Cream Cheese Sugar Cookie Bars

I definitely have a Love / Hate relationship with these cookie bars. They are soft and delicious just like Lofthouse Style Sugar cookies. They are super delicious. The hate part is that they are so yummy and so effortless so easy to make that they can be a little dangerous to have around. I have another Sugar Cookie Bar recipe on this blog but this one from Jamie Cooks it up is definitely the BEST. I trust you will enjoy it as much as we do !

 Sugar Cookie Bars  (print here)

Cookies: 1 1/2 C sugar 1 C butter, softened 8 oz cream cheese, softened 1 egg 1/2 t almond extract 1 t vanilla 1/2 t baking soda 1 t baking powder 2 1/2 C flour Frosting: 1/2 C butter softened 4 oz cream cheese, softened 3 1/2 C powdered sugar 3-5 T milk 1 t vanilla food coloring 1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. 2. Add the vanilla and almond extract and beat for 1 minute more. 3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. 4. Add the flour mixture to the butter mixture and beat for about 2 minutes. 5. Press the dough into a large jelly roll (cookie sheet) pan. 6. Bake at 350 degrees for 20 minutes. 7. Let the pan cool completely. 8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. 9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. 10. Frost your pan of cookies. Cut the cookies into bars and serve!

Texas Sheetcake Cookies

Texas Sheet Cake Cookies

(print this )

makes 24 cookies

Ingredients

Cookies
• 1/2 cup butter, room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cup flour
• 1/2 cup semi-sweet chocolate chips, melted
Icing
• 1/2 cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2 1/2 cups powdered sugar

How to Make

Cookies
1. Preheat oven to 350°
2. Line baking sheet with parchment or silicone mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
5. Turn mixer to low and slowly add in flour. Dough will be thick.
6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
7. Mix melted chocolate directly into cookie dough until evenly mixed.
8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
9. Transfer to a wire rack to cool.
Icing
10. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
11. Pour icing over cookies and allow icing to set before serving.

Notes

store at room temperature for up to 3 days.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Ginger Cookies

 

 

 

 

Ginger Spice Cookies

(printable version )

recipe from Paula Deen

Ingredients:
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Instructions:
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.  Or don’t line them at all :)
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt
and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
Don’t overbake! You want to keep them nice and chewy-soft in the middle.
Yield: about 4 dozen

S'more Cups

     This is an amazingly easy recipe that tastes as good as S'mores on the campfire.
The best thing is that they can be made ahead of time. Thank you Pampered Chef YUMM !!

S’more Cups
(printable version)
Yield: 24 cups 
Prep Time: 20 minutes
Cook Time: 7 minutes

Ingredients:

7 whole graham crackers (1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons unsalted butter, melted
4 bars (1.55 oz) milk chocolate candy, divided
12 large marshmallows

Directions:Preheat oven to 350°F.
Place graham crackers into a large re-sealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

BYU Mint Brownies

I have recently been using some of the Doterra Essential oils and decided to try the peppermint oil in this brownie recipe. It worked perfectly. These brownies were a hit !!! This is the classic BYU Mint Brownie Recipes that is sold on campus. Enjoy !!

BYU MINT BROWNIES

(Print This)

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Sweetheart Peanut butter blossoms

I saw this version of peanut butter blossoms on my sisters cafe.......amazing perfect for Valentines day !!!

Sweet “Heart” Peanut Blossoms
1/2 cup butter
1/2 cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 ¾ cup flour
1 tsp soda
½ tsp salt
1 package heart shaped chocolates

Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Roll into balls. Place on ungreased baking sheet. Bake 8 minutes at 375°. Then press heart shaped chocolate gently into each cookie. Bake 1-3 minutes longer.

(Print This)

Cake Pops or Cake Balls

Ingredients for Cake Pops
(Printable Version)
To make these cake pops, you will need:
1 cake baked in a 13x9 pan
1 tub of frosting, or about 2 cups
12 ounces of candy coating
lollipop sticks

Crumble the CakeBegin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.

Mix in FrostingTake your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.

You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.

Roll the Cake into Balls
Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.

Freeze the Cake Balls
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.

Melt the Candy Coating
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.
Put Lollipop Sticks into Cake Balls (or move on to the next step if not using sticks)

After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.

Dip Cake Balls into Candy Coating
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.

Set the Cake Pops
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.

So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry. Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.

Decorate the Cake Pops
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.

Oreo Cupcakes

I saw this recipe and knew I had to try it. Just as I thought it was a huge hit!!

