HONEY BROWNIES

1/2 cup butter

4-oz unsweetened baking chocolate
2/3 cups honey
1 egg
2 tsp vanilla
1/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
Dash of salt 

1/2 cup chopped nuts, optional
Powdered sugar for dusting, optional

Melt butter and chocolate; stir in honey, egg, and vanilla; beat until well mixed. Combine flour, cinnamon, soda, and salt; mix well. Add to honey mixture; stir in nuts, if using. Pour into a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray. Bake at 350 degrees for 12 minutes or until a wooden toothpick inserted near the center comes out clean. It is important not to overbake! To serve, cut into squares when cooled. Sprinkle with powdered sugar, if desired.

file photo for reference

LICK THE PLATTER CLEAN LEMON CAKE

Vegetable oil spray with flour

2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 3/4 cups sugar
1 tbsp grated lemon peel
1/4 cup lemon juice
4 large eggs
1 cup buttermilk

Preheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.

Sugar Glaze:

1 cup sugar
1/3 cup lemon juice

While cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. 

Cut into 20 thin slices. 

Below is a file photo of this cake.

RASPBERRY-ALMOND BARS

1 cup Touch of Butter Spread (by Kraft Foods)

1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread out in a single layer on a baking sheet and heat in the oven until toasted.

Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the mixture onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the mixture to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.

Note: This is an old recipe from Kraft Foods.

file photo for reference

HOT FUDGE PIE

1/2 cup butter

3 (1-oz each) squares unsweetened baking chocolate
4 eggs
3 tbsp white corn syrup
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

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BUTTER PECAN CAKE

Cake:

1-1/4 cups butter, softened, divided

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

3 cups all-purpose flour

1/2 teaspoon salt

1 cup milk

1 1/3 cup pecans

Frosting:

1 cup butter, softened

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Grease and flour three 9-inch round baking pans; set aside.

To make cake:

Place pecans and 1/4 cup butter into a baking pan. Bake at 350 degrees 20-25 minutes until roasted; stir frequently. Remove from oven and set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour batter, divided evenly, into the three prepared pans.

Bake at 350 degrees 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

To make frosting: 

Cream butter and confectioners' sugar together in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. 

Yield: 12-16 servings

File Photo

HOLIDAY BROWNIES

With the Labor Day holiday coming up I am picturing the brownies with red, white and blue candies. You can use candy colors to suit the holiday or occasion. If you prefer, you can leave them plain.

14 tbsp butter

1 1/2 cups granulated sugar

3 eggs, beaten lightly

3/4 cups white whole wheat flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

2 tbsp milk

1/4 cup dark chocolate chips

Preheat oven to 325 degrees.

Line an 8-inch square pan with foil and grease foil or spray with nonstick cooking spray.

In a saucepan, over low heat, melt 12 tablespoons (1 1/2 sticks) butter; stir in 1 1/4 cups of the sugar and eggs. Then sitr in the flour, cocoa, and salt. Spread mixture in the prepared pan.

Bake at 325 for around 40 minutes, until set. Remove from oven and cool in pan on a wire rack.

In a saucepan, over medium heat, bring milk, remaining butter and sugar to boiling and boil 30 seconds. Stir in chocolate chips until melted then spread over the brownies. Immediately sprinkle with candies, if using.

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GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Centers:

1/2 bar (2-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream

Cakes:

Nonstick cooking spray
1 bar (4-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1 stick unsalted butter
2 eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/4 cup cake flour

To make centers:
Melt chocolate in cream in the top of a double boiler. Whisk gently to blend well. Refrigerate for 2 hours or until firm. Form mixture into 6 balls.

To make cakes:
Preheat oven to 400 degrees. Spray 6 4-ounce ramekins or custard cups with the nonstick cooking spray. Melt chocolate and butter in top of a double boiler. Whisk the mixture gently to blend. With an electric mixer, whisk together eggs, egg yolks, sugar, vanilla on high for 5 minutes. Fold the chocolate mixture and flour into the egg mixture until combined. Spoon mixture evenly into the prepared ramekins. Place a chocolate ball center in the center of each ramekin of batter. Bake 15 minutes or until firm to the touch. Let stand 5 minutes before inverting onto dessert plate. Remove ramekin.

