Chocolate Marshmallow Cake

Serves: 8-10

1/2 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 pkg. (10.5 oz.) mini marshmallows, divided

Glaze:
1/2 c. sugar
2 T. sugar
2 T. butter
1/4 c. semisweet chocolate chips

In a microwave-safe bowl, melt butter and chocolate squares; cool 10 minutes. Combine flour, baking powder, baking soda and salt. In a separate mixing bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Add dry ingredients; mix well. Pour into greased 13 x 9 pan. Bake at 350 degrees for 20-30 minutes or until a toothpick comes out clean. Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven for 2 minutes or until marshmallows are soft. In a saucepan, combine sugar, milk and butter. Bring to a boil; boil for 1 1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake (glaze will harden as it cools).

Check my coupon resources page to save money when you make this recipe!

Tips: There is a little bit of work involved in this cake but not too bad for a made-from-scratch dessert. It also looks pretty once it's finished. I have found that the easiest way to melt chocolate in the microwave is to use 1 minute intervals at 50% power and stir it after each interval. This should keep the chocolate from popping or burning. I'm sure that fresh mini marshmallows are the best for this recipe but mine were a little old and still came out fine.

Recipe from Taste of Home Mom's Best Meals

Best Recipes with Brownie Mix

I love boxed brownie mixes. They are great to keep on hand for a quick, easy family dessert. One of my all-time favorite ways to enjoy brownies has to be a warm brownie with french vanilla ice cream on top and hot fudge. Yum! So today we are going to highlight a Betty Crocker Supreme Brownie Mix which you can find a clipless coupon for at Cellfire.

We just tried Butterscotch Swirl Brownies from the Betty Crocker Cookies & Bars Magazine. Awesome! I see so many different possibilities for these brownies. At Christmas you could use the red and green chips mix them up individually and swirl them into the top. It would be so festive! Okay, now for the recipe:

Butterscotch Swirl Brownies
Makes: 18 brownies

1/2 c. butterscotch chips
1 small package (3 oz.) cream cheese, softened
1/4 c. sugar
3 eggs, divided
1 box (1 lb. 5.2 oz.) Betty Crocker Supreme Chocolate Chunk brownie mix
3 T. water
1/2 c. oil

In small microwavable bowl, microwave chips uncovered on high for 30 seconds, stir until chips are melted. Stir in cream cheese, sugar and 1 egg until smooth; set aside. In a medium bowl, stir brownie mix, water, oil and 2 eggs about 50 strokes or until well blended. Spread 2/3 of the batter in a greased (bottom only) 13 x 9 pan. Spread butterscotch mixture over batter in pan. Drop remaining batter by tablespoonfuls over butterscotch mixture; swirl lightly with spatula for marbled design. Bake 30-35 minutes or until edges begin to pull away from sides of pan. Cool completely.

I want to hear your favorite recipes using a boxed brownie mix. You have two options for sharing. If you have a blog with a recipe that uses a box of brownies, then you can link up below (please link directly to your brownie mix post). If you do not have a blog, then let us know your recipe in the comments section. Anyone who participates will be given an extra entry into the $100 grocery gift card giveaway. Please make sure your link or comment gives us your entire recipe so that other can enjoy the yumminess! And don't forget to go to Cellfire and load the coupon for the Betty Crocker Supreme brownie mix. (If you are not familiar with the Cellfire program, read my previous Cellfire post.)

0 entries so far... you're next!

---

You are next... Click here to enter

Get your own FREE Linky Tools

* This post is in conjunction with Cellfire's sponsorship of the $100 grocery card giveaway at Recipes for Moms. All opinions are my own.

I also shared this post at We Are THAT Family's Works-For-Me Wednesday & 11th Heaven's Homemaker Monday.

Cranberry Chip Cookies

Makes: 2-3 dozen

1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
4 T. butter, at room temperature
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. unsweetened applesauce
1 c. quick or old-fashioned oats
1 c. chocolate chips
2/3 c. dried cranberries

Stir together flour, baking soda, salt and pumpkin pie spice; set aside. In a medium bowl or stand mixer, beat the butter on medium speed until smooth. Add the sugar and vanilla and beat for 3-4 minutes. Beat in the eggs; mix well then beat in applesauce. Stir in flour mixture until moistened, then stir in oats, chocolate chips and cranberries. Batter will be stiff. Place by tablespoonfuls on greased cookie sheets about 2 inches apart. Bake at 375 degrees for 14-16 minutes or until cookies are golden brown. Do not overbake; cookies will remain soft. Transfer to cooling racks. Store in airtight container.

Click here to see if there are any coupons available to go with this recipe!

