Fudge Crinkles

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1/2 c vegetable oil
2 eggs
1 t vanilla
1/3 c powdered sugar

Heat oven to 350. In large bowl mix cake mix, oil, eggs, and vanilla with spoon until dough forms. Shape dough into 1" balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2" apart. Bake 10-12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

***I melted a handful of mint-flavored chocolate chips in the microwave then drizzled it on some cookies. My daughter is a mint fanatic and went nuts over these cookies!

Pumpkin Cream Puffs

1/2 c water
1/4 c butter, cubed
1 T sugar
1/2 c flour
1/2 t pumpkin pie spice
2 eggs

FILLING:
4 oz cream cheese, softened
1/2 c canned pumpkin
2 T sugar
1/2 t pumpkin pie spice
3/4 c whipped topping

FROSTING (for jack-o'-lanterns):
1/2 c powdered sugar
2 t butter, softened
1/4 t vanilla
1-2 t milk
green and orange food coloring
1 T baking cocoa

In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice and add to water mixture all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop 12 rounded tablespoons 2 " apart onto a greased baking sheet. Bake at 400 degrees for 25-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 T whipped topping; replace tops.

***I usually double entire recipe.

Jack-o'-lanterns: For frosting, in a small bowl, combine powdered sugar, butter, vanilla, and enough milk to achieve desired consistency. Tint 1 T frosting green and 2 t orange, and set aside. Stir cocoa into remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.

Pumpkin Cupcakes

These fluffy cupcakes are lightly sweetened with maple syrup and pineapple instead of sugar . The cream cheese frosting is the perfect addition to give it a creamy sweet kick.

2/3 c shortening
2 eggs
3/4 c maple syrup
1/2 c milk
2 c flour
1 1/4 t baking powder
1/2 t salt
1 t baking soda
1/2 t ground ginger
1/2 t ground allspice
1 c canned pumpkin
1 can (8 oz) crushed pineapple, drained
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 t vanilla
2 c powdered sugar

In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt baking soda, ginger, and allspice. Add to shortening mixture and beat just till moistened. Stir in pumpkin and pineapple.
Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add vanilla and powdered sugar. Beat until smooth. Frost cupcakes.

Edible Eyeballs

doughnut holes
white dipping chocolate
red gel frosting tube
junior mints
plastic forks

Insert forks into doughnut holes. Slowly melt chocolate. Remove from heat and dip doughnut holes into chocolate. Use a wire rack (set on bowls) or styrofoam block to stand up forks. Put junior mints on dipped doughnuts for pupil. When chocolate is set, make squiggly lines with red gel frosting for veins.

Pumpkin Chocolate Chip Cookies

This is your basic pumpkin chocolate chip cookie recipe. (Except softer and yummier.)

1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil
1 egg
2 c all-purpose flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla extract
2 c chocolate chips
1/2 c chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips, and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown.

Key Lime Coolers

1 c butter or margarine, softened
1/2 c powdered sugar
1 3/4 c flour
1/4 c cornstarch
1 T grated lime peel
1/2 t vanilla
granulated sugar

Key Lime Glaze:

1/2 c powdered sugar
2 t grated lime peel

In a small bowl, mix all ingredients with spoon until smooth.

Heat oven to 350 degrees. In a large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 1" balls. On ungreased cookie sheet, place balls about 2" apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4" thick. Bake 9-11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely about 30 minutes. Brush with key lime glaze.

Chocolate Zucchini Cookies

1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t vanilla
2 1/8 c flour
1/3 c cocoa
1 t baking soda
1/2 t salt
2 c shredded zucchini
chocolate chips, optional

Preheat oven to 350. Grease cookie sheets. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda, and salt. Gradually stir into the creamed mixture. Fold in the grated zucchini. Stir in chocolate chips if desired. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Brownies with Hot Fudge Frosting

2 c flour
1 1/2 c sugar
1/4 c cocoa
1/2 t baking soda
1 t salt
1/2 c oil
2 t vanilla
2 - 2 1/2 c shredded zucchini

Sift flour, sugar, cocoa, baking soda, and salt together. Mix oil, vanilla, and zucchini together. Combine the 2 mixtures. Bake in greased cookie sheet at 350 degrees for 20 minutes.

Hot Fudge Frosting (optional):
1/2 c margarine
2 T cocoa
14 c milk
3 1/2 c powdered sugar
1 t vanilla

In saucepan, combine margarine, cocoa, and milk to boiling, stirring constantly. Remove from heat and mix in the powdered sugar and vanilla until smooth. Pour warm frosting over the brownies as soon as they come out of the oven. Cool before cutting.

