Recipes for "chocolate"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.

Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.

Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.

Cut cooled brownies into 1-inch squares and set aside.

Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.

Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.

Refrigerate 8 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.

Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.

To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish

Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.

Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.

Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.

Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.

Cover trifle and chill in the refrigerator for about 3 hours before serving.

In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.

Mix into the chocolate mixture on low speed until just combined. Do not over-beat.

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it's useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.

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Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.

Sift flour, cocoa powder, baking powder, and salt into a bowl.

Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.

Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.

Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

In a large bowl, stir together flour, sugar, cocoa, baking powder, and baking soda. Add oil, milk, eggs, and vanilla; mix until smooth. Stir in hot coffee last. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Whip the heavy whipping cream to soft peaks, then chill.

Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.

Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.

Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.

When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.

Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

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Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted-side up.

Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.

Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.

Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over caramel layer and spread evenly.

Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.

Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.

Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.

Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.

Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Gather all ingredients.

Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.

Pour pudding into pie shell and refrigerate until set, at least 1 hour.

Top with whipped topping before serving and garnish with chocolate shavings.

Combine flour, sugar, and salt in a food processor; pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until dough comes together. Wrap dough and refrigerate for 1 hour.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.

Flour a work surface and a rolling pin; roll out dough into a 10-inch disc.

Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes in the dough on the bottom and along the sides of the pan.

Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.

Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated until ready to serve.

Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Arrange an oven rack in the bottom 1/3 of the oven. If you plan to blind bake your crust, preheat the oven to 400°F. If you aren't blind baking the crust, preheat the oven to 350°F.

Line a 9-inch pie pan with a rolled-out pie crust, crimping the edge with a fork or use your fingers to pinch the dough and form a fluted edge. Ensure there are no holes or cracks in the dough so the filling doesn’t seep through.

If your pie dough becomes warm at any point, stick it in the fridge for 10 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

For a crisp crust that is guaranteed to not be soggy on the bottom, blind bake it first. Spray a roughly 12-inch long piece of aluminum foil with cooking spray, then place it oiled side-down in the crust, gently forming it to the shape of the pan and covering the edges. Fill with pie weights or dried beans.

Bake at 400°F until the edges look dry, about 10 minutes. Remove the pie from the oven and carefully remove the pie weights and aluminum foil. Return to the oven and bake just until the center of the crust looks dry, about 5 minutes. If any bubbles pop up during the second bake, gently press them down with the back side of a fork (avoid puncturing the crust).

Remove from the oven and let cool until just warm, 15 to 30 minutes.

You can bake the crust an hour or two ahead of time and leave it out to cool until you’re ready to bake the pie.

Turn the oven temperature down to 350°F.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large bowl, whisk together the sugar, cocoa powder, espresso powder (if using), and salt, breaking up any lumps. Add the melted butter, evaporated milk, eggs, and vanilla. Whisk to combine.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the filling into the prepared crust and very carefully transfer the pie to the bottom rack of the oven.

Bake at 350°F until the center is just set (it’s okay if it jiggles just slightly when you nudge the pan), 40 to 45 minutes. The bake time is the same whether or not you blind baked the crust first.

Simply Recipes / Mark Beahm

Let the pie cool completely on a cooling rack until room temperature before serving.

If not serving right away, loosely cover and store the pie in the fridge. Leftovers will keep, covered, in the fridge for up to 4 days. It tastes great cold or at room temperature. Cooled pie can be wrapped tightly and frozen for up to a month.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.

In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.

Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.

Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)

Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

Make instant pudding according to the directions on the box. Dump pudding into graham cracker crust.

Spread whipped topping over pudding. Refrigerate until not too gooey, about 40 minutes. Decorate with gummy worms.

Adjust the oven rack to the center of the oven. Lightly spray a 13x9-inch cake pan with nonstick cooking spray. Set it aside.

In a medium bowl, whisk the sugar, flour, baking soda, salt, and espresso, making sure to break any clumps, and set aside.

In a medium saucepan set over low heat, combine the milk, chocolate, and cocoa powder. Stir constantly until the chocolate melts and the mixture looks like a rich chocolate sauce. Remove from heat and let cool slightly.

Then, whisk in the oil, eggs, and vanilla. Do not worry if it looks a little bit curdled at first—the oil will try to separate from the batter, but the eggs will emulsify and make it smooth. Continue whisking until it looks smooth.

