Slow Cooker S’mores Fondue

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Ingredients

  • 8 oz semisweet chocolate chips

  • 7 oz marshmallow cream

  • 1/4 cup half-and-half

  • 1 tsp vanilla

  • 1 cup mini marshmallows

  • bananas, strawberries chocolate-covered pretzels, graham crackers, and/or sliced apples

Directions

  1. Combine chocolate chips, marshmallow cream, half-and-half, vanilla, and mini marshmallows in slow cooker. Let it cook on low for 1 hour.

  2. Sprinkle with marshmallows and serve with fruit, pretzels, and graham crackers.

Gluten Free Chocolate Almond Torte

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Ingredients

  • 1/2 cup almonds

  • 1 box gluten free devil’s food cake

  • 1 cup water

  • 1/2 cup softened butter

  • 3 eggs

  • 1 can (14oz) sweetened condensed milk

  • 2 squares (1 oz each) chopped white chocolate

  • 1 tsp vanilla

Directions

  1. Blend almonds in a blender until ground. Set aside 1/3 of almonds for topping.

  2. Generously grease bottom of 8-9 inch round pan.

  3. In a large bowl, combine ground almonds, cake mix, water, butter, and eggs. Beat ingredients on low speed of electric mixer 30 seconds and then medium speed for 2 minutes. Pour mixture into pan.

  4. Bake 43-48 minutes or until fully cooked through. Let cool for 10 minutes. Transfer to cooling rack.

  5. In small saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat 7-10 minutes or until thickened. Remove from heat. Let cool for 10 minutes. Stir in vanilla.

  6. Cut cooled cake in half, horizontally. Place bottom layer, cut side up, on serving plate. Spread half the white chocolate mixture over the cake. Sprinkle 1/2 chopped almonds. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top. Sprinkle remaining almonds . Refrigerate any remaining cake.

Gluten Free Brownie Ganache Torte with Strawberries

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Ingredients

  • 1 box (16 oz) gluten free brownie mix

  • 1/4 cup melted butter

  • 2 eggs

  • 1/3 cup whipping cream

  • 1/2 cup semisweet chocolate chips

  • 1 cup sliced strawberries (or more if you’re sassy)

Directions

  1. Heat oven to 350 degrees. Grease bottom of 8 inch springform pan.

  2. In medium bowl, stir brownie mix, butter, and eggs until well blended. Spread into pan.

  3. Bake 26-29 minutes, or until fully cooked through. Let cool for 10 minutes. Run knife around edge of pan to loosen. Remove side of pan. Let stand for 1 hour.

  4. In 1 qt saucepan, heat whipping cream over medium-low heat until hot. Remove from heat. Stir in chocolate chips until melted and smooth. Let stand for 15 minutes to thicken. Carefully pour chocolate mixture onto top canter of brownie, spread to edge, and cut into wedges. Serve with strawberries.

The Viking Brownies

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Ingredients

  • 4 eggs

  • 390 grams sugar

  • 300 grams butter

  • 200 grams dark chocolate (55%-70%)

  • 120 grams flour

  • 1 tsp vanilla

Directions

  1. Preheat oven to 330 F

  2. Whip eggs and sugar until very fluffy.

  3. Melt the butter and stir in chocolate until it’s all melted.

  4. Carefully stir in the melted chocolate mixture into the eggs and sugar.

  5. Add flour and vanilla and mix.

  6. Pout into brownie pan and bake for 25-30 minutes.

  7. Let it cool and it will be easier to cut!