Chocolate Gooey Butter Cake

Paula Deen's Chocolate Gooey Butter Cake

1 (18.25-ounce) package chocolate cake mix
1 egg
1 stick (8 tablespoons) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box confectioners' sugar
1 stick (8 tablespoons) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts

Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter; stir until well blended. Pat mixture evenly into bottom of prepared pan and set aside.
With an electric mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Reduce the mixer speed and add the confectioners' sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla; beat until smooth.
Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when done. Let cake partially cool on a wire rack before cutting into pieces. Makes 16 servings.

Variations:
Use yellow cake mix for the bottom. For the filling, omit the cocoa, add 1 teaspoon each cinnamon and nutmeg and for:
Pumpkin Gooey Cake: Add a 15-ounce can pumpkin.
Pineapple Gooey Cake: Add a drained 20-ounce can crushed pineapple.
Banana Gooey Cake: Add 2 ripe mashed bananas.
Peanut Butter Gooey Cake: Add 1 cup creamy peanut butter.

Ambrosia Macaroons

Coconut lovers - these are delicious!  Recipe makes about 45 cookies.

1 stick unsalted butter, room temp

3/4 cup sugar

1/8 tsp. salt

2 tsp. finely grated orange peel

3 eggs

24 oz sweetened coconut flakes

6 oz bittersweet chocolate, melted

Position rack in center of oven and preheat to 325.   Line 3 baking sheets with parchment paper.  Using mixer, beat butter until smooth.  Add sugar and salt.  Add eggs one at a time.  Mix in coconut and stir together.  Add orange peel and stir together.  Drop onto baking sheets by spoonfuls.  Bake 1 sheet at a time for 20-25 minutes, until lightly browned.  (my oven cooks fast so I baked for about 15 mins).  Cool.  Using fork, drizzle chocolate over macaroons.  Chill 30 minutes.

Double Layer Pumpkin Pie

INGREDIENTS:
4 ounces cream cheese,
softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped
topping, thawed
1 (9 inch) prepared graham
cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant
vanilla pudding mix
1 (15 ounce) can solid pack
pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS:
1.In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2.Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3.Refrigerate 4 hours, or until set.

Pumpkin Bread Pudding

Ingredients

For Bread pudding:

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)
Caramel sauce:

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream
Powdered sugar
Preparation:

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Triple Peanut Butter Brownies

I got this from Kraft. I made it without the peanuts on top and liked it alot, but I am sure with the nuts on top would be good too. You could also half the recipe since it makes alot and is pretty rich.

Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Chocolate Chip Cake

My friend Angel gave me this recipe and said it's no-fail, really moist, and easy to make. I agree!

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

Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.

Double Chocolate Tart with Dulce de Leche

From Food Network Kitchens

Crust: 1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
8 tablespoons cold unsalted butter, diced (1 stick)
1/2 cup confectioners' sugar
1/4 cup light brown sugar
2 large egg yolks
Filling: 1/2 pound quality semisweet chocolate, finely chopped
2/3 cup heavy cream
1/3 cup sweetened condensed milk
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup prepared dulce de leche(I used ice cream topping)
1/2 teaspoon medium gray salt or other quality sea salt, optional
Special equipment: 9-inch fluted tart pan with removable bottom
Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes.
Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).
Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F.
Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.

Busy Bakers' Tips: - Make dough and freeze for up to a month ahead. - Form, bake and freeze crust, tightly wrapped, for up to 1 week. - Assemble and refrigerate up to 2 days, tightly wrapped.

Fudge Pie

Recipe courtesy Paula Deen

2 squares (2-ounces) semisweet chocolate 1/2 cup (1 stick) butter 1 cup sugar 2 eggs, beaten 1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Chocolate Macadamia Nut Tart

1 cup heavy cream
1/2 cup chopped bittersweet chocolate
3 large eggs
1/2 cup pure maple syrup
1/4 cup sugar
1/2 tsp. salt
2 cups macadamia nuts

Preheat oven to 325. Butter a 9-inch pie plate. In bowl, microwave chocolate and cream for 25 seconds until melted. Whisk until smooth and let cool. Whisk in eggs, maple syrup, sugar and salt. Pour mixture into pie plate and add macadamia nuts to top in even layer. Bake for 40 minutes until set. Cool and serve in wedges.

Apple & Walnut Tarts

This recipe makes 4 - its easy to double though for 8 . . .

1 8oz sheet frozen puff pastry, thawed
1 apple, cut into 1/2" pieces
1/4 cup dark brown sugar
1/2 cup walnuts, chopped

Heat overn to 400. Cut pastry into 4 squares and place inside 4 rounds of a muffin pan. Mix together all other ingredients and fill each pastry with some of the mixture. Bake until crust is golden - about 20 or 25 minutes. Cool 10 minutes & remove from pan. Serve with whip cream is desired.