Use a rubber spatula to scrape the mixture onto the dry ingredients and combine well.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scrape the batter into the prepared cake pan. Gently tap the pan on your kitchen counter a few times to get rid of some air bubbles.

Bake the cake for about 30 minutes, rotating the pan halfway through to ensure even baking. Insert a toothpick in the middle to check for doneness—the cake is ready when it comes out with a few crumbs stuck to it, but no wet batter. Place the cake pan on a wire rack to cool.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the cake bakes, make the tres leches mixture. In a small saucepan set over low heat, combine the sweetened condensed milk, heavy cream, evaporated milk, cocoa powder, and cinnamon. Whisk vigorously until the cocoa powder and cinnamon are fully dissolved, and the mixture is heated through. It will be frothy. Set it aside to cool.

Simply Recipes / Mark Beahm

Poke the cake all over with a toothpick or a fork. It’s okay if the cake is still warm. Slowly pour the warm milk mixture evenly over the cake. Don’t worry if it looks like it is too much milk—it isn’t—the cake will quickly absorb all of it. Tightly cover the cake pan with plastic wrap and refrigerate it for at least an hour. You want the cake to be cold so that the whipped cream doesn’t melt off when you frost it.

Simply Recipes / Mark Beahm

Fill a medium pot with about 2 inches of water. Set it over medium-high heat to bring the water to a gentle boil. Lower the heat to a simmer and set a medium heat-proof bowl on top of the pot. Make sure the boiling water is not touching the bottom of the bowl. This is called a double boiler.

Add the chopped chocolate and 1/3 cup heavy cream. Gently stir until the chocolate is fully melted. Set it aside to cool to room temperature.

Milk chocolate will give you a sweeter, lighter cream that balances out the deep chocolate flavors of the cake. If you want even more chocolate flavor, opt for bittersweet.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a medium bowl, whisk the remaining heavy cream until soft peaks start forming, being careful not to over-whip it. You can do this by hand with a whisk or with an electric handheld mixer. Then, gently whisk in the cooled melted chocolate until fully incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use the back of a spoon or an offset spatula to spread the chocolate whipped cream over the chilled tres leches cake. Create small peaks and swirls, if you’d like.

Garnish with your favorite berry, if you’d like—strawberries, raspberries, and maraschino cherries balance out the chocolate very nicely. I like to use the berries as a guide to indicate where to cut the portions.

Another way to decorate the cake: Use a vegetable peeler to make chocolate curls. Simply run the blade over a bar of your favorite chocolate over a plate. Sprinkle them on the cake.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Keep the cake chilled in the fridge until ready to serve.

This cake tastes even better the day after you make it—the milk mixture would have had a chance to really soak through the cake. Leftovers (though there normally isn’t any) can be refrigerated for up to 3 days tightly covered with plastic wrap. It’s not suitable for freezing as it will turn rubbery, and the whipped cream will collapse.

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Simply Recipes / Mark Beahm

Grease an 8-inch square pan.

In a medium bowl, add the cocoa powder and whisk in the hot coffee or boiling water until the cocoa powder has dissolved completely.

Add the granulated sugar, brown sugar, oil, vinegar, and vanilla extract to the cocoa mixture and whisk until combined. The oil likely won’t fully incorporate and will float on top. That's OK.

In another large mixing bowl, whisk together the flour, baking soda, and salt.

Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until fully combined and there are no pockets of dry flour.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until the cake has domed and a toothpick inserted into the center of the cake comes out clean.

Let the cake cool to room temperature in the pan set on a wire rack, 45 minutes to an hour.

When the cake has cooled, prepare the chocolate glaze. In a medium bowl, whisk the powdered sugar, cocoa powder, and salt.

Pour in the vanilla extract and 1 tablespoon of cooled coffee or water. Combine with a whisk, adding more coffee or water 1 teaspoon at a time until it reaches your desired thickness. It should be thick but pourable, similar to chocolate ganache or hot fudge sauce.

Pour the chocolate glaze over the cooled cake and spread it in an even layer with an offset spatula or a butter knife.

Serve immediately, or let the glaze set.

Store the cake, covered tightly, at room temperature for up to 4 days. For longer storage, freeze the cake for up to 3 months. To freeze, wrap the cooled, unglazed cake in one layer of plastic wrap and one layer of aluminum foil. Thaw the cake, still wrapped, in the fridge overnight.

