Easy Fudge Bites

 

Photo source: Martha Stewart

"These melt-in-your-mouth morsels are dainty dynamos. Making the fudge—a mix of marshmallows, chocolate, and milk—is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings like freeze-dried raspberries, pistachios, toasted walnuts, and peppermints." - comment about fudge bites from Martha Stewart.com.

Quick and easy, perfect for gift-giving and so versatile!

Click here to go to the recipe.

Secret To Silky Smooth Melted Chocolate

 

Photo source: Simply Recipes

The recipe comes from Simply Recipes and they have this comment about melting chocolate - "The number one mistake people make when melting chocolate is giving it too much heat. Too much heat can cause chocolate to burn, and when that happens, there’s no turning back."

Click here to go to the recipe page and find out what the secret is to successfully melting chocolate according to French pastry chef and master chocolatier Jacques Torres.

Buckeyes

 

Photo source:  Mom on Timeout

This recipe comes from Trish at Mom on Timeout who says this about the recipe: "Buckeyes are the perfect no bake candy to make for the holidays! With a creamy peanut butter center and a sweet chocolate exterior, this easy buckeye recipe is a crowd favorite! Bonus – only a handful of ingredients are needed!"

I've never had a Buckeyes candy, but if it is anything like a Reese's  Peanut Butter Cup, I would love to make this and the other chocolate/peanut butter recipes I've posted.  

Click here to go the recipe.

Cashew Clusters

 

Photo source: Taste of Home

Cashews and chocolate sound perfect to me.  Perfect for homemade gift giving and your family will love them.  I've had similar candy and it was awesome.

This recipe comes from the Taste of Home.  The recipe creator says "I make this recipe for many bake sales at the local community college where I work. They are always the first to sell out."

Click here to go to the recipe.

Homemade Turtles

 

Photo source:  Southern Living

One of my favorite candies.  It is the perfect candy for special occasion gift giving.

This recipe comes from Southern Living. This is what they had to say:  

"Making candy yourself might seem intimidating, but our turtle recipe uses ingredients like sweetened condensed milk, corn syrup, and light brown sugar to make a foolproof caramel. The chewy caramel gets stirred together with crunchy toasted pecans, covered in sweet chocolate, and finished with a sprinkle of flaky salt for the perfect combination of flavors and textures. This recipe comes together relatively quickly; in under two hours, you’ll have homemade candy you can be proud of sharing with friends and family."

Click here to go to the recipe.

Chocolate Peanut Butter Candy

Photo source:  Taste of Home

 

Quick, easy and has to be delicious with chocolate and peanut butter.  Another one of those candies that can use used as a gift.

From the Recipe Creator: With only three ingredients, these chocolate-swirl treats take just moments to whip up!

This recipe comes from Taste of Home.  Click here to go to the recipe page.

Easy Crock-Pot Candy

Photo source: Simply Recipes

 
Absolutely love this fast, easy and versatile chocolate candy!  You can use whatever ingredients you have on hand and throw them in the crock pot and it does all the work.  Doesn't get easier than that.

The candy can be a great addition to your gift packages of homemade treats for various occasions.  Mix them with other treats.

Simply Recipes has a very informative page with all kinds of ideas for making candy in the crock pot.

Click here to go to the recipe page.

Chocolate Peanut Butter Buckeye Cookies

 

Photo source: Real Mom Kitchen

Chocolate and peanut butter is always an awesome combination.  These cookies would be very appealing on your buffet table for a special occasion.

This recipe comes from Laura from Real Mom Kitchen . . . click here to go to her recipe page.

Chocolate Cream Pie

 

Photo Source: Easy Dessert Recipes

Chocolate is one of those things I can't resist.  This cream pie will make you and all your people happy since everyone loves chocolate.  

This delicious recipe is from Becky at Easy Dessert Recipes.  Click here to go to the recipe page.  While you are there check out all those delicious desserts on her page.

