Carmelitas

Yummy Yummy. . .
These Carmelitas are so good!
Crispy oatmeal cookie base with a layer of chocolate,
then a layer of gooey carmel topped with the cookie base.
You can make these even more sinful. . .
with a scoop of Vanilla Ice Cream and a drizzle of chocolate sauce to top it off.
My boys LOVED these, and my oldest son declared that we open up our own restaurant and serve this dessert.
I do agree, this dessert is Restaurant quality!




Carmelitas

What you need:

-1 jar Mrs. Richardson's Caramel/Butterscotch topping
-12 oz package chocolate chips (a good brand like Guittards or Ghiradelli)
-2 cups flour
-2 cups oatmeal (I use the quick or Instant Oatmeal)
-1 1/2 Cups brown sugar
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 Cup butter, melted

How to make:

1. Combine flour, oatmeal, melted butter, brown sugar, baking soda, salt in mixing bowl. Press 1/2 mixture into the bottom of a greased 9 by 13 pan. Bake for 17 minutes at 325 degrees.

2. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes.

3. Remove from oven and let sit for at least 5 hours before serving. If you put it in the fridge you won't need to let it sit as long (1 or 2 hours).

4. Cut into bars and serve.

Option for serving: put a scoop of Vanilla ice cream on top of one Carmelita and drizzle chocolate sauce on top.

Yum! Enjoy.

Chocolate Chip M & M Cookies

These are one of my boys favorite cookies.
They love the M&M's in them.
We made them together over Spring break, and used Spring colored M&M's.
I usually make them with the regular colored M&M's but could not pass up the holiday M&M's.
These will be soft on the inside and a little crispy on the outside.
Yum.


Chocolate Chip M & M Cookies
makes 2 dozen

What you need:

-1 cup white sugar
-1 cup brown sugar
-2/3 cup unsalted butter, softened
-2/3 cup butter flavored Crisco shortening
-2 eggs
-2 tsp. vanilla
-3 cups unbleached white flour
-1 tsp. baking soda
-1 tsp. salt
-6 oz. milk chocolate chips
-8 oz. M&M candies

How To Make:

1. Preheat oven to 350 degrees. Mix sugars, butter and shortening until light and fluffy.

2. Next add the eggs and vanilla until combined.

3. Slowly add the flour, baking soda and salt. Be careful not to over mix the dough.

4. Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.

5. Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.

6. Bake at 350 degrees for 10 minutes. Cookies should have a slight golden on top, but also look slightly undone. You don't want to overcook these or they will be hard when cool.

7. Remove from the oven and allow the cookies to cool completely on the cookie sheet. I have found this to be the best way to guarantee perfectly soft cookies each and every time.

Enjoy!

Monster Cookies

My kids absolutely LOVE these cookies!
This is a great recipe to have your kiddos help you make.
They are very easy to make and pretty much fail-proof.
A few things, I have used both creamy and crunchy Peanut butter for this recipe and both turned out great. The Crunchy is going to give you more of a chunky and crunchy cookie. Also, I always use the quick rolled oats when baking cookies, they will be more chewy this way.
The cookies might look slightly underdone when you take out and press the M&M's in them, but as they cool they will be perfectly soft and chewy.
I have made these for church bake sales, and they are always a huge it!
These Monster cookies are Super fun to make and eat.

Monster Cookies

What you Need:

1/2 c butter, softened

1 3/4 C peanut butter (creamy or crunchy)

1 1/3 C brown sugar

1 C sugar

1 Tbsp corn syrup

1/2 Tbsp vanilla

2 tsp baking soda

3 eggs

1/2 C semi-sweet chocolate chips

4 1/2 C quick rolled oats

M & M’s

How To Make:

1. Preheat oven to 350 degrees. Line a baking sheet pan with Parchment paper or lightly grease with non-stick spray.

2. Mix all ingredients together until well combined, don't put the M&M's in yet they will be used after the cookies are baked.

3. For bigger cookies use a 1/4 cup measuring scoop, for smaller cookies use a cookie scoop and roll the dough into a ball and place on prepared cookie sheet. Bake for 10-15 minutes Be careful not to over bake.

