Black Forest Cookies

Black Forest Cookies

courtesy of Susan's Daily Dose

3/4 cup cherry preserves
1 tbls cherry-flavored brandy (Optional)
10-12 large soft chocolate, chocolate chip or sugar cookies
1 - 16 oz can chocolate frosting
10-12 maraschino cherries w/stems (optional)

In a small bowl combine cherry preserves and, if desired, 

1 tablespoon cherry-flavored brandy. Spread 1 tablespoon 

of the cherry mixture on each of 10 to 12 cookies; set aside. 

In a medium bowl combine chocolate frosting and 1 

tablespoon cherry-flavored brandy. Spoon frosting into 

a decorating bag fitted with a large round tip. Pipe 

frosting in concentric circles to cover each cookie. 

If desired, top each cookie with a maraschino cherry.

Note: Sprinkle green decorative sprinkles
on icing as well to get the red/green
effect just perfect for the Christmas holiday.

Chocolate Chip Cookie Bars

These Nestle Toll House Chocolate Chip Pan Cookie Bars are perfect for school lunches because they don't break apart. We suggest baking for 18-20 minutes unless your oven normally takes longer. We also used parchment paper in the pan for easy removal and cooling, and no-mess cutting.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 ounce) packages semi-sweet chocolate chips
• 1 cup chopped nuts ( I like pecans) (optional)

Directions

1. Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, both sugars and vanilla in large mixer bowl.
4. Add eggs one at a time, beating well after each.
5. Gradually beat flour mixture into butter mixture.
6. Stir in chocolate chips and nuts.
7. Spread into prepared pan.
8. Bake 20-25 minutes or until golden brown.

Mexican Chocolate Pound Cake

We thoroughly enjoyed the Mexican Chocolate Pound Cake recipe, however it is very rich, and only small slices were needed to satisfy even the most avid dessert lover. This recipe easily meets requirements for large gatherings, and refrigerates beautifully for up to a week!

Ingredients-------

1 (8-oz.) package semisweet chocolate baking squares, chopped*

1 cup butter, softened

1 1/2 cups granulated sugar

4 large eggs

1/2 cup chocolate syrup

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

Powdered sugar (optional)

Preparation

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.

NOTE: *2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.

This recipe is courtesy of Southern Living.  Photos are from Jack's Kitchen

Southern Living
NOVEMBER 2010 edition