Fudgy Brownie Cookies

Ingredients

1 package (18 To 21 Oz. Box) Fudge Brownie Mix

1-¼ cup All-purpose Flour

¼ cups Packed Brown Sugar

2 whole Eggs

½ cups Butter, Melted And Cooled

2 Tablespoons Water, Or More As Needed

1 cup Dark Chocolate Chunks

Directions

1. Whisk together brownie mix, flour, and sugar.
2. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

Photo + recipe: http://tastykitchen.com/recipes/desserts/fudgy-brownie-cookies/

Cheesecake Cookies

 

Ingredients

1/2 c. cream cheese soft

1/2 c. butter, soft

1 c. sugar

1 egg

1/4 tsp salt

1/4 tsp baking powder

1 c. flour

White chocolate chips

Directions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or lighly grease. In a large bowl beat cream cheese and butter together. Gradually beat in sugar, at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Stir in white chocolate chips. Drop by rounded tablespoons onto baking sheet. Bake at 350 degrees for 12-14 minutes, until bottom edges barely turns brown. Don’t overcook.

Recipe + photo: http://sweettreatsmore.com/2009/09/cheesecake-cookies/

Brownie Stuffed Chocolate Chip Cookie

1 brownie mix

2 Symphony bars

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 Cups semi sweet chocolate chips

1 Cup M +Ms

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions with Symphony chunks dispersed throughout.  Let cool completely then cut into 1 1/2 inch squares.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips and M&Ms.
4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.  

Photo + recipe: Picky Palate

Pumpkin Gooey Butter Cake

Ingredients


Cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg



Directions

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html?oc=linkback

Recipe + pictures: Food network

Double Chocolate Italian Cheesecake

 

Ingredients: 

Crust Ingredients:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar

Cheesecake Ingredients:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature
6 ounces white chocolate, melted and cooled to just above room temperature

Glaze Ingredients:
8 ounces semi-sweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons light corn syrup

Instructions: 

1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.
2. Perheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.
3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.
4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.
5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.
6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly (to about 80 degrees).
7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Slice into 16 pieces. Store in refrigerator or freeze for longer storage.

 Photo + recipe: http://www.tammysrecipes.com/double_chocolate_italian_cheesecake

Cheesecakes I want to try:

http://www.tammysrecipes.com/pumpkin_cheesecake
http://www.tammysrecipes.com/vanilla_bean_cheesecake
http://www.tammysrecipes.com/slow_baked_new_york_cheesecake

Double Chocolate Cookies

 

Ingredients: 

2 cups sugar
1 1/4 cups margarine or butter
2 eggs
3/4 cup cocoa
2 cups flour
2 tsp vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Instructions: 

1. Cream together first three ingredients. Add remaining ingredients and mix well.
2. Spoon onto ungreased cookie sheets. Cook for 10-14 minutes at 350 degrees, until cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

Recipe + photo: http://www.tammysrecipes.com/double_chocolate_cookies

Cake Batter Rice Krispies

 

• 3 Tablespoons unsalted butter
  
  
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix _(the dry cake mix, not the batter)_
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Directions:

Spray a 11x7 baking pan with nonstick spray. Set aside.
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.

Recipe + picture: http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/