1/3 cup sugar

1 large egg

½ teaspoon vanilla extract

1 cup (2 sticks) unsalted butter softened, cut into chunks

2 cups of sugar

4 large eggs

1 cup unsweetened coco powder

1 cup unbleached all-purpose flour

1 cup sugar

5 tablespoons unsalted butter

1/3 cup milk

One 6-ounce package semi-sweet chocolate chips

1. To make the filling, put the ingredients in a food processor until smooth. Remove from the work bowl and set aside.

2. Preheat the oven to 350˚F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.

3. To make the batter, combine the butter, sugar, and eggs in the food processor and process until smooth. Add the coco and pulse 4 to 5 times. Add the flour and pulse until it disappears into the mixture.

4. Spread half of the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top the remaining chocolate batter, and swirl the batter and filling with a spatula. Back until skewer inserted into the center comes out with some crumbs adhering it, 35 to 40 minutes.

5. To make the frosting, in a small sauce-pan, combine sugar, batter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in the chocolate pieces until smooth. Pour over warm brownies. Let cool on a rack for 10 minutes and, while still warm, cut into 24, 2 inch squares.

via swap my recipes

Dough:

• 2 pkgs. active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/3 cup sugar
• 1/2 teaspoon sugar
• 4-5 cups all-purpose flour, divided
• 1 teaspoon salt
• 1 cup milk, scalded and cooled to 110 degrees
• 1/3 cup vegetable oil
• 2 eggs, room temperature

Filling:

• 1/2 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons cinnamon

Icing:

• 1 cup confectioners’ sugar
• 2-3 tablespoons warm milk
• 1 teaspoon vanilla

Directions

For dough, dissolve yeast in water with 1/2 teaspoon sugar.

Let stand 5 minutes.

In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt.

At low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended.

Beat in additional flour until dough pulls away from sides of bowl.

On floured surface, knead dough until smooth and elastic, 8-10 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free area until doubled in bulk, about 1 hour.

For filling, beat all ingredients together until smooth.

Set aside. Grease 2 (9-inch) round cake pans.

On lightly floured surface, roll dough into an 18 X 10 inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 (1 1/4-inch) slices.

Place 1 roll cut side up in center of each pan.

Arrange T.J. Cinnamon’s Cinnamon Rolls 61remaining rolls in a circle of 6 around center roll.

Cover and let rise until doubled in bulk, 30 to 40 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown.

Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.

For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.

• 1/2 cup warm water
• 2 packages dry yeast
• 2 tablespoons sugar
• 3 1/2 oz. pkg. vanilla pudding mix
• 1/2 cup margarine, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour
• CREAM CHEESE FROSTING:
• 8 oz. cream cheese
• 1/2 cup margarine
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 1 tablespoon milk
• To make frosting, mix all ingredients until smooth.

Directions

In a bowl combine water, yeast and sugar. Stir until dissolved.

Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Then roll out on floured board to 34 x 21″ size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas.
cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2″. Cut with thread or knife.

Place on lightly greased cookie sheet 2″ apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350F for 15-20 minutes. Remove when they start to turn golden. DON’T OVER

BAKE.

Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.

• 1 x orange(sliced).
• 6 x carrots.
• 1 teaspoon of honey.
• ½ teaspoon of salt.
• dash of pepper.
• 2 teaspoons of potato starch.

Directions:

1. Dice the carrots and place in a pan just covering them with water.
2. Add the orange, honey, salt and pepper to the pan and bring to a boil.
3. Cover the pan and simmer over a low heat for about 20 minutes, until tender.
4. Remove the lid and turn to a medium heat and boil down for about 5 minutes. Watch to make sure the fluid does not boil away.
5. In a cup, mix the potato starch with a tablespoon of cold water, and stir slowly into carrots until the gravy thickens.

• 1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
• ½ cup of water.
• 3 tablespoons of butter.
• 2 tablespoons of maple syrup.
• 1 tablespoon of brown sugar.
• Salt and freshly ground blck pepper, to taste.

Directions:

In a large skillet, bring all ingredients to boil.

Reduce heat to medium, then cover and simmer for 8 minutes.

Uncover and cook until the juices are reduced to glaze (4-5 minutes).

Season with salt and freshly ground black pepper.

Notes:

Yields 5-6 servings.

CAKE:

• 3 medium eggs.
• 2 cups of grated carrots.
• 1 ¼ cups of unbleached all-purpose flour.
• 1 cup of whole wheat flour.
• 1 cup of unsweetened apple sauce.
• ¾ cup of packed brown sugar.
• ½ cup of vegetable oil.
• ½ cup of raisins.
• ½ cup of walnut pieces.
• 2 teaspoons of baking powder.
• 2 teaspoons of cinnamon.
• 1 teaspoon of pure vanilla extract.
• 1 teaspoon of baking soda.
• ¼ teaspoon of nutmeg.

FROSTING:

• 5 oz of cream cheese.
• 1 ½ cups of icing sugar.

Directions:

In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.

Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.

While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.

Once the cake is cooked, allow to cool then add the frosting.

• 2 lb of baby carrots, scrubbed.
• 1 medium onion, chopped.
• 1 ½ cups of chicken stock.
• 2 tablespoons of parsley, chopped.
• 1 ½ tablespoons of honey.
• 1 tablespoon of butter.
• ½ teaspoon of thyme.

Directions:

In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

Serve as desired.

• 2 medium eggs.
• 1 ½ cups of flour.
• 1 cup of grated carrots.
• 1 cup of sugar.
• ½ cups of oil.
• ¼ cup of orange liqueur.
• ¼ cup of raisins.
• ¼ cup of chopped pecans.
• 1 teaspoon of baking powder.
• ½ teaspoon of baking soda.
• ½ teaspoon of cinnamon.
• ½ teaspoon of nutmeg.
• ¼ teaspoon of salt.

Directions:

Preheat your oven to 350°F (175°C).

Prepare muffin tins with paper liners.

Heat the orange liqueur to just boiling.

Add the raisins and remove from heat.

Set aside and allow to soak.

Place the pecans in a food processor bowl to chop them. Remove and set aside.

Cut the carrots into chunks and chop coarsely.

Add sugar, oil and eggs.

Process until thoroughly blended.

Sift the dry ingredients together and add to processor bowl with the chopped pecans.

Process until the ingredients are moist.

Drain raisins and fold in by hand.

Fill the muffin tins two-thirds full.

Bake for 40 minutes.

• 1 ½ lb of brown sugar.
• 3 cups of chopped carrots.
• 4 medium oranges.
• 1 large lemon.
• Water.

Directions:

Chopped the carrots, oranges and the lemon.

Mix with sugar.

Allow to stand overnight.

In the morning, cook until the mixture gels.

Seal while hot.

• 1 large egg.
• 1 ½ cups of flour.
• 1 cup of shredded carrots.
• ½ cup of white sugar, granulated.
• ½ cup of brown sugar, packed.
• ½ cup of vegetable oil.
• ½ cup of chopped nuts.
• ½ cup of raisins.
• 1 teaspoon of cinnamon.
• ½ teaspoon of baking soda.
• ¼ teaspoon of salt.
• ¼ teaspoon of baking powder.

Directions:

Stir together the flour, cinnamon, baking soda, salt and baking powder.

In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.

Combine the two mixtures, then add the chopped nuts and raisins.

Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).

Bake at 350°F for about 60 minures, until a toothpick comes out clean.

Allow to cool for 15 minutes.

Store in an airtight container overnight.

Serve as desired.