Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Source: Two in the Kitchen.

Paige's Recipe Notes: Very, very good. No glaze.

Lemon Velvet Cream Cheese Bundt Cake

Ingredients

• 2 1/4 c. flour
• 1 1/2 t. baking soda
• 1/4 t. salt
• 1 c. buttermilk
• 2 large eggs
• 1 t. vanilla
• 12 TBLS butter, softened
• 1 1/2 c. sugar
• zest of 1 lemon
• 3 TBLS lemon juice
cream cheese filling
• 8 oz. cream cheese, softened
• 1/4 c. sugar
• 1 egg
• 1 1/2 t. lemon juice
Glaze
• 2 oz. cream cheese, softened
• 1 t. lemon zest
• 1 TBLS lemon juice
• 3/4 c. powdered sugar
• 2-3 TBLS milk until the glaze is pourable.

Instructions

1. In a medium mixing bowl, mix all filling ingredients until well blended. Set aside.
2. Preheat the oven to 325 degrees and spray a large bundt pan with baking spray. Set aside.
3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the buttermilk,eggs, and vanilla. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the zest and lemon juice and mix until blended.
6. Mix in the flour mixture alternatively with the buttermilk mixture in a couple of additions, starting and ending with the flour mixture, and scraping down the bowl after each addition.
7. Pour the batter into the prepared pan. Spread the cream cheese filling evenly over the top. The filling will sink into the batter as it bakes.
8. Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be "cake like" and not 'batter like".
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
Prepare the glaze
10. In a medium mixing bowl, mix all glaze ingredients until the mixture is pourable.
11. Drizzle over the top of the fully cooled cake with a spoon.

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Oatmeal Creme Pies (Little Debbie Copycat)

Oatmeal Creme Pies (Little Debbie Copycat)

Source: Cooking with K.

Ingredients: Cookies

1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla
1 and 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
3 cups quick cook oatmeal
1/2 to 1 cup raisins (optional)

Ingredients: Marshmallow Creme

2 (7 oz.) jar marshmallow fluff
1 cup butter, softened
3 to 4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions: Cookies

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.

In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.

Add egg, molasses and vanilla, cream until well incorporated.

In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.

Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.

Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.

Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.

Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.

Directions: Marshmallow Creme

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.

Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.

Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Fudgy Brownies (Mel's Kitchen Cafe)

The Best Fudgy Brownies

Source: Mel's Kitchen Cafe.

Paige's Recipe Notes: ! - very good !

YIELD: MAKES 16 BROWNIES

Note: This recipe doubles wonderfully for a 9X13-inch pan. Just keep an eye on the baking time and adjust accordingly.

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Recipe Source: adapted slightly from Smitten Kitchen originally from Alice Medrich’s Bittersweet.

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Overnight Homemade Cinnamon Buns (Peanut Butter Runner)

Overnight Homemade Cinnamon Buns

Source: Peanut Butter Runner by Jen Eddins.

(Recipe adapted from The Way the Cookie Crumbles.)

Ingredients

DOUGH

• 1/2 cup whole milk
• 7 tablespoons unsalted butter
• 1/2 cup warm water (about 110-115 degrees)
• 1 envelope (2 1/4 teaspoons) yeast
• 1/4 cup (1 3/4 ounce) sugar
• 1 large egg, plus 2 large egg yolks
• 1 1/2 teaspoons salt
• 4-4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

FILLING

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons melted butter
• 1/2 cup raisins (optional)

GLAZE

• 1 cup powdered sugar, sifted to remove lumps
• 2-4 ounces cream cheese, softened (to taste)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk, until you reach your desired consistency

Directions

1. Heat the milk and butter in the microwave until the butter melts. Remove from microwave and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle attachment, mix together the water, yeast, sugar, egg and yolks at low speed until well combined. Add the salt, warm milk mixture and 2 cups of flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. The dough might still be a little sticky but you should be able to shape it into a round ball. Place it in a very lightly oiled large bowl and cover the bowl with plastic wrap or a dish towel. Leave in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours. (I like to let my dough rise in the oven. I turn the oven to warm for a few seconds, switch it off and then put the bowl of dough in.)
3. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with the long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Using a sharp, serrated knife, cut the roll in 12 equal pieces and place the rolls cut-side up into a greased 13 x 9 baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. (This is where you have the option of letting them rise overnight in the refrigerator.)
4. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. (If you left them in the fridge overnight, let them come to room temperature before baking.) Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.

