Cappuccino Chocolate Cheesecake Recipe

1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla

Preheat oven to 350 degrees F.
Stir together wafer crumbs and cinnamon.
Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder.
Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top.
Return to oven 1 minute to glaze top.
Cool to room temperature, then chill thoroughly, covered.
Remove from springform pan.
Just before serving, dust top with cocoa powder.

White Chocolate Cheesecake Recipe

1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
1 ts Cream of tartar
2 tb Superfine sugar

Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside
Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff.
Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites.
Spoon into a pan with a graham cracker crust and bake in a water bath till center is set.

White Chocolate Brownies Recipe

6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped

Preheat oven to 350 F.
In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter.
Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred.
With a whisk or fork, beat in eggs and vanilla until well blended.
Add flour, baking powder, and salt and stir until well mixed.
Stir in bittersweet chocolate and walnuts.
Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan.
Bake 20 to 25 mins, or until golden brown. Do not overbake.
Let cool, then cut into 24 pieces.

Chocolate Brownie Oatmeal Cookies Recipe

12 oz Semisweet chocolate pieces, melted
8 oz Cream cheese; softened
1/2 c Margarine or butter, softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1/2 ts Vanilla
1 1/2 c All-purpose flour
1 1/2 ts Baking soda
3 c Quaker Oats, uncooked (quick or old-fashioned)
1 c Chopped nuts
Powdered sugar (optional)

Beat together cream cheese, margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add melted chocolate; mix well.
Add combined flour and baking soda; mix well.
Stir in oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350 F. Shape dough into 1-inch balls.
Place 3 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set.
(Centers should still be moist. Do not overbake.)
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely. Sprinkle with powdered sugar, if desired.

Banana Chocolate Cake Recipe

6 tb Butter
3/4 c Sugar
3/4 c Molasses
3 Eggs
2 1/2 c Mashed overripe bananas
2 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 c Chocolate chips

Preheat oven to 350F. Cream together the butter and sugar in a mixer.
Add to the molasses and mix until combined. Add the eggs, then mix in the bananas.
Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips.
Place the batter in a buttered and floured 9-inch springform mold.
Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.

Chocolate Cake In A Jar

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.

Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.

Place jars in a preheated 325 oven, and bake for 40 mins.

While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.

When the cakes have finished baking, remove jars from oven. Make sure
jar rims are clean. (If they're not, jars will not seal correctly)

Place lids on jars, and screw rings on tightly.

Jars will seal as they cool.

Cakes will slide right out when ready to serve.

Eat within 1 month.

Easy Chocolate Truffles Recipe

1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored

Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time.
Stir until chocolate is melted.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended.
Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well.
Refrigerate about 3 hours or until firm. Shape into 1-inch balls.
Roll in nuts, cocoa, coconut or sprinkles.
Keep in Refrigerator. Makes 5 dozen.

Dark Chocolate Truffles Recipe

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat.
Bring to a boil. Pour the boiling cream over the chocolate.
Allow to stand for 5 minutes, thin stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper.
Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet.
Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles).
When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.
Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered.
Store the truffles in a tightly sealed plastic container, in the refrigerator.
Remove about 1 hour before serving.

White Chocolate Truffles Recipe

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate,
broken into small pieces
1 C chopped blanched almonds,
lightly toasted

Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat.
Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish.
Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds.
Cover and refrigerate at least 8 hours.
Place in miniature foil cups at room temperature to serve.
Store in airtight container in refrigerator.

Chocolate Truffles Recipe

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl.
Combine 2 1/2 cups confectioners' sugar and the cocoa;
add alternately with cream and vanilla to butter.
Blend well.
Chill until firm.
Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered.
Chill until firm.

Vanilla Chip Cookies Recipe

1/2 c Butter or margarine; softened
1/2 c Sugar
1/4 c Light brown sugar; packed
1 ts Vanilla
1 Egg
1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped, lightly toasted

Preheat oven to 375 degrees F.

Cream butter until light. Gradually add sugars, creaming well until blended.

Beat in vanilla and egg. Stir together flour, salt and baking soda.

Add flour mix to creamed mix, blending well.

Stir in white chocolate, nuts and coconut.

Drop by level tablespoonfuls onto ungreased cookie sheets.

Bake for about 12 minutes or until golden.

Remove to wire racks to cool.

NOTE: White coating chocolate may be substituted for white chocolate chips.
It can be cut into chip size pieces.

Sweet Chocolate Chip Cookies Recipe

1/2 c Butter, softened
1/3 c Sugar, granulated
1/3 c Brown sugar, packed
1 Egg
1 tb Water
1/2 ts Vanilla extract
1 1/4 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Salt
8 oz Sweet cooking chocolate, coarsely chipped

Preheat oven to 350 degrees F.

Cream together thoroughly butter and sugars, using electric mixer.

Add egg, water and vanilla and beat well.

In a separate bowl, stir together flour, soda and salt.

Blend dry ingredients into creamed mixture.

Stir chipped chocolate pieces into batter by hand so they do not get too broken up.

Drop from teaspoon 2" apart onto greased cookie sheet.

Bake for about 13 minutes. Cool on racks.

Peanut Chocolate Chip Cookies Recipe

4 oz Soft Brown Sugar
4 oz Butter, Room temperature
1 lg Egg, Beaten
4 oz Crunchy Peanut Butter
2 oz Chocolate, Chopped
3 oz Wholemeal Flour
3 oz Plain Flour
pn Salt

Preheat oven to gas mark 6/200C/400F.

In a large bowl, beat together the sugar and butter until fluffy and white.

Beat in the egg, then add the peanut butter and plain chocolate.

Fold in the wholemeal and plain flours and salt. Combine the mixture thoroughly.

Put generous teaspoonfuls of the mixture on a baking sheet and flatten into rounds with a fork.

Bake cookies in preheated oven for 10 to 15 minutes until golden and crisp on the outside.

Chocolate Cake Recipe

3/4 c Margarine; at room temperature
1/4 c Sugar;
1/2 c Liquid egg;substitute at room temperature
Liquid sugar;substitute equal to 1/3 cup sugar
2 t Vanilla;
2 c Cake flour;
2 t Baking powder;
1/4 c Instant dry milk;
1/3 c Cocoa;
1 c Water; at room temperature

Cream together margarine and sugar at medium speed until light and fluffy.

Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute.

Stir together flour, baking powder, dry milk, and cocoa to blend.

Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.

Spread evenly in a 9 inch square pan that has been greased with margarine.

Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.

Cool to room temperature and cut 4 x 4 to yield 16 equal servings.

Chocolate Chip Cookies Recipe

1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional

Melt margarine in a glass bowl in microwave.

Add rest of ingredients.

Stir well.

Let harden up. (Set out for about an hour. )

Bake on air-bake pan at 350 for 10-12 minutes.

If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it.

Bake with same directions.

Chocolate Cinnamon Fondue Recipe

1/4 c Margarine
8 oz Bittersweet chocolate
1/4 c Flour
2 c Light corn syrup
1/4 c Kahlua
1/2 ts Cinnamon

Melt margarine and chocolate.

Whisk in flour until blended; cook 1 minute, stirring.

Remove from heat, blend in cinnamon.

Pour into fondue dish; keep warm.

Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.

Makes 3 cups.

Chocolate Chip Cookie Bars Recipe

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy.

Add vanilla and egg; blend well.

Stir in flour, baking soda, and salt; mix well.

Stir in chocolate chips and nuts.

Spread in ungreased 13 x 9-inch pan.

Bake for 15 to 25 minutes or until light golden brown.

Cool completely.

Cut into bars.