Chocolate frosting

8oz chocolate (I used milk)
8oz margarine
1 egg yolk
1 tsp vanilla
1 cup (plus lots more!) icing sugar
1 tbsp instant coffee

Melt chocolate and set aside.

Using an electric mixer beat butter until fluffy, add egg yolk and vanilla followed by icing sugar.

Melt coffee in 2 tsp hot water and add to the mix along with the chocolate.

Add as much icing sugar as needed to get correct texture, i think if you use butter above instead of margarin, less would be required.

Chcolate cake

165g margarine
2 cups plain flour
1/4 cup cocoa
1 tsp bicarb
1/2 tsp baking powder
1 1/2 tsp salt
1 cup + 2 tbsp granulated sugar
1/3 cup soft brown sugar
1 large egg yolk + 2 large eggs
1 tsp vanilla extract
300ml sour cream
1 1/2 cup milk (I used skimmed)
200g milk chocolate

Pre heat oven to 160/170 degrees.  Butter, line and flour 2 x 8" round pans.
Whisk together flour, cocoa, salt and baking powders.

Beat butter and sugars until fluffy, add eggs gradually.  Beat in vanilla.

Gradually add dry mix and sour cream and milk mix, alternating between the two, starting and ending with dry.

Chop chcolate finely and fold into mixture. Divide mix between two pans.

Coooke for 45-55 minutes.  ( I did 35 mins 160 deg, 20 mins 170 degrees).

Giant Cookie Cake

Recipe & Image taken from www.the-girl-who-ate-everything.com

3/4 cup unsalted butter, softened to room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees and line a 9" square pan (or your preferred pan) with parchment paper.

In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla until combined.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Dough will be thick and look like it's not coming together but it will. Stir in chocolate chips.

Press dough into prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let cookie cool completely in pan.

Frost with buttercream if desired.

Oreo Brownies

Recipe & Image taken from http://bakeat350.blogspot.ca

1 cup dutch-process cocoa (such as Hershey's Dark)
1 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 cups unsalted butter
2 cups sugar
1 tablespoon vanilla
3 eggs, lightly beaten
1 cup, plain flour
20 oreo cookies
1 teaspoon corn syrup
1 teaspoon water
sprinkles

Preheat oven to 325. Grase a 9x13 baking pan.
In a medium bowl, whisk together the cocoa powder, salt, and baking powder.  Set aside.

In a medium saucepan, heat the butter over medium-low until melted.  Add the sugar and stir to combine.  Continue heating for about 1-2 minutes until hot.

Remove the pan from the heat and add to the cocoa mixture, stirring until combined.  Add the eggs and vanilla, stir until totally combined.
Spread half of the batter into the prepared pan.  Top with 20 Oreos.  Cover with the remaining batter; spread gently with an offset spatula.

Bake for about 30 minutes until the brownies are done, but the center still looks soft.

Det the pan on a wire cooling rack and let cool for 10 minutes.  Meanwhile, stir together the corn syrup and water.
After 10 minutes, lightly brush the corn syrup mixture onto the cooled brownies.  Scatter on the sprinkles.  

Let the brownies cool and completely before cutting.

Banana French Toast

Recipe & image taken from www.blogs.babble.com

1 very ripe banana

2 eggs

5 slices texas toast

chocolate ice cream syrup

whipped cream

sprinkles

marachino cherries

Heat a griddle or frying pan to medium heat.  In a shallow blender, puree the eggs and banana together.  Pour into a shallow baking dish.

Dip both sides of the toast into the banana puree and grill until golden brown.

Serve drizzled with chocolate syrup and a dollop of whipping cream.

Decorate with sprinkles and a cherry.