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Ingredients

• ✓ mini semi-sweet chocolate chip
• white sugar
• shortening
• egg
• zucchini
• water
• vanilla extract
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• baking powder
• walnut
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan; set aside.
2. 2 Beat sugar and shortening together in a large bowl using an electric mixer; beat in eggs. Beat in zucchini, water, and vanilla extract. Beat in flour, pumpkin pie spice, baking soda, salt, and baking powder. Stir in walnuts.
3. 3 Divide batter in half in two separate bowls; stir cocoa powder and chocolate chips into one half. Pour plain batter into the prepared loaf pan; pour chocolate batter on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool 10 minutes; remove from pan. Store in the refrigerator.

By Lisa Perry

Ingredients

• ✓ mini semi-sweet chocolate chip
• confectioners' sugar
• ricotta cheese
• almond
• amaretto liqueur
• cannoli shell
• confectioners' sugar
• cocoa powder
• maraschino cherry

Instructions

1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Ingredients

• ✓ mini semi-sweet chocolate chip
• all-purpose flour
• baking powder
• salt
• shortening
• butter
• white sugar
• egg
• milk
• vanilla extract
• red food coloring
• confectioners sugar
• water
• green food coloring

Instructions

1. 1 Combine flour, baking powder, and salt in a small bowl until well mixed.
2. 2 Beat shortening and butter together in a large bowl with an electric mixer on medium speed until fluffy. Gradually add sugar, beating well. Stir in egg, milk, and vanilla until well combined. Add flour mixture, a little bit at a time, mixing well after each addition. Add red food coloring, beating until blended and reaches desired color. Shape dough into a ball; cover with plastic wrap and chill in the refrigerator for at least 3 hours.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Divide dough in half; store 1 portion in the refrigerator. Roll remaining 1 portion on a lightly floured surface to a ¼-inch thickness. Cut dough using a 3-inch round cookie cutter; cut dough circle in half. Place on an ungreased cookie sheet. Press several mini chocolate chips in each cookie. Repeat with remaining dough.
5. 5 Bake in the preheated oven for 8 to 10 minutes; do not brown. Cool cookies completely on wire racks.
6. 6 Combine confectioners' sugar and water in a medium bowl until smooth. Add green food coloring; mix until blended and reaches desired color. Dip round edge of each cookie in green icing. Place dipped cookie on wax paper until icing is firm.

By Linda