Chocolate Muffins

I discovered this recipe over at ButterYum.

I just happended to have both ingredients.

Thought I would give it a try.

Chocolate Muffins

1 box of Devil's Food cake mix

1 can 100% pure pumpkin puree

Mix the two together in mixer

(just the dry mix and the pumpkin - no egg, oil, or water)

Line muffin pan with 12 liners; divide the batter evenly.

Bake in a preheated 400 degrees oven for 20 minutes.

Cool completely before eating.

181 calories each:)

Foodie Friday is present by

"Designs by Gollum"

Visit her site for more fabulous recipes

Milk Chocolate Pots De Creme

Recipe:

2 cups (11.5 ounces) Guittard Real Milk Chocolate Chips

3/4 cup whole milk

1/4 cup butter

Place chips in blender container.

Heat milk and butter in small saucepan over low heat while stirring, just until mixture begins to boil.

Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth, about 1 minute.

Pour into dessert dishes and chill at least 3 hours, until set.

Foodie Friday is presented by

"Designs by Gollum"

visit her site for more fabulous recipes

Ritz Cracker Thin Mints

I recently visited Patti at her blog "Olla-Podrida" and discovered this great recipe. She has so many wonderful things to try. I will be back to visit her site for more recipes.

Ritz Cracker Thin Mints

1 12-oz. bag chocolate chips (I used Guittard SemiSweet Chocolate Chips)

3-4 drops peppermint oil (I used peppermint extract)

1 sleeve of Ritz Crackers

Melt the chocolate over simmering water in the top of a double boiler. Add peppermint extract to taste. dip crackers, coating well with chocolate, and place onto waxed paper to set.

Enjoy:)

Foodie Friday is presented by

"Designs by Gollum"

visit her site for more fabulous recipes

Semi-Sweet Chocolate Brownies

Recipe:

1 pkg (8 squares) Baker's Semi-Sweet Chocolate, divided

1/2 cup (1 stick) butter

2/3 cup sugar

2 eggs

1 teaspoon vanilla

1 cup flour

1/3 cup chopped pecans

Preheat oven to 350 degrees. Place 6 of the chocolate squares and the butter in a large microwaveable bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended.

Spread into greased 8 or 9-inch square baking pan.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. (Do not over bake.) Cool in pan on wire rack. Melt remaining 2 chocolate squares as directed on package. Drizzle over dessert; let stand until firm. Cut into 16 squares to serve.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Blizzard of 2011

Here is Harley tyring to get out the door.
She doesn't want to move.

Hot Tub anyone.....I don't think so.

Harley finally made is to the backyard.

This is the front yard.

Neighbor attempting to snow blow.

Backyard.

Oops.......snowplow just clipped our mailbox.

Got the neighbors mailbox also.

Nikos clearing snow with the snow blower. It's not working so good, so he will get out his 4-wheeler. Didn't get a picture of that. He has a plow blade on his 4-wheeler. He did a great job for us and the neighbors. The snow was too much for the snow blower.

It finally stopped snowing around 12 noon.

That's a lot of snow on top of the hot tub.

This is what the boys had to get through to make a path to the front door.

That's a lot of snow...............now it's supposed to get freezing cold.

I can't wait for SUMMER!