Quick Chocolate Buttercream Frosting

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
• 16 Tbs. (2 sticks) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Step-by-Step:

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup (1 1/2 sticks) butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled or quick-cooking oats
1 cup raisins

Step-by-step

1. Preheat oven to 350 degrees. Grease 3 baking sheets. Combined the flour, baking powder and salt in a medium bowl.
2. Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
3. Drop the dough by round spoonfuls 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, about 12 minutes. Cool on the baking sheets for 2 minutes, then transfer to wire racks. Serve warm or at room temperature. 

Makes 32

Classic Cheesecake

Ingredients:
Crumb Crust
11 whole graham crackers (2 squares)
1/4 cub butter or margarine, melted
2 tablespoons sugar

Filling:
5 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla extract

Topping
2 pints strawberries, hulled and sliced
1/2 cup raspberries

Step-by-step

1. Preheat over to 325 degrees. Use a food processor to crush the crackers into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch spring-form pan. Chill.
2. For the filling, place the cream cheese in a large bowl. Beat with an electric mixer set on medium-high speed for 2 minutes. Blend in the sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping the side of bowl often. Add the sour cream, lemon peel and vanilla and beat just until blended. Pour the filling over the crust in the pan.
3. Bake the cheesecake for 1 hour and 15 minutes. Turn off oven and keep the oven door ajar. Let the cheesecake sit in oven for 1 hour. Transfer to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.
4. When ready to serve, remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries.

Chocolate Surpirse Cookies

Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon cinnamon
25 solid chocolate candies (Kisses)
1 1/2 tablespoons confections' sugar
3/4 teaspoon unsweetened cocoa powder

Step-by-step

1. Preheat oven to 350 degrees. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffy. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
2. Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round. Place the rounds 1 inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough. making sure the candy is completlely sealed in the dough. Bake until golden, about 15 minutes.
3. Combine the confections' sugar and cocoa in a small bowl. Sprinkle over the hot cookies. Cool the cookies on the baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Marbled Chocolate Brownies

Ingredients:
Brownies
1 bar (4 oz) bittersweet baking chocolate
1/2 cup (1 Stick) butter
2 tablespoons cocoa powder
1 1/4 cup sugar
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder

Topping
1 cup semisweet chocolate chips
1 cup white chocolate baking chips

Step-by-step Instructions:

1.  Preheat oven to 350 degree. Line a 9-inch square baking pan with aluminum foil, making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.
2. Chop the bittersweet chocolate into small pieces. Place the chocolate, butter and cocoa powder in a microwave-safe bowl. Microwave on High until the chocolate and butter are melted. Stir to combine and set aside.
3. Place the sugar and salt in a medium bowl. Add the chocolate mixture, stirring to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla. Sift in the flour and baking powder; mix well.
4. Spread the batter in the prepared baking pan. Bake brownies for 30 minutes. Remove the pan from oven.
5. Sprinkle the chocolate chips over the brownies. Return brownies to over for 1 minute. Remove from oven; allow the pan to sit for 1 minute. Lift brownies out of the pan (using the foil for handles). Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

Best-Ever Chocolate Cake

Ingredients
Cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs

Frosting
1 cup unsweetened cocoa powder
1/2 cup softened butter
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided

Step-by-step

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
2. Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; beat for 2 minutes
3. Pour the batter into the prepared pans. Back the cakes in the middle of the oven until a toothpick inserted in centers comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners' sugar in two batches. Beat until smooth
5. Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garish with remaining walnuts
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Chocolate Chip Cookies

Ingredients
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 package (12 oz) semisweet chocolate chips
1 package (11 1/2 oz) milk chocolate
1 package (12 oz) white chocolate chips
1 cup coarsely chopped walnuts (optional)

Step-by-step

1. Preheat oven to 350 degrees. Combine the flour, baking powder and salt in a large bowl; set aside. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in eggs one at a time; stir in the vanilla
2. Gradually add the flour mixture, beating well after each addition. Fold in all the chocolate chips and the walnuts
3. Drop the dough by rounded table spoonfuls about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake the cookies until golden, about 15 minutes. Cool on the baking sheet about 5 minutes. Transfer cookies to wire rack to cool completely.

Hints: You can store the cookie dough in an air tight container for up to 1 week in the refrigerator or up to 6 months in the freezer. Thaw at room temperature and spoon onto cookie sheet and bake using directions above.