Ingredients Needed:

• salted butter
• light brown sugar
• vanilla extract
• all purpose flour
• canned sweetened condensed milk
• miniature chocolate chips
• chocolate (almond) bark
• sprinkles, for topping (optional)

How to make Chocolate Chip Cookie Dough Truffles:

The complete, printable recipe is at the end of this post.

1. In a large bowl, use an electric mixer to cream together butter and brown sugar. Add the vanilla. Beat in the flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in the sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
2. Cover the bowl of cookie dough and refrigerate until the dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
3. Melt the chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They’ll begin to set pretty quickly. Keep them refrigerated until ready to serve.

Favorite Chocolate Chip Cookie Recipes:

• Baileys Chocolate Chip Cookies
• Chocolate Chocolate Chip Pudding Cookies
• Chocolate Chip Sugar Cookies
• Kahlua Espresso Chocolate Chip Cookies
• One Bowl Chocolate Chip Cookies

Ingredients Needed:

• semisweet or dark chocolate chips
• heavy whipping cream
• instant espresso powder
• powdered sugar
• vanilla extract
• salt
• Oreo crust
• chocolate shavings

How to make Easy Chocolate Truffle Pie:

The complete, printable recipe is at the end of this post.

1. In a microwave-safe dish, combine the chocolate chips and ½ of the cream; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Stir in the espresso powder, if using. Cool to room temperature. Stir in the sugar and vanilla. Set aside.
2. In a medium-bowl, use an electric mixer to beat the cream until soft peaks form. On high-speed, beat in the chocolate mixture, ⅓ at a time. Spoon the chocolate cream into the crust.
3. Refrigerate overnight (or for at least 8 hours) before serving.
4. Serve topped with a spoonful of whipped cream. Maybe even some chocolate shavings, if you’re feeling fancy!

Best No Bake Pie Recipes:

• No Bake Double Layer Pumpkin Pie
• Snickers Bar Pie
• Pistachio Cheesecake Pie
• No Bake Nutella Pie
• Easy No Bake Berry Pie

Ingredients Needed:

• salted butter
• instant espresso powder
• vanilla wafers
• cream cheese
• mascarpone cheese
• granulated white sugar
• eggs
• salt and vanilla extract
• brandy
• semi sweet chocolate
• unsweetened chocolate

How to make a Tiramisu Cheesecake:

The complete, printable recipe is at the end of this post.

Preheat oven to 350℉. Butter an 8-inch springform pan.

PREPARE THE CRUST:

1. In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened.
2. Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on.

PREPARE THE FILLING:

1. Cool completely on a wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.
2. Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.
3. Beat cream cheese and mascarpone in large mixing bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
4. Dissolve the espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.
5. Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up the side of the springform pan. Bake 1¼ hours or until center is just set. Remove cheesecake from water bath.

Favorite Cheesecake Recipes:

• Snickerdoodle Cheesecake
• Cappuccino Cheesecake
• Banana Pudding Cheesecake
• Blueberry Lemon Cheesecake
• Pumpkin Cheesecake

Ingredients Needed:

• all purpose flour
• unsalted butter
• granulated white sugar
• salt
• eggs and egg yolk
• almond paste
• fresh lemon
• vanilla extract
• sweetened, shredded coconut

How to make Almond Coconut Bars:

The complete, printable recipe is at the end of this post.

PREPARE THE CRUST:

1. Preheat the oven to 400℉
2. In a medium bowl, use an electric mixer to combine the crust ingredients. Press the crust evenly into a 13×9-inch pan. Bake for 10 minutes. Remove the pan from the oven and let the crust cool while you prepare the filling. Reduce the oven temperature to 350℉.

PREPARE THE FILLING:

1. In a medium bowl, use an electric mixer to combine the sugar, almond paste, lemon juice and egg yolks; beat until well-blended.
2. In a separate bowl, use clean beaters on your mixer to beat the THREE egg whites until fluffy. Then mix in the sugar and vanilla.
3. Fold the egg whites into the sugar mixture and pour the filling over the crust. Sprinkle with coconut.
4. Bake for 20 minutes. Let cool before cutting into bars

Favorite Recipes Using Coconut:

• Coconut Biscotti
• Coconut Sheet Cake
• No Bake Coconut Praline Cookies
• Coconut Custard Pie
• Crispy, Chewy Carolina Coconut Cookies

Ingredients Needed:

• shortbread cookies
• salted butter
• frozen raspberries
• granulated white sugar
• cornstarch
• cream cheese
• vanilla extract
• white chocolate
• eggs

How to make a Shortbread Crust:

Preheat the oven to 325℉. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

How to make White Chocolate Raspberry Cheesecake:

The complete, printable recipe is at the bottom of this post.

MAKE THE SAUCE:

In a medium saucepan, combine the raspberries, water, sugar and cornstarch. Bring to a boil, and continue boiling until the sauce is thick, about 5 minutes. Strain through a mesh strainer to remove the seeds.

MAKE THE FILLING:

1. Serve slices of cheesecake with the remaining raspberry sauce.
2. In a large bowl, use an electric mixer to combine the cream cheese, sugar and vanilla until well-blended. Add the melted white chocolate; mix well. Add the eggs, one at a time, mixing on low speed after each until just blended. Pour ½ of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining filling on top. Spoon 3 more tablespoons of the raspberry sauce over the batter. Swirl the batter with the tip of a knife to create a marbled effect.
3. Bake 60 to 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake; cool before removing the rim. Refrigerate the cheesecake for a minimum of 4 hours.

