Mexican Hot Fudge Sundaes

Mexican Hot Fudge Sundaes

This is the ice cream sundae version of a Mexican hot chocolate!

Vanilla ice cream smothered in a cinnamon, coffee, chocolate sauce and topped with pine nuts and fresh mint. You can make the sauce ahead of time and microwave it for a few seconds right before serving.

This recipe is from one of my favorite dessert cookbooks, Bon Appe’tit Desserts.


3/4 cup heavy whipping cream

1/2 cup freshly brewed coffee

16 ozs. semisweet chocolate chips (2 2/3 cups)

1 tsp. ground cinnamon

1/2 tsp. vanilla extract

Vanilla ice cream

Pine nuts, toasted

Fresh mint leaves

Bring cream and coffee to simmer in medium saucepan.  Remove from heat.  Add chocolate chips and cinnamon.  Whisk until chocolate is melted and sauce is smooth.  Mix in vanilla.

Scoop vanilla ice cream into bowls.  Top with warm chocolate sauce, pine nuts, and mint.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Peanut butter and chocolate is always a perfect combination!  These Chocolate Chip Peanut Butter Cookies are yummy, easy to make, and one of my favorites.  They are so good that my family devours each batch before the next one comes out of the oven.

They are a variation of the Peanut Butter Cookie recipe from the Moosewood Restaurant Book of Desserts.


1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 cup chocolate chips

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.  Fold in the chocolate chips.

Roll tablespoons of dough between your palms to form 2 inch balls and place them about 2 inches apart on the baking sheets. Press each cookie with the tines of a fork to create a crisscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Cowboy Cookies

Cowboy Cookies


This is my favorite recipe for Cowboy Cookies that I got from my Moosewood Restaurant Book of Desserts, one of my favorite dessert cookbooks.


1 cup butter, at room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp. pure vanilla extract

2 cups unbleached white pastry flour (I substitute 2 cups minus 2 T. all-purpose flour)

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 cups rolled oats

12 ounces semi-sweet chocolate chips

Preheat the oven at 350 degrees.

In a large bowl, thoroughly cream the butter, sugar, and brown sugar with an electric mixer.  Add the eggs and vanilla and beat well.  In a separate bowl, combine the flour, salt, baking soda, and baking powder.   Add the dry ingredients to the butter and sugar mixture and blend well.  Mix in the oats.  Using a large spoon or your hands, fold in the chocolate chips.  The dough will be fairly stiff.

On unoiled baking sheets, drop generous rounded teaspoonfuls of dough about 4 inches apart.  Bake for about 12 minutes, until golden.  Cool completely before storing in a sealed container.

Variation:  Add 1 cup of raisins and/or 1/2 cup of coarsely chopped toasted walnuts.

Sweet and Saltines

Sweet and Saltines

What do you do with leftover Saltines?  Make Sweet and Saltines, of course!  These bars are the perfect combination of chocolate, carmel, salt, and crunch.  This recipe is from Trisha Yearwood’s Food Network show Trisha’s Southern Kitchen.  They are so easy to make and so yummy!


35 to 40 Saltine Crackers

2 sticks (1 cup) butter

1 cup light brown sugar

8 ozs. semisweet chocolate (I used chocolate chips)

Preheat oven to 425 degrees.  Line 1 large or 2 small jelly roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.

In a medium pan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jelly roll pan into the oven and bake for 3 to 5 minutes or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.  They will form one big sheet.  Break up into pieces.  Store in an airtight container.

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

These cookies are seriously addicting and make a big batch.  I got this recipe from the Hershey’s website.


2 eggs

2 tsp. vanilla extract

1 2/3 cup Reese’s Peanut Butter Chips

1 1/4 cup butter or margarine

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour

3/4 cup Hershey’s Cocoa

Preheat oven to 350 degrees.  Stir together the flour, cocoa, baking soda, and salt.  Set aside.

In a large bowl, beat butter and sugar with a mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add in the flour mixture, beating well.  Stir in the peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheet.  Bake for 8 to 9 minutes. (Do not over bake; cookies will be soft.  They will puff while baking and flatten while cooling.)  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 54 cookies.

Grandma’s Chocolate Eclair Cake

Thank you to Joyce for sharing her Grandma’s recipe!  It’s supposed to serve 20, but you’ll find that it’s a lot less as everyone takes really big portions of this delicious cake!


1 lb. graham crackers

2 small packages vanilla instant pudding

3 cups milk

8 oz. carton of Cool Whip

2 envelopes of Nestle’s Choco Bake

2 tsp. white corn syrup

2 tsp. vanilla

2 T. butter, softened

1 1/2 cups powdered sugar, sifted

3 T. milk

Butter a 9 x 13″ pan.  Cover bottom with whole grahams.  Mix pudding with milk.  Fold in Cool Whip.  Place half of the pudding mix over the graham crackers.  Cover with another layer of whole crackers.  Add the rest of the pudding mix on top.  Place a final layer of crackers on top of the mix.

To make the frosting, mix the choco bake, corn syrup, vanilla, butter, powdered sugar, and milk together.  Frost the top layer of crackers.

Refrigerate for 24 hours.

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Pbutter frosting lighter version2

This easy dessert recipe tastes so decadent and it’s always a big hit!  It’s my go to when I’m short on time.

Make a batch of brownies using a box mix (see box for instructions and ingredients that you need to add).  Let the brownies cool completely.

Make this peanut butter frosting (from the Joy of Cooking cookbook).

Frosting ingredients:

1/2 cup smooth peanut butter

3 ozs. cold cream cheese

1 1/2 T. unsalted butter, softened

1 tsp. vanilla

3 T cream or milk

2 2/3 cup confectioners sugar, sifted

Beat peanut butter, cream cheese, butter, vanilla, and milk in a medium bowl just until blended.  Add 1/3 of the confectioners sugar at a time and beat just until smooth and the desired consistency is reached.  If the frosting is too stiff, add, but do not overbeat anotherr 1 to 2 T. cream or milk.

Frost the brownies.  Chop salted peanuts and sprinkle them on top of the frosting.  Cover and keep the brownies in the fridge until potluck time!