Tommy's Easy Butterscotch Breakfast Rolls

18 frozen rolls
1 small package butterscotch pudding (not instant)
1 teaspoon cinnamon
3/4 c. brown sugar
1/2 c. chopped pecans or walnuts
1 stick butter or margarine

Arrange frozen rolls in greased bundt pan. Sprinkle with dry pudding. Mix cinnamon, brown sugar, and nuts together. Sprinkle over pudding. Pour melted butter on top. Cover with foil, tenting high so raised rolls wont touch it. Let stand overnight in warm place. Do not refrigerate. Boil before baking, pre-heat oven to 350 degrees F. Remove foil and bake for 20 minutes. Remove from oven and invert onto serving dish while still warm.

Note: I've also made this in a 9x13'' pan. Add a few more rolls and increase the cinnamon, brown sugar, nuts, and butter.

Prophet's Dessert

1) Combine 1 c. margerine, 1 c. flour and 1 c. chopped nuts. Press into 9 x 13'' pan. Bake 15 minutes @ 350 degrees. Cool.
2) Combine 8 oz. cream cheese, 1 c. powdered sugar, 1 c. Cool Whip. Spread in pan.
3) Combine 2 small packages of lemon instant pudding with 4 cups of cold milk. Stir until set. Add 1 small can well-drained crushed pineappe. Spread in pan.
4) Spread remaining Cool Whip on top and garnish with chopped nuts.

VARIATON: In place of lemon pudding-pineapple layer, use 1 small package instant vanilla and 1 small package instant chocolate pudding with 3 cups cold milk.

Ginger Snaps

I only really want to bake cookies at about Christmas time, and I found this awesome recipe that I did last night! The cookies turned out more fluffy than I was expecting, but still really great.
http://allrecipes.com/recipe/10757/moms-ginger-snaps/


1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp clove
1 tsp cinnamon
1 tsp ground ginger
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Ginger Cookies

I usually only make these around Christmas, and it never fails that people ask for the recipe when I make them.  They are deceptively simple and delicious.

1 1/2 c. crisco
2 c. sugar
1/2 c. molasses
2 beaten eggs
4 c. sifted flour
4 t. soda
1 t. salt
2 t. cinnamon
2 t. ginger

Roll into ball about th eisze of a walnut.  Roll in sugar.  Bake at 325 degrees for about 10 minutes.

Low-Sugar Cupcakes and Almond Cake

I am taking this online nutrition class, and these are some of the recipes that was shared. I wanted to save them for future reference!

Low-Sugar Cupcakes
4 eggs
1/3 cup sugar
1 tsp vanilla
2 tbsp milk
Flour
1 tsp baking powder

Separate the eggs; save both yolks and whites. Whip the egg whites to stiff peaks.
Add sugar and vanilla and milk to egg yolks; mix together.
Add flour until you get a thick batter, and add baking powder.
Fold in egg whites with batter until mixed.
Scoop batter into baking cups for cupcakes. Bake 9-10 minutes at 300-350, until a toothpick comes out clean.

Almond Cake
1 stick butter
3/4c sugar
1 tsp vanilla
4 eggs
2 1/2c Almond flour
2 tsp baking powder

Add wet ingredients and mix together, then add dry ingredients. Add to a greased round pan. Bake at around 350 for 15 minutes.

Sour Cream Old-Fashioned Doughnuts

Sour Cream Old-Fashioned Doughnuts with Vanilla Glaze

Recipe type: Baked Goods

Cuisine: American

Prep / inactive time:  1 hour

Cook / active time:  1 hour

Total time:  2 hours

Serves: 1 dozen doughnuts and holes

 

Don’t call these beauties “donuts”. These hand-forged, old-fashioned doughnuts are so good they earn every hyphen and extra letter.

Ingredients

Sour Cream Old-Fashioned Doughnuts

• 2¼ cups cake / soft-wheat flour, plus more for rolling and cutting
• 1½ teaspoon baking powder
• 1 teaspoon iodized salt
• ¾ teaspoons ground nutmeg
• ½ cup sugar
• 2 tablespoons shortening / vegetable lard, trans-fat-free preferred
• 2 large egg yolks
• ⅔ cups sour cream
• canola oil for frying

Simplest Vanilla Glaze

• 3½ cups confectioner’s / icing sugar
• 1½ teaspoon light corn syrup / golden syrup
• ¼ teaspoon iodized salt
• ½ teaspoon vanilla extract
• ⅓ cup plus 1 tablespoon hot water, (plus more if needed)

Instructions

Sour Cream Old-Fashioned Doughnuts

1. Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
2. In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick.
3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).
5. Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to ½ in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbent paper.

