We all three love chocolate: cakes, cookies drinks anything made with chocolate. We are sure you will find one of these recipes, irresistible to make and share at work, church or a special event.
Cut yourself a slice of Casserole Kristen's Triple Chocolate Coffee Cake, pour a cup of coffee, add some fruit and have a delectable breakfast
Chocolate and peanut butter are always a winning combination in Casserole Gal Rachel's house and her Peanut Butter Poke Brownies will win at your house too.
This recipe has been around for years, it uses simple ingredients but, doesn't taste like it. Casserole Gal Rhonda shares Depression Cake, if you haven't tried it you should.
Casserole Gal Kristen's Chocolate Flourless Cake is a decadent and elegant dessert, works with any gluten free diet and it's easy to bake!
Whole Wheat flour and applesauce in a chocolate cake? Casserole Gal Rachel did just that with this Chocolate Cake and Chocolate Frosting recipe.
Betty Crocker Vintage Brownies are a favorite of Casserole Gal Rhonda and a recipe she has made a lot over the years. Chocolate, fudgy and delicious, plain or with a scoop of vanilla ice cream.
S'More Cake combines chocolate, marshmallow cream and caramel topping, what else needs to be said. Casserole Gal Rhonda shared this dessert that is wonderful! It can also, be made with a Gluten Free cake mix.
Who says dessert can't be a little healthy? Try Casserole Gal Rachel's Black Bean Brownies for a surprisingly good brownie.
Four Layer Pie is a classic recipe for a reason, it is simple to make and quick to be devoured. Casserole Gal Rhonda has been making this for her family and is a favorite.
Casserole Gal Rachel and her daughter made this recipe to celebrate National Pi Day, it would be appreciated more than one day a year. Brownie Pudding Pie, oh my!
If your family is screaming for a dessert try Casserole Gal Kristen's Ice Cream Sandwich Cake. Get your children even your toddlers to help make this goodie!
A perfect brownie topped with a thick and creamy coconut frosting...drooling yet? Make Casserole Gal Kristen's Coconut Frosted Brownies for your special someone.
Don't these look scrumptious Oven Toasted Dark Chocolate Fluffernutter Sandwiches, Casserole Gal Rachel shares this recipe for a wonderful combination.
We hope you enjoy making one or all of our chocolate creations.
For even more desserts we have Seven Poke Cake Recipes.
We will be sharing these amazing recipes to these Blog Parties.
I can't believe that Thanksgiving is next week! I am definitely excited for the holidays. And with all the traveling that happens around the holidays, these Pecan Pie Bars are perfect. They taste delicious and travel really well. My husband had to travel a few hours for a family get together a while back and I made these for him to take. After they were baked and cooled, I cut them into bars and put them into aluminum pans with lids. He said they traveled well and everybody loved them!
Recipe (slightly modified from Rock Recipes)
1 3/4 cups all purpose flour
1/3 cup sugar
3/4 cup (1 1/2 sticks) cold butter, cut into big chunks
2/3 cup packed brown sugar (I used dark brown sugar)
1/3 cup plus 1 Tblsp flour
1/2 tsp salt
1 1/2 cups light corn syrup
1 1/2 cups halved pecans
Put 1 3/4 cups flour, sugar and butter in food processor. Process until it looks similar to cornmeal.
Spray a 9x13 casserole dish with cooking spray. Line dish with foil or parchment paper and spray again. Pour flour mixture into prepared pan and press down. Bake at 325 degrees for 20 minutes.
While the crust is baking, mix together the filling. Whisk together the brown sugar, 1/3 cup plus 1 Tblsp flour, eggs, salt and corn syrup. Let the mixture sit while the crust finishes baking, at least 5 minutes. Roughly chop the pecans.
As soon as the crust comes out of the oven, stir the pecans into the corn syrup mixture and then pour over the crust while it is still hot. Bake at 325 degrees until it is no longer jiggly and it is lightly browned on top. This took 40 minutes for me.
Let the bars cool to room temperature. Then place the bars in the refrigerator for at least 4 hours or overnight. When you are ready to cut them into bars, carefully pull them out of the pan by lifting up the foil. Place the bars on a cutting board and cut into squares. Check that there is no foil stuck to the bottom of the bars before serving.
A few years ago Casserole Gals Rhonda and Kristen had a testing of Dipping Apples. We tried several different types of apples, candy, chocolate and caramel. We had a blast and our family enjoyed our experiments.
We used Gala, Braeburn, Honey Crisp, and Fugi apples.
