whoopie pies iii

Ingredients

• Servings: 2
• 6 tablespoons butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 cup marshmallow creme
• 1 tablespoon milk

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• to make cookies: cream 6 t butter, 1 cup sugar and egg in bowl.
• in a separate bowl, mix together 2 cups flour, 5 t cocoa, 1 1/2 t soda, and 1 t salt. add to butter mixture alternately with 1 cup milk and 1 teaspoon vanilla, mixing well after each addition.
• drop by teaspoonfuls cookie sheets. bake for 10 minutes. remove to wire rack to cook completely.
• to make filling: cream 3/4 cup margarine and 3/4 cup confectioners' sugar in bowl until light and fluffy. blend in 1/4 teaspoon vanilla, 1 cup marshmallow creme and 1 tablespoon milk. spread on half the cooled cookies; top with remaining cookies.

lemon blueberry lava cake

Ingredients

• Servings: 1
• blueberry filling:
• 1/2 pound fresh blueberries
• 1/2 cup white sugar
• cake:
• 1/2 cup white chocolate chips
• 1/4 cup unsalted butter
• 3 tablespoons white sugar
• 2 eggs
• 1 egg yolk
• 1/2 vanilla bean, split, seeds scraped out and reserved
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• blueberry sauce:
• 1/2 pound fresh blueberries
• 1/2 cup white sugar
• 1/2 cup water
• 2 tablespoons confectioners' sugar, or to taste (optional)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease twelve 4-ounce ramekins.
• stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. remove from heat and cool until slightly thickened.
• melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat.
• beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. add lemon juice and beat until combined.
• beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. pour batter into prepared ramekins to fill about 3/4 full. spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. place ramekins on a baking sheet.
• bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. remove cakes from oven and immediately flip each a plate to remove cake from ramekin.
• stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. pour sauce over warm cakes and dust each with confectioners' sugar.

Caramel Chocolate Cookies

Ingredients

• Servings: 4
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup margarine
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 cup chopped pecans
• 48 chocolate covered caramel candies
• 1 tablespoon white sugar
• 4 ounces vanilla flavored confectioners' coating

Recipe

• in large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well.
• in small bowl, combine flour, cocoa and baking soda, mix well. add to sugar mixtures; blend well. stir in 1/2 cup pecans. refrigerate 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• shape l tablespoon of dough around one caramel candy, covering completely. in small bowl, combine remaining 1/2 cup pecans and l tbsp sugar. press one side of each ball into pecan mixture. place nut side up on cookie sheets. bake 7 to l0 minutes. cool. melt candy coating and drizzle over cooled cookies

Tiramisu Dip

Ingredients

• Servings: 8
• 1 cup heavy whipping cream
• 2 teaspoons instant coffee granules
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons grated semisweet chocolate

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• stir cream and coffee granules together in a bowl until dissolved. add mascarpone cheese, confectioners' sugar, and vanilla extract; beat on low speed using an electric mixer until mixed. increase speed to high and beat until soft peaks form; transfer to a serving bowl. sprinkle chocolate over dip.

s'mores lasagna

Ingredients

• Servings: 8
• 12 whole graham crackers, divided
• 6 (1.5 ounce) bars milk chocolate candy bars (such as hershey's®), divided
• 1 cup miniature marshmallows, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• crumble 6 graham crackers the bottom of an 8x8-inch glass baking dish. break 3 chocolate bars into a total of 12 pieces; arrange on top of graham crackers in 3 rows, each containing 4 pieces. sprinkle 1/2 cup miniature marshmallows over chocolate pieces. repeat for a second layer.
• bake in preheated oven until marshmallows are browned, about 10 minutes.

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.

red velvet dream torte

Ingredients

• Servings: 1
• 1 package duncan hines® red velvet premium cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (6 ounce) package milk chocolate chips
• 1 (8 ounce) container frozen non-dairy whipped topping, thawed
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• chocolate shavings

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
• for chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. refrigerate until firm. push heart shapes out and set aside.
• to assemble torte, split each layer in half. place one split layer on serving plate. spread one-third of whipped topping on one layer. repeat with remaining layers making sure to place bottoms of each layer together. leave top plain.
• frost sides and top of cake with frosting. garnish with chocolate hearts and shavings, if desired. refrigerate until ready to serve.

