Baking Away

Operation Baking Gals Round 19

2010-05-13T15:36:00.005-04:00

For Round 19 of Operation Baking Gals, I joined Beantown Baker's team who just happened to be sponsoring one of my friend's husbands this round! We all baked for Richard who has been overseas for almost a year now. His tour will be up next month, and he will get to return home to his wife and 2 kids who have missed him terribly!

The first cookies I included this time were Peanut Butter Oatmeal Chocolate Chip Cookies. Quite a mouthful! I found this recipe on Brown Eyed Baker and thought it would work well for the long trip overseas because it makes a thick and moist cookie.

Peanut Butter Oatmeal Chocolate Chip Cookies

from Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

The next cookies I included were basic cake mix cookies. I made these last week as sandwich cookies with a cream cheese frosting filling and loved them. I thought they would work well for shipping (without the frosting) because they stayed moist for days.

Devil's Food Cake Mix Cookies

1 box Devil's Food cake mix

2 eggs

1/3 cup vegetable oil

Mix all ingredients well. Use a medium cookie scoop to drop on parchment lined cookie sheets 2 inches apart. Flatten slightly. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

Last, I included caramel corn. This stuff is addicting!

Caramel Corn

from Allrecipes

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Directions

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

I also filled in all the extra space in my flat rate box with candy and nuts. I hope Richard enjoys!

Operation Baking Gals- Round 17

2010-03-14T11:00:00.004-04:00

I joined a great organization this month. It is called Operation Baking GALS. Each month, team leaders sponsor people serving in the military. Everyone who joins the team sends a package including homemade baked goods to a specific person.

I joined Beantown Baker's team this round, and we sent packages to Jesse who is serving in Afghanistan. In my package, I included:

Peanut Butter Chocolate Chip Cookies

Chocolate Chip Cookies

Ghiradelli Double Chocolate Brownies

Then I topped the containers with some candy.

Package all ready to be closed and shipped off!

Peanut Butter Crinkle Cookies

2010-02-20T12:37:00.004-05:00

My dad loves peanut butter cookies, so I decided to make him some this morning. I have had this recipe from Baking Blonde starred since September 2008. I'd say it was about time to make them! I love the addition of powdered sugar for rolling instead of granulated sugar.

Peanut Butter Crinkle Cookies

From Baking Blonde

1 cup butter
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs (room temperature)
2 tsps vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (or more as needed for rolling)

Preheat oven to 350. Line baking sheets with parchment paper. Place powdered sugar in shallow bowl.

In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.

In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.

Chill dough for 10-20 minutes.

Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.

Bake for 10-12 minutes in the preheated oven, or until top is crinkly and edges are set. Cool on sheet for 10 minutes and transfer to baking rack to finish cooling

Hidden Heart Cake

2010-02-18T20:02:00.007-05:00

I made this cake from I Am Baker's blog for Valentine's Day. It is supposed to have a hidden heart inside. It was quite the undertaking and the first time I have ever carved a cake. Unfortunately, my heart didn't quite come out in the shape I wanted it to. You can kind of tell it resembles a heart though! Check out hers though... it is amazing! She also has step by step directions to follow if you want to make one. I'll just give the shortened version with my pics here.

First, make a 9x13 pan of red velvet cake. Break it up with a fork and mix in about 1 cup of frosting. Set aside.

Next, make two 2 layer white cakes. Frost in between each layer with white frosting. Put the layer cakes in the freezer for a couple of hours or even overnight.

When the cakes are nice and frozen, use a small bowl to make an outline on the top of each cake. I used a toothpick to make the line.

Next came the hardest part for me. You need to make a pointed well in the center of one layer cake. Mine was too wide at the bottom.

You need to make a well in the second layer cake as well. But this one needs a pointed mound in the middle. Mine was not pointed enough.

Next you fill the wells with the red velvet mixture you made earlier. You should frost around the ring of the bottom layer cake so you know which one needs to go on top. Stack the cakes together with the red velvet meeting in the middle. The cake with the pointed mound in the well will be the top. Frost a crumb coat on the 4 layer cake. Refrigerate or freeze for about 15 minutes.

Then frost the entire cake and smooth. Try to smooth it better than I did!

To decorate, I piped pink borders on the top and bottom of the cake. Then I used cookie cutters to press on the sides of the cake as a stencil.

Then I went over the stencil marks with frosting.

I finished by writing on the top of the cake.

Not quite a heart inside, but you get the idea! Happy Valentine's Day!

Brownie Oreo Trifle

2010-02-18T19:50:00.002-05:00

I tried to make this a little healthier by using SF/FF pudding and lite Cool Whip. Who am I kidding? I don't think it makes that big of a difference with the other ingredients!

Brownie Oreo Trifle

Ingredients:

1 9x13 pan of brownies

1 box chocolate pudding (small size if using regular, lg size if using SF/FF)

1/2 cup water

1 can sweetened condensed milk

8 oz cool whip

12 oz cool whip

18 oreos, chopped

6 oreos for garnish

Bake brownies as directed. Cool completely and chop into bite size squares.

Combine pudding mix, water, and sweetened condensed milk. Mix until smooth. Fold in 8 oz of cool whip until there are no streaks.

Chop 18 Oreos and set aside.

In a trifle bowl, layer half of the brownies, half of the pudding mixture, half of the Oreos, and half of the cool whip. Repeat each layer.

Garnish the top with 3 whole Oreos and 6 crushed Oreos with filling taken out.

Chocolate Chip Cookie Dough Cupcakes

2010-01-28T19:58:00.005-05:00

These chocolate chip cookie dough cupcakes are probably the best thing I have made EVER. I am in love with them. Soooooooooo good if you love the taste of cookie dough.

Chocolate Chip Cookie Dough Cupcakes
From Hello Baker

Chocolate Chip Cookies

Alton Brown’s “The Chewy”

(Recipe from Alton Brown)

2 sticks unsalted butter

2-1/4 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup granulated sugar

1-1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

1-1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

**The dough placed in the cupcakes MUST be frozen in order to produce that nice gooey cookie dough center. You DO NOT want the dough to actually bake into a cookie. Also remember to save some of the dough for your mini chocolate chip cookies to be used as decoration at the end!**

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

For the dough center: Place dough in the freezer until it is firm enough to be rolled up into nice little balls. Take dough out, roll them into whatever size you desire (mine were probably as large as How To Eat A Cupcake’s) and then place back into freezer until completely frozen (I believe I did this step the night before when I made the dough).

For cookies: Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Brown Sugar Cupcakes

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beat for 30 seconds after each.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Measure out milk and vanilla together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
Add about one third the milk/vanilla mixture and beat until combined.
Repeat above, alternating flour and milk and ending with the flour mixture.
Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

Cookie Dough Frosting

(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

1-3/4 cups confectioners sugar

1/2 cup unsalted butter, chilled

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 tablespoon milk

Eggless cookie dough (recipe below)

In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.

