Our Favorite Chocolate Chip Cookies

This is my go-to recipe, and we're pretty big fans of chocolate chip cookies around here. This recipe makes about 60 cookies depending on the size. If you don't want that many, this recipe can easily be halved.

4 sticks of softened butter (one pound)
2 cups of packed brown sugar
2 cups of white sugar
2 whole eggs
2 egg yolks
2 Tablespoons vanilla
2 cups of quick oats
2 tsp of salt
2 tsp of baking soda
2 tsp of baking powder
5 cups of flour (this is what I normally put in. Flour is something I always just put in until it feels right. Basically you don't want your cookies to spread.)
3 cups of chocolate chips


Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients and chocolate chips last. Bake at 350 for about ten minutes. For some reason cookies are always better is the dough has been in the freezer or refrigerator. I make these cookies into balls and freeze them so I always have cookies in my freezer.

Best Brownies

1 1/4 cups butter (2 1/2 sticks)

1 cup white sugar

1 1/2 cups brown sugar

5 eggs room temperature

1 Tablespoon vanilla

2/3 cup and 2 T cocoa powder

1 1/4 cups flour

1 tsp salt

3/4 tsp baking powder

Melt butter in saucepan or microwave.  Add sugars and stir off the heat. Add three eggs and stir in then two more eggs and vanilla. Do not overmix. Mix cocoa, flour, salt and baking powder together. Add the dry ingredients to the butter/sugar mixture with a wooden spoon. Do not over mix. Bake in a 9x 13 greased pan for 30 minutes.

Bindi's Pavlova

Bindi's pavlova is hands-down the best pavlova we've had in Australia or New Zealand (there is a debate about the origin of this dessert).  It doesn't matter what ethnicity this dessert is to us; we'll eat Bindi's pavlova no matter where it comes from.

6 egg whites

1 1/2 cups of sugar

Beat on medium speed in a stand mixer for 20 minutes.

  

Add another cup of sugar and 1 Tablespoon of vanilla extract and beat another minute or two.  Line a baking sheet with baking paper.  Scoop the pavlova onto the baking sheet and make it a couple of inches thick.  Bake in a preheated 300 F oven for 45 minutes.  Let it cook completely. When you are ready to serve, turn it over, peel off the paper and top with whipped cream, fruit and passionfruit pulp if you have it.  Enjoy!

Zucchini Bread with Lemon Glaze

This is super moist without a lot of butter or oil.  My new favorite.

Ingredients

1 1/2 c. packed zucchini, shredded

1 cup packed brown sugar

2 eggs

3/4 cup butter milk (make your own by putting 1 T. vinegar in a measuring cup and enough milk to fill it to the one cup line.  Let it sit for about five minutes)

1/4 cup melted butter

1 tsp. vanilla

2 cups flour (you can use half of it whole wheat flour)

1 T. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

For the glaze:

3 T. butter

juice of one lemon

enough powdered sugar to make the consistency you like (start with 1 1/2 cups and add more)

Preheat oven to 350 and grease a loaf pan. I like using small bundt pans for this.  Cream together sugar and eggs.  Add vanilla, zucchini, melted butter, and buttermilk.  Combine dry ingredients and slowly add it to the liquid.  Stir until moist and pour into loaf pan.  Bake for about 50-55 minutes. Let it cool and pour glaze over it.  

Blueberry Crumble

One of the best desserts I've made lately; it tastes just like blueberry pie.

Ingredients

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp baking powder

3 cups of flour (you can go half whole wheat flour half white flour)

1 cup softened butter

1 egg

1 tsp vanilla

1/4 tsp salt

1/4 tsp cinnamon

4 cups blueberries (fresh or frozen)

1/2 cup sugar

1 1/2 T. cornstarch

Grease a 9x13 pan and preheat the oven to 375 degrees F.  Mix together sugars, baking powder, flour, salt and cinnamon.  With a pastry blender, but in the softened butter, egg and vanilla.  Keeping blending until the dough is crumbly.  Pat half of this mixture into the bottom of your pan.

In another bowl mix together 1/2 cup of sugar and cornstarch.  Add blueberries and stir well.  Spread blueberry mixture over crust.  Crumble the rest of the dough mixture over the blueberries.  Bake for about 45 minutes.  Cool completely before serving.  Enjoy!

