Random World Thoughts

Total: 10 min Active: 5 min Yield: 4 to 6 servings Level: Easy Ingredients 8 ounces room-temperature butter, cubed 8 ounces dark chocolate, chopped 3/4 cup all-purpose flour 3/4 cup sugar 1 teaspoon orange zest 1 teaspoon salt 4 eggs 1 pint ice cream, such as salted caramel flavor, for serving Good quality maraschino cherries, such as Luxardo, for serving  Directions Watch how to make this recipe. Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave. In another bowl, whisk together the flour, sugar, orange zest, salt and eggs. Whisk in the melted chocolate mixture. Divide the batter among 4 large or 6 medium coffee cups. Microwave for 50 seconds to 2 minutes on high, depending on the number of cakes, the power of your microwave and how molten you like your cakes. Let cool for 30 seconds. Top with the ice cream and cherries and serve. Recipe courtesy of Michael Symon

Total: 1 hr 25 min Active: 15 min Yield: approximately 40 Level: Easy Ingredients 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes) Special equipment: approximately 40 mini muffin papers Directions Watch how to make this recipe. Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour. Recipe courtesy of Nigella Lawson(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Total: 25 min Active: 25 min Yield: about 24 squares Level: Intermediate Ingredients Caramel: 2 cups sugar 1/3 cup corn syrup  1/4 cup water  1/2 cup heavy cream  Caramel Crispy Treats: 6 tablespoons unsalted butter, plus more for greasing the pan One 1-pound bag marshmallows  9 cups crisp rice cereal  Directions For the caramel: Mix the sugar, corn syrup and water in saucepan over medium heat. Boil without stirring, watching carefully, until the syrup is a deep amber color, 5 to 6 minutes. Remove the sugar from the heat and very carefully whisk in the heavy cream until fully combined. For the caramel crispy treats: Melt the butter and 1 cup of the caramel together in a saucepan over medium-low heat. Add the marshmallows and stir continuously until fully melted. Turn off the heat, add the cereal and mix until fully incorporated. Pour the mixture into a greased 9-by-12-inch pan and refrigerate until cool. Slice and serve. This recipe was provided by a chef, ...

Total: 43 min Active: 10 min Yield: 15 servings, serving size: 1 square Level: Easy Nutrition Info   HEALTHY Ingredients 1/2 cup honey 1/2 cup natural chunky-style peanut butter 6 cups crispy brown rice cereal 2/3 cup chopped dried cherries (3 ounces) Nonstick cooking spray Directions Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares. Per Serving: Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg 2008, Ellie Krieger, All Rights Reserved

This fabulous fall cheesecake is a luxurious alternative to pumpkin pie. Pumpkin Cheesecake With its earthy sweetness and custard-like texture, pureed pumpkin lends itself beautifully to this silky cheesecake, served with candied almond crunch and a dollop of amaretto whipped cream. Follow this step-by-step guide to make the fall-inspired cheesecake. For the ingredients list, go to the  Pumpkin Cheesecake recipe . The luscious texture and earthy sweetness of pumpkin make it perfect for baking all kinds of desserts: pumpkin creme brulee, classic pie, breads and cheesecake. When pumpkin is pureed smooth, it has a custard-like texture, so it lends itself beautifully to this silky cheesecake. For a nice contrast to cheesecake, add candied almond crunch and a dollop of Amaretto whipped cream. Total: 5 hr 25 min Active: 30 min Yield: One 8-inch square cake Level: Easy Ingredients Crust:  1 cup graham cracker crumbs (about 9 crackers) 3 tablespoons brown sugar 1/2 teaspoon cinnamon P...