Mom's Brownies

Mom's famous brownies have always been a favorite in our house. Super dense, extra chocolately, and perfectly paired with a glass of cold milk (or vanilla ice cream...or whipped cream...the list is endless). I had to make them for my sister, pictured above, as a congratulatory surprise for her interview yesterday!

I was wracking my brain trying to think of something quick, easy, and delicious but would be ready in time for when she returned. Thinking back to the other day when she claimed she was craving mom's brownies, I whipped up these babies in no time. They're the epitome of easy: all in one bowl, and the mixer does all the work- well, other than measuring that is.

Mom's Brownies

For brownies

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

1 teaspoon pure vanilla extract

2 eggs

1/2 cup unsweetened cocoa powder (not Dutch processed)

2 cups flour

1 cup walnuts* optional

Make brownies:

Preheat oven to 350F and grease a 9x13 metal baking pan.

In the bowl of a standing mixer, or a large bowl with a hand held, cream together the butter and sugar until light at fluffy or about 3 minutes. Add in the vanilla, followed by the eggs one at a time. Mix on medium for another 2-3 minutes. Slowly add in the cocoa, followed by the flour, scraping down the sides to ensure even mixing. Transfer the mixture to the prepared pan and bake for 20-25 minutes or until slightly firm to the touch in the middle.

Thick, chewy cookies: 2 ways

My mom is chocolate-chip-walnut-cookie fiend. She loves them. Every time I come home from school she pretty much doesn't let me go back until I've whipped her up a batch. She leaves a few out, and then wraps the rest individually in saran wrap and places them in the freezer: that way, every night she snatches one out, pops it in the microwave and then devours it with a glass of cold milk. It's pure genius. And I always get to bring a few back with me as well :)

While my sweet tooth and I love any cookie, I have to say that oatmeal raisin might be my new favorite. Unfortunately, I'm the only one in my family who feels this way....well, at least until they tried this batch of cookies.

There's something about soaking the raisins in egg and vanilla that leaves you with perfectly sweetened and plump raisins that make and already amazing cookie exponentially better. That, plus freezing the dough before popping them in the oven ensures a thick, chewy, almost gooey cookie that's perfect both fresh out of the oven or later on that day.

I wrote up this recipe the exact way I made them: half for me, and half for the rest of my family...that is, until they daringly tried the oatmeal raisin and fell in love. I guess that just means I need to make more, always a good thing.

Thick, chewy cookies: 2 ways

For cookies

1/2 cup (1 stick) unsalted butter, softened

2/3 cup light brown sugar, packed

1/3 cup granulated sugar

2 eggs

1/2 + 1 teaspoon vanilla extract

3/4 cup flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

pinch of nutmeg

1/4 teaspoon salt

1 1/2 cups oats (not quick cooking)

1/2 cup golden raisins*

1/2 cup chocolate chips

1/2 cup chopped walnuts

Make cookies:

Preheat oven to 350F and line baking sheets with parchment paper. In a small bowl, whisk together 1 egg and 1 teaspoon vanilla extract: add in the raisins, stir to evenly coat, and set aside.

In the base of a standing mixer, or a large bowl, cream the butter and sugar until light and fluffy, about three minutes. Add in 1 egg and 1/2 teaspoon vanilla and cream until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter/sugar mixture and mix only until just combined. Stir in the oats, and then transfer half of the dough to a medium sized mixing bowl.

In one of the bowls, stir in the chopped walnuts and chocolate chips. In the other bowl, stir in the raisins (try to separate them as best as you can from the excess egg/vanilla mixture), cinnamon, and nutmeg.

Here, I find it best to wrap the doughs in saran wrap and place them in the freezer for 30 minutes to ensure a super thick and chewy cookie, but if you can't wait that long scoop them out by the tablespoon full and bake them for 10-12 minutes. Allow to cool for at least 3 minutes on the baking sheet before transferring to a wire wrack, or to your belly :)

*Of course you can still use regular raisins, but I prefer golden raisins as they are a tad sweeter.

