Raspberry Truffle Cheesecake

I haven't baked a cheesecake for about three and a half years, so I figured it was time. Raspberry and chocolate are a classic flavor combination and work very well in this cheesecake. I don't think I've ever used a true water bath before. I was worried it would be a huge mess, but it actually worked out okay and kept the cheesecake from cracking horribly.
THE PROCESS: First I scraped the cream filling out of a bunch of chocolate sandwich cookies and then made crumbs with the chocolate wafers.
The crumbs are mixed with butter and pressed into the pan with a drinking glass.
The cream cheese, sugar, vanilla, and sour cream are mixed until smooth and fluffy.
Eggs are added and mixed just until incorporated.
Half of the mixture is poured into the prepared pan.
The raspberry jam is spread over the cream cheese mixture and swirled in with a butter knife.
The remaining cheesecake mixture is poured over the swirl, then the whole pan is placed in a water bath in the oven.
The water bath kept the cheesecake from forming major cracks.
The ganache is poured over the cooled cheesecake and fresh raspberries are used for decoration.
Here is the inside.
Yum!

RASPBERRY TRUFFLE CHEESECAKE
From Hannah's Kitchen

INGREDIENTS - CRUST
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
1/2 cup seedless raspberry jam
4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

INGREDIENTS - TOPPING
2/3 cup heavy cream
4 ounces semi-sweet chocolate, chopped
fresh raspberries (optional)

DIRECTIONS
1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. Microwave the raspberry jam for 30 seconds and stir until until smooth. Set aside to cool.

4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in the melted butter. Press the crumb mixture into a 9-inch spring form pan that has been sprayed lightly with non-stick spray. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about an inch up the sides.

5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in the freezer.

6. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

7. Remove the crust from the freezer.

8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover with foil and chill for at least 4 hours.

11. For the topping, place the chocolate into a small bowl. Heat the heavy cream until it nearly boils and pour over the chocolate. Let mixture sit for about a minute, then whisk together until shiny and dark brown. Pour over cheesecake and decorate with fresh raspberries, if desired. Chill at least 2 more hours before serving.

Peanut Butter Candy Cookies

These cookies combine creamy peanut butter, Reese's peanut butter cups, and Reese's pieces. Now that's what I call a peanut butter triple threat!

PEANUT BUTTER CANDY COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup mini semi-sweet chocolate chips
1 cup peanut butter cups, roughly chopped
1/2 cup mini Reese's pieces baking bits

DIRECTIONS
1. Roughly chop peanut butter cups and put in the freezer for at least an hour. This will keep them from falling apart when mixed into the cookie dough.

2. In a large mixing bowl, beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined. Beat in baking soda, baking powder, salt, and flour until just combined. Fold in mini chocolate chips and peanut butter cups. Chill dough for at least an hour.

3. Preheat oven to 350 degrees.

4. Shape dough into 1-inch balls and sprinkle tops with Reese's pieces baking bits. Bake for 8-10 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool.

Pineapple Coconut Bars

I haven't made these bars since law school, when I made them for my friend Wynn's birthday. He absolutely loves these sweet little treats and still talks about them. I found this recipe somewhere on the internet, and adapted it to suit my tastes. These bars are super simple to make and require just a handful of ingredients. If you're short on time (or just feeling lazy) these are a must do!

COCONUT PINEAPPLE BARS
From Hannah's Kitchen

INGREDIENTS
1 box butter recipe yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 can (8 ounces) crushed pineapple, well drained
1 1/3 cups shredded sweetened coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch pan with foil and coat with cooking spray.

2. In a medium bowl, stir together dry cake mix, butter, and cinnamon until crumbly. Press evenly into prepared pan. Sprinkle pineapple mixture over crust. Sprinkle with coconut. Pour sweetened condensed milk over coconut. Top with almonds.

3. Bake 25-27 minutes or until set and almonds are light golden brown. Cool completely before cutting.

Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries

My parents are coming down to visit this coming week so I decided to start doing some baking in preparation for their arrival. My dad always keeps bags of dried cherries in his pantry for snacking on, so I think he will enjoy these chewy cookies.
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From Hannah's Kitchen

INGREDIENTS
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup shortening
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1 cup toasted pecans, chopped
1 cup (5 ounces) dried cherries, coarsely chopped
3/4 cup semi-sweet chocolate chunks

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

3. In the large bowl of an electric mixer, beat butter, shortening, brown sugar, and sugar at medium speed for about a minute. Scrape down the sides of the bowl and add the egg and vanilla; beat until fully incorporated. Beat in flour mixture on low speed just until combined. Then add oats, pecans, cherries, and chocolate, beating until just incorporated.

