Triple Chocolate Chip Cookies

1 Package Ghirardelli Triple Chocolate Brownie mix

¾ cups flour

1/3 cup butter

1/3 cup water

1 egg

Preheat oven to 350 Degrees Prepare cookie sheet by lightly greasing.

Mix flour with brownie mix in medium bowl. Melt butter and add to water and egg pour into mix and beat with mixer until all dry ingredients are moist.

Spoon onto cookie sheet and cook for 8 to 15 minutes. 

Chocolate Truffle Cheesecake

Ingredients
• 1 cup(s) chocolate wafer crumbs (about 20 wafers)
• 1 tablespoon(s) brown sugar
• 1 tablespoon(s) canola oil
• 24 ounce(s) 1% cottage cheese (3 cups)
• 12 ounce(s) reduced-fat cream cheese (1 1/2 cups), cut into pieces
• 1 cup(s) packed brown sugar
• 1/2 cup(s) granulated sugar
• 3/4 cup(s) unsweetened cocoa powder
• 1/4 cup(s) cornstarch
• 1 large egg
• 2 large egg whites
• 2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) salt
• 2 ounce(s) bittersweet (not unsweetened) chocolate, melted
• 1 1/2 teaspoon(s) sugar mixed with 1/4 teaspoon ground cinnamon, for garnish

Directions
1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2. To prepare crust: Blend crumbs, sugarand oil in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Garnish with Dark Chocolate Drops.

Chocolate Cupcake

½ cup cocoa
1 cup hot water
1 2/3 cups Flour
1 ½ cups sugar
½ tsp. baking powder
1tsp. baking soda
½ tsp. salt
½ cup soft shortening
2 eggs

Heat oven to 400. Line 24 medium muffin cups with paper baking cups. Mix cocoa and water until smooth. Cool. Blend flour, sugar, baking powder, soda and salt. Add shortening and cocoa mixture. Beat 2 min. Scrape sides and bottom of bowl add eggs and beat 2 more min., Pour int baking cups (1/2 full
Bake 15 to 20 min. Makes 24 Cupcakes.

Chocolate Gnache and Airhead Roses.

Chocolate Gnache

8 oz. Heavy Cream
9 oz. chocolate (1 1/2 c.)
Heat the heavy cream on med-high until right before simmer.
Take off heat and add chocolate.
Set aside and cover for about 5 minutes.
Whisk until smooth.
...and you're done! How easy is that?

Airhead Roses! These are SO much fun to make and they look really impressive when you're done. One airhead makes one rose.

Chex Muddy Buddies

These are one of my favorite treats. They are so delicious!!

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

English Toffee

(Picture added by carizolli - Jenalyn and I made a delicious batch 12/13/08.)

This is for all of those who love toffee. It is so easy that you will want to make it all the time. But when you make it everyone will want some so make enough to satisfy you and your friends.

1 Cup Sugar
3 T. Water
1/2 Cup Butter
1/2 Cup Margarine
2/3 Cup Chocolate Chips

Mix the first 4 ingredients in a sauce pan.
Heat slowly over medium heat and stir mixture until dissolved.
Bring to a boil until the color of a brown paper sack.
Stir often (15-20 minutes keep it boiling). Butter an 8x8 inch square pan.
Pour the mixture in the pan and place chocolate chips on top.
When chips are melted, spread evenly over entire surface.
Sprinkle chopped nuts on top, if desired.
Let cool and brake into pieces.

Pumpkin Chocolate Chip Cookies

I love Pumpkin Chocolate Chip cookies. This is a really quick and easy recipe. It makes a ton. Usually we will make one batch and hand them out to quite a few neighbors during the holidays.



Ingredients:

1 (15oz) can Libby's canned pumpkin
1 box Spice cake mix
1 (12ox) package chocolate chips



Directions:

Preheat oven to 350.
Mix together cake mix and pumpkin until well combined. Add chocolate chips to mix.
Drop cookies on greased baking sheet or ungreased stone.
Bake for 10-12 minutes.

Single Serving Chocolate Cake...from the mikey...?

I found this recipe just now and thought...hmmm...you mean to tell me that I can make myself chocolate cake...in the microwave...in just 3 minutes...only dirtying ONE dish?!?!? Are you kidding me? I'm am sooo trying this!

...but not tonight because I went to Olive Garden for dinner and finished it up with a piece of Pumpkin Cheesecake *yum*

Microwave Mug Cake:
4 tbsp. flour
4 tbsp. sugar
4 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. chocolate chips (optional, but not really. Add them!)
Small splash vanilla

• Measure flour, sugar, and cocoa in a large mug. Mix well.
• Add egg and mix well.
• Add milk and oil and mix well.
• Add chocolate chips and vanilla and mix well.
  

"Microwave for 3 minutes at 1000 watts. The cake will rise up over the top of the mug, but don't be alarmed."