Two plus Two's

Growing up my mom would often make this recipe for us, and it's safe to say that they disappeared almost as quickly as they appeared.  The name comes from the fact that all of the ingredients are done in 2's.  They are a yummy soft oatmeal bar with delicious chocolate frosting.  They are a tried and true family favorite for me, hope you enjoy them as much as we do.

2 sticks of butter (1 cup total)
2 cups of brown sugar
2 eggs
2 cups of flour
2 cups of oatmeal

Pre-heat the oven to 350 degrees.  Cream the butter and sugar.  Add the eggs and beat well, then add the flour until well mixed, then add the oatmeal and mix until well incorporated.  Press mixture into a greased 9x13 pan.  Place pan in pre-heated oven and cook for 20-25 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and allow to cool.  

Frosting:
2 sticks Butter, Softened
4 cups Powdered Sugar
3/4 cups Cocoa Powder
1/4 teaspoon Salt
1/3 cup Heavy Cream (more To Taste)

In a mixer fitted with the paddle attachment, whip the butter until totally soft and smooth. Sift together the powdered sugar, cocoa, and salt, then add gradually to the mixer, scraping the sides as you go. (When combined, mixture will be very thick/crumbly.) Drizzle in cream and whip on high until smooth, scraping the sides as you go. 

Once bars are completely cooled, frost with chocolate frosting.  Then cut and enjoy their yummy goodness!

Oatmeal Chocolate Cookies

These are another recipe that my mom made when we were growing up.  It's a great recipe to make after Halloween when you have all of the left over mini Hershey candy bars.  If you use the mini candy bars you will need one for each cookie, so plan on more than 5(that is for small full size candy bars).  This one is a keeper, it's like a really good Oatmeal cookie but with Chocolate... what could be better?

1 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp salt
1 tsp. soda
1 1/2 c. rolled oats
1 c. coconut
5 small Hershey bars

Cream butter, sugar, eggs & vanilla. Mix flour, salt, & soda in separate bowl then add to creamed picture. Stir in oats and coconut. Shape into balls and put on un-greased cookie sheet then flatten slightly. Bake at 350 for 12-15 minutes. Remove from oven and place one square of Hershey chocolate on each cookie. After chocolate is soft spread on cookie.

Oatmeal Fudge

This is another no bake cookie recipe that has been in our family for awhile.  My mom use to make these while we were growing up.  They use to call them Oatmeal fudge instead of no bake cookies which is what most of us know them as.  I love going back and finding recipes that have been used by my grandparents and my mother,  It makes me feel somehow connected, and like when I bake I take a step back in time to cook in my grandma's kitchen with her.  I love tried and true family recipes. 

This recipe is a little different than most no bake recipes as there is no peanut butter.  It's got coconut and nuts and oats to make it hearty. It's a fun trip down memory lane for me.

3 Tbsp Cocoa
2 C. Sugar
1/2 C. Milk
1/2 C. Shortening
1/2 tsp. Salt
1 C. Coconut
1/2 C. Chopped Nuts
3 C. Oatmeal

Combine Sugar, cocoa, milk, shortening, and salt in a pan and bring it to a boil. Then remove from heat. Add Oatmeal, nuts and coconut and mix until thick. Then drop by spoonfuls onto wax paper and let cool.

Peanut Blossoms

My mom use to make these all the time for special occasions and we all wanted to eat them.  Hershey Kisses were not a common thing in our house growing up so that made these cookies special.  They are a great combination of chocolate and peanut butter.  You can also switch things up and put a mini Reese's in the center instead of a Kiss.  That is amazing as well.  Hope you enjoy it!

1 3/4 C. Flour

1 tsp. Soda

1/2 C. Sugar

1/2 tsp. Salt

2 Tbsp. Milk

1/2 C. Brown Sugar

1/2 C. shortening

1/2 C. Peanut Butter

1 Egg

1 tsp. Vanilla

48 Chocolate Kisses

Combine all ingredients except kisses in large bowl. Mix on low speed until dough comes together. Shape into round balls. Place on baking sheet and cook at 385 for 10-12 minutes. Top each cookie with a Hershey kiss immediately as it comes out of the oven. Press kiss down firmly so the cookie compresses and cracks around the edges.

Chocolate Upside Down Cake

This yummy cake is to die for!! I prefer it almost straight out of the oven when it is warm and ooey and gooey!  I know most people let it cook some, but I like moist/wet cake to say the least.  If you love chocolate you will love this cake!!

Syrup:
1 C. White Sugar
1 C. brown Sugar
5 Tbsp. Cocoa
2 C. Boiling water
1 C. nuts, chocolate chips (Optional)

Mix ingredients over medium heat in a sauce pan until sugar is dissolved. Pour mixture into bottom of a 9x13 cake pan and allow to cool slightly. You can add some finely shopped nuts into the bottom of the pan as well if you are a nut lover or some chocolate chips.

