Ingredients
1 cup butter or margarine, softened
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1/3 cup baking cocoa
2 tablespoons milk
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
In a large mixing bowl, cream the butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Combine flour and baking powder; fold into creamed mixture with walnuts and chocolate chips.
Roll teaspoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes. Cool for 5 minutes before removing to wire racks to cool.
Ingredients
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
1 cup cold water
1 (4 serving size) package instant chocolate flavor pudding mix
1 cup whipping cream, whipped
Directions
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon applesauce
2 cups peanut butter chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 cup all-purpose flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup cold butter or margarine
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans
1 cup semisweet chocolate chips
Directions
In a bowl, combine the flour, oats and brown sugar. Cut in the butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes. Remove from the oven. Spread condensed milk evenly over the crust. Sprinkle with pecans and chocolate chips. Top with remaining oat mixture and pat lightly. Bake for 25-30 minutes or until lightly browned. Cool in pan on a wire rack.
Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups white chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 cup white sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Directions
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Ingredients
3 cups quick cooking oats
1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans (optional)
2 cups white sugar
1/2 cup evaporated milk
1/2 cup butter
2 tablespoons unsweetened cocoa powder
Directions
In large bowl combine oats, vanilla and salt. Stir in pecans.
In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture.
Drop mixture by teaspoonfuls onto waxed paper. Let cool.
Ingredients
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup chopped dried apricots
1 cup boiling water
5 ounces almond paste
3/4 cup white sugar
4 eggs
2/3 cup whole milk
3 ounces bittersweet chocolate, chopped
2/3 cup finely chopped crystallized ginger
3/4 cup unsalted butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Sift together flour, cocoa, and baking powder.
Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
Ingredients
1/2 cup butter or margarine, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1 (3.5 ounce) jar macadamia nuts, chopped
1 cup vanilla chips
Directions
In a mixing bowl, cream butter and sugar. Beat in the egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Stir in nuts and vanilla chips. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Ingredients
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup all-purpose flour
3 (1 ounce) squares semisweet chocolate
1/4 teaspoon vegetable oil
Directions
In a large mixing bowl, cream 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon vanilla until light and fluffy. Add egg whites; blend well. Gradually add flour and blend well.
Drop batter by teaspoons 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds.
Preheat oven to 375 degrees F (190 degrees C).
Bake for 5 minutes or until edges are light brown. Working with 1 cookie at a time, loosen from baking sheet with a spatula and then quickly roll tightly around a pencil. Transfer to a wire rack to cool, seam side down.
With a pastry bag or soda straw or wooden pick, fill rolls with Creamy Chocolate Filling.
To Make Filling: In a small saucepan, melt chocolate and 1/4 teaspoon of vegetable oil (or butter or margarine) over low heat stirring constantly.
Ingredients
3/4 cup corn syrup
3/4 cup white sugar
2 tablespoons butter
4 1/2 cups crisp rice cereal
1/3 cup butter
3 tablespoons milk
1 1/2 cups confectioners’ sugar
2/3 cup unsweetened cocoa powder
3/4 cup peanut butter
Directions
Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners’ sugar. Stir in cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
Ingredients
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
Directions
In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
Ingredients
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1 (9 inch) pie shell, baked
1/2 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
To Make Spiced Cream: Mix together whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners’ sugar
Directions
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners’ sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Ingredients
16 (1 ounce) squares bittersweet chocolate
10 tablespoons butter
4 eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Ingredients
3 cups rolled oats
1 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
Ingredients
2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans
2 teaspoons grated orange peel
Directions
Line an 8 x 8 inch square pan with parchment paper.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Ingredients
1/2 cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
2/3 cup white sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup ground roasted hazelnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×4 inch loaf pan.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Ingredients
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts
Directions
In large bowl cream shortening, sugar, water and vanilla extract. Beat in eggs. In a separate bowl, combine flour, cocoa, salt and baking soda and gradually add to creamed mixture. Beat until just blended. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 7 – 9 minutes. Do not overbake. Cool 2 minutes before removing from cookie sheet.
Ingredients
2 cups milk chocolate chips
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon
Directions
Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once.
Ingredients
9 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt6 egg yolks
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
1/4 cup confectioners’ sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jelly roll pan with parchment paper. Stir together the flour, cocoa, baking powder, and salt; set aside.
In a large bowl, beat egg yolks until thick and pale yellow. Fold in flour mixture. In a large glass or metal mixing bowl, beat 4 egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. beat in vanilla. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in preheated oven for 12 to 14 minutes, or until cake springs back when lightly tapped. Turn cake out onto a towel dusted with confectioners’ sugar, and roll up until cool.
To Make Frosting: In a small saucepan, stir together brown sugar and water. Cook, stirring constantly, until sugar spins a thread when dropped from a spoon. In a large bowl, beat together remaining 2 egg whites until foamy. Slowly pour brown sugar liquid into egg whites while beating. Beat until frosting forms stiff peaks. Unroll cake and apply frosting in an even layer. Roll cake back up and refrigerate.
Ingredients
1/4 cup sugar
1 tablespoon baking cocoa
1/8 teaspoon salt
1/4 cup hot water
1 tablespoon butter or margarine
4 cups milk
1 teaspoon maple flavoring
1 teaspoon vanilla extract
12 large marshmallows
Directions
In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow.
Ingredients
1/2 cup butter, softened
1/2 cup shortening
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
10 ounces white chocolate, chopped
1/2 cup chopped and toasted macadamia nuts
Directions
In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and sa