Chocolate O cake

One bite of this cake, and all doubts of what that O stands for will be erased.
Oh yeah, it's that good.
This is a variation of another cake I have on here, and I'm sure most of you have had this, and if not...here are the ingredients, find out what you don't have on hand, go get the ingredients and then come back and make this cake.
You won't be sorry.

• One chocolate cake baked in your rectangular baking pan-you can use a mix, or make your favorite chocolate cake-this is one of those recipes that it just doesn't matter-as long it's a good chocolate cake.
• 1 can of bliss, I mean sweetened condensed milk
• Whip cream-and make the whip cream please, don't do the cake shame with Cool Whip or some other fake "whipped topping" blech!
• Heath or Skor toffee bits or candy bars chopped into pieces.

1. Let your cake cool
2. Poke holes with fork all over the cake
3. Pour entire can over the cake letting it soak all up into the cake
4. Spread your homemade whip cream over the top
5. Sprinkle the toffee bits on top of that
6. Slice a big old piece for yourself and sit back and eat it
7. Repeat step 6 until you are completely satisfied

Creme Brulee

Delicious creamy custard with carmelized sugar drizzled on top....is there a more delectable treat out there?
I can't think of one!
Every time I go to a more upscale Italian restaraunt, this is always on the order, I know it's a french dessert-but the Italian know how to make it too, and I am a bigger fan of Italian food than french food.
Lately we haven't been going to many upscale or lowscale for that matter Italian restaraunts so I took matters into my own hands and learned to make it myself, without one of those little torches even!
...anyway, what you came for, the recipe...

• 1 3/4 cups of half & half or light cream
• 5 egg yolks, slightly beaten
• 1/3 cup sugar
• 1 tsp vanilla
• 1/8 tsp salt
• 1/2 cup sugar

1. Preheat your oven to 325.
2. Get a pot of water boiling.
3. Place 6 6 ounce custard dishes in a 3 qt rectangluar baking dish.
4. In a small and heavy saucepan heat the half & half or cream over med-low heat until just bubbly. Remove from heat; set aside.
5. Meanwhile in a medium bowl combine egg yolks, 1/3 c sugar, vanilla and salt. Beat with whisk until just combined.
6. Slowly whisk the hot half and half into egg mixture.
7. Pour custard into the custard dishes evenly.
8. Place the baking dish in the oven
9. Pour the boiling water into the pan until it reaches half-way up the custard dish sides.
10. Bake for 30-40 minutes, until a knife inserted in the middle comes out clean.
11. Remove from water and let cool on wire rack.
12. Cover and chill for at least 1 hour and up to 8.
13. Let custards sit at room temp for 20 minutes before serving.
14. While letting them sit, get out a heavy 8 inch skillet and heat the 1/2 cup sugar over med-high heat until it starts to melt-shaking the pan occasionally to heat evenly. Do not stir.
15. Once it starts to melt reduce heat to low and cook for about 5 minutes or until it is all melted and golden, stir as needed with wooden spoon.
16. Quickly drizzle sugar over custards, if the sugar hardens in skillet return to heat and stir until melted again.

So fancy pants!

Pumpkin Chocolate Chip Cookies

Ingredients:

• 1 c. (2 sticks) unsalted butter, softened
• 1 c. white sugar
• 1 c. brown sugar
• 2 lg. eggs
• 1 tsp. vanilla extract
• 1 c. canned pumpkin puree
• 3 c. all purpose flour
• 2 tsp. baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 2 c. milk chocolate chips
• nonstick cooking spray or parchment paper

Directions:

Heat oven to 350, spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in eggs one at a time, then mix in vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minutes (mine only took 10-12 just FYI) or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes before moving them to a cooling rack with spatula.

Yield: about 60 cookies

Recipe by George Duran

Chocolate Peanut Nummies

This recipe is super simple.
And super delicious.Ingredients:

• 1/2 bag of semi sweet chocolate chips
• 1/2 bag of white chocolate chips
• 2 cups of dry roasted peanuts

Melt chocolate chips over double broiler, add in peanuts, drop by spoonfuls onto wax paper.

