Christina's Apple Butter Poptarts with Maple Glaze and Pecans

from Morgan Crumm

Apple Butter Poptarts
1 recipe Butter Crust dough (using whole-wheat pastry flour, if desired)
1 cup apple butter
2 oz cream cheese
1/2 cup pecan halves
2 tsp cornstarch

~for the maple glaze~
1 T butter
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
2/3 cup powdered sugar
1/2 cup chopped pecans, for garnish

Place the apple butter, cream cheese, pecan halves, and cornstarch in a food processor and process till completely smooth. Set aside. The filling can be made up to a week in advance and stored in an airtight container in the fridge until 30 minutes before use. Excess filling can be added to oatmeal or used as a filling for stuffed French toast.

Preheat the oven to 350 degrees F. Roll out the dough to a thickness of about 1/8-inch. Use a pizza cutter to trim the dough into a rectangle, using a ruler or tape measure to help divide into even, 2x3-inch rectangles. 

Spread a heaping tablespoon of filling over half of the rectangles, leaving a 1/4-inch border. Place a naked rectangle on top of each filled rectangle. Use the tines of a fork to crimp and seal the edges. Poke a few rows of holes in the tops of the tarts with the fork to create a steam release. Re-roll and repeat with dough scraps.

Carefully transfer the tarts to a parchment-lined baking sheet and bake at 350 degrees F for 17 minutes or baked through and just golden around the edges. 

Let cool a minute or two on the baking sheet; then carefully transfer to a cooling rack to cool completely. Tarts may be prepared ahead of time up to this point and frozen for up to one month if desired. Before freezing, wrap very well in plastic wrap and then aluminum foil. To defrost, leave out at room temperature, still wrapped, for 3-4 hours or until thawed.

Toast the chopped pecans in a dry skillet over medium heat just until fragrant, being careful not to burn. Set aside. 

To prepare the glaze, melt the butter in a microwave-safe bowl or Pyrex measuring cup. Whisk in the remaining ingredients until smooth. Use a spoon to spread the glaze over the tarts, sprinkling each tart with the toasted pecans as you go (if you wait until they are all glazed, the pecans won't adhere as well). To reduce mess, you can place the cooling rack over a sheet of aluminum foil or the baking sheet lined with parchment before glazing.

Let the glaze set for a few minutes before trying to stack or layer on a platter.

Note: For another festive alternative, make Pumpkin Pecan Poptarts by swapping out the apple butter with 1 cup pumpkin puree, plus 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp 5-spice powder (optional).

Christina's Fudge Pie

from Morgan Crumm

1 unbaked pie crust fitted into a greased pie pan, placed on a baking sheet 
4 T butter
1 1/2 cups semisweet chocolate chips
2 oz cream cheese
3/4 brown sugar
1/2 tsp fine-grain sea salt
2 large eggs
1 1/2 tsp pure vanilla extract
1/4 cup all-purpose flour

Preheat the oven to 350 degrees Fahrenheit, and make sure a rack is positioned in the center of the oven.

Prick the bottom of the pie crust all over with a fork.

Place the butter and chocolate in a large, microwave-safe bowl or 4-cup Pyrex measuring cup, and microwave for 1 minute.

Add the cream cheese to the chocolate and melted butter, and whisk until smooth. Whisk in the sugar and salt, then the eggs and vanilla, and finally the flour.

Pour the mixture into the prepared pie crust and bake at 350 for 35 minutes. Cool at least 20 minutes before serving (I like it best the next day).

The pie will keep, covered in aluminum foil, at room temperature for up to one week.

Christina's Coconut Lime Sugar Cookies

adapted from The Girl Who Ate Everything

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1/2 cup butter, softened
1/2 cup coconut oil, heated until barely melted then cooled1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of two large (three small) limes
3 tbsp lime juice
1 cup coconut
½ cup sugar for rolling cookies

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Fantastic served with cream cheese frosting with the zest of a lime or two.

Christina's Double Philly Cheesesteaks

adapted from Our Best Bites


2 lbs. steak (any cut)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone or Monterey Jack)
Kosher salt and freshly-ground black pepper
Cream cheese (4 oz?)Cholula hot sauce (optional)
8 Hoagie rolls

Thinly slice bell peppers and onions (preferably in the food processor). Set aside. Thinly slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until meat is cooked through. Season with hot sauce to taste.

Slice buns, smear with cream cheese and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

White Chocolate Cheesecake

• one chocolate crust
• 4 (1 ounce) squares white chocolate

• 3 (8 ounce) packages cream cheese

• 3/4 cup white sugar

• • 3 eggs

• • 1/2 teaspoon vanilla extract

• Directions

• Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Christina's Easy Mexi-Dip for Chips

1 8 oz block cream cheese
1 cup drained salsa
2 cups grated cheddar or Monterey Jack cheese, divided.
1 14.5 oz can black beans, rinsed and drained
2 cups frozen corn, rinsed with the black beans and drained

Preheat oven to 350.

Mix the cream cheese, salsa and 1 1/2 cups grated cheese. Add black beans and corn. Spread in 9x9 baking pan. Sprinkle reserved cheese on top. Cover with aluminum foil.

Bake 15 minutes, then remove foil and bake 5 minutes more. Serve with tortilla chips.

Optional: I think the following things would be good in this dip, but I haven't tried them.

