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S: BBK 10 years with The Broad Organizations

FC: Becca Bracy Knight Memories of A Decade with The Broad Organizations January 2011

1: Becca, Thank you for all that you do and for who you are. With much appreciation from the staff, Fellows and Residents, past and present, of the Broad Center and Foundation.

2: Who is this Becca we all love so much? | My favorite memories are of Becca running the games at the TBF retreats, during the early years. She wore the most ridiculous (and hilarious) hats and used such silly props. It always made me laugh (and the games always helped us get to know one another better). -Deborah Kanter | Either her launching the disco party in the LA TBC office for Christina's Broad-a-versary or seeing her don a wig at TBR VII graduation. -Karen Lee

3: Becca always has a good atttitude, a smile on her face and a funny story. -K.C. Krieger | Finding out she had worked as a janitor in a gym in exchange for free access to the facilities. TBF definitely became much less colorful and fun once Becca moved to TBC. -Sharon Meron | I have so many wonderful memories of Becca. What stands out in my mind is how at every meeting or team gathering of any kind, she always lit up the room with her hilarious stories and effervescent personality. She is one of the most positive, balanced, and funny people I've ever met. She's also a natural leader, and the person who people respect and want to follow. I always sought her opinion when I needed advice because I respect her so much, and she was always helpful and thoughtful. The word "amazing" tends to be over used I think, but here it's apt: Becca is amazing. -Kendra Racouillat

4: Her bright, bright, bright smile on her wedding day. -Dan Katzir

5: Favorite Memories: Swapping stories across the mini-cube wall in our office while we tapped away writing EB memos. Taking a break from Broad Prize preparation in NYC one year and standing in a field of sunflowers near the Shawangunks. The ridiculous pomanders we made as office Christmas gifts. I can still feel the sting of the clove and lime juice. All of the retreat activities Becca has put together over the years, many with stuff she literally pulls out from under her bed. -Lynn Liao | The many instances when she has made everyone on the team feel comfortable, appreciated and respected - it is an amazing talent! -- Carla McGloughlin | During the race discussion there is a scene in the angry eye video where the speaker says to the students, "I am your resident bitch for the day!" Right after the video, Becca opens up her facilitation to the Residents with, "Hi...I am actually not your Resident Bitch!" It was the most unexpected and funny moment. It was a great way to break the tension and relax the room. I was rolling in the back of the room. Classic Becca. -- Pete Cordero | My favorite quote from Becca: “It was horrible to watchI mean, who treats their friends that way?! Every time I would see Barney banging on the door, and Fred just ignoring him my heart would break” – Becca’s Leadership Story, accompanied by tears -- Brandi Sims

6: Not long after the 2008 elections, I commented on the absolute coolness of a pair of pumps Becca was wearing. She made sure to tell me they were the Naughty Monkey brand and she had to have them despite the fact that they were all the talk because Sarah Palin had worn the same brand for a campaign stop. It was almost an apology, but we both agreed she couldn't let Sarah Palin stop her from owning an awesome pair of shoes. -Ami Franklin | Her great shoes! -Joane | Her shoes!! It's an ongoing memory... -Ashley Martenson | When Becca asked me if it's ok for her to wear footless tights. Or in general the many times that Becca made us laugh, and encouraged our team to learn about each other outside of work. It made me feel more comfortable about sharing, and helped me create genuine friendships and appreciate my colleagues. -Julie Lee | Becca splurged one year, and showed up at session and selection days with what must have been a suitcase full of new shoes - not Broad shoes - but Madison Ave meets Pearl Street shoes. I exaggerate a bit, it wasn't a full suitcase, but it was a noticeable and fashionable upgrade and one I continue to appreciate every time I see her. -Mike Montoya