4. As soon as the cookies come out of oven, press M & M’s into the top of the cookies.

5. Before serving or eating wait for the cookies to cool.

Enjoy!

Homemade Oreo Cookies

Homemade Oreo's are always a Big hit at our house!
With three boys in the house, they eat these yummy cookies up fast. Let's be honest, I have a few myself.
Two soft chocolate cookies with rich cream cheese frosting sandwiched between.
What's not to love?
This recipe is easy enough to let your kiddos help, if you choose.
A glass of milk will be perfect to go a long side these Oreo's.
Yum.

Homemade Oreo Cookies

Chocolate Cookie:
-2 devils food cake mixes
-4 beaten eggs
-1 cup of oil

1. Preheat oven to 350 Degrees. Prepare a cookie sheet by lining with parchment paper or grease with non-stick spray.
2. In a medium mixing bowl mix all three above ingredients until well combined. Roll into about 1 1/2 inch balls. Place on a cookie sheet and bake for 6-9 minutes.
3. Take out and cool completely before adding filling.

Cream Cheese Frosting Filling:
1 - stick butter (1/2 cup)
1 - 8oz package cream cheese
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

1. Cream butter and cream cheese add vanilla and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
2. Spread 2-3 Tablespoons of frosting in between each cookie.

Store cookie's in an air tight container to keep moist.

Enjoy!

Blondies

Yes, I am blond
and I love me some Blondies!
These little bars are so very good.
Butterscotch chips are usually used in blondies, this recipe uses White chocolate chips.
I think it gives the blondies a deeper and richer flavor and really brings out the brown sugar from the cookie base.
These are so very easy to make, hand mixes up in 10 minutes bakes in 25.
A great recipe to have your little kiddos help you with, if you choose.
Don't forget to eat these with a glass of cold milk, YUMMY!

Blondies
makes 24 in a 13 by 9 baking pan

What You Need:
-1 1/2 cups all-purpose flour
-1 teaspoon salt

-1 teaspoon Baking Powder
-12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
-1 1/2 cups packed light brown sugar
-2 large eggs
-4 teaspoons vanilla extract
-1/2 cup semisweet chocolate chips
-1/2 cup white chocolate chips
-1/2 cup chopped pecans (optional)

How to make:
1. Preheat oven to 350 degrees. Line a 13 by 9 inch baking pan with foil or Parchment paper, and then grease the foil or parchment paper with Pam spray.

2. In a medium bowl whisk the flour, baking powder, and salt together.

3. In a large bowl, whisk the butter and brown sugar together. Whisk in the eggs and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chips and nuts.

4. Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22-25 minutes.

5. Let the Blondies cool completely in the pan for about 2 hours. Remove the blondies from the pan, cut into squares and Enjoy!


Source: America's Test Kitchen

Molten Chocolate Cake

This cake is pretty much perfect!
Our family absolutely loves this recipe.
If you have ever had a molten Chocolate Cake at a restaurant, this recipe is just as good if not better.
It is also very simple to make, and cooks in only 13 minutes.
You can easily double the recipe for 8 servings, this is a great crowd pleaser.

Enjoy!

Molten Chocolate Cake
Makes 4 servings

For this Amazing Dessert you will need 4 (3/4 cup) custard cups or souffle' dishes. Like these:

Ingredients:

-4 squares Semi-Sweet Baking Chocolate
-1/2 cup butter (one stick)
-1 cup of powder sugar
-2 eggs
-egg yolks
-6 Tbsp. flour
-cool whip or Vanilla Ice Cream

How To Make:

1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard or souffle' dishes. Place on a baking sheet.

2. In a medium size microwavable bowl, Microwave the chocolate and 1/2 cup butter ON high for 1 minutes or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour just until mixed through. Divide batter between prepared custard cups.

3. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around the cakes to loosen. Invert cakes onto desert dishes. Top with Vanilla Ice cream or whipped cream.

** NOTE ** Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

Thick and Chewy Chocolate Chip Cookie Bars

My husband said that these were the BEST bar cookies he had EVER had!
Needless to say these are really very good bar cookies.
This recipe makes a lot, a yummy crowd pleaser.
If you want to make less, you can half the recipe and bake it in a 9 by 13 pan.
Enjoy!