Carmelitas

I posted this recipe awhile ago, but after Kallie made it, we realized the recipe was all wrong.  Here is the new and final version.  You can buy the caramel topping at the store.  You could and you'd think they are tasty.  If you try making your own caramel topping, you'll find it takes this treat to a whole new level.  I had to get them out of the house as soon as possible.  I could really eat the whole pan. 

2 c. flour

2 c. oats

1 c. brown sugar

1 tsp. soda

1/4 tsp. salt

1 c. butter

1 tsp. vanilla

Mix the above  ingredients to make a crumbly mixture.  Take a little more than half of this mixture and press it into the bottom of a 9 x 13 pan sprayed with PAM.  Bake for 15 minutes at 350 degrees. Take it out of the oven then top with:

2 c. chocolate chips

1 c. caramel topping mixed with 1 T. flour*

nuts (always optional, but very good)

Sprinkle the rest of your crumbly mixture over the top.

Bake that for 10 minutes at 350.  You need to let them sit for quite awhile so they are set up when you eat them. You can always throw them into the fridge if you are pressed for time.  The caramel really needs time to set up after you take them out of the oven. Enjoy!!

*Here's where it gets good.  Instead of buying the caramel try making this caramel sauce.  When it is finished, I added 3 T of flour to it and I used the entire recipe of caramel sauce in the carmelitas.  You probably don't need that much caramel, but I do.  

Homemade Caramel

Source:  The Sisters Cafe

3/4 cup butter

1 1/2 cup packed brown sugar

2 T. water

1/4 tsp. salt

Boil the above ingredients for about 3-5 minutes depending on how thick you want it. Remove from the heat and add 3/4 cup evaporated milk and 1 Tablespoon vanilla.  Stir well and let it sit to thicken. 

Monkey Bread

I think I've found the best recipe ever---Monkey Bread.  Not just your run of the mill Monkey Bread, the best ever Monkey Bread.  This takes a little more work because this is made from scratch, so long Pillsbury and Rhodes.  Number One, Australia doesn't have Pillsbury and Rhodes Rolls and Number Two, why buy that when you can make your own?  I must admit I've never actually made Monkey Bread until this week, and I think it's because I didn't know how to do it from scratch and now I do and you do too.  Go make some.  I have two variations, Orange (pictured) or Regular.

 Dough:

4 T. butter, divided, 2 T softened and 2 T melted

1 cup warm milk

1/3 cup warm water

1/4 plus 2 T granulated sugar

2 1/4 tsp yeast

3 1/4 cup flour

2 tsp salt

1.  With the 2 T of softened butter, butter a Bundt pan.  Use a pastry brush or a paper towel and get inside all those nooks and crannies. Set aside.  

2.  In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook.  Turn the machine to low and slowly add the ilk mixture.  After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6-7 minutes.  If you think the dough is too wet add 2 T flour at a time and mix until the dough comes together.  Coat a large bowl with nonstick cooking spray.  Place the dough in the bowl and turn to coat lightly with the cooking spray.  Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours. If you want to make it the night before you need it, stick it in the fridge overnight to rise and then go to the next step.  

3. To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square.  Using a knife cut the dough into 64 pieces.  I put my dough in the fridge over night then put the dough in a 8-inch square pan and cut away.  

4.  Roll the dough into balls and then start dipping and coating.  If you'd like to make orange monkey bread, combine 1 1/2 cups of sugar with 1 1/2 T orange zest.  If you'd like to make regular monkey bread, combine 1 cup packed brown sugar with 2 tsp of cinnamon.  For orange monkey bread, dip the dough ball into 1/3 cup melted butter mixed with 1/2 cup of fresh orange juice.  Then dip it into the sugar and orange zest mixture and start putting them in the Bundt pan in layers all the way around.  If you are making traditional monkey bread, dip the dough ball in 1/2 cup melted butter then the brown sugar and cinnamon mixture and start putting the dough in the Bundt pan. If you are making orange rolls, pour the remaining butter/orange juice mixture over the dough.

5.  Cover the Bundt pan with plastic wrap tightly and let the bread rise until puffy and about 1-2 inches from the top of the pan.  If you'd like to speed it up, preheat oven to 200 degrees then turn off the oven and put the Bundt pan in the over to let it rise.  

