What You Need:

4 T of sugar

2 T of unsweetened cocoa powder

4 sheets of frozen phyllo dough, thawed

4 T of unsalted butter, melted

1 C of cold heavy whipping cream

6 T of caramel ice cream topping

How to Make It:

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

Line a baking sheet with parchment paper.

Toss together the sugar and cocoa powder in a mixing bowl.

Cut each phyllo sheet crosswise into 3 separate pieces.

Stack the pieces together to make 4 stacks.

Cover the stacks with plastic wrap,

Cover again with a kitchen towel to keep the phyllo dough from drying out.

Place one piece of phyllo on a baking sheet and brush with the melted butter.

Sprinkle the sheet evenly with the sugar cocoa mixture and top with another piece of phyllo dough.

Repeat the process with this sheet and then place a third sheet on top.

Repeat the butter sugar process again.

Continue in this manner until you have 4 stacks of prepared dough.

Place the stacks in the refrigerator for 10 minutes.

Remove the dough from the refrigerator.

While still on the baking sheet use a sharp knife to cut the stacks into 3 triangular pieces.

Place a piece of parchment paper over the top and lay another baking sheet on top to weight them down.

Bake for 14 minutes or until a golden brown.

Remove the crisps from the oven, remove the top baking sheet and peel off the parchment paper.

Place on a wire rack to cool.

Place the cream into a mixing bowl.

Beat with an electric mixer on high 2 minutes or until stiff peaks form.

Beat in the caramel sauce on high speed for 20 seconds or until well blended.

Place one triangle stack of crisps on a serving plate.

Top with a teaspoon of caramel mousse.

Add another crisp and more caramel mousse then top with the third crisp.

Makes 4 servings

To garnish these elegant treats warm caramel topping in the microwave for about 10 seconds. Drizzle the topping over the entire crisp. Trickle chocolate topping over the top to create a chocolate dessert that will be asked for over and over again.

What You Need:

2 C of flour

4 T + 1 t of sugar, divided

2 t baking powder

1/2 t of salt

1 stick + 2 T of unsalted butter, cold and cut into small pieces

1 C of semisweet chocolate chips

1 large egg yolk

1/2 C of half and half, chilled

How to Make It:

Place the rack into the center of the oven and preheat the oven to 375 degrees.

Lightly spray a baking sheet and set aside.

Dump the flour into a mixing bowl.

Add 4 T of sugar, the baking powder and the salt and whisk until blended well.

Toss the butter pieces over the flour mixture.

Working with a pastry cutter cut the butter into the dry ingredients until crumbly.

Mix in the chocolate chips.

Place the egg yolk into a small mixing bowl.

Whisk in the half and half until well blended.

Pour the egg mixture over the flour mixture and stir with a fork until a soft moist dough forms.

Sprinkle a little flour over a flat surface such as a cutting board.

Place the dough on the prepared surface and knead with your hands 6 times.

Pat the dough out to form an even disk.

Cut the disk into 6 pieces with a sharp knife.

Place the scones on the prepared baking sheet.

Sprinkle the remaining 1 t of sugar evenly over all the scones.

Bake 20 minutes or until golden brown on bottom and just starting to brown on top.

Cool the scones on a wire rack.

Makes 6 scones

These scones are best eaten on the day they are baked. Serve them warm with a little cream or at room temperature. If you have a couple of scones left and want to reheat them later in the evening wrap them in foil and reheat in a preheated 350 degree oven for about 5 minutes.

What You Need:

1 large egg

3/4 C canola oil

1 1/2 C sugar

1 1/2 t vanilla extract

1 1/2 C unpeeled zucchini, grated

2 1/2 C of flour

1 1/2 t baking soda

3/4 t baking powder

1/2 t salt

3/4 t cinnamon

3 oz. bittersweet chocolate, grated

3/4 C walnuts, chopped

How to Make It:

Line the 12 cups of a muffin tin with paper liners.

