Candy Cane Chocolate Mini Loaves

This recipe also comes from the December issue of Taste of Home magazine. The author suggested using left over candy canes for this special treat. That's certainly a wonderful idea. However, I love the idea of making these mini loaves and giving them out as Christmas gifts. What a wonderful expression of love and thoughtfulness to give something you made yourself.

I suggest melting the white chocolate for the topping in the microwave. Place it in a microwave-safe bowl and heat at 30 seconds intervals until melted. Be sure to stir after each 30 seconds, as the chocolate may not always look melted when it really is.

Again, I hope you'll take time to purchase Taste of Home magazine and treat yourself to other amazing recipes. This is just the best cooking magazine around.

Candy Cane Chocolate Mini Loaves

1/4 cup butter, softened
1 2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup (6 oz.) miniature semi-sweet chocolate chips


Preheat oven to 350 degrees. Coast eight 5 3/4 x 3 x 2-inch loaf pans with cooking spray.

Beat butter and sugar until crumbling, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts.

In another bowl, whisk flour, cocoa, baking soda and salt. Add to brown sugar mixture alternately with the buttermilk, beating well after each addition. Fold in the chocolate chips.

Transfer to prepared pans. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

Topping

2 oz. white baking chocolate, melted
3 tablespoons crushed candy canes

Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

Chocolate Comfort Cake

I found this recipe in the December issue of Taste of Home magazine. If you like to cook, this magazine is one of the best I've found anywhere. The recipes are for what I call real food and most include ingredients that we would normally have in our kitchens.

One tip noted at the bottom of the recipe concerns the coffee. Don't skip it, even if you're not a coffee drinker. The coffee brings out the taste of the dark chocolate.

I hope you'll head out to purchase this magazine and check out all the other wonderful recipes.

Chocolate Comfort Cake

1 box dark chocolate cake mix (regular size)
1 pkg. (3.9 oz) instant chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
6 tablespoons butter
4 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped

Preheat oven to 350 degrees.

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, canola oil, coffee and sugar. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Pour into a well-greased 10-inch fluted tube pan. Bake approximately 50-55 minutes, or until a wooden toothpick inserted near the center comes out lean. Cool for 10 minutes before removing from the pan to a wire rack.

In a double-boiler, melt the butter and chocolate. Stir until mixture is glossy and smooth. Drizzle over the cake.

Chocolate Pound Cake

This recipe is from Kim Daisy and was published in People Magazine's special entertaining issue. She has a cookbook titled Daisey Cakes. It sounds wonderful. Can't wait to give it a try!

Chocolate Pound Cake

1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour, sifted
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Chocolate Icing (optional)

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.

Beat butter and shortening at medium speed with an electric mixer for about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Whisk together flour, cocoa, baking powder and salt. Reduce mixer speed to low. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.

Pour batter into greased and floured 10-inch tube pan.

Bake for 1 hour or until long wooden pick inserted in center of cake comes out clean. Do not open the oven door during baking. Cool in pan on a wire rack for 20 minutes. Remove from pan and let cool completely on wire rack, about 1 hour.

Frost with Chocolate Frosting if desired.

Chocolate Icebox Cake

I found this recipe in the June 2013 issue of Women’s Day magazine. It comes from the Casserole Queens, Crystal Cook and Sandy Pollock.

Chocolate Icebox Cake

4 teaspoons instant espresso
¼ cup plus 2 tablespoons sugar
20 ladyfinger cookies
1 0.25-oz. package powdered gelatin
1 10-oz. package bittersweet chocolate chips
4 cups heavy cream
6 large egg whites
Shaved chocolate, for serving

In a glass measuring cup or bowl, combine the espresso with 1 tablespoon sugar. Add ¾ cup boiling water and stir to dissolve. Line the bottom of a 9 x 13-inch baking dish with the cookies. Drizzle the espresso mixture over the cookies; set aside.

Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle the gelatin over the top and let sit for 5 minutes.

Meanwhile, microwave the chocolate chips and ½ cup cream in a medium microwave-safe bowl until the chocolate is nearly melted, 45 to 60 seconds. Microwave the gelatin mixture until it melts, about 15 seconds. Stir the gelatin into the chocolate mixture until melted and smooth. Let cook for 5 minutes.

Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add ¼ cup sugar, beating until stiff, glossy peaks form, about 4 minutes. Fold the chocolate mixture into the egg white mixture.

In a second large bowl, using an electric mixer (with clean beaters), beat 2 ½ cups cream until soft peaks form. Fold the whipped cream into the chocolate-egg white mixture. Spread over the cookies and chill for at least 4 hours and up to 3 days (making sure to cover it after 1 hour).

Just before serving, using an electric mixer, beat the remaining cup of cream and tablespoon of sugar in a large bowl until soft peaks form. Spread over the chocolate mousse. Sprinkle with shaved chocolate, if desired.

Chocolate Chip Ice Cream Pie

This recipe card is from Grandma’s Kitchen. The mixture of chocolate, ice cream and Rice Krispies intrigues me.

The card offers a “secret” way to get a clean knife cut when serving the pie. It must be a Southern thing. I learned how to do it the same way from my Mama. Just wet the blade of a knife in hot water and cut. Then wet it with hot water again, wipe the knife clean, and cut again. It works really well on meringue pies as well.

Chocolate Chip Ice Cream Pie

½ cup chocolate syrup
½ cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened

Coat bottom and sides of an 8-inch pie plate lightly with butter.

Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.

Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.

Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture.

Freeze pie, covered, until firm, about 1 hour.

Makes 6 to 8 servings.

Creamy Double Decker Fudge

What could be better than peanut butter and chocolate? Well, something quick and easy works for me. How about for you?

This recipe comes from the folks that give us REESE’S and EAGLE BRAND. Sometimes the very best recipes come from folks trying to seel us their products. I sure don’t mind -- especially when I use their products anyway.

Creamy Double Decker Fudge

1 cup REESE’S Peanut Butter Chips
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
Line 8-inch square pan with foil.

In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in ½ teaspoon vanilla; spread evenly into prepared pan.

In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in remaining ½ teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm.

Cut into 1-inch squares. Cover; store in refrigerator.

Makes about 1 ½ pounds.

Fudge Truffle Cheesecake

Is there anything better than chocolate and cheesecake -- together? I love cheesecake. Always have. This cheesecake is just luscious. Love those folks over at HERSHEY’S. They come up with some wonderful recipes.

Fudge Truffle Cheesecake

Chocolate Crumb Crust (recipe follows)
2 cups (12 oz. package) HERSHEY’S Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 teaspoons vanilla extract

Heat oven to 300 degrees.

Prepare Chocolate Crumb Crust. Set aside.

In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.

Makes one 9-inch cheesecake.

Chocolate Crumb Crust

In medium bowl, combine 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, /2 cup HERSHEY’S Cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch spring form pan.

Ghirardelli Signature Hot Fudge Sauce

I found this recipe on the inside over of a bar of Ghirardelli chocolate. The perfect chocolate sauce from folks who really know how to do chocolate. It would be perfect over ice cream or chocolate fudge cake.

Ghirardelli Signature Hot Fudge Sauce

1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar, broken into pieces
4 tablespoons butter, cut into chunks
1 ½ cups sugar
½ cup water
¼ cup light corn syrup
1 teaspoon vanilla extract

In a heavy saucepan, combine the chocolate, butter, sugar, water and light corn syrup. Stir the mixture continuously over medium heat until the completely melted and smooth. Bring to a boil, lower the heat and continue simmering for 10 minutes.

Remove from the heat and stir in the vanilla extract.

Store covered in the refrigerator.

To reheat, place in a small microwave safe bowl. Microwave on medium 6 to 8 minutes, stirring after the first 5 minutes.

Makes 2 cups.

Hershey's Best Loved Chocolate Cheesecake

This is another wonderful recipe from the folks over at HERSHEY. One of must have in stock at all times items is HERSHEY’S Cocoa. There are just so many things you can make it with, this cheesecake being one of them.

A wonderful tip came with this recipe: to check if the cheesecake is done, jiggle the pan gently. It it’s set except for a small area in the center, then it’s done.

