Pretty Sure My Favorite Chocolate Chip Cookies

Mix together until fluffy
2 cubes butter, softened
2 cups brown sugar
2 cups white sugar

Add:
2 tsp. vanilla
4 eggs
2 tsp. Baking Soda
2 tsp. Salt
6 cups flour

Add chocolate chips

Bake at 350 for 8-10 minutes

Best Ever Carrot Cake

I love a moist, dense cake and this one is heavenly.  Keep it chilled in the refrigerator and I promise, you won’t be able to stop eating it.  I have children with nut allergies, so instead of making it a triple layer, I doubled it and made another 8x8 pan without nuts for my two girls.

You won’t need to search any further for your favorite carrot cake recipe again.  I promise, this is it.

INGREDIENTS:

6 cups grated carrots

• 1 cup brown sugar
• 1 cup raisins, optional
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 heaping TBSP. ground cinnamon
• 1 cup chopped walnuts, optional

DIRECTIONS:

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.  Preheat oven to 350 degrees and grease and flour three 8 inch round cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans and bake for 45 to 50 minutes.  Cool for 10 minutes before removing from pan.  Frost with cream cheese frosting.

FROSTING:

1 pkg. cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

1 (16oz.) bag powdered sugar (May not use the whole bag, depends on the consistency you prefer.  I only use about 3/4’s of a bag).

Beat cream cheese and butter until whipped smooth.  Add vanilla and powdered sugar and beat until creamy.  Frost cake when entirely cool.  Frosting will melt if the cake is hot.  It’s even better to refrigerate the cake for awhile before frosting.

COCONUT TOPPING:

1 1/2 cups coconut

1/4 cup butter

1/4 cup brown sugar

In a saucepan, toast the coconut in butter and brown sugar until caramelized.  Sprinkle on top of cake just before serving.  

Leap Day Treats

There is something about holidays and special occasions that just get me excited to cook.  Today was no exception.  I mean, how often does Leap Year come around?  And what better way to celebrate a fun day than with fun food?

 I decided to try my hand at frog pancakes this morning.  So, I died my pancake batter green and made me some goofy looking frog pancakes.  I knew it was a success though, when one by one the kids came in and when I quizzed them as to what they were, they all answered correctly, “frogs!”  Yeah!  Score one point for me!  I will have you know, I was good and didn’t eat one bite. :)

I decided to surprise them with a fun after school snack...okay...treat.  I decided to make some chocolate bowls.  First, I filled some water balloons with water, placed them in a cupcake pan and froze them.  Then I melted white chocolate with a little green food coloring in a double broiler.  When my balloons were frozen, I dipped them in the chocolate and placed them on wax paper.  There they sat, until all the water was melted.

 Once the water was melted, I turned them upside down, holding onto the wax paper, over the sink and popped the water balloon.  What I had left was the cutest little lily pad chocolate bowl.

Next, I made up some pistachio pudding and filled the little bowls and then printed these cute signs.  I had them waiting when the kids arrived home from school.  

Tonight, was youth night at the church and I decided to make these froggy cupcakes to send with my husband, Warren, to share with all the young men.  These aren’t just ordinary cupcakes, they are filled with chocolate ganache, dipped in white chocolate, then frosted with green whipping cream.  The ears are made out of york peppermint patties, with a coconut M&M to make the buggy eyes and licorice rope to make them smile.  I know they are a tad cheesy, but I loved my frog cupcakes.

I promise, I did cook a healthy dinner!

Layered Pudding Dessert

This recipe is all over the internet and has been around for years.  It’s a classic dessert.  I haven’t made it forever!  I forgot how much I love it.  I used chocolate pudding, but you can use any kind of pudding you like.

Ingredients

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• 1 stick butter
• 1 1/4 cups flour
• 3/4 cup finely-chopped pecans
• 2 eight-ounce packages softened cream cheese
• 1 cup sifted powdered sugar
• 2 eight-ounce containers Cool Whip
• 3 cups milk
• 2 small boxes instant pudding, any flavor

How to make it

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• In medium mixing bowl, cut together one stick butter or margarine, flour, and chopped walnuts or pecans.  Press evenly into ungreased 9 x 13-inch pan.   Bake for approximately 10 minutes in a preheated 350-degree oven until light golden brown.  Remove from oven and allow to cool completely.
• In a medium mixing bowl, cream together confectioner's sugar and softened cream cheese.  Fold in one 8-ounce container whipped cream.  Spread over cooled crust.
• Beat milk and two packages pudding mix.  Spread over cream cheese layer.  Spread one 8-ounce container whipped cream over pudding layer.
• If desired, sprinkle additional finely-chopped walnuts or pecans over top layer.  Refrigerate several hours or overnight until ready to serve.

Caramel Pecan Bars

These bars are completely rich and delicious.  It is definitely what I would call a “Shelly” dessert!

