Peanut Butter Cookie Sandwiches

Peanut Butter Sandwich CookiesPeanut Butter Cookie Sandwiches

Ingredients:

  • 1 C. unsalted butter, slightly softened
  • 2/3 C. smooth peanut butter
  • 1 3/4 C. packed dark brown sugar
  • 2 lg. eggs
  • 3 Tbsp. light or dark corn syrup
  • 2 1/2 tsp. vanilla extract
  • 1 1/2 tsp. Davis Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 3 2/3 C. all-purpose flour
  • 9 oz. semi-sweet chocolate chips
  • 9 oz. peanut butter chips
  • 3/4 C. finely chopped salted peanuts, optional
  • chocolate frosting
  • Mini marshmallows

Directions:

Preheat the oven to 350° F. Line two baking sheets with parchment paper, or spray with nonstick spray, then set aside.

In a large mixer bowl with the mixer on low, then medium speed, beat together the butter, peanut butter, sugar, eggs, corn syrup, vanilla, baking powder, baking soda and salt until well blended and lightened in color, about 2 minutes. Working on low speed, beat in half the flour. Stir in the remaining flour, chocolate, peanut butter morsels and peanuts (if using) just until thoroughly incorporated. Let stand 10 to 15 minutes to firm up slightly.

Divide the dough into quarters. Then divide each quarter into 9 balls; space them about 3 1/2 inches apart on baking sheets. With the heel of the hand, press down on the balls until about 2 1/2 inches in diameter. Finish each cookie by adding crisscross marks with the tines of a large dinner fork.

Bake in the middle third of the oven for 9 to 14 minutes or until the cookies are just tinged with brown and barely firm when tapped in the center; be careful not to over-bake. Remove the pans from the oven. Let the cookies firm up several minutes. Using a wide-bladed spatula, transfer the cookies to racks and let cool completely.

To assemble:

Spread or pipe frosting on bottom of one cookie. Lay another cookie on top of frosting, leaving room for the marshmallow teeth.

Use scissors to cut marshmallows into triangle shapes for teeth (you’ll need enough teeth for 18 cookie sandwiches). For the eyes, use scissors to cut marshmallows in half. Use a toothpick to add a chocolate eye in the center of each.

Gingerbread Skeleton Cookies

Gingerbread Skeleton CookiesGingerbread Skeleton Cookies

Ingredients:

  • 1/2 C. softened butter
  • 1/2 C. granulated sugar
  • 1/2 C. molasses
  • 1 egg yolk
  • 2 C. sifted all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.

Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.

Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Decorating Gingerbread Skeleton Cookies:

  1. Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
  3. Use a #2 tip and pipe white icing dots for teeth and toes.

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

Ingredients

Cupcakes:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Frosting:

  • 1 C. evaporated milk
  • 1 C. granulated sugar
  • 3 egg yolks, slightly beaten
  • 1/2 C. butter or margarine
  • 1 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

To make the cake:

Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

German Sweet Chocolate Cake

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist, light chocolate cake are topped with a signature coconut-nut frosting.

German Chocolate Cake takes me back to family dinners at my grandma’s house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Grab a glass of milk or cup of coffee and enjoy a slice!

German Sweet Chocolate Cake

Ingredients for German Chocolate Cake

Cake:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk, divided
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Coconut Pecan Filling and Frosting:

  • 2 C. evaporated milk
  • 2 C. granulated sugar
  • 6 egg yolks, slightly beaten
  • 1 C. butter or margarine
  • 2 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

German Chocolate Cake Layers FullDirections for German Chocolate Cake

To make the cake:

Preheat oven to 350° F. Line bottoms of three 9-inch round pans with parchment paper, then set aside.

Break the chocolate bar into pieces and melt over low heat, then set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

In a separate large mixing bowl, stir the butter to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure to mix well together.

Pour batter into prepared layer pans. Bake at 350° F. for 35 minutes, or when a toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

To assemble:

When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

Sweet Potato and Pecan Waffles

Sweet Potato and Pecan Waffles Recipe

Ingredients:

  • 1 3/4 C. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. Kosher salt
  • 1 tsp. ground cinnamon
  • 6 Tbsp. melted butter
  • 1/2 C. toasted pecans
  • 1 C. sweet potato, cooked and mashed
  • 2 lg. eggs
  • 1 1/2 C. milk

Directions:

In a medium sized mixing bowl, combine flour, baking powder, salt and cinnamon. Stir well.

Beat 2 eggs in a bowl and stir in melted butter and milk.

Pour the wet ingredients into the dry mix and stir in sweet potatoes and pecans

Make waffles according to waffle iron instructions.

Top with additional toasted pecans and maple syrup.

