had to fiddle around with them awhile to get them to all stick. I’m positive they will be easier on a full-size marshmallow!!

The cupcakes are an original though- I used a pink velvet cake mix, but you can use any flavor you like! I filled them with a yummy raspberry cream and topped them with scoops of butter cream and either coconut or Oreos (um…I had a few of those left over from the flower attempt!) Are you ready for a recipe for these??? Here you go: (printable version)

INGREDIENTS:

One boxed cake mix (in any flavor, with oil, water and eggs to make according to box)
One packet of Dream Whip
1 cup of heavy whipping cream
1/4 cup of berry jelly or jam
2 sticks of salted butter (at room temp)
2 sticks of unsalted butter (at room temp)
3 cups of powdered sugar
2 teaspoons of vanilla
2 cups of shredded coconut (died green with food coloring) -OR- 2 cups of crushed Oreo Cookies
24 pretzel sticks
Pastel M&Ms
12 marshmallows
1/2 cup of white Wilton’s candy melts

DIRECTIONS:

Flowers: I recommend making these ahead and storing them covered until you make your cupcakes. They aren’t hard to make, but a little time consuming.

Take 12 marshmallows and cut them in half with clean kitchen scissors. Lay them on the counter with the cut side up to keep them from sticking to things.
Take a pretzel stick and wiggle it up into the side of each marshmallow.
Melt candy melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
The technique that worked best for me here was to lay my M&Ms out in a flower pattern (minus the center) on parchment paper, cover the sticky side of the marshmallow with candy melts and lay it (candy melt side down) on the flower until it dries. Then I used a little of the candy melts to stick my center on. Here’s some photos.

Just let those cute little flowers dry, and you are all set to make your cupcakes!

Cupcakes:

Make cake mix according to box and divide batter among 24 cupcake liners in muffin tins.
Bake according to box, remove from oven and cool completely.
Make filling by putting Dream whip powder and whipping cream in a bowl. Mix on high until stiff peaks form.
Add jam or jelly and beat until well combined. Place filling in a large zip top bag and keep refrigerated until use.
Core cooled cupcakes with a small knife or a cupcake corer. I HIGHLY recommend the corer- it is super cheap and will save you time!
Cut a corner off the filling bag and squeeze filling into each cupcake.
Place top of “core” that was removed back on top of cupcake.

Make buttercream frosting by beating butters, powdered sugar and vanilla together in a large bowl on high until it is light and fluffy and smooth.
Use a scoop to place a mound of frosting on each cupcake.
Turn cupcake upside down in either coconut or crushed Oreo to coat the frosting.
Now pop a cute flower in, and you have an adorable treat for all sorts of occasions!!

My thoughts: These brought smiles to so many faces! I often share my blog creations with various families and organizations here on the Navajo Nation. These went to the Easter party at the Senior Citizen Center here. I got many hugs and thank yous (Ahéhee’) from the recipients. I also got to watch almost 100 seniors literally running to a huge Easter egg hunt! So fun!!!

On a recipe note: These are little time consuming, but so worth the effort! I made my flowers ahead and I was glad I did. I really hope you enjoy these!

And to the best mom ever: a bouquet of M&M flowers! I love you!!!! ~r

Other recipe ideas for Mother’s day:

11 Comments

Posted in Candy, Cupcakes and tagged best, chocolate, coconut, cupcakes, dessert, food, fun, M&Ms, mothers day, oreo, pretzels, recipe, spring. Bookmark the permalink.

Rocky Road Cupcakes!

Posted on April 25, 2014 by Ruthanne

These chocolate cupcakes are filled with creamy marshmallow and topped with a rich ganache frosting, marshmallows and almonds! YUM!!!!!

These are fork-eating cupcakes! You’ll love that combination of rocky road flavors in these rich and messy-to-eat cupcakes.

I absolutely love this frosting. I have used ganache for many recipes, but I’d never taken the time to whip it up into a frosting. Now that I’ve tried it, I will be back for more- this frosting is so rich and chocolatey!!! Ready for a recipe?

Here you go: (printable version)

INGREDIENTS:

One box of chocolate cake mix (with oil, water and eggs to make according to package)
One large jar (13 oz) of Jet-Puffed Marshmallow Creme
One bag of semi-sweet chocolate chips *
1/2 cup of whipping cream *

(*double these two ingredients if you want to pile your frosting high like mine is)

One bag of mini-marshmallows
1 cup of slivered or sliced almonds
a little white chocolate to drizzle on top, if desired

DIRECTIONS:

Start your frosting first, as it needs to chill before you beat it, and double the recipe if you want piles of frosting like mine. I went a little overboard for fun pictures!! 🙂
Place 1/2 cup of whipping cream into a medium saucepan and heat it on the stove until the cream starts to bubble just a bit on the edges, stirring as it heats. Turn off the heat, add the chocolate chips and cover for 5 minutes.
Stir melted chocolate and warm cream together until completely smooth (a “ganache”). Put it in a medium bowl and refrigerate until it is a cool, spoonable consistency (30 minutes to an hour).
Make cake mix according to box, and divide equally into 24 cupcake lines placed in a muffin tin.
Bake as directed on box, and cool completely.
Core cupcakes using a small knife, or a cupcake corer. I used the Chicago Metallics one, and for $4 there is just no reason to not get one- it makes filling cupcakes SOOOO easy! Isn’t your birthday coming up???

