mini cinnamon cakes

Ingredients

• Servings: 6
• 2 1/4 cups reduced fat buttermilk baking mix
• 2/3 cup nonfat milk
• 4 tablespoons white sugar
• 2 1/2 tablespoons ground cinnamon
• 1 cup chocolate syrup
• 3 tablespoons margarine

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick. drop six very large spoonfuls an ungreased baking sheet. before baking sprinkle very lightly with white sugar and ground cinnamon.
• bake at 450 degrees f (230 degrees c) for 8 to 14 minutes. serve with chocolate syrup drizzled on top. they're also great with vanilla ice cream.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Muddy Chocolate Cheese Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/3 cup butter
• 1 cup yogurt
• 1 1/2 cups all-purpose flour
• 3 eggs
• 1/4 teaspoon vanilla extract
• 2 teaspoons baking powder
• 12 (1.5 ounce) bars milk chocolate candy
• 2 cups cream cheese
• 3 eggs
• 1/4 teaspoon vanilla extract
• 3/4 cup white sugar
• 1/4 cup confectioners' sugar for dusting

Recipe

• preheat the oven to 350 degrees f (175 degrees c). oil and flour a 9 inch round pan.
• in a large bowl, cream the butter or margarine and 1 cup sugar. beat in 3 eggs. blend in yogurt. combine the flour and baking powder; add to the creamed mixture. stir in 1/4 teaspoon vanilla. melt 6 chocolate bars; blend into the batter. pour batter into prepared pan.
• bake for 30 minutes, or until the cake tests done. allow to cool for 10 minutes in the pan.
• cut a hole in the center of the cake that does not go all the way through the cake. melt another 6 sweet chocolate bars, and pour into the hole.
• beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth. pour over the cake. bake for 20 minutes.
• sprinkle confectioners' sugar on the top of the cake. return to oven. bake until the sugar melts and browns. serve.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

gluten-free chocolate chip cookies recipe

Ingredients

• Servings: 2
• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup chocolate chips (such as dagoba® chocodrops)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• whisk almond flour, baking soda, and salt together in a bowl. stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. mix oil mixture into almond flour mixture until dough is just combined. fold chocolate chips into batter.
• form dough into 1/2-inch balls and press the prepared baking sheet.
• bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

bertha's big bourbon bundt cake

Ingredients

• Servings: 1
• cake:
• 1 cup butter, room temperature
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 6 tablespoons unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• filling:
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup unsweetened cocoa powder
• 3/4 cup packed brown sugar
• 1 tablespoon bourbon
• 1 cup toasted pecan pieces
• glaze:
• 1/4 cup unsweetened cocoa powder
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon butter, softened
• 5 tablespoons hot water or as needed

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt or tube pan.
• beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. mix in 1 teaspoon vanilla and 1/4 cup bourbon.
• sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
• prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
• gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. cover with the remaining batter.
• bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. let cool on wire rack for about 20 minutes.
• invert cake a serving plate and allow it to cool completely before glazing.
• for the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. spoon glaze over top of cooled cake.

dreyer's holiday drumcake

Ingredients

• Servings: 8
• 1 (8 or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with removable sides
• 1 (1.5 quart) carton dreyer's slow churned® peppermint ice cream
• 1 (16 ounce) container prepared vanilla frosting
• 24 thin candy canes or sugar sticks
• 12 glace (candied) cherries
• chocolate decorating icing
• 2 long pretzel rods
• 2 large marshmallows
• red or green sugar crystals

Recipe

• freeze cake in pan for 30 minutes to firm top. spread ice cream in an even layer to the top edge of pan. freeze several hours until ice cream is firm.
• remove sides of pan. frost sides of cake and a 1-inch border around cake top. return to freezer if ice cream softens.
• squeeze decorating icing in a crisscross pattern on top. press sugar sticks diagonally around sides (if using candy canes remove bent tips). place cherries around top of cake. freeze several hours or overnight before serving.
• dampen top and sides of marshmallows with water. roll in sugar crystals. insert pretzel sticks to make 'drumsticks'. place on top of cake before serving.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

