Dark Chocolate Cranberry Bark

Ingredients
1 pound dark chocolate
2 tsp fresh orange zest
1/2 cup chopped hazelnuts
1/2 cup chopped dried cranberries
Extra dried cranberries and hazelnuts for sprinkling on top (if desired)

 Line a baking sheet with parchment paper.
  Slowly melt the chocolate in a bowl in the microwave stirring after each one minute increment. When all the chocolate has melted, add the orange zest.
  Remove from the heat and quickly add the nuts and cranberries. Mix well.
Spread the chocolate mixture on the parchment lined baking sheet. (You can sprinkle on extra cranberries and nuts at this point if you want to). Let set for at least two hours.
  Break into pieces and enjoy!

Peanut Butter Fudge Crispy Treats

Rice Krispie Treats

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispies Cereal

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge

1 cup butter, plus a bit more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes.

Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

Pour over the Rice Krispie treats in the pan and spread evenly.
Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge

2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly.

Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.

Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into one inch pieces.

Divine Chocolate Cake

Serves 8

Ingredients

1 cup flour
1 cup plus 2 Tbs sugar
7 Tbs Hershey's cocoa
1/2 tsp baking soda
2 large eggs
1/2 cup milk
1 stick melted butter
1/2 tsp vanilla
powdered sugar for dusting

Preheat oven to 350. Spray a 9-inch round cake pan with spray oil (I only had a 9 inch square pan).

In a mixing bowl, whisk together flour,sugar, cocoa powder and baking soda. (I used my stand mixer).

Make a well in the middle of the mixed ingredients, add eggs and milk and whisk gently to a thick batter, whisk briskly for 30-40 strokes. Whisk in the melted butter and vanilla just until smooth. (Again...I used my stand mixer on low).

Scrape into prepared pan. Bake for 35 minutes. Let cool completely and dust with powdered sugar.

Serve and enjoy!

Adapted from Rachael Ray magazine recipe :) You can put a piece of parchment paper on the bottom of the pan and spray it too and then invert the cake onto a plate when cool and then dust.

Cocoa Brownies

Cocoa Brownies

1 cup margarine or butter, softened
5 Tbsp. Cocoa
2 cups sugar
4 beaten eggs
2 cups flour

Mix butter and cocoa. Add sugar and eggs and beat. Add flour and mix well. Spread into 9x12 greased pan. Bake at 350 degrees for around 30 minutes. If you double the recipe, you can bake it on a jelly-roll pan (bake that one for around 35-45 minutes). Watch them closely because you don't want to them to be overdone.

Note: I added the scrabble tile decorations on the brownies in this picture since I made them for a Cub Scout pack meeting with a "Games, Games, Games" theme. I received this recipe originally from a college friend (Becky) who lived in the dorms with me. It is quick, easy and yummy and my kids LOVE them.

Skinner's Double Chocolate Chip Brownies

These are very yummy and easy peasy!

2 cups (12 ounce pkg) chocolate chips
1/2 cup butter or margarine (1 stick)
3 large eggs - slightly beaten
1 1/4 cups all purpose flour
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cup chopped nuts (I used pecans)

Pre-heat oven to 350 degrees, grease a 9x13 inch pan

In a large heavy duty sauce pan, melt butter and 1 cup chocolate chips over low heat; stir until smooth. Remove from heat. Stir in eggs, flour, sugar, vanilla extract, and baking soda. Stir in remaining chocolate chips & nuts. Spread in pan.

Bake for 18-22 minutes or until wooden toothpick inserted in center comes out slightly sticky. Cool completely in pan. Makes 2 dozen (HA!).