Orange Chocolate Chip Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• Zest and juice of one medium orange
  
• 1 bag semisweet chocolate chips
  

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the orange juice and zest, vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

White Chocolate Blondies

Taken from www.allrecipes.com

• 8 ounces white chocolate, chopped
• 1 tablespoon vanilla extract
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 2 eggs
• 3/4 teaspoon salt
• 1/3 cup white sugar
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Homemade Oreos

Taken from smittenkitchen.com

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar*
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Andes Peppermint Chunk Crunchies

1 cup unsalted Butter, softened

1 cup Dark Brown Sugar, packed

1/3 cup granulated Sugar

1 large Egg

2 teaspoons Vanilla Extract

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 3/4 cups Flour

1 cup old fashioned Oats

1 cup sweetened Flaked Coconut

1 1/2 cups Andes Mint Baking Chips

1 1/4 cups coarsely chopped Pecans (optional)

Preheat oven to 300 degrees F. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda and salt, and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes baking chips. Measure out 2 teaspoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly. Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie. Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

Surprise Crinkles

Taken from Taste of Home's "Best Loved Cookies" and Bars magazine

• 1 cup shortening
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 packages (13.3 ounces each) fun-size Milky Way candy bar

Directions:

In a large mixing bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Chocolate Chip Oatmeal Cookies

Taken from Taste of Home's "Best Loved Cookies & Bars" magazine

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts

Directions:

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.

White Chocolate Gingerbread Cookies

Taken from www.allrecipes.com: The original recipe calls for butterscotch chips but I used white chocolate chips instead.

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1/3 cup light molasses
• 1 (11 ounce) package white chocolate chips
  

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Candy Corn Sugar Cookies

Martha Stewart's recipe

I doubled the recipe as it didn't make very many!

Makes about 36

• 4 tablespoons unsalted butter, very soft
• 1/2 cup sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour (spooned and leveled)
• About 36 candy corns

1. Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
2. Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
3. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
4. Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

Samoa Cookies

Taken from www.bakingbites.com

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Peanut Butter Kiss Cookies

Taken from www.allrecipes.com (I tweaked the recipe a bit though)

• 1/2 cup white sugar
• 1/2 cup brown sugar
  
• 1 cup peanut butter
• 1 egg
• 1 tsp vanilla
  
• 18 milk chocolate candy kisses, unwrapped

1. Preheat oven to 350 degrees F.
2. Combine sugar, peanut butter, and egg.
3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

German Chocolate Toffee Cookies

• 1 cup butter, softened
• 1-1/4 cups sugar
• 1/4 cup packed brown sugar
• 2 ounces German sweet chocolate, melted
• 2 eggs
• 1 teaspoon water
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 1 teaspoons baking soda
• 3/4 teaspoons salt
• 1 bag English toffee bits or almond brickle chips

Directions:

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Pumpkin White Chocolate Drops

Taken from "Best Loved Cookies"

• 2 cups butter, softened
• 2 cups white sugar
• 1 16oz can pumpkin
• 2 eggs
• 4 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking sda
• 1 bag white chocolate chips
• 1 container cream cheese frosting
• 1/4 cup packed brown sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin & eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in chips.
3. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove onto wire racks to cool.
4. Combine frosting and brown sugar in a small bowel. Spread on warm cookies.

Makes about 6 dozen.

Take 5 Cookies

- I stumbled across these cookies on a cookie blog I read frequently, www.cookiemadness.net. I've never had a Take 5 candy bar so I wasn't sure what to expect, but these are quite good.

