Prebaked Pie Crust

2 1/2 cups all-purpose four, plus more for dusting
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) chilled, unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.  Add butter, and process until the mixture resembles coarse meal, about 10 seconds.  With the machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together.  Do not process for more than 30 seconds.

Turn the dough out onto a work surface.  divide in two.  Place each half on a sheet of plastic wrap.  Flatten, and form two discs.  Wrap, and refrigerate for at least 1 hour before using. 

On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round.  Fit into desired pie plate (8 to 10 inches in diameter).  Trim pastry using scissors or a sharp paring knife.  Crimp or decorate the edges of the pastry as desired.  Transfer to refrigerator to chill for 30 minutes.

Preheat oven to 375.  Prick the bottom of pastry all over with a fork.  Line the pastry with parchment paper; fill with pie weights or dried beans.  Bake until pastry begins to color around the edges, 15-20 minutes.  Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell,5 to 20 minutes more.  Cool completely on a wire rack before filling.

*Recipe from Martha Stewart

Decadent Chocolate Trifle

1 box chocolate cake mix (complete as per instructions on box)
1/4 cup semi sweet mini chocolate chips
7 oz. sweetened condensed milk
7 oz. caramel ice cream topping (plus more for garnish)
4 Skor or Heath candy bars, chopped
2 (8oz) tubs Cool Whip Lite whipped topping

Prepare cake mix according to box directions and fold in semisweet chocolate chips before spreading batter into pan.  Bake as directed.  Set aside to cool.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Using a skewer or the handle of a spoon, poke holes across the top of the cake every 1-2 inches.  Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes.  Cover and refrigerate until just before serving.  (Best to do this step the night before.)

Just before serving, assemble dessert in a large glass trifle or serving bowl.  Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping.  Top with reserved chopped candy bars and drizzle with caramel topping if desired.

Peanut Butter Surprise Cookies

1/2 cup creamy peanut butter
4 Tbsp. unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Preheat oven to 350 degrees.  Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.  Add brown sugar; beat until combined, scraping down bowl as needed.  Add eggs and vanilla, and beat until incorporated.

In a small bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually beat in flour mixture in two batches.

Scoop off dough by the tablespoon; roll into balls.  Place granulated sugar on a plate; roll balls in sugar, coating completely.  Place 2 inches apart on a nonstick insulated baking sheet.

Bake until cookies begin to puff up slightly, about 7 minutes.  Remove from oven.  Press one peanut butter cup in center of each cookie.  Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.  Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Andes Mint Cookies

3/4 cup butter
2 Tbsp. water
2 cups chocolate chips
2 1/2 cups flour
1/2 tsp. salt
1 1/2 cups brown sugar
2 eggs
1 1/4 tsp. baking soda
1 lb. Andes Mints

In a large saucepan, on low heat, cook butter,sugar and water until the butter melts. 
Remove from heat and stir in chocolate chips until melted.
Pour into a large mixing bowl and let cool 10 minutes.
Add eggs and dry ingredients and mix well.
Chill in the refrigerator for 1 hour.
Roll dough into balls and place on a greased cookie sheet.
Bake for 10 minutes at 350 degrees.
Remove from oven and place a mint on top of each cookie.
Let stand for a few minutes so it can melt and then swirl with a fork.  Let cookies cool so mints become firm again.

Molten Mocha Cakes

1 package (8 squares) Semi-sweet baking chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup international coffee, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
raspberries

Grease 8 (6 ounce) custard cups or souffle dishes.  Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Add powdered sugar and flavored instant coffee; mix well.  Add whole eggs and egg yolks; stir until blended.  Stir in flour.  Divide batter among prepared custard cups.

Bake at 425 for 15 to 16 minutes or until cakes are firm around edges but solid in centers.  Let stand 1 minute.  Run small knife around cakes to loosen.  Carefully invert onto dessert dishes.  Sprinkle lightly with additional powdered sugar, if desired.  Garnish with raspberries.  Serve immediately.

*I usually cook for 12-13 minutes.
**Coffee can be omitted

Surprise Cookies

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 tsp. pure vanilla extract
12 large marshmallows, cut in half horizontally (could use marshmallow stackers)

Preheat oven to 375.  In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.  Add egg, milk, and vanilla, and beat until well combined.  Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.  Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly.  Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes.  Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Chocolate Frosting
2 cups powdered sugar
4 tbsp. (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 tsp. vanilla extract

Place powdered sugar in a medium bowl.  Whisk in butter and cocoa powder.  Ad milk and vanilla, and whisk until well combined.

Rolo Cookies

1 cup sugar
1 cup brown sugar
1 cup margarine (I use butter)
2 eggs
2 tsp. vanilla
3/4 cup cocoa powder
1 tsp. baking soda
2 1/2 cups flour
1 package rolos

Cream sugar and margarine, then add eggs and vanilla.  Add dry ingredients and mix well.  Shape about 1 tbsp. ball of dough around an unwrapped Rolo, covering it completely.  Bake on a greased cookie sheet at 350 degrees for 9 minutes.

Can also use peanut butter mini cups, but rolos are best.