Cookies

Ingredients:  

* 1 (16.5 ounce) tube refrigerated sugar cookie dough    

* 1/4 cup all-purpose flour plus extra for dusting    

* 2 cups semisweet chocolate chips, divided    

* 1/4 cup heavy cream    

* 1 teaspoon pure peppermint extract    

* 1 teaspoon vegetable oil    

* Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar    

* Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions:

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets.

Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely.

Reserve 1 parchment paper-lined baking sheet. Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Orange Cookies

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter, at room temperature
2 tablespoons orange zest
2 eggs
1 cup buttermilk
1/2 cup orange juice

Preheat oven to 375 degrees F. Combine flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to combine.

Combine buttermilk and orange juice in a 2-cup measuring cup.

Cream the butter and sugar, and zest in the bowl of an electric mixer until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Scrape the bowl as needed.

Alternate adding the flour and buttermilk mixtures starting and ending with the flour mixture. Drop by tablespoons or by a cookie scoop onto a cookie sheet lined with a Silpat mat or parchment paper (dough will be very wet). Bake for 10 minutes or until the bottoms are just beginning to brown. Do not overbake!Cool completely before topping with orange icing (recipe follows).

Orange Icing
3 tablespoons butter, softened
3 3/4 cups confectioners' sugar (1 pound box)
4 to 5 tablespoons orange juice (approximately)
1 1/2 teaspoon finely grated orange peel
a pinch of salt

Cream butter, orange zest and salt in a bowl with an electric stand or hand mixer. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Makes 4-5 dozen.

Mocha Crinkles

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1/3 cup vanilla yogurt
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.

Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar.

Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Makes about 32.

Oreo Pudding Cookies

Source:  Sweet Treats And More

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Chocolate Souffle

Source: Roy Yamaguchi of Roy's

4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins (see Note)

Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.

Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top. Note: If you don't have a souffle ring you can use ramekins. Line the bottom of each ramekin with a circle of parchment paper and line the sides with parchment paper as shown above. Spray with cooking spray. You can also just eat them straight out of the ramekins or use cupcake liners with reduced cooking time because they will be smaller.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.

Cookies and Cream Cheesecakes

Source: Martha Stewart

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

Naan

Basic Information

Prep Time

: 2 to 4 hours

Cook Time

: Under 30 min

Serves

: 2 people

Yield

: Makes around 6-8 Naan(s)

Ingredients

• Approx 5 cups of bread flour (or all purpose flour)
• 1-1/4 cup plain yogurt
• 1 tsp coriander seed
• 1/2 cup water
• 1-1/2 tsp dried yeast
• 1 tbsp salt
• 2 tbsp vegetable oil plus extra for brushing
• Few sprigs of cilantro for garnish
• Method
  Dry roast the seeds until aromatic
  
  

  Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :) They are perfect for this.
  
  

  Put them into a pan with the water and bring it to a boil. Set aside.
  
  

  Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well
  
  

  Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
  Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
  
  

  Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
  
  

  Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes
  
  

  On a skillet, place the naan, brush it with little oil.
  
  

  once its done on one side, turn it the other side.

Flour Tortillas

Makes 12 tortillas

Ingredients

• 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

original recipe found here

Roasted Butternut Squash

Hands-On Time: 10min

Cook Time: 1h

Ready In: 1h 10min

Yield: 4 servings

Ingredients

• 1 butternut squash , peeled and cut into one inch cubes
• 3 tablespoons melted butter
•  large pinch salt and pepper
• 2 tablespoons maple syrup, if desired

Directions

1. Preheat oven to 400 degrees.
2. On a large cookie sheet pan with sides toss squash with butter, maple syrup (if using) and salt and pepper. Spread out in one layer. Place in the middle of the oven and roast for 30 minutes.
3. Remove from oven and turn with a spatula and return to the oven for 15-25 minutes more, or until squash is tender and beginning to get brown on the edges.
4. Remove from oven and place in a serving bowl. Taste for seasoning and serve.

