Sour Cream Chocolate Cookies

This is fudgy chocolaty goodness, just in case you need a little something.

Sour Cream Chocolate Cookies

1/2 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 large egg
1/2 cup sour cream
1 tsp vanilla
1¾ cups flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup vanilla or white chips (optional)

Preheat oven to 350°. In a large bowl, cream butter, sugar, and brown sugar until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 11-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Makes approx. two dozen. Recipe from tasteofhome.com.

More Fudgy Goodness:

Brownie Cookies with Chocolate Fudge Frosting 2 Chocolate Fudge Pie Fudge Brownies chocolate-orange-fudge-cake

Chocolate Cornflake Candy

I debated whether I wanted to do this to you or not. I don’t know if this picture is even that appetizing or not…but DANG! This stuff is dangerous! If you have these ingredients in your pantry, make this recipe and you will be happily eating your way through quarantine.

Chocolate Cornflake Candy

Chocolate Cornflake Candy 2  Chocolate Cornflake Candy 3

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
5 cups cornflakes

In a large microwavable bowl melt together chocolate chips, butterscotch chips, and peanut butter, approx. 1½-2 minutes (microwaves vary) stirring after every 30 seconds. Gently fold in cornflakes, making sure to try to get all the cornflakes covered with the chocolate mixture. Press cornflake mixture into buttered pan, use 8″x8″, 9″x9″, or 7″x11″. Cool thoroughly, until totally set. Cut into small squares to serve.

More Snacking!

Sweet Chex Mix 2 Peanut Butter M&M Candied Popcorn Pecan Caramels

Super Moist Chocolate Chip Muffins

Looking for a chocolate snack? These chocolate muffins are so good, and because applesauce is the secret to making them moist, we can call them healthy! Well, while we are in quarantine everything seems skewed a bit, so healthy becomes relative. Recipe from ChefAlli.com

Moist Chocolate Chip Muffins 1

Moist Chocolate Chip Muffins 2 Moist Chocolate Chip Muffins 3 Moist Chocolate Chip Muffins 4 Moist Chocolate Chip Muffins 5

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips, divided use
1/2 cup cocoa powder
1 tsp vanila
1 egg
1 cup applesauce
1/2 cup milk
1/2 cup oil

Preheat oven to 350°.  Grease 12 muffin cups or line muffins cups with paper muffin liners. In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, 3/4 cup chocolate chips, and cocoa powder. In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don’t over mix!

Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. Divide the remaining ¼ cup of chocolate chips between muffins, sprinkling them over the top of each one. Bake muffins, uncovered, on center rack, in preheated oven until a toothpick inserted into the center comes out clean, 20-25 minutes. s soon as the muffins are removed from the oven, gently place a sheet of foil on top. Let the muffins cool covered, then remove them from the muffin tin. Store in an air tight container.

More Snacking Muffins!

Nutty Chocolate Chip Banana Bran Muffins Red Velvet Chocolate Chip Muffins Blueberry Muffins 1

 

Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

Cake:
1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

Chocolate Crunch

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee Pecan Toffee

Cool Mint Oreo Fudge Cool Mint Oreo Fudge

Crisp Chocolate Truffles Crisp Chocolate Truffles

Pecan Caramels Pecan Caramels

Rocky Road Fudge Rocky Road Fudge

Ultimate Turtle Brownies

Not your everyday brownies…but should be!

Ultimate Turtle Brownies

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

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