Pecan Treats

One of my dad's all time favorite desserts is pecan pie, of course in addition to sweet meats, cheesecake, and anything chocolate/peanut butter....now you see where I get my sweet tooth from :) Since we deprived him of one of his tasty treats this holiday season with no pecan pie at Thanksgiving or Christmas, I figured I'd make it up to him with a new recipe I found in one of my favorite presents this year, the Gourmet Cookie Book. Ever since my discontinued favorite cooking magazine announced the publishing of the cookie bible, I wanted it. Badly. There are so many recipes I want to make in there, maybe on will pop out of the oven today, who knows!

But back to the pecan treats, that is the point of this post right? Dad loves them. Mom can't stop eating them. And I, a pecan-hater (sorry all you pecan lovers out there, but I don't know how you do it) actually have had a few myself, so yup- they may have started my conversion to the pecan-likers. The shortbread base is to die for, I mean, who doesn't like short bread? To quote the book "the enormously rich and nutty squares will remind you of a French nut tart, but they require only a fraction of the effort" how easy and delicious is that??

Cloudt's Pecan Treats

From The Gourmet Cookie Book

For Crust

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup sugar

3/4 teaspoon salt

2 large eggs

2 3/4 cup all purpose flour

For pecan topping

1 1/3 cup light brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup honey

1/4 cup half-and-half

3 3/4 cups pecan, chopped

Make crust:

Preheat the oven to 375F and butter a 15x10 inch jelly roll pan. In a large bowl, or the base of a standing mixer, cream together the butter, sugar, and salt until light and fluffy. Beat in the eggs until well incorporated and the mixture is still light and fluffy. Gradually add in the flour with the mixer speed on low: when the dough begins to come together try not to over mix it, but transfer the dough to the prepared baking sheet and press it evenly over the base of the pan. Bake for 15 to 20 minutes or until it is light gold. Remove from oven and allow to cool while you prepare the pecans topping.

Make pecan topping:

In a large saucepan, melt the brown sugar, butter, honey and half-and-half over moderate heat, whisking continuously until the mixture comes to a boil. Stir in the pecans and remove from heat. Spread the mixture evenly over the base and bake for another 15 minutes (still at 375F) or until the top is a bubbly little heaven. Allow to fully cool on a wire rack before cutting into bars and serving.

White Russian Truffles

Take it away is one of the best deli sandwich shops on the corner in Charlottesville. Their house dressing is to die for, and you can buy a huge bag of bread ends for only 50 cents, what college student wouldn't be in heaven?

A few Saturdays ago when my mom came to pick me to run the 1/2 marathon with my dad, we grabbed some sandwiches from take-it-away for the journey home...and I also snagged a white Russian truffle. Ever since I tried the tasty drink (and convinced people I wanted the Russians to win the Olympics because their drinks are so good) I've deemed that drink my favorite dessert, or really, anytime, drink. I tried to savor every bite as I engulfed the silky smooth center, surrounded by delicately sweet white chocolate. The combination of the two was the perfect balance, the perfect White Russian.

So I decided this Christmas instead of the usual chocolate truffles, I would try to imitate these little bites, of heaven. I succeeded, if I must say so myself.

White Russian Truffles

For trufffles

10 ounces high quality bittersweet chocolate such as Lindt or Ghiradelli, chopped

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon corn syrup

3 tablespoons Kahlua, or other coffee flavored liquor

4 ounces white chocolate

Make truffles:

Place chopped chocolate and butter in a large, microwave safe bowl. Microwave for 30 seconds, stir, and continue heating at 15 second intervals (stirring in between) until the chocolate is almost melted. Set aside.

In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Remove from the heat and pour gently over the melted chocolate. Let the combination sit for 2 minutes, and then gently stir together, working from the center out. Once combined, stir in the Kahlua until everything is evenly incorporated. Cover, and refrigerate for 4 hours or until set.

Using a melon baller or a small spoon, scoop out teaspoon sized portions of the ganache and roll into a ball. Place the truffles on a large baking sheet lined with parchment paper. After rolling out all of the truffles, place the baking sheet laden with yummies in the freezer for 30 minutes to an hour to set before dipping.