7: Thanks and Best Wishes | Becca you are someone who I admire greatly and also consider a personal friend. The second is the most rare to feel about the top level leader of an organization. You are an inspiration to be around and a fantastic leader for ed reform. Thanks for being such a good friend to us all and leader for the industry. -Karen Lee | Thank you on behalf of our Fellows, Residents, and staff. All the actions you’ve taken over the years – big and small, challenging and tedious – are appreciated. Without your leadership, none of us would have this opportunity to be making a difference on behalf of students. As for me, I can’t imagine what the last 10 years would have held without your friendship and counsel. You are such a role model for living your values. I know I am a better person for knowing you. -Lynn Liao | Becca - thank you for your amazing leadership of TBC. I feel very lucky to have been part of almost half of your time here. TBC has gone through such a transformation in the time I have been here and so much of that has to do with your leadership and vision. I am looking forward to what the next ten years has to offer ;-) -Rachael Shrout | Thank you for great leader and friend. You truly lead by example, I have learned so much from seeing how you interact with people, make decisions, provide honest perspectives, and balance all that is on your plate. We are lucky to have you at the head of our organization. Your personal touch and true concern for people makes it an incredible place to work. -- Chaka Booker

8: A decade of impactful change, and student achievement improvement, wow! I truly believe that students, parents, Residents, Fellows, supervisors, and of course our staff are better people for your ten years of leadership. Thanks for all you do!!! -Missy Longshore | Becca, thanks for being such a fun, inspirational, and effective leader. You have done so much good and I am grateful to be a part of your team. Congrats on 10 years and hopefully we'll be doing this again in another 10! -Pete Cordero | You are in a word, inspiring. You constantly keep in focus the team's mission and always put the children we serve first. Thank you for being the calm, consistent, encouraging and focused leader you are. -Kathleen Schelle | Becca, thanks for being willing to go out in the streets and be part of a revolution! - Mike Montoya | I just have a lot of appreciation for every time Becca gets her hands dirty in the work. I really appreciate a leader who is willing to do anything for the good of the organization and its people. -- Mara Velez

9: From the vantage point of my desk, it's easy to get lost in particular pieces of content and particular Fellows. When you step back and look at our network of current Fellows and Residents and alumni, though, it's clear that they constitute a movement ... and that many of them have been at the forefront of chipping away at the status quo in P-12 education to get us to this point where change is happening at relatively astonishing speed. | No one stays anywhere for 10 years anymore. It's a real testament to your commitment to this organization and a real inspiration to all of us. -Marc Terry | It's a vastly different landscape than 10 years ago, and Becca has played a very real role in this, first with her work at the Foundation, then in structuring the Prize for the first time and then growing the Center from a superintendent training program to its current role as the primary pipeline for injecting excellent leadership into school systems. Thank you for all of your work over the past 10 years, Becca! -- Greg Francis

10: Becca, you truly are an incredible friend, colleague, and leader. You always made me feel valued and appreciated, and you always sought ways to help me grow -- thank you. Our time together means so much to me, and I'm grateful to know you and to call you my friend. I know that your 10 years at Broad have been invaluable to the organizations' success. Again, you are amazing. And you're beloved. Thank you for all you do for everyone! -Kendra Racouillat | I'm thankful she hired me as a contract recruiter in 2001. It certainly set my life on a different path, and it's one I'm very happy to be on. I will always be grateful for the opportunity she, Dan and Eli Broad gave me. Congrats for all that you've done in your role, Becca. The Center has really had an amazing impact on ed reform. -Mollie Mitchell | Becca, thank you for being part of the "good fight" and seeding in many of us the determination to work through obstacles. You continue to stand out as an inspirational leader and your work has served the benefit of countless students and of course former employees! TY TY TY from the bottom of my heart for caring so much about your team, for being a great leader to leaders, and of course for making the work fun. Congratulations B! - Julie Lee | Becca congratulations on your successes over the years. From the time that I had the privilege to work with you I learned to approach all my pursuits with purpose and fun. Wishing you all the best - CLIMB ON!! - Joyce Park

