Double Chocolate Almond Scones

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vanilla baking chips
• 1/2 cup semi-sweet chocolate chips
• 1 1/3 cups whipping cream
• 1/2 teaspoon almond flavoring
• 1 cup powdered sugar
• 2 -3 tablespoons water

Recipe

• 1 heat oven to 400.
• 2 lightly grease cookie sheet.
• 3 in a large bowl mix flour, suagr, baking powderand salt until blended.
• 4 stir in baking chips.
• 5 add 1/4 teaspoon of almond extract with the whipping cream.
• 6 add whipping cream all at once, stir just until dry ingredients are moistened.
• 7 on lightly floured surface knead dough 6 or 7 times until smooth.
• 8 divide dough in half.
• 9 pat each half into 6 inch round.
• 10 cut each into 6 wedges.
• 11 place 2 inches apart on cookie sheet.
• 12 bake 10 to 13 minutes or until golden brown.
• 13 cool 5 minutes.
• 14 meanwhile, in a small bowl, mix powdered sugar, 2 to 3 tablespoons water and stir in 1/4 teaspoon almond extract.
• 15 drizzle icing over warm scones.
• 16 serve warm (they are good cold as well).

Chocolate Almond Velvet

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 (284 ml) can chocolate syrup
• 1 pint whipping cream
• 1 (300 ml) can sweetened condensed milk
• 1/2 teaspoon vanilla
• 1/2 cup toasted almond, finely chopped (optional)
• 1/2 cup toasted almond, crushed (or almond roca candies) (optional)

Recipe

• 1 combine chocolate syrup, cream, condensed milk and vanilla. chill in fridge for 1 hour.
• 2 whip until fluffy mixture forms soft peaks.
• 3 update: the original recipe said to serve the velvet cream in muffin cups. there is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
• 4 my recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
• 5 i left the nuts in the recipe, but they tend to drop to the bottom of the dish. so you can add some nuts to the bottom of each dish and add the velvet on top. unless you are a big fan of almond roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
• 6 this makes up a lot. you may want to consider cutting the recipe in half. with a weight scale measure out the ingredients and proceed from there.
• 7 as the velvet does not freeze completely solid, serve immediately, as it melts quickly.

Double Chocolate Apricot Muffins

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• 1 3/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 eggs
• 3/4 cup low-fat milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1/2 cup semi-sweet chocolate chips
• 2/3 cup coarsely chopped dried apricot
• 2 tablespoons granulated sugar

Recipe

• 1 preheat oven to 350°f.
• 2 grease or put paper liners in 12-cup muffin pan.
• 3 in a small bowl, mix together flour, cocoa powder, baking powder and salt.
• 4 in a large bowl, mix together sugar, eggs, milk, oil and vanilla. mix in dry ingredients just until combined. fold in chocolate and apricots. scoop batter into prepared muffin cups.
• 5 topping: sprinkle with sugar.
• 6 bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. let muffins cool in pan on a wire rack for 5 minutes. transfer to rack and let cool completely.

Christine's Best Ever Chocolate Chip Pecan Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup flour
• 1 cup pecans, chopped
• 1/2 cup butter (melted and cooled to room temp)
• 1 cup chocolate chips
• 1 teaspoon vanilla
• 9 inches unbaked pie shells

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine all ingredients and mix well.
• 3 spread into pie shell.
• 4 bake at 350 degrees for 45 minutes.

Double Chocolate Almond Biscotti

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter
• 4 ounces semisweet chocolate, chopped fine
• 1/2 cup cocoa
• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sliced almonds, lighty toasted

Recipe

• 1 heat oven to 350.
• 2 melt butter and chocolate in double boiler or microwave.
• 3 stir until smooth.
• 4 sift together cocoa, flour, baking powder and salt.
• 5 in electric mixer, beat sugar and eggs on low speed.
• 6 add chocolate mixture, flour mixture and vanilla.
• 7 stir in nuts.
• 8 dough will be soft.
• 9 turn dough onto lightly floured surface.
• 10 form two 9" long by 3 ½" wide logs on baking sheet.
• 11 bake 30 minutes until dough sets.
• 12 cool 15 minutes.
• 13 reduce heat to 275.
• 14 slice dough diagonally into ½" pieces.
• 15 place cut side down on baking sheet.
• 16 bake 20 minutes.
• 17 turn over, bake 20 minutes.
• 18 cool on wire rack.

Double Chocolate Almond Cake With Amaretto

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 cup sour cream
• 1/2 cup hersheys chocolate syrup
• 1/4 cup water
• 1 (19 7/8-21 1/2 ounce) box plain brownie mix
• 2 cups devil's food cake mix, 1/2 box (18.25 oz)
• 3 eggs
• 2 teaspoons amaretto or 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 3/4 cup almonds, toasted & chopped
• nonstick cooking spray
• 1 cup hershey's semi-sweet chocolate chips
• 3 tablespoons butter or 3 tablespoons margarine
• 2 tablespoons half-and-half cream
• 1 tablespoon vegetable oil
• 1 teaspoon amaretto or 1 teaspoon almond extract
• toasted chopped almonds (optional)

Recipe

• 1 heat oven to 375°f.
• 2 generously spray 12-cup bundt pan, set aside.
• 3 combine all cake ingredients except almonds in large mixer bowl.
• 4 beat at low speed, scraping bowl often, until well mixed.
• 5 stir in almonds by hand.
• 6 pour batter into prepared pan.
• 7 bake for 55-65 minutes or until cake begins to pull away from sides of pan.
• 8 do not overbake.
• 9 cool 10 minutes, invert onto serving plate.
• 10 cool completely.
• 11 meanwhile, combine all chocolate ganache ingredients except for amaretto or almond extract in 1-quart saucepan.
• 12 cook over low heat, stirring constantly, until chips are melted and mixture is pourable, about 2-3 minutes.
• 13 stir in amaretto or almond extract.
• 14 drizzle over cooled cake.
• 15 garnish with almond pieces, if desired.

Double Choco Lava Cakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup butter
• 6 ounces semisweet chocolate pieces (1 cup)
• 3 eggs
• 3 egg yolks
• 1/3 cup sugar
• 1 1/2 teaspoons vanilla
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/3 cup pecan halves, toasted
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 tablespoons dark corn syrup
• 1/2 cup whipping cream

Recipe

• 1 preheat oven to 400°f lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. place soufflé dishes or custard cups in a shallow baking pan and set pan aside. in a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. remove from heat and cool.
• 2 meanwhile, prepare praline sauce; cover and keep warm until needed.
• 3 in a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. beat in cooled chocolate mixture on medium speed. sift flour and cocoa over chocolate mixture; beat on low speed just until combined. divide batter evenly into prepared dishes or cups.
• 4 bake 10 minutes. pull cakes out of oven. using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. slowly spoon about 1 tablespoon praline sauce into center of each cake. return cakes to oven. bake 5 minutes more or until cakes feel firm at the edges.
• 5 cool in dishes on a wire rack for 5 minutes. using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. stir 1/3 cup toasted pecan halves into the remaining praline sauce. if necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. spoon warm praline sauce on top of cakes. top with pecan halves and sweetened whipped cream. serve immediately. makes 6 servings.
• 6 praline sauce: in a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. stir in 1/2 cup whipping cream. cook over medium-high heat until boiling, stirring constantly to dissolve sugar. reduce heat. cook, uncovered, 10 minutes or until thickened, stirring occasionally. makes 1 cup sauce.