File Photo

CAPPUCCINO CHEESECAKE

1 1/2 cups chocolate cookie crumbs

6 tbsp butter, melted
1 1/4 cups mini milk chocolate chips, divided
4 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch springform pan; set aside.

In a small saucepan, melt 1 cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.

Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.

file photo for reference

KA FLOUR'S ZUCCHINI CHOCOLATE CAKE

CAKE

• 1/2 cup (8 tablespoons) butter
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream, buttermilk, or yogurt
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
• 2 teaspoons espresso powder, optional but tasty
• 3 cups shredded zucchini (about one 10" zucchini)*
• 1/2 cup chocolate chips

ICING

• 1 cup chocolate chips

1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
3. Beat in the eggs.
4. Stir in the sour cream, buttermilk, or yogurt alternately with the flour.
5. Add the cocoa and espresso powder, mixing until smooth.
6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
7. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.
8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.
9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
10. Yield: 24 servings.

Note: I love King Arthur Flour's recipes and enjoy sharing them. King Arthur has great flours.

APRICOT ANGEL FOOD CAKE

1 1/2 cups egg whites (apprx 10)

1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot* preserves
2 tbsp water

Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Sift flour and 1/2 cup of the sugar together twice; set aside.

Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.

In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.

*Peach may be substituted.

Serves 12.

File Photo

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES

Batter:

2 cups sugar
1 3/4 cups all-purchase flour
3/4 cup baking cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 eggs
1 tsp vanilla extract

Filling:
1/2 cup creamy peanut butter
3 tbsp unsalted butter, softened
1 cup confectioners' sugar
2 to 4 tbsp 2% milk

Ganache:
2 cups (12-oz) semisweet chocolate chips
1/2 cup heavy whipping cream

Peanut Butter Frosting:
1 cup packed brown sugar
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside

In a large bowl, combine the first six batter ingredients. Whisk the buttermilk, coffee, oil, eggs, and vanilla until blended; add to dry ingredients until combined. This batter will be very thin. Fill the muffin cups 2/3s full.

Bake at 350 degrees 18-20 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

To make filling:
In a small bowl, cream peanut butter, butter, confectioners' sugar and enough of the milk to achieve piping consistency. Using a pastry bag or a plastic bag with a small whole cut in one corner, insert a small round piping tip. Fill bag with filling. Insert the tip into the top center of each cupcake; pipe about 1 tablespoon of the filling into each.

To make ganache:
Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over the chocolate and whisk until smooth. Dip the top of each cupcake into the ganache; place on wire racks to set.

To make frosting:
In a heavy saucepan, combine the brown sugar, egg whites, salt and cream of tartar over low heat. Using a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8 to 10 minutes. Pour into a large bowl, add vanilla. Beat on high until stiff peaks form, about 5 minutes.

Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few minutes. Continue adding butter and beating until smooth. Beat in peanut butter 1 to 2 minutes or until smooth.

Place frosting in a plastic or pastry bag with large star tip; pipe onto each cupcake. Garnish with chocolate curls, if desired.

Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

Yield: 2 dozen

Note: This recipe and picture are from a 2013 cupcake booklet. This is the creation of a lady in Mississippi.

LEMON WITH RASPBERRIES PAVLOVA

4 egg whites

1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
8-oz frozen whipped topping, thawed
1 1/2 cups fresh raspberries

Place egg whites in a large mixer bowl and let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.

Preheat oven to 225 degrees.

Add the cornstarch, vinegar, and vanilla to the egg whites. Beat whites on medium speed of electric mixer until stiff peaks form. Gradually add in the sugar, 1 tbsp at a time, on high speed until stiff peaks form. Spread mixture into a 12-inch circle on the parchment lined pizza pan, forming a shallow well in the center. Bake at 225 degrees for 55 to 65 minutes or until set and lightly browned. Turn oven off but leave in the oven for 1 hour to 1 hour 15 minutes.

Just before serving, spread the lemon curd into the meringue shell. Top with the whipped topping and sprinkle the fresh raspberries over the top.

Yield: 10 servings.

Note: Lemon curd is sold near the jams and jellies section in most supermarkets.

