Chocolate Peanut Butter Sandwich

Ingredients For

Cookies

1/2 cup unsalted butter cut into Tablespoon-sized pieces, 113g

2 cups semisweet chocolate chips (340g)

3/4 cups light brown sugar packed (150g)

1/2 cup granulated sugar 100g

2 large eggs + 1 egg yolk room temperature preferred, lightly beaten

1 teaspoon vanilla extract 

1 1/2 cup all purpose flour (plain flour) 190g

2 Tablespoon natural cocoa powder

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

Peanut Butter Filling¹

1 1/2 cup creamy peanut butter² (420g)

4 Tablespoon unsalted butter softened

1 1/2 cups powdered sugar (icing sugar) (190g)

1 1/2 teaspoons vanilla extract 

2-5 Tablespoons milk³

Instructions

Cookies

• Preheat oven to 350F/175C and line cookie sheets with parchment paper.

• In a medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

• Gradually stir flour mixture into butter mixture until completely combined.

• Drop cookie dough by rounded 2 teaspoon-sized scoop onto parchment paper, pressing down slightly. Bake in 350F/175C oven for 8-10 minutes, then allow to cool on cookie sheet.

Filling

• In KitchenAid or with electric handmixer, cream together peanut butter and butter.

• With mixer on low-speed, gradually stir in powdered sugar until completely combined (be sure to scrape down the sides of the bowl so all ingredients are well incorporated).

• Stir in vanilla extract.

• Add milk, one Tablespoon at a time, until well-combined. Check the consistency at 3 Tbsp and if it is much too thick add the fourth Tablespoon (conversely, if you make it too runny, you may add more powdered sugar).

• Spread or pipe (I used an Ateco 848 piping tip) the filling onto the bottom of one of your cooled cookies. Sandwich with another evenly-sized cookie.

• Once all cookies have been filled enjoy!

Oatmeal raisin cookies

Ingredients,

1 cup butter, softened  2~sticks)

 1 ½ cups light brown sugar, packed

 ½ cup granulated sugar

 2 eggs

 1 tsp. vanilla extract

 1 ¾ cups flour

 1 tsp. baking soda

 ½ tsp. salt

 1 ½ tsp. cinnamon

 ¼ tsp. nutmeg

 3 cups rolled oats

 1 cup raisins

 1 cup walnuts (optional)

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisins and walnuts (if desired). Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely. Enjoy,

Goat Cheese and Fig Tart

• 1 sheet of puff pastry, thawed in fridge for 3 hours or so

• 8 oz fresh black mission figs

• 4–5 oz goat cheese, room temperature

• 1/4 cup walnuts, roughly chopped; more for garnish if desired

• 2 tbsp good fig jam

• 1 tbsp butter, melted

• 1/4 cup fresh mint leaves, roughly chopped (optional)

1. Preheat oven to 375F.

2. Divide thawed puff pastry into four fairly equal rectangular pieces and place on baking sheet lined with parchment paper.

3. Spread goat cheese on each piece. Add jam, figs and then chopped walnuts.

4. Brush figs and edges of puff pastry with melted butter.

5. Slightly turn pastry edges up.

6. Bake in 375F oven for 18-20 minutes or until pastry is golden and puffy.

7. Garnish with chopped mint leaves and more walnuts, if desired.

Rolled Oat Oatmeal Cookies with Craisins

Ingredients,

1 cup butter, softened  2~sticks)

 1 ½ cups light brown sugar, packed

 ½ cup granulated sugar

 2 eggs

 1 tsp. vanilla extract

 1 ¾ cups flour

 1 tsp. baking soda

 ½ tsp. salt

 1 ½ tsp. cinnamon

 ¼ tsp. nutmeg

 3 cups rolled oats

 1 cup craisins

 1 cup walnuts (optional)

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, craisin and walnuts (if desired). Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely. Enjoy,

