Cocoa Mocha Mint

Serving Size : 1
Preparation Time :0:05

Ingredient

• 1 fluid ounce white creme de cacao
• 1 fluid ounce Kahlua
• 1 fluid ounce white creme de menthe
• 1 fluid ounce sweet cream cracked ice

Method:

• Fill a mixing glass with cracked ice.
  
• Add creme de cacao, Kahlua, creme de menthe, and cream.
• Shake and strain into a chilled cocktail glass.

Fudgiest Brownies

Serving Size : 12
Preparation Time :0:45

• 1/2 cup butter
• 3 ounces baking chocolate
• 2 eggs -- well beaten
• 1 cup all-purpose flour
• 1/2 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup walnuts -- chopped (optional)
• 2 cups brown sugar

Method:

• Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350 degrees until set, or about 30 minutes.

Cream Puff Cake

Serving Size : 12
Preparation Time :1:45

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 4 eggs
• 8 ounces cream cheese -- softened
• 4 cups milk
• 3 packages instant vanilla pudding mix -- 3 ounces each
• 1 pint cream -- whipped
• chocolate syrup
  

Method

• Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball.
• Turn into a bowl and beat in eggs one at a time, beating well between each.
• Spread flat on a 9" x 13" greased pan. Bake at 400 degrees for 35-40 minutes.
• Cool.
• Mix together cream cheese and milk and beat until smooth.
• Add instant pudding, one package at a time.
• Spread over cooled shell.
• Top with whipped cream and drizzle chocolate syrup on top.
• Chill at least one hour before serving.

Chocolate Cherry Tarts

Serving Size : 24

Preparation Time :1:00

Ingredient

• 2 tablespoons butter
• 1/2 cup sugar
• 1 square baking chocolate -- melted
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces cream cheese
• 1/2 cup sugar
• 1 egg
• 1/2 cup maraschino cherries -- finely chopped
• 24 maraschino cherry halves
  

Method:

• Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.
• Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill.

Yield: approximately 2 dozen tarts.