Cream Cheese Frosting, Double Chocolate Brownies

Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature

1-¹⁄³cups (325 ml) powdered sugar

1 tablespoon (15 ml) light cream or half-and-half

Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients. Increase speed to a high speed; continue to mix until smooth and of spreading consistency.

Yield: Frosts a 9 x 13-inch (23 - 33 cm) Cake

Orange Cappuccino Frosting

Holiday Sugar Cookies

¾ cup (200 ml) vegetable oil	1 cup (250 ml) sugar
2 eggs	1 teaspoon (5 ml) vanilla extract
3 cups (750 ml) all-purpose flour	2 teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) salt

Preheat oven to 375°F (190°C). In large mixing bowl, beat oil and sugar on a medium speed until well blended. Add eggs and vanilla and beat until light in texture. Reduce speed and add flour, baking powder and salt. Mix on a low speed until ingredients incorporate. Cover and refrigerate dough until firm, at least 30 minutes. Divide dough in half. Roll out between 2 sheets of lightly floured waxed paper until ¼ inch thick. Cut

½cup (125 ml) margarine or butter 8 cups (2000 ml) powdered sugar

1 tablespoon (15 ml) orange Cappuccino ¼ cup orange juice

2 squares (1 ounce each)

sweet baking chocolate ¼ cup (50 ml) milk

into cookies using any decorative shapes you like. Arrange 1 inch apart on a greased cookie sheet. Bake 12-15 minutes, until cookies are lightly browned around edges. Cool on wire rack.

Yield: 48 Cookies

Melt chocolate and margarine over low heat, stirring frequently. Stir in coffee and set aside. Beat powdered sugar, milk, orange juice and chocolate mixture in large mixing

Double Chocolate Brownies

bowl and beat on medium speed until light and fluffy.

1-¾ cups (450 ml) all-purpose flour 2 teaspoons (10 ml) baking powder 1 teaspoon (5 ml) salt

¾cup (200 ml) cocoa powder 2-½ cups (625 ml) sugar

4 eggs

1 cup (250 ml) vegetable oil

2 teaspoons (10 ml) vanilla extract

1 cup (250 ml) semi sweet chocolate morsels

Preheat oven to 350°F (180°C). Grease a 15-½ x 10-½ inch (39 x 27cm) jellyroll pan. In the large mixing bowl at a low speed, stir together the first 5 ingredients. Gradually add eggs, oil and vanilla. Increase mixer to a moderate speed. Mix until combined. Reduce speed to a low speed and stir in chocolate morsels. Spread into prepared pan and bake for 20-25 minutes. Do not overbake. Cool and cut into bars.

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