Banana Butterscotch Drops
3 ripe medium bananas, mashed
1 box yellow cake mix
2 cups old fashioned oats
1 cup butterscotch baking chips
Preheat oven to 350 degrees. Spray cookie sheets with
nonfat cooking spray. With a mixer on medium speed,
mix bananas for one minute. Add cake mix and continue
mixing for 1 1/2 to 2 minutes or until all ingredients are
blended. With a wooden spoon, stir in oats and butterscotch
chips until well blended. Drop by rounded teaspoonfuls of
cookie dough onto prepared cookie sheets. Bake for 14 to 15
minutes or until bottoms are golden brown. Makes 6 dozen.
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea latte mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup softened cream cheese
1/4 cup instant chai tea latte mix
1/4 cup plus 2 tablespoons confectioners sugar
Line 30 indents of mini muffin pans with paper or foil liners.
In a small bowl, whisk flour, cocoa, chai mix, baking powder
and salt. In a large bowl, beat butter until smooth. Beat in sugar
until fluffy (3 minutes); beat in eggs one at a time. On low speed,
alternately beat flour mixture and milk into butter mixture (beginning
and ending with flour). Add vanilla. Divide batter among prepared cups.
Bake at 350 degrees until tops spring back when slightly pressed (about
15 minutes). Remove to wire rack to cool.
Frosting: meanwhile, beat together cream cheese, latte mix, 1/4 cup
sugar and milk, until smooth. Refrigerate until ready to frost.
After cupcakes have cooled, spread with frosting (about 1 1/2 teaspoons
each). Dust with additional powdered sugar.
Chewy Chocolate Cookies
1 1/4 cups butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Cream together butter and sugar. Add eggs and
vanilla. Blend well. Stir in flour, cocoa, baking soda
and salt. Mix well. Drop by teaspoonfuls onto lightly
greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.
Chocolate Oat Scotchies
2/3 cup butter
1 cup packed brown sugar
1/4 cup corn syrup
1/4 cup + 2/3 cup chunky peanut butter, divided
1 teaspoon vanilla
4 cups quick-cooking oats
12 ounce package milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts
In a saucepan over low heat, melt the butter; stir in
brown sugar and corn syrup until the sugar is dissolved.
Stir in 1/4 cup peanut butter and vanilla until blended.
Add the oats; mix well. Press into a greased 13x9x2-inch pan.
Bake at 375 degrees for 12 to 15 minutes. Meanwhile, melt the
chocolate chips, butterscotch chips, and remaining peanut butter;
stir in peanuts. Spread over baked crust. Refrigerate until cool; cut into bars.
Chocolate Oat Squares
1 cup + 2 tablespoons butter, softened (divided)
2 cups brown sugar
2 eggs
4 teaspoons vanilla (divided)
3 cups quick-cooking oats
2 1/2 cups flour
1 1/2 teaspoons salt (divided)
1 teaspoon baking soda
1 can sweetened condensed milk
2 cups chocolate chips
1 cup chopped walnuts
In a mixing bowl, cream 1 cup butter and brown sugar.
Beat in eggs and 2 teaspoons vanilla. Combine the oats,
flour, 1 teaspoon salt and baking soda; stir into creamed
mixture. Press 2/3 of oat mixture into a greased 15x10x1-inch
baking pan. In a saucepan, combine milk, chocolate chips and
remaining butter and salt. Cook and stir over low heat until
chocolate is melted. Remove from heat; stir in walnuts and
remaining vanilla. Spread over crust. Sprinkle with remaining
oat mixture. Bake at 350 degrees for 25 minutes or until golden
brown. Cool. Cut into squares. Makes 4 dozen.
Chunky Mocha Cookies
1 cup butter flavored shortening
3/4 cup sugar
1/2 cup brown sugar
2 eggs
2 tablespoons milk
1 tablespoon instant coffee granules
1 teaspoon vanilla
2 1/3 cups flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips
3/4 cup raisins
3/4 cup flaked coconut
In a mixing bowl, cream shortening and sugars.
Beat in eggs, milk, coffee granules and vanilla.
Combine the flour, cocoa, baking soda and salt;
add to the creamed mixture and mix well. Stir in
pecans, chocolate chips, raisins and coconut. Drop
by rounded teaspoonfuls 2 inches apart onto ungreased
baking sheets. Bake at 375 degrees for 10 to 12 minutes.
Cool on wire racks. Makes 6 dozen.
Chunky Monkey Cake
3 bananas, ripe
1 (18 1/2 ounce) package yellow cake mix
1 1/3 cups water
3 whole eggs
1/3 cup vegetable oil
2/3 cup walnuts, chopped
1/2 cup chocolate chips
Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking
spray. Peel 2 bananas and mash them up in a bowl. Add cake mix, water,
eggs and oil. Beat on low speed of mixer until well combined, about 1 minute.