Yep that's it, and they are so delish.

Recipe from Suzanne Stewart

Egg Nog Cupcakes

• 4 tsp Vanilla
• 1 cup Egg nog
• 1/4 cup oil
• 1 TBS apple cider vinegar

Mix these ingredients together with a whisk in one bowl and then in another bowl combine the following ingredients.

• 1/4 tsp nutmeg
• 1 cup sugar
• 1 1/3 cup flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Combine wet and dry ingredients and bake at 350 for about 20 minutes

Frosting:

• 1/4 cup softened butter
• 3 TBS eggnog
• 1/4 tsp vanilla
• pinch of nutmeg
• 2 cups confectioners sugar

Mix it up and frost I sprinkled mine with a cinnamon/sugar mix and stuck a cinnamon stick in for garnish-but not necessary.

Original post

Peanut Butter Cup-cakes

Cupcakes

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners; set aside.
3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
4. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
5. Divide batter evenly among liners, filling each about one-third full.
6. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• About 2 tablespoons milk, or as needed
  Mix butter and peanut butter together till creamed, add powdered sugar and continue mixing. If frosting gets too stiff add a little milk until frosting is fluffy
  

I cut a miniature Reeses in half and stuck it in top.

Original Post

Chocolate Malt Cupcake

• 2 eggs room temp
• 1/2 c. milk room temp
• 4 T Butter, melted then cooled
• 1 t. vanilla

Mix together and set aside

• 1 2/3 c. flour
• 2/3 c. malted milk
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1/8 c. cocoa
• 2 t. baking powder

Whisk together and then stir in milk mixture

Bake at 375 for about 15 minutes or until a toothpick comes out clean.

Chocolate Malt Frosting

• 1 3/4 c confectioners sugar
• 1/4 c cocoa
• 1/4 c malted milk
• 1/2 c butter room temp
• 3 T milk

Mix milk and malt together and then beat in rest until smooth.

Original Post

Pumpkin Cupcakes

• 2 c all purpose flour
• 2tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Sift ingredients in a seperate bowl

• 1/c veggie oil
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup canned pumpkin

Mix wet ingredients until smooth and then add dry ingredients.

Pour into cupcake liners 2/3 full

Bake at 350 for about 15 minutes-check with toothpick, until it comes out clean.

Frost with Butter-Cream Cheese Frosting.
1 brick cream cheese
1 stick of butter
1 tsp. Vanilla
2 c. sifted confectioners sugar
Combine all ingredients and let chill at least 30 min. before frosting
I added some yellow and red food coloring to make orange and on the kids cupcakes-I let them use some chocolate chips to make pumpkin faces
Original Post

Oreo Madness Cupcake

Start by lining your cupcake tins and adding 1/2 an Oreo cookie to the bottom of each and then add a caramel to the top of those. Then you make brownies-use your own favorite recipe or box mix

Pour brownie mix over caramel and oreos

Bake at 350 for 15-18 minutes
Top with spray whip cream and a drizzle of hot fudge.

Original Post

S'more Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners; set aside.
3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
4. Add the eggs, warm water, buttermilk, oil, and vanilla;
5. Mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
6. Divide batter evenly among liners, filling each about one-third full.
7. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Marshmallow Frosting

1 1/2 stick butter, room temperature

1 cup confectioner's sugar

1/4 tsp. vanilla

7 oz. jar of marshmallow cream

Directions: Cream all together with mixer, pipe onto cupcakes if desired. I just cut a hole in the tip of sandwich bag.

Sprinkle crushed graham on top and put a square of hershey in the middle.
Chocolate cupcake recipe by Martha Stewart

Yield about 24

Original Post

Red Velvet Cupcakes

• For this recipe you will need:
  2 1/2 c. All-purpose flour
  1 1/2 c. Sugar
  1 tsp. Baking Soda
  1 tsp. Salt
  1/2 c. Cocoa Powder
  1 1/2 c. Vegetable Oil
  1 c. Buttermilk
  2 lg. Eggs
  1 Tbsp. Red Food Coloring
  1 tsp. Apple Cider Vinegar
  2 tsp. Vanilla
  