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Nana's Banana Bread (Food.com)

Nana's Banana Bread

Source: Food.com.

Paige's Recipe Notes: Coconut Oil Banana Zucchini Bread

Ingredients

• 5 tablespoons butter
• 1⁄2 cup granulated sugar
• 1⁄2 cup firmly packed light brown sugar
• 1 large egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 ripe mashed bananas
• 1 3⁄4cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup heavy cream
• 1⁄2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray.
2. Beat butter in a large bowl with an electric mixer until light and fluffy.
3. Add granulated Sugar and brown sugar; Beat until well blended.
4. Add egg, egg whites and vanilla; blend.
5. Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds.
6. In a separate bowl, combine flour, baking soda, salt and baking powder.
7. Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture.
8. Mix in the walnuts.
9. Pour batter evenly into prepared 9 inch round pan (or loaf pan).
10. Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).

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Maria's Chocolate Buttermilk Sheet Cake

Maria's Chocolate Buttermilk Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk 
• 1 1/2 teaspoons vanilla
• 1 recipe chocolate buttermilk frosting

Instructions

1. Grease a 15x10x1-inch or 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda, and salt; set aside. 
2. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. 
3. Bake in a 350 F oven about 25 minutes for the 15x10-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick comes out clean. 
4. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on wire rack; cool thoroughly. 
5. Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 (?) cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. 
6. Chocolate-Cinnamon Sheet Cake: Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

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Mrs. Knowles' Coconut Pie

Mrs. Knowles’ Coconut Pies

Makes: 2 round pies.

Ingredients

• half cup flour
• 4 eggs 
• quarter cup melted butter
• one and a half cups sugar 
• 2 cups cream or milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 x 7 ounce bag coconut 
• 2 x 14 ounce bags coconut or 2 cups fresh coconut

Instructions

1. Mix all ingredients together, then fold in coconut.
2. Butter and flour pan.
3. Bake until golden brown.

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Paige's Chocolate Frosting

Paige’s Frosting for Pound Cake 

Paige's Recipe Notes: Delish.

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

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Paige's Coffee Cake

Paige’s Coffee Cake 

Paige's Recipe Note: High school.

Ingredients

• ¼ C butter 
• 1 C sugar
• 2 egg
• 1 cup sour cream
• 2 cup flour
• 1 tsp baking powder
• 1tsp salt
• 1tsp baking soda
• 1 tsp vanilla
• ½ cup sugar
• 1 tsp cinnamon 
• 1.4 cup melter butter

Instructions

1. Preheat oven to 350 F.
2. Cream ¼ C butter and 1 cup sugar in large bowl. 
3. Add eggs one at a time, beat well. Add sour cream, beat.
4. Sift together flour, baking powder, salt and baking soda. Stir into creamed mixture. Add vanilla.
5. Pour halt of batter into a greased 8x8 pan . 
6. Mix ½ cup sugar and cinnamon. Sprinkle half of the sugar cinnamon mixture over the batter. 
7. Add remaining batter and sprinkle with remaining sugar mixture.
8. Drizzle ¼ cup melted butter over top. 
9. Bake 45-55 minutes.

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Paige's Apple Cake

Paige's Apple Cake 

Paige's Recipe Note: High school.