Gina's Chocolate Fudge

This is an updated version of a post from 2010

Food gifts are the best.  I love to give them as well as receive them, especially sweets. Fudge is one of the perfect gifts to give anyone, in my opinion. The methods of packing and gift wrapping are endless and just about everyone loves fudge. It is one of those universal gifts.

When I quit working and became a one-income family, store bought gifts were the first thing to go, especially the past extravagance of Christmas. I was blessed with the ability to create cool and unique items that everyone in the family loved to receive. Handmade gifts are so appreciated by most people because they are special and made with lots of love. 

This is the only fudge recipe I use . . . CHOCOLATE . . . it is the only one I need . . . it is that good and relatively easy.  

Even in my working days, JR and I had a tradition of taking vacation days around the Christmas holiday.  We baked and cooked non-stop in preparation for our annual Christmas party and made lots of food gifts for our guests to take home. I remember one year spending two days just making batches of fudge, one at a time . . . those were the good ole days for me! 

I have no idea where this recipe came from, but I have used it year after year since I was out on my own decades ago.

Makes 100 1-inch pieces


12 ounces German sweet chocolate, broken

12 ounces semi-sweet chocolate morsels

7 ounces marshmallow creme

4 1/2 cups sugar

13 ounces evaporated milk

2 tablespoons butter

1/8 teaspoon salt

1 tablespoon vanilla

2 cups broken walnuts

Place chocolate bars, morsels and marshmallow creme in a bowl.

Combine sugar, milk, butter and salt in a heavy 3 quart saucepan. Bring to a boil on high, stirring constantly. When the mixture boils, lower heat to medium and set a timer for 6 minutes. Keep mixture boiling steadily and stir constantly during this time to prevent scorching.

At the end of 6 minutes, pour boiling syrup over chocolate and marshmallow creme. Beat until chocolate is melted and well blended. Beat in the vanilla and nuts.

Pour into a lightly buttered 13 x 9 x 2 inch pan. Let cool at room temperature for 24 hours. Cut into 1 inch squares and pack in airtight containers.

Cherry Cordials

Photo source: Mr. Food

One of my favorite chocolate candies :)

This is one of those candies that is perfect for gift giving.  Make a batch of these and package some up to have as a small gift of appreciation to the hostess of a party or for someone who has come to visit you, etc.  It is always a good idea to have plenty of these type of little gifts on hand for all types of situations.

This recipe comes from Mr. Food who always has awesome recipes.  Click here to go to Mr. Food's recipe page.

Chocolate Peanut Butter Balls with Rice Krispies

 

Photo source:  Mom on Timeout

These little sweet treats are so special.  Kids love them and big kids like me love them too.  Quick and easy, no bake.  A great last minute addition to your holiday buffet table.

This recipe comes from Trish at Mom on Timeout.  Click here to go to the recipe.

Coconut-Pecan German Chocolate Pie

     Photo source:  Taste of Home

Going through recipes in my collection from old cookbooks and magazines.  My files are full of these recipes. Here is a recipe for a pie that could be a contender for your holiday dessert table from Taste of Home.  I love Taste of Home!  Check out their website for lots of awesome recipes.

Doesn't it look delicious?

NOTE:  I'm not a fan of lard, so I would substitute with shortening or butter.

Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home, December 2013

https://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie/


Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water

FILLING:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 cup chopped pecans

TOPPING:

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 egg yolks
• 1 cup flaked coconut
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/4 cup chopped pecans

Directions

Mix flour and salt in a small bowl . . . blend lard in until crumbly.  Add ice water gradually, toss until dough holds together.  Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.

Preheat oven to 400°. 

Roll dough to a 1/8-in.-thick circle on a lightly floured surface.  Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.

Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack. 

Reduce oven setting to 350°.

Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended.  Stir in pecans. Pour into crust. 

Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan.  On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.

Whisk a small amount of hot mixture into egg yolks in a small bowl.  Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 


Yield: 8 servings.

Turtle Brownies

                                         

Dorothy at Crazy for Crust always has the best dessert recipes!

Chocolate and caramel has been calling my name and I have been
drooling over the recipes that I am finding with two of my favorite
 dessert ingredients.

