Chocolate Peanut Biscotti

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Chocolate and Peanuts are always a popular combination. This recipe starts with a Devil’s Food cake mix for a quick and easy batch of biscotti. Perfect for dunking in a cup of coffee or cold glass of milk.

Chocolate Peanut Biscotti

1 box Devil’s Food cake mix
1 cup all purpose flour
1 stick butter, melted
2 large eggs
1 cup chopped peanuts
1 cup semi sweet chocolate chips
Egg wash made with 1 egg and 1 teaspoon water, beaten.

Preheat oven to 350 degrees

Using a stand mixer fitted with a paddle attachment, in a large mixing bowl, combine dry ingredients. Mix in melted butter and eggs until well combined and dough comes together. If dough seems too dry, add in a couple of tablespoons of water. Dough should pull away from sides of the bowl and be sticky. On low speed, add in peanuts and chocolate chips.

Turn dough out onto a lightly floured board. Gently kneed a few times. Form into a ball and divide in half. Form two flat logs, about 3 inches wide,12 inches long and about an inch thick. Transfer to a parchment lined baking sheet, about 3 inches apart. Brush with egg wash.

Bake for 35 minutes. Remove from oven and cool for 10 minutes in pan. Carefully transfer to a cutting board and slice 1/2 to 3/4 inches thick. Return cut biscotti to pan, laying the biscotti, cut sides down, on the baking sheet and bake in the 350 degree oven for 10 minutes.  Turn off heat but leave pan in oven for 30 minutes to harden. Transfer biscotti to racks to cool and store in an airtight container.  Makes about 2 1/2 dozen depending upon thickness of the cookie.



Easy Chocolate Fudge

Easy Chocolate Fudge

You won’t find a quicker, easier way to make the perfect fudge than with this recipe from Eagle Brand. So creamy, with just the right amount of sweetness. I like to add walnuts for that added crunch.

Easy Chocolate Fudge



  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
  • Dash salt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped walnuts (optional)


  • Line a 9-inch pan with  aluminum foil, leaving a 1 to 2 inch overhang. Butter the foil.
  • Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over medium low heat. Remove from heat; stir in vanilla and nuts. Spread evenly in prepared pan.
  • Chill for 1 to 2 hours or until firm. Remove from pan by lifting edges of foil; remove foil and cut into squares. Store is a tightly covered container.

Reese’s Peanut Butter Cupcakes

Reese's Peanut Butter Cupcakes

A peanut butter lover’s delight! Deep dark chocolate cake with a whipped peanut butter filling and topped with peanut butter buttercream. If you are a fan of the peanut butter cup, you will love this cupcake.

For  the cupcakes:

Hershey’s Deep Dark Chocolate Cake recipe:
1 and 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons good vanilla extract
1 cup boiling water

Combine dry ingredients in a large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes Remove from mixer; stir in boiling water (batter will be thin)
Using a 1/4 cup measuring scoop, fill cupcake tin lined with brown wrappers,  3/4 full.
Bake at 350 degrees for 15-20 minutes; test with a toothpick

filled cupcake tinbaked cupcakes

For the filling:

6 ounces Reese’s peanut butter chips

1/2 cup heavy whipping cream

Combine chips and cream in a heatproof bowl , set over a pot of simmering ( not boiling) water. Stir until melted. Remove bowl and let cool, refrigerate for 10 minutes or so until set. Whip with a mixer until fluffy. Add more cream if needed until desired consistency.

peanut butter chipsPeanut butter filling

Transfer to a pastry bag fitted with a filling tip. Insert into middle of cupcake and fill.

filled cupcake

For the frosting:

2 sticks unsalted butter at room temperature

1/2 cup smooth peanut butter

4 cups sifted confectioners sugar

3-4 tablespoons milk

Beat butter and peanut butter together until combined. Add sugar, one cup at a time until smooth. Add milk as needed. Transfer to a pastry bag fitted with large round tip.  Pipe peaks onto each cupcake. Top with mini peanut butter cup.


Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Even if you’re not a zucchini fan,  you will find this sweet bread to be most delicious. Moist, chocolate, so decadent –  add a scoop of ice cream and drizzle of chocolate sauce to put it over the top.

Double Chocolate Zucchini Bread

Adapted from recipe by King Arthur Flour

You will need:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup baking cocoa or Dutch-process cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

1 cup chocolate chips

Preheat oven to 350 degrees.

