Glazed Pumpkin Cookies

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Recipe:

• 2 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
  
• 1 1/2 cups granulated sugar
  
• 1/2 cup butter (1 stick), softened
  
• 1 cup LIBBY'S® 100% Pure Pumpkin
  
• 1 large egg
  
• 1 teaspoon vanilla extract
• glaze: recipe follows

1. PREHEAT oven to 350° F. Grease baking sheets.
   
2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
   
3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
   
4. FOR GLAZE:
   COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
   

Red Velvet Cupcakes

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Recipe:

(cupcakes)

• 1 1/2 cups of sugar
  
• 1/2 cup (1 stick) of butter, room temperature
  
• 2 eggs, room temperature
  
• 2 1/3 cups of cake flour
  
• 2 tablespoons cocoa powder
  
• 1 teaspoon of baking soda
  
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of salt
  
• 1 cup of buttermilk
  
• 1 1/2 tablespoons of red food coloring
  
• 1 teaspoon of vanilla extract
  
• 1 teaspoon of distilled white vinegar

(cream cheese frosting)

• 1/2 cup of butter (1 stick), room temperature
  
• 8 oz of Philly cream cheese (1 package), room temperature
  
• 2 - 3 cups of powdered sugar
  
• 1 teaspoon of vanilla extract

(cupcakes)

1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
   
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
   
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
   
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
   
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
   
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

(cream cheese frosting)

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
   
2. Add the vanilla extract and mix.
   
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

S’More Cookie Bars

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Recipe:

• 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 milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

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.
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
   
4. Add to butter mixture and mix at a low speed until combined.
   
5. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
   
6. 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.
   
7. Spread chocolate with marshmallow creme or fluff.
   
8. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
   
9. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Chocolate Mint Chip Cupcakes

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Recipe:

(Chocolate Mint Chip Cupcakes)

• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
  
• 1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
  
• 2 large eggs, at room temperature
  
• 1 teaspoon peppermint extract
  
• 1/2 cup chocolate milk
  
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
3. In a separate medium-sized bowl combine the flour and baking soda.
4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

(Mint Swiss Meringue Buttercream)

• 3 egg whites
  
• 1 cup granulated sugar
  
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  
• 1 1/2 teaspoons peppermint extract
  
• 1/4 teaspoon vanilla extract

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Swirled Chocolate & White Chocolate Chip Cookies

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Recipe:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Semi-Sweet & Premier White Morsels, divided

1. PREHEAT oven to 350° F.
2. COMBINE flour, 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 1 cup morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
3. BAKE for 11 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

Butterscotch Chocolate Toffee Blondies

Recipe:

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar (half brown, half white)
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups butterscotch chips/chocolate chips/toffee chips/whatever is lying around (I used these, these, and these)
  

1. 1. Preheat oven to 375F. Line a 9×13 inch baking pan with foil or parchment paper.
2. Stir together flour, baking soda and salt.
3. Cream butter and sugar by hand or with an electric mixer. Add in eggs one at a time until incorporated. Stir in vanilla.
4. Add flour mixture to butter mixture in 2 additions, then add your chocolate/butterscotch chips and stir until batter is smooth. Spread evenly into your prepared pan.
5. Bake 20-25 minutes, until the edges are golden brown (A slightly longer baking time will produce a slightly more cakelike cookie). A tester should come out clean, if you use one.
   Let cool in pan for 10 minutes, then lift out onto a rack for further cooling. Cut bars as desired.

Chocolate Banana Bread

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Recipe:

• 1/2 cup toasted walnuts or pecans, coarsely chopped
• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 cup granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
   
2. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
   
3. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
   
4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan.
   
5. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Coconut Macaroons

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Recipe:

• 4 cups shredded coconut
• 1/2 cup sugar
• 2 large egg whites
• 1/8 tsp salt
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornstarch, vanilla, and almond. Stir in coconut, making sure the entire mixture is an even consistency. Drop by rounded teaspoons onto a parchment lined baking sheet.
   
