Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp coarse salt
• 1/2 tsp baking soda
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1.5 tsp pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large)
• 1 cup old-fashioned rolled oats
• 8 oz semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 oz), toasted

Directions:

1. Preheat oven to 375. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with teh paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2. Using a 1.5-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Source: (I don't remember!)

Ingredients:

• 2 1/4 cups cake flour, sifted
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 5 large egg yolks, beaten
• 3/4 cup orange juice
• 1 1/2 tbsp orange juice
• 3 tbsp freshly grated orange zest
• 1 cup egg whites
• 1/2 tsp cream of tartar
• 5 tbsp unsalted butter, melted
• 1 1/2 tbsp heavy cream
• 3 cups confectioners' sugar, sifted

Directions:

1. Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
2. Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.

Source: Country Living

Ingredients:

• 1 package yellow cake mix
• 1 (8 oz) package cream cheese, softened
• 1 egg
• 8 tbsp butter, melted
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can of pumpkin
• 3 eggs
• 8 tbsp butter, melted
• 16 oz powdered sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1. Preheat oven to 350. Combine cake mix, egg, butter, and cream cheese; mix well. Spread mixture into a 9" x 13" lightly greased baking pan.
2. Filling: In large bowl, beat cream cheese and pumpkin until smooth. Add eggs, butter, vanilla, and beat together. Next add the powdered sugar, cinnamon, nutmet, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake.

Variation: Use 20 oz drained crushed pineapple instead of pumpkin or use chocolate cake mix and 1 1/2 cups of smooth peanut butter.
Source: Will's Dad :D

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup almond butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 egg
• 2 tbsp milk
• 1/2 tsp vanilla
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tbsp finely ground almonds
• 48 to 60 milk chocolate kisses with almonds

Directions:

1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour.
2. In a shallow dish combine 3 tablespoons sugar and ground almonds. Shape dough in 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and tops are cracked.
3. Remove from oven; immediately press a chocolate kiss in the center of each cookie. Transfer to wire rack. Cool. Makes 48 to 60 cookies.

Makes 48 to 60 cookies.
Source: Better Homes & Gardens

Ingredients:

• 3 eggs
• 1 cup oil - I use 1/2 to 2/3 apple sauce
• 2 cups sugar
• 1/4 cup cocoa
• 3 cups flour
• 1 tsp salt
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 1 tsp soda
• 2 cups ground zucchini
• 1 cup chocolate chips - I use mini kisses

Directions:

1. Preheat oven to 350F. Beat together eggs, oil (or apple sauce), sugar, and cocoa in a bowl.
2. Beat in the next 5 ingredients.
3. Add and stir in the zucchini and chocolate chips.
4. Pour into two 5x9" loaf pans and bake for one hour or until toothpick test shows done.

Source: My Grandma!

Crust:

• 1 cup chocolate cookie crumbs (via the food processor)
• 2 tbsp unsalted butter, melted
• 1 tbsp sugar

Cheesecake:

• 12 oz cream cheese, at room temperature
• 1/4 cup sour cream
• 1/2 cup peanut butter
• 2/3 cup sugar
• 1 large egg plus 1 large egg yolk
• Dash vanilla
• Pinch of coarse salt

Ganache:

• 4 oz bittersweet chocolate, finely chopped (I used 60% dark)
• 1/2 cup heavy cream
• 1 tbsp unsalted butter, at room temperature

Directions:

1. Preheat the oven to 350˚ F. Lightly spray a 24-well mini muffin pan with cooking spray and drop in liners. To make the crust, combine the chocolate cookie crumbs, melted butter and sugar in a small bowl. Mix with a fork until evenly blended. Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each. Press the crumb mixture into a flat layer on the bottom of the well. (The bottom of a shot glass or flat utensil is great for this.) Bake for 10 minutes. Transfer to a wire rack.
2. Reduce the oven temperature to 300˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the egg and egg yolk, vanilla and salt. Continue to beat until the mixture is completely smooth. Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly. Bake just until set, about 22 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool to room temperature. Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.
3. Once the cheesecakes are well chilled, carefully remove them from the pan. To make the ganache, place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Once simmering, remove from the heat and immediately pour over the chocolate. Let stand 1-2 minutes. Whisk in small circular motions until a smooth ganache has formed. Whisk in the butter until completely incorporated. Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes. Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes. (I used my cake decorator gun with the 1M tip.) Cover and refrigerate until the ganache is set.

Yield: 24
Source: Annie's Eats

Crust:

• 2 cups sweetened flaked coconut
• 8 whole graham crackers, broken
• 1/4 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, diced

Filling:

• 4 8-ounce packages Philadelphia-brand cream cheese (do not use reduced-fat or fat-free)
• 2/3 cup sugar
• 1 15-ounce can cream of coconut (such as Coco López)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 5 large eggs

Glaze and Compote:

• 2 teaspoons water
• 1/4 teaspoon unflavored gelatin
• 10 passion fruits (about), divided
• 3 tablespoons plus 2 teaspoons sugar, divided
• 1 cup diced peeled pitted mango
• 1 cup diced peeled cored pineapple
• 8 1/3-inch-thick slices star fruit, diced

Crust:

1. Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter springform pan with 23/4- to 3-inch-high sides.
2. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.

Filling:

1. Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom.
2. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides.
3. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
4. Bake cheesecake 10 minutes.
5. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer.
6. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.

Glaze and Compote:

1. Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
2. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish.
3. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve.
4. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
5. Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
6. Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.

Serves 12
Source: Bon Appetit

Crust:

• 3/4 cup graham cracker crumbs (about 5 cookie sheets)
• 1 tbsp finely chopped pecans
• 1 tbsp granulated sugar
• 1 tbsp butter, melted
• cooking spray

Filling:

• 1 cup (8oz) 1/3-less fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 (15oz) can unsweetened pumpkin
• 2 large eggs
• 2 tbsp bourbon
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice

Whipped Cream:

• 1/3 cup cold heavy cream
• 2 tsp powdered sugar

Directions:

1. Preheat oven to 350F.
2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9" springform pan coated with cooking spray. Bake at 350F for 8 minutes or until lightly browned; cool on a wire rack.
3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients; beat 1 minute or until combined. Pour cheese mixture into prepared pan.
4. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350F for 35 minutes or until center barely moves when side of pan is tapped.
5. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight.
6. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Serves 8
Source: Cooking Light Annual Recipes 2010

Ingredients:

• 2.5 cups white chocolate chunks
• 1/3 cup gingersnap cookie crumbs, plus more for garnish
• 1/4 cup canned pumpkin purée
• 1/4 cup graham cracker crumbs, plus more for garnish
• 1 tbsp confectioners’ sugar
• 1/2 tsp orange zest
• 1/8 tsp ground cinnamon
• Pinch of fine salt
• 2 oz cream cheese, softened

Directions:

1. Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning.
2. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth.
3. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
4. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl.
5. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Makes 30 Truffles
Source: Whole Foods