Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 24 Cookies
Calories 170kcal

Ingredients
1 cup all-purpose flour 120g
1/2 tsp baking soda 3g
1/2 tsp salt 5g
1/2 cup unsalted butter room temperature, 113g
1/3 cup granulated sugar 65g
2/3 cup light-brown sugar 140g, packed
2 tsp pure vanilla extract 10mL
1 large egg
1 1/2 cups rolled oats 135g
1 cup semisweet chocolate chips 150g

(can add raisins & chopped nuts too)

Instructions

1. In a medium bowl, whisk together the flour, baking soda & salt; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add vanilla & eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips (together with optional raisins & chopped nuts). Chill dough for 2 hours to overnight.
6. Preheat oven to 200°C. 
7. Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 12 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Sablés Chocolat à la Fleur de Sel

Ingredients

3 g fleur de sel
150 g butter
120 g brown sugar or coconut sugar
50 g caster sugar
150 g coating Guanaja 70% cocoa (@valrhonausa)
175 g flour
5 g natural liquid vanilla extract
30 g cocoa powder
5 g baking soda

Method
Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.
Bake for 11/12 minutes at 170°C in a preheated oven.

Notes, advice and tips:
The baking time is highly important, in order to be good, the shortbread must be underdone.
The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.

Conservation:
You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.

Chocolate Sour Cream Pound Cake

Ingredients

2 cup all-purpose flour
1 [3.4] oz chocolate fudge instant pudding mix
¾ cup dutch process cocoa [i.e. Hershey's Special Dark]
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 cup butter, softened
1 cup brown sugar
¾ cup granulated sugar
1½ tsp pure vanilla extract
½ tsp pure almond extract
4 large eggs
8 oz sour cream
Glaze:
1 cup milk chocolate chips
⅓ cup heavy cream
2 Tbsp dark corn syrup
¼ tsp pure almond extract

Instructions

1. Preheat the oven to 325°F. Spritz a 9 x 5 x 4 inch loaf pan with baking spray or butter and flour. Sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda. Set aside.
2. In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with the vanilla and almond extracts.
3. Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
4. Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined.
5. After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
6. Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
7. Move the oven rack to the bottom ⅓ of the oven. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
8. Cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
9. To make the glaze, melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in the corn syrup and almond extract. Drizzle over the cooled cake.

German Chocolate Cake

Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 slices

Ingredients:
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

German Chocolate Frosting
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter or margarine
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 Tbsp of cornstarch

Method:
Cake:

1. Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.
2. In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined. 
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. 
4. Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans. 
5. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
7. Frost cake with frosting.

German Chocolate Frosting:
*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

1. In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. 
2. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. 
3. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. 
4. Let cool 1 hour then spread on cooled cake. 
5. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

Moist Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

FAVORITE ICING:
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Method:

1. Preheat oven to 325°. 
2. Sift together dry ingredients in a bowl. 
3. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) 
4. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups). 
5. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. 
6. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. 
7. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.

Doubletree Hotel Chocolate Chip Cookies

Yield: 28-30 cookies

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:
1/2 cup rolled oats
1 cup unsalted butter (two sticks), softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 1/2 to 2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips (I used Ghirardelli)
1 cup chopped walnuts

Method:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

Ritz Carlton Chocolate Chip Cookies

Makes 48 cookies

Ingredients:
1 1/4 pounds unsalted butter (5 sticks), room temperature
2 cups granulated sugar
2 cups dark brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp kosher salt
6 cups flour
4 cups semi sweet chocolate chips

Method:

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper. Set aside.
3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
6. Bake 10-12 minutes until edges are golden and centers are almost set.
7. Transfer to wire rack to cool completely.

