Susan Tanner's Famous Brownies

Susan Tanner's Famous Brownies

1 square (1/2 cup) butter, softened
1/3 c. cocoa
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla
Dash of salt
1 1/4 c. flour

Mix all ingredients together and place in a greased 9x13 pan. Bake at 350 for 23-25 minutes. Cool completely before frosting

Frosting:
1/4 c. butter
1/2 c. cocoa
4 c. powdered sugar
4 Tbsp. milk or cream
1 tsp. vanilla
Dash of salt

Mix all ingredients together.


Recipe by: Susan Tanner
Photo by: ryanbakes.com

Snickerdoodle Bars

Snickerdoodle Bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 24 bars

A homemade bar filled with cinnamon goodness - perfect for snickerdoodle lovers!

Ingredients

Bars
• 2 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
Cinnamon Filling
• 1 tablespoon sugar
• 1 tablespoon cinnamon
Glaze
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a small bowl, combine the flour, baking powder and salt.
3. In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
4. Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
5. Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
6. In a small bowl, combine the glaze ingredients. Drizzle over the bars.
7. Cut and serve.

Recipe/photo source: Taste and Tell Blog

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies

 

2 sticks unsalted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose Gold Medal Flour

3 tablespoons vanilla instant pudding mix (optional)

3/4 cup quick oats

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/4 cup butterscotch chips

1/2 cup Heath Bar Toffee Chips/pieces

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
4. With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

Makes 3 dozen Cookies

Recipe/photo source: Picky Palate

Caramel Pretzel Brownies

Caramel Pretzel Brownies

Ingredients

• Brownies:
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup butter
• 5 ounces unsweetened chocolate
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 2 tsp vanilla extract
• Toppings:
• 4 oz milk chocolate, melted
• 3/4 cup roughly chopped thin pretzels
• 14 caramels, unwrapped (make sure they are fresh caramels, not ones you have had in your pantry for 9 months. They won't turn out well)
• 2 tbsp heavy cream

Instructions

1. Grease a 13 x 9" pan and preheat the oven to 350 F.
2. Whisk together the flour, baking powder, and salt and set aside.
3. Melt the chocolate and butter together in the top of a double boiler or in a heat-proof bowl set over simmering water. Stir until smooth.
4. Pour the chocolate mixture into a large bowl and stir in the sugars.
5. Add the eggs and vanilla and mix well.
6. Gently stir in the flour mixture, mixing just until combined.
7. Sprinkle the pretzels over the brownies and bake for about 25 minutes, or until a toothpick comes out clean.
8. Set the pan on a rack to cool.
9. Drizzle the melted milk chocolate evenly over the pretzels.
10. Combine the caramels and heavy cream in a small saucepan over low heat, stirring until smooth. Drizzle over the brownies and let rest for at least an hour before cutting into squares.                                                                                                                                                             Recipe and Photo source: Cate's World Kitchen

Crunchy Candy Bar Caramel Corn

Crunchy Candy Bar Caramel Corn

Time: 30 minutes + 15 minutes to set up

Yield: One large jelly roll pan full

Recipe adapted from Your Homebased Mom

16 C popped popcorn (1/2 C unpopped)

1 C brown sugar

1/4 C corn syrup

1/2 C butter

1/2 t baking soda

1 t vanilla

15 fun sized candy bars (I used twix, milky way and 1000 Grands)

1 C white chocolate chips

1/2 C semi sweet chocolate chips

1 t shortening

1. Pop 16 cups of popcorn.

 

2. Into a medium sized glass bowl, or large glass measuring cup, place the butter, brown sugar and corn syrup. Heat it in the microwave for 1 minute. Stir the ingredients together with a wooden spoon. Repeat this step four more times. (Total of 5 minutes in the microwave)

Heat and stir…

Heat and stir…

Heat and stir…

and a final “heat and stir”. It should be very bubbly and hot at this point.

