Chipster-Topped Brownies

Yield: 24 brownies

For the Brownie Layer:

6 ounces bittersweet chocolate

3 ounces unsweetened chocolate, coarsely chopped

2 sticks (8 ounces) unsalted butter, cut into chunks

1 2/3 cups sugar

4 large eggs

½ teaspoon salt

½ teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup walnuts, coarsely chopped

For the Cookie Layer:

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1½ sticks (12 tablespoons) unsalted butter, at room temperature

¾ cup (packed) light brown sugar

2/3 cup sugar

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

1. Center a rack in th oven and preheat the oven to 350 degrees F. Butter a 9×13-inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

2. To make the brownie batter, put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until th ingredients are melted, shiny and smooth. Remove the bowl from the heat. Alternatively, you can microwave the chocolates and butter together in 30-second increments, stirring well after each one.

3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

4. To make the cookie dough, whisk together the flour, baking soda, and salt.

5. Working with the stand mixer in a cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

6. Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

7. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.

Source: Dorie Greenspan

Honey Lime Chicken Enchiladas

6 Tbsp honey

5 Tbsp fresh lime juice (1 or 2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinsless, bonesless chicken breasts, cooked and shredded

10 small flour tortillas

1 lb Mexican Blend cheese

1 large can green enchilada sauce

1 1/4 cup heavy cream (optional)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow to sit for at least 1/2 hour. Can cover and refrigerate at this point. Combine enchilada sauce and heavy cream, if using.

Pour 1/2 cup of enchilada sauce into bottom of 9x13 pan. Place chicken and cheese into middle of tortilla and spoon about 1 Tbsp of sauce over it and roll up. Place seam side down in pan. Repeat using all the tortillas and chicken mixture. Reserve 1-2 cups cheese for top. Pour sauce over enchiladas and sprinkle with remaining cheese. You may also reserve a small amount of sauce to pour over the top after removing themm from the oven.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbling.

Source: all over the internet!

Best Yellow Layer Cake

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

from Smitten Kitchen

Vanilla Buttercream Frosting

from Joyofbaking.com

2 cups confectioners sugar, sifted

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

2 tablespoons milk or light cream

food colors, if desired

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.  Tint the frosting with desired food color.

Flower Cupcakes

from Ina Garten

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour (we used cake flour)

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

Heat the oven to 350 degrees F. Line muffin pans with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

Poppy Seed Bread

3 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

2 1/2 cups sugar

1 1/2 cups milk

1 1/8 cups oil

1 1/2 T poppy seed

3 eggs

1 1/2 tsp. vanilla

1 1/4 tsp. almond extract

Combine all ingredients in listed order.  Blend thoroughly after each addition.  Bake in greased and floured loaf pans at 350 degrees for 1 hour and 15 minutes.

Makes 2 regular loaves.

Spiced Honey and Lemon Baked Ham

1 bone-in hickory smoked spiral sliced ham (8 to 10 pounds), cooked

3/4 cup honey

1/2 cup light brown sugar

1/4 cup lemon juice

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.

Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.

Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.

Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.

Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.

Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

Recipe from Emeril Lagasse