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 These soft, chewy cookies full of chocolate chunks are easy-to-make and delightful to eat. They also make wonderful gifts for friends and family alike!
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1-1/4 cups chocolate chunks
1. Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets.
2. In a large bowl, combine the butter and both sugars; beat with an electric mixer at medium speed until creamy. Beat in egg and vanilla extract; set aside.
3. Sift the flour, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
4. Spoon the dough by tablespoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Let cool on pans for 1 minute; transfer to wire racks to cool completely. Repeat with any remaining dough. Makes 16 cookies.
Emily
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 Add a touch of elegance to your holiday entertaining with this deliciously moist chocolate cake smothered in rich chocolate frosting sprinkled with crunchy chopped walnuts. Yum, Yum!
CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.
2. With electric mixer on Low speed, beat in the shortening, milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs and beat 2 more minutes.
3. Divide the batter between the two prepared pans; smooth with a spatula. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 5 minutes; turn out onto wire rack to cool completely.
4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. With electric mixer set on medium speed, beat for 2 minutes; add the warm water and mix well. Beat in the confectioners’ sugar in 2 batches; beat until smooth and creamy.
5. Place 1 cake layer top side down on a large, flat plate. Spread with 1 cup of frosting and sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining walnuts. Makes 12 servings.
Emily's Favorite Recipes:
 Thanksgiving dinner wouldn’t be complete without a yummy and delicious dessert. This decadent chocolate layer cake covered with rich chocolate frosting is sure to be an all-time favorite!
6 ounces white chocolate (for garnish)
1 cup unsalted butter
1 cup + 3 tablespoons granulated sugar
1-1/2 cups all-purpose flour
1/2 cup + 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10-1/2 ounces semisweet chocolate
1. Using a vegetable peeler, finely grate the white chocolate onto a plate; chill until ready to use. Heat the oven to 350 degrees F.
2. Grease the bottoms of two 8-inch round cake pans; line with parchment paper. In a large bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat on medium speed of electric mixer until smooth; continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat 1 minute longer. Divide the batter between the two pans.
3. Bake for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in the pans for 10 minutes; turn onto wire rack. Peel off the parchment paper; let cool.
4. In a heavy saucepan, heat the heavy cream just to a boil. Break chocolate into pieces and add to the cream stirring until melted. Allow to cool and chill for 30 minutes. Whisk until thickened to a spreadable consistency.
5. Place one cake layer on a cake plate; spread with 1/3 of the chocolate frosting. Place the 2nd cake layer on top; spread the remaining frosting over the top and sides of the cake. Sprinkle with white chocolate to garnish. Makes 8 generous servings.
Emily
Emily's Favorite Recipes:
 When your family, friends or guests bite into these chewy brown sugar cookies they will be surprised to discover a delicious kiss of chocolate hidden inside. Better make plenty because they will disappear quickly!
3/4 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
25 solid chocolate candies (kisses)
1-1/2 tablespoons confectioner’s sugar
3/4 teaspoon cocoa powder
1. Heat oven to 350 degrees F. In a medium bowl, combine the butter and brown sugar; beat with electric mixer at medium speed until light and fluffy. Add the vanilla extract.
2. In a medium bowl, combine the flour and cinnamon; add to the butter mixture and mix well.
3. Shape dough into twenty-five 1-inch balls; flatten each into a 2-inch round. Place 1-inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough being sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
4. In a small bowl, combine the confectioner’s sugar and cocoa; sprinkle over the hot cookies. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Makes 25 cookies.
Emily
Emily's Favorite Recipes:
 These rich, moist brownies are made extra special with two types of chocolate swirled on top while they are still warm. Delicious!
BROWNIES:
1 (4 ounce) bar bittersweet baking chocolate
1/2 cup butter
2 tablespoons baking cocoa powder
1-1/4 cups sugar
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
TOPPING:
1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips
1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil; making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.
2. Chop the bittersweet chocolate into small pieces. In a microwave-safe bowl, place the chocolate, butter and cocoa powder; microwave on High until the chocolate and butter are melted. Stir together and set aside.
3. In a medium bowl, combine the sugar and salt; add the chocolate mixture and stir to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla extract. Sift in the flour and baking powder and mix well.
4. Spread batter into prepared baking pan. Bake for 30 minutes; remove from the oven.
5. Sprinkle both chocolate chips over the brownies; return to the oven for 1 minute. Remove from oven and allow to sit for 1 minute. Using the foil as handles, lift the brownies out of the pan. Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.
 The warmer weather months are just around the corner. This delicious no-bake chocolate cookie recipe is perfect for those times when you want to satisfy your family’s sweet tooth but don’t want to heat up the kitchen. Actually, my family enjoys these delightful little cookies any time of the year!
2 cups granulated sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Pinch of salt
1/2 cup smooth peanut butter
3 cups quick-cook oats
1. In a medium saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil over medium heat, stirring often; cool for 1 to 2 minutes. Stir in the vanilla, pinch of salt, peanut butter and oats; blend thoroughly.
2. Drop by teaspoonfuls onto waxed paper; cool and then chill in refrigerator until set. Makes about 48 cookies.
Emily
 Pure decadence in every bite of these delicious, brownie-like squares filled with rich caramel, creamy chocolate and crunchy nuts. Yum! Yum!
1 (14 ounce) package caramels, unwrapped
2/3 cup evaporated milk, divided
1 (18.25 ounce) box chocolate cake mix
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips
1.In a medium microwaveable mixer bowl, combine the caramels and 1/3 cup of the evaporated milk. Microwave on High for 2 to 3 minutes stirring every 30 seconds until the caramels are melted and mixture is smooth; set aside.
2. In a large bowl, combine the dry cake mix, melted butter, remaining 1/3 cup evaporated milk and chopped nuts. Stir together by hand until a soft dough forms; press 1/2 of the dough onto bottom of a greased and floured 9 x 13-inch baking dish.
3. Bake at 350 degrees F. for 6 minutes. Remove from oven and spread caramel mixture over the baked layer; sprinkle chocolate chips over the caramel mixture. Crumble the remaining cake mix dough evenly over the chocolate chips.
4. Bake 15 to 18 minutes longer. Do Not Over Bake. It may appear not to be thoroughly cooked, but once it cools it will be soft and chewy. Cut into squares. Makes 24 squares.
Emily
 Whether you are looking for an elegant dessert recipe for a special occasion or you just want to impress your family or friends, you can’t go wrong with this decadent cheesecake from Taste of Home. It is sure to become a favorite that will be requested again and again!
2 cups crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter
FILLING:
1 envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1 (11.5 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream, whipped
Milk chocolate kisses, unblanched whole almonds and additional whipped cream
1. In a large bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1-3/4 inch up the sides of a greased 9-inch springform pan. Cover and refrigerate for 1 hour.
2. In a small saucepan, soften gelatin in milk; let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Cool to room temperature, about 6 minutes.
3. In a large bowl, beat the cream cheese, sour cream and almond extract until smooth. Beat in melted chocolate and gelatin mixture. Fold in whipped cream; spoon into crust. Cover and chill for 6 hours or overnight.
4. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate kisses, almonds and additional whipped cream. Refrigerate leftovers. Makes 12 servings.
Emily
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