What You Need:

1/2 C of flour

1/4 t of baking powder

1/8 t of salt

1/2 C of light brown sugar, packed firm

3 T of egg, well beaten

1 T unsalted butter, melted

1/2 t of vanilla extract

1/3 C of white chocolate chips

1/3 C of almonds, toasted and chopped coarse

How to Make It:

Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.

Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.

Spray the foil lightly with a non stick cooking spray.

Dump the flour into a mixing bowl.

Add the baking soda and salt and toss with a fork to blend together.

In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.

Pour the egg mixture into the flour mixture and whisk well.

Fold in the chocolate chips and almonds until well combined.

Pour the batter into the prepared pan and smooth to even.

Bake for 22 minutes until the top is dry and golden brown.

Transfer the pan to a wire rack to cool completely.

When ready to cut remove the bites using the premade foil handles.

Cut into 24 bite size squares

Makes 24 bites

These little bites are perfect for just grabbing a snack as you run by.  They also work as gifts. Place a few of the bites into a foil lined box and give to your family and friends anytime of the year.

Melt your chocolate in the microwave or double boiler. Now, is where you get to be creative. If you are making a particular shape like a leaf, you can use actual leaves (washed and dried of course) as your template. Use a pastry brush to paint the leaves with the melted chocolate. Let them harden on a piece of parchment paper. Once ready, peel them away from the leaf.

For cutouts, spread your melted chocolate on a cookie sheet covered with parchment paper. Be sure that the chocolate is smoothed out so there are no bumps or uneven areas. Once the chocolate has set up, you can use your cookie cutters to press the shapes. Starting with the ones closest to the edge of the parchment, peel them up and place them on your cake, cupcakes or wherever you need them.

Some shapes require a more delicate touch than a pastry brush. For those, you can use melted chocolate in a pastry piping bag. This bag is used with different tips to make decorations with icing. If you don’t have a pastry bag, you can use a Ziploc bag and cut a small hole in the bottom corner or one end.

The chocolate will be warm so be careful. If you are tracing shapes, draw them darkly on one side a piece of parchment paper. Flip it over and make sure you can still see the image. Cut the corner of the bag (if not using a piping bag) and begin to trace the shapes with the chocolate. Try to make as thick a line as the design will allow. Thinner chocolate pieces are more prone to breaking when peeling and placing. The piping bag can also be used to apply melted chocolate designs to the tops of cakes, cookies, muffins, pies and the like.

Chocolate has many uses even decorating. Turn your desserts into a feast for the eyes and the taste buds by decorating in chocolate.

Chocolate has many uses. Many of them require that you get the chocolate in a more pliable mood. That means melting chocolate. Before you cringe, it is easy to melt chocolate as long as you follow a few simple rules:

·         Cut chocolate into smaller uniform pieces

·         Melt over low heat

·         Stir often

·         Use a double boiler (even a makeshift one is better than nothing) or the microwave

It takes a while for chocolate to melt.  But, just as quickly as it melts it will also set up again once away from heat. With that in mind, if you are using molds for your chocolate creations, have them ready to go.

Like we said, chocolate doesn’t take long to solidify once it is removed from the heat. So, you have to get working. One thing that you will need is parchment paper. Parchment paper provides a non-stick surface for your chocolate shapes.

What You Need:

1 fully baked prepared shortbread crust

1/2 C of heavy whipping cream

3 T of whole milk

3 oz. bittersweet chocolate, chopped

1 large egg

1 T of sugar

1/8 t of salt

2 T of confectioners’ sugar

1 t of unsweetened cocoa powder

1/4 t of instant espresso powder

1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.

Pour the heavy cream and milk into a saucepan and place the pan over medium heat.

Bring the liquid to a rapid boil then remove from the heat.

Add the chopped chocolate, swirling the pan slightly to make sure all the chocolate is covered.

Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.

In a small bowl whisk the egg, sugar and salt until well blended.

Slow pour 1/4 C of the chocolate mixture into the egg mixture, stirring as you add so the egg doesn’t cook with the hot liquid.

When the chocolate mixture is blended in, add the remaining chocolate and whisk to blend in well.

Spread the filling into the pie crust.

Bake the tart for 16 minutes or until the center is set.

Remove from the oven and transfer to a wire rack to cool for 15 minutes.

In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.

Slowly whisk in the cold whipping cream.

Beat with an electric mixer on high speed 1 minute or until stiff peaks from.

Remove the tart from the pan and place on a platter.

Pour the cream over the tart allowing it run down the sides.

Makes 8 servings

A tart pan with a removable bottom will make removing this cake a snap. If you don’t have a tart pan use a kitchen knife and non metal spatula. Run the knife around the edges and under the bottom of the tart. Use the spatula to help guide the tart from the pan and onto a serving platter.

What You Need:

1 partially baked prepared chocolate pie crust

2 T sugar

1 T + 2 t of flour

1/8 t of salt

1 large egg yolk

1/4 C + 2 T of whole milk

1 1/2 t of banana extract

1/2 t of vanilla extract

1 banana

How to Cook It:

Dump the sugar into a saucepan

Add in the flour and salt and toss with a fork to combine.

Stir in the egg yolk and milk then place the pan over medium heat.

Stirring constantly, cook 4 minutes or until the mixture thickens and just begins to boil.

Remove the pan from the heat and blend in the banana and vanilla extracts.

Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it occasionally.

Spread half of the custard mixture into the bottom the prepared pie crust.

Slice the banana into thin slices and place over the top of the custard.

Spread the remaining custard mixture over the top.

Cover the pie and chill for at least 2 hours or until very cold.

Makes 8 servings

Garnish the top of your pie with curled chocolate or whipped topping. The banana extract will give this pie a vibrant banana taste. It may be omitted if you want a mellower banana flavor..