Sarah’s Breakfast Cookies

1 cups whole-wheat flour

½ cup all-purpose flour

¼ cup ground flaxseed

¼ oat bran

¾ teaspoon baking soda

¾ teaspoon cinnamon (optional)

½ teaspoon salt

4 TBS unsalted butter, room temperature*

¼ cup coconut oil

¼ cup applesauce

¾ cup packed dark-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups rolled oats

½ cup roasted, unsalted almonds, chopped

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

1/3 cup shredded unsweetened coconut

1/3 cup golden raisins

1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Whisk together flours, flax, oat bran, baking soda, cinnamon and salt in a large bowl.

2. Beat butter and oil in a large bowl with a mixer until light and fluffy. Add applesauce and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.

Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins and cranberries, and beat to combine.

3. Scoop dough by the tablespoon onto parchment-lined (or silicone pad lined) baking sheets. Bake until golden and firm, 12-14 minutes. Let cool completely.

* NOTE: I usually adjust the combination of butter, oil (canola and/or coconut) and applesauce depending on what I am making them for or what I have on hand. I recommend using at least the 4 TBS of butter for taste, but I have made these with only a mix of coconut and canola oil (total of ¾ cup oil) and they still come out very good.

Espresso Kissed Brownies

These brownies are amazing! Great chocolate flavor with just the right amount of coffee to bring some intensity to the chocolate. One of my tasters called it a chocolate brownie dream and added that she was eating it slowly so that the taste wouldn't leave her mouth. Now that is a compliment if I have ever heard one. Hope you enjoy them as much as she did!

Ingredients
Nonstick cooking spray
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder 
1 packet Starbucks VIA Instant Coffee
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
2 large eggs
3/4 cup unbleached all-purpose flour
3/4 cup mini semi-sweet chocolate chips

Directions

Place an oven rack in the center of the oven and preheat the oven to 350 degrees F. Coat an 8-inch by 8-inch pan with cooking spray. 

Melt the butter in a medium saucepan over medium-low heat (or double-broiler style). Add the sugar and stir until the mixture is hot, 2 to 3 minutes. Remove from the heat. Stir in cocoa, instant coffee, vanilla, salt, and baking powder until well mixed. Stir in eggs until blended. Stir in flour and chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake until the edges are set and a toothpick inserted in the center comes out with moist crumbs, 20 to 24 minutes.

Cool in the pan on a wire rack. Cut into squares and share the love!

Adapted from: http://www.cookingchanneltv.com/recipes/dark-chocolate-espresso-kissed-brownies-with-chocolate-mascarpone-frosting-recipe/index.html

Dark Chocolate Pistachio Biscotti

I always think of biscotti as taking so much work and time, but with this recipe they are super easy and quite delicious. I gave these out around Christmastime and everyone loved them. I also made a version using toasted almonds instead of the pistachios and dried cranberries in place of the chocolate chunks. Both were savored to the last crumb. Enjoy!


Ingredients
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup dark chocolate chunks (I use the 365 brand ones that are dairy free)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)

Directions
Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with a wooden spoon or slightly damp hands until all the flour is incorporated. Turn the dough out on a lightly floured surface and knead for a minute until smooth (don't over knead as that will make them tough).

Divide the dough in half and form each half into a long log, about 10-by-2-inches. I find it is easiest to do this on a lined (parchment or silicone mat) baking sheet rather than trying to move the logs to a baking sheet once formed. Brush with egg wash.

Bake for 20-25 minutes. Remove from oven, let cool for 10 minutes, and then carefully slice the logs diagonally with a serrated knife into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional 20-25 minutes or until golden, flipping cookies over halfway through.


Makes approximately 2 1/2 dozen biscotti. 

Slightly adapted from: http://www.eatliverun.com/dark-chocolate-pistachio-biscotti/

Mini Flourless Chocolate Cakes

I made these cakes for my daughter's first birthday party and everyone loved them! They are super rich and chocolaty. The original recipe called for frosting as well (I used a Chocolate Buttercream instead), but they didn't need it. The frosting actually takes away from the flavor of the cake. They are best completely cooled (or chilled) and dusted with cocoa powder or powdered sugar. Enjoy!   

