Brownies

Unfortunately I'm not allowed to give away the recipe since its been kept within the family since forever lol never knew we had such a recipe xD Although they are extremely good and the best brownies ive ever had so i guess it makes sense!

(Guess this doesnt really help make you want it less..>.>)

Chocolate-Orange Pinwheels

Ingredients

1 cup all purpose flour

1/4 tsp. baking powder

1/8 tsp. salt

1 oz semi-sweet chocolate, chopped

1/2 cup sugar

1 large egg, separated

1 tsp. vanilla extract

1 tsp. grated orange zest

2 tsp. cocoa powder

~ In a bowl sift together the flour, baking powder, and salt. Set aside. Place the chocolate in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the chocolate melts. Remove from over the water and set aside to cool slightly

~ In a large bowl, combine the butter and sugar. Beat with a wooden spoon until smooth, about 3 minutes. Add the egg yolk and vanilla and beat until blended. Add the dry ingredients and mix until incorporated and the dough is smooth

~ Divide the dough in half. Put one-half of the dough in a separate bowl and stir in the orange zest. Add the melted chocolate and cocoa powder to the dough remaining in the large bowl and mix on low speed or with a wooden spoon until blended completely into the dough. gather up each portion of dough, form each into a 5 inch (13 cm) square, and wrap separately in plastic wrap. Refrigerate until firm, about 45 minutes.

~ Remove the dough from the refrigerator. One at a time, place each dough portion between 2 sheets of waxed paper and roll out into a rectangle 10 by 5 inches and about 1/8 inch thick. Remove the top piece of waxed paper from each rectangle. In a small bowl, using a fork, beat the egg white until foamy. Brush it lightly over the top surface of the chocolate dough. Using the waxed paper, flip the chocolate dough onto the orange dough and press the doughs together. Peel off and discard the top piece of waxed paper. Trim the dough edges evenly. Roll up the 2 layers of dough into a tight log, removing the remaining piece of waxed paper as you roll. gently press the seam along the length of the roll to seal it. Trim the end evenly. The roll should be about 9 inches long. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

~Position a rack in the middle of the oven, and preheat to 350'F(180'C). Line 2 rimless baking sheets with parchment paper. Unwrap the pinwheel log on a cutting board. using a large, sharp knife, cut the dough crosswise into slices 1/4 inch thick. Place them 1 inch apart on the prepared baking sheets

~ Bake the cookies, 1 sheet at a time, until the edges just begin to turn lightly golden, 8-12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days

ENJOY! :) (man those instructions took forever @.@)

recipe from Williams- Sonoma's Essentials of Baking

Lemon Meringue Cupcakes

Ingredients

1 stick (8 tbsp.) butter, at room temperature

1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

grated zest and juice of one lemon

3 tbsp. jarred lemon curd

To Decorate

3/4 cup granulated sugar

2 egg whites

~a 12-cup muffin pan~a piping bag with a star tip (optional)~ Makes 12~

~ Preheat the oven to 350'F, then line the muffin pan with paper lines

~ Bet the butter and sugar together i a bowl until pale and fluffy, then beat in the eggs, one at a time. Soft the flour into the mixture and fold in, then stir in the lemon zest and juice.

~ Spoon a good dollop of the mixture into each muffin cup and make an indentation in the center with the back of a tsp.. Drop in a dollop of the lemon curd, then top with the remaining cake mixture

~ bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

~ To decorate, put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Use a piping bag with a star tip to pipe a whirl onto the top of each cake or swirl the meringue over the cupcakes with a spoon. The frosting will firm up as the cupcakes sit, so for a soft meringue, let set for at least 30 minutes, and for a firm meringue, let set for at least 3 hours.

Enjoy! :)

From the book cupcakes by Susannah Blake

Maple and Pecan Cupcakes

Ingredients

1 stick (8 tbsp) butter, at room temperature

1/4 cup packed brown sugar

2/3 cup pure maple syrup

2 eggs

1 cup self-rising flour

1/2 cup pecan nuts, roughly chopped

To Decorate

1/2 cup granulated sugar

12 pecan nut halves

3 tbsp. butter, at room temperature

3 tbsp. pure maple syrup

1 1/4 cups icing sugar, sifted

~a 12 cup muffin pan~makes 12~

~ preheat the oven to 350'F, then line the muffin pan with paper liners

~ Beat the butter and sugar together in a bowl until creamy, then beat in the maple syrup. Beat in the eggs, one at a time, then sift the flour into the mixture and fold in. Fold in the nuts, then spoon the mixture into the muffin cups and bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

~ To make the caramelized pecans, put the granulated sugar in a saucepan and add 2 tbsp. water. Heat gently, stirring, until the sugar melts and dissolves. Increase the heat and boil for about 6 minutes until it turns a pale gold color. Spread the nuts out on a sheet of parchment paper and spoon over a little of the caramel to cover each nut individually. Let cool.

