Old Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 beaten eggs

1 tsp. vanilla

1 1/2 cup plain flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 cups rolled oats, uncooked

1 cup chocolate chips (can adjust as desired)

Sea salt

1/2 cup nuts (optional)

Preparation:

1. Preheat oven to 350 degrees.

2. Cream shortening and sugar in a stand mixer.

3. Add vanilla and beaten eggs, and mix thoroughly.

4. Sift dry ingredients together, then add to sugar and shortening and mix well.

5. Add oats and nuts (if using), and mix together with other ingredients.

6. Once dough is fully mixed, add chocolate chips, and slowly mix or stir until incorporated throughout the batter.

7. Spoon dough into 1.5" balls on cookie sheet, then sprinkle lightly with sea salt.

8. Bake at 350 degrees until lightly browned (approximately 15 minutes). Cookies should still be soft and very slightly wiggly in the center.

9. Let cookies cool on cookie sheet for 3 minutes, then remove to rack or countertop to finish cooling.

10. Store in airtight container. Microwave for 10-15 seconds to soften.

 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Brownie in a Cup

Ingredients:

2 Tblsp. brownie mix

1 Tblsp. water

Pam, butter or Crisco

Whipped topping or vanilla ice cream, if desired

Mini chocolate chips and/or sprinkles, if desired

Preparation:

1. Grease the inside of a microwave safe mug.

2. Place brownie mix into the greased mug.

3. Add water to brownie mix, and mix with a fork until smooth.

4. Microwave batter in mug for 60 seconds.

5. Top with whipped topping, ice cream, chocolate chips and sprinkles, as desired.

Cupcake Cones

Ingredients:
1 package wafer ice cream cones, flat bottomed

1 cake mix, plus ingredients needed to complete

Frosting/decorations, as desired

Preparation:

1. Prepare one cake mix as directed on box.

2. Fill wafer cones 2/3 full with prepared cake mix.

3. Stand cones on cookie sheet or in muffin pan. Use aluminum foil to keep cones from falling over.

4. Bake according to package instructions for cupcakes.

5. Cool, then frost and decorate with colored sprinkles.

Roast Beef Debris

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into large chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Creole seasoning
3 cups beef broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon hot sauce
4 sprigs fresh thyme
1 tablespoon instant roux

Preparation:
1. Preheat oven to 350°.

2. In a medium Dutch oven or heavy-bottomed saucepan, heat oil over medium-high heat.

3. Sprinkle one side of beef with half of salt and half of black pepper; place beef, seasoned side down, in skillet, and cook until browned, 3 to 4 minutes. Sprinkle unseasoned side with remaining salt and remaining black pepper. Turn, and cook until browned, 3 to 4 minutes. Remove from pot.

4. Add broth, bell peppers, onion, tomato paste, hot sauce, and thyme to pot, stirring until combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until beef is fork-tender and falling apart, about 3 hours. Discard thyme. Reserve cooking liquid. Remove beef, and shred using 2 forks.

5. In a small bowl, stir together instant roux and ½ cup cooking liquid until smooth. Add to pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Stir in shredded beef.

Soft Chocolate Chip Cookie Cake

Cake Ingredients:

1 stick unsalted butter

1/2 cup light brown sugar

1/4 cup white sugar

1 large egg

1 1/2 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

 

Frosting Ingredients:

1/4 cup unsalted butter, softened

3/4 tsp. vanilla 

Pinch of salt

1 1/4 cups powdered sugar

1-2 Tblsp. milk

Preparation:

1. Preheat oven to 350 degrees.

2. Grease an 11.5" metal cookie cake pan, or line the bottom with parchment paper.

3. Place half of the chocolate chips in a plastic bag, and use a rolling pin to break them into small pieces.

4. In a medium-sized mixing bowl, melt butter until just barely melted.

5. To melted butter, add both sugars, and stir until combined. DO NOT USE A MIXER.

6. Add egg and vanilla, then stir (again, by hand).

7. Add baking soda, baking powder and salt, and stir (still, no mixer!)

8. Add flour, and stir until all of the flour disappears into the dough.

9. Add the chocolate chips (whole and chopped) into the dough, and stir. Immediately begin pressing the dough into the pan using a spoon or your hands. The best way to do this is to drop the dough into the pan in small chunks, so that it is dispersed evenly, then use a spatula, your hands or even the butter wrapper to press the dough down into a smooth layer. Be sure to make sure the chocolate chips are evenly dispersed through the cake. Work quickly, so the dough doesn't sit so long that the butter starts to set.

