Tag: chocolate

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies I would love to see a big pan of these sitting in front of me on Mother’s Day.  I love brownies that are fudgy and have all that extra chocolate in them. My goodness! I may have to go and make […]

Irish Chocolate Coffee Bundt Cake

Irish Chocolate Coffee Bundt Cake

Irish Chocolate Coffee Bundt Cake Is it too early for Irish recipes?  St. Patrick’s Day is right around the corner so let’s get started. Irish Chocolate Coffee Bundt Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 25 mins Cook time: 1 hour […]

Hello Dolly Bars

Hello Dolly Bars

Hello Dolly Bars

You all are going to love these. They’re easy to make and so yummy.

Hello Dolly Bars
Recipe Type: Bars & Brownies
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • 10 tablespoons butter, melted
  • 2 cups crushed graham crackers (about 13 crackers)
  • 1 1/4 cups semi-sweet chocolate chips
  • 1 cup pecans, coarsely chopped
  • 1 cup sweetened shredded coconut
  • 1 can sweetened condensed milk, 14 ounces
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 9 pan with parchment paper, allowing it to hang over two sides of the pan. Butter the parchment paper and place a small amount of butter behind the paper overhang to make it adhere to the sides of the pan.
  3. Crush the graham crackers by placing them in a gallon storage bag and beating them with a rolling pin. Add them to a medium bowl with the melted butter. Mix until the two are well combined. Press the mixture into the bottom of the prepared baking dish.
  4. Add the other ingredients in layers in this order, (1) chocolate chips (2) pecans (3) coconut. Lastly, pour the sweetened condensed milk over the top, spreading it evenly and into the corners. Note: If you don’t use an offset spatula and evenly distribute the milk, it will pool to one side of the pan.
  5. Bake for approximately 22-25 minutes, or until the edges of the bars are a dark golden brown and the top is a light golden color.
  6. Allow bars to cool completely. Cut into 9 equal squares, (or 18 smaller squares).
  7. Place bars in an airtight container. Bars will stay fresh for up to 5 days.

 

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake In Texas, Dr Pepper is practically a staple in everyone’s refrigerator. This cake just had to be made. Outrageous Cherry Dr Pepper Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]

Red Wine Chocolate Poke Cake

Red Wine Chocolate Poke Cake

Red Wine Chocolate Poke Cake This is going to be so nice to have for your Valentine’s Day dinner. I’m going to make it up for us. Red Wine Chocolate Poke Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook […]

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

This is wonderful.  I know you all will love it – especially all you chocoholics,

Better Than Anything Bundt Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 box chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup oil
  • 3 eggs
  • 1 {14 oz} can sweetened condensed milk
  • 1 {16 oz} jar caramel sauce
  • 1 {8 oz} container Cool Whip, thawed
  • 3 Heath Bars {chopped/crushed}
Instructions
  1. Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder. Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes…but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce. Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars. Store in refrigerator for up to 5 days.

 

 

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake I made this a while back and found the recipe this morning. It’s so good!  I think I’ll have to make it this weekend. Hot Fudge Sundae Cake Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook […]

Depression Era Chocolate Cake

Depression Era Chocolate Cake

Depression Era Chocolate Cake I love this recipe when you need a dessert, but haven’t been shopping.  You don’t need any eggs, milk or butter. The cake comes out really good. Depression Era Chocolate Cake Recipe Type: Cakes Cuisine: American Author: Marsha Powell Prep time: […]

No Bake Caramel Coconut Macaroons

No Bake Caramel Coconut Macaroons

No Bake Caramel Coconut Macaroons

These are a nice twist on the regular macaroon recipe.

No Bake Caramel Coconut Macaroons
Recipe Type: Cookies
Cuisine: American
Author: Marsha Powell
Prep time:
Total time:
Serves: 24
Recipe published by Lindsay. https://www.lifeloveandsugar.com/2016/12/05/no-bake-salted-caramel-coconut-macaroons/
Ingredients
  • 3 tbsp (45ml) milk
  • 6 tbsp (84g) salted butter
  • 11 oz bag Kraft caramels, wrappers removed (about 40 caramels)
  • 4-5 cups (288g-360g) shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • Sea salt
Instructions
  1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
  3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
  4. Allow to cool completely.
  5. In a small bowl, melt the chocolate according to the package directions.
  6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
  7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

 

Chocolate Christmas Sprinkle Cookies

Chocolate Christmas Sprinkle Cookies

Chocolate Christmas Sprinkle Cookies Aren’t these pretty?  I used to make these for the kids. Of course, we had to save some for Santa. Chocolate Christmas Sprinkle Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 13 mins Total […]

Checkerboard Cookies

Checkerboard Cookies

Checkerboard Cookies These are really good. The kids would always wonder how I got them to look like that. Checkerboard Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 5 mins Total time: 35 mins Serves: 36 Ingredients 2 […]

Newfoundland Snowballs

Newfoundland Snowballs

Newfoundland Snowballs

These are so perfect for Christmas cookie trays. My whole family loves these.