3. Add the baking soda, vanilla,and a dash of salt. 

4. Pour the popcorn into a large brown paper grocery sack.

5. Pour the caramel right into the bag on top of the popcorn. Stir it around with a wooden spoon. 

6. Fold the bag over and place it in the microwave, heat for 1 minute. Take the bag out of the microwave and shake it….shake it…..shake it.

 

7. Return the bag to the microwave and heat it for an additional 30 second, then shake it again. 

8. Pour the caramel corn out onto a large jelly roll pan, lined with parchment paper. 

9. Chop up the candy bars and lay them out over the caramel corn. 

10. Heat the white chocolate chips in the microwave, for 30 seconds at a time, stirring after each heating interval. Don’t let the chocolate get too hot. Add 1/2 t shortening to the melted chocolate and stir to combine. 

11. Drizzle the white chocolate over the top of the caramel corn and candy bars. 

12. Melt the semi sweet chocolate just like you melted the white chocolate. Drizzle it over the caramel corn. 

 

13. Let the chocolate set up (you can pop it into the fridge for 10 minutes to hurry along the process). Break it up into chunks and serve. Store any leftovers in an air tight container.

 

Recipe and photo source: Jamie Cook's It Up

Peppermint Brownies with Peppermint Buttercream Frosting

Peppermint Brownies

Yields 12 – 16 servings

Ingredients:

1 (18.3 oz) box Betty Crocker Fudge Brownie Mix

2/3 cup butter, melted (10 2/3 Tbsp)

1/4 cup milk

2 large eggs

1/2 tsp peppermint extract

1 recipe Fluffy Peppermint Buttercream Frosting, recipe follows

1/3 cup crushed peppermint candy canes, for topping (optional)

Directions:

Preheat oven to 325 degrees. In a mixing bowl combine brownie mix, melted butter, milk, eggs and peppermint extract and using a wooden spoon, stir until combine. Pour mixture into a buttered 8 x 8-inch glass baking dish and bake in preheated oven 50 – 55 minutes. Allow to cool completely then frost with Fluffy Peppermint Buttercream Frosting and sprinkle with optional crushed peppermint candy canes (note that it will take several hours for the brownies to cool completely because they are thick, so plan accordingly). 

Fluffy Peppermint Buttercream Frosting

Ingredients:

1/2 cup butter, at room temperature

1 3/4 cup powdered sugar

1 1/2 Tbsp heavy cream

1/2 tsp peppermint extract

Directions:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy about 6 – 8 minutes, occasionally scrapping down sides of the bowl. Add in powdered sugar, heavy cream and peppermint extract then mix on low speed until combine, then increase mixer to medium-high speed and beat until very light and fluffy, about 3 – 4 minutes, occasionally scraping down sides and bottom of the bowl. 

Recipe and Photo Source: I Heart Naptime

Whoopie Pies

Another Cook's Country recipe that is worth a try!

Whoopie Pies (slightly adapted from Cook's Country)

Makes about one dozen filled pies

For cakes

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 ½ teaspoon vanilla extract
1 cup buttermilk (make sure you shake it well before measuring)

For filling 
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
½ teaspoon salt
7 oz jar of marshmallow creme (I like Kraft Jet-Puffed)

For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.

Using a #20 ice cream scoop (or ¼-cup measure) scoop 8 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 11 to 13 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.

For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)

Dollop ⅓ cup filling on center of flat side of half the cakes. Top with flat side of remaining cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.) 

 

Adapted recipe source: Treats 

Photo source: Cook's Country

Simple Lemon Cookies

I really liked all the extra lemon flavor!

Simple Lemon Cookies Adapted from allrecipes

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon zest
2 TBS fresh lemon juice

1/2 teaspoon lemon extract
1/3 cup confectioners’ sugar for decoration

 

Directions1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.

3.Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. 

 

Recipe and photo source: My Baking Addiction

Pumpkin Crunch Cake

This is definitely more pie like than cake like. It is pretty much just pumpkin pie on the bottom with a crunchy crumbly top. I wasn't too fond of the yellow cake mix flavor. Next time I would find a more homemade tasting crumbly topping for this.

