Ice Cream Sundae Cookies

Hi again!

I made cookies!!

Ice Cream Sundae Cookies!!!

November the 11th is National Sundae Day!  🙂  Who wouldn’t want to celebrate National Sundae Day, I mean…..YUM!?!  So, in honor of the day; I made Ice Cream Sundae Cookies.

Yea, yea…….I’m a little behind this week, you should have had these on Monday!  I am super sorry!

I think you should forgive me, though…..because I’m sharing these with you!  They are yummy, and packed full of sundae goodies!

Check out this dough…..

They were totally fun to make!  I think you could add any of your favorite sundae toppings!  So, just use the recipe as a map and let your taste buds be the guide!! (Wow, that was corny……but seriously, do it!)

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Ice Cream Sundae Cookies

• 2 and 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups sugar cones, broken apart
• 3/4 cup semi-sweet chocolate chips
• 1 cup white morsels
• 3/4 cup maraschino cherries, chopped and patted dry
• 1/2 rainbow sprinkles

–  In a bowl, combine flour, baking soda, and salt.  Set aside.

–  In a separate bowl, cream butter and sugars.  Add eggs, one at a time; beating well after each addition.

–  Gradually beat in flour mixture, until totally combined.

–  Fold in cones, chips, cherries, and sprinkles.

–  Refrigerate dough for an hour or more.

–  Pre-heat oven to 350 degrees.

–  Drop rounded tablespoons of dough onto cookie sheet.  Bake 10 to 12 minutes.

–  Cool on the cookies sheet for a few minutes, then transfer to a wire rack to cool completely.

*recipe from www.verybestbaking.com (Nestles)

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The cookies puffed up in the oven, but kinda flattened as they cooled.  They stayed really soft, which was unexpected; because they were a little thin.  But, with all of that being said; I loved the texture!! 🙂 I would absolutely make them again…..if that tells you anything!

They were like having two desserts in one!   You should make them!

Like……NOW!

Your tummy will be super happy!

I have a few other ice cream sundae bakes up my sleeve…..so be sure to look for them!  I won’t keep them from you for too long!

Enjoy!!

Love, Lara

Peppermint Patty Cookies

Hi again!

I made cookies!!

Peppermint Patty Cookies!!!

Have you ever made cake mix cookies??  If not, you have been missing out!!

They are super easy, and you only need 3 ingredients to make them……cake mix, eggs, and oil.  You can change them up with different cake mix flavors, so just imagine all of the possibilities!!!  And….. if you really want to be exciting, throw in your favorite candy.

For this cookie, I used chocolate cake mix.  Then, I wrapped the dough around a peppermint patty.

I convinced my kids that I’m magic with these cookies.  When they asked me how I got the peppermint patty inside, I simply said, “MAGIC!!”.  They shrugged their shoulders, and kept eating.  They must have already assumed that was how I did it, because they didn’t need much convincing.

You can be magic too!!  Get your wand ready……

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Peppermint Patty Cookies

• 1 box chocolate cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 18 peppermint patties, frozen

–  Pre-heat oven to 350 degrees.  Spray a cookie sheet with cooking spray, or line with parchment paper.  Set aside.

–  In a medium bowl, beat cake mix, eggs and oil for about 30 seconds.  Scrape down the sides of the bowl, and continue beating until completely combined.

–  Refrigerate for an hour, or until the dough is firm and can be worked with easily by hand.

–  Using a 2 Tbsp. scoop,  make balls with the dough. (If you don’t have a scoop, roll dough into one inch balls.)  Press a peppermint patty into the middle and shape the dough up and around the top, until the entire patty is covered in cookie dough.

–  Place onto prepared cookie sheet, 2 inches apart.

–  Bake 12 to 14 minutes, or until cookie is set on the top. (you will be able to press on it, and it won’t sink in.)

–  Remove from oven, and allow them cool on the cookie sheet an additional 5 minutes, then transfer to a wire cooling rack to cool completely.

* Cake Mix Cookie recipe adapted from  here  on allrecipes.com.

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Taaaaaa-Dahhhhhh!!

I hope this recipe comes in handy, especially if you have pounds and pounds of Halloween candy lying around your house like I do!!!  Use your imagination, and get baking! 🙂

Enjoy!!