Newfoundland Snowballs
Recipe Type: Cookies
Cuisine: Canadian
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
  • 3 cups sugar
  • 3/4 cup melted butter
  • 1 1/4 cups milk
  • 3 cups large rolled oats
  • 1 cup unsweetened fine coconut
  • 12 tbsp cocoa
  • 1 1/2 cups extra coconut extra coconut to roll the balls approximately
Instructions
  1. In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
  2. Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don’t start timing it until the mixture is fully at a rolling boil and don’t stir the mixture while it boils.)
  3. Mix together the oats, 1 cup coconut and cocoa.
  4. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
  5. Roll the balls in additional coconut.
  6. Makes about 4 dozen. These should be stored in the fridge.

 

Peanut Butter Rocky Road Bars

Peanut Butter Rocky Road Bars

Peanut Butter Rocky Road Bars I’ll have to make some of these for the grandkids. I know they’ll love them. Peanut Butter Rocky Road Bars Recipe Type: Peanut Butter Rocky Road Bars Cuisine: American Author: Marsha Powell Prep time: 5 mins Cook time: 15 mins […]

Haystack Cookies

Haystack Cookies

Haystack Cookies Whenever I make these, they usually disappear in a matter of hours.  Haystack Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 5 mins Cook time: 3 mins Total time: 8 mins Serves: 15 Ingredients 12 Ounces Semisweet Chocolate Chips 11 […]

Chocolate Bourbon Cake

Chocolate Bourbon Cake

Chocolate Bourbon Cake

This is one of those cakes that I like to save for special adult birthdays.  It’s rich and delicious.

Chocolate Bourbon Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • For the cake:
  • 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
  • 1.5 cups brewed coffee (I substituted 1 teaspoon instant espresso powder and 1 1/2 cups of water)
  • 1/2 cup Bourbon
  • 16 tablespoons unsalted butter
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • raspberry jam to spread on the individual slices (optional)
  • whipped cream (optional)
  • For the glaze:
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 2 tablespoons Bourbon
  • 4 ounces bittersweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
Instructions
  1. Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
  2. Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
  3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  4. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
  5. Glaze:
  6. Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
  7. Take off the heat and add the Bourbon.
  8. Pour the hot cream mix over the chocolate and let sit for 1 minute.
  9. Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
  10. Pour over the cake and let set.
  11. Serve with whipped cream and/or raspberry jam.
  12. Note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

 

Failed Fudge Brownies

Failed Fudge Brownies

Failed Fudge Brownies Have any of you ever made fudge and it just wouldn’t set up? I think it’s happened to all of us. So, what do you do with it? I usually hand hubby a spoon and the pan.  But, most of the time […]

Sugar Cookie Hot Chocolate

Sugar Cookie Hot Chocolate

Sugar Cookie Hot Chocolate This recipe comes from Tieghran at www.halfbakedharvest.com   Sugar Cookie Hot Chocolate Recipe Type: Beverages Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4 Recipe published by Tieghran at www.halfbakedharvest.com Ingredients 4 […]

Red Velvet Hot Chocolate

Red Velvet Hot Chocolate

Red Velvet Hot Chocolate

This recipe comes from Cheryl at https://tidymom.net  

Red Velvet Hot Chocolate
Recipe Type: Beverages
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Recipe published by Cheryl at https://tidymom.net
Ingredients
  • 4 cups whole milk
  • 1/4 cup granulated sugar
  • 10 ounces semi-sweet baking chocolate, coarsely chopped (I used mini chocolate chips)
  • 2 teaspoons McCormick® Red Food Color
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup heavy cream, cold
  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
Instructions
  1. Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.
  2. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Cream Cheese Whipped Cream, if desired.
  3. For Cream Cheese Whipped Cream
  4. In the bowl of a stand mixer, whip cold cream until soft peaks form (this may take 5-10 minutes) Start on low and gradually increase speed to high. Place whipped cream in a medium bowl and set aside.
  5. Place cream cheese, sugar, salt and vanilla in bowl of stand mixer and beat until well combined and creamy.
  6. Fold in whipped cream by hand until fully combined and fluffy. Refrigerate until ready to use.
  7. Dollop or pipe onto red velvet hot chocolate.

 

Polar Express Hot Chocolate

Polar Express Hot Chocolate

Polar Express Hot Chocolate This recipe comes from Christy at www.the-girl-who-ate-everything.com   She’s got lots of good recipes on her blog. Polar Express Hot Chocolate Recipe Type: Beverages Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: […]

Monster Fudge Bars

Monster Fudge Bars

Monster Fudge Bars This recipe comes from Trish at www.momontimeout.com   She has lots of great recipes on her blog. You might want to check it out. Monster Fudge Bars Recipe Type: Candy Cuisine: American Author: Marsha Powell Prep time: 5 mins Cook time: 25 mins […]

Crock Pot Candy

Crock Pot Candy

Crock Pot Candy

This is so easy. The recipe calls for roasted peanuts. I usually take and divide it up and add different nuts or raisins.

