Instructions:

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

1/2 cup flour
1 cup sugar
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons oil
1 tablespoon vanilla
1 tablespoon white vinegar
1 cup warm water
1 1/4 cups confectioners’ sugar
3 tablespoons butter, softened
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
4 teaspoons hot milk
1 teaspoon vanilla

Instructions:

1. Cake: Preheat oven to 375°F. Grease and flour a 9-inch square baking pan; set aside.

2. Place flour, sugar, cocoa, baking powder and baking soda into a medium mixing bowl; mix well. Place dry mixture into prepared pan.

3. Make 3 holes (or wells) in the mixture. In the first hole put canola oil, in the second hole put the vanilla, and in the third hole put vinegar. Pour the warm water over all and mix well with a wooden spoon, making sure to get the corners.

4. Bake for about 20 to 25 minutes, or until center springs back when lightly touched. Remove from oven and cool on a wire rack.*

5. Meanwhile prepare chocolate frosting. In a small bowl with an electric mixer combine confectioner’s sugar with butter. Add cocoa with the hot milk and vanilla. (Add more milk if the icing is too thick, more confectioners sugar if it is too thin.)

1 Tablespoon olive oil
1 handful button mushrooms – sliced
1/3 cup shredded Cheddar cheese
1 heaping Tablespoon chopped parsley2 large eggs – beaten

Directions:

Add the olive oil to a small frying pan over medium-high heat. Add the siced mushrooms and fry until browned – about 4 minutes stirring often. Tansfer to a bowl and mix in the parsley and cheese. In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.