Pumpkin Chocolate Chip Bars

Ingredients:

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Method:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve. Makes 24 bars.

Oatmeal Blueberry Cookies

Ingredients:

• ½ pound (2 sticks) butter, softened
• 1 c. firmly packed brown sugar
• ½ c. granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1½ c. all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp. salt (optional)
• 3 c. oats
• 1 c. dried blueberries
• 1/2 c. raisins

Method:

Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and dried blueberries.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown.

Black Bottom Cupcakes

Stuffing cheesecake in a chocolate cupcake? Genius! This recipe comes from David Lebovitz (also a genius). I reduced the amount of sugar (because I ran out - how did that happen??) which I think actually made them taste better.

Ingredients

• 8 ounces regular or reduced fat cream cheese, at room temperature
• 1/3 cup granulated sugar (I used 1/4 cup)
• 1 large egg, at room temperature
• 2 ounces bittersweet or semisweet chocolate, coarsely chopped

• 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

Method:

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

2. Adjust the rack to the center of the oven and preheat to 350°F . Line 12 cup muffin tin with paper cups.

3. 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.

4. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.

5. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly.

6. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These keep unrefrigerated for 2 to 3 days if stored in an airtight container (longer if stored in the fridge).