Who doesn't cupcakes right? Go Ahead make them and then head straight to the gym:)

Oreo Cupcakes ( From Your Cup of Cake )

(PRINTABLE VERSION)

Cakes: 24 teaspoons Oreo crumbs ¼ cup water ½ cup buttermilk ½ cup oil 1 teaspoon vanilla extract 1 cup sour cream 3 eggs Devil’s Food Cake Mix Oreo Buttercream: 8 ounces cream cheese ¼ cup butter Oreo cream from cookies 1 teaspoon vanilla extract 2 ½- 3 ½ cups powdered sugar 2 tablespoons heavy cream or milk 1 cup Oreo crumbs, sifted Directions: 1.     Preheat oven to 350 degrees and line 24 muffins tins with cupcake liners 2.    Separate about 24 Oreos. Scrape off the cream centers and set aside for later, and put the cookies in the food processor.  Or if you are a poor college student, put them in a plastic bag to crunch by hand. 3.    Sift the crushed Oreos.  You will need 1 cup sifted cookies for the buttercream, so set that aside, and then add the extra sifted cookies to the larger pieces that did not sift.  4.    Place 1 teaspoon of larger/extra sifted cookie into the bottom of each cupcake liner. 5.    In a large bowl, use a whisk to combine water, buttermilk, oil, sour cream and vanilla extract.  6.   One at a time, add the eggs.  Be sure to stir well in between each addition, you do not need to beat the eggs though.  7.    Slowly add Devil’s food cake mix while stirring. 8.   Fill cupcake liners (with the cookie crumbs on the bottom) ¾ full and bake for 13-18 minutes depending on how hot your oven gets.  The tops should spring back when you touch them. 9.   Place into air tight containers as they cool to seal in moisture.  10. Oreo Buttercream:  For 5 minutes, beat cream cheese, butter and the Oreo cream centers you scraped off from the Oreos.  11.   Add vanilla, powdered sugar and heavy cream and let beat again. 12.  Stir in Oreo crumbs and pipe onto cooled cupcakes.

Fudge

 

Let's just say that we made lots of treats over Christmas and I realized I did not have a post for fudge ... so here it is. The Classic Fantasy Fudge recipe right off the jar of marshmallow creme . The recipe for the carmels pictured above can be found here.

  Fantasy Fudge

(Printable Version)

Ingredients

3 cups sugar

3/4 cup  (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1  12 oz bag of semi sweet chocolate chips

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup  chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Cinnamon Bear Popcorn

 

I made this great treat to take to some of  our neighbors . They loved it!!! It is great and easy to prepare.

I switched out the cinnamon bears for gum drops on a second batch and the results was EQUALLY yummy. Thanks Jaimie for sharing this recipe

Cinnamon Bear Popcorn as seen at www.jamiecooksitup.blogspot.com 

Printable Version

24 C popped popcorn (1 C unpopped)
1  16 oz bag cinnamon bears
1 C butter
1/2 C corn syrup
1 1/2 C sugar
1 t vanilla
4 C mini marshmallows
red food coloring

1. Pop up your popcorn. Sprinkle it with just a bit of salt and set it aside.
2. Snip your cinnamon bears up with a pair of kitchen scissors. 

3. In a medium sized sauce pan combine the butter, corn syrup and sugar. Heat it over medium to a boil. Reduce heat to low and cook for 5 minutes. 
4. Remove it from the heat and add your vanilla, marshmallows and red food coloring.
5. Isn't that a fun pretty color! You could of course add more food coloring for a darker pink.  Mix it all around to get everything  melted in and combined.
6. Stir in the bears.
7. Add the mixture to your popped popcorn. Stir it all around until well combined.

 

Pecan Pie Bars

I made these great Pecan Pie Bars for our Thanksgiving Feast . I initially went searching for a bar option because I ran out of "Pie Pans" due to  making 6 Pumpkin Pies. This version was fabulous. I don't think I will make it in pie form again. It serves up nicely and will leave you wanting more.

Pecan Pie Bars (printable version)

Ingredients

• 2  cups  all-purpose flour
• 1/2  cup  sugar
• 1/8  teaspoon  salt
• 3/4  cup  butter or margarine, cut up
• 1  cup  firmly packed brown sugar
• 1  cup  light corn syrup
• 1/2  cup  butter or margarine
• 4  large eggs, lightly beaten
• 2 1/2  cups  finely chopped pecans
• 1  teaspoon  vanilla extract

Preparation

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

Christmas with Southern Living 2000, Oxmoor House, JANUARY 2000

Pumpkin Pie Squares

 

If you are looking for a twist on the traditional pumpkin pie but are not quite in the mood for a cobbler this is the perfect recipe for you. The addition of eggs to the pumpkin gives this dessert a lighter,fluffier texture. My husband really enjoyed this version. 

Pumpkin Pie Squares from Sisters Cafe

(Printable Version )

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 29oz can pumpkin (I used Libby's-make sure it is pure pumpkin, not pumpkin pie mix)

1.5 cups evaporated milk

1.5 cups sugar

4 eggs

1 t. salt

2 t. cinnamon

1 t. vanilla

1 t. ginger

1/4 t. cloves

Topping:

Reserved 1 cup dry cake mis

1/4 cup sugar

1 t. cinnamon

1/8 cup butter

Preheat oven to 350. Lightly spray a 9x13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean).  Chill and serve with real whipped cream.

