Chocolate chip icebox cookies

These were actually kind of weird... so I only baked five or so and ate the rest as cookie
dough. :)

I would recommend the book that I got the recipe from though. The title is below.

The All-American Cookie Book.

Chocolate layer cake with fluffy white frosting

I couldn't get a very good picture of this because the lighting wasn't so great but here it is!

I got the recipe from:

The All-American Dessert Book by Nancy Baggett.

Thick and chewy chocolate chip cookies

I forgot to take a picture of the ccc's I made I think two days ago but they're the best chocolate chip cookies I have ever made!

I got the recipe from:
The New Best Recipe From The Editor's Edition Of Cook's Illustrated.

Brickle Bars

These we're really good! it's chocolate brownie on the bottom and brickle pieces and chocolate chips on top.

I got the recipe from:

Better Homes and Gardens Cookies Cookies Cookies Any-Day Treats.

Chocolate chocolate cupcakes

These may look good but they're not good enough to try.... Fun experiment though!

Oatmeal Chocolate chip bars

I found the perfect blondie!

The recipe is from:

The search for the perfect choclate chip cookie

The recipe is kind of odd. I think they messed up or something.

They're actually meant to be cookies but I made them correctly and the dough turned out pretty much like blondie brownie batter. So I put it in a 9x13 pan and they turned out really good! there's three of them in the book but this one is the first!

German chocolate cake

This cake was soooo good! everything about it! so I would strongly suggest that you make it! my Mom and I made it at my Grandpa's when we were visiting him.

The recipe is from-> The New Best Recipe From The Editors Of Cook's Illustrated. Check it out!

Cakey chocolate chip cookies

I tried these cookies because I hadn't tried any kind of cakey chocolate chip cookie before and I was curious to see which one was better in my opinion. They were very different from what I am used to making so I don't think that I can pick a favorite but if you like a cakey texture you should definitely try these!

I found the recipe in Martha Stewart's Cookies.

Peanut butter oatmeal chipsters

These cookies are very chewy and yummy!

I found the recipe in Baking from my home to yours by Dorie Greenspan.

Brownie

This is a brownie picture that I forgot to blog a long time ago.

Lemon Lover's cookies

Lemon Cookies:
3/4 cup butter, softened
3 T sugar
2 t lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 t grated lemon peel

In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.

Shape into a 1-1/2-inch roll; wrap in plastic wrap. Refridgerate for one hour or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

Lemon Frosting:
1/4 cup butter, softened
1 cup powdered sugar
2 t lemon juice
1 t grated lemon peel

In a small bowl, beat butter until fluffy. Add the powdered sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Lemon poppy seed muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

Icing:
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups. Alliteratively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on the baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda and salt. in a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter togethr until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixingg the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden brown and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

This recipe came from Baking From My Home To Yours bye Dorie Greenspan.

1942 Devil's food cupcakes with rich buttercream frosting

I loved the actual cake part in these cupcakes but I wasn't so crazy about the very RICH buttercream frosting, so that's why I didn't put the recipe on.

Oh yeah and don't worry about the cupcake batter looking grainy and lumpy, it happened to me and they turned out yummy!

3 ounces unsweetened chocolate
1 1/3 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3/4 cup boiling water
1 1/2 cups sugar
6 tablespoons buttermilk or sour cream
2 large eggs

Position a rack in the middle of the oven and preheat to 350 degrees.

Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.

Stir together the flour , baking soda, and salt in a bowl, mixing well.

Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and buttermilk. Stir in the flour mixture. Whisk in eggs.

Distribute the cupcake batter evenly throughout the prepared cupcakes tins.

Bake for about 20 minutes, or until toothpick comes out clean. Let the cupcakes cool completely before frosting them.

The author of this book is Nick Malgieri, the same author of Cookies Unlimited, Chocolate, and How To Bake.

Peanut butter blondie brownies

The recipe for these brownies is in Rosie's Bakery All-Butter Fresh Cream, Sugar-Packed No-Holds-Barred Baking Book. By Judy Rosenberg.

Yellow layer cake with rich Chocolate cream frosting

Sorry people, not good enough to blog the recipe.

Deluxe Chocolate Chip Cookies

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts (optional)
1 1/4 cup semi-sweet or milk chocolate chips

Heat oven to 350 degrees. Beat sugars and butter in large bowl on medium speed about 3 minutes or until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts (if using) and chocolate.

Drop by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Flatten slightly with a fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes;remove from cookie sheet. Makes about 22 cookies.

Special K Bars

Bring 1 cup sugar and 1 cup corn syrup over medium high heat to a boil. Remove from heat and stir in 1 cup peanut butter until mixed and melted. Add to 8 cups special K in a large bowl. Mix until peanut butter mixture is evenly distributed. Pour into 9x13 pan and flatten with a spatula.

Melt 1 cup semi-sweet and 1 cup butterscotch chips in a pan over medium low heat. Pour and spread over bars.

Andrew's Brownies

2 ounces unsweetened chocolate
1/2 cup semisweet chocolate chips
3/4 stick (6 T) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cups all-purpose
1/4 teaspoon salt
3/4 cup walnuts, chopped coarse (optional)

Preheat oven to 350 degrees. And butter and flour a 9inch square pan, knocking out excess flour. In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
In a large bowl whisk together sugar, eggs and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts (if using) and spread the batter in prepared pan . Smooth top and bake in middle rack 20-25 minutes, or until tester comes out with crumbs adhering. Cool browning in pan on a rack and cut into 3-inch squares.
Makes 9 brownies.

Soft And Chewy Sugar Cookies

2 cups unbleached all-purpose flour
1/2 t baking powder
1/4 t salt
16 T (2 sticks) unsalted butter,
softened but still cool
1 cup granulated sugar,
plus 1/2 cup for rolling
1 T light brown sugar
1 large egg
1 1/2 t vanilla

1. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the vanilla; beat at medium speed untilcombined, about 30 seconds, scraping down the sides of the bowl as needed.
3. Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a
1 1/2-inch ball, roll the ball in sugar, and then place it on prepared sheet. Repeat with the remaining dough, spacing the dough about 2 inches apart. Use a drinking glass to flatten the balls of dough until they are about 3/4 inches thick.
4. Bake until the cookies are golden brown around the edges and their centers are just set and very lightly colored, about 11 minutes.

This recipe came from The New Best Recipe From The Editors Of Cook's Illustrated.

Angelfood cake with fluffy chocolate icing

Monster cookies

2 2/3 cups smooth peanut butter

1 cup butter or mararine

2 1/4 cups packed brown sugar

2 cups sugar

6 eggs, beaten

1 1/2 t corn syrup

1 1/2 t vanilla

8 to 10 cups rolled oats

4 t baking soda

1 teaspoon salt

1 (8-oz.) pkg. M&M candies

1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

Heat oven to 325 degrees. Combine peanut butter, butter, brown sugar and sugar in very large bowl. Stir in eggs, corn syrup and vanilla. Combine oats, soda and salt in separate bowl; stir into the butter mixture. Stir in M&ms and choco chips. Roll a 1/4 cup of dough into balls. Bake for about 20 minutes. Or if you prefer you can make them smaller.

Spritz Cookies

I made these cookies for christmas.