Chocolate Raspberry Brownies

Brownies are my all time favorite dessert.  I usually go for a plain brownie, but once in a while like to mix it up a little a try something a little different.  Like these Chocolate Raspberry Brownie.  They were a hit!

Brownies:
1 1/2 cups butter, melted
3/4 cup cocoa powder
3 cups sugar
6 eggs, beaten
1 1/2 teaspoons vanilla
3/4 teaspoon salt
2 1/4 cups flour

Raspberry Buttercream Layer:
1 cup butter, softened to room temperature
1 teaspoon vanilla
3/4 cup seedless raspberry jam
4 cups powdered sugar

Chocolate Layer:
2 cups milk chocolate chips
3/4 cup butter

Preheat oven to 350. In a large mixing bowl, whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well and stir in flour just until mixed. Spread onto a greased 12x17-inch cookie sheet and bake for 25 to 30 minutes. Cool completely. For the raspberry buttercream, mix butter, vanilla, jam and powdered sugar until light and fluffy. Frost brownies, then put them in the freezer for 20 minutes. For the chocolate layer, melt chocolate chips and butter in the microwave for 1 minute. Mix well and heat in 30 second intervals, mixing well after each interval, until completely melted.  Spread on top of the frosting layer and return to the freezer for another 20 minutes to set.

Recipe adapted from Six Sisters' Stuff.

Linked on Weekend re-Treat and Link Party Palooza.

Fudgey M&M Oat Bars

Holy snapdragons!  These Fudgey M&M Oat Bars are good!  When you have a smooth, fudgey center surrounded by sweet, crumbly, oat layers and sprinkled with M&M goodness, you just can't go wrong!  The kiddos seem to agree, as well.  Oh, and the hubs.

My 12 year old always asks me to buy Ding Dongs for her lunches she takes to school.  I smile and tell her I won't buy Ding Dongs at the store because I already have one at home, her.  These Fudgey M&M Oat Bars might not be Ding Dongs, but I sure didn't get any complaints when I put them in the kids lunches.

1 1/2 cups quick oats
1 1/2 cups flour
1 cup brown sugar
1 teaspoon salt
1 cup butter melted
1 (14 ounce) can sweetened condensed milk
1 (12 ounce)bag milk chocolate chips
2 tablespoons butter, softened
1 cup M&Ms

Preheat oven to 350. In a large bowl mix oats, flour, brown sugar, salt and 1 cup softened butter. Remove 1 cup of the mixture and set aside. Press remaining mixture into the bottom of a greased 9x13-inch baking dish. In a small pan, over low-medium heat, melt chocolate chips with the sweetened condensed milk and 2 tablespoons of butter, stirring constantly. Pour chocolate mixture over the oat mixture in the baking dish and spread evenly. Sprinkle leftover oat mixture over the chocolate. Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting.

Recipe from Lil' Luna.

Linked on Weekend re-Treat and Link Party Palooza.

Lunch Lady Peanut Butter Bars

My little 5 year old is quite the dainty little princess.  Yesterday she got mad at me and told me "Mom, if I had a magic wand I'd turn you into a frog so I wouldn't have to listen to you!".  :)  Now, to the recipe.

Growing up we always DREADED eating school lunch.  The soggy, nearly gray, green beans still give me nightmares!  There were some pretty tasty foods, too.  Like the School Lunch Room Rolls and these yummy Lunch Lady Peanut Butter Bars.  There's just something magical about chocolate and peanut butter together.  It makes things disappear right before my eyes!

