Type what you have

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• white sugar
• all-purpose flour
• white sugar
• salt
• baking soda
• baking powder
• amish friendship bread starter
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together 1/4 teaspoon of cocoa and 1/4 cup of sugar. Grease 10 cups of a muffin tin, and sprinkle each cup with some of the sugar mixture to coat the bottom and sides.
2. 2 In a large bowl, stir together the flour, 1/2 cup of sugar, unsweetened cocoa powder, salt, baking soda, and baking powder. Pour in the friendship starter, egg, oil, and vanilla; mix until well blended. Spoon the batter into the prepared muffin cups, filling each one about 1/2 full.
3. 3 Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the crown of a muffin comes out clean. Cool in the pans for about 10 minutes before removing to a wire rack to cool completely.

By Jewel

Ingredients

• ✓ cocoa powder
• cooking spray
• spelt flour
• baking powder
• cinnamon
• beet
• applesauce
• oil
• honey
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

By sueb

Ingredients

• ✓ cocoa powder
• cooking spray
• applesauce
• greek yogurt
• coconut oil
• sucralose sugar blend
• egg white
• almond milk
• butternut squash
• almond extract
• salt
• baking soda
• baking powder
• oat flour
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Ingredients

• ✓ cocoa powder
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• all-purpose flour
• cinnamon
• baking soda
• nutmeg
• salt
• baking powder
• allspice
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
2. 2 Combine sugar and oil in a large bowl; beat in eggs and vanilla extract. Add grated zucchini; stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Stir in chocolate chips and walnuts with a wooden spoon until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into center comes out clean, about 50 minutes. Carefully tip loaf onto a work surface. Gently tap bottom of loaf; if it sounds hollow, bread is done.

By TheAngelique

Ingredients

• ✓ cocoa powder
• coarse sugar
• milk
• egg yolk
• egg white
• egg yolk
• milk
• clove
• cinnamon
• rum
• white sugar
• hazelnut
• egg yolk
• butter
• salt
• white sugar
• all-purpose flour
• whole wheat flour
• active dry yeast
• milk

Instructions

1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
5. 5 Line 2 baking sheets with parchment paper and set them aside.
6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
8. 8 Proceed the same way with the remaining dough.
9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Ingredients

• ✓ cocoa powder
• butter
• sweetened condensed milk
• tea cookie

Instructions

1. 1 Melt butter in a saucepan over low heat. Stir in sweetened condensed milk and cocoa powder and heat until well combined, stirring constantly, about 2 minutes.
2. 2 Pour crushed cookies into a big bowl and pour milk mixture on top. Mix well. Pour mixture into a large, clear, plastic bag and shape into a loaf form.
3. 3 Allow to harden for a few hours and cut into slices to serve.

By toodifficult

Ingredients

• ✓ cocoa powder
• almond
• confectioners' sugar
• rose water
• almond extract

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Ingredients

• ✓ cocoa powder
• dark chocolate
• egg white
• white sugar
• vanilla sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ cocoa powder
• butter
• rolled oat
• white sugar
• vanilla sugar
• coconut flour

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ cocoa powder
• molasses
• heavy cream
• white sugar
• almond
• vanilla extract

Instructions

1. 1 Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
2. 2 Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

By Alexandra Bengtsson

Ingredients

• ✓ cocoa powder
• margarine
• white sugar
• rolled oat
• vanilla extract
• coffee
• pearl sugar

Instructions

1. 1 In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

By Manuela

Ingredients

• ✓ cocoa powder
• all-purpose flour
• salt
• white sugar
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
2. 2 Sift together flour, cocoa powder, and salt in a medium bowl; set aside.
3. 3 Stir together sugar and eggs in a large bowl until smooth. Add flour mixture; stir just until combined. Pour in melted butter and vanilla; stir until well combined. Pour into the prepared pie plate.
4. 4 Bake on the lower rack of the preheated oven until the center has slightly set, about 35 minutes. Allow cake to cool for 1 hour in the pie plate. Serve warm or refrigerate overnight and serve cold.

By BRUTALPOETESSAN

Ingredients

• ✓ cocoa powder
• butter cookie
• rum
• egg
• white sugar
• vanilla extract
• butter

Instructions

1. 1 Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with rum. Line a 9x5 inch loaf pan with aluminum foil, leaving enough extra at the sides to fold over the top for storage.
2. 2 In a medium bowl, whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended, then stir in melted butter.
3. 3 Line the bottom and sides of the prepared pan with butter cookies. Spread a 1/2 inch layer of chocolate cream over the bottom. Place another layer of cookies, followed by another layer of cream. Repeat until cream is gone, ending with cookies on the top. Fold aluminum foil over the top, and place in the refrigerator until firm, about 3 hours. Slice into 1/2 inch slices and serve.

By MEGGON

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• golden syrup
• tea biscuit
• raisin
• milk chocolate chip
• dark chocolate chip

Instructions

1. 1 Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
2. 2 Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
3. 3 Refrigerate until set, about 1 hour. Cut into 20 pieces.

