Campfire Banana Boat Chocolate Caramel S'mores

Campfire Banana Boat Chocolate Caramel S'mores

Serves 4

• 4 ripe bananas
• 12 marshmallows (3 to 4 per banana), or a handful of mini marshmallows
• 12 squares dark chocolate (3 to 4 squares per banana)
• 1/4 cup caramel chips
• 8 graham crackers (2 per banana), crumbled

Cut a slit in the each banana, and open the skin up slightly. Scoop out a few small chunks of banana (and eat!).

Stuff 3 to 4 marshmallows in the scooped out sections of the banana, then tuck a square of chocolate beside each marshmallow. Sprinkle a few caramel chips over top.

Close the skin of the banana as much as you can, and place the bananas directly on a campfire grill. Alternatively, wrap the bananas tightly in foil and place directly on coals. (Be extra careful when pulling them out of the coals and opening.)

The banana skins will blacken as the bananas cook. Grill until the chocolate and caramel melt, and the marshmallows begin to look squidgy, 5 to 7 minutes.

Using metal tongs, carefully transfer bananas on plates. The bananas might release some water, if they do, use a paper towel to wipe off.

Sprinkle the crushed graham crackers over top, and serve with a spoon for scooping.

Recipe Notes

Bananas cooked directly over the grill will have a slightly smokey flavor. When wrapped in foil, they have less smokey flavor and will take a few more minutes to cook.

Mocha Cupcakes with Coffee Buttercream

Mocha Cupcakes
1 1/2 cups all purpose flour
1/3 cup unsweetened cococa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup vegetable oil
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tbsp instant coffee powder
3/4 cup water

Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla extract and instant coffee power until completely combined. Whisk in one third of the flour mixture, followed by half of the water. Whisk in an additional third of the flour mixture, followed by the remaining water. Stir in all of the remaining flour, mixing until no streaks of dry ingredients remain and batter is uniform.
Divide evenly into prepared muffin pan.
Bake for 18-20 minutes, until cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
When cupcakes are cool, top them with coffee buttercream. Dust with cocoa powder for a “mocha” look, if desired. Store in an airtight container.

Makes 12.

Coffee Buttercream
1/2 cup butter, room temperature
1 tbsp instant coffee powder
2 tbsp milk, room temperature
1 tsp vanilla extract
2 1/2 – 3 cups confectioners’ sugar

In a small bowl, dissolve the instant coffee powder in milk and vanilla extract.
In a large bowl, beat together butter, instant coffee mixture and 2 cups confectioners’ sugar. Gradually blend in more confectioners’ sugar until frosting is smooth, thick and fluffy.
Spread or pipe onto cooled cupcakes.

Pumpkin Sheet Cake

Pumpkin Sheet Cake

Prep Time:

35 Minutes

Cook Time:

25 Minutes

Difficulty:

Easy

Servings:

18

Print Recipe

Ingredients

• 2 sticks Salted Butter
• 2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
• 2 teaspoons Pumpkin Pie Spice
• 3/4 cups Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 2 teaspoons Baking Soda
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Maple Extract (optional)
•  FROSTING
• 8 ounces, weight Cream Cheese, Softened
• 1 stick Butter, Softened
• 1 pound Powdered Sugar, Sifted
•  Dash Of Salt
• 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

  Preparation Instructions

  Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
  In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
  In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
  In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
  To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
  Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
  NOTE: You may double the frosting amounts if you like a very thick layer of frosting!
  Posted by Ree | The Pioneer Woman on November 20 2014

Red, White and Blue Chocolate Dipped Strawberries

Red, White and Blue Chocolate Dipped Strawberries
1 pint fresh strawberries (approx 12 oz)
4-oz white
Blue sanding sugar or sprinkles

Line a baking sheet or cutting board with wax paper or parchment paper.
Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.

Red Velvet Cake Balls

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.

****Can also stick these on lollipop sticks and stick in chocolate.

Dulce de Leche Cheesecake Squares

Dulce de Leche Cheesecake Squares
Adapted from Gourmet, December 2003
If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it.
I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly.
Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours
For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)
For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)
Note: Cheesecake (without glaze) can be chilled up to 3 days.
Dulce de Leche (Milk Caramel)
I know that most of the world makes this by boiling the milk inside a closed can, but honestly, that scares the bejesus out of me and according to the Carnation can label I pulled this technique from, is not recommended by them (likely because they do not want to get sued, but still). This method works just as well.
Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth.

Rainbow Cake

how to make a rainbow cake!

Posted by aleta under baking, desserts, food for sharing, light cooking

[Edit: no children were harmed in the making nor consumption of this cake.

People seemed to miss the point that I am a 25-year-old woman on a diet with no kids. Since kids don't really need fat-free anything, there's no need to use the soda recipe if you don't like the idea, and if you don't like dye, don't make this for dinner for them every night for a month. Okay, folks, thanks for the allowance to disclaim.]

Aaannnndddd, she’s back!

