David and Nicole's Recipes

1/4 lb butter

1/4 lb dark chocolate

3 eggs

1/2 cup sugar

2 tsp vanilla

1/2 cup flour

½ tsp salt

1/8 lb white chocolate chips

1. Preheat oven to 350 F.
2. In a saucepan melt the chocolate and the butter together over low heat.  Remove from the heat. Stir in the eggs, sugar, and vanilla.  Fold in the flour and salt.  Stir in the white chocolate chips.
3. Pour into a greased and floured 9 by 9” pan.  Bake for about 20 to 25 minutes.
4. Serve.

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 4 cups semisweet chunks (preferably imported)

1. Place the butter in a large bowl and cream at high speed until
   fluffy. Add the sugars and beat until light and fluffy, about 4
   minutes, scraping down sides of bowl occasionally. Beat in eggs, one
   at a time, until completely mixed.
2.  In a separate bowl, mix flour, salt and baking soda. Add to the
   butter mixture at low speed until just combined and add vanilla
   extract. Beat on medium speed, scraping bowl down, until blended. Do
   not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
   batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to
   300 degrees, and line several baking sheets with parchment paper. Drop
   heaping spoonfuls of batter 2 inches apart on the lined baking sheets
   and bake, turning tray once, until golden brown around edges and soft
   (but not bubbly), about 9 minutes in a convection oven or 12 in a
   conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

• 3 tbsp butter, melted
• 1/3 cup graham cracker crumbs
• 3 tbsp hazelnuts, minced
• 1 1/2 tbsp sugar
• 1/4 lb brie, rind removed, sliced
• 1/3 cup heavy cream
• 3 oz. dark chocolate, chopped
• 1 tbsp hazelnut liqueur

1. Preheat the oven to 375 F.
2. Combine the butter, graham cracker crumbs, hazelnuts, and sugar.
3. Press into 4 large ramekins or tart pans.  Bake for 10 minutes.
4. Heat the cream and then pour it over the dark chocolate, cover with a plate.  When the chocolate has completely melted, stir in the liqueur.
5. Lay the cheese over the hot crust, pour the chocolate mixture on top.
6. Chill at least 2 hours.
7. Serve.

• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sugar
• 3 oz. unsweetened chocolate
• 2 tbsp vinegar
• milk
• 2 tbsp butter, melted
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1 1/2 cups boiling water
• ice cream

1. Preheat the oven to 350 F.  Grease an 8" square cake pan.
2. Combine the flour, soda, white sugar, and salt together in a large bowl.
3. Melt 1 oz of chocolate in the microwave and then stir it into the flour mixture.
4. Pour the vinegar into a half cup measure and then top it up with milk.  Pour this into the flour.
5. Blend in the walnuts, and the butter.  Pour into the prepared pan.
6. Sprinkle with the brown sugar.
7. Combine the 2 oz remaining chocolate with the boiling water.  Stir to melt.
8. Pour over the batter.
9. Bake for 40 to 45 minutes.
10. Serve with the ice cream.

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups chocolate chips

1. Preheat the oven to 375 F.  Line a baking sheet with parchment paper.
2. Cream the butter with the sugars.  Beat in the the vanilla and the eggs. 
3. Add the flour, salt, and soda.  Mix well.
4. Fold in the chocolate chips.
5. Drop large spoonfuls of dough on the parchment paper.
6. Freeze the remaining dough so the cookies can be made fresh again next time.
7. Bake for 10 minutes.
8. Serve with a glass of milk.

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup flour
• 3 tsp baking powder
• 1/4 tsp salt
• 2/3 cup milk
• 1/2 lb chocolate chips

1. Preheat the oven to 375F.  Lightly grease a 9 by 9 inch cake pan.
2. Cream the butter with the sugar.  Mix in the eggs and vanilla.
3. Stir in the flour, baking powder, and salt.
4. Add the milk and beat until smooth.
5. Fold in the chocolate chips.
6. Pour into the prepared pan.  Bake for about 25 minutes until risen and golden.  Serve.

• 1/2 cup sugar
• 1/2 cup brown sugar
• 2/3 cup butter, softened
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1 1/4 cups chocolate chips

1. Preheat the oven to 375 F.  Lay parchment paper on a large baking sheet.
2. Cream the butter with the sugars.  Stir in the vanilla and the egg.
3. Mix in the flour, soda, and salt.  Blend well.
4. Fold in the nuts and chocolate chips.  Drop by large spoonfuls on the parchment paper.
5. Bake for about 12 minutes.  Serve.

• 5 eggs, separated
• 1/2 tsp cream of tartar
• 1/2 cup sugar
• 1/4 cup flour
• 3 tbsp flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 quart ice cream of choice
• icing sugar

1. Preheat the oven to 325 F.  Line a large baking sheet with wax paper.  Grease the wax paper.
2. Beat the egg whites and the cream of tartar until stiff but not dry.
3. Beat the yolks until thick and lemon coloured.  Stir in the sugar, flour, cocoa and salt.  Add the vanilla.
4. Fold the egg whites into the yolk mixture. 
5. Spread the batter evenly over the wax paper.  Bake for 25 minutes.  Cool 5 minutes.
6. Turn the cake onto a tea towl sprinkled with icing sugar.  Peel off the wax paper.  Roll the cake with the towel.  Cool.  Unroll.
7. Stir up the ice cream just to soften.  Spread it on the cake.  Roll up the cake and then wrap in waxed paper.
8. Freeze the cake.  Remove the waxed paper.  To serve, slice the cake. 

• 2 1/4 cups flour
• sugar
• butter
• 1 cup milk
• 1 tsp dry mint
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup chocolate chips

1. Preheat the oven to 350 F.
2. Grease a 9X9 inch baking pan.
3. Combine 2 tbsp of butter, 1/4 cup flour, and 2 tbsp of sugar until crumbly.  Stir in 1/4 cup of chocolate chips.  Set aside.
4. Combine in a large bowl, 2 cups of flour, 1 cup of sugar, the milk, baking powder, salt, egg, and remaining chocolate chips.  Mix well.
5. Spread the batter into the pan.  Sprinkle with the reserved topping.
6. Bake for about 40 minutes.  Serve.

• 4 ounces unsweetened chocolate, finely chopped
• 1/4 cup Dutch-process cocoa powder, plus more for sprinkling
• 1 1/4 cups boiling water
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1/2 cup buttermilk
• 2 teaspoon pure vanilla extract
• 2 tbsp milk
• icing sugar