Spoon entire jar of marshmallow fluff into a gallon-size zip-top bag and clip a corner off with scissors. Squeeze the marshmallow into the middle of each cupcake and then trim a little of the core you removed and place the “lid” back on top of the filling.
Remove cooled chocolate ganache from refrigerator and beat on high until light and fluffy.
Place icing in a gallon size zip-top bag that has been fitted with a decorating tip in one corner, and pipe icing onto the cupcakes.
Decorate with almonds, and mini marshmallows. I also added some mini chocolate chips (because I had some leftovers from another recipe) and I melted some white chocolate to drizzle on top. Be creative and make these little marshmallow-y cupcakes irresistible!!!!

My thoughts: These are FABULOUS cupcakes. I love the gooey marshmallow creme surprise in the middle! And that frosting….. oh my. A few tips: the frosting does harden up, so get those almonds and marshmallows placed in it as soon as you are done piping the frosting on. This is good, because it holds all those yummy toppings in place! Also, store these all sealed up. You know what happens when you leave the bag of marshmallows open? Yucky, rubbery, dried up marshmallows! The same will happen if you just let these set out.

I hope you love these little yummy desserts!!!! ~r

Want some other ideas for that new cupcake corer? We love filled cupcakes here at Easybaked! Here’s a few of our favorites:

25 Comments

Posted in Cupcakes and tagged almonds, baking, best, chocolate, chocolate chips, cupcake, cupcake corer, cupcakes, dessert, fancy cupcakes, filled cupcakes, frosting, ganache, marshmallow, recipe, rocky road, unique dessert, whipped ganache frosting, white chocolate. Bookmark the permalink.

Baked Alaska Cupcakes

Posted on April 18, 2014 by Ruthanne

Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my. Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday. Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good. About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form. A.M.A.Z.I.N.G. Just go and make these. Use your favorite ice cream. You will love them…!

Here’s the recipe: (printable version)

INGREDIENTS:

One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
One quart of your favorite ice cream (I used mint chip)
8 egg whites
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
Bake according to package.
Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer! It is actually kind of fun! Make sure your bowl and beaters are free of any oils. I swiped mine with a little lemon juice 1st)

Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Assemble one cupcake at a time, and then pop it into the freezer immediately.
Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake. Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

When all cupcakes are prepared and in the freezer, use a kitchen torch
to toast the marshmallow just before serving.
These are best served within a couple of hours of making them.

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

My thoughts: I loved them. They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake! Fun, fun, FUN!!!!! Enjoy!!! ~r

Other yummy cupcakes:

13 Comments

Posted in Cupcakes, Frozen desserts and tagged baked alaska, best, chocolate, creative cupcakes, cupcakes, dessert, fun cupcakes, fun dessert, fun recipe, ice cream, ice cream cupcakes, kids, kitchen torch, marshmallow, marshmallow meringue, meringue, recipe, unique cupcakes. Bookmark the permalink.

Easter Egg Cups!

Posted on April 11, 2014 by Ruthanne

These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”. A perfect Easter treat!!!

Do you love Cadbury Eggs? I’m addicted. That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream. I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups. I dipped the tops in melted chocolate and piped yummy cream filling inside. Fun and delicious!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 bag of Wilton’s dark chocolate candy melts.

Filling:

3/4 cup light Karo syrup
12 tablespoons of butter (softened)
2 tablespoons vanilla
4 cups powdered sugar
1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Divide dough into 24 balls of equal size, and place each one in a muffin cup.
Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
Bake at 350F degrees for 8-10 minutes. Press Tart shaping tool into center again, to reshape cups.
Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
Cool completely on counter.
Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth. Dip tops of cups into melted chocolate and allow them to harden completely.

Make filling by adding all of the filling ingredients together except for the water and sugar.
Beat these on high until smooth and creamy.
Add sugar and beat on high until creamy
Add water until it is a nice spreadable, but not runny, consistency.
Beat until very smooth.
Take about 1/4 out and color with yellow food color gel.
Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
Enjoy!!

My thoughts: These are so0000 yummy. If you want to save time, skip the chocolate dip on the edges. This cookie recipe is just so tasty- and so versatile. I’ve used it for so many things now. Your family will gobble these up (once you convince the kids they aren’t really eggs!) I hope you enjoy them! ~r

Other fun spring recipe ideas:

28 Comments

Posted in Cookie Cups, Cookies, Uncategorized and tagged best, cadbury eggs, candy, chocolate, chocolate cookie, Cookie, cookie cup, cream, dessert, easter, egg, filling, fun, holiday, recipe, spring, sweet, unique. Bookmark the permalink.

Hamburger Cookies!

