Serves 8 to 10

Ingredients:
¼ cup of Unsalted Butter, softened at room temperature

½ cup of Bittersweet Chocolate Chips or any kind of baking chocolate, melted either in a microwave or over a double boiler

¾ cups of Granulated Sugar

1 Tbsp of Corn Syrup

2 Eggs

2 Tsp of Vanilla Extract

1 Tsp of Instant Espresso Powder

3 Tbsp of Whole Milk, lukewarm

1/2 cup of All Purpose Flour

½ tsp of Baking Powder

¼ tsp of Salt

Process,

1) Preheat the oven to 350 degrees, spray the bottom of an 8X8 inch baking dish and lay the bottom with parchment paper, set aside. Also place one of the oven racks in the center of the oven.

2) In a small bowl, mix together the flour, instant espresso, salt and baking powder, set aside.

3) In a large bowl, whisk together the butter, sugar and corn syrup, add the eggs and vanilla and milk and mix together well.

4) Add the melted chocolate and whisk until the mixture is thick and creamy.

5) Add the dry ingredients and mix them in until they are well blended.

6) Scrape the batter into the prepared pan and bake it for 30 minutes.

Cool completely before cutting.

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Makes 12

Ingredients:
2 cups All Purpose Flour

¼ cup of Cacao Powder

1 tsp Salt

1 tsp Baking Soda

1/4 tsp Instant Espresso Powder

2 Eggs

1 tsp Vanilla Extract

1 cup of Unsalted Room Temperature Butter

¾ cup of Granulated Sugar

¾ of a Cup of Brown Sugar

2 cups White Chocolate Chips

Process,

1) Preheat your oven to 375 degrees.

2) Combine together the first 4 ingredients and set aside.

3) In a mixer bowl fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well.

4) Add the dry ingredients and mix just to combine. Add the chocolate chips and mix just to distribute them through the batter.

5) Using a large ice cream scoop that’s the equivalent of ¼ cup, drop the cookie dough 4 inches apart onto an parchment lined baking sheet and bake for about 15 minutes or until deeply golden on the bottom.

6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely.

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Learn how to make a Blueberry Shortbread BarsRecipe! Go to http://foodwishes.blogspot.com/2012/08/blueberry-shortbread-bars-please-dont.html for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this Blueberry Shortbread Bars Recipe!

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Lean how to make a Orange Pistachio Greenies Recipe! Go to http://foodwishes.blogspot.com/2012/07/orange-pistachio-greenies-they-only.html for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this Orange Pistachio "Greenies" Brownies Recipe!

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Learn how to make Dark Chocolate Macarons! - Visit http://foodwishes.blogspot.com for over 700 additional original video recipes! I hope you enjoy this French Macaron Recipe!

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These Chili Chocolate Cookies will make a unique and delicious addition to your next party's dessert table!

Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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This recipe was chosen by Food Wishes nation in our "Summer of You" contest to celebrate the launch of YouTube's moderator feature. Check http://foodwishes.blogspot.com/ for ingredients and details! Congrats Amena!!

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12

Ingredients:
½ cup of Vegetable Oil

2 Eggs

½ cup of Granulated Sugar

2 Ripe Bananas, mashed

½ tsp of Vanilla Extract

1/4 cup of Smooth Peanut Butter

1 2/3 cup of All Purpose Flour

1 tsp of Baking Powder

¼ tsp of Salt

¾ cup of Peanut Butter Chips

Process,

1) Preheat the oven to 400 degrees, line a muffin tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3 )Add 3 Tbsp of the dry ingredients mixture to the peanut butter chips and mix together till they are coated in the flour. Set aside.

4) In a large bowl, using a hand held electric mixer, cream together the oil, eggs, sugar, vanilla, peanut butter and mashed bananas.

5) Add the dry ingredients and mix them in to combine well but making sure to not over mix.

6) Fold in the peanut butter chips. Using an ice cream scoop, fill your muffin liners and bake them for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

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Serves 8

Ingredients:
4 cups of Fresh Strawberries, hauled, leave them whole or halve them if they are very big

1 cup of Blueberries

1 cup of Raspberries

1 cup of Blackberries

½ cup of Granulated Sugar

3 Tbsp of Corn Starch

Zest of one Orange

Juice of one Orange

For the Topping:

1/3 cup of Brown Sugar

3/4 cup of All Purpose Flour

3/4 cup of Old Fashion Rolled Oats

1/4 cup of Slivered Almonds

¼ tsp of Salt

½ tsp of Baking Powder

½ cup of Unsalted Butter, cold and cut into chunks

Process,

1) Preheat the oven to 375 degrees.

2) In a large bowl, toss together the berries, orange juice, orange zest, and cornstarch. Pour the berries in a casserole dish big enough to hold all the berries plus the topping, set aside.

3) In a large bowl, combine the flour, oats, brown sugar, almonds, salt and baking powder, mix to combine.

4) Add the butter and either with your fingers or a pastry cutter, mix the butter in the flour mixture until its all incorporated and the butter is now the size of peas.

5) Scatter this mixture on top of the berries and bake for 40 to 45 minutes or until the top is golden brown and the bottom is bubbly.

6) Enjoy with a scoop of vanilla ice cream.

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Makes About 3 Dozen

Ingredients:
½ cup of Unsalted Butter at room temperature

½ cup of Brown Sugar

½ cup of Granulated Sugar

1 cup of Nutella

2 Eggs

1 tsp of Vanilla Extract

2 cups of All Purpose Flour

1 tsp of Baking Soda

¼ tsp of Salt

1 Tbsp of Cacao Powder

Process,

1) Preheat your oven to 375 degrees, line a few baking sheets with parchment paper and set aside.