File Photo

BREAD PUDDING WITH LEMON SAUCE

2 cups dry bread cubes

4 cups milk, scalded
1 tbsp butter
1/4 tsp salt
3/4 cup sugar
4 slightly beaten eggs
1 tsp vanilla extract

Soak bread in milk for 5 minutes. Add the butter, salt, and sugar. Pour the bread mixture slowly over the beaten eggs. Add the vanilla and mix well. Pour into a greased baking dish. Bake in a pan of hot water in 350 degree oven until pudding is firm; about 50 minutes. Serve while warm with the Lemon sauce.

Lemon Sauce:

1/2 cup sugar
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp nutmeg
1 cup boiling water
2 tbsp butter
1 1/2 tbsp lemon juice

In a 1-quart saucepan, mix together the sugar, cornstarch, salt, and nutmeg. Gradually add in the water and cook over low heat until thick and clear. Add the butter and lemon juice; blend thoroughly. Pour over the bread pudding.

File Photo

CASHEW MACADAMIA CRUNCH

1 pkg (11 1/2-oz) milk chocolate chips

3/4 cup coarsely chopped cashews
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup

Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips. Combine the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the mixture begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the mixture over the chocolate chips in the pan. Spread the mixture evenly. Cool and refrigerate until the chocolate is firm. Remove from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.

Yield: About 1 1/2 lbs

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LAYERED PUDDING DELIGHT

14 whole Graham crackers, divided

1 pkg (6-serving size) vanilla pudding mix
2 cups cold milk
1 cup frozen whipped topping, thawed
21-oz can fruit pie filling (ie cherry, strawberry, blueberry, etc)

Line a 9-inch square pan with 1/3 of the Graham crackers, breaking as needed to fit the pan. Prepare the pudding mix with the milk as directed on the package. Let the pudding stand for 5 minutes then blend in the thawed whipped topping. Spread half the pudding mixture over the graham crackers. Add another layer of crackers just like the first layer. Top the crackers with the remaining pudding mix. Layer the remaining crackers over the pudding. Spread pie filling over the Graham crackers. Chill at least 3 hours before serving.

NOTE: This recipe can be made diabetic-friendly by using sugar-free pudding mix and Splenda sweetened pie filling.

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LEMON DIMPLES

1 1/2 sticks unsalted butter, softened

1/2 cup confectioners' sugar + extra for dusting
1/4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 cup prepared lemon curd

In a large mixer bowl, beat butter and sugars on medium speed of electric mixer until fluffy. Beat in egg, lemon zest, lemon juice, and vanilla extract. On low speed, beat in baking powder then the flour until it is incorporated. Cover dough and chill in the refrigerator for an hour. Place lemon curd into a small ziptop food-storage bag and seal.

Heat the oven to 350 degrees. Line baking sheets with parchment paper. Shape scant tablespoonfuls of dough into balls. Place dough balls 2-inches apart on the prepared baking sheets. Using your index finger, make a deep indentation in center of each dough ball. Snip a tiny corner of the ziptop bag and pipe the lemon curd into the indentations to fill completely. This takes about 1 teaspoon per cookie. Bake 15 minutes or until the cookie edges just start to brown lightly. Do not overbake. Cool completely on the baking sheet on a wire rack. Dust the edges of the cookies with powdered sugar.

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SPRING LIME SQUARES

Pastry Crust:

7 tbsp butter, room temperature
1/3 cup sugar
1/2 tsp vanilla extract
1 tsp grated lime rind
1/4 tsp salt
1 cup all-purpose flour

Lime Topping:
2/3 cup sugar
5 tbsp fresh lime juice
2 eggs
2 1/2 tbsp all-purpose flour
2 tsp grated lime rind
2 tsp grated lemon rind
1/2 tsp baking powder
1 to 2 drops green food coloring

Preheat oven to 350 degrees. Line a 9-inch square baking pan with foil; allow foil to hang over the edge. Spray foil with nonstick cooking spray.

Crust: Beat butter and sugar in bowl until creamy. Beat in vanilla, lime rind, and salt. Beat in flour just until a dough forms. With floured fingers, pat the dough into prepared pan. Prick crust with a fork. Bake at 350 degrees until golden brown, about 20 minutes.

Lime Topping: In a medium mixing bowl, stir together sugar, lime juice, eggs, flour, lime rind, lemon rind, baking powder and food coloring until very smooth. Pour mixture over the crust and return to the 350 degree oven. Bake until the filling is set, about 15 to 20 minutes. Remove from oven and set on a wire rack to cool completely. Lift foil out of the pan, supporting if necessary. Using a sharp knife, cut into squares (or diamonds, if you prefer).

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PAULA'S SPICED BUTTERMILK PIE

PIE:

1/2 of (14.1 oz) pkg refrigerated piecrusts

1 1/2 cups granulated sugar

3Tbsp. all-purpose flour

1/2 tsp pumpkin pie spice

1/4 tsp kosher salt

3/4 cup whole buttermilk, at room temperature

1/4 cup unsalted butter, melted, slightly cooled

3 eggs

1/2 tsp vanilla extract

TOPPING

3/4 cup heavy cream, cold

1/3 cup whole buttermilk, cold

1/4 cup confectioners' sugar

1/2 tsp vanilla extract

1/8 tsp kosher salt

Position oven rack in lower third of the oven. 

Preheat oven to 425 degrees.

On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into the bottom and up the sides. Fold edges under; crimp as desired. Chill for 30 minutes.

Line the crust with parchment paper and add pie weights. Bake for 10 minutes, remove the weights and parchment paper. Transfer to a wire rack to cool. Leave oven on.

In a large bowl, whisk together the granulated sugar, flour, pie spice and salt. Whisk in the buttermilk, butter, eggs, and vanilla extract. Pour into the crust and bake 10 minutes. Reduce temperature to 375, bake 25-30 minutes or until the center is set. Tent with foil if browning too quickly. Transfer to a wire rack and allow to cool.

Make topping: With a hand mixer on high speed, beat the cream, buttermilk and confectioners' sugar with the vanilla and salt. Beat until soft peaks form, about 2 to 3 minutes. Spread over the pie, swirling decoratively. Sprinkle with a little pie spice or cinnamon. if desired.

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PEACH PUDDING CAKE

6 ripe peaches, peeled and halved

2 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
8 tbsp butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 tsp salt

Powdered sugar for garnish

Additional fresh peach for garnish, if desired

Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.

In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.

In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended. Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.

File Photo of a similar recipe.

FUDGEY PEANUT BUTTER CHIP MUFFINS

 1/2 cup applesauce

1/2 cup quick-cooking rolled oats
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder

1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup peanut butter baking chips

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners; set aside.

Stir together the applesauce and oats; set aside. In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and vanilla until well blended. Add the applesauce-oat mixture; blend in well. Stir together the flour, cocoa powder, baking soda and cinnamon. Add flour mixture to the butter mixture and blend together well. Stir in the chips. Fill muffin cups 3/4 full with batter.

Bake 22 to 26 minutes or until a wooden toothpick inserted in the center comes out almost clean. Cool slightly in the pan on a wire rack. Serve warm.

Note: For an additional touch, sprinkle cooled muffins with powdered sugar if desired.

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STRAWBERRY SHORTCAKE SKEWERS

Biscuit Rounds:

• 1 can of grands biscuits
• 2 tbsp melted butter
• 1 tbsp water
• sugar for sprinkling
• 20 large strawberries, 2 slices per strawberry

Cream:

• 2 cups heavy cream
• ½ jar marshmallow fluff
• 3 tbsp sugar

Preheat oven to 350 degrees.

On a lightly floured surface, roll a biscuit into a 5-inch circle.

Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.

Brush melted butter on each biscuit and sprinkle with sugar.

Bake 10 minutes or until golden brown.

In a bowl, mix together the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.

While the biscuits are baking prepare the strawberries. Cut two 1/2 inch slices from each strawberry. 

Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.

Then start layering, biscuit, strawberry, whipped cream. Do this twice ending with a third biscuit on top. One can of biscuits made 20 skewers.

Note: I got this recipe from a friend quite awhile ago. It was suggested as a fun dessert when celebrating Canada Day, thus the Canadian flag in the background of this picture. I believe this recipe originated at Shared Foods but I am not sure. I have not tried this.