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Chocolate Orange Cake Mix Cookies with Ganache Topping

Cookie:
1 milk chocolate cake mix
2 eggs
1/3 cup vegetable oil
Mix all ingredients together. Roll into 1-1.5″ balls. Place on cookie sheet and bake at 350 degrees for 6-8 minutes. Remove from baking sheet and let them cool.

Orange Buttercream Filling:

1/2 c. butter, softened

2 T. milk

2-3 c. powdered sugar

1 1/2 tsp. orange extract

red and yellow food coloring (optional- I just added a little bit to give it an orange color)

Mix all ingredients together and spread a generous amount on each chocolate cake mix cookie.

 

Ganache Chocolate Layer:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread over the orange frosted cookies.

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Rolo Cookies

1 pkg. Rolo’s
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

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Chocolate Muffins

2 cups flour

1 cup sugar

¾ cup chocolate chips

½ cup cocoa

1 tsp. baking soda

1 tsp. vanilla

1 egg

1 cup yogurt (sour cream works)

½ cup milk (may need a little more)

¼ cup vegetable oil

¼ cup chocolate chips

 

Preheat oven to 400 degrees (375 for dark or non-stick pans)

 

Add dry ingredients to bowl and mix.  Add wet ingredients and ¾ cup chocolate chips.  Mix.  Pour into greased muffin tins.  Place ¼ cup chocolate chips on top.  Bake 15-20 minutes.

 

Makes 12 large or 24 regular muffins

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Chocolate Cream Cheese Pie

4   oz softened cream cheese

1 TBS milk

1 TBS sugar

1 tub Cool Whip (8 oz)

1 crust

2 packages 3.9 oz chocolate pudding

2 cups milk

 

Beat cream cheese, 1 TBS milk, and sugar in a large bowl until blended.  Stir in 1 ½ cups cool whip.  Then spread onto bottom of graham cracker (or your favorite) crust.

 

Beat pudding mixes and 2 cups milk in a separate bowl.  Wisk 2 minutes.  It will be thick immediately.  Stir in cool whip.  Spread over cream cheese layer.  Refrigerate for 4 hours or until firm.

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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.

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Best Ever Chocolate Cake

A friend of Grandma Morgenegg’s gave her this recipe andshe  made it for Angela for her birthday dinner.  It was truly delicious.  She put a cocoa butter cream frosting on it.  Yum!

1c shortening

2c sugar

2 eggs

1/2c cocoa

1c buttermilk (can use 1c milk mixed with 1T vinegar)

1c hot tap water

1t vanilla

2 1/2c flour

2t baking soda

1/2t salt

Cream shortening and sugar.  Add eggs one at a time, beating wel lafter each.  Blend in cocoa.  Sift dry ingredients together and add alternately with buttermilk, beating well after each addition.  Add hot water and vanilla, stirring just until blended.  Pour into greased and floured pans and bake at 350 until cake tests done (25-35 min for layers;35-40 min for oblong pan). Whipped Ganache for Filling (between layers) 8oz semisweet chocolate, finely grated (I use Ghiradelli choc chips)1c whipping cream Place chocolate in medium bowl.  Bring cream to a boil in heavy small saucepan over medium-high heat whisking frequently.  When cream begins to steam, pour cream over chocolate.  Whisk until chocolate is completely melted and mixture is smooth.  Cool to room temperature, stirring occasionally.  Refrigerate until cold and thickened, but not set, stirring occasionally, about 30 min.

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Butterfingers

Melt 1 pound candy corn in microwave (as you might with chocolate) (Recipe said to use glass dish — just in case you might have used a plastic one — glass really is best)

Mix with 16-19 oz peanut butter

Press into pan lined with wax paper

When cool cut into pieces

Dip/cover in melted chocolate — if desired — or not, as it is good without the chocolate