::Cherry Chocolate Cake::

Whoa...that's right, I'm FINALLY posting something. I know, it's been forever...but, I'm sorry. I make no excuses. Any available time I had away from working & school was devoted to McKayla. It's how it goes. So, to start off...here's a super yummy recipe that way easy. I rarely make this cake (it's rich), but wanted to post it. Luckily, my mom is attending a party soon and is bringing a dessert...thanks to her.

She's planning to add fluffs of whipped cream and cherries to the top before the party. So, for now, it's looking a little plain...other than the precious flecks of red surrounding the outside.

Ingredients:

1 large can cherry pie filling (this makes the cake moist and cherry taste is pretty mild)

1 Devil's Food cake mix (using milk chocolate is fine)

2 eggs

1/2 cup milk chocolate chips

2 1/2 tablespoons butter

3 tablespoons milk

1/2 cup sugar

flour & shortening

Directions:

Preheat oven to 350 degrees Fahrenheit

Grease a spring-form pan with shortening & flour (non-stick spray just doesn't work as well). In a medium-sized bowl, mix the cherry pie filling, eggs, & dry cake mix together for 2 minutes. The cherry acts as the moisture in the cake, there's no need to add water, oil, or anything else. Pour the batter into the greased pan. Bake the cake for approx. 40 minutes. The standard toothpick trick works for doneness.

While you are waiting for the cake to bake, put the sugar, milk, & butter in a saucepan & bring it to a slight boil (only allow to bubble a little around the edges, any more and there will be disaster). Let it boil there for about a minute, just long enough for the sugar to fully dissolve. Take the saucepan off the heat & stir in chocolate chips until melted. Pour the frosting over the cake while it is still warm.

Alternatives:

- You can serve the cake immediately, however, the longer it sits the more moist it will get.

- If you like the extra chocolate, you can pour on the frosting, allow to set while making a second batch. Pour over the first layer.

- The cake can also be made in a 13x9 pan for 25 minutes at the same heat. You'll want to double the frosting recipe to get complete coverage.

- You can also use a floured bundt pan, baking 35-40 minutes at the same heat. Drizzle with chocolate frosting after removing cake from pan.

::Russian Mousse::

I was searching for something easy that wouldn't heat up the house too much. I needed something that could be adjusted to serve several people at a BBQ. I was browsing Facebook and my cute friend, Jessica had just mentioned she was making a mousse for her family's dessert that night and she was nice enough to share. I'm thinking of making it again to share with some co-workers. SO simply...here it goes...

Ingredients:

1 cup milk

1 pkg 4 serving size box instant vanilla pudding

1/2 cup white chocolate chips

1 small container whipped topping (Cool Whip)

Topping of choice: berries, chocolate, etc.

Directions:

In a medium bowl, combine milk and pudding. Whisk until thick (this shouldn't take long). Melt white chocolate chips in the microwave, on high for 20 seconds, stir and continue melting at 15 second intervals until the chocolate is completely melted and smooth. Trust me, I was in a rush last time and it ruins the texture to find chunks of chocolate periodically. When melted, add chocolate to the pudding mixture and whisk in. Fold in entire container of whipped topping until well combined. Cover and refrigerate 20-30 minutes. Serve. I like to divide the mousse into bowls and top with fresh berries. Last time, I wasn't able to find any raspberries (which is my favorite berry with this) so I substituted frozen. I thawed them in the bag and strained out the juice into a measuring cup. I boiled the juice into a syrup, cooled it and used it to make the mousse look fancy-shmancy. This recipe yields about 4-6 servings...if you let it. Super easy, not to mention, super inexpensive.

::Double Chocolate Macadamia Nut Cookies::

I love these cookies. They can be a little rich, so I'm sure eating too many of them will make you sick. But, do what you want, just remember...I warned you. I received this recipe from a girl I was working with. She's super cute and a great friend! Still luv Jillyn!

1 cup butter (the more melted, the better)

1 1/2 cups sugar

2 eggs

1 Tbsp vanilla

Combine and mix until pale and fluffy.

In a separate bowl; combine:

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/4 tsp salt

Slowly add to wet mixture in batches.

When well mixed, fold in:

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

A cup or so of chopped macadamia nut cookies (add in as many as you'd like, my personal preference is about a cup.

Make sure everything is well combined.

Set your oven to 350 degrees Fahrenheit. Drop cookies by rounded tablespoonfuls onto baking sheet. I use a cookie scoop - of course - but dropping them onto the sheet is fine and gives them a very natural look. Bake about 8-12 minutes. Cool on racks.

These are just as easy to make as any chocolate chip cookie recipe. They are great. If you're using only 1 or 2 cookie sheets, I like to cover my bowl with a damp paper towel. This keeps the dough moist between batches.

::Chocolate Banana Smoothies::

I LOVE these smoothies. They are SO easy and I always keep the ingredients on-hand. It's a quick way to get a little fruit in a kiddo when in a hurry or disguised as a dessert.

2 cups cold 2% milk (use whatever you would usually drink)
1 package (1.4 oz) sugar-free instant chocolate pudding mix (I can't ever find this size, so I use the larger box and divide it in half into snack-sized bags.)
2 Tbsp vanilla extract
2 large ripe frozen bananas, sliced (I slice a banana into chunks and put 2 into freezer bags/containers to freeze--this makes it easy to measure for this smoothie as well as anything else like banana bread.)
2 cups coarsely crushed ice cubes (I almost always leave out the ice)

In a blender, combine the milk, pudding mix and vanilla; cover and process until blended. Add the bananas and ice; cover and process until smooth. Pour into chilled glasses; serve immediately. (Trust me, you want to serve this ASAP-if you don't, the pudding mix starts to get grainy and it isn't yummy.) Yields 4 servings.