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Recipe from Heather LaVine

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INGREDIENTS:

• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk*
• 1/2 cup vegetable oil

DIRECTIONS:

For topping:

1 cup semi-sweet chocolate chips

There is no need to spend the money on buttermilk? Use 1 tablespoon of white vinegar and fill the measuring cup the rest of the way up with regular milk to the 1 cup line. Allow to sit on the counter for a couple minutes to sour

To make:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 375 degrees F

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in the bacon. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

When the muffins are cool, lay a sheet of wax paper a baking sheet and in a small bowl, melt half of the chocolate chips until smooth. Dip the tops of the muffins into the melted chocolate, swirling for design. Place the muffins top side up on the baking sheet. Repeat until all of the muffin tops have been dipped, melting the second batch of chocolate chips when needed. (Only melt half the chocolate at a time so A) you do not burn the chocolate and B) it does not harden to quick)

Place the baking sheet in the refrigerator until the chocolate topping hardens, approximately ten minutes.

May 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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Recipe from Randy Hartmann

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INGREDIENTS:

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup (packed) light brown sugar
• 1 Tbsp vanilla
• 1 Tbsp Tia Maria liquor
• 1 Tbsp Frangelico liquor
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour
• 4 cups white chocolate chips
• 1 to 1 1/2 cups macadamia nuts (chopped) (optional)

DIRECTIONS:

Prep:

Cream the butter, both sugars, vanilla, and both liquors with an electric mixer until light and fluffy. Add eggs and beat well.

Combine flour, baking soda, and salt. Gradually stir flour mixture into the butter mixture with a large kitchen spoon. Fold in chocolate chips and nuts. *Important* Place mixture in a sealed container and refrigerate overnight. Cookies will hold their shape better and the flavors will be more enhanced.

Heat oven to 325 deg. Scoop 1 tsp. of cookie dough onto an ungreased sheet and bake for approximately 10-12 min. or until golden brown.

May 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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Recipe from Pat Tollefson

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INGREDIENTS:

• 1 box chocolate cake mix
• water
• vegetable oil
• eggs
• 2 small instant pudding mix
• milk
• 1 cup Kahlua, Optional BUT soooo good!
• 16 ounces Cool Whip
• 8 candy bar, Heath

DIRECTIONS:

Prepare 9 X 13 pan. Mix cake mix, vegetable oil, eggs and water as directed on box and Bake as directed on box!

Poke holes with a fork into cake, pour Kahlua on cake and refrigerate 24 to 48 hours!

Mix pudding, milk as directed on box! Crumble cake and set aside; Crumble candy bars and set aside.

In CLEAR Bowl (for great presentation):

Layer crumbled cake, chocolate pudding, cool whip and crumbled candy bars...repeat until gone, ending with crumbled candy bars.

May 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.