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Into a large bowl, sift together the cake flour, cocoa powder, and cornstarch three times. Set the dry ingredients aside.

Line the half-sheet pan with parchment paper, then sprinkle the sugar onto the paper in an even layer.

Place the pan in the oven. Set the oven to 400°F. You’ll have the sugar in the oven while it preheats and remove it from the oven when it is warm to the touch, in step 4.

While the sugar is warming, use a stand mixer fitted with the whisk attachment to lightly beat the eggs, at low speed, until they look foamy with small bubbles, for 30 to 45 seconds.

By now, the sugar should be warm to the touch. Remove the pan from the oven, hold the parchment paper by the sides and, while the mixer is still running, sprinkle the warm sugar into the eggs, followed by the salt.

Once all of the sugar has been added to the eggs, increase the mixer’s speed to medium-high. Whip the mixture, until lemon-yellow and very thick, about 8 minutes.

While the eggs are whipping, lightly spray the cooled half-sheet jelly roll pan with baking spray (be sure to not spray the sides). Line the bottom of the sheet pan with the sheet of parchment paper you used to hold the sugar (or a new one).

Once the eggs have finished whipping, remove the bowl from the stand mixer and sift the dry ingredients into the mixer bowl with the eggs.

Use a large rubber spatula, to gently fold the flour into the eggs. To fold in the eggs use the rubber spatula to scrape around the sides of the bowl, in toward the center of the bowl to encapsulate the flour in the eggs. You want to lift the egg mixture over the flour. Continue doing this gently, to avoid deflating the eggs too much, until no streaks of flour remain.

When most of the flour has been folded in, add the melted butter and the vanilla. The mixture will go from voluminous to deflated but will still look thick and glossy after you’ve folded in the flour and butter.

Pour the batter into the prepared sheet pan. Use an offset spatula to evenly spread and level out the batter in the pan. Give the pan three or four gentle taps against the countertop to expel any large bubbles. Bake the cake for 10 to 12 minutes. The cake will have doubled in size and will feel spongy when you press gently on the center.

Lightly dust a clean tea towel by sifting the cocoa powder over it.

Once the cake has finished baking, remove the pan from the oven. Use a knife to separate the cake from the sides of the pan and immediately flip the cake onto the cocoa-dusted towel. Holding the pan from a low position will minimize cocoa spraying everywhere when you flip the cake out.

Quickly, but carefully, it is still hot, starting with the short edge, roll the cake into a tube shape. You don't need to remove the parchment paper. Allow the cake to cool in this shape on a cooling rack for 45 minutes.

Toward the end of the cooling time, prepare the stabilized whipped cream. In a 1-cup microwave-safe bowl, combine the cold water and powdered gelatin.

Heat the mixture in the microwave for 15-20 seconds on high. Once the mixture bubbles, remove it from the microwave and allow it to cool, but not firm up. The mixture will be runny and the gelatin will have dissolved.

Pour the heavy cream into a mixing bowl. Use an electric hand mixer fitted with the whisk attachment. Set it to medium speed for 2 minutes or until the beater leaves behind ribbons in the cream.

Reduce the mixer’s speed to low and drizzle the gelatin in slowly. Once all of the gelatin has been added, add in the powdered sugar and vanilla. Stop the mixer and scrape down the bowl.

Begin mixing again, this time on medium-high for another 3 to 4 minutes, or until the whipped cream holds stiff peaks when the beaters are removed from it, the cream should stand straight up.

If the cake is not yet cool to the touch, store the cream in a covered container in the fridge until you’re ready to fill the cake.

Once the cake has cooled and is no longer warm to the touch, carefully unroll it and remove the parchment paper.

Spread a 1/8 to 1/4-inch layer of the whipped cream onto the cake, leaving a 1-inch margin on one of the short ends. Beginning on the cream-covered short end, tightly roll the cake back into a tube. Use the towel to roll the tube tightly toward the other end.

Wrap the tube snugly in plastic film. Twist the ends of the wrapping to create a tight cylindrical shape. Refrigerate the chocolate swiss roll for at least 2 hours to allow it to set.