Chocolate and Caramel Marshmallows

1 bag regular marshmallows
1 lb melting chocolate
1 lb caramels
1/4 c whipping cream

Place chocolate in glass bowl. Put on top of a pan in boiling water. Stir until melted. Reduce heat. In a microwave safe bowl, combine caramels and cream. Microwave on high until caramels are melted and bubbling, stirring frequently. Let cool slightly. Dip marshmallows in caramel then chocolate. Refrigerate for 10 minutes.

Chewy Toffee Almond Bars

1 c butter, softened
1/2 c sugar
2 c flour
1 1/3 c (8 oz pkg) Heath Bits 'O Brickle Toffee Bits
3/4 c light corn syrup
1 c sliced almonds, divided
3/4 c sweetened coconut flakes, divided

Heat oven to 350. Grease sides of 13x9x2" baking pan. Beat butter and sugar with electric mixer until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10-12 minutes). Stir in 1/2 c almonds and 1/2 c coconut. Spread toffee mixture to within 1/4" of edges of crust. Sprinkle remaining 1/2 c almonds and remaining 1/2 c coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.

Fondant

For my daughter's Hannah Montana birthday party I decided to try my first fondant cake. She described what she wanted and I gave it a try. It ended up being do much fun and so cute! With the leftover fondant I make some flowers for cupcakes. For recipes and directions on using fondant go to www.wilton.com.

Creamy Cheesecake with Strawberry Topping

Cheesecake:
1 8oz pkg cream cheese, softened
1 can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
graham cracker crust

Mix first 4 ingredients and pour into crust. Chill. Cover with strawberry topping.

Strawberry Topping (otherwise used as a pie filling):
3/4-1 c smashed strawberries
3 Tb cornstarch
1 c sugar
1 Tb lemon juice
1/2 c water
red food coloring

Cook until mixture thickens.
For a strawberry pie, pour over fresh strawberries sliced into a baked pie shell. Cool. Serve with whipped cream.

Easter Story Cookies (or Savior Cookies)

Summary:
Object lesson that teaches the Easter story while making a treat.

You Need:
1 c whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 c sugar
zipper baggies
wooden spoon
tape
Bible
Preheat oven to 300 degrees. This is important! Don't wait until you're 1/2 done with the recipe.

Activity Description:
To make the evening before Easter.
Place pecans in zipper baggies and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3. Don't add nuts until the end.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1 c sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him and belong to Him. Read Psalm 34:8 and John 3:16.
Beat with a mixer on high speed for 15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! (Even though it's hard to tell in the picture.) On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Orange Creamsicle Cheesecake

2 8 oz pkgs cream cheese, softened
1/2 c granulated sugar
2 large eggs
3/4 c sour cream
1 tsp vanilla
1 tsp orange extract (for a stronger orange flavor, I added the gratings of 1 orange peel to the extract)
2 drops yellow food coloring
1 drop red food coloring

1 9" graham cracker crust
whipped cream
orange segments, peeled

Preheat oven to 350. In large bowl, using electric mixer, beat cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add sour cream and vanilla and beat well. Place 1 c of creamed mixture in small bowl and stir in the orange extract and food coloring (I at least tripled the food coloring.) Pour remaining cream cheese mixture into crust. Spoon orange cream mixture on top by tablespoons, then swirl with a knife to create a marbled effect. Bake 30-35 minutes or until firm around the edges. Allow to cool 1 hour then cover and chill for at least 8 hours before serving. Serve with orange segments and whipped cream.

Chocolate-Peanut Butter Pie

Like a giant peanut butter cup!

1 9" oreo pie crust
1 egg white
1/2 c chocolate chips
1 pkg cream cheese, softened
1/2 c peanut butter
1 1/2 cans sweetened condensed milk (not evaporated milk)
1/2 tsp vanilla extract
1 c confectioners' sugar
1 8 oz container whipped topping

Brush crust with egg white and bake according to package directions for "crisp" crust. Place chocolate chips in a small microwaveproof bowl and heat on 50% power until melted, about 1 minute. Spread melted chocolate over bottom and up the sides of the pie crust. Refrigerate.

In a large bowl, combine the cream cheese, peanut butter, condensed milk, and vanilla. Beat with an electric mixer on low speed until creamy. Beat in confectioners' sugar. Fold in whipped topping.

Spoon mixture into chilled pie shell. Smooth top. Return to refrigerator and chill completely before serving.

FYI:
The crust was very difficult to cut. I would recommend using just an oreo or chocolate crumb crust without the melted chocolate chips. I topped the pie with reeses peanut butter cup crumbs and drizzled melted choc chips on top. That made it plenty chocolatey. The filling actually makes enough for 2 pies.