Love, Lara

Oatmeal Chocolate Chunk Cookies

Hi again!

I made cookies!!

Oatmeal Chocolate Chunk Cookies!!!

It’s been a long week!

This is pretty much how it went……

Monday – Kids: No School, closed due to Hurricane Sandy

Tuesday  – Kids: No School, closed due to Hurricane Sandy

Wednesday –  Kids:  2 hour delay

Thursday –  Kids: No School, Teacher In-Service

Friday –  Kids: No School, Teacher In-Service

You get my point, right??   L. O. N. G. week!!

Don’t get me wrong……I love spending time with my children, but it is nice having a few hours during the week when I can do “me” things, you know?  The fact that they were stuck inside and couldn’t go out to play, changed the dynamics totally!  6 bored children is NOT a fun thing!

Cookies make everything better!  So, I made cookies.  Big, yummy, chocolatey, oatmeal cookies!!

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Oatmeal Chocolate Chunk Cookies

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 and 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups oats
• 1 cup milk chocolate chunks

–  Pre-heat oven to 350 degrees.  Line a cookie sheet with parchment paper, or spray with cooking spray.  Set aside.

–  In a medium bowl, cream butter and sugars.  Mix in eggs, one at a time.

–  Sift in flour, baking soda and salt.  Beat until combined.

–  Fold in oats and chocolate chunks.

–  Place heaping tablespoons onto prepared cookie sheet, 2 inches apart.  Bake 10 to 16 minutes, depending on the size of your cookie.  (The edges will start to brown, and the middles should be set.)

–  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Quaker Oatmeal’s Vanishing Oatmeal Raisin Cookies

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I was going to make these cookies with raisins.

And then, one of my little angels said, “You’re putting raisins in them? Do you have to put raisins in them?”

Erghhhhh!!  Nope I don’t.  So, for the sake of my children’s happiness….. I used chocolate chunks, instead of raisins.  Apparently, in my house;  No Raisins=No Whining.  After 5 days of being rained in….. No Whining=Happy Mom!

You can use raisins if you want! 🙂  But, I have to admit; the chocolate kinda rocks!

So try them, ok??

Enjoy!!

Love, Lara

Raggedy Robins (No-bake Cookies)

Hi again!

I made cookies today!

Hurricane cookies!! 

Normally, we call them Raggedy Robins. (I’ not sure why we call them that, but they are  traditional chocolate, peanut butter, oat filled no-bake cookies.)  Today, I think we should call them Hurricane Cookies! 

It  just sounds so much more exciting, don’t you think??

Since I live on the east coast, and pretty much directly in the path of Hurricane Sandy; I wanted to make a few quick snacks that I could finish if the power went out. 

It would totally stink if I was in the middle of baking something, and lost power!!  So keeping that in mind, no-bake cookies seemed like a good choice! 🙂

Seriously……..6 kids with no power…….can you say EEKS!?! 

It’s definitely in my best interest to have snacks to keep them happy! (or keep them on a sugar high) And,  if I’m lucky….make the t.v/video game withdraw a little bit easier to handle! 

Luckily, the lights have yet to flicker….KNOCK ON WOOD!!!

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Raggedy Robins

• 2 cups granulated sugar
• 3 Tbsp. cocoa powder (I used Hershey’s Special Dark)
• 1/2 cup butter/margarine (I used unsalted butter)
• 1/2 cup milk
• 1/2 tsp. salt
• 3 cups quick-oats
• 1/2 cup smooth peanut butter

–  In a large saucepan, bring sugar, cocoa powder, butter, milk and salt to a boil.

–  Boil rapidly for 2 minutes.

–  Remove from heat, and stir in oats and peanut butter until completely combined.

–  Quickly drop large tablespoons of the mix onto wax paper to set. Let cool. 

*  There are quite a few differing opinions about what order to add the peanut butter and oats.  I prefer adding the oats first.  I think they soften better in the hot chocolate mixture.  Then, I add the peanut butter.  Some people stir the peanut butter in until mixed and then fold in the oats.  Do whatever you prefer. 

**  These cookies set different almost every time I make them.  I think it largely depends on the complete boil time.  Make sure the boil rolls for 2 full minutes.  Sometimes they come out shinier as well, which I think has to do with the oil content in the peanut butter or the margarine. No worries though….they always taste great!!

