Chewy Chocolate Brownies

 

 Ingredients

• ⅓ cup Dutch-processed cocoa
• ½ cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate, finely chopped
• 4 tablespoons (1/2 stick) unsalted butter, melted
• ½ cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2-1/2 cups (17-1/2 ounces) sugar
• 1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
• ¾ teaspoon table salt
• 6 ounces semisweet chocolate, cut into ½-inch pieces

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together coca and boiling water.
3. Add unsweetened chocolate, butter, and vegetable oil and mix until combined.
4. With mixer running, add eggs, egg yolks, and vanilla.
5. Add sugar and continue mixing until well-combined.
6. If using a stand mixer, switch to the paddle attachment. Combine flour and salt. Gradually add flour mixture to chocolate mixer, scraping the side of the bowl as needed.
7. Using a wooden spoon, gently fold in semisweet chocolate pieces.
8. Grease a 9 x 13 x 2-inch baking dish. Pour brownie batter into the dish. Place in the oven and back for about 30-40 minutes (I actually had to bake for 50 minutes), or until a toothpick inserted near the center comes out clean.
9. Remove from oven and allow pan to cool for 1 hour. Run a knife along the edge of the pan to loosen brownies, then cut into 2-inch squares.

Chicago Deep-Dish Sausage Pizza

Ingredients

• Chicago Style Deep Dish Pizza Dough, recipe follows
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can plum tomatoes, coarsely crushed
• 1 tablespoon dry red wine
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil
• 1 pound mozzarella cheese, sliced
• 8 ounces pepperoni, thinly sliced
• 8 ounces mushrooms, wiped clean and thinly sliced
• 1 green bell pepper, cored and cut into thin rings
• 1 yellow onion, cut into thin rings
• 1 cup thinly sliced black olives
• 1 pound crumbled hot Italian sausage
• 1 cup grated Parmesan

Directions

• While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
• Preheat the oven to 475 degrees F.
• Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
• Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
• Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

• 11/2 cups warm water (about 110 degrees F)
• 1 (1/4-ounce) packages active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
• 1 teaspoon salt

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and use as directed.

OREO Truffles

 

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Cheesecake Brownies

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1 (8 ounce) package cream cheese
• 1 egg
• 1/3 cup white sugar

Directions

1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
3. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Peanut Butter Crunch Apples

Ingredients

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces white chocolate, chopped

Directions

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

Pumpkin Muffins

Ingredients

• 1 1/2 cups raisins
• 4 3/4 cups all-purpose flour
• 4 cups white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 6 eggs
• 1 (29 ounce) can pumpkin
• 1 cup unsweetened applesauce
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.