Chocolate Frosted Brownies.

Everyone just loves Chocolate Frosted Brownies.

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

• 1-1/3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup butter
• 1-1/2 cups unsweetened cocoa powder
• 2 cups sugar
• 4 eggs at room temperature
• 1-1/2 teaspoons vanilla
• 2 cups broken walnut pieces, lightly toasted
• ----
• 1/4 cup butter, melted
• 2/3 cup cocoa powder
• 1/2 teaspoon vanilla
• 2 cups sifted powdered sugar
• 1/4 cups plus milk

Preparation:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time. Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool. ---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

Flavored Brownies

Flavored Brownies begin with a brownie mix.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1 brownie mix with ingredients directed on box
• 1/4 cup chocolate syrup
• 5 tablespoons with either any of your favorite liqueurs or coffee flavors

Preparation:

Make batter according to mix directions. Stir in chocolate syrup and liqueur/coffee flavor. Bake according to box directions.

Texas Brownies

You get an extra charge from these Texas Brownies because they have coffee in them.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

• ---Brownies---
• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup coffee, strong brewed
• 1/4 cup unsweetened cocoa
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ---Frosting---
• 1/2 cup butter
• 2 tablespoon cocoa
• 1/4 milk
• 1-1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation:

Preheat oven to 400 degrees and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine flour and sugar. In a heavy saucepan over medium heat, combine butter, shortening, coffee and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed mixer. Pour batter into baking pan. Bake for about 20 minutes, or until done in center. Meanwhile, prepare the frosting combining butter, cocoa and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla and stir until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into squares.

Royal Brownies

Royal Brownies are fit for a kind or queen with two types of frosting.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:

* ---Brownie---
* 4 (1oz.) squares unsweetened chocolate
* 1 cup butter
* 1 cup flour
* 1/4 teaspoon salt
* 4 eggs
* 2 cups sugar
* 2 teaspoons vanilla
* 1-1/2 cups chopped pecans, lightly toasted
* ---Buttercream Filling---
* 1/2 cup butter, softened
* 2 cups powdered sugar
* 2 tablespoons golden rum
* 1 teaspoon vanilla
* milk or more rum
* ---Chocolate Frosting---
* 8 ounces (8 - 1 ounce squares) semi-sweet chocolate
* 1-3 ounce white chocolate candy bar
* 3 tablespoons solid vegetable shortening, divided

Preparation:
Melt chocolate and butter in a saucepan over low heat; cool. Stir flour and salt together; set aside. In a mixing bowl, beat eggs until fluffy. Gradually beat in sugar until thick. Blend in chocolate mixture and vanilla. Fold in flour mixture until well blended. Stir in the nuts.

Spread evenly in a greased 9 X 13 inch baking pan. Bake at 350 degrees for 30 minutes or until firm. Cool and spread Buttercream Filling over the top of the brownies and frost the brownies with Chocolate Frosting as directed below.

---Buttercream Filling---
Completely combine ingredients with hand or stand mixer. Add enough milk (or rum) to make mixture just smooth enough to spread.

---Chocolate Frosting(s)---
Melt semi-sweet chocolate with 2 tablespoons shortening in top of double boiler. Cool and spread over buttercream filling.

Melt white chocolate and 1 tablespoon shortening in top of double boiler. Cook and stir until creamy. Pipe this mixture over top in a checkerboard pattern. Let stand until firm.

Carob-Peanut Butter Brownies

Carob-Peanut Butter Brownies are perfect if you can't eat chocolate.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:

* 3/4 cup carob powder
* 2 cups flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 4 eggs
* 2 cups sugar
* 1/2 cup butter, cut in chunks
* 1 cup chopped nuts, lightly toasted
* 1 cup peanut butter
* 2 bananas, sliced into quarter inch rounds

Preparation:
Preheat oven to 350F. Grease a 9"x13" baking pan. Sift together carob, flour, salt, sugar, baking powder. Melt butter or margarine, and soften peanut butter, pour into large mixing bowl and stir in sifted dry ingredients. Add bananas and walnuts, stir or mix until well blended (bananas should be mostly dissolved in mixture). Spread dough evenly into baking pan. Bake for 30 minutes. Let cool in pan for 10 minutes.

Mrs. Quinn's Easy Brownies

Prep Time: 25 minutes

Cook Time: 22 minutes

Ingredients:

• 3/4 cups melted butter
• 1-1/2 cups sugar
• 1-1/2 teaspoon vanilla
• 3 eggs
• 1/2 cup cocoa powder
• 3/4 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped, toasted nuts
• 1 cup semi-sweet chocolate chips

Preparation:

Heat oven to 350 degrees, grease a 13x9" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake Mrs. Quinn's Easy Brownies for 20-22 minutes.

Boozy Brownies

Prep Time: 45 minutes

Cook Time: 35 minutes

Ingredients:

• 1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
• 1/4 cup bourbon
• 1 cup butter
• 3 Tablespoons rum
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 Tablespoon solid vegetable shortening

Preparation:

Bake brownies according to package directions.

Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.

The Ultimate Brownie

The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted

Preparation:

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

** It's not required, but this is when it's very nice to own a stand mixer.

coffee-glazed doughnuts

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

Active time: 45 min
Start to finish: 3 3/4 hr (includes rising)

Servings: Makes about 1 dozen doughnuts.

Ingredients

For doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

For glaze
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)

Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Preparation

Make dough:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Make glaze:
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

Cooks' note: Doughnuts are best eaten the day they're fried.

pumpkin doughnuts with powdered sugar glaze and spiced sugar doughnut holes

Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and theyll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Servings: Makes about 24 doughnuts and 24 doughnut holes.