Greek Easter Mini Twist Bread

INGREDIENTS

• 4 oz. butter, room temperature

• 1½ cups sugar

• 1¼ cups whole milk

• ---- zests of a lemon & an orange

• 3 TBSP. fresh orange juice

• ½ cup warm/tepid water

• 2 tsp. sugar

• 1¼ TBSP. active dry yeast

• 3 large eggs

• 7½ cups all purpose, unbleached flour

• 2 tsps. ground mahlepi

• --- pinch ground mastic (optional - I don't always use it)

• ½ TBSP. olive oil

• 1 large egg

• 1 TBSP. milk

• ¼ cup sesame seeds (or sliced almonds)

INSTRUCTIONS

1. In a large pot over medium low heat add the butter, the sugar and the milk. Cook for a few minutes, until the butter is melted. Add the zests, remove from heat and let the mixture cool slightly. Add the orange juice.

2. In a glass measuring cup, mix the warm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.

3. Beat the three eggs and add them to the reserved butter/milk mixture.

4. Sift the flour, mahlepi (and mastic if using) and place in the bowl of a stand mixer. To the dry ingredients, add the reserved butter/milk mixture and the yeast mixture. Mix to form a soft and pliable dough, adjusting the flour as necessary. Rub the surface with the oil and cover with plastic wrap. Let it rise for two hours.

5. Punch the dough down and divide it into four equal portions. Divide each portion into three balls. Cover the rest and work with three balls at a time: Roll each ball into a 10”-12” long log. Pinch the top ends of the logs together and then braid the logs. When you get to the end, pinch the bottom ends together. Tuck the top and bottom ends underneath the dough. Place braided loaf on a parchment lined baking sheet. Repeat steps with the remaining dough. Let the bread rise at room temperature for an hour.

6. Pre-heat oven to 350° F. In a small bowl, whisk together remaining egg and milk. Brush the tops of the loaves with the egg/milk mixture and sprinkle with sesame seeds or sliced almonds. Bake (in batches) for 20-25 minutes. Allow the bread to cool completely before serving.

Breaded Easter Egg Bread

Ingredients

• 1 cup Warm Milk

• 1/2 cup Granulated Sugar

• 1/2 tsp Salt

• 1 package Active dry yeast

• 3 Eggs one kept out to brush on top of bread

• 1 stick Butter softened

• 4 1/2 cups All purpose flour plus extra for kneading

• Sprinkles optional

• 10 colored hard-boiled eggs

Instructions

1. Warm the milk in a bowl in the microwave for just about 1 minute. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110°F in order to proof active dry yeast).

2. Add 1 package of yeast right to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.

3. Add the softened (almost melted) butter and the eggs. Stir this well. Gradually add in the flour, 1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated.

4. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands. During needing, I added less than 1/4 cup of additional flour. If you add too much flour, your bread will be dry.

5. Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 30 minutes.

6. Split the dough into 20 small pieces. Take two pieces and roll them into a long ropes about 10" long.

7. Pinch the ends of two ropes together and twist them together completely, then make a circle, pinching the ends together to form a ring. Place the rings on a nonstick baking sheet.

8. Continue with the remaining pieces of dough until you've formed 10 twisted rolls.

9. Beat the remaining egg and brush the tops of the rolls. This is what gives the bread such a lovely golden color. Sprinkle with sprinkles if desired.

10. Allow the dough to rise for another 1/2 an hour, then bake the bread dough for 15 minutes (or until golden brown) in a 350°F oven. Remove the rolls from the oven and immediately place a colored egg in the center of the roll, pressing down slightly.

11. Serve the rolls warm.

St. Joseph Pastry

1 1/2 quarts milk 

12 ounces granulated sugar 

2 ounces cornstarch 

3 ounces bread flour 

4 ounces whole eggs 

2 ounces egg yolks 

          Pinch of salt 

3 ounces butter 

2 teaspoons vanilla 

Directions;

Combine the milk with 6 ounces of sugar, bring to a boil. In a separate bowl, combine the second 6 ounces of sugar, plus the cornstarch, flour and salt. Add eggs and egg yolks and mix until smooth. Add egg mixture to milk and return to boil. Remove from heat, add butter and vanilla. Pour into bowl, cover and refrigerate until cool. Makes approximately 4 1/2 pounds of cream. 