2) In a small bowl, mix together the flour, salt and baking soda, set aside.

3) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar. Add the egg, vanilla and nutella and mix to incorporate well.

4) Add the dry ingredients and mix everything together until your dough comes together.

5) Using a small ice cream scoop, scoop out the cookie dough on your prepared baking sheets a few inches apart.

6) Bake them for about 10 minutes.(they will look very puffy as they bake but they will flatten as they cool)

7) Let them cool completely

NOTE: For the video, i halved the recipe.

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Makes 12

Ingredients:
1 ½ cups of All Purpose Flour

½ cup of Unsalted Butter, at room Temperature

1 tsp of Baking Powder

¼ tsp of Salt

3/4 cup of Strawberries, roughly chopped for the batter

Zest and Juice of 1 Orange

1 cup of Granulated Sugar

2 Eggs

1 cup of Fresh Strawberries, chopped in little pieces

Process,

1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.

2) In a small bowl, mix together the flour, baking powder and salt, set aside.

3) Using a blender or an emersion blender, puree the one cup of the strawberries, pass it through a sieve and set aside.

4) In a small bowl, toss together the remaining 1 cup of chopped strawberries with about ¼ cup of the flour mixture, set those aside as well.

5) In a large bowl, cream together the butter, sugar and eggs, add the orange zest and juice and the strawberry puree. Whisk it all together to combine well.

6) Add in the flour mixture and mix it just enough to incorporate everything together but making sure to not over mix.

7) Fold in the chopped strawberry and flour mixture.

8) Using a large ice cream scoop, fill the muffin tin.

9) Bake them for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center.

10) Let them cool completely!

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Makes 12

Ingredients:
1 ½ cups of All Purpose Flour

1 tsp of Baking Powder

¼ tsp of Salt

1 cup of Granulated Sugar

½ cup of Unsalted Butter at room temperature

2 Eggs

¼ cup of Whole Milk

¼ cup of Sour Cream

2 tsp of Freshly Grated Lemon Zest

1 Tbsp of Fresh Lemon Juice

½ tsp of Vanilla Extract

Frosting:

2 Tbsp of Unsalted Butter at room temperature

¼ cup of Cream Cheese, at room temperature

1 tsp of Lemon Zest

1 ½ tsp of Lemon Juice

½ tsp of Vanilla Extract

1 ½ cups of Confectioner Sugar

Process,

1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3) In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.

4) Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.

5) Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.

6) Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting:

7) In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.

8) Pipe or spoon on each cupcake and enjoy!

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Makes about 1 dozen

Ingredients:
1 ½ cups of All Purpose Flour

¾ cup of Sugar

1 ½ cups of Granola

½ cup of Vegetable Oil

1 Egg

½ cup of Milk

1 tsp of Vanilla Extract

1 tsp of Baking Powder

1/2 tsp of Salt

Process,

1) Preheat the oven to 350 degrees, line a 12-piece muffin tin with liners and set aside.

2) In a large bowl, mix together the flour, granola, baking powder, and salt, set aside.

3) In a large measuring cup or a bowl, whisk together the milk, vegetable oil, vanilla extract and sugar, mix until well combined.

4) Pour wet ingredients into dry and mix with a wooden spoon until well mixed but not over mixing.

5) Using a large ice cream scoop, divide the dough into the foiled lined muffin tin and bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in the center.

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Makes 20

Ingredients:
20 Filo Cups

½ cup of Nutella

About 20 Toasted Hazelnuts

Powdered Sugar

Process,

Fill each filo cup with about 1 tsp of nutella, top with a toasted hazelnut and sprinkle over some powdered sugar. Enjoy!

Not sure what you want to make? Check out this playlist: Laura Vitale's Favorite Pasta Dishes

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Makes About 16

Ingredients:
Ingredients

2 Large Eggs

1/2 cup of Granulated Sugar

1 tsp of Vanilla Extract

1 cup of All Purpose Flour

¼ tsp of Salt

¼ tsp of Baking Powder

½ cup of Unsalted Butter, melted

½ tsp of Grated Lemon Zest

Powder Sugar, optional

Process,

1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.

2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.

3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.

4) Divide the batter evenly in the pan and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.

5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired.

Not sure what you want to make? Check out this playlist: Laura Vitale's Tasty Treats

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Makes 12

Ingredients:
3 Tbsp of Instant Espresso Powder

1/3 cup of Vegetable Oil

2 Eggs

1 cup of Warm Water

1 ½ cups of All Purpose Flour

1 cup of Granulated Sugar

2 Tbsp of Cocoa Powder

¼ tsp of Baking Soda

¼ tsp of Salt

1 tsp of Vanilla Extract

3 Tbsp of Milk

For the topping:

1 cup of Heavy Whipping Cream

2 Tbsp of Powder Sugar

Mini Chocolate Chips

Process,

1) Preheat the oven to 350 degrees, line a cupcake pan with liners and set aside.

2) In a small bowl, mix together the flour, baking powder, baking soda, salt and cocoa and set aside. In a large measuring cup or a mug, add the warm water and instant espresso and let it sit for a few minutes.

3) In a large bowl, cream together the eggs, sugar, vanilla, milk and vegetable oil, add the coffee and water mixture and mix everything together so that you have a smooth mixture.

4) Add the dry ingredients and mix them in just enough to combine but not over mixing.

5) Using a large ice cream scoop, divide the batter evenly in the lined cupcake pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.