Big Soft Ginger Cookies

Hands-On Time:10 minutes
Ready In: 20 minutes
Yield: 2 to 2 1/2 dozen cookies

Ingredients

1/2 cup unsalted butter - softened 1/4 cup vegetable shortening 1 cup granulated sugar 1 large egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon baking soda 1/4 teaspoon salt colored nonpareil sprinkles

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or grease lightly with cooking spray.
2. Blend butter, shortening and sugar until light and fluffy. Add egg and molasses and stir until smooth.
3. Stir together flour, spices, salt and baking soda. Add to wet ingredients with a wooden spoon until well combined. Batter will be stiff.
4. Roll into 1 1/2-inch balls and dip in nonpareils. Set on baking sheets 2 inches apart.
5. Bake for 10 - 12 minutes or until cookies are puffy and slightly dry. Remove from oven and cool on baking sheets for 3 minutes. Transfer to racks to complete cooling.

Sweet Irish Scones

Ingredients:

6 1/2 cups flour
1 teaspoon salt
1/3 cup sugar
3 teaspoon baking powder
1 1/2 sticks butter, cut into small pieces
3 eggs
2 cups milk
1 cup currants or raisins (optional)

Directions:

1. Preheat oven to 475 degrees F. Sift the dry ingredients together.
2. Mix the butter pieces into the dry ingredients and quickly mix with your fingers.
3. Add the currants or raisins and stir with a fork.
4. Mix eggs and milk in a separate bowl.
5. Make a well in the middle of the dry ingredients and add the eggs and milk.
6. Working with 1/2 of the dough at a time, shape into a ball and pat out to about 1 inch thickness, onto a lightly-floured board.
7. Cut into shapes using any circle cutter. A glass dipped in flour will work.
8. Brush the top of each scone with a little milk to glaze.
9. Bake on a lightly greased cookie sheet for 12 to 15 minutes, until golden brown.

Chewy Chocolate Cookies

Prep Time:	20 minutes
Ready in:	1 1/2 hours
Yield:	about 45 cookies
Ease of Prep:	Easy

Recipe Ingredients
	3/4 cup all-purpose flour
	3/4 cup whole-wheat pastry flour
	3 tablespoons unsweetened cocoa powder
	1/2 teaspoon baking soda
	1/2 teaspoon salt
	6 large egg whites
	3/4 cup granulated sugar
	1 1/2 cups packed dark brown sugar
	1 tablespoon vanilla extract
	3 ounces unsweetened chocolate , chopped and melted (see Tip)

Recipe Directions

1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Tip: Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.


Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy.

Nutrition Information
Servings Per Recipe: 45
	Amount Per cookie
	Calories:	68 cal					Carbohydrate Servings:	1
	Carbohydrates:	14 g		Dietary Fiber:	1 g		Cholesterol:	0 mg
	Fat:	1 g		Sodium:	51 mg		Saturated Fat:	1 g
	Protein:	1 g		Potassium:	54 mg		Monounsaturated Fat:	0 g

White

Prep Time:	25 minutes
Ready in:	35 minutes
Yield:	about 2 dozen cookies
Ease of Prep:	Easy

Recipe Ingredients
	1 cup all-purpose flour
	1/4 cup wheat germ
	1/2 teaspoon baking soda
	1/2 teaspoon salt
	1/4 teaspoon ground ginger
	1 large egg
	3/4 cup packed dark brown sugar
	1/3 cup canola oil
	1 teaspoon vanilla extract
	1/2 cup oats , quick-cooking or old-fashioned (not instant)
	2 ounces white chocolate , chopped
	1/3 cup dried blueberries (see Tip)
	1/4 cup crystallized ginger , chopped (see Tip)

Recipe Directions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.