At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Eggless Cookie Dough

(Recipe from How To Eat A Cupcake)

1/4 cup butter, softened

1/4 cup brown sugar, plus 2 tablespoons

2 teaspoons water

1/2 teaspoon vanilla

1/2 cup flour

1/4 teaspoon salt

1/3 cup mini chocolate chips (optional)

Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).

Store in refrigerator until ready to use.

Complete Assembly

This is just a little summary of what you should have done:

Make cookie dough balls and place them in the freezer until ready to be used.

Insert a ball of cookie dough into each cupcake liner before baking.

Mix vanilla buttercream frosting with eggless cookie dough to create cookie dough frosting.

Allow cupcakes to cool, then pipe on cookie dough frosting.

Decorate by sprinkling on mini chocolate chips and topping with a mini chocolate chip cookie.

4 Layer Cookie Bars

2010-01-28T19:49:00.003-05:00

I saw this recipe on Picky Palate and wanted to try it. She calls them "The Motherlode Layered Cookie Bars." There are 4 layers of different cookie dough. I found that the peanut butter layer was the strongest taste that came through after baking. Time consuming, but good and very rich!

4 Layer Cookie Bars

From Picky Palate

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.

Layer 4: Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

Oatmeal Pan Cookie

2010-01-28T18:50:00.004-05:00

My husband loves oatmeal cookies, but lately I just don't feel like making cookies. Bars are so much easier and faster! So this makes one big giant oatmeal cookie in a 9x13 pan. He actually liked it better than the cookies because they were thick and soft.

Oatmeal Pan Cookie

1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups quick cooking oats

Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
In a medium bowl, combine flour, baking soda, salt and cinnamon.
In another mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. With an electric mixer at medium speed, beat until light and fluffy. Gradually add flour mixture to the butter mixture to blend. Stir in oats and butterscotch chips; mix well.
Spread batter into baking dish; bake for 20 to 25 minutes or until golden and set.

Christmas Trays

2010-01-06T10:50:00.002-05:00

This year's Christmas trays included:

Chocolate Peanut Butter Fudge

Chewy Sugar Cookies

Gingerbread White Chocolate Blondies

Oreo Truffles

Marie's Chocolate Chip Cookies

Caramel Corn

2010-01-06T10:41:00.004-05:00

Caramel Corn

From All Recipes

Ingredients

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Directions

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in 2 large shallow baking dishes or 1 large roasting pan.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Gingerbread White Chocolate Blondies

2010-01-06T10:35:00.002-05:00

Gingerbread White Chocolate Blondies

From My Kitchen Cafe

adapted slightly from Cooking This and That

makes about 24 bars (depending on how you cut them)

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

Chocolate Peanut Butter Fudge

2010-01-06T10:34:00.000-05:00

Chocolate Peanut Butter Fudge
From Chocolate and Whine

Ingredients
1 cup chocolate chips
1 cup peanut butter chips
1 7-ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
2 1/4 cups sugar
1 teaspoon vanilla
1. Put the chocolate chips and peanut butter chips in separate, heat-safe bowls.
2. Mix together the marshmallow, milk, butter and sugar over medium heat.
3. Bring mixture to a boil, stirring constantly.
4. Boil and stir for five minutes.
5. Remove from heat and stir in vanilla.
6. Pour half the mixture into each bowl of chips; stir until melted.
7. Pour melted chocolate into foil-lined 8 by 8 inch pan. Quickly pour the melted peanut butter chips over it.
8. Let cool on the counter.
Work quickly, but safely. And try to divide the marshmallow mixture as evenly as possible.

Gingerbread Popcorn

2009-12-18T19:39:00.002-05:00

I've seen this recipe on Culinary in the Desert three years in a row. It always looks so good, but I had never gotten around to trying it. Finally I decided to bite the bullet and make it. This popcorn is very flavorful. I loved it!

Gingerbread Popcorn

From Culinary in the Desert

15 cups popped popcorn

1 cup butter

2 cups packed brown sugar

1/4 cup molasses

1/4 cup corn syrup

1 Tbs ginger

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 250.

Line two 9x13 pans with foil and coat with cooking spray. Fill each with 7 1/2 cups of popcorn.

Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom sauce pan. Heat over medium until mixture comes to a boil. Boil for 5 minutes while stirring constantly. Remove from heat and add baking soda. Pour over popcorn and toss to coat.

Bake at 250 for 1 hour, carefully stirring the mixture every 15 minutes. Cool completely.

Pumpkin Cookies with Cream Cheese Frosting

2009-10-08T17:50:00.003-04:00

It's offically Fall which means time for lots of pumpkin treats! I couldn't find canned pumpkin at my two usual grocery stores until this week, so I've been saving recipes like crazy. Now it's time to make some of them. These are the perfect fall cookie- pumpkin and cream cheese frosting. Such a great pair. The cookies are very, very moist and almost like a dense cake.

Pumpkin Cookies with Cream Cheese Frosting

Recipe from My Baking Addiction

Ingredients

1 cup butter flavored shortening

1 cup unsalted butter; softened

2 cups white sugar

2 cups canned pumpkin (solid; not pie mix)

2 eggs

2 teaspoons baking soda

3 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon nutmeg

1 teaspoon salt

4 cups all-purpose flour

Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.

Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.

Drop from 1/4 cup cookie scoop to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).

Cream Cheese Icing

1 (8 ounce) package cream cheese, softened

2 tablespoons butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla bean paste (extract will also work)

1 Tablespoon milk

Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. Frost and smooth with the back of a spoon or a spatula. Add sprinkles as desired.

Chewy Sugar Cookies

2009-10-08T17:45:00.004-04:00

My original intent was to make these sugar cookies and roll them in orange sugar to be festive for October, but I couldn't find any orange sugar in my baking cabinet. They still came out pretty though. They are similar to the chewy Pepperidge Farm cookies, but they aren't quite as thick. I try not to eat much sugar, but I've already had 4 of these. That's how good they are!

Chewy Sugar Cookies

Adapted from Bunny's Warm Oven (I omitted the lemon)

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 cup sugar for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.

Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Pumpkin Blossom Cookies

2009-09-29T14:38:00.003-04:00

I couldn't resist making these cookies because they were so cute! They were very moist and tasty, but I wasn't a huge fan of the kisses on top. The cookies would be just as good without them. But they do make for such a fun presentation for fall.