4. Drop by rounded tablespoonfuls on parchment-lined baking sheets. Bake for 9-11 minutes, or until edges have begun to set. Cool cookies on baking sheets for 5 minutes, then remove to wire racks to cool completely.

Peanut Butter Filled Chocolate Cupcakes

I made these cupcakes to take to the office along with the coconut cupcakes posted previously. Matt also took half of this batch to work, and one of the women there requested that I send a diet plan next time.
I had to dissect one to show the peanut butter filling.
Here are both kinds of cupcakes in my snazzy new cupcake carrier.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES
From Hannah's Kitchen

INGREDIENTS - CUPCAKES
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons hot water
6 tablespoons milk
1 large egg
1/4 cup vegetable oil
3/4 teaspoon vanilla extract

INGREDIENTS - FILLING
3/4 cup confectioners' sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 cup heavy cream

INGREDIENTS - ICING
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

DIRECTIONS
1. For the cupcakes, preheat oven to 325 degrees F.

2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

3. Turn the mixer on low and add, in order, water, milk, eggs, oil, and vanilla. Scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

4. Scoop the batter into muffin tins lined with baking cups; each cup should be about half full. Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

5. For the filling, put the confectioners' sugar, peanut butter, butter, and vanilla in a small bowl. With an electric mixer, beat the ingredients until they are creamy. Add heavy cream and beat until the mixture is soft and creamy. Use to fill cooled cupcakes.

6. For the icing, melt the chocolate with the cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy. Transfer the mixture to a bowl and refrigerate until cooled but not to firm, 30 to 45 minutes. Using a mixer, beat on high speed until thick and creamy. Pipe or spread onto filled cupcakes.

Coconut Cupcakes

My boss celebrated his birthday earlier this week so I made two batches of cupcakes. Since we only have three people in our office, I sent half of the cupcakes with Matt to the lab and brought the other half to the office. They were yummy!
COCONUT CUPCAKES
Adapted From the Barefoot Contessa Cookbook

YIELD - 12 to 15 cupcakes

INGREDIENTS - CAKE
12 tablespoons butter, room temperature
1 cup sugar
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut

INGREDIENTS - FROSTING
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 pound confectioners' sugar, sifted

DIRECTIONS
1. Preheat the oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 3 1/2 ounces of coconut.

4. Line a muffin pan with paper liners. Fill each liner nearly to the top with batter. Bake for 20-22 minutes, until the tops are golden and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

I had a lot of apples in the fridge and I really wanted a coffee cake, so it seemed like a good idea to made a coffee cake with apples. I wasn't feeling creative so I followed this Emeril recipe exactly. The cake doesn't look too pretty (it's really brown), but it tasted delicious!
This is the cake before I put the glaze on.
Here is the inside of the glazed cake. Look at all those yummy apples!

Cream-Filled Chocolate Sandwiches

I've been eying this recipe for a while so I decided to give it a try this afternoon. They turned out pretty well, although I would prefer if the chocolate in the cookies shined through more.
The dough is scooped onto cookie sheets and flattened with a sugar-dipped glass.
The baked cookies are set aside to cool.
The filing is whipped until fluffy.
Filling is spread on the bottoms of half of the cookies.
The remaining cookies are placed on top to complete the sandwich.

CREAM-FILLED CHOCOLATE SANDWICHES
From Martha Stewart's Cookies

INGREDIENTS - COOKIES
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons unsalted butter
1 large egg, room temperature

INGREDIENTS - FILLING
1/2 cup unsalted butter, room temperature
1/2 cup shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well combined.

3. Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick.

4. Transfer to oven and bake until cookies are firm, 8-10 minutes. Remove cookies to wire racks to cool completely.

5. To make filling, combine butter and shortening with an electric mixer. On low speed, gradually add confectioners' sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine.

6. To assemble, place cream filing in a pastry bag and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Toffee Chocolate Chip Cookies

I love toffee so I am always drawn to the toffee bits on the baking aisle. Needless to say, I now have several packages of toffee bits in my pantry. This seemed like a good way to use some of them up!

TOFFEE CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 bag (8 ounces) toffee bits
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. In a small bowl, combine flour, baking soda, and salt. Set aside.

3. In a large mixer bowl, cream butter, shortening, sugar, and brown sugar. Beat in vanilla and eggs. Gradually add flour mixture, beating just until combined. Stir in toffee bits and chocolate chips.