When the truffles have set, melt the white chocolate in a small bowl with the same method previously used. Dip the truffles in the white chocolate and place back on the sheet and in the freezer to set.

Chocolate Espresso Snowcaps

While I was still on my baking escapades this year, and don't worry there's still more to come, I realized we never do anything really chocolately around in terms of cookies. Yes, I make fudge, and don't forget about the chocolate coating which envelops peanut buttery delicious buck eye balls, but other than that it's all sugar cookies, shortbread type sandwhich cookies, sweet meats, and other non-chocolately treats.

I had seen this recipe quite a few times floating around the blogsphere so I figured if it was made so many times by different bloggers, all with fantastic results raving of the "snowcaps" then I just had to try it- and yes, I'm very glad I did.

Chocolate is always intensified in flavor when paired with anything coffee related, and that trick of the trade shines through in these cookies. Soft and delicate texture, accentuated by the sweet snowcaps of powdered sugar makes these cookies not only look appealing but taste just as good. And, might I add, would be perfectly paired with a steaming mug of hot cocoa :)

Chocolate Espresso Snowcaps

From Martha Stewart

For cookies

1/2 cup flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

2/3 cup packed light brown sugar

1 large egg

4 ounces bittersweet (or semisweet) chocolate, melted then cooled

1 tablespoon milk

confectioners sugar for coating

Make cookies:

In a medium sized bowl, sift together the flour, cocoa, espresso, baking powder and salt. In the bowl of a standing mixer, cream together the butter and sugar on medium speed until light and fluffy. Add the egg and beat until well combined, then add in the chocolate, once again mixing until well incorporated. Turn down the mixer speed to low,and gradually add in the flour followed by the milk . Transfer the dough to a large piece of saran wrap, flatten into a disk, and freeze until firm, or about an hour.

Preheat the oven to 350F and line two baking sheets with parchment paper. Pinch off sections of the dough and roll into 1 inch balls. Once all of the cookies have been formed, roll them in 1 cup of confectioners sugar placed in a shallow bowl. Bake for 12 minutes, or until they have spread out and the coating has cracks in it.

Old Fashioned Sugar Cookies

I have to admit, I've never been much of a sugar cookie fan. The whole make the dough, let it chill, roll it out, cut shapes, bake, and then nom on a slightly crisp sugar cookie really doesn't appeal to me. And don't forget about the fact that sugar cookie recipes make tons of cookies. So not only do you have to eat them all, you really don't enjoy eating that many, it's more like a chore. I mean, if I'm going to do all that work and eat all them, at least make them more flavorful or chewy, I love chewy cookies: it's how they're meant to be.

My sugar cookie dilemma was solved however, with these little babies. And it's actually really funny, because my best friend at school showed me the recipe on another blog as a joke saying "those cookies are so ugly, who would put up not cute sugar cookies?!" I, however, was intrigued. Yes, those weren't your stereotypical sugar cookies, but they looked giant, soft, chewy, and I decided I had to make them.

Boy, am I glad I did. The batter is unlike any other cookie batter I have ever made. Light, fluffy, and so aromatic it's a wonder I didn't eat more than just scraping the bowl (..and maybe some extra off the spatula, but a baker's gotta taste her goodies!) And don't mention the fact I had three immediately when they came out of the oven...and two more later. They're that good.

Old fashioned sugar cookies

From Tate's Bake Shop

For cookies

3 1/4 cups flour

1 teaspoon baking power

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

1 tablespoon pure vanilla extract

1 large egg

1 cup sour cream

Make cookies:

Preheat the oven to 350F and line two baking sheets with parchment paper.

In a medium sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.

With a standing mixer, or in a large bowl, cream together the butter and sugar on medium speed until they are extremely light and fluffy, about 3-4 minutes. Add the vanilla and the egg; mix well, and scrape down the sides once to ensure it all gets incorporated evenly. Add the sour cream and mix until combined. With the mixer on low, slowly add in the flour in three or four batches until combined.

