Chocolate cake with orange cream cheese frosting

Cake
Melted butter to grease
140g (3/4 cup) sugar
180ml (3/4 cup) milk
125g butter, softened
50g (1/2 cup) cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
150g (1 cup) self-rising flour
2 tablespoons all purpose flour
3 eggs
1/2 cup toasted walnut broken to small pieces

Frosting
100g (1/2 cup) powdered sugar
1/2 cup cream cheese, softened
1 tablespoon butter
2 tablespoons orange juice
Orange zest

All ingredients should be at room temperature. No mixer necessary.
Preheat oven to 160C or 350F
Brush a cake pan with melted butter
Mix sugar, butter, milk, cocoa powder, salt and baking soda in a large bowl
Heat slightly or microwave gently to melt butter. Do not boil.
Mix until there are no lumps and cool back to room temperature
Use a sieve to add half of self rising flour and all purpose flour into mixture
Mix until smooth
Add the rest of flour and mix until smooth
Add beaten eggs and walnuts
Mix
Pour into cake pan until 1/2 to 3/4 full
Bake for 50 min until a skewer can poke and come out clean
Rest until cool

For frosting, combine cream cheese, powdered sugar, orange juice and orange zest (can substitute orange with lemon)
Mix until smooth
Spread on cake and decorate

Chocolate swirl cheesecake

CRUST:
18 squares graham cracker
1/8 cup white sugar
1/3 cup butter, melted
1/2 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
2.5 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
4 tablespoons orange juice
grated orange zest from 1 orange

Preheat the oven to 325 degrees F (165 degrees C).
Crush graham crackers into crumbs by smashing or with a food processor.
In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter until well blended. Press into the bottom and 1 1/2 inches up the side of an 8 inch springform pan.
Bake for 10 minutes.
In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
In a medium bowl, mix together the room temperature cream cheese and 1 cup sugar until smooth.
Mix in the eggs, one at a time on a low speed, or by hand.
Gradually stir in the orange juice, and orange zest.
Reserve 1 cup of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
Bake for 60 minutes in the preheated oven, or until the center is almost set.
Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan.
Refrigerate for at least 4 hours before serving.
Cut with a knife soaked in warm water in between each cut.

Chocolate frosting

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar/ cocoa.

http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx?prop31=4

Maple fudge cookies

250 ml (1 cup) all-purpose flour
1 ml (1/4 teaspoon) baking soda
1 pinch salt
125 ml (1/2 cup) unsalted butter, softened
90 ml (3/8 cup) brown sugar
1 egg
1/8 cup chocolate chips
16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

With the rack in the middle position, preheat the oven to 200°C (400°F).
Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth.
Using a wooden spoon, stir in the dry ingredients and chocolate chips.
For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball.
Push a cube of maple fudge into the centre and cover completely with dough.
Place 8 cookies on each sheet.
Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes.
The cookies will remain very soft in the centre.
On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface.
Let the cookies cool to room temperature.
Repeat with the remaining dough.

Royalty Chocolate Scone

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
2 tablespoons soymilk
8 tablespoons orange juice

Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 10 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Chocolate Swiss Roll with Cream Cheese filling

Chocolate Roll Ingredients :
5 eggs
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites (or with 1/2 teaspoon of cream of tartar) until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together.
Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake for 20 minutes. Let cake cool for 5 minutes.
Turn cake onto a parchment paper sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the parchment paper. Let cake cool completely.
Unroll cake and spread with the filling. Roll again. Refrigerate for one hour before serving.

Filling ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer

Peanut butter blossoms

48 HERSHEY'S KISSES Milk Chocolates
1/2 cup butter
3/4 cup crunchy Peanut Butter
1/3 cup granulated white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat butter and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Put 1 inch balls on ungreased cookie sheet
Bake 8-10 min or until lightly browned, in the mean time, unwrap kisses
While cookie's hot, press a chocolate into center of each cookie; cookie will crack around edges.
Cool completely till chocolate hardens

48 cookies