borrowed from: Life as a Lofthouse
INGREDIENTS:
1/2 cup salted butter, softened
3/4 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1 (7 ounce) jar Marshmallow Creme (Fluff)-- (don't use regular marshmallows)
4 Regular sized Hersheys Bars, broken into pieces
wax or parchment paper
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9 inch glass pie pan with baking spray.
Beat butter and sugar together until fluffy and combined.
Add egg and vanilla until incorporated.
On low speed add in flour, graham cracker crumbs and baking powder.
Divide the dough in half.
Press half of the dough in the bottom and sides of the prepared pie pan. (or roll out in between parchment to fit into the pie crust)
Evenly spread the Marshmallow Creme over the bottom of crust.
Spread the broken chocolate pieces on top of the Marshmallow Creme.
Form the remaining dough into a ball and place it on a piece of wax or parchment paper.
Top with another piece of wax or parchment paper and flatten into a 9 inch circle with a rolling pin.
Carefully peel off the top piece of wax paper.
Flip the crust onto the top of pie and peel off the other piece of paper.
Pinch the dough together to form the crust.
Bake for 20 minutes or until lightly browned.
Cool completely and then slice and serve.
***I heated up slices for 10 seconds in the microwave and I HIGHLY recommend doing this before eating***
Carrot Cake
borrowed from Mel's Kitchen Cafe
INGREDIENTS:
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 lb. medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable or canola oil
Frosting (I double the recipe below to frost a 9-inch layered cake)
8 ounces cream cheese, softened to room temperature
5 tablespoons butter softened to room temperature
1 tablespoon sour cream, light or regular
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar (4 1/2 ounces)
DIRECTIONS:
Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don’t have a food processor.
In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don’t plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!
Football Whoopie Pies
submitted by Melanie~The Sisters Cafe
1 chocolate cake mix
3 eggs
1/2 cup water
1/2 cup vegetable oil
Butter-cream filling
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1-2 TB milk
Preheat oven to 400.
In a mixer, combine cake mix, eggs, water and oil. Whip together for 2-3 minutes.
On a silpat lined baking sheet or parchment lined, spoon batter in rounded mounds. Use the back of the spoon to round out the batter into football shaped ovals.
Bake for 8 minutes. Cool completely.
For the Butter-cream: Mix powdered sugar and butter in mixing bowl Stir in vanilla and milk. Beat until smooth and spreadable.
Gently spread butter-cream onto the bottom cookie (wrong side up), then top with another cookie (right side up).
Scoop some icing into a ziplock with a teeny hole in one corner, it to do the decorative laces
Cookie Dough Dip
makes about 1 1/2 cups
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
Monster Cookie Recipe
From The Ultimate Southern Living Christmas Cookbook
1/2 cup margarine or butter, softened
1 cup sugar
1 cup plus 2 tablespoons firmly packed brown sugar
2 cups peanut butter
3 large eggs
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats, uncooked
2 teaspoons baking soda
1/4 teaspoon salt
1 cup M&M’s
1 cup semisweet chocolate chips
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
Add peanut butter and next 3 ingredients; beat well.
Add oats, soda and salt; stir well.
Stir in chocolate pieces and chips. (Dough will be stiff.)
Pack dough into a 1/4 cup measure.
Drop dough 4 inches apart onto lightly greased cookie sheets.
Lightly press each cookie with fingertips into a 3 1/2 inch circle.
Bake at 350 degrees for 12 to 15 minutes (centers of cookies will be soft-DO NOT OVERBAKE!
Cool slightly on cookie sheets; remove to wire racks to cool.
Next! A cookie that is dear to my heart. I love sugar cookies of all kinds and I love cinnamon, from that was born my love of the snickerdoodle. These were also my kids favorite of all the ones I have baked this year.
Snickerdoodles
Fat Fluffy Snickerdoodles
makes 16-20 cookies
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Directions:
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.
Vanilla Cupcakes
by Annie's Eats
Ingredients:
½ cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
zest of 1 lemon (optional)
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
1-1 ½ recipes easy vanilla buttercream frosting
Directions:
Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.
In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
Prepare frosting. Decorate cooled cupcakes as desired.
Mint Oreo Cookies
Time: 1 hour
Yield: 30 Oreos
Recipe from Jamie Cooks It Up!
Cookie Dough:
2 boxes devils food cake mix
2 sticks melted butter
2 eggs
Frosting:
5 C powdered sugar
1/2 stick butter, softened
1/4 C milk
dash salt (just a sprinkle)
1/2 t peppermint flavoring
1 t red food coloring gel ( like them bright)
1. In a large mixing bowl (or in your Kitchen Aid Mixer) combine cookie dough ingredients. Mix for about 1 minute, or until all ingredients are incorporated.
2. Roll dough into 1 1/2 inch balls and place on a greased cookie sheet. Smash the balls down just a bit.
3. Bake the cookies at 350 for about 8 minutes. This is not an exact time. You don't want to over bake them. A cookie that isn't soft, isn't worth eating in my book. Take them out of the oven when the tops have cracked, as in the picture above. Let them finish baking while they sit on the hot cookie sheet. When the sheet is cool, you can place the cookies on a wire rack to finish cooling.