1 1/2 cups flour
1 1/4 teaspoon salt
1/2 teaspoon baking soda

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla
3/4 cups creamy peanut butter
2 eggs
1 1/2 cups oats

Peanut butter layer:
3/4 cups creamy peanut butter

Frosting:
1/2 cup butter
3 1/2 cups powdered sugar
2 tablespoons cocoa powder
1/4 cup milk
1 teaspoon vanilla

Preheat oven to 350. In a small mixing bowl combine flour, baking soda and salt. In a large mixing bowl cream together butter, sugars, peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients and mix just until incorporated. Stir in the oats, then spread onto a greased 11x15-inch cookie sheet. Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes. Whip the peanut butter for the peanut butter layer until it becomes light and fluffy. Carefully spread the whipped peanut butter over the peanut butter bars. Place butter in a small sauce pan and melt over medium heat. Add the milk and cocoa. Cook, stirring constantly, just until boiling. Remove from heat and add vanilla. Gradually add the powdered sugar and stir until incorporated. Pour over the peanut butter and gently spread. Cool completely.

Recipe from Tried and Tried Again.

Linked on Pin It Thursday, Link Party Palooza and Weekend re-Treat.

Chewy Oatmeal Coconut Chocolate Chip Cookies

I love coconut.  I secretly add coconut flavoring to my buttercream frosting sometimes, just because I can.  But don't tell the kids or they'll never trust me enough to eat a thing I make again!  For some reason, the kids claim not to like coconut.  Not sure why.  My littles sure are strange!  So....anytime I think I can sneak a little coconut in, I do.  The oatmeal hides it a bit and the kids all loved these cookies.  Especially the one who claims to dislike coconut the most.  She practically ate half the batch!

These Chewy Oatmeal Coconut Chocolate Chip Cookies are sweet, buttery, chewy, chocolaty goodness.  And since they have oatmeal in them they're healthy, right?

1 cup oatmeal (I used old fashioned)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 3/4 cup brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut (if you don't like coconut, fell free to leave it out)
1 (12 ounce) package semisweet chocolate chips

Preheat oven to 350 degrees. Put the oatmeal into a food processor or blender and blend about 30 seconds until coarse. Add flour, baking soda and salt and set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla and mix well. Add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a cooling rack.

Recipe adapted from Mel's Kitchen Cafe.

Linked on Weekend re-Treat.

BYU Creamery Mint Brownies

Before we start, I have to confess.  I've never been to the BYU Creamery.  I haven't ever even tried one of their Mint Brownies.  So... I can't honestly say how these compare.  But that's okay, because even if these BYU Creamery Mint Brownies taste nothing like the original thing, they're still freaking delicious.  My 12 year old asks me to make them again almost every day!

If you aren't much of a sweets fan, you might want to look the other way.  I even promise not to be offended.  These things are loaded with sugar!  Brownies topped with frosting.  And since one layer of frosting isn't enough on brownies, another layer of frosting tops the first layer frosting.

1 cup butter
2 cups sugar
2 tablespoons honey
4 eggs
1/2 cup cocoa powder
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts, optional

Mint Frosting:
1/3 cup butter, softened
1 tablespoon corn syrup
2 1/3 cups powdered sugar

3 tablespoons milk

1/2 teaspoon mint extract (not peppermint)
2 to 3 drops green food coloring

Chocolate Frosting:

2 cups powdered sugar

1/4 cup butter, softened

1/4 cup cocoa powder

2 tablespoons milk

In a large microwave safe bowl, melt butter; mix in cocoa and allow to cool. Add honey, eggs, and sugar; mix well. Stir in flour, baking powder, and salt until moistened. Add nuts. Pour batter into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.

For the mint frosting, combine butter, corn syrup, and powdered sugar. Beat until well mixed. Add mint extract, food coloring and milk. Spread on cooled brownies and refrigerate for 30 minutes to 60 minutes to firm up the frosting.

For the chocolate frosting, combine butter, cocoa powder and powdered sugar; mix well. Add milk and beat until smooth. Spread over mint frosting.

Recipe from Utah Deal Diva.

Linked on Pinworthy Projects.