Simplest Vanilla Glaze

1. Place the confectioner’s/icing sugar, corn /golden syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time.
2. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.

We wanted to make these doughnuts forever, and I think we didn't exactly know what we were doing with deep frying, so they didn't come out as TOTALLY AWESOME as we'd hoped. But I want to try again sometime soon!

Christmas Cookies Recipes

We had a Christmas Cookie Exchange in RS before Christmas, and I wanted to save some of the best recipes for the cookies I liked most so that I can make them next year!

These ginger cookies were AMAZINGLY soft.
Gwen’s Ginger Cookies
Ingredients

• 1 C. butter 
• 2 tsp. baking soda
• 1 C. shortening 
• 2 T ginger 
• 4 C. sugar 
• 1 ½ tsp cinnamon
• 4 med. Eggs 
• 2 tsp cloves
• ½ C. molasses 
• 7 C flour
• 2 tsp. salt

Cream butter, shortening, and sugar. Add eggs and molasses. Mix well and then add salt, soda, ginger, cinnamon and cloves. Mix well and then add flour. Roll in 1 1/2 inch balls; roll balls in sugar and make indentations cross ways with a fork. Bake on paper liner over cookie sheet at 350 degrees for 8- 10 minutes (longer for a crisper cookie – we like them soft). Makes 4 dozen.


Peppermint Swirl Sugar Cookies

Ingredients
One batch sugar cookie dough (I prefer this recipe)
1-2 teaspoons pure peppermint extract
3 drops red food coloring
Instructions
1. In a medium bowl, knead peppermint extract into sugar cookie dough. Once well combined, place half of the dough into a separate bowl.
2. Add red food coloring to one half of the cookie dough. Stir and knead until dough is a vibrant shade of red.
3. Pinch off pieces of dough, alternating between red and non-dyed pieces, and layer in a log shape on a piece of parchment paper.
4. Roll up in the parchment paper, in log form, and refrigerate for 2 hours.
5. Once chilled, remove the dough from parchment paper and slice into 1/4 inch slices.
6. Place on a parchment lined baking sheet in a 350°F preheated oven and bake for 8-10 minutes.
7. Remove from oven and allow to sit on the baking sheet for 2 minutes.
8. Remove to a wire rack to cool before serving.

I really liked these cookies--they were covered in peppermint chunks and super cute cookies.

Candy Cane Snowballs

3 c. powdered sugar, divided

1 1/4 c. butter, softened

2 t. vanilla (or 1 t. vanilla, 1 t. peppermint extract)

1 egg

3 c. flour

1 T. baking powder

1/2 t. salt

3/4 c. finely crushed candy canes, divided

1/2 c. granulated sugar

2-3 T. milk

1. In a mixing bowl, beat 1 1/2 c. powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined. 

2. In a separate bowl, combine flour, baking powder, and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 c. finely crushed candy canes by hand. 

3. Roll dough into small balls using just under a teaspoon of dough. Roll balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool. 

4. While cookie bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.

Double Chocolate Peppermint Chocolate Chip Cookies

Original Recipe makes 30

3/4 c. butter

1/2 c. white sugar

1 egg

1 tsp vanilla extract

1 tsp peppermint extract

1 1/2 c. flour

1/4 c. unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 1/2 c. crushed peppermint candy canes

1 1/2 c. chocolate chips

Preheat oven to 350 degrees, grease cookie sheets.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda and salt; gradually stir into creamed mixture. Mix in the chocolate chips and candy canes. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 12-15 minutes in preheated oven (maybe 10-12?). Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.




Brown Butter Salted Caramel Cookies
Ingredients
2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies

Instructions

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the carmel squares into ¼’s.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Better than You Know What Cake

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping.Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Pumpkin Chocolate Chip Sheet Cake

Ingredients

Wet Ingredients:
• 15 oz. can pumpkin
• 2 c. sugar
• 1/2 c. vegetable oil
• 1/2 c. sour cream
• 4 eggs, beaten
Dry Ingredients:
• 2 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
Other Ingredients:
• mini chocolate chips
For the Cream Cheese Frosting:
• 1/4 c. butter, softened
• 8 oz. package of cream cheese, softened
• 1 tsp. vanilla
• 2 c. powdered sugar

Instructions

• Preheat oven to 350 degrees. Beat together the wet ingredients in a large bowl and stir together the dry ingredients in a medium size bowl. Add the dry mix to the wet mix and thoroughly mix together. Stir in chocolate chips.
• Spray a cookie sheet, the kind with sides, with cooking spray. Pour the batter in and bake for 25 to 30 min, or until a toothpick comes out clean.
• Beat together the cream cheese frosting ingredients. Pour the frosting into a large plastic bag and cut a small hole in the corner. When the cake is completely cooled, decorate it with the cream cheese frosting. (You can see how I decorated it in the picture below)
• Keep cake refrigerated.

