Thursday, November 20, 2008

Triple Chocolate Cake

We have parent conferences at school today and tonight, so I knew we would need some serious chocolate to get through. This cake did not disappoint! It is super moist and loaded with chocolate.

Triple Chocolate Cake
(Recipe from this blog)

1 18.25-oz package chocolate cake mix (I tend to find cake mixes with the words "triple" and "fudge" and "supermoist" on the box work best)
1 3.9-oz package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips (I like the Ghirardelli ones)

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.

2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan.

3. Bake for 50 minutes. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely.

And then, for the glaze, I do this:

4 oz semi-sweet dark chocolate (again, I like Ghirardelli's)
3 tbsp butter
1 tbsp milk
1 tbsp light corn syrup
1/4 tsp vanilla

In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. When glaze is cool, pour onto cake. Let glaze run down sides. Chill about 10 minutes to set glaze.

Saturday, November 15, 2008

Peanut Butter Cookies

My dad loves peanut butter cookies and has been saying he really wants some the past few weeks. He even had a pouch of mix and was trying to convince someone at home to make them for him. So since I will be seeing him today, I decided to make him some. I used the old but reliable Jif recipe.

Peanut Butter Cookies
(Recipe from Jif)

3/4 cup peanut butter
1/2 cup Crisco shortening
1 1/4 cups firmly packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda

1. Heat oven to 375°F.

2. Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended.

3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2" apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4. Bake at 375°F for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cool completely.

Makes about 3 dozen cookies.

Wednesday, October 29, 2008

Pumpkin Pie Fudge

After I finished making this fudge, I remembered why I hardly ever make fudge. It is hard work! I swear I stirred the boiling pot for over 25 minutes waiting for it to reach 234 degrees. At one point I was sure that my thermometer was broken because it didn't seem to be moving. But it eventually did, and the fudge came out great. Perfect for fall or Thanksgiving.

Pumpkin Pie Fudge

3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
I bagged mine up into little Halloween bags to share with my coworkers.

Pumpkin Cheesecake

Pumpkin Cheesecake

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker.
Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Friday, October 24, 2008

Pumpkin Bread

I've posted this recipe before, but it's worth repeating. I split the recipe into two smaller disposable tins this time, and I liked the size much better. I will definitely do this in the future as well.

Pumpkin Bread with Crumb Topping

1/2 C Corn Oil (vegetable oil is okay too)
2 Eggs, beaten
1/3 C Water
1 C pumpkin (canned)
1 2/3 C Sifted Flour
3/4 tsp. Salt
1/2 tsp. nutmeg
1 tsp Baking Soda
1/2 tsp Cinnamon
1 1/2 C Sugar

Mix wet ingredients: corn oil, eggs, water, and pumpkin

Add dry ingredients: flour, salt, nutmeg, baking soda, cinnamon, and sugar.

When everything is all mixed, it will be slightly thicker than cake batter.

Pour into greased & floured bread pans (I use cooking spray). Bake at 350 for 30 minutes. Add crumb topping and bake for approximately an additional 20 minutes. You'll know it's done when you can insert a toothpick in the center and it comes out clean.

Crumb Topping
1/3 cup brown sugar
2 Tbs flour
1/8 tsp cinnamon
1 Tbs butter

Mix dry ingredients. Cut in 1 Tbs butter until it resembles corn meal.

Cinnamon Chip Cookies

I love cinnamon. I still have some bags of cinnamon chips left in the freezer since our local grocery store decided to clearance them all out. I don't know what I'll do once they are gone! I based this cookie off of a recipe found on Technicolor Kitchen. I found it by looking on Google Images for cinnamon cookies. I changed her recipe by leaving out the pecans and adding cinnamon chips instead. I thought they were very good, but you definitely need to like cinnamon!

I baked mine at 375 for about 14 minutes. The sheet that was on the bottom for the second half of the cooking time got a little too done. I think next time I will try baking them at 350. Or else I will bake one sheet at a time and start it on the bottom so it finishes on the top.

Cinnamon Chip Cookies

10 Tbs unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
2 1/2 cups all purpose flour, sifted (I might try a little more flour next time)
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups cinnamon chips

Preheat the oven to 375. (I might try 350 next time) Line two large baking sheets with non-stick baking paper. Place the butter, granulated sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well.