Nutrition Information
Servings Per Recipe: 24
	Amount Per cookie
	Calories:	115 cal					Carbohydrate Servings:	1
	Carbohydrates:	17 g		Dietary Fiber:	1 g		Cholesterol:	9 mg
	Fat:	4 g		Sodium:	84 mg		Saturated Fat:	1 g
	Protein:	2 g		Potassium:	38 mg		Monounsaturated Fat:	2 g

Molasses Cookies

Hands-On Time: 45 minutes
Ready In: 1 hour
Yield: about 5 dozen cookies

Ingredients

14 tablespoons butter, melted 2 cups sugar, divided 1/3 cup molasses 1 large egg, lightly beaten 2-1/2 cups all-purpose flour 1-1/4 teaspoons ground ginger 1 teaspoon cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt

Directions

1. Preheat the oven to 350 degrees. In a medium-size bowl, mix the melted butter, 1 cup of the sugar, and the molasses. Beat in the egg. In a separate bowl, mix the flour, ginger, cinnamon, baking soda, and salt. Gradually add to the butter mixture, stirring until a soft dough is formed.
2. Shape the dough into 1-inch balls, then roll each ball in the remaining sugar. Bake on an ungreased baking sheet for 10 minutes.

Cookie Dough Bites

Hands-On Time: 20 minutes
Ready In: 1 hour
Yield: 2 dozen cookies

Ingredients

1 cup salted butter, softened 1½ cups packed light brown sugar 1 teaspoon vanilla extract 2 cups flour 6 ounces miniature chocolate chips 

Directions

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well -- use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.
6. Store in the refrigerator.

Apricot Cookies

Hands-On Time: 7min

Cook Time: 15min

Ready In: 22min

Yield: 18 cookies (suitable for freezing)

Ingredients

• 7 tablespoons unsalted butter
• 7 tablespoons cream cheese
• 1/2 cup superfine sugar
• 2/3 cup all-purpose flour
• 1/3 cup chopped dried apricots
• 1/4 cup white chocolate chips or chopped white chocolate

Directions

1. Preheat the oven to 350 F.
2. In a large mixing bowl beat together the butter and cream cheese. Add the sugar and beat until fluffy. Gradually add the flour, then fold in the apricots and chocolate. The dough will be quite soft but don't worry!
3. Drop the mixture by heaped teaspoons onto non-stick or parchment paper-lined cookie sheets, spacing well apart, and bake in the oven for about 15 minutes or until lightly golden. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.

Simple Fudge

Hands-On Time: 10 minutes
Ready In: 1 hour and 10 minutes
Yield: 36 one-inch squares

Ingredients

1 can (14 ounes) sweetened condensed milk 3 cups (1 pound) chopped chocolate (or semi-sweet chocolate chips) 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup finely chopped nuts

Directions

1. Heat condensed milk in a small saucepan until hot. Remove from heat and add vanilla, salt and chocolate.
2. Stir until chocolate melts.
3. Stir in nuts and pour into a 9x9 pan fitted with waxed or parchment paper. Refrigerate -- covered tightly -- until firm, about 1 hour.
4. Turn onto a cutting board and cut into squares with a sharp knife.

Chocolate-Covered

Hands-On Time: 25 minutes
Ready In: 45 minutes (plus refrigeration time for dough)
Yield: 16 tarts
Cost: 15 cents per tart

Ingredients
1 cup granulated sugar
1 cup butter - softened
4 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
4 teaspoons baking powder

Fillling:
1 cup chocolate chips
1 cup strawberry preserves

Topping:
1/4 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. and fit 2 baking sheets with parchment paper.
2. Beat butter and sugar together until fluffy. Add eggs one at a time while beating and then add vanilla. Stir in flour and baking powder until a soft dough forms. Cut dough into four equal pieces and flatten each piece into a disc and wrap in plastic. Refrigerate for several hours or overnight.
3. Roll one quarter of dough into a rectangle measuring 10 inches by 12 inches. Cut into 8 smaller rectangles, each 3 inches by 5 inches, leaving side-by-side until ready to assemble.
4. Top 4 of the rectangles with 1 teaspoon of preserves and one teaspoon of chocolate chips, leaving a small edge.
5. Top with a plain rectangle of dough and crimp the edge of each with a fork and prick the tops lightly with the fork tines. Place on parchment lined baking sheets and repeat with all dough until you have 16 toaster tarts.
6. Bake for 15-20 minutes, or until very lightly browned at the edges. Remove from oven and cool.
7. Melt 1/4 cup of chocolate chips until smooth and drizzle over the tops of each tart. Cool and store in plastic for up to one week.*