Hershey’s Best Loved Chocolate Cheesecake

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 ¼ cups sugar
1 container (8 oz.) dairy sour cream
2 teaspoons vanilla extract
½ cup HERSHEY’S Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust.

Preheat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely; remove side of pan.

Prepare Quick Chocolate Drizzle. Drizzle over top.

Refrigerate 4 to 6 hours. Store covered in refrigerator.

Makes 12 servings.

Quick Chocolate Crumb Crust
Combine 1 cup chocolate wafer crumbs and ¼ cup (½ stick) butter or margarine. Press onto bottom of 9-inch spring form pan.

Makes 1 9-inch crust.

Quick Chocolate Drizzle
Place ½ cup HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Triple Layer Chocolate Bars

This is another wonderful recipe from the folks at HERSHEY’S and EAGLE Brand. And it’s easy! And did I mention that it’s chocolate? Yeah. Perfect to take off from home or save for yourself.

Triple Layer Chocolate Bars

1 ½ cups graham cracker crumbs
½ cup HERSHEY’S Cocoa, divided
¼ cup sugar
1/3 cup butter or margarine, melted
1 (14-oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
¼ cup all-purpose flour
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¾ cup chopped nuts
2 cups (12-oz. package) HERSHEY’S Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

Combine crumbs, ¼ cup cocoa, sugar and butter. Press firmly on bottom of 13 x 9-inch baking pan.

In large mixer bowl, beat sweetened condensed milk, flour, remaining ¼ cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust. Top with chips.

Bake 20 to 25 minutes or until set. Cool. Cut into bars. Store tightly covered at room temperature.

Makes 24 to 36 bars.

Chocolate Lime Pie

This recipe comes from an old yellowed newspaper clipping. There’s just nothing quite like a chocolate pie unless, of course, you mix it with a little bit of lime. Yum!
This is a different version of a recipe I published earlier. Sometimes the best recipes are combinations of two favorites. I think I'll give it a try. Nothing like a taste test, don't you agree?

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. box lime gelatin
1 cup hot water
One 8-oz. package cream cheese
¾ cup sugar
1 teaspoon vanilla
Chocolate wafer crust

Chill evaporated milk thoroughly (it must be VERY cold).

Mix the gelatin and hot water. Chill until it is slightly thickened, or about the consistency of unbeaten egg whites.

Cream together the cream cheese, sugar and vanilla until well blended. Fold in thickened gelatin.

Whip the evaporated milk until stiff peaks form. Fold milk into the gelatin and cream cheese mixture.

Pour into chocolate cookie crust and chill thoroughly before serving.

Variation:

Substitute lemon gelatin and use a graham cracker crust.

Chocolate Wafer Crust

1 ½ cups chocolate wafer crumbs

1/3 cup butter or margarine, melted

Combine crumbs and butter until well mixed. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pie plate.

Makes 1 pie crust.

Fudge Brownie Pie

This recipe comes from HERSHEY’S and EAGLE BRAND. It was one of those magazine tear-out recipes that found its way into my stash.

In this part of the country, nuts always means pecans. Okay. You’re right. We grow peanuts as well. But for baking, we use pecans. Peanuts are for peanut brittle.

Another tip is to melt the chocolate and butter in the microwave instead of on the stove. Put the chocolate and butter into a microwave safe dish for 30 seconds on HIGH. Stir. Then repeat until melted. It’s really important to stir after each 30 second period because chocolate made be melted more than you realize. I’ve found the microwave is the best way to melt chocolate.

Fudge Brownie Pie

9-inch unbaked pastry shell
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
¼ cup butter or margarine
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
½ cup all-purpose biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees.

In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell.

Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.

Chocolate Lime Pie

Love the mixture of chocolate and lime. It’s wonderful! This is from another newspaper clipping. I can’t wait to give it a try!

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. package lime gelatin
½ cup boiling water
¼ cup lemon juice
2/3 cup sugar
Chocolate wafer crust

Chill can of evaporated milk, then whip until thick.

Blend gelatin with boiling water; add lemon juice and sugar. Let chill until firm. Beat mixture, then add to whipped milk. Whip again and pour into pie crusts. Top with reserved chocolate crumbs.

Chill before serving.

