Chocolate Bunny Brownies #ChocolateBunnyPledge

Are you working on filling Easter baskets this week? We are. I’m so looking forward to stocking up on jellybeans, marshmallow chicks, and chocolate bunnies for my crew. You know what won’t be in our Easter baskets? Any live animals.

Each year after Easter, animal shelters and rescue groups get countless requests to take in baby chicks, ducks, and bunnies that were gifted in Easter baskets. It might seem like an adorable idea, but those animals aren’t toys – they’re a lot of work.

The Bunny Hutch is one of these groups and this year they’re asking people to take the #ChocolateBunnyPledge. Will you commit to making your Easter basket fillers candy instead of live animals? Sign the pledge here.

ChocolateBunnyBrownies

And if you’re looking for the easiest Easter dessert ever – featuring a chocolate bunny! – look no further. This is a standard brownie mix (or your favorite brownie recipe – I love this one.) Take it out of the oven during the last two minutes of baking and press a chocolate bunny and some Cadbury mini eggs into the brownies. Return to the oven for 2 more minutes to let everything meld together. Voila! Easy Chocolate Bunny Brownies.

No-Bake Oreo Pie

It’s been a while since we had something sweet around here. Would you like a slice of pie?

This was actually our pi day pie. Made in the middle of the Nor’easter. I knew we’d be stuck in the house, so I picked a pie that Jake could help with.

We all really enjoyed this and while a frozen pie wasn’t necessarily the best choice for a snowstorm, it’s going to be perfect for summer barbecues!

OreoPie

No-Bake Oreo Pie
(adapted from The First Year)
Serves 8

1 premade Oreo crust
1 8 oz. package cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla extract
10 Oreos chopped, divided
1 8 oz. container Cool Whip, thawed, divided
3/4 cup chocolate chips
1/4 cup heavy whipping cream

Using a stand mixer or hand mixer, beat together the cream cheese, powdered sugar, and vanilla until well combined and smooth. Stir in half the container of Cool Whip. Stir in 6 chopped Oreos. Spread mixture in the premade crust and freeze for 3 minutes.

Place chocolate chips in a heat-proof bowl. In a microwave-safe container, microwave heavy cream until just starting to bubble. Pour over the chocolate chips and let stand for 1 minute. Whisk together until smooth.  Let cook to room temperature. Pour over the top of the pie and smooth out.

Spread remaining Cool Whip over the pie and then sprinkle remaining chopped Oreos over. Cover and return to the freezer for 1-2 hours. Remove a few minutes before serving.

Triple Chocolate Cheesecake

Date for Valentine’s Day? I have the perfect one. This cheesecake.

But seriously, if you’re looking for a dessert for the holiday, this is a great option. It’s decadent and special, but easy enough that anyone could pull it off. Want to make it even easier? Swap out the ganache topping for the fruit topping of your choice – I think cherries would be especially marvelous!

TripleChocolateCheesecake

Triple Chocolate Cheesecake
(from OMG Chocolate Desserts)
Serves 16

Crust:
24 Oreos, finely crushed
1/4 cup butter, melted

Cheesecake:
2 lbs. cream cheese at room temperature
1 1/3 cups powdered sugar
3 Tbsp. cocoa powder
4 eggs at room temperature
10 oz. bittersweet chocolate, chopped

Ganache topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate, finely chopped
1 Tbsp. sugar

Additional chocolate bar to make curls.

Preheat the oven to 350 and grease a 9″ springform pan.

Combine the finely crushed Oreos and melted butter and press mixture into the bottom of the springform pan. Bake for 8 minutes then cool on a wire rack while you prepare the filling.

Melt 10 oz. of bittersweet chocolate and set aside to cool.

In a large bowl, beat the cream cheese and sugar together until smooth. Mix in the cocoa powder until well combined. Mix in the eggs, one at a time, until combined. Add the melted chocolate and mix until combined.

Pour the filling over the top of the cooled crust and smooth out.  Bake for 60-70 minutes, until the center is set and the top looks dry. Cool on a wire rack for 5 minutes, run a thin knife around the pan to loosen the sides of the cheesecake, then refrigerate, uncovered until completely cooled – at least 8 hours.

Once completely cooled, stir together the cream, 6 oz. bittersweet chocolate and sugar together in a medium saucepan. When it is completely melted and smooth, remove to cool. Pour over cheesecake. Top with chocolate curls.

Cranberry Apple Crisp

Yes, January is almost over. And yes, I’m just now sorting through my Christmas pictures. Apparently this is life with two kids.

To be fair, all of the good family pictures and such were on my phone. I really need to get better at my camera!

I did find this, though. A quick shot of a delicious dessert – so I just had to share. If you’re someone who doesn’t like overly sweet desserts, this is for you. The tart cranberries and apples offset the sugar in this nicely.

