Chocolate Eclairs

I love chocolate eclairs, not just because they are so delicious but because they are also one of the great pastries from France (I love France, can't wait to go there someday!).

Ingredients:
2 (3.4 oz) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 oz) container frozen whipped topping, thawed
1 (16 oz) package Graham crackers
1 (16 oz) container chocolate frosting
1. In a large bowl, combine pudding mix and confectioners' sugar.
Whisk in milk until mixture is smooth, then gradually fold in whipped
topping.
2. Places layer of Graham crackers in the bottom of a 9x13 inch pan.
Spread 1/3 of pudding mixture over crackers. Cover pudding with
another layer of Graham crackers. Continue layering until pudding is
gone. Cover last pudding layer with another layer of Graham crackers.
3. Remove lid and seal from frosting and microwave at 20 second
intervals, stirring in between, until frosting is pourable ( about 1
minute). Spread frosting evenly over top layer of Graham crackers.
Refrigerate 24 hours before serving.

Chocolate Decadence

Ingredients:
1lb. Bittersweet or semisweet chocolate, chopped
10 Tbsp (1 1/4 sticks) butter
2 Tbsp grand marnier or orange liquer
1 Tbsp cognac or brandy
1 Tbsp instant espresso powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries

Preheat oven to 350 degrees. Butter and flour 9-inch spring form panwith 2 3/4 inch high sides. Stir chocolate and butter in largesaucepan over low heat until melted and smooth.Remove from heat. Whisk in grand marnier, cognac and espresso. Cool toluke warm. Using mixer beat eggs and and sugar in a large bowl untiltripled in volume, about 5 minutes.Fold 1/4 of beaten egg mix into cooled chocolate mix to lighten, thenfold in chocolate mix in to remaining egg mix. Transfer batter toprepared pan. Bake cake, about 45 minutes. Cool cake in pan. Run knifealong pan sides to loosen cake. Release pan sides. Transfer to platter.Cut cake wedges. Serve with whipped cream and berries.
Serves 12

Chocolate Chip Cookies

When you are in the mood for something sweet, home baked goods are always the best. The other night I was in the mood for something chocolatey and I decided to make chocolate chip cookies, however every recipe I came across told me to use brown sugar and unfortunately I didn't have any. I decided to continue on and make the recipe without the brown sugar and surprisingly they came out ok. The brown sugar adds to the brown color and chewiness of regular chocolate chip cookies. However, the cookies without sugar are just as good but lighter in color. So if you are ever without brown sugar and in the mood for some chocolate chip cookies don't worry, just make the recipe without.

Ingredients:
1 cup granulated sugar
1/2 cup butter, melted
1/2 cup canola oil
1 tsp vanilla
1 egg
2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips

Heat oven to 375 degrees. In a large bowl mix sugar, butter, oil, vanilla, and egg until well blended. Add in flour, baking soda, and salt. Stir in chocolate chips.
On a greased baking sheet, drop spoonfuls of cookie dough. Bake 9 minutes. Enjoy!

Chocolate Truffles

I love chocolate! My favorite chocolate treat is truffles. Unfortunately I have never found a way to make truffles until I found this recipe. I hope you enjoy these truffles just as much as I did.

Ingredients:
1/3 cup heavy cream
6 oz. dark (semi-or bittersweet) chocolate, very finely chopped
2 Tbsp butter, very soft
Unsweetened cocoa powder

Bring the cream to a boil and pour it over the chocolate. Wait 1 minute. Whisk until the mix is smooth and shiny. Whisk in butter, cover, and refrigerate for 3 hours.
Scoop out teaspoons of chocolate, then squeeze and roll them between your palms. Roll the truffles around in a bowl of cocoa. Cover and refrigerate until ready to eat.
Makes 24.

Chocolate Peanut Butter Balls

Another favorite one of my recipes is chocolate peanut butter balls. These delicious little treats are great for holidays, birthdays, homemade gifts or dishes to bring to a party. Easy to make, with few ingredients, you will get praise for these wonderful sweet treats!

Makes 50 pieces
Ingredients:
16 oz creamy peanut butter (crunchy if preferred)
1 (16 oz) pk powdered sugar
1 cup butter, softened
1 (12 oz) pk semisweet chocolate

In a large bowl combine peanut butter, powdered sugar and butter. Beat until smooth. Scoop out spoonfuls and roll into 1 inch balls on a baking sheet. Refrigerate 30 minutes. Line another baking sheet with wax paper. Melt chocolate chips in double boiler. As an alternative to a double boiler melt the chocolate chips in a microwave safe bowl. Using wooden picks dip balls into chocolate to coat completely. Set balls on prepared baking sheet. Store refrigerator.

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Chex muddy mix with a twist

For my holiday baking I included Chex muddy mix however I wanted to add a twist to it so I added pretzels, and peanuts to the recipe. Either way this holiday favorite can be given away as a homemade gift or eaten as a snack at home.

Servings 18 (1/2 cup each)

Ingredients:
4 cups Rice Chex cereal (Corn or Rice, mix the two)
3 cups pretzels
3 cups peanuts
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

In a large bowl mix cereal, pretzels, and peanuts; set aside.
In 1 quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter on high 1 minute and stir. Microwave about 30 seconds longer or until mixture is smooth. Stir in vanilla. Pour mixture over cereal, stirring until coated evenly. Pour into 2 gallon resealable food storage plastic bag. Add the powdered sugar. Seal bag, shake until well coated. Spread on wax paper to cool.