6) To make the whipped topping, whisk the cream until soft peaks form, add the powder sugar and continue to mix until it forms stiff peaks. Top each cupcake with the whipped cream and a sprinkle of mini chocolate chips.

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Serves 8 to 10

Ingredients
1 Loaf of Challa Bread (1 pound loaf) cut into cubes

6 Eggs

1 1/2 cup of Heavy Cream

2 1/2 cups of Milk

1 tsp of Vanilla Extract

½ cup of Sugar

1/2 cup of Brown Sugar

4 Tbsp of Cocoa Powder

½ tsp of Cinnamon

1 cup of Semisweet Chocolate Chips

Process,

1) In a large bowl, whisk together all the ingredients except the challa bread, make sure you get a nice smooth mixture.

2) Add the bread cubes and sit to make sure its coated in the custard, let it sit for about an hour.

3) Preheat the oven to 350 degrees, butter a large casserole dish with a bit of butter.

4) Add the custard mixture to the buttered pan and bake for about an hour or until puffed and golden and set in the center.

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Makes about 3 Dozen

Ingredients
1 ½ cup of All Purpose Flour

½ tsp of Baking Soda

½ tsp of Salt

½ cup of Unsalted Butter at room temperature

½ cup of Granulated Sugar

½ cup of Brown Sugar

¾ cup of Creamy Peanut Butter

1 Egg

1 tsp of Vanilla Extract

2 cups of Semisweet Chocolate Chips

½ cup of Peanuts, coarsely chopped

Process,

1) Preheat the oven to 375 degrees, line a couple of baking sheets with parchment paper and set aside.

2) In a bowl, combine together the flour, salt and baking soda, set aide.

3) In a large bowl, cream together the butter, brown sugar and granulated sugar, add the egg and vanilla and mix everything well.

4) Add the dry ingredients and mix just enough to incorporate all the ingredients together, add in the chocolate chips.

5) Using a small ice cream scoop, drop the dough onto the parchment lined baking sheet and flatten each one with either your fingers or a fork.

6) Bake for about 9 to 10 minutes or until the edges are lightly golden, let them cool for 5 minutes on a baking sheet and then transfer them to a wire rack to cool them completely.

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Makes About 16

Ingredients
3/4 cup of All Purpose Flour

¾ cup of Cocoa Powder

½ cup of Unsalted Butter, at room temperature

1 cup of Granulated Sugar

3 Eggs

¼ tsp of Salt

2 tsp of Vanilla Extract

1 cup of Chopped Walnuts

1 cup of White Chocolate Chips

1 cup of Semisweet Chocolate Chips

2/3 cup of Caramel Sauce

½ tsp of Instant Espresso Powder

Process,

1) Preheat the oven to 350 degrees, grease a 8 inch square baking pan and line it with parchment paper, set aside.

2) In a small bowl, combine the flour, cocoa, salt and instant espresso powder, set aside.

3) In the bowl of an electric mixer cream together the butter and sugar, add the eggs and vanilla and mix well.

4) Add in the dry ingredients and mix just enough to incorporate the dry ingredients in well.

5) Reserve 1 cup of the batter and set aside. Spread the remaining batter into the bottom of the prepared baking dish, sprinkle the walnuts and white chocolate chips evenly over the batter, drizzle the caramel sauce on top of that.

6) Add the semisweet chocolate chips to the remaining 1 cup of batter, then spread this mixture all over the top of the caramel.

7) Bake the brownies for about 30 minutes. Let them cool completely then serve!

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Serves 8-10

Ingredients
1 pint of Vanilla Ice Cream

½ cup Store Bought Caramel Sauce

½ cup Store Bought Chocolate Fudge Sauce

1 Large Bag of Oreo Cookies

½ cup Walnuts in Syrup (optional)

Process,

1) Take the ice cream out of the freezer and leave at room temperature for 30 minutes so it can start to soften ( this is so that it makes it much easier to work with ).

2) Line a 9 inch spring form pan with some plastic wrap and set aside.

3) Line the inner edge of your pan with a row of Oreo cookies, also line the bottom of the pan with Oreo halves.

4) Place rest of the Oreo cookies in a large zip lock bag, and smash them with a rolling pin until the cookies become coarse crumbs.

5) In a large bowl mix together the ice cream, caramel sauce, chocolate sauce, walnuts and the Oreo crumbs, reserving ½ cup of the crumbs for the topping. Mix everything together well to combine and add mixture to the pan outlined with the Oreos. Level out the top of the cake and top with the reserved Oreo crumbs and if you like, some caramel sauce.

6) Place the cake in the freezer and let it set for 4 to 6 hours.

1) When ready to serve let the Oreo cookies on the side of you cake be the guide for even slices and also beautiful presentation. You could top the cake with more chocolate or caramel sauce but it’s so perfect as it is, you don’t need to go through the extra step.

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Makes 12 Cupcakes

Ingredients
1 Cup Granulated Sugar

1 Stick Un-Salted Butter, softened

2 Eggs

2 tsp Vanilla Extract

2 tsp Baking Powder

1/8 tsp Salt

1 1/3 Cups All Purpose Flour

1/3 Cup Whole Milk

For the Frosting:

1 Stick of Unsalted Butter, softened

½ cup Raspberry Preserves

½ tsp Vanilla Extract

1 16oz Box of Powdered Sugar

Fresh Raspberries, for garnishing

Process,

1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOTOVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

3) Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

4) To make the frosting combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a few fresh raspberries and dive in!

5) These little beauties are so delicious and beautiful that I promise you everybody is going to think that you went to a fancy shmancy bakery and bought them. I make these very often because they always get a wow reaction from everybody and of course they are delicious!

