Brownie cookies

These cookies are SO good!  I didn't use a full 2 cups of chocolate chips but they would have been good with more...I just wanted more brownie:)  Next time I will put in chopped walnuts as half the chips!

Brownie Cookies

from allrecipes.com

2/3 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 tablespoon water

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

3. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely

Pecan Pie Brownies

Oh my gosh, these are heavenly good!!!!  I ran across this recipe on pinterest- it's originally from Just A Taste.

For the brownie batter:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons instant coffee mixed with 2 teaspoons water

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

For the pecan pie topping:

1 stick (1/2 cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups pecans (whole or chopped)

Special Equipment: two (9-inch) round cake pans

Directions:

Preheat the oven to 350ºF and grease two 9-inch cake pans with cooking spray.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. Divide the batter equally between the two greased pans, using a spatula to smooth it out.

Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and heavy cream in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.

Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.

Peanut butter icing

This made an easy, frugal icing for our cake!  Yum!  Another recipe from Southern Plate.

1 box yellow cake mix
1 1/2 Cups sugar
7 Tbsp milk
2 Tbsp shortening
2 Tbsp margarine(I used butter)
1/4 tsp salt
1 tsp vanilla extract
1/2 C creamy peanut butter

Prepare the cake mix according to the package directions, baking it in a 9x13 inch pan.

While the cake is cooling, combine the sugar, milk, shortening, margarine, and salt in a medium heavy saucepan. Bring to a rolling boil, stirring constantly to prevent scorching.  Once it reaches a rolling boil, stop stirring and let boil for 1 to 2 minutes or until it reaches the soft-ball stage.  Remove from the heat and quickly stir in the vanilla and peanut butter.  Beat until smooth and quickly spread onto the cake.

Lemon Jello Cake

I love lemon desserts and this one was finally lemony enough for me!

1 (18 1/2 ounce) yellow cake mix
1(5 ounce-family size) lemon jello
4 eggs
3/4 Cup water
3/4 Cup vegetable oil

Combine all ingredients and bake at 350 for as long as the cake mix says for your pan size.  I used a bundt pan and it took 45 minutes.  Pull out of the oven and poke with holes.  While hot pour the glaze over the top(recipe below).

Glaze
2 Cups powdered sugar
2 lemons-juice

Mix together well.

Twinkie Tiramisu

I feel like I'm stalking eatathomecooks lately!  I've been trying to not make big desserts unless I already have the ingredients on hand but this sounded just way too good so I went to the store(using the excuse that my son needed to go get a new bike tube...).  I used vanilla pudding because I was wanting more of a regular tiramisu taste but the chocolate sounds awesome too!  This was SO.  GOOD.

• 1/3 cup boiling water
• 1/2 cup sugar
• 2/3 cup strong brewed coffee
• 2 boxes (3.4 oz)  instant pudding mix
• 3 1/2 cups milk
• 1 container frozen whipped topping, thawed (8oz)
• 1 box Twinkies

Mix the boiling water and sugar together, stirring until the sugar is dissolved and the liquid turns clear.  Stir in the coffee and let it cool.

Mix the pudding mix and milk together with an electric mixer until the pudding has thickened.  Fold in the whipped topping.  This makes a delicious mousse-like fluff.

Slice the Twinkies in half, lengthwise.  Place half of the slices on the bottom of a pan.  I experimented with pan sizes.  9×13 was a bit too big.  9×9 was too small.

Drizzle with half the coffee syrup.

Spread half of the chocolate fluff over the Twinkies in the pan.  Top with the rest of the Twinkies.  Drizzle with the remaining coffee syrup.  Spread the chocolate fluff over the top of all of it.  Refrigerate until ready to serve.

Chocolate Peanut Butter Pie

This was a cookie recipe but Willow was having a rough day so I knew I wouldn't have the time to keep switching cookies in and out of the oven.  Instead it went into a pie pan(sprayed with baking spray) and I baked it at 325 degrees for 20-30 minutes.  It was delicious!
This recipe is from allrecipes here and is for cookies.

1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips(I used half a bag of pb/chocolate chip mix)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Fresh Cranberry Apple Pie

This was a tart delicious pie!  I didn't layer the fruit and it worked out fine that way:o)

FRESH CRANBERRY APPLE PIE
Pastry for 9 inch 2 crust pie
1 3/4-2 c. sugar
1/3 c. flour
3 c. sliced pared tart apples (2-3 med.)
2 c. fresh cranberries
2 tbsp. butter
Stir together sugar and flour. In pastry lined pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apple layers, dot with butter. Cover with top crust with slits, seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excess browning. Bake at 425 degrees for 40-50 minutes or until crust is brown. Remove foil last 15 minutes of baking.