Tips: These were nice, soft chewy cookies that my whole family enjoyed. Since I bake at high altitude your cookies may have a slightly different look or texture if you bake closer to sea level. My cookies were soft and had almost a cake-like texture. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday & Somewhat Simple's Strut-Your-Stuff Thursday.

Recipe adapted from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

Chocolate Chip Cheese Ball

Serves: 8-10

1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter (no substitutes), softened
1/4 t. vanilla
3/4 c. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. pecans, finely chopped
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerated for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Click here to see if there are any coupons available to go with this recipe!

Tips: I have made this twist on a traditional cheese ball several times and it is fun to see people's reactions when they realize it's sweet. It can be a dessert or a sweet appetizer so keep this in mind for any of your upcoming holiday parties. As long as you plan ahead to leave time for the refrigerating, this cheese ball is a cinch to put together. Of course this is not to be confused with Chocolate Chip Cheese Bars, which are quite different than the Cheese Ball but just as yummy. As always, I used my KitchenAid Stand Mixer because I don't want to have to make cream cheese and butter fluffy by hand, do you? I shared this recipe at Life as MOM's Recipe Swap.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Grasshopper Bars

Makes: 3 dozen bars

1 pouch (17.5 oz.) Betty Crocker double chocolate chunk cookie mix
1/3 c. oil
2 T. water
1 egg
---------
1 tub (16 oz.) cream cheese or vanilla frosting
1/4 t. mint extract
3 drops green food coloring
---------
1 square (1 oz.) unsweetened baking chocolate
1 T. butter

In a large bowl, stir together cookie mix, oil, water and egg. Press into bottom of greased 13 x 9 pan. Bake at 350 degrees for 15 minutes. Cool 10 minutes. In a medium bowl, mix frosting, mint extract and food coloring. Spread over bars. In a small microwavable bowl, microwave baking chocolate and butter, uncovered, on high for 30 seconds; stir until smooth. Drizzle over frosting. Refrigerated 30 minutes or until set. Cut into bars. Store covered in refrigerator.

Click here to see if there are any coupons available to go with this recipe!

Tips: My daughter picked this recipe out of a Betty Crocker Magazine that has wonderful pictures of each cookie. It was fun to make with her (she's 3) because she could press the cookie mix into the pan, help me spread the frosting and help drizzle the chocolate glaze. These bars are very sweet so a small piece goes a long way. You can almost always find a print or online coupon for the Betty Crocker cookie mix. As always, I used my KitchenAid Stand Mixer to do all the mixing work. I also shared this recipe at All the Small Stuff's Tuesdays at the Table & Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Betty Crocker Cookies & Bars Magazine

Chocolate Nut Clusters

Makes: 4 dozen

1 pkg. (12 oz.) milk chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 jar (16-20 oz.) dry-roasted peanuts
Aluminum foil

In a microwave-safe bowl, combine both bags of chips. Microwave at 50% power for 2 minutes; stir well. Microwave on high for an additional two minute. Stir until mixture is smooth; microwave for an additional 20 seconds if needed. Pour peanuts into chocolate mixture and stir until peanuts are well coated. Spread 2-3 feet of foil on table or kitchen counter. Drop by tablespoonfuls onto foil and allow to harden for several hours.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is such an easy candy/sweet treat recipe that can be made for any occasion. I always include these nut clusters in my plates of Christmas goodies. If you are making these in the summer or if your house is extremely warm it may take longer for the clusters to set. If you are in a hurry, you can drop them onto a foil covered cookie sheet and put them in the refrigerator. I often turn them over after a few hours to make sure the bottoms harden as well. I couldn't remember the exact size of the jar of peanuts so I gave it my best guess. I'll check for sure the next time I'm at the store. I also shared this recipe at Life as MOM's Recipe Swap & We Are THAT Family's Works-For-Me Wednesday.

Recipe from my mom, Kay.

Chocolate Chip Cheese Bars

Makes: 16 bars

1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1/2 c. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough into the bottom of a greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Pour over crust. Crumble remaining cookie dough over top. Bake at 35o degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Refrigerate leftovers.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a quick, easy dessert to whip up when you need something chocolaty for your family or a potluck. You can also substitute 2 cups of homemade cookie dough for the store bought cookie dough. I also shared this recipe at Harrigan Howdy's Recipe Share Party.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

High Altitude Chocolate Chip Cookies

Makes: 4-5 dozen 1 c. (2 sticks) butter, softened 1 c. sugar 1/2 c. brown sugar 3 eggs 2 t. vanilla 3 c. flour 1 t. salt 1 t. baking soda 12 oz. chocolate chips Cream together butter and sugars. Mix in eggs and vanilla. In a separate bowl, combine flour, salt and baking soda. Mix dry ingredients into wet ingredients. Stir in chocolate chips. Drop by tablespoonful onto a cookie sheet. Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes then transfer to a wire rack. Tips: I know not everyone lives above 3500 feet but if you do you need a high altitude cookie recipe if you want them to come out right. (I know this from experience.) These are also just a delicious cookie that your family and friends will love. Recipe from my friend, Linda (who saved me after the first time I tried to make chocolate chip cookies with a regular recipe at 6500 feet.)

