From the dessert file...

Okay galz! Are you ready? :) You've asked for the recipes so here are two of the most recent!

For those who have no clue as to what I'm talking about: My scrap workshops always include a homemade dessert of some kind. Of course, the level of complication for these sweet treats depends on how much time my kidlings give me to bake. Every once in a while I latch on to a recipe so simple to make and such a crowd pleaser I simply have to share. So, here ya go!

Recipe #1 - Kahlua Fudge Bites (yum, yum, and YUM!)

2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1.5 cups unsalted butter; more for the pan
1 cup unsweetened natural cocoa powder (not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (Kahlua) or 1.5 tso pure vanilla extract

For the glaze:
6 oz. bittersweet chocolate, finely chopped
6 Tbs. unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Position a rack in the middle of the oven and heat the oven to 325F. Lightly grease the bottom and sides of a 9x13 inch baking pan.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.

Make the chocolate glaze:
In a medium bowl, melt the chocolate, butter, and corn syrup together (double boiler). Whisk the mixture smooth if necessary. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.