Ingredients

• 1 stick (4 oz) butter or margarine
• 1 cup sugar 
• 1 egg
• ½ tsp baking soda 
• ½ tsp baking powder
• 1 cup flour
• ¼ tsp salt
• 2 apples peeled and diced small 
• ¼ tsp cinnamon 

Instructions

1. Cream butter, sugar, and egg until light and creamy.
2. Sift baking soda, powder, flour and salt. Fold flour mixture into butter, sugar and egg.
3. Add diced apples and cinnamon to mixture and fold until well mixed. 
4. Spread mixture into a greased 8x8 or 7x10-inch pan. Place into a preheated 350F oven. Bake 40-50 minutes.

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Favorite Childhood Pumpkin Bread

Paige and Patrick's Favorite Pumpkin Bread

Ingredients

• 1/3 C oil 
• 1 C pumpkin 
• 3 eggs 
• 11/4 C sugar 
• 2 1/3 bisquick 
• 2 tsp cinnamon 

Instructions

1. Mix together all ingredients. Blend well. Pour in greased loaf pan. Bake 45-55 minutes at 350 F.

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Thanksgiving - Old-Fashioned Apple Pie (Food & Wine)

Old-Fashioned Apple Pie

Source: Food & Wine. 

Active: 1 HR
Total time: 4 HRS 30 MIN
Servings: 8

Ingredients
Crust

• 2 1/2 cups all-purpose flour, plus more for rolling 
• 1 teaspoon salt 
• 2 sticks unsalted butter, cut into 1/2-inch dice and chilled 
• 1/4 cup ice water 

Filling

• 3 pounds apples, such as Pink Lady, Golden Delicious, Cortland or Jonathan—peeled, cored and sliced 1/4 inch thick 
• 1 cup sugar 
• 1/3 cup all-purpose flour 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg 
• Pinch of salt 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons unsalted butter, cut into small dice 
• 1 large egg, beaten 
• 2 tablespoons turbinado sugar, for sprinkling 

Instructions

1. In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes. 
2. Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate. 
3. In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly. 
4. Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam. 
5. Bake the pie on the lowest shelf of the oven for 30 minutes. Lower the oven temperature to 365° and bake the pie for 45 to 50 minutes longer, until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving. 

Make Ahead: The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.

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Granz' Apple Pie

Granz’ Apple Pie

Ingredients

• 2 granny smith (green) apples peeled and cut in chuck
• a little cup of cinnamon/sugar mixed (more sugar than cinnamon)
• 2- 9inch crusts 
• 2 cups flour 
• 1 cup shortening
• ¾ cup milk
• pinch of salt

Instructions

1. Rolling out – wax paper floured, flour rolling pin and sprinkle dough with flour –roll out to size. 
2. Mix shortening, flour, and salt until well blended. Add milk gradually until dough starts to stick together - test with fingers. “Remember you can always add but not take away.” (Granz)
3. Form ball with floured fingers.
4. Cut in two.
5. Roll out one to size of pan and place on pan; sprinkle with cin/sug on bottom.
6. Add apples – sprinkle with cin/sugar, dot with butter.
7. Roll out second ball – decorate. Make slits as shown below – one in middle going vertical and three horizontal on the sides of the one in the middle:
   - -
   -!-
   - -
8. Place on top - dampen bottom crust. Lightly press cut off excess dough and fork to seal
9. Make sure crust is sealed.
10. Make pinwheels with excess crust – slice dough lengthwise, sprinkle with cin/sugar roll and bake.

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Gluten-Free Pumpkin-Ginger Cupcakes (Food & Wine)

Gluten-Free Pumpkin-Ginger Cupcakes

Source: Mani Niall, Food & Wine.

Active: 45 MIN
Total time: 2 HRS
Servings: Makes 16 cupcakes

These supermoist, gluten-free cupcakes have terrific pumpkin flavor and an irresistible topping of fluffy, creamy frosting and golden caramel sauce.

