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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

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

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.

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

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

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

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

INGREDIENTS FOR THE SHELLS 1/2 cup (120 ml) water 1/2 cup (120 ml) whole milk 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces large pinch kosher salt 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly) 1 cup (127 grams) all-purpose flour 4 large eggs FOR THE CREAM CHANTILLY 1 cups (237 ml) heavy cream, cold 3 TBSP powdered sugar 1 tsp vanilla extract or vanilla bean paste INSTRUCTIONS For the Shells Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade. When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At

INGREDIENTS 1 1/4 cups flour 2 tsp baking powder 1/4 tsp salt 3/4 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ginger 1 cup canned pumpkin 1/4 cup oil 1 tsp vanilla Topping: 1 cup brown sugar 1/2 tsp cinnamon 1/3 cup chopped pecans or walnuts 1 1/2 cups hot water INSTRUCTIONS   Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, oil, and vanilla. Stir just till blended. Spread into a well greased round casserole dish or 9" square pan.   Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top. Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom. Serve warm with vanilla ice cream. This article and recipe adapted from this site

Ingredients Crust 1 1/2 cups graham crackers crumbs 1/4 cup melted butter Filling 4 packages (8 oz each) cream cheese , softened 1 1/2 cups granulated sugar 4 eggs 1 cup (8 oz) canned pumpkin (not pumpkin pie mix) 2 teaspoons pumpkin pie spice Garnish whipped cream pumpkin pie spice Instructions Heat oven to 300°F. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides. In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pi

INGREDIENTS 3/4 cup pumpkin puree not pumpkin pie mix 1/2 cup granulated sugar divided 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 large egg 1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky) 1 teaspoon cinnamon GLAZE: 1/2 cup powdered sugar 1 teaspoon cinnamon 3 tablespoons heavy whipping cream or milk INSTRUCTIONS Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results). Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture. Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacki

Ingredients Filling: 1 recipe Almond Flour Pie Crust 3/4 cup butter 1/2 cup Swerve Brown 1/2 cup Bocha Sweet 1 1/2 tsp vanilla extract or maple extract 1/4 tsp salt 3 large eggs 1 1/2 cups pecan halves Instructions Prepare the pie crust according to the directions and bake at 325F for 10 minutes. Remove and let cool while preparing the filling. In a large saucepan over low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved, about 2 minutes. Remove from heat and whisk in the vanilla extract and salt. Make sure the syrup isn't too hot and then whisk in the eggs.  Place the pecans in the cooled crust and pour the filling overtop. Return to the oven and bake 45 to 50 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken.  Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time. Let co

Ingredients 4 cups sugar 2 sticks butter, 1 cup 2 cups white corn syrup 1 teaspoon Kosher salt 2 12 oz. cans evaporated milk Instructions Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed. Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft. Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy! This article and recipe adapted from this site

INGREDIENTS 12 ounces bittersweet chocolate chips (60-70% cacao) 1/2 cup butter 3 large eggs 1 cup granulated sugar 1/4 cup brown sugar 1 tablespoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder (not Dutch-processed) 1 cup pecans (chopped, optional) 1/2 cup mini semisweet chocolate chips INSTRUCTIONS Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add nuts, if using, and mini chocolate ch

Ingredients 1 box Duncan Hines chocolate cake mix and any ingredients it requires (I use applesauce instead of oil which eliminates over a thousand calories, and it tastes the same!) 1 (14 oz) can Eagle Brand sweetened condensed milk (reduced fat or fat free taste great too) 1 (8 oz) jar Smucker’s caramel topping 1 (8 oz) container cool whip thawed to room temp 3 Heath Candy Bars chopped (I chopped them in the blender which was easier than doing it by hand, and made them have a finer texture) Instructions Bake cake according to package directions in a 9×13 pan. Let cake cool for about 5 minutes. Poke holes in cake with the handle end of a wooden spoon. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well. Spread cool whip over the top evenly. Sprinkle with Heath Cand