10. Bake for 12-14 minutes, but be careful to not overbake, if you want the cookie cake to actually stay soft. It should be very slightly brown on top and actually look slightly underbred when you take it out.

11. Remove from oven and place pan on a cooling rack. Cool completely before frosting or removing.

12. For the frosting, cream the butter, vanilla and salt using a mixer. Add the powdered sugar, thinning with milk as necessary until a piping consistency is achieved.

13. Use a knife to go around the edges of the cooled cookie cake, then place an inverted plate or platter on top of the cake. Flip the pan over to remove the cake from the pan, then flip it again, so that the right side is up for decorating.

NOTES:

• Recipe makes enough frosting to pipe around the edges of the cake. Double the recipe if you want to write or decorate the rest of the top.
• Breaking 1/2 of the chocolate chips helps to disperse the chocolate throughout the cake to keep it from having large clumps of chocolate in one spot and breaking while cutting.

Chocolate Bundt Cake (Nothing Bundt Cakes Copycat)

Cake Ingredients:

1 devils food or dark chocolate fudge cake mix
1 large package instant chocolate pudding 
4 Tblsp dark chocolate cocoa powder
1 cup sour cream 
2 tsp vanilla
5 eggs
¾ cup buttermilk
½ cup melted butter
2 Tblsp mayonnaise
1 ½ cups semi-sweet chocolate chips and/or chunks

 
Preparation (for cake):

1. Preheat oven to 350°.

2. Spray bundt cake pan or cupcake pans generously with floured cooking spray (or grease and flour pan).

3. Combine all ingredients except chocolate chips in large mixing bowl.

4. Mix ingredients on low speed to combine, then scrape sides and increase speed to medium-high for 2-3 minutes.

5. Stir in chocolate chips/chunks.

6. Pour batter into prepared pan (or pans), and smooth top.

7. Bake for 30-40 minutes until toothpick comes out mostly clean, preferably with a crumb. Be careful when testing to make sure that toothpick is testing the batter and not a melted chocolate chip. When done, cake should not be jiggly, be starting to dry at the edges and should spring back lightly when touched.

8. Remove cake from oven, and set pan on elevated cooling rack set over a large cookie sheet or foil.

9. Cool for 10 minutes in pan, then gently remove cake from pan and place right side up on cooling rack.

10.  Slowly spoon or drizzle chocolate simple syrup over hot cake, going slowly to allow it to seep into cake.

11.  Continue cooling cake for 15-20 minutes before frosting.

12.  For best flavor, store cake in fridge after frosting.

 
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened 
½ cup butter, softened
⅔ cup light brown sugar, packed
2 tsp. vanilla
Dash of salt
2+ cups powdered sugar
 
Preparation (for frosting):

1. Beat cream cheese and butter with whisk attachment until light and fluffy, usually about 2 minutes.

2. Add brown sugar.

3. Mix on medium-high speed for 2-3 minutes. 

4. Allow frosting to sit for 10-15 minutes for the brown sugar to "melt" into the butter and cream cheese, so your frosting isn’t gritty.

5. Add vanilla, salt and powdered sugar, and mix on low to combine, then on medium-high until creamy, about 3-4 minutes.

6. Pipe icing onto cake, or spread/frost as desired.

 
Chocolate Simple Syrup Ingredients:
2 Tblsp. unsweetened cocoa
3/4 cup white sugar
1/2 cup water

½ tsp vanilla
 
Preparation (for Simple Syrup):
1.  Heat all ingredients in saucepan over medium heat, stirring constantly with a whisk.

2.  Allow the simple syrup to come to a boil, about 3-4 minutes.

3.  Remove from heat and let syrup cool to room temperature.

4.  Pour or spoon over cakes, as needed.

5.  Store remainder in fridge for up to one week.

Sheet Pan Brownies

Ingredients:
BROWNIES:
2 family-sized boxes brownie mix
1 stick butter, melted
4 eggs
1/2 cup water
2 cups semi-sweet chocolate chips

GLAZE:
2/3 cup butter
1/2 cup water
1 cup cocoa
2 tsp. vanilla
Dash of salt
4 cups powdered sugar