4. Drop cookies by tablespoonfuls onto cookie sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned. Cool on cookie sheet for at least 5 minutes. Remove to wire rack to cool completely.

Apple Cherry Pie Pockets - Pillsbury Bake-Off 2009

These little pies represent my entry into this year's Pillsbury Bake-Off competition. Even my pickiest taste tester (who also happens to be my husband) thought they were really delicious!
APPLE CHERRY PIE POCKETS
From Hannah's Kitchen

YIELD - 6 Pies

INGREDIENTS
1 box (15 ounces) Pillsbury Refrigerated Pie Crust
4 medium Gala apples, peeled, cored, and chopped (about 4 cups)
3/4 cup dried cherries
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon vanilla extract
1 egg
1 tablespoon water
3 tablespoons coarse sugar (turbinado works well)
6 tablespoons Smuckers caramel ice cream topping

DIRECTIONS
1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2. Peel, core, and chop apples and place in a 2-quart saucepan. Add cherries, brown sugar, cinnamon, nutmeg, salt, butter, flour, lemon juice, 2 tablespoons water, and vanilla extract. Stir and cook over medium heat until apples start to soften and release their juices, about 15 minutes. Remove from heat.

3. Unroll the two pie crusts and cut each crust in half, then cut each half into thirds, resulting in 12 triangle-shaped pieces of pie dough.

4. In a small bowl, combine the eggs and 1 tablespoon water to create an egg wash.

5. Place 6 triangles of dough onto a flat work surface and brush the edges of each piece with the egg wash. Spoon apple mixture into centers of each triangle, being careful not to pile too high (about 1/3 to 1/2 cup of the mixture should fit). Spread mixture evenly to within 1/4 inch of the edge of the dough.

6. Place the remaining 6 triangles of dough on top of each of the 6 triangles on the work surface. Carefully press the edges together to seal each triangle. Then use a fork to crimp the edges all the way around each triangle.

7. Brush each of the 6 filled triangles with egg wash and sprinkle with 1/2 tablespoon of coarse sugar. Carefully place each triangle on the parchment-lined baking sheets. Using a sharp knife, cut a 1-inch slit in the middle of each pie pocket to allow steam to escape when baking.

8. Bake the pie pockets for 15-17 minutes, or until light golden brown. Cool on baking sheets for 5 minutes, then remove to wire racks to cool further. Pies may be served warm or cooled.

9. When pies are ready to be served, place each triangle on a plate and drizzle with about 1 tablespoon of the caramel ice cream topping.

Chocolate Raspberry Crumb Bars

My Mom has been making these bars for years. They are easy to make and oh so decadent! If you don't like nuts, feel free to omit them - the bars are still delicious without them.
CHOCOLATE RASPBERRY CRUMB BARS
From Nestle Toll House

YIELD - 36 bars

INGREDIENTS
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped pecans
1/3 cup seedless raspberry jam

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

2. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

3. Bake for 10 to 12 minutes or until edges are golden brown.

4. Microwave 1 cup chocolate chips and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high power for 1 minute; stir. Chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

5. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.

6. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Monster Cookies

I was planning on shipping some treats in the mail, and since this cookie is fairly sturdy I thought it would travel well and be a nice addition to my package of goodies. I have made these cookies numerous times and they are always a crowd favorite. The M&M's can be mixed right into the batter, but I think it is more visually appealing to set them on top of the cookies before they bake.

MONSTER COOKIES
Adapted Slightly From The King Arthur Flour Cookie Companion

INGREDIENTS
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups smooth peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup M&M's (mini or regular size)

DIRECTIONS
1. Preheat oven to 350 degrees F. Line baking sheets with parchment (or lightly grease).

2. In a large mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter, then the peanut butter, oats, and flour, mixing until thoroughly combined. Stir in the chips and candy. Let the dough rest for 30 minutes so the oats can absorb some of the butter.

3. Drop by scant 1/4-cupfuls onto the prepared baking sheets. Use your fingers to flatten cookies slightly, then bake for 12 minutes, until cookies are a light golden brown. Cool on wire racks.

Peach Crumble Bars

These buttery bars can be made with any flavor jam or preserves you choose.
PEACH CRUMBLE BARS

INGREDIENTS
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup peach preserves

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease one 8-inch square pan and line with greased foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread preserves to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the preserves.

