Frosted Chocolate Mocha Cookies

1 pouch sugar cookie mix
1/3 c. cocoa
3 T. instant coffee (I use decaf)
1/2 c. butter, softened
1 egg
3 T. water
1 c. chopped pecans
1 c. mini chocolate chips

Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons water and the egg; stir until soft dough forms. Stir in the nuts and the chocolate chips.


On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Add frosting after cookies are completely cooled.

Frosting:

• 2 cups confectioners' sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup milk
• 1/4 teaspoon pure vanilla extract

Directions

1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Chocolate-Caramel Pecan Pie

• 1 1/2 cups pecan halves and pieces
• 1 (14.1-oz.) package refrigerated piecrusts (or your own homemade piecrusts)
• 1 cup semisweet chocolate morsels
• 1/2 cup whipping cream, divided
• 1 (8-oz.) package cream cheese, softened 
• 1 cup sugar, divided 
• 1 large egg
• 28 caramels
• 1/4 cup butter 
• 2 large eggs 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon salt
• Garnish (optional)  Chocolate dipped pecan havles

• Preparation

  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
  2. 2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
  3. 3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
  4. 4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
  5. 5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
  6. 6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
  7. 7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Brownie Cookies

• 1/2 cup butter 
• 4 (1-oz.) unsweetened chocolate baking squares, chopped
• 3 cups semisweet chocolate morsels, divided
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs 
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups chopped pecans, toasted

Preparation

1. 1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
2. 2. Combine flour, baking powder, and salt; set aside.
3. 3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
4. 4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
5. 5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Chocolate Chip Cookie Dough Brownies

1 box  brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch  chocolate chip cookie mix
1/2 cup butter or margarine, softened
1egg
1 container chocolate frosting OR
you SHOULD use a homemade chocolate frosting (see below if you opt for homemade)**

Directions
Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

**Brownie Frosting
6 T. butter, softened
2 2/3 c. powdered sugar
1/2 c. cocoa
1 t. vanilla
1/4 to 1/3 c. milk

For frosting, in a large bowl, cream butter and powdered sugar until light and fluffy.  Beat in cocoa and vanilla.  Add enough milk until the frosting achieves spreading consistency.  Spread over the brownies.
NOW, you know there's a God!

Pumpkin Muffins II

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Makes 24 muffins
Print Recipe

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Instructions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.  SHOCKING!!!

Picture and recipe from: Annie's Eats

Mocha Frosting

• 
  
• 1/4 cup unsweetened cocoa
• 1/4 cup hot strong brewed coffee 
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar, sifted

Preparation

1. 1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.

Chocolate Chunk Cookies

• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 2/3 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs 
• 1 (11.5-oz.) package semisweet chocolate chunks
• Mocha Frosting (recipe below)
• Powdered sugar (optional)

Preparation

1. 1. Combine flour and next 3 ingredients in a bowl.
2. 2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
3. 3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
4. 4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
5. Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

Mocha Frosting

• 1/4 cup unsweetened cocoa
• 1/4 cup hot strong brewed coffee 
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar, sifted

Preparation

1. 1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.