tasty tuesday - red velvet bundt with cream cheese frosting

i LOVE bundt cakes.

this cake is next on my radar.
OMG it looks delicious!!

click here for the red velvet bundt recipe

i found it on pinterest (if you're not on pinterest you totally should be!) and one day when hugo is cooperative i will definitely be making this!!

tasty tuesday - chocolate cookie bark

this one is pretty easy... but delicious!

this is what you'll need:

1 pkg (8 squares) semi sweet chocolate
1 pkg (6 squares) white chocolate
2 tbsp smooth peanut butter
10 oreos


what you need to do:

melts chocolate in separate bowls over double boiler
add peanut butter to the white chocolate and stir until well mixed
crumble 5 cookies into each bowl and mix well

drop spoonfuls of the chocolate mixtures onto a wax paper covered baking sheet alternating chocolates.
cut through chocolate on sheet with a knife for marble effect.


refrigerate for at least 1 hour then break into pieces.
store in an airtight container.


variation:
instead of cookies and peanut butter add crumbled candy canes to the chocolate and sprinkle red sugar sprinkles on top for some delicious peppermint bark.

tasty tuesday

this is the easiest cookie recipe ever.
it is easier than scheduling my tuesday blog post apparently. i wrote it up and didn't actually post it. just saved it as a draft. oops!

Chocolate Fudge Cookies

Ingredients:
1 (18.25 ounce) package devil's food cake mix

2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2.In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


**my modifications**
of course i never follow recipes word for word... so here's what i changed.
1/2 cup is waaaaay too much oil. i use 1/4 cup.
i use mint chocolate chips.
i do not roll the dough. i just drop it onto the pan with a spoon.
any chocolate cake mix is fine. it doesn't have to be devil's food.
 
i am interested to try different cake mix flavors... i think i might try lemon cake mix with white chocolate chips.

tasty tuesday

from now on i'm going to try and post a new recipe i've found and want to try every tuesday. i LOVE the internet for recipes.
there are soooooo many to choose from!

first one had to be really good!

here goes...

S'MORE BROWNIES

Crust:
6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.