Mom and David’s Faves (from Carrie Fields)

1 cup unsalted butter
1 cup dark brown sugar
1/2 cup sugar
1/4 cup dark corn syrup
3/4 tsp. baking soda
1 tsp. salt
2 tsp vanilla extract
2 large eggs
2 Cups creamy peanut butter
2 cups all-purpose flour
2 cups chocolate chunks (your choice of intensity, just use good chocolate)
large double fisted handful of pretzel sticks lightly crushed (good and salty)
soft caramels to melt and drizzle

Preheat oven to 325. Line baking sheets with parchment.
In medium bowl, cream together butter, sugars, corn syrup, baking soda, salt, and vanilla. Add eggs one at a time, beating well after each addition. Add the peanut butter, beating until the mixture is light and fluffy. Stir in the flour. Mix in half of the chocolate and half of the pretzels.

Drop dough by soup spoon full onto cookie sheets. Add 3 or 4 more chunks of chocolate on top and a few nice size pieces of pretzel so that they will show nicely when baked off.

Bake the cookies for 15 minutes, until they are lightly golden around the edges. Remove from the oven and cool on a cooling rack.

When cool drizzle with caramel.

Coconut & Caramel Cookies

It was time to invent a new recipe of my own - I have yet to make a coconut cookie and I have a case of caramel bits in my pantry, so I mixed the two together.

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/2 tsp salt
• 1 tsp baking soda
• 3 cups coconut
• 2 1/2 cups flour
• 1 bag kraft caramel bits

1. Cream together the butter and sugars.
   
2. Beat in the egg and egg yolk and then add the vanilla and milk.
   
3. Sift in the flour, baking soda, and salt.
   
4. Fold in the flour, coconut and caramel bits.
5. Bake at 375 degrees for 10-12 minutes.
   
6. Leave to cool on baking sheets for about 5 minutes and then transfer to coolling racks.
   

Monster Cookies

Taken from www.bettycrocker.com

1	pouch Betty Crocker® chocolate chip cookie mix
1	pouch Betty Crocker® peanut butter cookie mix
1 1/2	cups quick-cooking oats
1	cup butter or margarine, softened
3	eggs
2	cups candy-coated milk chocolate candies

1.	Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2.	On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3.	Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
High Altitude (3500-6500 ft): Bake 15 to 16 minutes.

Chocolate Mint Cookies

- Taken from www.allrecipes.com

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Chocolate Cherry Oatmeal Cookies

Since starting Weight Watchers, I wanted to find a cookie that I could eat too, and these were just delicious!

Ingredients

• 3/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 3/4 cup butter, at room temperature
• 1/2 cup sugar
• 3/4 cup packed light brown sugar
• 2 large egg(s)
• 2 1/2 cup uncooked oatmeal
• 1/2 cup dried cherries

Instructions

• Preheat oven to 350ºF.
  
  
• Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
  
  
• Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
  
  
• Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
  
  
• Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
  
  
• Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
  
  
• Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving.

Chipotle & Peanut Butter Cookies

Taken from www.cookiemadness.net

These cookies sounded very unusual at first, but they actually taste quite good!

1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 cup peanut butter, smooth or chunky
1 egg
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups sifted flour
1/2 cup peanut butter chips

Preheat oven to 350 degrees F. Have ready an ungreased cookie sheet – preferably uninsulated.

Cream the butter and both sugars. Beat in the peanut butter and egg; Scrape sides of bowl and beat in the chipotle, salt, baking soda and vanilla. When well blended, add flour and stir until it is blended. Stir in the chips.

Shape dough into 1-inch balls and place on cookie sheets about 2-inches apart. Flatten balls with a fork. Bake for 10-12 minutes or until slightly browned around the edges.
3 ½ to 4 dozen

Toffee Cookies

This recipe is uses the same base I used for the Caramel & Chocolate Chip Cookies, it is my new favorite cookie base. I just added in the toffee bits. The original recipe is from allrecipes.com

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 bag Heath Toffee Pieces
  

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the toffee pieces by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Sticky Toffee Pudding

This was my first time making this English dessert, Arek had been wanting it for a while so I got to it! It's very easy to make but very rich! We omitted the whipped cream from the top, just because it looked so rich already!




1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla

TOFFEE SAUCE:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Butterfinger & Butterscotch Chip Cookies

1 cup butter
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
1 egg
1/4 cup milk
4 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
6 Butterfinger candy bars
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees F.