Fudge Cayenne

Ingredients

• Servings: 12
• 1/2 cup almond milk
• 2 tablespoons margarine
• 4 cups confectioners' sugar
• 1 cup dark chocolate chips
• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• stir milk and margarine together in a saucepan; bring to a simmer over medium-low heat, about 5 minutes.
• combine confectioners' sugar, chocolate chips, cocoa powder, vanilla extract, cayenne pepper, and ground cinnamon together in a bowl. pour hot milk mixture over sugar mixture and stir until smooth; spread into a glass baking dish.
• refrigerate fudge until firm, at least 30 minutes.

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.

norwegian krumkake

Ingredients

• Servings: 50
• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 eggs
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring, optional

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat krumkake iron on stove over medium heat. you can also use an electric krumkake or pizzelle iron.
• cream together the butter and sugar in a bowl. add the eggs, one at a time, and mix well using a spoon. pour in the milk, flour, vanilla, and butter flavoring; mix well.
• place a teaspoon of the batter on the preheated iron, and press together. cook until browned, about 30 seconds per side, depending on the heat. remove from the iron and quickly roll up around a stick or around a cone before they harden.

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 Chess Pie

Ingredients

• Servings: 1
• 1 (9 inch) pastry for a 9 inch single crust pie
• 1 1/2 cups white sugar
• 3 1/2 tablespoons cocoa
• 1/2 cup butter, melted
• 1 (5 ounce) can evaporated milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Recipe

• preheat oven to 400 degrees f (200 degrees c)
• mix together sugar, cocoa, and melted butter. stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• pour nut mixture into unbaked pie shell. bake for 10 minutes. reduce heat to 325 degrees f (165 degrees c) and bake for 30 minutes.

Cafe-style Puffed Wheat Squares

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup corn syrup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 8 cups puffed wheat cereal

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• butter a 9x13-inch pan.
• heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. bring cocoa mixture to a rolling boil; boil for 1 minute.
• remove cocoa mixture from heat; stir in vanilla extract. fold puffed wheat cereal into cocoa mixture. pour cereal mixture into prepared pan; press evenly into the pan. allow to cool completely before cutting into squares, about 30 minutes.

white chocolate key lime cheesecake

Ingredients

• Servings: 12
• 2 tablespoons graham cracker crumbs
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 eggs
• 1 (12 ounce) package white chocolate chips
• 1/2 cup heavy whipping cream
• 4 key limes, zested and juiced

Recipe

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

Ready Time: 2 hrs 50 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease the bottom of a 9-inch springform pan.
• sprinkle graham cracker crumbs into the bottom of the prepared pan.
• beat cream cheese and sugar with an electric mixer in a large bowl until smooth. add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. place bowl over a pot of boiling water.
• stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. pour the mixture over the graham cracker crumbs in the prepared springform pan.
• bake in preheated oven the cake's center is set, about 75 minutes. cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

Sourdough Chocolate Cake

Ingredients

• Servings: 9
• 2/3 cup shortening
• 1 2/3 cups white sugar
• 3 eggs
• 1 3/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 cup sourdough starter
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 1 teaspoon vanilla extract

Recipe

• sift together flour, cocoa, soda, baking powder, and salt.
• cream shortening, sugar, and eggs. blend in sourdough starter. add sifted ingredients slowly to creamed mixture, beating until smooth. stir in water and vanilla, and mix well. pour batter into greased and floured 9 x 13 inch pan.
• bake at 350 degrees f (175 degrees c) for 35 minutes, or until done.

spam®-a-licious cupcakes with salted caramel frosting

Ingredients

• Servings: 24
• cupcakes:
• 4 ounces fully cooked luncheon meat (such as spam®), grated
• 1 (15.25 ounce) package devil's food cake mix
• 1 1/3 cups water
• 1 cup mayonnaise
• 2 large eggs
• frosting:
• 1/2 cup butter
• 1 cup dark brown sugar
• 1/3 cup heavy whipping cream
• 1/4 teaspoon salt
• 2 cups confectioners' sugar, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• heat a large skillet over medium-high heat. cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. transfer meat to a paper towel-lined plate and cool completely.
• beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. increase speed to medium and beat until smooth, about 2 minutes. fold 2/3 of the fried luncheon meat into cake batter. spoon batter into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. cool in the pans set on wire racks until completely cool.
• melt butter in a small saucepan over medium heat. add brown sugar and heavy cream; stir until sugar dissolves. bring to a simmer and cook sauce without stirring for 1 minute. remove from heat, stir salt into sauce, and cool completely.
• transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. spread frosting cooled cupcakes and top with remaining fried luncheon meat.

