Double Chocolate Gooey Butter Pie

Ingredients 

1   (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1   egg, plus 2 eggs
1   (8-ounce) package cream cheese, softened
1   (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Bite Sized Cherry Pies

Recipe: Bite-size cherry pies

• Pie crust
• Cherry pie filling

1. Preheat your oven to 375˚F.
2. If you made your own crust (I’m impressed!), roll it out to about ⅛-inch thick. If you’re using refrigerated ready-to-bake pie crust, let it sit at room temperature for about 15 minutes, and then unroll it.
3. Use a round cookie cutter, biscuit cutter or cup (about 2.5 to 3 inches in diameter for a mini muffin pan) to cut circles from the dough. These circles will be your bottom crust. Gently push the circles into the wells of an ungreased mini muffin pan. (Here are some tips from Pillsbury on dealing with your crust.)
4. Spoon your cherry pie filling into the little pie shells. You’ll only need two or three cherries per shell. The more filling you add, the more of a mess it’ll make in the oven … but what a tasty mess!
5. Cut out your top crust. You can cut out circles to fully cover the top of the mini pies or make a lattice crust, like notmartha did. Or you can be lazy like me, and use your smallest cookie cutters to cut out little shapes that you just plop right on top of the filling. (Warning: This appears to be the messier option.)
6. Put your mini muffin pan into the oven; the pies are done when the crust is golden and the filling is bubbling. You’ll want to check them after 10 minutes just in case, but my pies didn’t start to get golden for about 15 minutes. Make sure to let them cool just a bit before popping them in your mouth.

Read more: http://sloblogs.thetribunenews.com/andallthetrimmings/bite-size-cherry-pies/#ixzz1EqRw8zo5