Cream together butter and sugar and beat in egg, vanilla and milk.

Add flour, baking soda, and salt.

Chop up the butterfinger bars and add to the mixture with the butterscotch chips.

Use a cookie scoop to scoop cookies onto greased baking sheets. Bake for about 12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.

Makes about 4 dozen cookies

Toblerone & Honey Cookies

This recipe is my own invention.

Ingredients

2 cups butter, softened
1 1/3 cups brown sugar
2/3 cup white sugar
2 eggs
1 egg yolk
1/3 cup honey
1 1/2 tbsp vanilla extract
2 2/3 cups flour
3/4 tsp baking soda
3/4 tsp salt
3 toblerone bars, chopped up


Cream the butter and sugar together until light and fluffy. Beat in the eggs and egg yolk and add the honey until smooth. Add the vanilla extract, then blend in the dry ingredients. Add the toblerone. Refrigerate overnight. Bake at 350 degrees for approximately 10 minutes until slightly browned around the edges.

Caramel Bars

Taken from www.allrecipes.com

• 1 (14 ounce) package individually wrapped caramels
• 3 tablespoons milk
• 3/4 cup butter
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (180 degrees C).
2. Peel the plastic wrapping from the caramels and melt them in a saucepan over medium heat along with the milk. ( If using a microwave, use a large, microwave-safe bowl, melt the caramels and milk in the microwave at medium power for 2 to 3 minutes, checking every 20 to 30 seconds.) Stir and set aside.
3. Melt the margarine and combine with flour, oats, brown sugar, baking soda and salt.
4. Press slightly more than half the oat mixture into a greased 11 x 7 inch pan. Sprinkle chocolate chips on top of the mixture, then pour the caramel over the chips. Top with remaining oat mixture.
5. Bake for 20 minutes; cool. Cut into bars.

Chewy Caramel and Chocolate Chip Cookies

This recipe is taken from allrecipes.com for the base, but I added in a cup of chopped up caramels.

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips
• 1 cup caramels, chopped up (my addition)
  

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips (and caramels) by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

ET Brownies

Taken from recipezaar.com

• 4 ounces unsweetened baking chocolate
• 1 cup butter
• 4 large eggs
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup Reese's pieces

Directions

1. Preheat oven to 350F degrees.
2. Butter a 13x9 pan and set aside.
3. In a saucepan over low heat, melt together the 4 squares of chocolate and the butter
4. Remove from heat.
5. (You could also do this in the microwave.) In a mixing bowl, beat together eggs and sugar.
6. Add vanilla and pour in chocolate mixture; blend thoroughly.
7. In another bowl, combine the flour, baking powder and salt.
8. Gradually add to chocolate mixture, beating well.
9. Stir in chocolate chips and Reese's Pieces.
10. Spoon batter into prepared pan and bake for 40-45 minutes, or until dry on top and almost firm to the touch.
11. Remove from oven and let cool slightly before cutting into squares.

Red Wine, Chocolate and Cherry Cookies

Taken from Food Network, originally named "Double Chocolate Cherry Cookies"

These cookies are delicious. The wine scared me at first but the combination tastes amazing together!

1 1/2 cups all-purpose flour
3/4 cup good quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as burgundy
10 ounces dark chocolate, broken into chunks
1 cup dried tart cherries

Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Preheat oven to 375 degrees F.

Berry Shortbread Dreams

Taken from www.allrecipes.com

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/3 cup seedless raspberry jam
• GLAZE:
• 1 cup confectioners' sugar
• 2 teaspoons water
• 1/2 teaspoon almond extract

1. In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
2. Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.

Orange Slice Cookies

Taken from www.northpole.com, recipe by Karin

1 pound orange slices (candy) 1/4 cup flour 1 cup margarine 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 1 3/4 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup coconut 2 cups rolled oats 1 cup chopped pecans (I replaced these with chocolate chips)
Mix candy (cut into bite pieces) with ¼ cup flour. Cream margarine and sugars until light and fluffy. Beat eggs and vanilla thoroughly. Beat in dry ingredients. Stir in rolled oats, candy, pecans and coconut. Drop from teaspoon on ungreased cookie sheet 2 inch apart. Bake at 375F for about 13-15 minutes or until delicately brown. Makes about 7 dozen cookies.

