chocolate

• Preheat oven at 325 degrees. Generously coat interior of pan with nonstick spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a large bowl, beat together eggs, pumpkin puree, sugar, and butter. Combine the dry ingredients with the wet. Batter may be lumpy.
• Use the now-empty bowl from the dry ingredients to hold 3 cups of the batter. Stir in the sifted cocoa powder and vanilla, mixing until this portion of batter is one color.
• To the other portion of batter, add the cinnamon and stir to spread throughout.
• Add spoonfuls of each batter to the pan in an alternating pattern. Smooth out the top, but don’t swirl a knife through.
• Bake for 60-70 minutes, until a toothpick plunged into the cake comes out clean. Let cool in pan 20 minutes, then carefully invert onto a rack to cool completely.
• Before serving, sprinkle confectioners’ sugar over the top. Store covered at room temperature. Pieces can also be individually wrapped and frozen.

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• Preheat oven at 350. Line 9×13 pan with foil and apply nonstick spray.
• In a large bowl, beat butter and sugar until creamy. Stir in cocoa powder and golden syrup. Add eggs one at a time. Add the flour, mixing until no white is showing. Fold in the white chocolate and walnuts.
• Pour batter into prepared pan. Bake for 40-45 minutes, until the middle passes the toothpick test. Let cool completely.
• Bring cream, milk and golden syrup to a boil. Take the saucepan off heat. Add the chocolate and keep stirring until it melts to smoothness.
• Spread glaze over brownies and sprinkle on more walnuts for decoration. Place in fridge to set. Use foil to lift contents onto a cutting board to slice into bars.
• Store brownies in a covered container in the fridge, using waxed paper between layers if they are stacked.

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• In a mixing bowl, beat together brown sugar and butter until creamy. Add sour cream, egg, and vanilla. Mix in the flour, baking powder, and baking soda. Fold in the cashews, cranberries, and white chocolate.
• The dough will be very sticky, and chilling it will make it slightly easier to work with; chill for at least 2 hours, or freeze until a later point.
• Preheat oven at 375 degrees. Line a baking sheet with parchment paper. Use a small scoop or teaspoon to dole out balls of dough spaced out on the sheet. Bake for 11 to 14 minutes, until set with tops just turning golden.
• Cool completely then store in sealed container at room temperature. Cookies will keep for at least 2 days.

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• In a large food processor, pulse together flour, sugar, and salt. Add about a third of the butter and pulse. Add the remaining butter and pulse into it’s the size of peas. Add the vanilla paste, bourbon, and 2 tablespoons of cold water. Pulse until it comes together, adding a little more water if needed.
• Turn dough out on a surface to knead until it fully comes together. Flatten it into a disc and wrap in plastic to chill for at least an hour or up to a few days. It’s also great to freeze for future pies.

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• If the pie crust is not already in a pan, rolled it out and shape it into dish, crimping edges. Set it in fridge to chill while filling is prepared.
• Preheat oven at 350 degrees. Place a metal cookie sheet in oven to heat as well.
• In a big mixing bowl, combine both sugars, the flour, and salt. Set aside.
• In another bowl, whisk together the butter, eggs, vanilla, and bourbon. Pour the wet ingredients into the dry and stir until combined. Fold in the chocolate chips and pecans to coat.
• Pull out chilled crust. Pour filling inside. Carefully place it on the hot cookie sheet in the oven; this will hopefully prevent the dreaded soggy bottom on the crust.
• Bake for 40 to 50 minutes, until the middle no longer jiggles and passes the toothpick test. If the edges start to brown too much, use care to cover the crust with strips of foil. When the bake is done, the entire top of the pie should be set and golden.
• Cool completely before serving. Store covered by foil at room temperature.

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• Preheat oven at 325 degrees. Generously coat a large bundt pan with baking spray with flour.
• In a large bowl, combine everything except for the chocolate chips. Mix for 2 minutes, then scrape the bottom of the bowl, then mix for another 3 minutes. Fold in the chocolate chips.
• Add batter to prepared bundt pan. Level out to make even. Bake for 55-60 minutes, until it passes the toothpick test in cake.
• Cool in pan for 15 minutes, then use mitts to carefully tip cake onto a baking rack. Cool completely.
• If desired, dust confectioners’ sugar on top prior to serving. Store in sealed container at room temp or in fridge. Cake can be cut into slices and frozen for up to a month.

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• Preheat oven at 350 degrees. Line a jelly roll pan with a long strip of foil. Coat with nonstick spray.
• In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time, followed by the vanilla.
• Next add the flour, baking soda, and salt, scraping the bottom of the bowl to be sure to incorporate everything. Fold in 3/4 cup mini chocolate chips.
• The dough may be quite sticky. Dollop it onto the prepared pan. Spray a piece of waxed paper with nonstick spray, then use the coated side to press down on the dough to roughly even it out. Then use a heavy drinking glass to press down more, creating an even, cohesive layer. Sprinkle on the remaining 1/2 cup mini chocolate chips and gently tap in.
• Bake for 20 to 25 minutes, until the edges are brown and the top is golden. Cool completely.
• Use foil to lift out bars. Cut into thick finger-like pieces. Store in a sealed container at room temperature.

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