This recipe makes 16 brownies!

Click here to go to the source recipe page at Crazy for Crust.

Check out all the other sweet treats while you are there!

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

White Chocolate-Banana Cream Pie

Some of the best recipes are completely semi-homemade and so easy.  This recipe from Kraft Foods is one of those quick, easy and delicious recipes.

Imagine a luscious banana cream pie made super special with the addition of white chocolate!

A very quick and convenient dessert for a special holiday meal or a week night dinner.

Ingredients

• 1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces
• 2 Tbsp. butter or margarine
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 large bananas, sliced
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1/2 tsp. vanilla
• 1 cup thawed COOL WHIP Whipped Topping

Directions

Microwave chocolate and butter for one minute or until butter is melted. 

Stir until chocolate is well blended into mixture and completely melted. 

Drizzle over bottom of crust and top with bananas.

Beat pudding mix, milk and vanilla with whisk about two minutes and pour over bananas in crust.

Refrigerate 4 hours or until firm. 

Top with COOL WHIP just before serving.

SOURCE:  Kraft Foods

Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries

Directions

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

Source:  Philadelphia Cream Cheese

Crazy Brownies from The Pioneer Woman

The next time I want to make something deliciously sinful and decadent, this is it!!

I was watching The Pioneer Woman this afternoon and I could not believe it when she was putting these brownies together.  All I can say is look at the ingredients list!

Won't these be a big hit on the dessert table at your next party?

Ingredients

• 1 box Chocolate Cake Mix, 18 To 20 Ounce Box
• 1/3 cup Evaporated Milk
• 1 stick Butter, Melted
• 9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)
• 12 whole Rolo Candies
• 1/2 cup Finely Chopped Pecans
• 1/3 cup M&Ms
• 1/4 teaspoon Salt
• Powdered Sugar (for Sprinkling)

Instructions

Preheat the oven to 350 F.

Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix.)

Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the wrappers off of the Rolos and place them in the spaces between the peanut butter cups. Sprinkle nuts into the cracks, followed by M&M's. Finally, sprinkle the salt all over.

Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.

Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.


Source:  The Pioneer Woman

Mini Cheesecake Cookie Bites

What a cute and delicious idea!  

I didn't even know that cheesecake cups with removable bottoms existed!  Great concept for so many recipes :)

Just say cheesecake and you've got my attention!  You can't get any easier than this recipe for a last minute dessert to take to a party or just to enjoy at home.  

I've used other cheesecake recipes from Pillsbury's website and always get requests for the recipe.

Source:  Pillsbury

By Jocelyn Delk Adams
Publish Date: September 23, 2013

Ingredients: 

• 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 1/2 cups whipped cream topping (from aerosol can)
• 1/2 cup semisweet chocolate chips
• 1 tablespoon coconut oil

Directions:

Heat oven to 350°F. 

Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. 

Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.

Bake 14 minutes. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed 3 to 4 minutes until smooth. 

Using rubber spatula, gently fold in whipped cream topping.

Gently spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.

Just before removing cheesecakes from freezer, place chocolate chips and coconut oil in microwavable bowl. 

Microwave on High in increments of 20 seconds until chocolate is completely melted. Beat mixture with whisk until smooth.

Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. 

Decoratively drizzle melted chocolate over tops of cheesecakes. 

Let stand 2 to 3 minutes to set before serving.

Chocolate Cheesecake Bars

Quick, easy, delicious . . . my kind of recipe!

Source:

Ingredients

• 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 cup semisweet chocolate chips
• 1/4 cup caramel topping, if desired

Directions

Heat oven to 375° F. Grease 13x9-inch pan with shortening or cooking spray.

Unroll dough, and press in bottom and 1/2 inch up sides of pan.

In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

Spread filling over crust.

Bake 25 to 30 minutes or until edges are set and firm to touch.

Cool 1 hour on cooling rack.

Refrigerate 1 to 2 hours to set.

Cut into 6 rows by 4 rows.

Serve drizzled with caramel.

Store covered in refrigerator.