We’ve had a change of plans tonight.

We were going to some friends to enjoy homemade pizza – but since the snow plow hasn’t been by yet, and the snow keeps falling, we’ll  stay at home.

It’s going to be another one of those snowy – stay – in – and watch a movie – kind of family nights.

Perfect for cuddling, and quilts, and of course – chocolate!

But then – every night is perfect for chocolate!

These yummy treats were fast and easy to make – and won’t last long!

Chocolate Toffee Bars

Crust:

1 cup flour
1/2 packed brown sugar
1/2 cup butter or margarine (softened)

Topping;

1 cup packed brown sugar
2 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (we used walnuts)

For the crust: Mix together the flour and brown sugar. Cut in the butter until crumbs are formed. Press into the bottom of an ungreased 9 x 13 inch pan.

Bake at 350 degrees for about 8-10 minutes or until lightly browned.

Let the crust cool slightly while mixing up the topping.

Mix the brown sugar, flour, eggs, and baking powder until well-blended. Stir in the chocolate chips and the nuts.

Pour the topping evenly over the crust. Bake at 375 degrees for 18 – 20 minutes longer or until it is a deep golden brown and the center is set.

Cool completely before cutting and indulging!

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!

It’s  February -finally!

I  love this month!

There’s so much to look forward too – my favorite chocolate holiday – Valentine’s Day – and my birthday, and this year there’s even the Olympics!

And…to make it even better…it’s a short month with spring just around the corner!

One of my favorite February flavors  is the combination of chocolate and cherries – it’s so Valentine -like!

Dagmar and I put our heads together and came up with this yummy cherry chocolate cream cheese combination.

We started with our classic brownie recipe and added a cream cheese layer, topping it off with cherry pie filling. What could be easier – or tastier!

Creamy Black Forest Brownies

1 – 1/3 cup flour
2 cups sugar
3/4 cups cocoa
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
2/3 cup oil
4 eggs
2 teaspoon vanilla
1- 8 ounce package cream cheese (softened)
1 cup powdered sugar
8 ounces Cool Whip
1 can cherry pie filling

Combine the flour, sugar, cocoa, salt and chopped nuts together in a bowl. Set aside.

Combine the oil, eggs and vanilla together in a bowl, mixing well.

Pour the egg mix into the dry mixture and combine until just moistened. Spread into a greased 9 x 13 inch pan. Bake at 350 degrees for 20-25 minutes.

Cool completely.

In a bowl, whip together the cream cheese and powdered sugar. Carefully fold in the Cool Whip. Spread this mixture over the cooled brownie. Top with the cherry pie filling.

Store in the refrigerator.

Enjoy!

Cheesecake.

Doesn’t that word just make you smile?

And chocolate chip cookie dough – who doesn’t love that!

Combine the two and you have an divinely delicious, delectable and delightful dessert! (Can we tell we’re studying alliteration!)

This recipe is my sister’s signature cheesecake. It originally came from a Taste of Home cookbook and has become a family favorite.

It’s a little more complicated to make – but we all know that cheesecake is worth it!   I’m just sorry you all don’t have a sister like mine who will make it for you. (And no – I’m not sharing her name or contact info!)

Chocolate Chip Cookie Dough Cheesecake

Crust:

1 – 3/4 cup crushed chocolate chip cookies or Oreo cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)

Filling:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:

1/4 cup butter or margarine
1/4 cup sugar
1/4 packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup flour
1 – 1/2 cup miniature chocolate chips (divided)

In a small bowl combine the cookie crumbs, sugar, and butter. Press into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Set aside.

In a mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat on low speed until just combined. Add sour cream and vanilla; beat until just blended.  Pour over crust  and set aside.

In another mixing bowl, cream butters and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips.  Drop this dough by teaspoonful over filling, gently pushing dough below surface. (The dough should be completely covered by filling.)

Place the pan on a baking sheet. Bake at 350 degrees for 45-55 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour hour longer.