Increase speed to high and beat until mixture is smooth, about 3 minutes. Chop
remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas,
chopped walnuts and chocolate chips into cake batter. Divide batter evenly
between pans. Bake at 350 degrees for 30 minutes or until toothpick inserted
in middle of cake comes out clean. Cool in pans about 10 minutes. Remove from
pans and cool completely. Frost cake with your favorite chocolate frosting, putting
icing between layers.
Coconut Brownies
1 cup butter, softened
3 eggs
3 heaping tablespoons cocoa
1 1/4 cups sugar
1 cup flour
1/2 teaspoon salt
1 cup chopped walnuts
2 1/2 cups coconut
14 ounce can sweetened condensed milk
1/3 cup milk
1/4 cup butter
6 ounces semi-sweet chocolate chips
2 1/4 cups powdered sugar
1 teaspoon vanilla
Cream together butter and eggs. Stir in cocoa, sugar,
flour, salt and walnuts; mix well. Spread into a greased
9x13-inch baking pan. Bake at 350 degrees for 20 minutes.
Mix together coconut and sweetened condensed milk. Spread
over hot brownies. Bake 15 minutes longer. Cool for 5
minutes. Meanwhile, prepare frosting. Heat together milk,
butter and chocolate chips until melted. Sift powdered sugar
into a bowl. Remove chocolate mixture from heat and pour
into powdered sugar. Beat well and stir in vanilla. Spread
over warm brownies. Cool and cut into squares.
Coconut Cookies
1 cup sugar
1 cup butter
1 cup flaked coconut
1 1/2 teaspoons baking soda
2 1/4 cups flour
Cream sugar and butter together. Add coconut and
mix well. Sift together flour and baking soda; add to
creamed mixture. Mix well and form into 1/2-inch balls.
Press down with fork. Bake 10 to 12 minutes at 325 degrees.
Do not brown.
Cookie Pops
1/4 cup creamy peanut butter
20 vanilla wafers
10 Popsicle sticks
4 ounces milk chocolate candy coating, chopped
1 teaspoon shortening
M&M's miniature baking bits, optional
Spread peanut butter over the flat side of 10 vanilla wafers, about
1 teaspoon on each. Top each with a Popsicle stick and another
vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for
7 minutes. In a small microwave-safe bowl, melt candy coating and
shortening; stir until smooth. Dip cookie pops into chocolate, allowing
excess to drip off. Return to baking sheet. Decorate with baking bits if
desired. Freeze for 5-6 minutes or until chocolate is set. Store in an
airtight container at room temperature. Yield: 10 servings.
Double Chocolate Espresso Cookies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) softened unsalted butter
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 large eggs, beaten lightly
1 tablespoon espresso powder
1 tablespoon vanilla
8 ounces bittersweet chocolate, melted
1 cup bittersweet chocolate morsels
1/2 to 1 cup chopped nuts, such as walnuts or pecans
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder and salt. In a bowl with
an electric mixer on medium, cream the butter, add the sugars a little at a time
and beat until light and fluffy. Add eggs, espresso and vanilla. Reduce speed to
low and add the chocolate and flour mixture a little at a time until blended. Stir
in nuts. Drop the batter by rounded tablespoons onto the prepared sheets, spacing
them 2 inches apart. Bake for 10 to 12 minutes, or until dry on the outside but still
soft in the center. Let stand on the sheets for 5 minutes and transfer to racks to cool
completely. Makes about 2 dozen cookies.
Gooey Chip Bars
2 cups graham cracker crumbs
1 can (14 ounce) sweetened condensed milk
1 cup chocolate chips, divided
1/2 cup chopped nuts
In a bowl, combine cracker crumbs and milk.
Stir in 1/2 the chocolate chips and all the nuts
(batter will be very thick). Pat into a well-greased
8-inch square baking pan. Sprinkle with remaining
chocolate chips. Bake at 350 degrees for 20 to 25
minutes or until golden brown. Cool; cut into bars.
Huckleberry Bars
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine or butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups huckleberries
1 cup chopped walnuts
Sift dry ingredients together; set aside. Melt butter;
let cool. Combine melted butter, sugar, vanilla and eggs;
mix well. Blend in flour mixture. Stir in berries and nuts.
Bake in 9x12-inch pan for 35 to 45 minutes at 350 degrees.