Favorite Cheesecake Recipes:

• Snickerdoodle Cheesecake
• Cappuccino Cheesecake
• Banana Pudding Cheesecake
• Pumpkin Cheesecake
• Chocolate Chip Cheesecake

Ingredients Needed:

• granulated white sugar
• salted butter
• unsweetened cocoa powder
• baking powder
• espresso powder
• eggs
• all purpose flour
• dark chocolate chunks
• shortening

How to make Triple Chocolate Biscotti:

The complete, printable recipe is at the end of this post.

1. In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Gradually beat in the cocoa powder, baking powder and espresso powder. Beat for a minute or so, then beat in the eggs one at a time. Stir in the flour. Then stir in the chocolate chunks. Cover the dough and chill for about 20 minutes.
2. Preheat the oven to 375℉. Line a baking sheet with parchment paper.
3. Divide the dough into 2 equal parts. Roll each into a 9-inch log. Place the logs on the prepared baking sheet, about 4-inches apart. Flatten slightly.
4. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes, and then transfer to a wire rack to let cool for 1 hour.
5. Preheat the oven to 325℉. Cut each log into ½-inch wide diagonal slices. Place the slices on a parchment-lined baking sheet.
6. Bake for 9 minutes. Turn the biscotti over and bake for an additional 7 to 9 minutes. Cool completely. Set the biscotti on a wire rack set over wax paper.

ADD THE ICING:

In a microwave-safe bowl, microwave the chocolate chunks and shortening until melted and smooth. Drizzle the chocolate haphazardly over the cooled biscotti. Let the chocolate set completely before storing. Store in a sealed container with waxed paper in between layers.

Best Biscotti Recipes:

• Almond Biscotti
• Coconut Biscotti
• Lemon Biscotti
• Gingerbread Biscotti
• Orange Pistachio Biscotti

Ingredients Needed:

• light brown sugar
• butter
• eggs
• vanilla extract
• all purpose flour
• unsweetened cocoa powder
• baking powder, baking soda and salt
• low fat buttermilk
• powdered sugar
• tub-style cream cheese
• peppermint extract
• candy canes or peppermint candy

The complete, printable recipe is at the end of this post.

Preheat the oven to 350℉ Line a 12-cup muffin tin with paper liners.

PREPARE THE CUPCAKES:

1. In a large bowl, use an electric mixer to combine the brown sugar and butter; beat at medium speed for 2 minutes, or until well blended. Add the eggs and vanilla; beat well. In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture.
2. Divide the batter evenly among the muffin cups. Bake for 10 to 14 minutes or until the cupcakes spring back when touched lightly in the center (and inserted toothpick comes out clean). Cool in the pan for 10 minutes on a wire rack. If the cupcake tops have overflowed onto the cupcake pan, run a knife around the tops and gently twist each cupcake to loosen it from sticking to the pan. Remove the cupcakes from the pan. Cool completely on a wire rack.

PREPARE THE ICING:

In a medium bowl, use a rubber spatula to combine the powdered sugar, cream cheese and peppermint extract. Stir until smooth. If it seems too thin, add a bit more powdered sugar. Spread the icing on the cupcakes and sprinkle with candy cane pieces.

Ingredients Needed:

• cream cheese
• powdered sugar
• salt, kosher salt and baking powder
• all purpose flour
• unsweetened cocoa powder
• unsalted butter
• granulated white sugar
• light brown sugar
• egg
• red food coloring
• vanilla extract

How to make Cheesecake Stuffed Red Velvet Cookies:

The complete, printable recipe is at the end of this post.

MAKE THE CHEESECAKE FILLING:

1. In a small bowl, stir together the cream cheese, powdered sugar and salt until smooth and well-combined. Cover with plastic wrap, and chill in the refrigerator until almost firm (about 30 minutes).
2. Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silpat mat.

MAKE THE RED VELVET COOKIE DOUGH:

1. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
2. In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy. Add the egg, food coloring and vanilla and beat until incorporated. Mix in the flour mixture just until combined.

ASSEMBLE and BAKE:

1. Scoop heaping tablespoons of the dough and roll into balls until you have 12 even-sized portions. Flatten each into a 3½-inch circle.
2. Place about 2 teaspoons of the cheesecake filling in the center of each piece of dough. Bring the edges of the dough around the filling, and pinch together to seal. Gently roll the dough into a ball. Arrange cookies 3-inches apart on the prepared baking sheet.
3. Bake for 15 to 17 minutes. Let cool before serving.

Favorite Red Velvet Recipes:

• Red Velvet Cheesecake
• Red Velvet Cupcakes
• Winter White Red Velvet Fudge
• Red Velvet Gooey Butter Cookies
• Red Velvet Shortbread Cookies

Ingredients Needed:

• granulated white sugar
• marshmallow creme
• evaporated milk
• butter
• salt
• semisweet chocolate chips
• milk chocolate chips
• chopped walnuts
• vanilla extract

How to make Creamy Chocolate Walnut Fudge:

The complete, printable recipe is at the end of this post.

1. Line an 8×8-inch pyrex pan with parchment paper that comes up the sides.
2. In a large saucepan, combine the sugar, evaporated milk, butter and salt. Bring to a full boil, stir in the marshmallow creme and boil for 5 minutes, stirring constantly.
3. Remove from heat, stir in all of the chocolate chips until melted and the mixture is smooth. Stir in the nuts and vanilla. Pour into the prepared pan; chill in the fridge until firm.

Best Fudge Recipes:

• Cinnamon Fudge
• Mint Fudge
• Sugar Cookie Fudge
• Eggnog Fudge
• Pumpkin Fudge