Cake:
2 C. flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Sugar
2 Eggs
3 Tbsp. Cocoa
1 C. Milk
6 Tbsp. Oil or Shortening
1 tsp. Vanilla
1 C. Nuts

Mix all ingredients together and pour over cooled Chocolate Syrup. Bake at 350 for 35-40 minutes. Top with Whipped cream and serve warm.

Chocolate Malt Cake

This is a chocolate lovers MUST! A friend brought this tasty treat to scrapbook night, she found the recipe over at Family Favorite Recipes. I know why it is a favorite, it was delicious!

Chocolate Malt Cake:

2 1/4 c. flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. malted milk powder (can be found by the instant breakfasts)
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Malt icing (see recipe below)
Chocolate ganache (see recipe below)
Malted milk balls (Whoppers)

Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

1 1/2 c. butter, softened
3/4 c. unsweetened cocoa powder
1 1/4 c. heavy whipping cream
3/4 c. milted milk powder
7 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 c. heavy whipping cream

Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.

Hot Fudge

This was always my mom's go to recipe for hot fudge sauce and I have learned over the years that it makes an excellent Chocolate Fondue sauce as well. We use this sauce all the time for Ice cream and Fondue, or anytime I want a nice thick chocolate sauce. It's amazing and very simple to make. I hope you enjoy it.

1 Square Semi Sweet Cocoa
1 C. Sugar
2/3 C. Evaporated Milk
1/2 C. Margarine
1 tsp. Vanilla
2 Tbsp Karo Syrup

Melt Butter and Cocoa in a pan over low heat, then add Milk, karo and Sugar. Stirring constantly boil until sugar has dissolved. Once Sugar has dissolved add vanilla and remove from heat and serve while hot.

Chocolate Nutella Cookies Recipe

I found this recipe awhile back and tried it with my eight year old for a homework project where he had to find and make a new recipie. They were good. If you've never tried Nutella before, this is a great place to start.

Ingredients:

• 1/2 sticks of unsalted butter, room temperature


• 3/4 cup of brown sugar


• 3/4 cup of white sugar


• 1 cup of Nutella


• 1/2 teaspoon of vanilla


• 2 eggs


• 2 cups, plus 2 tablespoons of all-purpose flour


• 1/4 cup of unsweetened cocoa


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 cup of chocolate chips


• 1/2 cup of chopped hazelnuts

Preheat oven to 350. Cream butter until light and fluffy. Add the sugars and Nutella then mix well, scrape down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds. Sift together the flour, cocoa, salt, and baking soda Add to the butter mixture, fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes. Spoon tablespoon-sized drops of dough onto cookie sheets. Bake at 350 for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a rack to finish cooling.

Makes 6 dozen.

Cookie Dough Truffles

The verdict is still out at our house on whether the cookie dough or the cookie itself is the best part. These truffles take that debate to a whole new level. Yummo! Thanks Paula Dean.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 our.

Earthquake Cake

YUMMO!
With ingredients like butter, cream cheese, german chocolate, coconut & chocolate chips how can you go wrong? You can't, this is a must try.

2/3 C. Chopped Nuts
2/3 C. Coconut
2/3 C. Chocolate Chips (an additional 1/3 cup is reserved for sprinkling on top)
1 German Chocolate Cake mix
1/4 lb Butter
8 oz Cream Cheese
1 lb Powdered Sugar

Sprinkle first 3 ingredients into a greased 9x13 cake pan. Mix cake mix according to package directions, once fully mixed pour over nuts and chocolate chips in pan. Next mix butter, cream cheese and powdered sugar together and then pour that mixture over the cake mix in the pan. Run a butter knife through the cake mix and cream cheese layers to make marbled effect Three lines length wise and four short-ways. Cook at 350 for 45-50 minutes. Remove cake and cool for 15-20 minutes garnish with remaining 1/3 c. chocolate chips.

Raspberry Almond Chocolate Crepes

These are just as good without the raspberry M&M's. If you want them though they carry them at Target.

For the crepes:

• 1½ cups flour
• ½ cup cocoa powder
• 6 tablespoons confectioners’ sugar
• Pinch of salt
• 2¼ cups lowfat milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• ½ teaspoon pure vanilla extract
• Vegetable oil as needed

For the filling:

• 2 cups part skim ricotta cheese
• 1½ cups raspberries
• ¼ cup sugar
• ¼ cup toasted almonds
• Zest on orange

Chocolate sauce:

• ½ cup chopped Dove Dark Chocolate
• ¼ cup lowfat milk
• ½ cup raspberries
• 1/3 cup Raspberry Almond M&M’S

Special utensils:

• 6-inch skillet
• 2 mixing bowls
• 6-inch non-stick sauté pan

• Crepe batter:
• 1. Combine flour, cocoa powder, sugar and salt.
• 2. In another bowl, 2 cups of milk, butter, eggs and vanilla until blended.
• 3. Combine butter and flour mixtures, whisking until smooth. Refrigerate for 1 hour.
• 4. Cook crepes: Before cooking, whisk remaining ¼ cup of milk into crepe batter. Lightly brush skillet with oil and heat over medium high heat. Once pan is hot, remove from heat, pour in ¼ -cup of batter and swirl pan around allowing batter to evenly coat bottom. Return pan to heat and cook for 40 seconds. Flip crepe over and continue to cook an additional 20 seconds. Repeat process with remaining batter, stacking crepes. Set aside.
• Filling:
• 5. Combine ricotta cheese with raspberries, sugar and orange zest. 2. Spread crepes with filling to within ½-inch of the edge. Fold crepes into quarters and place two on each serving plate.
• Sauce:
• 6. Before serving, melt chocolate and milk together.
• 7. Drizzle sauce over crepes, garnish with raspberries and Raspberry Almond M&M’S Premiums.