How good does this look? We melted caramel, dipped the apple, stuck as many mini marshmallow to it as we could and drizzled it with milk chocolate.
We used crushed graham crackers after we dipped the apple in melted caramel, drizzled it with melted milk chocolate and add a gummy worm on top.
Crushed M & M's make this caramel dipped apple colorful and a very enjoyable treat.
If you love pecans you will love this one. Melted caramel, rough chopped pecans and melted milk chocolate.
We even experimented with white chocolate, sugar crystals and sprinkles. You can make them gluten free and easily be careful of any other allergies.
We used treat bags and ribbon to decorate our apples. These would make a very welcomed treat for your guests for the holidays, a birthday party or teacher gifts! This is a great project for older kids.
Let your imagination go, try different candies, maybe chopped candy bars, more than one flavor of melted chocolate, different colored cellophane, bows, ribbon, have fun!
I have been seeing a lot of black bean brownie recipes around the internet and I finally gave them a try! The flavor of these are really good, although the texture was still very bean-like. I think the next time I make these Black Bean Brownies, I will add chopped pecans and chocolate chips. I did find that these were best warmed up for a few seconds in the microwave and topped with chocolate ice cream and chocolate chips.
15 oz can black beans, rinsed and drained
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
1/4 cup melted butter
Put everything in food processor and process until smooth. Line an 8x8 or 9x9 pan with foil and spray with cooking spray. Pour brownie batter into pan. Bake at 350 degrees for 22-25 minutes. A toothpick inserted in the middle should come out clean.
You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
It's summer and we all need a cool dessert! This sherbet is only 3 ingredients and you don't have to have a ice cream machine.
1 pound frozen strawberries
8 oz Cool Whip Frozen
1/2 cup sweetened condensed milk
Mix ingredients in a food processor or blender. Serve immediately or pour into a 9 x 9 casserole dish. Freeze. When ready to serve, set sherbet out to thaw slightly, mix up and serve.
Try this sherbet with our Vanilla Cake with Whipped Buttercream Frosting
These Chocolate Chip Cookies are the best cookies I have ever made. I've been making this recipe for many years. They are delicious and one of my husbands favorite desserts. They are yummy when they are warm but they are great anytime!
1 cup butter flavored shortening
1/2 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups packed brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (I used dark chocolate but use your favorite!)
1 cup chopped pecans (optional)
In the bowl of a stand mixer, mix together the shortening, butter, sugar, brown sugar and vanilla. When it is combined, mix in the eggs. Add both types of flour, baking soda and salt. Mix until just combined. Do not overmix the dough, or the cookies will turn out flat. Using a wooden spoon, stir in the chocolate chips and chopped pecans (if using). Again, only stir until just combined.
Line a cookie sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Bake cookies at 325 degrees convection for 10-12 minutes. I rotate the pan halfway through the baking time to help the cookies bake more evenly. If your oven does not have a convection setting, bake at 350 degrees for 8-10 minutes.
Cantaloupe Sherbet it may sound strange but, if you like cantaloupes you will like this sherbet. Plus, only 3 ingredients!
1 ripe Cantaloupe, peel and cut up in large chunks, freeze
8 oz Cool Whip, Frozen
1/2 cup Sweetened Condensed Milk
Mix together in a food processor or blender, serve immediately or pour into 9 x 9 casserole dish and freeze. When ready to serve, let thaw slightly, mix up and serve.
Tip: After it is frozen I have used the sherbet in smoothies.
I also, made this using Strawberries. Three Ingredient Strawberry Sherbet
Link Parties: Made by You Mondays, Foodie Friday and Everything Else,
Full Plate Thursday, Mix it Up Monday, Thoughts of Home on Thursday,
Weekend Potluck, Tuesday at Our Home, Wonderful Wednesday
Apples, Oatmeal and Cinnamon make these Mini Apple Crisp a simply delightful dessert! Just enough for two and it smells wonderful while it is baking.
2 apples, diced
5 Tbsp Agave sweetener
1/2 stick butter, soften
2 tsp cinnamon
1/2 cup uncooked oatmeal
Place 1 diced apple in each lightly greased dish, mine are 5 inches wide and 1 1/2 inches deep. Pour 1 Tbsp sweetener and 1/2 tsp cinnamon over apples in each dish.
In a small bowl mix butter, cinnamon, oatmeal and 3 Tbsp sweetener. Divide mixture over berries, place dishes on baking sheet and bake at 350 degrees for 45 minutes.
Serve warm with ice cream or whipped cream.
This is the same recipe for my Mini Berry Cobblers, I just replace apples for the berries and added more cinnamon.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!