The Best Brownies

Seriously!  I know that's kind of a bold statement, but to me, these really are The Best Brownies.  They're soft and chewy and can be made to suit any kind of chocolate lover.  You like dark chocolate?  These brownies are for you.  You like milk chocolate?  Not a problem, these brownies are for you.  You like white chocolate?  Still the brownies for you.  What!?  You don't like chocolate!?  Still the brownies for you!  How, you ask?  Just use the kind of chocolate chips that you like.  Dark, semi-sweet, milk, white.  You could even use mint, butterscotch or peanut butter flavored chips if you don't like chocolate.  Do people like that really exist?  Feel free to mix and match your chocolate chips until your sweet little heart's content.  I used up 2 partial bags with this particular batch, semi-sweet chips and butterscotch chips.  They were still amazingly delicious!

1 (12 ounce) bag chocolate chips, any kind you like!
1 cup butter 
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs
1 1/2 cups flour
1/2 teaspoon salt

Preheat oven to 350 degrees. In a medium saucepan, over low heat, combine the butter and chocolate chips. Stir constantly until chips are melted, then remove from heat. In the same pan, blend in the sugar and vanilla. Then add eggs, one at a time, mixing well after each egg. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9x13 inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Recipe from Mel's Kitchen Cafe.

Linked on Pinworthy Projects.

Soft Sugar Cookies

If you're looking for a soft sugar cookie recipe, give this one a try.  The cookies are soft and delicious!  Even without the frosting.

3 cups flour
1 tablespoon baking powder
1 cup butter, softened at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla

In a large bowl, combine softened butter and sugar.  Mix until smooth.  Add in egg and vanilla and mix well.  Add baking powder and flour, 1 cup at a time.  Mix well after each addition.  Dough may start to crumble, but keep mixing and the dough will pull together.  When the dough is mixed, roll into a ball and wrap in plastic wrap.  Refrigerate for 30 minutes.  Preheat oven to 350.  Sprinkle the counter with flour (or powdered sugar - I like to use powdered sugar instead) and roll dough out to 1/4 inch thick.  Cut with a cookie cutter, then transfer to a greased cookie sheet, about 2 inches apart.  Bake for 6 to 8 minutes (I pull them out when the top no longer looks moist).  Let cool on cookie sheet for 5 minutes before transferring to a wire cooling rack to cool all the way.

Recipe from Make Bake Celebrate.

Edible Sugar Cookie Dough

My kids, especially my girls, can't seem to get enough edible cookie dough.  I make it for them at least once a week, if not once a day!  For those of you who are not huge chocolate fans (is there really such a thing?!?), so aren't really into my Edible Chocolate Chip Cookie Dough, try out this Edible Sugar Cookie Dough.  And even if you are a huge chocolate fan, still try it out.  It's delicious!  My 12 year old and her bestie have decided they like it even better than Edible Chocolate Chip Cookie Dough.  That's pretty big.  Especially if you've ever seen the way they devour the stuff!

I'm pretty sure sprinkles make everything taste better. :)

1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 tablespoon milk
1/4 teaspoon vanilla
1/8 teaspoon orange extract
1/8 teaspoon baking soda
1/8 teaspoon baking powder

Combine sugar, butter, vanilla, orange extract and milk.  Mix well.  Add flour, baking soda and baking powder and mix until combined.

Recipe from The Royal Cook - an original!

You can also find me on Facebook and Pinterest.  I'd love to have you follow along!

Linked on Pin It Thursday and Pinworthy Projects.

Party In Your Mouth Bars (Chocolate, Caramel, Peanut Butter and Pretzels)

I love a good party.  Especially in bar form.  These Party In Your Mouth Bars take all the good things out there and put them into a single bar.  Chocolate, caramel, peanut butter, and pretzel.  The kids thought I was super way weird throwing pretzels in the mix, but love the bars.  Loved them so much that I had to make 2 batches.  In just 2 days.  They devoured the first batch before I could get out my camera!

