Chocolate Chip Cookies (melted butter)

taken from thebakerupstairs

12 tablespoons butter, melted and cooled (or brown the butter and add an ice cube when melted)
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoon vanilla
2 cups plus 2 tablespoons flour (or 1 3/4 c. flour and 1 c. quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I just use 1 c.)

Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!

Zucchini Oatmeal Chocolate Chip Cookies

taken from cooking classy 

1 1/2 c. flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c. shredded zucchini (about 1 medium) I squeezed it out a bit
1 c. quick oats
3/4 c. pecans (optional)
1 2/3 c. chocolate chips (I just used 1 c.)

Preheat oven to 350.  Mix flour, cinnamon, soda and salt and whisk together for 20 sec.  Cream butter and sugars with mixer.  Add egg and vanilla and mix until smooth.  Add zucchini and with mixer on low, slowly add in flour mixture.  Stir in oats, nuts and chips.  Bake 11-12 min. on Silpat, lightly greased or parchment lined sheets

Pumpkin Chocolate Chip Cookies

from melskitchencafe

• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1/2 cup oil 
• 15-ounce can pumpkin
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) flour (can use whole wheat or 1/2 and 1/2)
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 c.  chocolate chips

• Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.  Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.  Drop the cookie batter by heaping tablespoonfuls onto the prepared baking sheets.  Bake for 10-12 minutes.

So Simple No Bake Cheesecake

1 can sweetened condensed milk
OR if you don't have one, use this substitute from Everyday Food Storage:

1 c. dry milk
1/2 c. hot water
1 c. sugar
1 T butter
Blend together in blender until combined and sugar is dissolved.

1 pkg cream cheese
1/3 c. lemon juice
zest of lemon or lime (optional)
1 tsp vanilla
1 ready made crust (or make your own)

Blend together in blender and pour in crust and refrigerate until set.  Top with fruit, pie filling, chocolate, eat it plain...whatever

Fruit Clafoutis

2 1/2 c. fruit (berries, peaches, cherries, nectarines, plums...)
3 eggs
2-4 T sugar
1/2 c. flour
1/8 tsp salt
1 c. milk
2 tsp vanilla

Place fruit in bottom of greased 8x8 baking dish.  Blend rest of ingredients together and pour on top. Bake at 365 for 45 minutes.

Strawberry Shortcake

taken and adapted from tasty kitchen

1 1/2 c. flour
1/2 c. sugar (reduced this from 3/4 c.)
3/4 tsp salt
2 1/2 tsp baking powder
1/4 c. butter melted
3/4 c. milk
1 egg
2-4 T sugar to sprinkle over top of cake before baking (I didn't do this)
strawberries

Preheat oven to 375.  In a bowl, combine all ingredients and beat vigorously for 30 seconds with a fork.  Pour into greased 9x9 dish and sprinkle with sugar if using.  Bake for 25 min.  Serve with cut strawberries and whipped cream or ice cream.

One Bowl Chocolate Cake

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. buttermilk
1/2 c. butter, melted
1 T vanilla extract
1 c. boiling water

Preheat oven to 350 degrees.  Butter and flour two 9-inch baking pans and set aside (don't skip this).  In large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt.  Add egg, buttermilk, melted butter and vanilla.  Beat for 2 minutes on medium speed.  Stir in hot water.  Pour batter evenly between the pans and bake on the middle rack for 30 minutes, or until toothpick comes out clean.  Cool at room temperature for 10 min.  Run a knife along the edge to loosen sides and turn on wire rack to cool.  Frost with favorite icing.

Chocolate Brownie (black bean) Cookies

taken from elizasedibles

1 can black beans drained and rinsed well
2 T milk
1 1/2  T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips

Preheat oven to 375.  Blend beans, milk, pb, oil until smooth (food processor or blender).  Add rest of ingredients except chocolate chips and blend until smooth.  Stir in chocolate chips.  Drop by dollops on silpat or parchment paper.  Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies.  ...might try that sometime.

Copycat Magleby's Chocolate Cake

makes a TON ...1 8x8 and 1 9x13  fine to use 2 9x13 pans...just wouldn't be as thick

2 c. unsalted butter

2 c. water

3/4 c. cocoa plus 2 heaping Tbsp

4 c. flour

2 c. sugar

1 1/2 tsp salt

4 eggs lightly beaten

2 tsp baking soda

1 tsp baking powder

2 c. brown sugar

2 tsp vanilla

1 c. sour cream

Preheat oven to 325.  In small saucepan, heat butter until melted and add water and cocoa powder and whisk until smooth.  Bring to a boil and let boil for 30 sec.  Set pan aside and let cool.  

In separate bowl sift together flour, sugar and salt.  Add cooled chocolate mixture and stir until just combined and smooth.

In small bowl, add eggs, baking soda, baking powder, and whisk until smooth.  Mixture will start to foam but that is normal.  Stir in the brown sugar and vanilla and whisk until smooth.  Pour the egg mixture into the batter and gently stir until all combined.  

Fold in the sour cream gently.  

Divide into 3 greased (or parchment lined) 9 inch cake pans (or 1 8x8 and 1 9x13 or 2 9x13).  Bake at 325 for 30-35 min (or longer depending on the pans you use) Let cool.  Put cakes into freezer before frosting to make it easier.  

