Cake:

1 c. pecan pieces
3 c. grated carrot
2 c. flour
1 t. baking soda
1-1/2 t. baking powder
1/2 t. salt
1-1/2 t. cinnamon
1 t. ground ginger
1/2 t. cardamom
4 eggs
1 c. sugar
1 c. veg oil
2 t. vanilla

Frosting:
1/2 c. butter
16 oz. cream cheese
3/4 c. powdered sugar
1 t. vanilla

Preheat oven to 350. Oil & flour cake pans. Combine dry ingredients and set aside. Beat eggs until frothy. Add sugar & beat 3-4 minutes, until batter is thick & light. Add oil in a steady stream. Add vanilla. Add dry ingredients mixture until just combined. Fold in carrots and nuts. Bake about 30 minutes for 2 rounds or about 40 minutes for a 9×11 cake pan or about 20 minutes for cupcakes. Cool 10 minutes then invert on wire rack.

4 habanero peppers
1 stick butter
1 lb. chocolate
nibs
cocoa powder

Remove the seeds and stems from the peppers. Chop them lightly and let them cook in the butter for about an hour. Strain, pressing the flesh through. Throw away the skins. Melt the chocolate in the butter. In a chocolate mould, sprinkle nibs. Pour in the melted chocolate and freeze until solid. Pop out the chocolates and dust with cocoa powder.

Vanilla:
2 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. chopped almonds
1 t. vanilla (or hazelnut)

Chocolate:
2 1/2 c. flour
2 t. baking powder
1/4 c. cocoa powder
1/2 c. chopped almonds
3 T. butter
3/4 c. sugar
1 1/2 t. vanilla (or hazlenut)
3 eggs

Preheat oven to 325. Toss together dry (not sugar) ingredients. In a separate bowl cream sugar and butter. Beat in eggs ~2 minutes. Slowly stir in dry ingredients until just combined. Turn out dough & shape into a log. Place log on cookie sheet covered in parchment paper. Press to 3/4″ tall. Bake 30-35 minuets or until firm. Remove from oven & cool 15min. Reduce oven to 275. Saw log into biscotti and place them on side on cookie sheet. Bake 30-35 min. Cool 1 1/2 hour. Drizzle with chocolate.

5 pkgs. cream cheese
2/3 c. sugar
1/3 c. buttermilk
2 T. flour
5 eggs
1 T. vanilla
1 T. lemon juice

Cream together cream cheese, sugar, and buttermilk. Add eggs one at a time; beat slowly until lumps are almost gone. Bake at 350 for one hour. Chill in fridge for at least 4 hours.

3 pgs. cream cheese
1 1/2 c. sugar
4 eggs
5 oz. baking chocolate
2 T. flour
1/4 c. milk
1 t. vanilla
dash of salt

one hour at 350

Melt together:
1 1/2 c. chocolate chips
1 T. butter

Mix together:
1 c. peanut butter
1/4 c. powdered sugar
1 T. flour

Roll peanut butter batter into balls. Roll balls in melted chocolate until coated. Set on wax paper to dry.

1 1/2 c. peanut butter
1 c. brown sugar
1/2 c. butter
1/2 c. shortening
1 t. vanilla
2 eggs
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1/4 c. nibs
1/4 c. chopped nuts

Preheat oven to 350. Cream butters and sugars, Whisk eggs and vanilla. Mix dry ingredients. Add in alternate batches. Fold in nuts and nibs, Bake for about 15 minutes.