Homemade Fudge Popsicles

Summer is coming and here is an popsicle recipe! This is a homemade fudgesicle made with normal, real, relatively healthy ingredients you'd have in your house!

These are chocolate-y and very easy to make. The kids enjoy making these as they can read the directions, measure the ingredients, and mix it.

I used 1% milk but according to reviews these can also be made with almond milk. Whole milk would make these extra fudgy and creamy.

I use the Tupperware popsicle molds (here). The recipe makes 8 popsicles so I also make 2 small bowls.

Homemade Fudge Popsicles
Adapted from Brown Eyed Baker
Makes 8 popsicles

¼ c semisweet chocolate chips

2/3 c granulated sugar

2 tbsp cornstarch

3 tbsp natural unsweetened cocoa powder

2½ c milk

1 tsp vanilla extract

1 tbsp unsalted butter

Combine the chocolate chips, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Set a timer for 10 minutes and stir, it really will thicken.

Remove from heat, add the vanilla and butter, and stir until well combined.

Let the mixture cool slightly, and then pour into popsicle molds or small bowls. Freeze completely (overnight) before serving.

To remove popsicle from the mold, run popsicle under warm water for 10 seconds then squeeze gently and pull the popsicle out of the case. If it doesn't, try again.

Triple Chocolate Chip Cookies

I found this recipe in a cookie cook book when I was in high school. It was on sale at Barnes and Noble! In the book they are called Chocolate Fudge Brownies, but I think they are more on the cookie side then the brownie side. And if you are expecting a brownie - you will be disappointed.

Personally, I don't like these cookies very much because I'm not a big fan of chocolate. However, they are the first to go when I bring them to a party and everyone always asks for the recipe. So I'd say try them if you like chocolate!

These cookies freeze well and it is easy to make a big batch of them. You can space about 15 of the cookies per cookie sheet as they do not spread out too much on the pan.

Also see the recipe for Perfect Chocolate Chip Cookie and my Mom's favorite white chocolate and macadamia nut cookies!
 
Triple Chocolate Cookies 
Adapted from Cookies by Pamela Clark
Makes 4-6 dozen depending on cookie size

2 sticks butter, softened
1 tsp vanilla extract
3/4 c sugar
3/4 c packed brown sugar
1 egg
2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/3 cup chopped nuts (hazelnuts, optional)
2/3 cup each coarsely chopped of dark chocolate, milk chocolate, and white chocolate

Preheat oven to 350F, line cookie sheets with parchment paper or use your silpat mat.
Using paddle attachment on your mixer beat butter, vanilla, sugars, and egg until light and fluffy.
In small bowl combine flour, cocoa, and baking soada.
Combine dry ingredients into wet ingredients.
Add in nuts and chocolate bits.

The Perfect Chocolate Chip Cookie

Update 7/2015: One of the large cookies I made for our wedding favors!

Ah-ha! The perfect chocolate chip cookie recipe!

This is the recipe on the back of the Nestle Toll House chocolate chip bag. This recipe has never failed me! One batch makes lots of cookies (5+ dozen), it is easy to double or half as well. You can also make the dough ahead of time (a day or two) and refrigerated it until you are ready to use it.

The cookies freeze well too. Put the cooled cookies in a bag or container, put in the freezer. To defrost put the cookies in the fridge or on the counter. 

Enjoy!

Also see the recipe for my Mom's favorite white chocolate and macadamia nut cookies  or Triple Chocolate Chip cookies!

6/2015 UPDATE: I made 21 batches of this recipe (no nuts) as the wedding favors for my wedding. I baked them in May over 2 weekends. I froze them and they were served 6 weeks later. Folks had no idea that they had been frozen and believed I had baked them in the past couple of days!

After making 21 batches of cookies I have some tips:

• Use room temperature butter and eggs. 
• When creaming the butter ensure there are no butter lumps. The butter lumps will melt and cause the cookies to spread and have a lacy edge.
• Let the dough chill overnight. The cold dough will help the cookies keep their shape, prevent spreading, and the cookies will look more consistent.

Once the cookies were baked I let them cool to room temperature for a couple hours, then put them a container in the fridge overnight so they are cold. The next day I put them in the favor bags and then into the freezer. We kept them in the freezer until the afternoon before the wedding. They defrosted for about 24 hours before being served.

Normally I use my smallest cookie scoop which is about 1 tsp. For these big palm sized cookies I stacked two scoops of cookie dough and used my largest one which is about a tablespoon size.

