Surprise Peanut Butter Cookies

Who does'nt love peanut butter and chocolate? We sure love it in this house!
These cookies are very good and very rich. The cookie is on the dry side, but the moisture from the peanut butter balances the cookie so you get a perfect blend of chocolate and peanut butter. It taste a lot like a peanut butter cup. Who doesn't like that!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1/2 cup chopped milk chocolate
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter
• granulated sugar (to roll cookies into)

Directions

1. In small bowl blend flour, cocoa, baking soda, and chopped chocolate. Mix until well blended.
2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla, milk,and egg, beat. Stir in flour mixture until blended. If the dough seems to dry, add more milk.Set aside.
3. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well. If it seems to dry, add a little more peanut butter.
4. Use a large cookie scoop to get about 23 cookies. Measure 1 scant Tablespoon of peanut butter mixture to equal the same amount of cookies.Shape into a ball.  For each cookie, flatten each piece of dough to fit around peanut butter, covering completely. Place 2 inches apart on an ungreased cookie sheet. Roll each cookie in granulated sugar.
5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes

You can make these ahead, cover and refrigerate until ready to bake.

Marshmallow Cookies

If you have never made homemade marshmallows, you have to try this. They are very easy to make and taste so much better than store bought.  I got this marshmallow recipe off of the Food Network from Alton Brown. I altered it a little.
You will need one recipe for Marshmallows, 1 box of Nilla Wafers, Chocolate Chips (whichever is your favorite) and shortening

Ingredients for Marshmallows

• 3 packages unflavored gelatin
• 1 cup cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1 teaspoon vanilla extract 

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, and corn syrup Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
                                        This is what it looks like when you first add the liquid.

The bottom picture is how high it whips up.

Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. (It might not need to go that long) Add the vanilla during the last minute of whipping.
                                             

                                                       The marshmallows hold their shape

While the sugars are coming to the right temperature, get out 2 cookie sheets and line them with waxed paper. Line up the cookies on the sheets so they are ready to pipe the marshmallows on top.Get a large Zip Lock bag and cut a small hole in one lower corner. You want to make it big enough for the marshmallow to come out. Too small and it will be very hard to squeeze through.

                                                  The bag I used to pipe the marshmallows

When marshmallows are done whipping, scoop out marshmallows and place in bag. Working quickly. pipe a blob of marshmallow on top of each cookie. 

Let them rest about an hour or so.
Melt some chocolate chips (or your favorite chocolate) and shortening. I didn't measure this, I just dropped some in. Once all melted, dip each cookie into melted chocolate to cover completely. Place back on waxed paper to dry.

If you would like to make marshmallows for hot chocolate or s'mores or anything else, this is what you should do with the marshmallows. I don't recommend making the marshmallows into Rice Krispie Treats.
For regular marshmallows:

Combine 1/4 cup confectioners' sugar and  1/4 cup of cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks

Our first attempt at Cake Pops

So my mom and I got a book a while ago titled "Cakepops" we finally deiced to try out some of them. Here are the results:



He's staring into your soul!



Chicks (or as I call them 'Chickidees')





These little guys came out pretty good. We had to double coat most of them in the chocolate and we learned that they absolutely have to be very cold(but not frozen) for you to even think about dipping them, but overall, they worked out fine.

Flowers

In the end they were probably my favorite, but these were a huge pain in the beginning. They were really easy to decorate, but we lost one when we were dipping. Thier extremely top heavy so during our first dip, the cake popped off the stick

Ladybugs (the Anti-Christ)

Frustration to the umpteenth degree! I can't even look at these, that's how much I hate them. dipping them was no harder than any of the other ones, but decorating them was a pain in the butt. the eyes were too pointy, the dots were different shapes, the antennas just look like awful. Just looking at this picture pisses me off.

For our first try at cakepops I'm pretty proud. Yeah, they're not perfect, but that's okay.

Happy (Late) Pi Day!

Yes, I know pi day was Monday, but I was busy that day. For those of who who don't know what pi day is, it's basically a holiday set aside for math nerds to express their mathitude or according to piday.org,
"Pi, Greek letter (), is the symbol for the ratio of the circumference of a circle to its diameter. Pi Day is celebrated by math enthusiasts around the world on March 14th. Pi = 3.1415926535…"

 Better late than never right? I made these cupcakes for my math class on Monday. Get it, pie cupcakes for pi day?

