Dark Fudge Pecan Brownies

Ingredients

1 cup unsalted butter, softened 4 ounces unsweetened chocolate 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of chopped pecans

Directions

1. Preheat the oven to 350°F. 2. Lightly coat a 13 x 9-inch baking pan with cooking spray. 3. In a medium saucepan over low heat, melt the butter and chocolate, stirring constantly. 4. Remove from the heat and stir in the sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. 5. In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet 1/2 cup at a time and mix with a wooden spoon until just combined before the next addition. Do not overmix. 6. Pour the batter into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 7. Cool on a wire rack.

Double Peanut Butter Chocolate Fudge

  

Ingredients 

1/2 cup light corn syrup

1 / 3 cup evaporated milk

18 ounces semisweet chocolate chips

3/4 cup powdered sugar

1 / 3 cup crunchy peanut butter

2 teaspoons vanilla

1 / 3 cup creamy peanut butter 

         

 Directions  

 1. In saucepan, combine corn syrup and evaporated milk. 

Stir until well blended. Cook over medium heat until mixture 

boils. Remove from heat immediately. Stir in chocolate chips.

2.  Cook slowly over low heat, stirring constantly until chips are melted. 

Remove from heat. Stir in powdered sugar, crunchy peanut butter, 

and vanilla. Beat until thick and glossy. 

3.  Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter

 onto fudge mixture and swirl to marbleize. Refrigerate overnight. 

Coconut Banana Balls

Ingredients 

 1 ripe banana

 2 cups unsweetened shredded coconut

 1 Tablespoon raw honey

 2 Tablespoons coconut oil, melted

 1 teaspoon vanilla extract

 dash of salt

 chocolate powder for the topping 

         

  

  

         

                             

Directions  

 1. Preheat oven to 250F

 2. Mix all the ingredients together in a mixing bowl. 

 3. Form small 1 inch balls from the dough.

 4. Bake at 250F for 12-15 minutes.

German Chocolate Cheesecake Squares

  

Ingredients 

1 package active dry yeast

 1/2 cup warm water

 2 1/2 cups all purpose flour

 1/4 cup sugar

 1/2 teaspoon salt

 1 egg

 1/2 cup margarine, softened

 2 (8-oz) cream cheese softened 

 1 (3-oz) package cream cheese, softened

 1 cup sugar

 1/3 cup cocoa

 3 eggs

 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar

 1 egg

 1/2 cup evaporated milk

 1/4 cup margarine 

 2/3 cup flaked coconut

 1/2 cup chopped pecans 

 1 teaspoon vanilla        

  

  

         

                             

Directions  

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 

1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 

Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 

3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in

 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.

 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.

 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 

chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 

stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

Easy Chocolate Mint Smoothie

Easy Chocolate Mint Smoothie 

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Chocolate Chip Granola Bars

Chocolate Chip Granola Bars 

  

      Ingredients

 1 cup brown sugar, packed

 2/3 cup peanut butter

 1/2 cup light corn syrup

 1/2 cup butter, melted

 2 teaspoons vanilla extract

 3 cups quick-cooking rolled oats

 1/2 cup shredded coconut

 1/2 cup sunflower seeds

 1/2 cup golden raisins

 1/3 cup wheat germ

 2 tablespoons sesame seeds

 1 cup (6 ounces) semi-sweet chocolate chips                     

                                 

 Directions

 1. Preheat oven to 350F degrees. 

 2. Lightly grease 13x9-inch baking pan. 

 3. In a large mixing bowl, combine brown sugar, peanut butter, 

corn syrup, melted butter and vanilla and blend well.

 4. Stir in remaining ingredients and mix well. Press mixture

 evenly into prepared pan.

 5. Bake for 15 to 20 minutes or until light golden brown. 

Cool pan completely on wire rack. Cut bars into desired size.

Chocolate-Almond Pudding

Chocolate-Almond Pudding

  

      Ingredients

 2 oz (2 squares) unsweetened chocolate 

 2 cups milk 

 1 cup sugar 

 4 level tablespoons all-purpose flour 

 2 eggs 

 1/2 teaspoon almond extract 

 pinch of salt 

 1/2 cup sliced almonds 

 sweetened whipped cream                    

                                 

 Directions

 1. In a medium-sized saucepan, melt the chocolate over low heat, 

stirring constantly once the melting begins. Add the milk and continue 

to heat, stirring well to blend. 

