Ingredients
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1/2 cup sugar
FILLING:
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1/4 cup baking cocoa
1 cup whipped topping
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
Directions
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300 degrees F for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
For filling, in a mixing bowl, beat cream cheese, confectioners’ sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
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 butter
1 cup white sugar
2 eggs, separated
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
48 milk chocolate candy kisses, unwrapped
1/3 cup granulated sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Ingredients
1 ounce Godiva Original Liqueur
1/4 ounce Ciroc Vodka
Directions
Add Godiva Original Liqueur and Ciroc Vodka in martini glass and stir.
Ingredients
1/2 cup butter, softened
1/2 cup unsalted butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick cooking oats
2 cups semisweet chocolate chips
1 cup coarsely chopped walnuts
Directions
In a large bowl, cream the margarine, butter and both sugars until light and fluffy.
Add the eggs, milk and vanilla and beat until well blended.
Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended. Stir in the oats until well blended. Fold in the chocolate and walnuts.
Cover and refrigerate the dough for at least 1 hour.
Preheat oven to 350 degrees. Grease cookie sheets.
Take a teaspoonful (for small cookies) or a tablespoonful (for large cookies) of dough and shape the dough into balls. Flatten slightly into rounded disks. Place 2 inches apart on the cookie sheets and bake until the edges are slightly browned, about 10 minutes.
Remove from the oven and let cool on the sheets for about 10 minutes. Remove to wire racks to cool completely.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Ingredients
1 1/4 cups all-purpose flour
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup white sugar
1/2 cup shortening
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/4 cup peanut butter
2 tablespoons butter, softened
Directions
Preheat oven to 325 degrees F. In large bowl, with mixer at medium speed, combine 1 cup flour and the next six ingredients until well mixed.
In small bowl, mix 3 tablespoons of flour and the remaining ingredients until well mixed (mixture will be crumbly).
Drop chocolate dough by teaspoonfuls, 1 inch apart, onto cookie sheet. Top each with 1/2 teaspoon of peanut-butter dough. Dip a fork into flour and press gently across top of each cookie.
Bake 12 minutes or until firm. Move cookies to racks; cool.
Ingredients
1 (9 inch) prepared chocolate cookie crumb crust
1/2 (14 ounce) package caramel candy
1/4 cup evaporated milk
3/4 cup chopped pecans
2 (3 ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chocolate fudge topping
Directions
Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Ingredients
1 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
Ingredients
3 small frozen bananas (peel before you freeze)
2 cups frozen dark sweet cherries
2 cups chocolate soy milk
Directions
Place all ingredients in a blender. Blend on puree (or the highest setting) until smooth, about 30 seconds. Pour into glasses and serve.
Ingredients
16 graham crackers, crushed
1/3 cup butter
30 large marshmallows
1 cup heavy whipping cream
1/4 cup hot milk
1/2 (1 ounce) square semisweet chocolate, grated
Directions
Mix crushed graham crackers with butter or margarine. Reserve 2 tablespoons of this mixture for the top of the pie. Press remaining mixture in pie pan.
Cook milk and marshmallows in a double boiler until marshmallows are melted.
Cool marshmallow mixture. Fold in whipped cream, and add grated chocolate.
Pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. Refrigerate several hours or overnight.
Ingredients
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Ingredients
1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1 cup milk
1/2 cup plain yogurt
1 teaspoon vanilla extract
3 cups self-rising flour
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time then stir in the milk, yogurt and vanilla. Blend in the flour, then fold in the chocolate chips. Scoop batter into the prepared muffin cups.
Bake in prepared oven for 15 to 20 minutes. Move to a wire rack to cool.
Ingredients
1 cup butter, softened
1/2 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups white chocolate chips
1 1/2 cups chopped pistachio nuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
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
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup walnuts
1/4 cup semi-sweet chocolate chips
Directions
To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.
Ingredients
1/2 cup vanilla yogurt
1 cup white sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
4 (1 ounce) squares unsweetened chocolate, melted
3 fluid ounces sweetened condensed milk
3 tablespoons milk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and baking powder. Set aside.
In a large bowl combine together yogurt, sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Beat in flour mixture until smooth.
Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the Frosting: In a medium bowl combine the melted chocolate and sweetened condensed milk. Beat for 2 minutes. Pour in 3 tablespoons milk and beat until creamy. Frost cake while still warm.
Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (3 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in cream cheese, egg, and vanilla. Combine flour, baking powder, and salt; mix into creamed mixture to form a soft dough. Fold in the melted chocolate until the dough is just marbled. Do not over mix. Drop dough by heaping teaspoons onto ungreased cookie sheets. Cookies should be about 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, or until edges are light golden brown. Cool completely before storing.
Ingredients
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Directions
Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Ingredients
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup chopped walnuts
1 (3 ounce) package instant pistachio pudding mix
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/3 cup confectioners’ sugar for decoration
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and sugar. Add the eggs, milk and vanilla, stirring after each addition. Add the dry ingredients and mix until a stiff dough forms. Separate 1/4 of the dough form the rest and set aside in a small bowl. Add the nuts to the dough in the small bowl. Add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough; mix until blended.
Roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls using your hand or the bottom of a glass dipped in sugar. Roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. Then, on top of each cookie, place 1 of the white chocolate chips.
Bake for 8 to 10 minutes in the preheated oven, or until cookies are set. Remove from the baking sheet to cool on wire racks. When cool, dust with confectioners’ sugar if desired.
Ingredients
3 cups white sugar
1 cup evaporated milk
1/4 cup unsweetened cocoa powder
1/4 cup creamy peanut butter
Directions
In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
Stir in peanut butter until well blended. Pour mixture into a buttered 8×8 inch baking dish. Cool, and cut into pieces.
Ingredients
1 1/4 cups margarine, 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
1/8 teaspoon salt
1 cup chopped walnuts
Directions