Chocolate Mint Brownies

Mint filling:
4 cups (16 ounces) confectioner's sugar
6 tablespoons (3 ounces) unsalted butter
6 tablespoons (2 5/8 ounces) vegetable shortening
1/4 teaspoon peppermint oil, or 1 to 2 teaspoons
peppermint extract (to taste)
1/4 cup (1 ounce) all-purpose flour
6 tablespoons (3 ounces) heavy cream

Brownie batter:
1 cup (2 sticks, 8 ounces) unsalted butter
1 pound (about 2 generous cups) brown sugar
1 cup (4 ounces) cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) all-purpose flour
2 cups (12 ounces) chocolate chips

To make the mint filling: Beat the filling ingredients
together till they're cohesive; the mixture will be the
consistency of stiff cookie dough. Spread the filling, on
a piece of lightly greased plastic wrap, into a rectangle
just slightly smaller than a 9" x 13" pan; this is most
easily done on the outside bottom of a 9" x 13" pan that
you've covered with plastic wrap. Cover the filling with
wrap, and refrigerate overnight, or till thoroughly chilled.

Preheat the oven to 350°F. Lightly grease a
9" x 13" pan.

To make the brownie batter: In a medium-sized
microwave-safe bowl, or in a saucepan set over low
heat, melt the butter, then add the sugar and stir to
combine. Return the mixture to the heat (or microwave)
briefly, till it's very hot, but not bubbling; it'll become
smooth and shiny looking. The sugar and butter will
separate; that's OK, just stir till some of the butter has
been reabsorbed. Heating this mixture a second time
will dissolve more of the sugar, which will yield a shiny
top crust on your brownies; very attractive, should you
choose not to cover the brownies with ganache.

Stir in the cocoa, salt, baking powder, and vanilla. Whisk
in the eggs, stirring till smooth; then add the flour and chips,
again stirring till smooth. Spoon half the batter (about 28
ounces) into the prepared pan. Using the plastic wrap as a
sling to move the filling, slide it atop the batter. Top with
the remaining batter.

Bake the brownies for about 40 minutes, until a cake tester
inserted into the center comes out clean, or with just a tiny
amount of crumb clinging to it. Remove the brownies from
the oven, and cool them completely before icing with ganache.
Allow the icing to set before cutting and serving the brownies.
Yield: 2 dozen brownies.

Chocolate Ganache Icing:
Heavy cream. Chocolate. That's it. You can't go wrong.
2 cups (12 ounces) chocolate chips or chopped semisweet or
bittersweet chocolate
1 cup (8 ounces) heavy cream or whipping cream

In a microwave-safe bowl, or in a small saucepan set over
medium heat, heat the cream till it's very hot. You should
see wisps of steam beginning to rise from it, and some very
tiny bubbles around the edge. Add the chocolate to the
cream, and stir till smooth. Don't panic-at first, the mixture
will look disarmingly soupy, but just keep stirring. Very
shortly it'll become a rich brown, thick, shiny spreadable
icing. Yield: 2 cups icing.

Double Lemon Cheesecake

Ingredients:

1 cup finely crushed NILLA Wafers 3 Tbsp. sugar 3 Tbsp. butter or margarine, melted 4 eggs, divided 3 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 3 Tbsp. flour 1 Tbsp. grated lemon peel 2 Tbsp. lemon juice 1/2 tsp. vanilla 3/4 cup sugar 2 Tbsp. cornstarch 1/4 cup lemon juice

Instructions:

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark non- stick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

SEPARATE one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon peel, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheese- cake. Refrigerate until set.

Coconut Macaroon Cheesecake

Ingredients:

1-2/3 cups flaked coconut, toasted*

1/2 cup ground almonds

2 tablespoons butter or margarine, melted

3 8-ounce packages cream cheese, softened

1/2 cup sugar

2 tablespoons amaretto or 1/2 teaspoon almond extract

3 eggs

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/3 cup flaked coconut

1 ounce semisweet chocolate

1 teaspoon shortening Directions: 1. Preheat oven to 350 degree F. 2. For crust, combine 1 cup of the toasted coconut, the ground almonds, and melted butter or margarine in a small mixing bowl. Press mixture onto the bottom of a 9-inch springform pan; set aside. 3. For filling, beat cream cheese, the 1/2 cup sugar, and amaretto or almond extract in a large mixing bowl with an electric mixer on low speed until smooth. Add the three whole eggs all at once. Beat on low speed just until combined. Do not overbeat. Pour filling into crust-lined pan. Place the pan on a shallow baking pan in the preheated oven. 4. Bake in the preheated oven for 40 minutes. (Cheesecake will not be completely done.) Sprinkle with the remaining 2/3 cup toasted coconut. 5. Meanwhile, allow egg whites to stand at room temperature for 30 minutes. Combine egg whites, vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in the 6 tablespoons sugar, about 1 tablespoon at a time. Beat on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Carefully spread over partially baked cheesecake to within 1 inch of the pan. Sprinkle with the 1/3 cup coconut. 6. Return to oven and bake 12 to 15 minutes more or until lightly browned. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan and let cheesecake cool for 1 hour. Cover and chill at least 4 hours before serving. 7. Just before serving, heat chocolate and shortening in a small saucepan over low heat until melted. Drizzle over cheesecake. Let stand until chocolate sets. Makes 12 to 16 servings.

