Base:
15-oz package fudge brownie mix
1/3 cup very hot water
¼ cup oil
1 egg

Topping:
1 can vanilla frosting
8-oz pkg cream cheese, softened
2 cups whipping cream
Miniature semisweet chocolate chips (I used half a package or until it looked good to me.)

Heat oven to 350 degrees.  Grease bottom only of 9-inch springform pan.  In large bowl, combine brownie mix, water, oil, and egg; beat 50 strokes with spoon.  Spread in prepared pan.  Bake at 350 degrees for 20-30 minutes or until set.  Do not overbake.  Cool completely.

Loosen brownie from edges of pan with spatula but do not remove sides of pan.  In large bowl combine frosting and cream cheese until smooth.  In small bowl, beat whipping cream until stiff peaks form.  Fold whipped cream into frosting mixture.  Fold in chocolate chips. Spread over cooled base.  Cover with plastic wrap.  Refrigerate at least 3 hours or until set.  Remove sides of pan.  Store in refrigerator.

Combine sugar, flour and nuts. Cut margarine/butter into flour mixture until texture is sandy. Press lightly into 9X13-inch pan. Bake at 325 degrees for 20-25 minutes.

Cheesecake:
1 1/2 c. steamed and mashed Okinawan purple sweet potatoes (approximately 2 potatoes, about 0.75 to 0.80 lbs. of potatoes)
1 lb. cream cheese (two 8 oz. packages)
3 large eggs
3/4 c. sugar
1 tsp. vanilla extract

Put the mashed sweet potato, cream cheese, eggs, sugar and vanilla in a mixer bowl and beat until well blended. Bake for 1 hour at 350 degrees. Cool completely.

Haupia:
2 c. coconut milk (or 1 can works, just mix with 1 can of water instead of 2 cups)
1 c. sugar
2 c. water
1/2 c. cornstarch

Mix together the coconut milk, sugar, water and cornstarch in a heavy saucepan. Cover over low heat, stirring constantly, until the haupia thickens. (If it doesn’t start to thicken, turn up heat to thicken quicker.)

1 1/4 cups butter, softened
2 cups sugar
2 larges eggs
2 teaspoons vanilla extract
2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips or semisweet chocolate chips

1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet. Cool completely.

a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan, regular or small

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds – get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses “cooking spray” with flour to simplify this part.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.

Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.

Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.

Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.

Preheat the oven to 375°F. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougère, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Yield: 24 servings (serving size: 1 piece)

CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg

Just a Cup
1T cocoa powder
2T sugar
2T water
1 cup milk
Dash of vanilla

Herd of Teenagers
1 cup cocoa powder
2 cups sugar
2 cups water
1 gallon milk
1 teaspoon vanilla

Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally so that it doesn’t stick to the pan. After 1-2 minutes, add milk and vanilla. Mix it all together and heat until it’s as hot as you like it.

Preheat oven to 340 F. Mix together all of the ingredients, don’t add the butter while it is still hot – let it cool for a while before adding it to the batter. Fold in the dried fruit or chocolate or nuts. Line a baking tray with baking paper. Take one heaping teaspoon of batter at a time and place on to the baking tray. Bake for 15-20 minutes until they are done. Take them out of the oven when the sides start to brown.

• 1/2 c. butter (1 stick)
• 2 c. Nestle Toll House Premier White Morsels
• 2 eggs
• 1/2 c. granulated sugar
• 1 c. all purpose flour
• 1/2 tsp. salt
• 1/8 tsp vanilla extract
• 1/8 tsp almond extract
• 1/2 c. seedless raspberry jam
• 1/2 c toasted sliced almonds (toast raw almonds in a pan on the stove)

Preheat oven to 325° F. Grease and sugar 9-inch-square baking pan. Melt butter in microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir. Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt vanilla and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan. Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack. Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds. Bake for 25 to 30 minutes or until edges are browned. Cool in pan on wire rack. Cut into bars.