Who needs Hostess when you can make this yumminess in the comfort of your home! And impress your friends at the same time! So today's Chocolate Monday comes to you from Six Sisters' Stuff!

Visit their site for the recipe >> http://www.sixsistersstuff.com/2013/03/chocolate-ho-ho-cake.html

Ok, so today isn't Chocolate Monday - But it is Chocolate Mint Day! Who knew! Well we did! So here is a fun recipe to celebrate the day with!

Recipe: http://www.momontimeout.com/2012/03/chocolate-mint-brownies-recipe/

Oh today is the perfect day for these coffee chocolate ice cream treats from Heather Christo Cooks!!

Check out her site and get the recipe by going >> Here <<

Supplies
Mini candy canes
White chocolate
Semi-sweet chocolate
Christmas sprinkles
Waxed paper or parchment paper

Directions
Step 1: Line a baking sheet with waxed paper or parchment paper.

Step 2: Lay two mini candy canes next to each other, creating a heart shape.

Step 3: Continue filling the baking sheet with heart shapes.

Step 4: Melt the white and semi-sweet chocolates (in separate bowls), using short intervals in the microwave, or in a double boiler.

Step 5: When the chocolates are melted, spoon or pour each chocolate into a piping bag or thick Ziploc type bag. Cut a tiny bit off one of the corners of each bag. Begin with either flavor of chocolate, and pipe in a layer of chocolate between the arranged candy cane hearts. If you’d like your hearts to have both flavors of chocolate, then layer one kind on top of the other.

Step 6: After filling each heart with one, or both kinds of chocolate, top with sprinkles of your choice.

Step 7: Set the baking sheet of chocolate filled hearts in a cool place while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.

The candy cane hearts can be stored up to one week (they are edible much longer than that, but the chocolate may begin to lighten after a week).

These delicious treats are perfect as little gifts, or beautiful mixed in with Christmas cookies on a dessert platter.

Original post from: http://www.celebrations.com/content/edible-candy-cane-christmas-art

Directions

1. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
2. On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
3. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
4. Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.

Recipe and photo from Martha Stewart.com

Ingredients
16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped

Directions
Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.

Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices.

Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

CRUST

• 1 package (9 oz.) chocolate wafer cookies
• 1/2 cup melted unsalted butter

FILLING

• 3 packages (8 oz. each) cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon flour
• 4 large eggs, at room temperature
• 1 cup canned pumpkin
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup maple syrup
• Zest of 2 medium oranges
• 2 teaspoons pumpkin pie spice

TOPPING

• 6 tablespoons store-bought caramel topping
• 1/8 teaspoon table salt
• 1/2 cup coarsely chopped toasted pecans
• Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish

DIRECTIONS

1. Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.
2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.
3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.
4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.
Note: Nutritional analysis is per slice.

Note: For a fissure-free cheesecake, beat your filling just until it's blended--no more. (Too much air in the mixture will make it deflate, and then crack, in the oven.) Find pumpkin pie spice in your baking aisle, or make your own: 4 parts cinnamon, 2 parts ground ginger, 1 part nutmeg, and 1 part ground allspice.

Recipe & Photo from MyRecipes.com

Happy Monday!

If you like chocolate, and Oreos, and cake... Then you are going to LOVE today's Chocolate Monday feature!

108 Oreo Cookies in a Cake
Recipe: Something Swanky

Good thing there isn't 109 Oreos! I think that might be too rich! LOL.

P.S. I think I might send this to my pastors wife so she can make it for him! He loves Oreos!