Reeses Chocolate Chip Cookies

Taken from the back of a package of Reeses peanut butter baking chips!


* 2 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
* 2 cups sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

Chocolate-Covered Marshmallow Cookies

Taken from www.allrecipes.com. I omitted the pecans on top.

• 1 3/4 cups sifted cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 18 large marshmallows, halved
• 36 pecan halves
• FROSTING:
• 2 cups sifted confectioners' sugar
• 5 tablespoons unsweetened cocoa
• 1/8 teaspoon salt
• 3 tablespoons butter or margarine, softened
• 4 tablespoons light cream

1. Sift together flour, salt, soda and cocoa; set aside. In a mixing bowl, cream shortening and sugar; add egg, vanilla and milk. Add dry ingredients and mix well. Drop by heaping teaspoonsful about 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool.
2. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Little Einsteins Rocket Cake

I am not a cake decorator but this is the cake I made for Jason's 3rd Birthday, it's the rocket from Little Einsteins. Perhaps I will take some cake decorating classes!

Chewy Flapjacks

This is an English recipe- I enjoyed these yummy treats as a kid. The basic ingredients are the butter, golden syrup, sugar, and oats. You can add optional ingredients such as raisins, chocolate chips or other fruits to spice them up a bit. Sometimes, I like to melt a bar of chocolate over these after they are cooked and allow them to cool-they are delicious with chocolate!

• 1 cup butter
• 1 cup golden syrup
• 1 cup brown sugar
• 5 cups oats

Melt together the butter, golden syrup and sugar. Remove from heat and stir in the oats. Add in any optional ingredients but allow to cool if adding chocolate chips so that they don't melt. Spread into a brownie pan and cook at 350 F for about 30 minutes. Wait 5 minutes and cut into slices but don't transfer to cooling racks for about 30 minutes or they will fall apart!

Big Soft Ginger Cookies

Taken from allrecipes.com

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Lemon and Raspberry Butterfly Cakes

I took the cupcake recipe from allrecipes.com but I wanted to make these into butterfly cakes so made my own lemon buttercream and added raspberry preserves.

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

Buttercream

• 1/2 cup butter
• Rind and juice of one lemon
• 4-4 1/2 cups powdered sugar
  
• 1/2 cup milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

To make the buttercream:- Mix all of the ingredients together until creamy- add more powdered sugar depending on how you want the consistency of the buttercream.

When cooled, using a sharp knife, cut a circle out of each of the cupcakes and slice this circle in half. Spoon a teaspoon of jam into the center of each cake and then top with the buttercream. Position the halves of the cut circle on top of the cake to resemble a butterfly. Sprinkle with powdered sugar to make pretty!

Chocolate Cranberry Orange Cookies

This recipe is a combination of my own and Betty Crocker's. I took her recipe and changed the regular cranberries she called for in hers to chocolate covered cranberries.

Cookies
1	cup granulated sugar
1/2	cup packed brown sugar
1	cup butter or margarine, softened
1	teaspoon grated orange peel
2	tablespoons orange juice
1	egg
2 1/2	cups all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon salt
2	cups chocolate covered cranberries, chopped
Frosting
1 1/2	cups powdered sugar
1/2	teaspoon grated orange peel
2	to 3 tablespoons orange juice

1.	Heat oven to 375°F. Spray cookie sheet with cooking spray.
2.	In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
3.	Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4.	In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

Chocolate Strawberry Granola Cookies

This recipe is my own creation. I wanted to make some sort of a cookie with chocolate covered strawberries in and saw strawberry granola at the store so invented this recipe!

