What You Need:

3 T of unsalted butter, room temperature

1/2 C of unsweetened cocoa, chopped

1 C of sugar

1 large egg, well beaten

1 C + 3 T of flour

1/2 t of salt

3/4 C of pecans, chopped

1/2 C of mini marshmallows

1/4 C of milk chocolate chips

1/4 C of maraschino cherries, chopped

How to Make It:

Preset the oven temperature to 350 degrees allowing the oven to preheat.

Place the oven rack into the middle of the oven.

Lightly spray an 8X8 brownie pan with a butter flavored non stick cooking spray.

Place the butter into a microwave safe bowl.

Add the chopped chocolate and place the bowl in the microwave.

Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft.

Remove the bowl and stir until smooth.

Pour the sugar into the bowl and whisk until well blended.

Add the egg and vanilla and whisk again to combine.

Stir in the flour and salt until blended in well.

Fold in the pecans.

Spread the batter out evenly into the prepared pan.

Bake for 25 minutes.

Remove the brownies from the oven and quickly sprinkle evenly with the marshmallows.

Sprinkle the milk chocolate chips over the marshmallows.

Return the pan to the oven and bake 2 minutes longer.

Remove the pan from the oven and sprinkle the cherries over the top.

Let the brownies cool at least 15 minutes before cutting.

Makes 9 brownies

There’s nothing like a warm gooey brownie to make your heart swoon. These brownies, topped with chocolate covered cherries are even better. Serve them warm and eat them with a fork for a wonderful afternoon snack or after dinner dessert.

What You Need:

4 T of heavy whipping cream, divided

3 oz. semisweet chocolate, chopped

1 fully baked packaged shortbread crust

1/2 C of frozen cranberries

2 T of sugar

How to Make It:

Pour 3 T of cream into a saucepan and place the pan over medium high heat.

Bring the cream just to a simmer.

Remove the cream from the heat and add the chocolate, stirring to ensure all the chocolate is covered with the hot cream.

Let the mixture stand for 1 minute.

Whisk until the mixture is smooth.

Add the last T of cream and whisk to blend in well.

Pour the filling into the shortbread crust.

Cover and chill for at least 2 hours or until firm.

Set the oven temperature to 425 degrees.

Spray a metal cake pan with a non stick cooking spray.

Work quickly and place the frozen cranberries into a bowl.

Sprinkle with the sugar and toss the cranberries to coat.

Spread the cranberries out into an even layer in the prepared pan.

Bake 5 minutes or until the cranberries are just beginning to thaw.

Stir the cranberries in the sugar and return to the oven.

Bake an additional 5 minutes or until the cranberries have thawed and the sugar has dissolved.

Remove from the oven and stir the berries and juices together well.

Allow to cool before spreading over the top of the chilled tart.

Makes 8 servings

These candied cranberries are so easy to make. Try it as a topping for pound cake, angel food cake or even on ice cream or pudding. The candied cranberries will stay good at room temperature for up to 4 hours. Be sure to work quickly when coating the cranberries with the sugar so the sugar doesn’t dissolve before reaching the oven.

 What You Need:

1 C of shortbread cookies, crushed fine

1/2 C + 3 T of sugar, divided

3 T of butter, melted

2/3 C of semisweet chocolate chips

1/2 C of white chocolate chips

1 (8 oz.) pkg. cream cheese, softened

1/2 C of sugar

1 large egg

3 T of sour cream

1 t of vanilla extract

How to Make It:

Lightly grease a round 9 inch metal pan with a non stick cooking spray.

Set the oven temperature to 350 degrees and move the rack to the center of the oven.

Place the crushed cookies into a mixing bowl.

Add 3 T of sugar and toss gently with a fork to combine.

Pour the butter over the cookies and toss with a fork until moistened well.

Press the most crumbs into the bottom of the prepared pan.

Bake 8 minutes or until the crust just begins to darken.

Remove the pan and place on a wire rack to cool.

