Prepare brownies in a 9x13 pan according to package directions. Let cool. On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes
Wash strawberries and dry well. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
In a large bowl, beat the cream with 1/4 cup of the sweetener until it holds stiff peaks. In a blender or food processor, combine the ricotta, cream cheese, vanilla extract and remaining sweetener
Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120 to 130 degrees (butter will be almost melted)
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together
Sift together flour, baking soda and salt. set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar
Place sliced honeydew onto baking sheet. Freeze for 5 hours, or until honeydew is completely frozen. Place frozen chunks in blender or food processor with lemon juice and honey
Line an 8x8-inch baking dish with parchment paper. In a large bowl, create crust ingredients by mixing together 3 cups rolled oats, peanut butter, maple syrup and salt, if using
