Chocolate Syrup

 1 cup granulated sugar

3/4 cup cocoa powder

1 pinch salt

1 cup water

1/2  to 1 tsp vanilla (to taste)

Combine sugar, cocoa powder, salt and water in a saucepan.

Over medium heat, whisk constantly until mixture thickens and begins to simmer.

Let simmer about 3 minutes, stirring occasionally.

Remove pan from heat and add vanilla.

Sauce will thicken as it cools.

Store in airtight jar in the refrigerator.

Microwave Chocolate Cake in a Mug

3 TBS AP flour
2 TBS cocoa powder
3 TBS granulated sugar
1/4 tsp baking powder
1/8 tsp salt
3 TBS vegetable oil
3 TBS milk
1/4 tsp vanilla
3 TBS chocolate chips

In a large (12-ounce) microwave-safe ceramic mug**, 
combine the flour, sugar, cocoa powder, baking powder and salt. 
Blend thoroughly with a fork. 
Add the milk, vegetable oil and vanilla and blend until smooth. 
Stir in the chocolate chips.  
Microwave on high for 90 seconds. Do not overcook or the cake will be dry. 
Let cool for 2 to 3 minutes before eating.

Most "mug" recipes I have tried look good, but leave a lot to be desired.  
This one, however, came out perfectly moist, chocolaty, and delicious!

**I don't have any large mugs, so I just used a small, deep bowl.

Disgustingly Rich Brownies

2 cups sugar
1 1/4 cups flour
4 eggs
3/4 cup cocoa
2 sticks butter
1 tsp vanilla
1/4 tsp salt

Grease or spray an 8" X 8" baking pan.
Melt butter over low heat.
I a mixing bowl, combine cocoa and sugar; stir in melted butter.
Add eggs and vanilla and mix well.
Add flour and salt.  Mix until just smooth.
Place mixture in prepared pan and spread out in a even layer.
Bake at 350° about 40 - 50 minutes, until brownies just begin to pull away from sides of the pan or until a pick inserted in the center comes out clean.

(From a children's cookbook... my kids loved these when they were little!)

Hershey's Cocoa Crinkle Cookies

Ingredients
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar for rolling
Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 (4 dozen) cookies.

Mr. Pete's Chocolate Fudge Sauce

Ingredients

1 3/4 cups heavy cream

• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Makes 4 cups