6.  Heat oven to 350 degrees.  (Take out the pan if you put it there to rise.) Unwrap the pan and bake until the top is deep brown, 30-35 minutes. Let it cool for 5 minutes, no longer or it will stick to the pan.  Turn the pan over onto a platter and let it cool about ten minutes.  

7.  Drizzle with glaze recipe and serve it warm. Love this!

Orange glaze:  3 T butter, juice of one orange, about 3 cups of powdered sugar.  If you like your glaze thicker, you can add more powdered sugar. Start with about two cups and see what you think and you can always add more sugar.

Cinnamon glaze:  3 T butter, 1 tsp. vanilla, 2 T milk, 1-2 cups of powdered sugar depending on how thick you like your glaze.


Source:  Mel's Kitchen Cafe and Six Sisters Stuff

Bren's Special K Peanut Butter Treats

1 cup Karo syrup
1 cup white sugar
2 cups Peanut butter
4 cups Special K cereal
2 cups of semi-sweet chocolate chips

Combine Karo, sugar and peanut butter in a large pot over medium heat until smooth and simmering.  Remove from heat. Add 4 cups of Special K cereal to mixture.  Stir until cereal is evenly coated.  Spread mixture into a greased glass pan and let cool.  Melt chocolate and spread over cereal mixture.  Let harden and cut into bars.

Peanut Butter Bars

1 cup sugar
1 cup brown sugar
1 cup butter, melted
1 tsp. vanilla
2 large eggs
1 cup peanut butter
2 cups oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. salt

Cream first three ingredients.
Add vanilla, eggs, peanut butter and mix.
Add remaining ingredients and mix.
Spread dough onto a greased cookie sheet.
Bake at 350 for 15 minutes (or until light golden brown)

While crust is still warm spread 1 1/2 cups peanut butter on top. 
When cool, top with frosting.

Frosting:

1 lb. powdered sugar
1/2 cup butter, melted
1 tsp. vanilla
1/3 cup milk
3 TB cocoa


Try not to eat the whole pan!

Source: Jodee Christensen

Roasted Marshmallow Shake

Local DC residents know about a little burger joint on capitol hill, Good Stuff Eatery, that serves the best marshmallow shake ever. Here is the recipe!!! I could eat the whole blender.

22 marshmallows or more if you like, not the mini marshmallows

about 3-4 cups of vanilla ice cream depending on how thick you like your shake

1 c. milk

2 T. sour cream

Put the marshmallows on a cookie sheet and broil them in the oven. You don't want them to catch on fire so watch them. Cook them until they look like how you like to eat them over a campfire. Let them cool a little. Throw them in the blender with the ice cream, sour cream and milk and blend. If it looks too thin, just add more ice cream. Garnish with a roasted marshmallow or two. If you love roasted marshmallows, you better use skim milk and low fat ice cream or frozen yogurt because I can't stop eating this. Enjoy!!

Strawberry Cream Crepes

• 
  
• 
  
• I don't know what took me so long to make these. They are my new favorite dessert ever. I topped them with hot fudge sauce. You can add ice cream and whipped cream too. LOVE THESE!
• 
  
• BATTER:
• • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • dash of cinnamon
  • 1 tsp. vanilla
  • 
    
• FILLING:
• 16 oz. Mascarpone cheese
• 4 tablespoons confectioners' sugar
• 2 teaspoon lemon juice
• 3 cups sliced fresh strawberries
• 
  STRAWBERRY TOPPING:
• 2 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons orange juice
• 1 teaspoon strawberry or vanilla extract
• Dash salt
• 4 teaspoons butter, divided

Directions:

In a blender, combine the batter ingredients. Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

The Best Ever Lemon Bars--I mean Ever

Crust

2 cups (8.5 ounces) flour

2/3 cup powdered sugar, sifted

1 cup (2 sticks) chilled butter, cubed

1. Heat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, or in a large bowl by hand, mix together the flour, powdered sugar and butter until they come together to form a dough.

2. Press the dough into a greased 9-inch-by-13-inch baking dish. Bake the crust until golden-brown, about 20 minutes. Remove and cool. Reduce the oven temperature to 300 degrees to bake the bars.

Filling and final assembly

8 eggs

3 cups sugar

1 1/4 cups lemon juice (from 12 to 13 lemons)

1/2 cup (2.1 ounces) flour

Prepared crust

Powdered sugar for dusting

1. In a large bowl, whisk together the eggs, sugar, lemon juice and flour. Pour the filling into the prepared crust.

2. Place the dish in the center of the oven and bake at 300 degrees until the custard is set, about 40 minutes. Cool to room temperature, then dust with a light coating of powdered sugar before serving.