11: My heart swells with joy and gratitude for your amazing partnership at Broad over the last 10 years. It has been an incredible journey, and I can't imagine having traversed it without you. -Dan Katzir | You ROCK! It has been a great pleasure to work with you, learn from you and watch you in action. EB, TBC and the entire industry are lucky to have you spearheading leadership efforts. On behalf of the millions of children who are benefiting from TBC's work, thank you!!! And keep fighting the good fight! -- Erica Lepping | Becca, you are the most dedicated, passionate education professional. You always have a great attitude, can-do spirit and a willingness to pitch in and do anything. Your sense of humor makes you a ton of fun to work with. I only wish you were closer... Wishing you many more great years at Broad! -- Karen Denne | I want to thank her for being such a fantastic manager -- from the high bar that she sets in terms of the quality of work that she demonstrates herself, expects from others and inspires. At the same time, she definitely knows how to bring fun into the workplace (see above!) in an appropriate way that makes for an effective AND enjoyable team experience! TBF/TBC are lucky to have her!! -Jennifer Welsh Takata

12: When I think of Becca, I think of her great smile, her uplifting disposition, and her ability to make business suit look fun (with great shoes). I hope I get to work more closely with Becca in years to come at Broad. Congrats on 10 years! - Isabel Oregon | Having just entered my 26th year of service with the Broad organizations, I would say that Becca has just gotten started!!! She is one of the most charming, intelligent, gracious and lovely people to have blessed our group. - Lynn Singer | Here's to another great 10 years! - Heather Kubinec | Thank you Becca for always being so easy to work with. Both the field and TBC/TBF have benefited greatly from your efforts. - Sharon Meron | Becca, you are one of the first people at Broad that I met, and you have always been at the top of my mind when I think about and tell others on the outside about the remarkably smart, talented, interesting and genuinely nice people who work at the Broad organizations. I hope we'll be colleagues for a long, long time to come. Congratulations on 10 excellent years. You have a great deal about which to feel proud! - Deborah Kanter

13: Congrats on 10 years! Over the past 2ish years that I've worked with you I really appreciate the thoughtfulness that you put forth in everything you do. Thanks for being such a great leader! TBC = BBK - Ashley Martenson | It's clear how much respect, trust, and admiration everyone at the Broad organizations has for Becca. She truly has been an inspiration to many, and is an amazing role model to me as I embark upon this next adventure. - Jasmine Pachnanda | She is always so positive and thankful. Tons of exclamation points and words of encouragement. Becca is the best! - Hilary Rowe | Congratulations on 10 years! Looking forward to many more! - Victoria Der | Thank you for growing a non-profit education oriented organization large enough to support a full time Information System specialist. That's something special that you don't see very often in this realm....and the whole changing the world of education for disadvantaged youth thing is pretty cool too. - Joseph Ucolzulo | Becca- You've created an incredible organization that is impacting millions of students every day. Your leadership and thoughtfulness about this work will help to change education in America. Thank you. And thanks for supporting me in being a part of it. I wish you the very best, and look forward to seeing your work and the possibilities for impact over the next decade! -Christina

14: Becca Begins her Journey at Broad

15: The Broad Prize | You are the calm in the storm and the reason amidst chaos. We're lucky to have you! -Rachel Smookler

16: When Becca was in charge of TBP, she knew that not everyone could attend the event. Despite the massive amount of work she was facing, she took the time to create and deliver a day-of-the-event board game, faux celebrity magazine and swag for those who remained at their desks that day-- just so we all felt a part of the festivities. -Rachel Smookler

17: The Creation of the Superintendents Academy

18: Creation of The Broad Center

20: The Broad Superintendents Academy

22: The Broad Residency

24: Becca - your leadership is natural. You strike the perfect balance between fun and focus that I seek to emulate on a daily basis. Thank you for your work - your one of those people I hope is around forever. -- Jack Elsey | Thank you for your your dedication, your professionalism, and your sense of humor. Keep flossing; your smile is one in a million! You are one of the most centered and real persons in this world- a true inspiration. ...if Broad Years are like dog years, then how old are you? - Damien Burke | Becca, thanks for helping to create such a fantastic organization. Please stay another ten years! -- Jake House | Appreciations from Residents | Thank you Becca for dedicating yourself to Broad and helping make TBR such a worthwhile and meaningful journey. Your compassion and genuine approach to others makes you a truly extraordinary person. -- Janelle Collins | My husband and I had just adopted a baby , were on vacation and got terrible food poisoning. Mark Roosevelt has just announced he was leaving PPS-- and I called Becca paniced. I sat with the baby in the lobby of my hotel feeling like death and she coached me through why I should not quit my job and gave me the advice I needed to end up in my new role. In short-- she talked me down at my absolute lowest point on record, and for that I will always be eternally thankful!!! -Cate Reed

