BEST FUDGY CHEWY CHOCOLATE BROWNIE COOKIES

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INGREDIENTS

•  2/3 cup butter, softened
•  1 1/2 cups brown sugar
•  2 teaspoons vanilla
•  2 eggs
•  1 1/2 cup all-purpose flour
•  1/3 cup cocoa powder
•  1/2 teaspoon salt
•  1/2 teaspoon baking soda
•  1 cup chocolate chips
•  1/2 cup walnuts, coarsely chopped
•  Powdered sugar, for dusting

INSTRUCTIONS

1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
3. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
4. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
5. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.

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Savory Zucchini Cheddar Quick Bread

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Ingredients

• 1 1/2 cups zucchini, grated
• 2 cups all purpose white flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk I used 2% but whole or non fat would be fine
• 1 tablespoon vinegar, white or apple cider
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 cups grated sharp cheddar
• 2 green onions, chopped

Instructions

1. Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.
2. Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases.  You don't need to completely dry it out.  Just a tablespoon of liquid or so.  
3. In a large bowl, combine flour, baking powder, baking soda and salt. 
4. In a small bowl, combine milk and vinegar. The milk will curdle a bit.  (you just made homemade buttermilk!)  Mix in melted butter and egg.  
5. Add milk mixture to dry mixture being careful not to over mix.  (over mixing will make for a low rising bread).
6. Add grated zucchini, cheese and onions.   Mixing lightly until just combined.
7. Pour batter into prepared pan and bake at 350 degrees for one hour.
8. If toothpick inserted comes out clean, bread is done!  Cool for 10 minutes in the pan.  Remove carefully and cool on wire rack.

Recipe Notes

• To use buttermilk;   Simply omit the milk and vinegar combination and replace with one cup of buttermilk.
• This post  may contain affiliate links, which means I might receive a very small commission should you chose to purchase that linked item.  I only link to items I know and trust.  Thank you for your support!  Clink!

Base Recipe adapted from this SITE

Pumpkin Bars With Cream Cheese

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Ingredients

Pumpkin Bars:

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 ¾ cups pumpkin puree
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda

For Cream Cheese mixture:

• 16 oz. cream cheese-softened
• 1 ½ Tablespoons corn starch
• 1 /3 cup sugar
• 1 teaspoon vanilla
• 2 eggs- slightly beaten

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Instructions

1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
5. Mix softened cream cheese, sugar, corn starch and  vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
7. Cool completely before serving.

Base Recipe adapted from this SITE

APPLE CINNAMON BREAD RECIPE

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INGREDIENTS

• 2 c sugar
• 4 c flour
• 2 Tbsp baking powder
• 1 tsp salt
• 1 Tbsp cinnamon
• 2 eggs
• 2 c milk
• 2/3 c vegetable oil
• 1 large apple diced and peeled

TOPPING:

• 2/3 c sugar
• 1 tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Combine sugar, flour, baking powder and salt. Set aside.
3. Beat eggs, milk and oil until just combined.
4. Gradually add dry mixture to wet until just moist.
5. Add apple and cinnamon.
6. Grease baking dishes and pour mixture an inch below to the top to compensate for rise.
7. Combine cinnamon and sugar.
8. Spoon topping onto each loaf and swirl in with a knife.
9. Bake 40 minutes or until a toothpick comes clean.

Base Recipe adapted from this SITE

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

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Ingredients

For the Dough:

• 1 and 1/2 cups warm water (between 110-115 degrees F)
• 1 package Rapid Rise yeast
• 1 and 1/2 tablespoons sugar
• 1 and 3/4 teaspoons salt
• 2 tablespoons fresh rosemary, chopped
• 4 and 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, very soft

Cooking Liquid:

• 10 cups water
• 3/4 cup baking soda

Fillings:

• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Egg wash:

• 1 egg, beaten
• 1 tablespoon water

Toppings:

• 2 tablespoons melted butter (optional)
• 1/4 cup parmesan cheese, grated
• 1/2 tablespoon fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pinch of salt

Instructions

For the Dough:

1. Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
2. Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
3. Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:

1. Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
2. Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
3. Add water and baking soda to a large pot or dutch oven; bring to a boil.
4. In the meantime...
5. Divide dough into 8 equal rounds.
6. Roll each round out into a 16" rope.
7. Roll each rope out so it's 4 inches wide.
8. Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.
9. Tightly roll the dough back into rope, jelly roll style, pinching the edges together.
10. Make a U shape with each rope of dough, holding the ends.
11. Cross the ends over each other, pinching ends onto the bottom of the dough.
12. Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
13. Once all pretzels have been boiled, brush the tops of each with egg wash.
14. Place pan in the oven and bake for 16-18 minutes.
15. Allow pretzels to cool on the baking sheet for 5 minutes before touching.

If using the extra topping:

1. In a small bowl combine the cheese, rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once! 

Base Recipe adapted from this SITE

Baked Chicken Wings - Extra Crispy Like Deep-Fried

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Ingredients

• 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1 tsp kosher salt (plus more to taste)
• 1 Tbsp butter (melted)
• 1/3 cup hot wing sauce (e.g. Duff's hot sauce)

Instructions

1. Preheat oven to 450F.
2. Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
3. Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
4. Lay the chicken wings on the rack, leaving space between the wings.
5. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
6. Bake for 30-40 minutes, until the wings are nicely browned and crisp.
7. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
8. Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
9. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

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SLOW COOKER SWEET AND SPICY BARBECUE WINGS

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INGREDIENTS

• 1/4 cup good honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 2–3 tablespoons chili pepper paste, to taste
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 3 pounds fresh chicken wing drumettes*

INSTRUCTIONS

1. In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
2. Remove the wings from the slow cooker and place on a baking sheet lined with foil.
3. Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
4. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
5. *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

DONNA'S NOTES

I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.

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