Bailey's Irish Cream Chocolate Poke Cake

 A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. Thank you Life, Love and Sugar

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Hot Cocoa Meringue Cookies

 These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate. Thank you Chocolate, Chocolate and More

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Italian Suasage and Peppers Sliders

 Hawaiian rolls are topped with cheese, Italian Sausage, sauteed peppers and onions, and more cheese make delicious pull apart sliders. Thank you Renees Kitchen Adventures

1 lb. bulk Italian sausage (sweet or hot)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red or orange bell pepper (or a combination of the two)
1/2 cup marinara sauce
1 - 2 Tbsp Zesty Italian salad dressing
1 - 12 ct. package of Hawaiian rolls, whole package split in half so there is a top and a bottom. 
10 slices provolone cheese
1 Tbsp grated Parmesan Cheese
5 Tbsp butter (salted), melted
1 clove garlic, minced
2 tsp. dried parsley

• Preheat oven to 350 degrees F.
• In large skillet, over med high heat, brown Italian sausage, breaking it up as it cooks.
• Remove to bowl with slotted spoon. Set aside.
• In same skillet, add onion and pepper. 
• Cook on med high heat until onion is translucent and peppers are soft. 
• Take off heat. 
• Add sausage back in, along with marinara sauce and zesty Italian dressing. 
• Stir to combine. Set aside.
• Place the bottom half of the rolls in a disposable aluminum 9 x 13 pan. (or any size that fits the entire bottom half of the rolls).
• Place 5 slices of provolone cheese (overlapping) on top of bottom of rolls.
• Spread sausage and peppers mixture evenly on top of provolone cheese.
• Sprinkle with grated Parmesan cheese.
• Place 5 slices of provolone cheese atop the sausage and peppers and Parmesan cheese mixture. 
• Top with top half of rolls.
• In small bowl, combine the melted butter, garlic, and dried parsley. 
• Brush over the tops of the rolls. 
• Cover pan tightly with foil.
• Heat in oven for 15 to 20 minutes or until the sliders are heated through and the cheese is melted. 
• Serve warm.

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season. Thank you Princess Pinky Girl

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.