Snickerdoodle Biscotti

Ingredients: 

For the Biscotti:

2¾ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the Topping:
1 egg white
1 teaspoon water
¼ cup granulated sugar
1 teaspoon ground cinnamon 

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.
3. Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
4. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.
5. Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous ½-inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.

Recipe + photo: www.browneyedbaker.com/2013/10/16/snickerdoodle-biscotti/

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Photo + recipe: http://www.browneyedbaker.com/2007/12/18/christmas-baking-peppermint-bark/ 

Banana Chocolate Chip Oatmeal Cookies

4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
1 cup semisweet chocolate chips

Directions:

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.

Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.

Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes 2 1/2 dozen cookies

Recipe + photo: http://www.makeandtakes.com/banana-chocolate-chip-oatmeal-cookies

Chocolate Chip Cookie Bars

ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional

directions:

1. Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Photo + recipe: http://www.twopeasandtheirpod.com/chocolate-chip-cookie-bars/

For a variation:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/

Fudgy Brownie Cookies

Ingredients

1 package (18 To 21 Oz. Box) Fudge Brownie Mix

1-¼ cup All-purpose Flour

¼ cups Packed Brown Sugar

2 whole Eggs

½ cups Butter, Melted And Cooled

2 Tablespoons Water, Or More As Needed

1 cup Dark Chocolate Chunks

Directions

1. Whisk together brownie mix, flour, and sugar.
2. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

Photo + recipe: http://tastykitchen.com/recipes/desserts/fudgy-brownie-cookies/

Cheesecake Cookies

 

Ingredients

1/2 c. cream cheese soft

1/2 c. butter, soft

1 c. sugar

1 egg

1/4 tsp salt

1/4 tsp baking powder

1 c. flour

White chocolate chips

Directions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or lighly grease. In a large bowl beat cream cheese and butter together. Gradually beat in sugar, at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Stir in white chocolate chips. Drop by rounded tablespoons onto baking sheet. Bake at 350 degrees for 12-14 minutes, until bottom edges barely turns brown. Don’t overcook.

Recipe + photo: http://sweettreatsmore.com/2009/09/cheesecake-cookies/

Brownie Stuffed Chocolate Chip Cookie

1 brownie mix

2 Symphony bars

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 Cups semi sweet chocolate chips

1 Cup M +Ms

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions with Symphony chunks dispersed throughout.  Let cool completely then cut into 1 1/2 inch squares.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips and M&Ms.
4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.  

Photo + recipe: Picky Palate

Pumpkin Gooey Butter Cake

Ingredients


Cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg



Directions

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html?oc=linkback

Recipe + pictures: Food network

Double Chocolate Italian Cheesecake

 

Ingredients: 

Crust Ingredients:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar

Cheesecake Ingredients:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature
6 ounces white chocolate, melted and cooled to just above room temperature

Glaze Ingredients:
8 ounces semi-sweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons light corn syrup

Instructions: 

1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.
2. Perheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.
3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.
4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.
5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.
6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly (to about 80 degrees).
7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Slice into 16 pieces. Store in refrigerator or freeze for longer storage.

 Photo + recipe: http://www.tammysrecipes.com/double_chocolate_italian_cheesecake

Cheesecakes I want to try:

http://www.tammysrecipes.com/pumpkin_cheesecake
http://www.tammysrecipes.com/vanilla_bean_cheesecake
http://www.tammysrecipes.com/slow_baked_new_york_cheesecake

Double Chocolate Cookies

 

Ingredients: 

2 cups sugar
1 1/4 cups margarine or butter
2 eggs
3/4 cup cocoa
2 cups flour
2 tsp vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Instructions: 

1. Cream together first three ingredients. Add remaining ingredients and mix well.
2. Spoon onto ungreased cookie sheets. Cook for 10-14 minutes at 350 degrees, until cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

Recipe + photo: http://www.tammysrecipes.com/double_chocolate_cookies

Cake Batter Rice Krispies

 

• 3 Tablespoons unsalted butter
  
  
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix _(the dry cake mix, not the batter)_
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Directions:

Spray a 11x7 baking pan with nonstick spray. Set aside.
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.

Recipe + picture: http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/