DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So for all you brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut-up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

PAULA DEEN'S PUMPKIN BARS

4 eggs
1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

genius kitchen photo

BASIC VANILLA MARSHMALLOW BUTTERCREAM FROSTING

1 cup butter, softened

1 jar (7 to 8-oz) marshmallow cream
1 cup powdered sugar
1 tsp vanilla extract
food coloring, if desired

In medium to large mixer bowl, beat the butter on medium speed until creamy; beat in the marshmallow cream until well blended.  Beat in the powdered sugar and vanilla extract.  Turn mixer speed to high and beat until fluffy (about 3 to 4 minutes).  Beat in a few drops of desired food color if you wish to have tinted frosting.

Yield: Approximately 3 cups frosting

file photo

Note: My granddaughter sometimes uses this frosting. It is very tasty.

APPLE AND CREAM CHEESE BUNDT CAKE

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk

1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

This is the file photo

I saw this on the internet some time ago. Can't remember the site it was on. 

It is rich but good.

CARAMEL APPLE SHEET CAKE

1 cup unsalted butter
1 cup water
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sour cream
2 large eggs
1 medium apple , diced small (about 1 1/4 cups)

For The Icing:
3 tablespoons milk
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons caramel topping

Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

In a separate bowl, whisk together the sour cream and eggs.

Combine the wet ingredients with the dry (batter will be thick.)

Fold in the diced apples.

Gradually stir in the warm melted butter and mix well until combined.

Pour batter evenly into the prepared pan (batter will be loose.)

Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool at least 30 minutes.

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. 

Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)

Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15-20 minutes.

Slice into squares and enjoy!

Recipe and photo from

bellyfull.net

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HAZELNUT TORTE

6 large eggs, separated

1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a large mixing  bowl beat the egg yolks with the sugar until of a light lemon color.  Stir in the chopped nuts, bread crumbs, and orange juice.

In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.

Spoon  the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.

Split the cake crosswise to make two layers.  Spread half the whipped cream a top one layer that has been placed on a serving plate.  Top with the second layer then the remaining half of the whipped cream.  Garnish with hazelnut halves, if desired.

Note: Original recipe from an old TOH magazine; recipe submitted by a lady in Canada.

Yield: 10 servings

NOTE:  I did not forget to include the flour; there is none.

FLEISCHMANN'S COUPON - 1963

I just love going through the old boxes of my mother's recipe clippings.  Every once in awhile I come across something interesting like this Fleischmann's Active Dry Yeast coupon that expired on Dec. 31, 1963.  8 cents was probably a pretty good savings on yeast back then!  My mother was a bit of a pack rat and on days like this, I am glad she was!

BUTTER COOKIE BOUQUET

1/3 cup butter, softened

1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.

I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

BLONDIES AL A MODE with MAPLE-FLAVORED SYRUP

3/4 cup butter, softened

2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In large mixer bowl cream the butter and sugar.  Add the eggs, one at a time; beat well after each egg.  Beat in the vanilla extract.

In another bowl combine the flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture.  Stir in the pecans.

Spread the mixture into the prepared pan and bake at 350 degrees for 25 to 30 minutes.  Bake until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Sauce:
1 cup maple syrup
2 tbsp butter
1/4 cup evaporated milk
Vanilla ice cream
Coarsely chopped pecans

Combine the syrup and butter in a small saucepan. Bring mixture to a boil and boil, stirring, for 3 minutes.  Remove from the heat and stir in the milk.  Cut the cooled blondies into squares. 

To serve place a brownie square on a dessert plate with a scoop of the ice cream.  Pour sauce over the ice cream and sprinkle with pecans.

Yield: 20 Blondies

This is the file photo.