Bakery Style Peanut Butter Cookies

 

Today I was surfing the net looking for a new cookie recipe to try for an after school treat for the kids and I came across this yummy cookie. I had all the ingredients and decided to go for it. I am glad I did. This is definitely going to be kept on our favorite cookie list.


Peanut Butter Cookies as seen on Smitten Kitchen
(Printable Version)
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine( for the record I used more than a Tablespoon)
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

The Best Lemon Bars from All Recipes

  We tried this version of the classic lemon bars today and were glad we did. The lemon flavor was enhanced by the lemon zest. Make Sure to use Large lemons to get a Tart lemony flavor.....Enjoy.
The  Best Lemon Bars from All Recipes

(printable version)

Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
•  
• 4 eggs
• 1 1/2 cups white sugar
• 4 tablespoons all-purpose flour
• 2 lemons, juiced ( I used to large lemons and added the zest of 1 of them )

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and zest. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Pumpkin Whoopie Pies .... Oh My !!

 If you are feeling like baking something with PUMPKIN then you must try this fabulous cookie/cake.
It was a big hit with everyone it tastes great even without the creamcheese filling. Enjoy
Pumpkin and Cream Cheese Whoopie Pies as seen on Our Best Bites
(PRINTABLE VERSION)
Original recipe from Baked: New Frontiers in Baking

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

P.S. Thank you guys SO MUCH for all the votes we've gotten so far in the Better Homes and Gardens Cook-Off!!! You have no idea how much we love you guys and how much we appreciate it! If you haven't voted today, please click here to vote for us! Remember, you can vote every day throughout the month of October.

Make ahead S'mores

Don't you just love the Summer and camping and S'mores? I have been making these babies for awhile and they are a great alternative to the real deal when you want something fast that can be made ahead of time. These are a big hit with the young and old.

Make ahead Smores .....(printable version)

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided
• 1 1/2 cups milk chocolate mini morsels, divided
• 1 cup miniature marshmallows
• 11 whole graham crackers, halved crosswise
• Toppings:
• chopped peanuts, candy-coated chocolate mini pieces, sprinkles

DIRECTIONS

Microwave half of Eagle Brand in a microwave-safe bowl at HIGH 1 1/2 minutes. Stir in 1 cup chocolate morsels until smooth. Stir in marshmallows.

Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves. Top with remaining graham cracker halves; place on wax paper.

Microwave remaining Eagle Brand at HIGH 1 1/2 minutes; stir in remaining 1/2 cup chocolate morsels, stirring until smooth. Drizzle mixture over cookies; and sprinkle with desired toppings.
If you want to make these on a stick ... Let stand for 2 hours; insert a wooden craft stick in center of each cookie

Brownies for a Big Crowd

I made these brownies today and they turned out great. I have another recipe posted here for brownies for a crowd so I'll called these brownies for a big crowd. This version is thicker and denser but both recipes are great and feed a crowd.

Brownies for a Crowd as seen at Real mom Kitchen
(printable version)

• 8 eggs
• 2 tsp. salt
• 2 cups of butter , melted
• 1 1/2 cups Hershey’s cocoa
• 4 cups sugar
• 4 tsp. vanilla
• 3 cups flour

1. Beat eggs with a mixer in a large bowl.  Then add sugar, salt, vanilla and beat for 1 minute.
2. Add melted butter and blend.  In another bowl, mix flour and cocoa with a whisk until well blended,
3. Add flour mixture to egg mixture and mix until well combined.
4. Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes.  Cool for 15 minutes and spread with frosting.

Frosting

• 4 cups powdered sugar
• 1/2 cup butter, softened
• 1/2 cup cocoa
• milk

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency.  Spread over the brownies after they had cooled for 15 minutes.  Keep spreading as the frosting melts making it nice and even on the brownies.  Allow brownies to continue to cool.  Makes 30 good sized brownies.

Lemon Poppyseed Cookies

My soon to be 8 year old daughter Alex loves poppyseed muffins. I knew when I saw this recipe that she would beg me to make them.  Well she did and I am glad we made them. They are a slightly chewy sugar cookie with a lemon poppyseed twist. 

Lemon Poppy Seed Sugar Cookies
from Melanie at My Kitchen Cafe
(Printable Version)
*Makes about 2 1/2 - 3 dozen cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup buttermilk
1/2 teaspoon vanilla
zest of one lemon

Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.

In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Chocolate Chip Cookies version II

 

I have a great go to chocolate chip cookie recipe and have not tried any new ones until now. I was intrigued by the use of bread flour and melted butter. The results were amazing.  It is a toss up as to which cookie I like best. These cookies were great and disappeared quickly. Make sure to chill your dough on this one...Enjoy.

Chocolate Chip Cookies II  (printable version)

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 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

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.

Chill the dough, then scoop onto parchment-lined baking sheets, 8 cookies per sheet. Bake for 11minutes 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.