Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Kansas City Barbecue Sauce

Ingredients:

- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup molasses
- 1/4 cup chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 8 oz tomato sauce
- 2 teaspoons salt

Directions:

Combine all ingredients. Simmer for 1 hour.

Peanut Butter Blondie Bars

With the consistency of a cookie baked as a bar, these tasty treats are versatile and easy to make.

Ingredients:

- 1 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried oats

- 1 1/2 sticks (6 oz) salted butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/2 cup sugar

- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla

- 2 1/2 cups (approx.) of peanuts, chocolate chips, peanut butter chips, M&Ms, etc. as desired

Directions:

Preheat oven to 350F. Grease a 9x13" baking pan.

In a medium bowl, whisk together the flours, baking soda, salt, and oats.

In a large bowl, whisk together the melted butter and sugars until combined. Whisk in the egg, egg yolk, peanut butter, and vanilla, until smooth.

Fold the flour mixture into the moist ingredients, until just combined. Fold in the chocolate chips, peanuts, etc.

Spread the dough into the prepared pan, pressing flat with a spatula. Bake for 25-30 minutes or until the top is slightly golden and firm to the touch. Let cool completely before slicing.

Chocolate Surprise Muffins

This recipe makes two dozen delicious, moist chocolate muffins with a tasty cream cheese/chocolate chip filling. They are more suitable as a dessert and are rich enough not to need any frosting.

Ingredients:

- 3 cups flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt

- 2 cups cold water
- 3/4 cup canola oil
- 1 egg
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract

- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt

- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips

Directions:

Preheat oven to 350F. Grease muffin tins or line with muffin papers.

In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt.

In another bowl, combine the water, oil, egg, vinegar, and vanilla. Stir the moist ingredients into the dry ingredients, just until moistened.

For filling, beat cream cheese, sugar, and salt until smooth. Beat in the egg and vanilla. Fold in the chocolate chips.

Fill each muffin cup half full with batter. Drop a rounded tablespoonful of cream cheese filling into the center of each cup; top with remaining batter.

Bake 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes in pans, then remove to wire racks. Sprinkle with powdered sugar if desired.

Queen of Sheba Chocolate Torte

Ingredients:

- 6 oz (170gm) 66% to 70% chocolate, coarsely chopped
- 10 tablespoons (140gm) butter, diced

- 3 tablespoons brandy
- 1/2 teaspoon almond extract

- 1/2 cup (2.5 oz / 70gm) unblanched whole almonds
- 2 tablespoons (15gm) flour

- 4 large eggs, separated, at room temperature
- 3/4 cup (100gm) sugar, divided
- 1/8 teaspoon cream of tartar

Directions:

Position a rack in the lower third of the oven. Preheat to 350 degrees.

Melt chocolate and butter together in a saucepan over low-medium heat, stirring occasionally. Remove from heat; stir in the brandy and almond extract. Set aside.

Pulse the almonds and flour in a food processor until the mixture has the texture of cornmeal. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup sugar until well blended. Stir in the chocolate mixture. Set aside.

In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar and beat at high speed until the peaks are stiff but not dry.

Fold one-quarter of the egg whites and all of the nut mixture into the chocolate batter, using a large rubber spatula. Fold in the remaining egg whites. Turn the batter into a springform pan.

Bake 25-30 minutes, or until a toothpick inserted 1 1/2 inches from the edge is almost clean, but a toothpick in the center is moist and gooey. Set on a rack to cool. Serve with fresh fruit, vanilla ice cream, or whipped cream.

Slow Cooker Beef Stew

Ingredients:

- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided

- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)

- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper

- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves

- 1/4 cup unsalted beef stock
- 2 tablespoons flour

- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves

Directions:

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.

Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.

Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Chicken Baked Penne

Ingredients:

- 1-2 cups tomato sauce
- 2 stuffed chicken breasts (use the leftovers from this recipe)
- 8 oz penne, uncooked
- 1 cup shredded mozzarella cheese

Directions:

Set oven to broil.

Bring 2 quarts water to a boil.

Heat tomato sauce in a small pan.

Chop chicken breasts into bite-sized pieces and place in a medium bowl.

Cook penne; drain. Place in a bowl and toss with tomato sauce, chopped chicken breast, and half of the mozzarella cheese.

Place mixture into a loaf pan; top with remaining mozzarella cheese. Broil until golden brown.