Triple Chocolate Cookies, Creamy Peanut Butter Pie

840136300 ENv00 4/8/05 1:17 PM Page 8

Triple Chocolate Cookies

1⁄4	cup flour	7 tablespoons sugar
1⁄4	cup unsweetened	2 eggs
	baking cocoa	8 ounces semisweet baking chocolate,
1⁄4	teaspoon baking powder	melted and cooled
1⁄8	teaspoon salt	1 cup milk chocolate chips
6 tablespoons butter,		1 cup chopped walnuts
	room temperature

Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.

Makes about 2 dozen.

Creamy Peanut Butter Pie

1 cup butter	9-inch graham crust
1 cup packed brown sugar	2 ounces semi-sweet baking chocolate
1 cup peanut butter	2 tablespoons butter
12-ounce container frozen	1 tablespoon milk
whipped topping, thawed

In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 table- spoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving.

Makes one 9-inch pie, cut into 8 servings.

Orange Pineapple Cake

181⁄4-ounce box yellow cake mix 4 eggs

11-ounce can mandarin oranges, undrained

1⁄2 cup vegetable oil

151⁄4-ounce can crushed pineapple, undrained

1-ounce box vanilla sugar-free instant pudding

12-ounce container frozen light whipped topping, thawed

In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes. Divide batter into two greased and floured 9-inch round cake pans. Bake approximately 45 minutes at 325ºF. Let cake cool on wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice the cooled cake and store in the refrigerator. Makes 8-12 servings.

(Tip: Cake flavor is enhanced if left overnight in refrigerator.)

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