Key Lime Pound Cake
CAKE:
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package, (18.25 ounces) plain yellow, vanilla or white cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1⁄2 cup Key lime juice
1⁄2 cup water
1⁄2 cup sweetened condensed milk
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 large eggs
GLAZE:
1 cup confectioners’ sugar, sifted
1 1⁄2 tablespoons Key limejuice
Place rack in center of the oven and heat oven to 350degrees. Lightly mist a
12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out
the excess flour and set the pan aside. Place the cake mix, pudding mix, 1⁄2 cup
of lime juice, water, condensed milk, butter, vanilla and eggs in a large mixing
bowl. Beat with an electric mixer on low speed until the ingredients are
incorporated, 30 seconds. Stop the machine and scrape down the sides of the
bowl with rubber spatula. Increase the mixer speed to medium and beat the batter
until it is smooth and thick, 11⁄2 minutes longer, scraping down the side of the
bowl as needed. Pour the batter into the prepared Bundt pan, smoothing the top
with the rubber spatula, and place the pan in the oven. Bake the cake until it is
golden brown and the top springs back when lightly pressed with a finger, 47 to 52
minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15
minutes. Run a long, sharp knife around the edges of the cake, shake the pan
gently, and invert the cake onto a wire rack to cool while you prepare the glaze.
Make the glaze: Place the confectioners’ sugar and the11⁄2 tablespoons of lime
juice in a small bowl and whisk to combine. Slide the cake onto a serving plate
and spoon glaze over the warm cake. Notes: The author recommends serving the
cake with a dollop of whipped cream, some graham cracker crumbs and lime slices.
Kids' Favorite Cookies
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups quick-cooking oats
1 cup flaked coconut
5 milk chocolate candy bars (1.55 ounces each)
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking soda and salt; gradually add to creamed
mixture and mix well. Beat in oats and coconut. Roll into 1-in. balls. Place 2 inches
apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes
or until lightly browned. Break each candy bar into 12 pieces; press a chocolate
piece into the center of each warm cookie. Remove to wire racks. Yield: 5 dozen.
Loaded Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup cooking oil
2 eggs
1 teaspoon vanilla
1 1/2 cup rolled oats
1 cup flaked coconut
1 cup raisins
1 cup semisweet chocoloate pieces
1/2 cup chopped walnuts
In a bowl, stir together flour, baking soda and salt; set
aside. In a very large mixing bowl, beat butter with electric
mixer for 30 seconds. Beat in sugars, oil, eggs and vanilla.
Add flour mixture; beat until well combined. Stir in rolled
oats, coconut, raisins, chocolate pieces and walnuts. Drop
by rounded teaspoons 2 inches apart on ungreased cookie
sheet. Bake in a 325 degree oven for 10 to 12 minutes or until
edges are lightly browned. Cool 1 minute on cookie sheet and
transfer to wire racks to set. Makes 48 cookies.
Malted Milk Cookies
1 cup butter, softened
3/4 cup packed brown sugar
1/3 cup sugar
1 egg
2 teaspoons vanilla
2 1/4 cups flour
2 tablespoons instant chocolate drink mix
1 teaspoon baking soda
1/2 teaspoon salt
2 cups malted milk balls, crushed
In a mixing bowl, cream butter and sugars.
Beat in egg and vanilla. Combine flour, drink mix,
baking soda and salt; gradually add to creamed mixture.
Stir in malted milk balls. Shape into 1 1/2-inch balls.
Place 2 inches apart on greased baking sheets. Bake at
375 degrees for 10 to 12 minutes or until set. Cool for
one minute before removing from pans to wire racks.
Makes 3 dozen.
Mounds Bars
Layer 1:
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup margarine, melted
Layer 2:
7 ounce package coconut
14 ounce can sweetened condensed milk
Layer 3:
12 ounce package chocolate chips
2 teaspoon peanut butter
Mix together graham cracker crumbs, sugar, and
margarine. Press into 9x13-inch pan. Bake at 350
degrees for 10 minutes. Mix together coconut and milk.
Spread over crust. Bake at 350 degrees for 15 minutes.
Mix together chocolate chips and peanut butter in double
boiler or microwave. Cook until chocolate melts. Spread
on top of coconut layer while still warm. Cool before cutting.
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
Heat oven to 350 degrees. Mix butter and brown sugar in
bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking
soda until crumbly. Press half the mixture in ungreased 13x9x2
pan. Bake 10 - 12 minutes or until golden brown.
Mix remaining ingredients in large bowl. Pour over baked crust.
Crumble remaining oat mixture over filling.
Bake 25 - 30 minutes or until top is golden brown and
filling is set. Cool completely, about one hour.
For 32 bars, cut into 8 rows by 4 rows.
White Chocolate Cherry Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 whole eggs
1 12 ounce package white chocolate chips
1 cups dried cherries, chopped
Preheat oven to 350 degrees. Cream egg, butter, sugar and
vanilla. Stir in dry ingredients and mix until incorporated
into a dough. Stir in white chocolate chips and dried cherries.
Drop by well-rounded tablespoons onto a baking sheet lined
with parchment paper. Bake for 8-10 minutes until golden brown.
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