World Famous Nosh

These brownies are incredibly decadent. They taste fantastic several days later, and refrigerate very well. In fact, I like to cut them into small brownie bites, refrigerate them, and eat them very cold. With some of the leftover Irish Cream liqueur. Or vanilla ice cream. OH MAN, remember when Ben and Jerry’s made White Russian Ice Cream? That would have been so good with these! Ah, well.

This recipe was originally found over at The Wee Kitchen, who found it at Bake or Break. Bless you, ladies!!! BLESS YOU.

Batter:
- 1 cup butter
- 4 (1 ounce) squares unsweetened chocolate
- 2 cups sugar
- 4 large eggs
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt

Cream Layer:
- 2 (8 ounce) packages cream cheese
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons Irish Cream liqueur (Bailey’s recommended)

Preheat oven to 350 degrees.

Melt butter and chocolate over low heat in a medium saucepan, stirring often. Remove from heat and let cool.

Line a 13×9 inch baking pan with aluminum foil, leaving several inches of overhang on the two opposite sides of the pan. This will come in handy later for lifting the brownies up out of the pan for cutting. Lightly coat the foil-lined pan with a non-stick cooking spray.

In a medium bowl, beat together the sugar and eggs until fluffy (3-5 minutes). Gradually add in the flour and salt and continue to beat until combined. Set the beater aside, and fold in the melted chocolate mixture.

In another bowl, combine cream cheese and sugar and beat until creamy. Add egg and liqueur and continue to beat until combined.

Pour half of the chocolate batter into the pan. Spread all of the the cream layer over the chocolate layer. Pour the remaining chocolate batter over the cream layer and smooth. Create a marbled effect by swirling a knife through the batter.

Bake for 40-50 minutes, until no longer jiggly in the center. Cool completely before cutting.

36 cookies

2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips

Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teaspoonful and bake 10-12 minutes.

Do not overcook! The cookies will still be soft when you remove them from the baking sheet, transfer them to wire racks to cool completely. There are limitless possibilities with this recipe – use chocolate pudding and caramel chips (our favorite), coconut pudding and white chocolate chips, or vanilla pudding with peanut butter chips. I also used a full cup of butter instead of 1/2 butter and 1/2 shortening, and it turned out just fine.

- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar (I used light brown)
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar

Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon

1. In a large bowl, cream butter and sugars at high speed.
2. Add egg, vanilla, and beat until smooth.
3. In another bowl, combine flour, salt, baking soda, and cream of tartar.
4. Pour dry ingredients into the wet ingredients, mix well.
5. Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
6. In a small bowl combine topping.
7. Take about 2 1/2 tablespoons of dough and roll it into a ball.
8. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
9. Lather, rinse, repeat for the remaining dough
10. Bake cookies 10-12 minutes, NO MORE. Cookies may seem undercooked but will develop.

- 1/3 cup butter
- 3 ounces cream cheese, softened
- 3/4 cup sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 2 teaspoons orange juice
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (14 ounces) package coconut, divided
- 1 (12 ounces) package semi-sweet chocolate chips

1. In large bowl, cream butter, cream cheese and sugar.
2. Add egg yolk, almond extract and orange juice, beat well.
3. Combine flour, baking powder and salt and gradually add to creamed mixture.
4. Stir in 3 CUPS of the coconut.
5. Cover and chill for an hour.
6. Preheat oven to 350 degrees.
7. Stir chocolate chips into dough.
8. Shape dough into 1″ balls and roll each in remaining coconut.
9. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

- 1 cup butter
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup sugar (for rolling dough balls into)
- 2 packages Hershey’s chocolate kisses

1. Cream the first 5 ingredients until light and fluffy.
2. Sift the dry ingredients and gradually add to wet ingredients until mixed well.
3. Form into small balls (1.5 to 2 inches) and roll in sugar.
4. Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
5. Bake at 350 degrees for 8-10 minutes.
6. As soon as you remove cookies from oven, push a Hershey’s Kiss into the center of the cookie, and cool completely.

2 cups all purpose flour
1 cup sugar
3/4 cup butter, softened
1/3 cup light molasses
3 tbsp milk
1 egg
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp salt
sugar, for rolling

Combine all ingredients in a large mixing bowl. Beat at low speed until well mixed, about three minutes. Cover and chill until firm, about 4 hours or overnight. Preheat oven to 350 degrees. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes or until slightly firm to the touch. Remove to wire racks to cool. Makes 4 dozen cookies.

- 1/2 cup margerine or butter
- 1 1/2 cup graham cracker crumbs
- 1 (14 oz.) can sweetened condensed milk
- 1 (6 oz.) package semi-sweet chocolate chips (mini chips work great)
- 1 1/3 cup flaked coconut
- 1 cup chopped nuts – the more finely chopped the better, I like to use half hazelnut and half walnut.

Preheat oven to 350 degrees (325 for a glass dish). In a 13X9 inch baking pan, melt margerine in oven. Sprinkle graham cracker crumbs over margerine. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate chips, then coconut, then nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Allow to cool before cutting.

(Updated 12/26/10)

These cookies are extremely soft, especially right out of the oven, so take care when transferring them off the cookie sheet.

1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)

Preheat oven to 355 degrees F. Put the raisins in a small pan of water and simmer, uncovered, until they’re puffy. Drain, rinse, and allow to cool. Using a mixer, cream and beat together the butter, brown sugar, and eggs in a medium bowl. In a separate bowl, combine the flour, soda, baking powder, cinnamon, oatmeal. Add to the creamed mixture, using beater to mix. Very gently fold in the raisins.

Drop by rounded spoonfuls (teaspoon for smaller cookies, tablespoon for larger cookies) on lightly greased cookie sheets. Bake for 8-9 minutes. Remove cookies from oven before they get brown. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.

Great for Christmas!

Bottom Layer
1 cup flour
1/2 cup butter, room temperature
2 tablespoons brown sugar
2 eggs, beaten

Top Layer
2 eggs, beaten
1 1/2 cups brown sugar
1 cup chopped walnuts or pecans, or a half-cup of each
1 cup shredded coconut
1/4 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon baking powder

Preheat oven to 325 degrees F. Grease 13×9 pan. Bottom Layer: Mix ingredients and press into pan. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely. Increase oven temperature to 350 degrees F.

Top Layer: Mix ingredients together and spread on top of cooled bottom layer. Bake 350 F for 25 minutes till golden brown. Allow to cool completely before cutting into squares.

1/4 cup jelly, jam, or preserves (I used three different kinds of jams – strawberry, raspberry, and boysenberry)
1 cup butter – room temperature
1/3 cup sugar
1 3/4 cups all-purpose flour
pinch salt

Preheat oven to 350F. Spoon jelly into small bowl, stir until smooth. In large bowl, blend together butter and sugar until light and fluffy. In separate bowl, mix together flour and salt. Add dry ingredients to butter mixture and blend until a dough is formed. Roll dough into 1-inch balls and place on baking sheet 1-inch apart. Press fingertip into center of each cookie, making a little well. Fill with about 1/4 tsp. of jelly. Bake for 10-12 minutes. Remove to wire rack to cool.