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Ingredients

• 1/4 Cup White Sugar
• 1/8 Tsp Salt
• 1 Cup Milk
• 1/2 Tsp Vanilla Extract
• 1/2 Tbs Butter
• 1+ Oz. Semisweet Chocolate, Chopped
• 2 Shots Peppermint Schnapps

Steps

1. Dissolve sugar and salt into milk in a small pot.
2. Add vanilla, butter and chocolate to mixture.
3. Cook over low heat until chocolate is melted, stirring constantly.
4. Remove from heat.
5. Add schnapps.

Notes

• If you don’t have semisweet chocolate, use some chocolate candy and less sugar instead. Even a peanut butter cup lends itself well.
• Use half and half to make a richer, creamer hot chocolate.

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• 9″ Pie Crust
• 1 Cup White Sugar
• 1 Cup Light Corn Syrup
• 1/2 Cup Butter
• 4 Eggs, beaten
• 1/4 Cup Bourbon
• 1 Tsp Vanilla
• 1/4 Tsp Salt
• 6 Ounces Semisweet Chocolate Chips
• 1 Cup Pecans

Steps

1. Preheat oven to 325°F.
2. Melt together sugar, syrup, and butter over medium heat, stirring constantly.
3. Cool slightly.
4. Combine eggs, bourbon, vanilla, and salt in a large bowl.
5. Whisk the sugar mixture into the egg mixture gradually.
6. Stir chocolate and pecans into mixture.
7. Fill pie shell.
8. Bake for 50-55 minutes, or until set.

Notes

• If the edges cook quickly, loosely wrap them in aluminum foil.
• Top with some fresh whipped cream.

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• 4 Oz. Semisweet Chocolate
• 2 Tbs Unsalted Butter, room temp
• 3 Eggs, separated
• 1/2 Tsp Cream of Tartar
• 5 Tbs Powdered Sugar
• 1/2 Cup Heavy Whipping Cream
• 1/2 Tsp Vanilla Extract

Steps

1. Microwave chocolate and butter for 15 second intervals until melted, stirring between intervals.
2. Temper egg yolks into mixture.
3. Whisk egg whites until foamy.
4. Whisk cream of tartar into egg whites.
5. Whisk 2 1/2 Tbs of sugar into egg whites, gradually.
6. Whisk egg whites to soft peaks.
7. Fold egg whites into chocolate mixture.
8. Combine whipping cream and vanilla.
9. Whisk remaining sugar into cream.
10. Whisk cream to soft peaks.
11. Fold cream into chocolate mixture.
12. Pour into 4 margarita glasses or ramekins.
13. Refrigerate for 1-2 hours or until set.

Notes

• Add some coffee liqueur into the chocolate mixture once melted, if desired.
• Be gentle when folding, do not deflate.
• Incorporate egg whites and/or cream fully or leave streaks.

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• 1/2 Cup Butter
• 3/4 Cup White Sugar
• 1 Egg
• 1/2 Tsp Vanilla
• 1 1/3 Cups Flour
• 1/2 Tsp Salt
• 1/2 Tsp Baking Soda
• 2 Baby Ruth Candy Bars

Steps

1. Cream butter and sugar until smooth
2. Beat in egg and vanilla
3. Sift together flour, salt and baking soda.
4. Stir dry ingredients into butter mixture until well blended.
5. Cut candy bars into small pieces.
6. Gently fold in candy.
7. Chill for 30 minutes.
8. Preheat oven to 375°F.
9. Drop dough by half teaspoonful on air-bake cookie sheet.
10. Bake at 375°F for 10-12 minutes.

Notes

• Chill candy bar for 10-20 minutes to  minimize melting while cutting.
• Makes 50-75 cookies.

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• 1 1/4 Cups Butter
• 2 1/2 Cups Sugar
• 5 Eggs
• 2 1/2 Cups Flour, sifted
• 1 1/4 Tsp Baking Powder
• 1/2 Tsp Salt
• 3/4 Cup plus 2 Tbs Milk
• 2 Tsp Vanilla Extract
• 1/2 Cup Cocoa, sifted

Steps

1. Preheat oven to 325°F.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, one at a time.
4. Add Vanilla.
5. Sift together flour, baking powder and salt.
6. Alternate adding dry and milk to butter mixture.
7. Remove 2 cups of batter.
8. Add cocoa to the removed batter.
9. Grease 10″ Tub/Bundt pan.
10. Flour pan.
11. Alternate pouring batters into pan.
12. Bake at 325°F for 70-90 minutes.
13. Cool in pan for 10 minutes.
14. Invert onto wire rack.
15. Cool completely.

Notes

• Top with confectioners sugar after cool.

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• 1 1/2 Cups Sugar
• 1/4 Cup Butter, melted
• 1 Cup Mashed Potatoes, cold
• 2 Eggs, beaten
• 3 Cups Flour, sifted
• 2 Tbs Baking Powder
• 1 Tsp Salt
• 1 Tsp Ground nutmeg
• 1/2 Cup Cocoa
• 1/2 Cup Milk

Steps

1. Whip sugar, butter, mashed potatoes and eggs until creamy.
2. Soft together flour, baking powder, salt, nutmeg and cocoa.
3. Alternate adding the flour mixture and milk to the potato mixture.
4. Mix Well.
5. Chill for 2 hours.
6. Roll out to 1/2″ thickness.
7. Cut with doughnut cutter.
8. Fry in 365°F grease for 3 minutes.
9. Drain on paper towel.

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• 9″ Chcolate Graham Crust
• 6 Oz. Semisweet Chocolate
• 8 Oz. Cream Cheese, root temp
• 1/2 Cup Light Brown Sugar
• 1/8 Tsp Salt
• 1 Tsp Vanilla Extract
• 2 Eggs, separated
• 3 Tbs Powdered Sugar
• 1 Cup Heavy Cream, whipped

Steps

1. Melt chocolate in the microwave.
2. Mix cream cheese, brown sugar, salt, and vanilla.
3. Beat in egg yolks, one at a time.
4. Mix in cooled chocolate.
5. Whisk egg whites until foamy.
6. Whisk in powdered sugar, a little at a time.
7. Whisk egg whites to firm peaks.
8. Fold chocolate mixture into egg whites.
9. Fold whipped cream into the mixture.
10. Pour mixture into crust.
11. Chill overnight.

Notes

• Reserve some of the mixture in step 10 for decorating.
• Allow to chill slightly before decorating.

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Ingredients

• 1/2 Cup White Sugar
• 3 Tbs Cornstarch
• 1/4 Tsp Salt
• 2 Cups Milk
• 1 Tsp Vanilla Extract
• 1 Tbs Butter
• 2+ Oz. Semisweet Chocolate, Chopped

Steps

1. In a small pot, blend sugar, cornstarch and salt.
2. Add milk and stir until completely disolved.
3. Cook on medium heat, stiring constantly.
4. Wait for it to start to thicken, then remove from heat.
5. Add Vanilla, Butter, and chocolate.
6. Stir until chocolate is well blended.
7. Portion into 5-8 containers
8. Chill for 1 hour or until thick.

Notes

• Use a flexible spatula to get in the grove of the pot during every step.

I hope you enjoy this recipe!

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