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.

mini almond cheesecakes with cherry flavored filled delightfulls™

Ingredients

• Servings: 3
• 36 2-inch foil baking cups
• 36 vanilla wafers
• 1 1/2 cups nestle® toll house® delightfulls cherry flavored morsels, divided
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 13 mins Ready Time: 1 hr 28 mins


• preheat oven to 350 degrees f. place 36 2-inch foil bake cups on baking sheet(s) with sides. place one vanilla wafer, flat-side down, on bottom of each cup. place 4 delightfulls morsels on top of each wafer. set aside remaining delightfulls morsels.
• beat cream cheese, sugar and flour in large mixer bowl until creamy. add eggs and almond extract; beat well. spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
• bake for 13 to 15 minutes or until just set and not browned. remove from oven to wire rack. let cool 10 minutes. top each cheesecake with 3 to 4 of remaining delightfulls morsels. morsels will soften but will retain shape. cool completely. cover and refrigerate. to serve, leave in foil cups or peel away foil and place in paper liners.

Chocolate Chip Sour Cream Cake

Ingredients

• Servings: 12
• 1 3/4 cups white sugar
• 1/2 cup unsalted butter, softened
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 pint sour cream
• 1 (12 ounce) bag semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
• beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. add vanilla with the last egg.
• sift flour, baking powder, and baking soda together in a bowl. pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. fold chocolate chips into the batter. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

chocolate air cookies with chocolate chips

Ingredients

• Servings: 10
• 6 ounces dark chocolate, chopped
• 3 egg whites
• 1/4 cup white sugar
• 1 pinch cream of tartar
• 1/2 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with baking parchment.
• melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. let chocolate cool slightly while preparing the egg whites.
• beat egg whites in a glass or metal bowl until foamy. gradually add sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. stir cream of tartar into the egg whites.
• scoop some of the egg whites into the cooled melted chocolate and fold until smooth. fold the chocolate mixture into the remaining egg whites. stir chocolate chips into the mixture; drop by spoonful the prepared baking sheet.
• bake until cookies set in their centers, 10 to 15 minutes.

Chocolate Cherry Chip Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (10 ounce) jar maraschino cherries, drained
• 2 cups miniature semisweet chocolate chips
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/2 teaspoon salt
• 2 tablespoons vanilla extract
• 4 tablespoons milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
• add eggs, coffee, milk, oil and vanilla. beat until smooth (batter will be thin).
• fold in cherries and chocolate chips. pour batter into 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 35 minutes or until toothpick inserted into middle comes out clean. it's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! frost with white buttercream.
• for the frosting: in a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. cream with an electric mixer. add milk by the tablespoon until frosting is smooth.

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.

gold cake

Ingredients

• Servings: 2
• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup egg yolks
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch round pans.
• whisk together flour, baking powder, and salt in a small bowl.
• cream butter and sugar together in a mixing bowl. add egg yolks and vanilla; beat until fluffy. add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. spread in prepared pans.
• bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Chocolate Lebkuchen

Ingredients

• Servings: 50
• 1 1/4 cups white sugar
• 3/4 cup honey
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 1 cup chopped almonds
• 1/2 cup candied mixed fruit, chopped
• 2 eggs, beaten
• 1/4 cup orange juice
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground cardamom
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups confectioners' sugar
• 2 1/2 tablespoons orange juice
• 1/4 cup green decorator sugar
• 1/4 cup cinnamon red hot candies

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• combine sugar, honey and water in a large saucepan. bring to a rolling boil, then remove from the heat and set aside to cool. in a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10x15 inch jellyroll pan. spread the dough evenly into the prepared pan.
• bake for 35 to 40 minutes in the preheated oven. cool and frost with the orange frosting.
• to make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. spread over the cooled bars. cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

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.

Joey's Mini Cupcakes

Ingredients

• Servings: 44
• filling:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 egg
• 1/8 teaspoon salt
• 16 ounces miniature chocolate chips
• cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease or line 44 miniature muffin cups with paper liners.
• beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
• sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. sprinkle cupcakes with remaining 2 tablespoons sugar.
• bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

Dark Chocolate Fudge With Mint Filled Delightfulls™

Ingredients

• Servings: 20
• 3/4 cup nestle® toll house® delightfulls mint filled morsels, divided
• 1 2/3 cups nestle® toll house® dark chocolate morsels
• 1 (14 ounce) can nestle® carnation® sweetened condensed milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• line 8-inch-square baking pan with foil. coarsely chop 1/4 cup delightfulls morsels; set aside.
• combine dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. warm over lowest possible heat, stirring until smooth. remove from heat; stir in vanilla extract. gently stir in remaining 1/2 cup delightfulls morsels just until morsels are covered.
• spread mixture evenly into prepared baking pan. sprinkle with coarsely chopped delightfulls morsels. press gently into fudge. refrigerate for 2 hours or until firm. lift from pan; remove foil. cut into pieces. store refrigerated in airtight container.