Ingredients
6 eggs, room temperature
1/2 cup granulated sugar
2 cups semi-sweet or bittersweet (or a combo) chocolate chips
5 ounces butter

Directions
Preheat the oven to 350.

Melt the chocolate and the butter together over very low heat. Set aside to cool slightly. 

While that’s melting, whip the eggs with a mixer at high speed until they start to become thick and pale, then add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony (this takes a little while - be patient it is worth the wait).

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.

Pour batter into mini-muffin tins that have been lined with paper cups. Bake for 9-11 minutes or just until set and let cool in the tins for another 10 minutes before gently popping them out of the tin.

Makes approximately 36-40 mini-cakes, 18 cupcake-size cakes, or 2-regular round cakes. 


Adapted from: http://www.eatliverun.com/mini-flourless-chocolate-cakes-with-buttercream-frosting/

Figgy Banana Bread

This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good.  I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!

INGREDIENTS
1 eggs
1/2 cup milk ( I used almond milk)
1/4 cup firmly packed brown sugar
1 tablespoons olive oil
3/4 cups mashed ripe bananas 
1 1/4 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried figs, chopped
1/3 cup walnuts, toasted and chopped (optional)

DIRECTIONS
Preheat an oven to 350 degrees F. Lightly grease one loaf pan.

Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Originally posted at: http://allrecipes.com/recipe/fig-and-banana-loaf/

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Double Dark Chocolate Chip Cookies

I am a sucker for chocolate, especially double chocolate chip cookies so I love these cookies. They are lightly sweet and buttery, but heavily chocolaty - just the way a cookie should be. Enjoy! 


Ingredients
1/2 cup (1 stick) butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder (I used cacao powder)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 - 1 cup dark (60-70%) chocolate chunks
1/2 cup chopped walnuts (optional)


Directions
Preheat oven to 350°. Combine flour, cocoa, baking soda, baking powder, and salt in a large bowl. Set aside. 



Beat the butter and sugar with a mixer at medium speed until light and fluffy. Add the egg and vanilla; beat well. Gradually add the flour mixture, beating until blended. Stir in chocolate chips and walnuts (if using).


Drop by rounded tablespoonfuls 1 1/2 inches apart onto a baking sheet lined with parchment paper or a silicone mat. Bake at 350° for 12-14 minutes. Cool on the pan for 2 minutes or until firm. Remove cookies to a wire rack to cool completely.


Make about 2 dozen. 

Vegan Chocolate Cake

Initially, I thought the cake a bit bland and too "vegan" tasting (I guess I missed the butter;-). However, after putting it in the refrigerator overnight I really enjoyed it...I would not have know it was vegan or that anything was "missing." I would describe it a much healthier version of a Texas sheet cake. Enjoy!


Ingredients
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup canola oil 
1/2 tsp salt
2 TBS vinegar
1/2 TBS vanilla extract
1 cup soy or almond milk
1 cup vegan semi-sweet chocolate chips (or regular chocolate chips if you're not vegan)


Icing:

2 TBS oil

2 TBS water

3 TB. sifted cocoa powder

1 cup sifted powdered sugar

Directions
Preheat oven to 375. Thoroughly grease and flour one 9" square cake pan, shaking off the excess flour.


Sift together the flour, cocoa, baking soda and salt in a large bowl. Combine the soy milk and the vinegar in a glass measuring cup and let stand for two minutes to curdle. Then, pour into another bowl and add the oil, sugar and vanilla extract; whisk gently. Mix wet ingredients with the dry ingredients until combined and then fold in the chocolate chips. Pour the batter in the prepared pan and bake for about 20-25 minutes, until cakes start to separate from the sides of pan and a toothpick comes out with just a few crumbs. Remove from oven and let cool completely before removing it from the pan (It is best to apply the icing while it is still in the pan).

