Cream Cheese Brownies (and a winner!)

Thank you all who entered the Tate's Bake Shop giveaway. You all had some great tips. I'm excited to implement them into my cookie baking.

The winner (random drawing by my three year old...and yes, your name was in there twice if you followed on facebook) is.....Mandy (the second) with a cookie making tip: "My best tip is to follow your recipes exactly". (Ah Shucks. I'm blushing). So Mandy, please email me (bradleykitchen@comcast.net) with your address and I will forward it on to Tate's who will get your cookies and cookbook right to you!

We made these Cream Cheese Brownies from the Tate's Bake Shop Cookbook. They were delicious, yet quite simple to make. I would imagine you would find most (if not all) of the ingredients in your kitchen right now. The brownie is rich and fudgy, and the cheesecake swirl adds just the perfect amount of tang. Definitely a recipe to bookmark.

Cream Cheese Brownies
(makes 16 brownies)
1 1/2 cups semi-sweet chocolate chips
1 pound cream cheese, room temperature
1 3/4 cups sugar
4 large eggs at room temperature
3 teaspoons vanilla
1 cup (salted) butter, softened to room temperature (I only had unsalted, so I added an extra pinch of salt)
1 cup all-purpose flour
1/4 tsp salt

Preheat oven to 350 degrees.
Line a 9-inch-square baking pan with aluminum foil so that the foil extends two inches beyond the sides of the pan. (This creates handles you can use to remove the brownies later.) Spray it with nonstick cooking spray.
Melt the chocolate chips in a small saucepan over low heat. Set it aside to cool.
In a large bowl, using an electric mixer, beat the cream cheese and 1/4 cup of the sugar until they are smooth. Beat in one egg and 1 teaspoon of the vanilla until they are combined. Set it aside.
In a large bowl, using an electric mixer, beat the butter and remaining 1 1/2 cups of sugar until they are combined. Beat in the remaining 3 eggs, one at a time. Beat in the remaining 2 teaspoons of vanilla. Mix in the melted chocolate. On low speed, beat in the flour and salt until the are just combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth it out evenly. Spread the cream cheese mixture evenly over the chocolate mixture. Spoon the remaining chocolate mixture over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motion in a zigzag pattern to create a marbleized look.
Bake it for 50 minutes.
Set the pan on a wire rack and cool the brownies in the pan. When the brownies are completely cool, remove them using the aluminum foil handles.
Cut them into squares. (You can refrigerate them first for ease of cutting. Wetting your knife also helps give you a clean cut.)

For all of you that didn't win, stay tuned for another fun giveaway later this month. And don't forget to use to the promo code "COOKIE" on the Tate's website for your discount!

Surprise Cookies

These cookies will always hold a special place in my heart. They were my one of my sweet sister-in-law's signature cookies. As I've said before, anything Bunny baked turned out perfectly. I learned early on to never pass up one of her sweets.
The cookies are incredibly moist and chocolaty. Add the marshmallow and chocolate frosting and you have a sweet and sinful treat.


Surprise Cookies
Adapted from Martha Stewart Cookies
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 t coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 t vanilla
about 15 marshmallows, halved crosswise (just cut them in half with some kitchen shears or clean sharp scissors)

Preheat oven to 375 degrees F.
Make Cookies: sift together flour, cocoa, baking soda and salt into a bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
Using a 1 3/4 inch cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing them 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8-10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
Make frosting.

Chocolate Satin Frosting
from Joy of Cooking

6 oz unsweetened chocolate

1 cup evaporated milk

1 1/2 cups sugar

6 T unsalted butter, cut into small pieces

1 t vanilla

Roughly chop chocolate. Set aside.

In small saucepan, bring evaporated milk to boil. Remove from heat and add chocolate pieces, without stirring. Cover and set aside for exactly 10 minutes. Scrape into bowl over mixer or food processor and add sugar, butter and vanilla. Process until smooth. Transfer to a bowl and let sit in refrigerator until it reaches desired consistency (I let mine sit about 15 minutes)

This frosting keeps refrigerated for about 3 weeks, or can be frozen for 6 months. Let soften before using.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Peanut Butter Filled Chocolate Cupcakes

While these little goodies are labeled "cupcakes", I think of them as more of a brownie.

