Gingerbread Wedges

Bake in patterened ceramic molds for a decorative touch, but plain pie pans work well too.

PREP and cook time: about 40 minutes

MAKES: 16 wedges

NOTES: you can make the gingerbread up to 1 day ahead; store rounds in airtight containers at room temp. Freeze if storing longer.

1/2 cup firmly packed dark brown sugar
1/4 cup (1/8lb.) unsalted butter, at room temp
1/2 cup light molasses
3and 1/2 cups all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/3 cup water

1. preheat oven to 350 degrees. In a large bowl, with a an electric mixer on medium speed, beat sugar and butter until well blended and creamy. Add molasses, beat until blended.

2. in another bowl, mix flour, ginger, baking soda, cinnamon, slat, and cloves.

3. Add about a third of the flour mixture to the butter mixture, beat on low speed until blended. add about a third of the water; beating just until Incorporated. gather mixture with floured hands and form into a soft ball.

4. spray bottoms of two 8-9 inch pie pans with cooking oil spray. divide dough in half and press a portion level in each pan. with a floured knife cute each round into eight wedges.

5. bake until top springs back within light touched, 18- 20 minutes. Let cool about 5 minutes in pan, then invert onto a rack to coll completely.

Candy Bar Brownies

3/4 cup (1 1/2 sticks) unsalted butter, diced
5 ounces unsweetened chocolate, chopped
2 tsp instant espresso powder (try cocoa powder)
1 3/4 cups sugar
2 tsp vanilla
4 eggs
3/4 cup all purpose flour
2 3.5 to 4 oz caramel- filled chocolate bars (such as ghirardelli or cadbury) , squares separated

preheat oven to 325 degrees. line a 13x9x2 inch metal baking pan with foil. butter foil. Combine 3/4 cup butter, chocolate and espresso powder in heavy large saucepan; stir over medium h- low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. add sugar and vanilla and whisk until well blended. Add eggs and whisk until blended. whisk in flour. spread batter in prepared pan. press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.

Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. cool slightly in pan on rack, about 30 minutes. cute so that each brownie has 1 choc. square and serve.

makes 12 brownies

Food Colored Pasta

Make Pasta more fun to eat by dying it a different color! Put food coloring in water before you cook your noodles. While pasta is cooking it will soak in all the color!

Ideas:
Use different pots for different colors!
Birthday- make their favorite color
New Years- blue
Valentines- red and/or pink
St. Patricks Day- green
First day of spring- yellow
4th of July- Red and blue (perhaps leave some plain for white)
Back to school- Make all the colors
First day of autumn- yellow, orange and red
Halloween-Black/orange or Green
Christmas- Red and Green