 2. In a bowl, whisk together the sugar, flour, eggs, almond extract, 

and salt. Add to the hot milk mixture. Continue to cook over medium 

heat, stirring constantly, until the pudding thickens.

 3. Serve warm or cold. Top each serving with a tablespoon of sliced 

almonds and whipped cream. 

Cream Cheese Cupcakes

Cream Cheese Cupcakes 

  

  

      Ingredients

 1 package chocolate cake mix

 1 package cream cheese (softened)

 1/2 cup white sugar 

 1 Large egg 

 1 cup mini chocolate chips           

                                 

 Directions

 1. Line cupcake pan with cupcake papers. 

 2. Preheat oven to 350F.

 3. In a mixing bowl mix together sugar and cream cheese 

until smooth. Beat in egg and mix well. Fold in the chocolate chips.

 4. In a separate bowl prepare chocolate cake mix according to 

package instructions and set aside.

 5. Fill cupcake papers 1/2 full of chocolate cake batter. Then add 

1 full teaspoon of cream cheese mixture to center. Top with 

chocolate cake batter. Cups should be 3/4 full.

 6. Bake for 20-30 minutes or until tops spring back when lightly 

touched in center. Cool for 1-2 minutes before removing cupcakes 

from pan. 

Mocha Fudge

Mocha Fudge  

  

  

            

      Ingredients

 1 tablespoon instant coffee

 1 tablespoon boiling water

 2 1/2 cups sugar

 1/2 cup butter

 1 (5 ounce) can evaporated milk

 1 1/2 cups semisweet chocolate chips

 1 (7 ounce) jar marshmallow crème

 1/2 teaspoon vanilla  

                                 

 Directions

 1. Dissolve coffee in boiling water. Set aside. 

 2. In saucepan, combine sugar, butter, and evaporated milk. 

Bring to a boil over medium heat, stirring constantly. Boil for 

5 minutes. Remove from heat. Stir in coffee mixture, chocolate chips, 

marshmallow crème, and vanilla.

 3. Pour into buttered 9x9-inch pan. Let stand at room 

temperature for 1 hour. Cut into 1-inch squares or bars. 

Cover and Refrigerate until fudge is set. 

Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies    

  

  

            

      Ingredients

 1 1/4 cups all-purpose flour 

 1 cup quick-cooking oats 

 1/2 teaspoon baking soda 

 Pinch of salt 

 3/4 cup packed brown sugar 

 1/2 cup granulated sugar 

 1 cup unsalted butter, softened 

 1 large egg 

 1 teaspoon pure vanilla extract 

 1 cup semisweet chocolate chips 

 1/2 cup coarsely chopped pecans                               

 Directions

 1. Preheat the oven to 350°F. 

 2. In a medium mixing bowl, combine the flour, oats, 

baking soda, and salt and set aside

 3. In the mixing bowl combine the sugars and butter 

and mix on medium speed until creamy. 

 4. Add the egg and vanilla and mix until thoroughly incorporated. 

 5. Turn the mixer to medium-low and add the flour mixture 1/4 cup 

at a time, thoroughly mixing after each addition. Add the chocolate 

chips and pecans and mix until just combined.

 6. Spoon the batter using a tablespoon onto ungreased baking sheets, 

spacing them 2 inches apart.

 7. Bake for 15 to 20 minutes or until the edges are golden brown.

 8. Remove the cookies to wire racks to cool.

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

  

  

            

      Ingredients

 1/4 cup whole hazelnuts

 1 cup all-purpose flour 

 2 tablespoons sugar 

 1 tablespoon baking powder 

 1/8 teaspoon salt

 1 cup whole milk 

 1 large egg

 1 tablespoon unsalted butter, melted and cooled 

 1/4 cup Nutella

 Butter for the griddle                             

 Directions

 1. Preheat the oven to 350°F.

 2. Spread out hazelnuts in one layer on a baking sheet and toast 

for 10 to 15 minutes. Pour the nuts onto a clean towel. Gather the 

towel around the nuts and rub gently to loosen the skins until they

 fall off. Place the peeled hazelnuts in a blender and pulse for 

30 seconds until coarsely ground. Set aside.