Pumpkin Crunch Cake

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Recipe and photo source: The Picky Apple

Sunny Peanut Butter Chews

Great recipe to make with the kids!

Sunny Peanut Butter Chews

1/3

cup creamy peanut butter

3

tablespoons butter or margarine

1

bag (10 oz) marshmallows

5

cups Golden Grahams® cereal

1. Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
2. In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
3. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.

Makes 18 bars 

 

Recipe and photo source: Betty Crocker.com

Coconut Lime Ricotta Cookies

Coconut Lime Ricotta Cookies
Yields 2 1/4 dozen (25 cookies)

2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter softened
1 cup granulated sugar
1 large egg
7.5 oz Ricotta cheese, whole fat or low fat (this is 1/2 cup + 1/3 cup if you don't have a scale)
3 Tbsp coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
1 tsp lime zest
1 recipe Coconut Lime Glaze, recipe follows
1 cup toasted coconut (optional)

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. 

In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Stir in egg. Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated.

Form dough into 2 Tbsp balls each and and drop onto Silpat or parchment paper lined cookie sheets. Bake 15 - 16 minutes. Remove from oven and allow to cool  several minutes before transferring to a wire rack to cool. Cool 30 minutes then spoon a heaping 1/2 teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over cookie. Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired).

For a set glaze allow cookies to rest for about 1 1/2 - 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.
 

Coconut Lime Glaze

1 1/2 Tbsp coconut milk
1 1/2 Tbsp fresh lime juice
1/2 tsp coconut extract
1 tsp lime zest
1 1/2 cups powdered sugar
Combine all ingredients in a mixing bowl and whisk until well combine.

Recipe and photo source: Cooking Classy

Bars Fantastic

Summer has been busy and I have hardly had time to explore new recipes to share. I will keep working on finding new recipes and share them as they come.

Bars Fantastic

1 c. butter (room temperature)
¾ c. brown sugar
¼ c. sugar
2 eggs
1 t. vanilla
3 c. all purpose flour
¼ t. baking powder
1 t. baking soda
½ t. salt
½ c. white chocolate chips
1 c. semi sweet or milk chocolate chips 
14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
1 c. Heath bar chips
½ c. chopped walnuts

In medium bowl measure flour, baking powder, baking soda and salt, stir to mix and set aside. In a large bowl cream the butter, brown sugar and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the bottom of a well greased 9x13 pan. On a work surface place a piece of plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the dough slightly, cover with another piece of plastic wrap the same size as the first and flatten with your hands or use a rolling pin to make it to the size of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet chocolate chips, caramel pieces and heath chips on top of dough in the pan. Remove the top piece of plastic wrap from the second piece of dough and place that side on top of the heath bar chips. Slightly press the dough down and remove the second piece of plastic. Sprinkle nuts on top of dough and bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15 minutes then cut in 20 pieces. Serves 20.

Recipe and photo source: Studio 5

Cupcake Filling and Buttercream Frosting

The filling can be used as a filling and a frosting but it isn't as sweet as I like my frosting to be so I used a buttercream Frosting to do the top of these cupcakes.

Perfect Cupcake Frosting and Filling

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of pudding.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.

Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Recipe source: Our Best Bites

Buttercream Frosting

1 c. solid white vegetable shortening
1 tsp. flavoring (vanilla, almond, butter flavoring or combination. I use 1/2 tsp. vanilla, 1/2 tsp. almond and just a drop of butter flavoring)*
2 Tbsp. water or milk**
1 lb. (about 4 cups) powdered sugar (I like the pre-sifted 10x kind, Kroger brand is a good one)
1 Tbsp. Meringue Powder (I don't always use this but if you want your frosting to crust then use it)
A pinch of salt

Cream shortening, flavoring, water and salt. Add dry ingredients and mix on medium speed until ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

*If you want bright white frosting, make sure you use clear vanilla.

