Red Velvet Oreo Truffle Brownies

red velvet brownies KnA

Red Velvet Oreo Truffle Brownies

Yield:  9″x 13″


1 box (18.25 oz) red velvet cake mix

1.5 cups butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream

red velvet brownies KnA2

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

red velvet brownies KnA3

2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

red velvet brownies KnA4

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Makes: One 9×13 pan.
Notes:  Can be stored at room temperature or in the refrigerator.

source:  kevinandamanda


Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens


1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.


source:  littledairyontheprairie

Slow Cooker Brownie Pudding


Slow Cooker Brownie Pudding

Yields: 0ne 9″ x 13″


  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional
  • 12


  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.


You can also make this with cake mix and any flavor pudding. I made this with sugar-free cake mix and sugar-free pudding and it also worked!

source : crazyforcrust

Royal Blue Velvet Cake

royal blue velvet cake BC

Royal Blue Velvet Cake



1 box Betty Crocker™ SuperMoist™ white cake mix

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpickful violet paste food color


1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 1/2 cups powdered sugar

1/8 teaspoon salt


  • 1 Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • 3 Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • 4 Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • 5 If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.


source : bettycrocker


Knock You Naked Brownies

knock you naked brownies SBC

Knock You Naked Brownies

Yields:  9″ x 13″


2 box (15.25 oz each) German Chocolate Cake Mix

2 cups pecans, finely chopped

1 ⅔ cups evaporated milk, separated
1 cup butter, melted

~100 whole caramels, unwrapped

⅔ cup semi-sweet chocolate chips

Powdered sugar


Preheat your oven to 350º. In a large bowl, mix together the cake mixes, chopped pecans, 2/3 cup evaporated milk, and melted butter. Stir together until totally combined (mixture will be very thick).

Press half the mixture into a well-greased 9×13 inch square baking pan. Bake for 8 to 10 minutes, remove pan from oven and set aside.

Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with remaining cup evaporated milk. When melted and combined, pour over brownie base then sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface and use your hands to press it into large sections. Place the sections on top of the caramel as evenly and completely as you can.

Bake for 20 to 25 minutes then allow to cool to room temperature. Cover and refrigerate for several hours or overnight. When ready to serve, generously sift powdered sugar over the top of the brownies. Cut and carefully remove from pan.

source:  seebrookecook

Red Velvet Gooey Butter Chocolate Chip Cookies

Red Vel Gooey But Choco

Red Velvet Gooey Butter Chocolate Chip Cookies

Yields:  16 med cookies

Prep Time : 10 mins

Chilling Time : 4hrs

Baking time: 13-15 mins
Total time: more than 4hrs, 30mins


1/2 cup unsalted butter, very soft
8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1 large egg
2 teaspoons vanilla extract
**one 18.25-ounce box red velvet cake mix, sifted (don’t skip sifting or you’ll have lumps that won’t incorporate; if the brand of cake mix you use is slightly larger, that’s fine, but smaller is not okay or the dough will be too wet)
12-ounces (1 bag) semi-sweet chocolate chips

Red Vel Gooey But Choco2


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). If you had a hard time getting dough into neat mounds before chilling, take time now to smooth them out.
  7. Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Note that baking time is longer than for most cookies due to the very moist and wet nature of the dough and the size of the cookies. If you rolled your cookies smaller, reduce baking time accordingly.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

source:  averiecooks

Bubbly Champagne Cupcakes


Bubbly Champagne Cupcakes

Yield : 16 to 24 cupcakes


For the Cupcakes:
    • 1 box white cake mix  or your preferred white cake recipe
    • 3 large egg whites
    • 1/3 cup vegetable oil
    • 1 1/4 cups champagne
    • 1 teaspoon almond extract
For the Frosting:
    • 1/2 cup (1 stick) butter, softened
    • 4 cups powdered sugar
    • 6 tablespoons champagne
For the Decorations:
  • white sixlets
  • white gumballs
  • white pearl sugar sprinkles
  • disco dust