Pumpkin Blossom Cookies
Recipe from Imperrfections

4 TBS butter, softened
3/4 C vegetable oil
1/2 C white sugar
1/2 C brown sugar
1 egg
1 tsp vanilla extract
1 1/4 C pumpkin puree
3 1/2 C all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 teaspoon salt
1 tsp baking powder
1 tsp baking soda
1 (11 oz) bag Hershey's Candy Corn Kisses, FROZEN
extra white sugar for rolling the cookies

Preheat oven to to 350 F.Unwrap 40 candy kisses and place in a bowl and put in the freezer (because these candies are mostly oil and sugar, if not frozen then they melt into a puddle super fast when placed on a hot cookie).

Cream together the butter, oil, and sugars then stir in the egg, vanilla, and pumpkin. Add the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Mix until completely combined then stick in the freezer for about 10 minutes to firm up the dough.

Using your hands, quickly roll into large teaspoon sized balls and roll each cookie in a small bowl of sugar (if the dough starts to get too warm, place in the freezer for 5 minutes). Place sugar-rolled dough balls on a cookie sheet lined with parchment paper and bake for 10-12 minutes.

As soon as they are out of the oven, press a Candy Corn Kiss into the center of each cookie, move to a cooling rack, and place in the freezer for several minutes.

Apple Bars

2009-09-22T17:11:00.004-04:00

We went apple picking over the weekend, so I have lots of apples sitting in my kitchen. I've been saving recipes all week in my Google Reader and can't wait to try some of them out. Here's the first one that I made this morning. The recipe came from Gourmet Mom on the Go, but she called them Apple Brownies. I didn't think they were much like brownies because they had a cake like consistency. No matter what you call them, they are tasty!

Apple Bars
Recipe from Gourmet Mom on the Go

Ingredients:

1 c. butter

2 c. sugar

2 eggs

2 C. flour

1 tsp. Baking powder

2 tsp. cinnamon

3 large or 4 small apples, peeled and diced

granulated sugar (for sprinkling on top after baking)

Caramel Ice Cream topping (optional)

Directions:

Preheat oven to 350. Choose your pan size: either a 9 x 13 pan, two pie pans, or a pie pan and four mini-loaf pans. Spray with nonstick cooking spray.

Cream butter and sugar. Add eggs, flour, baking powder, cinnamon, and apples. Mix well.

Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle with sugar.

Look what we baked!

2009-09-22T17:07:00.002-04:00

Sorry for not posting very often lately. Here's what we finished baking on 7/21/09...

More posts coming soon as I get back into the kitchen!

Cinnamon Roll Cake

2009-06-14T15:02:00.004-04:00

Believe it or not, I have made this cake 3 times now. Yet I have no pictures!!! You can click on the link below the recipe to see pictures from 3 B's. It is a very easy recipe, but everyone loves it. The cinnamon swirl and the glaze on top really make it. I will be making this any time I need something easy for a brunch.

Cinnamon Roll Cake
(Recipe courtesy of 3 B's)

Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream

Mix above ingredients by hand and pour in 13 x 9 greased baking pan.

1 cup brown sugar
1 tbsp cinnamon

Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. (Mine was done in 35 minutes.) Let cake cool 10 – 15 minutes before icing.

Icing:
2 cups powdered sugar
4 tbsp milk

Pour over warm cake.

M&M Cookies

2009-06-14T14:55:00.004-04:00

A friend posted a link to these M&M cookies over on Taste Buds. They are very similar to M&M cookies you might find in a bakery. Kids would love them! There is no butter in the recipe- only shortening and vegetable oil. This makes for a very crisp but still a little chewy cookie.

M&M Cookies

(Recipe courtesy of Taste Buds)

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
2 tsp vanilla
1 cup veg/canola oil
4 cups flour
2 tsp baking soda
4 tsp cream of tartar
1 tsp salt
2 cups m&m's

Combine first 5 ingredients and cream about 2 min. Add vegetable oil & mix well. Sift dry ingredients together and add to dough; mixing just until combined. Fold in m&m's. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 min.

Peanut Butter Cup Brownies

2009-05-20T13:27:00.003-04:00

I've been trying to recreate a brownie I've gotten at a local Dairy. I think this one comes pretty close. Everyone who has had one so far has said they are great!

Peanut Butter Cup Brownies
Peanut butter and chocolate layers borrowed from Sunday Baker

Brownie Layer:
1 Betty Crocker 9x13 family size box brownie mix
Ingredients called for on the box

Peanut Butter Layer:
1 cup creamy peanut butter
1/2 stick unsalted butter, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

Chocolate Layer:
7 oz. semi-sweet chocolate-can use chocolate chips
1/2 stick unsalted butter

Topping:
Chopped Reese's peanut butter cups, frozen

Preheat oven to 350. Bake brownies as directed on box. Cool completely.

Using electric mixer, beat peanut butter and 1/2 stick butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg. Then add milk and vanilla. Spread frosting over cooled brownies. Put into fridge for an hour or two to cool and set this layer.

Chop frozen peanut butter cups into small pieces. Set aside while you melt the chocolate layer.

Melt 7 oz. chocolate and 1/2 stick butter in microwave until smooth. Spread chocolate ganache over the cooled peanut butter, smoothing as you go. Sprinkle frozen peanut butter cups over the chocolate. Press in to set.

Chill until set, about 1 1/2 hours. Cover and keep chilled.

Chocolate Peanut Butter Gooey Butter Cake

2009-04-14T06:50:00.003-04:00

I've made Paula Deen's pumpkin gooey butter cake before, but this time I thought I would try one of the variations. They are so good! Very, very moist.

Chocolate Peanut Butter Gooey Butter Cake

(Recipe from Paula Deen)

Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Peep Bunny Smores

2009-04-12T13:46:00.003-04:00

Although these weren't baked, they will be once people take them home! I made these for my co-workers and some friends for Easter. I got the idea from a friend on a message board last year. I wanted to make them last year, but it turns out April is not the right time of year to find canning jars (at least in most stores). So I bought the jars last summer, and they have been sitting in my garage just waiting for Easter!

Snickerdoodle Bundt Cake

2009-04-07T21:39:00.005-04:00

You can always count on Julia at Dozen Flours for great recipes related to snickerdoodles. When I saw her recipe for Snickerdoodle Bundt Cake, I knew I had to try it. The coating of cinnamon sugar on the cake turns nice and crispy in the oven. The inside is nothing close to dry though- it's very moist and tender. I couldn't even wait until the cake was completely cool before going for my piece. So good!

Snickerdoodle Bundt Cake
(recipe copied straight from Dozen Flours)

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

Preheat oven to 325F. Here's the exact way I made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla.

Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Stuffin' Egg Muffins

2009-03-09T21:24:00.001-04:00

I've been looking for an easy on the go breakfast. Too often I stop and go through a drive thru. I feel better in the morning when I have some protein, so I thought these would be good. The recipe comes from the Kraft website.

Stuffin' Egg Muffins

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
12 eggs
3 Tbsp. OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.