White Chocolate-Cinnamon Triangles

INGREDIENTS
Bars
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 cup white chocolate chunks or white vanilla baking chips
1/2 cup honey-roasted cashews, chopped
1/2 cup toffee bits
1 teaspoon ground cinnamon

Glaze
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
2 1/2 to 3 teaspoons milk

DIRECTIONS

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in all remaining bar ingredients until well blended. In ungreased 9-inch square pan, press dough evenly in bottom. Bake 23 to 27 minutes or until golden brown. Cool 30 minutes.
2. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over bars. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows. Cut each bar in half diagonally to make triangles.

Fruit and Chocolate

This isn't really a "recipe", but I wanted to share. This week our chocolate supply at home ran low (as in completely out), and when I needed a sweet treat I did this a couple of times. I took a handful of milk chocolate chips, melted in the microwave for 25-30 seconds, and stirred until completely smooth. You have instant, really tasty, chocolate dip. And this week we had pears at home, so I sliced pears and dipped them in the warm chocolate. Other fruit suggestions: grapes, strawberries, apples, nectarines, etc. Enjoy!

Carmel Passion Fruit Sundaes

Sauce:
Carmel or butterscotch sauce from jar

Sundaes:
24 chocolate wafer cookies, crushed
1 pint passion fruit sorbet, barely softened
1 pint vanilla ice cream, barely softened

In 4 tall glasses, spoon 2 Tbs of cookies into bottom of each glass. Then layer 1/4 cup sorbet, 2 Tbs. caramel sauce, and 1/4 cup ice cream. Repeat layers once more starting with cookies. Sprinkle 1 Tbs. of cookie crumbs on top and serve immediately.

Chocolate Popcorn

12 cups butter microwave popcorn (popped)
1 pkg. semi sweet chocolate chips
1 pkg. vanilla chips
2 tsp. shortening
2 cups chopped pecans, toasted

Place popcorn in greased 9x13 pan. Microwave chocolate chips and 1 tsp. shortening until melted. Drizzle over popcorn. Microwave vanilla chips and 1 tsp. shortening until melted. Drizzle over popcorn. Toss to coat. Sprinkle with pecans. Chill until firm. Break into pieces.

Pumpkin Chocolate Chip Cake

This is the recipe Tanya made for Kristen's shower last week. So good!!!

1 pkg plain yellow cake mix
1 15oz can pumpkin
1/4 cup water
2 lg. eggs
2 tsp. pumpkin pie spice
2tsp. baking soda
1 cup semisweet chocolate chips
1 cup finely chopped pecans (optional, I never use these)
1 tbsp confectioners' sugar for garnish

1. preheat oven to 350. Lightly mist a bunt pan with vegetable oil spray.
2. Place cake mix, pumpkin, water, eggs, pumpkin pie spice, and baking soda in a lg. mixing bowl. Blend with a mixer on low for 1 min. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the speed to med. and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips & pecans, making sure they are well distributed throughout the batter. Spoon the batter into the prepared pan, smoothing it out with the spatula. Place pan in the oven
3. Bake until lightly browned and springs back when lightly pressed with your finger, 42-46 minutes.. Remove the pan from the oven and place on a wire rack for 20 minutes. Run a long sharp knife around the edge of the cake & invert it onto a rack to cool completely, 20 minutes more.

*if you plan to ice the cake you may want to eliminate the Chocolate chips. I use cream cheese frosting and color it orange with food coloring. You can stick an ice cream cone in the center and ice it brown. *

This cake can be stored for up to 1 week in a cake savor

Blueberry Pound Cake

1butter cake mix
1 (8-oz.) pkg. cream cheese
3 eggs1 stick butter, melted
3 T. sugar
2 C. fresh blueberries
1 can of cream cheese or vanilla icing
Preheat oven to 350°F. With mixer, beat the cream cheese, then add eggs and beat well. Add melted margarine and sugar. Add dry cake mix and mix until well blended. With large spoon or spatula, gently fold in blueberries. Grease and flour tube or Bundt pan. Bake in 350°F. oven for 38-45 minutes or until toothpick inserted in center comes out clean. Drizzle warm icing over the cake to serve.

Chocolate Banana Bread Pudding

This is from the allrecipes.com's cookbook "Dinner Tonight." I'm not usually a fan of bread pudding, but this is amazing! It was easy enough for a quick family dessert but nice enough for company.

4 eggs
2 cups milk
1 cup white sugar
1 Tbsp vanilla extract
4 cups cubed French bread (this equals about 2/3 of a loaf)
2 bananas, sliced
1 cup (or more!) semisweet chocolate chips

Preheat oven to 350 and grease a loaf pan.

In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread cubes, bananas and chocolate chips; let stand 5 minutes for bread to soak. Pour into loaf pan.

Line a roasting pan with a kitchen towel. Place loaf pan on towel and place roasting pan on oven rack. Fill roasting pan with as much water as it will hold.

Bake for one hour or until a knife inserted into the center comes out clean. Serve warm.