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 tall glass
1 cup water
1 tsp tea powder
5 tsp sugar
1 lemon’s juice
10-15 ice cubes

Directions:

Make black tea as usual with 5 tsp sugar. Take the tall glass and fill it more than ½ with ice cubes. ol the black tea till only a bit warm. Pour the lemon juice over the ice cubes and also the black tea. Garnish with whole pudina leaves(1-2) and a lemon slice.

1/2 cup milk
1 small ripe banana, cut into chunks
10 marachino cherries
1 tablespoon baking cocoa
1/2 teaspoon coconut extract
3 cups vanilla ice cream, softened

Directions:

Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled
glasses. Serve immediately.

1 litre full cream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk

Directions:

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour paste, stirring continuously till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen.

Fresh fruit – 4 cups
Sugar – ¼ cup
Dry red wine/dry white wine/champagne – 1 cup
Lemon juice – I tablespoon
Whipped cream (optional)

Directions:

Wash and peel the fruits first. Cut the fresh fruits into small sizes to make four cups and keep them aside in a fruit bowl. Mix the cup of wine, the cup of sugar and the lemon juice together in another bowl. Now pour this mixture into the fruits kept in the bowl. Mix all the ingredients well, by stirring gently with a spatula. Keep the prepared mixture in the refrigerator to chill for one or two hours after which it is ready to be served.
Before serving, the fresh fruit Macedonian mixture can be topped with a dollop of whipped cream to make it smoother and tastier. Fresh fruit Macedonia is healthy and nutritious.

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

DIRECTIONS
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.