CRACK 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.

BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.

Sugar Cookie Bars

2009-03-03T08:54:00.002-05:00

These sugar cookie bars are much easier than rolling out sugar cookie dough and using cookie cutters. You just press the dough in a jelly roll pan and bake away!

Sugar Cookie Bars

From Real Mom Kitchen

1 cup butter; room temp.

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.

Cool completely and frost.

Frosting

1/2 cup butter; room temp

1/2 cup shortening

1 tsp vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp milk

food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Marie's Famous Chocolate Chip Cookies

2009-02-25T09:31:00.002-05:00

My friend Marie makes the best chocolate chip cookies that I have ever had. They are big, tall cookies that are crispy on the outside and chewy on the inside. Everyone raves about them. I have tried to duplicate them many, many times over the years. But they would never come out just right.

Finally, one day Marie came to my house and made the cookies in my kitchen. I thought for sure they wouldn't come out since I had followed the exact same recipe using my oven with no luck, but lo and behold they were perfect!

It turns out Marie's secret is to place one rack very low in the oven and one rack very high in the oven. She bakes each pan for 6 minutes on the top rack and then the bottom rack. Who knew that the rack positions could make such a huge difference? Not me!

Marie's Famous Chocolate Chip Cookies

(adapted from the Tollhouse Cookie recipe)

3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.

Divide batter into 24 balls. A large cookie scoop works great for this. Roll the balls in your hand until they are round. Place on a baking sheet.

Position one rack very low in your oven. Position one rack very high in your oven. Place the cookie sheet on the top rack and bake for 6 minutes. Move the cookie sheet to the bottom rack and bake for 6 additional minutes.

Let cool and enjoy!

Outrageous Oreo Crunch Brownies

2009-02-25T09:05:00.003-05:00

I've been away because I've just been too sick to bake. Nothing too serious... just morning sickness! We are so excited!

Many thanks to eat me, delicious for this delicious brownie recipe. She halved the original recipe to make it fit in a 9x13 pan.

Outrageous Oreo Crunch Brownies

From eat me, delicious

2 sticks (1 cup) butter

1/2 pound semisweet chocolate chips

3 ounces unsweetened chocolate, chopped

3 eggs

1 1/2 tablespoons instant coffee granules

1 tablespoons vanilla

1 cup + 2 tbsp sugar

1/2 cup + 2 tbsp flour

1/2 tablespoon baking powder

1/2 teaspoon salt

2 cups chopped Oreo cookies (25 cookies)

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.

In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Triple Chocolate Cake

2008-11-20T09:31:00.002-05:00

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:

DARK CHOCOLATE GLAZE
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.

Peanut Butter Cookies

2008-11-15T11:20:00.003-05:00

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.

Pumpkin Pie Fudge

2008-10-29T09:04:00.003-04:00

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

Recipe from Annie's Eats

Ingredients:
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

Directions:
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

2008-10-29T08:53:00.004-04:00

Pumpkin Cheesecake

Recipe borrow from here: http://hubpages.com/hub/Cheesecake_Factory_Pumpkin_cheesecake_recipe

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
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.

Pumpkin Bread

2008-10-24T07:04:00.002-04:00

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

2008-10-24T06:50:00.004-04:00

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.

Puppy Chow

2008-10-21T17:11:00.006-04:00

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.

Hard Boiled Egg Chocolate Chip Cookies

2008-10-17T21:46:00.005-04:00

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

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.

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

Rice Krispie Treats

2008-10-12T18:38:00.002-04:00

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

2008-10-12T18:23:00.003-04:00

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

Cake:
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)

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

Cake:
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.

Pumpkin Pie Snickerdoodle Bars

2008-10-08T22:48:00.002-04:00

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.

Snickerdoodle Cupcakes

2008-09-29T21:28:00.004-04:00

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
~
Frosting:
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.

Just Like Starbucks Coffee Cake

2008-09-26T08:49:00.003-04:00

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.

Pumpkin Gingerbread Trifle

2008-09-13T16:05:00.003-04:00

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)

Ingredients:

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

Directions:

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.

Yield: 18 servings.

Cinnamon Cheesecake Swirled Blondies

2008-09-10T17:43:00.004-04:00

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.

Back Dated Recipes Added

2008-09-07T21:04:00.000-04:00

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

2008-09-07T21:03:00.000-04:00

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

2008-09-07T21:01:00.000-04:00

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

2008-09-07T21:00:00.000-04:00

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

2008-09-07T20:53:00.000-04:00

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.

Filling
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

2008-09-07T20:51:00.000-04:00

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

2008-09-07T20:46:00.000-04:00

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

Butterscotch Gingerbread Cookies
(courtesy of All Recipes)

INGREDIENTS

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

DIRECTIONS

PREHEAT oven to 350 degrees F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
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.
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

2008-09-07T20:45:00.000-04:00

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:

BUTTER CREAM FROSTING

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

2008-09-07T20:43:00.000-04:00

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

2008-09-07T20:42:00.000-04:00

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

2008-09-07T20:40:00.000-04:00

From www.familyfun.com

RECIPE INGREDIENTS:
	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.

No Fail Sugar Cookies

2008-09-07T20:37:00.000-04:00

No Fail Sugar Cookies
(courtesy of Cake Central)

Introduction

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

Ingredients

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Directions

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.