3. Bake for about 15, until golden on the bottom and top. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Sugar Cookies

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Recipe:

(for the cookies)

• 3 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract

1. In a separate bowl whisk together the flour, salt, and baking powder. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
2. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
3. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
4. Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

(for the icing)

• 2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups confectioners (powdered or icing) sugar, sifted

1. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Spaghetti & Meatball Cupcakes (coconut flavored)

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Recipe:

For the cupcakes:

(Makes 1 1/2 dozen cupcakes)

• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 1/3 cups sugar
• 1 3/4 cups shredded sweetened coconut, plus extra for decorating
  

- Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to over mix. Gently fold in the coconut. Place muffin cups into muffin tins. Fill each cup with a 2/3 cup of batter. Bake for 18-20 min, until a toothpick inserted comes out clean.

For the spaghetti & meatballs:

• 16 oz of white frosting
• 1/2 teaspoon cocoa powder
• 3 drops yellow food coloring
• 11 hazelnut chocolates (Ferrero Rocher), unwrapped
• 3/4 cup low-sugar strawberry preserves (low sugar has the best color)
• 2 tablespoons shredded coconut
  

- Arrange the cupcakes on a platter so they are touching. Tint the frosting with the cocoa powder and yellow food coloring. Put the frosting in a plastic bag and snip a 1/8-inch corner. Pipe the frosting all over the cupcakes to make the spaghetti. Place the chocolates in the strawberry preserves to coat, spoon some of the preserves on top of the cupcakes, then place chocolates on top the cupcakes. Sprinkle with shredded coconut.

Chocolate Mint Crinkles

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Recipe:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/2 cup confectioners' sugar

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes.

Swirled Turtle Brownies

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Recipe:

• 1 1/3 cups all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 10-ounce package NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel
• Morsels, divided
• 1 cup chopped pecans, divided
• Caramel sauce or ice cream topping

1. PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter 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 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
   
3. BAKE for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares.

Pecan Shortbread Cookies

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Recipe:

• 1 cup pecans, toasted and coarsely chopped
• 1 cup unsalted butter, room temperature
• 2/3 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt

1. To Toast Pecans: Preheat oven to 350 degrees. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.
   
2. In a medium sized bowl place the flour and salt and whisk to combine. Set aside.
   
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans.
   
4. Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).
   
5. Line two baking sheets with parchment paper and set aside.
   
6. Remove one half of the dough from the refrigerator and, on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out desired shape. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
   
7. Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
   

Turkey Cupcakes

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I used Betty Crocker's Turkey Cupcake design to make these. However, I didn't use her recipe and made my chocolate cupcakes from scratch. They were so much fun to make! Happy Thanksgiving everyone!

White Chocolate Macadamia Nut Cookies

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Recipe:

• 1 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 teaspoons baking soda
• 10 ounces white chocolate chips
• 1 cup macadamia nuts, chopped into chunks

1. Heat oven to 375 F.
2. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well.
   
3. Stir together flour, and the baking soda; gradually add to butter mixture ,beating until well blended.
   
4. Stir in white chocolate chips and macadamia nuts.
   
5. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set.

Peppermint Pattie Brownies

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Recipe:

• 24 small Peppermint Patties
• 1-1/2 cups (3 sticks) butter, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup cocoa (I used this)
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
   
3. Bake 50 to 55 minutes. Cool completely in pan on wire rack; cut into squares. Makes about 36 brownies.

Election Cupcakes

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Recipe:

• Same as vanilla cupcakes
  

Sugar Donut Muffins

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Recipe:

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 tsp vanilla extract

• 1 tbsp butter, melted
• 1/3 cup sugar, for rolling

1. 1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and cinnamon.
   
4. Pour into egg mixture and stir to combine.
   
5. Pour in vegetable oil, milk and vanilla extract.
6. Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
7. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
8. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
9. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
10. Cool on a wire rack.
    