An hour before you plan to serve the Swiss roll, prepare the chocolate ganache. To make the ganache add the heavy cream to a 1-quart microwave-safe bowl. Place in the microwave for 1 minute 30 seconds, or until it begins to steam. You can also do this in a pot on the stove. You just want it to warm through, not boil.

Add the chocolate chips and vanilla to the bowl and shimmy the bowl slightly so that all of the chips are covered by the cream. Allow the chocolate to sit in the cream for 3 to 4 minutes.

Whisk the cream and chocolate together until smooth. If chunks remain, heat the ganache in the microwave for 20 seconds, before whisking again. Allow the ganache to cool at room temperature for 12 to 15 minutes and firm up slightly.

Remove the swiss roll from the fridge and remove the plastic covering. Place the roll on a cooling rack set over a sheet pan.

Pour the ganache over the top of the roll and use an offset spatula or the back of a spoon to cover the roll evenly in the chocolate. If you want to double the ganache, to use up all of the ganache, scoop up the excess from the pan underneath and repeat the pouring steps.

Transfer the cake to a platter and refrigerate it until the ganache feels slightly tacky to the touch, or 20 minutes.

Slice and serve. Store leftovers covered in the fridge and enjoy within 2 days.

Preheat oven to 350 degrees F (175 degrees F).

Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.

Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.

Place matzos onto the prepared baking sheets, breaking in half if needed.

Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.

Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.

Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.

Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.

Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray; set aside.

Mix together milk, eggs, sugar, and vanilla in a large bowl until smooth. Stir in bread, bananas, and chocolate chips. Let mixture rest until bread soaks up liquid, about 5 minutes. Pour into the prepared loaf pan.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with water to reach halfway up the sides of the loaf pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.

Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.

Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, yogurt, butter/coconut oil, maple/honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks/chips.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 15 minutes before cutting, or just eat it warm with a smear of cinnamon butter. Enjoy!

4. To make the cinnamon butter. In a bowl, beat together all ingredients. Serve with the warm bread.

1. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water.

2. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.

3. In a bowl, whisk together the melted butter, brown sugar, maple, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until fully combined. Add the chocolate chips.

4. Pour the batter into the prepared pan.

5. To make the crunch. Mix the pecans, butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.

6. Remove, slice, and enjoy with butter and flaked sea salt.

Spray a 9x5-inch loaf pan with cooking spray and line the bottom and two sides with a piece of parchment.

Simply Recipes / Mark Beahm

In a small bowl, whisk together the brown sugar, cocoa powder, and cinnamon. Set aside.

Simply Recipes / Mark Beahm

In a medium bowl, combine the sugar, flour, cocoa powder, cinnamon, and salt. Add the melted butter and mix using clean hands until small, irregular clumps the size of marbles form. Set aside.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To make the banana bread cake, mash the ripe bananas with a fork until completely smooth in a large mixing bowl. Stir the melted butter into the mashed bananas.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.

Mix in the flour and cinnamon until a smooth batter forms. Add the chocolate chips and stir until evenly distributed throughout the batter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour half of the cake batter into the prepared loaf pan and spread into an even layer. Sprinkle the filling mixture on top of the batter in an even layer and top with the remaining cake batter. Sprinkle the top of the cake with the chocolate streusel, pressing it in slightly so it sticks.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake until a toothpick or wooden skewer inserted into the center comes out clean, 60 to 70 minutes. A few dry crumbs are okay but wet batter is not. If you hit a melted chocolate chip, test in a different spot.

If the streusel topping starts to brown too quickly before the center is cooked, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Remove from oven and let cool in the pan for 10 minutes. Then remove the banana bread from the pan and let cool completely on a wire rack.

Wrapped tightly, the banana bread cake will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days or freeze it.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9x5-inch loaf pans.

Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.

Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans.

Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.

Cool to room temperature before slicing. Enjoy!

Heat a small skillet over medium heat.

Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.

Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.

Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.

Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.

Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

Combine ice cream, milk, chocolate syrup, and peppermint extract in a blender; blend until smooth.

Pour into 2 glasses and serve.

Preheat the oven to 350 degrees F (180 degrees C).

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat well. Stir in flour, cocoa powder, salt, baking soda, and baking powder until smooth. Roll dough into walnut-size balls and place 2 inches apart on ungreased cookie sheets. Make an indentation with your thumb in the center of each cookie.

Drain cherries and reserve juice. Place a cherry in the indentation of each cookie ball.

