BROWNIE & PEANUT BUTTER MOUSSE TOWER TOPPED WITH GANACHE & PEANUT BUTTER CUPS

STEP 1-BROWNIES
NESTLE CHEWY COCOA BROWNIES:

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup COCOA POWDER
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack and cut into squares for layering

STEP 2- Peanut Butter Cream Cheese Mousse
½ cup whipping cream, chilled
5 ounces cream cheese, at room temperature
1/3 cup plus 2 TBSP powdered sugar
1/3 cup Skippy peanut butter
Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form. Set aside.
Add the cream cheese and peanut butter and whisk on medium speed. Add powdered sugar and mix until combined. Put whipped cream back into bowl and whisk on medium high until fluffy.

step 3-Chocolate Ganache
4 ½ ounces semi-sweet chocolate, chopped finely
½ cup heavy whipping cream
Place chocolate in a medium bowl. Heat cream in microwave & pour over chocolate.
Let sit 5 minutes & whisk till glossy.

LAYER BROWNIES WITH THE MOUSSE & TOP WITH GANACHE! ADD CHOPPED PEANUT BUTTER CUPS! YUM!
adapted from culinary concoctions

MAKE SOME BROWNIES SO YOU'RE READY FOR MY NEXT POST!

BEST BROWNIES (CLICK HERE IF YOU WANT THE FROSTING RECIPE BUT YOU WILL ONLY NEED THE BROWNIES FOR MY NEXT POST!)

OMG! BEST CHEWY BROWNIES EVEEERRRRRRR!!!!!!

NESTLE CHEWY COCOA BROWNIES:

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup COCOA POWDER
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack and wait for my post later on!

GLUTEN FREE OVEN FRIED CHICKEN!

BETTER BATTER SEASONED FLOUR ROCKS! CHECK IT OUT MY GF FRIENDS!

CHEESECAKE WITH CARAMEL & CHOCOLATE

OH BOY! WE HAVE HAD A FEW TOO MANY CHEESECAKE CELEBRATIONS HERE TODAY! AND YET, STILL 2 1/2 HOURS TO GO FOR NATIONAL CHEESECAKE DAY! I GUESS THE NIGHT IS STILL YOUNG! <3
I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS!Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, SERVE ON A BED OF SALTED CARAMEL AND MELTED MILK CHOCOLATE ON TOP!

LINKING AT CHEF IN TRAINING
LINKING AT RECIPES FOR MY BOYS
LINKING AT SWEET TREATS

CHOCOLATE DIPPED CHEESECAKE POPS!

I DO BELIEVE MY 2 YEAR OLD HAS SOME EXQUISITE TASTE BUDS! I CAN'T REMEMBER MY 4 YEAR OLD EVER GRABBING FOR A CHOCOLATE COVERED CHEESECAKE POP AND HOLDING ON FOR DEAR LIFE!!!!!!

JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS!Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT GHIRARDELLI DARK CHOCOLATE AND DIP THE CHEESECAKE. RETURN TO THE FREEZER TO SET. ADD A WHITE CHOCOLATE DRIZLE AND ENJOY!

LINKING AT SALT TREE
LINKING AT CUPS BY KIM
linking at chef in training
LINKING AT BACK FOR SECONDS

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JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.

Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

HAPPY NATIONAL CHEESECAKE DAY!

THAT'S ONE PRETTY WONDERFUL HOLIDAY!!! HERE ARE SOME OF MY HUGS & COOKIES FAVORITE CHEESECAKES!!! ♥

A UNIQUE SALAD!

SLIGHTLY OFF THE USUAL SALAD PATH BUT FOR SALTY/SWEET LOVERS....DELISHHHHHHH! CRISP APPLES, RED ONION, BLUE CHEESE, TOMATOES AND OLIVES! IF YOU ARE A SALT-A-HOLIC, YOU WILL LOVE THIS! DRIZZLE WITH EVOO & BALSAMIC, TOO!

SKIPPY DOGGIE BISCUITS

For all of the dog lovers and because dogs ROCK!!!!!


