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  • Best Ever Chewy Brownies

    How to make Best Ever Chewy Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 30 minutes

    Ingredients

    1 1/4 cups (249 grams) granulated sugar
    5 tablespoons (71 grams) unsalted butter
    2 large eggs plus 1 egg yolk, cold
    1 teaspoon vanilla extract
    3/4 cup (75 grams) unsweetened cocoa powder
    1/3 cup vegetable oil
    1/2 cup (63 grams) all-purpose flour
    1/8 teaspoon baking soda
    1 tablespoon cornstarch
    1/4 teaspoon salt
    3/4 cup (128 grams) semisweet chocolate chips

    Directions

    Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.

    In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

    With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.

    Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

    Brownies can be stored in an airtight container at room temperature for up to 3 days.

  • Ultimate Chocolate Chip Cookies

    How to make Ultimate Chocolate Chip Cookies

    Yield: About 24 large cookies

    Prep Time: 10 minutes

    Cook: 12 minutes

    Ingredients

    1 1/2 cups (191 grams) all-purpose flour
    1 1/4 cups (159 grams) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    2 sticks (227 grams) unsalted butter, at room temperature
    1/2 cup (100 grams) granulated sugar
    1 1/4 cups (247 grams) lightly packed brown sugar
    2 teaspoons vanilla
    2 large eggs plus 1 egg yolk, at room temperature
    2 cups (340 grams) semi sweet chocolate chips

    Directions

    Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

    Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

    Recipe by Tessa of Handle the Heat

  • Peanut Butter Pie

    How to make Peanut Butter Pie

    Yield: 8 to 10 servings

    Prep Time: 20 minutes

    Cook: 4 hours 32 minutes

    Ingredients

    For the crust:

    14 whole chocolate graham crackers
    1 tablespoon light brown sugar
    7 tablespoons (3.5 ounces) unsalted butter, melted

    For the filling:

    8 ounces cream cheese, at room temperature
    3/4 cup powdered sugar plus 2 tablespoons, divided
    1 cup creamy peanut butter
    1 cup heavy whipping cream
    1 teaspoon vanilla extract

    For the topping:

    Melted peanut butter
    Melted chocolate
    Mini Reese’s cups
    Peanut butter chips

    Directions

    Preheat the oven to 325°F.

    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

    For the filling:

    In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

    In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

    Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

  • Walnut Fudge Brownies

    How to make Walnut Fudge Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    10 tablespoons (142 grams) unsalted butter
    4 ounces bittersweet chocolate, chopped
    1 cup (200 grams) granulated sugar
    1/3 cup (67 grams) packed light brown sugar
    2/3 cup (66 grams) unsweetened cocoa powder, sifted
    1/2 teaspoon vanilla extract
    2 large eggs plus 1 egg yolk
    2/3 cup (85 grams) all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon salt
    3/4 cup (80 grams) chopped California walnuts

    Directions

    Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.

    In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.

    Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.

    Pour into the prepared pan and bake for 35 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.

    Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.

  • Strawberry Banana Bread

    How to make Strawberry Banana Bread

    Yield: 12 servings

    Prep Time: 25 minutes

    Cook: 1 hour

    Ingredients

    For the bread:

    2 cups (254 grams) all-purpose flour
    1 cup (200 grams) light brown sugar
    1 teaspoon baking soda
    1/2 teaspoon fine salt
    2 overripe bananas, mashed
    2 large eggs
    10 tablespoons (142 grams) unsalted butter, melted
    1/2 cup buttermilk or plain yogurt
    1 teaspoon vanilla extract
    1 cup (130 grams) chopped strawberries

    For the strawberry buttercream:

    1 1/2 cups (188 grams) powdered sugar, sifted
    1 stick (113 grams) unsalted butter, at room temperature
    Pinch fine salt
    1 teaspoon vanilla extract
    3 tablespoons seedless strawberry preserves
    Red food coloring, if desired
    Halved or quartered strawberries, to decorate

    Directions

    For the bread:

    Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.

