Give me some good cake, brownie, cookies, any chocolate, recipes?

Chocolate Orange Cookies


INGREDIENTS:


1 (1 ounce) square unsweetened chocolate


3/4 cup butter


3/4 cup white sugar


1 egg


1 teaspoon vanilla extract


1 1/2 cups all-purpose flour


1 teaspoon baking powder


1 pinch salt


1 tablespoon orange zest





DIRECTIONS:


Preheat the oven to 350 degrees F (175 degrees C). In a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. Set aside.





In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough in two. Mix orange zest into one half, and melted chocolate into the other half. Use a bit of each mixture to form a ball about 1 inch in diameter.





Bake for 8 to 10 minutes in the preheated oven, or until center is set. Cool on wire racks.Give me some good cake, brownie, cookies, any chocolate, recipes?
Below you will find a few of my all time favorites...I absoultely love chocolate..





Buckeye Balls





1 box powdered sugar- 16 ounces


12 oz jar smooth peanut butter-11/2 cups


1 stick margarine+ 2 tbsps.


12 ozs. package semi-sweet chocolate morsels


1 slice paraffin wax





Melt margarine, add powdered sugar and peanut butter. Roll into small balls about the size of marbles or alittle larger. Place in refrigerator and chill until firm. In a heavy sauce pan, melt chips with the wax. Using toothpicks, dip each ball in the hot chocolate. Place on waxed paper to cool. Store in an airtight container.





Chocolate Layer Cake with Chocolate Cheesecake Frosting





CAKE





1 pkg devils food cake mix


1/2 cup apple butter


1 cup waterr


3/4 cup liquid egg, such as egg beaters


1/3 cup fat free half and half





Preheat oven to 350*. Butter and flour 2 -8 inch cake pans. At low speed beat cake mix, apple butter, water, egg sub. and half and half about 30 seconds and then at medium high for 2 minutes. Divide evenly between pans. Bake minutes or until toothpick inserted into centers comes out clean. Cool on racks for 10 minutes and remove from pan.





Frosting





1-1/2 cups powdered sugar


3/4 cup cocoa powder


4-1/2 tsp instant espresso coffee powder


1-1/2 tsp ground cinnamon


1 lb Neutchatel cheese


1 -71/2 oz + 3/4 cup marshallow creme


2 tsp vanilla





Combine powdered sugar, cocoa, espresso powder and cinnamon. In a large bowl with mixer at medium speed beat cream cheese until very smooth, about 3 minutes, scraping down sides of bowl occasionally. Gradually beat in the marshmallow creme until well combines. Gradually beat in the powdered sugars mixture. Beat until smooth., and well combined. Beat in vanilla. Use 1-1/2 cups of frosting for the 1st layer. Place the next layer on and finish frosting with the rest of the frosting. Makes 16 servings...





Fantasy Fudge





3 cups sugar


3/4 cup margarine


2/3 cup evaporated milk


12 oz package semi sweet choc. morsels


7 oz. jar marshmallow creme


1 cup chopped pecans


1 tsp vanilla





Combine sugar, margarine and milk in a heavy saucepan. Bring to a boil, stirring contantly. Continue to boil over medium heat for 5 minutes, continue to stir so it won't scorch. Remove from heat, stir in morsels until melted. Stir in the marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a buttered 13X9 inch dish. Cool completely and cut into squares.





If you would like some more, just let me know...Give me some good cake, brownie, cookies, any chocolate, recipes?
HALVAH:


15 oz (about 400 gr) can tahini


oil drained from tahini plus butter to make 1 1/2 cups


4 c flour


1 c honey


1/2 c ground almonds or sesame seeds


3 oz (about 100 gr) melted dark chocolate





METHOD:





Combine oil and margarine in a 2-qt saucepan and heat until margarine melts. Stir in flour and cook over a low flame, stirring often, until light caramel- colored, add tahini and combine.





In a separate pot, heat honey to the soft ball stage, 235 degrees Fahrenheit (about 112 Celsius) on a candy thermometer. (Soft Ball Stage is defined as 234-240 degrees Fahrenheit--syrup dropped in cold water forms a soft ball that flattens when taken out of water.) Combine honey with flour mixture and add ground nuts. Mix well.





Pour into greased flat marble or Formica surface and press into 1'; (about 2 1/2 cm) thick rectangle with wet knife. If desired, cover with a thin layer of melted chocolate. Cut into bars before halvah is completely cool.





Yields 2 1/2 - 3 lbs





______________________________________鈥?br>







Creamy Sour Cream Chocolate Cookies:





1/2 cup butter or margarine, softened


3/4 cup granulated sugar


1/2 cup packed brown sugar


1 egg


1/2 cup sour cream (I don't recommend using light for this recipe)


1 teaspoon vanilla extract


1-3/4 cups all-purpose flour (spoon, don't scoop)


1/2 cup unsweetened cocoa powder


1 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1 1/2 cups semi-sweet chocolate chips or use a mixture of chocolate and white chips


Preheat oven to 350 degree F.


In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded


tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350掳 for 12 minutes


or until set - do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.


Cool for 2 minutes before removing to wire racks to cool completely.