nestle® toll house® caramel filled delightfulls™ chocolate chip cookies

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups nestle® toll house® delightfulls caramel filled morsels
• 1 cup chopped nuts*

Recipe

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


• preheat oven to 375 degrees f.
• combine flour, baking soda and salt in small bowl. beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture. stir in delightfulls morsels and nuts. drop by rounded tablespoon ungreased baking sheets.
• bake for 9 to 11 minutes or until golden brown. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

devouring oatmeal chocolate chip cookies

Ingredients

• Servings: 42
• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 3 cups old-fashioned oats
• 1 (12 ounce) bag semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• beat butter, brown sugar, and white sugar together until creamy. add eggs and vanilla extract; stir to combine. sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. gradually stir oats, 1 cup at a time, into batter until evenly mixed. fold in chocolate chips.
• scoop 1 to 2 tablespoons batter and drop prepared baking sheet. repeat with remaining batter, keeping about 2 inches between each scoop.
• bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. let cookies cool on the baking sheet before removing, 30 minutes.

shauna's boston cream cake

Ingredients

• Servings: 8
• cake:
• 3/4 cup cake flour
• 2 tablespoons cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 egg yolks
• 2/3 cup white sugar
• 3 1/2 tablespoons butter, softened
• 3/4 teaspoon vanilla extract
• 6 tablespoons milk
• custard:
• 1 1/2 cups milk
• 4 egg yolks
• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• frosting:
• 3 tablespoons butter, softened
• 2 (1 ounce) squares semisweet chocolate
• 1 cup confectioners' sugar, sifted
• 3/4 teaspoon vanilla extract
• 2 tablespoons hot water, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch cake pan.
• mix both amounts of cake flour, baking powder, and salt in a bowl. beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
• beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. pour batter into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• pour 1 1/2 cups milk into a saucepan; bring to a boil. remove from heat. whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. pour 2 tablespoons of hot milk into egg mixture, whisking constantly. slowly whisk in remaining hot milk. return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. refrigerate until chilled.
• melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. add water as needed to create desired consistency.
• cut cake in half horizontally. place bottom cake layer on a serving platter. spread cooled custard bottom half; place top cake over custard layer. spread frosting on top and sides of cake. chill until serving time.

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.

mocha chocolate jimmy cake

Ingredients

• Servings: 1
• cake:
• 4 eggs, separated
• 2 cups confectioners' sugar
• 1 cup butter, softened
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup brewed strong coffee, cooled
• 1 cup chocolate sprinkles (jimmies)
• frosting:
• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons cocoa powder
• 2 tablespoons hot brewed coffee
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch tube pan.
• beat egg whites in a glass or metal bowl until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• beat 2 cups confectioners' sugar and 1 cup butter together in a bowl until creamy; add egg yolks, 1 at a time, until fully incorporated.
• mix flour and baking powder together in a bowl. stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed; mix in sprinkles. fold egg whites into batter. pour batter into the prepared pan.
• bake in the preheated oven until edges of cake pull away from sides and a toothpick inserted in the center comes out clean, about 1 hour. cool cake in pan for 1/2 hour before turning a serving plate.
• beat 2 cups confectioners' sugar, 1/2 cup butter, and cocoa powder together in a bowl until smooth; beat in hot coffee and vanilla extract until frosting is creamy. spread frosting cooled cake.

Chocolate Pound Cake I

Ingredients

• Servings: 1
• 3 cups white sugar
• 1 cup butter, softened
• 1/2 cup shortening
• 3 1/2 cups all-purpose flour
• 5 eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 1/8 cups milk
• 2 teaspoons vanilla extract

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cream together butter or margarine, shortening, and sugar. add the eggs, vanilla, and salt mixing batter until light and creamy.
• add 1cup flour and the baking powder to egg butter mixture. stir until just combined. then add 1/2 cup milk stirring until combined. continue alternating flour and milk, ending with flour.
• stir in cocoa and mix well. place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
• bake in a preheated 300 degrees f (150 degrees c) oven for 1 hour 30 minutes.
• cool cake in pan for 10 minutes. then remove cake from its pan and let cool on a wire rack.