Double Chocolate Cake Bars with Peppermint Frosting

Looking for an easy Christmas treat?  If you like peppermint and chocolate together, you will love these.

The pink frosting and crushed candy canes makes the bars look pretty too.  I love that, because I’m not the best at making pretty food.

These start with a cake mix and get topped with Duncan Hines Frosting Creations peppermint flavor.  The cake part is the same as in my Tuxedo Bar recipe.  Which is just Double Chocolate Bundt Cake baked in a sheet cake pan.

It’s one of my favorite recipes, because it’s so amazingly chocolate and it’s versatile too.

Here’s what you’ll need to make Double Chocolate Cake Bars with Peppermint Frosting:   [Read more...]

Turtle Crescents

We’re no stranger to crescent rolls here at Eat at Home. They are so convenient to have on hand, and so versatile! There were some great recipes linked up at the last Ingredient Spotlight: Canned Biscuits, Crescent Rolls etc.  Here is another you can add to your arsenal of quick and easy things to do with canned crescent rolls.  And I’ve got one more to share with you next week.

Today’s recipe is a spin off of Tiffany’s Chocolate Croissants.  I’m calling them Turtle Crescents!

They could be made to look a lot prettier with caramel instead of caramel sauce, and maybe a chocolate drizzle over the top too.  The inside however…will keep you coming back for more!  That melted chocolate-y goodness, topped with the sweet caramel and crunchy nuts..pretty tasty.  The best part is, they can be made quick, fast and in a hurry!

Turtle Crescents

Ingredients

  • 1 can Crescent Rolls
  • 1/4-1/2 cup Hershey's Baking Melts*
  • 1/4 cup chopped walnuts or pecans (optional)
  • caramel (I used caramel sauce, which is a little thin)
  • *or chocolate chips

Instructions

  1. Preheat oven to temperature on crescent rolls.
  2. Unroll crescent roll dough and divide into triangles.
  3. Add baking melts (or sprinkle with chocolate chips)
  4. Roll dough into crescents
  5. Bake according to package directions.
  6. Once crescent rolls are done, drizzle with caramel and nuts. Enjoy!
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 When not contributing here, Kim is Makin’ it Mo’Betta with 3 kids, 2 dogs, and 1 crazy life!

Cranberry Fudge Pie

Think chocolate covered cranberries in pie form! I found this recipe on the King Arthur Flour website, and I knew I had to try it.

The rich color of the cranberries makes a gorgeous presentation for the holidays!  (and it would have been nice if I had remembered to take a picture before we starting hacking into it!)  My family enjoyed this over Thanksgiving, and I feel sure it will make another appearance very soon.   [Read more...]

Ingredient Spotlight: Chocolate Chips 2012

I would venture to say that we use 50-75 bags of chocolate chips in our house each year.  At least.

I buy a bag or two each week at the grocery.  Around the holidays, I really stock up.

We love our chocolate chip cookies.  And all other kinds of chocolate too.

My latest chocolate chip find is Hershey’s Baking Melts.  Those are the large, flat chocolates in the photo.  They stay creamy in cookies and give a big burst of chocolate flavor.  If you find them in your store, pick up a bag and try them.  Super yummy!  (Hershey’s doesn’t know me, I’m just sharing a new product I love.)

Here are a few of my favorite recent chocolate chip recipes:  [Read more...]

Pumpkin Biscoff Monster Cookies


It’s no secret that I love oats. I recently confessed to having 6 boxes of quick oats in the pantry, because I’m apparently afraid of running out.

But I didn’t realize until recently that we as a country actually have a National Oatmeal Day – October 29.

These cookies are perfect for celebrating National Oatmeal Day or any day, for that matter.

These are an adaptation of the traditional monster cookie. Instead of peanut butter, which I don’t think would be good with pumpkin, I used Biscoff. The consistency is about the same as peanut butter, but it’s made with mildly spiced ginger cookies so it pairs nicely with the pumpkin.

