• 2 Cups of Flour
• 1/4 Cup of granulated sugar
• 1/4 cup of brown sugar
• 1 Tablespoon of Baking Powder
• 1/2 teaspoon of salt
• 6 Tablespoons (3/4 of a stick) of butter
• 1 Cup of whipping cream

Preheat oven to 425 degrees.

1. Mix the flour, sugar, baking powder and salt in a large bowl.
2. Cut the butter into tiny pieces and add to the mixture.
3. Using your hands, break up the butter into even smaller pieces while tossing with the flour until the largest pieces are no bigger than a pea.
4. Make a well in the center of the mixture and pour the cream into the well.
5. Using your hands, mix by hand until the dry ingredients are all moistened.
6. Gather into a ball and place on a lightly floured board.
7. Knead 10 times, pushing the dough with the heel of your hand and folding over until the dough is smooth.
8. Pat the ball into a 9-inch circle about 1/2 to 3/4 inch thick.
9. Cut into 8 to 12 wedges like a pizza

1. Shape into ovals, making sure to pinch the middle to form a little bit of a nose and facial structure.
2. Brush the top with an egg wash (optional).
3. Bake for 15 minutes or until golden brown and still slightly moist in the center
4. Once cool, decorate with a dollop of frosting for hair, and draw in facial features with a food-safe marker as desired.

• Mini Pink Frosted donuts
• 2 pink jellybeans per donut
• decorating gel for details
• Small dab of pink frosting (to use as "glue" for the ears)

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• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 1 heaping tablespoon of peanut butter
• 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan. (Note: we used a 10x10 pan)
2. In a medium bowl, whisk the flour, salt and cocoa powder.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. In a small dish, microwave the peanut butter for 30 seconds or until melted. Pour into the batter and lightly stir.
6. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares (or large hunks) and serve.
8. Tightly covered with plastic wrap, the brownies will keep for a few days--or so we hear. We didn't get the chance to find out, they disappeared so fast!