Cookie Dough Truffles

This first one I have been making for years.  This is one of those recipes that everyone loves. Who doesn't love cookie dough!
Caden likes to eat it without them dipped in chocolate. I usually make a double batch and keep them in the freezer.

Chocolate Chip Cookie Dough Truffles
INGREDIENTS:
1 cup (2 sticks) butter or  margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup milk
1 tsp. vanilla
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup mini semi-sweet chocolate chips
14 oz semi-sweet chocolate chips
2 TB shortening
PREPARATION:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed. Stir in chocolate chips.
I like to scoop out the dough with a cookie scoop, then put in the refrigerator for about an hour to chill. This makes it easier to roll into a ball. When dough is firm enough to handle, form dough into 1” balls and arrange on a baking sheet lined with waxed paper. Place in refrigerator for 30 minutes.

Melt chocolate chips and shortening in a double boiler or in a microwave according to package directions. Using a spoon or a dipping tool, dip cookie balls into candy coating and cover completely. Return chocolate-coverd truffles to the wax paper-lined baking sheets and refrigerate until set. Store, chilled, in an airtight container for up to 1 week, or freeze, if they last that long.



S'mores Cookie Dough Truffles
This one is a new recipe I found online. I wasn't sure how the graham crackers or the marshmallows would taste in the cookie dough. You can taste the difference from the chocolate chip truffles, but don't have the texture of graham crackers or marshmallows.  I think I like them better than the chocolate chip cookie dough. They are a little sweeter than the chocolate chip ones.  But, that never stops me!

1/2 cup all purpose flour
3/4 cup graham cracker crumbs, divided
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup chopped Hershey's Milk Chocolate Bar
3/4 cup mini-marshmallows, halved

2 cups milk chocolate chips

2 TB shortening

In a medium bowl combine the flour, 1/2 cup graham cracker crumbs, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate and marshmallows. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) Chill for several hours or freeze for 15-20 minutes until firm.

Melt milk chocolate and shortening in the microwave or in a double broiler. Gently dip the cookie dough ball into the milk chocolate . Once covered remove and softly tap and rotate until the excess chocolate falls off. Sprinkle with remaining graham cracker crumbs. Place on a cookie sheet lined with waxed paper. Refrigerate.

Heart Shaped Maple Chocolate Chip Pancake Muffins

I wanted to make a cute breakfast for the kids, also easy since we leave so early in the morning. I found this recipe on http://www.bakerella.com/ .
They are really good and easy to make. The night before, I mixed all the dry ingredients in one bowl, then in a separate bowl mixed the wet ingredients(except for the melted butter) and left in the refrigerator.  In the morning, I melted the butter and mixed it all together, then baked! The kids loved them.  Caden ate the rest after school that day.


 Maple Chocolate Chip Pancake Muffins.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup milk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir milk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup

Soft Cinnamon Sugar Pretzels

My mom gave us this recipe. This is one of Kaylee's favorite. She loves just about anything cinnamon-sugar!

I made them in mini muffin cups instead of pretzel shapes. Which can end up being dangerous since you just pop them in your mouth!

After they come out of the oven, then you dip them in melted butter, then cinnamon-sugar mixture. YUM!

Soft Cinnamon Sugar Pretzels
2 pkg. (1/4 ounce each) active dry yeast
2 cups warm water (110-115 degrees)
1/2 cup sugar
1/4 cup butter
1 egg
6 1/2 - 7 1/2 cups all purpose flour
melted butter
cinnamon-sugar mixture

Dissolve yeast in warm water. Add sugar, butter, egg, and 2 cups flour. Beat until smooth. Stir in enough flour to form stiff dough. Place in greased bowl, turning once to grease top.
Cover and refrigerate 2-24 hours.
Punch down dough. Turn onto lightly floured surface, divide in half. Cut each half into 16 pieces. Roll each piece into 20-inch rope and shape into pretzel. Place on greased baking sheet. Cover and let rise in warm place until doubled in size, about 25 minutes.
Bake 350 degrees for 15-20 minutes or until golden.
Brush with melted butter and sprinkle with cinnamon-sugar on top

* After mixing the dough, I greased silicone mini muffin cups. I scooped out the dough and shaped into a ball. Placed one ball into each cup. I placed plastic wrap on top and placed in refrigerator. I left them overnight.(You can leave them in the refrigerator for about 2 days before baking) Took them out in the morning and let them rise for 1/2 hour. Baked at 350 degrees for about 12 minutes. Brushed with melted butter and sprinkled with cinnamon-sugar.