Drop the cookies on the prepared baking sheets about three inches apart as the cookies will flatten and spread. Bake for 12 minutes or until they are pale/golden brown. Allow them to cool for 3 minutes on the pan before transferring to a wire rack to finish cooling.

Sweet Meats

First, a clarification: there is no meat in this recipe despite the deceitful name. However, these tasty treats are sweet, so at least a portion of the recipe's name is accurate.

But who really cares about the recipes name anyways? I mean, in a way it could matter. If I hadn't grown up devouring these sweet confections my mom baked up every year around the holidays I would be cautious trying something with the title sweet meats. Even now, I still get the question '"is there really meat in those? They look too good to have meat in them!" No meat. Simply delicious. Extremely addictive.

The shortbread base made of only brown sugar, butter and flour somewhat caramelizes while baking in the oven, leaving you with a soft, sweet, chewy, and super butter crust that makes you wish you could just eat the crust by the spoonful. And the topping. Let's just say this little wahoo never liked walnuts, and then I had sweet meats. It was love at first bite. Or should I say mouthful. The delicate sweetness of the coconut paired with the rustic walnuts come together for a crunchy yet chewy, sweet with a hint of salt, perfect topping. What could be better?

Sweet Meats

From The Silver Palate Cookbook

For crust

1 cup (2 sticks) unsalted butter, softened

1 2/3 cups light brown sugar

1 2/3 cups flour

For filling

1 cup light brown sugar

4 large eggs

2 tablespoons flour

pinch of salt

2 cups walnuts, roughly chopped

1 cup shredded coconut

Make crust:

Preheat the oven to 350F and grease a 9x13 metal baking pan. Cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the flour in three batches, incorporating well after each addition but being careful not to over mix after the final addition. Spread the mixture in the prepared pan and bake for 15 to 20 minutes.

Make filling:

While the crust is baking, make the filling. Whisk together the sugar and eggs in a medium sized bowl. Add in the flour, and mix well until there are no white streaks or clumps. Fold in the walnuts and coconut with a spatula.

Pour on top of the crust after its removal from the oven. Bake for 20 to 25 additional minutes or until the topping is set. Cool completely on a wire rack before cutting and serving.

Cranberry Vanilla Coffee Cake

Last year when I returned home for break it snowed. And I mean it snowed. Last winter was snowy in general, we received seventy-some-odd inches of snow. And a good portion of that snow was when I came home for break. So, picture this... Katie is so happy to be home, it's snowing outside so she can't go anywhere (not that she wanted to), so what else was there to do but bake? I'm not going to list off all that I made, as many of them will be out of the oven and on here in the next few days, but I made a lot. And it was amazingly fantastically delicious.

Here's a repeat from last year- cranberry vanilla coffee cake. The vanilla infused sugar radiates in every bite in a subtle and delicate way, yet providing an amazing background and base flavor for the cake. And the cranberries; personally, I think cranberries are one of the most underrated and underused fruits/berries out there and this cake truly lets them be the star and have them shine as the star. Together the cranberries and vanilla sugar take the cake, literally.

Oh, and might I add that the crumb topping it absolutely fantastic. I always save it for my last bite :)

Cranberry Vanilla Coffee Cake

Adapted from Gourmet, December 2008

For Cake

1 tablespoon pure vanilla extract

1 3/4 cups sugar

2 cups fresh cranberries (or thawed frozen ones work as well)

2 cups + 2 tablespoons flour, divided

2 teaspoons baking powder

3/4 teaspoon salt

1 stick + 1 tablespoon unsalted butter, softened

2 large eggs

1/2 cup milk (not skim)

Make Cake:

Preheat oven to 375F. Butter a 9x2 inch circular cake pan and then line the bottom with a round of parchment paper.

Pulse vanilla and sugar together in a food processor until thoroughly combined, place in bowl.

Back in the food processor, pulse together the cranberries and 1/2 cup of vanilla sugar until the berries are finely chopped. Be careful not to over-pulse or the mixture will puree and make the cake soggy.

In a small bowl, mix together 1/4 cup of the vanilla sugar, 2 tablespoons flour and 1 tablespoon of butter to make a crumb mixture: set aside.