*** I’ve had this recipe for years and years, I’m not sure who it originally came from; but it has become a classic recipe in many kitchens…..so thanks! to whoever claims ownership!! 🙂

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The rain has started coming down harder,and the wind is blowing like crazy.  I hope everyone stays safe, dry,  and warm! 

There’s something to be said for being “stormed” in….you get to spend time just being together. 

Off to play Connect 4, and have a cookie….or two!!

Enjoy!!

Love, Lara

Reese’s Peanut Butter Cup Cupcakes

Hi again!

I made cupcakes!

Reese’s Peanut Butter Cup Cupcakes!!

My highschool bestie loves them, and I have been promising her the recipe. (Hiya Miss!)  

It just so happens, these cupcakes were for her middle son’s 5th birthday….along with 2 dozen pumpkin spice, 2 dozen chocolate/vanilla, and 2 dozen sprinkle cupcakes….it wasn’t a big party or anything!!!  Ha! 

We live about an hour and a half apart now, so I was a little anxious about getting all of the cupcakes to the party safely….I mean, one hard brake on the highway and I could have had a tasty buffet on my front windshield! 

I drove very gently for 10 miles before traffic came to a complete halt….yup SHUT DOWN…..COMPLETELY!!! 

So, I really shouldn’t have been worried about them looking nice, considering now I had to figure out how to even get them to the party. 

Traffic ended up being  detoured off of an exit ramp and onto a few country backroads….very scenic and calming, which was good; considering I was ready to burst into tears!  (Ok…that is a total lie….it was scenic, but not calming!)  If I thought I could get away with driving past the mile-long-line of cars on the shoulder without infuriating the other drivers, I totally would have!  But, I just stayed in line and made my 25 m.p.h. way up the road……atleast I was moving, and THAT is what kept the tears at bay!

I was also afraid to run the heat, because I didn’t want the frosting on the cupcakes to get too soft.  It was F. R. E. E. Z. I. N. G. !!! 

 The trip ended up being about an hour and a half longer than normal.  I got to the party about 5 minutes before it started…..and the cupcakes made it just fine!

Whew!!

Baking them was by far the easiest part of the whole adventure!! 

If you use a chocolate cake mix, they are super easy to make.  But,  if you have a homemade chocolate cake recipe that you love; definitely use it! ( I will post my favorite chocolate cake recipe soon!) 🙂

Unwrap and freeze the peanut butter cups first!

Put about 2 tablespoons of cake batter into a cupcake liner and then stack two Reese’s Cups into the center….

Top them with another tablespoon of batter.

Bake!

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Reese’s Peanut Butter Cup Cupcakes

     For the cupcakes

• 1 box Milk Chocolate Cake mix, and the ingredients to prepare
• 24 Reese’s Peanut Butter Cup Miniatures, unwrapped and frozen (keeps them from melting into cupcake)

– Pre-heat oven to 350 degrees.  Place cupcake liners into the  muffin/cupcake pans and set aside.

– Prepare cake batter according to directions on the box.

–  Put 2 Tbsp. of batter into each liner.

– Stack 2 peanut butter cups into the batter of each liner. 

– Put additional 1 Tbsp. of batter onto the stacked peanut butter cups. 

–  Bake about 14-16 minutes, or until the middle of the cakes are set. (I press them with my fingers, if they bounce back; they are done.)

–  Cool completely.

     For the peanut butter frosting

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup smooth peanut butter
• 3 cups powdered sugar
• 2 Tbsp. cocoa powder (I use Hershey’s Special Dark)
• 1/2 cup marshmallow fluff
• 1/4 cup heavy whipping cream, or milk

–  In a large bowl, cream the butter and peanut butter.

–  On low-speed, add the powdered sugar and cocoa powder.

–  Mix in marshmallow fluff. 

–  As the mixture thickens, slowly (1 Tbsp. at a time) add the whipping cream or milk until the frosting is smooth. (You may need more or less than the 1/4 cup depending on humidity and oil base of your peanut butter, so go slow and test the consistency often.)

–  Increase speed as all of the ingredients combine and whip until fluffy.

–  Spread onto cooled cupcakes, or use a decorating bag and tip. 

*  I also topped each cupcake with a Reese’s Peanut Butter Cup Mini. (Different than a miniature.)