Either way, they combine two of my favorite sweet flavors together for one deliciously rich hand held treat.


from Martha Stewart's Cupcakes

Cupcake batter
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
4 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup granulated sugar
3 large eggs
2 tsp vanilla

Peanut Butter Filling
4 T (1/2 stick) unsalted butter, melted
1/2 cup confectioners' sugar, sifted
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla

Preheat oven to 325 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly.
Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
Make Peanut Butter filling by combining butter, confectioners' sugar, peanut butter, salt and vanilla. Stir until smooth.
Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

"chips n salsa"

It's been a while, huh.

Remember this post?

The one about buns in the oven...
as in more than one bun...
no nuts....

Any of this a-ringin' a bell?

Salsa (l), Chips (r)

We welcomed our two little ones earlier this summer.

Since a lot of the conversation in this house revolves around food, it was fitting that our three year old nick-named them "chips" and "salsa".


Fruit Salsa with Cinnamon Chips

Chips
4 (7-inch) flour tortillas
Cinnamon-sugar mixture (I like cinnamon, so I mix 1 T cinnamon into 1/2 cup sugar, use less cinnamon if you wish)

Preheat oven to 400 degrees F.
Combine sugar and cinnamon. Lightly brush the tortillas with water and sprinkle with the cinnamon sugar. Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove from oven and cool on the pan.

Fruit Salsa
2 cups chopped fruit:
we used a combination of peaches, kiwi, raspberries, blueberries, strawberries and blackberries
1 t lime zest
2 t lime juice (you should be able to get enough juice and zest from one large lime)
1 tsp sugar

Combine all salsa ingredients in a medium bowl. Mix gently.

Pumpkin Bars

This is one of my favorite cakes. I make it year round. No need to think of pumpkin as just an autumnal ingredient.

It is perfect for a party or potluck as it fills a half sheet pan, plus I generally have everything needed on hand.

Pumpkin Squares

4 eggs

1 2/3 cups sugar

1 cup oil

2 cups canned pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees F. Beat eggs, sugar and oil until smooth. Add pumpkin. Mix until blended. Add remaining ingredients. Mix.

Grease the bottom of a half sheet pan. Pour batter in pan and bake for 25-30 minutes, until cake tester inserted in center comes out clean.

Frosting

3 oz cream cheese (room temperature)

1/2 cup butter (room temperature)

2 cups powdered sugar

1/2 tsp vanilla

zest of one orange (can omit, but I love the flavor)

Mix together and frost cooled cake.

Mexican Hot-Chocolate Cookies

These rich chocolate cookies were a hit at my house. The addition of the cinnamon-sugar coating put them right over the edge.
We enjoyed them on the first day of spring with a glass of cold milk. But I will definitely bake up a batch on a cold snowy day next winter, and dip them into a mug of steaming hot cocoa.

Mexican Hot-Chocolate Cookies
adapted from Martha Stewart Everyday Food

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 eggs
1 cup chocolate chips (not in the original recipe, but I thought they were a worthy addition)
2 tsp cinnamon

Preheat oven to 400 degrees F. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of the sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Add chocolate chips (you will probably have to stir with a wooden spoon at this point).
In a small bowl, combine the remaining 1/4 cup sugar with the 2 tsp cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart on parchment-lined baking sheets. Bake until cookies are just set (7-8 minutes), rotating sheets halfway through (the recipe is written to cook for 10 minutes, until the centers begin to crack...around here, we don't like our cookies crispy, soft and chewy for us please. If you prefer a crisp cookie, cook the full ten minutes.). Let cookies cool on sheets on wire racks 5 minutes then transfer cookies to racks to cool completely.