Oh, and we took some of the funny looking cookies and put ice cream in between two of them to make tasty ice cream sandwiches!

 

Voila!

Original Nestle Toll House Chocolate Chip Cookies
makes approx 5 dozen cookies

Ingredients:
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup chopped nuts (optional)

Directions:
Preheat oven to 375.
Combine dry ingredients. Beat butter, sugars, vanilla until creamy. Add eggs 1 at a time. Gradually add in dry mix. Stir in chips and nuts. Drop rounded tbs onto ungreased baking sheets.
Bake 9-11 minutes. (This varies by oven, mine take approx 8 minutes and I make smaller cookies).

Coconut Caramel Brownies

Here was an adventure! This Coconut Caramel recipe is from MakeitNaked.com. I was expecting Turtle Brownies, which these are not... BUT if you like the coconut in Almond Joy or Mound candy bars... these are for you! Also, the brownie recipe was epic fudge-y and chocolatey... so if you just want a brownie, try this recipe! I combined my usual brownie recipe and the given brownie recipe.

This is the adventure part: My caramel wouldn't brown. The first time it overcooked and the sugar become granular (if you try it and don't succeed, you'll know exactly what I'm talking about). The second time I don't think I waited long enough for it to get brown because I was concerned about the previous attempt. After adding in the cream and coconut became a clumpy mess looking mixture that I poured over the brownies. It was actually pretty tasty. But it was a soft/sweet frosting type topping, not as much of a caramel. I have included the recipe below, but I think that I would try the caramel from my homemade twix bars for a more 'turtle' style brownie and add pecans.

Overall, you can also add in chopped nuts if you choose or make a chocolate drizzle to go over it!

What have we been doing with this big ol tray of brownies? Serving them affogato style! Warm brownie (about 30 seconds in the microwave) with some frozen yogurt and then a shot of espresso poured over it!

Everything but the flour

Really thick batter, pan lined w/ parchment paper

Baked! Can't really tell the dif tho

Caramel: Water and sugar

Boiling sugar

Then the sugar will become clear, then
bubbles a little more.
I did the caramel for about
15 minutes total.

 

Add coconut, vanilla, and cream.
Then pour over the brownies!

Brownie in an espresso bath =)

Brownie Recipe 
Adapted from makeitnaked and my brownie recipe

1.5 sticks butter, melted

2 cups white sugar (1 white, 1 brown)

1 tablespoon vanilla extract

3 eggs

1 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 teaspoon salt

1 cup semisweet chocolate chips

Preheat oven to 350. Grease a 9×13 baking dish (or line w/ foil or parchment paper) and set aside.

Microwave butter at 15 second increments until melted. In stand mixer combine the melted butter and sugars. 
Once the mixture is smooth add vanilla. 
Add the eggs one at a time, whisking after each addition.
In small bowl combine cocoa powder, flour, and salt. Slowly add into wet mixture. Stir in chocolate chips. This is very thick batter. 
Pour into prepared baking dish and bake for 35 minutes, or until a knife inserted into the center of the brownies comes out clean. Remove from oven and let cool.

Coconut Caramel (from makeitnaked)

Ingredients:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter
pinch of kosher salt
2 cups unsweetened shredded coconut

Directions:

1. In a medium sauce pan over medium heat, add the sugar and water. Stir occasionally. Watch closely and let the sugar liquefy and turn an amber/brown color. This will take a few minutes, but once the color starts to turn a light brown it will quickly turn to a deeper brown, so watch very closely at that point. Remove from heat.
2. Stir in the salt, cream and butter, and be careful of splattering when adding the cream. Stir constantly until smooth.
3. Stir in the coconut.
4. Pour onto cooled brownies while caramel is still warm.

 

Oreo truffles

I've had these and seen these at many events. They are easy to make but time consuming but it isn't bad if you are waiting on other goodies to bake or chill as well.

Minty fresh Oreos in the food processor

Crumbs!

8 oz package cream cheese

Pre Hand Rolled scoops of cream cheese/Oreo mixture

After they are dipped in chocolate and have been chilled

Mint Oreo Truffles
Makes 65 small truffles

8oz package of cream cheese (room temp)
1 package of Oreos (mint)
8 oz dark chocolate

Send the Oreos for a whirl in the food processor. Or in a bag with a can/rolling pin. Mash them up til they are crumbs. No chunks.