Icing: In a small saucepan over medium high heat, bring the water and oil to boiling.  Remove it from the heat. Whisk in the cocoa and sugar; beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool.

Adapted from the following: http://www.eatliverun.com/vegan-double-chocolate-cake-with-brown-sugar-7-minute-frosting/#more-34935 and http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysVeganChocolateCake.html

No-Bake Chocolate Peanut Butter Cookies

Can't bear to start your oven on a hot summer day, but you are really craving cookies? Don't have a lot of time nor do you want much of a mess to clean up? Then these are the perfect cookies for you.  They are richly chocolaty with a great peanut butter taste, not to mention super easy to make. Enjoy!


Ingredients
3 T butter 
1/4 cup soy milk (or milk of choice)
1/3 cup granulated sugar
2 heaping tablespoons cocoa
1/2 cup semi-sweet or dark chocolate chips 
1/4 cup peanut butter (I prefer all-natural peanut butter)
1 1/4 cups old fashioned or quick-cooking oats (not instant)
2 TBS oat bran


Directions
Melt the butter on the stove or in the microwave. Add the peanut butter and stir until incorporated. Remove the pan from the heat and allow the mixture to cool slightly (you don't want to fully melt the chocolate chips). Add the sugar, cocoa and milk and stir well. Stir in the chocolate chips, the oats and oat bran. Stir until thoroughly combined.


With wet hands or a mini ice cream scoop, place little balls of the mixture on a wax paper lined plate or pan. Refrigerate for thirty minutes or until hard.


Makes about 18 large (TBS-size) cookies. 


Adapted from: http://www.eatliverun.com/no-bake-chocolate-peanut-butter-cookies/

Raw Chocolate Coconut Brownies

OK, so I really enjoyed the raw other raw brownies that I recently blogged about so I tried another version. This recipe, as stated, yielded brownies that were a bit drier and not as chocolately as the other recipe, though I love the addition of the coconut. Therefore, I have noted a few recommended changes to really make these brownies yummy.


Ingredients
1/2 cup raw almonds and/or walnuts (I used a combination)
1/4 cup unsweetened shredded coconut
1 cup Medjool dates, pitted (bump this up to 1 1/4 to 1 1/2 cups)
1/4 cup cacao (bump this up to 1/3 to 1/2 depending on how chocolately you want them)
1/4 tsp salt



Directions
Place nuts in a food processor and blend on high until they are finely ground. Add the coconut, cacao and salt. Pulse to combine. 


Add the dates one at a time through the feed tube of the food processor while it is running. You should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together. 


Press the mixture into a lined cake pan or mold. Place in the refrigerator until ready to serve. Store in an airtight container. 


Original recipe: http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/

Raw Brownies (vegan, wheat-free)

As this was my first attempt at making a raw, vegan, wheat-free brownie I was a bit hesitant. However, these brownies are amazing!  Sweet, salty, and chocolaty...oh, and healthy too;-)  Enjoy! 

Ingredients
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (do not use regular cocoa powder)
1 cup raw unsalted almonds, roughly chopped (optional)
¼ tsp. sea salt

Directions
Place walnuts in food processor and blend on high until the nuts are finely ground.

Add the cacao and salt. Pulse to combine. 

Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). 

In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds (optional). Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is easier to cut these when they are cold). Store in an airtight container. 

Recipe from: http://mynewroots.blogspot.com/2011/04/raw-brownie.html and shared with me by http://kimberlyelizabethmaynard.wordpress.com/

Chocolate Hazelnut Shortbread Cookies

I love shortbread cookies. These are very delicately flavored and super rich. If you like shortbread cookies and/or Nutella you will love these. Enjoy!

Ingredients

1 cup (2 sticks) butter, at room temperature

1/4 cup plus 1/2 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups flour

1/2 cup chocolate-hazelnut spread, at room temperature (I used Nutella)

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.

In a large bowl, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop balls of dough onto the prepared baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.