Granola Cookies

These were good but way too salty.  I'd make them again and use half the salt.  The recipe comes from here.

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1-1/2 cups granola
1 cup raisins or other dried fruits such as cranberries, blueberries, chopped dates
Preparation:
Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Whole Wheat Peanut Butter Cookies

• 
  
• This came from Allrecipes.  The kids loved them!  To me they tasted good at first but then the whole wheat flour was more "grainy" than I'm used to for pb cookies.  Probably a good thing that I didn't love them so I wouldn't eat them and the kids still got a fun dessert for our picnic while watching Pink Floyd at the Miller Outdoor Theater:)
• 
  
• 1 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup honey
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/4 cups whole wheat flour
• 1 teaspoon baking powder

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
3. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Cheesecake

I got this recipe for "Chantal's New York Cheesecake" from allrecipes.  The only change I made was that I had graham cracker crumbs and I added in a little sugar to the graham crust.  This was AWESOME!!!  Mine cracked like crazy and I followed the directions to a T so not sure why that was but it tasted so good nobody cared!

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Cinnamon Rolls

These were SO good!!!  I made a pan full today and had to promise to make another pan full tomorrow.  I used 1 cup of whole wheat flour so I didn't feel like they were completely unhealthy;o)
The recipe came from this blog here.

Bread Machine Cinnamon Rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling:
4 tablespoons butter
1 1/3 cup brown sugar mixed with 2 tablespoons cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

Duggar's oatmeal cookies

This is my official go-to recipe for oatmeal cookies.  These were AWESOME!   These were from Mandi's week on recipechallenge.

DADDY’S FAVORITE OATMEAL COOKIES 
(& Jessa’s favorite cookie dough!)
1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
Cream first four ingredients Together,
Now add:
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. flour
3 c. oatmeal (or just a little less)
1 1/2 c. chocolate chips (optional)
Mix. Shape into balls on pan, then flatten with hand.
Bake at 350 for 10-15 min.

Persimmon Coconut Cake

While my internet was down I actually looked through my printed recipes and found this one.  Very german chocolate cake-ish with the nuts and coconut:)  I'm including the frosting recipe but I made up a buttercream with coconut.

Persimmon Coconut Cake
Grease a 9X13 pan
2 cups sugar
1 1/4 cup oil
4 eggs
2 cups persimmon pulp
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups flour
1/2 cup chopped pecans
1/2 cup coconut
Mix all ingredients a few at a time then fold in pecans and coconut.  Bake at 350 for 35 minutes or until a toothpick comes out of the middle clean.

Coconut icing
1/4 cup margarine
8 ounce cream cheese(room temp)
4 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans
1 cup coconut

Blend together then stir in nuts and coconut.  Keep refrigerated.

Mint Chocolate Delight Cookies

These reminded me of girl scout thin mints...sooo good!  And we packed some up for Hunter to take in his lunch this week too:)

2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
Directions:
PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. 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 morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.

Zucchini Chocolate Chip Cookies

These were a yummy cookie and the kids didn't know they had zucchini in them...I could definitely pick out the shreds but I knew they were there:)  They are a soft muffiny type cookie.  Got this recipe off the 'zaar and didn't use nuts.

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs, beaten
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
• 2 cups semi-sweet chocolate chips
• 1 1/2-2 cups walnuts, chopped (optional)

1. First you will want to preheat your oven to 350 degrees F.
2. Spray cookie sheets with cooking spray or line with Parchment paper.
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
5. Stir in the zucchini.
6. Fold in your walnuts (optional), and chocolate chips.
7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
8. Bake for 15 to 20 minutes, or until golden.
9. Do not over-bake, or you will not enjoy your cookies.
10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
11. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

Persimmon Cookies

These are such good cookies!  A soft muffin-y cookie with a mild but delicious spice flavor!  A recipe that Mandi ran across and shared with me:)

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/it-must-be-thanksgiving-persimmon-cookies-2/
Ingredients


