• 1 cup semisweet chocolate chips
• 1/2 cup sugar
• 1/4 cup butter-flavored shortening
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1 egg, separated
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 cup finely chopped nuts

Method

• Preheat oven to 350F. Lightly grease cookie sheet. Place 1/4 cup chocolate chips in a small microwavable bowl. Microwave at HIGH for 20 to 30 seconds or just until chocolate is melted and smooth when stirred; set aside to cool slightly.
• Combine sugar, shortening, butter, reserved melted chocolate, egg yolk, and vanilla; beat until well blended. Stir in flour and salt. Roll dough into 1-inch balls. With a fork, slightly beat egg white. Dip each ball into egg white; roll in nuts to coat. Place about 1-inch apart on ungreased cookie sheet. Press center of each cookie with thumb to make indentation.
• Bake for 10 to 12 minutes or until set. Remove from oven; immediately place several chocolate chips in center of each cookie. Carefully remove from cookie sheet to wire rack. After several minutes, swirl melted chocolate in each thumbprint. Cool completely.

Makes about 2 1/2 dozen cookies

• 1 cup creamy peanut butter
• 1 cup packed light brown sugar
• 1 egg
• 3/4 cup milk chocolate chips
• granulated sugar

Method

• Preheat oven to 350F. Combine peanut butter, sugar, and egg in a medium bowl; mix with a spoon. Add chocolate chips; mix well.
• Roll heaping tablespoonfuls of dough into 1 1/2-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Dip fork into granulated sugar; press criss-cross fashion onto each ball, flattening to 1/2-inch thickness.
• Bake 12 minutes or until set. Let cookies stand on cookie sheets for 2 minutes. Move cookies with a spatula to wire racks; cool completely.

Makes about 2 dozen cookies

• 3 squares (1 oz each) unsweetened chocolate, coarsely chopped
• 2 squares (1 oz each) semisweet chocolate, coarsely chopped
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1/4 sour cream
• 1/2 cup milk chocolate chips
• powdered sugar

Method

• Preheat oven to 350F. Lightly grease 13×9-inch baking pan.
• Place unsweetened chocolate, semisweet chocolate, and butter in medium microwavable bowl. Microwave at HIGH for 2 minutes or until butter is melted; stir until chocolate is completely melted. Cool to room temperature.
• Combine flour, salt, and baking powder in small bowl.
• Beat sugar, eggs, and vanilla in large bowl with electric mixer at medium speed until slightly thickened. Beat in chocolate mixture until well combined. Add flour mixture; beat at low speed until blended. Add sour cream; beat at low speed until combined. Stir in chocolate chips. Spread mixture evenly into prepared pan.
• Bake 20 to 25 minutes or until toothpick inserted into center comes out almost clean. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2-inch squares. Place powdered sugar in fine-mesh strainer and sprinkle of brownies, if desired.

Makes 2 dozen brownies

• 6 ripe bananas
• 2 cups soy milk
• 6 tbsp maple syrup
• 2 tsp vanilla extract
• 3 tbsp toasted sesame seeds
• 3 tbsp unsweetened cocoa powder

Method

• Freeze bananas in skins for two hours. Peel, slice, and blend in food processor with milk, syrup, vanilla, and sesame seeds until well mixed.
• Spoon onto foil-lined baking sheet, spread evenly, and freeze for 1 hour.
• Remove when still slightly soft. Roll (Swiss-roll style) into a cylinder, covering with a second layer of foil and twisting the ends tightly. Freeze for 1 hour until firm.
• To serve, unwrap the roll onto a flat surface and sprinkle all over with cocoa powder. Decorate with chocolate shavings, if desired.

Serves 8

• 28 Oreo Chocolate Sandwich Cookies
• 1/4 cup margarine, melted
• 1 cup shredded coconut
• 1 cup white chocolate chips
• 1/2 cup chopped nuts
• 1 (14 oz) can sweetened condensed milk

Method
Finely roll 20 cookies. Mix cookie crumbs and margarine; spread over bottom of 9x9x2-inch baking pan, pressing lightly. Chop remaining cookies. Layer coconut, chips, nuts, and chopped cookies in prepared pan; drizzle evenly with condensed milk. Bake at 350F for 25 to 30 minutes or until golden and set. Cool completely. Cut into bars.

