If you love sugar, and very sweet dessert. Brownie cookies are just the thing. It’s definitely a chocaholic favorite of mine. They are so freaking sweet that you can’t eat it without milk. If you need to watch your intake try non-fat or low fat milk.

I know not everybody likes chocolate brownie cookies because they are too sweet. Another alternative is chocolate mint cookies .

Fondants can be used

1. to make cream filled with chocolates and elaborate cake decoration.
2. to make a flat base for a wedding cake
3. as a substituted for chocolate as a covering on candies.
4. as a mock white chocolate or a mixture of cocoa and fondant can be made to look like mock chocolate.
5. as a dip for cherries, and fruits etc. If these fruits are dipped in chocolate fondant it solidifies to form an outer hard shell.

There are many more recipes with chocolate fondant . These are only a few example uses of chocolate fondant.

My chocolate cookie series will be coming to an end shortly. Chewy Chocolate Cookies is one of the last ones. Just in case chocolate cookies isn’t your thing. You can try chocolate mint cookies . The next series is Chocolate Education series. Learn everything you ever wanted about chocolate.

1 1/2 c Butter (or marg.); softened

1 c Sugar

1 c Sugar , brown; firmly packed

3 Eggs

2 ts Vanilla extract

4 1/2 c Flour, all-purpose

2 ts Soda

1/2 ts Salt

1 c Pecans; chopped

6 oz Chocolate chips, semi-sweet



Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.

Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels.



Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.



Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned.

Tomorrow is Thanksgiving , we are going celebrate it at my sister’s house this year. This year is her turn to cook the turkey. We prepared the Thanksgiving feast last year. After Thanksgiving day is Black Friday .

We are going to wait in line at 5 in the morning to get a jump on the best bargains and deals. In fact, we are getting late start on Christmas shopping. In the past we started our Christmas shopping after Halloween. My sister and I are planning to go. My niece, and nephew are going to babysit while we go shopping.

This is the first time we are decorating this year without my dear husband Tom. In the past, he designed the outdoor Christmas decorations. It was an elaborate affair. He would take weeks preparing, designing the extravagant light show, and ornaments. He always designed Christmas theme with a chocolate flavor.

We always had the best, and brightest Christmas lights on our block. This year we started the planning, and purchasing late, because, I am a single parent now, and it’s hard being the mother, and the father. We just don’t have the time like we used to.

If chocolate is not quite your thing, try carobs. They are naturally sweet.

1/4 c Mashed banana

1/4 c Vegetable oil

1 lg Egg

1 c Unbleached White Flour

1 c Rolled oats

3/4 c Carob Chips (Carob is a popular substitute for chocolate)

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.

Cherry cookies certainly have a unique tart taste. You decide.

1 c Margarine or butter

3/4 c Packed brown sugar

2 Egg yolks

2 oz Semisweet chocolate ; melted and cooled 1 1/2 ts Finely shredded orange peel

1 ts Ground cinnamon

1 ts Vanilla

1/4 ts Salt

2 1/4 c All-purpose flour

1 1/2 c Finely chopped pecans (to 2)

2 Egg whites

3/4 c Cherry jelly or preserves



In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.

If you like bananas just like you’ll definitely enjoy this chocolate banana peanut cookies.

1 c Brown sugar , packed

3/4 c Peanut Butter

1/2 c Shortening, Butter flavored

3/4 c Banana, ripe mashed

2 ea Eggs

1 c All-Purpose Flour

1 c Whole Wheat Flour

2 ts Baking Powder

1/4 ts Salt

300 g Chipits Semisweet or milk chocolate chips chips

3/4 c Peanuts, unsalted, coarsely chopped



With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend.well. Stir in remaining ingredients. Drop by tablespoon measure onto ungreased baking sheets. Bake in 350F(180C) oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container. Makes about 4 dozen. NOTE: Cookies freeze well.