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Peanut Butter and Chocolate Pan Cookies adapted from Southern Living, March 2006.
Found on: www.myrecipes.com


Ingredients:
  • ¾ cup chunky peanut butter
  • 2 eggs
  • 1 tsp vanilla abstract
  • 1 cup packed light brown sugar
  • 2 cups all purpose baking mix
  • 1 (12 oz.) bag of dark chocolate chips
Instructions:
  1. Preheat the oven to 325 degrees Fahrenheit
  2. Mix together peanut butter, eggs, and vanilla.
  3. Add the brown sugar and stir until thoroughly mixed, stir in baking mix and ¾ cup of the dark chocolate chips. 
  4. Pour mixture into a greased 15”x10” pan
  5. Bake until a gold-brown 20-25 minutes. Remove from oven and cover top with the remaining chocolate. Let sit until the chocolate melts and spread evenly over the top. Cut and serve.

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Chocolate Truffles adapted from Kay Chun’s recipe in Real Simple, Feb 2001
Found on www.myrecipes.com 
Makes: 35-40  truffles

Ingredients: 
  • 20 oz. semi-sweet chocolate chips
  • 2 Tbsp unsalted butter, softened
  • 1 cup heavy cream
Instructions: 
Filling:
  1. Put 8 oz. of chocolate and butter in a large sized bowl. In a saucepan bring heavy cream to a simmer and pour over chocolate and butter.
  2.  Once chocolate begins to melt whisk until smooth. Slowly add remaining cream until filling is thick and shiny.
  3. Pour filling into a deep baking pan and freeze for 30 minutes. Take a small spoon and scoop rounds from the filling, setting them on a wax paper lined cookie sheet. Freeze for 15 minutes. 
  4. Roll rounds into spheres and freeze. 
Coating:
  1. Pour remaining chocolate chips into a double boiler and stir until chocolate is smooth. 
  2. Take off heat and allow to cool until chocolate  begins to set. Place filling in the melted chocolate and retrieve with a fork. Dust with sprinkles, cocoa, sugar or whatever else you like

Place truffles on wax paper lined cookie sheet and refrigerate 5 minutes. 
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Black Forest Cake adapted from Sunset Magazine, February 2009
Found at: www.myrecipes.com 
Servings: 8

Ingredients
  • 1 can drained and pitted tart pie cherries in water
  • ¼ cup kirsch
  • ¼ cup salad oil
  • 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
Instructions:
  1. Mix cherries and Kirsch in a mixing bowl. Let sit 30 minutes stirring every 5-10 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Grease with oil an 8 inch round cake pan. Cut 8 inch circle of wax paper and line bottom of the pan. Oil wax paper and sprinkle cocoa powder over top. 
  4. In a different bowl combine cocoa, flour baking soda and salt. 
  5. In separate bowl blend sugar, salad oil, egg whites, vanilla and 1 cup of water. Pour in cocoa mixture and blend until lumpless.
  6. Pour batter into greased  cake round and bake at 350 for 35 to 40 minutes. Cake will have receeded from the edges of the pan.
  7. Let cool for 10 minutes then invert onto a rack and peel away wax paper. Let cool 1 hour. 
  8. Once cool cut cake horizontally into layers (as many as you please, Sunset suggests 3, just keep in mind you need to have frosting enough to frost each layer). 
  9. Drain the kirsch from the cherries and keep in a small container.
  10. Take the bottom layer of the cake and spread fairly thickly with your frosting of choice, scatter cherries throughout the top (be sure to save enough for the other layers). Set the next layer on the cherries, frost the top of the second layer fairly thickly and place cherries in the frosting. Continue until you reach the top layer.
  11. Upon placing the top layer on the cake, thinly frost the entire cake and drizzle with kirsch.
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