Cinnamon Snails

Ingredients

• Servings: 48
• 1/2 cup butter or margarine, softened
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon superfine sugar
• 1/2 teaspoon cinnamon
• 1 egg white, beaten
• 3 tablespoons mini chocolate chips

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter or margarine and brown sugar until smooth. mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. stir in flour by hand using a wooden spoon, as the dough will be stiff.
• roll out tablespoon sized pieces of dough into 6 inch long ropes. curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. place cookies 2 inches apart on the prepared cookie sheets. brush cookies with egg white. mix together the remaining cinnamon and superfine sugar in a small cup. sprinkle this over the snails. use chocolate chips to make eyes on the heads.
• bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

caramel nougat cake iii

Ingredients

• Servings: 1
• 4 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 1 cup unsalted butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 10 inch bundt pan.
• melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. let cool.
• cream remaining 1/2 cup butter or margarine with the sugar. add eggs one at a time mixing well after each one. add buttermilk alternately with flour and soda to egg mixture. add vanilla and melted candy mixture and mix until smooth. fold in chopped pecans and pour into the prepared pan.
• bake at 350 degrees (175 degrees c) for one hour. cool for 15 minutes in the pan then turn out wire rack to cool.

Carlie's Chocolate Oatmeal Waffles

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 cups reduced-fat milk
• 1/4 cup butter, melted

Recipe

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


• preheat a waffle iron according to manufacturer's instructions.
• mix flour, oats, sugar, cocoa powder, baking powder, cinnamon, and salt in a large bowl. whisk milk, eggs, and butter in another bowl; stir into flour mixture until batter is just combined.
• pour batter into preheated waffle iron. cook until golden brown, about 5 minutes per waffle.

whole white wheat and honey chocolate chip cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 2/3 cup honey
• 1/4 cup powdered milk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups stone ground whole white wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped pecans
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c). lightly grease cookie sheets.
• in a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. mix in pecans and chocolate chips. drop by teaspoonfuls the prepared cookie sheets.
• bake for 7 to 10 minutes in the preheated oven, until lightly browned. cookies will not spread very much. cool for a minute on the cookie sheets before removing 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.

Sour Cream Dark Chocolate Cake

Ingredients

• Servings: 1
• 1 cup unsweetened cocoa powder
• 1 cup boiling water
• 2 1/2 cups white sugar
• 1 cup canola oil
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• frosting:
• 2 cups unsalted butter, slightly softened
• 2 cups confectioners' sugar
• 1/4 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch round baking pans.
• dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. stir vanilla extract into creamed mixture.
• sift flour, baking soda, baking powder, and salt together in a separate bowl. mix flour mixture and sour cream alternately into the creamed mixture. beat cocoa mixture into batter until incorporated. pour batter into the prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. wrap cakes in plastic wrap and store in refrigerator.
• beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• place one cake on a serving plate; spread 1/4 the frosting on the top of cake. place second cake on the frosting layer; spread 1/4 the frosting on second cake. place the third cake atop the second cake. spread the remaining frosting on the top cake and around sides of entire layer cake.

cookie bowl

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1/4 cup butter, softened
• 2/3 cup white sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil. place a cookie sheet.
• stir together the flour, cocoa, salt and almonds; set aside. in a medium bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. gradually stir in the dry ingredients to form a fairly stiff dough. on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut into circles using a glass or cookie cutter. starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping. work toward the edges covering as much of the pan as you can. be sure to press each cookie on so you will have a good solid bowl.
• bake for 10 to 15 minutes in the preheated oven, until cookies are firm. cool completely. carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure. fill with cookie or candy.

chocolate press cookies

Ingredients

• Servings: 45
• 5/8 cup shortening
• 1 3/4 cups white sugar
• 1 beaten egg
• 1/2 teaspoon vanilla extract
• 2 teaspoons milk
• 2 cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 cup multicolored candy sprinkles (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the shortening and sugar until smooth. beat in the egg, and stir in vanilla and milk. combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. fill cookie press, and press ungreased baking sheets. decorate with sprinkles if desired.
• bake for 10 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

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.

