Chocolate Mousse
From Ladies Home Journal sometime in the 1970s
- 8 eggs
- 2 pkg (6 oz) semi sweet choc chips
- 10 Tbs sweet or very lightly salted butter
- 1/4 cognac of brand (I leave this out)
- 1 bar (4 oz) milk chocolate (for chocolate curls)
- 3/4 C heavy cream

1. Make mousse a day or two ahead. Separate eggs, putting whites into a large bowl, yolks in a small bowl. Let whites warm to room temp—1 hour. In top of double boiler, over hot not boiling water, melt semi sweet choc and butter.
2. Remove top of double boiler from water. With wooden spoon, beat in yolks, one at a time, beating well after each addition. Let cool 10 minutes; stir in cognac (if using). With portable mixer, beat whites until stiff, moist peaks form when beater is slowly raised
3. With wire whisk or rubber scraper, using an under and over motion, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Turn into an attractive, 1qt serving dish. Refrigerate.

Several hours before serving decorate mousse with whipped cream rosettes and chocolate curls. Makes 8-10 servings (can be made through step 3, wrapped in foil and frozen for a week or two). To serve let thaw in fridge 4-5 hours –then decorate.

Apple Barvarian Torte
From The Pampered Chef
Crust:
- 1/2 C butter
- 1/4 t. vanilla
- 1/3 C sugar
- 1 C flour

Cheese mixture:
- 1 pkg 8 0z. cream cheese
- 1/4 C. sugar
- 1 Egg
- 1/2 t. vanilla

Apple mixture:
- 3 medium apples (sliced thin and peeled)
- 1/3 C. sugar
- 1/4 t. cinnamon
- 1/4 C. slivered almonds

Preheat oven to 450. cream together crust ingredients. Press into flat bottom of a springform pan. Set aside. In medium bowl, blend cheese and sugar. Beat in egg and vanilla. Pour mixture over crust. toss apples in cin/sug mix and layer over top. Bake for 10 min. Reduce heat to 400 and bake 25 min more. Sprinkle with almonds and continue baking until lightly browned. Cool before removing from pan.

Spiced Pecan & Pumpkin Butter
From cooksrecipes.com

- Zest of 1 orange or zest of 1/2 orange and 1/2 lemon removed in wide strips with a swivel peeler
- 1 (29-ounce) can solid pack pumpkin plus 1/2 cup of water or 3 1/2 to 4 cups pumpkin puree prepared from scratch
- 2 cups light brown sugar, firmly packed
- 3 tablespoons strained fresh orange juice
- 3 tablespoons strained fresh lemon juice
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 1/3 cup pecans or walnuts, lightly toasted and very finely chopped

1. Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage). Add more sweetening if your taste buds request it.

2. Stir in the nuts and continue to cook for another 2 to 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace. Seal the jars with new 2 piece canning lids according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.

Makes 5 cups.

One quick note. When it’s time to simmer the butter for 15 minutes…well, it’s so thick that it pops and makes a huge mess as it “simmers.” I put the next-size-up lid on my saucepan and kept it propped open with my wooden spoon…that way the moisture could escape to help thicken the butter, but your kitchen doesn’t look like the battleground for the Great Pumpkin War of 2008.

Chocolate Chip Amish Puff Cookies
- 1 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 c softened unsalted butter
- 1/2 c light brown sugar
- 1/4 c white sugar
- 1 large egg
- 1 c chocolate chips
- 1/4 c sugar
- 4 tsp ground cinnamon (Jane note - I used way less cinnamon than this, maybe 1/2 - 1 tsp)

Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.

In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips. (Jane note - I stirred in the chocolate chips BEFORE I chilled the dough.)

Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.

Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.

Source: Adapted from A Field Guide to Cookies by Anita Chu as seen on Erin Cooks and Delish

SKILLET PEACHES A LA MODE
From: Better Homes & Gardens
- 1 recipe Sugared Pastry, below
- 1/3 cup butter
- 6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lb.)
- 1/4 cup peach or apricot nectar
- 2 Tbsp. packed brown sugar
- 1 cup fresh raspberries or blueberries
- Fresh mint leaves (optional)
- Vanilla Ice Cream

1. Prepare Sugared Pastry, below (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms.

2. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream.

3. Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. coarse decorating sugar or granulated sugar and 1/4 tsp. cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings.