Combine chocolate chips with condensed milk in a saucepan over low heat; stir until chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of chocolate cherry mixture over each cherry to cover.

Bake in the preheated for 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Gather ingredients.

Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.

Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar, butter, eggs, and vanilla in a large bowl until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt in another bowl; stir into butter mixture until well blended.

Stir chocolate chips and walnuts into dough until evenly distributed. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven just until set, 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Enjoy!

1. Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.

2. Place the shredded zucchini in a clean towel, then squeeze out any excess water.

3. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Stir in the zucchini. Fold in the chocolate. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until the center is just set. Remove and let cool for at least 30 minutes before frosting.

4. To make the frosting, dissolve the instant coffee in 1 tablespoon hot water. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, coffee, and vanilla. Beat until the frosting is light and fluffy, 2 to 4 minutes more.

5. Spread the frosting over cake. Slice, snack, and enjoy!

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. In a bowl, whisk together the eggs, maple syrup, milk, and vanilla until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt. Mix until just combined. Stir in the mini chocolate chips and melted butter.

3. Divide the batter evenly among the prepared pan. Bake for 22-25 minutes.

4. Meanwhile, make the fudge. Melt the chocolate and milk together over low heat, stirring often until smooth.

5. Using a paring knife, cut a cone-shaped piece from the center of each muffin. Fill the hole with chocolate fudge and replace the top. And that's all! Enjoy!

Preheat the oven to 400 degrees F.

Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.

Pour the milk, coffee, oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.

Spoon into a prepared muffin tin, filling each cup about 3/4 full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.

Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.

After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray, wiping off any excess from the top of the tin.

Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.

Beat eggs and egg yolk in a stand mixer fitted with the whisk attachment on medium-high speed. Slowly stream in white sugar while beating; continue to beat, scraping down the sides and whisk as needed, until mixture is pale and thick, and ribbons come down from the whisk attachment when lifted.

Beat in oil, then sour cream and vanilla until fully incorporated. Fold in flour mixture until only a few visible streaks remain. Fold in 3/4 of the chocolate chips. Spoon batter into the prepared muffin cups, smoothing the tops if needed but keeping them mounded slightly. Sprinkle remaining chips over top and sprinkle with coarse sugar.

Bake in the preheated oven until a toothpick inserted into the center comes out free of wet batter (it may come out with melted chocolate), 15 to 20 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.

Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.

Dust muffins lightly with powdered sugar while they are still warm to the touch.

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.

Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.

Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.

Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Combine milk, yogurt, cherries, peanut butter with chocolate, and honey in blender; blend until smooth.

Add ice; blend until thickened. Serve immediately.

1. Bring a small pot of water to a boil. Add the cashews and let sit 15 minutes or up to 2 hours. Drain.

2. In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.

In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.

3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee. Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee.

Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

4. Dip each popsicle in chocolate. Store in the freezer.

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter.

2. To make the cupcakes. Preheat oven to 350° F. Line 15 cupcake molds with paper liners. Bring the milk to a gentle boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.

3. In a large mixing bowl, beat together the coconut oil, brown sugar, vanilla, bourbon, and eggs until combined. Add the flour, cocoa powder, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix (or more to your taste). Stream in the chai milk, beating until just combined.

4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. During the same time, line a baking sheet with parchment. Toss the pecans with 1 tablespoon bourbon, 1 tablespoon brown sugar, 1 -2 teaspoons chai spice, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, chop.

6. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.

7. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.

9. Frost each cupcake and sprinkle with pecans.

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

Gradually add the dry ingredients to the creamed mixture.

Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

Preheat oven to 325 degrees F (180 degrees C).

Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch pans.

To make the cake: Combine cake mix, milk, oil, eggs, and instant vanilla pudding mix in a large bowl; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl; continue to beat for 4 minutes on medium speed. Pour batter into prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen; invert cakes carefully onto a cooling rack and let cool for about 30 minutes.

To make the frosting: Beat cream cheese, confectioners' sugar, and white sugar in a large bowl until smooth. Fold in whipped topping, pecans, and chopped chocolate. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

1. In a large bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda, and salt. Stir in the chocolate chips, oats, pecans, and coconut.

2. Optional: Cover the bowl and chill the dough overnight or up to 72 hours. This chill time allows the dough to develop even more flavor.