Fold through the flour, baking powder, cinnamon and chips – dough will be very stiff. Scoop the mixture, using an ice-cream scoop, onto prepared baking sheets, spacing about 2 inches apart – cookies won’t spread much.

Place one baking sheet low in the oven. Place the other high in the oven. Bake for about 7 minutes. Then rotate and switch the baking sheets and bake for another 7 minutes or until golden. This gives the cookies less of a chance to spread. Cool on baking sheets for 5 minutes then transfer cookies to wire racks.

Tuesday, October 21, 2008

Puppy Chow

Puppy Chow aka Muddy Buddies aka Monkey Munch

I associate this snack mix with Christmas time, but I'm a little early this year. A friend's husband said he loves this, so I made some to share with them.

Puppy Chow

1 box Rice Chex (you can also use Corn Chex or Crispix)
1 cup creamy peanut butter
2 cups chocolate chips
1 tsp vanilla
1 stick of butter
1 1/2 cups powdered sugar (or more if not fully coated)

Pour Chex into a large bowl. In a separate microwavable bowl, combine peanut butter, chocolate chips, vanilla, and butter. Microwave for 1 minute. Stir to combine. Continue heating in microwave in 30 second intervals until completely melted and combined.

Pour mixture over cereal and mix to coat. Pour coated cereal into a brown paper grocery bag. Pour in powdered sugar. Fold down grocery bag and shake until completely coated.

Spread on wax paper to cool. Store in airtight container in the fridge.

Friday, October 17, 2008

Hard Boiled Egg Chocolate Chip Cookies

Anna at Cookie Madness worked with a couple of other bloggers to come up with this interesting chocolate chip cookie recipe. I have to admit I was skeptical when I first read it, but the pictures were so convincing that I went for it! Warning: these are giant cookies! They are also addicting because they are so good!

Amazing Hard Boiled Egg Chocolate Chip Cookies
(borrowed from Cookie Madness)

12. 4 oz all purpose bleached flour (2 ¾ cups spooned and swept)
8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup brown sugar
2 hard boiled eggs, cut into big chunks
1/2 teaspoon vanilla extract
Large handful of chocolate chips

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into eight balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 8 big cookies

She also has a small batch version which makes only 2 giant cookies.

3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)
2 ounces cold unsalted butter (4 tablespoons)
1/4 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 of a hard boiled egg
1/8 teaspoon vanilla extract
Small handful of chocolate chips

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 2 big cookies

Sunday, October 12, 2008

Rice Krispie Treats

I read on Cookie Madness once that the Rice Krispie treat recipe that is on boxes now is different from the recipe from the eighties. Today's recipe is not as marshmallowy. Is that a word? I like them nice and chewy, so I went with the old recipe.

Rice Krispie Treats

6 tablespoons butter (salted)
6 cups mini marshmallows
7.5 cups Rice Krispies cereal
M&M’s to taste

In the microwave, melt the butter and marshmallows. Add the cereal, and stir until coated. Stir in M&M's to tase.

Transfer mixture to a greased 9x13 inch pan. Press in the pan using the back of a greased spoon.

Pumpkin Shaped Carrot Cake

I bought this new pan from Crate and Barrel yesterday. I had such high hopes for it!

I made my carrot cake recipe to use in it. The directions said to fill the bottom well and also to put batter into the top pumpkin area. Following those directions, my batter expanded in the oven and covered the entire top of the pan! I ended up letting them cool and then using a serrated knife to go back over the pumpkin shape. Pain in the you-know-what, but they did come out super cute.
Then I used more batter to make little mini pumpkins in a pan I have from Williams Sonoma.

Carrot Cake With Cream Cheese Frosting

2 cups flour
2 cups sugar
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 1/2 cups shortening
4 eggs
3 cups grated carrots
1 cup chopped walnuts (optional)

1 to 2 pounds powdered sugar (depends on how thick you want your frosting)
8 oz. cream cheese
4 Tbs milk
2 tsp vanilla

Preheat oven to 350 degrees. Mix dry ingredients. Add shortening and mix well with mixer. Add eggs one at a time. Stir in grated carrots and walnuts. Bake cupcakes for about 30 minutes.

