mocha nut butter balls

Ingredients

• Servings: 4
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups finely chopped pecans
• 1 cup confectioners' sugar for rolling

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). stir together the flour, cocoa, coffee crystals and salt; set aside.
• in a large bowl, cream together the butter, sugar and vanilla until light and fluffy. mix in the dry ingredients just until blended. stir in the pecans. roll dough into 1 inch balls and place them 2 inches apart an ungreased cookie sheet.
• bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. remove from cookie sheets and roll in confectioners' sugar while still warm. store in a tightly covered container at room temperature.

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.

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.

mom's chocolate chip meringues

Ingredients

• Servings: 12
• 2 egg whites
• 1/4 teaspoon salt
• 2/3 cup white sugar
• 1/8 teaspoon cream of tartar
• 1 cup miniature chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a cookie sheet or line with parchment paper.
• blend egg whites and salt with an electric mixer until peaks begin to form. with the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
• gently fold in chocolate chips using a wooden spoon or rubber spatula. using a teaspoon, drop batter prepared cookie sheet. place in the oven, and turn off heat. leave in the oven at least 4 hours, or overnight for even better results.

potato cake

Ingredients

• Servings: 1
• 1 potato, cubed
• 1 cup butter
• 2 cups packed brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup milk
• 1 (1 ounce) square semisweet chocolate, melted
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). bring a saucepan of water to a boil. add potato and cook until tender but still firm, about 15 minutes. drain, cool and mash. grease and flour a 10 inch bundt pan.
• cream butter, gradually add brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in mashed potatoes.
• combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. stir in melted chocolate and pecans. pour batter into a prepared 10 inch bundt pan.
• bake at 350 degrees f (175 degrees c) for 1 hour or until cake tests done. cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

mocha sponge cake

Ingredients

• Servings: 12
• 1 tablespoon instant espresso powder
• 1 tablespoon unsweetened cocoa powder
• 3 tablespoons hot water
• 1 tablespoon coffee flavored liqueur
• 1 tablespoon chocolate liqueur
• 1 cup sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites
• 3 egg yolks
• 1 cup white sugar

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans. dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
• in a large glass or metal bowl, whip egg whites to soft peaks. gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
• in a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. stir in the espresso mixture, then sift in the flour, baking powder and salt. gently stir until incorporated. fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. a few streaks are okay. divide the batter between the two prepared pans, and spread evenly.
• bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.