I've made Paula Deen's pumpkin gooey butter cake before, but this time I thought I would try one of the variations. They are so good! Very, very moist.  Chocolate Peanut Butter Gooey Butter Cake
Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
I've been looking for an easy on the go breakfast. Too often I stop and go through a drive thru. I feel better in the morning when I have some protein, so I thought these would be good. The recipe comes from the Kraft website.
Stuffin' Egg Muffins
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
12 eggs
3 Tbsp. OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheese
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.
CRACK 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.
BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.
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Many thanks to eat me, delicious for this delicious brownie recipe. She halved the original recipe to make it fit in a 9x13 pan.  Outrageous Oreo Crunch Brownies 2 sticks (1 cup) butter 1/2 pound semisweet chocolate chips 3 ounces unsweetened chocolate, chopped 3 eggs 1 1/2 tablespoons instant coffee granules 1 tablespoons vanilla
1 cup + 2 tbsp sugar 1/2 cup + 2 tbsp flour
1/2 tablespoon baking powder 1/2 teaspoon salt 2 cups chopped Oreo cookies (25 cookies) Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly. In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula. Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.
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My friend Marie makes the best chocolate chip cookies that I have ever had. They are big, tall cookies that are crispy on the outside and chewy on the inside. Everyone raves about them. I have tried to duplicate them many, many times over the years. But they would never come out just right. Finally, one day Marie came to my house and made the cookies in my kitchen. I thought for sure they wouldn't come out since I had followed the exact same recipe using my oven with no luck, but lo and behold they were perfect!
It turns out Marie's secret is to place one rack very low in the oven and one rack very high in the oven. She bakes each pan for 6 minutes on the top rack and then the bottom rack. Who knew that the rack positions could make such a huge difference? Not me!  Marie's Famous Chocolate Chip Cookies
(adapted from the Tollhouse Cookie recipe) 3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Divide batter into 24 balls. A large cookie scoop works great for this. Roll the balls in your hand until they are round. Place on a baking sheet. Position one rack very low in your oven. Position one rack very high in your oven. Place the cookie sheet on the top rack and bake for 6 minutes. Move the cookie sheet to the bottom rack and bake for 6 additional minutes. Let cool and enjoy! 
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These sugar cookie bars are much easier than rolling out sugar cookie dough and using cookie cutters. You just press the dough in a jelly roll pan and bake away!  Sugar Cookie Bars 1 cup butter; room temp. 2 cups sugar 4 eggs 2 tsp vanilla 5 cups flour 1 tsp salt 1/2 tsp baking soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting 1/2 cup butter; room temp 1/2 cup shortening 1 tsp vanilla pinch of salt 4 cups powdered sugar 5 Tbsp milk food coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
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 We have parent conferences at school today and tonight, so I knew we would need some serious chocolate to get through. This cake did not disappoint! It is super moist and loaded with chocolate.  Triple Chocolate Cake(Recipe from this blog) 1 18.25-oz package chocolate cake mix (I tend to find cake mixes with the words "triple" and "fudge" and "supermoist" on the box work best) 1 3.9-oz package instant chocolate pudding mix 1 cup vegetable oil 4 eggs 1/2 cup hot water 1 cup sour cream 1 teaspoon vanilla extract 1 cup mini semi-sweet chocolate chips (I like the Ghirardelli ones) 1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan. 2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan. 3. Bake for 50 minutes. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely. And then, for the glaze, I do this: DARK CHOCOLATE GLAZE 4 oz semi-sweet dark chocolate (again, I like Ghirardelli's) 3 tbsp butter 1 tbsp milk 1 tbsp light corn syrup 1/4 tsp vanilla In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. When glaze is cool, pour onto cake. Let glaze run down sides. Chill about 10 minutes to set glaze. 
