Chocolate Cake with Peaches

1 box dark chocolate fudge cake mix
1/2 cup veg. oil
3 lg. eggs
1 1/3 cup water
1 tbls. expresso powder

1 lg. can sliced peaches
1 container Cool Whip
chocolate shavings

Prepare cake according to directions for a 2 layer 8 In. cake using first 5 ingredients. Cool on rack.

Cut 1/2 can of peaches into bite size pieces. On plate, frost first layer of cake with cool whip.

Scatter peach pieces over top of 1st layer. Put 2nd layer on and frost whole cake with remaining cool whip. Arrange remaining peaches on top of cake. ( I do so in a fan fashion)

Finish with chocolate shavings over the top.

Easy Choco Clusters

12 ounce package semi-sweet chocolate chips
8 ounce package white almond bark
16 ounce jar salted, roasted peanuts

In a large saucepan, start melting almond bark over low heat. When it’s almost completely melted, add chocolate chips and melt together, stirring until smooth, the almond bark melts much slower than the chocolate chips, so it’s a good idea to let it melt most of the way before adding the chips so the chips don’t overcook.

Remove from heat and stir in peanuts. Cool slightly. Drop by teaspoon onto wax paper. Let sit until firm. Store in airtight container.

Double Chocolate Cupcakes

1/3 cup unsweetened cocoa
1 cup all purpose flour
1 tsp. baking soda
1/8 tsp. salt
2/3 cup sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 tsp. pure vanilla extract
1/2 cup 1% low fat buttermilk
2 Tbsp. powdered sugar or if desired chopped nuts
1-1/4 oz. dark chocolate finely chopped

Preheat the oven to 350*F.
Lightly spoon flour into a dry measuring cup and level with a knife.
combine flour, cocoa, baking soda and salt stir with a whisk.
Place sugar and butter in a large bowl, beat with mixer at medium speed until well combined about 3 minutes.
Add egg substitute and vanilla, beating well.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Fold in chocolate.
Spoon batter into 12 muffin cup lined with muffin liners.
Bake for 18 minutes or until cake springs back when lightly touched in center.

Remove from pan, cool completely on a wire rack.
Sprinkle with powdered sugar or chopped nuts, or leave plain

Chocolate Cornflake Cakes

The base
50 grams chopped toasted hazelnuts
150 grams cornflakes
50 grams raisins
100 grams best quality dark chocolate
50 grams ready to eat apricots

The Topping
1tsp cinnamon
350ml whipping cream
350g chocolate

Melt the chocolate - Melt the 100g of chocolate, mix with the hazelnuts raisins, chopped apricots and the cornflakes.

Spread the mixture - Spread the mixture into the base of a six-inch spring-loaded cake tin, or similar size lined, deep tray.

Whip the cream - Whip the cream to the ribbon stage, that is, until it leaves the trail of the whisk. Whisk in the cinnamon.

Fold in the chocolate - Fold in the melted chocolate. Mix to amalgamate leaving a smooth truffle-like consistency. Pour on to the cornflake base.

Leave to set and serve - Leave to set for at least four hours. Dust with cocoa and serve.

Chocolate Coffee Latte

3 squares Semi-Sweet baking chocolate, chopped
3 cups milk
1/2 cup coffeeS of any flavor

Microwave chocolate and milk in medium microwavable bowl on high 4 minutes, stirring after 2 minutes.

Whisk or stir until chocolate is completely melted and mixture is well blended.
Stir in flavored instant coffee.

Pour into large cups or mugs. Garnish each serving with Whipped Topping and additional chocolate, grated.

Chocolate Mocha Pecan Rolls

l (l8 oz) refrigerated sugar cookie roll
1/4 c. unsweetened cocoa
48 milk chocolate
1 tablespoon instant espresso granules
1 cup finely chopped pecans
1/3 c. powdered sugar

Heat oven to 375. Break up cookie dough into a large bowl. Add cocoa, expresso granules, & pecans. Mix well. Shape dough into 48 (1") balls; wrap each around 1 milk choc. candy. Place 2" apart on ungreased cookie sheet.