I recommend serving it warm with a small scoop of vanilla ice cream. Heavenly!

CranberryAppleCrisp

Cranberry Apple Crisp
(from The Blonde Cook)
Serves 6-8

For the filling:
3 cups cored, chopped and peeled granny smith apples
2 1/2 cups cranberries (fresh or frozen
1 cup sugar
3 Tbsp. flour

For the crisp:
1 1/2 cups quick cooking oats
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans

Preheat oven to 350 and spray a 11×7 baking dish with non-stick spray.

In a large bowl, whisk together the sugar and flour for the filling. Stir in the cranberries and apples and mix, gently, until evenly combined. Pour into prepared baking dish.

In another bowl, stir together all topping ingredients until well combined. Sprinkle evenly over fruit mixture.

Bake for 50 minutes, until edges are bubbly and fruit is tender.

Opa’s Gingerbread #FBLCookieExchange

My most vivid memories of my grandfather revolve around what he was baking for us. He was German and worked in a bakery and made the most beautiful, delicious treats. After he retired to Florida, he’d send up big boxes of Christmas cookies every year. BIG boxes. Like, 20 lbs. of Christmas cookies. These gingerbread cookies were always my favorite.

I shared these with a few of my fellow food bloggers during an early cookie swap last month, I figured that if they routinely survived the trip from Florida to New Jersey, they’d be the perfect cookie to mail.

OpaGingerbread

Opa’s Gingerbread
(a family recipe)
Makes about 2 1/2 dozen

16 oz. flour
1/4 tsp. salt
1 tsp. baking soda
3/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
6 1/4 oz. light brown sugar
6 oz. butter
5 1/2 oz. unsweetened molasses
1 egg

In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Mix in the molasses and egg until well combined. Mix in the spices.

In a separate bowl, whisk together the flour, salt and baking soda. Add to wet ingredients and mix until just combined.

Refrigerate for at least an hour before rolling out and cutting into shapes.

Bake at 375 for 6-8 minutes.

Coconut Oil Brownies #Choctoberfest

For Choctoberfest, I also received some products to try from Barlean’s. These were complimentary, but all opinions are my own.

CoconutOilBrownies

One of the products they sent was Butter Flavored Coconut Oil. Coconut oil is a great substitute for butter in baking, and butter flavored coconut oil is especially fantastic. Using it is a fantastic way to whip up dairy-free baked goods, like these brownies.

They’re chewy and fudgy and exactly what you want out of a brownie.

CoconutOilBrownies2

Coconut Oil Brownies
(from Pinch of Yum)
Makes 1 9×9″ pan

3/4 cup butter flavored coconut oil
4 oz. unsweetened chocolate
1 cup packed brown sugar
3 eggs
1 tsp. salt
3/4 cup flour

Preheat the oven to 350 degrees.

In a double boiler, melt the coconut oil and chocolate together. Once totally melted and combined, remove from heat and whisk in the brown sugar. Whisk in the eggs, until the batter thickens. Stir in the salt and flour until just combined.

Pour into a 9×9″ baking pan and bake for 25 minutes. There may be some oil remaining on the top or sides – it will be absorbed as the brownies cool. Let cool overnight before slicing.

Dark Chocolate Halloween Bark #Choctoberfest

One of the things I love about these blogging events is that they tend to push me out of my comfort zone. When I signed up for a Choctoberfest, I was imaging lots of chocolate goodies. Making my own chocolate, though? It never crossed my mind. But when Caveman Coffee Co sent a package of Cacao Butter that was exactly what I found myself doing. I did receive the product free to try, but all opinions are my own.

HalloweenBark

The process of making chocolate was actually surprisingly easy. I opted for a dark chocolate version – my favorite! – and dressed it up a bit for Halloween. ‘Tis the season and all.

I loved everything about this – especially that I could control the sweetness. I see a lot of DIY chocolate bark in my future!

HalloweenBark2

Dark Chocolate Halloween Bark
(adapted from Minimalist Baker)
Makes 1 pan

1 cup cacao butter, divided
1/3 cup maple syrup
1 cup unsweetened cocoa powder
1 tsp. vanilla extract, divided
Candy corn, optional
Sprinkles, optional

Line a baking pan with parchment an set aside.

In a double boiler over medium heat, melt 1 cup cacao butter. Once melted, remove from heat and whisk in maple syrup until thoroughly combined. Once completely combined, whisk in cocoa powder and vanilla. Taste and add more syrup if needed. Pour onto prepared baking pan.

Add candy corn and sprinkles between ghosts. Refrigerate until set – at least an hour and a half. Once completely cooled and set, break into pieces.

Welcome to #Choctoberfest 2016! + Enter to win an awesome prize pack

Choctoberfest-2015-1

Here we go – it’s #Choctoberfest 2016!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? I’m so excited to be jumping in on the fun this year!