Prep a 9x5x3 or size approximate loaf pan with Pam or vegetable oil.

Mix eggs, honey, oil, sugar and vanilla in a large mixing bowl.

Add in salt, baking soda, baking powder, cocoa and flour and mix well.

Blend in zucchini and chocolate chips and pour into loaf pan.

Bake for 60-75 minutes, checking at the 60 minute point. Baking times are affected by the amount of moisture in the zucchini and the type of pan you use. Test with a toothpick or cake tester inserted in the center of the loaf. It should come out clean unless you pierce a chocolate chip.

Remove from oven and cool for 10-15 minutes before removing from pan, then continue cooling on a wire rack.

Wrap well and store at room temperature.

Double Chocolate Zucchini Bread 3

Classic Chocolate Brownies

Classic Brownies

This brownie has it all; “cake like” on the outside, fudgy in the middle, fabulous by itself and perfect for a brownie sundae. Put away the box mix and give this a try. So simple to make and simply delicious.

Classic Chocolate Brownies
recipe from Ghirardelli

1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt

Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan.

Break up the semi sweet chocolate bar. Add chocolate and butter to a small saucepan over low heat. Melt slowly, stirring occasionally until smooth.
Remove pan from heat and set aside until cooled to room temperature.

In a mixing bowl, sift flour, baking powder and salt. Set aside.

Transfer melted chocolate and butter to another mixing bowl. Stir in the brown sugar and vanilla. Add eggs and mix well. Slowly fold in the flour mixture; mix until well blended. Mix in chocolate chips and pour batter into prepared pan.

Bake for 25 to 30 minutes. Remove from oven and cool before cutting.

Makes 16 – 2 inch bars.

Mississippi Mud Cake

Mississippi Mud Cake 1

Rich, dark and decadent, this cake was inspired by the muddy waters of the Mississippi river. Super sweet and gooey, one bite will send shivers up and down any sweet tooth.

Mississippi Mud Cake (Southern Living Recipe)

1 cup coarsely chopped pecans, toasted
1 cup butter
1 (4-ounce) semi sweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows

1/2 cup chocolate chips (optional)

Melt butter and semisweet chocolate in a large microwave safe glass bowl in 30 second intervals until melted and smooth.  Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased and floured 15×10 inch jellyroll pan. Bake at 350° for 20 minutes.  Prepare the frosting while the cake bakes. Remove from oven; sprinkle warm cake evenly with marshmallows.  Brenda’s Tip:  Leave 1/2 inch around the outside of cake so marshmallows do not stick to pan. Return to oven, and bake 8-10 minutes until marshmallows are puffed and golden.

For the frosting:

1/3 cup milk
1/2 cup butter
1/3 cup unsweetened cocoa
1 teaspoon vanilla
1 (16-ounce) package powdered sugar, sifted

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla  at medium speed with an electric mixer until smooth.   Drizzle Chocolate Frosting over warm cake. Brenda’s Tip : frosting will be thick, you will need to warm slightly in the microwave to thin to a pouring consistency. Top with pecans and chocolate chips.
Cool Completely.

Mississippi Mud Cake 3Mississippi Mud Cake 2

Valentine Sweetheart Cupcakes (Hershey’s Perfectly Chocolate Cupcakes)

Valentine cupcake white heart 2

This recipe has been my go to chocolate cake and cupcake recipe for years. It’s very chocolatey and extremely moist and everyone loves it. Most hesitate to ask me for the recipe, thinking it’s a huge family secret that I won’t want to give up. Little did they know it was practically under their noses, in their pantry, right there on the Hershey Cocoa box. Pair it with any frosting; vanilla, chocolate or cream cheese and it will never disappoint. It is truly “Perfectly Chocolate” cake.

Here’s my perfectly chocolate cupcake, all dressed up for Valentine’s Day.

Valentine cupcake white heart 1

Hershey’s Perfectly Chocolate Cake
2 cups sugar
1- 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoons salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Line 2 cupcake pans with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about 2/3 cup full
3. Bake for 15-20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting, decorate as you desire.

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Note: to pipe the frosting add additional powdered sugar until you reach a thicker consistency needed for piping. You will need to double the recipe if you want to pipe high swirls.

Valentine cupcake