Bake at 375 for 8-10 minutes or until set. Immediately remove from cookies sheets. Cool 5 minutes or until slightly cooled. Roll cookies in powdered sugar.

Cool l5 minutes or until completely cooled. Re-roll cookies in powdered sugar. Store in tightly covered container.

Chocolate Chip Cake

Cake
4 large egg whites
1 1/4 cups whole-wheat pastry flour,
1 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 1/2 cups sugar, divided
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups nonfat buttermilk,
1/2 cup mini chocolate chips
1/4 cup canola oil
1 tablespoon vanilla extract

Chocolate Drizzle
1/3 cup mini chocolate chips
2 tablespoons low-fat milk

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).

Combine the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in another large bowl. With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the remaining whites and 1/2 cup chocolate chips with a whisk. Scrape the batter into the prepared pan and smooth the top.

Bake the cake until a skewer inserted into it comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool completely.

Chocolate drizzle: Combine 1/3 cup chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth. Drizzle over the cooled cake. Serve immediately or let stand until the chocolate is set, about 45 minutes.

Frothy Hot Chocolate

4 1/2 cups low-fat milk
2 tablespoons unsweetened cocoa powder
1/3 cup sugar
1/3 cup coffee liqueur(optional)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract

Whisk together 1/2 cup milk, sugar, coffee liqueur (if using), cocoa, vanilla and cinnamon in a small bowl until a smooth paste forms.

Heat the remaining 4 cups milk in a medium saucepan until steaming. Remove from heat and whisk vigorously.

Whisk the cocoa mixture into the milk and pour into mugs.

Chocolate Malted Milkshake

1 teaspoon malted-milk powder
1/4 cup chocolate soy milk
1/2 cup chocolate ice cream
whipped cream

Blend chocolate ice cream, soy milk and malted-milk powder in a blender until smooth. Spray whipped cream on the top of the ice cream.

Chocolate-Earl Grey Sorbet

4 Earl Grey tea bags
1 cup unsweetened Dutch-process cocoa powder
1 ounce good-quality bittersweet chocolate, finely chopped

4 cups water
3/4 cup sugar

Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.

Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.

Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Break into chunks and process in a food processor until smooth. The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.

Flourless Chocolate Torte

2 large eggs
1 1/4 cups sugar, divided
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely grinding matzo crackers (matzo meal)
1/3 cup walnuts
2 teaspoons vanilla extract
1 cup grated peeled apple
8 large egg whites, at room temperature
1/2 teaspoon salt
Confectioners' sugar for decorating

Preheat oven to 350°F.
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.

Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.

Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.

Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)

Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.

Chocolate-Banana Souffles

2 ounces semisweet chocolate, coarsely chopped
1/2 cup mashed ripe banana, (1 large)
2 teaspoons instant espresso powder, or instant coffee
3 tablespoons sugar, plus extra for preparing souffle dishes
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder, preferably Dutch-process
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup packed light brown sugar
1/4 cup low-fat milk
5 large egg whites
1/8 teaspoon cream of tartar
Confectioners' sugar, for dusting

Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.

Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.

Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

Easy Chocolate Nut Bark

2 cups semisweet, bittersweet or milk chocolate chips, melted
2 cups assorted nuts, such as hazelnuts, almonds and cashews, and for garnishing too

Line a rimmed baking sheet with foil. Combine melted chocolate and nuts in a medium bowl.

Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle.

Sprinkle with additional finely chopped nuts. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board.
Use a sharp knife to cut into 1 1/2-inch pieces.

Chocolate Madeleines

1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1 large egg white
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons canola oil
3/4 cup sugar
1 teaspoon vanilla extract

Garnish:
1 teaspoon instant coffee granules, or 2 teaspoons freshly grated orange zest
1 ounce bittersweet chocolate or confectioners' sugar

Preheat oven to 400°F. Coat a madeleine pan with cooking spray. Dust with flour, shaking out excess.

Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you are preparing the remaining ingredients. Stir the eggs occasionally.

Sift cocoa, flour, baking powder, baking soda and salt into a mixing bowl; set aside. Combine buttermilk and oil in a small bowl; set aside.

Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes. (The beaters should leave a ribbon trail when lifted.) Blend in vanilla and coffee (or orange zest). Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of liquid.

Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-quarters full; you will use about half of the batter. Bake until tops of the madeleines spring back when touched lightly, 12 to 15 minutes. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare the pan as above and repeat with the remaining batter.

If decorating with chocolate, melt it in a small bowl set over a pan of barely simmering water. Drizzle over the scalloped side of the madeleines. Alternatively, dust the madeleines with confectioners’ sugar.

Simple Ice Cream Pie with Cherry and Chocolate Cookie Crust

3 cups reduced-fat “light” vanilla ice cream, softened
11/4 cups chopped pitted fresh or frozen cherries, divided
2 tablespoons mini chocolate chips
1 9-inch chocolate-cookie pie crust

Gently combine ice cream and 1 cup cherries in a large bowl.
Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips.

Freeze until firm, at least 4 hours, serve.

Simple Mini Chocolate Cheesecakes

1/4 cup semisweet or bittersweet chocolate chips, melted
1/2 cup part-skim ricotta cheese
12 chocolate cookies
1 tablespoon 100% fruit jam, such as raspberry or cherry

Combine melted chocolate and ricotta in a small bowl.
Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Super Easy Chocolate Cereal Crunch

1 cup wheat cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted

Combine cereal, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine.

Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Ice Cream with Chocolate Cookie and Walnut Crunch

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Chocolate Potato Cake

1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup sugar
1/2 cup canola oil
2 large eggs
1/2 cup cold, plain, mashed potatoes
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
Pinch nutmeg
1/2 cup buttermilk
Pinch salt
Confectioner's sugar, for dusting cake

Preheat oven to 350°F. Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.

Whisk together sugar, oil and eggs in a large mixing bowl. Whisk in potatoes. Stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt in another bowl. Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients and stirring with a spoon or rubber spatula.

Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30 to 35 minutes. Let cool on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners’ sugar over top.

Chocolate Angel Food Cake

1/4 cup unsweetened cocoa powder,
1/4 cup hot, strong coffee
3/4 cup sifted cake flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
12 large egg whites, at room temperature (see Tip)
1 teaspoon cream of tartar

Preheat oven to 350°F.

Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl.

Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.

Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.

Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.

Chocolate Cookie Cups

1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup cake flour
2 tablespoons confectioners' sugar
2 large egg whites
1 1/2 tablespoons canola oil
2 teaspoons butter, softened
1 teaspoon vanilla extract
3 drops almond extract
Pinch of salt

Preheat oven to 300°F. Coat 4 baking sheets with cooking spray. Line with parchment paper or foil and coat with cooking spray.

Combine cocoa, granulated sugar, flour, confectioners’ sugar and salt in a food processor. Pulse until combined. Add egg whites, oil, butter, vanilla and almond extracts and process until smooth.

Make 2 cookies on each baking sheet: spoon 2 tablespoons batter for each cookie, spreading with the back of a spoon into 6 1/2-inch circles; leave at least 2 inches between cookies.

Bake only one sheet of cookies, until centers are firm and dry to the touch, about 10 minutes. Have a muffin tin ready.

Immediately lift parchment or foil from baking sheet and place on a work surface. After 30 seconds, carefully slip a long, flat metal spatula under each cookie to loosen. Cut paper in half and return one cookie, on the paper, to the baking sheet. Place in oven for about 1 minute to soften cookie. Quickly but gently press cookie into muffin tin, pleating the edges. Repeat with the other cookie.

Transfer cookie cups to a wire rack to finish cooling.
Repeat with remaining batter.

Chocolate Chip Cookies

Egg 1 3/4 cup all-purpose flour
1 cup Semi-sweet chocolate chips
3/4 cup Butter flavored Crisco
1 1/4 cup Firmly packed brown sugar
2 Tbs Milk
1 Tbs Vanilla
1 tsp Salt
3/4 tsp Baking soda
1 cup Pecan pieces

Heat oven to 375. Cream brown sugar, milk, butter flavor Crisco, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually.

Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.

Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) Do not overbake or 11 to 13 minutes for crisp cookies.