Leave the oven turned on.

Place the semisweet chips into a saucepan.

Place the pan over low heat.

Heat the chocolate for about 2 minutes or until smooth constantly stirring.

Remove the pan from the heat.

In another pan melt the white chips the same way and remove the pan from the heat.

Place the cream cheese into a mixing bowl.

Add the remaining sugar and beat on medium speed until smooth and creamy.

Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.

Beat in the sour cream and vanilla.

Remove half of the batter to another bowl.

Add the melted semisweet chocolate to one bowl of batter and beat to combine.

Add the melted white chocolate to the other bowl and beat to combine.

Pour the semisweet chocolate batter into the prepared crust.

Pour the white chocolate batter over the top and spread to cover.

Using a table knife, swirl the two batters together.

Bake for 28 minutes or until set.

Transfer the pan to a wire rack to cool to room temperature.

Cover and refrigerate for 10 hours or overnight.

Makes 8 servings

There noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception. They will be asking for it over and over again.

What You Need:

12 oz. of semisweet chocolate, chopped

2 T unsalted butter

1/4 C + 2 T of all purpose flour

3/4 t of baking powder

1/2 t of salt

1 1/4 C of sugar

3 large eggs

1 1/2 t of vanilla extract

4/2 oz. chocolate covered toffee bars, chopped coarsely

How to Make It:

Place the chocolate and the butter into a microwave safe bowl.

Microwave on high power for 1 minute then stir until smooth.

Allow the chocolate to cool to lukewarm

Whisk together the flour, baking powder and salt in a mixing bowl.

In a separate bowl mix together the sugar and eggs with a mixer on high speed for 2 minutes or until thick and pale.

Add the chocolate mixture and vanilla and beat to blend in well.

Reduce the speed of the mixture to low and blend in the flour mixture for 30 seconds.

Fold the candy pieces into the batter.

Cover and refrigerate the batter fir 25 minutes or until firm.

Place the oven rack into the center of the oven.

Set the oven temperature at 350 and allow the oven to preheat.

Line a baking sheet with parchment paper.

Using a 1/4 C measuring cup transfer the batter by cupfuls to the lined baking sheet.

Press the cookies down with a spatula to flatten.

Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

Makes 18 large cookies

Don’t have a one quarter cup measuring cup? Use an ice cream scooper instead. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check for doneness.

What You Need:

1 C of rolled oats

1/2 C of toasted almonds, sliced

1/3C of toasted walnuts, chopped

1 1/2 C of unsweetened coconut, toasted and shredded

1 T of brown sugar + 1/4 C of brown sugar, packed and divided

1 t of cinnamon

2 T of unsweetened cocoa powder

1/4 C honey, divided

1/4 C semisweet mini chocolate chips

1/2 C of raisins

1 (32 oz.) container of vanilla yogurt

Zest from half of an orange

6 T of unsalted butter

4 ripe bananas cut into 1/4 inch slices

How to Make It:

Place the oven rack into the center rung of the oven.

Set the oven temperature to 350 degrees and allow the oven to preheat.

Line a baking sheet with parchment paper.

Place the oats, almonds, walnuts and coconut into a mixing bowl.

Sprinkle the 1 T of brown sugar, cinnamon and cocoa powder.

Mix the ingredients together well.

Drizzle 3 T of the honey over the mixture and stir until all the ingredients are covered.

Spread the mixture onto the prepared baking sheet.

Bake 15 minutes and do not stir.

Remove from the oven and allow the granola to cool completely.

Place the chocolate chips and raisins into a bowl.

Stir in the remaining honey until well combined.

Add the cooled granola mixture and toss to incorporate all the ingredients together well.

In a separate bowl whisk together the yogurt and orange zest.

Cover and refrigerate until ready to make the parfaits.

Place the butter into a skillet placed over medium heat.

When the butter has completely melted stir in the brown sugar.

