This year we wanted to experiment a little with dessert – and came up with this strawberry chocolate delight.

You may recognize it as being very similar the Chocolate Ice Cream Cake I shared last summer. We just changed out the ice cream and modified the filling a bit.

(And yes – the modified filling was what we were experimenting with during the infamous Double Fail Brownie incident!)

It was a huge hit!

And it was so easy to assemble that high school boys did it! We made an assembly line in the church kitchen and things went pretty fast.

We did use three different brands of strawberry ice cream – since we were buying in bulk and none of our small town stores had enough of one kind.  It was interesting to note that each brand had a different pink coloring.  Blue Bunny was my personal favorite – both for coloring and flavoring!

Chocolate Strawberry Ice Cream Cake

1 bag (1 – 1/2 cups) crushed Oreo cookies
1/4 cup melted butter
6 cups strawberry ice cream (divided) – about one carton
3 ounces softened cream cheese
3/4 cup powdered sugar
4 ounces Cool Whip

Carefully line a bread pan with aluminum foil.

Mix together the crushed Oreo’s and melted butter.  Press half of the mixture into the bottom of the foil lined bread pan. Freeze for 15 minutes.

Open the carton of ice cream on the side and cut it in half with a sharp knife.

Cut one half of the ice cream into thirds and lay them side by side on top of the Oreo crust. smooth the top, filling in the cracks. Freeze until solid – about 1 hour. (Put the other half of ice cream back in the freezer.)

Whip the cream cheese and powdered sugar until it is creamy. Fold in the Cool Whip. Spread on top of the ice cream layer and freeze one hour.

Take the remaining half carton of ice cream and cut it into thirds and lay them side by side on top of the cream cheese layer. (This may look like it won’t fit – squeeze what you can in, and eat the rest with a spoon!) Freeze one hour.

Spread the remaining Oreo Cookie crumbs on the top and freeze.

To serve, flip the pan on to a serving platter and remove the pan.  Carefully pull back the foil and slice with a serrated knife into 8-10 slices.

Enjoy!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolate

I like my cookies really soft and chewy – not crunchy. That all changed at Christmas when my friend shared some cranberry white chocolate biscotti.

Heavenly!

So I thought it was time to give up my foolish prejudice and try some biscotti for ourselves.

Dagmar and I dig up a basic recipe and then played around with it to use the ingredients we have on hand.

The result were these yummy cookies.

Yes, I’m a believer now!

Chocolate Almond Biscotti

1/2 cup butter
2/3 cup white sugar
1/4 cup cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cup flour
1/2 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon almond extract

Cream together the butter and sugar with an electric mixer until light and fluffy. Gradually add in the cocoa and baking powder, beat for 2 minutes.

Beat in the eggs one at a time. Add the almond extract. Stir in the flour by hand.

Mix in the almonds and the chocolate chips.

Cover the dough and chill for 15 minutes.

Preheat the oven to 375 degrees. Divide the dough into tow parts and roll each part into a 9 inch long log. Place the logs on a lightly greased cookie sheet , about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on the cookie sheet for 5 minutes before removing to a wire rack. Cool one hour.

Cut each loaf into 1/2 wide diagonal slices. place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes.  Turn the cookies over and bake for another 7-9 minutes.

Cool completely and store in an air tight container.

Enjoy!

We did.

It started with a to-do list that was just way too long for the amount of time we had.

I had both girls working on different things in the kitchen while I did 10 other things at once.

It wasn’t long before things started to fall apart.

Angel Girl was melting a package of chocolate chips and a package of butterscotch chips in the microwave – and it seized. Badly. There were 2 entire bags of chips ruined.

We almost cried.

I tried adding butter, shortening, and even milk before I finally got it back to a smooth consistency – but I had added so much that I wasn’t sure if it would harden up on the top of the bars. (After the fact – I know it would have been just fine – but at the time I was doing too many things to think clearly. )

I had Angel Girl start over again – this time with a double broiler – while I set out to figure out what to do with all this reclaimed chocolate.  It wouldn’t go to waste if I had to eat it all myself- with a spoon! (Which might have been my best idea all day!)

It took me a few minutes – but I finally decided to try to use it in brownies and researched until I found one that uses melted chocolate chips.

I just doubled the recipe and put it in a 9 X 13 pan.

Chocolate Chip Brownies

3/4 cup sugar
1/2 cup butter
2 tablespoons of water
2 cups chocolate chips, divided
1 1/2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs

In a sauce pan combine 1 cup of chocolate  chips, sugar, butter, and water. Cook over medium heat until melted and smooth. Remove from heat and add vanilla.

Let cool for about 5 minutes before adding the eggs one at a time mixing well after each addition.

In a separate bowl combine the flour, baking soda and salt. Add to the chocolate mixture. Stir in the remaining 1 cup of chocolate chips.

Pour batter into a greased 9 x 9 inch prepared pan. Bake  at 350 degrees for 25 minutes.

We let them cool before we cut into them – enjoying the rich chocolate goodness with a hint of butterscotch.