Cool on baking sheet 2 minutes. Remove to cool rack.

Coconut Choco Pudding

14-ounce coconut milk (lite is fine), divided
3 tbs sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 tsp raz el hanout spice blend
3 tbs alkalized dutch-cocoa powder, sifted 1 3.5-ounce bar semi-sweet chocolate, chopped
1 tsp vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend, and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting.

Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla.

Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices.

French Silk Chocolate Pie

1 Pie shell, baked & cooled
1 oz Chocolate square
1/2 cup Butter
3/4 cup Sugar
1 tsp Vanilla
2 Eggs
Whipped cream and walnuts - for topping, optional

Make your favorite single 8 inch pie shell. Cream butter, add sugar slowly, creaming well.

Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition.

With electric mixer use medium speed. Turn into cooled, baked pie shell. Chill 1 to 2 hours.

Before serving top with whipped cream and walnuts, if desired.

Whole Wheat and Oat Chocolate Chip Cookies

9 oz / 255 rolled oats (not instant)
4.5 oz / 125 g whole wheat flour
1 1/2 oz / 45 g wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt

8 oz / 225 g unsalted butter
6.5 oz / 185 g natural cane sugar or light brown sugar
6 oz / 170 g firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
285 g semi-sweet chocolate bar, chopped and shaved into chunks and splinters

Preheat the oven to 350F / 180 C, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.

In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.

Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.

Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.

Chocolate Plums

24 dried plums (prunes)
24 whole almonds, toasted
8 oz semi-sweet chocolate
Crushed nuts for decorating

Prepare a baking sheet by lining it with aluminum foil and set aside for now.

Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave the chocolate until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is smooth, and allow it to sit and cool slightly while you prepare the prunes.

Insert the almonds into the centers of the prunes, one nut per prune. Use a paring knife to create a small hole for inserting the nut.

Use a fork or dipping tools to dip one of the prunes into the chocolate, submerging it completely. Remove it from the chocolate and drag the bottom along the lip of the bowl to remove the excess chocolate. Place it on the prepared baking sheet and, if desired, sprinkle the top with crushed nuts while the chocolate is still wet.

Refrigerate it for 30 minutes to set the chocolate, then serve. Store Polish Chocolate Plums in an airtight container in the refrigerator for up to one week.

Chocolate Green Tea Pudding

10 ounces (one bag) semisweet vegan chocolate chips
1 tablespoon loose green tea leaves

1 cup chocolate soy milk
12 ounces silken tofu
1/4 cup soft tofu
2 tablespoons matcha tea (green tea powder, available at any good tea shop), optional

Pour the chocolate milk and tea leaves into a small pot and bring to a boil. Turn off heat and let the chocolate milk cool. Melt the chocolate chips in a double boiler.

Put the soy milk mixture, melted chocolate, silken tofu, and soft tofu into a food processor. Blend until totally smooth. Put into individual cups or bowls, and refrigerate for at least one hour.

Before serving, take a paper doily or any other design cutout and lay it over the pudding.

Generously powder the top of the doily or cutout with the matcha. Lift the doily or cutout, making sure not to disturb the design you just made. Serve immediately.

Chocolate Salami (Salame al Cioccoato)

1 lb cake or cookie scraps(4 cups, not packed)
8 oz (1.25 cups) bittersweet chocolate or chocolate chips, finely chopped
2 oz soft dried figs (about 15), coarsely chopped
2 oz medjool dates (about 5 large), pitted and coarsely chopped
2 oz (1/2 cup) dried cranberries
4 oz (1/2 cup) toasted almonds, coarsely chopped
4 oz (1/2 cup) toasted hazelnuts, coarsely chopped
1/2 tsp salt
1 cup heavy cream
1 tsp vanilla extract

To make the ganache: Place the chopped chocolate in a medium heat-safe bowl, and place the cream in a small saucepan over medium heat. Bring the cream to a simmer, so that bubbles appear on the edges of the pan, but do not let it boil. Pour the hot cream over the chopped chocolate and let it soften for a minute, then whisk it until the chocolate is melted and the mixture is well-combined and smooth. Set aside your ganache for now.