Refrigerate overnight. Remove the sides of the pan and sprinkle with remaining chocolate chips before serving.

Makes 12-14 servings.

Ahh…like I said “divinely delicious, delectable and delightful”!

Enjoy!

PS: I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!

Okay, let me start by saying that this pie tastes way better than the picture indicates! Trust me !

It’s been a while since I tested a chocolate pie recipe, and decided that my parents’ visit was the perfect excuse to make one.

I wanted something light, and when we found this yummy recipe with marshmallows -we knew we had to try it!

We had a few issues with the pie – beginning with the crust.  The recipe called for an Oreo cookie crust – but since we were out of Oreo’s,  I suggested a graham cracker crust. Then Dagmar wondered what would happen if we added cocoa powder to the graham crackers so it would still be chocolate.

That part worked – it actually tasted wonderful! But our mistake was baking it too long in the microwave.  That crust was hard as a rock.

This became rather embarrassing when we tried to serve it! I was hacking away it at the table and crust pieces were flying everywhere! Good thing it was just family – and they have a good sense of humor! Next time we’ll just pop it in the freezer.

We also didn’t give it enough time to freeze before we served it – which is why – in the picture- the top layer is kind of oozing over the middle layer.

But when I finally got the pie chiseled out of the pan and served – we loved the flavor! It was light and creamy.

We’ll definitely make this one again! Only we’ll follow the directions more carefully!

Chocolate Marshmallow Pie

Filling:

1 cup chocolate chips, divided (we used semi- sweet, but dark would be wonderful, too)
2 tablespoons plus 1/4 cup milk (divided)
1 1/2 cup miniature marshmallows
1-  8 ounce tub of Cool Whip (thawed, divided)

Crust:

Chocolate Graham Cracker Crust:

1/2 cups graham cracker crumbs (about 18 crackers)
1/4 cup sugar
2 tablespoons baking cocoa
1/2 cup melted butter or margarine

or Oreo Crust

1- 1/2 cups finely crushed Oreo cookie crumbs (approximately 20 Oreos)
3 Tablespoons melted butter or margarine

For either of the crusts:

Combine all the ingredients and press into a 9 inch pie pan. Freeze for a few minutes to set.

For the filling:

Microwave 1/3 cup of chocolate chips and 2 tablespoons of milk for 30 seconds at medium. Stir. Repeat at 15 second intervals, stirring at each one, until the chips are melted and smooth. Spread on the bottom of the crust and refrigerate.

Place marshmallows, remaining 2/3 cup of chocolate chips, and remaining 1/4 cup of milk into a saucepan. Cook over medium heat stirring constantly , until marshmallows are melted and the mixture is well-blended.

Place into a large bowl and cool completely.

Stir 2 cups of whipped topping into the cooled chocolate marshmallow mixture. Spread 2 cups of this mixture into the crust.

Blend the remaining whipped topping into the remaining chocolate mixture. Spread this mixture over the surface of the pie.

Cover and freeze several hours or overnight.

Serve with extra whipped topping if you wish and garnish with chocolate swirls.

Enjoy!

With the weather being so dark and gloomy the last few days – I’ve tried to lift our spirits by making the evening meal a little more fun.

It’s amazing how heads perk up when you place something new and yummy on the table – especially if it contains chocolate!

This recipe had caught my eye in a magazine a few years ago – but I had never tried it.

Silly me!

A creamy chocolate cheesecake like mixture that you dip fruit in – hello! Why did I wait so long?

The kids laughed and teased each other while consuming large quantities of fruit and dip. I just sat back and smiled.

It worked!

Chocolate Fruit Dip

1 package (8 ounces) cream cheese – softened
1/3 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla
2 cups Cool Whip

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cocoa and vanilla; mix well.

Carefully fold in the Cool Whip until smooth.

Serve with an assortment of fruit.

This makes about 2 cups.

Quick, easy, and so delicious!

Enjoy!

PS:  I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!