White Chocolate Raspberry Brownies

My friend Sarah made these for me back in college and I have been hooked ever since!

1 stick butter (1/2 c)
1/4 c white chocolate chips (plus more for drizzling on top)
2 eggs
1/2 c chopped almonds (I reduced to 1/4 c in case some don't like nuts)
2/3 c sugar
1 tsp vanilla
1 c flour
1/2 tsp baking powder
1 c raspberries (I use frozen)

Melt butter and white chocolate over low heat. Stir in eggs and almonds. Remove from heat and add in dry ingredients and vanilla. Cover a 9x9 pan with foil and grease, fold in batter. Place raspberries throughout batter. Bake at 350 for 30-35 minutes until golden. Drizzle melted white chocolate on top.

Find friends to share it with or you will eat it all!

(recipe from Sarah's kitchen)

Pumpkin Cheesecake

I had made this once before and it was as yummy as I remember. It has all the wonderful fall flavors mixed with cheesecake, wonderful! I leave all the nuts out because I am not a fan! Serve with whipped cream and drizzle with chocolate sauce!

Ingredients:

For the gingersnap crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree

For the topping:
1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar

Directions:

Preheat an oven to 350°F. Lightly butter a 9-inch spring form pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.

http://www.williams-sonoma.com/recipe/pumpkin-cheesecake.html

Chocolate Chip Cheesecake Brownie Cups

These were a disaapointment, I will probably just stick with black bottom cupcakes from now on. I was sad that weren't yummy!

Chocolate Chip Cheesecake Brownie Cups

Cheesecake Filling

1 pkg. (8 oz) cream cheese, softened
1 egg
1/3 c. sugar
1/2 t. vanilla
1/8 t. salt
1/2 - 1 c. chocolate chips

Brownie Batter

1 c. water
1/3 c. vegetable oil
1 T. vinegar
1 t. vanilla
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 t. baking soda
1 t. salt

1. Beat together the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips and set aside.

2. In a seperate bowl, stir together the water, oil, vinegar and vanilla. Combine remaining ingredients and stir in to the liquid. Whisk together until smooth, or mix on medium speed for 2 minutes. Batter will be thin.

3. Grease two muffin tins, or use paper liners, and fill each with a 1/4 c. batter. Put about one tablespoon of the cheesecake mixture in the center of each cup.

4. Bake at 350 degrees for 20-25 minutes. Cool completely before eating. Store in the refrigerator.
One of the best things about these cups is that they freeze really well and are perfect to grab for a quick treat. Thaw either in the refrigerator for a few hours or on defrost in the microwave for about 30 seconds.

http://stolenmomentscooking.com/chocolate-chip-cheesecake-brownie-cups/

These sound just as delicious as Black Bottom Cupcakes - can't wait to try them!

Snowball Cupcakes

Deceptively Delicious Devil's Food Cake

This recipe comes from Deceptively Delicious. I wanted Quinn's birthday cake to have some redeeming quality to it, so I snuck in pumpkin and plain yogurt. It was a big hit with everyone who sampled it, especially the little man.

Ingredients:

1 box Devil's food cake

2 cup pumpkin puree

1/2 cup water

2 tablespoons vegetable oil

2 large eggs

1 large egg white

3/4 cup plain yogurt (Greek)

Directions:

1. Preheat oven to 350 degrees. Coat a 9-inch cake pan with cooking spray and flour lightly. (I used a 6 inch cake pan and got several layers out of the recipe)

2. In a large mixing bowl, combine the cake mix, pumpkin puree, water, oil, eggs, egg white and yogurt. Beat until smooth. 1 to 2 minutes.

3. Pour the batter into the cake pan and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.

Pumpkin Spice Bread

from: http://www.tammysrecipes.com/pumpkin_spice_bread

Description:

A moist, sweet pumpkin quick bread with cinnamon and nutmeg

Yield:2 loaves

Ingredients:

3 cups sugar
1 cup oil
3 eggs
2/3 cup water
2 cups pumpkin (or one, 15-ounce can)
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder

Instructions:

1. In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using).

2. In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth.

3. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.)

4. Bake at 350 degrees for 90 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool.

Mint Brownies

WALLACE Mint Brownies

Brownies:
½ c. margarine
1 c. sugar
4 eggs
1 c. flour
½ t. salt
16 oz. can Hershey's syrup
1 t. vanilla

Frosting:
½ c. oleo
2 c. powdered sugar
2 T. crème de menthe (you can substitute mint extract)

Topping:
6 oz. s-s chocolate chips
6 T. oleo

Preheat oven to 350°. Cream margarine and sugar. Add eggs, one at a time. Combine flour and salt; add to creamed mixture. Add syrup and vanilla. Pour into 9x13 greased pan. Bake 30 minutes; cool. Make frosting. When frosting sets on brownies, melt chips and oleo and pour on top. Refrigerate to set.

Oh, these are amazing!