Chewy Fudgy Brownies:

Ingredients:
1/2 cup salted butter*
8 ounces coarsely chopped quality semi-sweet
chocolate*
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons all-purpose
flour (measure this accurately)
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Directions:
1. Melt the butter and chopped chocolate in a
medium saucepan on medium heat, stirring
constantly, about 5 minutes. Or melt in a
medium microwave safe bowl in 20 second
increments, stirring after each, in the
microwave. Remove from the heat, pour into a
large mixing bowl, and allow to slightly cool for
10 minutes.
2. Adjust the oven rack to the lower third position
and preheat oven to 350F degrees. Line the
bottom and sides of a 9x9 inch square baking
pan* with aluminum foil, leaving an overhand on
all sides. Set aside.
3. Whisk the granulated and brown sugars into the
cooled chocolate/butter mixture. Add the eggs,
one at a time, whisking until smooth after each
addition. Whisk in the vanilla. Gently fold in the
flour, cocoa powder, and salt. Once combined,
fold in the chocolate chips.
4. Pour batter into the prepared baking pan and
bake for 35-36 minutes or until the brownies
begin to pull away from the edges of the pan. A
toothpick inserted in the center should come out
with only a few moist crumbs when the brownies
are done. All ovens are different, so keep an eye
on them after 30 minutes and use the toothpick
test to see when yours are finished. (12
minutes if in bite size)
5. Allow the brownies to cool completely in the pan
set on a wire rack. Once cooled, lift the foil out
of the pan using the overhang on the sides and
cut into squares. For neat squares, I use a very
sharp knife and wipe it clean with a paper towel
after each cut.

Chewy Fudgy Brownies:

Ingredients:
1/4 cup salted butter*
4 ounces coarsely chopped quality semi-sweet
chocolate*
1/2 cup granulated sugar
1/4 cup buttermilk or cream
1/2 teaspoon vanilla extract
1/4 cup + 1 Tablespoons all-purpose
flour (measure this accurately)
1 Tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips

Directions:
1. Melt the butter and chopped chocolate in a
medium saucepan on medium heat, stirring
constantly, about 5 minutes. Or melt in a
medium microwave safe bowl in 20 second
increments, stirring after each, in the
microwave. Remove from the heat, pour into a
large mixing bowl, and allow to slightly cool for
10 minutes.
2. Adjust the oven rack to the lower third position
and preheat oven to 350F degrees. Line the
bottom and sides of a 9x9 inch square baking
pan* with aluminum foil, leaving an overhand on
all sides. Set aside.
3. Whisk the granulated and brown sugars into the
cooled chocolate/butter mixture. Add the
buttermilk and the vanilla. Gently fold in the
flour, cocoa powder, and salt. Once combined,
fold in the chocolate chips.
4. Pour batter into the prepared baking pan and
bake for 35-36 minutes or until the brownies
begin to pull away from the edges of the pan. A
toothpick inserted in the center should come out
with only a few moist crumbs when the brownies
are done. All ovens are different, so keep an eye
on them after 30 minutes and use the toothpick
test to see when yours are finished. (12
minutes if in bite size)
5. Allow the brownies to cool completely in the pan
set on a wire rack. Once cooled, lift the foil out
of the pan using the overhang on the sides and

cut into squares. For neat squares, I use a very

sharp knife and wipe it clean with a paper towel
after each cut.

MILK CHOCOLATE FROSTING FOR

BROWNIES
Ingredients:
1 and 3/4 cups confectioners' sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to
room temperature
2 Tablespoons heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

1. Sift together the confectioners' sugar and

cocoa powder to assure there are no lumps.
Set aside.
2. With a handheld or stand mixer fitted with a
paddle attachment, beat the butter on
medium speed until creamy - about 2
minutes.
3. Gradually add the sifted sugar/cocoa
powder alternately with the heavy cream
and vanilla. Beat on low speed after each
addition. Once all added, beat on high
speed until creamy and combined for at
least 2 minutes.
4. Add a pinch of salt if frosting is too sweet.
5. Frost the brownies before or after cutting
into squares, whichever you prefer.
*I typically use Baker's, Ghirardelli, or Trader Joes
chocolate. Try using bittersweet chocolate for a
deeper, darker flavor.
*You may use an 11x7 inch baking pan instead the bake time is about 35-40 minutes.

RED VELVET CUPCAKES:

1 and 1/3 cups (160g) all-purpose flour*

1/4 cup (60g) cornstarch*
1/2 teaspoon baking soda
Pinch of baking powder
4 teaspoons natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened to room
temperature
1 cup granulated sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring*
3/4 cup buttermilk, room temperature*

CREAM CHEESE FROSTING:

8 oz full-fat cream cheese, softened to room
temperature
1/4 cup unsalted butter, softened to room
temperature
2 cups confectioners' sugar
1-2 Tablespoons cream or milk
1 teaspoon vanilla extract

Make the frosting:

1. In a medium bowl using a handheld or stand

mixer fitted with a paddle attachment, beat the
cream cheese and butter together on medium
speed until smooth, about 2 minutes.