Chocolate Berry Trifle

3 cups cold milk

2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

1 tub (8 oz.) Cool-whip thawed, divided

1 baked 9 in. square brownie cooled and cut into 1 in. cubes

1 pt. (2 cups) raspberries

POUR milk into large bolw. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup whipped topping.

PLACE 1/2 the brownie cubes in 2 qt. serving bowl. Top with 1/2 each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.

Refrigerate 1 hr. or until ready to serve. Makes 12 servings.

Easy Fudge

1 1/2 cups sugar
2/3 cup evaporated milk
2 T. butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups chocolate chips
1/2 c. chopped nuts (optional)
1 tsp. vanilla

Line 8 inch square pan with foil. Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for one minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces.

Stephanie's Choco Nut Delights

Cream Together:
1/2 c. butter
1/2 c. brown sugar
1/4 c. sugar

Add:
1 egg
1 tsp. vanilla
Blend in and mix well:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Spread in a 9x13 pan sprayed with PAM. Bake 350 degrees for 15-18 minutes until light golden brown. Sprinkle immediately with 1 c. chocolate chips. Let stand 2 min, then spread to cover. While baking, combine in saucepan over low heat until mixture is smooth:
1 c. chocolate chips
1/3 c. maple syrup
2 T. butter
1 tsp. vanilla
1/4 tsp. salt
Stir in 2 cups chopped pecans and spread evenly over melted chips in pan. Bake 8 min. Cool completely before cutting into bars.

Carol Jean's Hot Fudge Sauce

4 T. Cocoa
2 cups sugar
1 can evaporated milk
4 T. flour
4 T. Butter
Mix above ingredients and boil for 2 1/2 minutes. Then add 2 tsp. vanilla and serve warm.

Reese's Peanut Butter Squares

1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. peanut butter
1 c. quick oats
2 eggs
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla

Cream butter and sugars. Add eggs, peanut butter, and vanilla. Beat well. Add dry ingredients. Spread on greased jelly roll pan or large cookie sheet. Bake at 350 for 12-15 minutes. Cool and spread a thin layer of peanut butter, then ice with chocolate icing. Cut into finger size slices.

Ali's Banana Cream Supreme

24 (2 1/2 inch) graham cracker squares
1/2 c. melted butter
1/4 c. sugar
1 (12 oz) pkg. whipped topping
1 small pkg. vanilla instant pudding
1 c. sour cream
1/2 c. milk
3 bananas
8 strawberries
3 kiwis
1/2 c. pecans (optional)

A springform pan works best, but can be made in large pie pan or 9 x 13 inch pan. Crush the graham crackers and mix with butter and sugar for the crust. Spread in pan and crack down. Whip pudding and milk together. Stir in sour cream and whipped topping until mixture is smooth. Spread 1/2 of the pudding mixtrue on top of the crust. Cut some fruit and lay it on top of the pudding, followed by the other half of the pudding and more sliced fruit. Pecans are spread on top if so desired.

Homemade Strawberry Ice Cream

2 cups sugar
2 envelopes of unflavored gelatin
6 cups half and half
6 beaten eggs
2 cups whipping cream
3 T vanilla
4 cups sliced strawberries
1/4 c. sugar
red food coloring (optional)

In a large sauce pan, mix sugar and gelatin. Pour in half and half and cook until sugar is dissolved over medium heat. Do not boil. Add one cup of this to the beaten eggs and return all to sauce pan. Cook about two more minutes, but not boiling. Removed from heat and stir in whipping cream and vanilla and food coloring. Cool completely.
Add sugar to sliced strawberries and with a pastry blender, mash them slightly. Add to cool custard. Pour into a 4-5 quart ice cream maker and follow manufacturer's instructions.

Ashlie's Homemade Chocolate-Orange Ice Cream

3 cups whole milk
1/4 cup brown sugar
3 egg yolks
peel of one orange
Cook together to make a custard, but do not boil. When it is finished cooking, remove the orange peel.
Add to cooked custard:
1 can sweet condensed milk
1/4 c. cocoa
3 oz of chocolate chunks

Pour into ice cream maker and follow the instructions for your machine.