Cheesecake

This is the cheesecake my Mother-in-law is known for. It is simple to make, and I don't worry about it drying out or cracking. It turns out perfectly every time.

Kathy's Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup melted butter

Filling:
16 oz cream cheese, softened (I generally use 8 oz cream cheese, 8 oz neufchatel)
2 eggs
2/3 cup sugar
1 tsp vanilla

Topping:
1 cup sour cream (I use reduced fat)
2 T sugar
1 tsp vanilla

Preheat oven to 375 degrees.
Make crust: combine crumbs, 1/2 cup sugar and butter and press into a pie plate or a spring-form pan (either will work fine, just use what you have).
Make filling: Beat together cream cheese, eggs, 2/3 cup sugar and 1 tsp. vanilla until smooth. Pour into crust and bake for 20 minutes. Let cool to room temperature.
Increase oven heat to 425 degrees. Make topping by blending sour cream, 2 T sugar and remaining 1 tsp vanilla. Carefully spread on top of cooled cheesecake. Bake again for 10 minutes. Let cool to room temperature, then cover (careful not to let wrap touch topping) and refrigerate.
Delicious served with fresh berries, frozen berries, cherry pie filling...

Monkey Bubble Bread

The girls came home from school today to find some of these sticky buns in the oven. As with everything we make here in our house...no nuts.


Monkey Bubble Bread
from Baked Explorations

For the Bubble Bread
1 1/4 cups whole milk
2 teaspoons instant yeast
4 cups all-purpose flour
5 Tablespoons sugar
1 teaspoon salt
1 egg
5 Tablespoons unsalted butter, melted

For the cinnamon-sugar coating
1 1/4 cups firmly packed dark brown sugar
2 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled

Make the Monkey Bubble Bread
In a small saucepan, warm your milk to slightly above room temperature, then remove it from the heat, add yeast and whisk to dissolve. (Do not warm it beyond 110 degrees F or you will kill the yeast).

In a bowl of a standing mixer fitted with the paddle attachment, beat the flour, sugar and salt until combined.

In a small bowl, beat the egg with a fork and add it to the dry ingredients. Mix on low speed until combined.

Keeping the mixer on low, slowly stream in the milk until combined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, 8-10 minutes. The dough should mound together and easily come off the bottom of the mixing bowl. (If the dough is too wet, add some flour. If it is too dry, add a tiny bit of water.)

Spray the bottom and sides of a large bowl with cooking spray. Place the dough in the bowl and roll it around to make sure it is completely covered in oil. Cover the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, approximately one hour.

Line a sheet pan with parchment paper.

Use your clean hands to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter. Use a bench knife or serrated knofe to cut dough into 1- to 1 1/2-inch pieces (about 1/2 ounce each)-alternatively, use your hands to pinch apart the dough. Roll the pieces into balls (they don't have to be perfectly round). Place the balls on the sheet pan (you will get about 60 pieces in all). Cover the balls lightly with plastic wrap.

Make the Cinnamon Sugar Coating
In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.

Assemble the Bread
Generously spray a 10 cup Bundt pan with cooking spray. Remove the plastic wrap from the dough balls and dip one ball in the melted butter. Let the excess butter drip back in to the bowl, roll the ball in the brown sugar mixture and place it in the Bundt pan. Continue this process with each ball, until you have several layers, arranging them as if you are building a brick wall.

Wrap the Bundt pan tightly in plastic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy.

Preheat the oven to 350 degrees F. Remove the plastic and bake the Bundt until the top layer is a deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.

Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. Should you have any leftovers (this is rare), simply reheat them in a 300-degree oven until warm to the touch.

These are FANTASTIC. I will never make monkey bread from store bought bread dough or biscuits again.


If you need it spelled out for you, this should explain the lack of recipes/appetite lately.

Mint Chip Chocolate Cookies

I love shortcut baking. Especially around the holidays. This simple cookie recipe starts with a chocolate cake mix (I say the darker, the better). I don't know if the baking chips are seasonal, but if you find some, stock up. They are delicious and festive in cookies, would make a great brownie topper, my girls even stirred some into their hot cocoa when they got home from sledding in the blizzard.

