Toffee Brownies {4 Ingredients!}

I love quick and easy recipes and this one satisfies a chocolate craving with just 4 ingredients. It’s a take on one of my blog’s most popular recipes, Chocolate Pudding Dump Cake but uses one of my favorite candies…Heath!

4 Ingredient Toffee Brownies EAH
I’ve shared the recipe for these deliciously easy Toffee Brownies over at Eat At Home, where I am a contributing writer. I’d love for you to head over and check it out!

Chocolate Kahlua Coffee Pound Cake

When I see a title that includes chocolate, Kahlua, coffee AND pound cake…it gets my attention. And it goes in the “must make” category. My mom also loves chocolate and coffee, so I made this on an occasion I was visiting so we could share in the rum/chocolate/coffee fabulousness together.

I’m considerate like that. And it might have been Mother’s Day. I’m pretty sure I was the favorite child until my sister went and had the most adorable baby you have ever seen…but this cake definitely puts me ahead of my brother. haha

Chocolate Kahlua Coffee Pound Cake

1 box Devil’s Food Cake Mix
1 small box instant chocolate pudding
4 eggs, room temp
3/4 cup brewed coffee, room temp (leftover coffee is fine. I usually re-use my morning’s K-cup)
1/2 cup canola oil
1/2 cup Kahlua coffee liqueur
chocolate covered coffee beans, chopped (optional)

Glaze:
2 cups confectioners sugar
1/2 cup Kahlua*  – add in small increments until glaze reaches desired consistency. Mine ended up being a little too thin.

  • Preheat oven to 350 degrees F. Grease a bundt pan or spray well with baking spray.
  • Whisk together the dry cake mix with the dry instant pudding mix.
  • Add the eggs, coffee, oil and Kahlua to the dry mix. Stir until combined, then beat on medium speed for 2 minutes.
  • Pour mix into prepared bundt pan. Bake for 45-55 minutes or until done. Cake should spring back when lightly pressed and toothpick should come out clean when inserted into middle of cake.
  • Let cake cool for 15 minutes in pan, then invert onto cooling rack to finish cooling.
  • Pour glaze over cooled cake, top with chocolate covered coffee beans if desired.
Recipe Source: Chocolate, Chocolate and More (the name alone can tell you why it’s one of my favorite blogs!)

I may be linking up at any of the following – (Monday) Nibbles By NicThe Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy’s Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita NibblesThe Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

3-Ingredient Chocolate Chip Cookies {no cake mix!}

What if I said you can make delicious chocolate chip cookies with only 3 ingredients, and it does not contain cake mix? Yep, I’m for real. I’m the Queen of quick and easy recipes. Five ingredients or less, I’m in…3 ingredients? Even better.

My kids and I have made these a few times now, and each time I am surprised by how tasty they are. And how EASY!
All you need are graham crackers, sweetened condensed milk, and chocolate chips. Seriously!
They have a nice hearty texture (similar to oatmeal cookies), and I love the graham cracker and condensed milk flavor combo. I could seriously polish off that plate right now.

3-Ingredient Cookies

16 whole graham crackers (approx 3 1/4 cups coarse crumbs)
1 (14 oz) can sweetened condensed milk
2 cups chocolate chips
  • Preheat oven to 350 degrees F
  • Line baking sheets with parchment paper or silicone mats (this is needed to prevent sticking)
  • Crush the graham crackers into coarse crumbs (a food processor makes easy work of this. I do not recommend using store-bough graham cracker crumbs or pulsing the graham crackers super fine, unless you cut back on the amount of crumbs used.)
  • In a large bowl, stir together graham cracker crumbs, sweetened condensed milk and chocolate chips. Batter will be pretty thick.
  • Scoop tablespoon sized cookie balls onto prepared baking sheets. Bake 8-10 minutes, or until golden brown around edges.
  • Allow to cool before removing from pan.
You may also be interested in my 2-Ingredient Apple Angel Food Cake or this 4-Ingredient Chocolate Dump Cake!

