[chocolate cake with chocolate frosting]

This recipe is by far the easiest I've ever made from scratch.  Sure, you can buy the box, but this actually tastes better and is simple to halve if needed.  Enjoy...

2 cups granulated white sugar

1 3/4 cups all purpose flour

3/4 cup Cocoa, like Hershey's

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs at room temperature

1 cup milk (I've used 1%, works great)

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Chocolate Frosting (recipe below)

Heat the oven to 350 degrees.  Spray two 9-inch round baking pans with Pam Baking Spray, (the genius stuff that has the flour in it).  

Stir together: sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl.  Add the eggs, milk, oil and vanilla.  Beat on medium speed for 2 minutes.  Add a small amount of the boiling water and continue mixing.  Slowly add the rest of the boiling water and continue to mix until well combined.  Pour the batter into the prepared pans.

Bake 30-35 minutes, until a toothpick comes out clean from the center of the cakes.  Cool 10 minutes then remove from the pans and continue to cool completely on a wire rack.  Frost with the chocolate frosting and serve.

Other Pans:

13x9x2 Pyrex pan: 35-40 minutes

3 8" round baking pans: 30-35 minutes

12-cup Bundt Pan: 50-55 minutes, cool 15 minutes, then remove

Cupcakes: (makes 30) Fill 2/3 full with batter, bake 22-25 minutes

Chocolate Frosting

1 stick unsalted butter

2/3 cup Cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

Melt the butter.  Mix the butter and cocoa in a mixing bowl.  Slowly add the powdered sugar and milk, alternating between the two.  Continue to beat until it's spreadable.  Add a little more milk if needed.  Add the vanilla and continue to whip until you like the consistency.  (I just keep whipping until it's spreadable, but I like it thick). 

[classic chocolate chunk cookies]

Adapted from the Original Nestlé^® Toll House^® Chocolate Chip Cookies recipe

Makes about 3 dozen cookies

INGREDIENTS:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz. package) semi-sweet chocolate chunks

DIRECTIONS:

Preheat the oven to 375° F.

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chunks. Drop cookie dough by tablespoons onto a parchment-lined baking sheet, leaving about 2″ of space between each.

Bake for 10 to 12 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

[espresso brownies]

Adapted from Giada De Laurentiis's recipe

Ingredients  
Nonstick Vegetable Oil Cooking Spray
1/3 cup plus 2 tbsp water
1/3 cup vegetable oil
2 large eggs
2 tbsp plus 2 tsp espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 tbsp unsalted butter, room temperature

Preheat oven to 350.
Spray a 9x13 inch baking pan with nonstick spray. Whisk 1/3 cup water, oil, eggs and 2 tbsp espresso powder in a large bowl. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 tsp of espresso powder in the remaining 2 tbsp of water in a medium bowl. Whisk in the vanilla . Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies . Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

[brownies]

these are too easy to make
adapted from Paula Deen's Lady Brownies, (it's halved and minus the nuts)

1 cup sugar
1/2 cup vegetable oil
2 eggs
3 tbsp cocoa
1/2 tsp vanilla
3/4 cup self-rising flour

Preheat oven to 325 degrees. Wisk the eggs in a medium bowl. Add the sugar, oil, cocoa and vanilla. Stir together until well blended. Add the flour, mix. Grease a pan with Pam, (I use a small rectangular glass pyrex pan, like a half size 13x9-inch, but you could use an 8-inch square). Spread brownie batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean.

Let cool and dig in! (Leftovers are great in the fridge).

[caramel bars]

Melt together and set aside:
14 oz. caramels
1/3 cup milk

Mix together:
1 1/3 cup flour
1 1/3 cup oatmeal
1 cup butter
1 cup brown sugar
1/2 tablespoon baking soda
1/4 tablespoon salt
Add 1/3 cup chocolate chips

Pour 3/4 of mixture into a 9 x 13 pan (spray it first with Pam or Butter).  Bake at 350 for 8-10 minutes.  Pour caramel mixture over crust.  Sprinkle remainder of bag of chocolate chips over the caramel and then sprinkle remaining crumb mixture over the top.  Bake at 350 for 15 minutes.  Let cool and cut into squares.

[five-minute fudge]

YIELDS APPROXIMATELY 16 TO 24 PIECES,
OR ABOUT 2 ½ POUNDS OF CANDY

1 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon butter
½ teaspoon salt
One 6-ouce bag semisweet chocolate chips
16 large marshmallows
1 teaspoon vanilla
1 cup chopped pecans

Combine sugar, milk, butter, and salt in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Add chocolate chips and continue to heat until chocolate is melted. Remove from heat and stir in marshmallows, vanilla, and nuts; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.

[mint sticks]

Prep Time: 20 minutes - Yield: 3 dozen "sticks"

crust:
6 TB cocoa powder
1/2 Cup margarine, melted
2 TB canola oil
2 eggs, beaten
1 Cup sugar
1/4 tsp. peppermint extract
1/2 cup flour

filling:
1 Cup powdered sugar
1 TB milk
3/4 tsp. peppermint extract
3 drops green food coloring

glaze:
2 TB cocoa powder
4 TB margarine, melted

For crust: Preheat oven to 350. Mix together melted margarine, oil and cocoa powder in large bowl. Stir in sugar and beaten eggs. Add flour and peppermint extract. Mix well. Pour into well greased 9" square pan. Bake at 350 for 20-25 minutes. Cool completely.

For filling: Combine all filling ingredients. Stir until smooth. Spread over the cooled crust. Refrigerate for 2-3 hours.

For glaze: Combine cocoa powder and melted margarine together to form the glaze. Pour glaze over the top of the filling. Spread evening with a small spatula.

Cut into rectangular bite-size pieces.