Super Easy Chocolate Fudge

1 (14-ounce) can sweetened condensed milk

2 cups semisweet chocolate chips (12 ounces)

1 cup milk chocolate chips (6 ounces)

2 tbsp butter

1 tsp vanilla extract

Optional: 1 cup pecans or walnuts, chopped

Lightly grease a 9-inch square pan. Line with plastic wrap or aluminum foil about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles", which help you lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk,  chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts, if using.

Pour into the prepared pan. Spread gently, then cover with the ends of the plastic wrap or aluminum foil. Chill in the refrigerator until the fudge is firm. Lift the chilled fudge out of the pan and cut into small squares.

VARIATIONS: 

For rocky road fudge, stir in 1 cup marshmallows and replace chopped nuts with ½ cup chopped peanuts.

Gently press about ½ cup of toffee bits into the top of the fudge just before you put it on the refrigerator.

Top the fudge with crushed candy canes.

Add 1/2 cup to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge align with the nuts.

For more variations, go to www.thespruceeats.com.

Double Chocolate Buttermilk Cookies

½ cup softened butter (1 stick)

¾ cup cocoa powder, preferably Dutch processed

1¾ cups cup sugar 

1¾ cups flour

½ tsp baking soda

½ tsp salt

⅔ cup buttermilk*

1 tsp vanilla

2 tsp instant espresso powder

2 cups chopped chocolate and/or chocolate chips (semi-sweet, bittersweet, white chocolate)

Preheat the oven to 350 degrees. Position racks in the middle of the oven.

Add flour, salt and baking soda to a medium bowl. Set aside.

Place butter in a small bowl and microwave for 1 minute, then in 30 second intervals until the butter just melted. Pour the butter in a large bowl while it's still warm and whisk in the cocoa until the mixture is smooth.

Add sugar, vanilla, espresso powder and buttermilk to the cocoa mixture and whisk together. Add about half of the flour mixture and stir gently with a mixing spoon until it's incorporated. Add the remaining flour and mix just until there are no white streaks of flour remaining.

Add chocolate chips/chunks and mix them into the dough. Use a tablespoon to scoop equal portions of dough. Roll the scoops into balls and place them 2 inches on a baking sheet. (The cookies will spread as they bake.)

Bake the cookies for 5 minutes in the preheated oven, then rotate the tray and continue baking for another 4-6 minutes (9-11 minutes in total). They are done when the edges look dry and the centers are puffed and only slightly wet. Let the cookies set for 2-3 minutes on the cookie tray before transferring them ot a rack to cool completely. 

*Buttermilk substitute: Place 1 tbsp lemon juice into a cup, add a scant cup of milk to fill to 1 cup line. Stir, let sit for five minutes.  For this recipe, measure out ⅔ cup and discard the rest.

recipe from www.theletsgosho.com

Brookies (Brownie Cookies)

Cookie Layer:

½ cup butter, softened

½ cup packed light brown sugar

¼ cup white sugar

½ tsp vanilla extract

1 egg

1¼ cups flour

½ tsp salt

½ tsp baking soda

1 cup semisweet chocolate chips

Brownie Layer:

½ cup butter, melted

1 cup white sugar

1 tsp. vanilla extract

2 eggs

⅓ cup cocoa powder

½ cup flour

¼ tsp baking powder

pinch of salt

Make Cookie Layer: Preheat oven to 350 degrees. Grease a 9x13-inch pan. Beat together butter, sugars, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add egg; beat until light and creamy about 2 minutes.

Whisk together flour, salt, and baking soda in a small bowl. Gradually stir flour mixture into butter mixture until combined. Stir in chocolate chips. Spread dough in prepared baking dish, covering bottom completely.

Make Brownie Layer: Stir together butter, sugar, and vanilla in a bowl. Add eggs; beat well. Stir in cocoa powder until well combined. Stir in flour, baking powder, and salt until combined. Pour and spread batter over cookie dough, covering completely.

Bake until a toothpick inserted into center comes out clean, 20 to 25 minutes. (remove earlier for a gooier brookie). Cool completely in baking dish on a wire rack before cutting into 2-inch-square bars.

Brookies keep in an airtight container up to 3 days at room temperature or 3 months in the freezer. Makes 2 dozen.

Recipe from www.allrecipes.com

Chocolate Cupcakes with Nutella Frosting

Cupcakes:

1 cup water

½  cup unsweetened cocoa powder

1⅓ cups flour

2 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened to room temperature

1 cup sugar

2 large eggs

2 tsp vanilla extract

Frosting:

1 cup unsalted butter, at room temperature

4 cups confectioners sugar

¾ cup Nutella

⅓ cup heavy cream or whole milk

1 tsp vanilla extract

pinch of salt

Preheat the oven to 375 degrees. Line 14 muffin cups with liners.

Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, using a electric mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin ¾ of the way full with batter. Bake for 16-19 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

Make the Frosting: In a large bowl using a handheld mixer, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for full 2 minutes. Add up to ½ cup more confectioners sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt. Frost cooled cupcakes. Serve immediately or store cupcakes in the refrigerator for up to 5 days.

NOTE: Frosting recipe makes a bit more than you need but store the leftover frosting in the fridge and use a a dip, make cookie sandwiches or just eat it by the spoonful!

Recipe from www.sallysbakingaddiction.com