HOT MOCHA TRUFFLE

1 C. fat free half & half

½ C. fat free Chocolate drink such as Nesquick

½ C. water

¼ C. hershey’s lite chocolate syrup

1 T. plus 1 t. espresso powder

1 t. vanilla

Combine all ingredients in saucepan and simmer over medium heat for about 8 minutes or until heated through. Serve immediately.

DARK CHOCOLATE-DIPPED MACAROONS

3 Large egg whites

3 T. sugar

½ t. vanilla

¼ t. almond

1 pkg. (7 oz) sweetened coconut

8 oz bittersweet chocolate, melted

Note: I like to use Baker’s Dipping Chocolate, dark semi-sweet. This is melted in the

Microwave and is so easy to use

Whisk egg whites, sugar and extracts until foamy. Stir in coconut until evenly mixed. Drop by level Tablespoons onto non-stick foil lined baking sheet.

Bake @325…….15 to 20 minutes. Cool on rack.

Dip tops in the melted chocolate. Cool and enjoy.

BANANA POUND CAKE

1 box yellow cake mix

4 eggs

1/3 C. vegetable oil

½ C. water

2 very ripe mashed bananas

1 box instant vanilla pudding

1 t. vanilla

Combine all ingredients. Spray bundt pan. Bake @350 for 1 hour or until tester comes out clean. Let sit in pan for 5 minutes. Turn onto a plate.

While the cake is still warm, gently pour Galliano liqueur onto cake, if desired.

With a small sifter, sprinkle powdered sugar onto cake.

GREAT CHOCOLATE FROSTING

This recipe makes enough frosting for an 8 x 8 pan. Double it for a larger batch of brownies.

3 T. butter

3 T. milk

1 C. brown sugar

Bring to a boil. Remove from burner and let sit a few minutes.

Add ½ C. semi-sweet chips