Chocolate Chocolate Macadamia Nut Cookies

2 C flour

2/3 C baking cocoa

3/4 tsp baking soda

1/4 tsp salt

1 C butter

1 1/2 C sugar

2 eggs

2 tsp vanilla

2 C chocolate chips

1/2 C chopped nuts

Stir together flour, cocoa, soda, salt. Beat wet ingredients. Add dry ingredients to the wet. Add chocolate chips and nuts to mixture. Drop onto ungreased pan. 350 degrees for 8-10 minutes.

Strawberry Shortcake with Almond Glaze

Source: The Girl Who Ate Everything

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. Wash dry and slice the strawberries and set aside.



Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

German Chocolate Cake Icing

1 cup sugar

1 cup evaporated milk

1/2 cup margarine or butter

3 egg yolks

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Mix sugar, milk, butter, egg yolks, and vanilla in saucepan over medium heat until thick, about twelve minutes. Fold in coconut and pecans.

Marshmallow Blondies

I got this recipe from The Girl Who Ate Everything

1 cup butterscotch chips

1/2 cup (1 stick) butter

1 1/2 cup all-purpose flour

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

S'mores Bars

I got this recipe from The Girl Who Ate Everything

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

1 tsp baking powder

1/4 tsp salt

2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)

1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. 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.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. 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. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Creamy Lemon Crumb Squares

I got this recipe from The Girl Who Ate Everything

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Lemon Drop Cookies

I got my recipe from The Girl Who Ate Everything

Ingredients

2 cups sugar

1 1/2 cups butter flavored shortening

3 eggs

2 teaspoons vanilla

1 teaspoon lemon extract

4 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops

Glaze:

2 cups powdered sugar

juice of two lemons, about 4-5 Tablespoons (I use less because I like my glaze a little thicker)

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely.

Makes 4 to 5 dozen cookies.

Cream Cheese Frosting

1 8 oz package cream cheese (softened)

1 cube butter (softened)

1 tsp vanilla

1 tb milk

2 cups powdered sugar

Cream butter and cream cheese. Add remaining ingredients and mix until smooth.

Carrot Cake

2 cups flour

1 3/4 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

3/4 cup oil

2 cups grated carrots

4 eggs

1 cup chopped nuts

1 cup crushed pineapple

Preheat oven to 350 degrees. Grease 13 by 9 inch pan, set aside. Beat eggs until frothy. Combine the remainder of ingredients and combine well (about 2 minutes). Pour into pan. Bake for 40-50 minutes. Serve with cream cheese frosting.

Fudgey Chocolate Cookie Bars

Crust

1 3/4 cup clour

3/4 cup powdered sugar

1/4 cup coco

1 cup butter (softened)

In bowl, combine flour, powdered sugar, coco. Cut in butter with a pastry blender (two forks), until mixture is crumbly. Press firmly in a 13 in by 9 in pan. Bake at 350 degrees for 15 minutes.

Chocolate Mixture

1 cup chocolate chips

1 14 oz. can sweetened condensed milk

1 tsp vanilla

Combine in medium saucepan over medium heat. Stir continuously (so that chocolate doesn't burn) until chips are melted. Remove from heat. Pour over crust.

1 cup chopped pecans

1 cup chocolate chips

Sprinkle over the top and bake for 20 minutes at 350 degrees.

Death By Chocolate

1 Box Brownie mix

Bake as directed on Box

2 boxes chocolate mousse

prepare as directed on box

12-16 oz cool whip

Symphony candy bars (toffee and almond bits is the best one!)

Break half of the pan of brownies into bite size pieces into bowl; spoon 1/2 of the mouse in bowl; followed by 1/2 cool whip, and 1/2 chopped candy bars. Repeat layers

white chocolate chip macadamia nut cookies/chocolate chip cookies

1 lb. butter

1 1/2 cups sugar

2 cups brown sugar

3 eggs

2 tsp vanilla

Cream butter. Add sugars, eggs, an vanilla. Cream together.

5 cups flour

2 1/2 tsp salt

2 1/2 tsp baking soda

Add flour, salt, and baking soda. Beat three minutes.

Add 4-5 cups choco chips or white chocolate chips and 2 cups chopped macadamia nuts. Mix.

Spoon into balls on cookie sheet about 1 1/2 inches apart. Bake at 350 degrees for 8-11 mins.

andes mint cookies

Ingredients

• 1 Betty Crocker Devil's Food cake mix
• 1 whole egg
• 1/3 cup vegetable oil
• 1/3 cup water
• 1/2 cup Andes mint baking chips or 12 Andes mints

Directions

1. 1Preheat oven to 350 degrees.
2. 2Mix cake mix, oil, water, and egg until incorporated.
3. 3Roll cake mix into walnut sized balls and place on a parchment lined cookie sheet.
4. 4Bake for 8-9 minutes. Do not overbake.
5. 5When the cookies are out of the oven slightly press half of an Andes mint on top of each cookie. If using Andes mint baking chips make a small dent with a spoon and place about a teaspoon of chips into the dent.
6. 6Either let the mint sit for about a minute or place the cookies back in the oven for about 10 seconds to melt the mint.
7. 7Use the back of a spoon to gently swirl the melted mint.

caramel apple cheesecake bars

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

marshmallow blondies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

Sprinkles Cupcakes' Strawberry Cupcakes

Sprinkles Cupcakes' Strawberry Cupcakes

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature

Directions

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles Cupcakes' Strawberry Frosting

1/2 cup frozen whole strawberries, thawed

1 cup (two sticks) unsalted butter, firm and slightly cold

pinch course salt

3 1/2 cups confectioners' sugar, sifted

1/2 tsp pure vanilla sugar extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.