Chocolate Gooey Butter Cookies

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Preheat oven to 350 degrees F.

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

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Peanut Butter Parfaits

Ingredients

• 2 cups cold milk
• 1 (3.9-ounce) box instant chocolate-flavored pudding mix
• 1 cup creamy peanut butter
• 1/4 cup confectioners' sugar
• 1 (3-ounce) package cream cheese, softened
• 1 cup whipped cream topping
• 4 bananas, peeled and sliced
• 1 cup chopped peanuts, plus additional for garnish
• 1/2 (1-pound) package peanut butter sandwich cookies, crumbled, plus additional for garnish

Directions

In a medium bowl, combine the milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside.

In a medium bowl, combine the peanut butter and confectioners' sugar; beat at medium speed with an electric mixer until creamy. Add the cream cheese, beating until smooth. Fold in the whipped cream topping, mixing to combine.

In serving glasses, layer the pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts, if desired. Serve immediately, or store in the refrigerator until ready to serve.

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Vanilla Chocolate Chip Root Beer Floats

Ingredients
1 pint (2 cups) vanilla chocolate chip ice cream
1 liter (about 4 cups) root beer
Whipped cream
Shaved chocolate


Directions
Fill four glasses with scoops of ice cream. Pour the root beer over the ice cream. Top with whipped cream and shaved chocolate. Serve with straws and long spoons.


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Paula's Volcano Cake

Ingredients
Cream mixture:
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract


Directions
For the cream mixture:


Beat ingredients together with an electric mixer. Set aside until ready to use.


Cake:


Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.


Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.


Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.


For the glaze:


In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.


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Gooey Toffee Butter Cake

Ingredients
Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits


Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.


For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.


For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.


Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!


Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.


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Perfect Chocolate Cake

Peppermint Chocolate Coffee

Ingredients

• 1 tablespoon chocolate syrup
• 2 tablespoons peppermint syrup or peppermint baking chips
• 1/2 (4-ounces) cup hot fresh brewed coffee
• Whipped cream, for garnish
• Chocolate shavings, for garnish

Directions

To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.

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Brewed Coffee

Fried Ice Cream

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

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Deep Fried Ice Cream

Candy Snack Cake

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Chocolate Frosting, recipe follows
• Whipped cream, for topping, optional

Directions

Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.

In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.

In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.

Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:

• 1/4 cup butter
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 cups confectioners' sugar
• 3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)

In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.

Yield: 1 cup

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Perfect Chocolate Cake

Cherry-Chocolate Coffee Float

Ingredients

• 3 scoops chocolate chip ice cream
• 1/2 cup hot espresso
• 1 tablespoon cherry-flavored syrup
• Whipped cream, maraschino cherry, shaved chocolate, for garnish

Directions

Add the ice cream to a serving glass or mug. Slowly pour the hot espresso over ice cream and drizzle with the cherry syrup. Garnish with whipped cream, a cherry and shaved chocolate. Serve immediately.

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Espresso

Chocolate-Dippy Doughnuts

Ingredients

• Peanut oil
• 1 can store-bought biscuits
• 1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)
• 1/2-ounce (1/2 square) unsweetened chocolate
• 1 stick unsalted butter
• 3 cups confectioners' sugar
• 1 1/2 cups evaporated milk
• 1 1/2 teaspoons vanilla extract

Directions

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

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