Almond Joy Cake

Almond Joy Cake

1 pkg Chocolate cake mix

Coconut Mixture

1 Cup Evap Milk
1 cup sugar
26 large marshmallows
14 oz package coconut

Chocolate/Almond Topping

1 1/2 cups sugar
1 cube margarine
1/2 cup evap milk
12 oz package chocolate chips
6 oz package slivered almonds

Bake cake as directed in large pan (larger than 9x13 if possible)
In large saucepan heat coconut mixture until marshmallows are melted and sugar is dissoled. Pour micture oer hot cake when it comes out of the oven.

In medium sauce pan melt margarine, sugar and evaporated milk. Bring to a boil to dissolve sugar crystals, then add chocolate chips. Stir until melted then add almonds. Pour over cake mixture.

Chocolate Peacan Cake

When I saw this recipe initally I knew it would be a showstopper, and that it is. This is a very easy cake to make, but looks like it took much longer to make than it did. I've seen this recipe posted on numerous sites like taste of home, and all recipes, but I got the initial idea from the Pillsbury folks. I don't know why but I love whipped cream as icing, I always have, especially when it comes to cakes, perhaps it is because it isn't quite as sweet as traditional frosting and so you get to taste more of the cake, but once again it adds just enough to this recipe to make it delicious. Give it a try next time you are having guests over and want to impress. I also included a link to the Pioneer Woman for her tutorial on how to make Chocolate Curls, it's an easy tutorial to follow, if you want to make your own.

• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 1 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

• 1 3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Pecan Halves, for garnish if desired
• Chocolate Curls, for garnish if desired
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream. Garnish with Pecan halves and chocolate curls. Store in refrigerator.

Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 12oz container of cool whip
1 jar (12 ounce) hot fudge topping
1 c. chopped pecans, or 1 c. smashed candy bar (skor, butter finger, the possibilities are endless)

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 9x13 pan. Arrange eight sandwiches in opposite direction in pan. Spread with hot fudge then half of the cool whip. Sprinkle 1/2 c. nuts or your favorite candy bar over the top. Make another layer with the other ice cream sandwiches, top with cool whip and nuts/candy bar and freeze. Remove from freezer 10 minutes before serving.

Chocolate Zucchini Cupcakes

Just one more way you can use up all those veggies that might be growing in your garden, I love how moist these are, and happy that they have so many veggies as well. I guess it cuts down my guilt when eating them if I think they are full of veggies.

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

Glaze

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

Directions

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Two Plus Two's

These are a quick and easy treat my mom used to make when we were kids.

Two Plus Twos

2 Sticks of Margarine (1 Cup)
2 Cups Brown Sugar
2 Eggs
2 Cups Flour
2 Cups Oatmeal

Cream margarine and sugar. Add eggs and beat. Add flour and oatmeal. Press into a 9x13 pan. and bake at 350 degrees for 20-25 minutes. Frost with chocolate icing, out of the can is easy, or use your favorite frosting recipie.

Easy Truffles

8 oz Cream Cheese
3 C. Powdered Sugar
3 C. Semi-sweet Chocolate Chips
1-1/2 tsp. Vanilla (or any combination of extracts that you want. I added some almond and I've heard it's also very yummy with raspberry)
Colored chocolate for decorating (optional)

Melt chocolate in a small sauce pan over low heat.
Cream together your cream cheese and powdered sugar until smooth. Add chocolate and extracts and continue to beat until there are no more white streaks. Cover and refrigerate for about 1 hour. Roll into balls (or press very firmly into molds), decorate or roll in nuts, cocoa powder, toasted coconut, etc, place on wax paper and return to fridge until they harden. Enjoy!

Blondies

My husband loves...LOVES chocolate chip cookies, and tonight when he went to the gym I thought I"d make him some, but didn't have a ton of time. So I opened my Taste of Home cookbook and discovered these beauties! They were perfect, they whipped up quickly and cleaned up even faster. When he got home from the gym they were ready and he loved them. I of course added more choclate chips than it called for, because after all if a little chocolate is good... then a lot of chocolate is even better!

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yields: 3 dozen.

Peanut Butter Brownies

Thanks to the folks at Kraft for this easy and yummy dessert, just plan ahead to allow it to chill in the fridge before you need to serve it.

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)

1 cup cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup creamy peanut butter

1/2 cup powdered sugar

1-1/2 cups COOL WHIP (Do not thaw.)

3 squares Semi-Sweet Chocolate

1/2 cup Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.