Almost Better Than Sex Cake

OMG Last night we had Canadian Thanksgiving Dinner (yes I know it was almost two weeks ago. We had this amazing dessert.

Found a recipe here http://www.cdkitchen.com/recipes/recs/163/Almost_Better_Than_Sex_Cake60742.shtml

This is the one we had but there are variations that sound great too here
http://www.cdkitchen.com/recipes/cat/163/
http://allrecipes.com/Search/Recipes.aspx?WithTerm=better%20than%20sex%20cake

Ready in: 1-2 hrs ?
Looks easy to me
Serves/Makes: 16

INGREDIENTS:
1 box german chocolate cake mix, plus ingredients to prepare
1 cup semisweet chocolate chips
1 can (14 ounce size) sweetened condensed milk
caramel topping
12 ounces Cool Whip (we had low fat and you couldn't tell)
3 heath bars, crushed


PREPARATION:
Heat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.

Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

NUTRITION:
352 calories, 14 grams fat, 55 grams carbohydrates, 4 grams protein per serving.

Brownie Pumpkin Cheesecake

Recipe by
BettyCrocker

Prep Time: 15 minutes
Total Time: 4 hours 10 minutes
Servings: 12 servings

Ingredients

Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

Directions

1 Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3 Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.

4 Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Quick Peanut Butter-Fudge Truffle Bars

From http://quick-dish.tablespoon.com/2011/10/22/peanut-butter-fudge-truffle-bars/

Ingredients
2 (17.5 oz.) pouches Betty Crocker Peanut Butter Cookie Mix
1 (5.6 oz./12 count) bag Pillsbury Sweet Moments Cocoa Fudge Escape Bite-Sized Brownies
1 cup semi-sweet chocolate chips
2 heaping Tbsp creamy peanut butter

Directions
1 Preheat oven to 350 degrees. Mix one pouch of peanut butter cookie mix according to package directions. Press dough into lightly greased 9x13" pan.

2 Cut each of the Sweet Moments Bite-Sized Brownies in half to make 24 pieces. Place the pieces evenly on top of the peanut-butter dough.

3 Mix the second pouch of peanut butter cookie mix according to package directions. Place a gob of dough on each brownie piece, then fill in with the rest of the dough. Press dough to form the top layer.

4 Bake bars at 350 degrees for 25 to 30 minutes, until a toothpick comes out clean and the edges are golden brown. Cool completely on a cooling rack.

5 In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 20 seconds. Remove and mix. Return to the microwave and melt on high another 20 to 25 seconds, until mixture can be stirred smooth and is drizzle consistency. Drizzle liberally over bars.

Halloween

Halloween
http://www.epicurious.com/features/entertaining/halloween/kids/partyideas

Spider treats
http://www.spiderroom.info/cookupspidertreats.html

Tarantula Cookies
Fun Desserts for Halloween courtesy of
Kay Quevedo of Kay and Company


Ingredients:
Combine;2 cups of flour
1/2 teaspoon baking powder
1/2 teaspoon salt

In a large mixing bowl:
10 Tablespoons butter softened
1/2 cup of brown sugar
1 egg
1 teaspoon vanila extract

Instructions:
Gradually add the flour mix and
2 Tablespoons of cocoa powder.

Roll dough into balls, about the size of a walnut
and place on a baking sheet.

Arrange 8 pretzel sticks around the ball like spokes on
a wheel. Press tips of pretzels firmly into dough balls.

Bake until cookies start to brown around the edges
7-10 minutes.

Lift cookies from baking sheets with spatula and
place on wire cooling racks. Let cool.

Place racks on sheets of wax paper.
Melt 1 large bag (11 1/2 ounces milk chocolate chips
and 2 tablespoons of vegetable oil in microwave...
stirring.. do not overcook.

Pour melted chocolate over each cookie.
Coat with chocolate sprinkles.
Press in two red hots for eyes.. enjoy...

Spiderweb Deviled Eggs

Spiderweb Deviled Eggs

From http://rock-ur-party.tablespoon.com/2011/10/22/trick-a-treat-deviled-spiderweb-eggs/
Prep Time: 15 min
Total Time: 2 hrs 40 min
Serving Size: 24 servings

Ingredients
2 teaspoons black gel or paste food color
12 eggs
6 tablespoons chipotle mayonnaise
2 tablespoons finely chopped celery
2 tablespoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper
chopped chives (garnish)
food grade gloves (to protect hands from food dye)

Directions
1In 5 qt dutch oven or stock pot, combine 8 cups of water with black food color. Put eggs in a single layer, cover and bring to boil. Remove from heat and let stand for 15 minutes.
2Using a slotted spoon, place eggs on paper towels. Place colored water in fridge to cool. Use the end of a wooden spoon to tap each egg in several places to slightly crack shell. The more places you crack, the more webbing the egg will have.
3Place eggs back into cooled colored water and let sit for 2 to 3 hours.
4When done, peel eggs and cut length-wise. Using a teaspoon, scoop out the egg yolks and set whites aside. Mash yolks with the remaining ingredients. Fill each egg white with yolk mixture.
5Garnish with chives. Serve, or cover and refrigerate.

Blazing Noodles with Steak

Blazing Noodles with Steak from Sir Crazy

Makes 4 servings

Ingredients:
2 Tbsp. Canola oil
12 oz. Flank Steak, sliced ¼" x 1"
4 oz. Carrot julienne cut
4 oz. Scallion (white part only) 1½ " long
4 oz. Snap peas
2 oz. Fresno pepper ¼" sliced rings
2 cups Blazing sauce (See recipe below)
16 oz. Toi San - Wheat noodles/Fettuccini
1 Tbsp. Cornstarch
1 Tbsp. Water
½ cup Basil julienne 1/8” cut

Directions:
Note: Depending on the size of your home wok you may have to split this recipe in half.
In a cold wok, add the canola and heat the oil to a light smoke.
Add the sliced flank steak and sear on all sides. Cook the flank steak about 75%.
Add all of vegetables to the wok. Cook everything for 1 minute, stirring constantly.
Add the Blazing sauce and bring to a hard boil for approximately 1 minute, making sure that the steak is fully cooked at this point.

Stir / toss - in the noodles and bring the sauce to a second boil for 1 minute.
Mix the Cornstarch and water together.
Add cornstarch water to thicken the sauce. Bring to boil
Once the sauce has thickened: Remove from heat and toss in the julienne basil making sure to evenly distribute the basil.

Blazing Sauce
Ingredients:
1½ cups Chicken Broth
1 tsp Mushroom Soy sauce
1 Tbsp Sugar
1 Tbsp Garlic, chopped
1 Tbsp Oyster sauce
2 Tbsp Fish sauce
1 Tbsp Chili paste
½ Tbsp Sriracha hot sauce

Directions:
In a medium sized mixing bowl combine all ingredients
Using a whisk, combine all ingredients thoroughly. Transfer into a storage container, cover well, and refrigerate