Place the cake or cookie scraps in the bowl of a food processor and pulse until you have fine crumbs. Put the cake or cookie crumbs into a large bowl.

Add the chopped fruit, nuts, and salt to the cake crumbs and mix until well-distributed.

Add the vanilla extract to the ganache, and then pour the ganache over the cake mixture. Stir until well-combined and there is a uniform texture throughout. Press some cling-wrap to the top of the mixture and refrigerate until firm enough to roll, at least 1 hour.

Once the candy has firmed up, scoop half of it from the bowl and, using waxed paper or parchment, roll it into a log about 2 inches in diameter and 9 inches long. Once it is a cylinder, roll it on the counter a few times to try and get it as round as possible. Repeat the process with the second half of the candy, forming an identical log.

Place the logs on a baking sheet and freeze them until firm, at least 2 hours. The salami can be kept frozen for up to a month, but if you plan to freeze them for that long, wrap the logs with plastic wrap to prevent odors or freezer burn.

About 15 minutes prior to serving, remove the logs from the freezer. Roll them in powdered sugar to make them resemble salami. Cut them into thin slices and serve. The logs can stay at room temperature for several hours before getting too soft. If they do start to get too soft, refrigerate or freeze briefly to firm them up. If the sugar coating starts to melt, re-roll them in sugar as needed.

Chocolate Loaf Cake

5 oz / 145 g spelt flour
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
8 oz / 225g unsalted butter

7.5 oz / 215 g v. loosely packed dark Muscovado sugar
2 large eggs, beaten
2 teaspoons vanilla extract
4 oz / 115 g bittersweet chocolate, barely melted
1 cup plus 2 tablespoons boiling water
another 1.5 oz / 45 g Muscovado sugar (optional)
zest of one lemon

Preheat oven to 375F / 190C with a rack in the center. Butter a 9x5-inch (23 x 13-cm) loaf pan and line with parchment paper. You have to line the pan if you ever want to get this cake out of it. Sprinkle with the lemon zest and set aside.

Combine the flour baking soda, and salt in a medium bowl. Set aside.

Cream the butter until light and feathery, either with a wooden spoon or with an electric mixer. Beat in the sugar. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way. Add the vanilla, then fold in the melted (and now slightly cooled) chocolate, stirring until just barely combined.

Now stir in 1/3 of the flour mixture, then 1/3 of the water, alternating until all the flour and water has been incorporated into what seems like an impossibly thin batter. Go with it. Pour into the prepared pan, place on a rimmed baking sheet and bake for 30 minutes.

Turn the oven down to 325F / 165C and continue to cook for another 15-18 minutes. The cake isn't going to test done like other cakes, but as long as your oven temp is accurate, you should be fine.

Place the loaf pan on a rack, let cool completely.

Chocolate-Dipped Apricots

24 whole dried apricots
2 ounces (1/2 cup) toasted almonds, finely chopped
6 ounces dark chocolate

Prepare a baking sheet by lining it with aluminum foil. Place the chopped almonds in a small bowl.

Temper or melt the chocolate in a medium bowl.

Holding an apricot by the tip, dip most of the fruit into the melted chocolate, swirling to ensure even coverage. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.

Pat both sides of the chocolate-dipped apricot on the chopped almonds, covering both sides with nuts.

Place the candy on the prepared baking sheet, and repeat for the remaining apricots.

Place in the refrigerator to set the chocolate for approximately 10 minutes. If the chocolate has been tempered, the candy can be served at room temperature, but if it has not, it should be kept refrigerated until served.

Ginger Chip Chocolate Cookies

3.5 ounces / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses
2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted
1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten

Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

scoop out the dough in exact, level tablespoons. then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar, set aside earlier and roll each ball between palms to heavily coat the outside of each dough ball.

Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

Super Easy Chocolate-Dipped Mango

6 ounces dried mango
9 ounces bittersweet chocolate (approx 1.5 cups chopped)
1-2 tsp cayenne pepper, to taste

Prepare a baking sheet by lining it with aluminum foil or waxed paper. If your dried mango is in large chunks, slice them into thinner "fingers" that will be easier to handle and eat.

