Molten Chocolate Cakes

1 pkg (6 squares) bittersweet baking chocolate

10 Tb butter

1 1/2 cups powdered sugar

1/2 cup flour 

3 whole eggs 

3 egg yolks

Preheat oven to 425.  

Grease six (six ounce) custard cups or souffle dishes (cupcake pan would work, too).  

Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on high 2 min or until butter is melted.  Stir until chocolate is completely melted.  

Add powdered sugar and flour; mix well.  

Add whole eggs and egg yolks; stir with wire whisk until well blended.  

Divide batter evenly among prepared custard cups.

Bake 14 to 15 min or until cakes are firm around the edges but soft in the centers.  

Let stand 1 min. Run small knife around cakes to loosen.  

Immediately invert cakes onto serving plate.  

Sprinkle lightly with powdered sugar and garnish with raspberries, if desired.  

(from Baker's Choc Dessert for Chocolate Lovers)

Nutty Soda Cracker Candy

Ingredients

1 (10 ounce) packages saltine crackers (make certain that you use the salted crackers and do not break)

1 1/2 cups butter ( preferably butter, margaine is not as good!)

1 1/2 cups brown sugar, packed

1/2 teaspoon vanilla (optional)

1 (12 ounce) packages milk chocolate chips (can use semi-sweet)

1/2 cup toasted pecans, finely chopped (or use almonds)

Directions

Set oven to 400°F.

Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper).

Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet).

In a medium saucepan bring the butter and brown sugar to a boil over medium heat.

When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan.

Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers.

Bake in a 400°F oven for 5 minutes.

Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.

Sprinkle the nuts evenly over the top.

Place in the refrigerator for about 3-4 hours or until set.

Break into pieces and store in a covered container in the refrigerator.

From: http://www.food.com/recipe/nutty-soda-cracker-candy-261672

Special K Candy (aka Scotcharoos)

Use butter to grease a 8x8 or 9x9 square pan.

Measure in a large bowl:

2-3/4 C Special K (or cheap cornflakes, or rice crispies)

Bring to a rolling boil, then immediately remove from burner:

1/2 C white sugar

1/2 C white karo syrup

1/2 tsp salt

After removing from burner, immediately add:

3/4 C peanut butter and stir until dissolved

Then add: 

1 tsp vanilla

Add the liquid mixture to the Special K (cornflakes/rice crispies) in the large bowl, mix gently and pack gently into the square buttered pan.

Using a double boiler, melt together:

1 C chocolate chips

1 C butterscotch chips

(I usually double the amount -- e.g. a 12 oz bag each of choc chips and butterscotch chips)

[You can also melt them in a glass bowl in the microwave, following the melting directions on the package. Make sure the two types are well mixed together.]

Spread chocolate mixture on top of Special K mixture in square pan. 

Allow to cool and harden, then cut into small squares.

Pumpkin Chocolate Chip Muffins

In the spirit of fall here's a wonderful recipe that I just received from a friend.  I made my first batch of them yesterday, and since the kids ate them all as soon as they were cool enough to eat I am making a second batch today and hoping that they last a little bit longer.

1 2/3 C flour
1 C sugar
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
2 eggs
1/2 C melted butter
1 C pumpkin
6 oz chocolate chips

Preheat oven to 350 F.  Mix flour, sugar, salt, baking soda, baking powder, nutmeg, and cinnamon.  Add eggs, pumpkin, melted butter (that has cooled slightly), mix well.  Add chocolate chips, stir.  Pour or spoon into greased muffin tins and cook for 20 minutes or until done (do not overbake).
My friend included the note that if you can actually have any left over, once they are completely cooled you can freeze them and then just pull them out and microwave them for 20sec. for a great after school snack.  Obviously I haven't tried this step as there were none left when I made them.
Happy Fall!

Oatmeal Chocolate Chip Bars

1 cup (2 sticks) butter, softened
3/4 c brown sugar, packed
1/2 granulated sugar
1 egg
1 t vanilla
1 1/2 c all purpose flour *
1 t baking soda
pinch of salt
3 c rolled (old fashioned) oats
12 oz semi sweet chocolate chips

1. cream butter, sugars, egg, vanilla will electric mixer on high.
2. stir in flour, baking soda, and salt at the same time. Stir in oats. Last, stir in chocolate chips and stir them in (may need to use hands).
3. press cookie dough into a greased 9x13 dish. Dough should be somewhat flattened, but it's ok for some cracks to remain.
4. Bake at 350 for 30-35 minutes.
5. Cool for 20 minutes and cut into 24 squares. Delicious warm or cold.