Chocolate Wizard

List of ingredients:

8 oz of semisweet chocolate chips, reserve 1 tablespoon of for garnish.
20 oz of Mori-Nu lite firm tofu.
1 cup of honey.
1/4 cup of brown sugar.
1 teaspoon of vanilla extract.
1 graham cracker crust from scratch.
Whipped topping (optional).

Directions:

In a double boiler or microwave, melt the chocolate chips.

Place the tofu, honey, sugar and vanilla extract in food processor or blender. Use pulse button and pour in the melted chocolate while running. Blend until smooth.

Pour into the pie crust.

Sprinkle with reserved chocolate chips and chill for one hour.

Source: Tofu Recipes.

Ingredients:

1 1/2 cups of all-purpose flour.
1 1/4 teaspoon of baking powder.
1/4 cup of dried apricots.
1/3 cup of butter, softened.
2/3 cup of granulated sugar.
1 large egg.
6 tablespoons of apricot preserves.
1 cup of semisweet chocolate chips.

Directions:

Preheat oven to 375F.

Sift together the flour and baking powder, then set aside.

Chop or snip the dried apricots into pieces slightly smaller than the chocolate chips.

Cover with boiling water; then set aside.

In a large bowl, blend the butter and sugar until the mixture is light and creamy.

Add the egg and apricot preserves and continue to beat until blended thoroughly.

Stir the sifted ingredients into the creamed mixture until it is blended well.

Fold in the semisweet chocolate chips.

Drain the water from apricot pieces; then fold them into the batter.

Drop batter by teaspoonfuls onto ungreased baking sheets.

Bake for 8-12 minutes or until the edges of cookies are slightly browned.

Source: Apricot Recipes.

A great Halloween recipe, chocolate pumpkin muffins are a sweet treat made from this beloved Autumnal vegetable.

List of ingredients:

1 1/2 cups of all-purpose flour.
1/2 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of cinnamon.
1/2 teaspoon of salt.
1 cup of milk.
1/2 cup of solid pack pumpkin.
1/4 cup of butter, melted.
1 medium egg.
6 ounces of semi-sweet chocolate chips.
1/4 cup of nuts, finely chopped.

Directions:

Preheat your oven to 400F.

In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Form a well in the center.

In a small bowl, combine the milk, pumpkin, butter and egg; then add to the well in the flour mixture.

Add the semisweet chocolate chips and stir until the dry mixture is moistened.

Spoon mixture into greased muffin cups, filling each three-quarters full.

Sprinkle 1 teaspoon of chopped nuts over each muffin.

Bake for twenty minutes, then allow to cool for five minutes. Remove from pans, then allow to completely cool on racks.

Source: Pumpkin Recipes.

Ingredient list:

1/2 cup of semisweet chocolate chips.
4 tablespoons of fresh mint, finely chopped .
48 almonds, toasted and coarsely chopped.
24 figs, halved.

Directions:

Preheat your oven to 350F.

In a mixing bowl, combine the chocolate chips, chopped mint and almonds, stirring thoroughly.

Press a bit of this mixture into each fig half.

Lightly spray a baking sheet with vegetable oil.

Place the figs on the baking sheet and bake for 15 minutes.

Serve warm or at room temperature.

Source: Fig Recipes.