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Chocolate Cake

Cupcake notes:

Baking time: 20-22 mins

Fill cupcake paper with 40g of batter… I used the ¼ cup measuring cup filled about three quarters full.

When I stored them in a tupperware container, the cupcake wrappers all popped off overnight. Probably because it’s such a moist cake.

The Best Brownies in the World

Honestly, there is nothing in the world like creating something amazing from scratch instead of pouring out the contents of a box and mixing. These brownies are incredibly easy to make, and taste 100 times better than any box mix.  Thanks to Tasty Eats at Home for the the recipe.


1/2 cup (1 stick) Unsalted Butter
2oz Unsweetened good quality Chocolate
1 cup Sugar
2 large Eggs, beaten
1/2 tsp Vanilla extract
1/2 cup Semi-sweet Chocolate chips
1/4 cup all purpose Flour
1/4 tsp Salt


  • Preheat the oven to 325 F. Line an 8×8 dish with parchment paper.
  • In a large pot over medium-low heat (setting 5 on my stove) melt the butter and unsweetened chocolate together, until just melted.
  • Remove from heat and stir in the sugar, mixing well.
  • Add in the eggs and vanilla extract, again mixing well.
  • Add in the chocolate chips, flour, and salt. Stir until just combined.
  • Pour batter into prepared pan.
  • Bake for about 40 minutes.
  • Wait until brownies have completely cooled to cut.

Fudgy Cocoa No Bake Treats

Perfect for summer time when you don’t want to turn on the stove!

Total cook time: Around 3 hours
Total hands on time: Around 30 minutes

Fudgy Cocoa No Bake Treats

3 cups quick cooking oats
1 stick (1/2 cup) butter
2/3 cup creamy peanut butter (Jif)
1/2 cup milk
1/2 cup peanuts, chopped (optional)
1/3 cup cocoa
2 cup sugar
2 tsp vanilla


  • Line cookie sheet with waxed paper.
  • Measure out all ingredients and set aside.
  • In a medium saucepan, combine sugar, butter, milk and cocoa.  Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
  • Remove from heat. Add oats, peanut butter, peanuts, and vanilla.  Stir quickly, mixing well.
  • Immediately drop heaping teaspoons of dough onto prepared sheet.
  • Put into the refrigerator to cool so cookies firm up, about 2-3 hours.  Store in a cool dry place.

Foolproof Fudge

Another holiday favorite

Total cooking time: At least 3 hours.
Hands on time: 20 mins

Foolproof Fudge

18 oz (3 cups) semi-sweet chocolate chips
1, 14 oz can sweetened condensed milk
dash salt
1 cup walnuts, chopped
1 1/2 tsp vanilla


  • Spread wax paper in an 8×8 inch pan.
  • In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
  • Remove from heat, stir in walnuts and vanilla.
  • Spread mixture evenly into prepared pan.
  • Chill in the refrigerator for a minimum of 2 hours, until set.
  • Turn fudge out and peel off wax paper.  Cut into squares.
  • Store at room temp or in refrigerator.

Salted Carmel Brownies

This recipe comes from a personal favorite, the Smitten Kitchen. I haven’t made any changes to the recipe… these are just my own personal hints for cooking on my stove.

1/2 cup granulated sugar
4 TBSP unsalted butter
1/4 tsp sea salt
3 TBSP heavy cream

3 oz (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 tsp (5 ml) vanilla extract
1/4 tsp sea salt
2/3 cup (85 grams) all-purpose flour


Make caramel

  • Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.
  • In a medium, dry nonstick saucepan with the stove on 7.5, melt sugar; this will take about 5 minutes, stirring with a wooden spoon if necessary to break up large chunks.
    • By the time it is all melted, if should be a nice copper color; if not, cook until it is.
  • Remove from heat and stir in butter. It may not incorporate entirely but do your best.
  • Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified.
  • Cook bubbling caramel for a few minutes more, until it is a shade darker.
  • Pour out onto parchment-covered plate and transfer plate to your freezer.
  • Freeze until solidified, about 30 mins.

Meanwhile, or when your caramel is almost firm, make your brownies

  • Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
  • In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain.
  • Remove from heat, and stir until smooth and fully melted.
  • Whisk in sugar, then eggs, one at a time, then vanilla, and salt.
  • Stir in flour with a spoon or flexible spatula.

Assemble brownies

  • When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares.
  • Gently fold all but a small amount of caramel bits into batter.
  • Scrape batter into prepared pan, spreading until mostly even.
  • Scatter remaining caramel bits on top.
  • Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
  • Cool thoroughly — a process that can be hastened in the freezer before cutting into squares.


Delicious Chocolate Muffins

Delicious Chocolate Muffins


1 package Devil’s food cake mix
1 15oz. can Libby’s pumpkin
6oz.  (1/2 of 11.5 oz bag) Nestle Chocolate chunks


8oz. Semi-sweet or bittersweet chocolate in chunks
¾ cup heavy whipping cream
2 Tbsp butter


  • Preheat oven to 400 degrees.
  • Mix muffin ingredients together with a spoon till cake mix is moist.
  • Bake muffins for 20-25 minutes.  (Makes 9 large muffins)
  • Meanwhile, in a saucepan, bring whipping cream and butter just to a boil.
  • In a medium bowl, add chocolate then pour the heated cream/butter mixture over it.  Stir until chocolate is melted.
  • Allow the mixture to set for 5-10 minutes.
  • Then spoon the mixture over muffins and allow them to sit until ganache sets.