Place the chopped chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once melted, stir until the chocolate is smooth. Allow it to cool for a few minutes and thicken up slightly.

Hold a piece of dried mango by one end, and dip most of the mango spear into the melted chocolate, leaving only a small portion undipped. Remove the mango from the chocolate, and scrape the bottom against the lip of the bowl to remove the excess chocolate. Place the dipped mango slice on the prepared baking sheet.

Repeat the dipping with the remaining mango slices and melted chocolate. While the chocolate is still wet, sprinkle the tops very lightly with a dusting of cayenne pepper.

Place the baking tray in the refrigerator to set the chocolate, for about 20 minutes. Once set, the chocolate-dipped mango can be served immediately or stored in an airtight container in the refrigerator for up to a week.

Tiny Chocolate Melting Cakes

10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
caramel sauce
coffee ice cream

Heat oven to 325º F.
Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water.
Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate.
Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top.
Remove from the oven and let cool 5 minutes.
Serve warm with the caramel sauce and ice cream.

Delicious Dark Chocolate Brownies

6 ounces bittersweet chocolate
1 cup butter or margarine
2 cups sugar
4 large eggs
1 tablespoon vanilla extract*
1 cup all-purpose flour, divided
1 1/2 cups chopped walnuts
1 cup (6 ounces) semisweet chocolate morsels
1/8 teaspoon salt

Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH 1 1/2 minutes or until chocolate is melted, stirring mixture twice. Whisk in 2 cups sugar, eggs, and vanilla extract.

Toss together 1 tablespoon flour, walnuts, and chocolate morsels.
Stir remaining flour and salt into sugar mixture. Add walnut mixture. Spread batter into a lightly greased 13- x 9-inch pan.

Bake at 350° for 30 to 40 minutes. Please notice that in case of brownies a wooden pick inserted in center will not come out clean. Cool on serve.

Molten Chocolate Cupcakes

4 squares Semi-Sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup Whip whipped topping

Prepare batter as directed; pour evenly among nine well-greased medium muffin cups. Bake at 425ºF for 7 min. or until sides are firm but centers are soft. Let stand 1 min. Loosen cakes and remove from pan as directed.

Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, you can topped cakes with whipped topping.

Double Chocolate Pecan Pie

6 ounces semisweet chocolate
2 tablespoons butter, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
Additional pecan halves for topping
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.
In a double boiler melt chocolate and butter. Let cool slightly.(You can also microwave, just check on it and stir so not to burn) About 1 minute.
Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Save some for garnish!

Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Check after 40 minutes. If crust is becoming too brown, top with tented foil.

Cool pie on wire rack to room temperature before cutting.
Dust with confectioners sugar.

Easy Chocolate Muffins

1 Package cake ready mix *use 1/2 of package size
1/3 cup chopped hazelnuts
125 g chopped unsweetened chocolate, chopped
3/4 cup heavy cream
2 tbsp butter, softened

Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups. Make cake mix as directed on back of package.

Fill each muffin cup till 3/4 of the cup. Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon.

Bake for 20-25minutes. Cool.

Glaze:
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth. Add the butter and stir until combined.

Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.

Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.

Pecan Chocolate Fudge Ring Cake

Fudge sauce:

40 grams butter
40 grams light brown sugar.
4 tbsp golden (light corn) syrup or clear honey.
2 tbsp milk
1 tbsp cocoa powder
40 grams dark chocolate
50 grams pecan,finely chopped.

Cake :

100 grams soft butter
100 grams light brown sugar
125 grams self raising flour
2 eggs
2 tbsp milk
1 tbsp golden syrup,or honey

Preheat oven to 350F. Lightly grease a 20 cm ring Pan and keep aside.
Fudge sauce: Place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring till combined.

Break the chocolate into pieces and add to the mixture stirring till melted. Stir in the chopped nuts. Pour into the base of the pan and leave to cool.

To make the cake, place all of the ingredients in a mixing bowl and beat till smooth. Carefully ,using a large spoon, add the mixture over the fudge sauce in pan. Bake for 35 minutes till springy to the touch.

Leave to cool in the pan for 5 minutes then flip it into a serving dish.

