RECIPES Cream Cheese Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the

e center of the oven. Have ready a 9 inch (23 cm) square baking pan that has been lined with aluminum foil. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature. Makes about 16 - 2 inch (5 cm) brownies.

CHOCO CHIP COOKIES Ingredients 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 cups (about 12 ounces) semisweet and/or milk chocolate chips Directions . Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. . Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Carrot Cake 100 g walnuts,toasted and coarsely chopped 340 g raw carrots finely grated 280 g APF 1tsp bking soda 1/2 tsp bking powder 1/2 tsp salt 2 T ground cinnamon 4 large eggs 300 g granulated white sugar 240 ml canola oil 2 teaspoons pure vanilla etract 1/2 cup crushed pineapple well drained frosting:57 g unsalted butter room temp. 227 g cream cheese room temp, 230 g confec sugar sifted 1 T vanilla extract finely grated lemon zest of one lemon garnish:100 g toasted n finely chopped walnut E kasi nung lumabas kayo nila Rence (O alam ko kinilig ka =)) ) pinapatext ka sakin ni Popoy, sabi ko ayaw ko kasi 1 busy kang kinikilig and 2. Kasi yun yung time nga nung sinabi ko kay jill blah. Tapos ayun kinamusta lang ni popoy. Sabi ko okay lang kasi hindi ka naman ata marunong magalit. Sabi niya hindi mo daw ako matitiis sabi ko hindi, masyado ka lang mabait, mukha tuloy akong MASAMA. Tas tinanong niya kung bakit. tas sabi ko nga mabait kas, e ako mataray na irritable, na war freak na ewan. Tas sabi ni popoy e kasi naiintindihan mo naman daw ako and ganun naman daw talaga ako blah blah. O edi tapos na :))

Brownie Layer: 1/2 cup (113 grams) unsalted butter, cut into pieces 4 ounces (115 grams) unsweetened chocolate, coarsely chopped 1 1/4 cups (250 grams) granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup (65 grams) all purpose flour 1/4 teaspoon salt Cream Cheese Layer: 8 ounces (227 grams) full fat cream cheese, at room temperature 1/3 cup (65 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 1 large egg