Double Chocolate Bundt Cake

Have you ever had a dinner or shower or get-together of ANY kind where you're bringing the dessert and you're short on hands-on time  but need something that will impress? *Enter Chocolate Bundt Cake.

This recipe is a no-fail amazingly delicious and easy recipe. Best part -- everywhere I take it people rave at how pretty it is and delicious it tastes. Doesn't get much better than that! Trust me, this is one you don't want sitting on your counter for days (like it would ever last that long) becasue it truly stares you down until you eat every. last. crumb. and love it!  :)  

Comes from Taste of Home with my own little tweaks

And -- yes I actually DO know how to focus my camera :) Unfortunately I was hurrying and only took one picture of the whole cake so pretend like it's a beautiful crisp picture tempting you with a cake that you will love, instead of the blurry one above. 

Ingredients: 
 
1 package chocolate cake mix (regular size) 
1 package (3.9 ounces) instant chocolate pudding mix 
3 tablespoons baking cocoa 
1-3/4 cups milk 
2 eggs 
2 cups (12 ounces) semisweet chocolate chips 
1/2 cup powdered sugar
1 tbsp cocoa powder (*more to taste)
3 Tbsp milk  
Confectioners' sugar

Directions: 

In a large bowl, combine cake mix, pudding mix, cocoa, milk and eggs. Beat on low for 30 seconds. Turn up the speed and beat on medium for another 2 minutes. Stir in the chocolate chips. **If you don't love rich rich rich chocolate leave out the chocolate chips. They are of course delicious but they are quite rich and the cake is still divine without them. (yes, I said sometimes less chocolate is still divine, don't crucify me)

Grease and flour a bundt cake pan (I believe the *correct* term would be a 10 in. fluted tube pan). Pour cake batter into pan and bake at 350º for 55-60 minutes until a toothpick comes out clean. Always test close to the center since that will take the longest to cook! 

Cool the cake for ten minutes in the pan and then flip it out onto a wire rack and let it cool completely. 

Mix powdered sugar, cocoa powder and 2 Tbsp milk briskly with a fork until your icing is well mixed but not runny. If needed add the third Tbsp milk and any more that you may need. A good rule of thumb is if it runs off the fork in a steady stream but is still slightly thick. This consistency is best for drizzling so it stays even. 

Drizzle with icing and dust with confectioners' sugar if desired. 

Yield: 12-15 servings.

Oreo Chocolate Chip Cookie Cookies

These cookies were made totally by mistake. I was sending treats to a family party and had the cutest Halloween creations in mind for all the kids. So, I went to the store and couldn't quite justify spending the money on real Oreos because they were super expensive at the time. So, being the cheapskate I am, I bought the generic brand of Oreos. Luckily before I made my little treats I tasted an Oreo and it was AWFUL!!! I was so disappointed! The real thing was def. worth a few extra bucks. So, I looked for a recipe that I could use the gross Oreos in without it really ruining the treat. These were a success! I think real Oreos would probably be better and you can never go wrong with double-stuffed but this is one recipe that the generic brand didn't make a difference.

 First of all, for any that don't know...this is how I feel about Oreo's! Just so we are all clear :)

So, needless to say, these have been on the list of "to-post" for a very very long time! Like I said, I made these back in October for a family Halloween party and they were definitely a hit! (well, we couldn't actually make the party so that's hearsay but it came from several trusted sources so we'll go with it.)

My little helper, who was so mad when we baked these creations! You can call me a bad mom as soon as she gets Salmonella, until then, I'm the favorite mom. Got it?

Anyway, they turned out so pretty and were really fun to make! mmm, these cookies were one recipe that I really wanted to keep on my counter and accidentally make them disappear one by one. Actually funny story with these...My sister and brother-in-law were picking up the cookies and taking them to St. George for the party. They were running late and I had an appt. so I couldn't meet them when they would be passing my house so we arranged for me to hide them right off the freeway and they would grab and go. Yes, I hid a plate of homemade cookies behind a sign on the side of the road. Until I got her call confirming the pick-up, I kept hoping that MAYBE they wouldn't be able to find them and then, oh well, since they were on one of my favorite platters, i would HAVE to go pick them up and since we weren't going to St. George for Halloween we would HAVE to eat them all...dang, maybe next time :)
Enjoy these, they are gooey, soft, delicious and worth it.

Makes 20 - 30 cookies* 
(Recipe from http://mychocolatetherapy.blogspot.com/2010/10/oreo-cookie-cookies.html)
Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips
• 20 oreos, crushed

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
6. Bake for 13 to 16 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**

Oreo Truffles

I was telling my sister and brother-in-law about these last night and decided that the world (or anyone who ever reads this blog) needs this recipe because some desserts are just worth the calories! My sweet friend and old co-worker, Krista, introduced myself and my fellow co-workers and friends to these amazing little treats at a fund raiser our company was hosting. From that day on, these have been requested at every opportunity any of us could come up with. I no longer work at that job but I imagine they are still the go-to treat for every occasion!

Thanks Krista!

source

{Ingredients}
1 package Oreo cookies
1, 8 oz. package cream cheese, softened
23 oz. milk chocolate chips (or white chocolate chips, if you choose)
4 Tablespoons vegetable shorting
lollipop sticks (found at a craft store)

Optional topping ideas

crushed peppermint
shredded coconut
sprinkles
nuts
candy bar crumbs
etc...

In a food processor, blender or by hand, crush the Oreo cookies until all big chunks are gone. (If crushing by hand the bottom of a drinking glass or a pan work well to evenly crush the cookies) Pour cookie crumbs into a large mixing bowl and stir in softened cream cheese until mixed well. Form the dough into little balls (about golf ball sized, or smaller) and place on a wax paper-covered cookie sheet. Cover with tin foil and place cookie sheet in the freezer for an hour.

Meanwhile, combine chocolate chips and veggie shortening in a large sauce pan and melt together, taking care to not burn the chocolate. Once the oreo balls are frozen enough to allow for easy handling, stab the lollipop sticks in and dip each ball in the chocolate, (dip in other toppings at this point, if desired) returning them to the wax paper-covered cookie sheet. Freeze for another hour. Serve chilled, and keep the leftovers refrigerated.

Enjoy in several bites rather than one big bite, I have no idea why but they taste so much better this way

*Other ideas

Try mint or peppermint filled Oreos

For a fancier look drizzle chocolate balls with the opposite color of
chocolate ie: dark chocolate truffles with white chocolate drizzle.

Get creative and make them cute for various holidays

Dip half of the truffles in white chocolate and dye remaining chocolate red. Fill a bowl with white and red truffles to use as a delicious centerpiece for Christmas or a U of U game.