The BEST Chocolate Chip Cookies EVER!

Soft, Chewy Cookies
You will never use a different recipe again!!
Mindy Powell

1 c butter flavored Crisco

¾ c white granulated sugar
¾ c light brown sugar
1 t pure vanilla extract
2 eggs
1 t baking soda
1 t salt
2 ½ c white flour
1 bag Ghirardelli milk chocolate chips
(This is the brand I prefer because they are larger
size chocolate chips and they taste the BEST!!)
Preheat oven to 350 degrees. Spray pans with cooking spray. Beat Crisco, sugars, vanilla, and eggs until mixed well. Add dry ingredients slowly and then mix in chocolate chips. Use small scooper to place twelve even sized balls on cookie sheet. Bake for exactly 11 minutes. Makes four dozen cookies. (Note: If you half the recipe, still use the full teaspoon of baking soda.)

PRETTY LUSCIOUS CUPCAKES

I got this recipe from my friend Stephanie's blog! Thanks! They look really yummy and I think I will try them for Olivia's birthday!

White Cupcakes

1 white cake mix (with pudding in the mix)

1and1/4 cup buttermilk

1/4 cup butter melted

2 large eggs

2 tsp. vanilla extract

1/2 tsp. almond extract

vegetable cooking spray

1. Beat first 6 ingredients at low speed with an electric mixer justuntil dry ingredients are moistened. Increase speed to medium, andbeat 2 minutes or until batter is smooth, stopping to scrape bowl asneeded.

2. Place paper baking cups in muffing pans, and coat with cookingspray; spoon batter evenly into baking cups, filling each two-thirdsfull.

3. Bake at 350 for about 25 minutes or until a toothpick comes outclean. cool in pan on wire racks 10 minutes; remove cupcakes frompants to wire racks and cool completely.

Vanilla Buttercream Frosting

1/2 cup soft butter

3 oz. soft cream cheese

16 oz powndered sugar

1/4 cup cream of coconut (or heavy cream)

1/2 tsp. vanilla

1/2 tsp. almond flavor

1. Beat butter and cream cheese at medium speed with an electric mixeruntil creamy. Gradually add powdered sugar, beating at low speeduntil blended. Increase speed to medium, and slowly add milk andvanilla, beating until smooth.

Chocolate Cupcakes ( The recipe calls for a German Chocolate cake mixbut i am going to try a regular chocolate cake mix)

1 chocolate cake mix ( pudding in the mix)

16 oz. sour cream

1/4 cup melted butter

2 large eggs

1 tsp vanilla

vegetable cooking spray

1. Bead the first 5 ingredients about 3-4 minutes.

2. Put baking cups in muffin tins and spray with cooking spray. Spoonbatter into cups until 2/3 full.

3. Bake at 350 for 25 min.Cool the same as white cupcakes

Chocolate Buttercream Frosting

Prepare Vanilla Buttercream as directed, (don't use cream of coconut,use whipping cream)Microwave 1 cup.dark chocolate (recipe used Nestle Chocolatier DarkChocolate Morsels), until melted. Gradually add melted chocolate toVanilla buttercream until smooth.

Our Favorite Buttermilk Brownies!

Buttermilk Brownies

1 cup margarine
1 cup water
1/3 cup cocoa

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
2 eggs
½ cup buttermilk
1 ½ tsp vanilla

Set oven to 350 degrees. Bring water, butter, and cocoa to a boil stirring constantly. Remove from heat and set aside.’
Mix flour, sugar soda, and salt in a large bowl. Stir in eggs, buttermilk, and vanilla. Add cocoa mixture and mix until well blended. Pour into greased
15 ½ x 10 ½ x 1 inch baking pan. Bake at 350 for 30 minutes

Frost when still warm
Frosting
¼ cup butter
3 Tbsp cocoa
1/3 cup buttermilk
heated until warm and soft.

Mix in 2 ¼ cups powdered sugar
½ tsp vanilla
1/3 cup chopped nuts (optional)

Mini Molten Chocolate Cakes

Mindy Powell

4 oz Baker’s semi-sweet Chocolate
1 stick butter
1 cup powder sugar
2 eggs
2 egg yolks
6 T flour

Preheat oven to 425 degrees. Melt chocolate and butter (on stove or in microwave for 30 second increments.) Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and yolks one at a time with whisk and then mix in flour until well blended. Divide batter between ten paper-lined medium muffin cups. Bake for 10 minutes until sides are firm but centers are soft and let stand for 1 minute. So yummy with a side of vanilla icecream and a little powdered sugar!

Peanut Butter Squares

I got this from my friend Sarah Sparks' blog! It looks yummy!
Peanut Butter Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened baking cocoa
1 tablespoon milk

Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 2 1/2 tablespoons milk

1. Heat oven to 350°F. Grease 13x9-inch pan.

2. In large bowl, beat granulated and brown sugars, butter, 1/3 cup peanut butter and the egg with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.

3. Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes.

4. Meanwhile, mix all Peanut Butter Frosting ingredients until smooth and spreadable; reserve 1/3 cup. Stir cocoa and 1 tablespoon milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable.

5. Spread cooled bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design. For squares, cut into 8 rows by 6 rows.

Candy Crunch Pudding Pie

Prep Time:20 min
Total Time:20 min
Makes:8 servings

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

BEAT milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy.

SPOON into crust.

TOP with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in refrigerator.