These are great. Every time I've given them to somebody they always want the recipe:

Marlen's Chubby Hubby Cookies
2 cups butter or margarine, softened
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 Tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels*

Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

Would you post your receipe for your black bottom cupcakes. Ann

I most certainly can! It's a real winner :)

Here is a link that might be useful: My Food Blog

They sound yummy!....sort of a chocolate cup cake with a cheese cake top!
Linda C

I looked at the archives, june ,july, aug,sept,oct, and never saw the black bottom cupcakes. Tell me how I missed it. Ann

I made a new post on this board.

I don't know if this is the kind of recipe you want but it has ALWAYS gotten rave reviews when I've made it:

PRALINE CHEESECAKE WITH PECAN SAUCE
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup pecans, chopped & toasted
4 TBL butter, melted
Preheat oven to 350. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform pan. Bake 10 minutes.

Filling:
Three 8 oz pkg cream cheese, softened
1 cup packed brown sugar
2/3 cup evaporated milk
2 TBL flour
1 1/2 tsp vanilla
3 eggs
1 cup pecan halves, toasted

Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake.~~

The Chubby Hubby Cookies have been a favorite for many years with my group. I too get asked for the recipe when someone new tries them.

Here is one that you might want to try. The recipe sounds long but if like to bake it really isn't that time consuming. Just lots of steps. LOL I served store bought Ice Cream so can't comment on the Frozen Milk recipe.

David

Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26

This was also in this month's Chocolatier magazine and looked sinful!

Chocolate Peanut Butter Crunch Cake with Frozen Milk

Frozen Milk:
3 1/2 cups whole milk
1/2 cup granulated sugar
3 1/2 tablespoons light corn syrup
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Chocolate cake:
2 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons boiling water

Ganache:
1 pound milk chocolate (preferably Valrhona Jivara or Guittard)
1 1/2 cups heavy cream

Dacquoise layer:
1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup salted peanuts, chopped

Peanut butter crunch:
1 1/2 tablespoons unsalted butter
1 cup Skippy creamy peanut butter
3 ounces milk chocolate (preferably Valrhona Jivara or Guittard)
1 cup Rice Krispies

Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.)

Make chocolate cake: Position rack in center of oven and preheat oven to 350°F.
Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.

Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet.

Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside.

In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is
smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour.

Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk.

Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006

Hi, David! Nice to "see" you.

Jacki, here are a few of my favourite recipes. All tried and true.

Home Cookin Chapter: Recipes From Thibeault's Table

1 Cup all purpose flour
3/4 cup granulated sugar
1/2 ts baking powder
1/2 Teaspoon baking soda
1/4 ts salt
1 egg
1/2 cup buttermilk
1/2 ts vanilla extract

1/3 Cup melted butter cooled to room
temperature
2/3 cup sliced almonds
Hot Almond Syrup (recipe follows)

Hot Almond Syrup

3/4 cup granulated sugar
6 Tbs water
1/2 ts almond extract
. Preheat oven to 350* F. Combine flour, sugar, baking powder, baking
soda and salt. Set aside. Beat egg, buttermilk and vanilla extract
together until smooth. Stir in melted butter. Add flour mixture and mix
with spoon until nearly smooth. Turn into a buttered 9" springform pan.
Bake until center of cake springs back when lightly touched, about 35
minutes. Remove from oven. While is hot, cover top with sliced almonds.
Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
Broil about 6" from heat until almonds are lightly toasted. Cool on
rack 15 minutes. Using knife or spatula, loosen sides between pan and
cake, then cool completely before releasing springform pan.

Almond Syrup

In 1-qt saucepan combine sugar and water. Boil until mixture reaches
220* F on candy thermometer*. Remove from heat and stir I almond
extract.

Edited: January 22nd, 2006

Be careful not to over cook the syrup or it will harden on top of the
almonds rather than get absorbed into the cake. I don't use the
thermometer. I just bring the syrup to a boil and cook for about one
minute. There is so little syrup that it doesn't take long.

Home Cookin Chapter: Recipes From Thibeault's Table

And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary.

Brownies - Decadent Brownies
============================
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(or more. I usually add about 1 1/2 cups)

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso

Glaze (Optional)

4 ounces of quality chocolate (I used Callebaut (Semi-Sweet)
2 tablespoons butter
1 tablespoon corn syrup
1/4 cup warm heavy cream

Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool.

