Classic Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1/3 cup butter, melted

• 4 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Mix graham crumbs, 3 Tbsp sugar, and butter together; press onto bottom and 2-1/4 in. up the sides of a 9-in. springform pan. Set aside.
3. Beat together cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 1 hour and 10 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate for at least 4 hours, then serve.

Aebleskivers

Ingredients

• 2 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 Tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 egg yolks
• 1/4 cup butter, melted (plus extra for greasing)
• 2 cups buttermilk

Directions

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 1/4 cup melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Lightly grease each of the aebleskiver pan's cups with some butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a skewer. Continue cooking, turning the balls to keep them from burning.
4. Serve them with syrup, brown sugar, jam, or whipped cream.

Slutty Brownies

Ingredients

For the Brownie layer:

• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

For the Oreo layer:

• 1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 3/4 cup white sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup semi-sweet chocolate chips

Directions

1. For the Brownie layer: In a medium saucepan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
2. For the Cookie Dough layer: Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
3. Assembly: Preheat the oven to 350 degrees.
4. Line a 9x9-inch baking pan with tin foil and then spray the foil with a layer of baking spray.
5. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
6. Layer as many Oreos that will fit on top of the cookie dough. (No need to overlap. One single layer will do.)
7. Pour the brownie batter on top of the Oreo layer and make sure it's evenly layered on top.
8. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before cutting and serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Teriyaki Sauce and Marinade

Ingredients

• 2/3 cup mirin (Japanese sweet rice wine)
• 2/3 cup soy sauce
• 1 1/2 Tablespoons rice vinegar
• 1 1/2 teaspoons sesame oil
• 2 Tablespoons white sugar
• 7 cloves garlic, minced OR 1 teaspoon garlic powder
• 1 Tablespoon minced fresh ginger
• 1 dash red pepper flakes
• Black pepper, to taste

Directions

1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

M&M Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups original M&Ms

Directions

1. Heat oven to 375 degrees Fahrenheit
2. Beat butter, sugars, and vanilla together in a large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in M&Ms.
3. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

Chocolate Lava Cakes

Ingredients

• 3/4 cup unsalted butter
• 6 oz. bittersweet chocolate
• 3 eggs
• 3 egg yolks
• 6 Tablespoons granulated sugar
• 3 Tablespoons all-purpose flour
• 1 Tablespoon cocoa powder
• Powdered sugar, whipped cream, or raspberries for garnish

Directions

1. Preheat oven to 450 degrees Fahrenheit. Butter four 6-ounce ramekins or custard cups and dust with cocoa powder .
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until melted.
3. Meanwhile, beat the eggs, egg yolks and sugar together until light colored and thick. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and cocoa powder and mix until just combined.
4. Divide the batter between the four molds and bake at 450 degrees Fahrenheit for 9 to 10 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, powdered sugar, or raspberries, if desired.

*Before garnishing, you can refrigerate the cakes if not serving immediately. Microwave, covered, for 20 seconds to "reliquify" the center.