Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Texas Chocolate Frosting Recipe :

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

Chocolate Cookie Crumbs -1 1/2 cups,
Butter or Margarine  -3 tbsp,
Cream Cheese  -8ooGr,
Granulated Sugar  -1/2 cup
Eggs  -3,
Melted semisweet chocolate chips  -500Gr,
Heavy Cream  -1 cup,
Vanilla Extract  -1tsp,
Cherry Fruit Filling  -1 can,
Whipped topping.

PREPARATION OF CHERRY CHOCOLATE CHEESE CAKE RECIPE:-

•    Heat oven to 350 degrees F. Combine crumbs and butter; press firmly on bottom of 9-inch spring form pan.
•    In large mixing bowl, beat cream cheese and sugar until smooth.
•     Add eggs, one at a time, beating well. Add melted chocolate chips; beat well.
•    Add cream and vanilla extract; beat well. Pour into prepared pan.
•     Bake 55 minutes, or until center is set. Cool; chill. Top with cherry fruit filling before serving and garnish with whipped topping.

INGREDIENTS:-

Cocoa powder -1 cup,
Cream Cheese -850Gr,
Granulated Sugar -1 1/2 cups,
Vanilla Extract  -2 tbsp,
Orange extract
Orange liqueur -1/4 cup,
Eggs -5
Mini chocolate chips -400Gr.

PREPARATION OF ORANGE CHOCOLATECHIP CAKE:-

•    Heat oven to 200 degrees F. Spray the interior of a 2-quart soufflé dish or 9-inch
Cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set                    .               aside.

•    In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and Spoon as necessary.
•     Mix in the remaining ¾ cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips.
•    Pour and scrape the batter into the prepared pan and place in the oven.
•     Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature.
•    Cover with a sheet of plastic wrap or wax paper and an inverted plate.
•     Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
•     Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
•    Cut with a long, sharp knife dipped in warm water to prevent sticking.

INGREDIENTS:-

Cream Cheese -850Gr,

Granulated Sugar -3/4 cup,

Cornstarch -2tbsp,

Eggs -3,

Heavy Cream -1/2 Pint,

Vanilla Extract -2tsp,

Lemon rind, optional

PREPARATION OF CHEESE CAKE RECIPE:-

* Use a chocolate wafer crust, Put into a 9-inch Springform pan and bak

1 hour or so (till slightly browned at edges) at 350 degrees F.

* Don’t over-bake…tends to dry out the cake.

* Can also bake in 2 ready made crusts (graham or chocolate).

* Adjust time if making 2 pies to 30 minutes.