{Chocolate Mint Chip Cookies}

Chocolate and mint is one of my favorite treat combinations, so I had to give these a try. They were perfect and easy to make.


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch processed, or regular cocoa
1 cup unsalted butter, at room temperature ( I used salted butter, and 1/4 tsp salt)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
I bag of mint chips, found by the chocolate chips in the baking isle at the grocery store



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until just combined.

Gradually add flour mixture and beat until just combined. Mix in the bag of the mint chocolate chips.

Roll cookies into balls, about 2 tablespoons of dough per cookie. Place cookie balls on prepared baking sheet, about 2 inches apart.

Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and cool completely.


Recipe slightly adapted from: Two Peas and Their Pod


{Marshmallow Brownies with Frosting}

My Mother in Law makes these and they are so wonderful. Love them.

1 box of brownie mix (prepared to package directions)
1 bag mini marshmallows

For the Frosting: 

1 cube butter, melted
1/4 cup cocoa
t Tbs vanilla
1/2 bag powdered sugar
about 1/4 cup evaporated milk (add until it comes to the right consistency)

Bake brownies according to the directions on the box. Once the brownies are done. Turn on the broiler on the oven. Place the marshmallows on top of brownies and melt them under the broiler (this only takes seconds, so watch carefully)
Make the frosting by adding all of the ingredients in a bowl and mixing until smooth. Once brownies have cooled a bit, frost.

{Crock Pot Chocolate Cake}

Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together in a large bowl. Pour into crock pot. 

Cook 3-4 hours on high or 6-8 hours on low.

{Hot Fudge Sauce}

This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.

10 ounces semisweet chocolate ( I used chocolate chips)
1/4 cup sifted cocoa powder, Dutch process or regular 
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch table salt
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons butter, cut into pieces
In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.
In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny. 
Adapted from: Mel’s Kitchen Cafe

{Frozen Hot Chocolate}

If you haven’t tried frozen hot chocolate, please do so. I promise you’ll be glad you did. So delicious!

  • 3 ounces best-quality chocolate (I used chocolate chips)
  • 2 teaspoons store bought hot chocolate mix 
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk
  • 3 cups ice
  • Whipped cream, for garnish
  • Chocolate shavings, for garnish

 Melt chocolate in a small saucepan or in the top of a double broiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.
Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.
In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into a glass and top with whipped cram and chocolate shavings.
Adapted from: Paula Deen

{Andes Mint Brownies}

My husband I have both agreed that these are the best brownies we have ever had! I like them better once they are completely cooled off because the mints become hard again and the brownies stay moist and soft. Hubby likes them better warm and gooey. You decide.

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)
Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.
In a medium bowl, combine the flour, cocoa and salt. Set aside.
Unwrap all the mints and coarsely chop. Set aside.
In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.
Recipe Source: Mel’s Kitchen Cafe

{Decadent Chocolate Cheesecake}

This is a great cheesecake for chocolate lovers, like me. But you won’t like it if you’re not a chocolate fan, because this is VERY rich. I made this for our Christmas dessert and we loved it.

9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford) 
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving, stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel’s Kitchen Cafe

{Delicious Fudge}

I have really gotten into candy making this year. It has been a lot of fun. I figure since I am not living close to my family to eat up all their goodies I need to make my own. This was my first time making fudge. It was so creamy and delicious. Make sure you cover it good while you store it in the fridge, otherwise it will dry out. Happy Holidays!

4 cups sugar
1 can evaporated milk
1 cups butter
2 large (4.4 ounce)  Hershey Chocolate Candy Bars
1  12 oz package milk chocolate chips
1  7 oz jar marshmallow cream

Put the sugar, milk and butter into a large sauce pan. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a “hard boil” which means it keeps boiling even while you are stirring it, continue cooking for 5 minutes while you stir. 
Remove the pan from the heat. Stir in the Hershey chocolate bars, chocolate chips and marshmallow cream. Mix it well so that all the ingredients are well combined.
Pour the fudge into a buttered 9×13 pan. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover it (or it will dry out) and store it in the fridge, or freeze it. 

Recipe Source: Jamie Cooks It Up

{Oreo Truffles}

I am posting these again because they are so amazing and perfect treats for the holidays. I got the original recipe from  The Sisters Cafe These are surprisingly very easy to make, and look pretty fancy when they’re all done 🙂

1 bag Oreo Cookies, ground up in blender or food processor
1 1/2 8oz. packages of cream cheese, softened
2 cups white chocolate chips
1/2 cup semisweet chocolate chips

Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.