3/4 cup corn syrup
3/4 cup sugar
3/4 cup peanut butter
1 1/4 cup pretzels, broken into pieces, divided
2 1/2 cups crispy rice cereal
1 cup caramel bits
3/4 cup M&Ms, divided
1/2 cup milk chocolate chips

Combine corn syrup and sugar in a large pan.  Cook over medium heat, stirring often, until the mixture come to a boil.  Boil for 1 minute, then remove from heat.  Stir in peanut butter until completely melted.  Add 1 cup pretzel pieces, crispy rice cereal and caramel bits; mix until evenly coated, then stir in 1/2 cup M&Ms.  Pour into a greased 7x11-inch baking dish and press lightly to even out.  Let cool completely.  Melt chocolate chips and drizzle over bars.  Sprinkle with remaining pretzel pieces and M&Ms.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-Treat, Pinworthy Projects and Feed Me Friday.

Zucchini Brownies

I FINALLY have zucchini growing (almost) out my ears.  The last few years I was still buying the stuff all summer long, even though I had zucchini plants.  I must have done something right this year, because I haven't had to buy any.  Not even once!  I've been doing my best to use it up and not waste any, and these Zucchini brownies were a great way to use some of the zucchini.

My daughter took a brownie and was half way through eating it when....

"Mom, these are really good.  What recipe did you use?"

"They're zucchini brownies."

She made a disgusted face, returned the brownie to the kitchen, then walked off.  They must not have really been too bad, I caught her sneaking them throughout the rest of the afternoon and evening. :)  The neighbors even loved them (I made sure to let them know that the brownies weren't moldy when I delivered them...).

2 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups zucchini, shredded
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 cup chopped walnuts, optional
2 teaspoons vanilla extract

Frosting
1/4 cup butter, cubed
1 cup sugar
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

In a large bowl, combine the zucchini, sugar, vanilla and oil. Stir in dry ingredients until blended. Stir in walnuts, if using. Pour into a greased 13x9-inch baking pan. Bake at 350 for 35-40 minutes, or until a toothpick comes out clean. Cool for 30 minutes. In a large saucepan combine butter, sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook, stirring constantly, for 1 minute. Remove from the heat and add chocolate chips and marshmallows.  Stir until melted and smooth, then add vanilla. Spread over brownies and sprinkle with nuts, if desired. 

Recipe from Real Mom Kitchen.

Linked on Pinworthy Projects and The Weekend re-Treat.

Want the nutritional information?  You can find it here.  

Edible Chocolate Chip Cookie Dough

My favorite part of making cookies is sampling the dough before it gets baked.  It's my kids favorite part too.  They LOVE cookie dough.  Sometimes they ask me to make cookie dough just to eat.  I'm sure they would eat an entire batch of "normal" cookie dough if I would let them, but who needs that much cookie dough besides pregnant ladies or someone going through a break up?  This Edible Chocolate Chip Cookie Dough is just enough for all my kids to get some without going overboard.  And did I mention it doesn't have any eggs in it?  So it's totally safe to eat!  And....It tastes just like the real stuff (the kind with eggs in it).  That you bake.  Just don't bake this stuff, your cookies won't be pretty.

1/4 cup butter, softened
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1 teaspoon milk
2 tablespoons chocolate chips

Combine butter, brown sugar, milk and vanilla and mix until well combined.  Add flour and baking soda and mix well.  Stir in chocolate chips.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, The Weekend re-Treat, Feed Me Friday, Pinworthy Projects and Sweet and Savory Saturdays.

Turtle Brownies

These Turtle brownies are amazing!  Or, to quote my 14 year old, "Freakin' amazing!"  I made a batch for him to take to a movie night at a friends house.  As soon as they were gone he begged me to make another batch.  He wasn't the only one that loved them.  As soon as my hubby got home from work and was told I made Turtle Brownies, he headed for the kitchen and cut the biggest brownie I've ever seen him eat!

1 cup flour
2 cups sugar
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
3 eggs
1 teaspoon vanilla

Caramel layer:
1/3 cup brown sugar
2/3 cup butter

Chocolate layer:
1 cup milk chocolate chips
1/3 cup half and half

2/3 cup pecans, chopped

Combine flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl.  Mix until well combined and smooth.  Add melted butter, eggs and vanilla and mix until everything is moistened.  Do NOT over mix!  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 for 20 to 25 minutes, or until toothpick inserted 1 inch from the edge comes out clean (may have a few crumbs on it). Do not over bake.  Cool completely.