Notes
Adaptions ~ I chilled my dough for 24 hours. I also used an extra cup of chocolate chips (5 cups total) I used an extra tablespoon of vanilla (2 Tbsp total) I added flaked sea salt on top of the cookie. I portioned out the dough using a large cookie scoop (3 Tablespoons)

Midnight Sin Chocolate Cake

Ingredients:

546g (2 3/4 cups) granulated sugar
4.5g (3/4 teaspoon) salt
69g (3/4 cup) dutch processed cocoa powder
5g (1 teaspoon) baking soda
237ml (1 cup) boiling water
237ml (1 cup) canola oil
10ml (2 teaspoons) vanilla extract
2g (2 teaspoons) instant expresso powder or crystals
218 grams (1 3/4 cups, spooned and leveled) bleached all purpose flour
4 large egg yolks
2 large eggs
1/4 cup buttermilk

non-stick spray

Method:

1. Preheat your oven to 350°F. Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.)
2. You'll need two 9" or two 8"cake pans for this cake. Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
3. In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa. Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for a minimum of 10 minutes. This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
4. While waiting on the chocolate mixture, get your mise en place goin' on! Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs. (If you're odd like me, you'll remove the stringy white chalaza from the yolks. Sometimes they show up as white scrambled egg bits maring my otherwise perfect black cake.) Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
5. When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.) Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
6. Divide the batter between your two pans and place in the oven on your baking stone. Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it. Allow the cake to cool for 10 minutes on a wire rack. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
7. Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

Chocolate Mousse Filling

5 large egg yolks
1/2 cup granulated sugar
1/3 cup Frangelico hazelnut liqueur (non-drinkers substitute 1/3 cup water)
8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
1 cup heavy cream, chilled

1. In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes). 
2. Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours. 
3. Serve in demitasse cups with espresso spoons and a dollop of lightly sweetened whip cream, sprinkled with a little grated dark chocolate. 
4. Or if you're like me... just grab a wooden spoon, scoop up a huge mound of whipped cream and slop it on top. Just overwhelm the little demitasse cup. 

Assembling the Cake
Assemble your cake by placing one round onto your serving platter. Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.

Ganache
175g (1 cup) bitter-sweet chocolate chips, chopped (don't judge me foodies, I'm low on valrhona)
1/3 cup heavy cream (40%+ milk fat is ideal)
1 tablespoon butter (salted or unsalted is fine)

1. Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.
2. Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool. 
3. When cool, you can put the finishing touches on the cake. Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip. Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls. 
4. Keep the cake chilled until ready to serve. Then allow to stand for 10 minutes before cutting and serving. Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

Peanut Butter and Chocolate "Ice Cream"

Serves 6

Ingredients:
3 frozen ripe bananas*
4 tablespoons all natural peanut butter
1/4 cup semi-sweet chocolate chips

Method:

1. Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
2. Transfer to a resealable container and place in freezer for 3-4 hours.
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.

*If you do not have a high powered blender, you may use 2 frozen and one fresh bananas to encourage easier blending. - See more at: http://www.theslowroasteditalian.com/2013/02/simple-peanut-butter-chocolate-ice-cream.html#sthash.uozkJps0.dpuf

Chocolate Banana "Ice Cream"

Ingredients:

6 ripe bananas (3 fresh and 3 frozen) 

3 tablespoons cacao powder (or cocoa powder) 

Method:

1. Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined. 
2. Transfer to a resealable container and place in freezer for 3-4 hours. 
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving. 

Hot Chocolate Rum Souffle

Ingredients:

75g of dark 70% cocoa chocolate
1 1/2 Tbsp double cream
1 1/2 Tbsp rum
Butter
Caster sugar
3 egg yokes
4 egg whites

Method:

1. Heat oven to 200C & place baking sheet inside to preheat.
2. Melt chocolate in double cream & remove from heat.
3. Add in rum, stir & leave to cool.
4. Brush soufflé dish with melted butter & dust with caster sugar.
5. Whist egg yokes thoroughly & then add into chocolate mixture.
6. Whist eggs whites to soft peaks stage & then add 1 Tbsp castor sugar & whisk.
7. Fold a quarter of egg whites into chocolate mixture, then add remaining egg whites.
8. Pour mixture into  soufflé dish.
9. Bake soufflé on preheated baking sheet in centre of oven for 20 minutes.
10. Dust soufflés with icing sugar.
11. Serve on warm serving plates with chocolate sauce (made with chocolate & double cream) & cream.

