Marvelous Mocha Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

3 T instant coffee granules

2 T. butter

1/4 t. salt

2 c. mini marshmallows

2 c. semi-sweet chocolate chips

1 t. vanilla extract

1/2 t. cinnamon

Combine first 5 ingredients in a heavy saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil and stir for 3 to 4 minutes; remove from heat. Mix in remaining ingredients; stir until marshmallows are melted. Spread into an 8X8" baking pan lined with aluminum foil; refrigerate 2 to 3 hours until firm. Lift fudge from pan, remove foil and cut into one-inch pieces. Makes about 4 dozen pcs.

(For a double recipe, I decrease the amount of coffee granules, of which I only put 4 T into a double batch. Pour onto 9X13 foil lined pan to chill.)

My son-in-law sent a note that said, "This is absolutely, hands-down the best fudge I have ever had."  I think he might have liked it. ;)

Not Yo Momma's Brownie

Not Yo Momma's Brownie
Makes 12 servings

1 c. hazelnut meal (can sub. pecan or almond, but hazelnut is very tasty!)
6 T. extra virgin coconut oil, plus extra for the baking pan
1/2 c. agave nectar
2 whole omega-3 eggs
1/2 c. raw cocoa powder
1/4 c. arrowroot

Preheat oven to 350 degrees. Oil and 8x8x2 inch baking pan. Mix together all ingredients. Stir to blend. Pour into an oiled 8x8x2 baking dish. Bake for 20 minutes or until toothpick comes out clean. Let cool, cut into 12 bars. These are really good warm, but if you have leftovers and want to keep them awhile, wrap each one in a piece of waxed paper and freeze.

Homemade Brownies

Nut Butter Dark Chocolate Chunk Cookies

Nut Butter Dark Chocolate Chunk Cookies
(no wheat or sugar)

Beat two eggs in bottom of mixing bowl. Beat in 1/2 cup honey, 1 tsp vanilla, 1/4 cup milk (1/2 and 1/2, almond, hemp, etc.) and 1 cup fresh ground nut butter (this time I mixed cashew and almond. Mmm.) Stir into egg/honey mixture 1 -1/4 cups almond meal, hazelnut meal, or other nut flour.

Cut up 3.5 oz of 70% dark chocolate into approx.1/4 inch chips (or 1/2 bag dark chocolate chips), Stir into mixture.

In blender, blend three cups of oats into flour. Sift two cups of this flour with one tsp baking soda and 1/4 tsp salt. Stir into mixture until mixture can keep it's shape (not runny). Add more oat flour if you need to.

Drop rounded teaspoonfuls (scoop works great) onto buttered cookie sheet and flatten slightly with moist fingertips. Bake 10-12 minutes at 350. Makes about 4 dozen.

Chocolate Raspberry Sauce

1 cup heavy cream

5 T raspberry jam

4-1/2 oz. bittersweet chocolate, chopped fine

1 oz. unsweetened chocolate, chopped fine

1-2 T cassis or to taste

In a heavy saucepan bring the cream to a simmer with the jam, whisking. Remove pan from the heat; add the choclates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl, and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. Yield: About 1-1/2 cups.

(We used this over cheesecake, it was delicious!!)

English Toffee

2 cups brown sugar

2 cups butter

2 tsp. vanilla

6 T water

Put all ingredients in a heavy 3 qt. saucepan; bring to a boil, stir constatly until a test sample becomes very hard in cold water. Pour on 2 buttered cookie sheets, spread as thin as possible. Lay 6 lg. milk chocolate Hershey bars on top and spread on top of each tray. Sprinkle finely chopped walnuts or almonds over top. Let sit until chocolate is completely hard. Break into pieces. Store closely covered with waxed paper between layers.

Chocolate Sauce

This is actually a recipe for frosting, but it is SO good on ice cream. If you make it for a cake, you will need to whip it until it is fluffy, and put it on a cold cake or it will all run off.

Chocolate Sauce

1 cup sugar

1/4 cup butter

3 T cocoa

1/3 cup milk

Stir and bring to a boil. Boil for 1 minute.

add 1 tsp. vanilla.

For ice cream, serve warm. For a cake, cool until thick. Do not spread while hot.

Death By Chocolate

Death by Chocolate

1 box (19.8 oz.) fudge brownie mix (prepare according to directions)
1/4-1/2 cup leftover black coffee + 1 tsp. sugar
3 pkg (3.5 oz each) instant chocolate mousse
8 Skor or Heath bars, crushed
1 container (12 oz) Cool Whip, thawed

Bake brownies according to package directions. Prick with a fork and pour sweetened coffee over them. Set aside. Prepare mousse according to package directions. Break candy bars. Using 1/2 of each layer in a large clear glass bowl (like a trifle bowl) in this order: brownies, mousse, candy, cool whip. Repeat with remaining 1/2 of all ingredients, ending with cool whip. Sprinkle with a few crumbs of candy bar if you like. Refrigerate until serving time.

Toll House Pie

Toll House Pie

2 eggs
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 unbaked 9" pastry shell.

Preheat oven to 325 degrees. Blend eggs until foamy. Add the flour and sugars and beat until blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour batter into pie crust. Bake 1 hour. Serve warm.