what is your favorite sweet thing to cook?

Brownies Hands Down !!

Chewy Chocolate Brownies with Icing

Brownies:

2 sticks butter
6 ounces unsweetened chocolate bars
2 1/2 cups sugar
5 eggs
2 teaspoons vanilla extract
1/2 teaspoons salt
1 1/2 cups flour
2 cups walnuts (optional)

Icing:

6 tablespoons butter
1/2 cup cocoa powder
2 2/3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla

Preheat oven to 375 degrees.

In small saucepan, melt butter and chocolate over low heat. Stir until mixture is smooth. Remove from heat and cool 10 minutes.

In large mixer bowl, beat sugar, eggs, vanilla and salt. Fold in chocolate mixture, then gradually add flour. Stir in nuts, if used. Pour into greased 9x13 inch pan. Bake 30-35 minutes. Cool completely then frost.

For icing:

Cream butter in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk. Beat to spreading consistency (additional) tablespoon of milk may be necessary). Blend in vanilla.

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Chocolate Iced Brownies

2 ounce bitter cooking chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour, sifted before measuring
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 cup walnuts or pecans, chopped

Melt the butter and chocolate over hot water. Let cool. Beat eggs and sugar until thick. Add to chocolate mixture. Add the flour, vanilla and nuts. Butter and flour an 8 x 8 inch or 7 x 11 inch baking pan.

Spread brownie mixture in pan and bake in 350 degree oven for 20 to 25 minutes. (Do not over bake.) Either ice or sprinkle with powdered sugar.

Fudge Icing:

2 cups powdered sugar
2 tablespoons butter
2 ounces bitter chocolate, melted
1 teaspoon vanilla
5 or 6 tablespoons hot coffee (Instant coffee may be used)

Cream butter, add sugar, melted chocolate and vanilla. Add coffee a little bit at a time until you reach the right spreading consistency.

THIS IS THE BEST CHOCOLATE FUDGE ICING.

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Ice Cream Shop Brownies

2/3 cup vegetable oil
4 large eggs
1/2 cup cocoa powder
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt

Mix oil, eggs, cocoa, sugar and blend well.

Sift dry ingredients in and beat well with wooden spoon till all flour is off the bottom of the bowl.

Add the vanilla extract and mix thoroughly.

Pour into an oiled 13 x 9-inch pan and spread evenly to the corners.

Bake at 375 degrees F for 20 to 30 minutes.

Source: Sea Freeze Ice Cream Shop, Hyannis (this shop is closed)

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Zucchini Brownies

2 cups of zucchini, unpeeled, grated
2 cups of flour
1 1/2 cups of sugar
1 teaspoon of salt
1 1/2 teaspoons of baking soda
1 pinch Baking powder
1/3 cup of cocoa
1/2 cup of oil
2 teaspoons of vanilla
1/2 cup of chopped nuts, optional

Mix ingredients together and pour into greased and floured 9 x 13 pan. Bake at 350ºF. for approx. 35 minutes

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Walnut Brownie
Yields: 8 Servings

1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1/4 cup margarine or butter softened
1/2 cup packed light brown sugar
2 eggs
6 (1 ounce) squares semi-sweet chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum extract
1 tablespoon flour
1 cup chopped Diamond Walnuts

Heat oven to 375 degrees F. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.

Bake 25 minutes. Cool.

Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. (Note: I would probably prefer them all!)

Refrigerate leftovers.
 
Chocolate Cheesecake,

it comes out perfect everytime. It's rich, decadent and heavenly.

Chocolate Cookie Crust:
16-18 Oreo cookies or any chocolate cookies, crushed/crumbled fine
1/4 cup melted butter

Chocolate Cheesecake Filling:
4 8oz packages cream cheese, room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 extra-large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cup semi sweet chocolate chips, melted
3/4 cup heavy whipping cream

Preheat oven to 350 degrees

In a 9in springform pan, wrap the outside of the pan in aluminium foil, because the cake will baked in a water bath and this prevents water from seeping into the cake. Spray inside the pan, sides and bottom with a nonstick cooking spray.

Mix Oreo Cookie crumbs and melted butter and pat on the bottom of the prepared pan and slightly up the sides. Then set aside.

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add the heavy cream and melted chocolate in a steady stream and beat only enough so that chocolate and heavy cream is evenly incorporated in mixture. Be careful not to overmix the batter.

Pour batter into prepared pan on top of the Oreo cookie crust. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

Let the cake cool in the pan for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan and slide onto your serving plate

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Love it b/c it's so easy

OREO(R) Chocolate Cream Cheesecake


32 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
4 eggs



1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies; set aside. Finely crush remaining 12 cookies; press firmly onto bottom of greased pan. Bake 10 minutes.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
3. Bake 50 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator
 
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