Ingredients:

1 1/4 cup sugar

7 tbsp cocoa

1/4 tsp salt

1/3 cup butter, melted

1/2 packed light brown sugar

1 1/4 cup hot water

1 cup all-purpose flour

2 tsp baking powder

1/2 cup milk

1 1/2 tsp vanilla

Whipped Cream

Instructions:

1. Preheat oven to 350°F. Stir together 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder, and salt. Stir in milk, butter and vanilla; heat until smooth.
2. Pour batter into un-greased 9″ square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.
3. Bake 35-40 minutes or until center is almost set. Let stand for 15 minutes; spoon into dessert dishes, spooning sauce over top. Garnish with whipped topping.

Makes 8 tartlets | Note: 8-4″ nonstick tartlet pans needed

Ingredients:

3/4 cup cold water

1 cup heavy whipping cream, divided

1 pkg. (3.4 oz.) vanilla instant pudding and pie filling mix

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough

1-2 tbsp all-purpose flour

1 cpu mixed berries, such as blueberries, raspberries, strawberries, blackberries, or gooseberries

Instructions:

1. Preheat oven to 325°F. Break off three squares of cookie dough and form into a ball. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8″ thick (wide enough to fit tartlet pan). Place dough in un-greased tartlet pan (if you do not have non-stick pans, then grease). Push dough in to the grooves of pan and flatten the bottom with a drinking glass. Place tartlet pans on baking sheet.
2. Bake 14-16 minutes or until light golden brown on top. Remove from oven to wire rack. Cook 15-20 minutes (cookie shells will have risen a bit in the oven, but will settle upon cooling).
3. Meanwhile, beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated. Remove shells from pans to serving plates with tip of knife. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately.

Yield: 8 servings

Ingredients:

Pastry for single-crust pie (9″)

3 1/2 cups sliced unpeeled fresh plums

3 tbsp plus 1 tsp coarse sugar, divided

1 tbsp cornstarch

2 tsp finely chopped crystallized ginger

1 egg white

1 tbsp water

Instructions:

1. Roll pastry into a 12″ circle. Transfer to a large baking sheet lined with parchment paper. In a large bowl, combine plums, 3 tbsp sugar and cornstarch. Arrange plums in a pinwheel pattern over pastry to within 2″ of edges; sprinkle the plums with ginger. Fold edges of pastry over the plums.
2. Beat egg white and water; brush over pastry. Sprinkle with remaining sugar. Bake at 400°F for 20-25 minutes or until crust is lightly browned. Cool for 15 minutes before removing from pan to a serving platter.

Makes about 3 dozen cookies

Ingredients:

2 1/4 all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup firmly light brown sugar

1 large egg, room temperature

1 cpu (6 oz.) Nestlé Toll House Premier White Morsels

1 tbsp grated orange zest

Instructions:

1. Preheat oven to 350°F. Sift flour, baking soda and salt into small bowl. Beat butter, granulated sugar and brown sugars in large mixer bowl until smooth, about 3 minutes. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop by rounded teaspoonfuls onto un-greased baking sheets. Bake 10-12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep: 20 mins + chilling | Makes: 4 pie shells

Ingredients:

4 cups all-purpose flour

1 tbsp sugar

2 tsp salt

1 3/4 cup shortening

1 egg

1/2 cup cold water

1 tbsp cider vinegar

Instructions:

1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll out each portion of dough to fit a 9″ pie plate. Transfer pastry to pie plates. Trim each pastry  to 1/2″ beyond the edge of plate; flute edges. Fill or bake shells according to recipe directions.

Prep: 45 mins + standing | Bake: 35 mins + cooling | Yield: 16 servings

Ingredients:

3 cups sugar

2 3/4 cups all-purpose flour

1 cup dark baking cocoa

2 tsp baking soda

1 1/2 tsp salt

3/4 tsp baking powder

1 1/4 cups buttermilk

3/4 cup vegetable oil

3 tsp vanilla extract

3 eggs

1 1/2 cups strong brewed coffee, room temperature

Filling:

3 tbsp all-purpose flour

6 tbsp milk

6 tbsp shortening

3 tbsp butter, softened

3 cups confectioners’ sugar

2 tbsp raspberry liqueur

1/4 tsp salt

2 drops red food coloring, optional

4 tbsp seedless raspberry jam, melted

Frosting:

1 pkg. (8 oz.) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tbsp raspberry liqueur

4 cups confectioners’ sugar

Instructions:

1. Line three greased 9″ round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first 6 ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
2. Pour batter into prepared pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans from pans to wire racks to cool completely; discard wax paper.
3. For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring, if desired.
4. Level tops of cakes is necessary. Place one layer on a serving plate; spread with about 2 tbsp jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4″ of edges. Top with jam covered cake, then spread with remaining filling. Top with remaining cake layer.
5. In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Prep: 10 mins | Cook: 10 mins + chilling | Yield: 5 servings

Ingredients:

1/2 cup sugar

1/2 cup dark baking cocoa or baking cocoa

1 tbsp cornstarch

1/8 tsp salt

2 1/4 cups evaporated milk

2 egg whites, beaten

1 1/2 tsp vanilla extract

Toppings:

whipped cream topping, chocolate syrup, slivered almonds and maraschino cherries

Instructions:

1. In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
2. Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped cream topping, chocolate syrup, almonds and cherries.

Prep: 30 mins | Bake: 50 mins + cooling | Yield: 12 servings

Ingredients:

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)

3 tbsp butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

1 1/2 cups semisweet chocolate chips, melted and cooled

3 tsp vanilla extract

4 eggs, lightly beaten

20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped

Instructions:

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9″ springform pan. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
3. Bake at 325°F for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 20 minute. Carefully run a knife around edge of pan to loosen; cool 1hour longer. Refrigerate overnight.

Prep: 20 mins | Bake: 15 mins + cooling | Yield: 3 dozen

Ingredients:

1 cup butter, softened

2 cups all-purpose flour

1/2 cup sugar

1/4 tsp salt

1 can (14 oz.) sweetened condensed milk

1 cups (12 oz.) semisweet chocolate chips, divided

1 tsp vanilla extract

1/2 cup chopped macadamia nuts

1/2 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup milk chocolate chips

Instructions:

1. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 9×13″ baking pan. Bake at 350°f for 10-12 minutes or until set and edges begin to brown.
2. Meanwhile, in a small saucepan, combine milk and 1 1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust.
3. Combine the nuts and milk chocolate

Prep: 15 mins | Bake: 25 mins + cooling | Yield: 12 servings

Ingredients:

Pastry for single-crust pie (9″)

1 cpu coarsely chopped walnuts

1 cup (6 oz.) semisweet chocolate chips

3 eggs

3/4 cup dark corn syrup

1/2 cup packed brown sugar

1/4 cup butter, melted

1 tsp vanilla extract

Instructions:

1. Press pastry onto the bottom and up the sides of an un-greased 9″ fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
2. Bake at 350°F for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.