Making The Brownies

1Preheat the oven to 350° F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

2In a large bowl, sift the dry ingredients together; flour, sugar, cocoa powder, salt, and baking powder; set aside.

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3In a medium bowl, whisk together the wet ingredients; eggs, vegetable oil, 2 tablespoons milk, vanilla extract, green food coloring, and white vinegar.

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4Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what your're looking for.

5Remove ¾ cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the ¾ cup of batter you just took out). Set aside the ¾ cup batter.

6Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges. If you have clean hands you may find more success using your fingers. Once you've added the batter to the pan you may be worried there isn't enough, but trust me, it spreads. We want a nice thin layer. Remember we still need room for the cheesecake topping.

Making The Cheesecake

7Now, using an electric mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating again until combined and there are no lumps.

Pour the cream cheese mixture on top of the green velvet layer and smooth mixture till it reaches all the edges.

8Drop spoonfuls of the remaining brownie batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the batter and the cheesecake layers to create swirls.

Finishing Up

9Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. I found a nifty shamrock shaped cookie cutter to help these showcase St. Patrick's day even more. Since Valentines day just left you may have a heart shaped one laying around. You can be creative and use a heart instead and serve them in groups of 4 with the pointy ends pushed together to form a 4 leafed clover.
_{**What every you do, don't throw away the scraps!}

Making The Loaf

1Preheat the oven to 350° F. Grease bottom and sides of one 9 x 5-inch bread pan; dust with flour, tapping out any excess.

2In a medium bowl, sift the dry ingredients together; flour, baking powder and salt; set aside.

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3In a large bowl, whisk together the wet ingredients; yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

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4Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing the loaf to a wire rack.

Making The Syrup

5Now it's time to make the syrup! While the loaf is cooling, stir together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for about 3 more minutes. Remove from the heat; set aside.

6Using a toothpick or fork, poke holes in the tops and sides of the loaf. Brush the top and sides of the warm loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Finishing Up

7 Almost there! To make the lemon glaze, whisk together the confectioners’ sugar and 2-3 tablespoons of lemon juice in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 5 minutes, before serving.