Let the oven preheat to 350 degrees.

Break the egg into a small bowl.

Whisk in the oil, sugar and vanilla until well blended.

Fold in the zucchini.

In a separate bowl blend together the flour, baking soda, baking powder, salt and cinnamon.

Add the chocolate and toss the mixture until the chocolate is blended in well.

Fold the zucchini mixture into the flour mixture and stir just until the dry ingredients are moist.

Fold in the walnuts.

Fill the muffin cups 2/3 full of the batter.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool 10 minutes in the pan then transfer to wire racks to continue cooling.

Makes 12 muffins

The zucchini in these muffins gives off very little taste but is important to keep the muffins moist. It’s the chocolate that stands out. Even the children will love these tasty little muffins. It’s a great way to incorporate some vegetables in any child’s diet.

What You Need:

1/2 C of unsalted butter

4 oz. semisweet chocolate, chopped

1/2 C of whole milk

2 t instant espresso powder

1 large egg, beaten lightly

1/2 C of sugar

1 C of flour

1 t baking powder

1 T of Kahlua

1/2 t vanilla extract

How to Make It:

Butter well a 4 C pudding steamer or metal bowl.

Fill a kettle full of water and bring to a boil over high heat.

Place the butter and chocolate into a saucepan placed over low heat.

Heat the mixture 4 minutes, stirring often, until the butter and chocolate have melted and are smooth.

Transfer the chocolate mixture to a mixing bowl.

In the same saucepan used for the chocolate mixture combine the milk and espresso powder.

Heat over medium heat, stirring occasionally, for 3 minutes or until the powder has completely dissolved.

Pour the mixture into the chocolate mixture and stir to combine.

In a mixing bowl whisk together well the egg, sugar, flour, baking powder, Kahlua and vanilla.

Pour the egg mixture into the chocolate mixture and stir to combine well.

Transfer the mixture to the prepared steamer or bowl.

If using a steamer clamp the lid on tightly.

If using a bowl cover with a double layer of heavy duty aluminum foil crimping the edges around the bowl tightly.

Place a wire rack into a pan large enough to accommodate it.

Place the mold onto the wire rack and pour enough boiling water into the pan to bring the level halfway up the sides of the mold.

Cover the pot and bring the water back to a brisk boil over medium high heat.

Lower the heat to medium low and simmer for 2 hours adding water as necessary to maintain the correct level.

Remove the mold from the pot and remove the lid or cover.

Place on a wire rack and cool for 15 minutes or until the pudding begins to pull from the sides of the bowl.

To serve, invert the pudding onto a platter and top with sweetened whipped cream.

Makes 4 servings

The Kahlua is optional in this recipe. It does give the pudding a little extra mocha kick with little to no alcohol content.

What You Need:

2/3 C of flour

2/3 C old fashion rolled oats

1/4 C + 2 T of light brown sugar, packed firm

1/4 t of baking powder

1/8 t of salt

1/4 C + 1 T of unsalted butter, chilled and cut into pieces

1/4 C + 2 T of raspberry preserves

1/2 C + 2 T of semisweet chocolate chips

How to Make It:

Allow the oven to preheat to 375 degrees.

Place the oven rack into the center of the oven.

Line the bottom of an 8X8 square pan with foil and extend the foil over the edges about 1 1/2 inch.

Spray the foil well with a non stick cooking spray.

Blend together the flour, oats, brown sugar, baking powder and salt in a mixing bowl.

Use a pastry blender or two knives and cut the butter into the mixture until crumbly.

Remove a little over 1/4 of a cup of the mixture and set aside for topping.

Press the remaining mixture into the prepared pan.

Bake for 8 minutes or until it’s beginning to brown and appears dry but not fully baked.

Remove the pan and place on a wire rack and allow to cool 30 minutes.

Spread the preserves over the crust to within 1/4 inch from the edges.

Sprinkle 2 T of the chocolate chips over the top of the preserves.