christmas trifle

Ingredients

• Servings: 12
• 1 (5.9 ounce) package individual jelly-filled roll cakes
• 1/2 cup
• 2 pints fresh raspberries
• 1 tablespoon white sugar, or to taste
• 1 egg
• 2 egg yolks
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 2 cups milk
• 1/2 cup half-and-half cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons
• 1 tablespoon butter
• whipped cream (optional)
• fresh raspberries (optional)
• chocolate curls (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• slice the jelly rolls into 1-inch pieces. line a glass trifle bowl with the sliced jelly rolls. drizzle 1/2 cup of over the jelly roll slices. toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
• in a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. whisk the milk-egg mixture back into the steaming milk in the saucepan. reduce heat to low. whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. whisk in vanilla extract, 2 tablespoons of , and butter. allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
• pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Rich Chocolate Cupcake

Ingredients

• Servings: 2
• 1 cup butter
• 7 ounces dark chocolate
• 4 eggs
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 cup self-rising flour

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). line a muffin pan with paper or foil liners.
• melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat and let cool.
• blend the eggs and sugar with a mixer in a large bowl. stir the cooled melted chocolate into the egg mixture. add the vanilla extract and instant coffee. sift in self-rising flour and stir until well combined. fill muffin cups 2/3 full. bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.

Ghirardelli® Flourless Mocha Torte

Ingredients

• Servings: 8
• torte:
• 6 ounces ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
• 1 tablespoon instant freeze-dried coffee
• 3 tablespoons boiling water
• 6 large eggs, separated
• 2/3 cup granulated white sugar
• 1/4 teaspoon salt
• frosting:
• 4 ounces ghirardelli milk chocolate baking bar, broken or chopped into 1-inch pieces
• 1 tablespoon instant freeze-dried coffee
• 1/4 cup boiling water
• 2 cups heavy cream
• 1 ounce ghirardelli 60% cacao bittersweet chocolate baking bar, for shavings

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 40 mins


• preheat the oven to 350 degrees f. grease two 8-inch or 9-inch round cake pans. line the bottoms with parchment paper and grease the parchment paper.
• to make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. set aside. dissolve the coffee in the boiling water; set aside.
• in a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
• in another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. slowly add the chocolate mixture and coffee; beat until well blended. fold one-quarter of the egg whites into the yolk mixture to lighten. then fold in the remaining whites until no streaks remain. pour the batter into the prepared pans.
• bake on the center oven rack for 25 minutes. turn off the oven and leave the cake inside for 5 minutes. invert and transfer the pans to a wire rack (the centers will fall). remove the waxed paper and cool completely.
• to make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. cool completely.
• in a large bowl, beat the cream at high speed until stiff peaks form. gently fold the chocolate mixture into the whipped cream.
• to assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. place one layer on a serving plate. spread the layer with 1 cup of the chocolate whipped cream. top with the remaining cake layer. frost the top and sides of the torte with the remaining frosting. sprinkle the top with bittersweet chocolate shavings.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

christmas trifle

Ingredients

• Servings: 12
• 1 (5.9 ounce) package individual jelly-filled roll cakes
• 1/2 cup
• 2 pints fresh raspberries
• 1 tablespoon white sugar, or to taste
• 1 egg
• 2 egg yolks
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 2 cups milk
• 1/2 cup half-and-half cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons
• 1 tablespoon butter
• whipped cream (optional)
• fresh raspberries (optional)
• chocolate curls (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• slice the jelly rolls into 1-inch pieces. line a glass trifle bowl with the sliced jelly rolls. drizzle 1/2 cup of over the jelly roll slices. toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
• in a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. whisk the milk-egg mixture back into the steaming milk in the saucepan. reduce heat to low. whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. whisk in vanilla extract, 2 tablespoons of , and butter. allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
• pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.

Rich Chocolate Cupcake

Ingredients

• Servings: 2
• 1 cup butter
• 7 ounces dark chocolate
• 4 eggs
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 cup self-rising flour

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). line a muffin pan with paper or foil liners.
• melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat and let cool.
• blend the eggs and sugar with a mixer in a large bowl. stir the cooled melted chocolate into the egg mixture. add the vanilla extract and instant coffee. sift in self-rising flour and stir until well combined. fill muffin cups 2/3 full. bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.