This version of monster cookies is softer than the traditional monsters. But they are every bit as delicious. It also makes a monster-sized batch of cookies. You will be at the oven, baking for quite a while.

The good news is that the cookies freeze well. Because they are soft, I recommend freezing them in a single layer or in layers separated with wax paper.

Here’s what you’ll need to make them: [Read more...]

Strawberry Chocolate Chip Cake with Strawberry Icing

Have you ever made a recipe that you just weren’t sure about?  Even while I was baking this, I didn’t know if it would be good or not.  I had the idea to change up the recipe for Tuxedo Bars and I had a strawberry cake mix in the pantry.  Chocolate and strawberries go together, right?

I asked about the cake on Facebook, just to see if others thought it sounded good.  I also wanted to know what kind of icing to put on it.  I couldn’t decide between chocolate, vanilla or strawberry.  After reading all the opinions of readers on the EaH Facebook page, I decided to go with strawberry icing.

The result was marvelous!  The fresh strawberry frosting really set off the cake and the mini chocolate chips gave it just enough chocolate flavor.  This makes a 15×10 inch sheet cake, so it’s great for a crowd.  But I think it would also freeze well, if you have more than you can eat.

Here’s what you’ll need:  [Read more...]

White Chocolate Raspberry Homemade Ice Cream and a $200 Walmart Card Giveaway!

It’s no secret that I love ice cream. I’m pretty sure ice cream is a perfect food. It’s so creamy and sweet and easy to eat. If I could get away with it, I’d eat two bowls a day.

I love to make ice cream too. I almost always do a variation on the sweetened condensed milk and half & half recipe. Now I’ve got a variation that you are going to love. It will open a whole world of new homemade ice cream flavors to you.

The secret is International Delight coffee creamer! I did have to play around with this a little bit. (I know. Such a sacrifice to have to eat more ice cream.)

At first, I used all International Delight and no half & half. It worked, but it didn’t set up nearly as well as I thought it should. So the next batch I used 1 cup half & half and 1 cup International Delight. Perfect!

I’ve tried the White Chocolate Raspberry and Peppermint Mocha flavors in the ice cream recipe. Both were delicious.

Here’s what you’ll need to make it (minus the half & half that didn’t make it into the photo):  [Read more...]

Tuxedo Bars – Double Chocolate Cake Bars with Buttercream Frosting

My friend’s husband said these should be called Penguin Bars, but I think that implies that they’re frozen.  He ate quite a few of them though.  Enough to equal a whole penguin.

It’s hard to resist chocolate cake bars studded with chocolate chips and topped with buttercream.

The cake part of this is the same recipe as my Double Chocolate Bundt Cake.  The kind of pan makes all the difference.  I like both versions, but I think the bars are even more moist than the cake.

No ingredient photo this time, but here’s the recipe:  [Read more...]

Baby Cannoli Cakes

You are going to love these!

All that chocolate ganache.  All that delicious cannoli filling stuffed in a chocolate chip muffin.

{Did she just say chocolate chip muffin?}

Yep!  That’s right!  This muffin has officially crossed the line into dessert.

I’ve been wanting to try this since I first made Chocolate Chip Muffins.  The idea comes from The Cake Mix Doctor cookbook.  I absolutely love that book.  Anne Byrn has a recipe in there for Cannoli Cake that is divine.

I have to say though, my family agreed that the baby cakes version is better.  The muffins are not as tender and sweet as the cake.  And muffins have a bit of a crust that holds up to the thick, creamy filling better than the cake does.  [Read more...]

Chocolate Pretzel Fudge

Fudge + pretzels = Scrumptious!

This is an easy fudge to make.  It’s a variation of Mocha Fudge.  Just melt the ingredients together and throw in a handful of broken pretzel pieces.  Lick the pan.  Then wait.  And wait.  And wait a bit more.

About 3 hours in the fridge later and it’s ready to cut and eat.

Here’s what you’ll need:  [Read more...]

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