Sprinkle the reserved oat mixture evenly over the chips and press gently to make an even layer.

Return to the oven and bake for 24 minutes or until the top if a light golden brown.

Remove and transfer the pan to a wire rack to cool completely.

Place the remaining chocolate chips into a heavy duty sealable plastic baggie.

Do not seal the bag and place it in the microwave on medium power for 45 seconds or until the chocolate melts.

Remove the bag, seal and knead with your fingers until the chocolate is smooth.

Press the chocolate into one corner of the bag.

Snip just the end out of the corner of the bag and swirl the chocolate over the top of the cooled bars.

Let the bars cool for 30 minutes or until the chocolate is set.

Remove the bars by using the aluminum foil handles.

Makes 9 bars

An elegant but easy and tasty treat these bars will be a hit with everyone. Use any type of preserve such as strawberry, apricot or even pineapple for something a little different.

What You Need:

1/2 C of flour

1/4 t of baking powder

1/8 t of salt

1/2 C of light brown sugar, packed firm

3 T of egg, well beaten

1 T unsalted butter, melted

1/2 t of vanilla extract

1/3 C of white chocolate chips

1/3 C of almonds, toasted and chopped coarse

How to Make It:

Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.

Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.

Spray the foil lightly with a non stick cooking spray.

Dump the flour into a mixing bowl.

Add the baking soda and salt and toss with a fork to blend together.

In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.

Pour the egg mixture into the flour mixture and whisk well.

Fold in the chocolate chips and almonds until well combined.

Pour the batter into the prepared pan and smooth to even.

Bake for 22 minutes until the top is dry and golden brown.

Transfer the pan to a wire rack to cool completely.

When ready to cut remove the bites using the premade foil handles.

Cut into 24 bite size squares

Makes 24 bites

These little bites are perfect for just grabbing a snack as you run by.  They also work as gifts. Place a few of the bites into a foil lined box and give to your family and friends anytime of the year.

What You Need:

1 fully baked prepared shortbread crust

1/2 C of heavy whipping cream

3 T of whole milk

3 oz. bittersweet chocolate, chopped

1 large egg

1 T of sugar

1/8 t of salt

2 T of confectioners’ sugar

1 t of unsweetened cocoa powder

1/4 t of instant espresso powder

1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.

Pour the heavy cream and milk into a saucepan and place the pan over medium heat.

Bring the liquid to a rapid boil then remove from the heat.

Add the chopped chocolate, swirling the pan slightly to make sure all the chocolate is covered.

Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.

In a small bowl whisk the egg, sugar and salt until well blended.

Slow pour 1/4 C of the chocolate mixture into the egg mixture, stirring as you add so the egg doesn’t cook with the hot liquid.

When the chocolate mixture is blended in, add the remaining chocolate and whisk to blend in well.

Spread the filling into the pie crust.

Bake the tart for 16 minutes or until the center is set.

Remove from the oven and transfer to a wire rack to cool for 15 minutes.

In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.

Slowly whisk in the cold whipping cream.

Beat with an electric mixer on high speed 1 minute or until stiff peaks from.

Remove the tart from the pan and place on a platter.

Pour the cream over the tart allowing it run down the sides.

Makes 8 servings

A tart pan with a removable bottom will make removing this cake a snap. If you don’t have a tart pan use a kitchen knife and non metal spatula. Run the knife around the edges and under the bottom of the tart. Use the spatula to help guide the tart from the pan and onto a serving platter.

What You Need:

1 partially baked prepared chocolate pie crust

2 T sugar

1 T + 2 t of flour

1/8 t of salt

1 large egg yolk

1/4 C + 2 T of whole milk

1 1/2 t of banana extract

1/2 t of vanilla extract

1 banana

How to Cook It:

Dump the sugar into a saucepan

Add in the flour and salt and toss with a fork to combine.

Stir in the egg yolk and milk then place the pan over medium heat.