Ghirardelli® Flourless Mocha Torte

Ingredients

• Servings: 8
• torte:
• 6 ounces ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
• 1 tablespoon instant freeze-dried coffee
• 3 tablespoons boiling water
• 6 large eggs, separated
• 2/3 cup granulated white sugar
• 1/4 teaspoon salt
• frosting:
• 4 ounces ghirardelli milk chocolate baking bar, broken or chopped into 1-inch pieces
• 1 tablespoon instant freeze-dried coffee
• 1/4 cup boiling water
• 2 cups heavy cream
• 1 ounce ghirardelli 60% cacao bittersweet chocolate baking bar, for shavings

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 40 mins


• preheat the oven to 350 degrees f. grease two 8-inch or 9-inch round cake pans. line the bottoms with parchment paper and grease the parchment paper.
• to make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. set aside. dissolve the coffee in the boiling water; set aside.
• in a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
• in another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. slowly add the chocolate mixture and coffee; beat until well blended. fold one-quarter of the egg whites into the yolk mixture to lighten. then fold in the remaining whites until no streaks remain. pour the batter into the prepared pans.
• bake on the center oven rack for 25 minutes. turn off the oven and leave the cake inside for 5 minutes. invert and transfer the pans to a wire rack (the centers will fall). remove the waxed paper and cool completely.
• to make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. cool completely.
• in a large bowl, beat the cream at high speed until stiff peaks form. gently fold the chocolate mixture into the whipped cream.
• to assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. place one layer on a serving plate. spread the layer with 1 cup of the chocolate whipped cream. top with the remaining cake layer. frost the top and sides of the torte with the remaining frosting. sprinkle the top with bittersweet chocolate shavings.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

chocolate frosted marble cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate graham cracker crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 3 eggs at room temperature
• 2 tablespoons milk
• 2 teaspoons pure vanilla extract
• 3 ounces semi-sweet chocolate chips
• 8 ounces semi-sweet chocolate chips
• 2/3 cup sour cream at room temperature

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c). wrap the outside of a 10-inch springform pan with aluminum foil.
• mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
• bake the crust in the preheated oven for 10 minutes. remove the pan from the oven. turn the oven's heat up to 350 degrees f (175 degrees c).
• in a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. beat the cream cheese filling until very smooth and well combined, about 3 minutes.
• spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
• place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
• when finished baking, remove the springform pan from the water bath and set the pan a cooling rack for 10 minutes; remove foil from around the pan. loosen the edge of the cheesecake from the pan with a thin, sharp knife. release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
• to make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. refrigerate leftovers.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

Individual Vanilla Cheesecakes

Ingredients

• Servings: 12
• 12 paper baking cups (2-1/2-inch)
• 12 vanilla wafers
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sugar
• 1 tablespoon argo® corn starch
• 1 egg
• 1/3 cup karo® light corn syrup
• 1 tablespoon lemon juice
• 1 teaspoon spice islands® pure vanilla extract
• fresh fruit, jam, pie filling or chocolate curls

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f. line muffin pan with 12 paper baking cups. place 1 vanilla wafer in each.
• beat cream cheese, sugar and corn starch with an electric mixer until well mixed. add egg and blend well. add corn syrup, lemon juice and vanilla. beat 1 minute.
• pour filling into paper baking cups, dividing evenly. bake for 20 minutes, until just set.
• chill for 1 hour. top with fresh fruit, jam, pie filling or chocolate curls as desired.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

susie's mocca cheesecake

Ingredients

• Servings: 1
• crust:
• 1 1/4 cups gingersnap cookie crumbs
• 3 tablespoons butter, melted
• filling:
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 cup heavy cream
• 1 (16 ounce) package creamed cottage cheese
• 2 extra large eggs, yolks and whites separated
• 1/4 cup brown sugar
• 6 tablespoons cold strong brewed coffee
• 1/4 cup brown sugar
• topping:
• 3 1/2 ounces high quality milk chocolate
• 3 tablespoons milk
• 2 teaspoons butter
• 1 tablespoon heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 10 hrs 30 mins