2 1/4 cups whole wheat flour
3/4 cup all purpose flour
1 1/4 cup SKIPPY creamy peanut butter
1 cup milk


Combine milk and peanut butter in a bowl and mix until smooth.
Gradually add flours.
Knead dough by hand and roll out on floured surface to desired thickness. Cut-out treats.
Place aluminum foil on cookie sheet and bake 15 minutes at 400°F.
Cool completely before serving to your lucky dog! hee hee

Note: If dough seems too dry or crumbly, add a little more milk
Note: I sometimes brush the tops with beef or chicken broth before baking!

NATIONAL LASAGNA DAY

I ADAPTED MY USUAL LASAGNA RECIPE TO MAKE A GLUTEN FREE VERSION AND IT WAS AMAZZZZZING!
IF YOU ARE NOT GLUTEN FREE, USE THE RECIPE BELOW WITH YOUR FAVE NOODLES-EVEN NO BOIL!!! THIS RECIPE IS A KEEPER!!!

RECIPE:

FOR THE LASAGNA NOODLES I BOUGHT TINKYADA GF LASAGNA NOODLES AND BOILED 13 MINUTES, THEN DRAINED AND RINSED.

PREHEAT OVEN TO 375!

SAUCE:

2T. EVOO

1 CHOPPED ONION

1 1/2 POUNDS GROUND MEAT (I USED HALF BEEF, HALF PORK)

1/4C. HEAVY CREAM

1 (28 ounce) can TOMATO PUREE

1 (28 ounce) can CRUSHED TOMATOES

SALT AND PEPPER TO TASTE

HEAT OLIVE OIL AND COOK ONION FOR A FEW MINUTES. ADD MEAT AND BREAK IT UP WITH THE BACK OF A SPOON AND COOK FOR A FEW MINUTES. ADD THE HEAVY CREAM AND COOK UNTIL LIQUID EVAPORATES AND ONLY FAT REMAINS. ADD SALT AND PEPPER TO TASTE. ADD BOTH CANS OF TOMATOES. SIMMER ABOUT 5 MINUTES AND THAT'S IT!!!

CHEESE: 1 POUND SHREDDED CHEESE-I USE A COMBO OF PROVOLONE & MOZZARELLA AND PARMESAN FOR THE TOPPING!

(NOTE: I DID NOT MAKE A RICOTTA LAYER FOR THIS LASAGNA AND WE NEVER MISSED IT. FEEL FREE TO MAKE ONE THOUGH AND ADD TO YOUR LAYERS!!!)

ASSEMBLY: IN A 9X13 DEEP DISH, SPREAD A LITTLE SAUCE ON THE BOTTOM AND THEN LAYER NOODLES, SAUCE, CHEESE AND REPEAT. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE COVERED FOR 15 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 25 MINUTES.

MACADAMIA NUT, BANANA & CARAMEL TART!

Crust:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour

Banana Topping:
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon granulated sugar
1 cup macadamia nuts, lightly toasted

Caramel Sauce:
1 cup heavy whipping cream
1 cup granulated sugar
1 tablespoon fresh lemon juice (I OMIT THIS)
1/4 cup butter

Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form along the edges of the pan; keep warm.

In a heavy saucepan, combine sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour the warm cream. Bring to a boil, continuing to stir constantly. Cook until slightly thickened, about 3 minutes.

Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks, reheat in a pan of simmering water or a microwave.

Heat oven to 450 degrees F.

Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended. Beat in yolk, vanilla extract and salt. Add flour and beat until moist clumps form. Press dough into bottom of 9-inch tart pan with removable bottom. Pierce with fork and refrigerate for 1 hour. Bake crust until golden (about 15 minutes). Cool.

Topping: Reduce oven temperature to 375 degres F. Overlap banana slices on crust, covering completely. Brush melted butter over banana slices and sprinkle with sugar. Bake until just warmed through (3 minutes). Drizzle with some caramel sauce over bananas then sprinkle with macadamia nuts.