To make the caramel, combine brown sugar and 1/3 cup of the butter in a small pan.  Heat over medium heat until the butter is melted and the mixture comes to a boil.  Add remaining 1/3 cup butter and stir until melted.  Let the mixture return to a boil and let boil for 1 minute.  Pour over cooled brownies and let cool completely.

Combine the chocolate chips and half and half in a small microwave safe bowl.  Heat in 30 second increments, stirring well after each addition, until melted and smooth.  Pour over caramel and carefully spread.  Sprinkle with pecans.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Weekend Wrap-Up, Party in Polka Dots, Pretty & Delicious, Show Me What Ya Got and Strut Your Stuff.

Oatmeal Cream Pies

My kids are pretty much obsessed with Oatmeal Cream Pies.  Heck, they're obsessed with sugar, but Oatmeal Cream Pies in particular.  My sweet (most of the time) 12 year old had a violin concert and I was asked to take a treat to for after the concert.  How I managed to get any to survive long enough to get them to the concert is a mystery.  As soon as the kids got home from school they bee-lined it to the kitchen and started DEVOURING the Oatmeal Cream Pies.  My 12 year old later admitted to having 5 of them before I kicked the kids out of the kitchen!

2 cups flour
1 cup quick oats, ground in food processor until about half their original size
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups sugar
2 1/2 tablespoons dark corn syrup OR molasses
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Filling:
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups powdered sugar
1 (7 ounce) jar marshmallow creme

Preheat oven to 350 degrees. In a medium sized bowl combine together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix well and set aside. In a large bowl beat together butter, shortening, sugar and dark corn syrup OR molasses until pale and fluffy, about 2 minutes. Add eggs, vanilla, and coconut extract and mix well. Slowly add in dry ingredients and mix until well combine. Roll dough into small balls (1 to 2 tablespoons, depending on how large you like your cookies) and place 9 on a greased baking sheet. Bake in preheated oven 8 to 10 minutes (cookies should still be soft, not quite fully set - don't over bake). Allow to cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.

To make the buttercream frosting, combine butter and shortening in a small mixing bowl and mix until smooth.  Add powdered sugar and mix until well combined. Stir in marshmallow cream. Spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.

Recipe adapted from Cooking Classy.

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious, Dandelion Wishes Wednesday and Pinworthy Projects. 

Dipped Peanut Butter Crispy Bars

It's been a while, I know.  I have 2 kids with birthdays in April so we've been partying like crazies around here.  And I'm proud to announce that I've survived it all!  These Dipped Peanut Butter Crispy Bars are one of the treats that showed up on the table at my 14 year old's party.  

There's something magical that happens when you combine peanut butter and chocolate.  It takes things from ordinary to extraordinary and makes them disappear right before your eyes.

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup milk chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup in a large pan and cook over medium high heat until it comes to a boil.  Let the mixture boil for 1 minute, then remove from heat.  Add peanut butter and mix until it is melted and the mixture is smooth.  Add crispy rice cereal and stir until the cereal is well coated.  Pour into a greased 9x13 inch pan and press the mixture down until it is an even layer.  Let sit for at least one hour to cool and set.  Remove the crispy bars from the pan and place on a sheet of parchment paper.  Cut in half lengthwise, then into 1 to 2 inch bars (depending on preference).  Combine chocolate and butterscotch chips in a small microwave safe bowl.  Heat in the microwave in 30 second increments, stirring after each 30 seconds, until melted and smooth.  Dip one end of each bar into the melted chocolate and then place back on parchment paper to harden.

*The bars can also be left in the pan and have the melted chocolate poured on top instead of dipping the bars.  Delicious either way!

Recipe adapted from Scotcharoos.

Linked on Pinworthy Projects, Manic Monday, Tatertots and Jello and Strut Your Stuff.