Ingredients
Frosting

• 6 ounces mascarpone, at room temperature 
• 6 ounces cream cheese, at room temperature 
• 3 3/4 cups confectioners' sugar, sifted 
• 1 tablespoon pure vanilla extract 

Cupcakes

• 1 cup white rice flour 
• 1/2 cup tapioca flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1 teaspoon kosher salt 
• 1 teaspoon ground ginger 
• 3/4 teaspoon ground cinnamon 
• 1/4 teaspoon ground allspice 
• 1/4 teaspoon freshly grated nutmeg 
• 3/4 cup packed light brown sugar 
• 3/4 cup granulated sugar 
• 3/4 cup vegetable oil 
• 3 large eggs, at room temperature 
• 1 1/4 cups pure pumpkin puree

Caramel

• 1/2 cup sugar
• 3/4 cup heavy cream
• 1/2 teaspoon flaky sea salt, such as Maldon
• 1/4 cup chopped or sliced crystallized ginger, for garnish (optional)

Instructions

1. Make the frosting: In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth. Add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.
2. Meanwhile, make the cupcakes: Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg. In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs. Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
3. Meanwhile, make the cupcakes: Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, until the cupcakes spring back when gently pressed. Transfer the cupcakes to a rack and let cool completely.
4. Make the caramel: In a medium saucepan, spread the sugar evenly and cook over moderately low heat, shaking the pan to keep the sugar in an even layer. Cook, swirling the saucepan occasionally, until the sugar is melted and a deep-amber caramel forms. Slowly add the cream (be careful, the caramel will boil vigorously) and cook, whisking, until smooth. Transfer the caramel to a heatproof bowl and stir in the salt. Let cool to room temperature.
5. Make the caramel: Frost the cupcakes and drizzle with the caramel sauce. Garnish with the crystallized ginger and serve.

Make ahead: The unfrosted cupcakes can be stored overnight in an airtight container at room temperature. The caramel can be refrigerated for up to 1 week; rewarm before using.

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Tat's Coconut Oil and Cocoa Brownies (Instructables)

Coconut Oil and Cocoa Brownies

Source: jessyratfink, Instructables.

Ingredients
5 tablespoons canola/veg oil
5 tablespoons coconut oil (unrefined!)
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour

Recipe notes: You can also add 1/2 cup nuts if you like! And as far as cocoa powder, I've used both Hershey's and a nicer Ghirardelli cocoa - the Hershey's makes great brownies, but the nicer cocoa powders make the brownies so much more fantastic!

I originally found this recipe on smitten kitchen - but modified it so I can eat it! Butter and I don't play well, and adding coconut oil keeps the brownies nice and rich. 

You'll need an 8x8 baking pan to make these in, and aluminum foil or parchment paper to line it. :) And an oven preheated to 325 F.

Instructions

1. Melt the oils, sugar, salt and cocoa powder together. I do this by combining them all in a bowl and throwing it in the microwave for a minute. Once it's nice and hot, mix it together until it's very well combined - you don't want to see any lumps. It'll be pretty grainy at this point!
2. Line your pan, preheat the oven. Lay one sheet of parchment paper/aluminum foil down in the pan, so it goes up two sides just a little, and then lay another over the top of it going in the opposite direction. Preheat your oven to 325 F. :)
3. Mix in the vanilla, eggs, and flour.
4. Add the vanilla extract, and mix well.
5. Then, add the eggs one at a time, mixing until each is entirely absorbed - you don't want to see any bits of yolk. Once both eggs are mixed in, the batter will be nice and glossy.
6. Now, add the flour and mix well. You will want to mix until you can't see any flour, and then continue mixing for 30 seconds or so.
7. When it is properly mixed, it will be nice and thick, almost like a fudge. It will be glossy as well - see the last photo to see what you're aiming for. :D
8. Pour into a pan and bake! You will need to spread it with a spatula - it's too thick to do anything else. :P Spread it nice and flat, and then pop it in the oven. You'll be baking it at 325 F for 30 minutes. After 30 minutes is up, pull it out of the oven, and check the doneness with a toothpick. You should see a little crumb on the toothpick, and the top should be matte and starting to crackle a little.
9. Let cool, then cut! Let the brownies cool on a wire rack until the pan is cool enough to handle, and then use the foil/parchment paper to pull them out and let them cool for a little longer. (You really do want to cool there for a long time if you want them to cut nicely... otherwise, just go for it. Eat them with your hands if you must!) Once they're cool, cut them into small squares and serve!
10. Enjoy!

