Strawberry-filled Marble Bundt Cake

Simple and delicious, this is just a marble cake (using extra light olive oil instead of vegetable oil), baked in a bundt pan, drizzled with ganache (8 oz. chocolate chips and 1/2 cup heavy cream melted and stirred over a double boiler), and filled with fresh strawberries.  Nothing could be finer.  :)

Lime 'n Chili Chocolate Covered Nut Clusters

1 cup Ghirardelli Bittersweet Chocolate Chips

1 can Blue Diamond Bold Lime 'n Chili Almonds

In a microwaveable bowl, melt chocolate chips for 1 minute.  Stir with fork.  Continue to microwave fifteen seconds at a time and stirring until chocolate is smooth.  Pour in almonds.  Stir until well coated.  On wax paper, mound nuts (three to four nuts each).  Let cool and set.  Enjoy!

Flourless Double Chocolate Cookies

1/2 cup plus 3 tablespoons cocoa*

3 cups powdered sugar

pinch of salt

1 3/4 cups walnuts, toasted and roughly chopped

1 cups chocolate chips*

4 egg whites, room temperature

1 Tablespoon vanilla

Preheat oven to 350 degrees.

In a mixer bowl, combine cocoa, powdered sugar, salt, walnuts, and chocolate chips.  Mix on low, one minute.  Continue mixing on low and add the egg whites and vanilla.  Mix on medium for three minutes, until the batter thickens slightly.

Scoop heaping tablespoons of batter onto cookie sheet lined with parchment paper, leaving room for the cookies to spread a little.

Bake for 14-16 minutes on the center rack.  If you want to bake two sheets at a time, place racks in the upper and bottom thirds of the oven and then switch pans halfway through baking.  Thin cracks appear on the surface when the cookies are done.  Pull the parchment paper onto a cooling rack and let the cookies cool completely before removing from the paper.

*For best flavor, use Dutch-process cocoa and Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

Inspired by One Sweet Cookie and here, here, here, and here.  :)

Gretta's Whole Wheat Chocolate Chip Cookies

3/4 cup unsalted butter

1 cup sugar

1 cup light brown sugar

1 1/2 teaspoon vanilla

2 eggs

2 cups sifted whole wheat flour (sift first, then measure)

1 cup flour

3/4 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.  Cream butter and sugars.  Mix in vanilla and eggs.  In a separate bowl, combine flours, baking soda and salt.  Gradually blend flour mixture into butter mixture.  Fold in chocolate chips and drop onto a greased cookie sheet.  Bake 8-10 minutes.  Drive to Mexico.  Enjoy!  :)

Hollilyn's Orange Cranberry Bread

Mix:

2 teaspoons salt

4 1/2 teaspoons yeast

2 Tablespoons sugar

2 Tablespoons oil

3 Tablespoons honey

2 1/2 cups flour

Warm following mixture to about 110 degrees:

Orange juice + water = 2 1/4 cups liquid

juice squeezed from 1 1/2 to 2 oranges)

Grated peel of 1 orange

Mix dry and wet mixtures. Add 2 1/2 to 4 1/2 cups flour until dough can be handled.

Add one cup Craisins. Knead until dough is smooth and elastic.

Cover dough with plastic wrap and let rise in warm place until doubled (30-60 minutes). Punch down dough and form into two loaves. Place in greased bread pans. Cover with plastic wrap and let rise in warm place until doubled (30-60 minutes).

Cook at 350 degrees for 35 minutes or until loaf is light brown.

Amanda's Cheddar Cheese Ball

1/2 lb grated sharp cheddar cheese

4 oz cream cheese, room temperature

1/4 cup mayonaisse

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

1/4 cup chopped walnuts, plus enough to roll and cover the cheese ball.

Put all ingredients (except the nuts to roll the cheese ball in) in food processor, process until well combined.  (Amanda actually mixes this by hand, wearing plastic gloves to keep clean.)  Put nuts to roll the ball in a pie plate.  Pile the cheese mixture on top of the nuts (in as close to ball shape as you can get it).  Bring the nuts up the sides and on top as best you can, then pick up the ball and roll it around in the nuts to cover completely.  Refrigerate for at least an hour before serving.

Chocolate Covered Pretzels

pretzel rods

chocolate chips (semi-sweet, milk, or dark)

white chocolate bark or candy coating

wax paper

tall, straight glass

fork

Pour chocolate chips into the glass.  Microwave for 30 seconds to a minute.  Stir with a pretzel (this will be difficult at first--don't force it).  Continue to microwave 15-30 seconds at a time, stirring between each, until chocolate is melted and smooth.  Using the pretzel, pull chocolate to the rim of the glass and begin twisting the pretzel, leaving a generous amount of chocolate.*  Place on waxed paper.

After you have dipped all the pretzels and lined them up on waxed paper, microwave a block of white chocolate bark for 15-30 seconds, stirring with a fork until melted and smooth.  Drizzle back and forth over the pretzels.  Let dry for a couple of hours or overnight.**

Bag one or two pretzels in Wilton Pretzel Bags (they can be found at Walmart in the cake decorating aisle).  They come with silver ties, but I usually tie the tops with curling ribbon and a little Christmas card.

I've found you can get about 20-24 pretzels per bag (dip the broken ones too though!) and that you need about 1 12 oz bag of chocolate chips per pretzel bag.  Kathryn and I dipped four bags of pretzels in about 35 minutes, resulting in 92 pretzels!

*If you like TONS of chocolate, just dip the pretzels and pull them right out of the chocolate.  But this will make it necessary to use A LOT more chocolate.  I prefer a lighter coat of chocolate--and I even like the pattern made by twisting the pretzel out of the chocolate.

**Warning!  You have not tempered the chocolate, so it may bloom!   It's still okay to eat--but if you pass them out within the next day or so, they're usually fine and get eaten before any blooming happens.  But no guarantees here.