"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."

                                                  1 h12 servings544 cals

Ingrediens

✔1 cup butter, cubed
✔8 ounces semisweet chocolate, chopped
✔1 1/4 cups white sugar
✔1 cup unsweetened cocoa powder
✔6 eggs
✔1 1/2 cups white sugar
✔1/4 cup water
✔1 1/2 teaspoons fresh lemon juice
✔1 cup heavy cream
✔2 tablespoons unsalted butter

Directions

• Prep
  15 m
• Cook
  45 m
• Ready In
  1 h

(1)  Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
(2)  Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
(3)  Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
(4)  In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
(5)  Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Tips: You’ll know this cake is done when the edges are puffy and the surface is firm except for a small jiggly bit right in the center. The residual heat will finish baking this off.

"This recipe is for Nutella lovers and chocolate lovers alike. This is VERY rich, so cut into small slices."

                                                             4 h 10 m8 servings627 cals

     

    Ingredients

✔2 (8 ounce) packages cream cheese, room temperature
✔1/2 cup white sugar
✔1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella
✔1/4 teaspoon vanilla extract
✔1 (9 inch) prepared graham cracker crust

     Directions

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook ortwitter.

"I love Nutella! This is a homemade hit with all my friends!!"

                                                       20 m12 servings245 cals

     Ingredients

 ✔2 (8 ounce) packages refrigerated crescent rolls
 ✔2 ripe bananas, sliced
 ✔12 tablespoons chocolate-hazelnut spread (such as Nutella(R)), or more to taste
 ✔1 teaspoon confectioners' sugar, or to taste

     Directions

(1)  Preheat oven to 375 degrees F (190 degrees C).
(2)  Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
(3)  Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella(R) and Frangelico(R) give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee."

                                                                 2 h 40 m16 servings204 cals

Ingredients

✔1/2 cup butter
✔1/4 cup hazelnut liqueur (such as Frangelico(R))
✔1/4 cup chocolate-hazelnut spread (such as Nutella(R)), or more to taste
✔1 cup all-purpose flour, sifted
✔1/2 cup unsweetened cocoa powder
✔1/4 teaspoon salt
✔2/3 cup white sugar
✔1/3 cup brown sugar
✔2 eggs
✔1 teaspoon vanilla extract
✔1/2 cup semisweet chocolate chips (optional)

Directions

(1)  Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
(2)  Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
(3)  Whisk flour, cocoa powder, and salt together in a bowl.
(4)  Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips. Pour batter into the prepared pan.
(5)  Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!"

                                                                          45 m48 servings97 cals

Ingredients

✔2 cups all-purpose flour
✔2 cups oatmeal
✔1 teaspoon baking soda
✔1 teaspoon baking powder
✔1 teaspoon salt
✔1 cup sugar
✔ 3/4 cup shortening
✔2 eggs, beaten
✔5 tablespoons light molasses
✔2 teaspoons vanilla extract
✔1/2 cup chopped walnuts (optional)
✔1/2 cup raisins (optional)

Directions

(1)  Preheat oven to 350 degrees F (175 degrees C).
(2)  In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
(3)  In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
(4)  Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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"These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon."

                                                                       1 h 15 m8 servings380 cals

Ingredients

✔1/2 cup 2% milk
✔1/2 cup apple cider
✔1/2 cup unsalted butter, cubed
✔1 tablespoon Stevia In The Raw(R)
✔1/2 teaspoon salt
✔1 cup all-purpose flour
✔1 teaspoon ground cinnamon
✔4 eggs
✔1 granny smith apple, cored and finely diced
✔1/2 cup Sugar In The Raw(R)
✔1/4 cup Stevia In The Raw(R)
✔1/4 cup water
✔1/3 cup apple cider
✔1 teaspoon vanilla
✔1/2 teaspoon salt
✔4 cups vegetable oil for frying
✔1 teaspoon cinnamon

Directions

(1)  In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
(2)  Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
(3)  Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
(4)  In a small saucepan, combine Sugar In The Raw(R), 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
(5)  Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
(6)  In a large heavy pot or deep skillet, heat oil to 365 degrees F.
(7)  Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
(8)  Remove with a slotted spoon and drain on paper towels.
(9)  Repeat with remaining dough.
(10)  To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet."

                                                                                                                       1 h12 servings195 cals

Ingredients

✔1 1/2 cups shredded zucchini
✔3/4 cup white sugar
✔1 egg
✔1/2 cup vegetable oil
✔1 1/2 cups all-purpose flour
✔1/2 teaspoon salt
✔1/2 teaspoon baking soda
✔1/4 teaspoon baking powder
✔1 teaspoon ground cinnamon
✔2 teaspoons lemon zest

Directions

• Prep
  15 m
• Cook
  45 m
• Ready In
  1 h

(1)  Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
(2)  In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
(3)  Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

here are some photos for you and more ideas as well 😊 also this Recipe can be made as a muffins

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