2 Eggs
1/2 Cup of Sugar
Fresh Whipping Cream
Fresh fruit of your choice

Directions:

Whisk the whites until stiff and dry. Gradually whisk in half the sugar and then fold in the remainder.

Prepare your template, draw the outline of the shape you require clearly on baking parchment and turn it over. Pile the meringue into the middle of the shape, then spread it with the back of a metal spoon. Hollow out the middle to create a nest-shape.

Preheat oven to 210 and let  meringue  bake for 1 to 3 hrs. To maintain a very low temp for a long period of time, wedge the oven door jam with a wooden spoon handle if possible. Place the meringue in baking sheets lined with parchment paper for cooking.

Difficulty Level: Easy

Ingredients (Serving 12-15)

¾ Cup Butter
1½ Cup Sugar
2 Teaspoon Vanilla
3 Eggs
¾ Cup All-Purpose Flour
½ Cup Cocoa Powder
1 Teaspoon Baking Powder
A Pinch of Salt
3 Oz Chopped Pecans or Walnuts (Optional)

Diresctions:

1. Preheat oven to  350 deg F
2. Spray the baking pan ( I like to spray the pan, add parchment paper and spray that as well. This makes it much easier to take things out of a pan and set them to cool and cut.)
3. In the kitchen aid add the butter (melted), sugar, vanilla, eggs, baking powder and salt. Mix well with the wire whip attachment.
4. Then add flour and cocoa powder. At this point I change the attachment to flat beater. The consistency at the end should almost look like chocolate pounding. Pour the mixture in the pan.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting

Variations

To make a more cake-like brownie, bake in a square approx. 9×9 in metal pan. Cooks about 5 to 10 minutes longer, it turns out more fluffy, soft, and cake-like.

Level Of Difficulty – Easy

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces bar cream cheese, room temperature
3/4 cup confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.

Level Of Difficulty – Easy