chocolate

• In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
• In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
• Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips and nibs. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
• When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
• Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
• Store cookies will keep in a sealed container, between waxed paper or parchment layers. Coffee and chocolate flavors will likely deepen after a day,.

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• In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
• In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
• Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
• Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
• Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
• Cookies keep for at least 3 days in sealed containers at room temperature.

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• Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
• In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
• Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
• Store in sealed container(s) at room temperature.

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• Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
• In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
• Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
• Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
• Set pan in fridge to chill for at least 30 minutes.
• Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

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• Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
• Line a large baking sheet with parchment paper.
• In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
• Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
• Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
• Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
• Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
• Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
• If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
• Biscotti can keep in sealed containers for as long as a month.

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• Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
• In a microwave safe bowl, heat the butter and 1 cup of chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the white sugar, followed by eggs, flour, baking powder, and salt.
• Pour half the chocolate batter into the ready pan and spread into an even layer. Add small dollops of the marshmallow fluff across the top; it will be gloppy and sticky, so don't worry about getting it even.
• Sprinkle graham cracker crumbs over the fluff and batter. Drop dollops of the rest of the chocolate batter on top along with the remaining 1 cup chocolate chips. Even out a bit, then use a butter knife or narrow spatula to swirl the layers together for a marbled effect. It may be mountainous in some areas but it will even out as it bakes.
• Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
• Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent sticking. Keeps for up to three days, or freeze for later enjoyment.

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