Snickerdoodle Blondie Bars

Recipe from Baked By Rachel

Yield: 12 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

Dough

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1-1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 teaspoons baking powder

1-1/2 teaspoons cinnamon

2-1/2 cups all-purpose flour

Topping

1/4 cup granulated sugar

1-1/2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees. Line a 9x13-inch baking sheet with parchment paper. Lightly grease exposed pan and parchment paper.

In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by the remaining ingredients. Mix until smooth and no streaks remain.

Lightly grease hands, press mixture into an even layer in prepare baking pan.

Mix the topping ingredients in a small bowl, then sprinkle onto the dough.

Bake for 25 to 30 minutes.

Cool before slicing.

Fudgy Biscoff Swirl Brownies

Recipe from Table for Two

Yield: 24 brownies

Prep time: 15 minutes
Cook time: 40 minutes


Ingredients

1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 cups dark or milk, or semi-sweet chocolate chips
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1/2 to 1 cup creamy Biscoff spread


Instructions

Preheat oven to 325 degrees and line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving at least a 1-inch overhang on the sides. Spray with cooking spray.

Place brown sugar and granulated sugar into the bowl of the mixer and set aside.

Melt chocolate and butter over low heat or you can do this in the microwave at 30-second increments.
Remove from heat and pour into the bowl of your mixer with the sugars and begin mixing on low.

Add eggs, vanilla, and salt.

Add flour, ½ cup at a time, and mix until fully incorporated.

Pour batter into prepared pan.

In a microwave-safe bowl, add Biscoff and microwave for 15 to 30 seconds.

Pour over the pan in 3 strips lengthwise. Run a butter knife through the batter the opposite direction (width-wise) to create swirls.

Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.

Mocha Pistachio Cookies

Recipe from Table for Two

Yield: 3 dozen cookies

Prep time: 10 minutes
Cook time: 13 minutes

 
Ingredients

1-1/2 cup (3 sticks) unsalted butter, softened
1-1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
4 teaspoons vanilla extract
2 cups all-purpose flour
2 cups bread flour (or all-purpost flour)
4 teaspoon cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-1/2 tablespoon coffee grounds (fine or coarse)
1 cup shelled pistachios, roughly chopped


Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.

Using a electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2 minutes until light and fluffy. Add in the eggs and vanilla extract and beat for 2 more minutes.

Slowly add in the flour mixture and mix to blend.

Using a spatula, fold in the chopped pistachios.

Bake for 11 to 13 minutes until cookies are just golden brown around the edges, rotating baking sheets halfway through.

Let cool for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely.

Nutella Cupcakes

Recipe from Babble

Yield: 12 cupcakes

Prep time: 15 minutes
Cook time: 30 minutes
 

Ingredients
 
¼ cup butter, room temperature

¼ cup canola or vegetable oil
¾ cup sugar

3 large eggs

1 teaspoon vanilla

1¾ cup all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ to ½ cup Nutella, room temperature

 
Instructions

Preheat the oven to 325 degrees.

In a medium bowl, beat the butter, oil and sugar with a mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
 
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick.
 
Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. 

Bake for 25 to 30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Rice Krispies Treats

From Rice Krispies

Yield: 12 rice krispies treats

Prep time: 5 minutes
Cook time: 10 minutes


Ingredients

3 tablespoons butter
1 package (10 oz) marshmallows (about 40) or 4 cups miniature marshmallows
6 cups rice krispies cereal


Instructions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.

Remove from heat. 

Add rice krispies cereal. Stir until well coated.



Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Caramel and Chocolate Pretzels

Yield: 36 pretzels

Prep time: 15 minutes
Cook time: 30 minutes


Ingredients

1 package (14 oz) package caramels (about 40 to 50), unwrapped
2 tablespoons heavy whipping cream, half-and-half, or milk
18 large pretzel rods, broken in half
1½ cups mini chocolate chips


Instructions

Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6 to 7 minutes.

Pour a layer of chocolate chips onto a large plate.

Once caramel is relatively cool, hold each pretzel rod by the ‘clean’ end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately roll the pretzel onto the chocolate chips and place pretzels onto prepared baking sheet to allow the caramel to set, about 15 minutes. Rotate the pretzels every few minutes so the sides don’t flatten.

Strawberry Shortcake Cupcakes

Yield: 2-layer round cake or 24 cupcakes

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients
2½ cups slice fresh strawberries
1/3 cup powdered sugar
1 package vanilla cake mix
1 package (3.4 oz) vanilla pudding mix
1 tub thawed cool whip whipped topping

Instructions

Mix sliced strawberries and powdered sugar in a medium bowl and let stand for at least 30 minutes.
 
Prepare cake mix as directed and cool completely.
 
Prepare pudding as directed and place in fridge to set.
 
When ready, mix the pudding and whipped topping, and use to frost the cake. Top with sliced strawberries.
 

Notes

French vanilla cake mix suggested

If making cupcakes, use cupcake corer and fill cupcakes with half a strawberry or chopped strawberries and pudding frosting mix.

Funfetti Cookies

Recipe from Pillsbury

Yield: 36 cookies 

Prep time: 10 minutes
Cook time: 10 minutes
 

Ingredients
1 package (18.9 oz) Pillsbury Moist Supreme Funfetti Cake Mix
1/3 cup oil
2 eggs
 

Instructions
 
Heat oven to 375 degrees.
 
In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
 
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten to ¼-inch thickness.
 
Bake for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Cheesecake Cookie Cups

Recipe shared by Alicia Chen / From Very Best Baking

Yield: 24 servings

Prep time: 15 minutes

Cook time: 25 minutes + 1 hour to chill

 

Ingredients

1 package (16.5 oz) refrigerated chocolate chip cookie dough

2 packages (8 oz each) cream cheese, room temperature

1 can (14 oz) sweetened condensed milk

2 large eggs

2 teaspoons vanilla extract

 

Instructions

Preheat oven to 325 degrees.

Line 24 cupcakes cups. Place one piece of cookie dough in each muffin cup.
 
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
 
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
 
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour.

Oreo Truffles

Recipe shared by Alicia Chen / From Kraft

Yield: 48 truffles

Prep time: 30 minutes

Cook time: 1 hour 


Ingredients

36 Oreo cookies, finely crushed, divided
1 package (8 oz) cream cheese, softened
4 packages (4 oz each) Baker's semi-sweet chocolate, broken into pieces, melted


Instructions

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended. 

Shape into 1-inch balls on baking sheet lined with wax paper-covered rimmed baking sheet. 

Freeze for 10 minutes. 

Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. 

Sprinkle with reserved cookie crumbs.

Refrigerate 1 hour or until firm. 


Notes 

To melt chocolate, place in microwaveable bowl. Microwave on high 2½ minutes or until chocolate is completely melted, stirring every 30 seconds.

Store in tightly covered container in refrigerator.