 My dad loves peanut butter cookies and has been saying he really wants some the past few weeks. He even had a pouch of mix and was trying to convince someone at home to make them for him. So since I will be seeing him today, I decided to make him some. I used the old but reliable Jif recipe. Peanut Butter Cookies(Recipe from Jif) 3/4 cup peanut butter 1/2 cup Crisco shortening 1 1/4 cups firmly packed light brown sugar 3 Tbs. milk 1 Tbs. vanilla 1 egg 1 3/4 cups all-purpose flour 3/4 tsp. salt 3/4 tsp. baking soda 1. Heat oven to 375°F. 2. Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. 3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2" apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. 4. Bake at 375°F for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cool completely. Makes about 3 dozen cookies.  
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 After I finished making this fudge, I remembered why I hardly ever make fudge. It is hard work! I swear I stirred the boiling pot for over 25 minutes waiting for it to reach 234 degrees. At one point I was sure that my thermometer was broken because it didn't seem to be moving. But it eventually did, and the fudge came out great. Perfect for fall or Thanksgiving.  Pumpkin Pie Fudge
Ingredients:
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract
Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
I bagged mine up into little Halloween bags to share with my coworkers. 
 Pumpkin Cheesecake
Crust: 1 1/2 cups graham crumbs 5 Tbsp. butter, melted 1 Tbsp. sugar Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker.
Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
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Diet or not, I just had to try this recipe when I saw it on Dozen Flours. I love snickerdoodles, and I love pumpkin so these were perfect.  Pumpkin Pie Snickerdoodle Bars
(from Dozen Flours)
Snickerdoodle Layer 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups packed brown sugar 1 cup butter, at room temperature 2 eggs, at room temperature 1 tablespoon vanilla extract Pumpkin Pie Layer 1 cup all-purpose flour 1 cup white sugar 1 stick butter, at room temperature 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon pumpkin pie spice 2 eggs, at room temperature 1 1/2 cups canned pumpkin 2 tablespoons white sugar 2 teaspoons cinnamon 1 oz white chocolate, chopped 1/4 teaspoon pumpkin pie spice (I just realized that I used a whole tsp! Oops!) Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later To make snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.) In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy. After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
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Today's recipe is courtesy of Baking Blonde. I'm a huge blondie fan, and these do not disappoint. If you like cinnamon, you'll love these. They are super moist and so delicious!  Cinnamon Cheesecake Swirled Blondies
6 TBS butter, melted 1 cup brown sugar 1 egg 1 tsp. vanilla extract 1/4 tsp salt 1 cup flour 1/4 tsp baking powder 1/8 tsp cinnamon 1/2 cup Hershey’s Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well) Cinnamon Cheesecake Swirl
5 oz cream cheese, softened
1/4 cup sugar
1/4 tsp cinnamon (more or less to taste)
2 TBS flour
1 tsp pure Vanilla
1 egg yolk In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside. Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.
Mix in Cinnamon Chips and/or nuts or other chips (if using) Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.
Run a knife through the blondie and cheesecake layers to create a pattern or swirls. Bake in preheated oven for 25-30 minutes or until set in the middle. Cool on rack before cutting.
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My family is coming over for dinner tonight, so I whipped up this trifle. I thought it might get us in the mood for fall! If you use sugar free pudding and light or fat free Cool Whip, this dessert comes out low fat. I used to make this a lot when I was on Weight Watchers. The pumpkin and butterscotch pudding are great together! 
Pumpkin Gingerbread Trifle
(from Taste of Home)Ingredients: - 1 package (14-1/2 ounces) gingerbread cake mix
- 1-1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Directions: In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
Yield: 18 servings.
 I made this cake for my brother's birthday today. He loves fixing cars, so I printed a picture of his car and mounted it on cardstock before putting it into the cake. I'm embarassed to say that it's a Funfetti cake mix under there, but that's what the birthday boy wanted!
The frosting looks a little weird because I used the color mist sprays. Some people in my family don't like a lot of dark food coloring, so I knew they wouldn't touch the parts with the road if I had used black frosting. They probably wouldn't have liked the green either. I think my frosting may have been a little too smooth, so the spray color was kind of drippy. Overall, I was happy with it. I thought it was a fun cake!
