Ingredients:

Dough:

• 500g Persimmon fruits ( Khaki )
• 6 full big spoons of white flour
• 6 big full spoons of Carob flour
• 1 big spoon of vanilla sugar
• 5 big spoond of brown sugar
• milk ( 10 big spoons )
• 2 big spoons of home rum ( brown rum )
• 1 big spoon of lemon juice
• 3 eggs
• ¼ of orange peel
• 1 baking powder
• butter ( for coating )
• 4-5 big spoons of ground walnuts

Dressing:

• ½ of black chocolate ( 70 % )
• 4 big spoons of milk
• 1 big spoon of vanilla sugar

Directions:

Dough:

1. Mix together eggs, vanilla and brown sugar into a smooth foam.
2. Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
3. Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
4. Mix it until you get smooth dough.
5. Add walnuts and mix it together.
6. Add dough into a baking tin and bake it approx. 40 minutes at 180°C.

Dressing:

1. Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
2. When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
3. Wait until chocolate is cooled ( approx. 30 minutes ).

Ingredients:

Dough:

• 130 g of butter
• 130 g of dark chocolate ( 70% of cacao )
• 100 g of powdered sugar
• 6 eggs
• 80 g of white sugar
• 130 g of white flour
• apricot marmalade ( one big glass – 500g )
• 0’2 dcl of rum

Icing:

• 150 g of chocolate
• 75 grams  of coconut shortening ( or butter )

Directions:

Dough:

1. Preheat the oven to 200°C.
2. Melt chocolate and butter in a double boiler over hot water.
3. Remove it from heat and let the mass cool off and add rum.
4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
7. Allow the cake to cool completely before removing from pan and before icing.
8. Once cool remove the cake from pan then slice horizontally.
9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

1. Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Ingredients:

Directions:

1. Beat in steel bowl the egg yolks and castor sugar together until you get pale yellow mixture.
2. Place the bowl over the almost simmering water and continue beating for 4 minutes, then put the bowl into a cold water and mix for 4 minutes until the mixture is cool again and it will have the structure of mayonnaise.
3. Melt chocolate and coffee over hot water and then add butter and orange peel and mix until you get soft mass.
4. Beat the chocolate into eggs yolks.
5. Beat the whites, salt and white sugar into snow and add snow into a chocolate mixture.
6. Mix softly
7. Refrigerate for at least 2 hours, recommended over night .

Ingredients:

Dough:

• 25 dag of  butter
• 35 dag of white flour
• 5 dag of brown sugar
• 5 dag of vanilla sugar
• 1 egg
• 10 dag of melt nuts

Dressing:

Directions:

1. Mix all ingredients for dough together into a smooth mass.
2. Form the mass into a small croissants
3. Bake 20 minutes at 200 º C
4. Break chocolate into small chunks add butter and milk into a container. Heat the mass until all the chocolate is malted
5. Dip tips of croissants to chocolate and wait for chocolate to harden.

Ingredients:

• 500g of white flour
• 1 baking powder
• 250g of butter
• 250 g vanilla sugar
• 200g grated darke chocolate  (or chocolate to your taste)
• 4 spoons of rum
• 3-4 spoons of milk
• ½ grated orange peel
• 2-3 spoons of orange juice

Directions:

1. Mix all ingredients together.
2. Place the baking paper into the baking tray.
3. Put the dough in the machine for injection molding and create delicious cookies of different shapes.
4. Bake for 15-20 minutes (depending on the size and shape of biscuits) at 180 º C.

Muffin delicious and juicy, perfect for any party

Ingredients:

• 2 cups of flour
• ½ cub of white granulated sugar
• 1 baking powder
• 1 pinch of salt
• 1 big egg
• 70g of butter
• 1 big cub natural orange juice with 1 dcl water
• 125g black chocolate
• 1 big apple
• 5 dry dates
• 1 small spoon of cinnamon
• 2 big spoons of coconut flour

Directions:

1. In one dish mix together white flour, sugar, baking powder and salt.
2. In another dish give together mixed egg, melted butter and fresh orange juice and after that mix together all ingredients in one dish including grate chocolate and apple,cinnamon, coconut flour and in small pieces cut dates.
3. Cast mixture into a baking tin for muffins and bake it 15 minutes at 225 ⁰ C

Plain in appearance, but rich in flavor.

Servings: 24

Ingredients:

• 7 tablespoons ( or 100g ) unsalted butter
• 3 / 4 cup ( or 95g ) all – purpose flour
• 1 teaspoon ( or 5g ) baking powder
• 1 pinch ( or 1g ) salt
• 1 / 3 cup ( or 30g ) unsweetened cocoa powder
• 1 / 3 cup ( or 65g ) white sugar
• 7 ( 1 ounce ) squares ( or 196g ) semisweet chocolate
• 2 eggs

Directions:

1. Preheat oven to 350 degrees F ( 150 degrees C ). Grease cookie sheets.
2. Sift flour, baking powder, salt, sugar, and cocoa into a large mixing bowl. Chop chocolate into fine pieces and add to mixture. Cut the butter into small pieces and stir into the flour mixture. Add eggs and stir until the mixture forms a stiff dough. Wet hands with cold water and roll tablespoonfuls of dough into balls. Place on cookie sheets 3 inches apart.
3. Bake for 13 to 15 minutes in the preheated oven, until centers look dry. Transfer to wire racks to cool.

Cookie recipe using cake mix.

Servings: 12

Ingredients:

• 1 ( 18.25 ounce ) package ( or 517g ) moist yellow cake mix
• 1 / 2 cup ( or 115g ) butter
• 1 egg
• 1 cup ( or 170g ) semisweet chocolate chips
• 1 / 2 cup ( or 60g ) chopped pecans
• 1 cup ( or 95g ) sliced almonds

Directions:

1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.
3. Stir in chocolate chips, pecans and 1/4 cup of almonds.
4. Shape dough into balls. Press top of ball in remaining almonds.
5. Bake for 9-11 minutes or until lightly browned.

A moist cookie for the chocoholic. Quick and easy!

Servings: 60

Ingredients:

• 1 ( 18.25 ounce ) package ( or 511g ) chocolate chip cake mix with pudding
• 2 eggs
• 1 / 2 cup ( or 120ml ) vegetable oil
• 1 / 2 cup ( or 70g ) raisins
• 1 / 2 cup ( or 40g ) rolled oats
• 1 cup ( or 200g ) mini semi – sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
3. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
4. Remove from oven and let cool for 1 minute before removing from cookie sheet. Note: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

The richness of white chocolate and coconut marry in an easy drop cookie.

Prep time: 30 min
Ready in: 1 Hrs

Servings: 36

Ingredients:

• 1 ( 1 pound 1.5 ounce ) pouch Betty Crocker® sugar cookie mix
• 1 / 2 cup ( or 115g ) butter or margarine, melted
• 1 egg
• 1 cup ( or 75g ) flaked coconut
• 1 2 / 3 cups ( or 425g ) white vanilla baking chips
• 1 / 2 teaspoon ( or 3ml ) coconut extract
• 1 teaspoon ( or 5g ) shortening
• Betty Crocker® red and green decorating sugars
• Coarse white sparkling sugar

Directions:

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
3. In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.