So I did mention something about health and/or diet food in my last post, and while this recipe is the latter, it is most certainly not to be confused with the former. I posted about my rainbow cake here, and it got a lot of traffic on over to my livejournal, and everyone wanted the “recipe.” The cool thing is that if you’re making something so distractingly colourful, people will think it’s delicious no matter what.

This presents me with the option to use an old Weight Watchers trick—the one-point cupcake. Except I’m making a cake and I created my own frosting. Kinda. I’ve seen it done before, but I swear I made it up first!

This cake is suitable for many occasions:

• A child’s birthday
• Your mom’s birthday
• Coming out to your conservative parents
• If you’re a lesbian, they’ll be thrilled that you won’t be forgoing your feminine kitchen duties.
• If you’re the kind of gay dude who makes cakes for your parents, they were probably on to you anyway.
• Coming out to your conservative parents on your mother’s birthday
• Your friend’s jam band CD release party

. . . so I’m sure you’ll find a use for this recipe soon.

And of course, you can use any white cake recipe you’d like. This is just how I make it because I have delusions of wearing size 2 someday.

Oh yes, and do me a favour: DOUBLE THE RECIPE AS PHOTOGRAPHED HERE!! The recipe at the bottom is accurate, but this made for a really REALLY small cake, and there was not nearly enough frosting, especially considering its lightness.

Okay, on with the ingredients.

That’s all. Notice the lack of fat in here? Mmmmmm . . . chemicals. Though I don’t need to defend my method thanks to the double-dub (WW) aspect, even when I make a “real” cake I usually use box mix because let’s face it: Betty’s been doing it way longer than I have, and has pretty much perfected the art.

Pour  2-12 oz cans of soda into the  two boxes of cake mix. No eggs, no oil, no water, no sweat.

The action shots weren’t too thrilling. Now we measure it.

I’m going to round to  60 oz because I have six colours and isn’t that just too convenient? It worked out to  1.5 c per colour, measurementwise. So I divvied that up and used my gel colours.

(the gel colours, while not as good as pigment dye, are much bolder than the very liquidy food colouring you probably grew up with)

The first colour you drop into the pan, use about 2/3 of the mix for that colour. Otherwise, the top (last) colour will really dominate. I used a heaping  1 cup of each colour.

Drop the colours, one by one, into the middle of the pan, in neat concentric-ish gobs. Remember the cake is going to be sliced in the side there, so mixing it around on top isn’t going to make your slices any more psychedelic (trust me, I did the three-dimensional thinking for you already).

When you’re three colours in, start doing the reverse with the other pan. Since I’m going in rainbow order: red, orange, yellow, green, blue, purple, I got from red to yellow in the first pan, then purple, blue, green in the second. This is so that your two pans are equal if your measurements aren’t exact (and they’re not likely to be).

Now finish up.

Follow the box’s baking instructions and do your dishes.

Such lovely dishes!

Now for the frosting:  2 boxes of fat free sugar free pudding mix, and  16 oz (two of the 8 oz tubs pictured) of fat-free whipped topping. Or sugar-free. Or light. Or regular. They’re all pretty much the same. But that’s it.

Holy shit, the cake’s done! Toothpick clean and everything! Get that shit out of the oven!!!

The purple top kind of made a little turkey silhouette.

The frosting will be a little tough to spread, so treat it like a buttercream (I guess, I’ve never frosted a cake with buttercream). Putting gobs all over, then smoothing in worked well for me.

And look at that thing! It’s so pretty-lookin.

Here’s what this particular cake looked like. See how it’s tiny and too rounded and it kind of isn’t all that great? That’s because I didn’t double the recipe. It’s a mistake I’ll only make once.

Here’s what that really should look like: same process, twice the batter.

Mmmmm.

Sunny Day Rainbow Cake

2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

The Dieting
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

The Rainbowing
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

Bake the cake as instructed on the box. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

The Frostinging
Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

Frost your fat-free cake with your fat-free whipped frosting. Eat.

A note to Weight Watchers (the people on the diet, not the company):
WW has long advertised 1/12 of a cake mix with diet soda to be a “one point cupcake.” I have no idea why they insist this is the case when according to the “as packaged” nutrition information, this much cupcake has 170 calories, 3g fat and no fiber . . . by my calculation, that’s 4 points. That said, 1/12 of this recipe, (2 box mixes + 16 oz whipped topping + 2 oz or so pudding mix) works out to 10 points a slice. Not bad considering that a comparable cake would be 14 points.

Peppermint Bark

Peppermint Bark Recipe

• 24 ounces white chocolate chips
• 24 ounces milk chocolate chips
• 1 teaspoon peppermint extract
• 20 candy canes

1. Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray.
2. Pour the milk chocolate chips onto the pan and spread them around. Bake for a couple of minutes until they look a bit melted. Then take the pan from the oven and spread the chocolate around with a spatula. Put the pan in the refrigerator to cool and harden for about 30 minutes.
3. Next open the candy canes, place them on a cookie sheet under a clean dishtowel and crush them with a hammer (this part is fun for kids). Sort the larger candy cane pieces from the candy cane dust.
4. Melt the white chocolate chips in a double boiler (I used a smaller pan in a bigger pan), stirring constantly. Add the peppermint extract and stir in the candy cane dust which will color your chocolate a light shade of pink. Let it cool a bit, then pour it over the top of your milk chocolate layer.
5. Sprinkle with candy cane pieces and press them down gently so that they stick.