  1. Preheat oven to 350 °F and line muffin tin with cupcake liners.
  2. In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.
  3. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean).
  4. For buttercream frosting, cream softened butter until light and fluffy.
  5. Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.
  6. If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
  7. Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!


source : pizzazzerie


Cookies & Cream Crunch Cookie Bites


Cookies & Cream Crunch Cookie Bites

Yield:  48 pcs



1 pouch (1 lb. 1.5 oz.) sugar cookie mix (Betty Crocker)

1/2 cup butter, softened

1/2 teaspoon vanilla

1 egg

2 cups Hershey’s Cookies ‘n’ Crème Cereal, finely crushed*

48 Hershey’s Cookies ‘n’ Crème Kisses, unwrapped


1/2 cup milk chocolate chips

3 teaspoons shortening, divided

1/2 cup white vanilla baking chips


  1. Heat oven to 350 degrees F.
  2. In large bowl, combine cookie mix and butter. Stir vanilla into egg and beat slightly; add to mixture in bowl. Beat on low to medium speed until well blended. Stir in crushed cereal until well combined. Refrigerate dough for 30 minutes.**
  3. Shape dough into small balls (slightly larger than kiss) and place kiss in the middle. Wrap dough completely around kiss forming a mound.
  4. Place on ungreased cookie sheets about 2 inches apart. Bake for 9 to 11 minutes or until cookies are set. Cool 3 minutes. Remove from cookie sheets to wire cooling rack. Cool completely.
  5. In small microwave bowl, microwave milk chocolate chips and 1 1/2 teaspoons shortening uncovered on High for 45 seconds; stir. Continue heating in 10-15 second increments; stirring each time until melted and smooth. Spoon into small resealable freezer plastic bag. Cut small tip off one corner and drizzle over cookies.
  6. In another small microwave bowl, microwave white vanilla baking chips and remaining 1 1/2 teaspoons shortening uncovered on High for 45 seconds; stir. Continue heating in 10-15 second increments; stirring each time until melted and smooth. Spoon into small resealable freezer plastic bag. Cut small tip off one corner and drizzle over top of milk chocolate drizzle.
  7. Let cookies sit about 20 minutes or until drizzle has set.


*Make there are no whole pieces left after crushing cereal.

**Return bowl of cookie dough to refrigerator between batches if your kitchen gets too warm.

source:  simplysouthernbaking


Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

choco-oreo brownies KnA

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Yield: 9″ x 13″


Cookie Dough

1 cup (2 sticks) butter, softened

1 cup granulated sugar

¾ cup light brown sugar

2 large eggs

1 Tablespoon pure vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (12 ounces) milk chocolate chips


1 pkg Double Stuffed Oreos


1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box OR you can use your favorite cocoa brownies

¼ cup hot fudge topping

choco-oreo brownies KnA2

  1. Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with foil. Coat generously with nonstick cooking spray.
For the Cookie Dough
  1. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
  2. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional ¼ cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

You can place the pan in the fridge to speed up the cooling process.

Feel free to use store-bought cookie dough to make this even easier!


source:  kevinandamanda

Double Fudge Cake Copy Cat

Double Fudge Cake Copy Cat

Double Fudge Cake Copy Cat


1 c. Pillsbury Sugar Free Devil’s Food Cake mix
2 eggs whites
1/2 c. water
1-2 Tbsp. sugar free chocolate syrup per cake
1/2 Tbsp. mini chocolate chips


Whisk together the cake mix, egg whites, and water.
Divide among 12 liners in a muffin tin (I used a small cookie scooper, 2 scoopfuls per cupcake liner– you may have to scrape the bowl, but it can definitely be done!!).
Bake at 350º for 18 minutes.
Top with sugar free chocolate syrup and chocolate chips. Freeze the rest of the batch for later!

source:  somethingswanky