Ingredients
2 cups all-purpose flour
1/3 cup white sugar
2 tablespoons Dutch process cocoa powder
1 tablespoon baking powder
1 cup mashed bananas
2/3 cup canola oil
1 egg, beaten
1 cup semi-sweet chocolate chips
Directions
In a large bowl combine the flour, sugar, cocoa powder and baking powder.
In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.
Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely.
Ingredients
1 cup semi-sweet chocolate chips
1/4 cup butter
2/3 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecans
1 recipe pastry for a 9 inch single crust pie
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.
Ingredients
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup packed brown sugar
1 pinch salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15×10 inch jelly roll pan.
Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Ingredients
1 1/2 cups chocolate wafer cookies, crushed
1/2 cup white sugar
1/4 cup butter, melted
1/2 cup semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/3 cup cornstarch
3 eggs, room temperature
1 egg yolk, room temperature
1/2 cup frozen (thawed) orange juice concentrate
1/2 teaspoon orange extract
1 teaspoon orange zest
1 drop orange food coloring (optional)
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon sour cream
1/2 cup pecans, for garnish
1 teaspoon cornstarch
2 teaspoons water, or as needed
2 tablespoons white sugar
2 tablespoons orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesec
Ingredients
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup maraschino cherries, chopped
3/4 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Ingredients
1 1/4 cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 1/3 cups pecan halves
4 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup
Directions
To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
In a medium bowl cream softened butter, sugar, and vanilla until light and fluff
Ingredients
1 (9 inch) pie shell
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter flavored shortening
1 egg, beaten
1 cup unsulfured molasses
3/4 cup cold water
1 teaspoon baking soda
3/4 cup boiling water
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together flour and brown sugar. Cut in shortening until mixture resembles coarse crumbs. Set aside 1 cup of this mixture for topping the pie.
In a large bowl, combine egg, molasses, cold water, and remaining crumb mixture. Mix thoroughly. Dissolve baking soda in boiling water and add to molasses mixture. Mix well.
Spread chocolate chips across bottom of pastry-lined pie pan. Pour filling over chocolate chips. Sprinkle reserved crumb mixture over top.
Bake in preheated oven for 45 to 55 minutes, until filling is set.
Ingredients
1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
Directions
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
Ingredients
2 cups white sugar
1/2 cup shortening
2 eggs
3/4 cup unsweetened cocoa powder
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup hot, brewed coffee
2 teaspoons baking soda
2 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix until just combined. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.
Ingredients
18 graham crackers
4 tablespoons butter
27 large marshmallows
1/2 cup milk
1 cup frozen whipped topping, thawed
1/2 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, grated
Directions
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
Ingredients
1 (18.25 ounce) package devil’s food cake mix
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners’ sugar
1 cup whipped topping
1 cup whipping cream
1 cup semisweet chocolate chips
Directions
Prepare and bake cake mix according to package directions, using a 9-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat cream cheese until smooth. Add the peanut butter and confectioners’ sugar; beat until blended. Fold in whipped topping. Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.
In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.
Ingredients
1 (10 ounce) package mini twist pretzels
5 cups toasted oat cereal
5 cups crispy corn cereal squares
2 cups salted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces
2 (11 ounce) packages white chocolate chips
3 tablespoons vegetable oil
Directions
Line 3 baking sheets with waxed paper or parchment. Set aside.
In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
Ingredients
12 (1 ounce) squares semisweet chocolate, chopped
3/4 cup amaretto liqueur
1 cup butter, cut into pieces
Directions
In a saucepan over low heat, combine chopped chocolate and amaretto. Stir constantly until the chocolate is almost melted, then remove from the heat and continue to stir until the chocolate is completely melted. Beat in the butter, one piece at a time until smooth. Refrigerate until frosting is of a spreadable consistency.
Ingredients
3/4 cup butter
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups candy-coated milk chocolate pieces
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream together butter or margarine, brown sugar, vanilla, and sugar until fluffy. Add 2 beaten eggs.
Combine flour, baking soda, and salt. Add to cream mixture. Stir in candies.
Drop by teaspoon on baking sheets about 2 inches apart. Bake for 8 – 10 minutes.
Ingredients
1/4 cup water
1 black tea bag
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder, preferably Dutch-process
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
sweetened whipped cream
2 (3 inch) cinnamon sticks
Directions
Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Ingredients
1/4 cup warm water
1 cup warm milk
1 egg
1/4 cup butter, softened
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 (.25 ounce) package active dry yeast
1 cup white chocolate chips
Directions
Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
Ingredients
35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
Place crackers on foil in 5 x 7 inch rows.
Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
Pour over crackers. Bake 17 – 20 minutes (should bubble but not burn).
Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
Refrigerate 1 hour. Break into pieces. Can be frozen.
Ingredients
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup quick-cooking oats
1/2 cup crisp rice cereal
1/2 cup colored candy sprinkles
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in remaining ingredients. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Ingredients
1 cup butter or margarine, softened
2 cups sugar
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups finely shredded zucchini
1 cup chopped nuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture. Stir in the zucchini, nuts and chocolate chips. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Ingredients
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
Directions
Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9 1/2 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 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 cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 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 bubbles.
Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. 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.
Ingredients
2/3 cup white sugar
1 cup corn syrup
2 tablespoons bourbon whiskey
3 eggs
1/3 cup melted butter
1/2 teaspoon salt
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
Bake in preheated oven until the center sets, ab