**This recipe is for stiff consistency frosting. For thinner consistency add 1 tsp. per cup of icing. I usually just add small amounts of water until I get the consistency I want.

Springtime Bunny Bites (Jello-Chex Mix)

This is a mixture between Muddy Buddies and Jello popcorn. There are endless flavors and combination possibilities. I can't wait to try them all. For this picture, I made combined pineapple, berry blue, and tropical fusion flavored Jello. The pineapple was the best!

Springtime Bunny Bites
 
6 cups rice chex cereal 
1/2 cup light corn syrup 
3 tbsp sugar 
1/4 cup white chocolate chips 
2 tbsp butter 
1/4 cup packaged jello, any flavor or flavor combinations* 
3/4 cup powdered sugar
Powdered food coloring, if desired (I didn't use this)

      In a small Ziploc bag, mix together powdered sugar and a small amount of food coloring.
      Until desired shade is reached. Set aside.

 

In a large bowl place cereal. Set aside.

In a medium sized sauce pan, stir together syrup and sugar. Cooking over medium heat, stir in butter and chocolate. Stir until smooth and melted. When it begins to simmer around the edges, remove from heat, and add powdered jello and stir until it is dissolved.

Pour over cereal and stir to coat well.

Spoon mixture into a large Ziploc bag. Add powdered sugar mixture. Seal and shake to evenly coat. When well coated, spread evenly on parchment covered baking sheet to cool.

Keep in an airtight container.

Flavor combination suggestions, Substitute 2 tbsp of each flavor for the 1/4 cup amount of Jello in the recipe.

Strawberry-Pineapple
Orange Apricot
Lemon-Raspberry
Lime-Berry Blue
Pineapple-Tropical Fusion

Makes 6 cups 

 

Recipe source: Studio 5

Nerds Popcorn

You can incorporate just about any candy into popcorn.

Nerds Popcorn

12-15 c. air-popped popcorn
1 lb. vanilla almond bark
2-3 squares chocolate almond bark
1/2 c. Nerds candy

Pop popcorn and remove kernels. In a double boiler over medium low heat, melt the vanilla almond bark (or melt in microwave). Remove from heat and add candy. Stir to combine. Pour over popcorn and gently stir until well coated. Lay out on a wax paper lined cookie sheet and let cool.

Melt chocolate almond bark and drizzle over popcorn. Allow to cool completely before eating.

Caramel-Pecan Monkey Bread

I have to caution you with a very strict warning that if you are dieting, do not make this! It is highly addictive. This is probably new my favorite sweet dish. I made this for Christmas morning and have tried to find any excuse to make it again. It is amazing!!

Caramel-Pecan Monkey Bread

1 package (1/4 ounce) active dry yeast 
1/4 cup water (110° to 115°) 
1-1/4 cups warm 2% milk (110° to 115°) 
1/3 cup butter, melted 
1/4 cup sugar 
2 eggs 
1 teaspoon salt 
5 cups all-purpose flour 

Caramel:
2/3 cup packed brown sugar  
1/4 cup butter, cubed 
1/4 cup heavy whipping cream 

Assembly: 
3/4 cup chopped pecans
1 cup sugar 
1 teaspoon ground cinnamon 
1/2 cup butter, melted
  
 In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. 

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans. 

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. 

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. 

Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Nutritional Facts 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. 

Recipe and photo source: Taste of Home

Peppermint Surprise Popcorn

Peppermint Surprise Popcorn

12-14 c. air popped popcorn, (don't use buttered or salted microwave popcorn)
1 lb. vanilla almond bark
2-3 squares chocolate almond bark, or 1/2 c. chocolate chips
10 Oreo cookies, roughly chopped
1/2 c. crushed peppermint candy
2 c. miniature marshmallows

Pop popcorn and remove kernels. In a double boiler over medium low heat, melt the vanilla almond bark. Add peppermint candy and Oreos, stir to combine. Pour almond bark mixture over popcorn, stir a few times to cool the almond bark, then add the marshmallows. Stir until all popcorn in coated. Pour onto parchment paper lined cookie sheet. While it is cooling, melt the chocolate almond bark or chips. Drizzle over popcorn. Cool completely before breaking apart.