•½ cups Butter, Room Temperature

•1 cup Granulated Sugar

•1 whole Egg Beaten

•1 teaspoon Vanilla

•1 cup Persimmon Pulp

•½ teaspoons Lemon Juice

•2 cups Flour

•1 teaspoon Baking Powder

•1 teaspoon Baking Soda

•1 teaspoon Ground Cinnamon

•½ teaspoons Ground Cloves

•½ teaspoons Ground Nutmeg

•1 cup Chopped Walnuts

•1 cup Raisins Or Chopped Dates

Preparation Instructions

Preheat oven to 350F. Cream butter and sugar together. Add egg and vanilla. Mix persimmon pulp with lemon juice and add to mixture. Add flour, baking powder, baking soda, and spices, mixing well. Add dates and nuts and stir together. Drop onto a cookie sheet by heaping teaspoonfuls. Bake for 10- 15 minutes. Cover unbaked batter in the bowl with waxed paper so that it does not turn dark.

Persimmon bundt cake

This is the first thing I've baked with persimmon pulp this year--straight off recipezaar.com   With mom having such a bumper crop(501 on ONE tree!) I am happy to say all persimmons are off my counters now and this winter will be full of persimmon baking!

I did not use raisins because I didn't have any on hand but this cake still turned out great.  Very good spice cake!!

Persimmon Bundt Cake Recipe #86897


Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.

by evelyn/athens

1¼ hours
20 min prep



SERVES 10



4 large ripe persimmons

1 1/2 teaspoons baking soda

1 3/4 cups sugar

1/2 cup butter, room temperature

3 extra large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

3/4 cup chopped walnuts, toasted

3/4 cup dried currant

confectioners' sugar

Position rack in center of oven and preheat to 350°F.

Butter and flour Bundt pan.

Peel persimmons.

Press pulp through coarse sieve into medium bowl.

Measure 1 1/3 cups persimmon puree into small bowl.

Mix baking soda into puree and set aside.

Beat sugar and butter in large bowl until blended (mixture will be grainy).

Add eggs, 1 at a time, beating well after each addition.

Mix in vanilla.

Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.

Mix in persimmon mixture, walnuts and currants.

Transfer batter to prepared pan.

Bake cake until tester comes out clean, about 55 minutes.

Cook cake in pan on rack 5 minutes.

Turn out cake onto rack; cool completely.

Sift confectioners’ sugar over cake.

Cheesecake

I got this off the box of Philadelphia cream cheese. It was not sweet enough for me at all but a little added sweetness it would be really good:) I didn't have any light to work with because  Hunter got home around 11pm from the Dynamos game so excuse the picture;)

2 (8 ounce) packages Philadelphia Brand Cream Cheese , softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.Pour into crust.Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight.Makes 8 servings
This recipe created by Kraft Foods.

Pretzel Dessert

We all loved this! Hunter and Corrine called it their new favorite:)

Ingredients
2 cups finely crushed pretzels
3/4 cup butter, melted
8 ounces cream cheese

1 cup sugar
1 pint whipping cream
1 cup powdered sugar
1 cup pie filling (strawberry, blueberry, cherry, etc)
Directions
1In a 9x13 glass pan, combine pretzels, sugar, and butter; pat into bottom of pan.
2In a separate bowl, whip cream until fluffy and stiff.
3In a separate bowl beat cream cheese until smooth then add powdered sugar. Add whipped cream.
4Spread mixture evenly over crust. Refrigerate for 1 hour. Spread pie filling over cream cheese mixture. Refrigerate at least 2 more hours.

Sugar Cookies

I was craving sweets tonight but didn't have any "special" ingredients on hand so I needed something simple. This did get close to making me run out of flour.

I got this recipe off the zaar and it's for once a month cooking. I intended to bake some and freeze some but the kids kept eating so I just baked them all:) They are delicious! Super soft and very delicate.

45 min 30 min prep
6 dozen
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/2 cups flour
Place sugars, butter, and oil in a large bowl. Beat until fluffy.
Add eggs and vanilla. Beat until incorporated.
In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
Add to butter mixture and mix until combined.
To freeze:.
Line a large cookie sheet with parchment paper.
Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
To bake:.
Preheat oven to 350 degrees.
Spray cookie sheet with cooking spray or line with parchment paper.
Place dough balls on sheet about 2 inches apart.
Bake for 10-15 minutes or until edges are starting to turn golden brown.
Remove and cool on a rack.
If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
You don't want the whole cookie to brown, just the edges.