Snickerdoodles 2

 Recipe from AllRecipes

2,522 reviews, 4 1/2 stars

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.  

      4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. 

 

 

This was my first time making snickerdoodles ever, and I was so surprised that they didn't turn out flat like the rest of my cookies and actually looked like from the store. Tasted just as good too! 

Banana Cake

Banana Cake from allrecipes.com, 611 reviews 4.5 stars

Ingredients

• 3/4 cup butter
• 2 1/8 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 2 teaspoons lemon juice
• 1 1/2 cups mashed bananas (about 3 large bananas)

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Nutritional Information

Amount Per Serving  Calories: 453 | Total Fat: 18.4g | Cholesterol: 84mg

My Notes
Instead of doing the cream cheese frosting, I used some Betty Crocker Lemon Frosting that I had on had that was going to expire in a couple weeks. Delicious!!!
I had a lot of bananas to use so I used extra bananas too - so a total of 2 cups. Worked just fine still.

Oh and I accidentally only did half the amount of butter that I was supposed to. It didn't taste as good, so I put holes in my cake and poured the other half of butter (melted) over it. Perfect!

Chocolate Peanut Butter Covered Brownie Bites

Chocolate Peanut Butter Covered Brownie Bites
from Picky Palate

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips
1/4 Cup peanut butter (I think next time I might put closer to 1/3 or 1/2 cup peanut butter)

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

I made these for everyone for play group - so addicting and everyone loved them. I made some just dipped in chocolate and then some dipped with the peanut butter and chocolate. I think I like the peanut butter and chocolate more. I was probably more in trouble for making these because everyone there is trying to work on getting rid of baby weight....sorry guys for the temptation! I'm just addicted to chocolate.

Turtle Cheesecake

Ingredients

• 1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)
• 1/4 C Butter
• 2 packages (8 oz each) Cream cheese, softened
• 1/2 C Sugar
• 2 tsp Vanilla
• 2 eggs
• 1/4 C Hot fudge topping
• 1 C Caramel topping
• 1/2 C coarsely chopped Pecans

1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).

2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.

4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.

Recipe from Betty Crocker Bridal Edition cookbook.


Man my pictures turned out so mouth-watering....now I want more cheesecake! =D
BTW a 2 year old helped me make this! Thanks Brynn!

Fudgy Oatmeal Bars

Ingredients

• 2 C packed Brown Sugar
• 1 C Softened Butter
• 2 eggs
• 1 tsp vanilla
• 2 1/2 C Flour
• 1 tsp Soda
• 1/2 tsp Salt
• 3 C Oatmeal

• 1 pkg Chocolate Chips
  
• 1 can Sweetened Condensed Milk
• 2 TBSP Butter
• 1 tsp vanilla
• 1/2 tsp Salt

Mix first section like cookies which means to me mix sugar and butter first and then add eggs. Then add everything else. Put 1/2 to 3/4 in bottom of 9x13 pan.

Melt together right column in a saucepan on low heat. Pour over unbaked crust. Sprinkle clumps of remaining crust on top.

Bake at 350 for 25- 30 minutes.

I love this recipe. I make it often! Thanks to my old roommate Kelly. I got the recipe from her.

* I usually use 3/4 of the cond. milk and 1/2 - 3/4 of the chocolate chips because it get super super gooey and rich....so it just depends on my mood.
In the picture above I actually substituted 1 snack size applesauce (4 oz) in for the 1/2 the butter. I've noticed if you add applesauce to recipes; it makes things fluffier. For example I like to add 1 snack size applesauce into my pancakes. I follow the Krusteaz recipe as is and then add the applesauce....really yummy!

Cherry Chocolate Layered Brownie Cake

I based my recipe of this one from Picky Palate.

Instead of using eggs and cooking the cream cheese part. I just did the cream cheese and sugar with a little bit of hot fudge swirled in. Then I decided to just add 1/3 of cherry pie filling in the middle....As you can see mine isn't as pretty.
Also I put the brownie on the bottom to make it more stable and just did one layer of cake and use the other cake for my husband since he just likes plain cake.
It's pretty sweet tasting and rich. Also I used a homemade vanilla frosting instead because that's a lot of chocolate. I wouldn't take this to a potluck where it would compete with other desserts because it's just too rich.





Double Chocolate Cheesecake Layered Cake


2 8 oz packages softened cream cheese
1/2 Cup sugar
2 eggs
1 brownie mix 9x13 inch size
1 chocolate cake mix
Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springformpan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Cheese Cake

CRUST
1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at


FILLING
3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.

Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!

CHOCOLATE VARIATION
save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it

Chocolate Mousse

Makes 6-8 Servings

1 pkg Large instant chocolate pudding (5.9 oz)
1 ½ cup Milk
6 oz Chocolate chips, melted
12 oz Cool Whip
2 cup Whipping cream, whipped

Mix chocolate pudding with half the milk required by box directions. Add melted chocolate chips and mix well. Stir in Cool Whip and whipped cream; chill.