    In a large bowl whisk together the flour, sugar, baking soda, and salt.

    In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add the into the flour mixture and gently stir until just combined. Fold in the strawberries.

    Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.

    Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

    For the buttercream:

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and preserves and beat on medium for 1 minute. Add in food coloring, if using.

    Spread the buttercream over the top of the bread. Top with strawberries. Serve, or cover and store at room temperature for up to 1 day.

  • Chocolate Strawberry Mini Cheesecakes

    How to make Chocolate Strawberry Mini Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 20 minutes

    Cook: 25 minutes

    Ingredients

    For the crust:

    1 sleeve (9 cookies, 137 grams) graham crackers
    3 tablespoons (43 grams) REAL Seal® unsalted butter, melted

    For the filling:

    12 ounces (340 grams) REAL Seal® cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/2 cup (140 grams) seedless strawberry preserves
    Red gel food coloring, if desired
    1/2 teaspoon vanilla extract
    1/4 teaspoon fine salt
    1 large egg

    For the topping:

    1/2 cup (85 grams) semisweet chocolate chips
    1/4 cup REAL Seal® heavy cream
    12 small strawberries

    Directions

    Make the crust:

    Preheat the oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray.

    Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press the crumbs into the bottom of each cavity (a shot glass or other small object makes easy work of this).

    Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

    Make the filling:

    In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the strawberry preserves, food coloring (if using), vanilla, and salt and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.

    Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Allow to cool and thicken.

    Top each cheesecake with the ganache, then press a strawberry into the ganache. Serve or cover and store in the fridge for up to 1 day.

  • Chocolate Soufflés for Two

    How to make Chocolate Soufflés for Two

    Yield: 2 soufflés

    Prep Time: 10 minutes

    Cook: 20 minutes

    Ingredients

    Chocolate Soufflés:

    3 tablespoons unsalted butter, divided
    2 tablespoons unsweetened cocoa powder
    3 ounces (85 grams) bittersweet chocolate, chopped
    1/2 teaspoon vanilla extract
    2 large egg yolks
    2 large egg whites
    2 tablespoons granulated sugar
    Pinch salt
    Pinch cream of tartar

    Raspberry Sauce:

    5 ounces (142 grams) fresh or thawed frozen raspberries
    2 tablespoons granulated sugar

    Powdered sugar, for garnish

    Directions

    Chocolate Souffles:

    Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.

    In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until melted and smooth. Stir in vanilla and egg yolks, one at a time.

    In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins. Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.

    Bake until puffed and set, about 20 minutes (about 25 minutes if baking directly from the refrigerator).

    Raspberry Sauce:

    While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.

    Garnish the chocolate souffles with powdered sugar and serve immediately with raspberry sauce.

  • Nutella Stuffed Chocolate Raspberry Cupcakes

    How to make Nutella Stuffed Chocolate Raspberry Cupcakes

    Yield: 12 cupcakes

    Prep Time: 20 minutes

    Cook: 1 hour 30 minutes

    Ingredients

    For the cupcakes:

    4 ounces (113 grams) semisweet chocolate, finely chopped
    1/3 cup (33 grams) Dutch-process cocoa powder
    3/4 cup hot coffee
    3/4 cup (95 grams) bread flour
    3/4 cup (150 grams) granulated sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    6 tablespoons vegetable oil
    2 large eggs
    2 teaspoons white vinegar
    1 teaspoon vanilla extract
    1/3 cup Nutella

    For the buttercream:

    2 sticks (227 grams) unsalted butter, at room temperature
    1 teaspoon vanilla extract
    3 cups (375 grams) powdered sugar, sifted
    1/3 cup seedless raspberry preserves

    Red food coloring, if desired

    Directions

    For the cupcakes:

    Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

    Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

    In a small bowl, whisk the flour, sugar, salt, and baking soda together.

    Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

    Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

    For the buttercream:

    In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

    Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

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