Fun Graduation Treats

Whether you are celebrating high school, college, or Kindergarten graduations soon, these fun graduation treats will make any age graduate feel extra special. We will be celebrating 1st, 6th and 8th grade graduations so I will have an excuse to make them as well! (As an added bonus, they are no-bake treats!)

Oreo Cake with Oreo Whipped Cream Frosting

I guess it’s Cake Week on the blog! I have almost always made my kids’ birthday cakes. My mom always made mine (and my siblings’…I would always choose chocolate cake with chocolate icing and my brother would want strawberry cake with chocolate icing and I would get mad. I hated strawberry cake! #itsallaboutme) Now that my girls are getting older, they like to go on Pinterest and find cakes that generally go beyond the “chocolate or vanilla – or strawberry“. I’m sure one day soon their requests will exceed my skill level, but for now, it’s pretty fun!
My oldest chose this Oreo Cake for her birthday this year. Somehow, I have a 14 year old. I’m not sure how this happened. Why does time speed up once you have children? (Unless they have a stomach virus in the middle of the night. Time slows WAY down then.)
The cake has Oreo cookies in the cake itself, Oreos in the icing, and then I added some mini Oreos on top. Both layers had Oreos baked right in, and I loved the flavor and crunch of the baked Oreos.
The only negative is that the whole Oreos made the cake a little difficult to slice. Next time I may use mini Oreos instead.
Oreo Cake with Oreo Whipped Cream Frosting
1 box chocolate cake mix (without pudding in the mix)
1 box (4 serving size) instant chocolate pudding mix (I used Hershey’s)
1 cup sour cream (can also use plain yogurt)
1/2 cup canola oil
3 eggs, room temp
1/2 cup coffee (room temp or slightly warm, not hot – leftover coffee is fine; can sub with water)
1 package Oreo Cookies, divided
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the cake and pudding mixes, sour cream, oil, and coffee. 
  • Add in eggs, one at a time, stirring until just combined. Scrape down sides.
  • Beat mixture on medium speed for 2 minutes. 
  • Spray two cake pans with cooking spray, and line bottom of each pan with desired number of Oreo cookies. I used 11 whole cookies in each pan, but could have squeezed in a couple more!
  • Pour cake batter over cookies in prepared pans.
  • Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 
  • Allow cake to cool in pan for 10-15 minutes, then invert onto cooling rack to cool completely before icing.
Oreo Whipped Cream Frosting
 
1 quart Heavy Whipping Cream
1/2 cup powdered sugar
1 teaspoon vanilla
12 Oreo Cookies (crushed with a rolling pin or pulsed in food processor until crushed in large crumbs. Do not over process.)
small “grab bag” mini Oreos (optional)
  • Place mixing bowl and mixer attachment in freezer for 10-15 minutes to chill.  
  • After chilling, add cream to bowl and mix on medium speed until it starts to thicken.
  • Add vanilla and sugar, and beat until mixture is to desired thickness and forms stiff peaks.
  • Fold in cookies. Keep refrigerated until ready to frost cake.
To Assemble:
Place one layer of cake on a plate. I would recommend Oreo side down on bottom layer, and up for top layer. Having the cookies in the middle made it a little more difficult to slice. Frost entire cake and keep chilled until ready to serve. If desired, add mini Oreo cookies on top for decoration.

This cake was inspired by Bird on a CakeSally’s Baking Addiction,  Makin’ it Mo’Betta

This Oreo Cake with Whipped Cream Frosting was featured at:

DIY Vintage Chic

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy’s Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita NibblesThe Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

Chocolate Glazed Donuts {Baked}

In yesterday’s post I mentioned Chocolate Glazed Donuts, so I wanted to share the recipe. My son (as with most kids) LOVES donuts. However, being the mean mama that I am, and being all concerned about trans fat and such, I very rarely buy them. Luckily, my children don’t realize that baked donuts are basically muffins in a donut shape, and consider it a treat when I make them.