Refrigerate for several hours, shake off the excess candy pieces, then break the bark into chunks. Best kept refrigerated

German Chocolate Cake Brownies

German Chocolate Cake Brownies
slightly adapted from Taste of Home
1/2 cup butter
3-oz semisweet chocolate or German sweet chocolate
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt

Topping
2 tbsp butter, melted
1/2 cup brown sugar
1 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped, toasted and salted pecans
2 tbsp corn syrup
2 tbsp milk

Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil.
In a microwave-safe bowl, melt together the butter and the chocolate. Stir until smooth and then allow to cool for several minutes. Pour into a large mixing bowl with sugar. Beat in vanilla extract and then add the eggs one at a time.
In a small mixing bowl, whisk together the flour, baking powder and salt. Add to chocolate mixture and stir until everything is just combined and no streaks of flour remain. Pour into prepared pan.
Bake for 18-22 minutes, until a toothpick comes out with very moist crumbs, not just batter, attached.

While the brownies bake, prepare the topping. Combine all ingredients in a medium bowl and stir to combine. When brownies are done, gently spread the topping over the brownies, adding it in dollops to cover the whole surface evenly.
Place pan under the broiler for 2-4 minutes, until topping has lightly browned. Watch closely so that it does not burn.

Cool completely before slicing. Store in an airtight container.

Makes 20 brownies.

Fresh Strawberry Pie

Fresh Strawberry Pie
1 9-inch graham cracker crust (store bought or from scratch)
2 pints fresh strawberries (2 lbs)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract

Wash and dry the strawberries, then remove the hulls (green leafy tops).
Take 1 1/2 cups of the berries and puree them in a food processor to make approximately 1 cup puree.
Combine puree with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract and whisk the mixture steadily (doesn’t need to be fast, just to prevent the sauce from sticking to the pan) while it cools down for about 5 minutes.
Meanwhile, slice the berries in half (unless they are small and you can leave them whole) and arrange them in the pie crust. When the strawberry sauce has been cooled for 5 minutes, pour it over the sliced berries, trying to cover them as evenly as possible.
Refrigerate for at least 2 hours, or until ready to serve. This pie is best eaten the day it is sliced.

Serves 6-8

BLACK-BOTTOM COCONUT BARS

BLACK-BOTTOM COCONUT BARS
FOR CHOCOLATE BASE:

½ cup (1 stick) unsalted butter, plus more for pan

½ cup sugar

¼ teaspoon salt

1 large egg

¼ cup unsweetened cocoa powder

¼ cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING:

2 large eggs

¾ cup sugar

½ teaspoon vanilla extract

1 cup all-purpose flour (spooned and leveled)

1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling

1.     For chocolate base: Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

2.     Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

3.     Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

4.     For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).

5.     Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.

6.     Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days. 

Coconut Banana Bread

Coconut Banana Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
2 large eggs
1 cup mashed banana (2 med-large)
1/2 cup coconut milk
1/4 cup butter, melted
1 tsp vanilla extract
1 cup shredded coconut

Preheat oven 350F and lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon
In a large bowl, whisk together sugar and eggs until well combined, then whisk in the mashed banana, coconut milk, butter and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Stir in shredded coconut and pour batter out into prepared baking pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

Prep Time: 3 Hours

Cook Time: 9 Minutes

Difficulty: Intermediate

Servings: 36

Ingredients

• 2 sticks Salted Butter, Slightly Softened
• 1 cup Powdered (confectioner's) Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2-½ cups Flour
• ½ cups Unsweetened Cocoa Powder
• 1 teaspoon Salt
• 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
• Large Handful Of Red Or Green Peppermints

Preparation Instructions

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

Cheesecake Brownies

Cheesecake Brownies
1/2 cup butter
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour into prepared pan and prepare cheesecake mixture.
In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies.

Butter Pecan Slice and Bake Cookies

Butter Pecan Slice and Bake Cookies

These cookies good on their own and are especially good with tea or coffee, but if you want to get creative, you can find some other uses for them. For instance, they make good ice cream sandwiches (with butter pecan ice cream, naturally) and you can dip them in white, milk or dark chocolate if you’re looking to dress them up a little bit.

Butter Pecan Slice and Bake Cookies
1 cup butter, room temperature
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
2/3 cup toasted pecans, chopped

In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pecans to evenly distribute.
Form dough into a ball and place on a sheet of wax paper. Using your hands, shape the dough into a log about 2 inches across or a little less. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last a couple of weeks).
Preheat oven to 350F.
Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen.