Chocolate Heaven Terrine

1 quart chocolate ice cream, softened
1 tablespoon butter
1/3 cup chopped macadamia nuts
1/2 cup (2 ounces) chopped dark chocolate-covered coconut candy bar
1/4 cup chopped maraschino cherries
1 1/2 pints (3 cups) vanilla ice cream, softened
Chocolate sauce or syrup (optional)

Line 8 1/2 x 4 1/2-inch loaf pan with foil, allowing foil to come over sides of pan.
Spread 2/3 of chocolate ice cream evenly over bottom of pan, forming 1/2-inch thick layer. Freeze 2 hours or until firm.

Melt butter in small skillet over low heat. Add nuts; cook until nuts are golden brown. Cool.
Stir nuts, candy and cherries into vanilla ice cream. Spread over chocolate ice cream layer; freeze 2 hours or until firm.

Cover vanilla ice cream with remaining chocolate ice cream, spreading evenly (optional), Freeze overnight.

To serve, remove from pan; peel off foil. Cut into 3/4-inch slices. Serve on plates lined with chocolate sauce or syrup, if desired.

Chocolate Chip and Apple Dessert Pizza

1 (18-ounce) package refrigerated Chocolate Cookie Dough
1 (12-ounce) package frozen escalloped apples, defrosted according to directions
2/3 cup quick or old-fashioned oats
2 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon granulated sugar
1/3 cup chopped walnuts
Chocolate Sauce

Combine cookie dough and oats. Press mixture into bottom of heavily greased 10 to 12-inch pizza pan to form crust (9 x 13-inch pan may be substituted).

Bake in preheated 375°F (190°C) oven for 10 to 15 minutes or until set. Remove from oven.

Beat cream cheese, egg, sour cream and sugar until smooth in mixer bowl.

Spoon escalloped apples on top of crust. Spread with cream cheese mixture; sprinkle with walnuts.

Bake for 25 to 30 minutes or until cream cheese mixture is set in the center. Cool in pan on wire rack.

Drizzle with chocolate sauce.

Easy Bake Triple Chocolate Cheesecake

Crust:
1 1/2 cups (18 cookies) crushed sandwich cookies
2 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1/3 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
4 ounces semisweet chocolate, melted

Glaze:
3 ounces semisweet chocolate
1/3 cup whipping cream

Preheat oven to 350°F (175°C).

For Crust: Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.

For Filling: Combine cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.

Divide batter in half (half is about 3 1/2 cups). Blend melted chocolate into one half. Pour over crust. Pour other half of batter over chocolate layer.

Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.

For Glaze: Melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.

Chilled Chocolate Cheesecake

24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)

In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.

In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.

In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes or until puffed and set.

Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.

In small bowl, combine powdered sugar and sour cream. Serve with cheesecake.

Simple Chocolate Brownie

2 Eggs
1 Cup of sugar
1/2 Cup of flour (all purpose)
1/2 Cup of cocoa powder
1 Stick of melted butter (equals 1/2 cup) - you could also use really soft room temperature butter
1 tsp of vanilla extract
1/4 tsp of baking powder
1/3 tsp of salt
1 tsp coconut extract

Preheat your oven to 350 degrees and make sure to grease your baking dish (I prefer a 9 or 10 inch glass dish) with about a tablespoon of butter.

Start by mixing up my dry ingredients in a big bowl, so you have the flour, sugar, salt, cocoa and baking powder.

In a separate dish lightly beat the eggs.

Add the remaining wet ingredients in with the beaten eggs and mix them well and then slowly fold in that mixture with your dry ingredients.

Evenly spread the brownie mix into your greased pan and then pop them right into the preheated oven!

Cook with an oven about 20-25 minutes. Stick a toothpick into the brownies and if it comes out clean then your brownies are ready.

Super Easy Brownie Pie

1/2 cup butter, softened
1/2 cup flour
2 eggs
1 cup sugar
3 to 4 tablespoons cocoa
1 teaspoon vanilla
pinch salt
1/2 cup chopped walnuts or pecans

Preparation:
Place butter, flour, eggs, sugar, cocoa, vanilla, and salt in small mixing bowl. Beat 4 minutes.

Stir in walnuts or pecans. Pour into greased pie pan. Bake at 325 degrees for 30 minutes. (Pie will settle as it cools.)

Cut in wedges and serve with whipped cream or ice cream.