*Ingredient Tips
Melt chips in a double boiler, if you have one, or in the microwave in a microwave-safe glass dish.

Chocolate Mousse Torte

Hands-On Time: 30 minutes
Ready In: 1 hour
Yield: 6-8 slices

Ingredients

1lb semi sweet chocolate pieces or chocolate chips 1 stick butter 5 egg yolks 1T. flour 1T. sugar 1T. hot water 5 egg whites powdered sugar for dusting 

Directions

1. Melt togethe the chocolate pieces and butter and allow mixture to cool for 15-20 minutes.
2. Blend together the egg yolks, flour, sugar and water.
3. Add the cooled chocolate to the egg mixture and blend until smooth.
4. Beat the egg whites until stiff.
5. Fold egg whites into chocolate/egg yolk mixture. Be careful not to over beat this -- it needs to stay light and fluffy.
6. Pour mixture into a greased springform pan no larger than a 10" diameter-and bake at 425 degrees F for 15 minutes. Don't over bake this or it will dry out.
7. Dust with powdered sugar or set a dry clean doily (or other open-work) on top of torte and sprinkle with powdered sugar. Remove by pulling straight up. The design left behind is a very pretty effect!

Note
Serve right side up. This will be soft in the center when it comes out of the oven, but will set up as it cools. When done correctly the center is nearly like fudge and the edges are slightly dry.

Dark and White

Ingredients

• 5 ounces dark chocolate (semisweet or bittersweet), chopped
• 6 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup superfine sugar
• 2 eggs
• 1 egg yolk
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup white chocolate morsels or white chocolate

Chocolate Satin Glaze

• 3 ounces dark chocolate, chopped
• 1 tablespoon unsalted butter
• 1/2 cup white chocolate morsels

Directions

1. Preheat heat the oven to 350 F and grease and line an 8-inch square baking pan.
2. Put the dark chocolate and butter into a bowl and microwave for 2 minutes on high (or melt in a saucepan over gentle heat, stirring constantly). Stir in the vanilla and sugar, then add the eggs and yolk, one at a time, stirring after each addition.
3. Sift together the flour and salt and mix this into the chocolate mixture with the white chocolate morsels. Pour the batter into the prepared pan and bake in the oven for about 30 minutes.
4. To prepare the glaze, melt the dark chocolate and butter together and spread over the cooled brownies. Melt the white chocolate morsels, and using a teaspoon trail 5 lines horizontally across the brownies about 1/2 inch apart. With a blunt knife draw vertical lines lightly through the chocolate glaze to create a pattern. Cut into 16 squares.

Double Chocolate Biscotti

Hands-On Time: 15 minutesReady In: 1 hour 55 minutes

Yield: Makes 24 biscotti

Ingredients 1 box (18 ounces) chocolate chocolate chip muffin mix 1 cup all-purpose flour 2 large eggs 1 stick (1/2 cup) unsalted butter - melted 

1 cup semi-sweet chocolate chips or chocolate coating - melted

Directions

1. Preheat oven to 350 degrees F. Lightly rease 2 baking sheets or cover with parchment paper.
2. Combine muffin mix and flour in a large bowl and blend well.
3. Add eggs and butter and blend until a stiff dough forms.
4. Divide dough in half and shape each half into a 12-inch roll.
5. Place rolls 2 inches apart on one of the prepared baking sheets and flatten slightly to a 2-inch width.
6. Bake for 30 minutes.
7. Remove from oven and let stand for 1 hour. After standing time cut with a serrated knife into 12 equally thick slices.
8. Lay, cut sides down, on both sheets and bake for 5 minutes longer. Turn cookies over and bake for another 5 minutes.
9. Remove from oven and cool on wire racks before dipping just the bottoms in melted chocolate. Refrigerate on waxed paper until chocolate is firm. Store in an airtight container in the refrigerator for one week. These can be frozen for up to 3 months.

