Ingredients

1/2 cup  unsalted butter 

1 cup unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt 

1 cup good caramel sauce

2 to 3 teaspoons flaked sea salt
Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

BROWNIES
 INGREDIENTS:

5 ounces (150 grams) semisweet or bittersweet chocolate chopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces 2 tablespoons (15 grams) cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt . Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled.

  RAVIOLI

 To Make the Dough

• 3 cups (375 g) all-purpose flour
• 1/2 tsp. salt
• 2 eggs
• 1/4 cup (50 ml / 3½ tbs.) olive oil
• 1/2 cup (120 ml / 8 tbs.) water
• Extra flour on hand for dusting

To Make Cheese Filling

• 15 oz. (425 g) container Ricotta cheese
• 5 oz. (142 g/about 1/2 cup plus 2 tablespoons) "3 Cheese Italian Blend" (Parmesan, Romano & Asiago)
  • Note: grate these cheeses yourself and create your own custom blend.
• 1/2 cup Cheddar cheese
• 2 eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Make the ravioli filling.
   In a small mixing bowl, add the ricotta and mash with a fork
   Add in the 3-cheese blend, Cheddar cheese, eggs, salt, and pepper. Mix all ingredients thoroughly until you have a smooth, paste-like consistency. Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes.
   
2. 
   
   Make the ravioli dough.Crack eggs into a large mixing bowl and beat them with a fork. Add water, oil, and salt. Mix together.
   Add 1 cup flour to the bowl. Use a fork to mix the flour with the eggs, water, oil, and salt. Repeat with the rest of the flour. Mix until a smooth dough is formed.
   Clear and clean off a large work surface and dust it with flour. This is where you are going to roll out your dough.Take the dough out of the mixing bowl, shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.
   Dust a rolling pin with flour to prevent the dough from sticking. Roll out the dough until it is about 1/8 inch (1/3 cm) thick, or about the thickness of 2 stacked quarters.
   With a cookie cutter or upside-down water glass, cut out circles in the dough (will make about 15-20 dough circles).
   Ball up the unused dough and either roll it out and make a couple more raviolis, or wrap it and put in the freezer for another time. Dough can keep for weeks when frozen. Just make sure to wrap well so that it doesn’t suffer from freezer burn or absorb freezer odor.
   
3. Fill the ravioli shells.Take the ravioli filling out of the refrigerator and place a tablespoon of it in middle of a dough.
   Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough circle.
   Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with a fork. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well Repeat this process for all your dough circles Dust the finished ravioli with flour to keep them from sticking together
4. Cook the ravioli.Fill a large pot with water and bring to a boil.
   Place the ravioli in boiling water for 5-6 minutes, or until they float. You can also test for doneness by nibbling on the edges to test. If you don't want to make all the ravioli at one time, you can freeze the rest . keep ravioli out of boiling water with large slotted spoon and place on plates
5.  Top with your favorite sauce, grate some fresh cheese over it, and enjoy!

CHOCOLATE CHIP COOKIES!!!

 

1/2

cups butter or margarine, softened

1 1/4

cups granulated sugar

1 1/4

cups packed brown sugar

1

tablespoon vanilla

2

eggs

4

cups all-purpose flour

2

teaspoons baking soda

1

teaspoon salt

1

package (24 ounces) semisweet chocolate chips (4 cups)  

•   Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
•   Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
•   Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

NEW YORK CHEESECAKE

 

Ingredients:

For the Cheesecake Crust:

8 whole graham crackers , broken into pieces

1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted
For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 cup strawberry jam
2 tablespoons lemon juice

Directions:

1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.
2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.
4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.
5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.
6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.
7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).
8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
9. Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.

RED VELVET CAKE

Ingredients 

2   large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Quick, easy and delicious No Bake Oreo Cheesecake!
 Ingredients 
1 Oreo Cookie Ready Made Pie Crust
8 oz Philadelphia Cream Cheese
 3/4 cup sugar 1, 8
 oz tub of Cool Whip
  2 tsp Vanilla
 1 cup crushed Oreo Cookies
 Directions
 Take about 10-15 Oreo Cookies and crush them up until they make at least one cup. Crush a few more to put on top of pie. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Spoon over crust and then cover. Refrigerate for 1 hour or so until it sets up. Sprinkle extra crushed cookies on top.