The Best Chewy Brownies

The Best Chewy Brownies

1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/4 cup water
1/4  cup oil
2 tablespoons cornstarch
2 tablespoons dark corn syrup
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups all purpose flour
1/2 cup chocolate chips + additional for topping
1/2 cup finely chopped pecans, toasted + additional for topping

Melt butter, cocoa powder, sugar and water in a small saucepan over medium heat, whisking frequently until mixture comes to a boil.  Remove pan from heat and cool 5 minutes.

Add chocolate mixture to a large mixing bowl, along with oil, cornstarch, corn syrup, baking soda baking powder, salt and eggs, and mix until well combined - about 3 minutes.  Whisk in flour, chocolate chips and pecans until just combined.  Spread batter into a greased 8x8-inch pan.  Sprinkle with additional chocolate chips and pecans, if desired.

Bake 20-25 minutes or until set.  Cool on a wire rack.  Drizzle with caramel sauce, if desired.

Makes 9 big brownies

Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Cream Cheese Frosting

1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup pureed cooked carrot
1 cup pureed crushed pineapple
1/2 cup very finely chopped toasted pecans
2 large eggs
1/3 cup oil (I used coconut)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

Cream Cheese Frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat a 13x9-inch baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together carrot, pineapple, pecans, eggs, oil, brown sugar, granulated sugar and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Spread batter into prepared pan.

Bake 20-25 minutes, or until well risen, light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the cream cheese frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until smooth and creamy.  Beat in confectioners' sugar and vanilla until well combined and smooth.  Spread frosting over cooled cake.

Makes 12 servings

Easter Candy Cookies

 Easter Candy Cookies
Ingredients:
1/2 cup unsalted butter
2 1/2 cups all purpose flour (about 310 grams)
1/2 teaspoon baking power
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dark brown sugar
1/4 cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup candy pieces (such as M&M's)

Directions: Melt the butter in a small saucepan over medium heat; whisk and cook until butter foams and starts to turn golden brown; remove pan from heat.

In a medium bowl; sift together flour, baking powder, baking soda and salt.  In a large bowl, using a mixer on medium speed, beat together browned butter, brown sugar and oil until well combined.  Beat in eggs and vanilla until combined.  Reduce mixer speed to low and gradually beat in flour mixture until just combined.  Stir in candy until combined.  Chill dough in refrigerator for at least 30 minutes.

Heat oven to 350 degrees F.

Drop heaping tablespoons of dough onto cookie sheets, spacing about 1 1/2-inches apart.  Top with sprinkles, if desired.  Bake 12-14 minutes or until golden brown.  Cool 1 minute before transferring to wire racks.

Makes about 1-2 dozen, depending on what size you make the cookies.  If you make smaller cookies don't bake as long.

Coconut Rum Carrot Cake Cupcakes

 





 Coconut Rum Carrot Cake Cupcakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 teaspoon ground cinnamon
1/3 cup coconut oil, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice
1/3 cup Malibu Rum
2 cups shredded carrot
1 cup finely chopped pineapple
1/2 cup finely chopped walnuts, toasted

Frosting
8 ounces reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons Malibu Rum
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flaked toasted coconut

Heat oven to 350 degrees F.  Line 18 muffin cups with liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together coconut oil and sugar until combined.  Beat in eggs and vanilla until combined.  Beat in pineapple juice, rum, carrot, pineapple and walnuts until combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.

Divide batter into liners.  Bake 15-20 minutes, or until well risen, and cake springs back when lightly touched.  Transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together cream cheese and butter in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute.  Sift in confectioners' sugar.  Add rum, vanilla and salt.  Beat for 2-3 minutes, until well combined and creamy.  Pipe frosting onto cupcakes.  Sprinkle with coconut.

Makes 18 cupcakes

Oatmeal Cookie Berry-Berry Pie

Oatmeal Cookie Berry-Berry Pie

Crust
 2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons cold shortening
5-6 tablespoons ice water

Filling & Topping
1 cup all-purpose flour, plus an additional 5 tablespoons
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup old fashioned oats
1/4 cup finely chopped almonds, pecans or walnuts
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 cups blueberries
1 1/4 cups raspberries
1 cup sliced strawberries

To make the crust, stir together flour, sugar and salt until combined.  Knead in butter and shortening using fingertips, a fork, or a pastry blender, until butter is incorporated and mixture forms pea-sized lumps.  Gradually sprinkle in water, and toss mixture together using a fork.  Gather into a ball and form a flat disc; wrap in plastic wrap and chill for 30 minutes in the refrigerator. 