Frosting

6 c. powdered sugar

1/2 c. room temperature butter

1/2 c. cocoa

Mix together with a rubber spatula until no big chunks of butter are left.  (will be very powdery still)

Add 

1/2 c. half and half (or milk, or cream and milk mixture) 

1 tsp vanilla

Stir with the rubber spatula

Whole Wheat Oatmeal Choc. Chip Cookies

adapted slightly from Mel's Kitchen Cafe

1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips

Preheat oven to 350.  Cream butter and sugar.  Add eggs and vanilla.  Stir in dry ingredients and then chocolate chips.  Bake for 10 min.  Makes 4 dozen.

Mock Cookie Dough

taken from chocolate covered katie

1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)

Put all ingredients except quick oats and chocolate chips in food processor.  Blend until smooth adding milk if necessary.  Stir in the chocolate chips and quick oats.  Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this.  Just enjoy it off a spoon ;)

Peanut Butter Power Balls

adapted from pbs fizzy's lunch lab

2 1/2 c. old fashioned oats
1 c. natural peanut butter (or 1/2 peanut 1/2 almond butter)
1/2 c. honey (or real maple syrup or a mixture)
1/2 c. ground flax seed
1/2 c. raisins
1/2 c. chocolate chips (optional)
1/2 c. sunflower seeds (optional)
1/2 tsp kosher salt
1 tsp vanilla
flaked coconut to roll balls in (optional)

Combine all ingredients in mixer with paddle attachment and mix until well blended. Roll in coconut if desired.  Store in refrigerator.

German Oatmeal Cookies

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 c. oatmeal
1 c. coconut

Cream together sugar and butter. Add eggs.  Add dry ingredients.  Fold in coconut and oatmeal.  Bake at 325 for 8-10 min. 

Vegan Chocolate Zucchini Muffins

adapted from Oh She Glows

1 flax egg (1 T ground flax + 3 T water)
1 1/4 c. shredded zucchini (about 1 med)
1 1/4 c. soy or almond milk
2 tsp lemon juice or vinegar
3 T maple syrup
1 tsp vanilla
2 c. whole wheat flour
1/3 c. cocoa powder
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c. sugar (sometimes I'll reduce to 2 T)
1/3 c. choc. chips

Preheat oven to 350.  Mix flax egg and set aside.  Mix milk with lemon juice and let sit.  Mix dry ingredients together.  Add wet ingredients and mix just until combined.  Fold in the shredded zucchini and chocolate chips.  Spoon into greased muffin tin and bake for 15-17 min. 

Refrigerated Sugar Cookies - slice and bake

from Lauren's Latest

1/2 c. butter
1 c. sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. flour

Cream butter and sugar.  Add egg and vanilla until well mixed.  Add dry ingredients  and stir until combined.  Roll into 2 logs, wrap in plastic wrap and refrigerate.  Preheat oven to 350.  Line baking sheet with parchment paper or lightly grease.  Slice dough into 1/2 inch disks.  Bake 9-10 min. 

Works great as base for a fruit pizza.  Press out onto cookie sheet and bake for 15-20 min.  Combine 4 oz cream cheese with 1 tsp vanilla, powdered sugar to taste.  Mix until smooth.  Fold in 4 oz cool whip.  Spread on top of cooled cookie base and top with fruit. 

Banana Oatmeal Cookies

adapted from Tastykitchen

1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)

Preheat oven to 350.  Cream the butter and sugars until smooth.  Add egg, honey and vanilla and beat until smooth.  Add banana and whip until incorporated.  Add dry ingredients and mix.  Bake for 8-10 min.  Makes 3 dozen cookies.

Roasted Cinnamon Nuts

adapted from Super Healthy Kids

1 egg white
1 tsp. vanilla
1 pound nuts (almonds, pecans, walnuts, etc.) I used a mixture
3/4 c. brown sugar
1/4 c. white sugar
2 tsp cinnamon
1/2 tsp ginger (I added this)
1/2 tsp salt

Whisk together egg white and vanilla until very foamy.  Mix in the nuts.  Mix the sugars, salt and spices together and dump into the nuts and stir until nuts are coated.  Dump the nuts onto a baking sheet and bake at 225 degrees for 1 hour stirring every 15 minutes. 

Fast and Easy Hot Fudge Sauce

1 can sweetened condensed milk
4-5 oz semi-sweet chocolate chips
2 T butter
1 tsp vanilla

Combine milk, chocolate, and butter in saucepan and stir over medium  heat until melted and smooth.  take off heat and add in vanilla.  If it becomes too thick, you can thin it out with a little cream or half and half.

Cinnamon Almonds

adapted from Tasty Kitchen

1/3 plus 2 T water
1 1/3 c. sugar, divided
1 tsp cinnamon (I might add 2 tsp. I really like cinnamon)
2 c. raw almonds (pecans are really good too!)
1 tsp vanilla

Using a heavy saucepan add water, cinnamon and 1 c. of the sugar and stir.  Bring to a boil over medium heat.  Add the almonds and crank the heat to high.  Using a wooden spoon, stir stir stir for about 5-7 minutes until the almonds look like they are in a thick syrup (you should be able to drag the spoon and see the bottom of the pan).  Turn the heat to medium low, add the vanilla and the rest of the sugar and stir for about 1 minute.  The mixture will look really dry.  Take off the heat and spread the almonds on a cookie sheet and let cool.

Chocolate Chip Snickerdoodles

from twopeasandtheirpod

1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar

Cream butter and sugars for several minutes.  Add egg and vanilla and mix until combined.  Add the dry ingredients and mix until combined.  Stir in chocolate chips.  Cover and refrigerate for 30 min.  Roll dough into balls and roll in cinnamon sugar.  Bake cookies at 350 for 8-10 min.  Makes 2 dozen.