• 6 peppermint tea bags.
• 2 medium eggs, separated.
• 3 oz of chocolate.
• 2 cups of sugar.
• 2 cups of flour.
• 1 cup of water,
• ½ cup of butter, salted.
• ½ cup of plain yohgurt.
• 1 teaspoon of baking soda.
• 1 teaspoon of baking powder.

Directions:

Boil the cup of water in a small saucepan and add the peppermint tea bags.

Remove from heat and leave for 5 minutes.

Remove the tea bags, squeezing excess liquid into the pan.

Return the tea to a boil.

Place the chocolate and butter in a large bowl; then pour peppermint tea over the top.

Whisk until melted; then stir in sugar and egg yolks.

In another bowl, mix the baking soda and yohgurt.

Add to the chocolate and butter batter, and mix thoroughly.

Sift the flour and baking powder into the batter, and mix well.

In another bowl, whip the egg whites until stiff, then fold them into the batter.

Pour into a large baking pan and Bake at 350°F (175°C) for about 45 minutes.

Remove from oven.

Serve.

• 4 oz of icing sugar, sieved.
• 1 ¼ oz of margarine.
• 2 tablespoons of cocoa.
• 5 teaspoons of hot milk.

Directions:

Melt the margarine in a saucepan.

Blend in the cocoa and stir in the icing sugar and milk.

Beat until smooth.

Use as icing.

• 2 cups of cake flour.
• 1 ¼ cups condensed milk.
• 1 teaspoon of baking powder.
• 1 egg.
• ½ cup of benzdorp.
• ¼ teaspoon of salt.
• ¼ cup og butter.
• Paper cups.

Directions:

Combine the flour and baking powder; set aside.

Cream the butter until it is light and fluffy.

Add the beaten egg.

Add the flour mixture alternately with milk.

Pour benzdorp to the butter.

Fill a muffin pan with paper cups and bake until done.

• 3 cups of flour.
• 2 cups of sugar.
• 2 cups of cold water.
• 3/4 cup of vegetable oil.
• 6 tablespoons of cocoa.
• 2 tablespoons of vinegar.
• 2 teaspoons of baking soda.
• 2 teaspoons of vanilla.
• 1 teaspoon of salt.

Directions:

Mix together all of the dry ingredients.

Add the wet ingredients; stir until smooth.

Bake at 350F for about 30 minutes.

• 1 (9 inch) pre-made crust
• 2 (8 ounce) packages cream cheese
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F (165 degrees C).

Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.

In a medium bowl, mix the cream cheese until smooth and creamy.

Gradually add the sweetened condensed milk, then beat in the eggs and vanilla.

Finally, stir in the melted chocolate.

Pour into the prepared crust.

Bake for 1 hour in the preheated oven, until the centre is set.

Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

• 4 sticks butter, softened.
• 2 eggs beaten.
• 2 tablespoons molasses.
• 2 teaspoons vanilla extract.
• 1/3 cup water.
• 1 ½ cups granulated sugar.
• 1 ½ cups brown sugar.
• 1 teaspoon baking powder.
• 1 ½ teaspoons baking soda.
• 1 teaspoon salt.
• 5 cups all-purpose flour.
• 1 ½ packages semi-sweet chocolate chips.

Directions:

Preheat the oven to 375F.

Cream the butter, eggs, molasses, vanilla, and water in medium-size bowl.

In a large bowl, combine sugars, baking powder, baking soda, salt and flour.

Combine the moist mixture with the dry mixture. Add chocolate chips.

Shape the dough into 1 inch balls and place an inch apart on a ungreased cookie sheet.

Bake for ten minutes, or until golden brown.

Makes approximately 50 cookies.

• Chocolate cake mix.
• 2 medium eggs.
• ½ cup of oil.
• ½ cup of flour.
• ½ cup of chopped nuts.

Directions:

Preheat your oven to 375°F (190°C).

In a suitably sized bowl, mix all of the ingredients together thoroughly.

Shape into balls, flatten.

Bake on a greased cookie sheet for about 10 minutes.

• 2 cups of flour.
• 1 ½ cups of peanut butter.
• 1 ½ cups of light brown sugar, packed.
• 1 cup of chocolate chips.
• 1 cup of butter.
• 1 medium egg.
• 2 teaspoons of vanilla.
• 1 teaspoon of baking soda.

Directions:

In a suitably sized mixing bowl, cream the butter and the sugar until light and fluffy.

Add the peanut butter, egg and vanilla and beat.

Blend the flour and baking soda, then gradually add to creamed mixture.

Fold in the chocolate chips.

Refrigerate the dough for 60-90 minutes.

Preheat your oven to 350°F (175°C).

Shape the dough into ¾-inch balls.

Place on ungreased cookie sheets, about three inches apart.

Flatten each ball into a cookie about 1 ½ inches wide.

Bake for about 18 minutes or until lightly browned.

• 7 oz of semisweet chocolate.
• 1 ½ cups of all-purpose flour.
• 1 ¼ teaspoons of ground ginger.
• 1 teaspoon of baking soda.
• 1 teaspoon of ground cloves.
• ¼ teaspoon of ground nutmeg.
• 1 tablespoon of cocoa powder.
• 8 tablespoons of unsalted butter, room temperature.
• 1 tablespoon of ginger, freshly grated.
• ½ cup of dark brown sugar, packed.
• ¼ cup of granulated sugar, for rolling.
• ¼ cup of unsulfured molasses.

Directions:

Line two baking sheets with non-stick silicone baking mats, and set aside.

Chop the chocolate into quarter-inch chunks, then set aside.

In a medium bowl, sift together the flour, ground ginger, baking soda, cloves, nutmeg and cocoa powder.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and grated ginger until light and fluffy (takes about 4 minutes). Add the dark brown sugar and beat until combined; add the molasses and again beat until combined.

Add the flour mixture in batches until fully incorporated.

Mix in chocolate, cover with plastic wrap, then refrigerate for at least 2 hours until firm.

Preheat your oven to 325°F (160°C).

Place the sugar in a pie plate.

Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar.

Roll each ball of dough in sugar.

Bake for about 14 minutes or until the surface cracks slightly.

Allow to cool for 5 minutes, then transfer to a wire rack to cool fully.

• 6 oz of chocolate chips.
• 1 medium egg.
• 1 ½ cups of flour.
• ¾ cup of butter.
• ¾ cup of chopped pecans.
• ½ cup of granulated sugar.
• ½ cup of packed brown sugar.
• ½ teaspoon of vanilla
• ½ teaspoon of baking soda.
• ½ teaspoon of salt.

Directions:

Take the butter, granulated sugar and packed brown sugar and cream them together.

Add the eggs and beat throughly.

Add the vanilla, baking soda, and salt.

Add the flour in phases, beating thoroughly.

Add the chocolate chips and chopped pecans.

Cover a baking sheet with wax paper.

Scoop cookie-sized dollops of the mixture onto the wax paper.

Bake at 325°F (160°C) for about 15 minutes.