Add the cream cheese and combine until a smooth texture.
Put the bowl in the fridge and let it chill for about an hour. The crumbs are easier to work with when cold.

Melt chocolate (1/2 at first) over a double boiler (a glass bowl with the chocolate is placed on top of a pot of water that is being heated on a low setting). This melts the chocolate evenly and keeps it melty while working with it. I am moving and didn't have any bowls so I use a glass Pyrex 2 cup measuring cup and put that in a small pot filled with water over the lowest stove temperature setting.

I used my smallest cookie scoop and served out the crumb mixture. Roll it between your hands and then dip in the chocolate. I used a fondue dipping fork that came with my Cakepop maker. Dip individually and place on a cookie sheet lined with parchment paper or silpat mat.

Chill in the fridge and then serve!

Peanut Butter Brownies

 Great fellow at work always helps me when I break spreadsheets in Microsoft Excel. My way of thanking him is to bake treats! This is the brownie recipe from the Slutty Brownies. What I did to make these a little special was to take Reece's Peanut Butter Cups and place them on top before baking. In the past I've done them in mini muffin tins and used a mini Reece's, however it can be quite tedious.

Combine sugar, melted butter, and vanilla in the mixer. When mixed completely add eggs one at a time. In separate bowl combine flour and cocoa powder. Then mix into wet mixture.

I halved the recipe and used a 9x9 pan. This took about 20 minutes to bake.

Dense fudgey batter!

9x9 pan of brownie batter

Added the Reece's cups!

Baked!

Alternative recipes could include chopping up the pb cups into quarters and mixing them into the batter or using pb chips or swirling in a pb ganache...Try different candies like Snickers or flavored Hershey Kisses. I think I want to try toffee bits next time. 

UPDATE: SNICKERS BROWNIES

Recipe below is not halved.
 
Brooke's Best Bombshell Brownies

Ingredients:
1 c butter, melted
3 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 c four
1 c cocoa powder
1 tsp salt

Directions:
Preheat oven to 350.
Grease 9x13 baking dish
Combine melted butter, sugar, vanilla
Beat eggs in 1 at a time
Sift flour, cocoa powder and salt together.
Add dry ingredients to wet ingredients.
Stir in chocolate chips.
Spread batter into prepared dish.

Bake in oven approx 20-30 minutes.

Molten Lava Cakes for 2

My friend made these cakes before, I thought it was the greatest! I found the recipe online here, it is also a video. So I made them once before but I wasn't focused and since they didn't come out right, you can safely assume I didn't follow the directions. This time I did. This time they came out like lava cakes! These are the easiest lava cakes you can make. Total time? Maybe 15 minutes. 10 minutes of that is it baking.

I melted the chocolate and butter in the microwave. Normally I do this on a stove top. Once the butter was melted I stirred until the chocolate squares was also melted. My oh my, it starts to smell yummy!

Next I added in the egg and egg yolk.

Since I wasn't at my apartment, I had already combined the powdered sugar and flour. So, I added that to the chocolate mixture and it turned into cake batter! Don't over stir, just stir until combined.

Divide cake batter into the greased custard cups. Bake at 425 for 10 minutes. If you want you can flip them out of the cups (directions below), but it was just easier to eat them in the cups. Just be careful because the bowls are HOT! 

Next time? I am thinking of adding in peanut butter chips, or walnuts, or raspberry compote, or fresh strawberries, or vanilla ice cream, or whipped cream...

This was a great base but the addition of something else would make it amazing.

Lava Cake

Makes 2

2 squares Baker's Semi-Sweet Baking Chocolate
1/2 stick butter
1/2 cup powdered sugar
1 egg
1 egg yolk
3 Tbsp. flour

Preheat oven to 425 degrees Fahrenheit. Nonstick spray 2 small oven safe bowls. Place on baking sheet.

Microwave chocolate and butter in a bowl for 30 seconds or until butter is melted. Stir until chocolate is completely melted.
Stir in sugar.
Stir in egg and egg yolk.
Stir in flour.
Divide batter among prepared custard cups.

Bake 10 minutes or until sides are firm, but centers are soft. Let stand one minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately.

Enjoy!!

Secret Family Recipe: Whoopie Pies

Whoopie pies are my dad's favorite dessert, I make huge batches for his birthday or Father's day and he freezes them to eat with his lunches for the next few weeks.