• Directions:
  Preheat oven to 350
  Line muffin tins with cupcake paper-preferably the foil kind
  In a med. mixing bowl, sift together; flour, sugar, baking soda, salt & cocoa powder
  In a lg. mixing bowl beat or whip together well; oil, buttermilk, eggs, food coloring, vinegar & vanilla. Add dry ingredients until smooth. Do not overwork batter or your cupcakes will be stiff.
  Divide batter into tins about 3/4 of the way full
  Bake at 22-25 minutes.
  Cool completely before frosting with delicious frosting below
  
• Butter Cream Cheese Frosting
  1 brick cream cheese
  1 stick of butter
  1 tsp. Vanilla
  2 c. sifted confectioners sugar
  Combine all ingredients and let chill at least 30 min. before frosting.

Original post

yield: about 24

Recipe created by: Ana Cabrera,

Better than you know what cake

To make this cake you will need:

• A box of white cake mix (and everything you need to make that like oil and eggs)
• 1 can sweetened condensed milk
• 1 can coconut milk
• About a cup of heavy whipping cream
• About a Tablespoon of white sugar

Directions:

• Make cake according to directions on box...
• Let cool, if you are impatient like me, about 10 minutes should suffice.
• Mix sweetened condensed milk and coconut milk together.
• Poke holes in cake, I used the handle of a spoon-it worked great
• Pour coconut mixture into the holes
• Make whip cream with the cream and sugar-spread on top of cake like frosting

Vanilla Cupcake and Buttercream Frosting

• 1 1/2 c all purpose flour
• 3/4 tsp. baking powder
• 1/3 tsp salt

Sift the above ingredients together and set aside

• 6 Tbs. unsalted butter, softened
• 3/4 c. Sugar

Beat above ingredients together until pale and fluffy (about 2 minutes on med-high speed)

• 2 lg eggs added to fluffy butter mix one at a time, mixing well
• 1 tsp vanilla added after the eggs (turn speed down to medium at this point)
• 3/4 cup of milk added alternatively in 2 batches to 3 batches of flour mixture
  

Turn beaters back up to med-high and mix well for about 30 seconds.

Put 1/4 cup batter per cupcake liner and bake for about 17 minutes in a pre-heated 350 degree oven. Allow to cool before frosting.

Buttercream Frosting

A little tip-chill the bowl in the fridge before hand to keep frosting at a perfect temp.

• 2 sticks unsalted butter softened
• 3 cups confectioners sugar sifted
• 1/4 tsp vanilla extract
• dash of salt-(teeny tiny-just a small dash)

Beat butter on med high until pale and creamy for about 2 minutes

Reduce speed to medium and add sugar 1/2 cup at a time mixing well each time. Add vanilla and salt, raise speed up to med-high and beat until smooth.

Coffee Cake Cupcake

2 1/2 c all purpose flour-divided
1/2 c light brown sugar
1 1/2 tsp cinnamon-divided
14 T unsalted butter, cut into pieces-divided
1 T Baking powder
1/2 t salt
3/4 cup milk
3/4 cup sugar
2 lg eggs room temp.
1/2 tsp vanilla
Powdered sugar

First make the streussel with 1/2 c of the flour, brown sugar, 1/2 tsp of the cinnamon-
cut in 4 T of the butter with a pastry blender, (I don't have one, I need one-but I just used a potato masher and it worked just fine). Set aside.

Sift together remaining flour, cinnamon, baking powder and salt.

Mix sugar and butter until creamed. Beat in eggs one at a time. Add flour and milk alternately. Mix until smooth. Add in vanila.

Pour into cupcake liners 2/3 way full and then sprinkle streussel evenly on them.
Bake at 350 for 20-25 minutes.
Let cool a little before dusting with powdered sugar.

Banana Chocolate Chip Muffins

• 1 egg
• 1/3 c oil
• 3/4 c sugar
• 3 med ripe bananas mashed

Beat all this till smooth, then in a seperate bowl combine;

• 2 c flour
• 1/2 c old fashioned oats
• 3/4 t baking soda
• 1/2 t baking powder
• 1/2 t salt

Add this to mixture and stir until just moistened and then add;

• 1 c chocolate chips

Fill greased muffin tins 3/4 the way full.