Cappuccino Muffins With Chocolate And Cranberries

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/2 cup dried cranberries
• 1 teaspoon minced orange zest
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup sour cream
• 3/4 cup milk
• 2 eggs
• 2 tablespoons instant coffee granules
• 1/4 cup water

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper liners.
• gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
• gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. spoon batter into prepared muffin cups, filling them about 3/4 full.
• bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Lowfat Fudge Pops

Ingredients

• Servings: 8
• 1/2 cup sweetened condensed milk
• 1 1/4 cups fat-free evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 4 hrs 5 mins


• whisk sweetened condensed milk, evaporated milk, cocoa powder, and vanilla extract together in a bowl until smooth. pour the mixture into 8 ice pop molds, insert sticks or handles, and freeze until firm, at least 4 hours.

Passover Chocolate Raspberry Torte

Ingredients

• Servings: 16
• 2 cups unsalted butter
• 1 cup cola-flavored carbonated beverage
• 16 ounces semisweet chocolate, chopped
• 1/3 cup raspberry jam
• 1 teaspoon lemon juice
• 8 eggs, room temperature
• 1 cup white sugar
• 2 tablespoons vanilla sugar
• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). line bottom of a 10 inch springform pan with parchment paper.
• in a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. remove the pan from the stove and add chocolate, stirring to melt. let this mixture cool completely.
• in a small mixing bowl, blend raspberry preserves and lemon juice together. in the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok). stir in raspberry preserve mixture.
• place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees f (165 degrees c). bake 55 to 60 minutes until the cake is done. the cake is done when the top has a slight crust and seems set. cake may rise and fall but that is fine. refrigerate the cake several hours.
• to make the glaze: melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. cool, then pour over chilled cake before serving.

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.

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 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.

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.

Tracy's Favorite Three Hole Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan.
• in a large bowl, mix together the flour, sugar, baking soda and cocoa. make a well in the center and pour in the water, oil, vinegar, vanilla and almond extract. mix well and pour into prepared pan.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

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.

Pinwheel Cookies I

Ingredients

• Servings: 3
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 cup butter
• 1/2 cup white sugar
• 1 egg yolk
• 3 tablespoons milk
• 1 (1 ounce) square unsweetened chocolate

Recipe

• combine butter and sugar and egg yolk. add dry ingredients and milk alternately.
• divide dough into 2 equal parts. melt chocolate over low heat and add to one half of the dough.
• use a rolling pin and roll each half into a rectangle. put the chocolate rectangle on top of the vanilla one. roll up like a jelly roll in wax paper.
• chill several hours, best if chilled overnight.
• slice them and bake at 400 degrees (200 degrees c) for about 5 minutes.

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.

gateau africaine

Ingredients

• Servings: 1
• 1 2/3 (1 ounce) squares unsweetened chocolate, chopped
• 5 tablespoons unsweetened cocoa
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 2/3 cup butter, softened
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 2 tablespoons dry milk powder
• 10 egg yolks
• 5 egg whites
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1/2 cup
• 3/4 cup white sugar
• 1/2 cup cornstarch
• 2 1/4 cups milk
• 4 egg yolks, beaten
• 1 tablespoon unsalted butter
• 2 tablespoons

Recipe

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

Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c). grease a 9 inch round cake pan, and line the bottom with parchment paper. grease and flour the paper.
• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm. sift together the cocoa, flour, baking powder and cornstarch. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the vanilla and milk powder. beat in the egg yolks one at a time. beat in the flour mixture alternately with the melted chocolate.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• when cake is cool, slice horizontally into 3 layers. brush layers with 1/2 cup and let stand 60 minutes. place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. repeat layers and top with last layer of cake.
• to make the custard filling: in a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. stir in milk. cook, stirring constantly, until mixture thickens. place egg yolks in a medium bowl. slowly whisk 1/2 cup of hot milk mixture into egg yolks. slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. cook, stirring constantly, for 5 minutes, or until thickened. remove from heat and stir in unsalted butter and 2 tablespoons .

