Make the filling

• Beat together the cream cheese and confectioners' sugar to make a smooth mixture with few if any lumps. Stash it in the fridge to chill for a few hours or overnight.

Make the cookie dough

• Beat together the butter and both sugars until they are creamy. Add the eggs and vanilla.
• In a separate bowl, combine flour, baking soda, and salt. Gradually pour this into the butter mixture, scraping the bottom of the bowl to make certain everything is combined. Fold in the chocolate chips. Chill the dough in the fridge for a few hours or overnight.

Baking the cookies

• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper. Also, make room in the fridge for a small baking pan or plates on which the formed cookies will chill.
• Scoop out a tablespoon of cookie dough. Use a thumb to hollow out the center. Scoop out about 3/4 teaspoon of cream cheese mix using the smaller scoop. Place that inside the hollow. Fold the dough to enclose it, adding additional pinches of dough as needed to form a seal. You don't want any cream cheese visible, or it could ooze out! Flatten cookies between palms to make a fat disc. Set in fridge to chill as more cookies are shaped.
• Once all the cookies are shaped, pull out the coldest cookie balls to set, spaced out, on the baking sheet. Keep the remaining cookie balls chilled while the initial batch(es) bake.
• Bake for 12 to 14 minutes, until the cookies are golden. Let them rest on the sheet for 5 to 10 minutes, then transfer them to a rack to completely cool.
• Store cookies in an airtight container at room temperature for up to 3 days.

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• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.

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• In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
• In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
• Apply nonstick spray to the wells in a 12-cup muffin pan.
• Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
• Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
• Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
• In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
• Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.

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• Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
• In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
• Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
• Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
• Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
• Store in a sealed container or with slices individually wrapped.

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