Wednesday, October 8, 2008

Pumpkin Pie Snickerdoodle Bars

Diet or not, I just had to try this recipe when I saw it on Dozen Flours. I love snickerdoodles, and I love pumpkin so these were perfect.

Pumpkin Pie Snickerdoodle Bars
(from Dozen Flours)

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

2 tablespoons white sugar
2 teaspoons cinnamon

1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice (I just realized that I used a whole tsp! Oops!)

Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later

To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.

After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

Monday, September 29, 2008

Snickerdoodle Cupcakes

I may not have too many posts for the next few weeks. My coworkers and I are starting a Biggest Loser type contest. It's just not as fun to bring baked goods to work when no one wants to eat them! Or maybe I could try to find recipes that are better for you.

Anyway- here is our last hurrah before the weigh in Wednesday morning!

Snickerdoodle Cupcakes
(I think this recipe may have originated from The Cake Mix Doctor, but my recipe had a slight change)

1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 extra large eggs
1 small box instant white chocolate pudding (I couldn't find it this time- had to use french vanilla)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
Preheat oven to 350 degrees. Place cake mix, milk, melted butter, eggs, pudding, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

Pour into paper lined cupcake tins and bake for 15-20 minutes. Allow the cakes to cool completely before frosting.

Beat butter until fluffy for frosting. Add all other ingredients. Frost using a piping bag and sprinkle with ground cinnamon.

Friday, September 26, 2008

Just Like Starbucks Coffee Cake

When I saw this recipe on Picky Palate, I just knew I had to try it. I've actually made it already twice before, but I never took a picture or posted it here. It has a thick layer of topping which makes it very sweet.

Beth's Starbuck's Coffee Cake
(courtesy of Picky Palate)
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.

Saturday, September 13, 2008

Pumpkin Gingerbread Trifle

My family is coming over for dinner tonight, so I whipped up this trifle. I thought it might get us in the mood for fall! If you use sugar free pudding and light or fat free Cool Whip, this dessert comes out low fat. I used to make this a lot when I was on Weight Watchers. The pumpkin and butterscotch pudding are great together!

Pumpkin Gingerbread Trifle
(from Taste of Home)


  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.

In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

18 servings.

Wednesday, September 10, 2008

Cinnamon Cheesecake Swirled Blondies

Today's recipe is courtesy of Baking Blonde. I'm a huge blondie fan, and these do not disappoint. If you like cinnamon, you'll love these. They are super moist and so delicious!

Cinnamon Cheesecake Swirled Blondies

6 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/8 tsp cinnamon
1/2 cup Hershey’s Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl
5 oz cream cheese, softened
1/4 cup sugar
1/4 tsp cinnamon (more or less to taste)
2 TBS flour
1 tsp pure Vanilla
1 egg yolk

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.

Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.

Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.
Mix in Cinnamon Chips and/or nuts or other chips (if using)

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.
Run a knife through the blondie and cheesecake layers to create a pattern or swirls.

Bake in preheated oven for 25-30 minutes or until set in the middle. Cool on rack before cutting.

Sunday, September 7, 2008

Back Dated Recipes Added

Today I went back and added all of the recipes I had previously posted on my LiveJournal blog. When I first started keeping a blog, I wasn't as good about giving credit to where I found my recipes. If you see something that I made that you deserve credit for, please let me know and I will be happy to add it.

I'm looking forward to adding more new recipes soon!

Creamy Banana Pudding

Creamy Banana Pudding

1 14 oz. can sweetened condensed milk
1 1/2 cups cold water
1 (4 serving size) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers (I usually use more)
3 medium bananas, sliced and dipped in lemon juice from concentrate (I usually use 4 bananas between the 3 layers)

In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup of pudding mixture into 2 1/2 quart glass serving bowl.

Top with one third each of the vanilla wafers, bananas, and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Oreo Truffles

Oreo Cookie Truffles

1 8 oz package cream cheese
1 package Double Stuffed Oreos
1 package almond bark or semisweet chocolate

Bring cream cheese to room temperature. Crush oreos until they are a fine crumb consistency. Mix the crumbs and cream cheese until well blended. Shape into ablls and put on a cookie sheet lined with wax paper. Put cookie sheet with oreo balls in the refrigerator for at least 20 minutes.

