Ingredients

3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1 (9 inch) pie shell, baked
1/2 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.

To Make Spiced Cream: Mix together whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

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Ingredients

1 (1 ounce) square unsweetened chocolate, chopped
1 cup evaporated milk
3 eggs, separated
3 tablespoons white sugar
1 pinch salt

3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder

Directions

Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.

Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.

In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 30 minutes, until set.

In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

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Ingredients

1 cup salad dressing*
1 cup water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners’ sugar (optional)

Directions

In a mixing bowl, combine salad dressing, water and vanilla. Combine the flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-in. fluted tube pan (pan will not be full). Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners’ sugar if desired.

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Ingredients

6 eggs
1 cup white sugar
1/3 cup orange juice
1/3 cup cocoa powder
1 cup matzo cake meal
1 (10 ounce) package frozen strawberries, thawed
1 (12 ounce) bag semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 2 6×8-inch baking pans.

Beat the eggs in a bowl with a fork; beat in the sugar, orange juice, cocoa, and cake meal until thoroughly blended. Gently stir in the strawberries and chocolate chips; divide the batter between the 2 prepared baking pans.

Bake in the preheated oven until a toothpick inserted near the center of a pan comes out clean, about 45 minutes.

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Ingredients

1 (9 inch) unbaked pie crust
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
1 tablespoon butter or margarine
2 teaspoons vanilla extract
1/2 cup flaked coconut
CHOCOLATE LAYER:
3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 tablespoons milk
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

Bake pie pastry. Cool.

Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.

Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.

For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

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Ingredients

1 cup margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
3 cups rolled oats
1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).

Beat margarine and sugars until creamy. Add eggs and vanilla: beat well.

Combine flour, baking soda, cinnamon and salt; add to margarine mixture and mix well.

Stir in oats and chocolate morsels. Mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container.

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Ingredients

4 cinnamon graham crackers, broken into quarters
1/4 cup creamy peanut butter
1 cup semisweet chocolate chips
3 teaspoons shortening

Directions

Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

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Ingredients

2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.

Sift the flour with the baking soda and salt three times.

Boil the water and add it to the chocolate, and stir until melted.

Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.

Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

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Ingredients

2 cups semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup toasted, ground hazelnuts
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Directions

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

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Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

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