Ingredients

• 1 (19.5 oz.) package Traditional Fudge Brownie
• 1 1/2 cups caramels, unwrapped
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup butter
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 1/2 cups pecan halves

Instructions

• HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil or parchment paper, extending paper over edges of pan.
• PREPARE brownie mix according to package directions. Spread 1 1/2 cups prepared batter in prepared pan. Bake 10 to 15 minutes or until center is set.
• COMBINE caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth. Gently spread caramel mixture over partially baked brownie. Sprinkle caramel with chocolate chips. Spread remaining unbaked brownie batter evenly over chocolate chips. Sprinkle with pecan halves.
• BAKE an additional 20 to 25 minutes. Cool completely. Cover and refrigerate. Lift chilled brownies from pan onto cutting board. Cut into bars. Cover; chill until ready to serve.
• Brownies are best served when chilled or at room temperature.

Sweet and Salty Chewy Peanut Butter Bars

 Unfortunaly, I have children with peanut allergies, so these will not be a recipe I will make often.  However, I loved them.  They would be perfect to take to a picnic.  They are really chewy, soft and I love the combination of the cashews, marshmallows and peanut butter.

Ingredients

• 1 cup Flour
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces
• 1 tablespoon vanilla extract, divided
• 3 cups miniature marshmallows
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup Creamy Peanut Butter, or 1 cup peanut butter-flavored chips
• 1 (3 oz.) can chow mein noodles
• 1 cup coarsely chopped cashews or peanuts

Instructions

• HEAT oven to 350ºF. Combine flour, sugar, baking powder and baking soda in medium bowl. Cut in butter and 1 teaspoon vanilla with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of ungreased 13 x 9-inch baking pan.
• BAKE 15 minutes or until lightly browned. Top evenly with marshmallows; bake an additional 2 minutes or until marshmallows begin to puff. Remove from oven; cool.
• COMBINE sweetened condensed milk and peanut butter in heavy saucepan over medium heat; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in chow mein noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows. Cool. Chill. Cut into bars.

Brownie Cheesecake Pie

I got this recipe (and a few others) off of the Eagle Brand website.  This was really yummy.  You must make it a day ahead and let it sit in the refrigerator overnight for the best flavor.  I think it would be yummy with a raspberry or strawberry glaze over the top or even caramel, but it was good plain, just like this.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

Instructions

• HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• BAKE 35 minutes or until set.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
• Chocolate chips may fall to top of brownie layer during baking.

Chocolate Almond Filled Cookies

These were really good, but next time I am going to try a different variation.  I LOVE, LOVE, LOVE German Chocolate Cake with Coconut Icing.  Next time, I am going to make these cookies with a German chocolate cake mix, make the German Chocolate Frosting Recipe and fill with a dollup of that.  Yum.  I can’t wait to try them.

Ingredients:
3/4 cups roasted and salted almonds
1 1/2 cups coconut
1/2 cup Eagle Brand Sweetened Condensed Milk
2 pkg. Ready to Bake refrigerated sugar cookie dough
2/3 cup baking cocoa
2/3 cup milk chocolate chips (good kind)

Directions:
Chop almonds in a bowl.  Stir in coconut and milk until well blended.  Refrigerate until ready to use.  Mix the cookie dough with the cocoa until well combined.  Use extra cocoa on your counter to prevent dough from sticking and roll out the doll until thin.  Cut the dough into circles, using some sort of cutter (I use the top of a cup).  Place a dollup of almond, coconut mixture on the middle of one circle of dough.  Take another circle of dough and place on top, pressing down the edges.  Repeat until you have used all the dough.

Bake 10 minutes at 350.  When cooled, melt chocolate chips in a ziploc bag (in 25 second increments).  Cut a small hole in the end and drizzle over the cookies.  Allow to cool.  Serve.

Raspberry Chocolate Cheesecake Squares

I made these for a friends birthday and think they taste heavenly.  Make them a day in advance and eat them chilled, right from the fridge.  

Ingredients:
6 oz. cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Condensed Milk
1 large egg
3 TBSP. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen (thawed) strawberries, plus more to garnish
1 pkg. oreo cookies
1/4 cup butter, melted

Glaze:
1/4 cup milk chocolate chips
3 TBSP. heavy whipping cream

Directions:
Crush 1/2 pkg. of oreos in a blender.  Place in a bowl and drizzle on the melted butter.  Stir until well mixed and crumbly.  Press mixture in the bottom of an 8x8 square pan.  Sprinkle raspberries evenly on top of the crust.

Heat oven to 350.  Beat cream cheese until fluffy.  Add in the sweetened condensed milk until smooth.  Add egg, lemon juice and vanilla, beating just until blended.  Pour on top of the raspberries and chocolate crust and bake for 28 minutes.  Cool completely.

Melt chocolate chips and whipping cream and combine until smooth.  Spread over the cheesecake.  Refrigerate.  Serve the next day.