Mississippi Mud Brownies

Mississippi Mud Brownies {a.k.a. The Tim Riggins Brownie}Recipe very lightly adapted from Southern Living Comfort Food
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

Chocolate Almont Toffee

Chocolate-Almond Toffee
(recipes and more)
2 disposable pie tins
6 oz bag sliced almond (or more depending on how much you like)
6 Hershey chocolate bars
2 sticks butter
3 T. water
1 c. sugar

In the two tins sprinkle a handful of almonds in each to spread across the bottom. In each tin break apart 1 1/2 bars and sprinkle over almonds.

In a large saucepan/pot, melt the sticks of butter, add the sugar & water. Stir with wooden spoon until you feel like your arm is just about to fall off and then right when you think nothing is going to happen (about 5-6 min) it will start turning light brown. Let it continue to darken until it is a little darker (light paper bag brown) and then pour half the mixture in each tin. Immediately break apart another 3 Hershey bars and put 1 1/2 on top of one and 1 1/2 on the other, when it starts to melt (only a few seconds) spread the chocolate with a knife evenly across the toffee. Sprinkle the rest of the almonds on top, cover with foil, refrigerate for one hour or until chocolate is set. Take out and stab with knife until it breaks into several large chunks.

Killer Chocolate Cake

Killer Chocolate Cake
(recipes and more)
1 chocolate cake mix
1 small pkg chocolate pudding
1 cup milk
1/2 c. sour cream
4 eggs
2 c. semi sweet chocolate chips
Preheat oven to 350. Mix everything together. Make sure you butter + flour your bundt pan. Cook 55-60 min or until toothpick comes out clean. Cool.

Glaze:
1 bar semi sweet baking chocolate or 1 1/4 cups semi sweet choco chips
1 1/2 cups powdered sugar
3 T. butter
2 T. water
1 t. vanilla
Melt chocolate + butter in glass measuring cup for 30 seconds, stir. Melt again + stir until completely melted. Add 1/2 the sugar and 1 T. of the water + stir. Repeat. Add vanilla. Pour over cake.
-Enjoy!

Chocolate Surprise Cookies

Surprise Cookies
(recipes and more)
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting for Surprise Cookies
Ingredients
Makes 1 cup
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.