Lemon Bars

Our neighbor has a lemon tree and gave us a lot of lemons. I thought it would be nice to make something for them and they picked lemon bars! My brother thought they were too tart, but if it's not peanut butter and chocolate, it's not tops for him. My neighbor asked for the recipe so they must be good!

I found this recipe on http://www.sugarcooking.blogspot.com/  

Recipe: Crust from America's Test Kicthen & Filling from Ina Garten

Ingredients
The Crust

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners’ sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter -- (1 1/2 sticks) at
• very cool room temperature, cut into
• 1-inch pieces, plus extra for greasing pan

The Filling*

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar**
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
   Cut into squares and dust with confectioners' sugar.

Notes:
   The flour got little clumps in it when it was mixed so I strained it before pouring over the crust.

* According the America's Test Kitchen the filling needs to be poured onto a warm crust so the filling cooks evenly. There should be plenty of time to make filling while the crust chills and cooks, but be sure to plan ahead.

** I used 2 1/2 c. of sugar.

Homemade Oreo's

I wanted to make some cookies for Caden's class at school for Valentine's Day.  I've been wanting to try this recipe so I made them in the shape of a heart. I rolled the dough, then cut with a cookie cutter.

I wouldn't say they taste exactly like an Oreo. They are a softer cookie, but they are a pretty dang good cookie!



Homemade Oreos
Adapted from smittenkitchen.com
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 350°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

* I rolled out the dough like sugar cookies. Used a 1 1/2 inch heart shaped cookie cutter. Cut out the shapes and put them on a cookie sheet and refrigerated for an hour.  I baked them on a cookie sheet at 350 degrees for 7 minutes. Let them cool on a wire rack. When I made the filling, I added a little red gel food coloring.

TruMoo Chocolate Milk Party!

We got selected by House Party to have a TruMoo party. At House Party, companies want you to have a party with thier products to show your friends and families. For the TruMoo party, for the host they sent us a $5 giftcard for the milk, an apron, and a reusable tote bag. They also sent us goodies for the guests to take home. Everyone got a reusable lunch bag, coupons for milk, stickers,and crazy straws. I bought 1/2 gallons of milk for each girl to take home with them. They all loved it! They also sent fnas, but they had heard a lot of people were having problems with them so they told us to throw them away and not use them.

The people who know us know that we always have enough sweets when we have a party.

So you can see below that we have plenty!

I had made mini cupcakes with chocolate frosting and cow sprinkes. I didn't like the way they turned out so I ended up turning them into cake balls rolled in the sprinkes! I also substituted Tru Moo chocolate milk in the cake mix for the water and added 1 cup of chocolate chips to the batter before baking.. In the frosting, I also substituted Tru Moo chocolate milk for the regular milk.

These are Hot Chocolate Cookies

The picture doesn't due them justice. They are really good! You actually add hot chocolate powder, along with milk, white, and semi-sweet chocolate chips.

• 2 sticks Salted Butter- At Room Temperature
• 1 cup White Granulated Sugar 
• ⅔ cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla
• 3-¼ cups All-purpose Flour
• 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix (I used 4 oz. of  Nesquick powder)
• 1-¼ teaspoon Baking Soda
• 1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Preparation Instructions

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan

These are "Cow Pie"cookies
They are really good and REALLY chocolaty!
I thought they were good cookie for the cow theme.
This recipe is from a restaurant named Milk in Los Angelos.

Milk's ooey-gooey double-chocolate cookies

Total time: 40 minutes, plus 1 hour chilling time for the batter

Servings: 1 1/2 dozen

Note: Adapted from Bret Thompson of Milk in Los Angeles.

1/4 pound (4 ounces) unsweetened chocolate

4 tablespoons ( 1/2 stick) butter

3 eggs

2 teaspoons vanilla extract

1 cup sugar

1/2 cup flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet chocolate (chunks or chips)

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft




These are the S'Mores cookies that I posted awhile back.

I also made chocolate biscotti, but forgot to take a picture of them by themselves.

Kaylee had invited a few friends over and they all had a great time. I don't think I have ever seen so much chocolate milk drank in one day before! They all loved the milk.

