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Creme de Menthe Cake I
Dessert American

Creme de Menthe Cake I

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  2. 2 Pour into 13x9 inch pan and bake according to package directions.
  3. 3 Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

By Bonnie

PBJ 'Sushi' Kid's Bento Box
Lunch American

PBJ 'Sushi' Kid's Bento Box

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup ('ginger' and 'soy sauce') placed in separate compartments.

By fabeveryday

Alaskan Peanut Butter Ice Cream Pie
Dessert American

Alaskan Peanut Butter Ice Cream Pie

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
  2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
  3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
  4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Chocolate-y Iced Mocha
Drink American

Chocolate-y Iced Mocha

4.9

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
  2. 2 Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

By Linda T

Shamrock Shake
Drink American

Shamrock Shake

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
  3. 3 Drizzle chocolate syrup around the inside of 2 tall glasses; pour shake into the glasses. Top with whipped cream and green sugar.
  4. 4 Enjoy!

By Julie Kimball Fitzgerald

Best Mud Pie
Dessert American

Best Mud Pie

4.6

Prep
10 min
Cook
Total
520 min

Instructions

  1. 1 Freeze crust until firm, about 30 minutes.
  2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
  3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
  4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
  5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
  6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
  7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Edy's Peppermint Pie
Dessert American

Edy's Peppermint Pie

5.0

Prep
15 min
Cook
Total
210 min

Instructions

  1. 1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
  2. 2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
  3. 3 Drizzle servings with chocolate syrup or hot fudge sauce.

By Edy's

Mocha Espresso Ice Cream
Dessert American

Mocha Espresso Ice Cream

4.3

Prep
10 min
Cook
Total
60 min

Instructions

  1. 1 Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
  3. 3 Stir in almonds and dark chocolate. Serve soft ice cream immediately.

By DogsboroDave

Banana Split Shake
Drink American

Banana Split Shake

4.8

Prep
7 min
Cook
Total
7 min

Instructions

  1. 1 Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth.
  2. 2 Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately.

By Gay Lea Foods Co-operative®

Easy Chocolate Martinis for Two
Drink American

Easy Chocolate Martinis for Two

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour sugar onto a small plate. Wet the rims of 2 martini glasses with water, then dip rims in sugar to coat. Drizzle 1 tablespoon chocolate syrup onto the inside of each glass.
  2. 2 Put ice in a cocktail shaker. Add vodka, chocolate liqueur, creme de cacao, half-and-half, and remaining chocolate syrup. Cover and shake until outside of shaker has frosted. Strain into prepared glasses. Garnish with additional syrup and maraschino cherries.

By thehungryscientist

Easy Peanut Butter Pie
Dessert American

Easy Peanut Butter Pie

4.8

Prep
20 min
Cook
10 min
Total
390 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 1 cup of cream in a small saucepan. Heat to just below the boiling point.
  3. 3 Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.
  4. 4 Whip cream in a large bowl until soft mounds form. Slowly add sugar while continuing to beat until cream forms stiff peaks.
  5. 5 Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.
  6. 6 Pour mixture into graham cracker crust and chill at least 6 hours.
  7. 7 Drizzle each plate with chocolate syrup before serving.

By karela

Super Fudge Brownies
Dessert American

Super Fudge Brownies

3.6

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
  2. 2 In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

By Sara

Kisses Peppermint Brownie Drops
Lunch American

Kisses Peppermint Brownie Drops

4.8

Prep
25 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
  2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
  3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
  4. 4 Bake in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.

By HERSHEYS Kitchens

Chocolate and Peanut Butter-Stuffed French Toast
Breakfast American

Chocolate and Peanut Butter-Stuffed French Toast

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
  2. 2 Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
  3. 3 Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
  4. 4 Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.

By AyannahMers

Cream Puff Cake
Dessert American

Cream Puff Cake

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine water and butter in a large, heavy saucepan over medium-high heat; bring to a boil. Add flour and reduce heat to low; cook and stir until forms a ball and pulls away from the pan. Remove from heat; transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition.
  3. 3 Spread dough into bottom and up the sides of an ungreased 9x13-inch baking dish.
  4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven; set shell aside until completely cooled.
  5. 5 Beat milk and cream cheese together in a large bowl with an electric mixer until smooth. Add pudding mix; beat until thickened. Spread over cooled shell. Top with whipped topping; drizzle with chocolate syrup.

By BUCHKO

Banana Split Trifle
Dessert American

Banana Split Trifle

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a large bowl for 2 minutes. Stir in pineapple, then fold in whipped topping.
  2. 2 Place 1/3 of the cake cubes into a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture over top. Line the sides of the bowl with sliced strawberries, then place any remaining strawberries over the pudding.
  3. 3 Cover strawberries with 1/2 of the remaining cake cubes. Pour 1/2 of the remaining pudding mixture over top. Line the sides of the bowl with banana slices, then place any remaining bananas over the pudding. Cover bananas with remaining cake cubes, then spread remaining pudding over top.
  4. 4 Drizzle chocolate syrup all over the pudding, going in different directions, then sprinkle with walnuts. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out the slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

By DDREW02

Pan Cream Puff
Dessert American

Pan Cream Puff

4.7

Prep
15 min
Cook
30 min
Total
1515 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 In a saucepan or in the microwave, bring water and margarine to a boil. Remove from the heat and mix in flour, then beat in eggs, one at a time. Spread mixture in the prepared pan.
  3. 3 Bake in the preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling, 30 to 45 minutes.
  4. 4 Beat cream cheese until fluffy. Stir in milk and pudding mix; beat until mixture is thick, then spread over cooled cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds. Refrigerate for 24 hours before serving.

By Patty Prymak

Chocolate Mint Dessert Brownies
Dessert American

Chocolate Mint Dessert Brownies

4.5

Prep
15 min
Cook
30 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. 4 In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. 5 In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

By Kim Getchell

S'mores Pancakes
Breakfast American

S'mores Pancakes

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk milk and hot chocolate together in a large bowl until smooth. Add baking mix, eggs, sugar, cocoa, and vanilla extract; whisk until combined.
  2. 2 Grease a large skillet with cooking spray and set over medium-high heat. Pour in 1/4 cup batter for each pancake. Cook until bubbles form on the top, 2 to 3 minutes. Flip with a spatula and continue cooking until golden brown on the edges, 2 to 3 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
  3. 3 Drizzle chocolate syrup over pancakes. Top with whipped cream, marshmallows, and graham cracker crumbs.

By adam

State Fair Crêpes
Breakfast American

State Fair Crêpes

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
  3. 3 Melt 1 teaspoon butter on a crêpe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of crêpe, 2 to 3 minutes.
  4. 4 Carefully loosen crêpe from pan and gently flip to cook other side, 1 to 2 more minutes. Crêpe is done when batter in center is set and a few small brown spots appear on 2nd side.
  5. 5 Slide crêpe onto a plate lined with a piece of parchment paper. Cook remaining crêpes, buttering the pan when needed, and stack cooked crêpes between pieces of parchment paper.
  6. 6 Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
  7. 7 To assemble, place a crêpe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crêpe.
  8. 8 Place a bacon strip in the center of the crêpe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
  9. 9 Roll up the crêpe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crêpes.

By lutzflcat

Warm Chocolate Peanut Butter Pudding Cake
Dessert American

Warm Chocolate Peanut Butter Pudding Cake

3.9

Prep
15 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Coat the inside of a slow cooker with cooking spray.
  2. 2 Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  3. 3 Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  4. 4 Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

By kokonut