Place 1/2 cup of powdered sugar in a sifter, gently shake to dust the cookies with sugar. Store in an airtight container at room temperature.

Makes approximately 30 cookies. 


Original recipe from Giada De Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe/index.html

Pineapple and Apricot Crisp

I enjoyed the combination of pineapple with apricots, but overall it was not a great dessert. It may have been better with fresh pineapple and some ground ginger to help balance the tartness of the pineapple and the sweetness of the topping.  

Ingredients

Filling:

1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved

1 cup (6 ounces) quartered dried apricots

3/4 teaspoon ground cinnamon

1/4 teaspoon arrowroot (or ¼ tsp cornstarch dissolved in the pineapple juice)

Topping:

1/2 cup flour

1/2 cup quick-cook oats

1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces

1/3 cup light brown sugar, packed

1/3 cup chopped walnuts

1/4 teaspoon fine salt

Directions

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a 1 ½ quart casserole dish with  cooking spray. Set aside.

For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.

For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.

Spoon the topping over the filling mixture. Bake until golden and the filling is bubbling, 20 to 22 minutes. Cool for 10 minutes and serve.

Original recipe from Giada De Laurentiis.  http://www.foodnetwork.com/recipes/giada-de-laurentiis/apricot-and-pineapple-crisps-recipe/reviews/index.html#user-reviews-top

Double Chocolate Espresso Cookies

Who doesn't love the combination of chocolate and coffee??!! These cookies have a wonderfully balanced taste, are not heavy/greasy, and oh so chocolaty. Enjoy!


Ingredients
1 stick butter, softened
2/3 cup sugar
1 egg
1/2 TBS instant coffee (I used 1 packet of Starbuck Via)
2 TBS soy milk (cow's milk or water work fine as well)
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup plus 2 TBS all purpose flour
1/2 cup chocolate chips


Directions
Preheat the oven to 350 degree F. 


Cream the butter and sugar. Beat in the egg. Add the coffee and soy milk, mix until incorporated. In a separate bowl whisk together the cocoa powder, baking powder, salt and flour. Mix the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips. 


Scoop the dough by the tablespoonful onto a baking sheet lined with parchment or a silicone mat. Bake for 10-12 minutes. Cool on a wire rack. 


Yield: about 2 dozen


If I could remember where I found this recipe I would gladly give the creator credit, but for the life of me I can't find it again. 

Chewy Chocolate Chip Cookies

You can never go wrong with chocolate chip cookies, especially the chewy kind. Enjoy!

Ingredients

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 cup packed brown sugar

1 egg

1 stick butter, softened 

1 cup semi-sweet chocolate chips (half a bag)

Directions

Preheat the over to 350 F. 

Whisk together the flour, baking soda and salt. Set aside.

Cream together the butter and sugar. Add the egg, beating until incorporated. Add the vanilla and mix gently to combine.

Add the flour mixture to the butter mixture and beat gently just until combined. Carefully stir in the chocolate chips. Bake at 350 for about twelve minutes, or until golden.

Make about 2 1/2 dozen (depending on how many you eat right out of the oven;-)

Adapted from: http://www.eatliverun.com/my-favorite-chocolate-chip-cookies/

Molasses Cookies

This simple, easy to make cookie has a great molasses flavor. They are not overly sweet or heavy. My only disappointment was that the molasses seemed to overpower the spices so if you want more of a molasses "spice" cookie I recommend doubling the cinnamon, ginger and cloves. Enjoy!

Ingredients

1 3/4 cups all-purpose flour

1/2 tsp baking soda

1/2  tsp  ground cinnamon

1/2  tsp  coarse salt

1/4  tsp  ground ginger

1/8  tsp  ground cloves

1/2 cup packed light-brown sugar

4 TBS unsalted butter, melted

1/4 cup unsulfured molasses

1/4 cup milk

1 large egg, lightly beaten

1/4 cup raisins

Directions

Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in raisins.

Chill the dough in the refrigerator for 5 minutes. Scoop the dough by the tablespoon-full onto a parchment or silicone lined baking sheet.  Bake for 12 minutes. Transfer cookies to a wire rack and let cool. 