Chocolate Cookie Crust

2 cups crushed chocolate wafers
1/3 cup melted butter or margarine

Mix wafers and butter. Pat into two 8-inch pie plates, reserving some crumbs for topping. Chill.

Potluck Chocolate Cake

This is from a yellowed newspaper clipping. I’ve changed it up slightly. I renamed it Potluck Chocolate Cake because it’s perfect for taking away from home. You bake and serve it from the same pan and that makes it so very easy.

Feel free to decorate it after the chocolate glaze sets. You can use strawberries or another fruit. You could also use candies. Or just leave it plain. You really can never go wrong with chocolate.

Potluck Chocolate Cake

¼ cup unsweetened cocoa
¼ cup boiling water
1/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
Cocoa Glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour 15 ½ x 10 ½ x 1-inch jelly roll pan. In small bowl, combine cocoa and water; stir until smooth. Set aside.

In small mixer bowl, beat shortening, sugar, vanilla and egg until fluffy. Combine flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture.

Spread batter into prepared pan. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Spread Cocoa Glaze over top.

Makes about 20 servings.

Cocoa Glaze

3 tablespoons butter or margarine
3 tablespoons unsweetened cocoa
2 tablespoons water
1 ¼ cups powdered sugar
½ teaspoon vanilla

In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly, until mixture thickens; do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with wire whisk until smooth.

Amazing Fudge-Tunnel Cake

This recipe is an old clipping from Redbook magazine. I have no idea which issue or how long ago I acquired it. It has a little note at the top that says a fudgy center appears after the chocolate-almond batter is baked. The note calls it a trick, which makes me think it came from an October issue.

Amazing Fudge-Tunnel Cake

Cake

1 ¾ cups butter or margarine, softened

1 ¾ cups granulated sugar
6 large eggs
½ teaspoon almond extract
2 cups confectioners’ sugar
2 ¼ cups all-purpose flour
2 cups chopped blanched almonds, toasted
¾ cup unsweetened cocoa powder

Glaze

¼ cup heavy cream
3 1-oz. squares semisweet chocolate
2 tablespoons butter or margarine
Candied violets, optional
Fresh mint leaves, optional

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.

In large bowl with electric mixer at high speed, beat 1 ¾ cups butter, granulated sugar, eggs, almond extract and confectioners’ sugar about 3 minutes until light and fluffy.

In medium-size bowl combine flour, almonds and cocoa powder; stir into butter mixture until just blended.

Spoon batter into prepared pan; smooth top with rubber spatula. Bake 1 hour until firm to the touch and sides of cake shrink slightly from sides of pan. Cook cake in pan on wire rack 1 hour; invert onto serving platter to cool completely.

Glaze

In small heavy saucepan over medium-low heat, stir cream, chocolate and 2 tablespoons butter until chocolate and butter are melted and mixture is smooth. Remove from heat; cool completely.

Serve

Spoon cooled glaze over top of cake. Decorate cake with candied violets and mint leaves, if desired.

Makes 16 servings.

Easy Marble Bark

This recipe comes from the folks over at BAKER’S Chocolate. BAKER’S is a must in my pantry. How about yours? It’s easy to whip up something scrumptious so long as you have some chocolate

This recipe gives you the option for nuts or coconut. If you choose the coconut, they suggest toasting it in a baking pan in a 350 degree oven for 7 to 12 minutes. Be sure to stir frequently so it doesn’t burn.

Easy Marble Bark

6 squares BAKER’S Semi-Sweet Chocolate
1 package (6 squares) BAKER’S Premium White Chocolate
1 cup toasted chopped nuts OR BAKER’S ANGEL FLAKE Coconut

Microwave semi-sweet and white chocolates in separate bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.

Stir ½ cup of the nuts or coconut into each bowl. Alternately spoon melted chocolate onto wax paper-lined cookie sheet or tray. Swirl chocolates together with knife to marblelize.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 1 pound.

Variation:

Chocolate Bark: Prepare Marble Bark as directed, omitting white chocolate. Use 12 squares BAKER’S Semi-Sweet Chocolate or 3 packages (4 oz. each) BAKER’S GERMAN’S Sweet Chocolate.

