If you need to take a little sweet something to a Labor Day gathering this weekend, look no further than my Best -ever Brownies! They’re rich, dense, decadent and SO easy to make!

Whenever you bake a bar-type cookie, line the baking pan with foil, leaving enough of an over-lap to be able to lift the entire baked good out of the pan before cutting. For the most uniform cuts, break down the brownies by cutting the entire pan in half, then each half in half, then in half again – and keep going until you get the size brownie you want.

I make extra pans of brownies and freeze them, well wrapped in foil, uncut and unfrosted. I like to frost them still frozen. Flip the brownie over and frost the smooth bottom side with an offset spatula. Cut them semi-frozen, too. It creates a nice clean cut. (Wipe your knife blade on a damp paper towel in between cuts to keep things tidy)

I like to cut them into rectangles and then flatten mini cupcake papers and put a brownie in each one for a pretty, bakery-style look.

Best-ever Brownie
Makes one 9×13-inch pan

Cooking spray
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract [Read more →]

Tonight I’m teaching a “Steakhouse Dinner” class at EQ at The Party Source. In addition to grilling up great Certified Angus Beef New York strip steaks, we’re making all the classic sides, like wedge salads, creamed spinach, crispy onion straws and of course, the best steak house dessert- cheesecake!

Cheesecake with Walnut Crust
Prep time: 30 minutes
Bake time: 1 1/2 hours
Chill time: Overnight

3/4 cup graham cracker crumbs
3/4 cup finely chopped walnuts
3 tablespoons butter, melted
4 (8 oz.) packages cream cheese, at room temperature [Read more →]

Mmmm- love this recipe from my friends at Findlay Market

Grilled Peaches with Blackberries and Lavender Sugar

Ingredients:
6 large peaches, cut in half with stone removed
3 cups of fresh blackberries
1 cup of lavender sugar ( recipe below)
3 Tsp. balsamic vinegar
1 Tbs. olive oil
1/3 cup fresh mint leaves cut into thin ribbons

To make lavender sugar:

Mix 2 cups of dried lavender blooms into four cups [Read more →]

Here’s on of my favorite summer dessert recipes from my book, Amy’s Table: Food for Family and Friends.

Lemon Panna Cotta with Berry Sauce
Serves 6

Prep time: 45 minutes
Chill time: 6 hours to overnight
Make ahead: Both the Panna Cotta and the Berry Sauce can be made [Read more →]

Listen to the interview.

Thanks to Angie Thayer from Wilton for these decorating tips!

Filling Between Layers of a Cake: To help prevent the filling from seeping out the sides of the cake, use a disposable decorating bag and tip #12 to pipe a dam of icing 〓” from the outside edge of the cake layer. Then, fill the inside of the circle of icing with preserves, pudding or filling of your choice.
Smoothing Icing (to get that nice smooth look like a professional cake) When icing is [Read more →]

Listen to the interview.

Many thanks to Liv and Kaye Hansen for this recipe from their book, Kids Cakes from the Whimsical Bakehouse

Magic Wands
The Good Witch of the North and the queen fairy agree that these star wands are magically delicious. The pixies at your party will love them, too. Send the sparkly pink wands home as party favors, or let the children decorate their own with royal icing and sanding sugar. They are sure to cast a spell on all who hold them.
What you will need
Cookie: Sugar Cookies (page 48)
Icing: 1 recipe Royal Icing (page 15)

Decoration: pink and/or white sanding sugar, 6- or 8-inch lollipop sticks for magic wands, and ribbon for decoration (1 to 2 feet per wand, depending on whether a knot or bow is tied)
Colors: pink liquid gel colors
Miscellaneous: half-sheet baking pan, pastry cones, star cookie cutter

1 Bake the cookies and [Read more →]

Liv and Kaye Hansen are mother and daughter and co-authors of Kids Cakes from the Whimsical Kitchen. Liv’s eye for edible decorating comes from her training as a painter and Kaye, a self-taught baker, owns the Riviera Bakehouse in Westchester, New York. The bakery has been featured in the New York Times, and the Hansens have appeared on Today, Food Network, The Early Show, and The View. Liv and Kaye live in Rockland County, New York.

Listen to the interview.

Here is a book that belongs on your shelf. Pops! Icy Treats for Everyone by Krystina Castella, has inspired me no end. I love it. Even my producer, a non-cook, can’t stop thinking about the Pops featured in this pretty little book. Krystina shared her recipe for PB & Sesame Raspberry Pops.  For more information, visit her site. Have fun!

PB & Sesame Raspberry Pops

1/2 cup peanut butter
1 cup plain yogurt
1 cup milk
4 tablespoons honey [Read more →]

Here are  the tubular molds that Krystina mentioned this morning.  For more information, visit the Ice Tube site

I looooove this book: Pops! Icy Treats for Everyone by Krystina Castella. Her companion website is loaded with inspiring photos. Here’s her recipe for Mojito Pops.

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you’re waiting for the pops to freeze).
1½ cups fresh lime juice (8 limes)
2½ cups club soda
1/3 cup fresh mint leaves [Read more →]