Happy Easter

Bunny Cake

Ingredients:

• 1-1/2 cups all-purpose flour
  
• 1 cup sugar
  
• 3 tablespoons baking cocoa
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 2 eggs
  
• 1 cup cold water
  
• 6 tablespoons vegetable oil
  
• 1 tablespoon white vinegar
  
• 1 teaspoon vanilla extract
  
• FROSTING:
  
• 5 tablespoons all-purpose flour
  
• 1 cup milk
  
• 1 cup butter (no substitutes), softened
  
• 1 cup sugar
  
• 1 teaspoon vanilla extract
  
• 4 ounces white candy coating
  
• Red paste or gel food coloring
  
• 1-1/4 cups flaked coconut, divided
  
• Green liquid food coloring
  
• 6 chow mein noodles
  
• 2 pink jelly beans
  
• 1 red jelly bean

Instructions:

Pour into a greased and floured 9-in. round
baking pan. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before
removing from pan to a wire rack. Cool com-
pletely.

For frosting, whisk the flour and milk in a
saucepan until smooth. Cook and stir over
medium heat until thickened (mixture will
be paste-like); cool. In a mixing bowl, cream
butter until fluffy. Gradually add sugar,
beating well. gradually add cooled milk mix-
ture; beat for 5 minutes or until light and fluffy.
Add vanilla; mix well.

On waxed paper, draw two bunny ears, 5-1/2 in.
tall x 2-1/4 in. wide; set aside. In a microwave
or a heavy saucepan, melt candy coating; stir
until smooth. Tint pink with red food coloring.
Spread over bunny ear pattern's cool until firm.
Carefully peel ears off waxed paper. For grass,
place 1 cup coconut in a resealable plastic bag.
Add 12 drops green food coloring; shake well.

To assemble, cut cake in half. Spread frosting
over top of one cake half. Stack second half on
top. Stand the cake by placing cut side down
on a serving platter. Cut a wedge from one side
of cake about 1 in. from cut side and about 2 in.
deep to create head as shown in Fig. 1 below.
Set wedge aside for tail.

Frost entire cake. Place tail on back of cake.
Frost and cover with remaining coconut. Add
chow mein noodles for whiskers, pink jelly
beans for eyes and red jelly bean for nose.
Place ears behind head as shown in photo.
Spread grass around bunny. Yield: 6-8 servings.

Mini Easter Cheesecake Baskets

Ingredients:

2 pkg. (8 oz. each) cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

12 nilla wafers

1-1/2 cups angel flake coconut, tinted green

36 small jelly beans

12 pieces shoestring licorice (4 inch each) Directions: PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. PLACE wafer on bottom of each of 12 paper- lined medium muffin cups. Spoon cream cheese mixture evenly over wafers. BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheese- cakes in refrigerator.

Easter Basket Cupcakes

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa or special dark cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 can (16 oz.) creamy vanilla ready-to-spread
  
• frosting
• 3-3/4 cups sweetened coconut flakes, (tinted) *
• Assorted easter candies (Jelly Beans, Mini Eggs
  
• Candy, Candy-Coated Milk Chocolate Eggs, Mini
  
• Robin Eggs, Milk Chocolates)
• 33 TWIZZLERS Strawberry Twists

Instructions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches
in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder,
baking soda and salt in large bowl. Add eggs, milk,
oil and vanilla; beat on medium speed of electric
mixer 2 minutes. Stir in boiling water (batter will
be thin). Fill muffin cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick in-
serted in center comes out clean. Cool completely.

4. To make Easter baskets, frost each cupcake with
vanilla frosting. Immediately make "nest" on top of
each cupcake with tinted coconut; place assorted
candy in nests.

**5. For handle, insert wooden pick in each end of
strawberry twists; press down into each side of each
cupcake, bending to form handle. About 33 cupcakes.

*NOTE: To tint coconut, combine several drops green
food color with 3/4 teaspoon water; add to 1-1/2 cups
coconut. Stir until evenly tinted. Repeat using blue,
pink or yellow food color.

Easter Bunny Carrot Cake

Ingredients:

• 3 eggs
  
• 1-1/4 cups sugar
  
• 1/2 cup vegetable oil
  
• 1/3 cup water
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon ground cinnamon
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon ground nutmeg
  
• 1/4 teaspoon ground cloves
  
• 2 cups grated carrots
  
• 1 can (16 ounces) cream cheese frosting
  
• Pink gel food coloring
  
• Brown decorator icing
  
• 1 chocolate-covered peanut
  
• Red and green liquid food coloring
  
• Flaked coconut


Instructions:

Tint 1/3 cup frosting light pink and 1/3 cup
frosting dark pink. Spread plain frosting over
cake. With brown icing, outline bunny and form
an ear, eyebrow, bow, nose, mouth and paws. Fill
in ear and nose with light pink frosting and bow
with dark pink frosting. Add chocolate-covered
peanut for the eye.

In a resealable plastic bag, combine 1/2 teaspoon
water and a few drops of red food coloring; add
1/3 cup coconut. Seal bag and shake to coat. Sprinkle
on tail. If desired, tint additional coconut green and
sprinkle around bunny for grass. Yield: 10-12 servings.