2. Add the confectioners sugar and 1 Tablespoon

cream. Beat for 2 minutes.
3. Add the vanilla and 1 more Tablespoon cream if
needed to thin out. Beat on high for 1 full
minute.
4. Taste the frosting and add a pinch of salt if too
sweet. Frost cooled cupcakes immediately
before serving.
Directions:
1. Preheat oven to 350F degrees.
2. For the cupcakes: Sift the flour and cornstarch
together to make sure it is evenly combined.
Whisk this, along with baking soda, cocoa
powder, and salt together in a medium bowl. Set
aside.
3. Beat the butter on high speed until smooth and
creamy - about 1 minute. Add the sugar and
beat on high speed for 2 minutes until creamed
together fairly well. Scrape down the sides and
up the bottom of the bowl with a rubber spatula
as needed.
4. Add the oil and beat on high for 2 minutes. The
butter may look "piece-y" and not completely
combine with the oil. This is normal and ok.
5. Beat in the vinegar and the food coloring-- until
you reach your desired color. I use 2
Tablespoons.
6. With the mixer on low speed, add the dry
ingredients in three additions alternating with
the buttermilk, beginning and ending with the
dry ingredients, and mixing each addition just
until incorporated. Do not overmix.
7. The batter will be silky and slightly thick. (If
there are still pieces of butter - and there were
in 1 test batch for me - again, this is ok. They

will melt inside as the cupcakes bake. Making

them even more buttery.)
8. Spoon batter into cupcake liners filling 1/2 - 2/3
way full. Bake for 20-21 minutes or until the
tops of the cupcakes spring back when gently
touched and a toothpick inserted in the center
comes out clean. Don't over bake your cupcakes
will dry out. (11 MINUTES IN MINIS)

Cheddar Bay Biscuits:

Ingredients:
6 cups of Bisquick
8 oz shredded cheddar cheese
2/3 cup buttermilk
1 1/3 cup milk
3/4 cup melted butter
1 teaspoon garlic powder
1/4 parsley flakes
1/4 salt
1/2 teaspoon Old Bay

Directions
1. Preheat oven to 375 degrees F (190
degrees C). Line a baking sheet with
parchment paper.
2. In a mixing bowl, combine the baking
mix, cheese, garlic powder, salt, and old
bay. Then add milk. Mix until dough is
firm. Using a small scoop, place dough
on the prepared pan.
3. Bake at 375 degrees F (190 degrees C)
for 10 to 12 minutes, or until golden
brown.
4. Brush melted butter and parsley to
baked biscuits immediately upon
removing from oven.

Mac & Cheese:

Ingredients:

1 lb cooked elbow macaroni

1 cup whole milk
2 cans evaporated milk
2 tablespoons sour cream
1 cup butter, cut into small pieces
1/2 lb colby cheese
1/2 lb monterey jack cheese, shredded
1/2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
salt
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American
cheese or 1 cup mild cheddar cheese

Directions:
1. Bring 6 cups of water to a boil add 1
tablespoon of salt. Add macaroni noodles
and cook al dente. Drain in strainer and run
cold water over noodles for a few minutes to
bring the temperature down.
2. Preheat oven to 375 degrees F. Grease 3quart casserole dish with butter.
3. Combine evaporated milk, and sour cream
in a mixing bowl and whisk thoroughly. Add
macaroni to casserole dish.
4. Stir in evaporated milk, and cream mixture.
Mix thoroughly.
5. Add butter, margarine, pepper, Velveeta
cubes, sharp and Colby jack cheese. Mix
well while adding whole milk.
6. Pack down mixture into casserole dish and
top with fancy mild cheese. Bake for 20 to
25 minutes or until cheese is melted and
light brown.

Jerk Chicken:

Ingredients: for 4-6 lbs of chicken

2 medium onions, chopped

3-4 cloves peeled garlic

1 cup chopped scallions

1/2 teaspoon freshly grated ginger

3 teaspoons fresh thyme leaves

2 1/2 teaspoons salt

2 teaspoons freshly ground black pepper

1 tablespoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 medium scotch bonnet peppers

2 wiri wiri peppers

1 serrano chili pepper (optional)

2-3 green chili peppers (optional)

1 tablespoon oil

Directions:
1. Blend all of the ingredients together and mix with
chicken.
2. Let marinate overnight
3. Let chicken sit at room temperature for 1 hour.
4. Bake chicken at 350F until meat is no longer pink
5. Broil for 2 minutes at 450F then flip pan around and
broil for another 2 minutes

For the checkered cake, mix

I started on the center ring first putting pressure (hold it down)
on the plastics divider, as well as the other two rings. It gets a
little difficult when filling up the outer ring, but I used something
heavy and placed it in the center on top of the middle ring.
This worked beautifully form me, thought I should . I used box
cake mixed as it was the first time using the pans, and I used

chocolate and vanilla cake mixes (Betty Crocker). I was a little

concerned about how the two would react, so I altered the
chocolate recipe and didn't use the extra 1/4 cup of liquid the
recipe calls for, so it would leave it a little thicker. I also don't
use oil or water, I use unsalted butter and milk (2% or fat free).
I hope this helps someone out there, the pan does work, just
have to work with it and use some tricks. I loved my cake!
Thank you!