Pastry Dough Ingredients;

1 cup water 

3 tablespoons butter 

1/2 teaspoon sugar 

Pinch of salt 

1 cup flour 

4 eggs 

1 teaspoon grated lemon peel

Confectioners' sugar for dusting 

Maraschino cherries 

Directions;

         Preheat oven to 375F degrees. Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil and then remove from heat. With a wooden spoon, beat in your flour and lemon peel all at once. Return to low heat. Continue beating until mixture forms a ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time and beating after each addition until smooth. Continue beating until dough is satiny and breaks in strands. Allow the mixture to cool. Transfer the dough to a pastry bag with a large star tip. For each pastry, pipe a 2 and 1/2 -inch spiral on the baking sheet. Bake for 25 to 30 minutes until golden brown. Remove and allow to cool before filling. Once cooled cut around to open and fill with cream.  Once filled add topping of powdered sugar and top with cherry, enjoy

All buttered moist Pound Cake with Craisins

My updated version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” recipe produces a pound cake that’s soft and moist, yet still has the classic’s buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter,

Ingredients

• 1-1/4 cups) unsalted butter, softened at room temperature; more for the pan

• 2-1/3 cups) unbleached all-purpose flour; more for the pan

• 1-1/2 tsp. baking powder

• P1/2 tsp. table salt

• 1-3/4 cups granulated sugar

• 2 large egg yolks, at room temperature

• 3 large eggs, at room temperature

• 2/3 cup whole milk, at room temperature

• 1-1/2 tsp. pure vanilla extract

1 . cup of Craisins fold in batter at the end

Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

• On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

• With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

• Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

• Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

• Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

Banana Raisin Muffins

Ingredient 
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)

1/2 cup raisins 
2 large eggs

1/2 cup milk
1/2 teaspoon pure vanilla extract

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

• 
  Step 2 Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, milk, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, now add raisins and fold in batter and spoon batter into muffin cups.

• Step 3 Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. 

Almond Biscotti

3 cups of Flour

• 1 ½ cup of Sugar

• 1 tsp of Baking Powder

• 1 1/2 tsp of Vanilla

• 1/2 tsp of Salt

• 1 1/2 cup of Whole Almonds

• 4 Eggs

• 2/3 of a cup of Unsalted Butter, softened at room temperature

• 1/4 tsp of Almond Extract

Preparation

Position oven racks in the middle and top of the oven and preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.

On a separate baking sheet, add the almonds and make sure to spread them in one single layer, toast them in the oven for about 10 minutes or until they have toasted up a bit and they are a lovely golden brown color, allow them to cool a bit and chop them roughly.

In a large bowl mix together the flour, salt and baking powder to combine, set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the sugar and butter, add the eggs, almond extract and make sure it’s a nice creamy mixture once everything is incorporated. 

Add the dry ingredients and mix until it's well incorporated. Add the whole toasted almonds and mix them in well. 

Dump the dough onto a heavily floured board and divide into 3 equal portions. Roll each piece into a log that’s about 10 inches long and 2 inches wide, make sure to dust with flour along the way to keep dough from sticking. Set the logs about 4 inches apart onto the prepared baking sheet, press gently to flatten each log just a little with the tips of your fingers. Bake until the logs are golden and firm near the center, about 35 to 40 minutes or until they are lightly golden but still soft making sure you are rotating the baking sheets half way through to insure even baking.

Let the logs cool enough to handle, about 10 minutes. Transfer logs to a cutting board, using a serrated knife, slice them on a sharp diagonal into about 3/4 inch thick slices. Arrange the slices on the baking sheets, laying cut side down. Return to oven and bake for 7 minutes. Turn the cookies over and rotate the baking sheets and bake for another 7 minutes or until golden and lightly browned.

Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. (The cookies will not harden until totally cooled. Enjoy

Chocolate Moist Sheet Cake

Chocolate Moist Sheet Cake

INGREDIENTS:

For the Cake:

• 2 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup buttermilk

• 2 eggs

• 2 teaspoons vanilla extract

• 1/2 cup cocoa powder

• 1 cup water or black coffee

• 2 sticks butter (real, salted)

        Powdered sugar for dusting when done

INSTRUCTIONS:

For the Cake:

1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. 

2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.

3. Combine buttermilk, eggs and vanilla extract to a small bowl then mix well and set aside.

4. Add cocoa powder to a small saucepan then whisk in water or black coffee until smooth. Add butter then stir and heat over medium-high heat until boiling. Remove from heat.

5. Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk mixture then whisk all ingredients together for one minute.

6. Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven and let cool.

7. Once the cake is cool, then you can add your powdered sugar  on top and serve.

Jelly Bundt Cake

Ingredients

1 box Super Moist yellow cake mix

1 cup milk

1/2 cup butter, melted

4 eggs

3/4 cup seedless raspberry jam 

Glaze

1 1/2 cups powdered sugar

3 tablespoons milk

Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour. 

In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan. 

Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke. In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Greek Christmas Bread

Ingredients

• 280 ml of water at room temperature

• 7 grams of dry yeast 

• 60 grams granulated sugar

• 50 ml olive oil 

• 1/2 kg of flour 

• 1 teaspoon cinnamon

• 1/2 teaspoon of ground cloves 

• 1/2 teaspoon salt

• 100 grams walnuts (chopped) 

• 100 grams raisins 

• 1 egg (beaten)

• For decoration

• A few cloves 

• 1 walnut, in it’s shell

• Some shelled walnuts 

• Some of the dough to form the decorations 

• Sesame seeds

• Some almonds

Instructions

1. Mix the yeast with the warm water and the half of the sugar, stir until dissolved and set it aside until it bubbles.

2. In a large mixing bowl, combine the salt, cinnamon and ground cloves with the flour. Make a well in the centre of the flour and pour in the yeast mixture and the olive oil. Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 15 minutes. 

3. Punch the dough down and knead for several minutes. Add the raisins and the walnuts and knead well to a homogenous dough! 

4. Cover, and allow it to rise for 1/2 hour. Take a part of the dough and set it aside. 

5. Create a nice, soft ball from the dough, with your hands, and shape the bread as I have in the pictures. Cover a baking pan with ovenproof paper, put the dough on it, cover it with a damp cloth and let it rest while you are creating the decorations.

6. Roll the saved dough into strips and create the cross. Brush the top of your bread with a beaten egg and set the cross on the top. Decorate it with walnuts and cloves or anything you like. Brush again with the rest of the egg.

7. Bake in a hot oven at 200 °C for 25 to 30 minutes, reduce the heat to 170 °C and bake it for another 10 minutes.

Apple Strudel Horseshoe

Ingredients

• 7 Cups Tart Apples (Pippin or Granny Smith), thinly sliced

• 4 T. Fresh Squeezed Lemon Juice

• ¾ Cup Granulated Sugar

• 1 tsp. Ground Cinnamon

• ¼ tsp. Salt

• 1 Cube + 3 T. Butter, divided

• 2 Sheets Frozen Puff Pastry, Thawed

• Powdered Sugar for Dusting

Instructions

• Preheat oven to 375 degrees F.

• Place sliced apples in a large bowl and add lemon juice, tossing gently to coat the apple slices.

• Add sugar, cinnamon and salt to the apples and toss to combine. Set aside.

• Cover a large, flat surface with a cloth or large dish towel and coat lightly but thoroughly with flour.

• Lay 2 sheets of thawed puff pastry side-by-side, lengthwise.

• Using your fingers, press the short ends of the pastry dough together to form a long rectangle of dough.

• Using a rolling pin, roll the pastry dough out as thin as you possibly can without breaking it.

