Peanut butter chocolate chip cookies

1/2 cup (1 stick) butter, softened

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/4 cups all-purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup semisweet choc chips

Preparation:

preheat oven to 350 degrees.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add the dry ingredients to the butter mixture. Add the choc chips.

Drop cookies dough by teaspoonfuls onto lightly greased baking sheets. Bake for 8-10 minutes.

Ice cream sundae with hot fudge sauce

This is what I had for my birthday dessert.

3 oz. unsweetened baking chocolate
1 T butter
1 c sugar
5 oz. can evaporated milk
1/2 t vanilla

Melt butter and chocolate together in a heavy sauce pan over low heat. Stir in sugar, then milk. slowly heat until thick--do not boil. stir constantly--this takes awhile. Add vanilla.

Caramel bars

1 pkg Kraft caramels
1 cup chocolate chips
2 T milk
1 1/2 flour
1/2 t salt
1/2 t baking soda
3/4 c butter
3/4 c brown sugar
1 c oatmeal

Melt caramels & milk. Mix together other ingredients & reserve 1 cup. Press all but the one cup into a 9x13 pan. Bake at 325 for 12 minutes (turn at 5 min)
spread caramel mix over it. sprinkle chocolate chips on top. cover with dough & press. bake 7-8 minutes.

chocolate crinkle cookies

These cookies come from the book, cookies unlimited by Nick Malgieri.

If you like brownies then you'll probably like these, the texture is somewhat similar and they're very chocolaty, rich and delectable.

Recipe

1 stick butter, cut into small pieces
4 ounces unsweetened chocolate, cut into 1/4-inch pieces
2 c all purpose flour
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
confectioners' sugar for coating the cookies

Melt the butter in a small saucepan over medium heat. Let it get hot and bubble up slightly. Remove from heat and add the chocolate. Swirl the pan to make sure the chocolate is submerged and allow it to melt for 2 minutes. Whisk until smooth.
In a bowl, combine flour, baking powder and salt; stir well to mix. In a medium bowl, whisk the eggs until broken up. Whisk in granulated sugar in a stream, then add the vanilla. Whisk in the chocolate mixture, and then fold in the flour mixture with a rubber spatula. Cover with plastic wrap and refrigerate the dough for at least 4 hours, or overnight. When you’re ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Place the confectioners’ sugar in a shallow bowl. Remove the dough from the refrigerator and use a small ice cream scoop or a measuring spoon to divide small pieces of dough and drop them into the confectioners’ sugar. Cover them with thick coating. Roll each piece of dough into a ball between the palms of your hands and place on the prepared pans. Repeat , leaving about three inches all around each cookie. Bake the cookies until they are well crackled and firm, about 9 minutes.

Vegan cake

This is an easy cake that we've perfected so that it is more chocolaty and less sugary.

We have also made them as cupcakes.

They're dense and slightly crispy on the top.

Recipe:

3 c flour
2 c (scant) sugar
1 c cocoa (I would recommend Hershey's special dark cocoa)
2 t salt
2 t baking soda
3/4 c canola oil
2 T vinegar
2 c cold water

Sift dry ingredients into mixing bowl. Add rest of ingredients & beat until smooth.

Bake at 350 degrees. 9x13 pan around 30 minutes; cupcakes 20 minutes.

If putting sprinkles on top, add them after cake has been baked for at least 10 minutes.

Cinnnamon rolls

If you're looking for the perfect cinnamony recipe, then this is definitely it. This recipe is from the march 2008 issue of bon appetit magazine.

Chocolate cutout cookies

I made these for valentines day. They're very soft and chewy.

Recipe...

2 1/2 c flour
2 t baking powder
1/2 c special dark Hershey's cocoa powder (or regular)
1 t cinnamon
1/4 t salt
1 stick butter, softened to room temp
1 c sugar
2 large eggs, room temp
1 t vanilla extract

In medium sized bowl, whisk together the flour, baking powder, cocoa, cinnamon and salt. Set aside. I the bowl of an electric mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, add vanilla extract. On low speed, beat in flour mixture just until incorporated. Divide dough in half and scoop out onto sheets of plastic wrap. Using the plastic wrap, flatten dough into large disks, wrap tightly, and refrigerate for 2 hours or overnight. When ready Preheat oven to 350 degrees. Line 2 or # baking sheets with parchment paper. remove dough from the refrigerator. Dust rolling pin with flour and roll out on a lightly floured surface. Dough should be about 1/4-inch thick, unless you prefer them differently.dip cookie cutters in flour before cutting out cookies.

Bake five minutes, until cookies feels springy when touched. Remove from oven and transfer cookies to wire rack to cool.

Makes 1 dozen to 3 dozen. Depending on size of cookies.

Peanut butter & oatmeal chocolate chip cookies

3 cups flour

3 t baking soda

1 1/2 t salt

1 1/2 c quick-cooking oatmeal

1 1/2 c granulated sugar

1 1/2 c brown sugar

1 1/2 cup margarine (or butter)

1 1/2 c peanut butter

1 1/2 t vanilla extract

3 eggs

2 cups semi sweet (or milk) chocolate chips

1 cup chopped nuts (if desired)

Sift flour, baking soda and salt together. stir in rolled oats, and set aside. cream together suagrs, margarine, and peanut butter. Add eggs and vanilla, beat well. Add sifted ingredients and mix well. Add chocolate chips and nuts. chill for two hours in refridgerator , or for about 30 minutes in freezer. form dough into walnut-sized balls and place on ungreased baking sheets. bake at 350, for about eight minutes, or until the tops start to get light brown.

Chocolate oatmeal munchies

Recipe :

1 c butter, softened

2 c sugar

2 eggs

4 (1oz) squares unsweetened chocolate, melted & cooled

2 t vanilla

1 1/2 c flour

1 t baking soda

1 t salt

1/4 t cinnamon

3 c quick-cooking oatmeal

(1 pkg peanut butter chips, if desired)

preheat oven to 350. melt chocolate in mircowave, for about a minute, let cool for four minutes or more. in mixing bowl, cream butter & sugar. add eggs one at a time, beating well afer each addition. beat in melted chocolate & vanilla.

in separate bowl, combine flour, baking soda, salt,cinnamon & oatmeal. gradually add to the creamed mixture.

drop by rounded tablespoonfuls onto greased or non-stick pan. bake for about 8 minutes

Karen Edward's Cocoa Cake

This cake is very good with coffee ice cream.

Recipe.

mix together:

1 3/4 c flour

3/4 c cocoa powder

1 c sugar

1 t baking soda

1/4 t salt

Add to above:

1 c buttermilk

1/2 c canola oil (or melted butter)

2 t vanilla

bake at 350 degrees in sprayed 9x2" round pan for 32 minutes or until tester comes out clean. Let cool 5 minutes before turning out of the pan.