25: Becca is always available to hear what's happening in my district and brainstorm ideas on how to move things forward. I deeply appreciate her wisdom, collective problem solving, and action-oriented nature. It feels great to know that Becca is in your corner to help you through any sticky situations. Thank you!!! -Kyoung Lee | I want to thank Becca for inspiring us every single time she speaks to us. She's a constant and refreshing reminder that leadership comes from passion and confidence, and she is a model for both. Our nation's children are better off because of her work. - Victor De La Paz | What I most admire about Becca is her ability to talk to anyone – student, Resident, Superintendent, Education Leader, celebrity – and make them feel like a friend, sister, co-worker or neighbor. Becca is always her authentic self. I love it! - Lateefah Durant | Becca, Thanks for being a great mentor and inspiration for others. Your dedication to improving the lives of students and helping others to achieve similar objectives is something to be truly proud of. - Tom O'Dea | My favorite memory of Becca is the way she made me feel as though I was the most important priority when I had an issue or concern...Even though I knew this wasn't the case, it seemed to make the situation easier to deal with. - Nichelle Stone

26: "Did someone say dessert?" ~Becca Bracy Knight

27: EASY LEMON BARS Parchment Paper Crust: 1 1/2 cups flour 1/2 cup powdered sugar 3/4 cup (1 1/2 sticks) butter, softened Filling: 4 eggs 1 1/2 cups granulated sugar 1/2 cup fresh lemon juice 2 tablespoons flour 2 to 3 teaspoons grated lemon peel Preheat oven to 350F. Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside. Combine crust ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly. Press mixture evenly into parchment-lined pan. Bake 20 minutes or until light brown; remove from oven. Beat together filling ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust. Return to oven and continue baking for 15 to 20 minutes longer or until filling is set and bars are brown around the edges. Cool completely on a wire rack. Use edges of parchment lining to lift bars from pan. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars. Makes about 20 servings. | -Rachel Smookler

28: Ingredients 1 cup oatmeal stout or Guinness Stout 1 cup dark molasses (not blackstrap) 1/2 teaspoon baking soda 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Pinch of ground cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 3/4 cup vegetable oil Confectioners sugar for dusting Accompaniment: Unsweetened whipped cream | Gramercy Tavern’s Gingerbread

29: Preheat oven to 350F. Generously butter bundt pan and dust with flour, knocking out excess. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. Serve cake, dusted with confectioners sugar, with whipped cream. Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer. | -Heather Kubinec

30: Sweet Potato Tart with Red Wine Caramel | Tart Shell Ingredients 1/4 cup finely chopped blanched almonds 1/4 cup plus 2 tablespoons granulated sugar 1 stick unsalted butter, softened 1 large egg 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder | 1. Preheat the oven to 350. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. 2.. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly. | Directions

31: Filling Ingredients Two 1-pound sweet potatoes 2 large eggs, beaten 1/2 cup granulated sugar 1/2 cup light brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1 vanilla bean, split and seeds scraped 3/4 cup heavy cream 3/4 cup milk Red Wine Caramel and lightly sweetened whipped cream, for serving | 3. Meanwhile, poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325. 4. Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended. 5. Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely. Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve. | Directions | -Ami Franklin

32: Strawberry Pretzel Salad | Ingredients 1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 (8 ounce) packages cream cheese 1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored gelatin 2 cups boiling water 1 (16 ounce) package frozen strawberries

33: Directions Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. | -Marc Terry

34: Banana Cream Pie | All-purpose flour, for dusting : : : 1 Pate Brisee, use 1 disc and reserve remaining disc for another use : : : 1/2 cup granulated sugar : : : 1/4 cup cornstarch : : : 1/4 teaspoon coarse salt : : : 4 large egg yolks : : : 2 cups whole milk : : : 2 tablespoons cold unsalted butter : : : 3 ripe bananas, halved lengthwise, then thinly sliced crosswise : : : 1 1/2 cups heavy cream : : : 2 teaspoons confectioners' sugar : : : 1/2 teaspoon pure vanilla extract : : : 1 block (about 5 ounces) bittersweet chocolate | Crust: Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes. Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.