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It was pretty cool listening to people trying to figure out how I got the peanut butter cups inside!! 

Most everyone thought they would melt if I had baked them, so I must have cut the cupcakes and filled them after they were baked!

The secret’s out!!

Enjoy!!

Love, Lara

Triple Layer Chocolate Peanut Butter Crispy Treat Bars

Hi again!

I made Peanut Butter Bars today!

Not just any peanut butter bars…..Triple Layer Chocolate Peanut Butter Crispy Treat Bars!! (Whew, that’s a mouthful!)

Yep….you read correctly…..THREE  layers!! 

I made the first layer with Cocoa Krispies Cereal…..

Next, I spread on a  Reeses-like peanut butter layer…….

And for the 3rd layer……Chocolate!

I know…..I’m kinda genius!!  Aren’t you glad we are friends??

They are a mix of traditional crispy cereal treats and peanut butter bars….both stand well on their own, but together…..W O W!!

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Triple Layer Chocolate Peanut Butter Crispy Treat Bars

     For the Crispy Treat Layer ( adapted from The Original Kellogg’s Rice Krispy Treat Recipe)

• 3 Tbsp. butter
• 4 cups Mini-marshmallows
• 6 cups Cocoa Krispies Cereal

– Melt butter in a saucepan.  Add marshmallows until completely melted.

– Remove from heat and stir in cereal.  Mix until all of the cereal is coated with marshmallow mixture.

– Press into a sprayed 13 x 9 inch pan. (I used wax paper to flatten.  Just tear of a sheet that fits inside of your pan and press evenly….I used the back of a spatula.)  Set aside.

     For the Peanut Butter Layer

• 1 cup butter
• 1 cup smooth peanut butter
• 2 cups finely chopped graham cracker crumbs (I used a food processor, try a blender if you don’t have one)
• 2 cups confectioners sugar

– In a medium bowl, combine graham cracker crumbs and sugar.  Set aside.

– In a microwave-safe bowl, melt butter. 

– Mix peanut butter into the melted butter, stir until totally incorporated.

– Pour peanut butter mixture into the dry ingredients and mix well.

– Spread onto the Crispy Treat Layer.  (I dumped the entire bowl on, and spread as best as I could with a spoon.  Then, I pressed evenly with wax paper until it was smooth.)

     For the Chocolate Layer

• 1 and 1/2 cups milk chocolate chips
• 1/2 cup peanut butter chips
• 1 tsp. canola oil
• sprinkles, optional

– In a microwave safe bowl, melt chips and oil for 30 second intervals.  Stir between each until completely melted. 

– Pour over peanut butter layer.  Set aside until chocolate hardens.  (You can chill to speed up the process.)

– Top with your favorite sprinkles.

–  Cut and serve.

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These are the bars I had planned on making for you on Tuesday, but after I had my action-packed adventure in the Wal-mart parking lot; I decided I needed something a little more simple that day.

I hope you can forgive me for holding out on you for two days!

But honestly….. had I made them that day,  I probably would have turned into an emotional eater and downed the entire pan before my children got home.  When they asked me where their snack was….I would’ve had to tell them I ate it all and they would have to eat an apple or something.  And well……that would seem greedy and not very motherly….i’d probably feel super bad and start to cry.   

So I waited….for my children’s benefit…..you understand!

Now that you have them….I hope you enjoy!

Love, Lara

Chocolate Covered Cherry Cups

Hi again! 

I made a something new!

Chocolate Covered Cherry Cups!!

I had a little soiree and needed a recipe for a  finger dessert.  These babies jumped out of the cookbook yelling “PICK ME, PICK ME!” 

They looked elegant and grown-up …..which you have to understand is always a nice change for me.  Having 6 children, (ages 3, 9, 12, 14, 15, and 17)  I tend to make things super kid-friendly and  B.I.G ,  but these were little and dainty and just so girly! 

The taste isn’t small….they are full of flavor!

The kids reaction was the same though!  They stood next to the table and were all…”NowMom? Theylooksogood,Mom!Canwehaveonenow,Mom?Mom,yourguestssaiditwasok….doyoumind?Mom,Mom…..Mom?” I should have known they would be all over them, despite the fact they were LITTLE, and pink (5 boys!)!! 

