Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: chocolate (Page 3 of 4)

Ooey-Gooey Peanut Butter-Chocolate Brownies

Recipe Source: Cooking Light Magazine


3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels


Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.

Candy corn cookies

Recipe Source: Mystery of the Haunted Vampire (ala Betty Crocker)


1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled


Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Peanut Butter Fingers

Recipe Source:

Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes


1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Dash salt
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk


Grease a 13x9x2-inch baking pan. Set aside.

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.

Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.

Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.

Sprinkle with chocolate pieces; let stand for 5 minutes to soften.

Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.

Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.

250 Dollar Neiman-Marcus Cookie

Recipe Source: Down Home Soul Food Cooking Blog


2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
1 tso salt
2 tsp baking powder
2 tsp soda
24 oz chocolate chips
1-8 oz Hershey bar, grated
3 cups chopped nuts


Cream butter & both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey bar, and nuts.

Roll into balls & place two inches apart on a cookie sheet. Bake for 10 min at 375 deg F. Makes 112 cookies. (recipe can be halved)

Orange Chocolate Muffins

Recipe Source:

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes


2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, softened
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup buttermilk


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Molasses Gorp Popcorn Logs

Recipe Source:

Ingredients: Cook: 15 minutes, Prep: 30 minutes

12 cups popped popcorn (about 1/2 to 3/4 cup unpopped)
2 cups peanuts
1/2 cup candy-coated milk chocolate pieces
1/2 cup raisins
1 cup sugar
1/2 cup water
1/2 cup light molasses
1/2 teaspoon salt


Remove all unpopped kernels from popped corn. In a greased 17x12x2-inch baking pan combine popped corn, peanuts, chocolate pieces, and raisins. Set pan aside.

Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, water, molasses, and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring occasionally, until thermometer registers 250 degree F, hardball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hardball stage should take about 10 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Pour sugar mixture over the popcorn mixture; stir gently to coat the popcorn mixture. Cool until popcorn mixture can be handled easily. Use buttered hands to shape mixture into 3-inch logs, about 1-1/2 inches in diameter. Wrap each log in clear plastic wrap. Makes about 36 logs.

Chocolate Pasticcios

Recipe Source: Jaques Pepin ex Gourmet Magazine (or maybe it was Bon Appetit!)



1 1/4 cups flour
1/4 cup sugar
1/4 lb chilled butter; cut into pieces
1 large egg yolk
2 tablespoons ice water


3 oz butter; cut up
12 oz semisweet chocolate chips
1/4 cup light Karo
8 large egg yolks; freeze whites for other uses



Place flour and sugar in work bowl of processor fitted with steel blade. Pulse briefly to mix. Add 1/4 lb butter in pieces and process until mixture resembles coarse meal. Add the egg yolk and water and process only until mixture forms a ball. Wrap airtight and refrigerate for at least one hour, or as long as a few days, or freeze for as long as three months.


Prepare filling while pastry is chilling since filling must cool to room temperature before use, and must not be refrigerated or it will become too firm. It may wait at room temperature for several hours if necessary.

Place 3 oz butter and chocolate chips in top of double boiler over hot water on moderate heat; cover for a few minutes until almost melted, then stir until smooth. Stir in Karo. Stir (do not beat!) 8 yolks in a bowl just to mix; gradually add about 1/3 cup of chocolate mixture to yolks, combining fairly well. Stir the egg yolk mixture gradually into the remaining chocolate mixture, combining very well. Reduce heat to low and cook, stirring constantly, for five minutes.

Remove top of double boiler from hot water. Let stand, stirring occasionally, until cooled to room temperature.


Flour a pastry board or cloth and rolling pin. Work with half the dough at a time, reserving other half in refrigerator. Flatten dough slightly and turn to flour all sides. Roll the dough very thin – about 1/16th inch. Cut into rounds with 2 inch plain-edged cutter. Ease rounds into mini-tartlet pans. Repeat with remaining dough, rerolling scraps only once. Place the filled pans on a cookie sheet and freeze until dough is firm, at least one hour, or overnight (or up to three months).

Remove pans from freezer, place square of foil into each shell, and fill with dry beans or other blind-baking aids. Bake in preheated 400° oven about 12 minutes, reversing pans back to front halfway through baking to ensure even browning. Check at 10 minutes – pastry should bake until really golden. Remove from oven, remove beans and foil, reserving beans to reuse for this purpose only, and cool tart shells in pans.

Fill and finish:

When shells are cool, place a well-rounded teaspoon of filling into each (do not spread – filling will run and level during baking). Bake in preheated 300° oven for 12 minutes, reversing pans back to front halfway through baking. Tops will feel dry to touch but filling will still be soft. Do not overbake!

Yield: appx. 36

Ain’t Yo Momma’s Chocolate Milk

Recipe Source: EGrivner /

Prep/Cooking Time: 2 Minutes


1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes


In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.

Milk Chocolate-Peanut Butter Sandwich Cookies

Recipe Source: unknown


1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream


Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

Jan’s Excellent Cookies

Recipe Source:

Prep/Cooking Time: prep time: 10 minutes / cooking time: 10 minutes


1 cup butter
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 cup raisins
1 1/2 cups oats
2 cups chocolate chips
1 1/2 cups flour


Cream together the butter, brown sugar, eggs and vanilla.

Then add the other ingredients. Mix together but do not over work mix.

Spoon out onto cookies sheet.

Bake at 300°F for 10 minutes.

Makes 2 dozen.

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