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean’s: 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing:

a Rafflecopter giveaway

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Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:

The PinterTest Kitchen2 Cookin’ MamasA Kitchen Hoor’s Adventuresaddicted 2 recipesAmy’s Cooking AdventuresAn Affair From The HeartBalancing MotherhoodBody RebootedBottom Left of the MittenBy the PoundsCanning and Cooking at HomeCoconut & LimeCook with 5 KidsCook’s HideoutCookaholic WifeCooking with CarleeCopyKat RecipesCricket’s ConfectionsCrumbs in my MustachioElisabeth JeanFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFantastical Sharing of RecipesFeed Your Soul TooFeeding BigFrankly EntertainingFull Belly SistersGet the Good StuffGrumpy’s HoneybunchHezzi-D’s Books and CooksHostess At HeartInk and SugarJane’s Adventures in DinnerJoin Us, Pull Up a ChairKaren’s Kitchen AdventuresKate’s Recipe BoxKudos Kitchen by ReneeKylee CooksLetz EatLife CurrentsLife on Food Making MiraclesMonica’s TableMoore or Less Cooking Food BlogMy Catholic KitchenMy Gluten Free MiamiOur Good LifePalatable PastimeRestless ChipotleSeduction in The KitchenSew You Think You Can CookSimple Food 365Southern With A TwistSumptuous SpoonfulsTake Two TapasTampa Cake GirlTeaspoon of GoodnessThat RecipeThe Crumby CupcakeThe FlavouristaThe Food Hunter’s Guide To CuisineThe Freshman CookThe Pajama ChefThe Redhead BakerThe Spiffy CookieTramplingroseWildflour’s Cottage KitchenZesty South Indian Kitchen

I hope you’ll check back here for some great chocolate goodies this week – and don’t forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack!

Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

Nutella Topped Rice Krispie Treats

I haven’t had many have-to-have it pregnancy cravings, so when I get one I’ve been indulging. A few weeks ago, it was rice krispie treats. The day after we’d finished off the pan, I was chatting with a friend and mentioned them. She was like, oh yes! I smothered mine in Nutella while pregnant. Which, of course, sounded fantastic so then I needed some like that.

These were, of course, fantastic. Just the right amount of chocolate. I found a fun box of red, white and blue Rice Krispies, too, so they’re extra festive for today! If you need a last minute dessert, I highly recommend these.

Hope you’re all having a wonderful 4th of July weekend!

NutellaToppedKrispieTreats

Nutella Topped Rice Krispie Treats
(adapted from Liv Life)
Makes 1 9×13″ pan

1/4 cup butter
1 bag mini marshmallows
6 cups Rice Krispies
1 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 Tbsp. shortening

Grease a 9×13″ pan. Set aside.

In a large saucepan, melt the butter over medium heat. Add the marshmallows and stir often, until melted. Stir in the Rice Krispies. Transfer to the prepared pan and press down evenly.

In a smaller saucepan, combine the Nutella, chocolate chips and shortening. Melt over medium-low heat, stirring until smooth. Pour over the top of the Rice Krispie treats and spread out evenly. Let sit until the chocolate sets then cut into bars.

Cherry Vanilla Coke Poke Cake #CookoutWeek

Every good cookout needs a fun dessert – and this is my new favorite.

Cherry Vanilla Coke just reminds me of summer so I was smitten when I saw this cake. It really does capture the flavors nicely. It was my first time making a poke cake, but I have to say I’m hooked. It was so moist! I made this a day ahead and it was perfect on the day of our cookout.

I also loved how easy this was to put together. I always plan ambitious menus for our cookouts so having something this easy was a definite bonus!

CherryVanillaCokePokeCake

Cherry Vanilla Coke Poke Cake
(from The Recipe Critic)
Makes 1 9×13″ cake

1 French vanilla cake mix, plus ingredients to prepare
1 large box cherry flavored Jello
12 oz. Coca Cola
1/2 cup cold water
1 small box instant vanilla pudding mix
1 cup milk
1 tsp. vanilla
1 container frozen whipped topping, thawed
Chocolate sprinkles and maraschino cherries, for topping

Prepare the cake according to package directions. Once baked, let cool for 15 minutes and then use the end of a wooden spoon to poke holes about 1 inch apart all over the cake.

In a bowl, combine the Jello mix, coke and water. Whisk until dissolved and then pour slowly over the cake, filling up the holes as much as possible. Refrigerate for at least half hour.

After the cake is chilled, combine the pudding mix and milk. Whisk until thoroughly combined then stir in vanilla. Fold in the whipped topping and then ice the cake. Refrigerate for at least 3 hours.

When ready to serve, top with sprinkles and cherries.