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese Oatmeal Raisin Cookies are thick, soft and chewy. They are loaded with oats, raisins and delicious flavor. This old-fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfectly balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookie Recipe

Ingredients:

1 C. butter, softened

1 1/2 C. brown sugar, packed

2 lg. eggs

2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda

1 tsp. Clabber Girl Baking Powder

1/2 tsp. cinnamon

2 C. quick cooking oats

1 C. raisins

Directions:

Preheat oven to 350° F. Line a baking sheet with parchment paper, then set aside.

Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. Drop teaspoons full of cookie dough onto a baking sheet.

Bake at 350° F. for 10 to 12 minutes. Remove from oven before they get too brown. Cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Key Lime Pie Recipe

Are you looking for a dessert that is great any time of the year? Especially perfect for summer! Key Lime Pie is a classic dessert! This pie brings together sweet and tangy flavors in the creamy, citrus filling. It’s paired with rich graham cracker crust, creating a refreshing dessert. Key lime pie is perfectly tart, creamy, and smooth and a dessert favorite! The texture is so lovely and rich. When serving pair the pie with a nice big dollop of whipped cream to complete the dessert!

A key lime pie starts with the graham cracker crust. You can always buy a premade crust, but crusts made from scratch are so much better! So I’ve included crust directions in the recipe. While the crust is baking, you can make the pie filling. Fill the baked pie crust, bake a little more, and then let the pie cool. Refrigerate overnight and then your pie is ready to enjoy!!

A key lime pie is called that for a reason. It calls for key limes, but sometimes they can be harder to find. But key lime juice can be found in the juice isle at the grocery store and always works great for that key lime refreshing flavor!

Key Lime Pie

Key Lime Pie Recipe

Ingredients

For the crust:

1 1/2 C. graham cracker crumbs
6 Tbsp. butter, melted
5 Tbsp. sugar

For the filling:

1 C. sugar
4 Tbsp. flour
2 Tbsp. Clabber Girl Cornstarch
1/4 tsp. salt
2 C. water
4 lg egg yolks
4 Tbsp. key lime juice
2 tsp. butter
1 tsp. grated lime zest
whipped cream, additional lime zest, and thinly sliced key limes, optional for garnish

Slice of Key Lime PieDirections

Crust:

Preheat oven to 350° F. Combine graham cracker crumbs, sugar and butter in a small bowl. Mix until blended well. Press crumbs into the bottom and sides of a 9-inch pie pan coated with cooking spray. Bake for 10 minutes at 350° F., then cool on a wire rack.

Pie Filling:

Preheat oven to 350° F. In a medium saucepan, combine the sugar, flour, corn starch and salt together. Gradually stir in the water. Cook and stir over medium heat until the mixture thickens. Remove from heat, add egg yolks and stir immediately. Return to heat and stir constantly while bringing mixture to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in lime juice, butter, and lime zest. Pour into cooled crust.

Bake at 350° F. for 10 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours for a cool dessert or freeze overnight for a frozen dessert. Top with whipped cream, lime zest, and lime slices when serving. Refrigerate leftovers.

Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Butter Pecan Cookies with Buttercream Swirls

Butter Pecan Cookies 3Butter Pecan Cookies

Yield: 12

Ingredients

Cookie Dough:

  • 1 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 C. butter, softened
  • 1/4 C. packed brown sugar
  • 1 egg, separated
  • 1/2 tsp. vanilla extract
  • 1/2 C. finely chopped pecans

Buttercream Frosting:

  • 3/4 C. butter, softened
  • 1 3/4 C. powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • Food coloring, if desired

Directions

Butter Pecan Cookies 1

Cookie preparation:

Preheat oven to 300° F. Line a baking sheet with parchment paper, then set aside.

Whisk together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, egg yolk and vanilla. Add flour mixture and mix until blended.

Shape dough into 1-inch size dough balls. You may roll them by hand or use a small scoop. Roll them in a beaten egg white, then roll in pecans.

Place on a greased cookie sheet about 2-inches apart. Gently flatten cookies. Bake in a 300° F. oven for 8-10 minutes.

Remove from baking sheet onto cooling rack, completely cool before frosting.

Buttercream frosting:

Beat the butter, powdered sugar, milk and vanilla until creamy. Add food coloring, if using. Use a piping bag to add a swirl of frosting to the top of each cookie.

Butter Pecan Cookies 2

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.

Ingredients:

  • 2 C. all-purpose flour
  • 1/3 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • pinch salt
  • 2 C. buttermilk
  • 2 lg. eggs, lightly beaten
  • 2 Tbsp. melted butter
  • Zest of 4 lemons
  • 1/3 C. poppy seeds
  • Blueberry preserves or syrup, for serving

Directions

Preheat griddle on medium heat for about 10 mins.

In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.

Serve warm with blueberry preserves or syrup.