German Chocolate Caramel Bars

F.A.B. (Derek's Favorite Aunt Beth) made these for a graduation party YEARS ago. Definitely a family favorite. I've been meaning to post this recipe since this blog began, but I always make them for a potluck, etc. and always forget to take a picture. Today, I remembered! Enjoy.

1 (14 oz) package of caramels
2/3 c evaporated milk (divided)
1 box of German Chocolate cake mix
3/4 c butter, melted
1 c chopped nuts (optional...I always omit)
1 c chocolate chips (I use milk chocolate)

Melt caramels with 1/3 c evaporated milk. Keep warm. Combine dry cake mix, melted butter and remaining 1/3 c evaporated milk and nuts, stirring by hand. Press half of the mixture into a 9 X 13 prepared pan. Bake 350 degrees for about 6 minutes. Pour melted caramel over baked layer. Sprinkle chocolate chips over caramel layer.

Cover top with teaspoons of remaining cake mixture. Bake for an additional 15 to 20 minutes. Cool completely before cutting.

Filled Cupcakes

Every now and then, I'll post a "not so simple" recipe IF I feel it is worth the time & effort. This is one such recipe. My mom has been making these for as long as I can remember. Not sure where the recipe originated. (Caution: This recipe makes 36 cupcakes...so be ready to have THAT MANY cupcakes to devour!)

Cake:
3 c flour
2 c sugar
1/2 c cocoa
2 tsp baking soda
1 tsp salt
2 c water
1 c oil (I used canola)
2 T vinegar
2 tsp vanilla

Filling:
8 oz cream cheese (softened)
1 egg
1/3 c sugar
1/2 tsp salt
1 cup chocolate chips (I used semi-sweet)

Topping:
1/2 tsp sugar (per each)
1 tsp chopped walnuts (per each)

For cupcakes, sift dry ingredients. Add water, oil, vinegar and vanilla. (Batter will be runny) Fill cupcake papers about 1/2 full.

For filling, beat cream cheese, egg, sugar and salt. Stir in chocolate chips. Drop round teaspoonful of filling on each cupcake.

For topping, top EACH cupcake with 1/2 tsp sugar and 1 tsp chopped walnuts. (I always do half without nuts to please my husband and kiddos)

Bake at 350 degrees for 25 to 30 minutes.

*NOTE: You can make this as a 9 X 13 cake too. Adjust cooking time accordingly.

Dark Chocolate Cake w/Whipped Cream & Berries

This was soooooo yummy, looked so FANCY, and was pretty simple.

1 box mix cake (dark chocolate)& egg, oil & water per instructions
chocolate chips
whipping cream (I used two of the small cartons, but had some leftover)
powdered sugar
strawberries (stems removed and sliced)
chocolate syrup

Prepare batter as directed. Add a handful of chocolate chips to batter. Bake in two 8 or 9 inch rounds as directed. (I sprinkled a few more chips on top before baking)
*tip: for BEAUTIFUL, non-sticking bottoms, trace your pans on parchment/wax paper and line your pans. When you invert/cool, the paper will just peel right off leaving you with such a nice surface to frost.

Let cool completely.

I suggest waiting until the last minute possible to frost with whipping cream so that your cream is fresh/fluffy. Prepare whipping cream, adding powdered sugar to sweeten. (*tip: put metal bowl/beaters in freezer prior to beating. The chilled beaters/bowl make for wonderful whipped cream)

Spread a layer of whipping cream on your first cake top, add strawberries. Top with second cake. Spread whipping cream on top layer. Add strawberries. Sprinkle with chocolate chips and drizzle with syrup. So delicious. Everyone had seconds (and some had thirds...) I think I would LOVE this cake with raspberries.

Chocolate Chip Banana Muffins

So, this morning when Ellie was figuring out what she wanted for breakfast, she insisted on banana bread. I assured her we didn't have any and she assured me that we did (we didn't). When she finally realized that I was right, she had another idea..."Let's just make some". Well, knowing how long bread takes to bake, I made these instead.

SOOOOO quick and easy. I have been making these since we first were married. Today, I made a few variations. Hope you like them.

2 c flour
1/4 c sugar
1 tbls baking powder
1/2 tsp salt
1 c milk (I used skim)
1 egg
1/3 c oil (I use Canola)
2 very ripe mashed bananas
chocolate chips (I use milk chocolate)

Mix flour, sugar, baking powder and salt into a medium bowl. Make a well in the center.

Pour milk, egg, oil, and banana into well. Mix batter until moistened. Do not overmix.

Spoon batter into 12 muffin cups (greased or lined with paper liners). Sprinkle a few chocolate chips on the top of each (we used it as a counting lesson and put like 5 or 6 on each).

Bake for 15 minutes at 400 degrees.

We enjoyed them warm with a little bit of "Move Over Butter" spread on them. So quick! From batter to tummy in less than 30 minutes.

Chocolate Fondue

One of our kitchen appliances that gets a lot of use is our fondue pot. This is our favorite dipping sauce. We like to dip strawberries, raspberries, bananas, & oranges in it. I took bits and pieces from all different fondue recipes to come up with this one that we really love.

1/4 c milk
6 oz milk chocolate chips
6 oz semi sweet chocolate chips
1 (14 oz) can of sweetened condensed milk
1 tsp vanilla

Combine milk and chips. Stir until chips are melted. Add sweetened condensed milk and vanilla. Stir to combine.

(variation: For Chocolate Orange Raspberry-substitute Orange Juice for milk and add about 1/4 c of raspberry preserves/jam/jelly)

Chocolate Banana Shakes

There is this awesome burger/ice cream joint here. Someone told Derek to try their chocolate banana shake so he did and loved it. Then I tried it and loved it. So tonight, I tried to duplicate it. Very yummy. I'm not sure if it was exactly the same, but it was pretty close.

For two generous servings:

4 scoops of vanilla ice cream
2 bananas
chocolate syrup (enough to give shake "chocolate milk" color)
milk (more or less depending on how thick you like your shakes)

Put in blender, magic bullet, or smoothie maker.

I served with a dollop of whipped cream.