White Chocolate Cranberry Pistachio Cookies

White Chocolate Cranberry Pistachio Cookies

Ingredients

1 cup butter, room temp

3/4 cup brown sugar

1/4 cup sugar

1 (4oz) package instant Pistachio Pudding mix

2 1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla

1 to 1 1/2 cups dried cranberries

2 1/4 cups white chocolate chips

Instructions

Preheat oven to 350 degrees. 

Combine flour and soda in a small bowl and set aside.  Cream together butter and sugar.  Beat in pudding mix until blended, then eggs and vanilla.  Add flour and soda mixture. Stir in cranberries and white chocolate chips.  Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper.  Bake at 350 degrees for 8 minutes.  Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.  Store in air-tight container.  Makes two dozen.

Apple Crisp

Apple Crisp:

6-7 Granny Smith apples (or any other kind of tart apple. Avoid red delicious or other sweet apples), peeled, cored, and sliced
3/4 c. sugar
1 Tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg 
1 tsp. almond extract
2 Tbsp. water

Topping:
1 c. oats (instant works great)
1 c. brown sugar (packed)
1 c. flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1 cube (1/2 c.) butter, softened

Combine sliced apples, sugar, flour, cinnamon, nutmeg, and almond extract in a large bowl. Toss until apples are evenly covered. Place apples in a 9x13 pan and sprinkle evenly with 2 Tbsp. water. In a separate bowl (you can actually use the same bowl you did the apples in to avoid extra dishes), combine topping ingredients, minus the butter. When topping ingredients are well mixed, add the butter using a pastry blender or wooden spoon. Mix until it becomes nice and crumbly then sprinkle over the apples. Place in the oven at 350-degrees for 40-45 minutes. Serve with vanilla ice cream. 

Peanut Butter Oatmeal Chocolate Chip Cookies

I love pumpkin oatmeal chocolate chip cookies, so I figure the peanut butter has got to be delicious too.

Peanut Butter Oatmeal Chocolate Chip Cookies Recipe:

(Makes 3 dozen cookies)

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup peanut butter

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oats (quick or old fashioned)

2 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars.  Stir in peanut butter, vanilla and egg until well combined.  Add flour, baking soda and salt.  Fold in oats and chocolate chips and mix until combined.  Roll into 1" balls and place on a lightly greased baking sheet.  Bake for 10-12 minutes, or until golden brown.

Carmelitas

Caramel-Chocolate Oatmeal Bars {Caramelitas!} from OBB

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups all purpose flour
3 cups quick-cooking rolled oats
1 cup mini semisweet chocolate chips
1/2 cup chopped walnuts or pecans (I like to toast them first)
30 caramels (9 ounces), unwrapped
3 tablespoons milk

Preheat oven to 350 degrees.  Line a 15×10 inch baking pan with foil, leaving about 1 inch extending over the edges of the pan.  Set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar.  Beat until combined, scraping sides of bowl occasionally.  Add eggs, vanilla, baking soda and salt; beat until combined.  Add flour slowly and mix until combined.  Stir in the oats.  Press 2/3 of the dough (about 3 1/3 cups) evenly into the bottom of the prepared pan.  Sprinkle with chocolate pieces and nuts.

In a medium sauce panheat and stir the caramels and milk over low heat until melted and smooth.  Drizzle caramel mixture over chocolate and nuts.  Take remaining dough and flatten small pieces with fingers and place evenly on top of the caramel layer.  Bake for 22-25 minutes or until top is just barely light brown, don’t overbake!.  Cool in pan on a wire rack until room temperature.  Use foil to lift uncut bars out of pan.  Place on cutting board; cut into bars.

Brown Butter Salted Caramel Snickerdoodles

from: http://www.twopeasandtheirpod.com/brown-butter-salted-caramel-snickerdoodles/

Brown butter snickerdoodles with a caramel surprise inside!

ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Sea salt, for sprinkling on top of cookies

directions:

1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.

5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Banana Split Cake

This dessert is legendary in our house. Tommy got it at a dessert auction when we were in our single's ward in Provo, and we still talk about how much we loved it. We've made it before too, and the great thing is that you can choose what fruits to put in the layers. You don't have to put pineapple if you don't want, or feel free to add other berries or something to the layers. Delicious.