3. When ready to bake, preheat the oven to 350°F (175° Celsius). Sprinkle a 10-inch oven-safe skillet with sea salt.

4. Grab the dough from the fridge and scoop mounds of cookie dough into the skillet, arranging in an even layer. Don't worry too much about making it perfect.

4. Bake for 30-35 minutes. Remove from the oven, let cool 5 minutes-ish. Add ice cream and sprinkle with sea salt (if desired). DIG in!

Heat the oven to 400°F. Line a baking sheet with parchment.

Pulse the coconut in a food processor for ten 1-second pulses, until coarsely ground. (Skip this if you are shaping your macaroons by hand instead of piping in Step 4.)

Simply Recipes / Cindy Rahe

In a saucepan off the heat, whisk the egg whites, sugar, cocoa, and applesauce together. Stir in the coconut.

Place the pan over medium heat and cook, stirring constantly, until the mixture is pasty and hot to the touch.

Simply Recipes / Cindy Rahe

Remove the pan from the heat and scoop the macaroon batter into a piping bag fitted with a large star tip. Pipe mounds onto a parchmentined baking sheet roughly the size of walnuts in their shells.

To shape by hand without piping: Use a cookie scoop or a large soup spoon to portion out the batter.

Simply Recipes / Cindy Rahe

Sprinkle the tops with flaky sea salt and bake for about 12 minutes, until they feel dry to the touch and yield slightly to gentle pressure (they will still look glossy). Remove from the oven and cool on the sheet pan on a rack. Once cool, gently lift each macaroon off the sheet pan.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat oven to 375 degrees F (190 degrees C).

Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and nuts; mix well.

Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate chips.

4. Roll the dough into 1/4 cup balls and place 2 inches apart on the prepared baking sheet. Cut each dough ball in half, then flatten the dough down to make room for the Nutella. Add 1 rounded teaspoon to the center of each cookie, then cover with the top cookie half, enclosing the Nutella. Gently flatten each dough ball down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 4-6 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with sea salt, eat warm or store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, vanilla, and espresso powder mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Meanwhile, if desired, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla, and a pinch of salt. Drizzle over the cookies! Store in an airtight container for up to 4 days.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.

Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.

Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.

Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) or over a double boiler until the chocolate is mostly melted with some solid pieces still visible.

Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.

Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth.

At this point, the texture should be firm but spreadable and slightly soft. Next, you’re going to chill your frosting, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!

Place the bowl of frosting in the refrigerator for 20 minutes.

Remove frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.

Once frosted, baked goods can be stored for up to 2 days covered and at room temperature. The frosting on its own will keep for up to 5 days, covered, and at room temperature, or up to 7 days in the refrigerator.

First begin by making your frosting: Add coconut cream, chocolate chips, and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the refrigerator to harden for 6 hours or until hard. Overnight is best!

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 3 round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray (otherwise cake is likely to stick).

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar with an electric mixer until smooth. Add Almond Breeze Unsweetened Vanilla Almondmilk and beat once more until mixture is well incorporated.

In a separate bowl, whisk Blue Diamond Almond Flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side. Divide batter evenly between pans and spread out with a spatula to smooth the tops.

Bake in the preheated oven until a tester comes out clean or with just a few crumbs attached, rotating the pans halfway through baking, 20 to 30 minutes.

Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least 1 hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!

Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or an electric mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!

Layer cake, using about 1/3 to 1/2 cup frosting between each layer, then frost the top and sides with remaining frosting.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.

Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.

Mix in vanilla extract.

Add in 1/3 of the flour mixture, and mix until just combined.

Add in 1/2 of the coffee and buttermilk, and mix until just combined.

Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.

Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.

Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.

Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.

Add in powdered sugar 1 cup at a time, mixing well after each addition.

Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.

Spread frosting over the cooled cake.

Gather all ingredients.

Whisk cocoa powder and warm melted butter together in a large bowl; let sit for 2 minutes.

Add confectioners sugar, 5 tablespoons milk, and vanilla extract. Beat with an electric mixer until well blended, smooth, and creamy, about 2 minutes, adding 1 or 2 tablespoons more milk as needed to get to desired consistency.

Gather the ingredients.

Stir melted butter and cocoa powder in a bowl until evenly mixed.

Add in confectioners' sugar and milk; beating until smooth and easily spread. Stir in vanilla extract.