Melt almond bark or semisweet chocolate. Remove oreo balls from refrigerator and dip into chocolate. Garnish as desired. Return to refrigerator to harden. Store covered in refrigerator.

Pie Crust and Apple Pie

Never Fail Pie Crust

4 cups flour

1 Tbs. sugar

2 tsp. salt

1 ¾ cup shortening

1 Tbs. white vinegar

½ cup water

1 large egg

Put dry ingredients into large bowl. Add shortening and mix till crumbly (shortening the size of peas). Mix water, vinegar, and egg. Stir into flour mixture. Mix well.

Divide dough into 5 balls. Refrigerate ½ hour, then roll out. You may also freeze in a plastic bag. To use frozen, thaw about 1 hour before rolling out on floured surface.

Apple Pie

4 cups sliced apples

¼ cup orange juice

1 cup sugar

¾ cup flour

½ tsp. cinnamon

¼ tsp. nutmeg

¾ stick margarine

Place apples into bottom crust of 9” or 10” pie plate. Drizzle orange juice over apples. Mix together dry ingredients until crumbly. Pour over the top of the apples. Place top crust on top and pinch together sides. Vent top crust with knife V’s.

Bake 45 minutes at 375 degrees.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 cups shortening
2 cups sugar
2 eggs
2 tsp vanilla
4 tsp cinnamon
1 tsp salt
5 cups flour
2 tsp baking soda
2 tsp baking powder
2 cups pumpkin

Filling (recipe follows)

Mix together shortening, sugar, eggs, vanilla, cinnamon and salt.

Add flour, baking soda, baking powder, and pumpkin. Mix well.

Drop by teaspoon on ungreased cookie sheet. Flatten and smooth out a little since they don’t spread much.

Bake at 350 for 12-15 minutes.

2 pounds powdered sugar
1 package cream cheese
1 tsp. vanilla
Milk by the Tablespoonful until desired consistency

Combine the sugar and cream cheese. Add vanilla and milk until desired consistency. Pipe frosting onto the bottom of a cookie. Add another cookie on top to make a sandwich.

Hubby's Favorite Oatmeal Cookies

Oatmeal Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
5 tablespoons butter, softened
4 tablespoons shortening, I use the trans fat free kind
1 large egg
1/2 teaspoon vanilla
1 cup unbleached white flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups regular or quick cooking oats, not instant

Using high speed of electric mixer, beat both sugars, butter, and shortening. Beat in egg and vanilla.

Sift together remaining flour, soda, cinnamon, baking powder and salt. Combine flour mixture with oats and add to batter.

Chill dough for at least one hour.

Form chilled dough into rounds a little smaller than a golfball, then press rounds into ½ inch thick discs. Place discs 2 inches apart on a parchment or silpat or non-stick baking sheet. If you do not wish to make the dough at this time, place the discs into freezer bags and chill or freeze until ready.

Bake for 10-12 minutes in a preheated 375 degree oven.

Butterscotch Gingerbread Cookies

(Photo from if this is your photo, please let me know and I will give credit)

Butterscotch Gingerbread Cookies
(courtesy of All Recipes)


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 1/2 cups packed brown sugar
  • 1 large egg
  • 1/3 cup light molasses
  • 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels


  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
  3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Snickerdoodle Cake


1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. instant white chocolate pudding mix (add even if you have a cake mix with a pudding already in it)
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes.

Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:


8 Tbls. (or 1 stick) butter (slightly softened)
3 ¾ cups confectioners` sugar
3-4 Tbls. Milk (I used 4 Tbls.)
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake.

Christmas Trays

Included on the tray this year:

Peanut Butter Balls

2 lbs. peanut butter
1 lb. butter or margarine, melted
3 lbs. confectioner’s sugar
4 12oz. packages chocolate chips
4 Tbs. vegetable shortening

Mix peanut butter and melted butter with confectioner’s sugar. Form small balls and refrigerate overnight.

Melt chocolate chips and vegetable shortening (double boiler or microwave)

Dip peanut butter balls into chocolate mixture. Put on wax paper after dipping. Store in refrigerator.

