Homemade Almond Toffee

2 C butter.
2 C sugar.
1/4 tsp salt.
2 C chocolate chips.
1 C chopped almonds.

Line cookie sheet with parchment paper.

Combine butter, sugar and salt. Melt and bring to boil, stirring occasionally, until it turns to caramel color (be sure not to wait too long or the bottom will burn).

Pour mixture on cookie sheet and spread evenly. Sprinkle chocolate chips on top and once melted spread evenly.  Sprinkle chopped almonds and let it cool.

Break up into pieces when fully cooled off. (If you like a lot of almonds, you can spread the cookie sheet with almonds before you spread the toffee mixture.

Chocolate Cream Cheese Cupcakes

Mix together:

3 C. flour                                 2 C. sugar            

½ C. cocoa                               1 tsp. salt                 2 tsp. soda

Add:

2/3 C. oil                                 2 C. water                 2 Tb. vinegar                      2 tsp. vanilla

          Fill cupcake papers 2/3 full of above mixture

Filling:

1 lg. pkg. cream cheese            1 egg

1/3 C. sugar                                      ¼ tsp. salt

Mix together until fluffy then add 1 pkg. chocolate chips. 

          Drop one heaping teaspoonful of cream cheese mixture into each cupcake.  Bake for 25 min. at 350.  

**After they cool from baking, I refrigerate them over night and serve them cool the next day. I like them better this way! Refrigerate to keep fresh because of the cream cheese.

Chocolate Dump Cake

3 C. flour                                 2 C. Sugar

2 tsp. baking soda                   1 tsp. salt

1 Tb. Vinegar                          1 tsp. vanilla

2 eggs                                      ¾ C. oil

2 C. water                                1/3 C. cocoa (if chocolate)

          Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)                   2/3 C. cocoa

3 c. powder sugar, sifted                  1/3 C. milk

2 tsp. vanilla                                     ¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else.  Beat entire mixture for 2-3 minutes on medium speed.

Homemade Hot Cocoa Mix

Whipped up a batch of this in December. WICKED good! Seriously, I have no desire to buy hot cocoa mix again, especially since it uses things I generally have on hand. I used the Hershey's cocoa powder, and next time I want to try a more decadent cocoa.

3 C nonfat dry milk powder
2 C powdered sugar
1.5 C unsweetened cocoa powder
1.5 C white chocolate chips
1/4 tsp salt (I forgot this, didn't miss it)

Mix all the ingredients in a large bowl. Pour half (or however much fits) into a food processor and process until the chocolate chips are finely ground. Repeat with remaining until everything is nice and fine, like hot cocoa powder. :)

Can be stored in an airtight container for 3 months.

To make hot cocoa:
1 C hot milk
1/3 C hot cocoa mix

Makes about 20 cups of hot cocoa.

Chocolate Caramel Bars for the Bishop

Sounds like a funny name, but this recipe is from The Essential Mormon Cookbook. I have made these a few times in the past, and love them!! This last weekend I needed to bring a dessert to a primary activity - and this is what I chose. Problem being, I was sick. So my dearest loving husband graciously made the bars and delivered them to the activity where he was praised and astounded others by this dish. Don't know why - the man can bake, and the recipe is quite easy. They didn't last long enough for me to get a picture.

Bon Appetite!!

Ingredients:

• 1 1/2 cups flour
• 1 1/2 cups old-fashioned oats
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups packed brown sugar
• 1 cup plus 2 tablespoons butter or margarine, melted
• 1 (14 oz.) bag caramels (next to baking chips in store, you can find caramel balls by Kraft, no need to unwrap!)
• 1/2 cup whipping cream
• 1 (12 oz.) package milk chocolate chips

Directions:

1. In large bowl combine the first 6 ingredients to form a crubly mixture.
2. Melt caramels and whipping cream in saucepan over low heat.
3. Sprinkle half of the crubmly mixture into a greased 9x13-inch pan.
4. Bake at 350 degrees for 10-15 minutes.
5. Sprinkle chocolate chips over baked mixture.
6. Top with melted caramel mixture.
7. Sprinkle remaining crumbly mixture on top.
8. Bake again at 350 degrees for 15 minutes.

Make a day ahead or several hours ahead to allow time for caramel to set.

Oreo Truffles

Am I the last person in the world to eat/know how to make these?  Dangerously delicious and dangerously easy.

1 package Oreos
1 8 oz. package cream cheese, softened
Almond bark

Crush the Oreos. (food processor is much easier and you'll want a fine, consistent crumb)
Stir cream cheese into crushed cookies. (Use your hands to combine it, trust me).
Roll cookie mixture into 1" balls, place on cookie sheet.
Freeze for 10 minutes or put in fridge.
While the balls are hardening, melt the Almond bark, half the package at a time. (Do this according to package directions).
Dip cookie balls into melted almond bark (I use a spoon) & put back on the cookie sheet.
If you feel so inclined, drizzle melted chocolate (chocolate bark, chocolate chips nuked with a little cream) or sprinkle with crushed Oreos.

There are SO many variations to this! PB Oreos with chocolate outer, mint Oreos + peppermint extract added to the almond bark, etc.

I like to keep them in the fridge and eat them out of the fridge (if stored overnight keep them in the fridge bc of the cream cheese).

Try not to eat less than 17.

Chocolate Dump Cake

3 C. flour

2 C. Sugar

2 tsp. baking soda

1 tsp. salt

1 Tb. Vinegar

1 tsp. vanilla

2 eggs

¾ C. oil

2 C. water

1/3 C. cocoa (if chocolate)

Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)

2/3 C. cocoa

3 c. powder sugar, sifted

1/3 C. milk

2 tsp. vanilla

¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else. Beat entire mixture for 2-3 minutes on medium speed.