In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.

Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.

Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

Gather all ingredients.

Sift confectioners' sugar and cocoa powder into a medium bowl.

Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.

Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.

Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

Gather all ingredients.

Beat together cocoa and melted margarine in a large bowl until combined.

Add milk and vanilla; beat until smooth.

Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.

For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.

Beat egg whites in another medium bowl until stiff peaks form. Set aside.

Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Add remaining 1/2 of the flour mixture and mix until just combined. Batter will be thick.

Fold 1/3 of the beaten egg whites into batter until combined. Fold in remaining 2/3 of the beaten egg whites until no streaks remain. Fold in cranberries. Spoon batter evenly into the prepared cupcake pan, filling each liner about 7/8 full.

Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.

Meanwhile, make the frosting. Beat butter with an electric mixer on high speed until smooth, 3 to 4 minutes. Add confectioners' sugar and salt. Beat until smooth and well combined, another 2 to 3 minutes. Add melted white chocolate, and beat until combined, 1 to 2 minutes. Add heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.

Frost cooled cupcakes and serve.

Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes.

Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the butter and sugar until fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the milk, beating until just combined.

3. To make the caramel. Melt together the butter, brown sugar, and maple in a medium saucepan. Bring to a boil and cook 4-5 minutes, until thickened slightly. Stir in the vanilla and salt.

4. Pour 2/3 of the batter into the prepared pan. Drizzle half the caramel over the batter, then pour over the remaining batter (it will not cover the caramel fully). Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely.

5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. If desired top with chocolate. Slice, eat, and enjoy!!

1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.

2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.

3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

5. To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable.

6. Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!

1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.

2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.

3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.

6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!

1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, cardamon, all-spice, and salt, beat until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a Santa cookie cutter or your favorite holiday shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place the sheet into the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 10-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting: In the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined.

5. To decorate. Transfer half the frosting to a piping bag fitted with a small tip or ziplock bag and snip a very small portion of the corner off the bag. Using a knife, frost Santa’s hat (the top portion of the Santa cookie) and sprinkle with red sanding sugar. Using the piping bag, draw on the white rim of Santa’s hat, and the white ball at the tip of the hat. Now draw on his white beard. Make 2 dots for his eyes, and one for his nose. Place 2 mini chocolate chips in for his eyes, and a red M&M for his nose (use above photos for visuals).

6. Store cookies in a single layer in an airtight container for up to 3 days. And of course you can decorate these however you’d like. This is just how I decorated  my cookies!

And of course you can decorate these however you’d like. This is just how I decorated  my cookies!

1.Preheat the oven to 325 degrees F. Line a 9x13 inch baking pan with parchment paper.

2. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes. Beat in the sugar, and vanilla. Add the eggs, one at a time, and mix until evenly combined. Add the flour and baking soda, beating until combined and the dough forms a ball. Press the dough into the prepared baking dish. Transfer to the oven and bake 20 to 25 minutes or until just golden on top. Let cool completely before frosting.

2. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes. Beat in the sugar, and vanilla. Add the eggs, one at a time, and mix until evenly combined. Add the flour and baking soda, beating until combined and the dough forms a ball. Press the dough into the prepared baking dish. Transfer to the oven and bake

20 to 25 minutes or until just golden on top. Let cool completely before frosting.

3. To make the frosting: In the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined

3. To make the frosting: I

n the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined

4. Frost the cooled cookie bars and decorate as desired. Cut and serve.

4. Frost the cooled cookie bars and decorate as desired. Cut and serve.

Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.

Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.

Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.

Spread glaze over cooled cakes.

Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.

Sift together all the remaining ingredients except the hazelnuts and fold in.

Stir in the hazelnuts last.

Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.

Cool on racks. Sprinkle with powdered sugar.

Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.

Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.

Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.

Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.

Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.

Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.

Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.

Bake for 8 minutes.

Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.

Bake for an additional 20 minutes. Remove and let cool.

Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.

Combine melted chocolate, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk, 1 tablespoon at a time, while blending to desired smoothness.

Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.

Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.

Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.

Whisk in the chocolate and cocoa powder.

Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.

Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.

In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.

Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.

Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.

Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.

Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.

Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.

Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.

Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.

To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.

To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.

Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.

Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.

Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Preheat the oven to 350 degrees F (175 degrees C).

Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.

Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.

Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

2. In a bowl, stir together the bananas, peanut butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the coconut oil.

4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.

