Bit of Heaven Brownies

Ingredients:

1 pkg German Chocolate cake mix
1/2 cup butter
1 egg
1/3 cup canned milk
1 pkg Kraft caramels (35)
1/3 cup canned milk
1 cup milk chocolate chips
1 cup chopped pecans (optional)


Directions:

Mix the first 4 ingredients together and spread half of the mixture in a 9x13 pan. It will be very thick. Bake 350º 6-8 minutes. Melt caramels and add 1/3 cup canned milk. Spread caramel mixture over baked mix. Sprinkle chocolate chips over the caramels. Sprinkle 1 cup chopped pecans over the chocolate chips. Dot the rest of the cake mixture on top. Bake 350º for 15 minutes. After 5 minutes open & spread softened cake mix around to cover top. This is better made 24 hours ahead.

Source: Mom

Chocolate Cookies

Ingredients:

1/3 cup sugar
1 1/2 cups plus 2 TBS flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
14 TBS butter
1 3/4 cups dark brown sugar
1 TBS vanilla extract
1/2 tsp. salt
1 large egg plus 1 egg yolk

Directions:

Preheat oven to 350º. Pour the granulated sugar in a pie dish and set aside. In a medium bowl, stir the flour, cocoa, baking soda, and baking powder.

In a large bowl melt 10 TBS butter in the microwave until just melted. Add remaining 4 TBS and allow to sit until melted and cool, about 5-10 minutes. Should read at 90-95º on a thermometer.

Whisk the brown sugar, vanilla, and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.

Roll the dough into balls, about 2 TBS for each cookie. Roll the balls in the granulated sugar and place on cookie sheet. Flatten the cookies. Sprinkle with more sugar, if you want.

Bake the cookies for 9 minutes, or until they have puffed and have cracked running through the top.

Notes: Original recipe calls for 12-14 minutes in the oven, but I don't make my cookies into 2TBS balls, that's huge! I like smaller, normal sized cookies.

Source: Mel's Kitchen Cafe

Monster Cookies

Paula Deen

Monster Cookies

3 dozen • 23 minutes

Ingredients:

3 eggs

1 1/4 cup packed light brown sugar

1 cup granulated sugar

1/2 tsp salt

1/2 tsp vanilla extract

1  12-oz jar creamy peanut butter

1 stick butter, softened

1/2 cup mini multi-colored candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups oats (not instant)

Directions: Preheat the oven to 350º. Line cookie sheets with parchment paper. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, (raisins), baking soda, and oatmeal.

Drop by tablespoons 2-inches apart onto the prepared cookie sheets. Bake 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to a wire rack. 

Source: Paula Deen

Moelleux au Chocolat

This recipe is so AMAZING! Although I'm not the biggest chocolate lover, I absolutely love this! While living in le Vesinet my friend Lisa and I decided to make a french dessert because our obsession with les tarte aux citron was getting to be quite costly; thus began our baking escapades which began and ended with Moelleux au Chocolate and une tarte du citron.

The chocolate here is not the same. If you plan on making it with Hersheys or even Ghiradelli, don't waste your time. Blah.

roughly 6oz of dark chocolate

4 large eggs

4 TBS flour

about 1/2 c. of almond powder

Butter

Melt the chocolate in little pieces in a double boiler on low heat. Remove from heat and slowly add the egg yolks while mixing really fast. Add 2 TBS of flour and the almond powder.

Beat the egg whites until firm with an electric mixer. Add it to the mixture.

Preheat the oven to 375-400. Pour the mixture in a big dish or individual ramekins. Grease the ramekins with butter and remaining flour. Cook for 10 minutes in the oven.

Remove carefully onto a plate and enjoy!

Source: Cuisine Actuelle