Cook and stir 2 minutes or until the brown sugar has completely dissolved.

Add the bananas and stirring gently to coat, cook 1 minute or until they just begin to color.

Place a spoonful of the warm bananas into the bottom of each parfait glass.

Top each parfait with 1/2 C of the yogurt.

Sprinkle the top with the chocolate granola.

Makes 8 servings

Making this granola is simple and it gives these parfaits a perfect topping. You may use ice cream instead of yogurt if you wish.

What You Need:

1/4 C + 2 T of buttermilk

1/4 t of baking soda

1 large egg

1 t vanilla extract

3/4 C of flour

2/3 C of sugar

1/4 C of unsweetened cocoa powder

1/4 t of salt

1/4 C + 2 T of unsalted butter

How to Make It:

Lightly spray the inside of a loaf pan.

Dust the pan with flour and tap out any excess.

Adjust the oven temperature to 350 degrees.

Place the rack into the middle of the oven.

Pour the buttermilk into a mixing bowl.

Whisk in the baking soda until blended in well.

Carefully stir in the egg and the vanilla.

In another bowl gently whisk together the flour, sugar, cocoa powder and salt.

Add in the butter and half of the buttermilk mixture.

With an electric mixer on low speed mix until the dry ingredients are just moistened.

Up the mixer speed to medium and beat 45 seconds or until the butter is lightened and doubled in amount.

Add the remaining buttermilk and beat for 20 seconds.

Spread the batter into the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the pan and place on a wire rack to cool for 10 minutes.

Remove the cake from the pan and place the cake on the wire rack until cooled completely.

Makes 8 servings

This moist pound cake is perfect for that mid morning snack. Add a cup of your favorite flavored coffee and you have the perfect pick me up for the rest of your busy morning. Make this cake the perfect evening meal dessert. Top with assorted broiled fruit such as peaches, pears or cherries. Place the fruit slices over the cake. Sprinkle with sugar and dot with bits of butter. Broil 6 inches from the heat source for 1 minutes or until the fruit is caramelized. 

What You Need:

3 T of butter, cut into pieces

9 oz. good quality white chocolate, divided

3/4 C of boiling water

1/4 C + 2 T of sour cream, at room temperature

1 large egg yolk

3 T of vanilla extract, divided

1 1/2 C of flour

1 1/2 C of sugar

1/2 t of baking soda

1/2 t of salt

2 C of heavy whipping cream

How to Make It:

Move the oven rack to the center of the oven then preheat the oven to 350 degrees.

Lightly spray then dust with flour a 9 inch cake pan being sure to tap out excess flour.

Place 3 oz. of the white chocolate into a microwave safe bowl.

Heat the chocolate on medium power for 1 minute then stir until smooth.

Let the chocolate cool to lukewarm.

Put the butter into another microwave safe bowl.

Microwave on medium 30 seconds or until melted completely.

Add the water to the butter and whisk until blended together well.

Whisk in the sour cream, egg yolk and 1 1/2 t of vanilla.

Dump the flour and sugar into a mixing bowl.

Add in the baking soda and salt and whisk until combined together.

Stir in the sour cream mixture and the white chocolate until well blended.

Pour the batter into the prepared cake pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Place the cake pan on a wire to cool.

Place the cream into a microwave safe bowl.

Microwave the cream on high for 1 1/2 minutes or until just starting to boil.

Stir in the remaining white chocolate until melted.

Let the mixture cool slightly then cover and refrigerate for 3 hours or until well chilled.

When ready to frost the cake remove the cake from the pan and place on a platter.

Stir the remaining 1 1/2 t of vanilla into the frosting.

Frost the sides and top of the cake before cutting.

Makes 6 servings

If you like white chocolate this cake is to die for. Single layer cakes are easy to put together and even easier to ice. They give the right amount of cake to enjoy in one setting without feeling like you have over indulged. If you want a little regular chocolate place dark chocolate curls as a garnish on the top before cutting.