4. Note: Can be frozen up to 3 months.

CHOCOLATE ZUCCHINI BREAD
From TWFD Reader, Elise!
- 3 squares unsweetened chocolate
- 3 C flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3 C sugar
- 1 1/2 C vegetable oil
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 C grated zucchini (squeeze water out)
- 1/2 C sour cream
- 1 C chopped nuts

Preheat oven to 350 degrees

Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, sour cream, and nuts. Bake in poled bundt or 10″ tube pan for 1 hour and 15 minutes.

MILKSHAKE
- Milk
- Ice
- Sugar
- Vanilla (opt)
- Chocolate syrup (opt - I like just plain vanilla myself)

Dump ingredients in blender and blend. (Note: the more ice, the foamier and thicker it will be. I prefer a little less ice.)

CHOCOLATE GANACHE TART
From Martha Stewart
- 3 tablespoons slivered blanched almonds
- 6 tablespoons sugar
- 1 3/4 cups (spooned and leveled) all-purpose flour
- 2 teaspoons grated orange or lemon zest, (optional)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

2. Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.

3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

BANANA CRUMB MUFFINS
From AllRecipes.com
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes
, until a toothpick inserted into center of a muffin comes out clean.

SCOTTISH SHORTBREAD COOKIES
From AllRecipes.com
- 2 cups butter
- 1 cup packed brown sugar
- 4 1/2 cups all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

PUMPKIN CHEESECAKE
From Adrianne Campbell
(you don’t have to do a water bath for this recipe - woo-hoo!)
- 1 ½ cups graham cracker or gingersnap crumbs
- 5 T. melted butter
- 1 cup + 1 T. white sugar
- 3 – 8oz packages of cream cheese (softened)
- 1 tsp. Vanilla
- 1 cup canned pumpkin
- 3 eggs
- ½ tsp. Cinnamon
- ½ tsp. Nutmeg
- ½ tsp. Allspice
- Whipped cream for topping

Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press 2/3 up side of a spring form pan. Bake 5 minutes.

Combine cream cheese, 1 cup of sugar and vanilla. Mix until smooth. Add the pumpkin, eggs and spices until creamy. Pour over crust and bake 60-70 minutes. Cool cheesecake completely and refrigerate 4 hours. Serve each slice with whipped cream.

CRANBERRY SLUSH
This is a Blomquist family tradition (my mom’s family). Can’t have Thanksgiving without it! Make sure you make the frozen cranberry stuff a day or two ahead and have enough room in your freezer to freeze it. You’ll see there’s an original recipe and a faster, newer version. We always do the fast version.

Original Recipe:
- 1 lb cranberries
- 2 cups sugar
- 2 cups water
- 2 quarts cranberry juice
- 2 quarts ginger ale

Cook cranberries, sugar and water until thickens. Run through collander. Add 1 quart cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.

Quick Recipe:
- 4 cans whole cranberry sauce
- 3 quarts cranberry juice
- 2 quarts ginger ale

Run 4 cans of whole cranberry sauce through collander. Add 2 quarts cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry sauce and 2 quarts ginger ale.

FRENCH SILK PIE
From Cora Wallin
- 3. oz unsweetened chocolate squares (melted and cooled)
- 1/2 C butter
- 1 C sugar
- 1 T vanilla
- 4 Eggs

Melt and cool chocolate. Cream butter - add sugar and vanilla and mix. Add chocolate. Add 2 eggs and beat on high 5 mins. Add 2 more eggs beat on high 5 minutes. I use a premade graham cracker crust. Top with whipped cream. Keep refrigerated.

SOUR CREAM SUGAR COOKIES
From My Momma, Phyllis Wallin
- 1 C sugar
- 1/2 C shortening (I used butter and they came out great)
- 2 eggs
- 1/2 C sour cream
- 1 t. vanilla
- 1 t soda
- 1 t salt
- 2 t baking powder
- 4 C flour

cream sugar and shortening. add eggs. beat well. add sifted dry ingredients alternately with sour cream and vanilla. mix well. roll out on lightly floured board (roll out pretty thin as they rise when they bake). bake 8-10 mins in 350 oven. makes about 2 1/2 dozen 3X3 inch cookies. can be frozen

NORMA’S BROWNIES
From Norma Silverstein
- 1/3 C butter
- 2 oz. unsweetened chocolate (3 T cocoa & 1 T butter for every oz of unsweetened chocolate)
- 2 eggs
- 1 t. vanilla
- 1/4 t. salt
- 1 C sugar
- 1/2 C flour
- nuts if you want ‘em

Melt butter and chocolate in a pan. Remove from heat. Stir in sugar, salt and eggs one at a time. Add vanilla, nuts and flour. Mix well.