Mint Brownies

Brownie:
1 c butter plus 1 Tb
2 c sugar
2 tsp vanilla
4 eggs
1 1/2 c flour
1/2 c cocoa
1 c nuts, optional

Mint Frosting:
1/2 c margarine
4 Tb milk
2 tsp mint extract
1 lb powdered sugar
green food coloring

Icing:
melt 1/2 c margarine and 2 c chocolate chips

Bake brownies on jelly roll size pan at 350 degrees for 20 minutes. Cool brownies. Frost with mint frosting then chill for 20 minutes. Spread slightly cooled icing over frosting. Chill until icing hardens.

Royal Icing

Royal icing is so much fun, so easy, and a blast to experiment with. It creates a flawless, smooth frosting that is perfect for holiday cookies. The icing doesn't taste as good as regular frosting so I would recommend using a sweeter sugar cookie recipe to compensate. Here's some of the cookies I made with my daughter and her friend.

5 c confectioner's sugar

3 egg whites (may be substituted with meringue powder if you can't have raw eggs)

In a large bowl, mix egg whites until foamy. Add confectioner's sugar till completely combined. Slowly add water and mix until a ribbon-like consistency is formed. For a thicker consistency just add more sugar. A thicker consistency is used for outlining or adding detail. Thinner consistency is needed for flooding the icing on the cookie. Place icing in a ziploc bag with the corner barely snipped.

To frost:

Outline cookie with icing. Partially fill in then spread with toothpick to flood icing. The icing will harden quickly, creating a smooth surface. To create a tie-dye effect, after flooding the icing (before it dries) make horizontal stripes with a different color. Starting at the top, drag a toothpick through the icing. Make plenty of cookies so you can experiment until you get the hang of it. To make hearts, make polka dots then drag a toothpick through it.

Peanut Butter Bar Truffles

I was making peanut butter bars the other day and, as usual, decided to experiment with yet another recipe. You can't go wrong with peanut butter bars and you can't go wrong with truffles, right? I combined the two and couldn't be happier with the finished product! These are the definition of YUM! Let me say it again.......YUM!!!!!!!!!!!!3/4 c butter or margarine
3/4 c brown sugar
3/4 c white sugar
1/2 t vanilla
2 eggs
1/2 t salt
3/4 t soda
3/4 c chunky peanut butter
Mix above ingrediants then add:
1 1/2 c flour
1 1/2 c oatmeal
Mix all ingredients till completely combined.

creamy peanut butter
chocolate bark
chopped peanuts, optional

Preheat oven to 350 degrees. Roll dough into 1-1 1/2" balls and place on ungreased cookie sheet. Bake about 8-10 minutes. Do not overbake. While cookies are baking, whip 1-2 cups creamy peanut butter then melt in microwave till drizzling consistency, stirring at 30 second intervals. While cookies are still hot, squish them one at a time in your hand and roll them back into a ball. Careful...these are hot...but they can't be rolled back into a ball once cooled. Using a spoon, dip each ball into the peanut butter. Place the dipped balls onto a cookie sheet covered in wax paper and then freeze about 30 minutes. Slowly melt chocolate bark. Don't melt too much chocolate at a time because it thickens quickly. Immerse frozen peanut butter covered balls into melted chocolate and place back on wax paper. While chocolate is still wet, sprinkle chopped peanuts on top.

Peanut Butter Bars

3/4 c butter or margarine
3/4 c brown sugar
3/4 c white sugar
1/2 t vanilla
2 eggs
1/2 t salt
3/4 t baking soda
3/4 c crunchy peanut butter

Mix above ingredients then add:
1 1/2 c flour
1 1/2 c oatmeal

Spread on ungreased cookie sheet and bale 350 degrees for 10-15 minutes. While above is cooking, whip 1 c peanut butter and spread over crust while hot. When cool, apply frosting.

Frosting:
1/3 c cocoa
2 c powdered sugar
1/2 t vanilla
1/4 c milk
1/4 c butter or margarine

Mint Oreo Truffles

Happy St. Patrick's Day!!!


1 pkg. double stuffed oreos, cool mint flavor (1 lb, 1 oz pkg)
---use 22 cookies with cream centers included
---use 10 cookies with cream centers discarded
1 8 oz pkg. cream cheese
chocolate bark or candy coating for dipping


Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
Stir in softened cream cheese. Mash the two together completely.
Roll the mixture into 1" balls and place on a wax paper cookie sheet.
Place covered in freezer or refrigerator for a few minutes to help retain shape while dipping in melted chocolate.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on a wax paper covered cookie sheet to dry. (I had to double-dip the white chocolate.) Refrigerate or freeze and enjoy!

My little chef, Bailee.