Easy Oreos Cookies

These cookies are so dang good, and they are easy. My mother in law will occasionally make these and they go pretty fast. My favorite thing in the world is oreos and these take it one step further. ENJOY!!!
Ingredients
COOKIES
1 pkg Devils Food Cake
2 eggs
1/2 cup oil
1/4 Flour

Mix all ingredients. Roll into walnut sized balls and bake at 350 degrees, for about 8 minutes. Allow to cool completely.

FROSTING
1/2 lb powdered sugar
1/2 cup butter
4 oz. cream cheese

Beat all ingredients together until smooth. Frost the middles of two oreo cookies and EAT UP!!!

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Original Recipe: Marsha Kennedy

Peanut Butter Cup Cookies

These are the most awesome cookies I have ever made. They were so much fun and pretty easy to make. It is a great rendition of the classic peanut butter cookie. Everyone HAS to try these, it is well worth it.


Ingredients
Chocolate Dough
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter
3/4 cup powdered sugar

Directions
Preheat the oven to 375°F. Lightly grease two baking sheets.
Chocolate dough
In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the eggs, beating to combine, then stir in the dry ingredients, blending well.

Peanut Butter Filling
In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into about 26 one-inch balls.
To shape the cookies: Scoop 1 tbs of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets.
Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, a neat trick is.... when you can smell chocolate you know they are done. Remove them from the oven, and cool on a rack.

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Original Recipe: Mel's Kitchen Cafe

Mini Strawberry Brownies

These are tons of fun and bite sized. It is definitely one of Mak's favorite treats I make him. They are are really simple to make and go fast.


Ingredients
1 Box Chewy Brownie Mix
1 sm container Chocolate frosting
Strawberry Jam or Preserves


Prepare Brownie Mix as said on box. Pour into greased mini cupcake pan. Bake about 10 minutes. Allow to cool 5-10 minutes until just slightly warm. Smoosh indent into the middle of each cupcake using your thumb or the end of a wooden spoon. Fill indent to top with Strawberry Jam. Heat your frosting in microwave for about 45 seconds and stir. Pour over each cupcake, allow to dry and enjoy!!!

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Black Tie Chocolate Mousse Cake

This cake is supposedly the same recipe as the famous Black Tie Mousse Cake from Olive Garden... I would have to say it probably is not. However, it was absolutely delicious and beautiful.... but it was so difficult that I have sworn to never do it again (regardless of how hard my husband begs.) In truth it was not that difficult, especially if you are familiar with custards or cooking with gelatin, I'm not. But the four layers make it time consuming, and when I was finally finished my kitchen was a disaster, but if you are feeling like an adventure and a lot of chocolate I would still recommend it.
Ingredients
Bottom Layer
1 pkg Devils food cake mix

2nd Layer
1 tsp knox unflavored gelatin
1 tbs cold water
2 tsp boiling water
4 oz semi-sweet chocolate chips
4 oz cream cheese
3/4 cup heavy cream
1/2 tsp sugar

3rd Layer
3 egg yolks
1/4 cup sugar
3 tbs flour
1 tsp knox unflavored gelatin
1 3/4 cups heavy cream
1 tsp vanilla extract

Top Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Directions
Bottom Layer

Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.

2nd Layer
Melt chocolate and cream cheese together and let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

3rd layer
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Top Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Refrigerate. Keep refrigerated for about 2 hours before serving. ENJOY!!!

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Original Recipe: recipezaar.com

Chocolate Cheesecake Bars

Ingredients
1 package sugar cookie mix (22 oz)
3 eggs
1/3 cup plus 6 Tbs butter
1 tsp water
1 1/2 package cream cheese
3/4 cup granulated sugar
1/3 cup Hershey's Cocoa Powder
1 1/2 tsp vanilla

Heat oven to 350 degrees mix sugar cookie mix, 2 eggs, 1/3 cup butter, and water. Spread into an 13X9 inch pan. (ungreased)
In another bowl beat cram cheese, and 6 Tbs butter until creamy. Gradually add sugar and cocoa until smooth. Add 1 egg and vanilla. Spread over cookie dough mix. Bake 30-35 minutes. Store in Fridge

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Chocolate Raspberry Cookies

Ok these cookies are so unbelievably good i had to hand them out to all my family and friends just so i wouldnt eat them all. The best part is that they are easy! Perfect for Valentines treat.
1 Cup butter margarine
4 1/2 ounce package of instant chocolate pudding mix
1 egg
2 cups flour
3 Tbs sugar
1/2 cup raspberry preserves
1/2 cup semi-sweet chips
3 Tbs butter or margarine

Heat oven to 325 degrees. In large bowl beat butter and pudding until fluffy. Beat in egg. Gradually blend in flour until dough forms. Shape into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased pan. With thumb, made depression in center of each cookie. Bake for 15 minutes (cookies should be firm to the touch). Remove from pan immediately and cool completely.

Fill each depression with about 1/2 tsp or raspberry preserves. Melt chips and butter in microwave until chips are smooth (about 45 seconds). Drizzle about 1/2 tsp of chocolate on top of cookie. Cool completely. Makes 3 dozen.


TIP: This dough freezes REALLY!!!

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Original recipe: Pillsbury Bake-Off Cookbook

Cookie Dough Topped Brownies

You can't go wrong with this combo. And for once no one can say "don't eat raw dough you will get sick!" This cookie dough is perfectly safe and delicious.

BROWNIES
1 (12 oz) package semi-sweet chips
1 cup butter
1 1/2 cups flour
1 1/2 cups sugar
1/2 tsp salt
4 eggs at room temp.

Heat oven to 350 degrees. In medium sauce pan heat butter and chips, over low heat. Stirring constantly. Blend in sugar, add eggs and blend one at a time. Add flour and salt, beat until it bubbles. Pour into a greased 9x13 pan and cook for 20 min. Reduce heat to 325 degree and cook additional 10 minutes.

COOKIE DOUGH TOPPING
1/2 cup softened butter
1/2 cup brown sugar
1/4 sugar
3 Tbs milk
1 tsp vanilla
3/4 cup flour
pinch of salt
1 cup semi-sweet chips

Beat butter and sugars until fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chips. Drop in spoonfulls over cooled brownies. Carefully spread. Cut into squares and store in fridge.

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Original recipe from My Kitchen Cafe