I love CHOCOLATE

But, maybe you don't. I have quite a few friends who are actually not fans of this amazing substance, so I decided to include a post for those who don't delight in chocolatey confections. (I don't know what's wrong with you, but that's neither here nor there.)

This one is thanks to Paula Deen:

Bread Pudding! SO GOOD!

Ingredients
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Here's another I found:

Blonde Brownies

1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
2 eggs, separated
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup light brown sugar, firmly packed

Directions
Preheat oven to 350 degrees.
Cream butter and granulated sugar until light; beat in 1 whole egg and 2 egg yolks. Into another bowl, sift together the flour, baking powder, and salt.
Add to the butter and egg mixture; stir until thoroughly blended.
Spread batter into a greased and floured 9x13x2-inch baking pan. Sprinkle batter with chopped pecans, chocolate chips, and marshmallows.
Beat egg whites until stiff; gently stir in brown sugar then spread over brownies. Bake for 30-35 minutes. Cool completely; cut into bars.

Southern Caramel Cake

3 1/2 cups all-purpose flour, sifted before measuring
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup milk
1 teaspoon vanilla extract
.
Caramel Frosting
3 cups firmly packed brown sugar
2 cups milk
4 tablespoons (1/2 stick) butter
2 teaspoons vanilla extract

Preparation:Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and baking powder into a bowl. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat well after each addition. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract. Turn the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.

Frosting: Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring frequently, to a soft-ball stage (about 234° to 238° on a candy thermometer). Remove from the heat, add the butter and vanilla, and beat at high speed until thick enough to spread as frosting. If the frosting becomes too thick, beat in a few drops of very hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the layers with the remaining frosting.

LOVE this one:
White Chocolate Blueberry Buckle

Cake:
1/2 cup (1 stick) butter, at room temperature
1/2 cup white granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 extra-large egg
1 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint (about 2 cups) fresh blueberries
1/2 cup white chocolate chips
.
Topping:
1/4 cup white granulated sugar
1/4 cup light brown sugar, packed
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter, cut into small dice

Preparation:Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil. For the cake:In a large bowl, cream butter and sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth. In a medium bowl, whisk together flour, baking powder, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Add flour mixture to wet ingredients, half at a time, beating until smooth. Fold in reserved blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.) For the topping:Whisk together white sugar, brown sugar, flour, and cinnamon until combined. Add butter and use your fingers to mix until coarse crumbs are formed. Sprinkle over batter. Bake 30 to 35 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.

And, thanks to Martha Stewart:

White Hot Chocolate

2 cups heavy cream
6 cups whole milk
12 ounces white chocolate , finely chopped
1 teaspoon pure vanilla extract

I love this with flavorings in it, you can get different creamers and add-- I especially love amaretto, but caramel or peppermint are also great. Fantastic with cinnamon.

So, for you chocolate haters out there, I hope you enjoy!

***If you read my blog, please make requests, I run low on ideas sometimes...***