Ingredients
2 egg whites
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with aluminum foil.
With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.
Drop mixture by teaspoon onto the sheets. Turn off the oven, place the cookies inside the oven and leave them for a few hours or overnight. When you remember to look for them, they’ll be ready to eat!
Ingredients
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
1/2 teaspoon vanilla extract
2 1/2 cups crisp rice cereal
1/2 cup miniature marshmallows
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips
Directions
In a small saucepan, combine the corn syrup and sugar. Bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in peanut butter until melted and blended. Stir in vanilla. Fold in the cereal, marshmallows and chips; stir until blended. Transfer to a greased 8-in. square dish. Cool; cut into squares.
Ingredients
3/4 fluid ounce Irish cream liqueur
1/2 fluid ounce white chocolate liqueur
1/4 fluid ounce creme de menthe liqueur
Directions
Fill a shot glass half-full with Irish cream. Pour in chocolate liqueur to three-fourths full. Top with creme de menthe.
Ingredients
1/2 cup butter at room temperature
1 cup white sugar
2 eggs
2 teaspoons raspberry extract
1/2 teaspoon almond extract
1/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.
Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter, softened
3/4 cup semisweet chocolate chips
2 cups peanut butter chips
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 (8 ounce) package cream cheese
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon vanilla extract
1/4 cup semisweet chocolate chips
1 tablespoon rum
1 teaspoon water
Directions
Preheat oven to 325 degrees F (165 degrees C).
To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips
To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips.
Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes.
To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.
Ingredients
1 1/4 cups water
1/4 cup butter or margarine
1 cup packed brown sugar
1 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 (18.25 ounce) package German chocolate cake mix
Directions
In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows.
Prepare cake batter according to package directions; carefully pour over marshmallows. Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting cake onto a serving plate.
Ingredients
1 cup half-and-half
1/2 cup butter
1 cup white sugar
3 egg yolks
1 tablespoon cornstarch
1 cup flaked coconut
1/2 cup chopped walnuts
Directions
In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm milk (110 to 115 degrees F)
1/4 cup sugar
1 teaspoon salt
2 eggs
4 ounces cream cheese, softened
4 cups bread flour
FILLING:
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
2 tablespoons baking cocoa
1 cup semisweet chocolate chips
1 egg, beaten
Directions
In a large mixing bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divided in half. Roll each portion into a 12-in. x 8-in. rectangle. In a small mixing bowl, beat cream cheese, confectioners’ sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Brush tops of loaves with egg. Bake at 350 degrees F for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool.
Ingredients
12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt
2 eggs
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
Melt the bittersweet chocolate, and allow to cool slightly.
Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.
Ingredients
3/4 cup rolled oats
3/4 cup pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup ground flax seeds
1/4 cup vegan carob chips
1 1/2 cups soy milk
Directions
Preheat a lightly oiled griddle over medium heat.
In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Ingredients
1 cup butter
2 cups white sugar
1/2 cup evaporated milk
5 teaspoons unsweetened cocoa powder
1 cup flaked coconut
3 cups rolled oats
Directions
Mix oatmeal and coconut together in a large bowl.
Put other ingredients in a saucepan over medium heat, stirring constantly. When mixture comes to a boil, let it boil for 2 minutes.(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)
Remove from heat and pour over the oatmeal-coconut mixture. Working quickly now, mix well and drop by spoon onto waxed paper. Let sit until firm and cool. Excellent for freezing.
Ingredients
1 (15 ounce) can pinto beans, rinsed and drained
1 cup baking cocoa
3/4 cup butter or stick margarine, melted
1 tablespoon vanilla extract
7 1/2 cups confectioners’ sugar
1 cup chopped walnuts
Directions
In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.
Ingredients
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
Directions
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.
Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
Ingredients
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Ingredients
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3 eggs
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the
Ingredients
1 cup butter
4 cups confectioners’ sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips
Directions
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners’ sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.
Ingredients
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions
In a bowl, combine milk and extract. Stir in 3-1/2 to 4 cups confectioners’ sugar to form a stiff dough. Turn onto a surface sprinkled lightly with confectioners’ sugar. Knead in enough remaining sugar to form a dough that is very stiff and no longer sticky. Shape into 1-in. balls. Place on a waxed paper-lined baking sheet. Flatten into 1-1/2-in. circles. Let dry 1 hour. Turn and let dry 1 hour longer. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl; cool slightly. Dip patties in chocolate mixture and place on waxed paper to harden.
Ingredients
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leav
Ingredients
1/2 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt, divided
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 (10 ounce) jar maraschino cherries
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
Directions
In a mixing bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture.
Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Cool on wire racks.
For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies.
Ingredients
1 cup butter or margarine, divided
1 (10 ounce) package shredded coconut
1/4 cup packed brown sugar
1/4 cup chopped pecans
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
2 quarts mint chocolate chip ice cream, softened