In a metal bowl set over a saucepan of simmering water, melt chocolate, stirring constantly until smooth. Remove the bowl from the pan and let chocolate cool slightly.
In a separate bowl, mix together goat cheese, powdered sugar, and vanilla and orange extracts until the mixture is light and fluffy. Mix in chocolate until well combined.
Cover the bowl and chill the mixture for 1 hour or until firm. Form heaping teaspoons (or small scoops) of the mixture into balls. Roll half of the balls in cocoa powder and the other half in sprinkles. Chill the truffles on a wax paper-lined baking sheet for 30 minutes or until firm. The truffles will keep in an airtight container, refrigerated, for 5 days.
BROWNIES: 10 tablespoons unsalted butter ½ cup unsweetened cocoa powder 1½ cups granulated sugar ¼ cup honey 4 large eggs 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt
FILLING: 4 cups powdered sugar 3 ounces cream cheese, softened ¼ cup unsalted butter, softened ¼ cup whole milk 1 teaspoon vanilla extract 1 teaspoon peppermint extract 6 to 8 drops green food coloring
FROSTING: 1 cup semisweet chocolate chips ¼ cup unsalted butter, softened ¼ cup heavy whipping cream
Preheat oven to 350°. Lightly grease a 9 x 13-inch baking dish with cooking spray.
For the brownies: In a medium saucepan, melt butter. Stir in cocoa, sugar, and honey. Let cool to room temperature. Whisk in eggs, one at a time. Stir in flour, baking powder, and salt; mix until combined. Spread batter in the prepared dish and bake for 20 to 25 minutes. Cool completely in the dish.
For the filling: In a large bowl, beat all filling ingredients except food coloring on medium speed until smooth. Add food coloring gradually while mixing. Spread filling over cooled brownies. Refrigerate 1 hour before frosting.
For the frosting: In a small saucepan, melt chocolate chips, butter, and cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Remove brownies from fridge and pour frosting over filling, spreading evenly into corners. Refrigerate for 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
1 cup + 1 tablespoon all-purpose flour ½ teaspoon salt ½ teaspoon baking soda ½ cup unsalted butter, softened ½ cup packed light brown sugar ½ cup granulated sugar ½ teaspoon vanilla extract 1 large egg 2 teaspoons espresso powder or instant coffee, divided 8 ounces (1 cup) dark chocolate morsels 1 cup dried cherries, chopped
Preheat oven to 350°. In a large bowl, whisk together flour, salt, and baking soda.
In the bowl of an electric mixer, cream butter and sugars until light and fluffy. Add vanilla, egg, and 1 teaspoon espresso powder; beat until creamy.
Beat in flour mixture, then stir in chocolate morsels and cherries. Drop dough by rounded teaspoons onto a parchment-lined cookie sheet. Bake for 10 to 12 minutes or until cookie edges are slightly browned and the centers are slightly soft. Dust cookies with remaining espresso powder. Cool on wire rack.
1 cup light corn syrup ½ cup granulated sugar ¼ cup unsalted butter 8 ounces (1 cup) semisweet chocolate morsels 3 large eggs 1 teaspoon vanilla extract 1 unbaked deep-dish pie shell 1 cup chopped walnuts
Preheat oven to 325°. In a saucepan over medium heat, combine corn syrup, sugar, and butter, stirring constantly until sugar dissolves and butter melts. Remove from heat and whisk in chocolate, stirring until chocolate dissolves. Let sit for 10 minutes.
In a mixing bowl, beat eggs with a fork until well blended. Slowly add beaten eggs to chocolate mixture, whisking constantly. Stir in vanilla.
Pour mixture into pie shell; sprinkle top with walnuts. Bake for 45 minutes to 1 hour or until crust is golden brown and pie is set. The center should be slightly jiggly. Allow pie to cool on counter for 30 minutes before cutting.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.