Donauwelle

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup margarine
• 2 tablespoons margarine
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 5 eggs, separated
• 2 teaspoons unsweetened cocoa powder
• 1 (16 ounce) can pitted tart cherries in water, drained
• 1 cup margarine
• 2 tablespoons margarine
• 1 1/2 cups confectioners' sugar
• 2 teaspoons flavoring
• 2 egg yolks

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 50 mins


• preheat an oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with parchment paper.
• sift together the flour and baking powder in a bowl; set aside. beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. beat in the white sugar, vanilla extract, and 5 egg yolks. stir in the flour mixture until just combined.
• beat egg whites until foamy in a large glass or metal mixing bowl. continue to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. add the remaining egg whites, folding just until incorporated.
• pour half of the batter into a separate bowl. sift the cocoa powder into one bowl of batter. stir until just combined. pour the white batter into the prepared baking dish, then spread the chocolate batter over. arrange the tart cherries on top.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• to make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, , and 2 egg yolks until light and fluffy. spread over cooled cake. refrigerate cake until ready to serve.

Debbie's Red Rhubarb Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 cups chopped rhubarb
• 1 (3 ounce) package cherry flavored jell-o® mix
• 1 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl until moistened. beat with an electric mixer on medium speed for 2 minutes.
• spread rhubarb over the bottom of the prepared baking dish and sprinkle cherry gelatin mix and sugar evenly over the rhubarb. pour cake batter over the rhubarb layer.
• bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 1 hour; check for doneness after 45 minutes. let cool before serving.

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.

Wellesley Fudge Cake Ii

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 7/8 cups white sugar
• 4 egg yolks
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/3 tablespoons baking powder
• 1/2 teaspoon salt
• 4 egg whites
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 9 inch round cake pans.
• in a large bowl, cream together the butter and sugar. beat in the egg yolks, one at a time. stir in 2 teaspoons vanilla. combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.
• in a large clean glass or metal bowl, whip egg whites until soft peaks form. fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. divide batter into the 3 prepared pans.
• bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. cool in pans on a wire rack.
• to make the frosting: melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. frosting can be used warm to fill and frost the 3 layers.

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.

hazelnut biscotti

Ingredients

• Servings: 3
• 1 cup skinned, toasted hazelnuts
• 1 cup white sugar
• 1/2 cup unsalted butter
• 1/4 cup hazelnut liqueur
• 3 eggs
• 3 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup mini semi-sweet chocolate chips

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• coarsely chop the hazelnuts. in a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. stir in the flour, baking powder and salt.
• turn the dough out a floured surface and knead briefly; then form into a long loaf about 2 inches wide. place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. the loaf will have a cakelike texture. remove from the oven and cool.
• cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. cool and store in an airtight container.

Ghirardelli Chocolate Peppermint Bark Sandwich Cookies

Ingredients

• Servings: 18
• 12 tablespoons unsalted butter, softened
• 1/3 cup sugar
• 3/4 cup ghirardelli 60% cacao chocolate chips, melted and cooled to room temperature
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup ghirardelli 60% cacao chocolate chips, melted
• 18 ghirardelli peppermint bark squares

Recipe

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


• for the dough: beat together the butter and sugar until smooth. stir in the 3/4 cup melted and cooled chocolate chips. stir in the flour, baking soda and salt.
• option 1: cookie cutters
• preheat the oven to 350 degrees.
• form the dough into two 5 inch discs. place a disc on a lightly floured work surface, sprinkle flour on top and use rolling pin to roll dough 1/4 inch thick. use cookie cutters to cut into 1 1/2 inch circles or star shapes. repeat with the second disc. after you roll out the second disc combine scraps from each and re-roll.
• place 2 inches apart on parchment lined baking sheets. bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time. cool to room temperature.
• option 2: roll and cut dough
• divide the dough in half. place half on a piece of floured parchment paper. with your hands, gently shape into a 1 1/2 inch wide log. (you can put a little flour on your hands if needed.) wrap the parchment paper around the log and gently roll the parchment paper and log together to make the log round. repeat with the other log and a second piece of parchment paper. refrigerate logs until hard, about 1 hour. (you want it hard enough so when you slice it your cookies stay round and don't get squished on one side.)
• preheat the oven to 350 degrees.
• slice the dough 1/4 inch thick. place 2 inches apart on parchment lined baking sheets. bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time. cool to room temperature.
• assemble the sandwiches: once cookies have cooled, brush the undersides of each with the remaining melted chocolate. place a peppermint square on top of half the cookies. place a second cookie, melted chocolate side down on top making a sandwich. let the chocolate harden, about 30 minutes. store in an airtight container at room temperature.