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I have moved over to Blogspot for this journal. It's easier for me to make tags that are easily searchable. Check it out for 3 new cookie recipes. I'll also copy and paste below for those that don't want to click.
http://bakingaway.blogspot.com/
I made three different kinds of cookies this morning! I am in a baking exchange with some local girls from a message board. This exchange was our choice when it came to what we made, so I went with cookies. The first cookies I made were these Chewy Chocolate White Chocolate Chip Cookies. I found the recipe at http://pickypalate.blogspot.com/2008/01/could-it-really-be-my-paridise-bakerys.html. She says that they are very similar to Paradise Bakery's Black and White Chippers. I have never had those before though, so I couldn't relate. Either way- these are sooooooo good! I'm not a huge fan of chocolate, but I loved these. They are really chewy and yummy.
Chewy Chocolate White Chocolate Chip Cookies 1 3/4 cups flour 1 1/4 cups cocoa powder (I used Hershey's Dark Chocolate Cocoa Powder) 1 cup white sugar 3/4 cup brown sugar 2 tsps. baking soda 1 cup butter 2 eggs 1 tsp. vanilla 1/4 tsp. salt 2 cups white chocolate chips 1. Preheat oven to 350 degrees and grease cookie sheet. (I alway use a cookie sheet lined with parchment paper) 2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla. 3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
 4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. I packaged mine up in these cute little tin tie bags. 
Next up were these Oatmeal Cinnamon Chipsters. I found cinnamon chips at a local grocery store recently. I can never find them, so I bought quite a few bags and have them stored in the freezer. When I came upon this recipe, I knew they would be perfect for it! I wasn't sure if I wanted to add the chocolate chips because my husband isn't crazy about chocolate and oatmeal together, but I went for it after reading the comments found here along with the recipe: http://www.stephanieskitchen.com/2008/05/oatmeal-chocolate-and-cinnamon-chip.htmlI think these cookies are so good. I have never used the technique of adding butter to flour before mixing in with the other ingredients. I wonder if that is the reason these had such a great texture. I will definitely make these again. That is until I run out of cinnamon chips!  Oatmeal Cinnamon Chipsters
1cup (2 sticks) butter, softened 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 1/2 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 cups quick cooking oats 2 cups cinnamon chips 1 cup semi sweet chocolate chips Heat oven to 350 degrees. Beat 1 stick (1/2 cup) of the butter in a mixer until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, add flour, baking soda and salt and whisk until combined. Add the remaining butter (1 stick) to the flour mixture and using your hands break up butter into flour until well combined and the butter is at least pea sized within the flour. Slowly add the flour mixture to the creamed mixture until well combined. Stir in oats, cinnamon chips and chocolate chips. Chill for at least 30 minutes in the refrigerator. Scoop onto baking sheet and bake for 12-14 minutes or until lightly browned.   I found this recipe for chocolate chip cookies at http://mykitchencafe.blogspot.com/2008/07/aunt-alecias-famous-chocolate-chip.html. I'm always looking for a bigger and better chocolate chip cookie, so I thought I'd try them. They were good, but I wouldn't say they are my favorite. I think I like mine thicker and more cake like. These were a bit flat and very chewy. Chocolate Chip Cookies
1 cup butter-flavored shortening (I like to make sure it's trans fat free) 1 cup sugar 1 cup brown sugar, packed 3 extra-large eggs 1 tablespoon very hot water 1 1/2 teaspoons salt 1 1/2 teaspoons vanilla 1 1/2 teaspoons baking soda 3 1/2 cups flour 1 package chocolate chips Preheat oven to 350 degrees. Cream shortening and both sugars together until well mixed. Add eggs (extra-large eggs are really important - if I don't have that size I add 3 large eggs and then beat an additional egg in a bowl and add about half of the beaten egg) and mix for 5-7 minutes, until the batter is very, very light in color. Add hot water and mix again. Add salt, vanilla, soda and mix. Add flour and chocolate chips together and mix until combined. Drop cookies by rounded tablespoon (I use a cookie scoop) onto parchment paper or silpat lined baking sheets and bake for 10-11 minutes until barely browned around the edges - don't overbake!
