What You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Preheat oven to 350 and place the oven rack in the center of the oven.
In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.
In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.
Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.
When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.
When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.
Continue mixing until medium peaks form.
Fold the flour mixture into the egg white mixture until well combined.
Pour the batter into an ungreased angel food cake mold.
Bake 35 minutes or until the cake springs back easily when touched.
Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.
Place the semisweet chocolate into a mixing bowl.
Pour the corn syrup over the chocolate.
Pour the heavy cream into a saucepan and place the pan over medium high heat.
Bring the cream to a steady boil then pour over the chocolate syrup mixture.
Whisk the mixture until the chocolate has melted and the mixture is smooth.
Run a knife around the edges of the cake and mold.
Invert the cake onto a platter and remove the pan.
Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

Makes 8 servings

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.

What You Need:

1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts

How to Make It:

Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle evenly over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.

Makes 12 cupcakes

If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch. To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled

1 C semisweet chocolate chips
4 1/2 tsp shortening
6 tsp cream peanut butter
16 French vanilla Pirouette cookies
2 C peanuts, chopped

Place chocolate chips, shortening, and peanut butter in microwave safe bowl. Microwave on high for 1 minute. Remove and stir until smooth.

Dip ends of each cookie halfway up into the chocolate mixture. Place the peanuts on a piece of wax paper. Roll the chocolate coated cookie end through the peanuts to cover. Place on wax paper and let stand until the chocolate is set.

Makes 16 cookies.