Recipes Cookbook - Chocolate Cake with Chocolate Frosting

Chocolate Cake with Chocolate Frosting |#Chocolatecreamcheesefrosting #Chocolatecakewithcreamcheesefilling #Hersheychocolatecakewithcreamcheese #Hersheyschocolatecakecreamcheese #Chocolatecakewithcreamcheeseicing #Hersheyschocolatecakewithcreamcheesefilling #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Goodhumorstrawberryshortcakecake #Birthdaydesserts

Ingredients

FOR THE CAKE:
• 1/2 cup butter, softened
• 1 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup brewed coffee, cooled
• 1/2 cup milk
FOR THE FROSTING:
• 1 cup butter, softened
• 3 1/2 cup powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp almond extract
• 1/2 cup heavy cream

Instructions

1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
   
2. In a measuring cup, mix together cooled coffee and milk. Set aside.
   
3. In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
   
4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
   
5. For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
   
6. Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
   
7. Frost cake and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Ultimate Reese Cheesecake Brownies

Ultimate Reese Cheesecake Brownies |#Peanutbutterfrostingforbrownies #Quickmeals #Easydinnerrecipes #Browniedesserts #Smoothierecipes #Peanutbutterfrostingeasyforbrownies #Cookiecakerecipe #Peanutbuttercuppokecake #Whatchamacallitbars #Reesescookiecake #21stbirthdaycake #Deliciousdesserts

 

Ingredients

• For the Cheesecake Brownies
• 1 - 9x13 package box brownie mix
• 1 - 8 ounce cream cheese, softened
• 2 Tablespoons butter, softened
• 1/4 cup peanut butter
• 1 - 14 ounce can sweetened condensed milk
• 1 Tablespoon cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups Reese's peanut butter minis, halved (family sized bag)
For the Topping
• 1 3/4 cups milk chocolate chips
• 1/2 cup peanut butter, divided
• 1/2 cup mini Reese's Pieces

Instructions

1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
3. Beat cream cheese, butter and peanut butter until creamy.
4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

recipe adapted >>>>>  here

Recipes Cookbook - Garlic Parmesan Roasted Asparagus

Garlic Parmesan Roasted Asparagus |#Asparagusrecipesbaked #Roastedasparagusrecipes #Garlicasparagusrecipes #Breadedasparagusbaked #Parmesanasparagusrecipes #Asparagusrecipessauteedbutter #Vegetablesidedishes #Cabbagerecipe #Veggierecipes #Healthydinnerrecipes #Carrotrecipes #Vegetablerecipes

Ingredients

• 1/2 pound fresh asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cloves minced garlic
• 2-3 Tablespoons parmesan cheese
• olive oil spray

Instructions

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Twice Baked Potato Casserole

Twice Baked Potato Casserole |#Hasselbackpotatoes #Roastedpotatoescrispy #Mashedpotatocasserole #Loadedmashedpotatoes #Thebestcrispyroastpotatoesever #Healthyfamilymeals #Potatosidedishes #Twicebakedpotatocasserolerecipe #Twicebakedpotatocasserole #Bakedchickenrecipes #Quickandeasydinnerrecipes #Loadedbakedpotatocasserole

Ingredients

• 7 medium red potatoes - baked
• 1/4 tsp salt and pepper
• 1 lb bacon, cooked and crumbled
• 3 c sour cream
• 2 c mozzarella cheese, shredded
• 2 c cheddar cheese, shredded
• 3 green onion, sliced

Instructions

1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish.
2. Sprinkle with half the salt,pepper and bacon.
3. Top with half the sour cream and then the cheeses. Repeat layers.
4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

Recipe adapted >>>>>  here

Recipes Cookbook - NO BAKE ENERGY BITES

NO BAKE ENERGY BITES |#Energybites #Healthymeals #Healthybreakfastrecipes #Nobakeenergyballs #Healthydessertrecipes #Breakfastideashealthy #bites #Peanutbutteroatballs #3ingredientrecipes #Dairyfreesnacks #Energyballshealthy #Peanutbutterenergyballs

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seeds
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

Instructions

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Best Fudgy Chewy Chocolate Brownie Cookies

Best Fudgy Chewy Chocolate Brownie Cookies |#Browniecookies #Cinnamoncrunchbananabread #Cocoapowderrecipes #Bananarecipeshealthy #Bananabreadrecipewithyogurt #Panerakitchensinkcookies #Homemadedonutsrecipe #Fallcookies #S’moresbrownies #Simpledessertrecipes #Smoresdesserteasy #Smoresbrownies

Ingredients

• 2/3 cup butter, softened
• 1 1/2 cups brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chocolate chips
• 1/2 cup walnuts, coarsely chopped
• Powdered sugar, for dusting

Instructions

1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
3. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
4. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
5. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.

recipe adapted  >>>>>  here

Recipes Cookbook - caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

• 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
• 1 1/2 cups whole milk
• 3/4 cup caramel sauce, divided
• 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
• 1 bag dark chocolate chips
• 1/2 cup chopped pecans
• optional drizzle
• 1 cup milk chocolate chips
• 1 teaspoon oil (canola, vegetable, coconut)
• leftover 1/4 cup caramel sauce

Instructions

1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here