But wait there’s more.

I called these double fail brownies for a reason!

While Angel Girl was melting the chocolate chips, Dagmar was making an ice cream dessert that called for a cream cheese filling in the center. We were playing with a recipe and adapted it – and our communication wasn’t the best (Because I was busy saving the melted chocolate that didn’t really need to be saved!)

The original recipe called for milk to be added to the cream cheese, powdered sugar and Cool Whip. But as she mixed it up and poured it on top of the ice cream layer – it looked way too runny.

As I stood there with the decadent brownie in my hand, pondering the runny filling – I had a burst of inspiration!

We grabbed the dessert from the freezer, scraped the cream cheese layer off the ice cream layer (and yes it was still too runny) and poured it over the now cooled brownies. Instant frosting!

We put the whole pan in the fridge until the “frosting” hardened enough to eat.

Voila! A double fail brownie that turned out to be really tasty!

That’s a good thing – because after the confusing day I had – I needed more than one!

Enjoy!

This post is linked to the Chocolate Friday Fun at Stop and Smell the Chocolate and Friday Fails over at My Blessed Life.

Back in junior high I began clipping recipes from magazines and experimenting with them. Some were keepers, some were not.

This was a keeper.

I don’t remember what magazine I copied it from, but it is hand written in pencil in my junior high handwriting. (That brings back memories!)

It was just as good today as it was back then!

The Velvet Almond Fudge Cake

1 – 1/2 cup toasted almonds, chopped
1 package chocolate chips (12 ounces)
1 package (2 layer) chocolate cake mix
1 package (4 serving) instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 teaspoon vanilla
1/2 teaspoon almond

Grease a 10 inch tube or Bundt cake pan.

Sprinkle 1/2 cup of almonds on the bottom. Set aside the cake pan and the remaining almonds.

In a large mixing bowl combine the cake mix, pudding mix, eggs, sour cream, water, oil, vanilla and almond extracts.

Beat at medium speed for 4 minutes. Stir in the chocolate chips and the set aside almonds.

Pour into the prepared cake pan and bake at 350 degrees for 70 minutes or until the cake begins to pull away from the sides of the pan. Cool in the pan 15 minutes. Remove and continue to cool on a rack.

To serve, garnish with whipped cream or (my favorite) serve with a large scoop of ice cream and drizzled with chocolate syrup.

Enjoy!

Is there any food as down home and comforting as a chocolate chip cookie? The whole combination of brown sugar and butter with little bites of chocolate is always a winner!

Three are so many different recipes out there – and I would be willing to test each and every one!

Each of my sister’s has their own special recipe, and my favorite is whichever one I am holding in my hand at anytime!

This recipe is one my youngest sister served us at a recent trip to her house.  They are thick and chewy – just they way I like ‘em!

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups flour (2 cups and 2 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon soda
1 1/2 sticks melted butter (3/4 cup)
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips (or more)

Sift together the flour, salt and soda and set aside.

Mix the butter, brown sugar, and white sugar. Beat in the egg, egg yolk and vanilla.

Add the flour mixture and the chocolate chips.

Drop by teaspoons on an ungreased cookie sheet.

Bake at 350 degrees for 13- 15 minutes.

Enjoy!

These little yummy little chocolate cups are an easy – but very fancy treat!

They are just sweet enough to compliment fruit, but could also hold some decadent chocolate mousse or rich creamy ice cream.

Dagmar whipped these up in just a few minutes – then put the dough in the fridge until she needed it.

The possibilities for fillings are endless – especially for Valentine’s Day! You could try whipped cream and strawberries, or a medley of berries with a drizzle of chocolate on top.

Chocolate Fruit Cups

2/3 cup (10 2/3 tablespoons) cold butter, cut in pieces
1/3 cup dark brown sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cup flour
1 egg white

Combine the butter, brown sugar and cocoa over low heat. When the butter is melted, remove from the heat. Slowly sift the flour and cocoa over the butter mixture.

Stir. Add just enough egg white to bind the mixture.

Gather into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.

Grease 8 – 3 inch tartlet pans (we used muffin tins). Roll the dough out between two pieces of waxed paper. Cut out 8 rounds using a 4-inch round cookie cutter (we used one with a fluted edge to make them extra fancy!)

Put the dough in the tarlet pans and prick the bottoms.

Refrigerate for 15 minutes while you preheat the oven to 350 degrees.

Bake until firm, 20-25 minutes.

Cool, then remove from the pans.

Fill with whipped cream, or ice cream, or fruit!

We used a cream cheese and Cool Whip combination and topped with fruit.

Enjoy!

You know who your really good friends are when they bring you chocolate cheesecake!

I have a friend who did just that.

Back in December – during the craziest busy week in my month – she brought me this luscious chocolate cheesecake dessert.

She didn’t even make me share.

I asked for the recipe – but with the snowstorms and busyness of life – I am just now getting the recipe up for you all to enjoy as well.