Chocolate Orange Cake

175 g/6 oz caster sugar
175 g/6 oz butter or block margarine
3 eggs, beaten
175 g/6 oz self-raising flour, sifted

2 tbsp cocoa powder, sifted
2 tbsp milk
3 tbsp orange juice
Grated rind of ½ orange

Frosting ingredients:
175 g/6 oz icing sugar
2 tbsp orange juice

Garnish:
Grated orange peel, orange shavings, or cocoa powder

Beat the sugar and butter or margarine together in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Carefully fold in the flour.

Divide the mixture in half. Add the cocoa and milk to one half, stirring until well combined. Flavour the other half with the orange juice and grated orange rind.

Place spoonfuls of each mixture into a lightly greased 20 cm/8 inch deep round cake tin and swirl together with a skewer, to create a marbled effect. Bake in a preheated oven, 190°C/375°F, for 20 minutes or until the cake is springy to the touch. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

To make the frosting, sift the icing sugar into a mixing bowl and mix in enough of the orange juice to form a smooth frosting. Spread the frosting over the top of the cake and leave to set.

Or you can just skip the frosting, simply add some grated orange peel, orange shavings, or cocoa powder as a garnish.

Bittersweet Chocolate Cake

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour.

Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.

Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture.

Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes.

Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool.

Sift powered sugar over cake and serve.

Bitter Chocolate with Orange Sauce

600 g (21 oz) bitter chocolate
200 g (7/8 cup) butter
250 ml (1 cup + 1 Tablespoon) sweet cream
50 g (1/4 cup + 1/2 teaspoon) sugar
grated orange peel
6 egg yolks [egg yolks are the same size in metric :) ]
100 g (7/8 cup) plain cocoa
juice from fresh orange

With double boilers, melt the chocolate and butter.

In a separate bowl, gently beat the sweet cream with the sugar and some grated orange peel.

In another small bowl, beat the egg yolks.

Mix the cocoa with the melted butter, then mix the cocoa and butter mixture with the melted chocolate. Let cool a few minutes.

Vigorously mix the egg yolks into the chocolate mixture.

Add the cream mixture and mix until smooth.

Line a pan or mold with wax paper, pour in the chocolate mixture, and let cool. Refrigerate until firm.

To prepare the orange sauce, measure the juice from one or more oranges. For every unit orange juice, add two units water. Cook slowly over low heat, add sugar to taste, and allow the mixture to gain the consistency of a thick sauce.

Carefully spoon sauce onto slices of the chocolate just before serving. You may wish to add some grated orange peel, orange shavings, or cocoa powder as a garnish.

How to Make Perfect Brownies

For all their rich, fudgy goodness, brownies are surprisingly easy to make. Follow these simple steps to get them right every time.

Step 1: Choose a brownie recipe

Brownies are usually either fudgy or cakelike. In many brownie recipes, the proportion of flour to sugar, butter, and eggs is significantly less than what is typical for drop cookies, cakes, and several other baked goods. The balance of flour to the other ingredients is what makes brownies dense, fudgy, and rich. If you prefer brownies with a cakelike texture, look for recipes that contain more flour. Some very cakelike brownies contain milk or buttermilk.

Step 2: Chop chocolate

Using a chef's knife, coarsely chop chocolate bars or squares on a cutting board. Chopped chocolate melts smoothly and evenly, and it won't scorch.
Step 3: Melt chocolate and butter
Melting chocolate and butter for brownies
Enlarge Image

Place the chopped chocolate in a saucepan.
Cut up the butter and add it to the saucepan with the chocolate.
Heat and stir over low heat until all of the chocolate and butter is melted and the mixture is smooth.
Remove the saucepan from the heat and let the chocolate mixture cool.

Step 4: Stir in sugar

Add the sugar to the melted chocolate and butter. Stir with a wooden spoon until the sugar is completely mixed into the chocolate and butter.
Step 5: Add eggs

Beating eggs into chocolate mixture

Add the eggs one at a time. Stir vigorously with a wooden spoon after each addition until the egg is completely incorporated into the chocolate mixture.
Beat in the vanilla with the wooden spoon.