35: Filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes. Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours. | Topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.) Serve. Suggest using red currants and mint leaves instead of candy on top. | -Kathleen Schelle

36: It's called an It's It. Simply unwrap and enjoy the frosty ice cream cookie sandwich deliciousness! | -K.C. Krieger

37: Banana Banana Bread | * 2 cups all-purpose flour * 1 teaspoon baking soda * 1/2 cup butter * 3/4 cup brown sugar * 2 brown eggs, beaten * 2 1/3 cups mashed organic overripe bananas 1. Preheat oven to 350 degrees F (175 degrees 2. Lightly grease a 9x5 inch loaf pan. 3. In a large bowl, combine flour and baking soda. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 4. Bake in preheated oven for 60 to 65 minutes. Let bread cool in pan for 10 minutes, then enjoy. | -Mara Velez

38: 1/2 c. graham cracker crumbs 2 tbsp. butter, melted 1 (8 oz.) pkg. cream cheese, softened 1/2 c. sifted powdered sugar 1 (1lb 4 oz. can)/ 2 1/2 c. crushed pineapple, well drained 1 (8 oz.) contained Cool Whip Mix crumbs and butter; reserving 2 tablespoons. Press on bottom of 8 inch round pan; chill. Whip cream cheese and powdered until fluffy. Stir in the pineapple and Cool Whip. Spread over the crust. Sprinkle with remaining crumbs. Chill well. | Tropical Cheesecake | -Karen Lee

39: Negative Calorie Chocolate Cake | In big bowl: Smushed banana + eggs + water (whisk well) Stir in cake mix (Stir vigorously for a couple of minutes until well mixed) Pour into ramekins (sprayed lightly with cooking spray) until filled 2/3 full Every microwave is different – here are some guidelines: For 2 ramekins: Medium-High for 5 minutes For 3-4 ramekins: 6 minutes For 5-6 ramekins: 7 minutes Check with toothpick to see if cake is done. Mushy cake mix stuck to toothpick? Add another 30 seconds. Cake crumbs on toothpick? Done. Top with warm chocolate sauce and maybe a little drizzle of reduced pomegranate juice: | 1 box Betty Crocker SuperMoist Cake Mix (Dark Chocolate) 1 very ripe banana, smushed well with a fork 3 eggs 1 1/3 cups water Cooking spray to spray the ramekins | -Joseph Ucuzoglu

40: Chocolate Fondue | Semi sweet chocolate Heavy whipping cream Choice of Bailey's, Frangelico, or Grand Marnier Melt chocolate, add portions to taste Although many things can be dipped (e.g. mandarin oranges, pound cake, marshmellows), years worth of research reveal that strawberries and bananas are top audience favorites) | -Erica Lepping

41: Vanilla Wafer Cupcake Cheesecake | 1/2 c. sugar 2 eggs 8 oz. softened cream cheese (not lite) Vanilla wafers Foil cupcake liners Beat all ingredients except wafers until smooth. Place one wafer inside each foil cup and fill half full with batter. Bake for 15 minutes at 350 degrees. Cool in refrigerator, top with fruit pie filling. | -Chaka Booker

42: Chocolate Sea Salt Cookie Ice Cream Sandwich | 10 tablespoons (1 1/4 sticks) butter, at room temperature, plus extra for greasing the baking sheets 1/2 cup sugar, plus 1/3 cup for rolling, divided 1/4 cup plus 2 tablespoons brown sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon salt 1 cup flour 1/4 cup plus 2 tablespoons standard cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon coarse sea salt for sprinkling About 1 1/2 quarts premium ice cream, such as vanilla or chocolate

