Baking

3 cups flour (15 oz)
1 tsp baking soda
1 cup softened butter (8 oz)
1 cup sugar (7.5 oz)
1 cup brown sugar (8 oz)
1/2 tsp salt
1 Tbsp vanilla
2 eggs
2 cups dark chocolate chips (12 oz)
1/4 cup nibs (1 oz)

• Preheat oven to 350.

• Whisk then sift flour and baking soda.

• Cream butter in mixer until pale yellow.

• Add sugar, salt, and vanilla. Cream until smooth and lightened.

• Add eggs and vanilla and beat until incorporated. Scrape sides thoroughly.

• Add flour just until incorporated.

• Add chocolate chips and nibs and mix on just until incorporated.

• Refrigerate dough for at least two hours.

• Shape into flattened balls and bake for 10-15 minutes, until center looks dry and cookie just begins to brown.

7 Tbsp butter (3.5 oz)
1/4 tsp salt
1 cup dark chocolate chips (6 oz)
1 cup sugar (7.5 oz)
2 eggs
1/2 cup flour (2.5 oz)
6 Tbsp cacao nibs (1.5 oz)

• Line an 8x8” pan with parchment and preheat oven to 350.

• Melt together butter, salt, chocolate and sugar. You can do this in a stainless steel bowl over a water bath or in a glass bowl in the microwave. Stir until melted and smooth.

• Let chocolate mixture cool briefly, then stir in vanilla.

• Add eggs one at a time, stirring well after each until batter is smooth and shiny.

• Add flour and beat with a wooden spoon or paddle attachment of a stand mixer for one minute.

• Stir in nibs.

• Spread batter into prepared pan and bake until toothpick inserted in the center comes out mostly dry, 20-25 minutes.

• Let cool completely.

6 Tbsp milk chocolate chips
3/4 cup half & half
Two scoops of vanilla ice cream

• Combine milk chocolate chips and half & half in a small saucepan.

• Heat over medium low, whisking constantly until smooth. Bring to a simmer.

• Scoop ice cream into coffee mugs or small bowls.

• Pour liquid truffle over ice cream and enjoy immediately.

Scant 1 cup milk chocolate chips (5 oz)
3 Tbsp coffee or water
3/4 cup heavy whipping cream

• Melt together milk chocolate and water (or coffee). You can do this in a glass bowl in the microwave, or in a metal bowl over a water bath. Stir continuously until smooth.
(Do not overheat).

• Let chocolate cool.

• Whip the cream to soft peaks.

• Scrape the cream onto the chocolate and fold together just until incorporated.

• Divide into 4 glasses and chill in the refrigerator for an hour.

• Serve with whipped cream and fresh berries, if desired.

1 1/2 cups (7.5 oz) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 overripe bananas, mashed
6 Tbsp (3 oz) unsalted butter, melted
2/3 cup brown sugar
1 large egg
1 tsp vanilla extract
2 Tbsp milk
2/3 cup dark chocolate chips
1/3 cup cacao nibs

• Preheat oven to 350 and line muffin tins with paper liners or grease lightly.

• Whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon). Set aside.

• Place bananas in the bowl of a stand mixer and mash them on medium until smooth (you can also use a hand mixer).

• Add butter, sugar, egg, vanilla and milk to the mixer bowl and mix on medium until blended.

• Add dry ingredients and mix on low until combined.

• Add in nibs and chips and mix on low until combined.

• Spoon batter into muffin cups (they will be pretty full). Bake for 20-25 min at 350 or until a toothpick inserted in the center comes out clean.

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
1 cup dark or milk chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans

• Preheat oven to 350 and grease a 9x13 baking pan.

• Combine graham cracker crumbs and butter and press into prepared pan.

• Pour condensed milk over the crust layer.

• Layer in this order: shredded coconut, pecans, white chips, dark (or milk) chocolate chips and press in lightly.

• Bake 25 minutes or until lightly browned.

• Cool bars thoroughly. Say things like “you betcha” and “dontcha know” while devouring finished bars with your closest homies.