Crumb Cake

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Recipe:

• 2 tbsp vegetable oil
• 4 cups all purpose flour, divided
• 1/2 cup granulated (white) sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup milk
• 2 tsp vanilla extract
• 1 cup light brown sugar
• 1 ½ tsp cinnamon
• 1 cup butter, melted
• powdered sugar to taste for garnish

1. Preheat oven to 325F and grease and flour a 9×13 baking pan.
   
2. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
3. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
4. In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan. Sprinkle with powdered sugar, if desired.
5. Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
   

Marble Bread

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Recipe:

• 4 ounces semisweet or bittersweet chocolate, chopped
  
• 1/2 cup milk, divided
  
• 1 1/2 cups all purpose flour
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1/4 cup sour cream
  
• 1/2 cup unsalted butter, room temperature
  
• 3/4 cup plus 2 tablespoons granulated white sugar
  
• 2 large eggs
  
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
   
2. Melt the chocolate, along with 1/4 cup of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
   
3. In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
   
4. In a small bowl whisk together the sour cream and remaining 1/4 cup of milk. Set aside.
   
5. In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
   
6. With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
   
7. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

Chocolate Almond Coated Shortbread Cookies

Recipe:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered (confectioners or icing) sugar
• 1 teaspoon pure vanilla extract

1. In a separate bowl whisk the flour with the salt. Set aside.
   
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Wrap the dough in plastic wrap, and chill the dough for at least an hour.
   
3. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

*For the chocolate coating & almond crumbs, I eye-balled it, so I can't give exact measurements. I melted Hershey's dark chocolate chips over the stove and threw a handful of almonds in my blender to chop them up. I dipped about half the cookie in the chocolate, then dipped it in the almond crumbs. Put them in the refrigerator for about 10 minutes to cool.

Chocolate, Toffee & Pecan Blondies

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Recipe:

• 2 cups all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 1 cup toffee bits
  
• 1 cup chopped pecans (toasted)

1. Preheat oven to 325F. Grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain.
4. Stir in the chips, toffee bits and pecans by hand.
5. Spread batter into prepared pan, using a lightly greased spatula to even it out.
6. Bake for 35-40 minutes, or until a tester comes out with only a few crumbs.
   

Mint Oreo Brownies

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Recipe:

• 1 cup butter
• 6 oz. unsweetened chocolate, chopped
• 3 cups sugar
• 1/2 tsp salt
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1 2/3 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 3 cups roughly chopped peppermint oreo-type cookies (approx 18)

1. - Preheat oven to 350F.
2. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
3. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
   
4. Whisk in sugar, salt and vanilla, then turn off heat.
   
5. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
6. Stir in flour and cocoa powder until mixture is uniform.
   
7. Stir in peppermint oreo cookies and pour batter into prepared pan.
   
8. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
9. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
10. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Sweet Potato Casserole

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Recipe:

• 4 large sweet potatoes
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened (or 1/2 stick)
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Topping:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 325 degrees F (165 degrees C).
   
2. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
3. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk, vanilla and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish.
4. In medium bowl, mix the sugar, cinnamon and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Snickerdoodles

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Recipe:

• 2 3/4 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking powder
  
• 1 cup unsalted butter, room temperature
  
• 1 1/2 cups granulated white sugar
  
• 2 large eggs
  
• 1 teaspoon pure vanilla extract
  
  Coating:
  
• 1/3 cup granulated white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
   
2. In a large bowl whisk together the flour, salt, and baking powder.
   
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough.
   
4. Shape the dough into 1 inch (2.54 cm) round balls.
5. Coating: In a large shallow bowl mix together the sugar and cinnamon.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
7. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges.

Chocolate Chocolate Chip Cookies

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• Additional Picture 2

Recipe:

• Same as chocolate chip cookies, but add 1/3 cup unsweetened cocoa powder to dry ingredients.
  

Chocolate Chip Cookies

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• Additional Picture 2

Recipe:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 12-oz. package of Semi-Sweet Chocolate Chips

1. Heat oven to 375°F.
   
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto cookie sheet.
   
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Banana Walnut Bread

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• Additional Picture 2

Recipe:

• 1 cup walnuts, toasted and chopped
• 1 3/4 cups all-purpose flour
• 3/4 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 large, ripe bananas
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease 9 x 5 x 3 loaf pan.
2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
5. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Don't over-mix.
6. Scrape batter into prepared loaf pan and bake for 55 minutes or until toothpick comes out clean.
   