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 panini

Ingredients

• Servings: 1
• 1 (1 ounce) square bittersweet chocolate, chopped
• 2 slices ciabatta bread

Recipe

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


• preheat a panini press according to manufacturer's instructions.
• sprinkle the chopped chocolate one slice of the ciabatta, then place the other slice on top.
• cook the panini in the preheated press until the ciabatta is golden brown and the chocolate has melted, 3 to 4 minutes.

french chocolate cake

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 10 (1 ounce) squares semi-sweet chocolate
• 3/4 cup unsalted butter, cubed
• 2 teaspoons vanilla extract
• 5 eggs, separated
• 1/4 cup sifted all-purpose flour
• 1 dash cream of tartar
• salt to taste
• confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• preheat the oven to 325 degrees f (165 degrees c). generously grease a 9-inch springform cake tin. dust with a little sugar, and tap out the excess.
• set aside 3 tablespoons of the sugar. place the chocolate, butter, and remaining sugar in a large, heavy-based pan. cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. remove the pan from heat. stir in the vanilla, and leave the mixture to cool slightly.
• beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. stir in the flour.
• in a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. add the cream of tartar and salt, and beat to stiff peaks. sprinkle reserved sugar over egg whites, and beat until stiff and glossy. use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. carefully pour batter into the prepared tin, and tap the tin gently to release air .
• bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. if the cake starts to crack or become too brown, place a piece of foil lightly over the top. transfer the cake to a wire cooling rack, and remove the sides of the springform tin. cool completely, and then remove the base. do not attempt to remove the cake before it's completely cooled as this cake is very fragile.

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 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.

chocolate decadence yule log

Ingredients

• Servings: 1
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 eggs
• 3/4 cup white sugar
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons water
• 2 tablespoons coffee-flavored liqueur
• 2 tablespoons white sugar
• 1/4 teaspoon baking soda
• confectioners' sugar for dusting
• 4 (1 ounce) squares semisweet baking chocolate
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon coffee flavored liqueur

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). lightly spray a 10x15 inch jellyroll pan and line with parchment paper. sift flour with baking powder and salt and set aside.
• in a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. gradually add in the sugar, beating 1 to 2 minutes more or until very thick. gently, but thoroughly, fold in the flour mixture.
• melt the chocolate in a small saucepan over low heat. in a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. quickly, but thoroughly, fold chocolate mixture into batter.
• pour batter into prepared 10x15 inch pan. bake at 350 degrees f (175 degrees c) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use terry-cloth). flip the cake out of its pan the prepared cloth as soon as it comes from the oven. carefully peel away parchment paper. lightly dust top of cake with confectioners sugar, then trim away crisp edges. starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
• for the filling and frosting: in a small saucepan over low heat, melt the chocolate. remove from heat and let cool to lukewarm. in a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. blend in the melted chocolate. unroll the cake and spread about 1/3 of the filling evenly over the surface. roll the cake back up.
• arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. decorate log as desired with holly leaves and berries, mushrooms and snow.

texas praline cake

Ingredients

• Servings: 1
• 1 cup butter or margarine
• 1 cup brown sugar
• 1/2 cup white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups water
• 1 tablespoon instant coffee granules
• 4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 cup coarsely chopped pecans
• 1 cup heavy cream, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup brown sugar, not packed
• 10 pecan halves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease just the bottom of a 10 inch tube pan.
• in a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. beat in the eggs one at a time, mixing well after each. stir in vanilla. dissolve the coffee crystals in water, and stir into the creamed mixture until blended. stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. fold in pecans. transfer the batter to the prepared pan.
• bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. cool cake in pan on a wire rack.
• in a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. whip using chilled beaters until stiff. run a knife around the outer edge of the cake in the pan, and tap it out a serving plate. make sure cake is completely cool before frosting. decorate with pecan halves if you like.