Preparation:
1. Generously grease a full-sized jellyroll pan or large cookie sheet with sides.
2. Preheat oven to 350 degrees.
3. Mix all ingredients together with wooden spoon.
4. Spread into pan.
5. Bake at 350 degree for 30 minutes, or until toothpick comes out mostly clean. Be sure not to stick toothpick into a chocolate chip when trying to determine doneness.
6. If glazing, make glaze 5 minutes before brownies are due to come out of the oven (glaze must be soft and somewhat pourable). To make glaze, melt butter in a medium saucepan over medium heat.
7. As soon as butter is melter, add cocoa, vanilla, water and salt and stir.
8. Add in powdered sugar, mixing with a whisk or hand mixer to achieve smoothness. (Alternately, put powdered sugar in bowl of stand mixer, then add butter and cocoa mixture and mix.)
9. Use glaze immediately, if desired.
NOTE: If glazing, score brownies immediately upon glaze setting up (before full hardening stage), but DO NOT cut brownies until they have cooled completely.

Chocolate Chip Cookie Dough Frosting (Edible Cookie Dough)

Ingredients:
1 cup butter, room temperature
3/4 cup brown sugar
1 cup powdered sugar
1 cup flour
1/2 tsp salt
4 Tblsp. to 1/4 cup milk (for frosting - omit if making edible cookie dough)
1 cup mini chocolate chips

Preparation:
1. Cream butter and sugars on low.

2. Add flour and vanilla and mix on medium until flour is thoroughly incorporated and mixture is creamy.

3. If making frosting, add milk and continue to mix until frosting is desired consistency.

4. Add chocolate chips and mix until evenly distributed.

Chocolate Cake (from cake mix)

Ingredients:

1 box chocolate cake mix

1 cup all-purpose flour

1 cup sugar

6 Tblsp. cocoa

3/4 tsp. salt

1 1/3 cups water

2 Tblsp. vegetable oil

3 eggs + 2 egg yolks

1 cup Greek yogurt or sour cream

Preparation:

1. Mix dry ingredients with a whisk, then add wet ingredients.

2. Beat for two minutes, until fluffy.

3. Pour into greased, floured pans (fills two 8" or 9" rounds).

4. Bake according to cake package directions.

Coffee Cake Banana Bread

Ingredients:

Bread:

3-4 medium or large bananas

2 Tblsp. brown sugar

1 1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tblsp. sour cream

Topping:

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tblsp. butter, cold

Preparation:

1. Preheat oven to 350 degrees.

2. Grease 2 4x8 loaf pans.

3. In a small bowl, mash bananas, brown sugar, vanilla and cinnamon.

4. In a separate bowl, cream together butter and sugar until light and fluffy.

5. Add eggs, and beat until mixed.

6. Add flout, baking soda and salt to sugar and butter mixture. Stir until just combined.

7. Add sour cream and stir.

8. Stir in banana mixture, and mix until just combined. Pour into two pans.

9. Combine cinnamon, flour and brown sugar for topping.

10. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.

11. Sprinkle coating evenly over the batter in both pans.

12. Bake for 35-40 minutes.

Holland Cream (White Cream Filling)

Ingredients:

1 cup white sugar

1/2 cup water

1 cup vegetable oil

2 cups vegetable shortening

1 tsp. clear vanilla extract

8 cups confectioners' sugar

1 tsp. salt

Preparation:

1. In a saucepan over medium heat, stir the white sugar and water together until the sugar is dissolved and the mixture is boiling.

2. Remove from heat, and let cool completely into a sugar syrup. DO NOT PUT IN FRIDGE OR FREEZER TO COOL.

3. Pour the syrup into a large mixing bowl. Using an electric mixer on high speed, beat in vegetable oil, shortening, salt and vanilla until blended.

4. Add confectioners' sugar, one cup at a time, until the filling is thick and fluffy. If filling is too thick, beat in a tablespoon of water at a time until desired consistency.

NOTE: Filling will NOT be sticky and doesn't work well as icing. It is designed to be filling for pastries - cream horns, donuts, sponge cakes, cookie sandwiches, etc.

Katie's Vanilla Buttercream

 Ingredients:

1 cup butter, softened

4-5 cups powdered sugar

1/4 cup heavy cream or whole milk

2 tsp vanilla extract

1/4 tsp salt

Preparation:

1. With a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add 4 1/2 cups confectioner's sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

3. Add up to 1/2 cup more confectioner's sugar if frosting is too thin, or another tablespoon of cream of frosting is too thick.