Step 6: Add the flour

In a separate bowl, stir together the flour and baking soda.
Add the flour mixture all at once to the chocolate mixture.

Step 7: Mix in the flour

Gently stir the chocolate until the flour is moistened.
Use a heavy-duty rubber spatula to scrape the sides and bottom of the saucepan.
If you like, stir in chocolate pieces or chopped nuts.

Step 8: Bake, cool, and frost the brownies

Grease your baking pan or, if desired, line it with foil for easy removal.
Bake brownies as directed in the recipe. Most brownies bake at 350°F for 25 to 35 minutes.
Cool the brownies completely in the pan on a wire rack.

If you wish to frost the brownies, wait at least an hour after baking to be sure the brownies have completely cooled.

Prepare the frosting.
Use an offset metal spatula to frost the brownies while they are still in the pan. Cut them into bars and enjoy!

Chocolate Yogurt Cake

1 Tablespoon all-purpose flour
1 teaspoon Dutch-processed cocoa
2/3 cup Dutch processed cocoa
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 cup butter or margarine (1 stick), softened
1-1/2 cups sugar
2 eggs
1-1/2 cups plain yogurt
1 teaspoon vanilla extract

Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch Bundt pan or tube pan with this mixture, shaking out any excess.

Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda, then set aside.

In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla.

Pour the batter into the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely.

Yummy Chocolate Cupcake

2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
4 ounces melted unsweetened baking chocolate
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla

After Preheating oven to 350 degrees then line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

The final step is to frost when the cupcakes are completely cool.

Easy Chocolate and Walnut Brownies

400g caster sugar
225g butter, melted
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g walnut halves

Mix all ingredients in the order given.

Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

Cool, and slice into equal square portions.

Super Easy Black Forest Cake

1 dark chocolate cake ready mix
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners sugar

Garnish (Optional)
Cherries, drained
Milk chocolate curls or shavings

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

To asssemble cake, place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained cherries, if desired, or with a few remaining chocolate curls.

Chocolate Marble Cake

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch round pan.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.

Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Chocolate Banana Bread

1 1/4 Cups unbleached all purpose flour shopping list
3/4 Cup cocoa powder shopping list
1 1/2 Tsp baking soda shopping list
3/4 tsp salt shopping list
1 1/2 sticks unsalted butter, plus more for smearing in loaf pans shopping list
1 1/2 Cups sugar shopping list
3 eggs, lightly beaten shopping list
6 very ripe bananas, mashed shopping list
1/2 Cup shredded coconut shopping list
1 Cup sour cream shopping list
Optional: add chocolate chips to the mixture or some chopped dried cherries

Position racks in center of oven and preheat to 400. Smear two 5 x 9 loaf pans with butter and dust with flour.
Whisk flour, cocoa powder, baking soda and salt together in a medium size bowl.
In a separate bowl, cream cream butter and sugar using a high speed handmixer until creamy and fluffy and mixture is a light lemon color.
With the mixer now on low, beat in the eggs, banana and coconut at low speed for a few minutes.

Stir half of the sour cream into the wet ingredients with a wooden spoon. Fold in the dry ingredients. Add remaining sour cream and stir until all are combined.
Use a spatula and pour mixture into the two loaf pans.

Bake at 70 to 75 minutes, but check frequently depending on your oven. (toothpick test)
Remove from oven and set on wire rack to cool.

Chocolate Chip Cookies

2 eggs
2 3/4 c. of bleached all purpose flour (see note below)
1 tsp.of salt
2 c. of chocolate chips

1/2 c. of shortening
1/2 c. of butter
3/4 c. of white sugar
3/4 c. of packed brown sugar
1 tsp. of vanilla
1/2 tsp. of almond extract
1 tsp. of baking soda

Mix cream shortening, butter, sugars, then eggs and vanilla and almond extracts.

Blend dry ingredients and add to mixture.
Stir in Chocolate chips.

Drop large tablespoons onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread.

Bake at 375° for 10 minutes until lightly brown.
This will make 2-3 dozen cookies depending on size.

The Simplest OREO Truffles Recipe

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (You can also finely crushed the cookies in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.