CINNAMON ROLL CAKE

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

posted by Kathy Ferdig a great friend... I can not wait to try these!!!!

classic peanut butter cookie with a twist

Ingredients

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• bag of peanut butter chocolate chips (opt.)

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Add peanut butter chocolate chips. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Gingerbread men recipe

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for
about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.


Read more: http://www.joyofbaking.com/GingerbreadMen.html#ixzz16jiZpnAo

Gingerbread House Recipe

Ingredients:

* Cookie Dough:
* 1-1/2 cups whipping cream
* 1 teaspoon pure vanilla extract
* 2-1/2 cups firmly packed brown sugar
* 2 Tablespoons baking soda
* 1 Tablespoon ground ginger
* 2 teaspoons ground cinnamon
* 1-1/3 cups light or dark molasses
* 9 cups all-purpose flour
* .
* Icing Cement:
* 2 large egg whites
* 1/8 teaspoon cream of tartar
* 2 teaspoons water
* 3 cups sifted powdered sugar

Preparation:
Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats.

In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.

In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

With mixer running, gradually add flour, beating until completely mixed.

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

Icing Cement:
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Yield: about 1-1/2 cups icing

marbled pumpkin cheesecake

Ingredients

* 1 1/2 cups crushed gingersnap cookies
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted
*
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

perfect pumpkin pie

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Monster Cookies

MONSTER COOKIES

2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal

Mix in order given using mixer. Transfer batter to large container and add the following:

6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top

Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.

NOTE: Use smooth peanut butter as it helps to bind everything together.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

3/4 cup butter
3 cups granulated sugar
2/3 cup milk
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme*
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
3. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 4 dozen candies.

applesauce chocolate chip cake By: Kitty J.

Another personal and a season favorite... I can still picture my mom heating up a piece and enjoying it by the Christmas tree. Mom come hear up a piece for me will you? MUAH

In a large sauce pan heat up for a few minutes
1 25oz jar (2 1/2c) unsweetened applesauce
3/4c butter
2c sugar
let cool completely!!! (Or you will melt the chocolate chips and it looks pretty gross)
Mix dry ingredients
3c flour
1/2tsp salt
4tsp baking soda
1tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves
12oz chocolate chips
once applesauce is cool mix all ingredients together
In two large well greased pans bake for 1 hour at 325
make a simple frosting from powdered sugar butter and milk and drizzle over cake when cool down and serve
I prefer to heat up my cake melting the chocolate chips before I eat it with a really cold glass of milk... enjoy!

Sugars Cookies By: Kitty J.

Best sugars cookies ever... they melt in your mouth and, well they are by far the ebst I have ever had.

1 1/2C powdered sugar
1c softened butter
1 egg
1tsp vanilla
1/2tsp almond
mix together well, add
2 1/2c flour
1tsp baking soda
1tsp cream of tartar
mix well again set in fridge to cool overnight

On floured surface roll out and cut out preffered shapes
bake at 375 for 7-8 min

let cool and decorate beautifully, try not to eat them all before you share them with others and a glass of milk!

My sweet potatoes

preheat oven to 375 and spray 8x8 casserole dish
mix 2 large cans cut sweet potatoes in light syrup. Drain syrup. Add sweet potatoes to bowl along with 1/4c sweetened condensed milk. A few dashes of nutmeg, cinnamon, and cardamom. Mix gently and add to casserole dish. On top sprinkle mini marshmallows to your liking along with a 1/4c brown sugar and 1/3c chopped pecans.
bake for about 25-30 min until topping is melted and pot are heated through.
ENJOY!

Sweet Potato Casserole

3c sweet potatoes cooked and mashed
1/4c milk
1/3c melted butter
1tsp vanilla
1/2tsp salt

topping:
1c pecans
1c brown sugar
3tbsp flour
1/2c melted butter


Mix ing. together and put in ungreased dish and add toppings
bake 25min at 375 degrees
bake a few minutes extra for a crunchy topping :) wathc out there will be NO left overs!

NO BAKE CHOCOLATE OATMEAL COOKIES

2 c. sugar
1/4 c. butter
4 tbsp. cocoa
1/2 c. milk

Bring all ingredients to a boil in pan (5 quart)

Remove from stove, add:

3/4 c. peanut butter
1 tsp. vanilla

magic cookie bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces semisweet chocolate chips
3 1/2 ounces coconut flakes
1 cup chopped nuts

Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

Makes 24 bars.

Serving Size: 12.

Layered mint fudge

Ingredients:

* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.

4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.

6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.

7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.

HERSHEY KISS COOKIES

1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt

Mix together and set aside. Cream together: 1/2 c. peanut butter

Gradually add: 1/2 c. brown sugar

Add 1 beaten egg and 1 teaspoon vanilla. Blend in the dry ingredients. Shape into balls (1 teaspoon dough). Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Take out and put one Hershey kiss (unwrapped) on each cookie (push onto cookie until the dough cracks around edge); return to oven and bake 2 to 3 minutes more.

Found this online this is going to be topped with Christmas colored hershey kisses and one of the goodies on the Christmas treat plates for loved ones!