This is one of those recipes that when you first see it you say, “what???”.  My mom is famous for coming up with the most unusual recipes that people end up being crazy for.  It’s super easy and very versatile.  Just as long as you use the pudding type cake mix your possible variations are just about endless.   Have fun!!!

Chocolate, Chocolate, Chocolate Cookies!

• 1 Box Pudding Type Duncan Hines Devil’s Food Cake Mix (you can use other brands, just make sure that it is the “pudding” kind)
• 1/2 c. oil
• 2 eggs
• 12 oz. chocolate chips … or whatever flavor you want

Preheat the oven to 350 degrees.  Break up the cake mix into a bowl.  Combine the cake mix with the oil and eggs.  The mixture will be THICK, so make sure you don’t use a flimsy spoon or spatula.  Fold in the chips.  You may be thinking, “there are too many chips in this batter”, but don’t worry — you are going to love this!  Drop spoonfuls onto a non-stick cookie sheet and bake 8 – 10 minutes. 

Variations:

Cake Mix                                              Chips                                                               

Devil’s Food                                                   Semi-sweet or white chocolate

Devil’s Food                                                   Heath bar toffee bits

Devil’s Food                                                   Nestle’s caramel and semi-sweet swirls

Devil’s Food                                                   Peanut butter chips

Yellow                                                              Heath bar toffee bits

Carrot Cake                                                    White chocolate chips

Red Velvet                                                     White chocolate chips

I’ve started thinking about the holidays and about all of the “home cooked” meals we’ve provided for our customers in the past.  At Thanksgiving we always do pies … of course … and the biggest seller was always our Bourbon Pecan Pie.  Mmmmm!  I’ve changed it just a bit and added chocolate.  

Chocolate, bourbon and pecans.  Need I say more?

Bonnie’s Chocolate Bourbon Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 1 c. dark brown sugar
• 1/3 tsp. salt
• 1/3 c. melted butter
• 1 c. semi-sweet chocolate chips
• 1 TBLS. Bourbon (not the cheap stuff)
• 3 whole eggs, slightly beaten
• 1 heaping cup whole pecans
• 9 ” unbaked pie shell

Melt the butter in a saucepan on the stove – slowly!  Remove from the heat and add the chocolate chips.  Stir gently until partially melted.  Add the corn syrup, brown sugar, and salt.  Beat the eggs slightly and add to the pie “goop”.   Add the Bourbon.  Pour the pie goop into an unbaked pie shell that you’ve pinched the decorative edge of up a little higher than normal.  (Don’t overfill it.  If there is too much goop, pour the extra into greased muffin tins for a tiny snack with coffee. Just bake them for less time than the pie.) Place the pecans on top of the pie, face up decoratively …. making rows in big circles … or make a smiley face …. have fun.  Bake the pie in the center of a preheated 350 degree oven for 45 minutes.   If the center is still gooey when you do the official knife test then cook it a few more minutes.  Watch the pie shell edge … don’t let it burn.  Cover it with foil if it starts to look crispy.

Garnish with REAL whipped cream … not that spray stuff from a can, silly … and wait for the worshipping to begin.

I can’t decide if chocolate is my favorite or caramel.   Chocolate …. Caramel …. Chocolate …. Caramel …. it’s just too hard to choose!  

Yay!  I don’t have to decide …

Chocolate Caramel Peanut Squares

• 2 c. semi-sweet chocolate chips
• 2 T. margarine ( this is the only time that you find me saying margarine instead of butter )
• 30 vanilla caramels
• 3 T. butter
• 2 T. water
• 1 c. coarsely chopped peanuts

Over hot (not boiling) water, combine chocolate chips and margarine; stir until chips melt and mixture is smooth.  Remove from heat.  Pour half of melted chocolate into a foil-lined 8×8 pan; spread evenly.  Refrigerate until firm (about 15 minutes).  Return remaining chocolate mixture to low heat.  Over boiling water, combine caramels, butter and water.  Stir until caramels melt and mixture is smooth.  Stir in nuts until well blended.  Pour into the chocolate-lined pan; spread evenly.  Refrigerate until tacky (about 15 minutes).  Top with remaining melted chocolate; spread evenly to cover caramel filling.  Return to refrigerator and chill until firm (about 1 hour).  Cut into 1×2 inch rectangles.  Refrigerate until ready to serve. 

2 1/2 dozen candies

We went to the annual Bazaar at our church last weekend.   I have been waiting and waiting because of the lady that makes the Jalapeno Jelly.  It is absolutely the best I have ever found.   I love having it on hand for the holidays to pour over cream cheese and serve with crackers.  I enjoy it thoroughly.  While we were there I found a booth selling baked breads … Aloha, Pumpkin, Apple, etc.  Of course I bought some to put in the freezer.  What I didn’t find is anything near as wonderful as this Chocolate Applesauce Bread.  The applesauce keeps it moist and the Chocolate Chips make it just-one-more-bite yummy!

Chocolate Applesauce Bread

• 1/2 c. applesauce
• 1/3 c. butter, softened
• 2 eggs
• 1/3 c. water
• 1 1/4 c. sugar
• 1 1/2 c. flour
• 1/3 c. cocoa powder
• 1 t. baking soda
• 3/4 t. salt
• 1/4 t. baking powder
• 1 c. semi-sweet chocolate chips or chunks
• 1/3 c. chopped nuts – your choice

Glaze:

• 1/2 c. powdered sugar
• 1 to 2 T. Hershey’s Chocolate syrup

Preheat oven to 350 degrees.  In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds.  Combine dry ingredients, add to applesauce mixture.  Beat on low for 30 seconds, and then on high for 2 1/2 minutes, scraping bowl occasionally.  Fold in the chocolate chips and nuts.  Pour into a greased and floured 9×5x3 inch loaf pan.  Bake at 350 degrees for 60 – 70 minutes or until a toothpick inserted into the center comes out clean.  Cool for 10 minutes before removing bread from pan to a wire rack to cool completely.  Combine the glaze ingredients: drizzle over the bread and Voila!  you are done.

Your hubby just called and said that some friends are on the way over for a visit.  Wouldn’t it be fun if you were just taking something yummy out of the oven when they arrived??!!  This is one of those amazing recipes that can be baked and frosted in 30 minutes or less … truly amazing.   Read through the recipe before you start, there are some oddities that can take you by surprise.  Do exactly as it says and you will have a perfectly spectacular evening visiting with your friends over coffee and dessert.

Chocolate Texas Sheet Cake

• 2 c. flour
• 2 c. sugar
• 2 cubes butter
• 4 Tbs cocoa powder
• 1 c. water
• 1/2 c. buttermilk
• 1 tsp. vanilla
• 1 tsp. soda
• 2 eggs, slightly beaten

Preheat oven to 400 degrees.  Sift flour and sugar together in a large bowl.  (I never take the time to do this step.)  Combine butter, cocoa and water in saucepan and bring to a rapid boil.  Pour over flour and sugar mixture and stir well (by hand).  Add buttermilk, soda, eggs and vanilla.  Mix well (by hand).  Pour into greased sheet pan and bake approximately 15 minutes at 400 degrees.  (12 x 15 pan)

Icing

• 1 cube butter
• 4 Tbs cocoa powder
• 6 Tbs milk
• 1 box powdered sugar
• 1 tsp vanilla
• 1 c. chopped walnuts or pecans

Just before cake is done, melt butter, cocoa and milk together and bring to a boil.  Remove from heat and powdered sugar, vanilla and nuts.  Beat well (by hand) and spread on cake in pany while the cake is still very hot.

This cake freezes REALLY WELL either in serving sizes or as a whole cake.