HERSHEY'S Chocolate Chunk Butter Pecan Bars

How about something easy and delicious for dessert? How about taking something to the potluck that everyone will love? Okay. Here it is! Thanks Hershey!!!

HERSHEY’S Chocolate Chunk Butter Pecan Bars

1 cup packed light brown sugar
1 cup butter or margarine, softened
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 ¾ cups (10-oz.) HERSHEY’S Premium Milk Chocolate or Semi-Sweet Chocolate Chunks
½ cup coarsely chopped pecans

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan.

In large mixer bowl combine brown sugar, butter, egg yolk and vanilla; blend in flour and salt.

Press mixture into prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes. Spread evenly over crust. Sprinkle with pecans. Cool completely. Cut into bars.

Makes about 3 dozen bars.

Toll House Chocolate Crunch Cookies

One of the first things to learn when baking it how to properly measure your ingredients. It really doesn’t take but once or twice before a budding cook either gives up or learns a few lessons. Dry desserts just won’t do.

Always lightly spoon flour into a measuring cup. Then use a straight surface (I use the back of a knife) to level it off. DO NOT scoop flour from the bag or container into the measuring cup. It’ll make your baked goods dry. It’s funny how folks just always assume you know this.

This recipe likely originated with the folks over at Nestle. I have a yellowed newspaper clipping with no source listed. I don’t guess that’ll matter much when you’re enjoying these wonderful treats.

Toll House Chocolate Crunch Cookies

1 cup butter
¾ cup brown sugar, packed
¾ cup granulated sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon hot water
2 ¼ cups flour
1 teaspoon salt
1 cup chopped nuts (I use pecans.)
2 (7 oz.) bars Nestle’s semisweet chocolate, cut in pea-size pieces
1 teaspoon vanilla

Cream together butter, brown sugar, granulated sugar and eggs. Sift salt into flour. Dissolve soda in hot water. Alternate soda mixture, creamed mixture, and flour mixture until mixture is creamy. Add nuts and chocolate pieces. Stir in vanilla.

Drop by ½ teaspoons onto greased baking sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes 100 cookies

REESE'S Chewy Chocolate Pan Cookies

Chocolate and peanut butter make for a must-have treat.

REESE’S Chewy Chocolate Pan Cookies

1 ¼ cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup HERSHEY’S Cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups (12-oz.) REESE’S Peanut Butter Chips

Heat oven to 350 degrees. Grease a 15 ½ x 10 ½ x 1-inch jelly-roll pan.

In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Spread batter into prepared pan.

Bake 20 minutes or until set. Cook completely. Cut into bars.

Makes about 4 dozen bars.

Chocolate Coconut Pie

Okay. Who LOVES chocolate? And who LOVES coconut? This recipe is for you. And me! LOL Thank you Pillsbury for another wonderful recipe!

Chocolate Coconut Pie

1 Pillsbury® refrigerated Deep Dish pie crust, softened as directed on box

1 can (12 oz) coconut milk

1 cup granulated sugar

1 cup milk

1/3 cup cornstarch                                        

1 cup water

1 bag (12 oz) semisweet chocolate chips

1 1/2 cups whipping cream

1/4 cup powdered sugar

1/4 cup chocolate shavings

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

In 2-quart saucepan, heat coconut milk, granulated sugar and milk to boiling over medium heat, stirring constantly. In small bowl, mix cornstarch and water. Reduce heat to medium-low; stir in cornstarch mixture until thickened.

In large microwavable bowl, microwave chocolate chips uncovered on Medium (50%) about 2 minutes or until melted. Stir half (about 2 cups) of the coconut milk mixture (haupia) into the melted chocolate. Spread in baked shell. Gently spread white haupia on top of chocolate layer. Refrigerate pie 2 hours.

In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with chocolate shavings. Cover and refrigerate any remaining pie.

Expert Tips

To make chocolate shavings, pull a swivel-bladed vegetable peeler or thin, sharp knife across a block of chocolate. The curls will be easier to make if the chocolate is slightly warm (let it stand is a warm plave for about 15 minutes before cutting). Use a toothpick to lift the curls and arrange them on pie.

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