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Makes About 4 Dozen

Ingredients
2 ¼ cups All Purpose Flour

1 tsp Salt

1 tsp Baking Soda

1/8 tsp Ground Cinnamon

2 Eggs

1 tsp Vanilla Extract

3/4 cup plus 2 Tbsp of Unsalted Room Temperature Butter

2 tbsp Vegetable Shortening at Room Temperature

¾ cup of Granulated Sugar

¾ of a Cup of Brown Sugar

2 cups Semisweet Chocolate Chips

Process,

1) Preheat your oven to 375 degrees.

2) Combine together the first 4 ingredients and set aside.

3) In a mixer bowl fitted with a paddle attachment, cream together the butter, shortening, and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well.

4) Add the dry ingredients and mix just to combine. Add the chocolate chips and mix just to distribute them through the batter.

5) Using a small ice cream scoop, drop the cookie dough 2 inches apart onto an ungreased baking sheet and bake for 10 to 12 minutes, until lightly golden brown around the edges.

6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely.

These are not your typical doughy and dense cookies. These are light, crisp yet soft, chewy and incredibly chocolaty. The cinnamon is not strong enough to detect right away it just makes the chocolate more intense. I promise that once you make these cookies, you will never stop making them because they are seriously addicting. Enjoy!

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Makes 3 1/2 Dozen

Ingredients
1 and ¾ of a Stick of Unsalted Butter, at room temperature

1 Tbsp of Vegetable Shortening, at room temperature

¾ of a cup of Brown Sugar

¾ of a cup of Regular Sugar

3 Cups of Quick Cooking (or old fashioned) Oats

2 Eggs

1 tsp of Vanilla Extract

½ tsp of Salt

1 tsp Baking Soda

¾ of a tsp of Cinnamon

1 ¼ of a cup of All Purpose Flour

1 cup of Raisins

Process,

1) Preheat your oven to 375 degrees.

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

3) In the large bowl of an electric mixer fitted with a paddle attachment, cream together the first 4 ingredients. Add the eggs and vanilla and mix for just a few seconds.

4) Add the dry ingredients and mix together to combine but do not over mix,

5) Add the oats and raisins and just mix together for about 10 seconds. Just long enough to incorporate the raisins and oats.

6) With a rubber spatula, just give everything one last mix by hand from the bottom up, just to insure that all of the ingredients are combined.

7) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.

8) Bake for about 9 to 11 minutes or until lightly golden.

9) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This cookie batter is awesome if you want to freeze it. I usually make double, sometimes even triple the amount and just bake how ever many I need and stick the dough in the freezer for me to use at a moment’s notice. Simply let it thaw out in your fridge or if you are really in a hurry, leave it on your kitchen counter. When ready to bake just bake them as directed.

You might not think that that little bit of shortening did much, but it really does. It makes them so light and crisp, it’s a step you can’t replace.

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Makes About 2 Dozen

Ingredients
1 ½ Cups of Flour

½ tsp Baking Soda

¼ tsp of Salt

½ cup of Unsalted Butter at room temperature

½ Cup of Granulated Sugar

½ Cup of Brown Sugar

1 Large Egg

¼ tsp of Vanilla Extract

3/4 Cup plus 2 Tbsp of smooth peanut butter

Process,

1) Preheat your oven to 350 degrees, position rack in the center of the oven.

2) Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars until very light and fluffy, about 1 minute. Beat in the egg and continue to mix until creamy and combined. (make sure you scrape the sides of the bowl before you add each ingredient to make sure all the ingredients are incorporated)

3) Add the peanut butter and vanilla and mix until combined.

4) Add the dry ingredients and just mix until everything is incorporated but don’t over mix.

5) Using 2 tablespoons or a small ice cream scoop, for the cookies and place them on a baking sheet about 3 inches apart, flatten the cookies slightly with your hand and using a fork make a crisscross pattern on top of each cookie.

6) Bake the cookies for about 15 to 18 minutes or until they are lightly golden around the edges.

7) Cool on baking sheet for about 1 minute then transfer to a wire rack to cool completely.

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Makes 12

Ingredients
½ Cup of Vegetable Oil

2 Eggs

½ Cup of Sugar

3 Mashed Bananas

¼ tsp of Vanilla Extract

1 2/3 Cup of All Purpose Flour

1 tsp Baking Powder

½ tsp of Baking Soda

¼ tsp of Salt

¼ tsp of Cinnamon

1 Cup of Chocolate Chips

Process,

1) Preheat your oven to 400 degrees. Line a 12 piece muffin tin with muffin liners and set aside.

2) In a small bowl add the chocolate chips and 3 tbsp of flour and mix until all the chocolate chips are coated in the flour. Set aside.

3) In a large bowl add the first 5 ingredients and mix until all combined.

4) Add the flour and baking soda, baking powder, salt and cinnamon, whisk until all combined.

5) Fold in the chocolate chip and flour mixture.

6) Using a large ice cream scoop divide the batter into your muffin pan and bake for about 18 minutes.

Enjoy!

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Serves 8

Ingredients
For the Crust:

2 Cups of Flour

1/2 cup of Powdered Sugar

2 Sticks of Unsalted Butter, at room temperature

For the Filling:

1 14 oz Can of Sweetened Condensed Milk

4 Eggs

2/3 Cup of Fresh Lemon Juice

Zest of One Lemon

1/4 tsp of Salt

1 tsp Baking Powder

1 Tbsp of Flour

Yellow Food Coloring (optional)

Process,

1) Preheat your oven to 350 degrees. Line a 9 by 13 inch baking pan with aluminum foil and set aside.

