Banana Chocolate Chip Dessert

3/4 c butter
2/3 c white sugar
2/3 c brown sugar
1 egg, beaten
1 t vanilla
1 c mashed bananas
1 3/4 c all-purpose flour (I used 1 c white, 3/4 c wheat)
2 t baking powder
1/2 t salt
1 c semisweet chocolate chips

Preheat oven to 350°.  Grease and flour 10x15" jelly roll pan (I use pampered chef rectangle stone)

In large bowl, cream butter and sugars until fluffy.  Beat in egg and vanilla.  Fold in mashed banana.  In separate bowl, mix flour, baking powder and salt.  Fold flour mixture into butter mixture.  Stir in chocolate chips.  Spread in prepared pan.

Bake in preheated oven 20 minutes, until set.  Cool before cutting into squares.

Chocolate Chip Cookie Pie

YUM!
 
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

 http://www.ourbestbites.com/2011/02/chocolate-chip-cookie-pie/

Double Chocolate Brownie Cookies

From the Recipe Shoebox. 

The ingredients:
2/3 cup shortening (Crisco)
1-1/2 cups brown sugar
1 Tbs. water
1 tsp. vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1 package (12-ounces) semi-sweet chocolate chips

Directions:
Cream shortening, brown sugar, water, and vanilla together.  Add eggs and mix well.  Add flour, cocoa, salt, and baking soda; mix just until combined.  Stir in chocolate chips.  Bake 7-9 minutes on parchment paper lined cookie sheet at 375 degrees for 7-9 minutes.  The tops of the cookies should still look slightly moist when done.  Cool 2 minutes before removing to wire racks.  Make 24-30 medium size cookies. 

Enjoy!

Pumpkin Pie Milkshake

Sunni West via www.ourbestbites.com
http://www.ourbestbites.com/2009/09/pumpkin-pie-milkshake

1/3 C pumpkin, canned or homemade
1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.  Sprinkle with crushed graham cracker crumbs before serving.

Sunni served these at the EMHE party in Medford last week.  They were DELICIOUS.  I made them three times this weekend!  We substituted "Fried Ice Cream" for part of the vanilla once we ran out and they were still good - just extra cinnamony.  Yum!  

S'mores Cracker Candy

12 sheets of graham crackers

3/4 cup butter

3/4 cup brown sugar

3 cups mini marshmallows

4 Hershey bars, broken into pieces

1 cup milk chocolate chips

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers. Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. 

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Source: Stefanie's Cooking Spot. 

Printed From: Bakergirl.

Chocolate Truffle Balls

1 package semi sweet chocolate chips
1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)

Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave.  Stop and stir the chocolate chips every 30 seconds until completely melted.  Add the peanut butter and mix well.  Then thoroughly mix in the cool whip.  Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle.  Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate.  Return the balls to the fridge.  They taste the best if they stay refrigerated.