Triple-Chocolate Mousse Cake

Yield: 8 individual cakes

Ingredients:
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse (see below)
2 ounces solid semisweet chocolate

Method:

1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Individual Chocolate Mousse

Ingredients:
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Method:

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

Salted Caramel Skillet Brownies

Yield: Serves 16

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Ingredients:
1 cup unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 1/2 teaspoons sea salt
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose Gold Medal flour
1 cup semi-sweet chocolate chips
1 cup Salted Caramel Sauce
Extra salted caramel sauce and ice cream, for serving, optional

Method:

1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.
3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips. Stir until just combined.
6. Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.
7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Note: If you don't have a skillet, you can use a 9x13 pan.

Chocolate Chip Cookie Pie (Toll House Pie)

Ingredients:

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish

Method:

1. Preheat oven to 325°.
2. Melt butter then set aside.
3. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).
4. Mix in sugars and flour.
5. Slowly stir in butter and then chocolate chips. 
6. Pour mixture into unbaked pie shell & bake for about 1 hour. 

This pie freezes beautifully. Serve warm with ice cream.

Salted Caramel Brownies

Makes 12 large brownies

Ingredients:
½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1½ tablespoons instant coffee granules, such as Nescafé
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt, such as Maldon

Method:

1. Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1-inch baking pan. 
2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. 
3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. 
4. Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake! 
5. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

Recipe from Ina Garten.

Café Mocha Cupcakes

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules

For the frosting
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Method:
For the Cupcakes

1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting

1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the garnish

1. Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. 
2. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Notes:
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten

Easy Cola Cake

Yield: Makes 12 servings

Ingredients:
1 cup butter
1/3 cup cocoa
1 cup cola soft drink
2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
Chocolate Cola Icing (recipe below)

Method:

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
2. Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
3. Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note: Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Chocolate Cola Icing Recipe
Yield: Makes 2 3/4 cupsIngredients

1/2 cup butter
1/4 cup cocoa
1/3 cup cola soft drink
3 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. 
2. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Chocolate Truffle Cake

Yield: 16 Servings

Prep: 35 min. + chilling 

Bake: 25 min. + cooling

Ingredients:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Ganache:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Method:

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
6. Cool, stirring occasionally, until ganache reaches a spreading consistency.
7. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutritional Facts: 

1 slice equals 676 calories, 38 g fat (22 g saturated fat), 109 mg cholesterol, 299 mg sodium, 84 g carbohydrate, 3 g fiber, 8 g protein.

Chocolate Pudding

Makes 8 servings (4 cups)

Ingredients:
4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Method:

1. Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
2. Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
3. Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.
4. Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
5. Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
6. Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
7. Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
8. Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
9. Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
10. Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.

Notes:
Pudding Skin: The reason to press plastic wrap or wax paper on the surface of the pudding is to avoid the thickened layer or “skin” that forms on the top of cornstarch puddings as they cool. If you like this though then just leave the pudding uncovered.
Chilling Pudding Quickly: If you want to chill the pudding very quickly, pour it into a large shallow sheet pan. (Don’t forget to cover the whole surface with plastic or wax paper, or you’ll end up with a lot of pudding skin!)
Creamy Pudding: After pudding has thoroughly chilled, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This isn’t a necessary step, but it makes the pudding lighter and creamier after it has set in the fridge.

Flourless Chocolate Cakes

Yield: 14 individual cakes

Prep Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients:
Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (½ stick)unsalted butter
1 cup granulated sugar
4 large eggs, separated
Confectioners’ sugar, for dusting
fresh raspberries for garnish

Method:

1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate andbutter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature. If desired, garnish with fresh raspberries.