Walnut Brownies

Ingredients:

6 ounces bittersweet chocolate, chopped
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups sugar
1/2 teaspoon kosher salt
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 cup coarsely chopped walnuts


Directions:

1. Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.

2. In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.

3. Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.

Makes approximately 16 cookies.

Flourless Peanut Butter Cookies

These flourless peanut butter cookies are quick and easy to make and even easier to enjoy!


Ingredients:

1 cup smooth peanut butter
1 cup sugar
1 teaspoon baking soda
1 extra-large egg, lightly beaten
2 tablespoons finely chopped peanuts (optional)
1/4 cup mini chocolate chips (optional)


Directions:

1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.

Makes approximately 2 dozen cookies.

Banana Bread

This easy, old-fashioned banana bread is sure to please.


Ingredients:

Unsalted butter
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed
Confectioners' sugar, for dusting


Directions:

1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.

2. Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices and serve.

Reverse Chocolate Chip Cookies

Combining both dark and white chocolate, this reverse chocolate chip cookies pack a chocolaty punch any chocolate and sweet lover will gobble up.

Ingredients:

2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks


Directions:

1. Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.

2. In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.

3. Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.

Makes approximately 28 large cookies.

Triple Chocolate Brownies

Nigella Lawson's easy Triple Chocolate Brownies recipe is a must-have for any chocolate lover.

Ingredients:

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions:

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Apple and Pear Crisp

Ina Garten's recipe for Apple and Pear crisp is easy to make and the orange and lemon zest add great flavor to this traditional dessert.

Ingredients:

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Red Velvet Cake

Ingredients:

Cake:

• 3 3/4 cups AP Flour
• 3 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature
• Frosting, recipe follows

For the cake:

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.


Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.


Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.


Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Quick Vanilla Buttercream Frosting

Ingredients:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.


Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peach Cobbler

This Paula Deen recipe is sure to envigorate your tatstebuds and excite your palate. It's an easy Peach Cobbler recipe that your friends and family will surely enjoy.

Ingredients:

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions:

Preheat oven to 350 degrees F.


Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.


Put the butter in a 3-quart baking dish and place in oven to melt.


Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.


To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Italian Wedding Cake

Level: Easy

Ingredients:

• 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
• 1 stick butter, softened
• 1 1/4 cups buttermilk
• 3 egg whites
• 1 tablespoon vanilla extract (recommended: McCormick)
• 1/4 teaspoon almond extract (recommended: McCormick)
• 1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
• 1/2 cup sweetened flake coconut (recommended: Baker's)
• 2 cups chopped pecans, divided (recommended: Diamond)
• 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Directions:

Preheat oven to 350 degrees F.


Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.


In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.

Oatmeal Raisin Cookies

This recipe uses canola oil instead of butter. It's a tasty and healthier cookie, yet still tates just like the oatmeal raisin cookies you've always loved.

Level: Easy

Ingredients:

1 cup canola oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.

3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 dozen cookies.