Cookie Crust:

• 1 1/4 cups flour
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cut up and chilled
• 1/4 cup chopped, toasted, blanched almonds
• 1/4 teaspoon almond extract

1. Stir together flour, brown sugar, and salt. Cut in butter.
2. Stir in almonds and extract. Press into pan.
3. Bake 12 minutes until slightly firm.

Brown Sugar Layer

• 1/2 cup packed light brown sugar
• 1/3 cup butter
•  1 tablespoon water

1. Combine sugar, butter and water in small heavy saucepan.
2. Bring to a boil, and continue boiling for 1 minute.
3. Spread over cookie crust base.
4. Return to oven and bake for 10 minutes.
5. Cool for a few minutes.

Chocolate Topping

• 3/4 cup semisweet chocolate chips
• 2 tablespoons butter
• 3/4 cup chopped, toasted, blanched almonds

1. Melt chocolate chips with butter in small pan over low heat or microwave.
2. When brown sugar layer has been crusty (5 minutes or so), pour chocolate over and smooth it out.
3. Sprinkle with chopped almonds, pressing slightly into chocolate.

1. Preheat oven to 350F.
2. Arrange crackers close together on foil- or parchment-lined baking sheet.
3. Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
4. Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.

• 3/4 cup chopped nuts (optional)
• 2 eggs
• 1 teaspoon baking powder
• 1 cup flour
• 1 ounce unsweetened chocolate, cut up
• 1/2 cup butter

1. Heat oven to 350F. Grease and flour 13×9 inch pan.
2. In large saucepan, melt butter and unsweetened chocolate over low heat, stirring until smooth.
3. Stir in flour, then remaining base ingredients; mix well.
4. Spread in pan.

Filling:

• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chopped nuts (optional)
• 1 cup chocolate chips

1. In small ball, combine all filling ingredients except nuts and chocolate chips.
2. Beat until smooth and fluffy.
3. Stir in nuts.
4. Spread over chocolate mixture in pan and then sprinkle evenly with chocolate chips.
5. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
6. Immediately sprinkle marshmallows over top and bake for an additional two minutes.

Frosting: (prepare right before base comes out of the oven)

• 2 cups miniature marshmallows
• 1/4 cup butter
• 1/4 cup milk
• 1 ounce unsweetened chocolate, cut up
• 2 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

1. In a large saucepan over low heat, combine butter, milk, unsweetened chocolate and cream cheese. Stir until well blended.
2. Remove from heat and stir in powdered sugar and vanilla.
3. Immediately pour frosting over marshmallows and lightly swirl with knife to marble.
4. Refrigerate until firm; cut into bars. Store in refrigerator.

• 8″ pie shell, already baked
• 1/2 c butter
• 3/4 c granulated white sugar
• 1 oz unsweetened chocolate, melted and cooled
• 1 tsp vanilla
• 2 eggs – must be fresh!

1. Cream butter and sugar in electric mixer.
2. Stir in melted, cooled chocolate.
3. Add vanilla and one egg; Beat for 5 minutes. Add second egg and beat again for 5 minutes.
4. Turn into baked pie shell. Chill for at least 2 hours.

• 3/4 cup butter, not margarine
• 3/4 cup shortening (143 grams)

1. Whip butter and shortening just until fluffy.

• 1 1/2 cups light brown sugar (325 grams)
• 3/4 cup white sugar (150 grams)

1. Blend sugars in gradually.

• 3 eggs
• 1 1/2 t vanilla (more doesn’t hurt)

1. Blend in until smooth.

• 3 3/8 cups flour (435 grams)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt

1. Combine separately and then mix in.

• 2 to 3 cups chocolate chips, perhaps a combination of semi-sweet, milk, and white chips

1. Mix in gradually.
2. Drop hunks of dough in desired sizes on ungreased cookie sheets. Bake  9-11 minutes at 375F.

If you must use margarine, use 1 1/2 cups and no shortening.

Sugar measurements are approximate. You can shift the balance between white and brown sugar. You can cut the brown sugar to about 3/4 cup, make the difference up in white sugar, and add about 2 tablespoons molasses. Or, use about 1 cup dark brown sugar and 1 1/4 cups white sugar.

1. Heat cream in butter, bring to a boil. Add sugars, stirring until dissolved.
2. Cool for 5 minutes. Add sifted cocoa and salt. Whisk until smooth.
3. Keep warm in double boiler until ready to serve.

1. Line a 13″x9″ pan with foil. Set oven to 350°.
2. Mix flour, baking powder and salt in a bowl.
3. Melt butter. Stir brown sugar into butter. Stir in eggs and vanilla.
4. Stir flour mixture into butter mixture. Spread in pan. Sprinkle with chocolate chips and press in slightly.
5. Bake for 20 minutes. Cool before cutting.

• 4 large eggs
• 1 cup sugar
• 2 tsp vanilla
• 1/2 c butter
• 12 oz semi-sweet chocolate chips
• 1 cup flour
• 1/2 tsp salt

1. Melt butter. Add chocolate chips and melt some more, stir until smooth. Let cool slightly while beating eggs.
2. Beat eggs on high, add in sugar and beat until very pale and thick (several minutes). Add vanilla.
3. Quickly stir chocolate into egg mixture, then stir in flour and salt just until combined. Pour into pan.
4. Bake about 35-40 minutes. Edges will just be starting to pull away from the edge of the pan, and toothpick inserted in the middle will come out clean.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
2. Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
3. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
4. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

1. In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the nuts. Add the melted chocolate and milk and stir to combine well.
2. Preheat the oven to 350º. Roll dough into 1½ inch logs and refrigerate until firm, about 30 minutes or more. Cut logs into 1 inch slices and roll in confectioners sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10-12 minutes. Cool on wire racks.