 3. In a medium mixing bowl, mix together the flour, sugar, 

baking powder, and salt.

 4. In a small mixing bowl, add milk, egg, melted butter, and Nutella

 and beat for 1 to 3 minutes until the Nutella is thoroughly incorporated. 

 5. Add the wet ingredients to the dry ingredients and mix until just 

combined. Gently fold in 1/4 cup of ground hazelnuts. 

Reserve the rest for the topping.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons 

of butter. Using about 1/4-cup of batter per pancake, scoop the batter 

onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface 

of the pancakes, and then flip. Cook till golden brown.

Southern Chocolate Pecan Pie

Southern Chocolate Pecan Pie  

  

            

       Ingredients

 4 ounces sweet chocolate

 1/4 cup butter

 1 2/3 cups evaporated milk

 1 1/2 cups granulated sugar

 3 tablespoons cornstarch

 1/8 teaspoon salt

 2 large eggs

 1 teaspoon vanilla extract

 1 1/3 cups flaked coconut (small can)

 1/2 cup chopped pecans

 1 unbaked 9- to 10-inch pie shell              

 Directions

 1. Mix chocolate with butter in a small saucepan. 

Place over low heat until melted, stirring occasionally.

 2. Remove from heat. Gradually blend in evaporated milk. 

 3. In a bowl, combine sugar, cornstarch and salt. Beat 

in eggs and vanilla. Blend in the melted chocolate 

mixture gradually. 

 4. Pour into pie shell. 

 5. Combine coconut and pecans. Sprinkle over top. Bake 

at 375° for 45 to 50 minutes, or until puffed and browned. 

 6. Cool thoroughly before serving. Filling will set while cooling.

Nutty Chocolate Turtles

Nutty Chocolate Turtles

  

            

       Ingredients

 3 cups melting chocolate

 1 cup coarsely chopped walnuts

 1/2 cup chopped pecans

 1/2 cup chopped almonds

 1/2 teaspoon vanilla                   

 Directions

  

 1. Line cookie sheet with waxed paper. 

 2. In a medium saucepan over low heat, melt chocolate 

until smooth. Stir in walnuts, pecans, almonds, and vanilla. 

Remove from heat.

 3. Drop by teaspoons onto prepared sheet. Chill. 

Sugar-free Pecan Fudge

Sugar-free Pecan Fudge 

            

       

  Ingredients

 16 oz Softened cream cheese

 2 Non-sweet chocolate squares

 1/2 cup Sugar substitute

 1/2 Tsp Vanilla essence

                                                     1/2 cup Pecans (chopped)                                                                

 Directions

  

 1. Cream the cream cheese which has been softened 

previously in a bowl, then add chopped pecans, chocolate 

squares which have been melted and cooled.

 2. Add vanilla essence and sugar substitute and blend thoroughly.

 3. Pour the mixture into an oven dish or any other flat dish 

lined with foil and refrigerate it for 10-12 hours. 

Cut into squares and serve.  

Chocolate Fudge

Chocolate Fudge   

            

       

  Ingredients

 Sugar (3 cups)

 Margarine (3/4 cup)

 Nuts (1 cup)

 Vanilla (1 teaspoon)

 Milk - evaporated (2/3 cup)

 Chocolate chips - semi-sweet (12 oz)

                                               Marshmallow crème (7 oz)                                                              

 Directions

  

 1. Combine the sugar along with the milk and 

margarine in a heavy saucepan. Roll this around 

with constant stirring. Boil for at least 5 minutes 

over medium heat. Keep stirring constantly to 

avoid the ingredients from being scorched with 

the heat. 

 2. Remove from heat and add the chips till they 

melt slightly. Then, add the marshmallow crème 

along with the nuts and vanilla. Beat this well till 

it blends perfectly 

 3. Pour this preparation into a greased pan, 

which measures around 9" X 13". Let cool at 

room temperature. Once it cools down, 

cut it into squares. 