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The Perfect Apple Crumble (AllRecipes)

The Perfect Apple Crumble

Source: chorazy, AllRecipes.

Paige's Recipe Notes: Really Good

Serves: 8

Ingredients

• 7 large green apples 
• 1/4 cup caster sugar 
• 1 teaspoon cinnamon (ground) 
• 1 cup plain flour 
• 3/4 cup (packed) dark brown sugar 
• 3/4 cup rolled oats 
• 3/4 cup coconut 
• 1 tablespoon cinnamon (ground) 
• 2 teaspoons nutmeg (ground) 
• 2/3 cup butter (melted) 
• 2 teaspoons vanilla essence 

Preparation: 45min

Cook: 45min

Ready in: 1hour 30min 

Instructions

APPLE MIX

1. Peel and core apples, then cut into rough 1-2cm cubes. Place apples in large saucepan and cover with water. Simmer (but don't boil) covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well and place in large bowl 
2. Combine caster sugar and cinnamon (ensures even spread), then toss through the apples. If you like the apples to be less sweet and more tart you can omit the sugar in this step, though there may be excess juice as a result. 

CRUMBLE MIX

1. Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through. 
2. Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through. 
3. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture. 

BAKING

1. Place apple mix evenly in medium casserole dish. Spread crumble mix over top of apple. Bake at 180 degrees C for 30-40 minutes, or until crumble topping is slightly browned. 
2. Serve with vanilla ice cream, cream, or custard and ENJOY!

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Granz German Chocolate Cake (Joy of Cooking)

Granz German Chocolate Cake

Source: Got it from her Mom's Joy of Cooking cookbook.

Paige's Recipe Notes: Used Dark Chocolate Ghirardelli pieces for icing and cake (method II for icing -fat free cream and use less sugar).

Known as "Rombauer Special." A delicious, light chocolate cake always in demand. 

Melt over hot water:

• 2 scant oz. chocolate

Add:

• 5 tablespoons boiling water

Cool this mixture slightly. Sift: 

• 1 1/2 cups sugar

Beat until soft: 

• 1/2 cup butter

Add the sugar gradually. Blend these ingredients until they are very light and creamy. Beat in one at a time: 

• 4 egg yolks

Add the chocolate mixture. Sift before measuring:

• 1 3/4 cups cake flour. 

Resift with: 

• 4 teaspoons tartrate or phosphate baking powder or 3 teaspoons combination type (see Baking Powder, page 501)
• 1/4 teaspoon salt

Add these ingredients in 3 parts to the butter mixture alternately with thirds of:

• 1/2 cup milk

Beat the batter until it is smooth after each addition. Add: 

• 1 teaspoon vanilla

Whip until stiff but not dry: 

• 4 egg whites

Fold them lightly into the cake batter. 

Bake the cake in a greased 9 x 13 inch pan in a moderate oven 350° for about 1/2 hour. Spread the top with thick: 

• White Icing, page 694 with Chocolate Coating, page 695, or Chocolate Peppermint Icing, page 695

CHOCOLATE ICING BOILED

Method I. 

Sufficient for the Tops and Sides of Two 9 Inch Layers

This icing is like soft fudge. 

Stir until the sugar is dissolved, then cook slowly without stirring to 238°, the soft ball stage (page 693):

• 2 cups sugar
• 2 oz. chocolate
• 2 tablespoons white corn sirup
• 3/4 cup milk

Add:

• 2 tablespoons butter

Remove the sirup from the fire. Place the saucepan in cold water. When the icing is lukewarm, add: 

• 1 teaspoon vanilla

Beat it until it is the right consistency to spread. If the icing hardens too quickly, add a few drops of hot water or place the saucepan containing the icing in hot water. This icing may be beaten with an electric mixer. Use high speed. 