Preheat oven to 350 degrees F.  Roll pie dough out onto a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Fold outer edges under, form a rim, and flute. 
To make the filling and topping, in a medium sized mixing bowl, sift together 1 cup flour, baking powder, salt, cinnamon and ginger; stir in oats and almonds until well combined.

In a large mixing bowl using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and beat in flour mixture until just combined; set aside.

In a large mixing bowl, stir together additional 5 tablespoons flour, granulated sugar, blueberries, raspberries and strawberries until well combined; pour berries into pie shell.  Evenly dot top of berries with spoonfuls of oatmeal cookie dough mixture.  Bake 35-40 minutes, or until golden brown.  Lightly cover pie with foil, and bake an additional 20 minutes. 

Cool on a wire rack for 1 hour before slicing.

Makes 8-10 servings

Hot Fudge Chocolate Bundt Cake

Hot Fudge Chocolate Bundt Cake

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, softened
1/4 cup oil
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup water

Glaze
2 tablespoons unsalted butter
1/2 cup sweetened condensed milk
2/3 cup semi-sweet chocolate chips
3 tablespoons corn syrup

Heat oven to 350 degrees F. Coat a bundt pan with cooking spray.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk in chocolate chips until combined.

In a large mixing bowl, using a mixer on medium speed, beat butter, oil, sugar and vanilla until creamy - about 1-2 minutes. Beat in eggs until combined - about 1-2 minutes. Beat in sour cream and water until combined. Gently stir in flour mixture until just combined. Place batter into cake pan.

Bake 45 minutes or until well risen, cake pulls away from edges of pan, and a wooden skewer inserted into cake comes out with moist crumbs attached. Cool 12 minutes on a wire rack before running a knife around outside edges and inverting cake on a platter to cool.

To make the glaze, melt butter in a small saucepan over medium-low heat; stir in sweetened condensed milk until warm, but not scalding hot. Stir in chocolate chips and corn syrup until melted and smooth. Spread and drizzle glaze over cake.

Makes 10 servings

Hot Cross Buns

Hot Cross Buns

3/4 cup warm milk (not hot)
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar + 1/4 cup
2 large eggs, room temperature, divided use
3 tablespoons unsalted butter, softened
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups bread flour
1/2 cup raisins, soaked in hot water (optional)
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

Stir together milk, yeast and 1 teaspoon sugar in the bowl of a stand mixer; allow to sit 10 minutes or until bubbly. Using the dough hook, mix in remaining 1/4 cup sugar, 1 egg, butter, baking powder, salt, cinnamon and allspice until well combined. Mix in flour and raisins on low speed until combined. Increase mixer speed to medium and allow to knead for 8 minutes, or until smooth and elastic.

Place dough in large greased mixing bowl and lightly cover with plastic wrap. Allow to rise in a warm area for 1 hour or until doubled in bulk.

Divide dough into 12 equal pieces and form balls. Place on two greased cookie sheets. Lightly cover with a towel and allow to rise for 30 minutes in a warm area.

Heat oven to 375 degrees F.

Using a shap knife or scissors, cut a cross into each dough ball. Whisk remaining 1 egg with a teaspoon of water until well combined; brush over dough balls. Bake 15 minutes or until golden brown. Transfer buns to wire racks to cool completely.

To make the glaze, in a small bowl, whisk together confectioners' sugar, vanilla extract and 2 teaspoons of water until well combined. Drizzle glaze into a cross over the tops of buns.

Makes 1 dozen hot cross buns.

Carrot Cake Crisps

Carrot Cake Crisps

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrot
1/2 cup sweetened flaked coconut, toasted
1/3 cup finely chopped pecans, toasted
1/3 cup crushed pineapple
1/3 cup raisins

Preheat oven to 350 degrees F. Generously coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and maple syrup until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in carrot, coconut, pecans, pineapple and raisins until combined.

Drop flat, round spoonfuls of batter onto cookie sheets, about an inch apart. Bake 25-30 minutes or until light golden brown and firm. Turn oven off and leave cookies in oven for 1 hour or until crisp. Cool on wire racks.

Makes 20 cookies

Reese's Peanut Butter Egg Cookies

Reese's Peanut Butter Egg Cookies

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
20 Reese's Peanut Butter Eggs, chilled

Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium sized mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Chill the dough in the refrigerator for 30 minutes.

Take a heaping tablespoon of dough into palm of hand and flatten to about 1/8-inch thick; place peanut butter egg into the center, wrap dough around egg and smooth out the surface. Place on cookie sheets and repeat process. Space the cookies about 1 1/2-inches apart. Bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool.

Makes 20 big cookies.