Triple Chocolate Cookies (old recipe)

“Lord, let your constant love surround us, for our hope is in you alone.” Psalm 33:22

My plan was not to ‘test’ the recipes sent to me by all of you, but when Amy Whitson e-mailed this to me I knew I had to make them. They are delicious and make tons. I tried them without white chocolate chips and added a bag of the toffee chips with bits of chocolate…yummy!

2 sticks butter, softened

2/3 C. brown sugar

2/3 C. white sugar

2 tsp. vanilla extract

2 eggs

3/4 tsp. baking soda

3/4 tsp. salt

2 1/3 c. all-purpose flour

2/3 c. cocoa powder

1 pkg. semi-sweet chocolate chips

1 pkg. white chocolate chips

Variation: Omit white chocolate chips and sub. 1 bag of toffee bits

Beat butter, sugars, and vanilla together until smooth. Add eggs, baking soda, and salt. Add flour and cocoa a little at a time until combined. Stir in chocolate chips. Drop by rounded tablespoon on cookie sheet. Bake at 375 for 9-10 minutes.

Makes 3-4 dozen.

Tips:

It can be hard to tell if they are done because they are brown but better to be underdone than over done. Just make sure the center looks cooked through.

Chocolate Peanut Butter Brownies

Who have I in heaven but thee?  And besides Thee I desire nothing on earth.  My flesh and my heart may fail, but God is the strength of my heart and my portion forever.  Psalm 73:25-26 

I have sent out lots of chocolate peanut butter recipes but here is another one that is to die for... and the best part is that it uses a box mix for the brownies!  Thanks to Amy Whitson for passing along this easy was to dress up regular brownies.  It is so yummy that I have made it 2 times in the  past 2 weeks at the request of my hubby.

2 boxes Brownie mix with chocolate chunks

Peanut Butter layer:

1/2 C. peanut butter

2 C. powdered sugar

1/2 C. butter

2 tsp. milk

Chocolate Glaze:

1 C. chocolate chips

1/4 C. butter

Mix brownies according to the directions on the box.  Line a 13 x 9 pan with foil (or parchment paper) and spray with pam.  Bake brownies.

Let cool at least an hour.  Mix 1/2 C. butter (softened), peanut butter, powdered sugar and milk with mixer until smooth.  Remove brownies from pan, remove foil and place on a tray.  Ice brownies with peanut butter filling.

Melt 1/4 C. butter and chocolate chips in microwave.  Stir together until smooth.   Spread across the top of the peanut butter filling.  Chill in fridge for at least 30 minutes.  Store in fridge and either eat chilled, room temp, or warmed up. 

Makes lots!  Super rich so you can cut them small.

Tips:

When I made these, I did not need to make such a big batch so I just did one box of mix in an 8 x 8 dish.  Derek & I are big peanut butter fans so I still made the full amount of PB even though I had cut the brownies in half.  It made for a thick, fluffy layer.  Then I cut the chocolate glaze recipe in half.  When you make the peanut butter layer, it will be fluffier if you do not melt the butter but just soften it a bit.   You may have to add more milk to get it spreadable.  If you nuke one of these (straight from the fridge) for about 7 seconds before you eat it, it unlocks the flavor in a way that will leave you saying "MMMMMMMM!" 

Lazy Method:

OK, I did not have the patience to do all of the steps exactly, so here is what i recommend if you want to speed it up.  Make the brownies.  While cooking, make the PB.  As soon as the brownies finish, leave them in the pan and smooth the PB on.  You will have to do it gently or use you finger so you don't tear up the hot brownies.  Then make the glaze and go ahead and put it on and stick in the fridge.  It works just as well and just has to stay in the fridge a little bit longer to get firmed up.  Then just remove them from the pan as needed.  

Triple Chocolate Mess

For all men are like grass, and all of their glory is like the flowers of the field; the grass withers and the flowers fall, but the Word of the Lord stands forever.  1 Peter 1:24-25

I've been a little intrigued about the idea of making a dessert in a crockpot, so I decided to test out a few recipes.  Of course, I could not resist one with this name.  Even Derek thought this was awesome and he doesn't love super rich chocolate desserts.  The texture is the fun part of it...kind of like a creamy cake.  You HAVE to serve it with vanilla ice cream in a bowl!   

1 pkg. chocolate cake mix

1 pint sour cream

1 small pkg. instant chocolate pudding

1 small bag chocolate chips

3/4 C. oil

4 eggs

1 C. milk

Spray a crockpot with Pam.  Mix all ingredients in a bowl and transfer to the pot.  Cook on low for 5-8 hours.  Serve warm with ice cream.

Serves lots 8-10

Tips:

The recipe actually said to cook it 6-9 hours but mine was getting pretty firm around the edges after 4 hours (but was still liquid in the middle) so I just put it on "keep warm" for 3 hours before we ate  it.  That way if kept cooking somewhat but didn't turn into a firm cake. I said this at the top but you really need ice cream, yogurt or whipped cream with this dish!