Kunafeh

For the Simple Syrup:

Granulated Sugar - 1 cup

Water - ¾ cup

Lemon - 1 to 2 slices

Rose Water - 1 tablespoon

For the Kunafeh:

Shredded Phyllo Dough - ½ of a 16-ounce box (thawed)

Whole-Milk Ricotta - ½ cup

Shredded Mozzarella Cheese - 2 cups

Granulated Sugar - ¼ cup

Unsalted Butter - 1 stick (melted)

Set the oven to 375°F and grease an 11-inch round pan.

For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens but remains clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.

Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.

In another large bowl, mix ricotta, mozzarella, and sugar.

Evenly spread the buttered phyllo dough in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, keeping the edges clear.

Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.

Take the Kunafeh out of the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Kunafeh. Cut into pieces and serve hot.

Scotcheroos

Cooking spray for greasing pan

Corn syrup - 1 1/4 cups

Brown sugar - 3/4 cup

Peanut butter - 1 cup

Vanilla - 2 tsp

Salt

Rice Krispies - 6 cups

Butterscotch chips - 8 oz

Chocolate - 8 oz

Lightly grease a 9-by-13-inch baking pan with cooking spray; set aside.

In a saucepan, heat corn syrup and sugar over medium heat, whisking occasionally, until mixture is just bubbling around the edges, about 2 minutes.

Slowly whisk in peanut butter, vanilla, and kosher salt until peanut butter is completely incorporated and mixture is smooth, about 30 more seconds.

Off heat, fold in rice cereal with a rubber spatula. Transfer mixture to the greased pan and pat gently into place.

In a heatproof bowl, melt chocolate and butterscotch chips in microwave in 15-30 second intervals, stirring thoroughly between each interval, until glossy and smooth. Pour over cereal and use rubber spatula to spread topping across the bars in a thin, even layer. Sprinkle flaky salt over topping, if desired.

Let scotcheroos rest at room temperature for at least 2 hours or until topping is firm and set. Cut into roughly 2-inch squares and serve.

Brownies

Butter - 1 lb.

Chocolate Chips - 1 lb. 12 oz.

Chocolate - 6 oz.

Eggs - 6

Coffee - 3 tbsp.

Vanilla extract - 2 tbsp.

Sugar - 2 1/4 cups

All-Purpose Flour - 1 1/4 cups

Baking powder - 1 tbsp.

Salt

Walnuts - 3 cups

Preheat the oven to 350 degrees. Grease and flour a 12 x 18 x 1-inch baking sheet. In a medium bowl over simmering water, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate. Let it cool slightly. In a large bowl, gently stir the eggs, coffee granules, vanilla, and sugar (do not beat). Mix the warm chocolate mixture into the egg mixture and let it cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Combine this with the cooled chocolate mixture. In another medium bowl, toss the walnuts and 12 ounces of chocolate chips with 1/4 cup of flour, then fold them into the chocolate batter. Pour into the prepared baking sheet.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to release air trapped between the pan and the brownie dough. Continue baking for about 15 minutes, until a toothpick inserted comes out clean. Be careful not to overbake! Let cool completely, refrigerate, and cut into 20 large squares.