2 c Flour

1/2 c Sugar, brown

2 1/2 t Baking powder

1/4 t Salt

1/4 c Butter, sweet; chilled

3/4 c Peanut butter, creamy

1/4 c Milk

2 Egg

2 t Vanilla

1/2 c Peanuts, unsalted; chopped

1 1/2 oz Chocolate, bittersweet

Approx.
Cook Time: 0:17 Break chocolate into 8 equal pieces. Preheat oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2 in.
to 3-in.
diameter crinkled round biscuit cutter, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used and there are 16 round.
Place 8 of the rounds on an ungreased baking sheet.
Top each round with a piece of the chocolate and one of the remaining circles of dough.
Press the edges gently to seal.
Bake for 17-19 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy’s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c.
unsalted peanuts for the chopped peanuts and kneading in 3/4 c.
semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges.
Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.

2 oz Unsweetened chocolate

1/2 c Butter

1 c Sugar

2 Eggs

1/2 c Flour

1 ts Vanilla

1 c Chopped pecans

16 Large marshmallows

1.
Preheat oven to 350.
Grease an 11 1/2 x 7 baking pan.
Melt chocolate

and butter in top of double boiler over hot water.
Set aside.
2. Cream sugar and eggs until light and fluffy.
Add flour.
Beat.
Add melted chocolate and butter.
Beat well.
Mix in vanilla and pecans. 3.
Pour into prepared pan.
Bake 18 minutes.
Remove from oven and cover with marshmallows.
Return to oven and bake until marshmallows are lightly browned.
4.
Cool slightly and cut into bars.
from: _Cookiemania_

1 c Butter or margarine,

-softened 3/4 c Peanut butter

3/4 c Sue Bee Honey

3/4 c Brown sugar

1 t Vanilla

2 Eggs

1/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

2 1/3 c Flour

10 oz Peanut butter cups, cut up

1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy.
Add dry ingredients until mixed. Dough will not be stiff.
Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours.
Preheat oven to 325′F.
Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Bake for 10-12 minutes.

1 pt Chocolate ice cream, softene

Spreadable but not melted 1 c Nutella

2 pt Coffee ice cream, softened u

Spreadable but not melted 8 Toasted peeled hazelnuts

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS Have ready 8 ramekins with a 5 to 6 oz capacity.
Spread 1/4 cup chocolate ice cream in the bottom of each ramekin.
Drizzle 2 tsp nutella evenly over the chocolate ice cream.
Spread 1/2 cup coffee ice cream in each ramekin.
Smooth the top.
Freeze the ramekins until the coffee ice cream is firm, about 30 minutes.
Removing only 4 ramekins from the freezer at a time, spread a smooth layer of nutella over the coffee ice cream.
Place a hazelnut in the center of each filled ramekin.
Freeze the ramekins just until the topping is firm, about 15 minutes.
Serve.
TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.
Gently press heavy aluminum foil around each ramekin. Label with date and contents.
Freeze up to 2 weeks.
TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

3/4 c Vegetable oil

2/3 c Sugar

1 lg Egg

1 ts Baking powder

1/2 ts Baking soda

1 1/2 c All-purpose flour

1/3 c Unsweetened cocoa

2 tb Water if dough is dry

1/4 c Chopped walnuts

1/2 c Semisweet chocolate chips

Beat together the oil, sugar, and egg.
Add the rest of the ingredients and stir to blend well.
Let stand for 10 minutes.
Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet.
Bake for about 8 minutes at about 375 F.
My note: Temperature and water are not in the printed version of this recipe but come from the previous recipe Peanut Butter Chocolate Chip Cookies.
They did not need to bake as long as 12-15 min.
One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, M.S., R.D.
1993 ISBN 0-8092-3853-5 Shared and tested with Granola sub.
for nuts by Elizabeth

Rodier Dec 93

———————————–CRUST———————————– 1 1/4 c Graham cracker crumbs

1/4 c Unsweetened cocoa

1/3 c Unsweetened applesauce

1/4 c Sugar

1/4 ts Cinnamon

2 ts Margarine

———————————-FILLING———————————- 18 oz Nonfat frozen coffee yogurt

2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and margarine until combined.
Press mixture evenly on bottom and side of a 9-inch pie pan.
Bake approximately 10 minutes at 350 degrees until firm.
Cool and set aside.
Refrigerate.
Spread softened yogurt evenly over pie crust to form filling.
Place in freezer.
Drizzle with chocolate syrup before serving.

4 oz Unsweetened Chocolate

12 oz Semi-Sweet Chocolate

3 oz Unsalted Butter

3 oz Margarine

1 1/2 T Instant Espresso

4 Eggs

1 1/2 c Sugar

4 T Vanilla

3 c Flour

1/2 t Baking Powder

1/4 t Salt

6 oz Semi-Sweet Chocolate

8 oz Pecan Halves

8 oz Walnut Halves

6 oz Semi-Sweet Chocolate, melted

in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma.
Remove from oven and set aside to cool.
Increase oven temperature to 350 degrees.
Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
Gradually add sugar, whisking until mixture becomes thick and light in color.
When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate.
Sift flour, baking powder and salt directly into chocolate mixture.
Gently stir until the dry ingredients are barely incorporated.
Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
Lightly butter 4 aluminum baking sheets.
(do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
Bake only one sheet at a time in center of oven.
Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans.
Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
Allow to cool at least 1 hour before storing in tins.
Makes 50 one-ounce cookies

1/2 c Semisweet chocolate chips

4 tb Finely chopped fresh mint

48 Almonds, toasted and coarsly

Chopped 24 Fresh figs, halved

Preheat the oven to 350.
In a small mixing bowl, combine the chips, mint, and almonds, stirring well.
Press a bit of this mixture into each fig half.
Lightly spray or wipe a baking sheet with vegetable oil.
Place the figs on the baking sheet and bake for 15 minutes.
Serve warm or at room temperature.

3 tb Brandy

1/2 c Golden raisins

12 oz Semisweet chocolate

7 oz Unsalted butter

5 Eggs; separated

1 lb Puff pastry

2 c Sugar

16 Cream puffs, filled

-(with pastry cream) 2 c Whipping cream

To plump raisins, heat brandy and raisins over low heat.
Set aside to soak.
Chop 9 ounces chocolate in small pieces.
Melt with butter in top of double boiler over barely simmering water.
When melted, remove immediately and whisk in egg yolks.
Add plumped raisins.
Beat egg whites until soft peaks form.
Fold into chocolate-raisin mixture.
Cover and chill 3 to 4 hours or overnight.
Roll puff pastry into 12-inch circle about 1/4-inch thick.
Pierce with fork.
Let rest 25 minutes.
Place on baking sheet and bake at 450F until golden brown, about 15 to 20 minutes. Caramelize sugar in heavy

skillet until golden brown.
Do not overbrown.
Remove immediately from heat.
Using fork, quickly dip one half of each cream puff into caramel and place on buttered parchment paper.
When caramel has set, dip uncoated half in caramel.
Cool.
Place caramel-coated cream puffs around puff pastry.
Fill center with chilled chocolate filling.
Melt remaining 3 ounces chocolate.
Whip cream until soft peaks form.
Fold melted chocolate into half of whipped cream.
Set aside.
Spoon remaining half of whipped cream into pastry bag fitted with a large round tube.
Pipe dome-shaped balls in rows over chocolate filling, leaving spaces between rows.
Repeat, using chocolate whipped cream, filling in spaces between rows of white whipped cream to create stripes.
Makes one 12-inch cake