~ Beat the butter, maple syrup, and the icing sugar together in a bowl until pale and fluffy. Spread the mixture over the cupcakes and top each one with a caramelized pecan

Enjoy! :)

From the book cupcakes by Susannah Blake

Banana Chocolate Chip Muffins

Ingredients

3 large ripe bananas

3/4 cup sugar

1 egg

1/3 cup butter, melted

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup chocolate chips (or 1 cup chopped nuts)

~Preheat oven to 375'F

~ Mash bananas

~ Add sugar and slightly beaten egg

~ Add melted butter

~ Add the dry ingredients, stirring just to moisten

~ Gently stir in the chocolate chips.

~Bake for 20 minutes

Enjoy! :)

Rocky Road Bars

Ingredients

1/2 cup butter, softened

1/3 cup sugar

1 cup all purpose flour

1 1/4 cups mini marshmallows

1 cup semi-sweet chocolate chips

1 cup walnuts, small pieces

~ Preheat oven to 350'F(175'C), grease an 8-inch square pan

~ Beat butter and sugar until light and fluffy

~ Stir in flour and 1/2 cup of the walnuts. press into prepared pan. Bake for 15-18 minutes.

~ Remove from the oven. Sprinkle chocolate chips, marshmallows, and remaining nuts over the base. Return to the oven and bake for 5-7 minutes until marshmallows are slightly puffed.

~ Remove from the oven and with the tip of a knife gently swirl the chocolate

~ Let cool and enjoy! :)

~Recipe from The Happy Baker by Erin Bolger~

Peanut butter, Chocolate Chip, Coconut Cookies

Ingredients

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup butter, softened

1/2 cup smooth peanut butter

1 tsp. vanilla

1 egg

3/4 cup all purpose flour

3/4 cup quick cooking oats

1 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chips

1/2 cup coconut

~ Preheat oven to 375'F(175'C)

~ in a large bowl, combine sugars and butter, beat until light and fluffy. Add peanut butter, vanilla, and egg; mix well. Stir in flour, oatmeal, baking soda, and salt. Stir in chocolate chips and coconut.

~ Drop by tablespoonfuls on a lined cookie sheet, two inches apart. Flatten with fingers.

~ Bake for 10-12 minutes until golden brown. Let cool on wire racks

Enjoy! :)

- I use a stone pan so the results may differ-

~Recipe from The Happy Baker by Erin Bolger~

Banana Cream Pie

Ingredients

1/2 cup sugar

2 1/2 tbsp. cornstarch

1/2 tsp. salt

2 cups milk, divided

3 egg yolks, beaten

1 tsp. vanilla

1 tbsp. butter

2 bananas, sliced

1 9-inch pie shell, baked

~ In a bowl mix together sugar, cornstarch, salt and beaten egg yolks; blend well. Stir in 1/2 cup of milk

~ In a large saucepan over medium heat, heat remaining milk until it comes to a simmer. Remove from heat. Gradually add half of the hot milk to the egg yolk mixture. Return the entire egg yolk mixture back to the saucepan. Bring the mixture to a boil of medium heat; stirring constantly. Continue to heat and stir for two more minutes, mixture will thicken

~ Remove from heat and stir in butter and vanilla. Cover and let cool.

~ Pour half of the cooled filling over cooked pie crust. Layer with sliced bananas. Pour the remainder of filling on top. Cover and keep refrigerated. Garnish with whip cream when ready to serve.

Enjoy! :)

~Recipe from The Happy Baker by Erin Bolger~

Caramel Shortbread

Base

2/3 cup butter, softened

1/4 cup sugar

1 1/4 cups all purpose flour

Filling

1/2 cup butter

1/2 cup packed light brown sugar

2 tbsp. light corn syrup

1/2 cup sweetened condensed milk

Topping

1 1/4 cups semi-sweet chocolate chips

~Preheat oven to 350'F(175'C)

~ In a medium bowl mix together butter, sugar, and flour until crumbly. Press into a 8-inch square pan. bake for 20 minutes.

~ In a medium heavy bottom saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Boil for 5 minutes. Remove form heat and beat my hand for a couple of minutes. Pour evenly over baked crust. Let the caramel firm.

~ Melt the chocolate over low heat in a small saucepan. Pour evenly over caramel layer. Chill then cut into sqaures. This recipe is very rich so i cut it into small squares

Enjoy! :)

~Recipe from The Happy Baker by Erin Bolger~

Hershey Hug Cookies

Ingredients

1/2 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

2 eggs

1 tbsp. milk

2 1/4 cups all purpose flour

1/3 cups cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup chocolate chips

1 bag of hershey hugs

~Preheat oven to 350'F(175'C)

~Beat together butter, sugars and vanilla

~ Add eggs and milk, beat well

~ Stir in flour, cocoa, baking soda and salt gradually until well blended

~ Stir in chocolate chips

~ shape dough ints 1 inch balls( i use a tbsp. to collect and then use my hands to roll them) and place them on an un-greased cookie sheet

~ Bake for 10-11 minutes and gently push down 1 hershey hug in the middle of each cookies immediately after taken out of the oven. Let cool for 8-10 minutes

Enjoy :)

- I use a pampered chef stone so the results may differ-

Cheese Cake

Ingredients

1 cup finely crushed ginger cookies

1/4 cup butter, melted

3 8oz. packages cream cheese, softened

1 cup sugar

1 tbsp. all purpose flour

1 tsp. ground ginger

1 tsp. lemon juice

1 tsp. vanilla

1/2 tsp. salt

3 eggs, slightly beaten

1/3 cup caramel sauce

~Preheat oven to 350'F(175'C)

~ Cut a piece of parchment paper to fit the bottom of a 9-inch spring-form pan

~ Mix crushed cookies and melted butter together. Press into prepared pan. Bake for 5 minutes.

~ In a large bowl, beat cream cheese with a mixer until smooth. Beat in sugar, flour, ginger, lemon juice, vanilla and salt.

~ Stir in eggs. Beat until smooth. Pour mixture on top of crust

~ Bake for 45 minutes or until centre is set

~ Just before you are ready to serve spoon caramel topping over the cheesecake.

Enjoy :)

~Recipe from The Happy Baker by Erin Bolger~

Peanut Butter Cupcakes

Ingredients

2 cups all purpose flour

2 cups sugar

1/2 cup cocoa

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 cup oil

1 cup milk

2 eggs, slightly beaten

1 tsp. vanilla

1 cup hot water

ICING

1/2 cup butter, softened

1 cup peanut butter

3 tbsp. hot water

2 cups icing sugar

~ Preheat oven to 350'F(175'C)

~ Line cupcake tins, makes 18 cupcakes

~ In a large bowl sift together dry ingredients

~ Add oil, milk, vanilla, beaten eggs; blend well. Stir in hot water; mix well

~ Fill lined cupcake tins. Bake for 22-25 minutes. let cool

~ FOR ICING: blend together butter and peanut butter until light and fluffy. Gradually add icing sugar and water (alternating) until desires texture is achieved

~ ice cupcakes and enjoy~

Enjoy :) you can also use this recipe with different types of icing, for example i once made it with blue mint icing ~photo below~ i prefer the mint icing but thats my opinion :)

~Recipe from The Happy Baker by Erin Bolger~

Carrot Cake

Ingredients

2 cups all purpose flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

2 cups sugar

1 1/2 cups vegetable oil

4 eggs

2 cups finely grated carrots

1 cup crushed pineapple, drained

1 cup walnuts, chopped

1 cup coconut

~Preheat oven to 350'F (175'C) Grease and flour three 9-inch round cake pans

~ In a large mixing bowl sift together flour, baking powder, baking soda, salt, and cinnamon

~ Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer

~ Stir in carrots, pineapple, chopped nuts, and coconuts

~ Pour into prepared pans. Bake in preheated oven for 35 minutes or until centre is set

CREAM CHEESE ICING

1/2 cup butter, softened

1 8oz. package cream cheese, softened

500 g. icing sugar

1 tsp. vanilla

1/2 cup toasted coconut for decorating. Bake at 300'F (150'C) for about 5 minutes or until coconut is a light golden brown; stir often

~ Cream together the butter and cream cheese. Add vanilla. Stir in the icing sugar

~ Spread evenly on top of the first layer, add the second layer, spread evenly on that layer. Add the third layer, spread icing evenly all over cake. Sprinkle with toasted coconut

~ refrigerate

Enjoy! Also if you want to add the carrots on top like i did just use a icing bag with a small circle tip and use food/icing colouring to make the left over icing orange and green and then draw the carrots on yourself :) good luck!

~Recipe from The Happy Baker by Erin Bolger~

The Best Chocolate Chip Cookies

Ingredients

1 cup softened butter

3/4 cups packed brown sugar

3/4 cups granulated sugar

2 eggs

2 tsp. vanilla

2 1/3 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

2 cups semi-sweet or milk chocolate chips

1 cup coarsely chopped pecans

~ Preheat oven to 375'F

~ In a large bowl beat butter with the brown and granulated sugar until light and fluffy

~ Then beat in the eggs and vanilla until just blended

~ gradually stir in the flour, baking soda and salt until blended

~ Stir in chocolate chips and pecans

~ Use ice cream scooper to collect the dough and place them on the baking sheet 2 inches apart. Bake for 12 minutes and let each set of cookies cool before switching them

Enjoy! These cookies are the best in the world! :)

- I use a pampered chef stone so the results may differ-

Dark Chocolate Cookies

Ingredients

3/4 cup butter, softened

3/4 cup sugar

1/2 cup brown sugar, packed

1 tsp. vanilla

2 eggs

1 3/4 cups all purpose flour

1/2 cup cocoa

1 tsp. baking soda

1 tsp. baking powder

1/2 tp. salt

1 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

~Preheat oven to 375'F(190'C)

~ In a large bowl mix butter and sugars until light and fluffy

~Add vanilla and eggs; blend well.

~ In a medium bowl sift together flour, cocoa, baking soda, baking powder and salt. Add to wet mixture. Stirring until just blended.

~ Stir in chocolate chips. Roll inta 1-inch balls, place 2 inches apart on a lined cookie sheet. Flatten with fingers. Bake for 10-12 minutes.

Enjoy :)

- I use a pampered chef stone so the results may differ-

~Recipe from The Happy Baker by Erin Bolger~