Serve with ice cream and pass extra caramel sauce around.
adapted from recipe goldmine

DULCE DE LECHE STUFFED COCONUT COOKIES DIPPED IN MILK CHOCOLATE

Start by making Dulce de leche

DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINUTE BAKING TIME! LET COOL.

Next, bake your Coconut Cookies...adapted from my buddy Liz at That Skinny Chick Can Bake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter. at room temperature

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/3 cup coconut

Preheat oven to 350º. Line baking sheets with parchment paper.

Cream butter with both sugars. Add egg. Add vanilla. Add flour, soda and salt. Mix well. Add coconut. Use ice cream scoop to drop dough onto parchment lined cookie sheets. Bake 10-12 minutes. Cool.

Once cookies are cool, spread some dulce de leche on one. Sprinkle on extra coconut. PLace a second cookie on top and dip the cookie sandwich into melted milk chocolate. Chill to set the chocolate!

DULCE DE LECHE STUFFED COCONUT COOKIES DIPPED IN MILK CHOCOLATE

RECIPE COMING SOON! THESE COCONUT COOKIES ARE SO GOOD THEY CAN STAND ON THEIR OWN, AS WELL!

HAPPY NATIONAL FOOD ON A STICK DAY!

SWEET DREAMS!

SALTED CARAMEL ICE CREAM CHOCOLATE CHIP COOKIES

YUP! YOU READ THAT RIGHT! THE SECRET INGREDIENT WAS MY HOMEMADE VANILLA BEAN SALTED CARAMEL ICE CREAM. YOU CAN USE ANY ICE CREAM YOU WANT FOR THESE-HOMEADE OR STORE BOUGHT!

ELECTRIC MIX:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed brown sugar

ADD:
2 large eggs
1 Tablespoon pure vanilla
Heaping 1/2 Cup salted caramel ice cream or flavor of choice


Add:
4 Cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 bag semi sweet chocolate chips

Scoop mounds onto parchment lined cookie sheets. Bake 10-12 minutes at 350 and let cool on pan! Drizzle with homemade dulce de leche.

For gluten free bars, (I used Better Batter). Press into 9x13 pan lined with nonstick foil and bake 15-20 mins.

cookies recipe adapted from Picky Palate

YET ANOTHER SECRET INGREDIENT FOR CHOCOLATE CHIP COOKIES

NEW CHOCOLATE CHIP COOKIE RECIPE COMING TOMORROW. IT HAS A CRAZZZZZZZY GOOD "SECRET" INGREDIENT!!!! WANNA GUESS?

HINT: NOT PUDDING OR CREAM CHEESE. CLICK FOR RECIPE ALREADY USING THOSE INGREDIENTS.
SECRET INGREDIENT CHOCOLATE CHIP COOKIES-PUDDING!
SECRET INGREDIENT CHOCOLATE CHIP COOKIES-CREAM CHEESE!

TROPICAL COCONUT QUINOA SALAD

1. Make quinoa according to package directions. I use 1c. quinoa/2c. water-bring to a boil and then simmer covered until cooked.

2. Drizzle olive oil on your quinoa along with 2T. coconut oil, salt & pepper to taste.

3. Chop up and stir in mangoes, cherries, pineapples, scallions

4. Top with umbrellas and feel like you're on vacation!

HAPPY HOT FUDGE SUNDAE DAY!

I SAY SKIP THE ICE CREAM AND POUR THE HOT FUDGE ON SOME OREO PEANUT BUTTER CUP CHEESECAKE! OOOH WHAT'S THAT YOU SAY? ADD ICE CREAM , TOO!? LOVE HOW YOU THINK!!! GRAB THE CARTON!

OREO PEANUT BUTTER CUP CHEESECAKE WITH HOT FUDGE!

Step 1: Make Oreo Crust
Food process 10 ounces Oreo cookies
10 T. melted butter
2/3c. sugar
1/4tsp. kosher salt
Combine all in a bowl. Press in the bottom of your pan. Now you have some choices. The original recipe calls for a buttered 10 inch round springform pan. I used a 9 inch square springform pan and had to increase baking time!