Pinwheel Cookies

I can't seem to get enough of these cute little cookies.  They are so colorful and fun and the perfect cookie for spring!  And they're pretty darn tasty, too.  The kids devoured them and were quite upset when they were gone.  I told them I'd make some more, so I guess it's back to the kitchen I go.

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cup flour
Food coloring
Sprinkles

In a large bowl cream butter and sugar. Add egg and vanilla. Mix until combined, then add dry ingredients. Mix until ingredients are well combined. Divide dough in half. Add food coloring to one of the pieces and mix until dough is evenly colored. Tear off a piece of waxed paper and place the uncolored dough onto the waxed paper.  Cover with another piece of waxed paper and roll into a thin rectangle (about 1/8 inch thick).  Repeat with colored dough.  Carefully remove the waxed paper from the dough and stack the colored dough on top of the uncolored dough and trim the edges.  Tightly roll from the long edge like a jelly roll.  Once the dough is rolled up, pour sprinkles onto a piece of plastic wrap and roll the dough in the sprinkles.  Wrap dough with plastic wrap and refrigerate for 30 minutes.  Slice dough into 1/4 inch slices and place on a greased cookie sheet.  Bake at 350 for 8 to 10 minutes.

Recipe adapted from my Unicorn Poop Cookies.

Unicorn Poop Cookies

My little 4 year old is in a unicorn phase.  Or a princess horsey phase, as we like to call them.  We have a unicorn costume I bought years ago for her older sister for Halloween.  My little 4 loves to pull it out of the closet and run around in it.  Since she is obsessed with unicorns right now, I figured she'd love these Unicorn Poop Cookies.  She did.  And so did everyone else.

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cup flour
Food coloring
Sprinkles

Pour sprinkles onto a plate and set aside.  In a large bowl cream butter and sugar. Add egg and vanilla. Mix until combined, then add dry ingredients. Mix until ingredients are well combined. Divide dough into 4 pieces. Add food coloring to each piece (pink/red, blue, yellow and green) and mix each piece until dough is evenly colored.  Break off a small piece of each color of dough, about 1 teaspoon, and roll each piece into a rope about 1/4 inch thick.  Place a rope of each color together and roll together until the rope is about 1/2 inch thick.  Roll the rope up to make a circle, then roll the outer edges in the sprinkles.  Place on a greased cookie sheet and repeat with remaining dough.  Bake at 350 for 8 to 10 minutes.

Sugar cookie recipe adapted from Rachel Cooks.

Linked on The Best Blog Recipes, The Busy Bee's, Tatertots and Jello, Finding the Pretty & Delicious and Pinworthy Projects.

Grasshopper Mint Cookies

To say that these Grasshopper Mint Cookies were a hit at my house would be an understatement!  My kids loved them and took any opportunity they could to sneak them (and then tell me about it as soon as they were devoured!)  These cookies are chewy, utterly delicious, and start with a cake mix so they're easy to make!  And with the green frosting, they're perfect for St. Patrick's day.  Or Valentines day if you make the frosting pink, but since we're past that, I'll stick with green for St. Patrick's day.

1 box chocolate cake mix (just the boxed mix, not the ingredients to make the cake)
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together until well combined. Drop dough by rounded spoonfuls onto a greased baking sheet about 2 inches apart. Bake at 350 for 6-8 minutes, or until they are puffed up.  Do NOT over bake.  No one likes to eat chocolate flavored rocks. :)

Frosting:

1/2 cup butter, softened

2 tablespoons milk

2 cups powdered sugar

1 1/2 teaspoons mint extract

Green food coloring, optional

Mix together butter, powdered sugar, mint extract and food coloring until well combined. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread on top of cooled cookies.

Chocolate Topping:
1 cup semi-sweet chocolate chips

1/3 cup butter

Combine chocolate chips and butter in a microwave safe bowl.  Microwave in 30 second increments, stirring after each 30 seconds, until melted.  Drizzle over frosted cookies.

Recipe adapted from Six Sisters' Stuff.

