Raspberry-Fudge Sundae Topping

Ingredients:
3/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup whipping cream
1/3 cup butter
3 squares BAKER'S Bittersweet Chocolate
3 Tbsp. raspberry-flavored liqueur

Directions:

MIX dry ingredients; set aside.
COOK cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
ADD chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.

Chocolate Cookie Bark

Ingredients:
2 Tbsp. peanut butter
1 pkg. (6 squares) BAKER'S White Chocolate, melted
10 OREO Cookies, crumbled, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
Directions:
ADD peanut butter to white chocolate; stir until well blended. Stir 1/2 the cookies into each bowl of chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with kife.
REFRIGERATE 1 hour or until firm. Break into pieces.

Nutella Nobake Oatmeal Cookies

Ingredients:
1/2 cup butter
1/2 cup milk
1 & 3/4 cups sugar
1/2 cup cocoa
1 teaspoon Frangelico
1/2 cup Nutella
3 cups rolled oats

Directions:

In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.Remove from heat and add Frangelico. Add Nutella and mix well. Add oats and mix well.Drop quickly onto parchment or waxed paper and allow cookies to set.

Andes Crème de Menthe Cookies

Ingredients:
1/2 cup salted butter - softened3/4 cup dark brown sugar1/2 cup white granulated sugar1 tsp. baking soda1 tsp. baking powder2 tsp. vanilla extract2 eggs1 package (10 oz.) Andes® Crème de Menthe Baking Chips2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Yield:
4 dozen cookies.

Mint Thins

Ingredients:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed
Directions:
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

So my friend had asked me to help her make some cheesecakes for a Thanksgiving get together and we were standing around at Costco and started talking about Nutella. So the conversation quickly turned and then we decided to make a Nutella cheesecake as something different. I found this recipe online and it turned out to be a huge hit though it is very rich and should only be eaten in small pieces unless you have a sweet tooth.

Family Birthday Calendar Wall Hanging

I finally have finished one of the birthday calendar wall hangings. This is turned out to be really cute and a fun idea, but it is very time consuming in the long run. I am very pleased with how this turned out. This one that is pictured, is for my sister.