Chocolate Cookies

1/2 cup flour
1/2 cup powdered sugar
1/4 cup sifted cocoa
1/2 cup golden syrup (or honey or corn syrup)
1/2 cup pasteurized butter
1/2 tsp. vanilla essence
1 cup heavy cream

Combine 1/2 cup flour, 1/2 cup powdered sugar, and 1/4 sup sifted cocoa. Heat 1/2 cup golden syrup till boiling, take off the fire.

Add 1/2 cup butter and stir until the butter has melted. Add 1/2 tsp. vanilla essence and flour. Mix well.Drop 2 tsp. of batter per cookie into greased baking trays.

Be sure to place them far apart as they spread a great deal. Make only 4 to 5 at a time as they have to be rolled immediately.

Bake at 180 C for 5-7 mins. Cool for for 1 min. Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon.

Let it cool, then carefully ease it off and cool completely on a wire rack. Store in an air tight tin.

Dairy Free Chocolate Covered Pretzels

1 12-ounce bag (2 cups) dairy-free chocolate chips (white, dark or regular dairy-free chocolate)

1 T. dairy-free shortening or soy margarine
About 24-30 hard pretzels, depending on size

In a small saucepan, bring several cups of water to a boil. Line a baking sheet with parchment and set aside.

Combine the chocolate and the shortening in a small heatproof bowl and set over the boiling water. (The bowl should not touch the water.) Stirring occasionally, heat until the chocolate melts completely.

One at a time, drop the pretzels into the chocolate, using a fork to retrieve them and transfer them to a baking sheet lined with parchment paper.

Repeat until all of the chocolate is used. Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is set

Dairy Free Chocolate Chip Blondies

1/4 cup Egg Replacer Powder
1/4 cup hot water
1 cup dark dairy-free chocolate chips
8 T. (1 stick) dairy-free soy margarine, melted
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking soda
1/2 t. salt

Preheat the oven to 350 F. Line an 8 x8" square baking pan and line with parchment or foil. Lightly oil or grease (with dairy-free soy margarine) the parchment or foil and set aside.

In a small cup or bowl, whisk together the Egg Replacer and hot water until the mixture is smooth and gooey. Set aside.

In a medium-sized mixing bowl, whisk together the melted margarine and sugars well until the sugars are dissolved and the mixture is combined. Add the vanilla and Egg Replacer mixture, whisking until combined.

In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.

Spread the batter in the prepared pan and baked until a toothpick inserted into the center emerges with few or no crumbs, about 30-35 minutes. Allow the blondies to cool in the pan for about 10 minutes, then lift the blondies out by the parchment paper or foil, and allow them to cool completely on a wire cooling wrack before removing the paper and cutting.

Espresso Truffles

10 ounces very dark good quality dairy-free chocolate, chopped
2 T. dairy-free soy margarine, preferably a "stick" variety
1 T. maple syrup
3 T. espresso
2 cups (12 ounces) semi-sweet dark chocolate chips
1/3 cup full-fat coconut milk or dairy-free soy half-n-half
1/2 cup cocoa powder, for dusting

Line a baking sheet with parchment paper and set aside. In a heatproof bowl, preferably stainless steel, set over a pan (but not touching) several inches of boiling water, heat the chocolate and dairy-free soy margarine, stirring occasionally, until the chocolate is completely melted. Set aside.

In a small saucepan over medium high heat, combine the coconut milk and maple syrup, stirring until combined. Heat until steam just begins to rise from the surface of the coconut milk, but do not boil. Pour the hot coconut milk mixture over the melted chocolate mixture, and let stand, unstirred, for 3 minutes. Starting in the middle of the bowl and working your way to the edges, gently stir until the mixture is smooth and silky. Add the espresso to the mixture, stirring until combined.

Transfer the bowl to the refrigerator, uncovered, for 45 minutes, removing the bowl from the refrigerator and stirring well every 15 minutes. After the last stirring (at the 45-minute-mark), place the bowl back in the refrigerator for 5 minutes more.

Using a melon baller or spoon, scoop the chocolate onto the prepared baking sheet. Place the baking sheet in the refrigerator for 20 minutes.

Using your hands, roll the chocolate balls quickly to smooth (they will get very messy quickly, so I prefer to wear disposable gloves, which also help to keep the chocolate colder.) Return the pan to the refrigerator for 15 minutes more.

Meanwhile, place the chocolate chips in a stainless steel bowl set over a pan of boiling water. Stirring occasionally, heat until the chocolate is completely melted and about 90 degrees F, using a candy thermometer if available. Place the cocoa powder in a small bowl. Using two forks, drop one of the chocolate balls into the melted chocolate, and, working quickly, coat the ball with the melted chocolate, shaking of the excess and placing it immediately in the cocoa powder, turning to coat. Using a clean spoon or two clean forks, place the dusted truffle on the lined baking sheet, and repeat until all of the truffles are coated.

Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Chocolate Chip Pancakes

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm

Chocolate Wontons

2/3 cup plain soymilk or almond milk
2/3 cup soymilk powder
1 cup cocoa
1/3 cup finely ground cashews
¼ t. salt
1 cup maple syrup
1/3 cup dairy-free dark chocolate chips, melted
1 t. vanilla
1 egg, lightly beaten
¼ cup white granulated sugar
½ t. cinnamon
About 30 wonton wrappers
pinch salt

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

Place the soymilk powder in a blender or food processor and gradually add the soymilk or almond milk until the mixture blends smooth. Add the cocoa powder, finely ground cashews and salt and blend until mixture is thick. Add the maple syrup, dark chocolate chips and vanilla and blend until the mixture is smooth, adding a bit more almond milk or soymilk if necessary. Set aside.

Using a pastry brush, lightly brush the edges of one side of a wonton with water. Place about 1 ½ T. of chocolate filling in the center of the wonton. Pinch one corner to the corner diagonal from it, fold up one of the other corners to the center, followed by the other corner. Pinch the edges of the wonton together to seal, making sure to keep your hands dry to prevent the dough from sticking. Repeat with the remaining wontons until all of the filling is used, placing them on the prepared pan as you work.

In a small cup or bowl, mix together the sugar, cinnamon and salt. Brush each of the filled wontons lightly with the egg, then sprinkle the sugar mixture onto each wonton, coating well. Place the baking sheet in the oven for about 15 minutes, or until the wontons are just golden brown. Serve warm.

Peanut Butter & Choco Caramel Popcorn

1/3 cup peanut butter
1 cup dairy-free semi-sweet chocolate chips
½ cup canola oil
½ cup popcorn kernels
2 cups sugar
½ cup water
¼ t. salt
½ cup cocoa powder
½ cup powdered sugar
Candied walnuts or pecans (optional)

Fill a small pot of water and boil over medium heat. Line a baking sheet with parchment paper. Set aside.

Heat oil in a 3-quart stock pot (or bigger) over medium-high heat. Add popcorn kernels, cover.When kernels begin to pop, shake pot every few seconds to toss kernels, making sure that the lid stays closed.

After most of the kernels have popped, turn off heat, and let pot rest for about twenty seconds, to ensure that all corn has popped before opening the lid. Pour popcorn onto prepared baking sheet, and set aside.

Caramel sauce: In a small saucepan over medium heat, combine sugar, water and salt, mixing well to dissolve the sugar. Once sugar is dissolved, cook without stirring about 5 minutes or until liquid is deep amber in color, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

Working quickly, pour sauce over popcorn, turning with a spoon or spatula to coat evenly. Place chocolate chips in a heatproof bowl and place over, but not touching, the boiling water until melted.

Meanwhile, place peanut butter in a small saucepan over medium heat. After peanut butter begins to “melt,” add the chocolate chips, and cook just about 30 seconds more, until mixture is slightly thick, BUT NOT STIFF. Pour over caramel popcorn, turning to coat with a spoon or spatula.

Dust popcorn with cocoa powder while still warm, turning to coat, then with the powdered sugar. Allow to cool at room temperature, about two hours. Mix in candied nuts if desired. Serve.

Chocolate Hazelnut Meringues

3 Egg whites, at room temperature
1/4 c Toasted hazelnuts, chopped
Parchment paper
1/2 ts Vanilla extract
2/3 c Granulated sugar
1/8 ts Cream of tartar
1/4 c Semisweet chocolate morsels, coarsely chopped

Toast hazelnuts on a cookie sheet in a preheated oven at 350 degrees for 8 minutes. Lower the oven temperature to 300 degrees for baking the meringues. Line baking sheet with parchment paper and set aside.

In a medium bowl, combine the egg whites with the cream of tartar and the vanilla. Beat at medium-high speed until soft peaks form. Add the sugar slowly to the egg mixture, one tablespoon at a time, while beating.

Beat until all of the sugar is incorporated and the mixture is stiff and glossy. Using a large rubber spatula, fold in the chocolate morsels and the nuts. Drop slightly rounded tablespoons onto parchment-lined baking sheets, allowing 1 inch between spoonfuls.

Bake for 30 minutes at 300 degrees. Leaving the meringues in the oven, turn the oven off and allow cookies to sit in the oven for at least one hour, until they are completely dry and crisp. Remove from the oven and transfer to wire cooling racks.

Chocolate Orange Sauce

1/3 c Unsweetened cocoa powder
2 tb Orange liqueur
1/3 c Sugar
1/4 c Water
1/4 c Light corn syrup
1 ts Vanilla extract

Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth. Add liqueur and corn syrup; stir well. Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill.