• grease the bottom and sides of a 9-inch springform pan with cooking spray or butter. mix 3 tablespoons of melted butter and the cookie crumbs in a bowl; press the mixture into the bottom of the pan. refrigerate until needed.
• sprinkle the gelatin on top of the cold water in a heat-proof bowl and set aside for 10 minutes. when all of the water is absorbed and the grains have swelled, gently heat the bowl over a pot of simmering water just until the gelatin melts.
• beat 1 cup of cream, cottage cheese, and egg yolks together in a large mixing bowl. (see editor's notes if you prefer to pasteurize the egg yolks.) beat in 1/4 cup of brown sugar. pour in the melted gelatin and the cooled coffee and mix well.
• in a bowl, whisk the egg whites until soft peaks form, gradually beating in 1/4 cup of brown sugar (see notes).
• use a rubber spatula or wire whisk to fold 1/3 of the egg white mixture into the cheese mixture. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining egg white mixture, folding just until incorporated. transfer the filling to the cake pan, spreading it gently over the cookie crust to smooth the surface. chill until set, preferably overnight.
• combine the milk chocolate, milk, and 2 teaspoons of butter in a small saucepan. melt the chocolate over medium-low heat, stirring occasionally. remove from heat and allow the mixture to cool; it should be fluid but not set. pour the glaze over the cheesecake, spreading it to evenly coat the surface. drizzle 1 tablespoon of cream in droplets over the glaze; swirl a toothpick through the glaze and cream to get a marbled effect. chill until set, about 1 hour.
• carefully remove the outer ring of the springform pan and transfer the cheesecake a serving platter.

red cookies

Ingredients

• Servings: 0
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup red zinfandel , or more as needed
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat the oven to 375 degrees f (190 degrees c).
• beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. add egg and vanilla extract; beat until combined. add red ; beat until fully incorporated. stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. scoop into small mounds on a baking sheet.
• bake in the preheated oven until edges are crisp, 10 to 12 minutes. let cool on baking sheet for 10 minutes before transferring to a wire rack.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Picnic Sticks

Ingredients

• Servings: 18
• 18 pretzel rods
• 1/2 cup marshmallow creme
• 1/2 cup miniature chocolate chips
• 1/4 cup white chocolate chips

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place a large piece of waxed paper on a work surface; arrange pretzels on waxed paper.
• place three tiny dots of marshmallow creme next to each other in a few areas on each pretzel rod; top each dot with a mini chocolate chip. these will be your 'picnic ants'.
• place more dots of the marshmallow creme around the 'ants' and cover them with white chocolate chips. it should look like little ants going for pieces of food at a picnic.
• allow the candies rest on the marshmallow creme for a few minutes before eating.

Texas Chocolate Sheet Cake

Ingredients

• Servings: 20
• 1 cup water
• 1 cup margarine
• 1/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1/2 cup margarine
• 6 tablespoons milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 (16 ounce) box confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 15 1/2x10 1/2-inch jelly roll pan.
• bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. pour batter into prepared jelly roll pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. spread icing over cake immediately after removing from oven. allow cake to cool before cutting and serving.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

linda sue's chocolate cake (vegan)

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 cups water
• 1/2 cup canola oil
• 1/4 cup vinegar

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. mix until batter is smooth. pour batter into prepared baking dish.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. cool in the pan before slicing.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

Bird's Nest Tea Cakes

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup chopped pecans
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• combine flour, butter, sugar, vanilla extract, and salt in a bowl to form a dough; stir in pecans.
• shape dough into a large ball and refrigerate until firm, about 15 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• roll dough into 1-inch balls and place on a baking sheet.
• make an indentation with thumb in the middle of each ball, forming a 'nest'.
• fill each nest with about 1 teaspoon chocolate chips.
• bake nests in the preheated oven until edges are crisp (cookies will not brown), 10 to 12 minutes. cool cookies on a wire rack, about 15 minutes.

frosted peppermint mini bites

Ingredients

• Servings: 66
• for bites:
• 3/4 cup ghirardelli premium baking coca, unsweetened
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons sunflower oil
• 1 teaspoon pure peppermint extract
• peppermint candies coarsely chopped, for garnish
• for frosting:
• 3 sticks unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 10 mins


• for bites: line mini-muffin tins with mini-paper liners. mix all ingredients (except crushed peppermint candies) to create a chocolate batter. divide batter among muffin cups, filling each 2/3 full. bake until a toothpick inserted into centers comes out clean, about 10 minutes. let cool in tins on wire racks.
• for frosting: beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. reduce speed to medium. add sugar, cup at a time, beating after each addition, about 5 minutes. add vanilla, and beat until buttercream is smooth.
• frost each mini bite with buttercream frosting and garnish with peppermint candy.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

secret chocolate fantasy cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 4 eggs
• 1 cup sour cream
• 1/2 cup coffee flavored liqueur
• 1/2 cup hazelnut liqueur
• 3/4 cup vegetable oil
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup butter
• 4 cups confectioners' sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1 cup irish cream liqueur

Recipe

• in a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. beat until very smooth. stir in chocolate chips.
• pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. wait until it's completely cool to frost.
• for the frosting: cream the butter. add 1/2 of the powdered sugar, blend well. add the cocoa and vanilla, and start pouring the bailey's over the icing while your beaters beat in the rest of the sugar. keep adding bailey's until you have wonderfully creamy icing.
• frost the cake (i like to press chopped nuts into the fresh icing). it's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. what a kick !

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Toffee Cake

Ingredients

• Servings: 1
• 1 (10 inch) angel food cake
• 1 (12 ounce) container frozen whipped topping, thawed
• 6 (1.4 ounce) bars chocolate covered english toffee

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• split angel food cake in half horizontally.
• stir together the whipped topping and the crushed toffee bars. use to fill and frost cake. cover and refrigerate cake.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cameo Cake

Ingredients

• Servings: 1
• 1 1/2 cups butter
• 3/4 cup water
• 3/4 cup white chocolate chips
• 1 1/2 cups buttermilk
• 4 egg, beaten
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped toasted pecans
• 2 1/4 cups white sugar
• 1 1/2 teaspoons baking soda
• 4 (1 ounce) squares white chocolate, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1/3 cup butter, softened
• 6 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 or 9 inch round cake pans. stir together 3 cups flour, white sugar, and soda. set aside.
• combine 1 1/2 cup butter and water in a medium saucepan. bring to a boil over medium heat, stirring occasionally. remove from heat, and add 4 ounces white chocolate. stir until chocolate melts. stir in buttermilk, eggs, and 1 1/2 teaspoons vanilla. gradually stir in flour mixture; batter will be thin. dredge pecans in 1/2 cup flour, and fold into batter. pour into prepared pans.
• bake for 20 to 25 minute. cool layers in pans for 10 minutes. remove from pans, and cool completely on wire racks.
• to make the frosting: beat together both packages of cream cheese and 1/3 cup butter until creamy. blend in melted and cooled white chocolate. mix in confectioner's sugar and 1 1/2 teaspoons vanilla. frost between layers, and on top and sides of cake. sprinkle with additional pecans if desired.

Black Forest Chocolate Cake

Ingredients

• Servings: 1
• 1 (14 ounce) can fat free sweetened condensed milk
• 3/4 cup oil substitute
• 2/3 cup packed brown sugar
• 2 eggs
• 1 egg white
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1 cup semisweet chocolate chips
• 1 (21 ounce) can cherry pie filling

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat one 12-cup, fluted tube pan with cooking spray.
• combine flour, cocoa, soda, baking powder, and salt.
• in a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. stir flour mixture into milk mixture just until moistened. gradually add water. stir in chips. pour batter into prepared pan.
• bake for 35 to 40 minutes, or until inserted toothpick comes out clean. cool cake in pan for 10 minutes. remove from pan, and top with cherry filling.

chocolate lover's cheesecake

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 7/8 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup semisweet chocolate chips
• 1 (8 ounce) container sour cream
• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup melted butter

Recipe

• to make cracker crust, stir together cracker crumbs and 1/3 c sugar. blend in 1/3 cup melted butter or margarine. press mixture bottom and halfway up side of 9 inch springform pan. preheat oven to 375 degrees f (190 degrees c).
• in large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa, and 1 teaspoon vanilla until light and fluffy. add eggs; blend well. stir in chocolate chips. pour into the prepared crust.
• bake for 20 minutes. remove from oven and let cool for 15 minutes. increase oven temperature to 425 degrees f (220 degrees c).
• in a small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 2 teaspoons vanilla. stir until smooth. spread evenly over baked filling. bake 10 minutes. remove from oven to wire rack. with knife, loosen cake from side of pan. cool completely; remove side of pan. refrigerate before serving. cover; refrigerate leftovers -- if any.

oreo™ cookie cake ii

Ingredients

• Servings: 1
• 24 chocolate sandwich cookie crumbs
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• 1/4 cup margarine
• 1 (18.25 ounce) package butter cake mix
• 1 cup confectioners' sugar
• 3 tablespoons milk

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch pan with cooking spray. in a large bowl, combine chopped cookies, chocolate chips, flour and margarine. set aside.
• mix cake according to directions on package. pour half of cake batter in pan. sprinkle approximately 2 cups of the cookie mixture on top.
• pour rest of cake batter over layer of cookies. sprinkle remainder of cookie mixture on top.
• bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
• to make the glaze: in a small bowl, mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk. drizzle glaze over warm cake.

Chocolate Frosting Iv

Ingredients

• Servings: 1
• 3 cups white sugar
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup water
• 1 1/2 cups evaporated milk
• 1/4 cup butter

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• in a saucepan, combine sugar and cocoa. stir in water to make a paste. add milk and butter. cook over medium heat until it comes to a boil. continue boiling for 5 minutes. remove from heat and beat until cool enough to spread on cake.

Chocolate Chip Cookies With Truvia® Baking Blend

Ingredients

• Servings: 30
• 1 1/8 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/4 cup truvia® baking blend, plus
• 2 tablespoons truvia® baking blend
• 1/2 teaspoon vanilla
• 1 large egg
• 1 cup chocolate chips
• 1/2 tablespoon molasses (see note) (optional)

Recipe

• preheat oven to 375 degrees f.
• combine flour, salt and baking soda in a small bowl.
• beat butter, truvia® baking blend and vanilla (and optional molasses) in a separate large mixing bowl. mix in egg.
• gradually stir in flour mixture. stir in chocolate chips.
• drop rounded tablespoons on cookie sheets and press down to slightly flatten.
• bake for 9 to 11 minutes or until lightly browned.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

white chocolate and passion fruit cheesecake

Ingredients

• Servings: 1
• 1 tablespoon melted butter
• 1 1/4 cups tea biscuits, crushed
• 4 tablespoons butter, melted
• 4 ounces white chocolate, chopped
• 1/2 cup half-and-half or light cream
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container mascarpone cheese
• 1/4 cup superfine sugar
• 3 egg yolks
• 1/2 cup passion fruit pulp
• 3 egg whites
• 1/4 cup confectioners' sugar for dusting
• 6 passion fruit, pulp removed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 300 degrees f (150 degrees c). grease an 8 inch springform pan with 1 tablespoon melted butter.
• in a medium bowl, mix together biscuit crumbs and 4 tablespoons melted butter. press into the bottom of springform pan, and smooth with the back of a spoon; set aside in the refrigerator to firm up.
• place the chocolate in a heatproof bowl. heat half-and-half to a simmer in a small saucepan; pour over white chocolate. set aside for 1 minute, then stir until smooth; set aside.
• in a large bowl, beat cream cheese until smooth. mix in mascarpone cheese, sugar, and egg yolks. stir in white chocolate mixture and 1/2 cup passion fruit pulp. in a large glass or metal mixing bowl, beat egg whites until soft peaks form. fold 1/3 of the whites into the batter very thoroughly, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan. place the cake pan on a baking sheet
• bake for 1 1/4 hours in the preheated oven, or until just set in the center when shaken lightly. turn off the oven, and leave the cheesecake in the oven with the door ajar for 2 to 3 hours, or until cool. refrigerate for at least 2 hours.
• before serving, remove from pan, and let stand at room temperature for 30 minutes. dust with confectioners' sugar, and serve with pulp from 6 passion fruit.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

chocolate pancakes

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons white sugar
• 1/4 teaspoon salt
• 2 eggs, at room temperature
• 1 1/4 cups milk
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• whisk flour, cocoa powder, sugar, and salt together in a large bowl. beat eggs, milk, and vanilla in another bowl; mix in the melted butter. pour the wet ingredients into the dry, and mix just until combined. stir in the chocolate chips.
• heat a lightly oiled griddle or skillet over medium-high heat. for each pancake, pour 1/4 cup batter on griddle and cook until pop in the center of the pancake, about 2 to 3 minutes. flip, and cook an additional minute on the opposite side.