Thick and Chewy Chocolate Chip Cookie Bars

Adapted from My Kitchen Cafe

Makes a cookie sheet pan of bars

4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 sticks butter, melted and cooled slightly
2 cups light brown sugar
1 cup granulated sugar
2 large eggs
2 large egg yolks
4 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 large milk chocolate bar, chopped up
1 cup chopped pecans (optional)


1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Spray the pan with nonstick cooking spray.

2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 45-50 minutes. DO NOT OVER COOK. They may seem undercooked, however when they cool they will be perfectly chewy. Cut into 2-inch squares and serve.

Candy Corn Kiss Cookies

I knew as soon as I saw these cookies on
The Idea Door,
that I had to make them!
If you have never been over to her blog you have to check it out.
She has some of the best IDEAS.
Our family loves the regular Kiss cookies made this same way but with a chocolate kiss.
The candy corn kiss just looks so fun.
I found the candy corn kisses at Target in the seasonal area.
My kids love to help me unwrap the kisses, and put them in the cookie, then of course eat them!


Candy Corn Kiss Cookies
adapted from the Idea Door

What you need:
1/2 cup butter, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling cookie dough in)
48 Hershey® Kisses® chocolate candies, unwrapped


How to Make:

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream butter and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.

3. Roll cookie dough into 1-inch balls. Optional - you can lightly roll cookie dough balls in the 1/4 of sugar before you bake.

4. Place balls, 2 inches apart, onto ungreased cookie sheets.

5. Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss or candy corn kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire racks or tin foil.

Yields 4 dozen cookies.

Enjoy!

Double Chocolate Chip Coconut Cookies

These cookies are dangerous!
It is very hard to eat just one of these little cookies.
I am not a HUGE fan of coconut so I added less (1/2 cup)in mine then the original recipe (1 3/4 cups) called for.
They turned out perfect, just a little taste of coconut really added to the cookie.
Make sure you do not over cook these. they will seem undercooked when you pull them out of th oven. However, after they completely cool, they will be very soft and good.
You may need a glass or two of cold milk to go with these.
Yummy!

Double Chocolate Chip Coconut Cookies

adapted from Cafe Zupas

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1/2 cup sweetened flaked coconut

1. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.

2. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated.

3. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips.

4. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper.

5. Bake at 350 degrees for about 8 minutes or just until set. Do not overbake. Transfer to cooling racks.

Enjoy!

Classic Oatmeal Cookie

I have been on a oatmeal kick lately.
These Classic Oatmeal Cookies are a new favorite for our family.
They are PERFECT!
Soft and chewy but also a little crispy on the outside.
The day I made these, I happened to have a few visitors come to our house and of course shared these cookies with them. They were a HUGE HIT, I then gave our visitors the recipe.
If you like oatmeal cookies you have to give these a try.
My boys keep asking me when I will make them again, soon I hope.
Enjoy!

Classic Oatmeal Chocolate Chip Cookies

FROM: My Kitchen Cafe

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Chocolate Dipped Peanut Butter Pretzel Bites

These little bites are a perfect combo of
Peanut Butter, Chocolate, and Crunch.
I made these with my youngest son (Seth) for a after school snack for my other son (Isaac) and why not a after work snack for my hubby.
They store very well and last for at least a week in the refrigerator.
So if you have a thing for Peanut Butter and Chocolate. . .
you will love these!
Enjoy!

Chocolate Dipped Peanut Butter Pretzel Bites

From Stephanies Kitchen

makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

1. Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

2. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Applesauce Chocolate Chip Cookies

These cookies are a Olsen family favorite.
They have the consistency of pumpkin cookies,
more cake like not crispy like your average oatmeal cookie.
I almost always have these ingredients on hand, they are very quick to throw together and cook.
Great for school lunch treats or after school snacks.
Enjoy!



