Featured Recipe

Mocha Brownies


The Mocha Brownie

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsalted butter

2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup sour cream
3/4 cup chopped walnuts (optional)
Powdered sugar


Preheat oven to 375°F. Spray 13 x 9 x 1-inch metal baking pan with nonstick spray.  Line with waxed paper, extending over 2 sides of pan.  Spray paper.  Stir chocolate and butter in heavy small saucepan over low heat until melted.  Cool to lukewarm.

Beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes.  Add chocolate mixture; beat just until blended.  Add flour and next 3 ingredients; beat just until blended.  Stir in sour cream and nuts.

Transfer batter to pan.  Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.  Transfer pan to rack; cool completely.  Cut into squares,  Top with powdered sugar.


Double Chocolate Fudge Recipe


2 cups (12 oz) semi-sweet chocolate chips
1 (11 1/2 oz) package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. heavy cream
2 teaspoon vanilla extract
1 cup chopped (lightly toasted) walnuts (optional)


1. In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 Tbsp. cream and 1 tsp vanilla.

2. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.

3. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 Tbsp. cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts.

4. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.


Seven Layer Bar

1/2  cup butter (one stick)
1 1/2  cups graham cracker crumbs
1  cup chopped nuts, toasted
1  cup chocolate chips
1  cup butterscotch chips
1 1/3  cups flaked coconut
1 (14 oz.)  can sweetened condensed milk

Heat oven to 350°.

Place butter in a 13 x 9 pan and place in oven just until melted.

Combine graham cracker crumbs with butter and press firmly onto bottom of the pan with a fork.  Sprinkle with layer of chocolate chips, followed by butterscotch chips, toasted nuts and coconut. Pour sweetened condensed milk over coconut. For a decorative presentation, sprinkle a small handful of chocolate chips on top (I like to use mini chips for this part). Bake at 350° for 25 min, until the edges are lightly browned.

Emma’s Candy Layer Bars (Seven Layer Bar Variation)

3/4  cup butter (one stick)
1 1/2  cups lightly salted pretzel crumbs
1/3 cup cocoa
1/2 teaspoon sea salt
1/2  cup chopped almonds, toasted
1/2 cup chopped peanuts, toasted
1  cup m & m’s
1  cup Resee’s Pieces
1  cup Heath Toffee pieces
1 (14 oz.)  can sweetened condensed milk

Heat oven to 350°.

Place butter in a 13 x 9 pan and place in oven just until melted.  Combine pretzel crumbs and sea salt and press into bottom of pan forming crust.  Sprinkle cocoa over top of pretzel crumbs.  Crack the candy shells of the m & m’s and Resee’s Pieces by placing in a Ziploc bag and crushing with a rolling pin.  Layer the m & m’s, Resee’s and Heath Bar toffee followed by the almond-peanut toasted nuts.  Pour sweetened condensed milk over the top and sprinkle with a few mini-chocolate chips for a decorative presentation (mini m & m’s would be a great choice here.  I just didn’t happen to have any).  Bake at 350° for 25 minutes.

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

1 cup + 1 Tablespoon all-purpose flour
2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
6 Tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 Tablespoon red food coloring

For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

Preheat oven to 350°F.

Whisk together flour, baking soda, cocoa and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon about 1 Tablespoon of batter about 1 1/2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and cookies spring back when touched, 10 to 12 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make filling/frosting while cookies chill. Once they are completely cool, frost the flat side of a cookie with a generous amount of frosting and sandwich with another cookie.



1 lb sweet butter – room temperature
2 cups oil (vegetable oil)
1 cup fresh orange juice
2 shots bourbon or whiskey
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
2 cups sugar
14 cups flour
1 cup ground walnuts

Beat butter until very fluffy, about 15 minutes.  Add liquids, and mix.  Sift dry ingredients.  Add to butter mixture.  (You will probably need to transfer the liquids to an extra large mixing bowl, then add the dry ingredients.)  Mix dough until uniform throughout.  Take a ball of dough about the size of a walnut, shape into individual round or oval cookies.  Place on non-stick cookie sheet or use parchment paper to bake on.  Option: imprint the top of the shaped cookie with a grater (see photo).  Bake in a preheated 325° F oven for 30-40 minutes.  Cookies should be crispy on the outside and soft/crumbly on the inside.

While baking, bring the following to boil: 2 cups of sugar, 2 cups of honey and 2 cups of water.  Simmer for 10 minutes.  While cookies are still warm, dip them in the honey syrup leaving them to soak about 30 seconds per side, at least.  Remove cookies with slotted spoon and sprinkle with cinnamon-sugar-nut mixture (2 tablespoons confectioners sugar, 1 teaspoon cinnamon, 1 cup finely ground walnuts).

Makes 10-12 dozen.  Cookies will keep for up to three months stored in an airtight container at room temperature.  Do not refrigerate, as they will dry out.

Scandalous Brownies


1 pound unsalted butter
28 ounces semisweet chocolate chips, divided
6 ounces dark chocolate, like Green & Black’s Dark 85%, Organic
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
1-1/2 ounces liqueur, coffee or chocolate or Contreau
2-1/4 cups sugar
1-1/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt


Preheat oven to 350 degrees.

Melt together the butter and 1 pound of chocolate chips.  You can melt in the microwave, but be careful not to burn the chocolate.  Or melt in a double boiler over simmering water.  Cool the chocolate mixture slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, liqueur, and sugar. Do not beat the eggs, because we want the brownies to be fudgey.  Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 12 ounces of chocolate chips and dark chocolate in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Total baking time is about 35 minutes.  After the brownies have been in for about 20 minutes, rap the baking sheet against the oven shelf. This allows the air that has built up between the pan and the brownie dough to escape. Bake until a toothpick comes out clean. But remember:  Do NOT over-bake! Allow to cool thoroughly, refrigerate, and cut into squares.

A few more hints:  Be careful not to over-bake the brownies because they will turn out dry and crumble.  Also, if you like nuts in your brownies, add 2-3 cups of chopped walnuts to  the chocolate chips and dark chocolate added to the batter in the last step.  Mix the chips and walnuts with flour so that they do not sink to the bottom of the batter.  Cutting the brownies into large squares gives a huge dramatically presented dessert.

One Response to Featured Recipe

  1. Jill says:

    Can we discuss your latest Emma’s Candy layer bars….AMAZING!!! She has done it again!!!!

    Emma is so excited that her favorite treat out of all is named after her! She LOVES them very much!

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