Lindsay's Recipes

  Ingredients: 1/2 cup butter, softened 1 cup sugar 1 cup brown sugar 3 eggs 2 teaspoons baking soda 4 1/2 cups rolled oats 1 1/2 cups peanut butter 12 oz. chocolate chips 12 oz. m&m's Directions: Combine butter and sugars and mix well. Add eggs and baking soda and mix again. Add peanut butter and mix until smooth. Add oatmeal and mix until combined. Fold in the chocolate chips and m&m's. Spread in a greased 9x13 dish and bake at 350 for 20 minutes or until done.

Ingredients: 2 very ripe bananas 1 1/2 cups oats 2 tablespoons nut butter 1 1/2 tablespoons chia seeds pinch of kosher salt sprinkle of cinnamon vanilla extract 1/2 cup chocolate chips Directions: Mash the bananas. Add the rest of the ingredients and mix well. Divide into 12 cookies on a parchment-lined cookie sheet. Bake at 350 for 18-20 minutes.

Ingredients: 12 oz. chocolate chips 2 cups mini marshmallows 1 sleeve graham crackers, crushed peanut butter (optional) Directions: In a large bowl, combine marshmallows and crackers. Melt the chocolate in a separate bowl, then pour over the marshmallows and crackers and stir quickly until just combined. Spread the mixture in a parchment lined dish. If using peanut butter, dollop some over the top and then spread slightly and unevenly over the top. Freeze or refrigerate until set.

 Source:  Cooktop Cove  (adapted) Ingredients: 9-inch graham cracker crumb or chocolate pie crust 1 cup semi-sweet chocolate chips 1 1/2 cups heavy cream, divided 1 cup creamy peanut butter 1 cup powdered sugar 8 oz. cream cheese, softened (reduced fat is fine) Directions: In a microwave-safe bowl, combine the chocolate chips and 1/2 cup cream. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted. Pour into the bottom of the pie crust. Refrigerate until set. In a large mixing bowl, cream together the peanut butter, powdered sugar and cream cheese until smooth. In a separate mixing bowl, whip the remaining cup of cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Spread over the chocolate layer in the pie crust. Refrigerate for at least 4 hours.

  Ingredients: 2 cups graham cracker crumbs (about 16 crackers) 1 cup semi sweet chocolate chips 1 can sweetened condensed milk Directions: Mix all ingredients together. Spread into a greased 8x8 dish. Bake at 350 for 30 minutes.

 Source: Lori Mooney (originally from Betty Crocker's Chocolate Cookbook), adapted slightly Ingredients: 1/2 cup butter 12 oz. bag semi-sweet chocolate chips 1 2/3 cups sugar 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups flour Directions: Heat the butter and chocolate chips in a saucepan over low heat, stirring constantly, until melted; cool slightly. Transfer the mixture to a mixing bowl. Add the sugar and mix until combined. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix until combined. Add the baking powder and salt and mix until combined. Slowly add the sugar, a little at a time, until all combined. Spread the batter in a greased 9x13 dish. Bake at 350 for 20-25 minutes, until a toothpick inserted in the center comes out clean.

 Source:  Picky Palate  (adapted slightly) Ingredients: 1 box cake mix, yellow or chocolate 1 egg 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup marshmallow creme 14 oz. can sweetened condensed milk 12 oz. bag semi-sweet chocolate chips (maybe a little less) Directions: Mix together the cake mix, egg and butter until well combined. Grease a 9x13 dish and press the dough into the bottom of the dish. Mix the peanut butter, marshmallow creme and sweetened condensed milk until well combined. Pour over the dough. Sprinkle the chocolate chips across the top. Bake at 350 for 23-25 minutes. The center will be a bit jiggly but will set as it cools. Allow to cool completely before serving.