2) in a large bowl combine all of the ingredients for the crust and mix together until it forms a dough. Press the dough in the bottom and half way up the sides of the baking pan and bake for 20 minutes. remove from oven and let cool for a few minutes.

3) In a large bowl combine all of the filling ingredients and mix until everything is well mixed.

4) Pour into the baked crust and bake for 25 minutes.

5) Cool for 30 minutes at room temperature and 2 hours in the fridge.

6) Dust with confectioner sugar and cut into bars.

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Serves 8

Ingredients
1 Prepared 9” Chocolate Crumb Crust

8 oz of Semisweet Chocolate Chips, melted

2 8oz Blocks of Cream Cheese at Room Temperature

½ cup of Brown Sugar

½ cup of Regular Granulated Sugar

2 Tbsp of Milk

1 tsp of Vanilla Extract

½ tsp of Instant Espresso Powder

Chocolate Chips, for topping

Process,

1) In a large bowl add the cream cheese, both sugars, milk, espresso powder and vanilla extract. Whip with an electric mixer for about 2 minutes. Add the melted chocolate and mix for another 2 minutes.

2) Pour into the crust and sprinkle the top with the chocolate chips. Refrigerate 3 to 4 hours before serving.

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Serves 8

Ingredients
½ Cup of Unsalted Butter at room temperature

3 Eggs

½ Cup of Sour Cream

1 ½ Cups of All Purpose Flour

¼ tsp of Baking Powder

1/8 tsp of Baking Soda

¼ tsp of Salt

1 Cup of Sugar

½ tsp of Vanilla Extract

Process,

1) Preheat your oven to 350 degrees. Spray a 9 by 5” loaf pan with non stick cooking spray and lay the bottom with parchment paper.

2) In a large bowl cream together the butter and sugar with an electric mixer. Add the eggs and whisk for about 2 minutes or until light and fluffy.

3) Mix in the sour cream and vanilla.

4) Add the flour, baking powder, baking soda and salt. Mix it in just to combine but do not over mix.

5) Pour the batter into the prepared an and smooth the top so its even. Cook for about 50 minutes to 1 hour or until when a toothpick entered in the center comes out clean.

Let cool for about 10 minutes before serving.

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Makes About 4 Dozen

Ingredients
1 Cup Semisweet Chocolate Chips

1 3/4 of a Cup of Quick Cooking Oats

1 1/2 Cup of All Purpose Flour

¼ Cup of Cocoa Powder

¾ Cup of Granulated Sugar

1 tsp Baking Soda

1/2 tsp of Baking Powder

1/2 tsp of Salt

2/3 Cup of Unsalted Butter, at room temperature

2 Eggs

1 tsp of Vanilla Extract

2 Cups of Maraschino Cherries

Process,

1) In a large bowl combine the flour, cocoa powder, salt, baking powder and baking soda, set aside.

2) Melt the chocolate in a small bowl and set aside. In a large bowl cream together the sugar and butter, add vanilla and eggs and mix to combine. Whisk in the melted chocolate.

3) Stir in the dry ingredients, cover and refrigerate for 1 hour.

4) Preheat your oven to 350 degree.

5) Drop by tablespoon full on a non stick baking sheet and using your index finger make a little indent into each ball of dough, insert 1 cherry into each one.

6) Bake for 10 to 12 minutes and let cool completely before serving.

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Makes About 30

Ingredients
2/3 cup of Semisweet Chocolate Chips

¼ cup of Unsalted Butter

2 Eggs

1/8tsp of Salt

½ tsp of Vanilla Extract

2/3 cup of All Purpose flour

1 Tbsp of Cocoa Powder

1 cup Granulated Sugar

For the cheesecake filling:

3 oz of Cream Cheese, at room temperature

1 ½ tbsp of Sugar

1 small Egg yolk

Process,

1) Preheat your oven to 350 degrees. Line a mini muffin (30piece) tin with liners and set aside

2) Melt the chocolate and butter in the microwave and stir together.

3) In a large bowl beat together the eggs and sugar until light and foamy, about 1 to 2 minutes. Add the sugar and mix, add the melted chocolate mixture, vanilla and stir everything to combine.

4) Add the flour, cocoa and salt and mix just until everything is combined.

5) With a spoon or a small ice cream scoop, fill each lined muffin cup about 2/3 of the way up.

6) In a small bowl, cream together the cream cheese, sugar and egg yolk. Using a small spoon drop little teaspoon amount of cream cheese mixture on top of each one.

7)Bake for 20 minutes and let them cool completely before serving.

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Makes about 2 Dozen

Ingredients
For the crust:

1 ½ cup of All Purpose Flour

½ cup of Unsalted Butter at room temperature

¼ cup of Brown Sugar

For the filling:

3 Eggs

¾ cups of Light Corn Syrup

¾ cup of Granulated Sugar

2 tbsp of Unsalted Butter, melted

1 tsp of Vanilla Extract

1 ¾ cup of Pecans, coarsely chopped

1 ½ cups of Semisweet Chocolate Chips

Process,

1) Preheat your oven to 350 degrees. Spray a 9x13inch baking pan with non stick cooking spray, lay the bottom with parchment paper and set aside.

2) In a large bowl mix together all of the crust ingredients, mix until when pinched between fingers the dough sticks together. Press into prepared baking pan and bake for 15 minutes.

3) In the same large bowl, whisk together the eggs and sugar, add the corn syrup, vanilla, butter and salt and mix it all together. Add the nuts and chocolate chips and using a spatula fold them in the batter.