Ingredients

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

Preparation

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Krispy Kreme Doughnuts

48 doughnuts (change servings and units)

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Ingredients

Doughnuts

• 2 cups scalded milk
• 1/2 cup butter
• 2/3 cup sugar, divided
• 1 teaspoon salt
• 2 tablespoons yeast
• 4 eggs (beaten)
• 1/4 teaspoon nutmeg
• 7 cups sifted flour

Glaze

• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup cold water

Directions

1. 1

   Mix together ingredients for glaze.

2. 2

   Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.

3. 3

   Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.

4. 4

   Add rest of flour (dough will be sticky).

5. 5

   Knead for 5 minutes then allow to rise for 1-1 1/2 hours.

6. 6

   Roll out dough, cut into shapes.

7. 7

   Do not re-roll dough, then allow to rise for 30-45 minutes.

8. 8

   Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.

9. 9

   Let them cool on a paper towel - helps get the glaze to stick.

10. 10

    Dip in warm glaze.

Starbucks Hot Chocolate

SERVES 2 (change servings and units)

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Ingredients

• 1/4 cup water
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 1 1/2 cups milk (I like whole or 2%)
• 1 teaspoon vanilla extract
• whipped cream
• chocolate shavings (optional)

Directions

1. 1

   Measure water, cocoa, and sugar in glass measuring cup or large mug. Stir well.

2. 2

   Microwave on high for 1-2 minutes to make chocolate syrup.

3. 3

   Stir in milk and vanilla and microwave until warm.

4. 4

   Top with whipped cream and chocolate shavings.

5. 5

   Variation: Snickers hot chocolate - stir in 2 tsp caramel syrup and 2 tsp hazelnut syrup to the hot chocolate before topping with whipped cream. Caramel and Hazelnut syrups can usually be found in the coffee section of the grocery store.

Starbucks Marble Mocha Macchiato

Note: the white chocolate syrup in this recipe is the kind of syrup used to flavor coffee, while the regular chocolate is the same thing one would use for topping ice cream.

SERVES 1 (change servings and units)

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Ingredients

• 8 ounces milk
• 2 tablespoons white chocolate syrup
• 1 fluid ounce brewed espresso
• 1 tablespoon chocolate syrup (Hersheys)

Directions

1. 1

   Steam milk until it reaches 145 degrees F.

2. 2

   Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.

3. 3

   Pour in steamed milk.

4. 4

   Top with Hershey's syrup.

5. 5

   Stir.

Starbucks Blueberry Muffins

12 muffins (change servings and units)

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Ingredients

• 1/4 cup soft butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 1/2 cups pastry flour
• 1 grated lemon, rind of
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup wild blueberries

Directions

1. 1

   Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.

2. 2

   Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.

3. 3

   Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

Starbucks Coffee Frappe

Starbucks Coffee Frappe

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Starbucks Lemon-Tipped Biscotti

Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the

Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.

Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.

Black and White Toffee Bars

Black and White Toffee Bars
Insirpred by Starbuck's Toffee Bars.

I N G R E D I E N T S
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca


I N S T R U C T I O N S
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Starbucks Mocha Frappuccino®

Starbucks Mocha Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks..



I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

Starbucks Java Chip Frappuccino®

Starbucks Java Chip Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.


image: starbucks® java chip frappuccino

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4

Cranberry Bliss Bars (Starbucks Copy-Cat )

SERVES 40 (change servings and units)

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Ingredients

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BARS

• 1 cup butter (2 sticks, very soft)
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 3 large eggs
• 2 teaspoons orange extract (or vanilla)
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 cup craisin (dried cranberries)
• 3/4 cup white chocolate chips

FROSTING

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons orange extract (or vanilla)

TOPPING

• 1/3 cup craisin, chopped
• 1-2 tablespoon grated orange rind
• 1/3 cup white chocolate chips
• 1/2 teaspoon canola oil

Directions

1. 1

   Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.

2. 2

   Bars: With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined.

3. 3

   Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to overmix.

4. 4

   Note - my Lightened version: OMIT half the butter (1/2 cup), OMIT 1/2 cup Brown sugar. ADD 1/2 cup applesauce and 1/2 cup Brown Sugar Splenda mix.

5. 5

   Spread thick batter in prepared pan and bake 350 (23-24 minutes for 10x15, 27 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.

6. 6

   Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.

7. 7

   Garnish: Use a zester to remove rind from an orange. Chop 1/3 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.

8. 8

   For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.

9. 9

   Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally (see additional photos which show this step).

Pumpkin Cream Cheese Muffins (Like Starbucks)

SERVES 24 , 24 muffins (change servings and units)

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pumpkin seeds (optional) or walnut (optional) or pecan (optional)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

3. 3

   Put it in the freezer while you mix and fill the pans, up to an hour.

4. 4

   Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

5. 5

   Mix all ingredients together (except cream cheese and nuts).

6. 6

   Fill muffin tins (greased or paper cups) half full.

7. 7

   Put cream cheese disc in the middle, pressing down.

8. 8

   Sprinkle with 1 tsp chopped nuts.

9. 9

   Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

10. 10

    Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Starbucks Gingerbread

1 loaf (change servings and units)

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup butter, softened
• 1 teaspoon ground cloves
• 1 cup white sugar
• 2 1/4 teaspoons ginger
• 1 teaspoon baking soda
• 1 teaspoon orange extract (optional)
• 1 cup applesauce

frosting

• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon orange extract

Directions

1. 1

   Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.

2. 2

   In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.

3. 3

   In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.

4. 4

   Pour the batter into a loaf pan.

5. 5

   Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).

6. 6

   For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.

Starbucks Date Scones

12 scones (change servings and units)

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup natural bran
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 2/3 cup chopped dates

Directions

1. 1

   Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.

2. 2

   Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.