Hot Fudge Cake

Ingredients

1 3/4 cups packed brown sugar, divided 2 cups all-purpose flour 1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/4 cup butter, melted 1 teaspoon vanilla 3 1/2 cups boiling water

Directions

1. Coat CROCK-POT® slow cooker with nonstick cooking spray or butter. Mix 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt in medium bowl. Stir in milk, butter and vanilla. Mix until well-blended. Pour into CROCK-POT® slow cooker.
2. Blend remaining 3/4 cup brown sugar and 1/4 cup cocoa powder in small bowl. Sprinkle evenly over mixture in CROCK-POT® slow cooker.
3. Pour in boiling water. Do not stir. Cover; cook on HIGH 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm.

Makes 6 to 8 servings.

Rich Fudgy Brownies

Hands-On Time: 10min

Cook Time: 50min

Ready In: 1h

Yield: 16 to 20 small brownies

Ingredients

• 1 1/2 cup semi-sweet chocolate chips, good quality
• 1 teaspoon instant coffee granules, optional
• 1 stick or 1/2 cup butter, cut into small pieces
• 1 1/2 cup sugar
• 4 extra large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Grease 8-inch square baking pan.
2. Place chocolate chips, coffee granules, and butter into a large microwaveable bowl. Microwave on high for 1 minute, remove and whisk until chocolate is completely melted.
3. When chocolate is room temperature (it may be already), whisk in sugar and then eggs, one at a time. Add vanilla and mix well.
4. Carefully fold in flour and salt until just combined, taking care not to over mix.
5. Pour mixture into prepared pan and bake for 35-40 minutes or until soft set. A toothpick will not come out clean, and the brownie may still jiggle a bit. Let cool to room temperature and serve with vanilla ice cream if desired.

Sugar Cookies

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 48 cookies

Ingredients

2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 cup granulated sugar 1/2 cup light brown sugar - not packed 1 cup (2 sticks) salted butter - softened 1 large egg 1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F and prepare baking sheets with parchment, Silpat or cooking spray.
2. Cream together butter and sugars until fluffy. Add egg and vanilla.
3. Stir together flour and baking soda and add to butter mixture.
4. Roll dough into 1-inh balls and roll in sugar. Place 2 inches apart on prepared sheets and bake for 8-10 minutes. Cool briefly before removing to racks. Store in an airtight container for up to 2 weeks.

Magic Peanut Butter Cookies

Total time: 30 minutes
Yield: 3 dozen

Ingredients

1 cup peanut butter (creamy or chunky -- not natural-style) 1/2 cup white sugar 1/2 cup brown sugar 1/2 teaspoon kosher salt (or half as much table salt -- more salt if your peanut butter is unsalted) 1 teaspoon vanilla 1 large egg 1 teaspoon baking soda

Directions

1. Heat the oven to 350, and grease 2 baking sheets or cover them in parchment paper.
2. With an electric mixer, beat together the peanut butter, sugars, and salt until combined well.
3. In a small bowl lightly beat the egg and vanilla, then beat it into the peanut butter mixture with the baking soda until combined well.
4. Roll teaspoons of dough into balls and arrange them about 1 inch apart on baking sheets; the mixture may seem oily and strange, and this is okay. Flatten the balls with the tines of a fork, making a crosshatch pattern.
5. Bake the cookies one sheet at a time in the middle of the oven until they're puffed and golden, about 7 minutes.
6. Cool the cookies on the baking sheet for 5 minutes, then transfer them to racks to cool completely.