4) Pour evenly onto pre baked crust and bake for 25 to 30 minutes. Let cool completely about 3 hours and cut into bars.

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Makes About 2 Dozen

Ingredients
2 Sticks (1 cup) of Unsalted Butter

1 ½ cups of Sugar

½ cup of Brown Sugar

1 tsp of Vanilla

2 Eggs

2 ½ cups of Flour

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp of Salt

1 ½ cups of White Chocolate Chips

1 cup of Macadamia Nuts, chopped

Process,

1) Preheat your oven to 350 degrees.

2) In a large bowl cream together the brown sugar, granulated sugar and butter, add the eggs and vanilla and whisk to combine.

3) Ad the baking soda, baking powder, salt and flour, mix to combine.

4) Fold in macadamia nuts and white chocolate chips.

5) Drop dough buy tablespoon full a couple inches apart on a non stick baking sheet. Bake for 9 to 10 minutes and let cool completely on a wire rack before serving.

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Serves 8-10

Ingredients
10 Tbsp of Unsalted Butter, at room temperature

¾ cup of Granulated Sugar

1 ½ cups of Flour

½ cup of Milk

1 tsp Baking Powder

½ tsp of Vanilla Extract

4 Eggs

¼ tsp of Salt

1 cup of Maraschino Cherries, drained and roughly chopped

½ cup of Slivered Almonds

Process,

1) Preheat your oven to 350 degrees. Spray a 9inch round cake pan with non stick cooking spray and lay the bottom with parchment paper

2) In a large bowl cream together the butter and sugar, add the eggs and vanilla and mix until you get a smooth batter.

3) Add about 1 tbsp of flour to the cherries and mix, set aside.

4) Add the flour and salt to the butter and egg mixture, mix just until it’s combined. Add the milk and mix it in.

5) Using a spatula, fold in the cherries. Pour batter into the prepared pan and even out the top. Scatter the almonds evenly over the top and bake for 40 to 45 minutes or when a toothpick inserted into the middle comes out clean.

6) Let cool for about 30 minutes, dust the top with confectioner sugar and dig in!

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Makes About 4 Dozen

Ingredients
1 and ¾ of a Stick of Unsalted Butter, at room temperature

¾ of a cup of Brown Sugar

¾ of a cup of Regular Sugar

3 cups of Oats

2 Eggs

1 tsp of Vanilla Extract

½ tsp of Salt

1 tsp Baking Soda

¾ of a tsp of Cinnamon

1 ¼ of a cup of All Purpose Flour

2 cups of Butterscotch chips

Process,

1) Preheat your oven to 375 degrees.

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

3) In a large bowl, cream together the butter, brown sugar and regular sugar. Add the eggs and vanilla and mix for just a few seconds.

4) Add the dry ingredients and mix together to combine but do not over mix,

5) Add the oats and butterscotch chips and using a spatula mix everything together.

6) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.

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Serves 6

Ingredients
For the topping

1 cup of Flour

¾ cup of Oats

½ cup of Unsalted Butter very cold and cut into small dices

½ tsp Baking Powder

1/3 cup of Brown Sugar

1 tsp of Cinnamon

¼ tsp of Salt

For the filling,

3 pounds of Macintosh Apples, peeled, cored and cut into big chunks

Zest and juice of half of a small Lemon

Zest and juice of 1 Orange

2 Tbsp of Flour

1 tsp of ground Cinnamon

½ cup of Granulated Sugar

Process,

1) Preheat your oven to 375 degrees.

2) In a large bowl, add all of the filling ingredients and mix together until all of the apples are coated.

3) Place the filling in a large casserole dish and set aside.

4) In the same large bowl, mix all of the topping ingredients except for the butter. Add the butter and using your index finger and you thumb pinch the butter with the flour until its all incorporated.

5) Scatter the topping all over the top of the apples and place the casserole dish on top of a baking sheet, bake for about 40 to 45 minutes or until golden brown and crispy. Let it cool for a wile before serving.

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Makes About 3 Dozen

Ingredients
1 ½ cups of All Purpose flour

½ tsp of Salt

¼ tsp of Baking Powder

¾ cup of Unsalted Butter at room temperature

1 cup of Sugar

2 Eggs

1 tsp of Vanilla Extract

Process,

1) Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper.

2) In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute.

3) Add the flour, salt and baking powder and mix it all in until its all combined.

4) Using a small ice cream scoop, scoop out the dough on to the parchment lined baking sheets making to sure to place them a few inches apart.

5) Bake for about 10 minutes or until lightly golden brown around the edges. Make sure you rotate the baking sheets half way through cooking for even baking.

Let cool completely and enjoy!

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Makes About 1-1/2 Cups

Ingredients
4 oz of Cream Cheese, at room temperature

2 Tbsp of Unsalted Butter, at room temperature

½ tsp of Vanilla Extract

1 to 2 Tbsp of Milk

4 cups of Confectioner Sugar

Process,

In a large bowl cream together the butter, cream cheese and vanilla, add the confectioner sugar and continue to whisk until it’s all incorporated.

Add the milk and whisk until everything is combined. Cover with plastic wrap for 1 hour before using.

Use this frosting to top any cupcake, cake or cookie.

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Makes 12

Ingredients
1 cup of Sugar

1 cup of All Purpose Flour

1/3 cup of Vegetable Oil

2 Eggs

½ tsp of Vanilla Extract

¾ cup of Pure Pumpkin Puree

1 tsp of pumpkin pie spice

1 tsp of Baking Soda

½ tsp of Baking Powder

¼ tsp of Salt

Process,

1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.