Nutrition Information

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

Source: kitchengifts.com

Directions taken directly from Cake Central

MAKING ICING & DECORATING COOKIES
	1. I use a hardening royal icing for decorating all my cookies, as they are often to be packaged or stacked for travel. I find this recipe is less prone to chip and damage. It also adds strength to the overall cookie...and best of all, it tastes delicious! The recipe is as follows: 5 Tablespoons of meringue powder 6 ounces (3/4 cup) of warm water 1 teaspoon of cream of tartar 1 kilogram (2 lbs 4 ounces) of icing sugar (also known as "powdered sugar") (Do note that even a drop of oil or grease will affect this icing, sometimes causing it not to set hard...so clean all your tools beforehand.) In mixer bowl, pour in the warm water and meringue powder. Using a hand whisk only, mix 30 seconds until frothy. Add the cream of tartar and mix for 10 more seconds. All all the icing sugar at once and put the bowl on the mixer with the paddle attachment. At the slowest speed, mix for 10 minutes until the icing is stiff, thick and creamy.
	2. This is your stiff icing consistency, which is perfect for assembling gingerbread houses, outlining cookies and making royal icing flowers. To protect it from crusting, always cover the bowl with a semi-damp cloth, (i.e. wet the cloth and then wring it out as much as possible. Do not let it touch the icing directly.) For larger jobs, use a 10" or 12" minimum size of piping bag, so you don't have to keep refilling it.
	3. For easy filling, slip the bag's end over a drinking glass and fill with icing.
	Tie the end of your bag securely with an elastic bag or hair elastic, so that you can use it without any icing oozing out. Keep a damp cloth on your workstation to clean dried icing from the tip occasionally.
	For beginners, take this icing in your piping bag (with a #3 or #4 round tip) and do the outlines of your cookies at this time. Stay within 1/4" from the edges of your cookies. Allow to dry for 10 minutes. This stiff outline will hold in your wetter thinned icing when you flood the cookie's surface. Don't leave the outline unfilled for longer than 15 minutes or so, as cracks tend to appear as it dries. Now thin your icing (see next paragraph below) and continue with a clean piping bag.
	****HINT For advance decorators, I prefer the look of a cookie iced WITHOUT the outline technique. The cookie on the left was outlined and filled. The cookie on the right was filled in a single step with the exact same consistency of thinned icing. Do not outline with the stiff icing, go directly to the thinned icing consistency as described below. It saves hours of work on large batches and often looks cleaner and more professional.
	To thin your royal icing, , add 1 tablespoon of water at a time. To the large recipe above, I would use between 1/8 cup to 1/4 cup (or about 2 to 3 Tablespoons) of water to thin it. If you use too much water, you can add a sprinkling of icing sugar to thicken it back up. The consistency you are looking for for flooding (filling in) your cookies with icing can be compared to white glue, yogurt or cake batter. It should be runny, but not thin or watery. Icing that contains too much water can appear translucent, take much longer to dry...and even worse, darker/bright colours may separate and appear "crystallized" after drying. Dip a soup spoon into your icing bowl and watch it drip back into your bowl. The drizzle should disappear into the icing within 3 to 5 seconds. If you shake the bowl from side to side quickly, all visible lines should disappear immediately and the top will be smooth and uniform. ****HINT You may notice that your icing has lots of tiny air bubbles in it. For this reason, I like to make my icing a day ahead of decorating...to allow all those bubbles to rise to the surface. If that isn't possible for you, let your thinned icing rest at least an hour, covered with a damp cloth. When you return to it, you will see that the surface is covered in bubbles. Using a spatula, carefully mix the icing for a few seconds by hand and many of these bubbles will disappear.
	After thinning the icing, I like to do my colouring. To tint your icing, you have many options. I prefer gels and pastes because they come in such a wide variety of shades and they are nice and bright without having to use a lot. Liquid food colouring is fine for pastels, but it does thin out your icing a bit and it isn't sold in as many colours. I find powdered colours are best left for candy and chocolate making techniques. If you are for a dark or bright colour like red, black, navy blue, etc. the Americolor brand seems the best choice I've come across. I've spent literally hours trying to tint icing and fondant these dark colours without much success, but a few drops of the concentrated Americolor does the trick easily. As they always say, add a single drop of colouring to your icing at a time. A little really goes a long way and it is MUCH easier to go darker than to return to a lighter hue. If mistakes happen, add a bit of your white icing and mix again. For small batches that are too dark, a few drops of Icing Whitener does seem to help a bit. As your icing sits, the shade will darken slightly. If you are trying to achieve a very dark or bright colour, tint and let it sit for an hour or two. You'll be surprised at the deepened colour when you return.
	To fill, I prefer a #4 round tip WITH or WITHOUT outlining. Keeping your piping tip at least 1/4" from the edge of the cookie (or right beside the outline), circle the entire outline of the cookie and fill the inside in one smooth and even tracing movement, like a spiral ending at the centre. Put your bag down and grasp the cookie at the widest part. Shake the cookie softly from side to side for 3 to 5 seconds, not lifting it from your work surface. (Gently and quickly...kind of like scratching a lottery ticket!) The icing will settlle and smooth out. It should be thick enough that it does not risk dripping over the sides. If it does, you are shaking it too roughly OR your icing may be too thin. Add a sprinkling of icing sugar to your batch and try again.
	Put your piping bag down. Take a pin and immediately ease the icing into any missed corners. Wait a few seconds for any remaining air bubbles to rise to the surface and prick them with the pin. Voila! A perfectly iced smooth cookie. Carefully lift the cookie without tilting it and place it on a rack or tray to harden for 12 - 18 hours before continuing. A flooded cookie will dry from the outer edges inwards, so it's good to have at least one extra cookie in your batch so that you can "test" the stiffness of your icing after a day. As it dries, you'll notice that the outer edges lose their glossiness and are slightly paler than the middle of the cookie The smaller the cookie, the faster the surface will dry. A 4" cookie dries nice and hard in 18 hours. You don't want to add decoration on top, especially anything coloured, until the base is dry to the touch...or you can risk denting the background and bleeding the 2 colours together.
	After the icing is dry to the touch, finish decorating with scrollwork, dots, writing, etc. I prefer a #2 round tip for detailing and writing, using the thinned consistency of icing. The possibilities for designs are endless. You can use superfine sugars to detail areas, attach gumpaste flowers for a 3-D effect and even paint on edible powders with a bit of extract or alcohol. Here, I've finished the Wedding Cake cookie with the names of the bride and groom, piped a little border in stiff icing along the base and decorated with 3 tiny dried gumpaste flower cutouts.
	Any leftover icing is best stored at room temperature. If you aren't using it right away, you can pour it into sandwich bags and remove all the air before sealing. Or, place in an airtight container, pat plastic wrap or parchment paper directly onto the icing and attach the lid. I have kept it up to 30 days without worry. It will separate and thin slightly during storage, and will require a touch of icing sugar and a few minutes of re-mixing before using again. Let the decorated cookies dry for a full 24 hours (from the time you finished the background flooding) or an extra 12 hours after additional decorating, before you package or stack the cookies to travel. (I don't recommend stacking these cookies, as the bottoms of cookies often scratch the icing below during transportation.) Keep your cookies out of direct sunlight and in a cool room for storage. They do not like humidity at all, as the cookie will become softer and moist. I do not freeze my cookies, but I hear that some people are successful at it. They keep nicely wrapped individually for 1 week...10 days at the most before butter starts to get a rancid taste/odour.

Easter Cake

2008-09-07T20:35:00.000-04:00

Best Big Fat Chewy Chocolate Chip Cookies

2008-09-07T20:31:00.000-04:00

Best Big, Fat, Chewy Chocolate Chip Cookies
(courtesy of All Recipes)

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Grandma's Oatmeal Cookies

2008-09-07T20:30:00.000-04:00

A new oatmeal cookie recipe courtesy of www.recipesandentertaining.com

Grandma's Oatmeal Cookies

1 cup shortening
1 cup brown sugar, packed
1 cup white sugar
2 large eggs, well beaten
1 Tbs vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 Tbs cinnamon
3 cups oatmeal (don't use instant)
3/4 cup chopped walnuts (optional)

Preheat oven to 350.