Chocolate Chip Pie

Chocolate Chip Pie    

            

       

  Ingredients

 1/2 cup all-purpose flour

 1 cup sugar

 2 eggs, lightly beaten

 1 stick margarine, melted

 1 cup chopped nuts

 1 cup semi-sweet chocolate chips

 1 teaspoon vanilla

                                               1 (9-inch) pie shell, unbaked                                                       

 Directions

  

 1. Combine flour and sugar in a mixing bowl. 

Blend in eggs and margarine, until smooth. 

Fold in nuts and chips; stir in vanilla. 

 2. Pour into pie shell.

 3. Bake at 350 degrees for 30-40 minutes. 

 4. Let pie cool several hours before serving.

Chocolate Kahlua Cake

Chocolate Kahlua Cake  

            

       

  Ingredients

 1 box yellow cake mix

 1 small box chocolate instant pudding mix

 4 eggs

 1 cup oil

 1/2 cup water

 3/4 cup coffee-flavored liqueur

                                           Powdered sugar                                                 

 Directions

  

 1. Combine all ingredients in a mixing bowl and mix with electric 

mixer for 3-4 minutes.

 2. Pour batter into a greased and floured Bundt pan. 

 3. Bake at 350 degrees for 45-55 minutes, or until cake tests done. 

 4. Dust cooled cake with powdered sugar. 

Peanut Butter Chocolate Chip Cookies

                  Peanut Butter Chocolate Chip Cookies             

       

  

 Ingredients

 1 Cup brown sugar

 1 Cup white sugar

 1/2 Cup shortening

 1 Cup Peanut Butter 

 2 eggs

 1 teaspoon vanilla

 3 cups flour

 1 teaspoon baking powder

 1 teaspoon soda

                                       1 8 oz pkg. Chocolate chips                                             

 Directions

  

 1. In a mixing bowl cream sugars, shortening and 

peanut butter. Add eggs and vanilla and mix well. 

 2. Combine dry ingredients and stir into creamed mixture. . 

 3. Stir in chocolate chips. 

 4. Drop onto ungreased cookie sheet and bake 

at 350 degrees for 8-10 minutes.

Cookies and Cream Smoothie

             Cookies and Cream Smoothie            

       

  

 Ingredients

 1 cup 2% milk

 1 cup low-fat chocolate frozen yogurt

                                    2-3 Oreo cookies, crumbled                                         

 Directions

  

 1. Combine all ingredients except crumbled Oreo cookies into a blender. 

Blend at high speed until thick and smooth.

 2. Add crumbled cookies and blend for a few more seconds.                   

Chocolate Lemon Bars

         Chocolate Lemon Bars           

       

  

 Ingredients

 2 sticks unsalted butter, room temperature 

 2/3 cup confectioners’ sugar 

 2 cups flour 

 1/2 teaspoon ground ginger. 

 1 teaspoon grated lemon zest 

 3 ounces semisweet chocolate, melted and cooled 

 4 large eggs 

 2 cups granulated sugar 

 1/3 cup freshly squeezed lemon juice 

 1/4 cup all-purpose flour 

                                    1/2 teaspoon baking powder                                     

 Directions

  

 1. Preheat the oven to 350°F. Butter and flour a 9 × 13-inch baking pan. 

 2. To make the crust, beat the butter and confectioners’ sugar until fluffy. 

Stir in the flour, ginger, and lemon zest, then stir in the melted chocolate. 

Press into the bottom of the prepared pan and bake for 15–20 minutes, 

until firm. While the crust is baking, prepare the lemon layer. 

 3. To make the custard, combine the eggs, granulated sugar, and lemon 

juice in a medium mixing bowl and beat with a mixer until blended. Add the 

flour and baking powder. Remove the chocolate layer from the oven, pour 

the filling over the baked crust, and place back in the oven for 20–25 minutes. 

Remove from the oven and cool for 20 minutes.

 4. Dust with confectioners’ sugar and cut into 3-inch bars.