I’ve made many, many donuts and these are among my top three. My other favorites being these Apple Cider Donuts and these Meyer Lemon Donuts.

Chocolate Glazed Donuts

2 cups all-purpose flour
1 cup sugar (I like to sub 1/4 to 1/2 of the amount with xylitol)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp salt (if using unsalted butter)
2 large eggs
3/4 cup milk
1/4 cup plain yogurt
2 teaspoons vanilla extract
3 tablespoons butter, melted

Glaze:
1 3/4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

  • Preheat oven to 350 degrees.  Spray donut pan with nonstick spray. (If you do not have a donut pan, you can use a mini muffin pan to make donut “holes” or make traditional muffins, adjust cook time accordingly.)
  • In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt (if using). *I usually just whisk everything until no clumps remain, but my girls actually used the sifter for this recipe. Yes, I had flour and cocoa everywhere. 
  • In a medium bowl, beat the eggs, then add milk, yogurt, and vanilla. Whisk until combined and smooth.  Whisk in butter.  
  • Add the egg mixture to the flour mixture (wet to dry) and mix just until combined.  
  • Fill donut (or whichever) pan about 3/4 full and bake for 10-12 minutes (again, depending on pan being used), or until done. (Use the toothpick test if unsure). 
  • Cool for 5 minutes in the pan,then transfer to a wire rack.
  • While cooling, whisk (or sift) the powdered sugar, then add the milk, vanilla and lemon juice. Whisk until combined. (If too thin, add more sugar; too thick, add more milk.) Dip warm (not hot) donuts into the glaze (you can do one side or both) and place on wire rack to set.

Double Chocolate Banana Muffins

My son always asks for bananas when I am forced to go grocery shopping with my children, and it’s really hard to deny your children fruits and vegetables if they ask for them…even when I know they will not get eaten. Unless I buy one, which I never do, because lets face it – having bananas sitting around going bad is an excuse to make stuff like these muffins. Or this!

Y’all…these are good! As I’ve mentioned every time I post something with bananas, I don’t even like bananas, but these were really good. They had a good texture, they rose well, they were nice and chocolate-y, with only a hint of banana flavor (of course, I didn’t use the full amount of banana called for….I subbed in some Greek yogurt to make up the difference.) All THREE of my kids liked them, which almost NEVER happens..but admittedly happens much more frequently when chocolate is involved!
Double Chocolate Banana Muffins
(Yields 12 standard muffins)
 
1 1/2 cups mashed banana*
1/3 cup oil (I used this Mediterranean Blend)
1 egg
3/4 cup sugar*
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup mini chocolate chips
Raw sugar for tops (optional)

*If you do not have the full amount of banana, you can sub in applesauce, yogurt, pumpkin…pretty much any pureed fruit or mild flavored veggie to make up the difference. I used Greek yogurt.)
*The original recipe called for one cup of sugar. I reduced it since my bananas were very ripe and therefore very sweet.

  • Preheat oven to 350 degrees F. Spray a muffin pan with non stick cooking spray or line with cupcake liners.
  • In a large mixing bowl, combine mashed bananas (and yogurt in my case), oil, and egg. 
  • In a separate bowl, whisk together sugar, flour, cocoa, baking soda, and baking powder. 
  • Add the flour mixture to the banana mixture, stir until just combined. Fold in chocolate chips, reserving a few extra for the tops if desired. (This just makes them look pretty!)
  • Fill prepared muffin cups approximately 3/4 full. Sprinkle the tops with raw sugar and remaining mini chocolate chips if desired. 
  • Bake for 20 to 25 minutes or until done. (Can check centers with toothpick if unsure…should come out clean, unless you hit a melty chocolate chip!)
Recipe Source: Chef in Training

 

 

Loaded Chocolate Bourbon Fudge

Yes, this was another Christmas gift involving booze, but would also be fun for Valentine’s Day. And seriously, anytime you throw together chocolate and booze…it’s going to be a fun day.

