cream cheese brownies

oh boy. these are good. and pumped full of butter! My husband's boss LOVES them (and I can see why!), so, whenever he has a meeting with him, I am always baking these the night before : )

6 oz. bittersweet chocolate (you can substitute about half of this with semisweet, if you need to)

3 oz. unsweetened chocolate

16 oz. cream cheese

2 cups sugar, divided

4 large eggs

1 Tbl vanilla extract, divided

1 cup butter

1 cup flour

1/4 tsp salt

Preheat the oven to 350 degrees. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides of the foil.

Heat the chocolates in a microwave oven on high for 1 to 2 minutes, stirring halfway through cooking, until melted. Let stand at room temperature for 10 minutes.

In a large bowl, beat the cream cheese and 1/3 cup of the sugar on medium speed until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla extract. In another large bowl, beat the butter and remaining 1 2/3 cups of sugar until combined.

One at a time, add the remaining 3 eggs, beating well after each addition. Blend in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, mix in the flour and salt, just until combined.

Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter.

Spoon the reserved chocolate batter over the cream cheese mixture. Pull a table knife through the layers of the batter in a zigzag fashion to create a marbleized effect.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out slightly moist. Cool in the pan. Then, using the two ends of the foil as handles, lift out of the pan. Cut into bars once completely cooled. Enjoy!

soft pumpkin cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 cup pumpkin (canned or fresh)

1 egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Preheat oven to 350°.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

GLAZE: 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.