chocolate

• Preheat oven at 400 degrees. Wash and pit cherries, then cut them in half. Place on rimmed cookie sheet. Sprinkle with sugar and stir. Roast for 10 minutes then remove from oven. Reduce oven temperature to 325.
• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of the cherries.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and cherries over the top.
• Bake for 55 minutes to 1 hour, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.

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• Preheat oven at 325 degrees. Cut parchment to fit inside the loaf pan like a sling, sticking up at the two long sides. Use nonstick spray in the pan and on the parchment paper.
• Beat butter and both sugars until fluffy. Add egg. Add sourdough discard, buttermilk or soured milk, and vanilla, scraping the bottom of the bowl a few times to make sure everything is incorporated.
• In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, scraping the bottom again. Pour the batter into the prepared pan.
• Bake for somewhere between 1 hour and 10 minutes to 1 hour and 40 minutes. After the hour point, use the toothpick test every so often to check for doneness; a digital thermometer is also a good way to check inside, with a goal of seeing over 190-degrees in the middle.
• After about 15 minutes, use the paper sling to lift the loaf out. Let cool completely on a wire rack, speeding in the fridge if desired.
• Make the glaze. Spoon it over the loaf pan to dribble over the sides. Let set at least 30 minutes. Slice and enjoy! Store in a sealed bag or container. Cake can also be frozen in slices for later enjoyment.

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• Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
• In a mixing bowl, beat together the butter and two sugars until they are pale and fluffy. Add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients followed by the yogurt or sour cream. Add a few squirts of red gel food coloring, mixing in until the entirety of the dough is colored and reaches the desired depth of color. Measure out 1 1/2 cups white chocolate chips. Fold them into the dough. Reserve the rest of the bag for topping later.
• Wrap dough in plastic wrap and chill for at least 2 hours, or overnight.
• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Use a small cookie scoop or teaspoon to dole out round of dough spaced out on the sheet. Add a couple of the reserved white chocolate chips atop each round.
• Bake 10 to 12 minutes, until cookies are set, then let them rest on the sheet 5 to 10 minutes before transferring to a cooling rack.
• If stacking the cookies in a container, place waxed paper between the layers to prevent the cookies from slumping together. Cookies will keep well for at least 3 days stored in a sealed container at room temperature.

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• Preheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.
• In a small bowl, stir together flour, cocoa, cornstarch, and salt.
• In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.
• Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 28 to 30 minutes, until the middle passes the toothpick test.
• Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.
• Store in a sealed container at room temperature. They keep for at least a week.

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• Preheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.
• In a small bowl, stir together flour, cocoa, cornstarch, and salt.
• In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.
• Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 30 to 33 minutes, until the middle passes the toothpick test.
• Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.
• Store in a sealed container at room temperature. They keep for at least a week.

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• Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.
• In a bowl, mix together the flour, brown sugar, baking powder, and salt. Set aside.
• In a large bowl, beat the butter, eggs, and vanilla until smooth. Gradually mix in the dry ingredients. Fold in about 2/3 of the Heath Bits.
• Scoop the thick batter into the prepared pan and level out with an uneven spatula. Sprinkle the rest of the Heath pieces over the top.
• Bake for 24 to 27 minutes. Middle should be set and pass the toothpick test. Cool to room temperature, speeding the process in the fridge if desired.
• Use the foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature. They will keep for up to 3 days.

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• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Use kitchen shears to gently shatter apart the frozen raspberries into a measuring cup. Set cup in freezer again as the rest of the dough is formed.
• In a large bowl, beat together butter, almond butter, brown sugar, and white sugar until light and fluffy. Add in eggs, vanilla, and almond extract. Follow up with flour, baking soda, cinnamon, nutmeg, and salt. Stir in oats and pepitas until combined.
• If using, fold in the mini chocolate chips. Gently fold in frozen raspberries until evenly dispersed in the dough. Note that if an excess of raspberry bits are left until the end, the dough will be especially wet and harder to work with.
• Use a small cookie scoop or teaspoon to form balls about 1 inch apart onto the prepared baking sheet. Bake until cookies are set, 9 to 10 minutes. Chill remaining dough while a batch bakes.
• Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. Store in a sealed container at room temperature.

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