Type what you have

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

Ingredients

• ✓ cocoa powder
• butter
• shortening
• white sugar
• egg
• all-purpose flour
• baking soda
• baking powder
• milk
• vanilla extract
• whipped topping
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
2. 2 In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
3. 3 Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. 4 Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.

By Anna Lombard

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• almond
• all-purpose flour
• white sugar
• cinnamon
• clove
• baking powder
• salt
• butter
• honey
• egg
• confectioners sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
3. 3 Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
4. 4 Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
5. 5 Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.

By Sinopa2

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
2. 2 Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
3. 3 Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
6. 6 Spread frosting over cooled cupcakes.

By Cara

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• irish stout beer
• milk
• vegetable oil
• vanilla extract
• egg
• sour cream
• all-purpose flour
• white sugar
• baking soda
• irish stout beer
• butter
• cream cheese
• confectioners' sugar

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 Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
3. 3 Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
5. 5 Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

By Rebecca Lamb

Ingredients

• ✓ cocoa powder
• chocolate cookie
• butter
• white sugar
• cream cheese
• sugar
• egg
• semisweet chocolate chip
• heavy cream
• sour cream
• salt
• irish stout beer
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar