Ingredients
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1/2 cup margarine, softened
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.
Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks.
Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans.
Ingredients
1 1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter (no substitutes)
1 cup buttermilk
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup hot coffee or water
4 1/2 teaspoons butter
1/2 teaspoon vanilla extract
Directions
In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on hight for 1 minute. Stir; cook 30 seconds longer or until melted.
In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.
Ingredients
7 Keebler(r) Grahams Original Crackers
2 1/2 cups miniature marshmallows
1 (12 ounce) package semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg’s(r) Rice Krispies(r)
Directions
Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler(r) Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg’s(r) Rice Krispies(r) cereal, mixing until combined.
Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
Ingredients
2 potatoes, peeled and halved
1 cup butter
2 cups white sugar
4 egg whites
4 egg yolks
1/2 cup heavy whipping cream
1 cup ground almonds
4 (1 ounce) squares semisweet chocolate, grated
2 1/2 cups all-purpose flour
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons grated lemon zest
2 teaspoons baking powder
Directions
To rice potatoes: Place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed.
Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking powder, cloves and cinnamon. Set aside.
Cream butter and sugar until light. Add yolks, one at a time, beating well with each addition. Add riced/mashed potatoes, ground almonds and grated chocolate.
Add flour mixture and mix well. Fold in the lemon rind.
Beat egg whites until soft peaks form, then fold into batter until no streaks remain.
Pour batter into a 9 inch springform. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours or until toothpick inserted into the center of cake comes out clean. Let cool, then frost with chocolate frosting.
Ingredients
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 (14 ounce) can sweetened condensed milk
1/2 cup water
1/2 teaspoon vanilla extract
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped
Directions
Blend the melted chocolate and milk. Gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. Fold in the heavy cream. Frost the cake immediately, and chill at least 30 minutes before serving.
Ingredients
2 1/4 cups all-purpose flour
2/3 cup NESTLE(r) TOLL HOUSE(r) Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE(r) TOLL HOUSE(r) Premier White Morsels
Directions
PREHEAT oven to 350 degrees F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Ingredients
2 (9 inch) unbaked pie crusts
1/4 cup margarine, melted
3 eggs, beaten
2 1/2 cups white sugar
1 tablespoon vanilla extract
1 1/2 teaspoons all-purpose flour
1 teaspoon cornstarch
1/2 cup unsweetened cocoa powder
1 (12 fluid ounce) can evaporated milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. Set aside to cool. In a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract.
In a small bowl, sift together flour, cornstarch, and cocoa powder. Stir into egg mixture until smooth. Mix in evaporated milk, stirring until all ingredients are thoroughly combined. Pour half of mixture into each pastry shell. Sprinkle each with 1 cup chopped walnuts.
Bake in preheated oven for 40 to 45 minutes, until set in center. Allow to cool. Chill at least 4 hours before serving.
Ingredients
5 eggs
1/2 teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
1/4 cup confectioners’ sugar for dusting
1/4 cup all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner’s sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Ingredients
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
Directions
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Ingredients
3/4 cup peanut butter
2 pounds vanilla flavored confectioners’ coating
80 buttery round crackers
2 1/4 ounces colored candy sprinkles
Directions
Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter “sandwiches”.
Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
Dip each cracker “sandwich” in chocolate, allowing excess to drain back into pot.
Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Ingredients
1/2 cup butter
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter
6 tablespoons heavy cream
4 tablespoons unsweetened cocoa powder
1 (16 ounce) package confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a saucepan, combine 1/2 cup butter, oil, 4 tablespoons cocoa, and 1 cup water. Boil for 1 minute.
In a large bowl, mix flour and white sugar. Beat in chocolate mixture. Beat in eggs, buttermilk and 1 teaspoon vanilla. Pour batter into prepared pan.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Frosting: In saucepan, combine 1/2 cup butter, 6 tablespoons cream, and 4 tablespoons cocoa. Boil for 1 minute. Place confectioners’ sugar in a large bowl. Pour in chocolate mixture and beat until desired consistency is achieved. Beat in vanilla.
Ingredients
1 1/2 cups butter, melted
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.
Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
3 tablespoons peanut butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11×7 inch baking pan.
In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Ingredients
1 1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 (12 ounce) can evaporated milk
5 egg yolks, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
whipped topping
Directions
In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. stir 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
Ingredients
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35 to 40 minutes, or until pie is not “wobbly” when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.
Ingredients
6 egg whites
7/8 cup white sugar
3/4 cup sifted confectioners’ sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
3/4 cup ground hazelnuts
4 (1 ounce) squares semisweet chocolate, chopped
1 1/4 cups heavy whipping cream
1 tablespoon sifted confectioners’ sugar
1 teaspoon unsweetened cocoa powder
Directions
Preheat oven to 250 degrees F (125 degrees C). Line three baking sheets with parchment paper. With a pencil, draw 5 circles 9 inches in diameter on the parchment paper. It is best to trace around a cake pan or large saucepan.
In a large clean bowl, whip the egg whites until soft peaks form. Gradually add the 3/4 cup plus 2 tablespoons of white sugar and beat until stiff peaks form. Sift together the 3/4 cup confectioners’ sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks.
Melt the semi-sweet chocolate over a double boiler until smooth. Spread over parchment paper or waxed paper into a 12×10 inch rectangle. When chocolate is set, cut the rectangle crosswise into 10-1 inch strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside.
To make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners’ sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake.
Ingredients
6 tablespoons butter (no substitutes)
6 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 eggs
3/4 cup sugar
2 teaspoons instant coffee granules
1 tablespoon boiling water
2 teaspoons vanilla extract
1/4 cup all-purpose flour*
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
1 cup coarsely chopped pecans
Directions
In a microwave or double boiler, melt butter and the chocolate squares; cool. In a mixing bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water. Add coffee, vanilla and cooled chocolate mixture to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture. Stir in chocolate chips and nuts.
Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks.
Ingredients
3 eggs
1 1/2 cups white sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 cup corn syrup
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped pecans
1 recipe pastry for a 9 inch single crust pie
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 45 minutes or until set and golden.
Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
1 cup miniature semisweet chocolate chips
Directions
In a bowl, combine the first five ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.
Ingredients
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup white sugar
1/2 teaspoon vanilla extract
3 tablespoons crushed candy canes
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.