Pots de Creme

 “Po de Krehm”
This is an extremely easy version of the French classic. If you find yourself without the special lidded pots de creme cups you can use small ramekins, demitasse cups, sherry glasses, anything small and attractive. If you have tiny demitasse spoons use those, too.

12 oz. weight semi-sweet chocolate chips
4 whole eggs at room temperature
2 tsp. vanilla (or cognac, Grand Marner, etc)
1 pinch salt
8 oz. strong hot coffee (I use decaf to cut down on the amount of caffeine).

First thing to do is take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add the pinch of salt, turn on blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8ozof strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture. Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

If the eggs are not at room temperature or the coffee is not really hot the chocolate will not melt properly and you'll have lumpy pots de creme... which isn't awful but disappointing.

Pour the mixture into your serving glasses or cups, leaving plenty of room to add a heap of whipped cream later.

Place in refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Garnish with lightly whipped whipping cream or creme fraiche and maybe a chocolate curl or two.

Makes about 8 small servings, it is very rich!

Jeff's Chocolate Molten Lava Cakes

4 oz. good dark chocolate (TJs 72% cacao is great)
1 stick butter

Melt in micro bowl (1 minute) – whisk well to make sure all is melted

1 tbsp. Cab. or other red wine
2 tsp. Vanilla extract
1 cup or little less of confectioners sugar (half at a time)

Whisk well to make sure all is combined

2 eggs and 1 egg yolk and whisk well again and then add

4 tbsp. flour
½ tsp. cinnamon
½ tsp. ground ginger

Spoon into buttered (you can use Pam) custard cups, soufflé dish or pie plate (glass) and bake at approx. 400 for 12+/- minutes or until sides are firm but center soft. Let stand 1 minute and then loosen edges (if necessary) and invert onto serving plates/bowls.

Top with softly whipped cream or ice cream and serve immediately for best gooey affect!

The Best Chocolate Chip Cookies

From my friend, Patti, who calls these one bowl cookies, and they are! So easy, so good.

1 stick butter
1/2 c. firmly pressed brown sugar
1/2 c. sugar
1 egg
1 tsp vanilla

mix together the above then add to the mix:

1 c. flour
1 c. quick oats
1/2 tsp baking soda
1/2 c. chopped walnuts
12 oz semisweet chocolate chips (you could skimp here but don't!)
1/2 c. shredded coconut (optional)(if adding coconut maybe a tiny bit more liquid)
1/4 c. raisins (optional)

Bake at 375° for 10 minutes

Hope's Chocolate Tofu Pie

1 1/2 c. mac nuts (raw, chopped)
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)

16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract

Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess

Whipped cream , crumbs of crust

Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.

Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.

Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.

Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.

Chocolate Raspberry Brownie Cake

Andee found this recipe and makes it every year for my birthday cake. It's very fast and easy and delicious. We recommend serving it with vanilla ice cream and raspberry sauce.

1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar

In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings

Breakfast Oatmeal Cookies

These from a hiking buddy, Barbara McCormick. What a way to start the day!

1 cup olive oil
1/2 cup applesauce
2 eggs
2 cups whole wheat flour
2 tsp. baking powder
1 tsp salt
2 cup brown sugar, packed
6 cups old-fashion rolled oats
2 cups semi-sweet chocolate chips
2 cups walnut pieces

Preheat oven to 375° and place rack in center position. In 2 cup measure combine oil, applesauce and eggs; whisk briefly.
Combine flour, baking powder and salt in Kitchen Aid bowl, stir to blend. Add remaining dry ingredients, stirring after each. Add ail, applesauce, egg mixture and mix til dough is moistened. Add choc chips and walnuts, gently mix to combine.
Line 4 sheet pans with parchment. Use large (2 1/4") ice cream scoop (dough level to top and patted down lightly) to make cookies (about 1/3 cup). Place 3" apart, 8 per pan. Bake only 12 minutes, until cookies feel done when pressed with finger. DO NOT over cook or brown them!! Cool briefly (10 min) then remove from baking sheet. Store 3 days at room temp or wrap each in plastic wrap and freeze for 3 months.

If frozen, heat in microwave 15 seconds to serve.