Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

I can’t believe I have been blogging for 3 1/2 years and I have not shared a classic chocolate chip cookie recipe with you!  This recipe has a special ingredient in it, and I am going share with you my tricks to get gorgeous, thick, soft cookies!

First things, first. Use quality ingredients! I ALWAYS use Guittard Chocolate Chips. The milk chocolate variety are bigger than the average chocolate chip and are MELT IN YOUR MOUTH DELICIOUS! Semi-sweet are great too!

The reason why I love Guittard is because they don’t put wax fillers in their chocolate. It’s high-quality, legit chocolate, and you can taste the difference! I actually keep a bag of Guittard Milk Chocolate Chips in my pantry to snack on during those chocolate cravings.

Besides chocolate, let’s talk about butter. I had price matched some butter at Walmart a while back and used some of the Great Value brand in the first batch I made for this post. Well, they turned out quite yellow and they spread out more than I had hoped.

I made them again with Land O Lakes Butter and 1/4 cup more flour to help the spreading and I got these gorgeous, light cookies. It definitely pays off to pay a little more for a high quality butter! Check out my instagram post to see the difference! And while we are on the subject of butter…

Thick and Chewy Peanut Butter Cookies
Thick and Chewy Peanut Butter Cookies

INGREDIENTS :

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 2½ to 2¾ cup all-purpose flour (start with less, do 1 test cookie, and add more if needed)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 (11-12oz) bag Guittard Milk Chocolate Chips

INSTRUCTIONS :

  1. Cream the butter and sugars together in a stand mixer with the paddle attachment.
  2. Add the eggs and vanilla. Mix well, then scrape the bowl.
  3. Combine the flour, baking soda, salt, and cornstarch in a bowl.
  4. Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
  5. TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet.
  6. Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center.
  7. If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
  8. Scoop the cookie dough onto cool (not warm) silicone lined baking sheets,
  9. bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the centers. (10 minutes was perfect for my oven.)
  10. Allow cookies to rest on the cookie sheet for 2 to 3 minutes, then transfer cookies to a wire rack to cool.
  11. Store cookies in an airtight container.

You can find complete recipes of this Thick and Chewy Peanut Butter Cookies in dessertnowdinnerlater.com

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!

One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.

Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!

Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.

If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.

Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.

Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!

Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.

I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.

Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.

CHOCOLATE AND PEANUT BUTTER DRIP CAKE
CHOCOLATE AND PEANUT BUTTER DRIP CAKE

INGREDIENTS :

Cocoa Fudge Cake  (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)

  • 1⅔ cups all-purpose flour or 2 cups cake flour
  • 1½ cups white sugar
  • ⅔ cups cocoa
  • ½ cups vegetable oil
  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
    Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake, so I doubled it for a four-tier cake)
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3-4 Tbsp milk or heavy cream (I always use cream with this recipe!)
  • 1 cup smooth peanut butter
    Chocolate Ganache (As long as your cake is 8-10″ round, this should be all you need no matter the height!)
  • ½ cup melted semi-sweet chocolate
  • ½ cup cream
    Optional Toppings: Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed.

INSTRUCTIONS :

For the Cake:

  1. Preheat oven to 350°, and grease and flour four 8½ inch round pans (or two pans twice!)
  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally.
  3. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  4. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
  5. LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS.
  6. I’m serious here. It should take about 45mins to an hour.

For the Buttercream

  1. Mix all ingredients together, scraping the sides occasionally.
  2. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar.
  3. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all.
  4. Add a little more cream if necessary.

Assemblage:

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about ½ cup of frosting between each layer of cake.
  3. Make sure it’s level before adding the next level directly on top.
  4. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  5. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in.
  6. We don’t want any crumbs on our final product!
  7. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
  8. Pop back in the fridge or freezer for another 15-20 minutes.

For the Ganache

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently.
  2. You don’t want it to boil at any point, or for the cream to curdle.
  3. If your ganache separates (like mine did),
  4. just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!
  • NOTES
    If you wanted to have cocoa buttercream in place of, or in addition to the peanut butter buttercream (peanut buttercream?), just add ½ cup of cocoa instead of the peanut butter.

You can find complete recipes of this CHOCOLATE AND PEANUT BUTTER DRIP CAKE in halifaxbloggers.ca

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars , Calling all fudge lovers and oatmeal cookie fanatics…this bar is for you! I love making bars because they are fast and so very easy.  You don’t have to deal with timers and batches, so they work great when you’re in a hurry!

I was looking on Pinterest for a quick and easy bar to take to a party and this was it!  I found this recipe from Megan and Claudy. It was great because I had all the ingredients in the pantry and I bet you do too! These are delectable and the fudge layer melts in your mouth.

The fudge layer, along with the oatmeal cookie, is the perfect combo. Everyone at the party LOVED them and the entire pan was quickly gone! I wouldn’t change a thing, these bars are perfect!

Deep Dish Oatmeal Fudge Bars
Deep Dish Oatmeal Fudge Bars

INGREDIENTS :

  • 1 cup butter
  • 2 eggs
  • 2 cups brown sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oatmeal

In a saucepan over medium heat, melt together

  • 1 can eagle’s brand sweetened condensed milk
  • 1/3 cup butter
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips

INSTRUCTIONS :

  1. Mix the butter, eggs and brown sugar.
  2. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
  3. Mix well. I prefer using a stand mixer since it’s quite thick.
  4. Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture,
  5. then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs).
  6. The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much.
  7. Bake for 25 minutes at 350 degrees.
  8. Let cool, otherwise it won’t set up and will just run when you cut into it.