Chocolate Cookies with Mint Crunch Chips
1 chocolate cake mix
1/4 cup brown sugar
1/3 c oil
2 eggs
1 cup Andes Peppermint Crunch Baking Chips (if you can't find them, any minty chips would work)

Preheat oven to 375.
Mix together cake mix, sugar, oil and eggs. Stir in chips. Drop dough balls onto greased cookie sheet. Bake 8-10 minutes. Remove from pan and cool.

Double Chocolate Bundt Cake

My oldest daughter turns 11 today. She had some friends over for a little get together this weekend.

Who knew that 7 eleven year olds made more noise than the monkey house at the zoo?

Double Chocolate Bundt Cake
from bunny
1 chocolate cake mix
1 small pkg instant chocolate pudding mix
4 eggs
3/4 cup water
1 cup sour cream
1/2 cup oil
1 heaping cup semi-sweet chocolate chips

Preheat oven to 350. Spray a 10-inch bundt pan with cooking spray and dust with flour. Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl. Stir in chocolate chips. Pour into pan. Bake 55-60 minutes or until cake springs back when lightly touched. Cool 15 minutes in pan on wire rack. Remove from pan and cool completely on wire rack. Set on serving plate and glaze.

Chocolate Glaze
1/2 cup semi-sweet chocolate chips
2 T butter
2 T corn syrup
1-2 tsp hot water

Melt chocolate chips, butter, and corn syrup in saucepan over low heat. Cool about 10 minutes. Stir in hot water, 1 tsp at a time, until consistency of thick syrup. Pour over cooled double chocolate cake.

Chocolate Banana Snacking Cake (Vegan)

I haven't done much vegan baking. I am more comfortable with eggs and butter.
However, this recipe made a delicious, moist cake. Added bonus: no raw egg, so go ahead and lick the spoon.

4 cups flour
2 2/3 cups sugar
1 1/3 cup cocoa powder
1 T baking soda
1/2 t salt
1/2 cup oil (I substituted apple sauce...still very moist)
3 cups hot water
2 t vanilla
3 bananas, mashed

Preheat oven to 350.
In medium bowl, whisk together flour, sugar, cocoa, soda and salt.
In a large bowl, combine oil/apple sauce, hot water and vanilla. Add dry ingredients. Mix just to combine. Add bananas.
Pour batter into greased 9-x-13 inch pan. (If your pan is not very deep, you may want to set aside some batter and make 8 cupcakes or so). Bake for 50-60 minutes, until a tester inserted in the middle of cake comes out clean.
Remove from oven and let cool in pan on wire rack.
Store leftover cake in refrigerator

Mint Chocolate Chip Cookies

While looking through some of Bunny's recipe collection, I came across this yummy little cookie. Bunny had a knack for picking out tasty recipes...especially for sweet treats.

These cookies are wonderful. You all know my fondness for the chocolate-mint combination*.

The cyclist said they remind him of starlight mint ice cream.


Bunny's Mint Chocolate Chip Cookies
3/4 cup shortening
1 1/4 cup brown sugar
1 T milk
1 T vanilla
1 egg
2 cups flour
1 t salt
3/4 t baking soda
1 cup mint chips
1 cup chocolate chips

Combine shortening and brown sugar in a large bowl (I used a wooden spoon for the entire process). Add milk, vanilla and egg. Stir well. Add flour, salt and soda. Combine. Stir in both chips.
Bake at 375 for 8-10 minutes on greased cookie sheets. I used a #40 cookie scoop (holds a generous tablespoon of dough), but split each scoop into two cookies. The recipe made about 4 1/2 dozen cookies that way.


*Almost as good as chocolate and peanut butter!

Cake Mix Pumpkin Chocolate Chip Cookies

These are the simplest autumn cookies to make.

And I'm all about simplicity right now.

