1 bar (1/2 cup) butter, softened

1/2 cup sugar 

4 eggs
2 cans (14 oz each) sweetened condensed milk
3-2/3 cups all purpose flour
1-1/2 tsp baking powder
1 tbsp vegetable oil
1 tsp vanilla
cheddar cheese, finely grated, for topping

Instructions:

   
Line 2 muffin pans with paper cups.
Preheat oven to 350 ° F
Mix flour and baking powder well in a bowl.
Using a stand mixer, cream butter and sugar together on medium speed. Turn speed to
slow and add eggs one at a time, beating well after each addition. Gradually increase
speed to medium and beat well. 
Turn speed to slow and slowly add the condensed milk. Beat well on medium speed
for about a minute.
Turn to slow again and add the dry ingredients. Increase speed to medium and add oil.
Beat well for about another minute. Add vanilla and beat to blend.
Transfer batter to a piping bag and pipe into the muffin cups, leaving about 1/4 inch
space at the top.
Top with grated cheese (preferably the orange-colored cheddar cheese).
Bake for 15 minutes, then rotate the pans for even baking. (If you want, you may add
some more cheese at this point).Bake for another 10 minutes. Enjoy with maple syrup
or condensed milk if desired.
Transfer to cooling rack and completely cool before storing in ziploc bags those that
you will not be able to consume right away.
Brownies

8- 1 ounce squares of unsweetened chocolate

1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted (He actually used white chocolate
chips)

Preparation:

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat
eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture,
flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not
necessary.