Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

• Vegetable oil cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar

Directions:

1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Black-and-White Parfaits

Prep Time: 25 mins / Total Time: 2 hr 33 mins

Ingredients:

• 2/3 cup sugar
• 3 Tbsp cornstarch
• 3 cups whole milk
• 5 large eggs
• 1 tsp vanilla extract
• 5 oz semisweet baking chocolate (no need to chop)
• 1/3 cup creamy or crunchy peanut butter
• Garnish: sweetened whipped cream

Directions:

1. Have ready four 1-cup parfait glasses or goblets.
2. Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, then yolks. Bring to a boil, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes. Remove from heat; stir in vanilla.
3. Pour half into a bowl. Add chocolate to saucepan and peanut butter to bowl. Let stand 1 minute for both to melt. Gently whisk each until blended.
4. Carefully spread spoonfuls of puddings, alternating flavors, in parfait glasses, smoothing surface of pudding each time. Place plastic wrap directly on pudding to keep a skin from forming. Refrigerate about 2 hours until cold, or up to 2 days.
5. To serve: Garnish with whipped cream.
6. Note: Save egg whites for another use. Refrigerate, covered, up to 4 days; or put each white in compartment of an ice cube tray, wrap airtight and freeze up to 6 months.

Black-and-White Coconut Macaroons

Prep Time: 1 hour 0 min

Total Time: 2 hours 25 min

Makes: 40 macaroons

Ingredients:

Cookies:

• 3 cups lightly packed shredded coconut
• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup sweetened condensed milk (not evaporated)
• 1/2 to 1 teaspoon almond extract
• 1 teaspoon cream of tartar
• 2 egg whites.

Glaze:

• 2 cups semisweet chocolate chips (12 oz)
• 1 teaspoon shortening
• 1/3 cup macadamia nuts, finely chopped

Directions:

1. Heat oven to 350 degreesF, Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
2. In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
3. In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
4. Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheetsof parchment paper in tightly covered container.

Nutrition Information:

1 macaroon: Calories 160 (calories from fat 70); Total fat 8g (Saturated fat 4 1/2g, Trans fat 1/2g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 *Percent Daily Values are based on a 2,000 calorie diet.