Sugar Cookies

Since I will not have any time next weekend (being on a cruise and all), I made two types of cookies last weekend. These are just as great as the Chocolate Chunk Cookies.

Ingredients:
1 1/2 cups butter, softened
3 cups sugar
3 tsp. vanilla
4 eggs
4 Tbsp. milk
5 cups flour
2 tsp. baking powder
1 tsp. salt

Directions:
1) Cream together butter and sugar until light and fluffy.
2) Add eggs and vanilla, and milk. Mix well.
3) Mix together dry ingredients, then add to the butter/sugar mix slowly. Chill dough for one hour.

To make round cookies: Roll dough into 1 inch balls and place on cookie sheet. Use the end of a glass and gently press on each ball, until flat. (If you don't plan to frost your cookies, you can roll the balls in sugar to add a little more sweetness... If I'm not frosting, I  like to use sugar crystal sprinkles, added to the flattened cookies just before baking.)

Bake at 400 degrees for 6 to 8 minutes.

World's Best Chocolate Chunk Cookies

Sorry it has been so long since my last post! The week before this, I made some cupcakes that didn't turn out too well. In a few weeks, I will try to fix the recipe to work better! My weekend was hectic trying to get ready for Spring Break, so I haven't had time to post my Recipe until now.

Ingredients:
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3. Add eggs, one at a time, mixing well after each addition.
4. Reduce speed to low and add both flours, baking powder, salt, baking soda, vanilla, and chocolate; mix until well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Marble Slab Sweet Cream Replica

I figured out an ice cream recipe that will change the way you eat ice cream! It is a very simple recipe that tastes exactly like the Sweet Cream Ice Cream at Marble Slab.. This will change your life! :)

**WARNING: Recipe requires an ice cream maker. If you do not have one, this will not work!**

Ingredients:
1 Cup of Milk
1/2 Cup of White Sugar
2 Cups of Heavy Whipping Cream
2 Tbsp of Vanilla Extract
 1)Mix milk and sugar with a wire whisk or hand mixer (low speed for 1-2 minutes) in a medium bowl until sugar dissolves completely.
 2)Gently stir in Heavy Cream and vanilla.
 3)Pour mixture into your ice cream maker.
 4)Mix about 20-25 minutes or according to manufacturer's instructions.

Chocolate Peppermint Cookies

This recipe does come from a box. Pillsbury sells this "Premium Cookie Mix" during the winter time. Instead of making the normal recipe for the cookies, I added a little twist. I included 1/4 of a cup of flour to make these amazing little Fudge Bites.

Ingredients:
1 stick of butter, softened
1 egg
1/4 cup flour
1 package Pillsbury Chocolate Cookie Mix with crushed peppermint candy
Pillsbury Easy Frost Decadent Chocolate Fudge

1) Heat oven to 375 degrees. Reserve peppermint candy pouch for topping.
2) Combine cookie mix, flour, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Use level measuring teaspoon of dough to make 3/4 inch balls. Place on cookie sheet.
3) Bake 6-7 minutes or until edges are set. Remove immediately from cookie sheet to wire rack. Cool 5 minutes.
4) Remove five-star timp from frosting can. Insert nozzle in top of warm cookie. Press tip to fill cookie. Apply additional frosting on top in a spiral pattern. Sprinkle with peppermint candy pieces.

I already had open cans of icing, so I used those. I ran out of the chocolate, then the white, but had enough green to finish the batch. ENJOY!

Spiced Applesauce Bread

I was in the mood for some cinnamon-apple bread I normally buy at a local grocery store, but I didn't want to go out and buy it. I started searching for some recipes, but all I could find was recipes with chunks of apples in it, so I decided to use applesauce instead of diced apples.

Ingredients:
1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. I recommend using butter to grease the pan. It will give the bread more flavor on the edges.
2) In a large bowl, combine the applesauce, sugar, oil, eggs and milk; bear well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt; stir until smooth. If using, fold in the pecans. Pour batter into prepared loaf pan.
3) Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Add a twist!
Carefully, dump the loaf out of the pan onto whatever plate you will store it on. While hot, spread a thin coat of butter on the top of the bread and sprinkle cinnamon sugar over the loaf. This will stick the sugar to the bread when it dries.

Super Bowl Cupcakes

Since I already made chocolate Whoopie Pies today, I decided to go with vanilla cupcakes.

Ingredients:
2 1/4 cups all-purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup low-fat milk
1 teaspoon vanilla
2 eggs

1) Combine dry ingredients in a large bowl. Add butter, milk and vanilla.
2) Mix with a mixer on low or by hand for 1 minute. Stop and scrape the bowl.
3) Add eggs. Continue mixing on low for another 30 seconds. Stop and scrape the bowl again. Mix for another minute on medium speed for 1 minute.
4) Fill 12-16 cupcake liners with the batter and bake for 15-20 minutes at 350 degrees.

Let the cupcakes sit in the pan for 10 minutes before removing them. Let them cool completely before frosting.

For the cupcakes with footballs on them, I used Betty Crocker Decorating Cake Icing White and Pillsbury Easy Frost Decadent Chocolate Fudge, both in cans.
Take the chocolate frosting and go up and down the cupcake for the football. Draw one stripe down the center and 5-6 small stripes perpendicular to the center stripe. These lines act as "laces" on a football.

For the yard line cupcakes, I used Betty Crocker Decorating Cake Icing White and Betty Crocker Decorating Cupcake Icing Ivy Green, both in cans.
Take the Green Icing and create little blots that look like grass. Use the White Icing and draw a stripe down the center. Then, draw a number 1-5 on the left side of the line and a 0 on the right side of the line. You have just created the 10, 20, 30, 40 or 50 yard line.

Football Whoopie Pies

Since this Sunday is Super Bowl Sunday, I will be making quite a few desserts for home and some parties. The first thing I am making today is Whoopie Pies. They are basically cake batter baked like cookie dough.

Ingredients:
1 Pouch of Devil's Food Cake Mix
1 Canister of Vanilla Frosting
1 Small bag of Sprinkles or Candy Bits
3 Tablespoons Oil
1/4 Cup Water
2 Large Eggs
1 Pouch of Cake Mate Easy Squeeze White Decorating Icing
Cake Mate Removable Tips

1) Set your oven to 375 degrees. Prepare cookie sheet to keep cookies from sticking by lightly coating with no-stick cooking spray or a thing coat of butter.
Instead of using a cookie sheet, I used a pan specially for whoopie pies. You can purchase these pans almost anywhere that sells baking supplies.
2) Combine Devil's Food cake mix, oil, water and eggs in a large bowl until moistened. Beat with electric mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop batter by rounded teaspoons onto prepared cookie sheet 2 inches apart. Slightly flatten each mound with a spoon in a circular motion. If the batter is not level, the pies will come out as a weird shape.
3) Bake for 7 minutes or until toothpick inserted into center of cookie comes out clean. Cool 2 minutes before placing onto wire racks to cool completely.
4) Turn half of the cookies over so they lay flat side up. Put a thick coat of frosting on the flat side of the cookies you turned over. Smooth frosting with a knife. Top with remaining 12 cookies, pressing lightly to turn them into Whoopie Pies.
5) Place candy bits in a shallow dish. Gently roll edges to coat frosting.
6) Open the pouch of icing and select the tip that is used to write. Create lines of a football on the top side of the pies.

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