*You can also melt the almond bark in the microwave if you choose.

Pumpkin Ginger Pizookies

Pumpkin-Ginger Pizookies

1 batch Ginger Spice Cookie Dough*
Pumpkin Ice Cream (here’s our homemade recipe  or Dreyers makes a wonderful Pumpkin Ice Cream. Unfortunately it is seasonal.)
Buttermilk Caramel Syrup
Candied or toasted pecans

*This could potentially make a lot of pizookies.  I made 10 and still had some dough left over to make a few extra cookies.

Lightly spray ramekins with non-stick spray.  Fill half way with cookie dough and press down with fingers.

Bake at 350 for 15-20 minutes and then check on them and let them continue baking until the tops are puffed and set and edges are slightly crackled.  Remove and let cool until just slightly warm to the tough on the outside of the ramekin. (I took mine out at about 13 minutes for a slightly gooey dough)

Place a generous scoop of ice cream on top.  Drizzle with caramel syrup and sprinkle with candied nuts.

Ginger Spice Cookies
recipe from Paula Deen

Ingredients:
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Just make the dough if you are making the Pizookies.

Instructions:
Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.  Or don’t line them at all :)
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt
and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
Don’t overbake! You want to keep them nice and chewy-soft in the middle.

Yield: about 4 dozen


Buttermilk Syrup
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Recipe and photo source: Our Best Bites

Frosted Peanut Butter Bars

These are not the nasty school cafeteria peanut butter bars.

Frosted Peanut Butter Bars

Bars:
1/2 c. peanut butter
1/3 c. shortening
1 1/2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk

Frosting:
2/3 c. creamy peanut butter
1/2 c. shortening
3-4 c. powdered sugar
1/3 - 1/2 c. milk

Topping (optional)
1/4 c. semi-sweet chocolate chips
1 tsp. butter

In a large mixing bowl, cream the peanut butter, shortening, and brown sugar. Beat in eggs and vanilla. In another bowl, combine the flour, baking powder, and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased 15x10 inch baking pan or cookie sheet. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

For the frosting, in a bowl, cream the peanut butter, shortening and the powdered sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate. Yield 5 dozen.

Chocolate Chip and Peanut Butter Truffle Swirled Cookies

I would recommend very gently stirring in the peanut butter truffles. Make sure you keep them in the freezer up until the last second before adding them to the dough. The longer they stay in the freezer the better. 

Chocolate Chip and Peanut Butter Truffle Swirled Cookies

1 1/2 cups creamy peanut butter  1 1/4 cups powdered sugar
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups chocolate chips

1. Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.

2. Place peanut butter and powdered sugar into a large bowl and mix to combine. I used my hands for a quicker mix. Press into an 8×8 inch baking pan that has been lined with foil, sprayed with cooking spray. Place in freezer for at least 30 minutes.

3. Place butter and sugars into the bowl of a stand or electric mixer, mix to combine. Add eggs and vanilla, mix to combine.

4. Place flour, salt and baking soda into a large bowl, mix to combine. Slowly add to wet ingredients along with chocolate chips, just mixing until combined.

5. Remove peanut butter truffle pan from freezer and cut into cubes. They will not be perfect, I even tore some apart with my hands. Just as long as they are in chunks, you are fine. Once cut up, I put back in freezer for about 10 minutes.

6. Add peanut butter truffle chunks to your cookie dough, mix on low for just a couple turns of the mixer, the idea is you want chunks and swirls throughout the dough so you bite into nice bits of peanut butter truffle.
 
7. Scoop dough onto prepared baking sheet about 1 inch apart and bake for 10-13 minutes, until cooked to your preference. Let cool for 10 minutes on baking sheet then transfer to cooling rack to cool completely.

Makes 3-4 dozen cookies

Recipe Source: Picky Palate