• Roll in all directions while keeping the rectangular shape of the dough.

• Using a slotted spoon, distribute the sliced apples over the entire surface of dough, allowing the extracted juices to remain in the bowl.

• Cut ½ cube of butter into small cubes and sprinkle them over the apples.

• Using the cloth as your helper, starting from the long end of the dough, carefully roll up the strudel into a long cylinder.

• Using your fingers, pinch closed the seam and ends of the cylinder.

• Using the cloth as a sling, transfer the strudel onto a large, parchment lined baking sheet, seam side down.

• If you desire, shape the dough into a horseshoe shape. The size of your baking sheet may require this.

• Brush surface of dough with 3 tablespoons of melted butter.

• Bake about 40 minutes until strudel is golden brown.

• Cool slightly, then transfer strudel to a large serving platter.

• Dust with powdered sugar.

• Using a serrated knife, cut into generous slices and serve warm or at room temperature with a scoop of vanilla ice cream.”if desired”

• ENJOY!

Honey Balls

Struffoli Italian Honey Balls

• 3 cups all-purpose flour

• 4 eggs, beaten

• 1/4 cup butter

• 1/2 cup white sugar

• 1/2 tsp salt

• 2 teaspoons baking powder

• 1 tablespoon lemon zest

• 1 1/2 cups honey

• 3/4 cup pine nuts

• 2 1/4 ounces colored candy sprinkles

• 
  Instructions;

• Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.

• Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.

• In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.

• In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.

• Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.

Bread Pudding w/ Raisins

Ingredients 

10 slices Of 1in thick Challah Bread

1/2 cup raisins

7 eggs

2 cups milk 

1/2 cup white sugar

1 teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons butter melted

Directions 

Preheat oven to 350 degrees F. Butter an 8 inch baking dish.
Cut bread into 1″ pieces and place in a casserole dish
Meanwhile, in a medium bowl whisk together eggs, milk sugar, vanilla and cinnamon
Pour the egg mixture over the bread. Add raisins and clean hands press down lightly to emerge the bread into the mixture . Now
Drizzle butter over the mixture.
Bake 35 – 40 minutes until a knife inserted in the center comes out clean.

1. Serve warm or room temperatur

Chocolate Chewy Walnut Brownies

Brownies

1 cup butter or margarine

1 cup granulated sugar 

1 cup packed brown sugar

2 teaspoons vanilla

4 eggs 

1 1/4 cups all-purpose flour

3/4 cup baking cocoa

1/4 teaspoon salt

1 cup semisweet chocolate chunks

1 cup walnuts chopped 

Directions,

• Heat oven to 350°F 

• Grease bottom and sides of a 8-Compartment Mini Loaf Pan with cooking spray. In a mixing bowl mix soft butter, sugar, and brown sugar mix well, then add vanilla and eggs until well blended pour  in flour , cocoa, and salt blend well then with a spatula fold in chocolate chips and walnuts.Using an ice cream scoop, one scoop in each square Bake 18 to 25 minutes or until set. Cool completely, about 20 minutes

Oatmeal Raisin Cookies

Ingredients,

1 cup butter, softened

1 ½ cups light brown sugar, packed

½ cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

1 ½ tsp. cinnamon

¼ tsp. nutmeg

3 cups rolled oats

1 cup raisins

1 cup walnuts (optional)

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin and walnuts (if desired). Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely. Enjoy,

Blueberry Cheesecake

Blueberry Cheese Cake

1- refrigerated pie crust, softened 

1- package (8 oz) cream cheese, softened

1- cup sour cream 

2/3 cup sugar

2 eggs 

1 teaspoon vanilla

Blueberry Topping

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/4 cup water 

2 tablespoons lemon juice

2 cups fresh blueberries

Steps

• 1
  Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; . Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep Bake 10 minutes. 
  Reduce heat to 375°F. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown. 
  Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust. 

• 4
  Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature. 

• 5
  Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries. 

• 6
  Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.