Brothers Jamie and Bobby Deen Make Chocolate Chip Cookies

Homemade baking recipes are stocked with saturated fats and cholesterol but Jamie and Bobby Deen have spent time in the I Can't Believe It's Not Butter test kitchen experimenting with their favorite baking recipes to make simple changes to try and cut back on the fat.

We all know that Jamie and Bobby aren't health nuts, but they have made a commitment to make smarter choices about the ingredients they use in their recipes. They'll share their recipe for Delicious One Bowl Chocolate Chip Cookies, Classic Buttery Pound Cake and Fudgy Brownie Torte.

The Deen Brothers are also challenging Americans to "Bake It To Believe It" for themselves and are offering a money-back guarantee if people don't agree that I Can't Believe It's Not Butter! Cooking & Baking Sticks taste and bake like butter in their favorite recipes.

To find out more about the offer, which begins March 15, 2009 and ends June 30, 2009, visit www.BakeItToBelieveIt.com and www.nowyouknowbetter.com.

Delicious One Bowl Chocolate Chip Cookies
Serving: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients
1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 tsp. baking soda
2 cups all-purpose flour
1 package (12 oz.) semi-sweet chocolate chips

Directions
1. Preheat oven to 375°.
2. Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour until blended. Stir in chips.
3. Drop mixture by heaping tablespoonfuls, 2 inches apart, on ungreased baking sheets. Bake 10 minutes or until edges are golden. Remove cookies to wire racks and cool completely.
4. Stir in 1 cup oatmeal with the flour. Try adding 1/2 cup chopped nuts, dried cranberries or raisins.
Variations: Substitute white chocolate chips, candy pieces or toffee bits for semi-sweet chocolate chips.

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Classic Buttery Pound Cake
Serving: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes

Ingredients
1-3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks
1-1/4 cups sugar
4 eggs
1 tsp. vanilla extract

Directions
1. Preheat oven to 325°. Grease 9 x 5-inch loaf pan; set aside.
2. Combine flour, baking powder and salt in medium bowl; set aside.
3. Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.
4. Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with foil. Let cool 15 minutes on wire rack; remove from pan and cool completely.
5. Easy Stir-in Tips: Stir 1/2 cup mini chocolate chips OR 1 cup blueberries, chopped dried fruit or red and/or green glace cherries into batter just before spooning into prepared pan. Bake as above.

• For DECADENT FRUIT TRIFLE, Prepare pound cake as above, then cut in cubes and sprinkle with rum or dry sherry. Layer with pudding and your favorite fruit. Garnish with whipped cream and toasted slivered almonds. If desired, make a day ahead, cover and chill.

• For DELICATE LEMON POUND CAKE, stir in grated peel of 1 lemon (about 1 teaspoon) with vanilla. When cake is cool, blend 1 cup confectioners sugar with 2 teaspoons fresh lemon juice and drizzle over cake.

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Fudgy Brownie Torte
Serving: 16 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 1 hour

Ingredients
1/2 cup PLUS 2 tsp. I Can't Believe It's Not Butter!® Cooking & Baking sticks
1-1/2 cups semi-sweet chocolate chips, divided
2 Tbsp. unsweetened cocoa powder
1 cup sugar
2 large eggs, slightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1/4 cup heavy or whipping cream

Directions
1. Preheat oven to 350°. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside.
2. Melt 1/2 cup I Can't Believe It's Not Butter!® Cooking & Baking sticks, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan.
3. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.
4. Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Spread until melted. Let cool to thicken, stirring occasionally.
5. Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.

• For BROWNIE TRUFFLE BITES, prepare torte as above, baking in 8-inch square pan. After cake has been refrigerated, cut into 1-inch squares.