Applesauce Chocolate Chip Cookies

-1 cup applesauce
-1 cup sugar
-1/2 cup shortening**
-1 egg
-1 teaspoon vanilla
-3/4 teaspoon salt
-1/2 teaspoon baking powder
-1 teaspoon baking soda
-2 1/4 cup all-purpose flour
-1 cup old fashioned oatmeal (NOT INSTANT)
-1/2 teaspoon cloves
-1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-1 cup chocolate chips (milk chocolate or dark chocolate chips)

1. Preheat oven to 375 degrees

2. Cream together shortening (**NOTE** I use the shortening bars they are a lot easier, I hate digging out shortening out of the can) sugar, applesauce.

3. Add egg and vanilla mix until well combined.

4. Mix in all dry ingredients, just until combined. Do not over mix.

5. Stir in chocolate chips.

6. On a greased cookie sheet drop 1/4 cup of dough for each cookie. Bake for 10 minutes.

makes about 18 cookies

Peanut Butter Fingers

I Love these things!
But really, I love anything that involves chocolate and peanut butter.
I made these for a party the other night, and they were all eaten up fast.
Good thing I did not take any home,
or I would have been tempted to eat more of them.
They are so good!
Enjoy.

Peanut Butter Fingers

-3/4 cup butter, softened
-3/4 cup brown sugar
-3/4 cup sugar
-3/4 cup creamy peanut butter
-2 eggs

Mix well, then add. . .

-1 1/2 cup all-purpose flour
-1 1/2 cup oatmeal (NOT the instant kind)
-1/2 t. salt
-3/4 t/ soda
-1 t. vanilla

Spread on a greased cookie sheet. (This is what I do: I spray Pam on my hands, then press down evenly around in the cookie sheet)

Bake at 35o degrees for 10 - 12 minutes (until barely brown on top, DO NOT OVERCOOK!)

While hot, very carefully spread about 1/2 -3/4 cup of creamy peanut butter on top of cookie.

Let that sit for about 10 minutes- no longer than that, you still want the pan to be warm. Now spread one can of chocolate frosting on top. ( I cheat and use store bought chocolate frosting, you can make your own)

'Darn' Good Chocolate Cake

You could also call this cake,
Super MOIST, RICH, DENSE Chocolate cake.
I have also heard it called,
'Better then s e x cake'.
Call it what you will. . .
it is simply perfect and I must say a little sinful.
We usually eat this cake with fresh berries and a little whipped cream.
Enjoy!

'Darn' Good Chocolate Cake

-1 pkg Devil food cake mix
-1 3.9 oz. pkg. instant chocolate pudding mix
-4 large eggs
-1 cup sour cream
-1/2 cup warm water
-1/2 cup vegetable oil
-1 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Spray a Bundt pan with Pam.

2. Combine first 6 ingredients in a mixing bowl. Mis on low speed for 1 minute then on medium speed for 2-3 minutes. Stir in chocolate chips.

3. Pour into Bundt pan. Bake for 45-50 minutes. Cool in pan for at least 20 minutes, then take out of pan at let cool completely.

4. Frost with chocolate glaze (recipe below) OR you can dust the top of the cake with powdered sugar.

Chocolate Glaze:
Melt over low heat,
-2 squares of unsweetened chocolate (or 6 tablespoon cocoa and 2 tablespoons butter)
-3 tablespoons of butter
Cool , then add
-2 cups of powdered sugar
-1/3 cup of VERY HOT water
Beat until smooth.
(drizzle over cake and smooth if needed with a spoon)

Chocolate Strawberry Trifle

Hands down, this is one of my Husbands most favorite desserts!
Lucky for me it is very easy to make, looks really pretty all made up, and oh my tastes SO good.
Warning: This dessert makes A LOT.
That is why I almost always will make it if we are having company over, or bringing dessert for a get-together. Otherwise, I am afraid that My husband and I would eat more then we should.
I hope you enjoy it as much as we do.



Chocolate Strawberry Trifle

-moist chocolate cake mix
-1 can of already made chocolate frosting (not the whipped kind)
-6 cups of sliced strawberries
-13.5 oz of Strawberry Glaze (found in the produce department)
-Cool Whip topping

How to make:
1. Make the cake according to directions on the box. When the cake is done, cool completely. Cut the cake into about 8 big pieces.

