I found Nik's recipe from episode 416 of his show: Brownies In looking for the ultimate in brownie points, I thought we'd share the best brownie recipe we've ever come upon. It comes to us thanks to Sarah Shuken, a friend, who also works for L-Eat Catering. Sarah was graciously honest in informing us that her Mom gets the big brownie points for this one, as it is her scrumptious recipe. We decided to make a double recipe because it's so good and so easy. Ingredients: 2 cups sweet butter 2 cups white sugar 2 cups brown sugar 1 1/3 cup cocoa powder 4 eggs 2 cups all-purpose flour 3 tsp baking powder 3 tsp vanilla extract handful of macadamia nuts handful of pecans Method: Melt butter in a saucepan. Add sugar to mixing bowl and then pour in butter. Add brown sugar and cocoa powder. Stir together well, making sure to get out the lumps of the cocoa powder (*it can be quite bitter if you bake it with the lumps). Add eggs and continue to stir. Add flour, and baking powder. Fold all of it together. Add vanilla. Grease 9" x 13" baking pan with butter (*a great trick is to use the wrapper from a stick of butter). Transfer mix into baking pan and spread it out, making sure it reaches the sides and is as even and level as possible. Garnish the top with nuts, alternating between macadamia nuts and pecans, using them for portion-sizing. Bake at 350� for 40-45 minutes. When it's done, it will start to pull away from the sides and it might start to crack; however, the middle should be loose so that your brownies will be nice and chewy. Remove from pan and allow it to cool completely. Cut and enjoy!

Glad to share the recipes. It's funny, but I've got muffins from both Cook's recipes in my freezer right now. I like to alternate back & forth between them. Here's the Cook's "Big Bran Muffins" with my notes. One warning, the batter needs to sit at least an hour before baking. I usually leave it overnight. Big Bran Muffins with Raisins and Dates Cooks Illustrated 9/1993 My Notes: This was the best recipe so far that used wheat bran. It makes a dark, moist, flavorful bakery style muffin. I tried it with ½ cup oil & ¼ cup applesauce; I didn't notice any change in texture or taste. The biggest problem was getting the time & temperature right. 20 mins. at 400 is NOT enough time to cook the insides. The first time I made them, I had to re-bake the first batch after the tops came off revealing a batter filled center. The second batch came out much better. Cook's Illustrated Note: You can substitute one cup oat bran for the wheat germ for a wholesome but slightly more dense muffin. (I have successfully used all wheat bran and half wheat & half oat bran; I've never tried the wheat germ.) Makes about 20 muffins 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons (I use 1½ cups AP flour & 1 cup + 2 tbsp. white whole wheat) 4 1/2 teaspoons baking soda 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/8 teaspoon table salt (I omitted) 3/4 cup vegetable oil (I use ½ cup oil & ¼ cup applesauce) 2 teaspoons honey 1/4 cup molasses 1 cup light brown sugar plus 2 tablespoons, packed firm (I omit the extra 2 tbsp.) 1 teaspoon vanilla extract (I used vanilla powder) 3/4 teaspoon maple extract (I used maple powder) 1 1/2 teaspoons butter extract (I omit) 3 large eggs, lightly beaten 2 cups buttermilk 1 cup toasted wheat germ (I use another cup of wheat bran or a cup of oat bran) 1 cup wheat bran (not the cereal) 1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped (I poured boiling water over dried, sweetened cranberries, to plump & to remove excess sugar) 1 cup dark raisins, plumped with scalding water and drained (I poured boiling water over dried, sweetened blueberries, to plump & to remove excess sugar)) 1. Whisk first five ingredients together in a bowl; set aside. 2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes. 3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates. 4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight. 5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup muffin pans, use liners if necessary. (I bake in batches because I don't own two 12 cup muffin tins) Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim (I've learned that it is important to fill them all the way to the top). Fill empty muffin cups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. (Cook's Illustrated Note: If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done.) [I bake 10 minutes at 400 and then 15-20 minutes at 350. I check with a pick, making sure center of muffins are completely done.] Let muffins cool in pan for 5 minutes, and then transfer them to a wire rack. Serve warm or at room temperature. MIMIS BRAN MUFFINS Makes 12 muffins 1 cup flour 1 cup bran 4 tsp dry milk powder 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/3 cup dark brown sugar, packed 1/4 cup dark corn syrup 2 Tbsp molasses 1/4 cup vegetable oil 1 egg 1/3 cup raisins 1/4 tsp grated orange zest 1/2 cup water Glaze: 3 Tbsp sugar 3 Tbsp dark brown sugar, packed 3 Tbsp shortening 2 Tbsp corn syrup 2 tsp water Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients. Stir liquid ingredients into dry ingredients until just moistened. Fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Immediately invert onto foil or wax paper to cool.

I am glad you enjoyed the reading. It sure was a wonderful trip. I am now trying to get all the pics offf my cell phone...sigh ...no memory card...and then I will get the whole thing put together. Will keep me busy for weeks ! c

I made these for the second time last night. I was hooked after a guest brought them here on New Year's Day. Here's my recomendation: Ghirardhelli double chocolate brownie mix (smaller package) 2 Symphony toffee bars (I only use 1 3/4 bars) Make the mix as directed. Use an 8x8 pan lined with GREASED tin foil, pour in 1/2 of the mix, place a single layer of candy bar covering the top, pour in the rest of the mix, spread it to the sides and corners and bake at 325 for about 50 minutes. I love chewy brownies, but this is one recipe that works when they're cooked a bit more. Cool and if possible refrigerate. Then cut and serve. I cut into smaller portions as it's a sweet recipe, but such a winner and such praise when it's served! I'm so not a nut person, but you'll never know that they're there in this recipe. I wouldn't use the mix with nuts included.