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• • 3/4 cup apple cider
• • 3/4 cup unsalted butter
• • 1 can (5 ounce) evaporated milk
• • 3 cups granulated sugar
• • 1 bag (12 ounce) white chocolate chips
• • 3/4 cup dried apple, finely diced
• • 1 teaspoon vanilla
• • 1 teaspoon cinnamon
• • 1/2 teaspoon nutmeg
• • 1/4 teaspoon all spice
• • 1/4 cup Dulce De Leche

​Serves: 32
Author: Awesomeon20
Prep Time: 5 min
Cook Time: 15 min

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1. It's important to have everything ready once you turn on your heat, so measure out our chocolate, butter, and vanilla in a bowl and set aside. Spray an 8x8 baking pan with non-stick spray.
2. Add sugar, marshmallows, and evaporated milk to a large sauce pan. Turn the heat under the pan to medium high and start stirring. Keep stirring until the mixture starts to boil.
3. Once you reach a boil, continue to cook and stir for 8 minutes. Whatever you do, don't stop stirring. When 8 minutes is up, remove the pot from the heat, but don't stop stirring.
4. Either grow a third arm or get a helper to carefully add the chocolate, butter, and vanilla to the boiling sugar mixture. Be careful. You do NOT want to get this molten mixture on your skin. Keep stirring until everything is melted and blended.
5. Pour the mixture immediately into the waiting baking pan and refrigerate for several hours or overnight to set.
6. Cut into small pieces and try really hard not to eat every last bit.

Serves: About 50
Author:  Lyuba Brooke
Prep Time: 4 hours
Cook Time: 10 mins

Author: CraftCreateCook 
Prep time:  15 mins
Total time:  15 mins
Serves: 32

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1. Line a square baking sheet with aluminum foil clear a space in your refrigerator for this prepared pan. Line the bottom of the pan with upside down full size Reese's Peanut Butter Cups.
2. In a small saucepan, add chocolate chips and sweetened condensed milk. Heat on medium heat and stir constantly until melted. Remove from heat.
3. Spoon in peanut butter and mix until completely melted and incorporated. Pour over prepared pan and spread evenly.
4. Sprinkle with mini Reese's Peanut Butter Cups and gently press into the fudge.
5. Refrigerate for 3 hours or until firm.
6. Remove from refrigerator, remove foil from the fudge. Cut into 16 squares and cut each square into a triangle

This also tastes really good if you drizzle it onto popcorn.

You can buy this recipe print towel and more here.

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• 1/3 cup nutella
• 1 ¾ cup (8 ¾ ounces) unbleached all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter (1 ¾ sticks)
• ½ cup granulated sugar (3 ½ ounces)
• ¾ cups packed brown sugar (5 ¼ ounces) – dark works best
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 3/4 cup semisweet chocolate chips, plus extra for topping the cookies

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1. Line a plate with parchment paper. Scoop nutella in heaping teaspoon mounds on the parchment paper - you need about 16. Place mounds in the refrigerator to harden.
2. Whisk flour and baking soda in a medium bowl.
3. In a 10-inch skillet (don’t use a nonstick skillet if possible, because it makes it hard to tell with the butter is browned), melt 10 tablespoons of the unsalted butter over medium-high heat. Once melted, swirl the pan constantly until the butter is golden brown. This entire process will take about 3 – 5 minutes, and the butter will have a nutty smell. Watch the pan closely to avoid burning the butter.
4. Transfer the browned butter to a large heatproof bowl, and add the remaining 4 tablespoons butter. Stir until it is melted.
5. Add the sugars, salt and vanilla to the butter and whisk together. Add the egg and the egg yolk and whisk until smooth, about 30 seconds. Let the mixture rest for 3 minutes. Whisk again for 30 seconds, and then let it rest 3 more minutes. Do this one more time, until the mixture is thick, smooth, and shiny.
6. Stir in the flour mixture, then stir in the chocolate chips.
7. Chill dough overnight. If you need to bake the cookies immediately, you can. I just think the cookies taste better when the dough sits overnight.
8. When ready to bake, preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or a silicone mat.
9. Scoop about 3 tablespoon of dough. Make a deep well in the center and place a teaspoon of the refrigerated nutella in the center of the dough. Shape the dough around the nutella, covering completely. Pace onto cookie sheets, spacing the dough 2 inches apart. Bake 10 – 14 minutes, until the cookies are golden brown on the edges but still soft in the center. Gently press a few chocolate chips on the top of the warm cookies. Allow cookies to cool on the sheet for 3 minutes, then remove to a wire rack to cool completely.

Prep Time: 2 hours
Cook Time: 35 minutes
Servings: 10

Ingredients:

Chocolate Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee hot
• 2 large eggs
• 2 tsp vanilla

Mocha Buttercream:

• 1/2 cup egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature, cubed
• 1 tsp vanilla
• 1 Tbsp instant espresso powder
• 3 oz dark chocolate chopped, melted, and cooled

Ganache:

• 3 oz dark chocolate
• 3 oz heavy whipping cream

Instructions: 

​Chocolate Cake:

1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 20mins, rotate pans in oven.
7. Bake until a cake tester comes out mostly clean. A total of 30-35mins.

​Mocha Buttercream:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment.
5. Slowly add cubed butter and mix until smooth.
6. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
7. Frost cake and refrigerate before adding ganache.

​Ganache:

1. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
2. Frost and smooth the sides. Chill for 20mins.
3. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Notes:

*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen. 
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. 
*** You will likely have some leftover ganache.

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• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 cup dark chocolate chips
• 1 cup mini semi-sweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 3/4 cup fresh raspberries, semi crushed

STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.