Posted on March 29, 2014 by Ruthanne

These cute little burgers are a fun April Fools treat. They look like a little burger, but they taste like a yummy peppermint cookie!

I’ve been making these since I was a little girl. They are so easy to put together and so fun to share with people! Both kids and adults will smile when they see these on the table or tucked into a lunch box!

Want to know how to make these cute little treats? Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Nilla Wafers
1 bag of York Peppermint Patties
1/3 cup each of red, green and yellow Wilton’s candy melts.

DIRECTIONS:

Preheat the oven to 350F degrees
Unwrap all of your peppermint patties. (Usually there are 24-26 of them per bag)
Count out twice that many Nilla Wafers (choose the pretty and unbroken ones!)
Place half of the Nilla Wafers, flat side up, on a cookie sheet.
Set one peppermint patty on each Nilla wafer.
Carefully place the cookie sheet in the oven for 1 to 2 minutes, just long enough to melt the chocolate coating on the peppermint patty. (This will melt the bottom of the peppermint to the Nilla wafer).
In 3 small bowls, melt the Candy Melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
Place each of the 3 melted colors in separate zip-top bags.
Clip one corner and drizzle one color across tops of each peppermint. Repeat this with other two colors.

Gently press a Nilla wafer, flat side down, on top of the drizzled candy melts. Press to gently squeeze the “ketchup, lettuce and cheese” colors out at the edge of the cookie “bun”.
Allow cookies to harden completely.

I like to serve them with those little mini potato sticks. I wanted to take some pictures with some, but I couldn’t find any at the grocery store here. Trust me, the salty and sweet is a yummy combination.

My thoughts: My mom was downright mischievous on April Fools Day. I had green milk and no meat on my sandwich and holes poked in my apple. This is a fun “eating hamburgers for dessert” prank that will make your family smile. Plus they are SO yummy! Enjoy!!! ~r

Other fun treats you might like:

Ladybug Oreo Pops!

18 Comments

Posted in Candy, Cookies, Easy recipes and tagged April Fools, candy, chocolate, Cookie, dessert, easy, easy recipe, fun, hamburger cookies, holiday, kids recipe, make with kids, nilla wafers, recipe, sweets, Wiltons candy Melts, york peppermint patties. Bookmark the permalink.

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.

Bake an additional 25 to 30 minutes.
Remove from oven and cool 20 minutes.
Gently lift from pan and peel foil from edges.
Cool completely before cutting. Makes about 24 bars.

My thoughts: You have to make these!!!!!!! YUM!!!!!

Love caramel? We do too!!! Here’s a few more caramel- filled recipes from Easybaked:

18 Comments

Posted in Bar cookies, Brownies, Candy, Cookies and tagged amazing, baking, bar cookies, best, brownie, cake mix, caramel, chocolate, chocolate chips, decadent, delicious, dessert, Kraft caramels, layered bars, oreo, Oreo dessert, recipe, rich, white chocolate. Bookmark the permalink.

Chocolate Raspberry Cheesecake

Posted on February 28, 2014 by Ruthanne

Creamy chocolate cheesecake topped with a layer of raspberry and sour cream. Unbelievably yummy!!!

If you follow my blog on a regular basis, you will remember this cheesecake from last fall. It is my Aunt’s recipe and it is literally the best cheesecake I’ve ever eaten. It is so creamy and smooth…oh my.

I decided to add a few twists to the recipe by making it chocolate and adding raspberries to the topping. It worked beautifully and added so much flavor! It is really quite easy to make. I hope you enjoy it as much as I did!!!!

Here’s the recipe (printable version):

INGREDIENTS:

Crust:

1 1/4 cups Honeymaid graham cracker crumbs
5 tablespoons butter, melted
3 tablespoons sugar

Filling:

3/4 cup sugar
3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
pinch of salt
1 cup of semi-sweet chocolate chips

Topping:

1 pint (2 cups) sour cream
1/2 cup sugar
1 tsp. vanilla
pinch of salt
1/3 cup of canned raspberry pie filling

DIRECTIONS:

Preheat oven to 350F degrees.
In a medium bowl, combine crust ingredients together until well combined.
Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.
For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
Add the eggs, one at a time, beating between each addition.
Add the vanilla, lemon juice and salt and beat until smooth and creamy.
Melt the one cup of chocolate until smooth, and add to cheesecake mixture, beating until completely incorporated.
Pour into crust.
Bake at 350F degrees for 35-45 minutes.
While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
Pour topping over hot cheesecake, gently spreading to edges.
Return cheesecake to oven and bake for an additional 12-15 minutes.
Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.
Refrigerate several hours (or overnight)
Run a small knife around the edges of the pan and remove them before serving.
Serve with extra raspberry pie filling– YUM!
Enjoy!!!!

My thoughts: You can see in my pictures that I added a cup of raspberry pie filling over the crust before I poured the cheesecake batter in. It was really yummy, but made it hard to remove the bottom of the springform pan (which I always do before pictures). If you don’t mind leaving the bottom on, this is a yummy addition to the recipe! Just gently spread it out over your graham crust and pour the cheesecake over the top.