Bring ingredients to a simmer in a small saucepan over medium heat. Cook until sugar dissolves and mixture is smooth, about 1-2 minutes. Remove from heat and cool until barely warm, about 10 minutes. Pour mixture over COOLED brownies and refrigerate until topping firms, about 40 minutes. Remove from pan and slice into squares. Makes 16.

These hold great in the refrigerator for about a week.

1. Preheat oven to 350
2. Beat 1½ cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine ¼ cup sugar and cinnamon. Combine 2 Tbl cinnamon mixture and apple in a bowl and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4. Bake at 350 for 1 hour and 15 min or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack and cut using a serrated knife. Yield:12 servings.

Preheat oven to 350 and grease a 9 inch spring pan
In a stand mixer with paddle attachment, cream butter & sugar until fluffy.
Add juices & zest and combine.
Add in eggs one at a time and then dry ingredients. Do not overmix.

Add yogurt. Pour batter into pan. Sprinkle berries evenly around cake. Set the peaches in the batter in a circle. Place pan on a sheet pan and bake in center of the oven for about 45 minutes until toothpick comes out clean. Cool for 10 minutes and remove outer ring of pan. Cool cake completely.

Beat eggs and mix in oil. Sift together flour and sugar, soda and cinnamon. Turn wet ingredients into dry adding vanilla. Add in zucchini and nuts. Butter and flour a 13x9 inch baking pan. Pour batter into pan. Bake at 350 for 25-30 mins.

Cool brownies. I find it's best to ice the brownies in the pan and keep them fresh in the refrigerator.