  Source:  Sally's Baking Addiction  (adapted slightly) Ingredients: 1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 3/4 cups sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder 1/2 cup oil 2 eggs, room temperature 2 teaspoons vanilla 1 cup buttermilk, room temperature 1 cup freshly brewed hot strong coffee Directions: Whisk together the dry ingredients in a mixing bowl. Set aside. In another mixing bowl, use a stand mixer to whisk together the oil, eggs and vanilla on medium-high speed until combined. Add the buttermilk and whisk until combined. Slowly add the dry ingredients to the wet ingredients, a little at a time, whisking each time until combined. Slowly add the coffee, a little at a time, whisking each time until combined. Batter will be thin. Spray 2 8 or 9 inch cake pans with cooking spray, line the bottoms with parchment paper, and spray again. Divide the batter evenly between the pans. Bake at 350 for 23-26 mi...

  Source:  The Frugal Girls Ingredients: 6 tablespoons salted butter, softened 3/4 cup unsweetened cocoa powder 2 1/2 cups powdered sugar 7 tablespoons milk 1 teaspoon vanilla extract Directions: In a mixing bowl, whisk together the cocoa powder and powdered sugar until well combined. Using a mixer, cream the butter until smooth. Gradually add the cocoa powder and powdered sugar mixture and continue creaming until well combined. Add the vanilla and gradually add the milk until the desired consistency is reached. Scrape down the sides of the bowl and mix until well combined. 

  Brownie Ingredients: 1 cup butter, melted 2 cups sugar 4 eggs 1 teaspoon vanilla 1/2 teaspoon salt 3 rounded tablespoons cocoa powder 2 cups flour Icing Ingredients: 1/4 cup butter, melted 1 teaspoon vanilla 5 tablespoons cocoa powder 4 cups powdered sugar 1/3 cup milk Directions: To make the brownies, mix the butter and sugar. Add the eggs and vanilla and mix again. Add the salt and cocoa powder and mix again. Slowly add the flour and mix until well incorporated. Bake in a 9"x13" dish at 300 for 30-35 minutes. To make the icing, mix the butter, vanilla and cocoa powder. Alternate adding the powdered sugar and milk a little at a time. Mix until smooth. Ice the brownies while they are hot. Allow to cool completely before serving.

  Source:  Never Ending Journeys Ingredients: 1 box cake mix 2 eggs 1/2 cup vegetable or canola oil 1 10-12 oz. bag of baking chips Directions: Mix together the cake mix, eggs and oil. Mix in the chips. Chill the dough for at least an hour. Roll the dough into balls. Bake at 350 for 9 minutes.

  Ingredients: 1/2 cup butter 1 cup sugar 1/2 cup flour 2 eggs 1 teaspoon vanilla 1 cup chopped pecans 1 cup chocolate chips 1 pie crust whipped cream Directions: Melt the butter in a glass mixing bowl. Allow the butter to cool for a minute and then stir in the sugar and flour. Add the eggs and vanilla and stir until combined. Stir in the pecans and chocolate chips. Pour the filling into the pie crust. Bake at 350 for 45 minutes. Allow the pie to cool. Top slices with whipped cream.

  Source:  Picky Palate  (adapted) Ingredients: 1 box chocolate cake mix 1/2 cup butter, softened 1 egg 14 Oreo cookies 1 can sweetened condensed milk 1/2 cup chocolate chips Directions: Mix together the cake mix, butter and egg. Press the mixture into the bottom of a greased 9"x13" baking dish. Crumble the Oreos. Sprinkle the Oreos and chocolate chips evenly over the dish. Drizzle the sweetened condensed milk over the cookies and chocolate chips. You can use the whole can or just enough to pretty well cover everything. Bake at 350 for 25 minutes.

  Ingredients: 3/4 cup butter, softened 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1 1/2 cups flour 2 cups oats 12 oz. bag chocolate chips Directions: Cream together the butter, peanut butter and both kinds of sugar. Mix in the eggs and vanilla. Add the baking soda, salt, cinnamon and a little of the flour and mix slowly. Continue to slowly mix in the rest of the flour a little at a time. Mix in the oats. Mix in the chocolate chips. Form dough into balls and bake at 375 for 8-10 minutes.