Even though this is not my most beloved old-fashioned fudge, it was pretty darn good…I happen to love Jim. And Jack.  It’s also easy…no candy thermometer required! And before anyone asks, yes you can omit the alcohol.

The toppings are your choice as well. I used what I had on hand…Heath Toffee Chips, Mini Baking MM’s, mini Hershey kisses, chocolate drizzle…and I tried doing a white chocolate drizzle, but my chocolate seized up on me…I think it got some water in it. I was doing multiple things at once and that’s never good when dealing with melted chocolate!

Loaded Chocolate Bourbon Fudge

20 ounces semi-sweet chocolate, chopped (I used Chocoley Chocolate, half milk and half dark chocolate)
1 can sweetened condensed milk
1 teaspoon vanilla extract
3-5 tablespoons bourbon (I used 5 – Jim Beam and Rave Review! Culinary Blended Bourbon)
approx 1-1/2 cups of desired toppings
1/2 cup milk chocolate, melted

  • Line an 8×8 pan with parchment paper or spray with non-stick cooking spray.
  • Melt the 20 ounces of semi-sweet chocolate in the microwave or using the double boiler method (I almost always use the microwave, just remember to microwave it slowly. I heat for one minute, then stir, then heat for 15 seconds until mostly melted, stirring between each interval).
  • Once melted, stir in sweetened condensed milk and vanilla extract
  • Stir in bourbon 1 tablespoon at a time. The mixture will thicken, but continue stirring or folding with a sturdy spoon.
  • Pour the chocolate mixture in the prepared pan and place in fridge for 10 minutes to set.
  • Melt the 1/2 cup milk chocolate using desired method and spread a couple of tablespoons evenly over the top of the chilled fudge. Immediately sprinkle on desired toppings, gently pressing into the chocolate.
  • Use the remaining milk chocolate and drizzle it over the top. This will help keep all the good stuff from falling off when cutting.
  • Let set in the fridge for at least 30 minutes.
  • I recommend cutting into small pieces (about an inch or so, because it is very rich!)
Recipe Source: How Sweet It Is
 
I also highly recommend that when cutting this, have it on a nice, flat, non-slip surface. Otherwise, half your fudge may end up on the floor. When it hits the floor, all of your toppings will pop off, fly all over the kitchen, creating havoc as you try to keep two dogs from eating the chocolate. Also, causing much swearing to occur and resulting in your friends getting half the amount of fudge that was intended. I’m just sayin’…it could happen. #thisismylife
 
Disclosure: I received both Chocoley Chocolate and Rave Reviews! Culinary Spirits as samples. This is not a paid post. 

Copycat Trader Joe’s Cowboy Bark

If you have not visited a Trader Joe’s grocery store, then you may not be familiar with their ‘Cowboy Bark’.

I have no idea why it’s named that, but I can tell you that it’s pretty darn awesome. It has that sweet and salty combo that I loooovveee. Luv. Lurve. Just imagine (or read on the above package) – dark chocolate, loaded with toffee, pretzels, chocolate sandwich cookies, peanuts, almonds and a little salt. Holla. (Anyone else watching Big Brother?!)
This is SO easy to make at home, and as you can see, the girls and I loaded our chocolate down with toppings. That’s the great thing about making this at home, you can be as generous with the toppings as you like. You can also substitute ingredients to whatever you like best or have on hand.
The only difference is that I used Oreo’s instead of Joe’s O’s and I used Heath Bar pieces instead of just plain toffee pieces, because, seriously…can you have too much chocolate?