Lemon Bars

1 cup Butter, melted
½ cup Powdered sugar
2 cups Flour
6 TBS REAL lemon juice
¼ tsp Salt
¼ cup Flour
4 Eggs
2 cups Sugar
½ tsp Baking Powder

Crust: Combine butter, sugar, and 2 cups flour to form crust. Press into 9” x 13” pan. Bake at 350 degrees for 15 minutes.

Filling: Mix ¼ cup flour, eggs, sugar, baking powder, lemon juice, and salt together. Pour onto warm crust. Bake at 350 F. for 25 minutes. Cool; sprinkle with additional powdered sugar. Cut into small squares; serve warm or cold.

Orange Rolls

1 cup Scalded milk
5 TBS Shortening
2 Eggs
4 TBS Sugar
1 tsp Salt
1 TBS Yeast
4 cups Flour

Filing:
½ cup Sugar
6 TBS Melted butter
1 Orange peel grated

Stir shortening into scalded milk and let the shortening melt. While shortening is melting, beat 2 eggs in separate bowl. When milk is cooled, add beaten eggs, sugar, salt, and yeast. Mix and stir. Add 4 cups of flour to create sticky dough. Cover with a dish towel and let rise for 1-1 ½ hours (until it doubles in size).

While dough is rising, mix together the filing ingredients. When dough is ready, roll it out in a large rectangle and spread the filing on it. Then roll it up like a cinnamon roll and cut it into about 1-1 ½ inch circles. Let these rise for about an hour. Then bake at 400 degrees for about 10 minutes.

Carrot Cake with Cream Cheese Frosting

I took this recipe from Sara Brown and attempted it...didn't turn out too bad but I did make a couple of mistakes as noted....


2 c flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon

1/2 c coconut, ground
1/2 c walnuts, ground
1/2 c raisins, ground
3 cups carrots, peeled and grated
2 c sugar
1 c oil
4 eggs

1. Measure dry ingredients into a bowl and mix.
2. Grind coconut, walnuts, and raisins in food processor till very fine. (I just used my food chopper...not as fine, but still does a decent job) Set aside. Peel and grate carrots (I accidentally just chopped them in the food chopper....still turns out well). Set aside.
3. In a separate bowl combine sugar and oil and mix well. Add eggs and beat till creamy. Add dry ingredients and beat until well blended. Add nut mixture and carrots and beat until blended.
4. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. When cake is completely cool, frost with cream cheese frosting. For cupcakes it only took about 15 minutes.

*Cream Cheese Frosting (From Betty Crocker Cookbook)

1 - 8oz pkg cream cheese, softened

1/4 C butter

2-3 tsp milk

1tsp vanilla

4 C powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth. Gradually beat in powdered sugar, 1 C at a time until smooth and spreadable. If making cupcakes, probably only need 1/2 of frosting.

Remember to put frosting in fridge as well as anything that was frosted because of cream cheese.

Applesauce Chocolate Chip Cookies

2 c. applesauce
2 tsp. baking soda
1 c shortening
2 c sugar 4 eggs
5 c sifted flour
1 tsp each cinnamon, cloves, nutmeg and salt
Chocolate chips

-Beat first 5 ingredients. Add flour and spices
-Stir chocolate chips.
-Place on cookie sheet in balls
-Back at 375 degrees for 8 minutes.

Chocolate Chip Pumpkin Muffins/Bread

Ingredients
2 Cups Flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
15 oz. can of Pumpkin
2 eggs beaten
1 tsp. vanilla extract
1/3 Cup melted butter
1/2 Cup applesauce
1/4 Cup brown sugar
1/2 Cup white sugar
Chocolate chips-as many as you want!

OPTIONAL: 3/4 Cup dried cranberries or finely chopped walnuts


1. Preheat oven to 375.
2. Use cooking spray to green muffin tins or bread pans
3. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
4. In another bowl blend together pumpkin, eggs, vanilla, butter, applesauce and sugars.
5. Add the pumpkin mixture to the dry ingredients and mix well. Add chocolate chips.
6. If you like, add dried cranberries or walnuts.
7. Spoon batter into muffin tin or bread pan.
8. Bake at 375 for 12 to 15 minutes for muffins.
9. Bake longer for bread loaf (wish I could tell you how long, but my oven is fickle)

From Charisa VanderSloot

Delicious Chocolate Covered Rice Krispies aka Scotcheroos

Ingredients
1 Cup Peanut Butter
1 Cup sugar
1 Cup karo syrup
7 Cups Rice Krispies
1 package semi-sweet chocolate chips
1 package butterscotch chips

Melt together peanut butter, sugar and karo syrup. Do Not Boil. Mix in Rice Krispies and smoosh mixture into 9x13 pan. Melt chips and spread over Rice Krispies.