Eleni’s Fudgy Walnut Brownies

1 - 12 ounce bag semi sweet chocolate chips

2 sticks (8 ounces) unsalted butter 4 eggs                      

1 ½ cups granulated sugar                   

1 cup all purpose Flour                   

1/4 cup cocoa powder                 ½ teaspoon salt                           

1 cup walnut pieces                   

Instructions: Preheat oven to 350 degrees F. Spray a 13x9 inch baking pan with non-stick cooking spray and set aside. In a small saucepot over low heat melt butter. Reserve half a cup of the chocolate chips and set aside.  Add the remaining chips to the melted butter and stir over low heat until completely melted and smooth. Remove from heat and cool slightly. Sift together flour and cocoa powder into a bowl.  Add salt and set aside. Place the eggs into the bowl of a stand mixer. Mix on low speed with the whisk attachment until smooth. Gradually add the sugar with machine running on low speed. Once all of the sugar is incorporated, turn the machine up to medium/high speed and whip for 3 minutes until the mixture is pale and thick.  Turn the mixer down to low speed and gradually add the chocolate and butter mixture. Scrape down the sides of the bowl and whisk with a rubber spatula and mix until smooth. Add the dry ingredients and mix just until combined.  Add the walnuts and remaining chocolate chips and mix to combine.  Pour the batter into the prepared pan and bake 25 minutes. When tested with a toothpick the brownies should have a few wet crumbs remaining. Remove from oven and cool completely before cutting.

Eleni’s Oatmeal Raisin Cookies

2 ½ sticks (10 ounces) unsalted butter at room temperature           

½ cup granulated sugar                    

2 cups, packed Dark Brown Sugar                     2 each eggs at room temperature          1 teaspoon pure vanilla extract                       2 cups all purpose flour                       

1 teaspoon baking powder                        1 teaspoon baking soda                          

1/2 teaspoon salt                               ½ teaspoon ground cinnamon                  

3 cups whole rolled oats                        1 cup brown raisins                       

Instructions: Preheat oven to 350F. Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon and set aside. In the bowl of a standard mixer, using the paddle attachment, cream butter and sugars until light and fluffy. Add eggs 1 at a time and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add vanilla and mix until smooth. Add dry ingredients and mix on low speed until smooth. Scrape down the sides of the bowl again. Add oats and raisins and mix until just smooth. Drop tablespoon-sized cookies 2 inches apart on lined cookie sheets. Bake about 15 minutes, until light golden brown and slightly firm to the touch. Remove from oven and cool completely.

Lemon Poppy Seed Cookies

2 sticks (8 ounces) unsalted butter at room temperature           

1 2/3 cups granulated sugar                      3 eggs at room temperature

2 tablespoons pure lemon extract                        3 cups all purpose flour                        2 teaspoons cream of tartar                        1 teaspoon baking soda                          

¼ teaspoon salt                                2 tablespoons poppy seeds                       

Lemon Royal Icing

2 tablespoons pasteurized egg whites                   

Half a lemon–zest and juice                      

1 ½ cups confectioners sugar, sifted                  

Instructions: Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside. Sift together flour, cream of tartar and baking soda into a medium bowl.  Add salt and set aside. In the bowl of a stand mixer cream the butter and sugar with paddle attachment until light and fluffy.  Add eggs one at a time and mix until incorporated.  Scrape down the sides of the bowl with a rubber spatula.  Add the lemon extract and mix until smooth. Add the dry ingredients and mix on low speed until smooth.  Scrape down the sides of the bowl and add the poppy seeds.  Mix just until smooth. Drop tablespoon sized cookies 2 inches apart on lined cookie sheets.  Bake 15 – 17 minutes, until light golden brown and slightly firm to the touch.  Remove from oven and cool completely.  To make the royal icing, combine all the ingredients in the bowl of a stand mixer fitted with a whisk attachment.  Mix on medium speed about 2 minutes, scrape down the sides and bottom of the bowl with a rubber spatula and mix about 1 more minute.  Drizzle the tops of each cookie with icing and allow to dry at room temperature. 

Eleni’s Yellow Cake

2 sticks (8 ounces) unsalted butter at room temperature      

2 cups granulated sugar                  

4 eggs at room temperature 2 teaspoons vanilla extract                   

2 ¾ cups cake flour                        2 teaspoons baking powder                   

½ teaspoon salt                            1 cup buttermilk at room temperature            Instructions: Preheat oven to 350 degrees F. Grease and flour two 8 inch round cake pans.  Sift together the cake flour and baking powder; set aside. In the bowl of a stand mixer cream the butter and sugar with paddle attachment until light and fluffy.  Add the eggs one at a time and mix until smooth. Scrape down the bowl with a spatula.  Add half of the dry ingredients on low speed and mix until incorporated. Add half of the buttermilk and mix until incorporated. Scrape down the bowl and finish with the other half of the dry ingredients and the rest of the buttermilk.  Scrape down the bowl and mix just until the mix is smooth. Portion the batter evenly into the two pans. Bake for 35 – 40 minutes. The tops of the cakes with feel firm to the touch and golden brown.