In a medium sized bowl, whisk together the flour, baking powder, and salt until evenly mixed. In a stand mixer, cream the stick of butter and 1 cup of the vanilla sugar on medium until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and alternately add the flour and milk, beginning and ending with the flour until just combined.

Spread half of the batter in the pan (batter will be thick!) and then top with the cranberries, leaving a 1/2 inch border around the edges. Top with the remaining batter and smooth the top. Sprinkle the crumb mixture evenly over the top. Bake for 40-45 minutes, or until a toothpick inserted into the top portion of the cake comes out clean.

Baileys Cheesecake-Marbled Brownies

Sweet & Savory Summer... or should I say Sweet & Savory winter break??

Regardless of the title, this little wahoo is almost back in the kitchen for good for the Christmas holidays and couldn't be happier. I say almost, though, because I came back just for the weekend to run another 1/2 marathon with my dad (after finishing the Richmond 1/2 in November I've become slightly fixated on running 13.1 and am now convinced it's the perfect racing distance). You could say that I'm crazy for running one during the middle of final exams in the cold and rain, but it was definitely worth it, especially to be able to come home after and whip up these babies.

I've always been a stickler for good, classic, chocolate brownies. My mom's recipe, passed down in her family for quite some time is simple, but delicious and is always a crowd pleaser... except for when my sister Jackie tried to make them once, we called those brownie crumbles. I stepped out of my comfort zone this summer though, and tried out a different recipe I immediately fell in love with...maybe a little more than moms (she agreed though, so it makes it alright). Gooey, chewy, intensely chocolately and when perfectly paired with a glass of milk they are now my ultimate go-to brownie recipe.

Even though I'm a stickler for the classics, I've always wanted to try cheesecake brownies. Always. And since we've stocked up the yummy cabinet for the Holidays I thought I've go for the gusto and throw in some Baileys, my dad's favorite, as a post-race recovery treat. Now I really don't want to go back and finish up finals...

Baileys Cheesecake-Marbled Brownies

Adapted from Smitten Kitchen

Brownie Batter

1 stick (1/2 cup) unsalted butter, cut into small cubes

3 ounces bittersweet chocolate, chopped

1/3 cup Baileys Irish Cream*

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

Cheesecake Batter

8 ounces cream cheese, softened

1/3 cup sugar

1/2 teaspoon pure vanilla extract

2 tablespoons Baileys Irish Cream

Make Brownie Batter:

Pre-heat the oven to 350F and grease a 9x9 inch baking pan. Melt the butter and chocolate double-boiler style by placing a heat proof mixing bowl over a simmering pot of water. Upon melting, remove from heat. In the same bowl, whisk in the Baileys, sugar and vanilla extract until smooth, followed by the eggs. Stir in the flour until well combined and spread in baking pan.

Make Cheesecake Batter:

Whisk together the four ingredients in a small bowl until combined. Drop by heaping spoonful over the brownies, and then use a knife (I just used the edge of the spoon, it really got the cheesecake well incorporated into the batter for not only more generous, but prettier swirls) to swirl the cheesecake into the brownie mixture. Bake for 35 minutes or until the edges are slightly puffed and the center is set.

*Baileys Irish Cream is a traditional Irish Whiskey and cream based liquor. It's delicious served with cream, coffee, added into chocolate cake, cheesecake, or even drizzled over ice cream.

Browned Butter Snickerdoodle Blondies

I really have to stop claiming that the goodies I make are the the best I've ever had because they just keep getting better. This is definitely good for my baking skills and taste buds, but my waistline? Not so much. With all this good stuff it's almost as if as soon as I have one, I want another....and then another...and then just one more tiny bite. Really, who can resist?

I've wanted to make snickerdoodle blondies ever since my good friend from school told me she made them and fell in love; she's an amazing baker too so I had to take her up on her word. Also, my sister's absolute favorite cookies growing up were snickerdoodles and since my mom rarely (if ever?) made them, I figured I've give the blondie version a shot- but with a twist. Browned butter. Boy, am I glad I did.