Stirring constantly, cook 4 minutes or until the mixture thickens and just begins to boil.

Remove the pan from the heat and blend in the banana and vanilla extracts.

Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it occasionally.

Spread half of the custard mixture into the bottom the prepared pie crust.

Slice the banana into thin slices and place over the top of the custard.

Spread the remaining custard mixture over the top.

Cover the pie and chill for at least 2 hours or until very cold.

Makes 8 servings

Garnish the top of your pie with curled chocolate or whipped topping. The banana extract will give this pie a vibrant banana taste. It may be omitted if you want a mellower banana flavor..

What You Need:

3/4 C of flour

1/4 C + 3 T of unsweetened cocoa powder

1/2 t of baking soda

1 t of salt, divided

3/4 C + 2 T of sugar

1/4 C + 5 T of butter, divided

1 large egg, beaten

3 T of solid shortening

1 1/2 t of milk

1 1/2 t of vanilla extract

1 1/2 C of confectioners’ sugar

How to Make It:

Preset the oven temperature to 350 degrees and place the rack into the center of the oven.

Spray a cookie sheet with a non stick cooking spray.

Whisk together the flour, cocoa powder, baking soda and 1/2 t salt in a large mixing bowl.

Place he sugar, 1/4 C + 2 T of the butter and the egg in a separate bowl.

Beat on low with an electric mixer for 20 seconds.

Adjust the speed to medium and beat the mixture 20 more seconds or until light and fluffy.

Beat the flour mixture into the egg mixture for 20 seconds or just until the dough is blended.

Using a teaspoon to remove the dough, roll 36 equal shaped balls and place them on the prepared cookie sheet.

Use a glass with the bottom coated with a little sugar to flatten out the cookies.

Bake 14 minutes or until firm.

Remove the cookie sheet and place on a wire rack until the cookies have cooled completely.

Place the remaining 3 T of butter into a bowl.

Add the shortening, milk, vanilla and remaining salt.

Mix with a fork until a smooth paste forms.

Add the confectioners’ sugar and mix until the filling is smooth about 5 minutes.

Spread the cream onto 18 of the cookies.

Top the cream cookies with the other 18 cookies.

Makes 18 cookies

These cookies are just as good as the store bought versions. They are probably better because you made them yourself. If you want a flavored cream such as mint or lemon substitute your favorite flavored extract for the vanilla when making the cream.

What You Need:

1 partially baked pie crust

1/2 C + 1 1/2 T of sugar, divided

1 T + 2 t of flour

1 T of unsweetened cocoa powder

1/4 t of salt, divided

1/2 C of whole milk

1 large egg yolk

1 oz. semisweet chocolate, chopped fine

1 T of unsalted butter, cut into pieces

1/4 t + 1/8 t vanilla extract, divided

1 large egg white, at room temperature

1/8 t of cream of tartar

How to Make It:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.

Add the milk and egg yolk and whisk until blended in.

Place the pan over medium heat and whisking constantly cook for 5 minutes or until the mixture becomes thick and bubbly.

Remove the pan from the heat and whisk in the chocolate and butter.

Place the pan back on the heat and whisk constantly until melted and smooth.

Remove the pan from the heat again and whisk in 1/4 t of the vanilla.

Quickly put together the meringue as the pie filling needs to be hot when the meringue is spread over the top.

Put the egg white into a mixing bowl and beat on medium speed until foamy.

Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.

Beat on high speed until soft peaks form.

Gradually beat in the sugar until stiff peaks from

Spread the pie filling into the crust.

Mound the meringue onto the filling, spreading to seal around the edges and form peaks in the meringue.

Bake 16 minutes or until the meringue is a golden brown.

Cool the pie on a wire rack that is placed away from any air drafts.

Makes 8 servings

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Spread it quickly over the hot filling and affix it securely to the pan to seal it over the filling. Always cool meringue in a draft free area to also keep it from weeping.