Ingredients: Crust: 24 Oreo cookies 6 tablespoons butter, melted Filling: 4 (8 oz.) packages cream cheese, room temperature 1 1/4 cups sugar 4 eggs, room temperature 2 teaspoons vanilla 1/2 cup mini chocolate chips Icing: 3 tablespoons butter, room temperature 1/3 cup unsweetened cocoa powder 1/2 teaspoon vanilla 1 1/4 cups powdered sugar 2-4 tablespoons milk Directions: Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray. To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan. To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling ...

Ingredients: 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup white sugar 6 tablespoons cocoa powder 1/2 cup milk 2 tablespoons butter, melted 1 cup brown sugar 1 3/4 cups hot water vanilla ice cream Directions: Mix together the flour, baking powder, salt, white sugar and 2 tablespoons of the cocoa powder. Add the milk and butter and stir until combined. Pour mixture into 8"x8" dish. Sprinkle with brown sugar and remaining cocoa powder. Pour the water over the mixture. Bake at 350 for 45 minutes. Serve warm with ice cream.

Source:  Julia's Album Ingredients: 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3 tablespoons butter, softened 3 tablespoons Greek yogurt (plain or vanilla) or sour cream 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla 1/2 cup chocolate chips 1 pound strawberries, sliced Directions: Grease a 9-inch springform pan and line the bottom with parchment paper; set aside. Combine the butter, yogurt and sugar in a mixing bowl and beat until light and fluffy, no more than 2 minutes. Add the egg and mix at medium speed until light and fluffy. Mix in the milk and vanilla until combined. Slowly add the flour, baking powder and salt and mix on low speed until just combined. Fold in the chocolate chips. Pour the batter into the pan. Arrange strawberry slices on the top of the cake, pressing down slightly, until the entire top is covered. Bake at 350 for about an hour, until the top is golden brown and a toothpick comes out clean. Cool...

Source:  Smitten Kitchen Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake. Cake Ingredients: 2 cups (250g) flour 2 1/2 cups (500g) sugar 3/4 cup (65g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 2 tablespoons vinegar 1 teaspoon vanilla 2 eggs Frosting Ingredients: 10 oz. cream cheese, softened 1 stick unsalted butter, softened 5 cups (600g) powdered sugar 2/3 cup (170g) creamy peanut butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tablespoons creamy peanut butter 2 tablespoons corn syrup 1/2 cup half and half Directions: Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar ...

Peanut Butter Chocolate Bars Source:  The Girl Who Ate Everything Ingredients: 1 yellow cake mix 1/2 cup butter, melted 1 cup peanut butter 2 eggs 1 12 oz. package chocolate chips 1 14 oz. can sweetened condensed milk 2 tablespoons butter 2 teaspoons vanilla Directions: Combine the cake mix, melted butter, peanut butter and eggs in a large mixing bowl. Press the mixture into a 9"x13" pan, reserving about 1 1/2 cups to go on top of the chocolate layer. In a small sauce pan, melt the chocolate chips with the sweetened condensed milk and butter. Remove the chocolate mixture from the heat and stir in the vanilla. Pour the chocolate mixture over the cake mixture. Use the remaining cake mixture to cover the top of the chocolate mixture. Bake at 325 for 20-25 minutes. Cool completely before serving.

Chocolate Crazy Cake Source:  Sweet Little Bluebird Ingredients: 1 1/2 cups flour 3 tablespoons cocoa powder 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 1 cup water Directions: Spray an 8"x8" baking dish with cooking spray. Dump the first 5 ingredients in the baking dish and stir to combine. Make 2 small indentations and 1 large indentation in the dry ingredients. Pour the vinegar and vanilla extract in the small indentations. Pour the oil in the larger one. Pour the water over all. Stir until the batter is mixed well. Bake at 350 for 30-35 minutes. Frost with the icing of your choice.