Fudgy Brownies

I have a confession.  I've never been much of a dark chocolate fan.  If it wasn't milk chocolate, I wasn't about to touch the stuff.  BUT, I would happily hide away with a bag of chocolate chips.  And not the milk chocolate kind.  Little did I realize I was happily feasting on dark(ish) chocolate.  When the realization first struck, I was practically in shock!  Me?  Eating dark chocolate?  Whoa!  After the initial shock wore off, I quickly embraced the delicious and healthy(er-ish) stuff.  (I tried to come up with a more eloquent word than "stuff", but obviously, it didn't happen.)  Who knew dark chocolate could be so down right tasty!? 

Since we're on the topic of dark chocolate + tasty, let me introduce you to, quite possibly, the most heavenly dark chocolate creation ever known to man (aka me).  Fudgy Brownies.  The name doesn't seem to do these rich, dense, fudgy morsels justice.  Maybe this picture will do a better job.  Not justice, but a better job.

See all that glowing in the background?  Pretty sure it's from a halo.  These Fudgy Brownies are heavenly!

1 1/4 cups butter
2 1/2 cups sugar
1 2/3 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour

Preheat oven to 325.  Grease a 9x13 inch baking dish and set aside. Combine the butter, sugar, cocoa powder, and salt in a medium sized microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted (my butter was frozen and it took 3 minutes). Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one until each egg is thoroughly mixed in. Add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the greased pan. Bake until a toothpick inserted into the center emerges slightly moist with batter, 35 to 40 minutes. If you have an ounce or two of will power, let the brownies cool completely before stuffing your face cutting them into squares and eating them like a lady.  Or gentleman.  I was unable to resist the them long enough to let them cool in the pan. Instead I let mine cool under a lovely scoop of vanilla ice cream. 
 
Recipe adapted from Mel's Kitchen Cafe.

Linked on Tatertots and Jello, Show & Tell Saturday, Show & Tell Saturday, Sweet as Sugar Cookies, Pamela's Heavenly Treats, Hello Weekend, Sunday FUNday, Manic Monday, Whisk Away Wednesday, The Busy Bee's and Six Sisters' Stuff.

Cherry Chocolate Cookies

The chocolate and shortbread combination of these Cherry Chocolate Cookies is delicious!  Even after my 2 and 4 year olds picked the chocolate kisses off half of them when nobody was looking. :)

1 cup butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
36 milk chocolate kisses, unwrapped

Preheat the oven to 325 degrees.  Place butter in a large bowl and beat until creamy; about 1 minute.  Slowly add the powdered sugar and salt and mix until well combined.  Add the cherry juice and the almond extract and mix until combined.  Slowly add the flour, and then the cherries.  Shape the dough into small balls ( about 1-inch) and place the balls on a baking sheet about 2 inches apart.  Gently press each cookie in the center until the cookie is about 1/2-inch thick.  Bake the cookies for 12 to 14 minutes, or until the bottoms are very lightly browned.  Once removed from the oven, immediately press a chocolate kiss into the center of each cookie.

Recipe from The Curvy Carrot.

Crazy Good Crispy Rice Treats

I've never been the biggest fan of crispy rice treats.  I'd eat one here and there, but never have a second.  Until I had one at Bunko.  And then a second.  I couldn't believe how good they were and asked the hostess what her secret was.  She laughed and told me it was an insane amount of butter.  I played around with them and come to find out, she was right.  Lots of butter makes some Crazy Good Crispy Rice Treats!

1 (10.5 ounce) bag marshmallows
1/2 cup butter
4 cups crispy rice cereal

Combine marshmallows and butter in a large microwave safe bowl.  Microwave in 30 second increments, stirring after each 30 seconds, until marshmallows and butter are melted; about 2 minutes total.  Once marshmallows are melted, add crispy rice cereal and mix until thoroughly combined.  Pour mixture into a greased 8 x 8 inch pan and press down (I grease my hands and use my hands).  Let sit for at least 1 hour before cutting.

Recipe from They Royal Cook - an original!

Linked on Sweet as Sugar Cookies.