You can find complete recipes of this Deep Dish Oatmeal Fudge Bars in livingbeyondmeasure.com

PEANUT BUTTER CUP COOKIES

PEANUT BUTTER CUP COOKIES

These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.

We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.

A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.

Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?

PEANUT BUTTER CUP COOKIES
PEANUT BUTTER CUP COOKIES

INGREDIENTS :

  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • about 30-40 miniature Reese’s butter cups, unwrapped

INSTRUCTIONS :

  1. Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  3. Beat in the egg, vanilla and milk.
  4. Add the flour mixture; mix well.
  5. Shape into 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
  6. Bake at 375 degrees for about 8 minutes.
  7. Remove from oven and immediately press a mini peanut butter cup into each ball.
  8. Cool and carefully remove from pan.

You can find complete recipes of this PEANUT BUTTER CUP COOKIES in the-girl-who-ate-everything.com

Pumpkin Coffee Cake

Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

  • Mummy Pumpkin Cookies
  • Snickerdoodle Pumpkin Cookies
  • Wthie Chocolate Pumpkin Cups
Pumpkin Coffee Cake
Pumpkin Coffee Cake

INGREDIENTS :

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon.
  2. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  3. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
  4. ( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  5. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
  6. Mix in egg white and vanilla just to combine. Set aside.
  7. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  8. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  9. Add dry ingredients and mix to combine.
  10. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
  11. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
  12. (until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
  13. Start checking after 45 minutes because if you bake it too long the cake will be dry.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

PEANUT BUTTER BROWNIES

PEANUT BUTTER BROWNIES

Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.

I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.

The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!

PEANUT BUTTER BROWNIES
PEANUT BUTTER BROWNIES

INGREDIENTS :

Brownie Ingredients:

  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 2 cups brown sugar, packed
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. salt

Peanut Butter Frosting:

  • 2 cups creamy peanut butter
  • 1 cup butter, softened
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • 3 to 4 Tbsp. heavy cream or milk
  • 2 cups powdered sugar

INSTRUCTIONS :

  1. In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
  2. Add in brown sugar, eggs and vanilla; beat until light and fluffy.
  3. Add in the flour and salt; mix well.
  4. Spread into a 9×13 pan that’s been greased or lined with foil.
  5. Bake at 350 degrees for 30-35 minutes.
  6. Cool in pan; frost with Peanut Butter Frosting.

Peanut Butter Frosting:

  1. Blend peanut butter and butter together until light and fluffy.
  2. Add the remaining ingredients and mix until smooth.

You can find complete recipes of this PEANUT BUTTER BROWNIES in thisgrandmaisfun.com

REESE’S PEANUT BUTTER CUPCAKES

REESE’S PEANUT BUTTER CUPCAKES

Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.

I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.

*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.

I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!

REESE’S PEANUT BUTTER CUPCAKES
REESE’S PEANUT BUTTER CUPCAKES

INGREDIENTS :

For the Chocolate Cupcakes* :

  • 1 box chocolate cake mix
  • 4 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 heaping Tbsp Greek yogurt
  • 30 mini Reese’s cups, divided

For the Peanut Butter Frosting :

  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 1/2 cup evaporated milk or cream

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
  2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
  3. Spoon batter into cupcake pans, filling the liners 1/2 full.
  4. Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
  5. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

For the Peanut Butter Frosting

  1. Beat together butter, and peanut butter until smooth.
  2. Add powdered sugar and vanilla and beat again until combined.
  3. Add cream or milk, beating well until light and fluffy.
  4. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
  5. Frost cupcakes (I used a wilton 1M tip in the photos above).
  6. Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.

You can find complete recipes of this REESE’S PEANUT BUTTER CUPCAKES in tastesbetterfromscratch.com

Old Fashioned Chocolate Buttermilk Cake

Old Fashioned Chocolate Buttermilk Cake

Recipe for Old Fashioned Chocolate Buttermilk Cake – An old-fashioned chocolate cake so moist your guests will think it came from a bakery!

Old Fashioned Chocolate Buttermilk Cake
Old Fashioned Chocolate Buttermilk Cake

INGREDIENTS :

  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 cups sifted cake flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar

Chocolate Frosting

  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 3 (1-oz) squares unsweetened chocolate, melted
  • 1 tsp. vanilla extract
  • Half-and-half (if necessary)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
  2. Line bottom of pan with parchment paper.
  3. In large bowl or standing mixer, cream butter until light and fluffy.
  4. Add sugar and beat until creamy.
  5. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  6. In separate bowl, combine four and salt.
  7. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  8. In small bowl, dissolve baking soda in vinegar.
  9. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  10. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  11. Cool in pans 10 minutes then remove from pans.
  12. Transfer to wire racks and cool completely before frosting.
    Chocolate Frosting
  13. In large mixing bowl, cream butter until light and fluffy.
  14. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla.

You can find complete recipes of this Old Fashioned Chocolate Buttermilk Cake in flavorite.net

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Disneyland’s Hot Chocolate

Disneyland’s Hot Chocolate

Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.

I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉

This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!

Disneyland’s Hot Chocolate
Disneyland’s Hot Chocolate

INGREDIENTS :

  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups cocoa powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon milk chocolate, grated
  • 1 14-oz can sweetened condensed milk
  • 1/8 teaspoon vanilla extract
  • whipped cream for topping
  • ground cinnamon for topping

INSTRUCTIONS :

  1. In a medium sauce pan, pour milk and heavy cream.
  2. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
  3. In a large bowl, whisk together cocoa, sugar and milk chocolate.
  4. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
  5. Add in sweetened condensed milk and vanilla, and stir until completely combined.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Remove from heat and serve in individual mugs.
  8. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.

You can find complete recipes of this Disneyland’s Hot Chocolate in sixsistersstuff.com