Pumpkin Chocolate Chip Cookies
1 box Spice Cake Mix
1 (14 oz) can pumpkin puree
1 bag (2 cups) mini chocolate chips (or omit the chips and frost with a good cream cheese frosting)

Combine cake mix and pumpkin puree. Stir in chocolate chips. Drop by rounded spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 12-15 minutes.

Fresh Apple Cake with Warm Vanilla Sauce

The weather here has finally cooled down. I'm in the mood for some good old fashioned autumn baking. This moist, cinnamony-apple cake tastes delicious...and will make your house smell divine!

Fresh Apple Cake
adapted from Peacocks on my Porch

1/2 cup shortening
2 cups sugar
2 eggs
2 c flour
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
2 tsp soda
3 cups shredded apples (I prefer granny smith)

Preheat oven to 350 and spray a 9-x-13 inch pan with cooking spray.
In a large bowl, cream shortening, sugar and eggs. In a medium bowl, whisk together flour, salt, nutmeg, cinnamon and soda. Add to creamed mixture along with the apples. Beat until combined.
Bake for 30-40 minutes, until a cake tester comes out clean.

Warm Vanilla Sauce
1 cup sugar
1/3 cup whole milk
1/2 cup butter
2 tsp vanilla

Combine in a saucepan and bring to a boil. Pour over individual cake slices.

World Peace Cookies

If you are craving something intensely chocolaty, give these cookies a try.

Divine with a glass of COLD milk.

World Peace Cookies
Recipe from Dorie Greenspan via Bon Appetit

1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
11 T unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla
1/4 tsp fine sea salt
5 oz extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no bigger than 1/3 inch)
(I substituted Guittard Extra-Dark Chocolate Chips)

***all my cookie dough lovers out there: UNITE! no eggs in this dough. eat with reckless abandon!***


Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat until just blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball...mine came together easily). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch diameter log. Wrap each in plastic; chill until firm, about 3 hours. (Can be made 3 days ahead...just keep in refrigerator.)

Preheat oven to 325. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2 inch thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool.

Creamy Lemon Squares

These treats reminded me of a tangy lemon cheesecake. You could certainly use full fat cookies and cream cheese, but believe me, they are satisfyingly decadent as is.

adapted from Kraft Food and Family

20 reduced fat vanilla wafer cookies

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold butte, cut into half-inch cubes

8 oz. Neufchatel cheese, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. lemon zest, divided (you should get enough juice and zest from 2 large lemons)

1/4 cup fresh lemon juice

1/4 tsp. baking powder

2 tsp. powdered sugar

Heat oven to 350ºF.

Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.

Beat Neufchatel cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.

We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!

Frozen Brownie Sundaes, or "Cousin Lindsey Strikes Again"

Thursday afternoon, I got a text-recipe from Cousin Lindsey (the cyclist said I couldn't mention her syrup or you know that I would).

I've said it before...I've learned from experience, her recipe suggestions are golden...as are her crafting ideas...and her style advice. I wonder if she gives stock tips?

Frozen Brownie Sundaes
from Giada (via Lindsey)

Brownie Layer
2 T water
1/4 cup vegetable oil
1 large egg, room temperature
1 3/4 cups brownie mix
1/2 cup semi-sweet chocolate chips
2 (1.4 oz) Heath or Skor bars, coarsely chopped

Ice Cream Layer
1 pint dulce de leche or caramel ice cream (Haagen-Dazs), softened (if you think you may want to sneak a bite, just to taste, take my advice and just buy two pints...unless you're superhuman and can really stop at just one bite)

Chocolate Layer
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips

Sauce
1 (12 oz) bag frozen strawberries, thawed (could substitute raspberries)
1/3 cup powdered sugar
1 tsp fresh squeezed lemon juice

Brownie layer:
Put an oven rack in the center of the oven. Preheat oven to 350. Spray an 8 x 8 inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing at least 2 inches overhang (you will use this to pry the entire dessert out of the pan...much easier to cut that way...so don't skimp. You'll need the leverage). Spray the parchment with cooking spray. Set aside.