Crust:
1 cup flour
1/4 cup brown sugar
1/2 stick butter
1 dash salt

Mix and press in a 9x13 pan. Bake 10 minutes at 350.

Cream cheese filling:
8 oz cream cheese, softened
1-2 cups powdered sugar
8 oz cool whip
1 tsp vanilla

Mix and spread over cooled crust.

Layers:
8 oz can crushed pineapple
3 bananas
2 cups strawberries

Dollop Cool Whip and drizzle melted chocolate chips over the top.

Peach and Raspberry Crumble

5-6 medium ripe peaches, sliced

1 cup fresh raspberries (if using frozen, just thaw and drain)

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup old fashioned oats

1 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Pinch of salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

Chocolate Chip Cookie Dough Truffles

We made these a while ago and they were delicious. They did make a ton, and take a while (longer than we'd wanted to spend, anyway) but they would be great for a baby shower or something like that.

Ingredients:

1/2 cup butter
3/4 cup brown sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 14-ounce can sweetened condensed milk
3/4 cups mini chocolate chips
2 12-ounce bags chocolate chips
1/4 cup coconut oil (or vegetable oil)

Instructions:

Cream together the butter and brown sugar until combined. Add the vanilla and mix until combined. Alternately add the sweetened condensed milk and the flour and mix until combined. Add the chocolate chips. Chill the dough for 1 hour.

Using a 1 1/2 teaspoon cookie scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet. Place the cookie sheet in the freezer and freeze for 1 hour.

In a medium microwave-safe bowl, combine the chocolate and the coconut oil. Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth. Dip the frozen cookie dough balls in the chocolate and allow to harden. If desired, drizzle leftover chocolate over the truffles. Best served cold. Makes a LOT (like well over 100 truffles).

Grandma's soft sugar cookies

from favfamilyrecipes.com--tommy made these and they were FANTASTIC! 

Ingredients

• 2/3 c. shortening
• 1 c. sugar
• 2 eggs
• 1/3 c. milk
• 1 tsp. vanilla
• 3 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
Cream Cheese Frosting:
• 8 oz. cream cheese-softened
• 1/4 c. butter, softened
• 1 tsp. vanilla
• 1 to 1½ lbs powdered sugar

Instructions

• Preheat oven to 350 degrees
• Beat shortening and sugar together.
• Add eggs, milk and vanilla
• In separate bowl, combine flour, baking powder and salt.
• Slowing add dry ingredients to wet ingredients.
• Mix together until you can form a large dough ball.
• On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick.
• Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough.
• Place cookies on lightly sprayed cookie sheet.
• Bake about 10-12 minutes. DON'T OVERCOOK OR THEY WILL BE HARD!
• For frosting...beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.

pumpkin chocolate chip cookies

Pumpkin-Oatmeal Chocolate Chip Cookies

adapted slightly from Pumpkin Nook's Cookbook

1 c canned pumpkin

3/4 c sugar

1/4 c brown sugar

1/2 c butter, soft

1 egg, beaten

1 3/4 c rolled oats

1 c whole wheat flour

1/2 c white flour

1/2 tsp baking soda

1/4 tsp nutmeg

3/4 tsp cinnamon

1 tsp salt

1 1/4 c milk chocolate chips

Preheat oven to 375 degrees

1. In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.
2. Add and mix in butter, mixing until crumbly.
3. Stir in egg and pumpkin. Then the rolled oats and chocolate chips.
4. Drop heaping spoonfuls onto baking sheet lined with parchment paper.
5. Bake 10-12 minutes. 

THE cookies

I think the main element of these cookies that distinguishes them is how long they're supposed to be cooked--about half the time of regular cookie recipes! we baked them for 8 minutes and they turned out great. Our friend who gave us this recipe also recommended buying the nice chocolate chips--Ghirardelli--just to make sure they turn out perfect. And yeah, they are REALLY, really good--very soft and perfectly chewy, even for days after you've made them.

 

1 c. butter, softened
1 c. brown sugar
1/2 c. white sugar
2 eggs
2 1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 heaping c. of non-instant oatmeal
1 1/2 c. choc chips (milk chocolate)

Cream butter and sugar together for 3 minutes. Add eggs and vanilla. Combine dry ingredients in separate bowl. Beat dry ingredients into creamed mixture. Add chips. Bake at 350 degrees for 6 to 8 mins. Take out a little early and bake for a few minutes on pan before moving to a wire rack.