Lemon Butter Cookies

Ingredients

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/2 cups all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup granulated sugar for decoration

Preparation

1.Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg unti light and fluffy. Mix in flour, lemon juice and peel, baking powder and salt. Cover refrigerate about 2 hours or until firm.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Roll out dough, a small amount at a time, to 1/4-inch thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator.) Cut with 3-inch round cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar.
4.Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.

Chocolate Rum Cake

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water

Preparation

1.Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
2.With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
3.Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
4.To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Black Forest Cake

Ingredients

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Preparation

1.Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2.Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3.Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4.In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5.In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Eggnog Thumbprints

Ingredients

3/4 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon rum
1 pinch ground nutmeg

Preparation

1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3.Bake for 12 minutes in preheated oven. Cool completely.
4.In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

Pretzel Turtles

Ingredients

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Preparation

1.Preheat oven to 300 degrees F (150 degrees C).
2.Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3.Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Chocolate Liqueur Souffles

Ingredients

1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 cup white sugar, divided
2 tablespoons butter
2 tablespoons bread flour
3/4 cup milk
4 egg yolks
4 egg whites
1/2 teaspoon vanilla extract
1/4 cup chocolate liqueur
 2 tablespoons semisweet chocolate chips, melted (optional)
1/2 cup fresh raspberries for garnish (optional)

Preparation

1.Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2.Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3.Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4.Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5.About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6.Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

Lemon Meringue Pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preparation

1.Preheat oven to 350 degrees F (175 degrees C).
2.To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3.To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Prepration

1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sicilian Easter Pie

Ingredients

1/2 cup butter, chilled
1/3 cup superfine sugar
1 egg yolk
2 cups all-purpose flour
3 tablespoons ice water, or as needed
1 cup uncooked white rice
2 cups water
1/4 cup raisins
1 1/3 cups milk
1 1/2 tablespoons grated orange zest
1 tablespoon white sugar
1 cup ricotta cheese
3 egg yolks
1/3 cup white sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons orange flower water
4 egg whites

Preparation

1.In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
2.Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
3.To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
4.In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
5.Preheat oven to 350 degrees F (175 degrees C).
6.Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover 7.lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
8.In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
9.Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

Shiny Chocolate Glaze

Ingredients

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Preparation

1.In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2.Spread warm glaze over top of cake, letting it drizzle down the sides.

Pumpkin Ginger Cupcakes

Ingredients

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Preparation

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2.Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Real Pistachio Cupcakes

Ingredients

1 cup roasted pistachio nut meats
1 1/2 cups white sugar, divided
3/4 cup all-purpose flour
3/4 cup cake flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
4 large eggs
2/3 cup milk, at room temperature
2 teaspoons vanilla

Preparation

1.Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2.Blend pistachios with 1/2 cup sugar in a blender until finely ground.
3.Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
4.Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
5.Stir milk and vanilla extract together in a separate bowl.
6.Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
7.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Mini Cherry Pies

Ingredients

1 package (2 9") store-bought pie crust

2 cups cherry pie filling

1 egg white-slightly beaten

sugar for sprinkling

Preparation

1.Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )

2.Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3½ - 4" circles.

3.Place each circle into tin cavity and press into the bottom and up the sides.

4.Fill with cherry pie filling about ⅔ to the top.

5.To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about ¼-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.

6.Brush the tops of each pie with the whisked egg white and sprinkle with sugar.

7.Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).

8.Let them cool in the pan for at least 15-20 minutes.

9.Using a knife very carefully loosen the edges of each pie and gently lift it out.

Peanut Butter Caramel Mousse Pie

Ingredients

For the crust:

20 Oreo cookies (regular-stuffed, filling intact)
3 tablespoons unsalted butter, melted

For the filling:

8 ounces semisweet chocolate, chopped
1 cup heavy cream
1/2 cup salted caramel sauce, store-bought or homemade

For the peanut butter whipped cream:

1 1/2 cups heavy cream
1/2 cup smooth peanut butter
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Additional caramel sauce, for drizzling
Additional peanut butter, melted, for drizzling
Additional semisweet chocolate, melted, for drizzling

Preparation

Make the crust:

1.Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
2.Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1.In a microwave-safe bowl, heat the chocolate on high in 30 second intervals, stirring between each interval, until melted and smooth. Let cool.
2.In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.

Make the topping:

1.In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form.
2.Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
3.Just before serving, drizzle with caramel sauce.

Peanut Butter Pie

Ingredients

For the crust:

14 whole chocolate graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature
3/4 cup powdered sugar plus 2 tablespoons, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
1 teaspoon vanilla extract

For the topping:

Melted peanut butter
Melted chocolate
Mini Reese’s cups
Peanut butter chips

Preparation

Preheat the oven to 325°F.

For the crust:

1.In the bowl of a food processor process the crackers and sugar until finely ground.
2.Add the butter and pulse until moistened.
3.Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
4.Bake until fragrant, about 12 minutes.
5.Cool completely on a wire rack.

For the filling:

1.In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
2.In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
3.Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

Cinnamon Roll Cookies

Ingredients

cookies

¾ cup (1½ sticks) butter, softened
¾ cup granulated sugar
¼ cup powdered sugar
2 large eggs
½ teaspoon vanilla
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

filling

4 tablespoons butter, softened
½ cup brown sugar
1 teaspoon cinnamon

glaze

2 tablespoons cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
½ teaspoon vanilla
1-2 tablespoons milk

Preparation

1.For the cookies, in a large bowl cream together the ¾ cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
2.For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about ¼-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with ½ of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.
3.Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on very lightly greased baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
4.Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
5.Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight container.

Caramel Creme Squares

Ingredients

1½ cup graham cracker crumbs

⅓ cup butter, melted

1 - 8 oz. bar cream cheese (softened)

¼ cup sugar

3¼ cup milk, divided

1 large tub Cool Whip (divided)

1 - 3.4 oz. box instant butterscotch pudding

1 - 3.4 oz. box instant vanilla pudding 

caramel syrup

Preparation

1.Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.

2.In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.

3.In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.

4.Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.

5.Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.

6.Cut into squares and top with caramel syrup. 

Red Velvet Cheesecake Swirl Brownies

Ingredients

Red Velvet Brownies :

2 large eggs
1/2 cup (1 stick or 115g) unsalted butter
1 cup (200g) granulated sugar
2 teaspoons vanilla extract
1/4 cup (21g) unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup (95g) all-purpose flour (measured correctly)

Cheesecake Swirl :

8 ounces (224g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Preparation

1.Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.
2.Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
3.Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
4.Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.

Samoa Sheet Cake

Ingredients

2 cups flour
2 cups sugar
½ cup butter
1 cup water
4 Tablespoons cocoa
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla

Frosting :

½ cup butter
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
Additional Toppings :
2½ cups toasted coconut, See instructions below for how to make it
7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
⅛ cup evaporated milk
¾ cup milk chocolate chips
1 teaspoon shortening or oil

Preparation

1.Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2.Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3.In a large mixing bowl, measure flour and sugar. Set aside.
4.In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5.Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
6.Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Frosting :

1.In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2.After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3.In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
4.In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
5.Let Caramel and Chocolate drizzle set before cutting into it.

Crack Pie

Ingredients

Pie :

1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 tbsp. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

Oat Cookie :

1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 tbsp. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

Crack Pie Filling :

1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks

Preparation

1.To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.
2.Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4 thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.
3.To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.
4.To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10 pie tins.
5.Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.
6.Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.
7.Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.