Easy to bake cookies to share to family and friends!
Heat oven to 375ºF. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.Heat oven to 375ºF. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
These brownies always turn out great!
Frosting: 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.Bake in preheated oven for 25 to 30 minutes. Do not overcook.To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
A flavorful moist cake that youll keep on making!
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
No time to bake? these are fast and yummy!
For filling:1 stick (1/2 cup) unsalted butter, softened1 1/4 cups confectioners sugar 2 cups marshmallow cream such as Marshmallow Fluff1 teaspoon vanilla.Preheat oven to 350°F.Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.
Get creative with your own ice cream flavor!
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.