1 minced chipotle pepper
chopped cilantro
chopped bell pepper (red or green)
shredded chicken
chopped celery

Christina's Soft Molasses Cookies with Pumpkin Dip

from Kim Moore

3/4 cups butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

Cream butter and sugar. Add egg. Add molasses. Combine dry ingredients and mix with batter. Chill, then shape into one inch balls and roll in sugar (optional). Bake at 375 degrees on ungreased cookie sheet for 6 to 8 minutes.

Dip

4 oz cream cheese at room temp.
1/2 15 oz can pumpkin
1 cup powdered sugar
1/2 tsp. cinnamon
1/4 tsp. ginger

Beat cream cheese until smooth. Add pumpkin and beat well. Add the remaining ingredients and mix well. Chill.

Christina's Crockpot Beef Stroganoff

from Melanie Andersen Williams

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 cup water
1 beef boullion cube
1/2 packet onion soup mix (optional)
8 ounces cream cheese
8 ounces sour cream
8 oz mushrooms, sauteed

In a slow cooker, combine the meat, soup, onion, boullion, Worcestershire sauce and water.
Cook on Low setting for 6 hours, or on High setting for about 3 hours. Stir in mushrooms 1/2 hour before serving. Stir in cream cheese and sour cream just before serving. Season with salt, pepper and garlic to taste. Garnish with chives or green onions. Serve over rice or egg noodles.

Christina's Pumpkin Cupcakes/Muffins

from Martha Stewart

Top with cream cheese frosting or streusel.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice (toss in 1/2 c chopped pecans if desired); set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

White Chocolate/Cream Cheese Icing

14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces
12 Tbsp. (1 ½ sticks) unsalted butter, at room temperature, cut into tablespoon size pieces

To make the icing, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large blow, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring as desired. Spread 1 to 2 tbsp. of icing over each cupcake and decorate with colored sugars and decorating pens.

Christina's Cheesecake with Lemon Curd

from Epicurious

* 1 teaspoon finely grated fresh lemon zest
* 1/2 cup fresh lemon juice
* 1/2 cup sugar
* 3 large eggs
* 1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust

* 1 1/3 cups finely ground graham cracker crumbs (5 oz)
* 1/3 cup sugar
* 3/4 teaspoon salt
* 5 tablespoons unsalted butter, melted

For filling

* 3 (8-oz) packages cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 3/4 cup sour cream
* 1 teaspoon vanilla

* Accompaniment: blueberries (optional)

Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Make and bake crust:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Make filling and bake cheesecake:
Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Christina's Bacon-Wrapped Jalapeno Poppers

The Pioneer Woman Cooks!

Fresh Jalapenos (2 to 3 inches long)
Cream Cheese
Bacon.

Slice the jalapenos in half length-wise. With a spoon, gently scrape out the seeds and white membranes.

Now cut the bacon slices into thirds. Unwrap the softened cream cheese and your assembly line is all set!

Now start smearing cream cheese inside each jalapeno half. Just keep going until you have the quantity you want. Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly. Keep going until you're finished.

Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.

Christina's Roasted Mushrooms Stuffed With Feta, Spinach and Bacon

from Smitten Kitchen

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Christina's Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

from Smitten Kitchen

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Christina's Sweet Cherry Cheese Blintzes

soure unknown

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted

Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract

Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch

In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.

Christina's Pizza Rolls

source unkown

pizza dough
5 oz cream cheese
1 lb shredded mozarella cheese
pizza toppings

Spread cream cheese on rolled out dough. Add your choice of pizza toppings, then cover with cheese. Roll up like a cinnamon roll and cut each about 1 inch (if you do it thicker they are doughy). Place on greased cookie sheet. Bake 425 for 15 minutes. Dip in Pizza Sauce, parmesan cheese, or ranch.

Christina's Black-Bottom Cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Lorri's Andes Marbled Mint Cheesecake

Andes Marbled Mint Cheesecake – Lorri Slaugh
Crust:
1 1/2 cup graham cracker crumbs
1/2 cup butter melted
1/2 cup Hershey’s cocoa
1/3 cup sugar.

Combine ingredients. Press evenly in bottom of 9” Spring form pan lined with wax paper. Bake at 350° for 10 minutes.

1 1/3 cups coarsely chopped Andes mints (about 6-1/2 oz.)
2 tbsp water
2 lbs cream cheese, softened (about 4 – 8 oz bricks)
1 3/4 cups sugar.
1/2 tsp peppermint extract
1 tsp vanilla extract
3 eggs

In a double boiler, melt Andes mints in 2 tbsp water. Cream together cream cheese and sugar. Add extracts and beat together. Scrape sides of bowl. Add eggs, one by one, scraping bowl each time. Beat until smooth. Reserving 2 cups of cream cheese batter, pour remainder into crust. Add reserved batter to melted chocolate, whisking quickly so it doesn’t set up. Let chocolate mixture on top of the cheesecake batter in shape of a cross. To marble, scoop some white batter over the chocolate in a few spots. Then, holding a knife vertically, gently swirl together. Place pan on baking sheet. Pour 6 cups boiling water into sheet pan to create water bath. Bake at 325° 50-60 minutes, or until edges begin to color. (Center may jiggle.) Cool at room temperature, chill overnight.

Christina's Brownie Mosaic Cheesecake

from Smitten Kitchen

Part One: One Bowl Brownies

4 ounces unsweetened chocolate (or 3/4 C cocoa powder plus 1/4 C butter)
¾ cup butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies in refrigerator, then cut them into ¾- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust
1½ cups or 5 ounces finely ground cookies like Chocolate Teddy Grahams
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.

Part Four: Ganache Glaze
3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 oz. butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Christina's Pumpkin Whoopie Pies

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.