Caramel Pretzel Chocolate Chip Cookies

• 1/2 cup (1 stick) butter, room temperature
• 1/4 cup plus 2 Tbsp sugar
• 1/4 cup plus 2 Tbsp brown sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups flour
• 3/4 cup stick pretzels, broken into thirds
• 1/2 cup caramel bits
• 1/2 cup semi-sweet chocolate chips

1. In a stand mixer, cream butter with sugars.  Add vanilla & egg.  Incorporate & scrape bowl.
2. Combine salt, baking soda, & flour.  Gradually add to wet mixture.  Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.
4. Spoon onto a baking sheet with parchment paper. 
5. Bake at 350*F for 11-12 minutes.

*Makes around 2 dozen cookies.

Blueberry Lemon Cookies

Soft and Fluffy Cookie Base Recipe

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 1/4 cups cake flour
• Mix-ins and/or extracts of your choosing

 *Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For my Blueberry Lemon Cookies I chose to add:

• 1 1/2 cups blueberries
• Zest of one lemon
• Juice of one lemon
• 1/2 tsp cinnamon
• 2 tsp pure vanilla extract
• 1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown). 

Cinnamon Roll Sugar Cookie Bars

Ingredients

• 2 1/4 cups + 2 Tbsp all-purpose flour
• 2 Tbsp cornstarch
• 1 Tbsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 1/2 Tbsp powdered milk
• 10 Tbsp unsalted butter, softenend
• 2/3 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 3 Tbsp sour cream
• 1/2 tsp vanilla extract
Cream Cheese Frosting
• 6 oz cream cheese, softened
• 6 Tbsp salted butter, softened
• 1/2 tsp vanilla extract
• 2 1/2 - 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally. 
• Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Butter and 13 by 9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in dish. 
• Bake in preheated oven until toothpick inserted into center comes out clean, 19 - 21 minutes. Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
• For the cream cheese frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl. Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.

Reese’s Peanut Butter Cookie Bites

EASY!

Ingredients

1. 1 1/2 cups all purpose flour
2. 3/4 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup butter, slightly softened
5. 1 cup peanut butter
6. 1 cup sugar
7. 1 egg
8. 2 teaspoons vanilla
9. Hershey’s Kisses or Reese’s Peanut Butter Cups, or both

German Chocolate Cupcakes (My Birthday wish)

 

Makes 4 cupcakes.

Ingredients

For the cupcakes:

• ⅓ cup milk
• ¼ teaspoon white vinegar
• ⅓ cup flour
• 4 teaspoons cocoa powder
• ¼ teaspoon baking soda
• ¼teaspoon baking powder
• 4 teaspoons canola oil
• ¼ teaspoon vanilla
• ¼ cup brown sugar

For the frosting:

• 5 oz. evaporated milk (the small can)
• ⅓ cup sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• ¼ cup chopped pecans
• ½ cup sweetened coconut flakes

Instructions

1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
3. Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
4. In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.
5. Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
6. Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.
7. To serve, frost the cupcakes with the chilled frosting.

Peppermint Hot Cocoa Cupcakes

Yield: 2 dozen cupcakes

Ingredients

• Peppermint Hot Cocoa Cupcakes:
• 2 2/3 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup milk (I used 2%)
• 1 cup strong brewed coffee
• 1 teaspoon peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• Peppermint Swiss Meringue Buttercream:
• 6 large egg whites
• 1¾ plus 2 tablespoons granulated sugar
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 4 teaspoons peppermint extract
• 1 teaspoon vanilla extract

Instructions

1. To make the cupcakes:
2. Preheat the oven to 350° F and line 2 cupcakes pans with paper liners.
3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
4. In a small bowl, combine the milk, coffee, and peppermint extract.
5. Beat the butter and both sugars together until light and fluffy. Add eggs, one at a time, mixing in between until incorporated.
6. Gradually add dry and liquid ingredients to butter mixture, beginning and ending with the dry ingredients and mixing in between each addition.
7. Fill prepared cupcake pans 3/4 full with batter. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. To make the frosting:
9. Place a heatproof bowl over a small saucepan of simmering water. Combine egg whites and sugar in bowl and whisk frequently, until they reach 160°F.
10. Transfer mixture to a stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
11. Reduce the speed to low and 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3-5 minutes, or until smooth again.
12. Add both extracts and stir until just combined.