.

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before
adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

Servings: 4

Exported from Home Cookin 5.3 (www.mountain-software.com)

Home Cookin Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts
========================================
Dough

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
1 Tablespoon Milk
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
. Cream butter with peanut butter until very smooth. Beat in sugars.
Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix
well. Stir into butter mixture. Press balls of dough into well
buttered mini muffin tins. Each ball of dough should be about 3/4's
the size of the muffin tin - when you intent the centre it should form
the shape of a pudgy little tart shell.

Bake in preheated 350°F oven for 15 minutes or until ouside is baked
but inside is still chewy. Do not over bake. Cool five minutes on
rack and then remove from tins. Cool completely.

Filling

Combine chocolate, cocoa, milk and butter in small saucepan. Melt over
low heat. Mix until smooth. Cool. Beat in icing sugar to give
consistencey of icing. Pipe about 1 tablespoon of filling into each
tart.

Note: YOu can spoon the filling in to the centre, but it looks nicer
when piped.

Home Cookin Chapter: Recipes From Thibeault's Table

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Nnte: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..
. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich
spring pan.

Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

(Toronto Star Newspaper: 1981)

Home Cookin Chapter: Recipes From Thibeault's Table

Shortbread crust

1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch

Filling

1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature
. Preheat oven to 325°F. Combine shortbread ingredients in the bowl of
an electric mixer. Mix to form dough. Divide dough into 24 pieces.
Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your
fingers to shape it into a shell. Prick the bottom of each tart with a
fork. Bake 10 minutes and then prick bottoms again as the shells puff
up. Bake an additional 10 minutes. Remove from oven and allow tarts
to cool on a wire rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler.
Whisk in sugar, eggs and butter, blending well. Place over gently
boiling water and whisk constantly until mixture thickens. Cool before
using to fill tart shells. Lemon filling can be prepared ahead of time
and stored in the refrigerator.

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the
eggs and added some of the hot mixture to the eggs to temper before
adding this egg mixture to the pan. I continued to stir over low heat
until the mixture thickened.)

Home Cookin Chapter: Recipes From Thibeault's Table

Base
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted

Toffee Layer

1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
.
Combine all the ingredients for the base and press into an 8 inch
square pan. Bake in a 350°F oven for 10 minutes.

While base is baking make the toffee layer.

In a heavy saucepan combine the condensed milk with the 1/2 cup of
butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
simmer for 5 minutes. Keep stirring as this mixture burns easily.

Pour toffee over the base.

Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
Stir to coat well. Use two forks to spread evenly over the toffee
layer. Chill and cut into squares.

Hi Ginger! Sorry there was no "cream" in this recipe. Okay, I guess we can count the Ice "Cream". LOL! I hope all is well with you and yours.

David

Still looks good though, Dave but there's cream in the ganache! I think that counts. LOL

I won a contest with this recipe....they are guaranteed to make your jeans tight:
Jeans Bars
Crust:
1/2 cup butter
1-1/4 cups flour
2 tablespoons sugar
Filling:
1 cup (13 square) graham cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1 14 ounce can condensed milk
Frosting:
1-1/2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
. Combine crust ingredients. Press into 9x13" greased pan and bake at
350° for 10 minutes. Cool 10 minutes-pour filling over crust spreading
evenly. Bake 15-20 minutes til filling is golden. Cool and frost.

RL`

What if your jeans are already tight? LOL (Not a pretty picture.)

Then you are fashionable but only if your top is underwear worn as outerwear too!!

Here's another one that will make your jeans tight:
Crispy Chocolate Caramel Bars
Crust:
1 1/4c flour
1/2c confectioner's sugar
1/2c butter
Blend well and press into a 9x13"pan. Bake at 350° for 10-12 minutes.
Filling:
14 oz pk caramels
1/3c evaporated milk
1/4c butter
Melt and spread over hot crust
Top with:
1c semi-sweet chocolate chips
3T shortening
3/4c rice crispies
Melt chips and shortening,add rice crispies and spread over filling.Cool and cut into squares.

You need to post that on the Christmas cookie thread, Roselin.