Shamrock Chocolate-Mint Brownies

Ingredients:
1/3 cup butter or margarine, softened
1/2 cup sugar
1/4 cup brown sugar
2 oz. unsweetened baking chocolate, melted
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 oz.) mint chocolate chips
1 (16 oz.) can ready-to-use vanilla icing
Green decorating sugar crystals

Directions:

Need individual shramrock molds

Preheat oven to 350 F. Grease shamrock mold
with vegetable cooking spray. Place butter and
sugars in large mixing bowl, beat until smooth
and creamy. Stir in melted chocolate, egg and
vanilla. Mix flour and baking soda; add to creamed
mixture; stir. Add chips; stir. Pour batter into pre-
pared molds. Fill cavities approximately 1/2 full,
bake 20-25 minutes. Cool 5 minutes, remove from
mold and cool completely. On low heat or in micro-
wave, heat icing until pourable consistency, do not
overheat. Place brownies on a rack and pour on icing.
Sprinkle with sugar. Let set.

YIELD: Makes 4 shamrocks.

Chocolate Mint Swirl Cake

Ingredients:

1	package (3 ounces) cream cheese, softened
2	tablespoons granulated sugar
2	eggs, separated
1/8	teaspoon peppermint extract
3	drops green food color
1	package super moist devil's food cake mix
1 1/3	cups water
1/3	cup vegetable oil
2	eggs
1 1/2	tablespoons semisweet chocolate chips
1	teaspoon shortening
1	cup powdered sugar
1/4	teaspoon peppermint extract
3	drops green food color
1	tablespoon corn syrup
2	to 2 teaspoons water Directions: 1. Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan. 2. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 2 egg yolks, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside. 3. Beat cake mix, 1 1/3 cups water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. 4. Pour half of the batter (about 2 1/2 cups) into pan. Spoon cream cheese mixture into ring, about 1 inch wide, onto center of batter in pan. Spoon remaining batter over cream cheese mixture. 5. Bake 45 to 50 minutes or until toothpick inserted in cake comes out clean. Cool in pan 20 minutes. Turn upside down onto wire rack; remove pan. Cool completely, about 35 minutes. 6. Heat chocolate chips and shortening until melted; set aside. Mix powdered sugar, 1/4 teaspoon peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2 1/2 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.

Happy Valentine's Day...

Valentine Mini Cheesescakes

Ingredients:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
8 drops red food color
12 vanilla wafers or chocolate wafers
Melted chocolate (optional)
Fresh or frozen raspberries (optional)

Directions:
1. Beat cream cheese until light and fluffy. Gradually
beat in sugar, scraping sides of bowl. Add egg and beat
well. Mix in extracts and food color.

2. Arrange paper liners in 12 (2 1/2-inch) muffin cups.
Place a wafer in bottom of each muffin cup. Evenly divide
cheese mixture among cups.

3. Bake in preheated 350°F oven 25-30 minutes or until
edges are lightly browned. Refrigerate overnight, then
drizzle with melted chocolate, if desired.

4. Top with fresh or frozen raspberries, if desired.

Fudge Cheesecake with Cherries

Ingredients:

1	package brownie mix (with chocolate syrup pouch)
3	tablespoons butter or margarine, melted
2	packages (8 ounces each) cream cheese, softened
1 1/2	cups whipping (heavy) cream
1	can (21 ounces) cherry pie filling Directions: 1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches. 2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan. 3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

Red Velvet Heart Cakes

Ingredients:

• 1/2 cup butter or margarine
  
• 1-1/2 cups sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 1 cup buttermilk
  
• 2 tablespoons red food coloring
  
• 2 cups all-purpose flour
  
• 1/3 cup baking cocoa
  
• 1 teaspoon salt
  
• 1-1/2 teaspoons baking soda
  
• 1 tablespoon vinegar
  
• 1 can (16 ounces) vanilla frosting
  
• 1 cup semisweet miniature chocolate chips,
  
• optional

Directions:

In a mixing bowl, cream butter and sugar. Beat in
eggs and vanilla. Combine milk and food coloring;
set aside. Combine flour, cocoa and salt; add to
creamed mixture alternately with milk mixture.

Mix well. Stir in baking soda and vinegar. Pour
into a greased and floured 134-in. x 9-in. x 2-in.
baking pan. Bake at 350° for 30-35 minutes or until
cake test done. Cool on a wire rack.

Cut into squares or mark top of cake with a 3-in.
heart-shaped cardboard template or cookie cutter
and cut with a knife. Frost with vanilla frosting.
Sprinkle with chocolate chips if desired.
Yield: 12-15 servings.

Chocolate Chiffon Valentine Cake

Ingredients:

• 1/2 cup baking cocoa
  
• 1/2 cup hot water
  
• 1-1/4 cups sugar, divided
  
• 3/4 cup all-purpose flour
  
• 3/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 4 eggs, separated
  
• 1/4 cup vegetable oil
  
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon cream of tartar
  
• FROSTING:
  
• 1-1/2 cups heavy whipping cream
  
• 1/4 cup confectioners' sugar
  
• 15 small fresh strawberries, halved

Instructions:

In a small bowl, combine cocoa and water until
smooth; cool. In a large mixing bowl, combine 1
cup sugar, flour, baking soda and salt. Add egg
yolks, oil, vanilla and cocoa mixture; stir until
smooth. In a small mixing bowl, beat egg whites
until foamy. Add cream of tartar; beat for 1 minute.
Gradually add the remaining sugar, beating until
soft peaks form. Gradually fold into chocolate mixture.

Pour into two greased and floured 9-in. heart-shaped
pans or two 9-in. round cake pans. Bake at 350° for
18-20 minutes or until top springs back when lightly
touched. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a mixing bowl, beat cream and confectioners' sugar.
Spread frosting between layers and over top and sides
of cake. Spoon 1-1/2 cups of frosting into a pastry bag
with a star tip. Pipe a decorative lattice design on cake
top and sides. Garnish with strawberries and mint if
desired. Refrigerate until serving. Yield: 12 servings.

Spicy Apple Cake with Vanilla Butter Sauce

Ingredients:
1 cup flour
1 tablespoon apple pie spice
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 apples (Granny Smith or Gala), peeled
and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)

Directions:
1. Preheat oven to 350°F. Mix flour, apple pie
spice, allspice and salt in small bowl; set aside.

2. Beat butter and sugar in large bowl with mixer
on medium speed 5 minutes or until light and
fluffy. Beat in eggs and vanilla on low speed just
until blended. Gradually beat in flour mixture,
beating well after each addition. Stir in apples,
raisins and walnuts. Spread evenly in greased
9-inch round cake pan.

3. Bake 35 to 40 minutes or until toothpick inserted
in center comes out clean. Cool in pan 10 minutes.
Invert cake onto serving plate. Serve warm with
vanilla butter sauce.

Vanilla Butter Sauce: Bring 1 cup firmly packed
brown sugar, 1/2 cup (1 stick) butter and 1/2 cup
heavy cream to boil in 2-quart saucepan on medium
heat. Reduce heat and simmer 10 minutes or until
slightly thickened. Remove from heat. Stir in 2 table-
spoons pure vanilla extract. Serve warm.
Makes about 1 1/2 cups.