Rainbow Cupcakes
Everyone on one of the communities I'm on is making these rainbow cupcakes. You just tint portions of a white cake mix different colors and plop them in the liners. They come out so cool! I didn't frost these because I was too lazy.
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Gooey Caramel Butter Bars
from Sticky, Chewy, Messy, Gooey
For the Crust:
1 pound (4 sticks) unsalted butter, at room temperature
1 cup sugar
1 1/2 cups confectioners' sugar, sifted
1 teaspoon salt
4 cups unbleached all-purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 to 2 tablespoons dark rum (optional)
pinch of salt
1 cup pecans, walnuts or cashews (optional)
confectioners' sugar for dusting (optional)
To make the crust:
In a large bowl, combine the butter and sugars. Using an electric mixer set at medium speed, beat together until creamy. Add the vanilla and salt and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk and wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
Position a rack in the middle of the oven and preheat to 325F. Bake until firm and the edges are a pale golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream, rum (if using), and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Sprinkle the nuts, if using, over the bottom crust. Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30 minutes. Transfer to a wire rack and let cool completely.
Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan with a metal spatula and, if desired, cut in half on the diagonal to form 30 triangular bars. Dust with confectioners' sugar, if desired.
The bars will keep, covered tightly at room temperature, for about 1 week, or in the freezer for up to 1 month.
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Another recipe courtesy of my friend Tracy. You have to make these. They are so chewy and delicious! I ate two last night before going back on my diet today. The marshmallow completely melts into the batter.
Butterscotch Marshmallow Blondies
1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips ** I used mini chocolate chips because that's what I had, but I will definitely use them again**
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Using a microwave-safe bowl, melt the butter in the microwave. Pour in the butterscotch chips, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla.
Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth.
Stir in the marshmallows and chocolate chips last.
Spread the batter evenly into the prepared baking pan. The batter will barely cover the bottom of the pan.
Bake for 20 to 25 minutes in preheated oven. Cool, and cut into squares.
Before baking
After baking
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Snow day = make something yummy to eat!
This is my friend Tracy's picture. She gave me this recipe. My computer is on the fritz, and I don't know how to get pictures on Nate's computer. I actually halved the recipe today because it will only be the two of us eating it. You could also make it better for you by using Splenda, reduced fat cream cheese, fat free sour cream, and light cool whip.
Strawberry Cheesecake Trifle
INGREDIENTS:
2 quarts strawberries, sliced
2 tablespoons sugar
2 tablespoons almond extract
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2--8 ounce blocks cream cheese, softened
1 C. sour cream
2 C. powdered sugar
1 t. vanilla extract
1/4 t. almond extract
16 ounce tub whipped topping or 1 pint cream, whipped
1 large angel food or pound cake, torn into pieces **Angel food cake shown in picture, but I used pound cake in mine**
PREPARATION:
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside.
Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.
In a trifle bowl, layer 1/2 cake, 1/2 berries, 1/2 cream cheese mixture. Repeat layers.
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Thanks to www.cookiemadness.net for this amazing recipe! These cookies are sooooo rich and good. I think I gained 3 pounds in the 3 that I've eaten since yesterday!
Peanut Butter Explosion Cookies
1 c. butter, softened
3/4 c. peanut butter
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/3 c. cocoa powder
1 tsp. baking soda
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
1 c. Reese’s Pieces (Since chocolate chips, peanut butter chips, and peanut butter cups aren’t decadent enough) Preheat oven to 350 degrees. In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces. Drop by tablespoonfuls onto ungreased cookie sheets. Press a peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. I had to bake for 12 minutes to get mine done. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.*** 36 cookies
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Thank you to www.bakeorbreak.com for this recipe!
Chocolate Peanut Butter Munchies
Chocolate Cookies- 1 & 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup peanut butter
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon vanilla
| Stir together flour, cocoa, and baking soda. Set aside. In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside. |
Peanut Butter Filling- 3/4 cup powdered sugar
- 1/2 cup peanut butter
- 2 Tablespoons granulated sugar
| Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls. Preheat oven to 350°. Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough. Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar. Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely. Note: Can be frozen for up to 3 months. |
 
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