4. Add a pinch of salt is frosting it too sweet.

Katie's Chocolate Buttercream

 Ingredients:

1 cup butter, softened

1/2 tsp salt

2 tsp vanilla extract

3 1/2 cups powdered sugar

1/2 unsweetened cocoa powder

4 tblsp heavy cream

Preparation:

1. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy, and nearly white in appearance  

2. Add in the salt and vanilla  Mix until incorporated.

3. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

4. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.

5. Beat for one minute on medium speed until smooth and creamy.

Note: The beater blade attachment produces a denser icing. However, if you'd like an airer frosting, use the whisk attachment and whisk for an extra 1-2 minutes.

Katie's Peanut Butter Icing

 Ingredients:

1/2 cup butter, softened

1 cup creamy peanut butter

3 tblsp milk or heavy cream

2 cups powdered sugar

Preparation:

1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk for 3-4 minutes or until light and fluffy.

Katie's Doctored Chocolate Cake Mix

 Ingredients:

1 Duncan Hines Signature Perfectly Moist Cake Triple Chocolate Cake Mix

4 eggs

3/4 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.

Katie's Doctored Yellow Cake Mix

 Ingredients:

1 Duncan Hines Classic Yellow Perfectly Moist Cake Mix

4 eggs

1 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.

Katie's Mint Chocolate Chip Icing

Ingredients:

5 large egg whites, or meringue powder equivalent
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter, room temperature and cubed
1 tsp mint extract
3 oz chocolate, chopped

Green food coloring gel

Preparation:

1. Place egg whites and sugar into the bowl of a stand mixer. Whisk until combined.

2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3 mins).

3. Place bowl back on mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch -- approx. 5-10 mins).

4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. 

5. Add peppermint extract.

6. Stop the mixer. Add desired amount of green food coloring gel and whip until smooth and evenly green. Add more color gel if desired.

7. Fold in chopped chocolate.

Katie's High Humidity Buttercream Icing (good for decorating)

Ingredients:

3 cups vegetable shortening 
9-10 cups confectioner's sugar
2 Tblsp. meringue powder 
1/2 tsp salt
6-8 Tblsp. milk or cream
2 tsp clear vanilla extract 
1/2 to 1 tsp butter extract

Preparation:

1. Mix shortening until smooth.

2. Add salt, 4 cups of the sugar, 3 Tblsp. of the milk and the meringue powder. Mix well.

3. Add in 5 cups of the sugar, plus another 3 Tblsp. milk and mix well.

4. Scrape down the sides of the bowl. Mix in a Tblsp. or two of milk or cream if the buttercream is too thick.

5. Add the extracts and mix more.

6. Add in a Tblsp. at a time of milk if the icing is too thick.

7. Finish by mixing by hand with a rubber spatula to help press out any air bubbles.

NOTE: Makes enough to cover two 8" round cakes. Keep covered when not using.

Homemade Ice Cream Cake (just like Dairy Queen)

Ingredients:

1.5 quart container vanilla ice cream

1.5 quart container chocolate ice cream

3/4 cup hot fudge sauce

20 OREO thins, crushed

1 1/2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

Preparation:

1. Remove ice cream from the freezer and let soften until it is somewhat spreadable, but not melted.

2. Line two 8-inch springform pans with plastic wrap, leaving about 6" inches of overhang on all sides.

3. Spread softened ice cream into each pan, vanilla in one, chocolate in the other, pressing down to remove air bubbles. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

4. Once the layers have frozen, in a bowl, mix crushed cookies with hot fudge. 

5. Remove chocolate layer from freezer. Take plastic wrap off the top, but leave the overhang wrap on the sides.

6. Spread fudge and cookies over entire top of chocolate layer.

7. Remove vanilla layer from freezer. Open springform pan, and remove vanilla layer. Turn it over and press it down firmly on top of the chocolate layer, but be careful not to split/crack the vanilla layer. This will leave you with a double layer cake in your springform pan.

8. Place cake back in freezer.

9. About 2 hours before serving, place cream, sugar and vanilla in a large mixing bowl and whip until stiff peaks form. Refrigerate until next step is completed.

10. Remove cake from freezer. Open springform pan, and use plastic wrap to lift up cake. Place cake on freezable platter or marble slab that can be placed into the freezer. 

11. Ice cake with whipped cream frosting.

12. Place cake back in freezer until ready to serve. Traditional frosting can be added, as can sprinkles, if decorations are desired.

13. Use a large, sharp knife warmed under hot water to cut when ready to serve.