Chocolate Chocolate and More Chocolate Brownie Bites

If you love chocolate and I mean LOVE chocolate you will not be able to put these down! Okay I took a page from that chick on Simply Homemade and used Betty Crocker to help me on this yummy sinful gooey little treat! I do that allot especially if I am cooking dinner, and making apps I take a shortcut on the dessert sometimes; but believe me, these will not taste store bought!!!! These are perfect for Super-bowl, book club, romantic dinner, or even girls night in!!!! 


What you need:

• 1 Pckg. of Betty Crocker Brownie Mix with Fudge (see picture below) Prepared according to package in a separate bowl. 
• 1 Pckg. of Betty Crocker Double Chocolate Chunk Cookie Mix (you can use other cookie mixes as well if you'd like) Prepared according to package in a separate bowl. 
• A pad of butter for greasing 
• 12-oz bag of semi-sweet chocolate chips
• 3/4 heavy cream
• 6 tbl. of butter
• And a whole lot of will-power! 

Preheat oven to 350 degrees. Grease 13 X 9 baking dish I used a glass one in this case. Prepare brownie mixture and pour batter into prepared baking dish, spread evenly. 

Take prepared cookie dough mixture and take tablespoon size balls and drop in brownie mix, as so. 

Bake for 35-40 min. Let cool completely 1 hour. Let me just say the house will smell so delicious and you will want to eat them now but don't we are not finished yet! 

Once cooled you can do one of the following: 

• Drizzle with Chocolate
• Drizzle with Melted Frosting (Cream Cheese, Chocolate, Peanut Butter) 
• Frost it with any of the above icings OR
• Pour another layer of chocolate on top...Ganache Chocolate 

I decided to go with Ganache in this case, it's easy I use it on allot on top of my cakes, bars, and besides the intention of this recipe is to appease those chocolate lovers out there and the one sitting in front of this computer! 

To make the Ganache:

Heat butter and heavy cream over low heat till just hot, you don't want this to boil at all have patience it will pay off. Place 12-ox semi-sweet chocolate morsels in a bowl. 

Once the butter/cream mixture is ready pour over chocolate morsels let sit for 15-20min then stir till smooth. 

Once smooth pour of brownie mixture and don't touch till Ganache is set, 30-min. You can place in the fridge if you like to speed up the setting process.   

Set Ganache

Once set cut into cute mini squares or bars however you'd like and serve!!!! MMMM this is sinful! Yummy! 

So yummy and rich!!! 

Ingrid's Quick And Easy and YUM Peach Cobbler!

I make this recipe often--it's quick easy and scrumptious! I initially got this recipe from my mom's hairstylist but found that his way of doing it left the cobbler a bit dry and not as flavorful as I would like. Cobblers are supposed to be juicy, and throughout my many variations of making this I have found one that I feel tastes the best!


I have given this recipe out numerous times to my gal pals. I usually make my cobbler from scratch with fresh fruit but when peaches are not in season this a great substitute.  Its a sure-to-impress dish at a book club function, baby shower, or for an small house-gathering. It feeds alot, and trust me once you see what goes in it you may not want to keep all those calories to yourself!


Okay here is what you need:

• 2 Sticks of Unsalted butter (I always use unsalted butter since I bake alot so just remember in case I don't say just use unsalted) 
• 3 Cans of Peaches in Heavy Syrup
• 2 tsp. Pure Vanilla Extract (you want to always use a good one, it makes a difference; a good one runs about $11-20)
• 1 tbl. Brown Sugar (Packed)
• 9 X 13 Baking Dish
• 2 Frozen 9-in Pie Crust Shells 
• 1 Box of Butter Cake Mix (I use Duncan Hines)
• 2 tsp. Cinnamon
• 1 tbl. Granulated sugar (this is to make the Cinnamon Sugar.  I usually eye ball the measurements, but if it looks too white add more Cinnamon) plus 1/3 c. sugar for Whip Cream
• 1 c. Heavy Whipping Cream

Okay so first things first pre-heat your oven to 350 degrees. 

Grab your baking dish and start with the peaches. Open one can of peaches and pour everything syrup and all in a large bowl.  Next take your second can of peaches and drain out the syrup and add just the peaches to the large bowl.  Do the same with the third can. All you should have in your bowl is peaches from all three cans and syrup from only one can.  Add to the bowl the Brown Sugar and vanilla, and toss to coat on peaches. Pour mixture into your baking dish. 

Next take your cake mix and sprinkle evenly over the peach mixture (Sprinkle the cake mix straight from the box, should be dry). Then cut up one stick of butter and sprinkle evenly over cake mixture and peaches. 

Next take your frozen pie shells and crumble over the butter. I like to keep mine on the bigger side, as this is going to make your crunchy crust. Next take last stick of butter cut into even pieces and distribute over pie crust.  Next Bake for 55-60 min, or until peaches are bubbling and the top is a golden brown color. I sometimes do an extra 10-15 min. (tip: you may want to place a larger baking sheet under your dish because this has a tendency to bubble over)

While the cobbler is baking,  make your Cinnamon sugar (mix cinnamon and sugar together in a small bowl till well blended)  and whip cream. If you have a standing mixer (great!) run the outside of your mixing bowl under cold water.  Your bowl needs to be cold to the touch. Place 1 cup of Heavy Cream in bowl and start mixing with the whisk attachment at a medium speed. Gradually add the 1/2 cup of granulated sugar to the cream and increase speed to high.  After 5 min you will have fresh whip cream! If your mixture isn't forming place mixer in fridge for 30min and try whipping again. 

After you take your cobbler out of the oven, immediately sprinkle with sugar/cinnamon mixture. Let cool for 10-15min, if you are like my husband you won't be able to wait that long. 

Serve with freshly made whip cream or-- if your dare-- Vanilla Bean Ice Cream, sprinkled with some left over Cinnamon Sugar. YUM! LOVES IT! 

There are many variations with the recipe.  I have used one can of peaches with juice and a pint of blackberries, or raspberries! The Sky is the limit!!!