2) In a large bowl, cream together the sugar, vegetable oil, vanilla, eggs and pumpkin puree. Add the dry ingredients and mix just until everything is incorporated.

3) Using an ice cream scoop, fill the liners about 2/3 of the way full with the batter. Bake for 20 to 22 minutes or until when a toothpick inserted in the center comes out clean.

Let cool completely and frost with cream cheese frosting.

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Makes About 2 Cups

Ingredients
1 cup of Granulated sugar

½ cup of Water

¾ cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave

2 Tbsp of Unsalted butter at room temperature

¼ tsp of Salt

½ tsp of Vanilla Extract

Process,

1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.

2) Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

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Serves 8

Ingredients
7 cups of Tart Apples, peeled, cored and sliced

1 tsp of Lemon Juice

Zest and Juice of Half of a Small Orange

¾ cup of Walnuts, chopped

1/3 cup of Brown Sugar

¼ cup of Granulated Sugar

1 Tbsp of Corn Starch

¼ cup of Caramel Sauce (I have a recipe for that too!)

2 tsp of Ground Cinnamon

1 9” Unbaked Pie Crust

For the Streusel Topping,

¾ cup of All Purpose Flour

2/3 cup of chopped Walnuts

¼ cup of Granulated Sugar

6 Tbsp of Cold Butter

Extra Caramel Sauce for Drizzling over the top

Process,

1) Place the pie crust in a 9” pie plate. Spoon the caramel sauce in the bottom of the pie crust and set aside.

2) In a large bowl toss the apples with the lemon juice, orange juice and orange zest. Add the chopped walnuts, cornstarch, both sugars and cinnamon, toss to coat.

3) Add the apple mixture in the pie crust with the caramel sauce at the bottom.

4) In a small bowl combine all the ingredients for the streusel topping and mix with your fingers until the butter is evenly distributed through the dry ingredients.

5) Sprinkle streusel topping over the apples and place the pie plate on top of a baking dish. Bake for 1 hour at 350 degrees. Let it cool completely.

Slice and drizzle over some more caramel sauce and enjoy!

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Makes 9 Medium-sized Muffins (or 12 Small Muffins)

Ingredients
1 ½ cup All Purpose Flour

½ cup Granulated Sugar

¼ cup Unsweetened Applesauce

2 Tbsp Vegetable Oil

1 Large Mckintosh Apple, peeled and grated

1 Egg

1 ½ tsp baking Powder

1 tsp Pumpkin Pie Spice

¼ tsp Salt

½ cup Whole Milk

Process,

1) Preheat your oven to 350 degrees, line a muffin pan with liners and set aside.

2) In a small bowl, mix together the flour, baking powder, pumpkin pie spice and salt, set aside.

3) In a large bowl, whisk together the applesauce, oil, grated apple sugar and egg until well combined. Add the dry ingredients and mix it in just until they are barely combined. Add the mil and finish mixing until everything comes together.

4) Using an ice scream scoop, fill your muffin liners, bake for about 20 to 22 minutes for larger size muffins or 18 to 20 minutes for smaller size muffins or until when a toothpick inserted in the middle comes out clean.

5) Let cool for about 15 minutes and eat them warm with some spiced honey butter, yum!!

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Makes 12

Ingredients
1 ¾ cup of All Purpose Flour

2 Pears, peeled and grated

1/3 cup of Granulated Sugar

2 tsp of Baking Powder

¼ tsp of Baking Soda

¼ tsp of Salt

1 tsp of Ground ginger

½ tsp of Ground Cinnamon

1/3 cup of Milk

¼ cup of Vegetable Oil

¼ cup of Molasses

½ tsp of Orange Zest

1 Egg

Process,

1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.

2 In a small bowl, combine the flour, baking powder, ginger, cinnamon, baking soda and salt and set aside.

3) In a large bowl, cream together the oil, sugar, molasses, and egg, add the pear and orange zest and milk and mix it all together until creamy.

4) Add the dry ingredients and mix them in just until incorporated.

5) Using an ice cream scoop, fill the muffin liners and bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

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Jack Scalfani and his buddy Joe are making a New Mexico favorite dessert. Here is the recipe:
Ingredients
! 1/2 Cups Sugar
! 1 Tablespoon Cinnamon
! 6 Cups! Flour
! 1 Tablespoon Baking Powder
! 1 Tablespoon Anise
! Pinch Salt
! 2 Cups Very softened butter (4 sticks)
! 1 3/4 Cups Sugar
! 2! Eggs
! 1 Cup of Orange Juice

Directions:
Pre-heat oven to 375.
In a small bowl, make a mixture of cinnamon and 1/2 sugar. Use more or less to taste.
Set aside.
In a large bowl, mix the flour, baking powder, anise, and salt together.
In a second bowl, mix the softened butter, sugar, eggs, and orange juice.
Mix half of the flour mixture together with the butter, sugar, eggs, and orange juice.
Then add remaining flour.
Kneed dough thoroughly until all ingredients are mixed. Don't over kneed. (Use Kitchen Aid mixture with dough hook if available.)
On a floured counter top or cutting board, roll small golf ball-sized dough balls into 6 inch ropes. Bend the ropes into a design that looks like the Christian fish symbol or any design you wish.
Place on an ungreased cookie sheet.
Using the cinnamon/sugar mixture, sprinkle over the cookies.
Bake at 375 for 20 minutes (check at 15 minutes).
Yields: about 85 cookies.
New Mexico-Style Biscochitos

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Makes 1 Serving

Ingredients
1 1/2 cups of Whole Milk

1/2 cup of Heavy Cream

½ cup of Bittersweet Chocolate, chopped

2/3 cup of Milk Chocolate, chopped

1 tbsp of Sugar

1/4 tsp of Vanilla Extract

½ tsp of Instant Espresso Powder

Whipped Cream, optional

Process,

1) In a small sauce pan, add the milk and cream. Cook together over medium heat until the mixture is almost at the boiling point but making sure not to let it boil.