Just the smell of the browned butter is a heavenly aroma that some genius could probably bottle and make millions off of. Me? I'll just keep making it :) It gives the blondies almost a caramely aspect, and you know how I love caramel. These blondies were perfect. Dense, but light. Caramely but the best snickerdoodle-y taste throughout and on top. Delish.

*And, to further prove my point of how good they were: they were all gone when I finally got the chance to take a picture. And note this is a day and a half after I made them...

Brown Butter Snickerdoodle Blondies

Adapted from Brow Eyed Baker

1 cup (2 sticks) butter

2 2/3 cup flour

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 cups packed brown sugar

2 large eggs

1 tbs. vanilla

2 tbs. white sugar

2 tsp. cinnamon

In a small saucepan, melt the butter over medium low heat. Continue to cook the butter after melting, until it begins to foam heavily and then subside, about 2 minutes: once the butter has stopped foaming, it should have a rich, almost nutty smell, and the color should be a light brown. Remove from heat, pour into a large bowl, and whisk in the sugar. Set aside to cool.

Preheat the oven to 350F and grease a 9x13 baking pan. In a medium size bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Return your attention back to the browned butter/sugar mixture. With the mixer speed on low, beat the mixture to ensure they are fully incorporated. Add in the vanilla, and then the eggs one at a time, beating all together just about a minute when totaled. Beat in the flour until just mixed and then transfer to the prepared baking pan; the mixture will be thick.

In a small bowl, combine the remaining cinnamon and sugar and then sprinkle over top the blondies. Bake for 25 minutes or until the surface has a springy feeling when touched. Cool completely before cutting.

Dulce de Leche Cheesecake Squares

Cheesecake and ice cream: the two keys to my heart. Throw in some gooey, rich, caramely dulce de leche into either one? I'll be in love for eternity.

That's pretty much how I feel about these bars too, it was literally love at first bite. Or rather, love at first lick of the spatula while lifting them out of the pan ;)

I've been waiting all summer for an excuse to whip up these bad boys, and when my mom told me we were headed up to NOVA for my Uncle's birthday party, Mexican themed might I add, I knew I had to perfect dessert to bring up- these bad boys!

While I loved seeing everyone go after these rather than the store bought sheet cake, and then going back for a second...a third...and then some crumbs, I wanted to eat them all. They were amazing. Between the slight cinnamon in the crust, the sea salt sprinkled on top and the heavenly dulce what's not to love?

Dulce de Leche Cheesecake Squares

From Bon Appetit

For crust:

17 whole graham crackers

2 tbs. suagr

1/4 tsp. ground cinnamon

10 tbs. butter (1 1/4 sticks) melted

For filling:

3 8-oz. packages cream cheese at room temperature

1 cup sugar

3 large eggs

1/2 cup dulce de leche

2 tsp. vanilla

Glaze:

2/3 cup dulce de leche

1/4 cup heavy cream

sea salt for sprinkling

Preheat the oven t0 350F and grease a 9x13 light metal baking pan. Crumble the graham crackers into the bowl of a food processor along with the sugar and cinnamon. Pulse until you have achieved fine crumbs. Pour in the melted butter and pulse again until the mixture comes together, usually about 10 seconds/pulses. Press the crumb mixture evenly into the bottom of the pan. Bake the crust for 10 minutes or until lightly golden. Allow to cool completely on a rack.

While the crust is cooling prepare the filling. Blend the cream cheese and sugar in the same food processor until cream and smooth: to achieve "ultimate smoothness" make sure to scrape down not only the sides every once in a while, but the bottom as well because cream cheese can stay down there and not get fully incorporated. Next, add the eggs one at time, scraping down the sides/bottom well after each addition. Finally, add the vanilla and dulce de leche, process a little more until all smooth and then pour over cooled crust. Bake for 35 minutes or until the edges are puffy and the center is fully set. Like the crust, allow to cool completely.

