recipes

• Heat oven to 350°F.
• Spray 13 x 9-inch pan with cooking spray.
• In large bowl, beat 1 cup butter with electric mixer on medium speed until smooth and creamy.
• Beat in granulated and brown sugars, 1 teaspoon vanilla and the eggs until smooth.
• On low speed, beat in flour, ¾ cup cocoa, the salt and baking soda until soft dough forms.
• Stir in chocolate chips, marshmallows and cashews.
• Spread in pan.
• Bake 15 to 20 minutes or until set.
• Cool completely, about 1 hour.
• In small bowl, mix all frosting ingredients except cocoa and cashews, adding enough of the half-and-half until frosting is smooth and spreadable.
• Spread over brownies.
• Sprinkle with ¼ teaspoon cocoa and additional cashews.
• Let stand about 30 minutes or until frosting is set.
• Cut into 6 rows by 4 rows

• Heat oven to 350°F.
• Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
• In medium bowl, stir brownie mix, water, oil and eggs until well blended.
• Stir in chocolate chips and cookies.
• Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
• Cool 30 minutes.
• In small microwavable bowl, microwave peanut butter chips and peanut butter uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth.
• Spread over cooled brownies.
• Sprinkle with peanuts.
• Cover and refrigerate 40 minutes or until topping is set.
• Cut into 6 rows by 4 rows.

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake brownies as directed on box for 8-inch pan, using water, oil and egg.
• After removing pan from oven, set oven control to broil.
• Immediately sprinkle marshmallows and graham crackers over warm brownies.
• Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows and graham crackers will brown quickly.)
• Sprinkle with chocolate candy.
• Cool about 30 minutes.
• Cut into 4 rows by 4 rows.

• Heat oven to 350°F.
• Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
• In medium bowl, stir brownie mix, water, oil and eggs until well blended.
• Stir in crushed cookies.
• Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean.
• Cool completely, about 1 hour
• In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle.
• Sprinkle brownies with chopped cookies.
• Drizzle powdered sugar glaze over brownies.
• Cut into 5 rows by 4 rows.

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Grease or spray bottom only of 8-inch pan.
• Make brownie batter as directed on box, using water, oil and eggs, adding cinnamon and chipotle powder until well blended.
• Spread in pan.
• Bake 39 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely, about 1 hour.
• In medium bowl, beat powdered sugar, dulce de leche, butter, milk and vanilla with electric mixer on low speed until smooth and creamy.
• Spread over cooled brownies.

• Heat oven to 350°F.
• Spray bottom only of 13 x 9-inch pan with cooking spray, or grease with butter.
• In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium-high speed until blended.
• On low speed, beat in flour mixture until soft dough forms.
• Spread in pan.
• Bake 25 to 30 minutes or until edges are golden brown.
• Sprinkle chocolate chips evenly over top.
• Cool completely, about 3 hours.
• Cut into 6 rows by 4 rows

• Heat oven to 350°F.
• Grease bottom and sides of 13 x 9-inch pan with shortening or spray with cooking spray.
• In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat.
• Mix in granulated and brown sugars, vanilla and eggs until well blended.
• Stir in flour, ¾ cup cocoa and the salt until well blended.
• Stir in 1 cup each semisweet and white chocolate chips.
• Spread in pan.
• Bake 30 to 35 minutes or until set.
• Cool completely, about 1 hour.
• In large bowl, beat powdered sugar, ¼ cup cocoa, ¼ cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable.
• Spread over brownies.
• In microwavable container, microwave ½ cup white chocolate chips and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle.
• Place in small resealable food-storage plastic bag; cut off tiny corner of bag.
• Drizzle over frosting.
• Cut into 6 rows by 4 rows.

• Grind the cashews into a fine powder using a food processor or grinder.
• In a bowl, mix together the ground cashews, crushed cardamom seeds (if using), and a pinch of salt until well combined.
• In a saucepan, heat the water and sugar over medium heat until it reaches a boiling point, stirring occasionally.
• Once boiling, add the cashew mixture to the saucepan and stir well using a rubber spatula.
• Cook the mixture for about 5 minutes, stirring continuously, until it thickens.
• To check if it’s ready, drop a small amount of the mixture onto a cool plate – it should form a soft ball.
• Once the mixture reaches the desired consistency, pour it onto lightly oiled aluminum foil.
• Let the mixture cool slightly, then knead it until it becomes smooth and glassy.
• Roll out the mixture to about 1/4 inch thickness and slice it into diamond shapes.
• Store the cashew diamonds in an airtight container, separating layers with parchment paper to prevent sticking.

• Add all of the ingredients for the blueberry filling into a large skillet.
• If you’re going to be making one large grunt and steaming the biscuits, make sure this skillet has a tight fitting lid.
• If you’re going to be baking the grunt, preheat the oven to 400º F.
• Boil the berries for 10-15 minutes until the mixture has thickened a little.
• Meanwhile, combine all the dry ingredients for the biscuits.
• Using a pastry cutter or a fork, cut the margarine/shortening into the dry ingredients.
• If you’re berries aren’t done yet, go ahead and stick the dry mixture in the fridge or freezer to keep the margarine cold until you’re ready for it.
• When the berries are ready, add the soymilk to the dry mixture to form a soft biscuit dough.
• The consistency is pretty forgiving, a slightly too-soft or too-firm dough won’t make a difference in the final product.
• As long as it holds together, but is soft enough to break apart into clumps, you’re good to go.
• Don’t over-mix the dough
• For one large, steamed grunt:
• Break the biscuit dough up into small, bite-sized pieces.
• Place the pieces on top of the hot, still-cooking berries, spread evenly across the top.
• Cover the skillet with a tight fitting lid, reduce the heat slightly, and steam for 15 minutes without peeking.
• The biscuits should be puffed up and cooked all the way through.
• Serve warm.
• For one large baked grunt:
• Follow the instructions for a steamed grunt, but place in the oven to bake at 400º F (without a lid) for 20 minutes.
• You can sand the biscuits sugar before baking if you like!
• Serve warm.

For individual baked grunts:

• Transfer berry mixture to individual ramekins or gratin dishes, filling only half-full.
• Add biscuit mixture on top.
• Sand with sugar and place all the grunts on a baking sheet (this will help you take them out of the oven safely).
• Bake for 20 minutes, serve warm.

• Soak the cashews in filtered water for at least 6 hours or preferably overnight.
• Add salt, agave syrup, olive oil and vanilla.
• Blend until entirely smooth, 1-2 minutes on high.
• If too thick, add a tablespoon of water at a time until the creamy consistency you prefer.
• Place a couple dollops of the cashew cream in a bowl, top with sliced figs.
• In a small sauce pan over medium heat, toast the shredded coconut.
• Sprinkle over the figs.
• Sprinkle chocolate chips over the top .