4. To make the frosting whip the butter until smooth. Mix in the powdered sugar and add the milk a little at a time. You don't want the frosting to be too runny.
5. Add the food coloring, peppermint and the salt and mix.
6. Frost the underside of a cookie and place another cookie on top.
Vanilla Cupcakes
borrowed from Brown Eyed Baker
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 to 24 minutes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Vanilla Buttercream Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes
Ingredients
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
French Apple Pie
Pie
¾ cup sugar
¼ cup flour
½ tsp. nutmeg
½ tsp. cinnamon
dash of salt
6 cups Apples peeled and sliced into segments
Crumb topping
1 cup flour
½ cup (1 stick) Margarine or butter softened
½ cup brown sugar
1 tsp cinnamon
Use a ready made pie crust (or make your own), mix the Pie ingredients together with a big spoon, pour into crust
Mix the crumb topping, the best way to get the crumbles not so big is to use a pastry cutter but you can also use 2 forks and cut into the butter
Pour crumb topping on top of the pie
Bake for 50 minutes @ 375 degrees
Cover with foil for the last 10 min. if it browns too quickly
Excellent Apples to use:
Cortland, McIntosh
Very Good apples:
Golden Delicious, Jersey Red, Lodi, Rome, Star
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Glaze:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Sprinkle:
1 tsp white sugar mixed with 1 tsp cinnamon
Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
While the glaze is still wet, sprinkle cinnamon and sugar on top.
Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
VERDICT: YUM!!!!!!!
NEXT......
I had this punch a a Christmas Party and once you have it, you will want to make it again and again. The picture is so weird, the lighting was all wonky. It is such a light and refreshing drink that has just the sweetness you need, but with the happy effects of a yummy cocktail. 
White Sangria Punch
Ingredients:
1-12 oz. can of frozen lemonade
1- 6 oz. can of frozen Orange Juice
1-1/2 cups of water
1 bottle of dry white wine
1-10 oz. bottle of club soda
lemon/lime/orange slices
Directions:
Mix and Drink!
VERDICT: Is this even really necessary? I am craving a big punch bowl of this as I type this
NEXT....
This was such a find. I can not believe I almost lost these forever. They are so impressive looking and taste the same. Super duper simple but look like you have spent a ton of time on them
Harvest Sweet Potato Pecan Pie Tarts
borrowed from Cooking light
**How to quickly cook the sweet potato~~ Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
Ingredients:
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Directions:
Preheat oven to 350°.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spread
in to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.
Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes.
Cool completely on a wire rack.
VERDICT: LOVE em' Cant wait to make them again!
NEXT.......
Spiced Pumpkin Dip
borrowed from Annie's Eats
Ingredients:
½ cup canned pumpkin puree
1 (8 oz.) package cream cheese
2 cups powdered sugar
2 tsp. pumpkin pie spice
Directions:
In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar and
pumpkin pie spice. Mix well. Spoon into a decorative bowl.
VERDICT: Sometimes the simplest things are the most delicious things!
NEXT........
Ok let's discuss this picture for a moment.....this is what happens to brie when you leave
it in the oven too long. It was still so yummy, but its best to get it out of the oven before
its a big soupy plate of cheese. I loved this because you can marinate the nuts ahead
of time and then just pop it in the oven and its this delicious appetizer that takes
barely anytime to prepare but with fabulous resultsI
Sugar & Nut Glazed Brie
Borrowed from Paula Dean
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
Directions:
In a small bowl stir together the sugar, nuts, and brandy.
Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate.
Bake for 4 or 5 minutes or until the brie is slightly softened.
Spread the sugar mixture in an even layer on top of the warm brie and
bake for 2 to 3 minutes longer, or until the sugar melts.
Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.
Place crackers around the other side.
VERDICT: Dont let my horrible absent mindedness prevent you from making this, its so tasty!
NEXT........
I had this dip at a party and couldnt stop eating it. The flavors were so different and when you see the recipe you will think its weird but I swear its----- YUM!
Ingredients:
1 (16 ounce) package soft style cream cheese with pineapple
3/4 pound shredded Swiss cheese
2 cups dried cranberries
2 tablespoons orange juice
1/4 cup apple juice
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple
juice. Scoop into a 9 inch pie pan.
Bake 15 minutes in the preheated oven, until bubbly and lightly browned.
VERDICT: Such a east tasty dip!
LAST BUT NOT LEAST.....
Who doesnt want to end their night with a big bowl of popcorn?
Cinnamon Sugar Popcorn
borrowed from Cooking Light
Ingredients:
8 cups popcorn (either microwaved or stove popped with oil)
Cooking spray (if you cook it with oil you dont need the spray)
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 tablespoons butter, melted
Directions:
Place popcorn in a large bowl. Lightly coat popcorn with cooking spray; toss well.
Repeat procedure.
Combine sugar, cinnamon, and salt in a small bowl.
Drizzle popcorn with melted butter; toss well.
Sprinkle with sugar mixture; toss well to coat.