3/4 cup butter
1 cup brown sugar
1/2 cup honey
1 egg
1 tsp. vanilla
1 cup strawberry granola
2 cups oats
1 cup flour
1 tsp salt
1/2 tsp baking soda
1 1/2 cups chocolate covered strawberries, chopped. (You can vary the amount)

1. Cream butter with the sugar. Add egg, honey, and vanilla. Beat until smooth.

2. Add granola, oats, flour, salt and baking soda. Mix well and then add the chopped chocolate covered strawberries.

3. Using a cookie scoop, drop onto greased baking sheets (these cookies spread quite a bit so leave plenty of room).

4. Bake at 350 degrees for 10-12 minutes or until light brown and the tops are not wet.

Banana Crumb Muffins

Taken from www.allrecipes.com

-Makes 10 generous sized muffins!

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Honey Lemon Cookies

Taken from www.allrecipes.com

• 7 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1/4 cup plain yogurt
• 2 teaspoons grated lemon peel
• 1/2 teaspoon lemon extract
• ICING:
• 1 cup confectioners' sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel

1. In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder and salt. Combine honey, yogurt, lemon peel and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks. In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.

Key Lime White Chocolate Chippers

Taken from www.recipezaar.com

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup lime juice
• 1 1/2 tsp lime zest
• 3/4 cup white chocolate chips

• Cream butter, sugar, egg, and egg yolk in a large bowl.
• Add the flour, baking powder, salt, lime juice, and lime zest.
• Fold in the white chocolate chips.
• Roll into walnut sized balls and place on ungreased cookie sheet.
• Bake at 350 degrees F for 8-10 minutes.
  

Ultimate Maple Snickerdoodles

Taken from www.allrecipes.com. I actually went ahead and bought real maple sugar for this recipe and I think it tasted great! I couldn't find it in the stores so had to buy it online.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup margarine, softened
• 1 cup white sugar
• 3 tablespoons real maple syrup
• 1 egg
• 1/2 cup white sugar
• 1/4 cup maple sugar

1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Award Winning Soft Chocolate Chip Cookies

Taken from www.allrecipes.com. I didn't use the walnuts when I made these but they were amazing!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Uncle Mac's Peanut Butter and Jelly Cookies

Taken from www.allrecipes.com. These cookies were absolutely delicious!!

• 1 cup peanut butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons fruit preserves, any flavor

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
3. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

White Chocolate Cherry and Orange Cookies

These cookies managed to get me a place as a top 5 finalist in the Mrs. Fields 30th Anniversary Cookie Contest.

2 cups sugar
1 cup butter
2 eggs
Zest and juice of one medium orange
4 oz white chocolate, melted
1 tsp baking soda
1/2 tsp salt
3 cups flour
4 oz white chocolate, chopped
14 oz jar maraschino cherries, drained and chopped

Cream butter and sugar together until fluffy then add eggs one at a time until well blended. Cream in the melted white chocolate, orange zest, and orange juice until mixed well.

Sift together the flour, baking soda, and salt, and gradually stir into the mixture. Add the chopped white chocolate and cherries.

Put the dough in the refrigerator for about an hour to firm up.

Drop by spoonfuls onto well-greased baking sheets and put each sheet in the freezer for approximately 10 minutes before baking at 375 degrees F for 12-14 minutes, until golden brown. Allow to cool on sheets for a few minutes before transferring to cooling racks.

Shredded Wheat Nests

I grew up eating these delicious nests every easter!

• 16oz chocolate (I prefer to use Cadbury's)
• 4 tbsp honey
• 6 shredded wheat bars
• Cadbury Mini Eggs

Melt together the chocolate and honey. Crush up the shredded wheat and stir it into the chocolate mixture. Drop spoonfuls into cupcake papers and fashion into a nest shape. Drop in 3 mini eggs to resemble a bird's nest. Enjoy!