Chocolate Eruption Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 1 1/4 cups oreo cookies or 1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs
• 1/4 cup chocolate, finely ground
• 3 tablespoons unsalted butter, melted
• 2 1/2 lbs cream cheese, softened
• 1/2 cup sugar
• 1 (14 ounce) can condensed milk
• 5 eggs
• 1/3 cup light cream
• 2 tablespoons flour
• 1 tablespoon pure vanilla extract
• 1 pinch salt
• 1 1/2 cups chocolate, coarsely chopped
• 1 cup semi-sweet chocolate chips or 1 cup coarsely chopped chocolate
• 2 cups coarsely chopped snickers candy bars or 2 cups turtle candy bars
• 1 cup coarsely cut chunks brownie, homemade or prepared from a mix
• 1/2 cup caramel ice cream topping
• 1/4 cup melted chocolate
• 1/4 cup melted semisweet chocolate
• 1/4 cup melted milk chocolate chocolate shavings
• 1/4 cup powdered sugar

Recipe

• 1 preheat oven to 325 degrees f.
• 2 spray a 10 inch springform pan with non-stick cooking spray.
• 3 mix the crust ingredients together and press firmly into the pan.
• 4 mix cream cheese with sugar until smooth.
• 5 add condensed milk, eggs, cream, flour, vanilla, and salt.
• 6 blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
• 7 remove 1/3 of batter and mix it with the chocolate.
• 8 pour this into the springform pan.
• 9 fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
• 10 mix gently by hand.
• 11 fold half the batter into the pan (on top of the chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
• 12 top with remaining batter and then remaining caramel sauce.
• 13 stir with butter knife.
• 14 pan will be very full.
• 15 bake until set about 45-55 minutes.
• 16 cool in oven an hour and then place in refrigerator for several hours or overnight.
• 17 before serving, drizzle on melted milk, and dark chocolate over top, allowing it to drip down on side.
• 18 garnish with large chocolate shavings and dust with powdered sugar.

Chocolate Drop Cookies

Total Time: 1 hr 23 mins Preparation Time: 1 hr 15 mins Cook Time: 8 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 unsweetened chocolate squares, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 cream butter and sugar. add egg and melted chocolate.
• 2 stir in buttermilk and vanilla. sift together dry ingredients and gradually add to creamed mixture. chill one hour. drop by teaspoons on cookie sheet and bake @ 375 for 7-8 minutes.
• 3 frost with pink peppermint frosting *do not use mint flavoring it must be peppermint.

Chocolate Earl-grey Shortbread Coins

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon earl grey tea leaves
• 1/2 cup cold unsalted butter (cut into 1/2 inch pieces)
• 3/4 cup unbleached all-purpose flour
• 3 tablespoons unsweetened cocoa powder (dutch process or natural)
• 1/8 teaspoon salt
• 3 tablespoons sanding or decorator's sugar (optional)

Recipe

• 1 place the granulated sugar and tea leaves in the bowl of the food processor and grind for 1 miute, or untl the leaves are very finely chopped. add the butter, flour, cocoa and salt and process for about 45 seconds. scrape down the bowl and break up any large chunks with a spatula. process for another 15 to 30 seconds, until the dough looks uniformly dark and forms large, shaggy clumps. dump the dough out onto a work surface and knead gently several times, just to bring it together.
• 2 squeeze the dough into a log about 12 in long and about 1 in in diameter. gently roll it back and forth until smooth. don't add flour if the dough is sticky, simply refrigerate the dough for 15-20 minutes to firm up the butter, then try again.
• 3 if you like, sprinkle the sanding sugar on the work surface alongside the log and gently roll the log into the sugar, turning to coat evenly. (i simply sprinkled sugar on after cutting) cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap. roll the log into the wrap so it is tightly bound by the plastic. twist the ends of the wrap to secure the log and help to create a rounded shape. refrigerate for two hours.
• 4 preheat oven to 300 degrees and position an oven rack in the center. line the baking sheet with parchment paper.
• 5 remove the plastic wrap from the dough log and slice it into 3/8 inch thick rounds. place cookies 1 inch apart on the prepared baking sheet. bake, rotating the sheet halfway through the baking time, for 30 minutes or until cookies are cooked through and look dry on top. transfer to a cooling rack and cool completely.
• 6 store in an airtight containter at room temperature for up to 1 week.

Chocolate Enchantments

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 (14 ounce) package caramels
• 3 tablespoons water
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup chopped nuts
• 1 cup quick-cooking oats

Recipe

• 1 place the caramels and water in top of double boiler over water.
• 2 heat,stirring occasionally,until caramels are melted.
• 3 reduce heat until water in double boiler is hot,not boiling.
• 4 add chocolate chips and stir until melted.
• 5 remove from heat and stir in nuts snd oats.
• 6 drop quickly by teaspoonfuls onto wax paper.
• 7 chill.

Caramel Apple Cookie Bars

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 3 tablespoons butter, melted
• 3 cups golden grahams cereal, ground in food processor
• 1 roll pillsbury sugar cookie dough
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 21 ounces apple pie filling
• 1 1/2 ounces nature valley oats n' honey crunchy granola bars (2 count, crushed)
• 9 1/2 ounces kraft caramels
• 1/2 cup half-and-half

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. bake for 10 minutes then remove from oven.
• 3 crumble half of the cookie dough over partially baked crust.
• 4 place cream cheese, sugar and vanilla into a mixer; beat until smooth.
• 5 pour over crumbled cookie dough layer.
• 6 bake for 25 minutes then remove from oven.
• 7 top with 3/4 of the apple pie filling (i think you could use the whole can). next top with remaining cookie dough, breaking off into little pieces evenly over top.
• 8 sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center.
• 9 let cool completely then cut into squares.
• 10 melt caramels and half and half according to package directions.
• 11 drizzle over each bar.
• 12 refrigerate leftovers.

Chocolate Drop Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup butter
• 2 unsweetened chocolate squares (bakers)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup confectioners' sugar

Recipe

• 1 in a double broiler melt butter unsweetened chocolate and vanilla; set aside.
• 2 mix dry ingredients together; set aside.
• 3 mix eggs, and chocolate mixture; gradually add dry ingredients.
• 4 refrigerate overnight, or at least 12 hours.
• 5 shape into 1 inch balls. roll in powdered sugar.
• 6 bake at 350 f for 12 minute.

Chewy Orange Macaroons

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 36
• 1 egg
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon grated orange zest
• 2 1/2 cups unsweetened dried shredded coconut

Recipe

• 1 line a large baking sheet with parchment paper.
• 2 preheat oven to 350 degrees.
• 3 in your mixer bowl and using the whip beater ( balloon whisk).
• 4 beat the whole egg until thick and light.
• 5 add in the sugar gradually a little at a time.
• 6 add the vanilla and orange zest.
• 7 beat until thick light and fluffy.
• 8 remove bowl, and fold in the coconut.
• 9 drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
• 10 bake 15 minutes.
• 11 turn off heat.
• 12 leave in the oven for 10 more minutes, letting them dry more.
• 13 remove and let completely cool.
• 14 store in a tin container airtight.