Ganache Frosting

Ingredients
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped
Directions
1.In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

Dark Chocolate Cake

I got this recipe form MarthaStewart.com
Ingredients
Serves 16
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk

Directions
1.Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
2.In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
3.Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
4.Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Ganache Frosting
Ingredients
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped
Directions
1.In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

No Bake Peaunt Butter Bars

I got this recipe from Wendi

Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
Dash salt

After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.

Frosting:
Melt together
½ Cup butter
½ Cup Brown Sugar

Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.

Oreo Truffles

From Wendi

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

Cracker Candy

It takes about 15 minutes to make but must harden. Enjoy!

I got his from my friend Rachelle but she got it from: Monique's Cracker Candy by Laura Lewis

1-1/2 sleeves of saltine crackers

1 cup butter (2 sticks)

1 cup brown sugar

1 normal bag of milk chocolate chips

1/2 cup of peanuts, chopped (optional)

Preheat oven 400 degrees.

Line a jelly roll pan with foil and spray with non-stick spray. Place one layer of crackers in pan. Melt butter and boil butter and brown sugar for 4 minutes. Pour over crackers and bake in the oven 5 minutes. Sprinkle chocolate chips over crackers-spread evenly once the chocolate chips are shiny. Add nuts if you are using them and press into chocolate. Refrigerate until hardened (at least an hour)and break into pieces.