2) Take it off the heat and add the both kinds of chopped chocolate along with the sugar, vanilla and espresso powder. Let sit for one minute and then whisk, put the mixture back on the heat to let it get a bit hotter and serve in a large mug with some whipped cream.

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Makes 1 Batch

Ingredients
4 cups of Confectioner Sugar

3 Egg whites

Process,

1) In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites and meat on medium speed until frothy. Decrease the speed to low and slowly add the sugar. Increase the speed to medium high and whisk for about 2 to 3 minutes or until he icing is smooth, shiny and thick.

2) Place in a piping bag and decorate any kind of cookie.

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Makes About 3 or 4 Dozen

Ingredients
3 cups of All Purpose Flour

2 tsp of Ground Ginger

2 tsp of Ground Cinnamon

1 tsp of Baking Soda

½ tsp of Ground Cloves

½ tsp of Salt

1 ½ cups of Unsalted Butter, at room temperature

1 cup of Brown Sugar

¼ cup of Molasses

1 Egg

Process,

1) In a small bowl, combine together the first 6 ingredients and set aside.

2) In the bowl of a standing mixer fitted attachments, cream together the butter, sugar and molasses for 1 minute or until very smooth and creamy. Add the egg and mix to incorporate.

3) Add the dry ingredients and mix everything together until a sticky dough forms.

4) Dump dough onto a well floured board and just kneed it enough to form a ball. Cut the dough in 4 pieces and wrap each piece in plastic wrap and refrigerate for 1 hour or until firm.

5) Preheat the oven to 350 and lay some parchment paper on you baking sheets and set aside.

6) Take 1 large piece of parchment paper and lay in on your counter, dust generously with flour and put one piece of the dough in the center. Dust the top of the dough with flour and place another piece f parchment paper on top. Using a rolling pin roll it out until the dough is about 1/8 inch thick.

7) Using a gingerbread man cookie cutter, dip it in some flour and cut out your shapes. Using a spatula to help, place the cookies onto the parchment lined baking sheets and bake for about 10 minutes.

8) Let them cool completely before decorating to your like with some royal icing

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Makes 18

Ingredients
¾ cup of Unsalted Butter, at room temperature

1 ¾ cup of All Purpose Flour

¾ cup of Confectioner Sugar

½ tsp of Salt

1 tsp of Vanilla Extract

Process,

1) Preheat the oven to 350 degrees; line an 8x8 square baking pan with parchment paper coming up the sides of the pan, spray with non stick cooking spray and set aside.

2) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter, sugar and vanilla until very creamy, about 2 minutes.

3) Add the flour and salt and mix for 1 minute.

4) Press the dough into the parchment paper lined pan and press it all to make sure it’s even. Using a butter knife or a bench knife, cut into 18 bars.

5) Bake for 20 to 25 minutes or until lightly golden. As soon as you take them out of the oven, run your knife through all the cuts and let them cool completely. Remove from the pan and dip them in melted chocolate if you chose.

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Serves 6-8

Ingredients
2 cups of White Chocolate Morsels

25 Hard Peppermint Candies, crushed with a rolling pin

Process,

1) In a microwave safe bowl, add the chocolate morsels and microwave until melted.

2) Once the chocolate is all melted, add half of the crushed peppermint cadies and spread on the parchment paper lined baking sheet. Sprinkle the top evenly with the remaining crushed candies and let it set for 1 hour.

3) After 1 hour, brake apart into large pieces.

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Serves 8-10

Ingredients
1 14oz can of Sweetened Condensed Milk

1 ½ cups of Semisweet Chocolate Chips

½ cup of Nuts, chopped

½ cup of Mini Marshmallows

Process,

1) Spray a 9x9 inch baking pan with non stick cooking spray and lay the bottom with parchment paper.

2) In a medium saucepan, melt together the condensed milk and chocolate until smooth.

3) Fold in the chopped nuts and marshmallows and spread it evenly in the prepared baking pan.

4) Refrigerate until set and cut into desired size bars.

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Makes About 3 Dozen

Ingredients
2 ½ cup of All Purpose Flour

1 tsp of Baking soda

¼ tsp of Salt

1 cup of Unsalted Butter at room temperature

1 ½ cup of Brown Sugar

½ cup of Granulated Sugar

2/3 cup of Cocoa Powder

1 tsp of Vanilla Extract

1 cup of Semisweet Chocolate Chips

3 Eggs

1 cup of Melted Semisweet Chocolate Chips

¼ tsp of Cinnamon

2/3 cup of Granulated Sugar, for rolling

Process,

1) Preheat the oven to 350 degrees and line a few baking sheets with parchment paper, set aside.

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon, set aside.

3) In a large bowl, cream together the butter, both sugars, vanilla extract and cocoa powder until very creamy. Add the eggs and melted chocolate and continue to mix until the mixture is smooth.

4) Add the dry ingredients and mix enough to incorporate, add the chocolate chips and mix to combine.

5) Using a small ice cream scoop, form dough balls and roll them in the sugar, place on the parchment paper lined baking sheet, a few inches apart and bake for 11 to 13 minutes.

6) Let them cool completely before serving.

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