Chocolate Truffles

1 8(oz) package Cream Cheese, softened
3 cups Confectioner's Sugar, sifted
3 cups Semi-Sweet Chocolate Chips, melted
1 1/2 tsp Vanilla Extract
(coating of your choice)

In a large bowl, beat cream cheese til smooth. gradually beat in confectioner's sugar until well blended. Stir in melted chocolate and vanilla until combined.

Refrigerate for 1 hour.

Shape into balls and decorate as desired.

Smore's Cookies

Preheat Oven: 375 degrees

Ingredients:

• 11 tbsp Butter, softened
• 1 cup Brown Sugar
• 1/2 cup White Sugar
• 2 large Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 2 1/2 cups Flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup Mini Marshmallows
• 3 regular size Hershy's Bars, broken into individual bricks
• 1-2 packages graham crackers, broken in half to form squares

Directions:

In medium bowl, whist together flour, baking soda, sea salt and cinnamon to combine. Set aside.

With an electric mixer, cream butter with sugars until light and fluffy. Add eggs and vanilla, mixing until combined.

Combine two mixtures with eletric mixers on low speed.

Fold in chocolate chips and marshmallows. Chill dough for 1 hour (or overnight).

Lay out graham crackers on a baking sheet side by side. Place tablespoons of dough on the graham crackers, pressing down  to flatten slightly.

Bake five minutes and remove from the oven. Press Hershey's pieces into each cookie and return to oven for 5-7 minutes more.

Remove to wire rack to cool.

Chocolate Berry Parfaits

• 2 cups cold Milk
• 1 package (3.9oz) instant Chocolate Pudding
• 1 package (10oz) frozen, sweetened Strawberries
• 1 cup Whipping Cream
• 1/4 cup Confectioners' Sugar
• Fresh Strawberries, sliced

In mixing bowl, beat milk and pudding mix until thick and smooth; set aside.

Drain strawberries and place in blender. Cover and process until smooth; set aside.

Beat cream and sugar until stiff peaks form. Gently fold in strawberry puree.

Divide half of chocolate among 4 to 6 glasses or bowls, top with 1/2 of strawberry mixture, repeat layers.

Garnish with a strawberry slice if desired.

Chocolate Chip Cookies

This is a recipe I've been carrying around since I was in Middle School.

Preheat Oven: 375 degrees

• 3/4 cup Sugar
• 1/2 cup Brown Sugar
• 3/4 cup Margarine
• 1 tsp Vanilla
• 1 Egg
• 2 cups Flour
• 1/2 ts Salt
• 3/4 cup Chocolate Chips

Cream ingredients through egg. Separately combine remaining ingredients except the chips. Mix well, then stir in chips.
Place on ungreased cookie sheet. Bake 8-10 minutes.

Tripple Chocolate and Vanilla Cheesecake

Preheat Oven: 350 degrees

Cheesecake:

• 1 1/2 cups Oreos, finely crushed
• 3 tbsp Butter or Magarine, melted
• 4 8-oz packages Cream Cheese, softened
• 1 14-oz can Sweetened Condensed Milk
• 4 large Eggs
• 1/3 cup All-Purpose Flour
• 1 tbsp Vanilla Extract
• 2 1-oz squares Semi Sweet Chocolate, melted

Glaze:

• 2 1-oz squares Semi Sweet Chocolate
• 1/4 cup whipping cream

Combine cookie crumbs and butter, press firmly on bottom of 9-inch spring form pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla. Mix well. Divide batter in half.

Add chocolate to one half of batter; mix well. Pour into prepared pan and top with vanilla batter.

Bake 50-55 minutes or until center is set. Cool.

Prepare Glaze:  In a sauce pan, melt semi sweet chocolate squares with whipping cream  cook and stir until thickened and smooth. Remove from heat.

Top cheesecake with glaze,  Serve.

Store left overs in refrigerator, covered.

No Bake Chocolate Cheesecake

• 1 1/2 cup Semi-sweet Chocolate Chips
• 2 8-oz pkgs Cream Cheese
• 1/4 cup Sugar
• 1 8-oz carton frozen Whipped Topping
• 1 9-inch Chocolate Crumb Crust

Melt chocolate chips in double boiler, stirring until smooth.

In a mixing bowl, beat cream cheese and sugar. Beat in melted chocolate chips and whipped topping at low speed.

Pour into crust. Cover and refrigerate for at least 4 hours.

Devil's Food Cake

Thick, chocolatey cake, airy enough to stay moist. I use this in my black forest trifle and it's always a hit.

Preheat Oven: 350 degrees (Rack in middle of oven)

• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Soda
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 12 tablespoons Unsalted Butter, room temperature
• 2 cups, 2 tbsp Sugar
• 3/4 cup non-alkalized Cocoa Powder
• 2 tsp pure Vanilla Extract
• 3 large Eggs, room temperature
• 1 1/4 cups Water
• 1/4 cup Milk

Lightly oil/spray  two 9-inch round cake pans, line bottom with parchment paper if desired.

In medium bowl, whisk together flour, baking soda, powder and salt. Set aside.

In stand mixer, fit paddle attachment. beat butter at medium speed until smooth. Increase speed to medium-high, slowly add sugar. Beat until smooth. Scrape down sides of mixer with rubber spatula. Add cocoa powder and vanilla, beating for 1 minute. Scraped down sides as needed. Add eggs, one at a time, combining fully each time.

Combine water and milk in a sauce pan. Bring just to boil. Remove from heat.

With mixer running on low, add flour mixture 1/4 cup at a time. Carefully pouring liquid into batter, remove bowl from stand mixer and combine batter with rubber spatula until smooth.

Divide batter evenly between prepared pans. Lightly drop each pan on counter to settle the batter and remove excess air bubbles.

Bake cakes on middle rack of oven until they pull away from the sides of the pan and center springs back when touched lightly - 30-35 minutes.

Cool cakes in pans on a wire rack for 10 minutes. Turn cake layers out  and cool on racks.