Peanut Clusters

12 oz. semi-sweet chocolate chips
12 oz. milk chocolate chips
12 oz. almond bark
24 oz. salted peanuts

Melt all chips on low. Stir till melted. Drop by teaspoonfuls onto waxed paper. Chill to set. Best if kept refrigerated.

Toffee Bark

Melt 16 oz. of almond bark. Stir in 1/2 bag toffee bits and 1/2 bag chocolate covered toffee bits. Spread in a jelly roll pan lined with wax paper. Refrigerate and break into pieces.

Gingerbread Men

½ cup brown sugar
½ cup shortening
¾ cup dark molasses
1/3 cup cold water
3 ½ cups all purpose flour
1 tsp. baking soda
1 tsp. ginger
½ tsp. salt
½ tsp. ground allspice
½ tsp. ground cloves
½ tsp. ground cinnamon

Mix brown sugar, shortening, molasses, and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Roll out dough to ¼” thick. Place 2” apart on lightly greased sheet. Bake at 350 degrees for 10 minutes.

Chocolate Chip Peanut Butter Cookies

½ cup shortening
¾ cup peanut butter
1 ¼ cups brown sugar
1 Tbs. vanilla
3 Tbs. milk
1 egg
¾ tsp. baking soda
¼ tsp. salt
1 ¾ cups flour
1 bag mixed chips (chocolate and peanut butter)

Bake at 375 degrees for 8-10 minutes.

Butterscotch Gingerbread Cookies

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups packed brown sugar
1 large egg
1/3 cup mild molasses
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

PREHEAT oven to 350°F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT butter, sugar, egg and molasses in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 24.

Frosted Sugar Cookies

¾ cup sugar
½ cup butter or margarine
1 egg
½ cup sour cream
1 tsp. vanilla
½ tsp. baking soda
1 tsp. baking powder
3 cups flour
½ tsp. salt

Cream sugar and butter. Add egg, sour cream, and vanilla. Mix well at medium speed. Add soda, baking powder, salt, and flour.

Chill overnight. Roll out ¼” thick.

Bake at 350 degrees for 8 minutes. Cool, frost, and decorate. Makes 2 dozen cookies.

Oreo Truffles

1 package Double Stuffed Oreos
1 block cream cheese
Almond bard
Colored candy melts

Finely crush Oreos in the food processor. Add block of cream cheese and mix with hands. Use a small cookie scoop to form small balls. Place on wax paper covered cookie sheet. Freeze for 30 minutes.

Melt almond bark in microwave safe bowl. Dip balls into almond bark and place back on wax paper. Allow to harden.

Melt red and green candy melts in separate ziploc bags. Cut off the tip of one color and drizzle over the top of truffles. Drizzle the other color in the opposite direction. Store in the refrigerator.

Chocolate Pretzel Snaps (not pictured)

Pretzel snaps
Red and green colored candy melts
Red and green M&M's

Place pretzel snaps in a single layer on a wax paper lined cookie sheet. Place one candy melt on each pretzel. Place in the oven for about 1-2 minutes at 350 degrees. Take out and immediately press the opposite color M&M on the top. Allow to harden.

Heath Toffee Chocolate Bars

Heath Toffee Chocolate Bars

3/4 cup butter
3/4 cup packed brown sugar
1 1/2 cups all purpose flour
1 can sweetened condensed milk
2 Tbs. butter
1 bag milk chocolate chips
1 bag Heath chocolate covered toffee bits

Preheat oven to 350 degrees.

Cream first 3 ingredients until well blended and mixture comes together. Press evenly into a 9x13 pan.

Bake at 350 for 20-25 minutes or until light golden.

Cool on wire rack while preparing filling.

Heat sweetened condensed milk and 2 Tbs. butter in heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked base.

Bake 12-15 minutes longer or until golden.

Remove from over. Sprinkle chocolate chips over top. Whey they begin to melt, spread chocolate evenly.

Sprinkle toffee bits on top, pressing lightly into chocolate.

Cool completely. If necessary, chill just to set chocolate before cutting into bars.

Store at room temperature.

Rice Krispie Hearts


Cooking spray
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn
1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. (You can also do this step in the microwave) Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving.

I took the hearts and dipped one side in melted white chocolate candy melts. Then I sprinkled pink sugar on top.