To finish off the bars, make the glaze. In a microwave safe bowl whisk together the cream and remaining dulce. Heat in a microwave in 10 second intervals (it took me a little over 30 seconds) or until the mixture is melted and easy to work with. Spread over the cooled cheesecake and then refrigerate for 1 hour. Cut with a sharp knife to ensure clean lines, and then sprinkle with sea salt before devouring :)

Zucchini Cake

You heard about the tomatoes...but now he's bringing over zucchini. What's next, fresh eggs?

I'm such a fan of the fresh tomatoes, but zucchini? Yeah...not so much. It must have been from heaven above that the day our neighbor brought over the zucchini a new Bon Appetit arrived in the mail, chocked full of summer recipes to use fresh produce. From corn pesto to grilling rubs galore emerged this little green beauty. So I give you- Zucchini cake!

You might be thinking 'wait, doesn't she mean carrot cake?!' And that's exactly what I thought when I first saw it. Carrot cakes are up there on my favorite, so I thought why not give zucchini its chance too? I mean, if it's in the magazine it has to at least be edible..

I tweaked it a little from the original recipe by substituting walnuts (we didn't have pecans) and taking the spices down a notch to lighten up the cake a bit. All in all it was perfect. Next time I may even double the recipe to make a layer cake it was that good.

Zucchini Cake

Adapted from Bon Appetit

For cake:

1 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. kosher salt

1 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

3/4 cup olive oil

1 cup packed light brown sugar

3 large eggs

1 tsp. vanilla

1 1/2 cups coarsely grated zucchini

3/4 cup roughly chopped walnuts

For icing:

4 oz. cream cheese at room temperature

3 tbs. butter at room temperature

3/4 cup powdered sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

Preheat the oven to 350F and line/grease a 9inch cake pan with parchment paper. In a medium bowl whisk together the flour, baking power, salt, cinnamon, nutmeg and ginger. In a separate large bowl, whisk oil, sugar, eggs and vanilla until homogeneous. Fold the dry ingredients into the wet with a spatula follow by grated zucchini and walnuts. Transfer the batter to the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for an hour in the pan before carefully removing to cool completely.

To finish the cake make the frosting. Beat the cream cheese and butter together on medium speed until lightly fluffy. The add the sugar, cinnamon and vanilla and beat until well mixed while still light and fluffy. Spread over cake and allow to chill for an hour or two before serving.*

*I found this cake was even better the next day so if at all possible make in advance :)

Gooey Brownies

Except for the occasional Kahula Espresso brownies, we have always used the same brownie recipe because honestly, nothing else even came close...that is, until I found this little baby. So chocoately, so gooey, and sooo delicious. And, because I'm a chocoholic I had to have it with a dish of ice cream.

Oh, and should I mention that just the four of us at home ate almost half of the pan...the day I made them? I'll definitely have to make these again before I leave for school.

Gooey Brownies

Adapted from "Cook's Illustrated" via Just Eat It

1/3 cup Dutch Processed Cocoa

1 1/2 tsp. instant espresso

1/2 cup + 2 tbs. boiling water

2 ounces bittersweet chocolate

1/2 stick butter, melter

1/2 cup vegetable oil

2 large eggs + 2 additional yolks

2 tsp. vanilla extract

2 1/2 cups sugar

1 3/4 cups flour

1 tsp. kosher salt

6 oz. bittersweet or dark chocolate, chopped

Preheat the oven to 350F and make sure the oven rack is adjusted so you can use the lowest level. Grease a 9x13 baking pan.

In a large bowl, whisk together the cocoa, espresso powder and water until all is dissolved. Add in the 2 oz. chocolate and whisk until melted, followed by the butter and oil. From here, whisk in the eggs, yolks, and vanilla until all combined. Whisk in the sugar, 1/2 cup at a time, ensuring that it becomes thoroughly incorporated each time. Finally, fold in the flour and salt with a spatula followed by remaining chopped chocolate.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely, if you can wait that long :)

Peach Raspberry Cake

Sometimes when I go grocery shopping with my mom, it takes some convincing to get the ingredients for things I wish to make, especially when it comes to more exotic things, or recipes that neither of us had ever heard of. While this peach raspberry "cake" isn't too far fetched, it was still a lengthy discussion by the fruit stand as to whether or not the peaches smelled good enough to buy...but mom and I both agreed last night after taking our first bite of this summery dessert that it sure was a good thing we got them.