Homemade Ding Dong's

Okay, so I'm pretty much addicted to these. My brother loves them, but that's not saying much because he's a walking garbage disposal. After I got home from basketball practice one night my mom convinced me to try one of them and I fell in love. I ate so many of those little Ding-Dongs I lost count!

Homemade Ding Dong's
Recipe adapted http://www.allrecipes.com/
My[Lisa's] sister first tried this recipe and said I had to try it. She made them into cupcakes, but I wanted to try them in mini cupcakes. They are really good. It made about 50 mini cupcakes, give or take a few with the kids eating them as they came out of the oven! I had a little filling left over, but was a little short on the topping.

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease mini cupcake pans or line with mini cupcake liners 
2. In a mixer, mix together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. 
3. Bake for 5-10 minutes in the preheated oven, or until done. Repeat baking all the mini cupcakes.Cool cupcakes completely.
4. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. 
6. I tried to use a ziploc bag as a pastry bag to pipe the frosting in the middle of each cupcake, but the bag broke. I ended up using a decorator bottle set from The Pampered Chef.  I stuck the tip in the middle on top of each cupcake and squeezed the filling in each cupcake until the cupcake puffed up. 
7. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. I dipped the top of each cupcake into the chocolate. Refrigerate until serving.

As I've already stated, I'm addicted to these little guys. In my opinion, they're tastier (and probably healthier)  than the store-bought Ding-Ding. The cream inside magnificently complements the extravagant cupcake. The two blend in your mouth so perfectly that you will not be able to just eat one. With or without the topping these cupcakes taste so amazingly magical that no one will be able to resist.

Snickerdoodle Blondies

Due to my insane schedule and homework load, I haven't been able to update the blog for some time. I'll try not to let that happen again. Anyway, about the Blondies, we made made them for a Superbowl party I went to a while back. Everyone adored them and they were gone with in seconds!

Found this recipe on bakedperfection.com

Snickerdoodle Blondies

2  2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
2 cups packed brown sugar
1 cup butter
2 eggs
1 tb. vanilla
2 tb. granulated sugar
2 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease or line 9X13 inch pan. Set aside.
Combine flour, baking powder, and cinnamon. Set aside.
In large bowl, beat butter and brown sugar for 3-5 minutes. Add eggs one at a time, add vanilla and beat until smooth.
Stir in flour mixture until well blended. Spread evenly in pan. Batter will be thick.
Combine the granulated sugar and cinnamon in small bowl. Sprinkle mixture over top of batter.
Bake 25-30 minutes or until surface springs back when gently pressed.
Cool before cutting. Makes 20-24 bars.

These Blondies taste absolutely amazing! Everything about them is wonderful. I guess I'm a little biased though, considering I love anything involving cinnamon and sugar (if you hadn't figured that out already). They're easy to make and everyone seems to love them, but don't take my word for it, make them yourself! you won't be disappointed in these awesome blondies.

Our World Famous Snickerdoodles

For the first recipe, we thought it would be best to post one of our most popular recipes, the snickerdoodle. It's extremely simple, but exceptionaly delicous. I've never met a single person who disliked this recipe.

Snickerdoodles (makes aprox. 30 cookies depending on the size of your cookie scoop)

1/2 cup butter

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 tsps. cream of tartar

1 tsp. baking soda

cinnamon sugar mixture

Directions

• Cream butter, shorting, and sugar until well combinded.
• Add eggs and mix until well blended
• Add flour, cream of tartar, and baking powder until well combined
• Use a cookie scoop to transfer onto cookie sheets
• Roll each ball into cinnamon and sugar mixture
• bake at 350 degrees for 10-12 minutes or until done

This recipe is perfect for just about anyone. It's sweet taste is absolutely irresistible to anyone with tastebuds. The cookies can be overcooked for thoose who enjoy a crunchy cookie or undercooked for thoose who prefer a doughier(if that's even a word) tasting cookie. Overall these cookies are perfect to give to anyone at anytime. This is a great fall-back recipe when your unsure of what to bake. Enjoy!

We're here!

Finaly, we set up a blog! We're so excitied to share our baking successes as well as the ones that didn't do so well. We'll be posting everything from our family favorites to brand new recipes that failed to impress. Hopefully by that time we'll have people reading this blog.