Needless to say, they were gone in 2.5 seconds flat.  Mental note….next time arrange a night out for said little vacuums!  These were for the grown-ups!! (insert foot stomp!)

On the other hand, kids tested…..kid approved! 

You should plan tea party RIGHT NOW, so you can make these and impress all of your friends.  Or just make them, hide them in the back of the fridge, and when you need a break from fruit snacks and Goldfish pop one of them in your mouth.  GOOOOOODstuff!

There are a few steps, but the recipe flowed nicely.

Take care of the cherries first.  Rinse them and set them aside to dry…or pat them dry.  I love the color of maraschino cherries!

When they are dry, dip them in chocolate.  You can stop here if you want! 🙂 YUM!

The phyllo shells get an inside coating of chocolate, and then chocolate cherry filling.  (which is pie worthy!  Stay tuned!)

Then top with a chocolate cherry and Wa-lahhhh!

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Chocolate Covered Cherry Cups

• 2 packages frozen mini phyllo shells (15 each)
• 1 and 1/2 cups mini semi-sweet chocolate chips (set 3 Tbsp. aside)
• 2 tsp. oil (vegetable or canola)
• 2 (10 oz.) jars maraschino cherries with stems, rinsed drained and patted dry. (set 30 of the prettiest aside for dipping-keep stems on, finely chop the remaining cherries and pat dry)
• 4 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup whipped topping

– Pre-heat the oven to 350 degrees.

– Bake Phyllo shells about 3 minutes….until crisp and warm.  Set aside to cool.

– Line a baking sheet with parchment or wax paper.

– Microwave the chocolate (1 and 1/2 cups) and the oil in a microwave safe bowl for 30 second intervals, stirring between each; until chocolate is smooth and melted.

– Dip the 30 cherries (with stems) into the chocolate almost to the stem.  Place on wax paper and refrigerate until chocolate is set.

– Pour the rest of the melted chocolate into a resealable plastic bag, cut the end off and drizzle evenly into the shells.  (I squeezed the chocolate around the edges and worked my way in.) Do this for all 30 shells. Refrigerate until chocolate has hardened.

– In a small bowl, mix the softened cream cheese and powdered sugar until smooth. 

– Stir in whipped topping and chopped cherries until completely incorporated.

– Fold in remaining 3 tbsp. mini chocolate chips.

– Scrape filling into a resealable bag, cut off a small corner (large enough for the cherries and chocolate chips to fit through smoothly). Squeeze into chocolate filled phyllo shells. 

– Press one chocolate covered cherry into each cup.

*recipe adapted from Season’s best recipe collection by The Pampered Chef

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These would be awesome near Christmas time!  They look pretty festive.

You should definitely try them!  You won’t be sorry….honest!

Enjoy!

Love, Lara

Chocolate Caramel Pretzel Brownies

Hi again!

I made brownies!

Chocolate Caramel Pretzel Brownies!!

I’ve been seeing tons of cookie and bar recipes made with pretzels, and I am officially jumping on the bandwagon!  I’ve said before that I have a thing for salty and sweet snacks…… I think this pretty much fits right in that category!

Yum!

These are soft and chewy with gooey middles.  And totally easy to make! 

I started with a box of Family Size Brownie Mix (I used Pillsbury Mocha Fudge….and I have to say, mocha and caramel together rocks!).  If you would rather make homemade brownies, it would totally work; so go for it.  I made my brownie mix according to the directions, poured it into a well-greased pan, and pressed in chocolate chips, caramel bits and broken pretzel pieces. 

Bake!  

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Chocolate Caramel Pretzel Brownies

• 1 box of Family size brownie mix, and the ingredients to prepare
• 1 and 1/2 cup  Caramel Bits
• 1 cup semi-sweet mini chocolate chips
• 1 cup broken pretzel pieces
• caramel sundae sauce for drizzle

– Pre-heat oven to 350 degrees.  Grease a 9 x 13 pan, set aside.

– Prepare brownie mix according to directions on the box.

– Press the Caramel Bits, chocolate chips and pretzel pieces into the top.

– Bake per directions. Make sure the middle is set.

– Drizzle with caramel.

– Cool and cut into squares.

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They turned out really fudgey…..which is exactly how I like them! 

