Cupcake Bites

Chrissy Jacobsen

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup Mold
Sprinkles and M&Ms for decoration.

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
2. Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
5. Melt chocolate bark and candy melts in microwave per directions on package.
6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
7. Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
9. Decorate with the sprinkles and M&Ms.

Makes about 50. Store in an airtight container and they will last for several days. Once you’ve made this recipe, you can try your own cake and frosting next time if you want.

Source: Bakerella

Chocolate Mint Brownies

Bonny Earl

1 cup butter
2 cups sugar
1/3 cup cocoa
4 eggs
1 cup flour
1/2 tsp mint extract

Cream butter, sugar and cocoa. Add eggs one at a time, beating after each addition. Add flour and extract. Pour into greased 9x13 inch pan. Bake 350 degrees for approximately 30 minutes. Cool.

Frosting
3 Tbl butter
1 1/2 tsps. mint extract
1 2/3 cups powdered sugar
2 or 3 drops of green food coloring
2 or 3 Tbl milk

Cream ingredients together. Frost cooled brownies. Top with glaze.

Glaze
6 oz. semi sweet chocolate chips
6 Tbl butter

Combine and heat on low until chocolate is melted and smooth. Top frosted brownies. Tilt and shake pan until all of the brownie is covered.

Orange Chocolate Cheesecake Bars

Kelly Ensman

Crust
9 whole chocolate graham crackers
1 Tbsp stick butter, cut up
White of 1 large egg
Filling
1 brick (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup nonfat sour cream
1/2 cup plus 2 Tbsp sugar
2 large eggs
1/4 cup orange juice (grate peel first)
2 tsp finely grated orange peel
3 Tbsp unsweetened cocoa powder


PREPARATION
1. Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides; coat with nonstick spray.
2. Crust: Process crackers in food processor until fine crumbs form. Add butter and egg white; pulse until crumbs are moistened. Using bottom of a small measuring cup, press evenly over bottom of pan. Bake 10 minutes or until firm and set. Cool.
3. Filling: Whisk cream cheese, sour cream, 1/2 cup sugar, the eggs, juice and peel in a large bowl until smooth. Remove 1/4 cup. Pour remaining batter over crust.
4. Stir cocoa, 1 Tbsp water and remaining 2 Tbsp sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. Spoon over Filling, then drag a toothpick or skewer through filling in a spiral motion to create marbled effect.
5. Bake 30 minutes or until firm around edges but slightly jiggly in center. Cool in pan on rack in refrigerator at least 3 hours until firm.
6. To serve: Holding foil by ends, lift to cutting board. Cut into 4 equal strips. Cut each strip in 6 bars.

Planning Tip: Can be made up to 1 day ahead. Cover airtight and refrigerate.