Method II. Sufficient for the Top and Sides of an 8 x 8 Inch Cake.

This icing is similar to the preceding one, but it is richer and not so sweet. 

Stir until the sugar is dissolved, then cook slowly without stirring to 238°, the soft ball stage (page 693): 

• 2 oz. chocolate
• 1 cup sugar
• 1/2 cup cream

Add: 

• 2 tablespoons butter

Cool the icing. Add: 

• 1/2 teaspoon vanilla

Beat it until it thickens, then spread it.

Method III.

Melt over hot water:

• Sweet chocolate bars or chocolate peppermints

Cool, then spread the icing.

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Chocolate Chunk Cookies (Epicurious)

Chocolate Chunk Cookies

Source: Epicurious.

Paige's Recipe Notes: From Gabby, my RA - Delicious.

Yield: Makes about 48 (3-inch) cookies.

Ingredients

• flourless cooking spray, for greasing 
• 1 cup sugar 
• 3/4 cup packed light brown sugar 
• 1 cup (2 sticks) unsalted butter, cut into small cubes, at room temperature 
• 2 1/2 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 2 large eggs, at room temperature 
• 1 teaspoon pure vanilla extract 
• 2 cups bittersweet chocolate chunks or chips - use dark chocolate 

Instructions

1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside. 
2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks. 
3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking. 
4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely. 

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Chocolate Chip Zucchini Brownies (Food + Words)

Tat's Chocolate Chip Zucchini Brownies

Source: Food + Words.

Yield: one 8" x 8" square pan brownies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 2 large eggs
• 1 tablespoon pure vanilla extract (you can use an equal amount of vanilla bean paste if you have it)
• 1 cup granulated sugar
• 1/4 cup smooth applesauce (you can use an equal amount of vegetable oil or cooled melted butter if you want!)
• 1/4 teaspoon kosher salt
• 1 cup whole wheat pastry flour (regular pastry flour works too, or use all-purpose flour)
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon (i love vietnamese cinnamon)
• 1/4 teaspoon ground cardamom
• 2 cups shredded zucchini (about 2 large zucchini; i washed and trimmed the ends off my zucchini, then grated it on the smallest holed-side of my box grater)
• 1 1/2 cups chocolate chips (semi-sweet, bittersweet, white, a combination of all three...your choice!)

Instructions

1. Preheat the oven to 350 degrees F, with a rack in the center of the oven.
2. Line an 8" x 8" square baking pan with a piece of parchment paper so the paper edges drape over the sides of the pan. spray the parchment and the pan with nonstick cooking spray, and set aside.
3. In a medium bowl, whisk together the eggs, vanilla, sugar, applesauce (or butter or oil, if using) and salt until combined.
4. Sift in the flour, cocoa powder, baking soda, cinnamon and cardamom. using a silicone spatula, mix until dry ingredients are dissolved and incorporated. the mixture will be on the thick side.
5. Fold in the grated zucchini so that it's uniformly mixed into the batter. 
6. Add the chocolate chips and fold in so they're incorporated well.
7. Pour the batter into the prepared pan, and tap lightly on the edge of the counter to release any air bubbles.
8. Bake the brownies at 350 degrees F for 30-40 minutes, or until the center is set and a toothpick inserted in the center comes out relatively clean. 
9. Allow the brownies to cool in the pan on a wire baking rack completely before slicing.
10. The brownies will keep stored in an airtight container in the fridge for up to 5 days.
11. You can also wrap the cooled brownies in plastic wrap and store in an airtight zip-top plastic bag in the freezer for up to 4 months. to defrost, just remove however many brownies you want and allow to defrost in the fridge overnight before enjoying.

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