Chinese New Year Candy

 These were brought to a women's retreat I attended recently, and, oh my stars, were they delicious! Upon my first bite of one of these scrumptious morsels, I decided I wasn't leaving without the recipe.

Chewy Brownie Cookies

2/3 C. shortening

1 ½ C. brown sugar

1 Tbs. water

1 tsp. vanilla

2 eggs

1 ½ C. flour

1/3 C. baking cocoa

¼ tsp. baking soda

½ tsp. salt

12-oz. semi-sweet chocolate chips

Mix shortening, sugar, water & vanilla. Beat in eggs. Combine dry ingredients, mix in until blended.  Add chips.  Drop on ungreased cookie sheet; bake at 375 degrees for 7-9 minutes, until set- they will appear soft and moist- do not overbake.  Cool on sheet for 2 minutes, remove to rack.  Makes 3 – 3 ½ dozen.

*Christmas Option: Upon removing from the oven, place a single Andes Mint on top of each cookie, smoothing with a spreading knife as they melt.  This “frosting” will harden as the cookies cool.

Chocolate Pots

I first discovered this recipe way back when I watched Jamie Oliver's cooking show, his first, I think, called The Naked Chef.  This is literally all of your chocolate dreams come true. The beauty of this dessert is that it is so smooth, silky and rich. If you want to lighten the texture into more of a mousse then follow the recipe but fold in 2 stiffly whipped egg whites. Small servings are the key – I use espresso cups as this is the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and then stick them in the fridge until needed.

Lighter- than- Air Chocolate Cake

I learned this recipe when we first moved to South Florida.  I may work in some darker chocolate one of these days....

11 oz. Semi-sweet chocolate

2/3 C Butter

6 large eggs, separated

2/3 C Sugar

            Line a 9” springform pan with buttered wax paper.  In a pan, melt the Chocolate with the butter over low heat, cool.  Beat yolks for about one minute.  Slowly add sugar.  Beat until thick and lemon colored.  Beat egg whites until they just begin to peak.  Add cooled chocolate to egg yolk mixture, blending thoroughly.  Fold this gently into the whites.  Pour into pan.  Bake at 350 for 45 minutes.  Cool half an hour before turning out of pan.

            Serve at room temperature with homemade whipped cream.  Yummmmmmm!