Makes about 3 dozen





______________________________________鈥?br>










Larry鈥檚 Mojito Cake with Pineapple:





20 ounce can crushed pineapple, un-drained


Juice of 1 lime


1 (1 lb.) box angel food cake mix


8 ounces reduced fat cream cheese, softened


1/4 cup limeade from concentrate


4 tablespoons powdered sugar (optional) 1 teaspoon rum extract


8 ounce tub Cool Whip Lite (a little over 3 cups)


1/3 cup shredded sweetened coconut


Zest of lime


Mint leaves





Preheat oven to 350 degrees F. Spray a 13x9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15x10 inch pan, which is what Larry uses.


In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times 鈥?18-24 minutes for a 15x10 inch pan or about 25 minutes for a 13x9 inch pan. Let cool completely in pan.


In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it 鈥?I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.





______________________________________鈥?br>










Peanut butter chocolate cream cheese bars:








Cookie Base and Topping


1 pouch Betty Crocker庐 peanut butter cookie mix


3 tablespoons vegetable oil


1 tablespoon water


1 egg


Filling


1 1/4 cups semisweet chocolate chips


1/4 cup butter or margarine


1 package (8 oz) cream cheese, softened


2/3 cup crunchy or creamy peanut butter


3/4 cup powdered sugar


1/2 cup whipping cream








1.Heat oven to 350掳F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.


2.Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.


3.In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.


4.In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.


5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.





_______________________





Choco-banana PB%26amp;J Grilled Tortillas:








WHAT YOU'LL NEED:


1 ripe banana


2 soup spoons of crunchy peanut butter


2 teaspoons of strawberry jam


6 small flour tortillas


handful of dark chocolate chips


aerosol oil


LET'S COOK


Place the banana, peanut butter and strawberry jam in a heavy bowl. Using a dinner fork, mash the items together well.


Spread out the 6 tortillas and divide and spread the mix among them. Scatter chocolate chips on 3 of the tortillas. Cover with the other tortillas.


Spray them with aerosol oil, then turn them over and spray the other side. Place the stuffed tortillas in a saut茅 pan over a medium burner and toast on both sides to a golden brown.


Remove to a cutting board and cut into 8 wedges each. Serve right away.


______________________________________鈥?br>







Chocolate cream cheese muffin:





8 ounce cream cheese, room temp


1/3 cup sugar


large egg


dash salt


1 small bag of chocolate chips





2/3 cup coco


3 cup flour


3 cup sugar


2 teaspoon baking soda


陆 teaspoon salt


2 cup water


2/3 CUP OIL


2 tablespoon vanilla and 2-vinegar





preheated oven 350 degree. Cream sugar and cc. mix in egg and salt. Then choc. Chips





then in another bowl mix the other stuff.





Half batter in cupcake holders鈥c filling in middle on top. Oven for 20 minutes. After 10 minutes, sprinkle some extra chocolate chips on top.





________________________________





Pumpkin CREAM CHEESE muffin:





1 (8 ounce) package cream cheese


1 egg


1 teaspoon vanilla extract


3 tablespoons brown sugar


4 1/2 tablespoons all-purpose flour


5 tablespoons white sugar


3/4 teaspoon ground cinnamon


3 tablespoons butter


3 tablespoons chopped pecans


2 1/2 cups all-purpose flour


2 cups white sugar


2 teaspoons baking powder


2 teaspoons ground cinnamon


1/2 teaspoon salt


2 eggs


1 1/3 cups canned pumpkin


1/3 cup olive oil


2 teaspoons vanilla extract





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.


To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.


For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.


For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.


Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.


Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.


______________________________________鈥?br>




PUMPKIN CHEESECAKE:





INGREDIENTS


3 (8 ounce) packages cream cheese, softened


1/2 cup white sugar


1/2 teaspoon vanilla extract


2 eggs


1 (9 inch) prepared graham cracker crust


1 (8 ounce can) pumpkin puree


1 teaspoon ground cinnamon


1 pinch ground cloves


1 pinch ground nutmeg


1/2 cup frozen whipped topping, thawed


陆 CUP SOUR CREAM (after the eggs)





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.


Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.


Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. (try buying a caramel glaze %26amp; pour it warm over the dessert, o0o0o0o)





__________________
/2 lb. butter or margarine


1 1/4 c. flour


3/4 c. cocoa


3/4 tsp. baking powder


1/2 tsp. salt


3 eggs


1 1/2 tsp. vanilla extract


2 c. sugar


1 c. walnuts, chopped





Preheat oven to 325 degrees. Butter a 13 x 9 inch baking pan. Melt the butter and let cool. In a separate bowl, beat eggs and vanilla until foamy. Gradually add in sugar until blended, follow with butter. Blend in flour, salt, baking powder and cocoa. Stir in walnuts. Pour batter into pan. Bake until brownies begin to pull away from the sides of the pan, about 30 to 35 minutes. Let cool and cut into 24 squares.





HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES





1 c. butter, softened


3/4 c. packed light brown sugar


2 eggs


1 tsp. baking soda


2 c. (12 oz.) Hershey's semi-sweet


chocolate chips


3/4 c. granulated sugar


1 tsp. vanilla


2 1/4 c. flour


1/2 tsp. salt


1 c. chopped nuts (optional)





Cream butter, granulated sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. *Milk chocolate chips may be substituted for the semi-sweet chips.