Yield 12 cupcakes

INGREDIENTS:

1 (18 1/4 ounce) package chocolate cake mix

1 cup mayonnaise

1 cup water, room temperature

1 teaspoon instant coffee granules

3 large eggs

1/2 to 1 teaspoon ground cinnamon

3/4 cup mini chocolate chips

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 12 regular-size muffin tins with paper liners.

In a large bowl using an electric mixer beat together cake mix with mayonnaise, water, eggs and cinnamon for about 2 minutes on medium speed.

Divide the batter between the muffin tins.

Bake for about 15-20 minutes or until the cupcakes test done.

Cool for 10 minutes in pan then remove to a rack to cool completely.

Frost with desired frosting.

You will also find this recipe on www.recipezazz.com

Bet you’ve never had any homemade milkshake like this before, this will make you very happy!

For chocolate option; use chocolate ice cream in place of vanilla ice cream,  substitute 1/2 cup chocolate milk for white milk, and add in 2 tablespoons Nestles chocolate drink mix

Servings 1-2

INGREDIENTS (for vanilla shake)

2 cups vanilla ice cream

1/4 cup heavy whipping cream

1/2 cup milk

2 tablespoons sugar (or adjust to taste)

1 teaspoon vanilla

Photo courtesy of Susan (CoffeeB)

All the taste of zucchini bread but in a cookie!…these taste even better if allowed to sit for a while after baking

Yield 4 dozen

INGREDIENTS:

3/4 cup butter, softened

1-1/2 cups sugar

1  large egg

1/2  teaspoon almond extract

2 teaspoons vanilla

1 -/2 cups grated zucchini, pressed between paper towels to remove excess moisture

3 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1  cup semisweet chocolate chips

1/2 to 3/4  cup chopped walnuts

sifted confections sugar

Instructions:————————————

Warning: extremely habit-forming!

Yield 2-1/2 dozen

INGREDIENTS:

2 pounds milk chocolate candy coating, coarsely chopped, divided

1 cup salted cashew halves, or as needed

28 wrapped caramels

2 tablespoons heavy whipping cream

INSTRUCTIONS:————————————–

Line baking sheets with waxed paper and butter the paper; set aside.

In a heavy saucepan, melt 1 pound of the chocolate candy coating.

Drop by scant tablespoonfuls onto prepared pans; allow to stand until partially set (about 3 minutes).

Top each with 4-5 cashews halves; allow to stand until completely set.

In a small heavy saucepan combine caramels and heavy cream; cook stirring over low heat until melted and the mixture is smooth, then spoon over cashews (reheating the caramel over low heat if it thickens).

Melt remaining 1 pound of the chocolate candy coating; spoon over caramel, then allow to stand until set.

A denser-type cake that is very moist and holds up well when drizzled with chocolate or vanilla sauce,it also works very well sliced into cubes to use in trifles…do not use instant pudding for this

See Chocolate Fudge Sauce

Servings 12

INGREDIENTS:

1 (3.4 ounces) package cook-and-serve chocolate pudding/pie filling mix

2 cups milk

1 (18-1/4 ounce) package chocolate cake mix

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a small saucepan prepared pudding with milk according to package directions for pudding.

Pour into a large bowl; add cake mix and beat until well blended.

Spread into baking pan.

Bake for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan.

Cool on a wire rack.

This recipe was tested using full-fat evaporated milk

INGREDIENTS:

1/2 cup butter, cubed

1 cup semisweet chocolate chips (6 ounces)

1 (12 ounce) can evaporated milk

2 cups confectioners sugar

1 teaspoon vanilla extract

INSTRUCTIONS:————————————-

In a large heavy saucepan melt butter and chocolate over low heat.

Stir/whisk in evaporated milk and confectioners sugar until smooth; bring to a boil over medium heat, then cook and stir for about 7-8 minutes or until thickened.

Remove from the heat; stir in vanilla.

These may also be baked in six mini loaf pans for about 30-35 minutes.

Yield two (8 x 4 or 9 x 5-inch) loaves

INGREDIENTS:

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup butter, softened

2/3 cup brown sugar, packed (if you have a sweet tooth use more brown sugar)

2 large eggs

2 teaspoons vanilla

1 cup semi-sweet chocolate chips, melted and slightly cooled

1-1/2 cups applesauce (can use sweetened for a sweeter flavor)

1/2 cup mini chocolate chips

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 8 x 4 OR 9 x 5-inch loaf pans.

In a medium bowl combine the flour with baking soda and baking powder.

In a large bowl using an electric mixer on medium speed beat butter with brown sugar until creamy and light in color (about 2 minutes).

Add eggs one at a time beating until well blended and  scraping the side of the mixing bowl frequently.

Add vanilla and melted chocolate and mix thoroughly, then mix in the  applesauce.

On low speed mix in the flour mixture until just blended.

Fold in the mini chocolate chips (batter will be quite stiff).

Divide batter evenly between the two loaf pans.

Bake for about 50-60 minutes or until the breads test done.