Cake Mix Cookies

Makes: 3 dozen

1 package (18.25 oz.) cake mix, any flavor
1/2 c. oil
2 eggs
1 c. add-ins of your choice

Mix cake mix, oil and eggs together. Stir in add-ins. Place by spoonful onto cookie sheets and bake at 350 degrees for 12-15 minutes. Cool on wire rack.

Click here to see if there are any coupons available to go with this meal!

Tips: A lot of people might already know this cookie trick but it is one of the easiest, fastest and tastiest ways to make cookies. Some of my favorite combinations are chocolate cake with butterscotch chips, yellow cake with chocolate chips and lemon cake with walnuts. One hint: don't try to use cake mixes that call for anything other than eggs, oil and water when making a cake. I tried to make these cookies once with a cake mix that called for additional butter and the cookies did not come out quite right.

Recipe from my aunt, Rosanne.

Chocolate Almond Biscotti

Makes: 1 1/2 - 2 dozen

2 c. flour
1 c. sugar
1 t. salt
1 t. baking powder
1/2 c. cocoa powder
1 egg
1 egg white
1 1/2 t. almond extract
1 t. vanilla
1 c. chocolate chips
1/4 c. almonds, sliced or slivered

Mix wet and dry ingredients in separate bowls. Slowly add wet mixture into the dry mixture bowl. Add water by tablespoonful (usually about 4-5 T.) until all ingredients stick together. On a greased cookie sheet, form into a flattened loaf. Bake at 350 degrees for 30 minutes. Take the loaf out of the oven, cut into 1-inch thick biscotti and lay flat on the cookie sheet. Continue baking for 10-15 minutes. Cool on wire rack.

Click here to see if there are any coupons available to go with this recipe!

Tips: This biscotti is a little bit of work, but when you consider the cost of store-bought biscotti its worth your time. These are great to make for the holidays and include in a gift basket with coffee or other cookies. You can also melt some chocolate chips and drizzle them over the top once they have cooled. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap, Life as MOM's Ultimate Recipe Swap & We are THAT Family's Works-for-Me Wednesday.

Recipe from by best friend, Jennifer.

Pumpkin Chocolate Chip Bread & Muffins

Makes: 12 muffins

2 c. minus 2 T. whole-wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon
1 c. canned pumpkin
1 c. sugar
1/2 c. milk
2 eggs
1 t. vanilla
1/4 c. oil
1/2 c. chocolate chips

Mix together the first 6 ingredients in a medium bowl. Combine next 6 ingredients in a large bowl. Add medium bowl to large bowl. Stir in chocolate chips. Pour into greased muffin tins. Bake 12-18 minutes at 400 degrees. Cool 10 minutes in pan then on wire rack.

Click here to see if there are any coupons available to go with this meal!

Tips: These muffins are a great treat in the fall or any time of the year. If you prefer to make bread or a different size muffins follow these times: For bread, bake 65 minutes at 350 degrees. For large muffins(4), bake 36 minutes at 400 degrees. For mini muffins(48), bake 15 minutes at 350 degrees.

Recipe from my mom, Kay.

Chocolate Chip Muffins

Makes: 12 muffins

1/3 c. brown sugar
2 c. minus 2 T. whole wheat flour
3 t. baking powder
1 egg
2/3 c. milk
1 t. vanilla
1/3 c. oil
2/3 c. chocolate chips

In medium bowl, combine brown sugar, flour and baking powder. Beat egg in large bowl; stir in oil, milk and vanilla. Stir in dry ingredients just until moistened. Stir in chocolate chips. Divide into 12 greased muffin cups. Bake at 400 degrees for about 18 minutes. Let cool in pan for a few minutes. Loosen edges and remove while still warm.


Tips: Regular or mini chocolate chips can be used or dried cranberries can be substituted. I also shared this recipe at Life as MOM's Recipe Swap, Mom Trends Friday Food & Notes from the Cookie Jar's Food Revolution Friday.

Recipe from my mom, Kay