gypsy jamboree cake

Ingredients

• Servings: 8
• 1 tablespoon apple vinegar
• 3/4 cup milk
• 1 1/4 cups white sugar
• 1/2 cup vegetable shortening
• 3 eggs
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup butter or margarine, softened
• 1 egg yolk
• 1/8 teaspoon salt
• 3 1/2 cups confectioners' sugar
• 2 tablespoons hot water
• 2 tablespoons unsweetened cocoa powder

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 8 inch diameter cake pans.
• place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. set aside.
• beat the sugar with the shortening in a mixing bowl. add the eggs one at a time, and continue beating until batter is smooth.
• combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. stir the flour mixture into the egg mixture, alternating with the milk mixture. stir in the lemon and vanilla extracts. pour batter into prepared cake pans, dividing evenly.
• bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. cool 10 minutes. run a small knife around the inside of the pans before inverting to remove the cakes. allow cakes to cool completely before frosting.
• to make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. do not add the cocoa until step 7.
• to frost the cake, place one layer on a cake plate. use about half the icing to cover sides and top of the cake. stir the cocoa into the remaining icing and blend well. place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.

best chocolate pound cake

Ingredients

• Servings: 1
• 1/2 cup shortening
• 1 cup butter, softened
• 3 cups white sugar
• 5 egg yolks
• 5 egg whites
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• cream shortening and butter until light and fluffy, gradually adding sugar. beat well at medium speed of an electric mixer. add egg yolks, one at a time, beating after each addition.
• sift flour, baking powder, salt, cocoa and cinnamon together. add to creamed mixture alternately with milk, beginning and ending with flour mixture. mix just until blended after each addition. stir in vanilla and almond extracts.
• in a clean bowl, beat egg whites until stiff peaks form. fold carefully into cake batter, mixing only until no streaks remain. pour batter into a greased and floured 10 inch tube pan.
• bake at 350 degrees f (175 degrees c) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

acorn magic delights

Ingredients

• Servings: 3
• 1 cup butter, melted
• 3/4 cup packed brown sugar
• 1 1/2 cups finely chopped pecans
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. combine flour and baking powder, and stir into the butter mixture. shape dough into 1 inch balls, and place ungreased cookie sheets. flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
• bake for 10 to 12 minutes in the preheated oven, or until firm. remove from cookie sheet to cool on wire racks.
• in the top of a double boiler, melt chocolate chips, stirring frequently until smooth. remove from heat; keep chocolate warm over water in the double boiler. dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. allow cookies to set on waxed paper.

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.

fruitcake truffles

Ingredients

• Servings: 30
• 6 (1 ounce) squares semisweet chocolate
• 3 tablespoons whipping cream
• 3 tablespoons butter
• 2 tablespoons orange liqueur
• 1 cup fruitcake crumbs
• 1/2 cup sifted confectioners' sugar

Recipe

• chop chocolate into small pieces. in saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
• stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
• shape into 1 inch balls and chill at least 20 minutes. before serving, roll in icing sugar or coca powder and chill for 20 minutes.

gavin ii's edible sand

Ingredients

• Servings: 3
• 8 whole graham crackers
• 1/2 chocolate graham cracker
• 1/4 cup white sugar, or more to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• process whole graham crackers and chocolate graham cracker in a food processor to a sand-like consistency.
• stir sugar and graham cracker crumbs together in a bowl, adding sugar as needed to reach desired color.

dark chocolate-cherry creme brulee

Ingredients

• Servings: 6
• 1 3/4 cups half-and-half
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 5 egg yolks, lightly beaten
• 1/3 cup sugar
• 1 tablespoon *
• 1/8 teaspoon salt
• 1/2 cup chopped dried tart cherries
• 2 tablespoons sugar

