These 3 recipes are my most requested ones:

Cappuccino Brownies

8 ounces semisweet chocolate, chopped
1/2 pound (2 sticks) unsalted butter
1/4 cup espresso (or very strong coffee)
1 teaspoon salt
3 cups sugar
2 cups all-purpose flour
8 eggs, beaten lightly

Cinnamon Icing:
6 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 ounce semisweet chocolate, melted

Preheat oven to 350 degrees. Line a 12x15-inch jelly roll pan with foil; butter the foil. Set aside.

Mix chocolate, butter and coffee. Heat in microwave or on top of stove, stirring until all melted and blended together. Remove from heat; add eggs, beating well, until all eggs are incorporated. In a separate bowl, combine salt, sugar, and flour; fold into chocolate mixture until moistened. Do not over-mix. Pour into prepared pan and bake for 30 minutes, until tester in center comes clean. Cool.

Icing: Beat together butter and cream cheese until fluffy. Add powdered sugar, cinnamon and vanilla; beat until fluffy. Spread over cooled brownies. Melt 1 ounce of chocolate and drizzle over iced brownies. Cut into 3x2-inch pieces. This makes a big batch.

Dried Cherry Scones
(makes 12 scones)

2 cups unbleached all-purpose flour
3 tablespoons firmly packed light brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons cold butter, cut in 3 pieces
1/2 cup dried cherries (dried cranberries or dried apricots)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1 1/2 tablespoons granulated sugar, for sprinkling

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In large bowl, combine flour, light brown sugar, baking powder, salt, and cinnamon. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in dried cherries.

In small bowl, whisk together heavy cream, eggs, and vanilla extract. Make a well in center of flour mixture. Pour in egg mixture, stirring just until dry ingredients are moistened. Do not overmix.

Drop the dough by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with granulated sugar. Bake for 12 to 15 minutes, until goldenAlmond Torte

3/4 cup butter or margarine
1 1/2 cups sugar
2 eggs, beaten
1 pinch salt
2 teaspoons almond extract
1/2 teaspoon vanilla
1 1/2 cups flour

Mix all ingredients. Line 8- or 9-inch round pan with aluminum foil. Spread into pan.

Topping: Sprinkle 2 Tablespoons slivered almonds over cake, then 2 Tablespoons sugar.

Bake at 350 degrees for 35-40 minutes. Cool and peel foil off and position on a serving plate. Slice into small wedges.