The original recipe from my mom's treasured gourmet featured this dish on the front cover of the magazine several years back, although with blueberries and peaches- I have to admit though, I'm not much of a blueberry fan so I went for raspberries instead. There is just something about peaches and raspberries that makes them meld together so beautifully in a dish- the tartness of the raspberries in such a small fruit against the sweet, soft texture of a large ripened peach is simply divine and tantalizing to my taste buds.

Also, the texture of this "cake" really isn't cakey, but more of a cross between a biscuit and a pastry dough: or a more concentrated in shape galette because of the use of the springform pan. Whether you call it a cake, a biscuit or a galette one thing remains the same: it's simply divine.

Peach Raspberry Cake

Adapted From Gourmet

For pastry dough:

1 1/2 cups flour

1/2 cup sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1 large egg

1 tsp. vanilla

In a food processor, pulse together the flour, sugar, baking powder and salt until combined. Then add in the cold, cut butter and pulse until the butter is incorporated but resembles a coarse meal with some small lumps still remaining. Lastly, add in the vanilla and egg and pulse just until the dough begins to clump together, somewhat forming a ball. Transfer the dough into a springform pan, and push the pastry across the bottom and up the sides with gentle fingers. Allow the pastry to chill in the refrigerator while making the filling (below).

For fruit filling:

1/2 cup sugar

2 tbs. flour

1 tbs. corn starch

4 peaches, halved lengthwise and each half cut into 4 strips

1 cup raspberries

1 tbs. fresh lemon juice

zest of 1/2 a lemon

Preheat the oven to 375F. In a large bowl, whisk together the sugar flour, corn starch and lemon zest until combined. Add in the peaches, raspberries and lemon juice, folding them in with a spatula as to not damage the fruit. Pour the filling into the chilled pastry crust.

Place the springform pan on a baking dish to make sure there are no leaks from the pan into your oven, and cover the pastry loosely with a sheet of aluminium foil. Bake for 1 hour +45 minutes or until the crust is golden brown and the filling is bubbling. Then, cool in the pan for about 20 minutes before removing the sides. Serve warm.

Grapefruit 1/2 Pound Cake

I have to admit: my main reason for making this cake in the first place was to ease my curiosity about grapefruit and cake?? Now, I have to admit: it's about ten thousand times better than I ever could have imagined. With a consistency similar to a pound cake, although not as heavy, hence the 1/2 pound cake ;) this really is topping the charts as one of my favorite new recipes. The citrus hint and lightness makes it the perfect summer treat. Yum!

Grapefruit 1/2 Pound Cake

Adapted from Smitten Kitchen

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup vanilla or plain yogurt

1 cup + 1 tbs. sugar

3 large eggs

zest and juice of 1 grapefruit

1/2 tsp. vanilla extract

1/2 cup vegetable oil

Preheat the oven to 350F. Grease and line a loaf pan with parchment for easy removal.

In a food processor, pulse 1 cup of the sugar and the grapefruit zest. This amplifies the grapefruit flavor as it infuses the sugar prior to baking, allowing for an even more rich and decadent cake.

In a large size bowl, sift together the flour, baking powder and salt. In a medium bowl, whisk together the yogurt, grapefruit sugar, eggs and vanilla until mixed. Slowly transfer the wet ingredients into the dry ingredient bowl, whisking as you go until there are no lumps. Then, gently fold in the oil until thoroughly incorporated.

Pour the batter into the loaf pan and bake for 45-50 minutes or until a long toothpick or cake tester comes out clean. Let rest in the pan for 10 minutes before removing and covering in syrup*, enjoy!

*In a small saucepan, whisk together the remaining 1 tbs. of sugar and the juice from the grapefruit (about 1/3 a cup). Allow the juice to thicken into almost a syrupy consistency. Drizzle over the cake for added grapefruit flavor.