• cooking spray
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened
• 2 eggs
  1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 2 large baking apples, peeled and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray.
2. Beat 1 1/2 cup of sugar with the butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a bowl.
3. In a separate small bowl, stir together the cinnamon with 1/4 cup of sugar. Stir 2 tablespoons of the cinnamon-sugar mixture into the flour mixture; reserve the rest of the cinnamon sugar. Stir the flour mixture into the butter mixture to make a smooth batter, and mix in the apples.
4. Pour batter into the prepared pan. Sprinkle the top of the batter with the reserved cinnamon-sugar mixture.
5. Bake in the preheated oven until the cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. Cool cake completely on a wire rack before removing the pan and slicing the cake.

Ingredients:

6 tablespoon(s) unsalted butter, plus more for pan
6 ounce(s) coarsely chopped good-quality semisweet chocolate
1/4 cup(s) unsweetened cocoa powder (not Dutch-process)
3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) sugar
2 large eggs
2 teaspoon(s) pure vanilla extract

Directions

Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides.

Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Ingredients:

1 fresh frozen whole turkey, thawed or 1 fresh frozen whole turkey
8 -10 quarts water
2 cups kosher salt
1 cup honey
3 -4 teaspoons fresh coarse ground black pepper
10 -12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
4 -5 cups chicken stock
2 -3 lemons
2 -4 teaspoons olive oil

Directions:

1. Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
3. Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
4. Pre-heat oven to 350
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