Parcel Torte

 7 squares, 1 ounce each, semi sweet chocolate

1 Cube butter

1 Cup sugar

7 egg yolks

7 egg whites

chocolate shavings

Sweetened whip cream 1/2 pint

Toasted almonds

Melt chocolate and butter in medium sauce pan over low heat or microwave at medium heat.  Add 3/4 Cup sugar and egg yolks.  Beat for 3 minutes at high speed.  Preheat oven to 325.  In a separate bowl beat egg whites til soft peaks form, add remaining 1/4 cup sugar gradually, beating constantly until stiff peaks form.  Fold egg whites slowly into chocolate batter with rubber spatula.  Pour 3/4 batter into ungreased 9" spring-form pan.  Bake 35 minutes.  Let torte cool and fall.  Run knife around edge and remove frame.  Pour remaining uncooked batter over torte - it serves as frosting and chill.  Garnish with whip cream and top with chocolate shavings and almonds.

Raspberry Glazed Double Chocolate Dessert

16 oz semisweet chocolate

1 Cup butter

6 Eggs

8 oz white chocolate baking bar cut into small pieces

1/2 Cup whipping cream

1 TBS unsalted butter

1 (10 oz.) package frozen raspberries in syrup, thawed

1 TBS cornstarch

1 Cup Whipping Cream

1 Cup fresh raspberries

 

Heat oven to 400 degrees.  Spray 9" spring-form pan with nonstick cooking spray.  In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cooled.  Beat eggs in a small bowl at high speed for 5 minutes or until light and lemon colored.  Fold cooled chocolate into eggs until well blended.  Pour into sprayed pan.  Bake at 400 for 15 minutes.  Cake will be soft in center.  Cool in pan on wire rack for 1 1/2 hours or until completely cooled.  Refrigerate 1 1/2 hours or until firm.

 Meanwhile, place white chocolate baking bar in a small bowl.  In small  saucepan bring 1/2 Cup whipping cream and 1 TBS butter just to a boil.  Pour over chocolate; stir until smooth.  Cool 5 minutes or until completely cooled.  Refrigerate 1 hour or until chilled.

Place strainer over small saucepan; pour raspberries into strainer.  Press mixture with back of spoon through strainer to remove seeds; discard seeds.  Stir in cornstarch.  Cook over medium heat until mixture boils and thickens stirring constantly.  Cool 30 minutes or until completely cooled.

Spread white chocolate ganache on top of cooled dessert.  Spread raspberry glaze over ganache.  Refrigerate 30 minutes; serve or refrigerate until serving time.  To serve, let dessert stand at room temperature for 1 hour.  In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Spoon whipped cream into pastry bag with large star tip.  Pipe cream onto edge of dessert.  Garnish with fresh raspberries.

Fruit Salsa with Cinnamon Chips

Fruit Salsa:

16 oz. strawberries, diced
2 apples, peeled and diced
2 kiwis, peeled and diced
8 oz. raspberries, blackberries, or blueberries
2 tbsp. white sugar
1 tbsp. brown sugar
Juice of ½–1 lime (zest optional)

Chips:
10 flour tortillas
Melted butter
Cinnamon sugar

In a bowl, combine all fruit, sugar, and lime juice. If using blackberries or raspberries, add right before serving so they don’t get mushy.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar. Cut into wedges and arrange in a single layer on a baking sheet. Bake for 8–12 minutes or until golden and crispy. Allow to cool and serve with chilled fruit mixture. Best when made and eaten the same day.

Pumpkin Bread

4 3/4 Cups flour

3 tsp soda

2 1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

4 1/2 cups sugar

1 1/2 Cups oil

6 eggs

1 Cup water

3 Cups (29 oz can) canned pumpkin

Sift together dry ingredients.  Add remaining ingredients.  Mix until smooth.  Bake at 350 for 60 minutes or until firm.  Makes 4 loaves

Carolynn's Chocolate Chip Cookies

 

Ingredients

Ingredient Checklist

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 2 tablespoons firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 1/2 tablespoon pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted walnuts, broken into large pieces (optional)

Directions

Instructions Checklist

• Step 1

  In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

• Step 2

  Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

• Step 3

  Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

Coconut Oatmeal Chocolate Chip Cookies

 

Ingredients  

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350 degrees F.
• Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
  
• Cream together sugars and butter with a mixer. Add egg and vanilla and beat until combined. Add in the dry ingredients and mix until just combined. Don't over mix.
  
• Stir in oats, coconut, and chocolate chips.
  
• Roll the cookie dough into balls or use a cookie scoop, about 1 tablespoon of dough per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
  
• Bake for 8 to 10 minutes or until tops are slightly golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.
  

S'mores Stuffed Chocolate Chip Cookies

 

Ingredients

• 1 1/4 Cup Butter unsalted, softened slightly (see note)
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 2 Eggs large
• 2 teaspoons Vanilla
• 2 3/4 Cup Flour plus 2 Tablespoons
• 3/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Corn Starch
• 2 Cups Chocolate Chips
• Marshmallows large
• Graham Crackers
• Candy Bar Milk chocolate

Instructions

• Preheat the oven to 375 degrees. Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
• Add the eggs and vanilla and mix to combine. 
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture. 
• Mix until almost incorporated then add the chocolate chips.We prefer semi sweet or a combination of milk and semi sweet. 
• Use an XL cookie scoop or ¼ cup.
• Press flat and then do another. 
• Place on top of dough, a graham cracker, chocolate, and a marshmallow that has been cut in half and can lay side by side on the chocolate. 
• Top with another flat piece of dough, and seal the edges.
• Place in the fridge for 15 minutes then bake for 16-18 minutes or until golden.
• These are HUGE cookies!