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 <<

Ingredients

• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup vegetable shortening (like Crisco)
  
• 3/4 cup peanut butter
• 2 eggs
• 1 cup unbleached flour
• 1/2 cup whole wheat flour
  
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup Reese's peanut butter chips
• 1/2 cup mini semi-sweet chocolate chips
  

Directions

1. Preheat the oven to 350 degrees F.
2. In a mixer with a paddle attachment, combine the sugars, butter, shortening and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flours, the baking soda and the salt and add to the dough. Stir in peanut butter chips and chocolate chips. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet.
3. Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.

INGREDIENTS
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup Crisco vegetable shortening
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce bag) Semi-Sweet Chocolate Chips
1/2 cup toffee bits

DIRECTIONS
Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, vegetable shortening, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well.

Gradually add flour mixture, beating well. Stir in chocolate chips and toffee bits.. Drop by rounded tablespoons onto ungreased cookie sheet - or use a large cookie scoop.

Bake 12 to 14 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

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:

For the Graham Cracker Sauce:
6 large graham cracker sheets (or 24 little squares)
5 tablespoons vegetable oil
2 tablespoons brown sugar
2/3 cup warm honey

For the Granola:
3 1/2 cups oats (Not quick cooking)
graham cracker butter (recipe follows)
3/4 cup dark chocolate chips
2 cups dehydrated marshmallows (or 3/4 cup vanilla mallow bites)
3 large graham cracker sheets (or 12 little squares) crushed

DIRECTIONS:

Make the Graham Cracker Sauce:
Add graham crackers and brown sugar to a large food processor. Pulse until the graham crackers have become a fine crumb. Add vegetable oil and run the food processor for about 10 minutes. Stirring and letting the processor rest If your processor gets too hot during a long run. Add honey to mixture until combined. (It should be runny)

Make the Granola:
Preheat oven to 325°. Line a baking sheet with parchment paper. Set aside.

Place oats in large bowl and stir in the graham cracker sauce until all oats are moistened. Spread on prepared baking sheet.

Bake for 15 minutes, remove and stir. Bake for another 15 minutes and then remove from oven.

Let cool for about 15 minutes, then pour into the large bowl and stir in chocolate chips. The warm granola will make the chocolate melty and bind the granola.

Put contents in large ziploc bag, add crushed graham crackers to coat granola. Spread mixture back out onto cookie sheet and let cool completely. Add marshmallows to cooled granola and store in a airtight container.

Recipe adapted from Crazy for Crust.