Yield: approximately 2 dozen cookies

Adapted from http://www.marthastewart.com/356155/lucindas-molasses-drops

Applesauce Chocolate Chip Bundt Cake

This cake is a super moist, mild spice cake studded with chocolate chips. It is quite good as it is, but if you prefer that the spices be more on the forefront I would recommend upping the cinnamon, cardamom and cloves half again or even try doubling them. Enjoy!

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting

1 1/2 cups granulated sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp ground cardamom

1 tsp salt

1/2 tsp ground cloves

1/2 tsp ground pepper

2 cups unsweetened applesauce

2 large eggs, lightly beaten

1/2 cup canola oil

1 stick unsalted butter, melted

1 1/2 cups semisweet-chocolate chips

Confectioners' sugar, for dusting

Crème fraîche or whipped cream, for serving

Directions

Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.

Scrape the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out with a few crumbs attached. Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners' sugar over the cake, slice and serve.

Original recipe from Food & Wine. 

Easy Apple Skillet Cake

Serve this super quick cake for dessert with a bit of whipped cream or for brunch in place of a traditional coffee cake. Enjoy!

Ingredients

Topping:
1/4 sliced almonds
1/4 cup sugar
2 TBS butter
1 tsp cinnamon
2 1/2 TBS flour



Cake: 
1 TBS butter
1 TBS brown sugar
1 - 12 oz tube buttermilk biscuits
1 1/2 cups apple, diced


Directions
Preheat the oven to 375 degrees. 


For the topping, combine all the ingredients in the bowl of a food processor and pulse until it resembles large crumbs. 


For the cake, melt the butter and brown sugar in a 9 inch iron skillet or other oven-safe skillet. Remove the pan from the heat and place the biscuits in the pan in a single layer. Sprinkle the diced apple over the biscuits then sprinkle on the topping. Bake for 25-30 minutes at 375 degrees. The top may not look completely done or browned, but that is okay as the bottom browns before the top. 

Salted Fudge Brownies

I love sweet and salty desserts - hence why I created this brownie recipe!  They have just the right amount of saltiness balanced by the sweet richness of the chocolate. Enjoy!

Ingredients

1 stick unsalted butter

2 ounces unsweetened chocolate

¼ cup plus 2 tablespoons unsweetened cocoa

1 ½ cups sugar

3 large eggs

1 teaspoons pure vanilla extract

1 cup all-purpose flour

½ teaspoon kosher salt (a good sea salt works great, too)

Directions

Preheat the oven to 350°. Lightly butter a 9-inch square metal cake pan.

In a saucepan, melt the butter with the unsweetened chocolate over low heat (or use a double broiler), stirring occasionally. Remove from the heat and allow the mixture to cool slightly. Then whisk in the following ingredients, one at a time, until thoroughly incorporated:  cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, gently swirl the salt into the batter.

Bake the brownies at 375⁰ for 25-35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out with just a little bit of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate about 1 hour. Cut the brownies into squares. Serve chilled or at room temperature. Also great for brownie sundaes. 

Hello Dolly Bars (aka Seven Layer and Magic Cookie Bars)

These potluck tradition bars are so yummy. The condensed milk makes them sweet and gooey while the chocolate chips, coconut and walnuts add richness and texture. Enjoy!


Ingredients

1 1/2 cups graham cracker crumbs (about 9 cookie sheets)

4 TBS butter, melted

1 cup semisweet chocolate chips

1 cup flaked sweetened coconut

 ¼ to ½  cup chopped walnuts (or pecans)

1 (14-ounce) can sweetened condensed milk

Directions

Preheat oven to 350°.

Line a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.

Place crumbs in a medium bowl. Drizzle with butter and toss with a fork until moist. Gently pat mixture into an even layer in the prepared pan. Sprinkle the chocolate chips over the crumb mixture. Top evenly with coconut and walnuts. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

Notes: These bars can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.