CHOCOLATE PUMPKIN PIE with Gingersnap Cookie Crust
This year instead of doing the traditional pumpkin pie for Thanksgiving, it should come as no surprise to you, is you are familiar with Donya Marie’s Beyond Chocolate, knowing that I will put chocolate in just about anything!  This is good, it’s real good, but I will warn you, that if you have your mind wrapped around a traditional pumpkin pie for the Holidays, then you will want to make this for another occasion. Pie Crust: 2 cups gingersna

Dark Chocolate Eggplant Parmesan
I love Eggplant Parmesan and I love Dark Chocolate so why NOT, I ask you? At the suggestion of a talented friend of mine, I decided to try making a ‘Marinara’ sauce, using my Dark Chocolate Bloody Mary Mix as a base.  My friend said it would be awesome and she was so very right! I was delighted with the results! I have used my Dark Chocolate Marinara Sauce in many dishes and the Dark Chocolate Egg Plant Parmesan is just one that I would like to share with you today. EGGPLANT