By MikeysGirl

Ingredients

• ✓ cocoa powder
• rolled oat
• sugar
• butter
• margarine
• baking chocolate
• coffee
• vanilla extract
• coconut flake

Instructions

1. 1 Combine oats, sugar, and cocoa in a bowl. Add butter; mix, using your hands, until makes a thick dough. Mix in chocolate, coffee, and vanilla until thoroughly blended.
2. 2 Place coconut flakes in a small bowl. Pinch off small pieces of dough; roll into balls (about 1 ½ inches). Roll balls in coconut flakes. Balls are ready to eat, or refrigerate to become firmer, about 2 hours.

By AngelicaS

Ingredients

• ✓ cocoa powder
• rolled oat
• white sugar
• kosher salt
• cayenne pepper
• butter
• coconut oil
• vanilla extract
• coffee
• coconut

Instructions

1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• margarine
• sugar
• egg
• all-purpose flour
• cornstarch
• hazelnut
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
3. 3 Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

By christlk

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• irish stout beer
• butter
• white sugar
• sour cream
• sour cream
• egg
• vanilla extract
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
2. 2 Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
3. 3 Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
4. 4 Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

By hybridoriental

Ingredients

• ✓ cocoa powder
• egg
• butter
• white sugar
• black tea
• all-purpose flour
• baking powder
• bread crumb
• hazelnut

Instructions

1. 1 Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
2. 2 In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
3. 3 In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
4. 4 Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

By Marlies Monika

Ingredients

• ✓ cocoa powder
• bread flour
• salt
• white chocolate chip
• bittersweet chocolate
• butter
• egg
• sugar
• irish stout beer
• semi-sweet chocolate chip
• irish cream liqueur
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
5. 5 Pour batter into the prepared pan.
6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
7. 7 Allow brownies to cool for 1 hour at room temperature.
8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Ingredients

• ✓ cocoa powder
• hazelnut
• all-purpose flour
• baking powder
• salt
• potato starch
• confectioners' sugar
• vanilla extract
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the hazelnuts out in a single layer on a baking sheet. Roast in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. Allow nuts to cool completely.
2. 2 When the hazelnuts are cool, transfer to a food processor or blender. Cover and pulse until ground, although not too fine since this will give a more interesting texture.
3. 3 In a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners' sugar. Measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. Divide into 8 portions and roll each one into a log about 1 inch in diameter. Stir together the cocoa powder and white sugar; place on a plate. Roll each piece of dough in the cocoa and sugar mixture. Wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
5. 5 Bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.

By Julia Z

Ingredients

• ✓ cocoa powder
• cooking spray
• cinnamon bread
• milk
• egg
• vanilla extract
• cinnamon
• chocolate-hazelnut spread
• half-and-half
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ cocoa powder
• butter
• sugar
• vanilla sugar
• egg
• all-purpose flour
• baking powder
• milk
• dark rum
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
2. 2 Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
3. 3 Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
4. 4 Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
5. 5 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• egg
• milk
• almond extract
• all-purpose flour
• baking powder
• salt
• dark rum

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
3. 3 In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
4. 4 Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
5. 5 Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

By Carol

Ingredients

• ✓ cocoa powder
• cream cheese
• confectioners sugar
• egg
• irish cream liqueur
• chocolate cake mix
• instant chocolate pudding mix
• egg
• vegetable oil
• irish stout beer
• butter
• sugar
• irish whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Ingredients

• ✓ cocoa powder
• sugar
• butter
• egg
• all-purpose flour
• cinnamon
• baking powder
• clove
• hazelnut
• powdered sugar
• lemon

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
2. 2 Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
3. 3 Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
4. 4 Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
5. 5 Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
6. 6 Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
7. 7 Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.

By Jason Wilkins

Ingredients

• ✓ cocoa powder
• sauerkraut
• buttermilk
• butter
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
2. 2 In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
3. 3 Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

By Jane Hammer

Ingredients

• ✓ cocoa powder
• egg white
• sugar
• almond
• bread crumb
• confectioners sugar
• butter
• vanilla extract
• salt
• semisweet chocolate
• butter

Instructions

1. 1 Beat egg whites in a bowl until medium peaks form. Sprinkle in white sugar with the mixer running; beat until well combined. Fold in ground almonds and bread crumbs until well combined. Let cookie batter rest for 10 to 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Stir confectioners' sugar and cocoa powder together in a bowl.
4. 4 Beat 1 cup butter in another bowl until fluffy. Add confectioners' sugar-cocoa mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
5. 5 Scoop meringue batter onto baking sheets in 2-tablespoon portions.
6. 6 Bake in the preheated oven until firm but not brown, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a rack to cool completely, about 10 minutes.
7. 7 Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
8. 8 Freeze cookies until firm, 30 to 45 minutes.
9. 9 Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
10. 10 Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.

By sonjagroset

Ingredients

• ✓ cocoa powder
• water
• cider vinegar
• bread flour
• rye flour
• salt
• margarine
• corn syrup
• brown sugar
• instant coffee granules
• caraway seed
• fennel seed
• active dry yeast

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the whole wheat, regular crust setting.
3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• milk
• irish cream liqueur
• coffee
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By asteingruby