Peppermint Hot Chocolate

1 1/2 cups heavy cream

1 1/2 cups milk

1/4 cup sugar

1/8 teaspoon salt

6 ounces bittersweet chocolate, chopped

3 drops peppermint oil

Sweetened whipped cream, for garnish Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Fast Fudgy Brownies

1 cup vegetable oil

4 eggs

1 teaspoon vanilla extract

2 cups sugar

1-1/3 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped maraschino cherries or nuts, optional

In a large mixing bowl, beat the oil, eggs and vanilla on medium speed for 1 minute. Combine the sugar, flour, cocoa and salt; gradually add to egg mixture just until blended. Stir in chocolate chips (and optional cherries or nuts).

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Cut into bars. Yield: 2 dozen.