Turns a plain ole’ box of brownies into pure awesomeness!

Enjoy!

Love, Lara

Cake Batter Dip and Pie Crust Dippers…..from Crazy for Crust

Hi again!

Today I want to introduce you to another one of my favorite blogs…… Crazy for Crust.

It’s written by Dorothy, and the recipes she posts are fantastic!!  You should definitely check it out!

I had a really hard time deciding which one of her recipes to make, or try again.  So, I actually picked two things….her Nutter Butter Truffle Brownies ( I love, love, love them, and will post another time)  and this amazing dip and its “dippers”, which I’m going to show you today.

I mean,  REALLY!!….dippers made out of pie crust….brilliant!!

Where have these been all my life!?!  My favorite part of most pies is the crust! (Is that weird?)

I thought this dip would make a really fun snack for the kids after school, and it didn’t disappoint.  My 14-year-old told me that when he grows up and moves away from home, I need to make sure that I make this when he comes to visit…..pretty awesome huh??

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Devil’s Food Cake Batter Dip with Pie Crust Dippers ( from Crazy for Crust)

For the dip:

• 8 oz. softened cream cheese
• 1/2 cup butter softened
• 2 cups devil’s food cake mix
• 4-6 tbsp. milk
• 2 cups powdered sugar

– Beat the cream cheese and butter until fluffy.

–  Add cake mix and 3 tbsp. of milk and mix until combined.

– Slowly add the powdered sugar and the additional milk until the dip is the taste and consistency you like

For the dippers:

• 1 refrigerated pie crust (they come in packs of 2)
• 1 tbsp. butter (melted)
• sprinkling sugar

– Pre-heat oven to 350 degrees

– Roll out crust and cut out “dippers”, you can make any shape you would like.

– Place on a cookie sheet (I used parchment paper on mine). Brush with melted butter and sprinkle with sugar

– Bake 7-9 minutes, or until slightly golden

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I made my dippers a bit small. I think this is because when I was growing up, my Mom would say to us “it’s called dip, not scoop!!!”, and it stuck.  (hi Mom!) ……but  you can make yours any size or shape, which is a lot of fun if you use seasonal cutters.

Quick and Easy! Completely and totally yummy!

So go ahead and pop on over to Dorothy’s blog……you’ll be glad you did!

Enjoy!

Love, Lara

“Whipped” Chocolate Ganache (with french vanilla cake)

I have a confession to make……

I love Cool Whip.  Like….I LOVE it!

I could eat it right out of the container.  I believe that it should be in a dessert category right along with pudding.  I know that it doesn’t really fit into any particular food group, and that it isn’t made from some amazingly posh gourmet ingredient….but I completely enjoy its white fluffy lightness!

The best part…..whenever I add it to a frosting, or trifle or any other dessert, people always rave.  And then they ask for my recipe and I promise to get it to them……and well……..you know how it goes.

But not today!!

I made chocolate ganache to frost a cake.  Because I have 6 children and they don’t always appreciate such a beautiful thing as ganache, I used semi-sweet chocolate instead of bittersweet to begin with.

Generally, ganache is bittersweet chocolate melted into heavy cream….so trying to stay ahead of the game,  I sweetened it up a bit from the get-go!

And then,  I made a kitchen faux pas……I folded Cool Whip right into my wonderful ganache.  I’m sure that if any chef were to read this, they would clutch their heart and ex right off of my little ole blog……but really….it’s delicious.  Like good enough to take to a party delicious.  I promise!!

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Whipped Chocolate Ganache (adapted from Allrecipes.com)

• 9 oz. bittersweet chocolate (chopped)
• 1 cup heavy whipping cream
• 1 cup (or to desired consistency) Cool Whip

– In a small saucepan bring cream to a boil. (It will boil over quickly, so watch closely)

– Remove from heat and stir chocolate into cream until smooth and melted.

– Allow to completely cool.  The ganache will thicken.  Whip it to make it fluffier.  Then add the Cool Whip.

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You can use this to frost a cake (I used a box of French Vanilla cake mix for this one), fill cupcakes, ice cookies, or layer in a trifle.  You could even (GASP!!)…..eat it right out of the bowl….I won’t tell!

So there you have it…..my Cool Whip obsession! 😀  What’s yours??

Enjoy!

Love, Lara