Cream shortening and sugars. Add eggs and vanilla. Beat well. Set aside.

Sift flour, salt, baking soda, and cinnamon. Add to first mixture and mix well. Add nuts and raisins if desired. Add oatmeal last.

Spoon out by rounded teaspoonfuls onto greased cookie sheets.

Bake for 10 minutes. Remove to a wire rack and cool completely.

Vanilla Poppy Seed Cake

2008-09-07T20:29:00.000-04:00

Vanilla Poppy Seed Cake

1 yellow cake mix
A package French vanilla instant pudding mix
4 eggs or egg substitute
1 cup fat free vanilla yogurt
¼ cup water
¼ cup butter or oil (mom uses oil)
1 tsp. vanilla extract
2 ½ Tbs. poppy seeds

Glaze:
2 Tbs. milk
Dash of vanilla
¼ cup powdered sugar

Preheat oven to 375 degrees. Spray bundt pan with nonstick spray. Mix all ingredients together with mixer. Beat well and pour into bundt pan. Batter will be thick.

Bake at 375 degrees for 40 minutes. Remove from oven and immediately turn out onto cooling rack. Cool for 15 minutes and then drizzle glaze over cake.

Brownie Goody Bars

2008-09-07T20:27:00.000-04:00

(Photo courtesy of Betty Crocker)

Brownie Goody Bars

1	package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4	cup water
1/2	cup vegetable oil
2	eggs
1	tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
3/4	cup salted peanuts, coarsely chopped
3	cups crisp rice cereal
1	cup creamy peanut butter
1	bag (12 ounces) semisweet chocolate chips (2 cups)

1.	Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
2.	Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
3.	Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4.	Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.

Cake Mix Extender

2008-09-07T20:25:00.001-04:00

Add the following ingredients to any boxed cake mix to get 36 cupcakes instead of 24 OR three 9 inch cake rounds instead of two.

Cake Mix Extender

1 egg
1 cup white sugar
1 cup flour
1/3 tsp. salt
8 oz vanilla yogurt or sour cream
1 tsp. vanilla

Flan Cake

2008-09-07T20:24:00.001-04:00

Flan Cake

1/4 cup caramel syrup
1 yellow cake mix prepared according to box directions
4 eggs
1 can sweetened condensed milk
1 can evaporated milk (the 12 oz. size)

Preheat oven to 350 degrees. Spray metal bundt pan heavily with Pam. Pour 1/4 cup of caramel syrup in bottom of pan.

Prepare 1 yellow cake mix according to box directions. Pour on top of caramel in bundt pan.

In a blender, mix 4 eggs, 1 can sweetened condensed milk, and 1 can evaporated milk. Pour over cake mix in bundt pan.

Place bundt pan in a water bath. Bake for 60 minutes at 350 degrees. Remove from oven and let sit in water bath for an additional 15 minutes. Cool cake completely before removing from bundt pan.

**The flan layer that you pour on the top ends up sinking to the bottom so it actually ends up on the top of the cake.

Banana Crumb Muffins

2008-09-07T20:21:00.000-04:00

(Photo borrowed from google.com- if this is your photo, please let me know and I will give credit)

Banana Crumb Muffins

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pecan Pie Cookies

2008-09-07T20:19:00.001-04:00

(Photo borrowed from cherrapeno.blogspot.com)

Pecan Pie Cookies

Cookie:
1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2C. all purpose flour
1tsp. baking powder

Filling:

1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low, add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

Ginger Crinkles

2008-09-07T20:17:00.000-04:00

2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
granulated sugar

Sift flour, baking soda, salt, cinnamon, ginger, and cloves together. Work shortening and brown sugar together until soft and creamy; stir in egg and molasses thoroughly. Mix flour mixture into creamed mixture and chill dough for about 30 minutes.

Heat oven to 375 degrees and lightly grease cookie sheets. Mold dough into little balls the size of a large walnut and dip tops in granulated sugar.

Place cookies sugar side up about 3" apart on cookie sheets . Bake 10-12 minutes or until cookies are firm but not hard.

Makes about 3 dozen cookies.

Cheesecake Cookie Cups

2008-09-07T20:16:00.000-04:00

Ingredients:

1 pkg. (16.5 oz.) refrigerated cookie dough squares
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Directions:
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Marbled Pumpkin Cheesecake Muffins

2008-09-07T20:13:00.000-04:00

Marbled Pumpkin Cheesecake Muffins

Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla

Muffins:
1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 tsp. salt
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin
1/2 tsp. vanilla

Preheat oven to 350 degrees. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar. Then stir in the egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon, and spices.

In another bowl, blend oil, egg, pumpkin, and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

Cookie Bars

2008-09-07T20:11:00.000-04:00

I was looking for something chewy when I made these bars. The original recipe called for 2 cups of peanut M&M's, but I didn't have those so I just substituted semi-sweet and peanut butter chips. I probably should have done more than 2 cups though because the M&M's would take up more space than my chips did. They turned out VERY chewy. In fact, some in the middle were hard to separate because they were so chewy! Next time I will be making them in my Baker's Edge pan which ensures at least 2 edge sides to every piece. I bet they will be great in it. I'm going to do them with black and orange plain M&M's for school. I'll let you know how they turn out. Cookie Bars

2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, melted
2 1/4 cup brown sugar
3 large eggs
1 tsp. vanilla
2 cups Peanut M&M's

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, baking powder and salt.

3. In another bowl, combine the melted butter and brown sugar together, stirring until evenly distributed. Allow to cool slightly. Add the eggs one at a time, beating well each egg. Mix in vanilla. Stir in flour mixture. Once combined, add Peanut M&M's. Spread into a 13" x 9" baking pan or 10" x 15" jelly roll pan.

4. Bake for 24-27 minutes. Try not to oven bake or they will be dry. Once done, remove from oven and allow to cool completely before cutting.

Chocolate Peanut Butter Munchies

2008-09-07T20:06:00.000-04:00

Thank you to www.bakeorbreak.com for this recipe.

Chocolate Peanut Butter Munchies

Chocolate Cookies

1 & 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 Tablespoon milk
1 teaspoon vanilla

Stir together flour, cocoa, and baking soda. Set aside.

In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside.

Peanut Butter Filling

3/4 cup powdered sugar
1/2 cup peanut butter
2 Tablespoons granulated sugar

Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls.

Preheat oven to 350°. Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough.

Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar.

Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely.

Note: Can be frozen for up to 3 months.

Peanut Butter Explosion Cookies

2008-09-07T20:04:00.000-04:00

Thanks to www.cookiemadness.net for this amazing recipe! These cookies are sooooo rich and good.