Copycat Trader Joe’s Cowboy Bark

1 lb. dark chocolate (I used Chocoley Extra Dark Chocolate, it’s not bitter at all!)
10 chocolate sandwich cookies, roughly chopped
1/2 cup pretzel pieces
1/2 cup Heath toffee bits
1/2 cup chopped peanuts and almonds
sea salt, for sprinkling – too taste
*measurements are approximates – you may want more or less, and there was an awful lot of ‘sampling’ going on while my girls helped me make this!
  • Have your cookies, pretzels, toffee, and nuts chopped and ready for placement on the bark
  • Line a baking dish, plastic container or cookie sheet with parchment paper or plastic wrap

*I used a plastic container that was a little too small and my bark came out a bit thicker than I wanted. I would recommend a cookie sheet, then you can spread it out to your desired thickness

  • Melt chocolate per instructions on bag/bar/etc.
  • Pour melted chocolate on parchment paper and spread to desired thickness.
  • While chocolate is hot, quickly add cookie and pretzel pieces. Then sprinkle on toffee, peanuts and a little sea salt.
  • Allow chocolate to set. (I placed mine in the fridge for a few minutes)
  • Break into pieces and enjoy your copycat creation!
Chocoley sent me a sampling of their products to try. No compensation was received for posting. 
 
 I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles,Tasty Tuesdays (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

Homemade Chocolate Frosty – no ice cream maker! {#TruMoo #ad}

This is a Sponsored post written by me on behalf of TruMoo for SocialSpark. All opinions are 100% mine.

Don’t you hate when you get all excited about a recipe and then you realize it takes a special appliance or ingredients that you don’t have? That’s how I felt when I first saw a DIY frosty recipe floating around on Pinterest. I clicked over just to find out it required an ice cream maker. Now, I have an ice cream maker and I love it…but it’s one of those that requires ice and salt and needs to be monitored while churning, etc. Ain’t nobody got time for that. I break that out for special occasions. THIS recipe is different. No ice cream maker needed! And it uses common ingredients that you may already have in your fridge/pantry.

It’s thick and creamy and taste just like a Frosty from Wendy’s! But guess what…this one is made with light whipped topping, fat free sweetened condensed milk, unsweetened cocoa, and lowfat 1% TruMoo Chocolate Milk! Just blend the ingredients together and stick in the freezer for 30 mins to an hour, stir and enjoy!

My kids are so excited that I can make these at home, and I am excited that they are getting more milk in their diet (my 11 and 13 year old girls are not drinking enough milk these days). TruMoo Milk contains no artificial growth hormones, no high fructose corn syrup and contains 8 essential nutrients. (See TruMoo for more information)

This one was in the freezer for a full hour and was nice and thick and spoon worthy! If you take it out sooner, you can use a straw…just depends on your preference!

Homemade Chocolate Frosty

1 container of whipped topping (8 oz); frozen
1/4 cup sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1 cup (8 oz) chocolate milk (I used 1% TruMoo)

Combine all ingredients in a blender or food processor. Blend until smooth. Pour into freezer safe container and freeze for 30 minutes to 1 hour. Remove from freezer and stir. Makes 2 servings.

Recipe source: Averie Cooks

It’s easy and delicious. The leftover condensed milk can be stored in the fridge so you can make this again and again 🙂 We’ve already made it a couple of times!

If you are not a chocolate fan, that’s okay, because TruMoo also comes in Strawberry and Vanilla flavors. You can make your own special frosty drinks with whichever flavor you like best. See more great ways to enjoy TruMoo.

*GIVEAWAY*
Would you like to try TruMoo too? All you have to do is leave me a comment answering the question “What TruMoo flavor are you most excited to try?” For an additional entry, like TruMoo on Facebook and leave a separate comment telling me you did so. I will be choosing 2 people to receive 2 FREE vouchers for TruMoo products. (US only please) Giveaway ends 8/14 (midnight, EST), winner will be contacted via email and will have 48 hours to confirm win.
Visit Sponsor's Site