Skinny Shake

Ingredients:

3/4 cup almond milk
15 ice cubes
1/2 teaspoon vanilla
1 to 2 tablespoons unsweetened cocoa
1/2 of a banana

Directions:

Put all ingredients in blender and blend.

Oatmeal Banana Cookies

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Directions:

Preheat oven to 350.
Mix all ingredients together.

Let sit for 15 minutes and then spoon teaspoonfuls onto baking sheet.

Bake 15 to 20 minutes or until browned.

Pumpkin Roll

Ingredients (Roll):

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup chopped pecans

Ingredients (Filling):

1 (8oz) cream cheese
2 tablespoons butter
3/4 teaspoon vanilla
1 cup powdered sugar

Directions:

Mix all roll ingredients together and spread onto a cookie sheet. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. When done flip onto damp towel and roll up. Leave rolled up for 4 minutes. Unroll and spread filling over it and roll up again. Wrap in plastic or foil and freeze (helps it stay together easier). Lay out a few hours before wanting to eat.

Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or desert sprinkles

Directions:

In a large bowl, combine sugar, butter, milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough to 1/8 inch thick. Keep remaining dough refrigerated. Cut with floured 2 inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. If desired, sprinkle with sugar.

Bake at 400 degrees for 5-9 minutes or until edges are lightly golden brown. Immediately remove from cookie sheet. Decorate if desired.

Makes 6 dozen cookies.

S'mores Brownies

Ingredients:

8 sheets of graham crackers
¼ cup butter, melted
2 Tablespoons sugar
½ cup butter, softened
1 cup sugar
2½ Tablespoons cocoa powder
2 eggs
¾ cup flour
1 teaspoon vanilla
⅛ teaspoon salt
1 heaping cup mini marshmallows
3 oz milk chocolate chips or 2 1.5-oz Hershey bars, broken into pieces

Directions:

Preheat the oven to 350 degrees. In an 8×8 pan spray the sides with non-stick cooking spray.

In a food processor, pulse the graham crackers until fine. In a small bowl, combine the crumbs, 2 Tbs sugar, and ¼ cup melted butter.

Press firmly in the bottom of the 8×8 dish.

In a medium bowl or kitchenaid mixer, combine softened butter, 1 cup sugar, and cocoa until smooth. Add eggs and stir. Add flour, vanilla and salt until the mixture is combined.

Spread half over the graham cracker crust.Sprinkle marshmallows on top of half of the layer, then spread remaining batter on the top.

Bake at 350 for 25 minutes.Sprinkle the chocolate chips or broken hershey bars on top of the brownie. Return to the oven and let cook for 3 more minutes.

Remove from oven and spread chocolate with a rubber spatula. Cool completely.

Peach & Banana Muffins

Ingredients:

1/2 cup sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1/2 can sliced peaches, diced
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches, and vanilla. Mix until all ingredients are combined.
3. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder, and flour. Slowly add the dry ingredients into the wet and mix until combined, be careful not to over mix.
4. Pour the batter into each liner until it's about 3/4 of the way full.
5. Bake at 350 degrees for 15-20 minutes.

This recipe was found off of My Royal Kitchen. She suggests in recipe to use fresh peaches in which I used canned. Turned out just fine. Hope you enjoy!

Chewy Chocolate Chunk Cookies

Ingredients:

2 and 1/4 cup all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips or chocolate chunks

Instructions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. 

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. 

Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet.

 Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Double Chocolate Chip Bundt Cake

Ingredients:

1 cup cocoa
6oz bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Powdered sugar (as needed)

Directions:

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool. Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream/chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle with powdered sugar and serve. 

Optional: may serve with whipped cream or chocolate ganache. 

No Bake Cookies

Ingredients:

2 cups sugar

4 tablespoons cocoa

1 stick butter (real butter)

1/2 cup milk

1 cup peanut butter (crunchy or smooth whichever you prefer)

1 tablespoon vanilla

3 cups oatmeal

Wax paper or foil

Directions:

In a heavy saucepan bring to a boil the sugar, cocoa, butter, and milk. Let boil for 1 minute then add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper or foil (if using foil see **note) drop mixture by the teaspoonfuls until cooled and hardened.

**If using foil spray with a cooking spray to help with sticking.

Homemade Vanilla Cupcakes

Ingredients:

3/4 cup butter
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 3/4 cup sugar
3 teaspoons vanilla
1 1/4 cup milk
2 1/2 teaspoons baking powder

Directions:

Prior to starting, get the eggs and butter to room temperature. Grease/flour cupcake pan or add cupcake wrappers to pan.

1. Stir together the salt, baking powder, and flour.
2. Preheat oven to 350 F. Beat butter in an electric mixer in high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla.
3. Add part of the flour mixture then part if the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Spread batter into tin.
4. Bake 18-20 minutes until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes. Remove from pan and frost.

Double Peanut Butter Chip Cookies

Ingredients:

1 stick unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup sugar
1 cup peant butter, creamy or chunky
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/3 cup flour
1 3/4 cup peanut butter & milk chocolate chips (I bought the Nestle brand that come pre-mixed in the bag)

Directions:

1. Preheat oven to 350 degrees.
2. Beat the butter and both sugars together.
3. Beat in the peanut butter and egg; scrape sides of bowl and beat in the salt, baking soda and vanilla.
4. When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
5. Shape dough into 1 inch balls and arrange on ungreased/unlined cookie sheets and about 2 1/2 inches apart. Flatted balls with a fork ipped in sugar making criss cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.

(As you can see from the picture I did not press the cookies down with a fork - just depends on what you want to do)

Anti-Crabby Cake

Ingredients:
Cake:

1 can (20oz) crushed pineapple - do NOT drain
2 cups flour
1 1/2 cups sugar
2 large eggs
2 teaspoon baking soda

Frosting:

8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Preheat oven to 350.
2. Put all cake ingredients into large mixing bowl, mix by hand.
3. Pour mixture into ungreased 9x13 glass pan.
4. You'll want to frost the cake while still warm, so prepare the frosting while the cake is baking.
5. Add all frosting ingredients into aargh now and beat until combined and smooth.
6. Spread the frosting on the warm cake. Let cool, then refrigerate. Serve cold and enjoy.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Easiest Peanut Butter Fudge

Ingredients:

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp vanilla
3 1/2 cups powdered sugar

Directions:

1. Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in large mixing bowl. Beat until smooth and pour into 8x8 inch baking dish. Chill until firm and cut into squares.

Cinnamon Sugar Pull Apart Bread

Ingredients:

Before going into oven

Dough:
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling:
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

Directions:
In a large mixing bowl, mix 2 cups of flour, sugar, yeast, and salt. Set this flour mixture aside.
In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles. Don't make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don't stack the squares perfectly aligned. Place squares in the greased bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown. 

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.