Super Brownies

2 Eggs
3/4 c Sugar
1 ts Vanilla
1/2 c Butter or margarine; melted

2/3 c Unsifted flour
1/4 ts Baking powder
1/4 ts Salt
3/4 c Ghiradelli ground chocolate

1/2 c Walnuts, chopped

Heat oven to 350F degrees. Using a spoon, stirr eggs with sugar and vanilla; add butter.

Sift ground chocolate with flour, baking powder, salt.

Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch square pan.

Bake at 350F for 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking. Cut into squares.

Chocolate Cream Cheese Squares

3 Eggs
8 oz Cream cheese, softened
1 Box confectioners sugar
1/2 ts Vanilla extract
1 Box chocolate cake mix
1 Egg
1 Stick margarine, melted

In large mixing bowl combine cake mix, 1 egg and margarine. Press into a greased 9x13x2 baking pan, using a piece of wax paper over the mixture will allow for easier spreading.

In small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into small squares to serve.

Chocolate Butterflies Cake

1/2 c Cocoa
2 ts Baking powder
2 c Flour
1-1/2 ts Vanilla flavoring
1/3 c Milk
1/2 c Shortening
1/2 c Peanut butter
1-3/4 c Sugar
2 Eggs

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla.

Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten.

Bake at 400 F for 8 to 10 minutes. Do not overbake.

Chocolate Crunch Pie

1 Chocolate cookie crust (8-9-in)
1 pack Jello Choco instant pudding
1 c Milk; cold
3-1/2 c Cool Whip; thawed
20 Chocolate sandwich cookies; ground
1-1/2 c any combo of chocolate chips, chopped peanuts, granola bar chunks

Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into pie crust.

Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving. Always store leftover pie in freezer.

Bavarian Spice Chocolate Cake

1 Box of Your Favorite Cake Mix

Glaze:
1/2 c Semi-sweet chocolate chips
1/2 ts Nutmeg
1 ts Cinnamon
1 tb Butter
1 c Cold mashed potatoes
2 tb Milk
1/2 c Butter, softened
1/2 c Powdered sugar
1/2 c Water

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.

Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly.

Remove from heat; stir in powdered sugar until smooth. Spoon over top of cake, allowing some to run down the sides. Garnish as desired.

Fat-Reduced Chocolate Cupcakes

1 Egg white
1 Egg
1-1/2 tsp Baking powder
1-1/2 tsp Baking soda
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 tb cooking oil
1 tsp Vanilla extract
2/3 c Skim milk
2 tsp Salt
Powdered sugar (optional)

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute.

Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.

Remove cupcakes from pan; cool on wire rack 30 minutes. If desired, Sprinkle with sugar.

Cornflakes Chocolate Squares

5 cups cornflakes
1 Pack semi sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter

In 3 quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat till melted and smooth.

Remove from heat and stir in the cornflakes till evenly coated. Using a buttered spatula or wax paper press mixture evenly into a 9x9x2 inch pan coated with cooking spray. let cool completely.

Cut into squares, store in airtight container.

Chocolate Covered Cherry Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup butter
1/4 tsp baking powder
1/4 tsp baking soda
1 cup sugar
1 egg
1 1/2 teaspoon vanilla

1 (16 oz) jar cherries
1 (6oz.) package semisweet chocolate pieces

In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer till fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to creamed mixture; beat till well lended. Shape dough into one inch balls, place on ungreased cookie sheets. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to co er cherry.

Bake in a 350* oven about 10 minutes or till done. Remove to wire rack and cool.

Chocolate Wafer Cake

1 box of 9 oz chocolate wafers
1 pint heavy cream
1 tsp vanilla
fresh sliced fruit and berries
and chocolate sauces

Whip the cream with the vanilla. If you want it sweeter, of course add some sugar to taste. When cream is whipped, add a thin layer of whipped cream in an 8 inch loaf pan.

Add cookie wafers about 3 down the center and a few halves at the sides, spread on more whipped cream and repeat using all the cookie wafers ending with the cream to frost entire top.

Sprinkle a crumbled cookie over the top. Cover and chill 4 to 6 hours, freeze firm and loosen. Carefully run a knife all around sides, remove from pan and place on serving platter

Let come to room temp about an hour and slice and serve with fresh fruit or chocolate sauce

Chocolate Peanut Butter Smoothie

1c. skim fat-free milk
1 envelope instant breakfast, chocolate Drink Mix
2 tsp. peanut butter
3 ice cubes

Put all ingredients into blender container.
Blend until smooth and frothy.

Simple Chocolate Marshmallow Fudge

12 oz semisweet chocolate, chopped
1 cup miniature marshmallows
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light margarine
2 tsp. vanilla extract

Coat an 8- x 8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 mins stirring constantly.

Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about 2 hours.

Cut into 36 squares and serve. Just leave the fudge in refrigerator or freezer for a firmer consistency.