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DREAMY DARK CHOCOLATE BUTTERCREAM FROSTING

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INGREDIENTS 8 oz. high-quality dark chocolate, chopped (or dark chocolate chips) 1 cup unsalted butter, softened to room temperature 1/2 cup Hi-ratio Shortening 1/8 teaspoon salt 5 cups powdered sugar, sifted 1/4 cup dark unsweetened cocoa powder, sifted 2 teaspoons pure vanilla extract 4-8 Tablespoons heavy cream or milk INSTRUCTIONS Melt the chocolate in a heat-proof glass bowl in the microwave in 30 second intervals until melted and smooth. Set aside to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl. Turn the mixer to low, and gradually add half of the sugar and all of the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined. Gradually add remaining
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German Chocolate Cookies

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Ingredients For the cookies: 1 1/4 cups (5.6 ounces) all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (4 ounces) unsalted butter, at cool room temperature 3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips For the topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract 1/2 heaping cup sweetened shredded coconut 1/2 cup chopped pecans 2 ounces semisweet chocolate, melted Directions For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated
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CHOCOLATE MASCARPONE BROWNIES

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INGREDIENTS BROWNIES: 1 cup (2 sticks) unsalted butter 3 ounces semisweet chocolate, chopped 1 cup granulated white sugar 1/2 cup unsweetened cocoa powder 1/2 cup mascarpone cheese, at room temperature 3 large eggs, at room temperature 2 teaspoons vanilla extract 1/2 cup all purpose flour 1/4 teaspoon salt GANACHE FROSTING: 6 ounces semisweet chocolate, chopped 6 tablespoons whipping cream 3 tablespoons unsalted butter, cut into pieces INSTRUCTIONS PREPARE THE BROWNIES: Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
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Creamy Coconut Cheesecake

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Grocery List CRUST: 1½ c. crushed vanilla wafers (30-35 wafers) 5 T. sugar ½ c. sweetened coconut 4 T. unsalted butter FILLING: 3 -- 8 oz. cream cheese 1 c. sugar 1 T. cornstarch 1 tsp. vanilla bean paste ¼ tsp. salt 3 large eggs 7 oz. coconut milk ½ tsp. coconut extract TOPPING: 1½ c. heavy whipping cream 3 T powdered sugar 2 T. coconut milk ¼ tsp. coconut extract ½ c. toasted coconut Here's how... Preheat oven to 350 degrees. Chop vanilla wafers in a food processor until crumbs. Add in sugar and coconut and pulse until combined. Drizzle in the melted butter and pulse to combine. Press into the bottom and up the sides of a 10" springform pan. Bake 10 minutes or until set. Remove and cool. Reduce oven temp to 325 degrees. Combine room temperature cream cheese with sugar, cornstarch, vanilla bean paste, and salt and mix until combined. Beat eggs and pour into cream cheese an egg or so at
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Hot Fudge Pudding Cake

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INGREDIENTS 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving INSTRUCTIONS Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer). In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batt
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Caramel Pumpkin Monkey Bread

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Ingredients 1 c butter 1 c brown sugar 1 c sugar 3/4 c caramel bits 3/4 c walnuts optional 1/2 c pumpkin pinch of pumpkin pie spice 2 cans refrigerated cinnamon rolls bundt pan large ziploc bag Instructions Cut up cinnamon rolls into 4ths.  Put white sugar in a large baggie (or a bowl). Add half of the cinnamon rolls that have been cut into bag, close, and gently shake to coat pieces (or put in bowl and gently stir pcs. with sugar until coated). Place one layer of cinnamon rolls into bottom of bundt pan (spray well before starting to add anything).  Sprinkle some caramel bits, then walnuts, then another layer of sugar coated cinnamon roll pieces until everything is gone and layered inside the bundt pan.  Microwave butter, brown sugar, pumpkin, and pumpkin spice for 30 sec., stir, then 30 more sec. until it's warm and bubbly.  Pour half of mixture on top of layers inside of bundt pan.  Put in preheated oven at 350 degrees for
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Pumpkin Praline Bread Pudding

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Ingredients Pumpkin Bread Pudding 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces 1 cup Heavy Cream 1 cup Half and Half 1 15-ounce can Pumpkin Puree 1-1/2 cups Granulated Sugar 3 tablespoon Melted Butter 4 Eggs 2 teaspoons Vanilla 1 tablespoon Pumpkin Pie Spice * Praline Sauce 1 cup Unsalted Butter 1 cup Heavy Cream 1 cup Brown Sugar 1/2 cup Chopped Toasted Pecans Pumpkin Pie Spice 2 tsp Cinnamon 1/8 tsp Nutmeg 1/4 tsp Ground Ginger 1/4 tsp Ground Cloves 1/2 tsp Ground Allspice Instructions Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Bake in a preheated
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