Strawberry Cupcakes

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• Additional Picture 2

Recipe for cupcakes:

• 3/4 cup fresh strawberries, sliced in half
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla extract

Recipe for frosting:

• 3 tablespoons strawberries, pureed
• 1 cup unsalted butter
• 3 1/2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 dash salt

1. Preheat oven to 350. Place 12 liners in muffin pan.
2. In a medium bowl, combine flour, baking powder and salt and set a side.
3. In a food processor or blender add strawberries and process until pureed.
4. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
5. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
6. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
7. Add vanilla extract.
8. Mix together milk and 1/3c strawberry puree.
9. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
10. Add batter to prepared muffin cups. Bake for 20-25 minutes.

Strawberry Frosting:

1. Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
2. Reduce speed to low and add powdered sugar and blend well.
3. Add vanilla extract and 3TBS of the strawberry puree, blend well.

Chocolate Chip Muffins

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• Additional Picture 2

Recipe:

• 2 cups all purpose flour
  
• 1/3 cup light brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
  
• 1 (11 1/2 ounce) package milk chocolate chips

1. Preheat oven to 400°F and grease 12 muffin cups.
2. In a large bowl, stir together flour, sugars, baking powder, and salt.
3. In another bowl, stir together milk, eggs, butter, and vanilla until blended.
4. Add milk mixture into dry ingredients and stir just to combine.
5. Stir in chocolate chips and spoon batter into prepared muffin cups.
6. Bake for 15-20 minutes.
   

Cookies n' Cream Cupcakes

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• Additional Picture 2

Recipe:

• 2-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups sugar
• 1 cup milk
• 1/2 cup (1 stick) butter, softened
• 2 teaspoons vanilla
• 3 egg whites
• 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish

1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.

Rainbow Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe:

• Same as vanilla cupcakes

How to get rainbow-layered batter:

1. After making cupcake batter, divide batter into 5 different bowls.
2. Mix in 5 different colors of food coloring (red, yellow, green, blue, purple) into each invidual bowl.
3. Layer each color into each cupcake cup (one at a time, on top of each other). Be careful not to mix each layer with the one underneath.
   

Chocolate Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe:

• 1 cup (2 sticks) butter, room temp
• 2-1/2 cups sugar4 large eggs, room temp
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup milk
• 2 teaspoons vanilla

1. Preheat the oven to 375 degrees.
2. Beat the butter until it’s softened. Add the sugar and beat until light and fluffy.
3. Add the eggs one at a time and beat until well combined.
4. Measure out the flour, baking powder, soda, salt and cocoa powder into a small sized bowl and whisk it to combine.
5. Measure out the flour, baking powder, soda, salt and cocoa powder into a small sized bowl and whisk it to combine.
6. Add about one third of the dry ingredients to the butter and sugar mixture and beat to combine. Add about half of the milk/vanilla mixture and beat to combine. Continue adding, alternating between the wet and dry and finishing with the dry.
7. Scoop the batter into cupcake cups about 2/3’s full.
8. Bake the cupcakes for about 22-25 minutes, until the cake tester comes out clean.

Banana Nut Muffins

• Additional Picture 1

• Additonal Picture 2
  

Recipe:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnoman
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1/4 cup chopped walnuts

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins, then sprinkle the chopped walnuts.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Vanilla Cupcakes

• Addtional Picture 1
  

• Additonal Picture 2

Recipe for cupcakes:

• 1 1/2 sticks unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 1/4 cups milk

1. Turn oven on to 375 degrees F.
2. Put butter in mixer and beat at medium speed until somewhat smooth.
3. Pour in sugar and beat well.
4. Add 2 eggs. Mix well.
5. Add: vanilla, baking powder, salt, flour, and milk.
6. Pour into individual baking cups, until they are about 2/3 full.
7. Bake for 20 minutes or until golden brown.

Recipe for icing:

• 1 box confectioners' sugar
• 1 stick unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 cup milk or light cream
• food coloring (optional)

1. In a bowl, combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while