This chocolate sugar cookie recipe yields perfect cut-out shapes and tastes DELICIOUS! Super chocolate flavor when you use a combination of natural and dutch process cocoa, as we did. The cookies don't spread and lose their shape. And they stay soft for days. This recipe, from Sally's Baking Addiction, is highly recommended if you want to make cut-out cookies and have a hankering for chocolate. Top with you choice of royal icing, glaze or buttercream frosting.

Our cookies are topped with New Hope Icing, a combination royal icing and glaze. Google it or find the recipe on our blog soon. We made ours for Easter, but can can, of course, choose any design you like.

Yield is about 18 largeish cookies. Feel free to double the recipe. Takes about 2 hours to make, including chilling.

This is a great topping for Irish coffee, hot chocolate or a chocolate dessert. Super simple to make in your stand mixer with SideSwipe or a whisk attachment. Watch the video to see how easily it comes together!

Pour ingredients into the chilled bowl of your mixer. Beat on medium speed until soft peaks form. Serve immediately. Keep any leftovers refrigerated until ready to use. May lose some volume as it sits.

This dense, single-layer cake is perfect for St Patrick's Day, but you may find yourself using this recipe when you want some simple chocolate cake. We're frosting it with a cream cheese frosting, but you might also like to top it with an Irish Cream Frosting (Bailey's or similar) or some Irish Creme Whipped Cream.

You don't need your mixer for this cake recipe, by Nigella Lawson. We made ours in a 6-inch springform pan and baked for 35 minutes. We had a little sinkage in the center, but our usual tests for doneness seemed accurate. (Toothpick and finger print bouncing back.) The cake, however, was done perfectly. 

Cake keeps for a several days at room temp and can be frozen. Refrigerate if you top with cream cheese or Irish Cream frosting. It you choose to use whipped cream, add that to individual slices just before serving! Serves 4-6.
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We're not exaggerating when we say this is the best pound cake we've ever eaten. We made half a recipe, as we often do, when trying it out. Instead of a normal bundt, we used a vintage tube pan that we think was originally made for jello. But it worked well. And we got the most tender, buttery pound cake. We couldn't stop  eating it! You'll love it, too.

Here is the original Cook's Country recipe, designed to be baked in a 12-cup bundt pan. You can halve the recipe and make it as a loaf. A half recipe in our jello pan took about 55 minutes to bake. The loaf we made later took about 60 minutes. The original bundt size serves 12-14 and will keep at room temperature several days. We won't tell anyone if you eat it for breakfast.
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