Bake at 375, mine took 15 minutes-they might take a little longer depending on your kind of pan and your altitude-but they are done when a toothpick comes out clean.

Let cool for 5 minutes before moving them to wire rack to cool completely

Yield 1 dozen

Recipe adapted by a Taste of Home Recipe

Rootbeer Cupcake

• 1 c Rootbeer
• 1 t apple cider vinegar
• 3/4 c sugar
• 1/3 c canola oil
• 1/2 t vanilla
• 2 t rootbeer extract
• 1 1/3 c flour
• 3/4 t baking soda
• 1/2 t baking powder
• pinch of salt-combine dry ing. and gently introduce to mix. Do not over mix.

1. Combine rootbeer and vinegar and let stand for a few minutes
2. Add sugar and oil and whisk until frothy
3. Integrate extracts
4. Combine dry ingredients in a seperate bowl
5. Gently introduce them to the mix, ("Dry ingredients meet wet ingredients, wet ingredients meet dry ingredients, you're about to make something wonderful together, don't get too excited, just take it slow and my wire whisk will make sure you all enjoy yourselves") do not over mix.
6. Bake at 350 for 18-22 minutes. (Cupcake tins should be at about 2/3 way full)

I could not find a recipe for vanilla frosting that I thought would taste enough like vanilla ice cream and finally it dawned on me to just use vanilla ice cream. I beat the ice cream until it was smooth enough to frost the cupcakes and then served. Yum.

Cupake Recipe from Project Cupcake

No Bake cookies

• 3 c. oatmeal
• 1 t. vanilla
• 2 c. sugar
• 1/2 c. milk
• 1/2 c. cocoa
• 1/2 c. butter

1. In seperate bowl combine oatmeal and vanilla
2. In heavy saucepan combine the remaining ingredients, stirring until just melted
3. Stir hot mixture into oats and vanilla mixture
4. Drop by spoonfuls onto wax paper
5. Refrigerate until cool.
   

Special K-ookies

• 2 sticks butter
• 2 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 1/2 tsp vanilla
• MIX AND CREAM WELL
• SIFT DRY INGREDIENTS
• 2 c flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• MIX THAT IN
• 1 1/2 cup oatmeal
• 1 1/2 cup Special K cereal (it adds this crunch that makes them yummmazing!)
• chocolate chips
• BAKE AT 400 FOR 8 MINUTES, (or just eat the dough if you like to live on the edge)

Tin Can Ice Cream

• 2 cans of different sizes, one large, one small with tight fitting lids, (we used a hot chocolate can and a formula can-a #10 can would have worked better for the bigger can-and if you drink coffee-the best sizes are a 1 lb can and a 3 lb can).
• 1 c. milk
• 1 c. heavy whipping cream
• 1/3 c. sugar
• 1 tsp. vanilla
• crushed ice
• rock salt
• optional add ins (fruit, candy, chocolate-use your imagination!)

1. In the smaller can, pour milk, cream, sugar and vanilla. Put the lid on tight.
2. Place smaller can inside larger can and pack with ice. Sprinkle with a good dose of rock salt.
3. Then roll can, back and forth for about 10 minutes. (This is a great job for kids)
4. Dump the water and what's left of the ice
5. Open the smaller can, scrape the sides and close it back up.
6. Repeat ice and rock salt and roll it again! For about 5 minutes this time.
7. Open smaller can and serve-it should be about milkshake consistency.

Yield: 3 cups of delicious ice cream

Seafoam

2 teaspoons butter
1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon shortening

Directions:

• Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.
• In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved.
• Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
• Remove from the heat; stir in baking soda.
• Immediately pour into prepared pan.
• Do not spread candy. Cool.
• Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
• In a microwave, melt chips and shortening; stir until smooth.
• Dip candies in the chocolate mixture, allowing excess to drip off.
• Place on waxed paper; let stand until set. Store in an airtight container.

Yield: 2 pounds.

Recipe from Taste of Home online under mine run candy

See my original post about this candy here.