43: 1. In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the butter, one-half cup sugar and the brown sugar at medium speed until light, 3 to 5 minutes. Add the egg and mix well to incorporate. Add the vanilla and mix until thoroughly combined. 2. In a medium bowl, sift together the salt, flour, cocoa powder and baking soda. Mix the dry ingredients into the butter mixture, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Form the dough into a disc, wrap with plastic wrap and chill for 2 hours or longer. 3. Heat the oven to 350 degrees. Place the remaining one-third cup of sugar in a small bowl. 4. Shape the dough into 1-inch balls. If the dough starts to become sticky, return it to the refrigerator to chill briefly. Roll the cookies in the sugar. Lightly press down on the balls to flatten them to one-half inch. Place 5 to 6 small grains of sea salt on half the cookies (these will be the tops of the sandwiches), spacing the salt crystals out on top of the balls as much as possible. 5. Place the balls 2 inches apart on lightly buttered baking sheets. Bake until the surface puffs and begins to deflate, and the cookies darken slightly, 10 to 12 minutes. Rotate the pan halfway through for even baking. Cool the cookies for 1 minute on the baking sheet, then transfer the cookies from the sheet to a wire rack to cool. 6. To assemble, spread a generous one-fourth cup ice cream (slightly softened) over a bottom cookie, and carefully cover with a top cookie containing the salt crystals. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies. | -Joane

44: It's easy! Load up a glass with Vanilla Bean ice cream and pour in some root beer. Keep adding root as you go. - Pete Cordero | Root Beer Float | Tollhouse Cookie Recipe | 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts | Preheat oven to 375 F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. | -Heather Kubinec

45: Ghiradelli Brownies | 1. Preheat oven to 325F. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray. 2. Blend water, oil and egg(s) in mixing bowl. Add brownie mix and stir until moistened (about 40 strokes). Spoon batter into prepared pan and spread evenly. 3. Bake as directed below. For glass pan, add 5 minutes to the bake time. Cool completely in pan before cutting. Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. Store in a tightly covered container. High Altitude: For each pouch, add 1/4 cup all-purpose flour and an additional 2 tablespoons water. | 1 pouch mix of Ghiradelli Brownie Mix 1/3 cup water 1/3 cup vegetable oil 1 egg | -Jasmine Pachnanda

46: Christmas Cheesecake with English Toffee Filling | Crust: 1 1/2 cups graham cracker crumbs 1/2 cup toasted almonds, finely chopped 1/2 cup English toffee bits (such as Skor) 2 tablespoons (packed) dark brown sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted | Filling: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) dark brown sugar 4 large eggs 1 tablespoon vanilla extract 1/4 teaspoon almond extract 8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces | Topping: 1 16-ounce container sour cream 1/2 cup sugar 1 teaspoon vanilla extract Assorted candies (such as gumdrops and holiday M&M’s)

47: For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes. | Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. Remove pan sides and place cake on platter. Garnish top with candies. (I used red currants and mint leaves instead of candy on top) | For crust: Preheat oven to 350F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325F. | -Lynn Liao

48: Mint Chocolate Chip Brownie Cookies *A quick and easy recipe for busy ladies who want the homemade taste without all the work! Ingredients: 1 package family size brownie mix 1 large egg 1 tablespoon water teaspoon peppermint extract 1/3 cup vegetable oil 8 oz. chocolate chips (1/2 bag) Baking Instructions: 1.Preheat oven to 375. 2.Combine brownie mix, egg, water, peppermint extract, and oil in large bowl. 3.Stir until well blended and a soft dough forms. 4.Fold in chocolate chips. 5.Drop dough about 2 inches apart on cookie sheet. 6.Bake at 375 for 8-9 minutes or until cookies are set in center. Do not over-bake. 7.Cool for 1 minute before removing to cooling rack. - Hilary Rowe

49: 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened | Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them. Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole. Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears. Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving. - Michelle Hernandez | Ingredients: 6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole | Red Wine Poached Pears with Mascarpone Filling

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