8X8 greased pan. Bake at 350 for 30 mins. (double batch 40 mins)

CHOCOLATE OATMEAL COCONUT COOKIES,
AKA “THE PERFECT COOKIE”
Source: Mystery Woman Barbara Boczany, although I’ve changed it a bit, so me too!
- 2 sticks unsalted butter
- 1 C brown sugar, packed
- 6 T sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 t salt
- 1/2 t baking soda
- 1 C flour
- 2 1/4 C oats
- 1 1/2 C cocnut
- 12 oz semi-sweet mini chocolate chips (2 cups)

Prehead oven to 350 F. Beat butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut and chocolate.

Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotating occaionally, 15-18 mins. Cool one minute. Tranfer to cooling rack. For smaller cookies, adjust baking time…but they are great when they’re BIG.

PUMPKIN COFFEE CAKE
All Recipes via Karen Stadelmeier
TOPPING INGREDIENTS:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans

CAKE INGREDIENTS:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt

DIRECTIONS:
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

KAREN’S NOTES:
I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.

CHOCOLATE RASPBERRY CHEESECAKE
My friend Barbara found this recipe online somewhere…

Crust:
- 9-oz package of chocolate wafer cookies
- 3 T butter, melted

Filling:
- 12 oz semi-sweet chocolate chips
- 1 C heavy cream
- 3/4 C raspberry jam
- 2 8-oz packages cream cheese, softened
- 1 C sugar
- 4 eggs
- 1 t vanilla

1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.

2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.

3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.

4. Pour mixture into springorm pan and bake at 325 for 1 1/2 hours or until cake is set.

5 Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

CHOCOLATE SWIRLS
From WHO KNOWS?!?! Some chocolate cream cheese genius, I suppose.
- 1/2 C sugar
- 1/2 C packed brown sugar
- 1/2 C butter, softened
- 3 oz cream cheese, softened
- 1 egg
- 1 t. vanilla
- 2 C all purpose flour
- 1/2 t baking powder
- 1/4 t. salt
- 1 C semisweet chocolate ships, melted and slightly cooled

Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.

MEXICAN WEDDING COOKIES
From Nicki Burnett
- 1 Cup butter
- 1/2 Cup confectioners sugar
- 1 tsp vanilla
- 2 Cups Flour
- 1/4 tsp salt

Cream the butter and confectioners sugar. Add the vanilla and mix. Add 2 Cups flour with 1/4 tsp salt (salt optional if using salted butter). Mix together and chill 15 minutes. Make small balls and place on ungreased baking sheet. Bake 10 minutes and the roll in powdered sugar while hot (not warm - this can be hard on the fingers but it is worth it!)

DEEP DARK CHOCOLATE CAKE
From Mary “Grammy” McCarthy
- 1 pkg devils food cake mix (no pudding added)
- 4 eggs
- 1 C sour cream
- 3/4 C water
- 1/4 C vegetable oil
- 1 pkg instant chocolate pudding
- 1 pkg (6 oz) chocolate chips (mini are good)

Dump all ingredients except the chips into a big bowl and mix thoroughly. Stir in chips and pour into a well-greased bundt pan (the kind with ripply edges). Bake 350 45-60 minutes. Cool 20 minutes and turn out of pan. When really cool, wrap in foil to keep it moist. Serves about 124 people.

SWEET CHEX MIX
- 1 small box Rice Chex
- 2 C coconut
- 1 C sliced almonds
- 1 C karo
- 1 C sugar
- 1 1/2 C butter
- Dash salt
- 1/2 t. soda
- 1 t. vanilla

Cook sugar, karo, salt and butter in microwave 5 minutes. Stir and cook 2 more minutes (watch out - it’s HOT). Add vanilla and soda then pour mixture over remaining dry ingredients.

CHOCOLATE SWIRLS
- 1/2 C sugar
- 1/2 C packed brown sugar
- 1/2 C butter, softened
- 1 pkg. (3 oz) cream cheese, softened
- 1 egg
- 1 t. vanilla
- 2 C all purpose flour
- 1/2 t baking powder
- 1/4 t. salt
- 1 C semisweet chocolate ships, melted and slightly cooled

Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)

Drop d
ough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing. Makes 4 dozen (2 dozen if you do normal size cookies).