In a large bowl, mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 20-25 minutes. Remove from the oven and cool completely (in the pan, on a wire rack), about 1 1/2 hours.

Ice Cream Layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, at least four hours, I say overnight. Go ahead and lick the spatula.

Chocolate Layer:
In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least one hour or until ready to serve.

Sauce:
Put the strawberries, powdered sugar and lemon juice in a blender and blend until smooth.

To serve:
Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

We took them to one of the last cookouts of the season. The filmmaker ate three servings.

Truffle Brownies

These brownies are dec-a-dent. And they are just as delicious the second day (like you'll be able to save any).

The original recipe is baked in a 9-inch square pan. I thought the wedges made the presentation a bit more fancy.

Truffle Brownies
recipe adapted from Bon Appetit

12 oz bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 T (1 stick plus 3 T) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 t vanilla
1/4 t salt
1 cup unbleached all purposed flour
3/4 cup heavy whipping cream

Position rack in center of oven and preheat to 350 degrees F. Line bottom of a 9-inch round pan (I used a spring-form pan) with parchment paper. Spray paper with nonstick spray.

Combine 6 ounces of the bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5-10 minutes.

Whisk sugar, eggs, vanilla and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour. Transfer batter to prepared baking pan.

Bake brownies until tester inserted in center comes out with moist crumbs attached, 25-30 minutes. Transfer pan to cooling rack and let brownies cool completely.

To make ganache, bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie in pan and spread to cover completely. Let stand at room temperature until topping is set, about 4 hours.

Using foil as an aid, lift brownie from pan. Fold down foil edges. Using large sharp knife, cut browniet into wedges, wiping knife with hot, moist cloth after each cut.

Banana Bars

I buy bananas every week, which means that I regularly have brown bananas. I love the idea of eating fresh bananas. We usually go through 4 or 5 that first day. My problem is once they are even the slightest bit over-ripe, they are far too mushy for me...so they sit on the counter for a week, then I start to get a craving for banana bread. Subconsciously, that must be why I buy the bananas in the first place.

We took a break from the usual banana bread to try these little bars. The sour cream makes them so tasty. And cream cheese frosting...what doesn't taste better with a schmear of cream cheese frosting?

These delicious banana bars come from Lindsey of Cinnamon Syrup fame. I've tried many of her recipes...she has a knack for picking good ones.

Ingredients:
1 1/2 c sugar
1/2 c butter
2 eggs
1 c sour cream
1 tsp vanilla
2 c flour
1 tsp baking soda
1/4 tsp salt
2 med ripe bananas (1 cup)

Frosting:
8 oz cream cheese, softened
1/2 c butter, soft
2 tsp. vanilla
4 c powdered sugar


Directions:
Cream sugar, butter and eggs. Add sour cream and vanilla. Combine and add dry ingredients. Mash then stir in bananas. Bake at 350 for 20- 25 minutes in a jelly roll pan.
Let cool completely before frosting.

Mint-Chocolate Sandwich Cookies

These cookies come from the September 2010 issue of Everyday Food. Crisp little chocolate mint sandwich cookies...perfect for dipping into a mug of hot cocoa.

Mine tasted like a Milano...now to work on getting them to look like a Milano.

1 1/4 cups flour (spooned and leveled)
1/2 tsp coarse salt
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 tsp vanilla
1 large egg
4 oz semi sweet chocolate, coarsely chopped
3/4 cup confectioners' sugar
1/4 tsp pure peppermint extract

Preheat oven to 325, with racks in upper and lower thirds. In a small bowl, whisk together the flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, four minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined.

Transfer dough to a quart-size zip-top bag. With scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. (Mine didn't pipe out so pretty, so I had to reshape them a bit by hand.) Chill until firm, 20 minutes.

Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.

Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. In another medium bowl, whisk together confectioners sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.