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 3 hrs 35 mins


• preheat oven to 325 degrees f. in a small heavy saucepan, cook and stir 1/2 cup of the half-and-half and ghirardelli® 60% cacao bittersweet chocolate baking chips over low heat just until chocolate is melted. gradually whisk in the remaining 1 1/4 cups half-and-half. bring to simmering. remove from heat.
• meanwhile, in a medium bowl, whisk together egg yolks, the 1/3 cup sugar, or vanilla, and salt just until combined. slowly whisk hot chocolate mixture into egg mixture.
• place six 5- to 6-ounce broiler-proof ramekins in a 3-quart rectangular baking dish. divide cherries and the chocolate mixture evenly among ramekins. place baking dish on oven rack. pour enough boiling water into baking dish to reach halfway up sides of ramekins.
• bake for 35 to 40 minutes or until mixture is set (centers will shake slightly). carefully remove ramekins from water; cool on a wire rack for 30 minutes. cover and chill for at least 2 hours or up to 24 hours.
• let custards stand at room temperature for 20 minutes. sprinkle tops of custards with the 2 tablespoons sugar. using a culinary blow torch, heat until sugar is melted. (or, if you don't have a torch, broil 3 to 4 inches from the heat for 4 to 5 minutes or just until sugar begins to melt; watch carefully so the sugar does not burn). serve immediately. if desired, top with a dollop of whipped cream.

chocolate mousse cheesecake

Ingredients

• Servings: 1
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 1/2 teaspoons unflavored gelatin
• 4 tablespoons cold water
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 2 tablespoons
• 2 egg yolks
• 6 fluid ounces heavy cream, whipped
• 2 egg whites
• 1 (9 inch) prepared chocolate cookie crumb crust

Recipe

Preparation Time: 45 mins Ready Time: 4 hrs


• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm. in a small bowl, sprinkle gelatin over cold water; let set 5 minutes. place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
• in a large bowl, cream together the cream cheese and sugar until light and fluffy. beat in , egg yolks and dissolved gelatin. beat in the melted chocolate. fold in whipped cream.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour mousse into pie crust. refrigerate at least 4 hours 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.

pan dulce

Ingredients

• Servings: 14
• 6 tablespoons margarine
• 1 cup milk
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon salt
• 1/3 cup white sugar
• 5 cups all-purpose flour
• 2 eggs
• 1/2 cup white sugar
• 2/3 cup all-purpose flour
• 3 1/2 tablespoons margarine
• 2 egg yolks
• 2 tablespoons cocoa powder (optional)
• 1 egg
• 2 tablespoons milk

Recipe

• in a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees.
• in a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. pour in warmed milk mix. beat, scraping often, with an electric mixer on medium speed for 2 minutes. blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. with a spoon , beat in enough of the remaining flour to form a stiff dough.
• knead on a floured board till smooth, about 5 minutes. place in a greased bowl, turn to grease top, cover, and let rise until doubled.
• while dough is rising make streusel. stir together 1/2 cup sugar and 2/3 cup flour. mix in 3 1/2 tablespoons cold butter or margarine. mix to get fine crumbs. blend in 2 egg yolks with a fork. for chocolate streusel, mix 2 tablespoons cocoa powder with flour.
• punch dough down, turn floured board. divide into 14 pieces. shape each into a ball. shape 7 into seashells. squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. score with slightly curved parallel lines to resemble a scallop shell. roll remaining dough into 4 by 8 inch ovals. top each with 3 tablespoons streusel. to make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. curl ends in to form a crescent. place buns about 2 inches apart on a greased baking sheet. cover lightly, and allow to rise until doubled, about 45 minutes. in a small bowl, beat together 1 egg and 2 tablespoons milk.
• brush buns with egg mixture. bake at 375 degrees f (190 degrees c) until lightly browned, about 15 to 17 minutes.

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.

chocolate biscuits

Ingredients

• Servings: 1
• 1/3 cup instant hot cocoa mix
• 1/3 cup white sugar
• 2 eggs
• 1 1/2 teaspoons baking powder
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/3 cup milk
• 2 tablespoons butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• combine the powdered hot chocolate, sugar, baking powder, oats, and flour. mix in the butter or margarine.
• beat the eggs with the milk. stir the beaten eggs into the flour mixture and mix until combined.
• drop tablespoons of dough the prepared baking sheet. let sit for 5 minutes then bake at 350 degrees f (175 degrees c) for 10 to 15 minutes. let cookies cool on baking sheet for 5 minutes before removing or eating.