CAROLYN’S CHOCOLATE CHIP COOKIES
From Martha Stewart via Lindsey Johnson
MAKES 30
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)

1. In a large bowl, whisk together flour, baking soda, and salt; set aside.

2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)

3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.

4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3″ apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.

image of ‘carolyn’s chocolate chip cookies’ courtesy of lindsey johnson

BROWNIE CUPCAKES
From Martha Stewart via Lindsey Johnson
MAKES 12
- 6 Tbsp. unsalted butter
- 1 (11 oz.) package semi-sweet chocolate chips–Trader Joe’s is best
- 3 large eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 tsp. baking soda
- 1/4-1/2 tsp. salt (optional, but I think it needs it)
- 1 cup coarsely chopped nuts (walnuts, or pecans)
- Chocolate frosting (totally optional)

1. Preheat oven to 350 degrees. Line a 12 count muffin tin with cupcake liners. Spray well with non-stick cooking spray. Set aside.

2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside. (You can use the microwave, but be VERY careful not to burn the chocolate. Check it after every 30 seconds to a minute and on 50% power.)

3. In a large mixing bowl, whisk eggs and sugar together until well combined. Add the flour, cocoa, baking soda, and salt. Stir in the melted butter/chocolate mixture. Stir in remaining 3 ounces of chocolate and nuts.

4. Using a 2 oz. ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.

5. Frost the cupcakes with a generous amount of chocolate frosting. (They are really rich and don’t really need the frosting, but hey–do what YOU like.)

CHOCOLATE BREAD PUDDING
From Cuisine at Home magazine (DELICIOUS RECIPE! YOU GOTTA TRY!)

Melt:
2 C semisweet chocolate chips (12 oz)
1 C brown sugar
1 stick unsalted butter, cubed

Whisk together; Pour over:
2 C whole or 2% milk
3 eggs
2 T vanilla extract
2 t instant espresso powder
1/2 t. salt
13 slices Texas toast, staled and cut into 1″ cubes (1 lb)

Fold in:
Chocolate mixture

Preheat oven to 350; coat a 9″ springform pan with 1 T unsalted butter. Melt chocolate chips, sugar and butter in saucepan over low heat. Stir frequently until chips are smooth, about 8 mins. Whisk milk, eggs, vanilla, espresso and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape. Fold the melted chocolate into the bread mixture, then transfer to prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 mins, remove the sides of the pan and slice.

GRANDMA BLOMQUIST’S BROWNIES
1 square butter
2 squares baking chocolate (equiv: 6 T cocoa and 2 T butter)
2 T karo syrup
1 C sugar
2 well beaten eggs
1/2 t. baking powder
1 t. vanilla
1/4 t. salt
1 C flour

Melt butter, chocolate, karo. Add sugar. Add eggs. Add dry ingredients. Bake 350 degrees for ~ 25 mins in 8X8 pan

BLUEBERRY MUFFINS
From: Mary/Grammy McCarthy
These are the best… and when you don’t have blueberries, mini chocolate chips work.
1 1/2 C flour
1/2 C sugar
2 t. baking powder
small 1/2 t. salt
4 T butter
1 Egg
1/2 C milk
1 C blueberries

Mix dry ingredients together. Work in the butter. Add egg and milk, which have been whisked together. Carefully fold in blueberries. Sprinkle tops with sugar. Bake 400 degrees for 20-25 mins.

MINI MOLTEN CHOCOLATE CAKES
Better Homes & Gardens New Baking Book
INGREDIENTS:
3/4 C butter
6 oz. semisweet chocolate, chopped
Granulated sugar
3 eggs
3 egg yolks
1/3 C sifted powdered sugar
1 1/2 t. vanilla
1/4 C flour
2 T unsweetened cocoa powder

DIRECTIONS:
1. In heavy saucepan, combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes/ramekins or 6-oz custard cups. Coat with granulated sugar.

2. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 mins or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

3. Bake in a 400 degree oven 12-14 mins or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 mins. invert with pot holders onto plates. Cool 15 mins before serving. Can sprinkle with sifted powdered sugar and top with spiral garnishes and raspberries.

FRUIT DIP
8 oz cream cheese, softened at room temp
1 jar marshmallow fluff
Juice from 1 orange

Blend it all together - it is the BEST fruit dip out there. Also, I’ve used lime juice as well - which gives it a nice tangy taste!