This would be a perfect treat to share with your special Valentine’s!

This comes from a well-used church cookbook. Which are , by the way, one of my favorite kinds of cookbooks because they are written by women in the trenches (like me) who serve real food to real hungry families.

Chocolate Cheesecake Dessert

1 package chocolate cake mix
4 eggs
1 tablespoon oil
2 (8 ounce) packages cream cheese
1/2 cup sugar
1 1/2 cup milk
1 teaspoon vanilla
12 ounces Cool Whip

Set aside 1 cup of dry cake mix.

In a large bowl combine the remaining cake mix, 1 egg, and oil. The mixture will be crumbly. Press into a greased 9 x 13 inch pan. Set aside.

In a large bowl blend the cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed add milk and vanilla. Beat until smooth. Pour over crust.

Bake at 300 degrees for 55-60 minutes.

Cool. Spread with Cool Whip and refrigerate.

Enjoy!

We were going to some friends to enjoy homemade pizza – but since the snow plow hasn’t been by yet, and the snow keeps falling, we’ll  stay at home.

It’s going to be another one of those snowy – stay – in – and watch a movie – kind of family nights.

Perfect for cuddling, and quilts, and of course – chocolate!

But then – every night is perfect for chocolate!

These yummy treats were fast and easy to make – and won’t last long!

Chocolate Toffee Bars

Crust:

1 cup flour
1/2 packed brown sugar
1/2 cup butter or margarine (softened)

Topping;

1 cup packed brown sugar
2 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (we used walnuts)

For the crust: Mix together the flour and brown sugar. Cut in the butter until crumbs are formed. Press into the bottom of an ungreased 9 x 13 inch pan.

Bake at 350 degrees for about 8-10 minutes or until lightly browned.

Let the crust cool slightly while mixing up the topping.

Mix the brown sugar, flour, eggs, and baking powder until well-blended. Stir in the chocolate chips and the nuts.

Pour the topping evenly over the crust. Bake at 375 degrees for 18 – 20 minutes longer or until it is a deep golden brown and the center is set.

Cool completely before cutting and indulging!

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!

I  love this month!

There’s so much to look forward too – my favorite chocolate holiday – Valentine’s Day – and my birthday, and this year there’s even the Olympics!

And…to make it even better…it’s a short month with spring just around the corner!

One of my favorite February flavors  is the combination of chocolate and cherries – it’s so Valentine -like!

Dagmar and I put our heads together and came up with this yummy cherry chocolate cream cheese combination.

We started with our classic brownie recipe and added a cream cheese layer, topping it off with cherry pie filling. What could be easier – or tastier!

Creamy Black Forest Brownies

1 – 1/3 cup flour
2 cups sugar
3/4 cups cocoa
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
2/3 cup oil
4 eggs
2 teaspoon vanilla
1- 8 ounce package cream cheese (softened)
1 cup powdered sugar
8 ounces Cool Whip
1 can cherry pie filling

Combine the flour, sugar, cocoa, salt and chopped nuts together in a bowl. Set aside.

Combine the oil, eggs and vanilla together in a bowl, mixing well.

Pour the egg mix into the dry mixture and combine until just moistened. Spread into a greased 9 x 13 inch pan. Bake at 350 degrees for 20-25 minutes.

Cool completely.

In a bowl, whip together the cream cheese and powdered sugar. Carefully fold in the Cool Whip. Spread this mixture over the cooled brownie. Top with the cherry pie filling.

Store in the refrigerator.

Enjoy!

Doesn’t that word just make you smile?

And chocolate chip cookie dough – who doesn’t love that!

Combine the two and you have an divinely delicious, delectable and delightful dessert! (Can we tell we’re studying alliteration!)

This recipe is my sister’s signature cheesecake. It originally came from a Taste of Home cookbook and has become a family favorite.

It’s a little more complicated to make – but we all know that cheesecake is worth it!   I’m just sorry you all don’t have a sister like mine who will make it for you. (And no – I’m not sharing her name or contact info!)

Chocolate Chip Cookie Dough Cheesecake

Crust:

1 – 3/4 cup crushed chocolate chip cookies or Oreo cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)

Filling:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:

1/4 cup butter or margarine
1/4 cup sugar
1/4 packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup flour
1 – 1/2 cup miniature chocolate chips (divided)

In a small bowl combine the cookie crumbs, sugar, and butter. Press into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Set aside.

In a mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat on low speed until just combined. Add sour cream and vanilla; beat until just blended.  Pour over crust  and set aside.

In another mixing bowl, cream butters and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips.  Drop this dough by teaspoonful over filling, gently pushing dough below surface. (The dough should be completely covered by filling.)

Place the pan on a baking sheet. Bake at 350 degrees for 45-55 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour hour longer.

Refrigerate overnight. Remove the sides of the pan and sprinkle with remaining chocolate chips before serving.

Makes 12-14 servings.

Ahh…like I said “divinely delicious, delectable and delightful”!

Enjoy!

PS: I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!