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.

cherry chip cookies ii

Ingredients

• Servings: 3
• 2/3 cup shortening
• 2/3 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups cherry baking chips

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the shortening, butter, white sugar, and brown sugar. add the 2 eggs and vanilla; mix well. sift together the flour, baking soda, and salt; stir this into the creamed mixture. finally stir in the cherry chips.
• drop cookies by rounded spoonfuls cookie sheet, and bake for 8 to 10 minutes. edges should be golden brown.

easy chocolate cream torte

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/2 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease two baking sheets.
• sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
• in a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. beat in egg, and mix until light and fluffy. beat in water and vanilla until smooth. fold in flour mixture. continue to work with hands to form a smooth dough. divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
• bake 12 to 15 minutes in the preheated oven, or until set. cool completely.
• for the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. cover and chill in refrigerator 30 minutes. then whip cold cream mixture with an electric mixer until stiff peaks form. spread 1/4 of filling on each cookie. stack cookies. chill 8 hours before serving.

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.

Easy Bake Oven Cake Mix

Ingredients

• Servings: 10
• 1 cup white sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon unsweetened lemonade drink mix
• 1/3 cup shortening

Recipe

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


• in a medium bowl, combine sugar, flour, baking soda, salt, and lemonade drink mix. stir to blend. cut in shortening with a fork or pastry blender until mixture resembles corn meal.
• spoon about 1/3 cup mixture into 10 small containers or sealable plastic bags. label and store in cool, dry place. use within 12 weeks.
• preheat easy bake oven. grease and flour a 4 inch miniature cake pan.
• to make a cake: empty the contents of one bag cake mix into a small bowl. using a fork, mix with 4 teaspoons water until smooth.
• bake according to manufacturer's instructions

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.

butterscotch fudge

Ingredients

• Servings: 1
• 1 (14 ounce) can sweetened condensed milk
• 1 (11 ounce) package butterscotch chips
• 1/2 (11 ounce) package white chocolate chips
• 1 teaspoon butter flavored extract
• 1 teaspoon flavored extract

Recipe

Cook Time: 10 mins Ready Time: 40 mins


• in a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. stir constantly until melted and smooth. remove from heat and stir in butter and flavorings. pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. cut and serve.

mint coffee ice cream

Ingredients

• Servings: 8
• 2 cups whole milk
• 1/3 cup coarsely ground coffee beans
• 3/4 cup brown sugar, divided
• 1 bunch fresh mint leaves, crushed
• 6 large egg yolks
• 1 cup heavy whipping cream
• 1/3 cup white
• 1/3 cup chopped chocolate

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 6 hrs 25 mins


• heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
• whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
• line a sieve with cheesecloth and strain custard into a large bowl; discard solids. whisk heavy cream into custard. cover and refrigerate until chilled, 4 to 5 hours.
• stir and chocolate into chilled custard and pour into an ice cream maker. freeze according to manufacturer's directions.

chocolate snowballs

Ingredients

• Servings: 6
• 1 1/4 cups butter
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups chopped pecans
• 1/2 cup confectioners' sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 15 mins


• in a medium bowl, cream butter and sugar until light and fluffy. stir in the vanilla. sift together the flour, salt, and cocoa; stir into the creamed mixture. mix in the pecans until well blended. cover, and chill for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets about 2 inches apart.
• bake for 20 minutes in preheated oven. roll in confectioners' sugar when cooled.

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.

sauerkraut cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup water
• 8 ounces sauerkraut - drained, rinsed and finely chopped
• 1 cup semisweet chocolate chips
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups sifted confectioners' sugar
• 1/4 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 9x13 inch baking pan.
• in a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. beat in eggs one at a time, mixing well after each one. stir in 1 teaspoon of the vanilla.
• sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. add to creamed mixture alternately with the water beating after each addition. stir in the sauerkraut. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. let cake cool in pan and then frost with sour cream chocolate frosting.
• to make frosting: melt semi-sweet chocolate chips and the 4 tablespoons of butter. blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. gradually add confectioner's sugar until frosting is of spreading consistency. beat well. spread cooled cake.