This recipe has changed little over the past years. My copy of the recipe is a copy of the recipe card that my mom wrote out by hand. She went to parochial school and has very nice handwriting.Changes that I've made to the original recipe? I make them smaller then my mom used to and I make extra frosting. Because they are smaller you will use more frosting.

Combine all the ingredients in the mixer and mix until just combined. Seriously. Its that easy. Put all the ingredients in the bowl at the same time. Then mix. The batter is on the runnier/wetter side.

I use a cookie scoop so they stay about the same size. I use the normal size scoop, not my mini one. This one is probably about 1 1/2 tsps. Scoop about 12-15 per cookie sheet. Most of the time I will use parchment paper, it makes for much easier clean up and less sticking but I didn't have any on hand.

Watch carefully, depending on the size of the cookie and your oven it could vary. The ones I made here take 8 minutes.  When you set them out to cool make sure they aren't stacked because the tops are sticky.

Frosting
Wait until they are cooled before frosting them. I double the frosting because, well frankly everyone says its the best part (recipe below is already doubled!!)! The frosting is a little stiffer than a buttercream frosting. I approximate the Fluff because putting it into the measuring cup then getting it out is a sticky mess. I'll just take a heaping knife full that looks around 1/2 cup.

The easiest way to spread it if you are making massive batches like I do, is to put it into a plastic bag, snip the corner, and use it like a piping bag to put a dollop on the cookie. You don't need to spread it because you'll squish it with the the top cookie.

So, take half of the cookies and dollop with frosting. If you do the frosting all at once prior to assembling you'll be able to add more frosting if you have any left over. Then take the other half and top the ones with frosting.

After they are assembled be careful with stacking as the cookies tend to be a little sticky.

Happy Birthday Dad!!

Update: I made a whoopie pie cake! I used a half sheet baking pan lined with a silicone baking mat and a double batch of the cake recipe. Smooth over and bake at 350F for 15 minutes. Remove and let cool. Remove from pan, cut into half. Flip over and spread icing (1 batch) over the bottom and then place the other half on top. Cut and serve! Makes approx 26 big sandwiches.

Whoopie Pie Recipe
Makes approx 23 sandwiches (depends on the size of the cookie)

In stand mixer with paddle attachment, put in all ingredients and mix until just combined.
• 2 cups flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa
• 1 cup sugar
• 1 egg
• 1/3 c oil
• 1 tsp vanilla
• ¾ cup milk

Drop by tbsp onto cookie sheet. Leave room for spreading. Bake approx 8 minutes on 350. (Baking time varies by oven and size of cookie). Let cookies cool on wire rack before frosting.

Filling
Beat together ingredients for about 1 minute.
• 2 sticks butter
• 2 1/2 cup confectioners sugar
• ~1/2 cup of marshmallow Fluff
• 2 tsp vanilla

Spread filling between 2 cookies.


Enjoy!!

Salted Caramel Chocolate Shortbread "Twix" Bars

I found this recipe on Pinterest the other day and I have been waiting to create them! I also looked at this website because it was similar and had some more instructions. It is also called Millionaires Shortbread.

The layers of shortbread, caramel, and chocolate just sounded amazing. What really intrigued me? The sprinkle of salt on top of the chocolate.

I looked over many shortbread recipes and finally decided to go with the original recipe. I used brown sugar instead of plain white sugar and added in 2 tsp of vanilla extract. I blended the sugar and butter, in my stand mixer, until it was creamed, this took about a minute. In a separate bowl I combined the flour, baking powder, and the salt. I mixed it all in with a fork. Then I combined it together until it formed a crumbly mixture.

I put the mixture into the pan lined with parchment paper and put it in the preheated 325F oven for about 15 minutes. (When it was done I put it in the fridge to cool quickly, next time I might make the shortbread the day before so it has time to crisp up more).

Crumbly mixture

Pressed

Baked

While the shortbread was in the oven I started on the caramel. After reading the reviews I decided to half the caramel amount, I'm glad I did and was happy with the end result. In my medium saucepan I put the butter, sweetened condensed milk, sugar, and light corn syrup. I heated it over medium stirring occasionally until the butter was melted and sugar dissolved. Then I turned it on high and stirred constantly until the mixture came to a boil. I mean constant stirring. Don't stop stirring! Once it reached a boil turn it down to about a med low heat so it simmers (little bubbles). Keep stirring! It took about 10 minutes for it to turn a light amber color. Then I took it off the heat. I let it cool for a few minutes but not long enough for it to get hard and too sticky. (Next time I will add a tsp of vanilla).