Step 2: Make Filling
3 (8-ounce) packages cream cheese, soft
1c. sugar
4 eggs
1 tsp. vanilla
Beat cream cheese and sugar in a mixer until fluffy. Add eggs and vanilla. Place this on a cookie sheet and place in oven. (Cookie sheet will catch some of the drips that do happen!!!!!! Don't skip this step!) Bake at 350 for 45-50 minutes, until the cake is set 3 inches from edge but center is slightly wobbly when the pan is gently shaken. Cool completely and then glaze! (NOTE-USING A 9 INCH PAN INCREASED MY BAKING TIME TO APPROX 60 MINS)

* DURING THE LAST 10 MINUTES OF BAKING I ADDED AN ENTIRE BAG OF MINI PB CUPS (THAT I CHOPPED) TO THE TOP!

SERVE WITH HOT FUDGE SAUCE

Hot Fudge Sauce...adapted from Chocolatier

4 tablespoons butter, cut into chunks
1/4 cup light corn syrup
4 oz. unsweetened chocolate, chopped
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 1/2 cups heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract

In a large sauce pan, melt butter over medium heat ansd swirl it around in pan to coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream and salt and continue to cook over medium heat until mixture comes to a boil. Insert candy thermometer, if using.

Boil gently for 7 to 9 minutes, without stirring, until sauce is thickened and candy thermometer reaches 220-224º. Remove pan from heat.

Pour sauce into heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool slightly for few minutes before serving.

Sauce keeps for 2 weeks. Cool sauce completely before covering and chilling.


(Recipe adapted Brown Eyed Baker)

LINKED AT TASTY THURSDAYS

WHITE CHOCOLATE FROZEN BANANA POPS

SO SIMPLE!
1. Get 2 bananas. Cut ends off bananas and chop in half. Insert popsicle stick and freeze for a few hours.
2. melt 1 package HERSHEY white chocolate chips in the microwave on 70% until smooth. Add a tsp. of oil if thick.
3. Dip each banana pop in the chocolate and lay on wax paper.
4. Drizzle with dark chocolate or HERSHEY'S milk chocolate.

LINKING AT SWANKY STUFF

S'MORES + COOKIES = SMOOKIES!

SMOOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)


Preheat oven to 375 degrees. Line cookie sheet with parchment paper,
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

TWIX THUMBPRINT COOKIES & A TWIX TART

THE TART....

THE THUMBPRINT COOKIES...




WHEN I MADE HOMEMADE TWIX BARS, I KNEW I HIT A HOMERUN! WELL, IF THOSE ARE A HOMERUN, THESE ARE A DOUBLE HEADER! WOW, IS ALL I CAN SAY ABOUT THESE LITTLE BITES OF HEAVEN!

NOW, LET'S START BY MAKING HOMEMADE DULCE DE LECHE...DON'T BE SCARED-THIS IS EASSSSY!!!!
DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINS! LET COOL.


COOKIE TIME:
2 sticks butter
2/3 cup white sugar
1/4 tsp salt
2 1/4 cups all purpose flour
dulce de leche (recipe above)
milk chocolate chips, melted

Cream butter and sugar until fluffy. Add salt and flour until soft dough forms. Roll into balls and press centers to indent with thumb or kitchen tool. I used the end of my gnocchi maker for this-hee hee! Here's a pic:
Bake at 350 for about 15-20 minutes. Cool.

Once cooled, fill the centers with the dulce de leche and drizzle melted chocolate across the tops.

For fun, I used some of the dough to make a Twix Tart! I used mini tart pans from Williams Sonoma!  Just press in the dough and bake for 15 mins or until set and lightly golden.  Then fill as you would the cookies!!!!  If using mini pans that do not have removable bottoms, pop the out of the tins when cool-before filling!! Yummmmmmy


recipe inspired from black peppercorn

HOMEMADE DULCE DE LECHE-JUST WAIT UNTIL YOU SEE WHAT THIS IS FOR....RECIPE TOMORROW!

DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINUTE BAKING TIME! LET COOL.