5. Meanwhile, make the glaze. You can make both glazes or just one.

Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.

Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.

6. Dip the doughnuts into the glaze. Decorate, as desired with sprinkles and or crushed marshmallows. Enjoy and have fun with these!

1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.

3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.

4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.

6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. You will not need all of this, save the blend for another use.

2. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

3. In a bowl, stir together the bananas, coconut oil, maple, eggs, and vanilla until combined. Add the flour, baking soda, 1-2 tablespoons chai spice, and salt, mix until just combined. Fold in the chocolate chunks.

4. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool slightly.

5. To make the butter, whip together the butter and maple syrup until light and creamy, about 3 minutes using a hand whisk. Spread over the warm bread. Trust me it's delish.

Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.

Line your pan with parchment for easy removal of this especially moist banana bread.

We find it works just as well baked in an 8x4 or 8 1/2x4 1/2-inch loaf pan.

Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana puree.

Place the banana puree into a large mixing bowl. Stir the melted butter. Stir in the brown sugar, salt, egg, and vanilla extract. Whisk to break up any clumps of brown sugar.

In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.

Stir until just incorporated, then stir in the chocolate chips.

Pour the batter into the greased pan. Place in a 350°F (175°C) oven and bake for 1 hour, until the loaf feels relatively firm and bounces back when you gently push the center top of the bread down with your finger. If the loaf still has some give, keep baking it.

Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.

Remove the bread from the oven, set it on a cooling rack, and let it cool for 10 minutes in the pan.

Gently remove the loaf from the pan and place on the rack to cool completely.

Slice with a serrated bread knife to serve.

Did you love the recipe? Let us know with a rating and review!

Well wrapped, the bread will stay fresh at room temperature for 2 to 3 days. To keep it fresh a few days longer, keep it in the refrigerator. It also freezes well.

Simply Recipes / Mihaela Kozaric Sebrek

Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.

Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.

Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.

Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.

Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.

Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.

Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.

Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.

Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

Preheat the oven to 350 degrees. Combine the flour, oats, sugar, baking soda, and salt in a large mixing bowl. Melt the butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir (I just used a wooden spoon) until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.

Press 3/4 of the dough into a 9×13 baking dish. Reserve the remaining 1/4 for topping. Bake for about 13 minutes or until the top is barely golden brown.

While crust is baking, unwrap caramels and melt in the microwave with the cream. Stir until the mixture is smooth and pourable.

Sprinkle chocolate chips over the baked crust. Pour the melted caramel over the chocolate chips. Crumble the remaining dough with your fingers (add a little more flour if it’s not crumbly enough) and sprinkle over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown. Let stand for several hours or until the caramel is cooled.

1. Preheat oven to 350° F. Line an 8×8 inch square pan with parchment paper.

2. In a bowl, mix the oats, sesame seeds, brown rice crisps, almond flour, ground flax seed, and baking soda.

3. Warm the honey and coconut oil together in the microwave, then pour over the oats. Add the vanilla and mix well. Press the dough into the prepared pan. I like to use the back of a measuring cup to firmly pack the dough into the pan.

4. Bake for 20 to 25 minutes, until golden on top. Let cool for 10-15 minutes, then cut into bars. Cool completely before dipping.

5. Cover/dip each bar in chocolate and sprinkle with toasted sesame seeds. Freeze for 10 minutes to set the chocolate. Eat or store in the fridge.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cookies: In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden.

3. To make the peanut butter mix: In a medium pot, mix 1 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the oatmeal cookies. Freeze 30 minutes, until firm.

4. Melt together the chocolate and 1/3 cup peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and no large chunks of dates remain. Add the egg and pulse to combine. Roll the dough into 16 balls and place on the prepared baking sheet. Using a fork, gently press down on each dough ball to flatten and create a cross hatch pattern. Transfer to the oven and bake for 9-10 minutes. It's important not to over bake these cookies, so set a timer!

3. Remove the cookies from the oven and let cool. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 15 minutes.

4. Meanwhile, melt together the chocolate and coconut oil in a microwave safe bowl.

5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the freezer. Remove from freezer 5-10 minutes before eating.

5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the

. Remove from freezer 5-10 minutes before eating.

Preheat oven to 275 degrees F (135 degrees C).

Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.

Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.

Arrange banana slices over chocolate.

Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.

Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.