Peanut Butter Explosion Cookies

1 c. butter, softened
3/4 c. peanut butter
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/3 c. cocoa powder
1 tsp. baking soda
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
1 c. Reese’s Pieces

Preheat oven to 350 degrees.

In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.

Drop by tablespoonfuls onto ungreased cookie sheets. Press a peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. I had to bake for 12 minutes to get mine done. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***

36 cookies

Strawberry Cheesecake Trifle

2008-09-07T20:01:00.000-04:00

(Photo borrowed from google.com- if it is yours, please let me know and I will give credit)

Strawberry Cheesecake Trifle

INGREDIENTS:
2 quarts strawberries, sliced
2 tablespoons sugar
2 tablespoons almond extract
---
2--8 ounce blocks cream cheese, softened
1 C. sour cream
2 C. powdered sugar
1 t. vanilla extract
1/4 t. almond extract
16 ounce tub whipped topping or 1 pint cream, whipped
1 large angel food or pound cake, torn into pieces

PREPARATION:
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside.

Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.

In a trifle bowl, layer 1/2 cake, 1/2 berries, 1/2 cream cheese mixture. Repeat layers.

Thank you to my friend Tracy for this awesome recipe!

Butterscotch Marshmallow Blondies

2008-09-07T20:00:00.000-04:00

Butterscotch Marshmallow Blondies

1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips ** I used mini chocolate chips because that's what I had, but I will definitely use them again**

Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Using a microwave-safe bowl, melt the butter in the microwave. Pour in the butterscotch chips, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla.
Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth.
Stir in the marshmallows and chocolate chips last.
Spread the batter evenly into the prepared baking pan. The batter will barely cover the bottom of the pan.
Bake for 20 to 25 minutes in preheated oven. Cool, and cut into squares.

Rainbow Cupcakes

2008-09-07T19:57:00.000-04:00

Tint portions of a prepared white cake mix different colors and spoon them in the cupcake liners. They come out so cool! Kids love them.

S'more Cookie Bars

2008-09-01T18:55:00.000-04:00

I made these to bring to our family barbeque for Labor Day. I thought they would be perfect since everyone loves a s'more at cookout! They were very tasty.

S'more Cookie Bars
from The Crepes of Wrath - originally from Baking Bites

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

1. Preheat oven to 350°F. Grease and/or line an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
4. Place chocolate bars over dough (2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer no more than 1/4 inch thick).
5. Spread the marshmallow fluff over the chocolate.
6. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles or panels and laying them together).
7. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Birthday Cake

2008-08-24T21:53:00.000-04:00

I made this cake for my brother's birthday today. He loves fixing cars, so I printed a picture of his car and mounted it on cardstock before putting it into the cake. I'm embarassed to say that it's a Funfetti cake mix under there, but that's what the birthday boy wanted!

The frosting looks a little weird because I used the color mist sprays. Some people in my family don't like a lot of dark food coloring, so I knew they wouldn't touch the parts with the road if I had used black frosting. They probably wouldn't have liked the green either. I think my frosting may have been a little too smooth, so the spray color was kind of drippy. Overall, I was happy with it. I thought it was a fun cake!

Pumpkin Bread

2008-08-19T11:21:00.000-04:00

I was in the mood for this yummy pumpkin bread. I usually only make it in the fall but with canned pumpkin around, why wait? The only problem is that I actually didn't have canned pumpkin around. But I didn't realize this until I had already mixed all of the other wet ingredients. I had a can of squash, so I used that instead. Hopefully it won't make too much of a difference. I will share the original recipe since it is tried and true.

(This photo is the bread with no crumb topping)

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 loaf pan (I use cooking spray). Bake at 350 for 40 minutes. Add crumb topping and bake for an additional 20-35 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.

Chocolate Chip Cookies

2008-08-15T18:42:00.000-04:00

I found this recipe for chocolate chip cookies at http://mykitchencafe.blogspot.com/2008/07/aunt-alecias-famous-chocolate-chip.html. I'm always looking for a bigger and better chocolate chip cookie, so I thought I'd try them. They were good, but I wouldn't say they are my favorite. I think I like mine thicker and more cake like. These were a bit flat and very chewy.

Chocolate Chip Cookies

1 cup butter-flavored shortening (I like to make sure it's trans fat free)

1 cup sugar

1 cup brown sugar, packed

3 extra-large eggs

1 tablespoon very hot water

1 1/2 teaspoons salt

1 1/2 teaspoons vanilla

1 1/2 teaspoons baking soda

3 1/2 cups flour

1 package chocolate chips

Preheat oven to 350 degrees. Cream shortening and both sugars together until well mixed. Add eggs (extra-large eggs are really important - if I don't have that size I add 3 large eggs and then beat an additional egg in a bowl and add about half of the beaten egg) and mix for 5-7 minutes, until the batter is very, very light in color.

Add hot water and mix again. Add salt, vanilla, soda and mix. Add flour and chocolate chips together and mix until combined. Drop cookies by rounded tablespoon (I use a cookie scoop) onto parchment paper or silpat lined baking sheets and bake for 10-11 minutes until barely browned around the edges - don't overbake!

Oatmeal Cinnamon Chipsters

2008-08-15T18:32:00.000-04:00

Next up were these Oatmeal Cinnamon Chipsters. I found cinnamon chips at a local grocery store recently. I can never find them, so I bought quite a few bags and have them stored in the freezer. When I came upon this recipe, I knew they would be perfect for it! I wasn't sure if I wanted to add the chocolate chips because my husband isn't crazy about chocolate and oatmeal together, but I went for it after reading the comments found here along with the recipe: http://www.stephanieskitchen.com/2008/05/oatmeal-chocolate-and-cinnamon-chip.html

I think these cookies are so good. I have never used the technique of adding butter to flour before mixing in with the other ingredients. I wonder if that is the reason these had such a great texture. I will definitely make these again. That is until I run out of cinnamon chips!

Oatmeal Cinnamon Chipsters

1cup (2 sticks) butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups quick cooking oats

2 cups cinnamon chips

1 cup semi sweet chocolate chips

Heat oven to 350 degrees. Beat 1 stick (1/2 cup) of the butter in a mixer until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and beat until combined.

In a separate bowl, add flour, baking soda and salt and whisk until combined. Add the remaining butter (1 stick) to the flour mixture and using your hands break up butter into flour until well combined and the butter is at least pea sized within the flour.

Slowly add the flour mixture to the creamed mixture until well combined. Stir in oats, cinnamon chips and chocolate chips. Chill for at least 30 minutes in the refrigerator. Scoop onto baking sheet and bake for 12-14 minutes or until lightly browned.

Chewy Chocolate White Chocolate Chip Cookies

2008-08-15T18:21:00.000-04:00

I made three different kinds of cookies this morning! I am in a baking exchange with some local girls from a message board. This exchange was our choice when it came to what we made, so I went with cookies.

