Raquel’s Perfect Purdue Brownies (by Raquel Perez) 2007

1 stick butter

3 ounces semi-sweet chocolate chips

1 cup granulated sugar

2 egss

1 teaspoon vanilla

2/3 cup flour

¼ teaspoon baking soda

½ cup butterscotch chips

In a small saucepan, combine butter

and chocolate chips over a low flame

until combined and smooth.

Remove from heat and add sugar; stir

to combine.

Add eggs and vanilla to chocolate

mixture. Set aside.

In a separate bowl, combine flour and

baking soda and mix with warm

chocolate mixture. Lastly, fold in

butterscotch chips with batter.

Spray a 9×11x2-inch baking pan

with cooking spray and pour brownie

batter, spreading evenly.

Bake at 350 degrees for 20 minutes,

testing with a toothpick, bake an extra

10 minutes if necessary.

Makes 18 brownies

Ellies Strawberry Valentine Cookie (by Ellie Chen) 2008

1 cup unsalted butter, softened
1 cup confectioners sugar
2 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup strawberry jam (preferably seedless variety)
1 heart shaped cookie cutter

*In large bowl, combine butter,sugar,egg whites and
extracts and cream together until smooth.
*Slowly mix in flour, baking soda and cream of tartar,
blending well to create a stiff dough. Divide the dough into
4 parts to make it easier to work with.
*On a lightly floured surface, roll out the first piece of dough
to a 1/4 inch thickness. Cut out as many heart shape cookies
as possible and place them on a cookie sheet. Remember, for each cookie cut out, it will need a pair. If desired for the top half of each
cookie cut out, use a knife or smaller heart-shape cookie cutter to make a cut-out “window” for each top cookie, so jam will show through.
Gather dough scraps and continue to roll out all of the dough.
*Bake at 350 degrees for 12 to 15 minutes, or just until cookies are
turning golden. Remove from oven to cookie rack.
*If jam is firm, gently heat in microwave a few seconds to soften
and place a little in the center of each “bottom” cookie shapes and
then cover with one of the “heart window” cut out cookie shapes
gently pressing together to seal
Makes 20 cookies

Orange Chiffon Cupcakes with Orange Scented Butter Cream
(by Bridget Marczewski) 2009
Ingredients:
2 large egss
1/3 cup sugar
2 cups sifted cake flour (sift before measuring)
3/4 cup granulated sugar
1/4 cup vanilla infused sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange liquer (Grand Marnier)
1 cup half and half
1/2 cup canola oil
2 large egg yolks
2 teaspoons finely grated orange zest
BUTTERCREAM Ingredients:
4 1/2 cups confectioners’ sugar
1 1/2 cups unsalted butter
1 tablespoon vanilla extract
3 to 4 tablespoons whipping cream
1 tablespoon finely grated orange zest
2 tablespoons fresh squeezed orange juice
orange sugar or sprinkles for garnish (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with liners. Set aside
in a medium grease free bowl, beat egg whites to soft peaks w/ electric mixer. Slowly add 1/3 cup of sugar and beat to stiff peaks. Set aside.
In a large bowl, sift together the cake flour,sugars,baking powder and salt. Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined. (about 1 minute) Fold egg whites in to the batter being careful not to deflate the egg whites. Spoon mixture, a little over half full, into each cupcake cup liner. Bake for approximately 18 minutes or until skewer inserted comes out clean. Let cupcakes cool in a pan for about 5 minutes then remove to a wire rack to cool completely.
While cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachement, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla, orange zest,orange juice and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy.
Transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake ( or swirl with spatula). Garnish with orange sugar or sprinkles.