1 1-pound, 3.8-ounce fudge brownie mix (a box that makes a 9x13-inch pan of brownies)

1/2 cup oil

1/4 cup Baileys Irish Crème Liquor

2 eggs

Frosting:

1/2 cup butter or margarine (softened)

2 cups powdered sugar

2 Tablespoons Baileys Irish Crème Liquor

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Food coloring, optional

Heat oven to 350 degrees. Grease and flour the bottom and sides of a 9x13-inch baking pan.

1/2 cup unsalted butter, set out and bring to room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk-chocolate chips

Heat oven to 350 degrees. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Reduce to medium speed and add the egg and vanilla.

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder (Do not use Dutch process chocolate)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter softened

1 3/4 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups sweet red wine (make sure to use a sweet red wine or the cake may be bitter)

Confectioner’s sugar for dusting

Whipped cream for serving

Preheat the oven to 350. Spray a 12-cup Bundt pan with non-stick cooking spray and then lightly flour the pan.

3 large boiling potatoes, peeled and cut into 1-inch pieces

1 pound bay scallops

11/4 cups milk

2 tbsp. butter

1 tbsp. flour

Salt and freshly ground pepper to taste

8 ounces white mushrooms, sliced

¼ cup dry sherry

Preheat oven to 350. Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. Set aside.

Drain and rinse the scallops. In a small skillet, bring the milk to a simmer over medium heat, add the scallops and cook until opaque, 12 to 15 minutes. Strain the scallops and reserve the liquid.