Melting

Boil

Simmer

I poured the caramel over the cooled shortbread and spread it out. I let it sit for a few minutes and then I spread the semi sweet chocolate chips over the top and continued to spread them out as they melted. Let it sit for a few minutes. (Next time I'll use good chocolate instead of store brand chocolate chips). Then sprinkled with the coarse salt.

I let it chill in the fridge overnight before cutting. When I took it out the next morning to cut I took the entire thing out of the pan and put it on a cutting board to chop up. I made about 1x1 squares or smaller because these are very rich. They are also great being bite sized.

Overall? This was a great recipe. Very easy and not too time consuming. It also makes a lot! It would be easy enough to double the recipe if you had large parties to go to as well. They look fancy and aren't as complicated as they look. 

I might try a different shortbread recipe next time, Paula Dean has a good one for Pecan Shortbread. So I might try that one as a base.

But, just have patience with the caramel and don't stop stirring!

Salted Caramel Chocolate Shortbread Bars

Adapted from Annie's Eats

Makes approx 100-120 pieces depending on desired size

For the shortbread layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup brown sugar
2 tsp vanilla

For the caramel layer:
½  cup (1 sticks) unsalted butter, cut into pieces
½  cup sugar
2 tbsp. light corn syrup
1 (14 oz.) cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
Coarse sea salt, for sprinkling

Shortbread

Preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In separate bowl beat the butter, vanilla, and sugar until well blended, about 1-2 minutes.  Mix in dry ingredients just until incorporated (crumbly).  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Let cool completely.

Caramel

Combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. 

Layer caramel over shortbread, sprinkle chocolate over the warm caramel and spread it out as it melts. Sprinkle salt over the chocolate.

Chill 2 hours until ready to cut and serve.

Enjoy!

Slutty Brownies

I found a recipe here for Slutty Brownies. (Her pictures actually show the layers... we were too excited to try them to get good pictures)

Honestly, it was the name that made me do a double take and I had to see what these brownies were about. A layer of chocolate chip cookie dough, layer of Oreo, and topped with brownie batter make up this sweet dessert.

I already knew what I was going to do.

I went with the Nestle Toll House chocolate chip cookie recipe and the Brooke's Bombshell brownie recipe. And if I could bottle the smell of my kitchen when these were baking... me oh myyy!! It was a beautiful experience.

Nestle Toll House cookies are my favorite, I normally load them up with walnuts and chocolate chips. For this recipe I omitted the nuts.

Brooke's brownie recipe is a fudge-y dense brownie. I use 2 cups of sugar, generally 1 cup brown sugar and 1 cup white sugar. I also omitted the chocolate chips for this recipe.

Oreo's are yummy. When they are baked between a chocolate chip cookie layer and brownie layer they don't get soggy, but they aren't hard cookies anymore...they sort of melt into a layer of their own. Some alternations for the Oreo layer that my friends suggested but I have not tried: crush them up, crush them up and mix them with cream cheese. 

Enjoy!!

Slutty Brownies
Directions
Preheat oven to 350. Line 9x9 pan with foil. Layer uncooked cookie dough. Layer Oreos on top. Pour brownie batter over everything. Bake for 30-35 minutes.

The recipes below are for the full amounts... I halved these for the 9x9 pan.

Original Nestle Toll House Chocolate Chip Cookies
makes approx 5 dozen cookies

Ingredients:
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
2 stick sbutter
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup chopped nuts (optional)

Directions:
Preheat oven to 375.
Combine dry ingredients. Beat butter, sugars, vanilla until creamy. Add eggs 1 at a time. Gradually add in dry mix. Stir in chips and nuts. Drop rounded tbs onto ungreased baking sheets.
Bake 9-11 minutes. (This varies by oven, mine take approx 8 minutes and I make smaller cookies).

Brooke's Best Bombshell Brownies

Ingredients:
1 c butter, melted
3 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 c lfour
1 c cocoa powder
1 tsp salt
1 c chocolate chips

Directions:
Preheat oven to 350.
Grease 9x13 baking dish
Combine melted butter, sugar, vanilla
Beat eggs in 1 at a time
Sift flour, cocoa powder and salt together.
Add dry ingredients to wet ingredients.
Stir in chocolate chips.
Spread batter into prepared dish.
Bake in oven approx 35 minutes.