3/4 cups chopped walnuts 1 cup cake flour, or 3/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 3/4 teaspoon baking powder 1 1/2 tablespoons finely ground espresso beans 3 ounces unsweetened chocolate, finely chopped 3/4 cup (1 1/2 sticks) unsalted butter at room temp 1 1/2 cups sugar 3 large eggs, lightly beaten 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Spray an 8 x 8" baking dish with cooking spray. Line the pan with aluminum foil; then spray the foil with cooking spray. Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, about 6 to 8 minutes. Set aside to cool. Meanwhile, sift together the flour, cocoa powder, salt and baking powder into a small bowl. Stir in the ground espresso and set aside. Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts. Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, but not "Baywatch" jiggly, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate 2 hours. Cut into 1 inch squares to serve.

The worst is when you mess with a recipe and the result is FANTASTIC...but then you can't remember exactly what it was that you did. :( I messed up making lemon bars once. This time, it wasn't on purpose. There were two lemon bar recipes in the book, one on each page. One was for traditional lemon bars, the other for a lemon-cheesecake type of bar. I started making one, and ended up finishing the other...no, I really don't know how I did it that...and the resulting bars were absolutely delicious. Never been able to make them again.

Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

Linda...I didn't post it but here is a good one. BROWNIES 1 cup butter or marg. 3/4 cup cocoa 4 eggs 2 cups sugar 1 cup flour 1 teaspoon vanilla 1 cup nuts (opt.) 9x13 pan (I spray with Pam) 350 degree for exactly 30 mins I like to frost mine with either in the can choc frosting or the .... MICROWAVE FUDGE FROSTING 3 2/3 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1/2 cup butter melted 1 T vanilla Combine all Put in microwave 2-3 mins. Beat until smooth and cooled a little Pour over brownies and spread out.