Easy 4 layer chocolate dessert

 https://www.tasteofhome.com/recipes/easy-four-layer-chocolate-dessert/?trkid=soc-toh-facebook

Peeps sunflower cake

http://momstestkitchen.com/2012/04/peeps-sunflower-cake.html

Sweet Potato Chocolate Cake

Makes 12 to 16 servings

2 1/2 cups sweet potato chunks

1 cup bittersweet baking chocolate squares

2/3 cup margarine

3/4 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

5 Tbsp semi-sweet mint chocolate chips

» Preheat oven to 350 degrees.

» Over a saucepan of boiling water, steam sweet potatoes until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.

» In another large bowl, beat margerine and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.

» In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 13- by 9-inch baking pan and spread evenly in pan. Bake for about 25 minutes or until cake tester inserted in center comes out clean.

» Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let cool.

- Source: www.livestrong.com

Chocolate Sugar Cookies

3 squares Baker’s unsweetened chocolate
1 cup (2 sticks) unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Microwave chocolate and butter in microwave safe bowl for 2 minutes or until butter is melted.  Stir together until all the chocolate is melted and combined with the butter. Stir in sugar until well blended.  Add the egg and vanilla and mix well. Stir in the flour, baking soda and salt.  Cover and refrigerate dough for 30 minutes.

Preheat oven to 375.

Roll dough into 1 inch balls and roll in sugar to cover completely.  Place on parchment covered baking sheet.  Bake for 8 – 10 minutes.

Peanut Butter and Chocolate Cupcakes (Woman's Day)

Easy Dessert Recipes.

Head over to WomansDay.com for delicious dessert recipes.

Recipes / Dessert Recipes / Peanut Butter & Chocolate Cupcakes Recipe

Photo: Con Poulos

• Nutrition Facts
• Yield 24 servings
• Servings 24
• Amount Per Serving
• Calories NA
• Total Fat NA
• Saturated Fat NA
• Cholesterol NA
• Sodium NA
• Total Carbohydrates NA
• Dietary Fiber NA
• Protein NA

Peanut Butter & Chocolate Cupcakes Recipe

By Woman's Day Kitchen from Woman's Day | March 1, 2010

The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.

• Active Time: 40 minutes
• Total Time: 1 hour 30 minutes

Recipe Ingredients

Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream

Recipe Preparation

1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.

2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.

3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.

4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.

7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).

8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.

Best Ever Hot Cocoa

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S'More Cookie Bars

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Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.                                                                                     

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

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