Makes 24 bars

• 6 tbsp butter or margarine, softened
• 1/2 cup firmly packed brown sugar
• 1 tbsp vanilla
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1 1/2 cups old-fashioned oats
• 1 cup chopped walnuts
• 1/2 cup chopped figs
• 1/3 cup raspberry preserves

Method

• Preheat oven to 350F. Combine butter, brown sugar, and vanilla; beat until well blended. Add flour and baking soda; mix well. Stir in oats and walnuts. Reserve 3/4 cup mixture for topping.
• Press remaining oat mixture into 8-inch square baking pan. Combine figs and raspberry preserves; spread mixture to within 1/2 inch of edges. Sprinkle with reserved oat mixture; press lightly.
• Bake 25 to 30 minutes or until golden brown. Cool in pan; cut into bars.

Makes 20 bars

• 4 squares (1 oz each) unsweetened chocolate
• 1 cup butter
• 3/4 tsp ground black pepper
• 4 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1 1/2 tsp vanilla
• 1/3 cup Kahlua liqueur
• 2 tbsp vodka
• 1 1/3 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 cup chopped walnuts or toasted sliced almonds
• powdered sugar

Method

• Preheat oven to 350F. Line bottom of 13×9-inch baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat, stirring until smooth. Remove from heat; cool.
• Combine eggs, granulated sugar, and vanilla in a large bowl; beat well. Stir in cooled chocolate mixture, Kahlua, and vodka. Combine flour, salt, and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread evenly in prepared pan.
• Bake just until wooden toothpick inserted into center comes out clean, about 25 minutes. Do not overbake. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar.

Makes about 2 1/2 dozen brownies

• 1 1/3 cups butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 tsp grated lemon peel
• 2 1/2 cups all-purpose flour
• 1 1/2 cups almonds, ground
• 1 tsp cinnamon, ground
• 3/4 raspberry preserves
• powdered sugar

Method

• Preheat oven to 350F. Grease 13×9-inch baking pan.
• Beat butter and sugar in a large bowl with an electric mixer until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds, and cinnamon until well blended.
• Press 2 cups of the dough into the bottom of the prepared baking pan. Spread preserves over the crust. Press the remaining dough, a small amount at a time, evenly over the preserves.
• Bake for 35 to 40 minutes or until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar and cut into squares.

Makes 36 squares

• 3/4 cup butter or margarine, softened
• 3/4 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 package (6 oz) semi-sweet real chocolate pieces
• 3/4 cup chopped almonds, toasted

Method

• Preheat oven to 350F.
• Cream butter and sugar; blend in flour. Add extracts and salt, mixing well. Spread in bottom of ungreased 13×9-inch baking pan.
• Bake in 350F oven for 15 to 20 minutes or until deep golden brown.
• Remove from oven and sprinkle with chocolate pieces. When chocolate has melted, spread evenly; sprinkle with almonds.
• Cut into bars and let cool.

Makes about 4 bars

• 1 jar (12 oz) hot caramel ice cream topping
• 1 1/4 cups all-purpose flour, divided
• 1/4 tsp baking powder
• dash of salt
• 4 squares (1 oz each) unsweetened chocolate, coarsely chopped
• 3/4 cup butter or margarine
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped pecans

Method

• Preheat oven to 350F. Lightly grease 13×9-inch baking pan.
• Combine caramel topping and 1/4 cup flour in small bowl; set aside.
• Combine remaining 1 cup flour, baking powder, and salt in small bowl; mix well.
• Place unsweetened chocolate squares and margarine in medium microwavable bowl. Microwave at HIGH for 2 minutes or until margarine is melted; stir until chocolate is completely melted.
• Stir sugar into melted chocolate with mixing spoon. Add eggs and vanilla; stir until combined.
• Add flour mixture, stirring until well blended. Spread chocolate mixture evenly into prepared pan.
• Bake 25 minutes. Immediately after removing brownies from oven, spread caramel mixture over brownies. Sprinkle top evenly with chocolate chips and pecans.
• Return pan to oven; bake 20 to 25 minutes or until topping is golden brown and bubbling. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2×1.5-inch bars.

Makes 3 dozen brownies