Crock Pot Candy
Recipe Type: Candy
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
  • 2 pound white almond bark
  • 4 ounces German chocolate bar
  • 12 ounce bag semisweet chocolate chips
  • 24 ounces dry roasted peanuts
Instructions
  1. Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.
  2. Drop spoonfuls of the candy onto wax paper and allow to cool completely.

 

Pioneer Potato Candy

Pioneer Potato Candy

Pioneer Potato Candy Years ago when the kids were still in school, my daughter came home with this recipe. It was from another mother who did as much holiday cooking and baking as I did. They’re so good, that I used to make them every […]

Peanut Butter Chocolate Candy Squares

Peanut Butter Chocolate Candy Squares

Peanut Butter Chocolate Candy Squares Do you make candy to have at Thanksgiving? Or maybe for Christmas gifts? I do.  I have no idea where I got this recipe because I’ve been making these for many years.  Peanut Butter Chocolate Candy Squares Recipe Type: Candy […]

Texas Brownies

Texas Brownies

Texas Brownies

These are more like a super moist chocolate cake. Make sure you spread on the icing while the cake is still warm.  Yummy!  If you want your brownies to be nice and gooey, then poke some holes into the brownies when you take them out of the oven. Then, pour on the icing.

Texas Brownies
Recipe Type: Brownies
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 36
Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup strong coffee
  • 1/2 cup cocoa
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • Frosting: 1/2 cup butter, softened
  • 2 Tbsp. cocoa
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
  • 1 tsp. vanilla
Instructions
  1. Heat oven to 400 degrees F. Grease and flour a 17 1/2 x 11-inch jelly roll pan. (I always used parchment on the bottom of the pan)
  2. Combine flour and sugar in a large bowl.
  3. In saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling.
  4. Pour over the flour and sugar. Add buttermilk, eggs, soda and vanilla. Mix well.
  5. Pour into the prepared pan. Bake for 20 minutes or until brownies spring back when touched lightly.
  6. While brownies are baking, prepare the frosting. In saucepan combine butter, cocoa and milk. Heat to boiling. Boil 1 minute and remove from heat.
  7. Mix in powdered sugar and vanilla until smooth.
  8. Pour over warm brownies. Cool.

 

No Bake Cookies

No Bake Cookies

No Bake Cookies I usually make these during the summer because I don’t have to turn on the oven.  I found that everyone likes them on their cookie tray at Christmas, too. This is one of those recipes that was in my “Grandma” box. No […]

Bailey’s Dark Chocolate Guinness Bread

Bailey’s Dark Chocolate Guinness Bread

Bailey’s Dark Chocolate Guinness Bread I ran into this recipe when I was looking for something special for hubby.  This was published by Chrisy at  https://homemadehooplah.com    You just have to go check out her blog. She has lots of great recipes. This is an excellent […]

Choco-Nut Sandwich Cookies

Choco-Nut Sandwich Cookies

Choco-Nut Sandwich Cookies

Can we all say YUMMY! These are so easy to make. I’m sure you’ll find that everyone loves them.

Choco-Nut Sandwich Cookies
Recipe Type: Cookies
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • Cookies
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cup flour
  • 1 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cocoa
  • 1/2 cup milk
  • 1 tsp. vanilla
  • Coconut Filling
  • 1/2 cup butter
  • 1 cup sifted powdered sugar
  • 1 cup flaked coconut
  • 1 7-ounce jar marshmallow creme
  • 1/2 cup chopped pecans
  • 1 tsp. vanilla
Instructions
  1. Cookies: Preheat oven to 400 degrees F. Grease cookiie sheets.
  2. Cream butter; gradually add sugar; beat until fluffy. Add egg and blend well.
  3. Combine all dry ingredients and add to creamed mixture alternately with milk. Stir in vanilla; mix well.
  4. Drop dough by rounded teaspoons on greased cookie sheet. Bake for 6 minutes.
  5. Cool on wire racks.
  6. Filling: Combine butter and powdered sugar and beat until smooth.
  7. Add coconut, marshmallow creme, pecans and vanilla. Mix well.
  8. Spread a spoonful on bottom of one cookie and place another on top.
  9. Wrap each cookie in a small piece of plastic wrap.

 

Rum Balls (with Spiced Rum)

Rum Balls (with Spiced Rum)

Rum Balls (with Spiced Rum) I love rum balls, but have never had chocolate ones before.  So, I think this will be on the Christmas baking list this year. Rum Balls (with Spiced Rum) Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 30 […]