2. Put the already made frosting in the microwave for about 40-45 seconds, until just melted.

3. In a mixing bowl combine the cut strawberries with the strawberry glaze.

4. In a Trifle bowl, or a big glass bowl start layering. As follows:
1st layer- 1/2 of the chocolate cake(no empty spaces, to make it fit you will have to cut a few pieces in different sizes)
2nd layer- pour 1/2 of the melted chocolate frosting on top of cake.
3rd layer-spread 1/2 of the strawberry mixture
4th layer- spread 1/2 of the cool whip topping
5th layer- the remainder of the chocolate cake pieces
6th layer-chocolate frosting
7th layer-strawberry mixture
8th layer- cool whip
You can garnish with fresh berries on top.

Store in the refrigerator until ready to Serve.

Enjoy!

No Bake Cookies

Chocolate, Peanut Butter, and Oats . . . Oh my!
I made these cookies with the help of my two little boys.
They had so much fun pouring, mixing, and then EATING!
This was a great Friday afternoon snack and treat.
Very easy to make, and just as easy to EAT. ENJOY!

No Bakes Cookies
adapted from Janelle O.

Makes about one dozen:

Combine in a Sauce Pan:
1/4 cup butter
4 Tbs. Cocoa powder
3 Cups Sugar
1/2 Cup milk

Stir constantly over hight heat for 5 minutes or till butter has melted.

REMOVE FROM HEAT and add:
1/2 cup peanut butter
3 cups rolled oats

Mix well and drop onto waxed paper or lightly greased cookie sheet. Let cool and enjoy!

Oatmeal Chocolate Chip Bars

These are one of my favorite Bar cookies!
They are a good crowd pleaser,
and make a great dessert to take to a pot-luck, family get together, or a just because you want something sweet to eat.

Oatmeal Chocolate Chip Bars

MIX:

- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter
- 2 eggs
-1 tsp vanilla

ADD:
-3 cups instant oats
-2 cups flour
-1/2 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-1 cup chocolate chips (semi-sweet)

Press into a ungreased jelly roll pan or cookie sheet, bake at 350 for 15-17 minutes.

When cooled, combine 1 cup powdered sugar and 1 1/2 TB water, and drizzle over cooled cookies.

**DO NOT OVERBAKE these. I would not cook them for more then 17 minutes. For some reason they are not good if they are too brown.

Mississippi Mud Pie

This dessert has the power of the three C's,
Creamy
Chocolate
Cold
This is a great pot-luck dessert!
Every time I make it, it is eaten up fast.
Very Yummy!

Mississippi Mud Pie

1st layer Crust:
2 cups graham cracker crumbs
1/2 cup of crushed pecans(optional)
1/4 cup white sugar
1/2 cup butter, softened
OR you can use 2 already made Graham cracker pie crusts (the quicker method)

Thoroughly blend graham cracker crumbs, pecans, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.

2nd Layer:
1/2 of a 12 ounce container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened

Blend together the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.

3rd Layer:
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch or Vanilla or Chocolate Pudding mix(depending on how you want it to taste)
3 cups milk

Whip together the puddings and milk and spread on top of cream cheese mixture.

4th Layer:
the remaining 1/2 of the whipped topping
shaved chocolate bar

Top with whipped topping and shaved chocolate bar.

Makes about 12 servings

Hershey's Perfectly Chocolate Cake

I made this cake for Seth's 3rd Birthday today!
It is a very rich and moist chocolate cake, really YUMMY.
After making this I thought,
'I will never make another Chocolate cake from a mix again'.

Hershey's Perfectly Chocolate Cake
Hershey's Kitchens

Ingredients:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

1/2 c. (1 stick) butter, melted
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans to wire racks.
-Cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
(About 2 cups frosting.)
-Frost cake when completely cooled, as desired.
-store in refrigerator.

Oatmeal Chocolate Chunk Bars

Oatmeal Chocolate Chunk Bars
adapted from My Kitchen Cafe

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional - I left these out)

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 16-17 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.

A few tips: Don't overbake!!! They make look slightly underbaked but when they cool off they are so good and moist. If you overbake they might be dry.

This was a crowd pleaser . . . I definite make again.