The first cookies I made were these Chewy Chocolate White Chocolate Chip Cookies. I found the recipe at http://pickypalate.blogspot.com/2008/01/could-it-really-be-my-paridise-bakerys.html. She says that they are very similar to Paradise Bakery's Black and White Chippers. I have never had those before though, so I couldn't relate. Either way- these are sooooooo good! I'm not a huge fan of chocolate, but I loved these. They are really chewy and yummy.

Chewy Chocolate White Chocolate Chip Cookies

1 3/4 cups flour

1 1/4 cups cocoa powder (I used Hershey's Dark Chocolate Cocoa Powder)

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter

2 eggs

1 tsp. vanilla

1/4 tsp. salt

2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet. (I alway use a cookie sheet lined with parchment paper)

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I packaged mine up in these cute little tin tie bags.

Carrot Cake with Cream Cheese Frosting

2008-08-12T18:59:00.000-04:00

Carrot Cake With Cream Cheese Frosting

Cake:
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)

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

Cake:
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.

Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 40-45 minutes or until center is done. let cool 15 minutes in pans. Then remove to cool on wire racks.

Frosting:
Combine powdered sugar with cream cheese. Beat well with mixer. Add milk and vanilla. Continue mixing until smooth.

If you have used less sugar to make your frosting, pour half of the frosting on the bottom layer of the cake. Add the second layer of cake and then pour the remaining frosting over the top layer. Allow it to run down the sides of the cake.

If you have used more sugar to make your frosting, frost as you would any 2 layer cake covering all outside portions of cake. Cover and refrigerate.

This cake is best after setting a few hours or sitting overnight in the refrigerator.

Giant Chocolate Chip Cookies

2008-08-02T16:21:00.000-04:00

I have seen this recipe on two different blogs now: www.cookiemadness.net and http://www.pickypalate.blogspot.com/. I knew I wanted to try them to see what all the fuss was about! They are made with bread flour instead of all purpose flour. I found them to be very pretty cookies, but I wasn't crazy about the taste. They weren't quite sweet enough for me. My husband enjoyed them though.

Levian Giant Chocolate Chip Cookie Copycats

8 ounces (two sticks) unsalted butter, room temp

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs, beaten

3 cups BREAD flour (13 1/2 oz)

3/4 teaspoon salt

1 teaspoon baking soda

1 1/3 cups semi-sweet chocolate chips

1 to 1 1/3 cups coarsely chopped, untoasted walnuts

Preheat oven to 350 degrees F.

Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.

Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350. Cool on sheet for about 10 minutes then transfer to a wire rack to cool.

This should make a dozen 4 oz. cookies or eight 6 oz. cookies.

Gooey Caramel Butter Bars

2008-07-13T15:19:00.000-04:00

Gooey Caramel Butter Bars
from Sticky, Chewy, Messy, Gooey

For the Crust:

1 pound (4 sticks) unsalted butter, at room temperature

1 cup sugar

1 1/2 cups confectioners' sugar, sifted

2 Tbs vanilla

1 teaspoon salt

4 cups unbleached all-purpose flour

For the Filling:

1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped

1/3 cup heavy cream

1/2 teaspoon vanilla extract

1 to 2 tablespoons dark rum (optional)

pinch of salt

1 cup pecans, walnuts or cashews (optional)

confectioners' sugar for dusting (optional)

To make the crust:

In a large bowl, combine the butter and sugars. Using an electric mixer set at medium speed, beat together until creamy. Add the vanilla and salt and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk and wrap in plastic wrap and refrigerate until firm, at least 30 minutes.

Position a rack in the middle of the oven and preheat to 325F. Bake until firm and the edges are a pale golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream, rum (if using), and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Sprinkle the nuts, if using, over the bottom crust. Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30 minutes.

Transfer to a wire rack and let cool completely.Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan with a metal spatula and, if desired, cut in half on the diagonal to form 30 triangular bars. Dust with confectioners' sugar, if desired.

The bars will keep, covered tightly at room temperature, for about 1 week, or in the freezer for up to 1 month.

Baking Away

Operation Baking Gals Round 19

Directions

Operation Baking Gals- Round 17

Peanut Butter Crinkle Cookies

Hidden Heart Cake

Brownie Oreo Trifle

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough CupcakesFrom Hello Baker

Chocolate Chip Cookies

Alton Brown’s “The Chewy”

Brown Sugar Cupcakes

Cookie Dough Frosting

Eggless Cookie Dough

Complete Assembly

4 Layer Cookie Bars

Oatmeal Pan Cookie

Christmas Trays

Caramel Corn

Ingredients

Directions

Gingerbread White Chocolate Blondies

Chocolate Peanut Butter Fudge

Gingerbread Popcorn

Pumpkin Cookies with Cream Cheese Frosting

Chewy Sugar Cookies

Pumpkin Blossom Cookies

Apple Bars

Look what we baked!

Cinnamon Roll Cake

M&M Cookies

Peanut Butter Cup Brownies

Chocolate Peanut Butter Gooey Butter Cake

Peep Bunny Smores

Snickerdoodle Bundt Cake

Stuffin' Egg Muffins

Sugar Cookie Bars

Marie's Famous Chocolate Chip Cookies

Outrageous Oreo Crunch Brownies

Triple Chocolate Cake

Peanut Butter Cookies

Pumpkin Pie Fudge

Pumpkin Cheesecake

Pumpkin Bread

Cinnamon Chip Cookies

Puppy Chow

Hard Boiled Egg Chocolate Chip Cookies

Rice Krispie Treats

Pumpkin Shaped Carrot Cake

Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Cupcakes

Just Like Starbucks Coffee Cake

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle(from Taste of Home)

Ingredients:

Directions:

Cinnamon Cheesecake Swirled Blondies

Back Dated Recipes Added

Creamy Banana Pudding

Oreo Truffles

Pie Crust and Apple Pie

Pumpkin Whoopie Pies

Hubby's Favorite Oatmeal Cookies

Butterscotch Gingerbread Cookies

INGREDIENTS

DIRECTIONS

Snickerdoodle Cake

Christmas Trays

Heath Toffee Chocolate Bars

Rice Krispie Hearts

No Fail Sugar Cookies

No Fail Sugar Cookies(courtesy of Cake Central)

Introduction

Ingredients

Directions

Nutrition Information

Easter Cake

Best Big Fat Chewy Chocolate Chip Cookies

INGREDIENTS

DIRECTIONS

Chocolate Chip Cookie Dough Cupcakes
From Hello Baker

Pumpkin Gingerbread Trifle
(from Taste of Home)

No Fail Sugar Cookies
(courtesy of Cake Central)