"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 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 cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"

                                                                                                                             40 m18 servings285 cals

  

Ingredients

✔2 cups all-purpose flour
✔1/2 teaspoon baking soda
✔1/2 teaspoon salt
✔3/4 cup unsalted butter, melted
✔cup packed brown sugar
✔1/2 cup white sugar
✔1 tablespoon vanilla extract
✔1 egg
✔1 egg yolk
✔2 cups semisweet chocolate chips

Directions

• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

(1)  Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

(2)  Sift together the flour, baking soda and salt; set aside.
(3)  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

(4)  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

here are some photos for you and more ideas as well 😊

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"Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate."

                                                                                                                                           5 h 30 m12 servings159 cals

Ingredients

✔1/4 cup unsalted butter
✔3 tablespoons heavy cream
✔4 (1 ounce) squares semisweet chocolate, chopped
✔2 tablespoons orange liqueur
 ✔1 teaspoon grated orange zest
✔4 (1 ounce) squares semisweet chocolate, chopped
✔1 tablespoon vegetable oil

Directions

1⇨In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2⇨Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
3⇨In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4⇨Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.