3. Bake for 30 to 35 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Chocolate Eclairs

Today I made mini eclairs with chocolate ganache glaze. It was my first time attempting to make pate a choux dough so I was ready for an adventure. I used Gale Gand's recipe from Food Network and it turned out pretty well.
First I made the pastry cream and let it chill in the refrigerator.
Then I mixed up the pate a choux, piped the dough onto a baking sheet, and baked up the shells.
After the shells cooled, I filled a pastry bag with pastry cream and filled the shells.
The filled shells were then dipped in the ganache glaze.
Finally, the eclairs were placed on a baking sheet in the refrigerator to set.

Cranberry Oatmeal White Chip Cookies

These are my mom's favorite cookies. I often halve this recipe, but I made a full batch during my visit to Ames so Mom could stock-pile the freezer.

CRANBERRY OATMEAL WHITE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup butter, softened (may substitute shortening)
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups all-purpose flour
3 cups quick-cooking oats
1 1/2 cups (1-6 ounce package) dried cranberries
1 1/2 cups white chocolate chips

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. In a large bowl cream the butter, sugar, and brown sugar. Beat in eggs and vanilla until combined.

3. In a small bowl combine the cinnamon, baking soda, salt, and flour. Gradually add to sugar mixture until just combined.

4. Stir in the oatmeal, dried cranberries, and white chocolate chips.

5. Drop by tablespoon-size cookie scoop onto cookie sheets lined with parchment and bake for 8-10 minutes, just until the edges are lightly golden. Cool cookies on the sheet for 2-3 minutes and then transfer to cooling rack.

Double Chocolate Walnut Cookies

I got this recipe from an old Toll House cookbook my parents have had on their bookshelf for years. These made a nice chocolate cookie.

DOUBLE CHOCOLATE WALNUT COOKIES
From The Nestle Toll House Cookbook

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 packets (1 ounce each) Nestle choco bake pre-melted unsweetened chocolate
1 package (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking soda, and salt; set aside.

2. In a large bowl cream butter, sugar, and brown sugar. Add egg and vanilla and mix well. Add Choco Bake and mix until completely incorporated. Gradually beat in flour mixture. Stir in chips and nuts.

3. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 9-11 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2-3 minutes and remove to wire racks to cool completely.

Apple Pie Pockets

I am working on a recipe for the Pillsbury Bakeoff, so I can't share the recipe yet, but here are some photos of my apple pie pockets. I tested this recipe on my parents and brother and everyone seemed to enjoy them.
Cooling pies.
I made a small pie with the extra crust and filling and added an oatmeal crumb topping.
There were deer in my parent's backyard keeping an eye on me while I was baking.

Red Velvet Cake Balls

I just returned home after visiting my family in Ames, Iowa for a few days. I gave my Mom a lesson on how to make cake balls, and this is the result of our efforts.
Our process:
Mom crumbled the cake, leaving the crusty edges in the pan to be snacked on later.
We added cream cheese frosting to the cake crumbles and formed them into balls.
We dipped the balls in chocolate and decorated them with melted white chips.
Then we put them in mini paper baking cups and sampled our treats.

Ultimate Brownies

My quest for the best brownie may have ended today. These are awesome! I adapted the recipe from Ina Garten's recipe for Outrageous Brownies. I also learned how important it is to follow this recipe and chill the brownies in the pan in the refrigerator before trying to handle them. After the brownies cooled in the pan for 2 hours I took them out of the pan to try a little piece, thinking I would just pick up the 8" x 8" square on a sheet of wax paper and move it to the fridge. Unfortunately, I tried to stick my hand under the uncut brownies to lift them and a huge chunk (about a third) broke off and fell directly on top of my dog, Zeus, who happened to be standing right under me feet! Needless to say, he hated it, and then I had to scramble around to pick everything up so he couldn't eat any of the mess. The only saving grace in the whole disaster was how delicious the brownies were!
Zeus has fully recovered from being hit with falling brownies. At least they were cool!
ULTIMATE BROWNIES
Adapted From The Barefoot Contessa Cookbook

INGREDIENTS
10 tablespoons butter
1 1/3 cups semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 eggs
1 teaspoon instant espresso powder
2 teaspoons vanilla extract
3/4 cup sugar
1/3 cup flour, plus 4 teaspoons flour
1 teaspoon baking powder
1/3 teaspoon kosher salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Line an 8-inch square pan with foil and coat with cooking spray.

2. Melt together the butter, 2/3 cup chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant espresso, vanilla, and sugar. Stir in the warm chocolate mixture and cool to warm temperature.

3. Stir together 1/3 cup flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 2/3 cup chocolate chips with the 4 teaspoons flour to coat, then add to the chocolate batter. Pour into prepared pan.

4. Bake for 22-25 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.