- 3/4 cup shortening or butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup holiday M&Ms
- 1 cup white vanilla baking chips
Preheat over to 350°. Spray bottom only of 13×9 inch pan with cooking spray.
Cream together butter (or shortening) and sugar in a large mixing bowl. Add eggs and vanilla and mix well. In a separate bowl, mix together flour, baking powder and salt. Mix the flour mixture into the butter mixture slowly and thoroughly. Stir in the white vanilla baking chips and 1/2 cup M&Ms. Press dough in bottom of pan. Sprinkle remaining M&Ms on top.
Bake 22-24 minutes or until golden brown. Cool completely on wire rack, about 1 hour. Cut into small squares.
- 1 cup butter
- 1/2 cup confectioners sugar
- 1/2 teaspoon peppermint extract
- 1 & 1/4 cups flour
- 1/2 cup cornstarch
* these are supposed to be little ball shaped cookies. Mine were flat, but still delicious. Next time try refrigerating longer and keeping cool until just before popping them in the oven. Or try 1 C powdered sugar, 1 cup butter, 1/4 t peppermint extract, 2 cups flour, 1/8 t salt)
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 2 drops red food coloring, optional
- 1 & 1/2 cups confectioners sugar
- 1/2 cup crushed peppermint candies
- In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
- Preheat oven to 350. Shape dough into 1 inch balls; place 2 in apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, beat butter until creamy. Beat in milk, extract and food coloring (optional). Gradually beat in confectioners sugar until smooth. Spread over cookies; sprinkle with crushed candies.
- 1½ cups butter (3 sticks), softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder (optional)
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
- 3/8 cup softened butter
- 3/8 teaspoon salt
- 3/4 cup cocoa
- 1/2 cup milk, warmed
- 2 teaspoons vanilla
- 5 1/4 cups powdered sugar
Cream butter, salt, cocoa.
Original Recipe: Add milk and vanilla. Beat in sugar. If needed, thin with more milk or stiffen with more sugar.
New Recipe: Add sugar and milk by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Then add vanilla.
- 3 1/2 ounces bittersweet chocolate, coarsely chopped
- 3 large eggs, separated, at room temperature
- Pinch of salt
- 1 1/2 teaspoons sugar
- Whipped cream or creme fraiche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power. If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as you can without overworking the mixture â€” it’s better to have a few white streaks than to beat the bubbles out of the mousse by overmixing.
Spoon the mousse into a serving bowl or individual bowls or serve it now, or cover it and keep it in the refrigerator until you’re ready for dessert. Covered well, the mousse will keep overnight in the refrigerator, although it will get denser as it stands.
- 1 1/2 cups butter
- 1 1/4 cups sugar
- 1 1/4 cups brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 24 ounces chocolate chips
Heat oven to 350.
In large bowl, mix flour, baking soda and salt.
In mixing bowl, cream butter and sugars on high speed.Â Beat in eggs and vanilla.Â Slowly add flour mixture and beat on low until combined.Â Mix in chocolate chips.
Bake for 11-13 minutes.
- 5 cups cake flour (not self-rising), plus more for dusting surfaces
- 2 teaspoons baking powder
- 1 1/2Â teaspoons salt
- 12 ounces (3 sticks) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 4 large egg yolks
- 1Â tablespoon pure vanilla extractÂ
- 2 tablespoons heavy cream, plus more for brushing
- 3/4 cup raspberry jam
- 3/4 cup blueberry jam
- 2 tablespoons sanding sugar (red, white and blue if you can find it)
Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).
On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.
Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.
Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.
Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.
- 2 tablespooons sugar
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 1 pound strawberries, hulled and halved or quartered if large
- 1 cup raspberries (4 ounces)
- 1 cup blackberries (4 ounces)
- 1 cup blueberries (5 ounces)
- 1/4 cup fresh mint leaves, torn
Â In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).Â Serve alone, or with pound cake and chocolate sauce, or with ice cream, or any other way you can think of.
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 1/2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 lemon, thinly sliced and seeded
- 1 cup cold butter
- 3 3/4 cups confectioners’ sugar
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
InÂ a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
While cakes are cooling, make frosting.Â Combine butter, sugar and salt and beat until well combined.Â Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy.
Frost cooled cakes and top with candied lemon slices.
- 1/2 cup sugar
- 1/3 cup + 1 tablespoon cocoa
- 1/3 cup warm water
- 1 ounce semi or bitter sweet chocolate
- 2Â cups half and half, divided
- 3 tablespoons cornstarch
- 1 1/2 teaspoons vanilla
Whisk together sugar, cocoa and warm water.Â Stirring constantly, bring to a boil at medium low/low.Â Stir in chocolate and 1 3/4 cups half and half.Â Mix together cornstarch and 1/4 cup half and half, then stir in.Â Cook over medium/lowÂ heat, stirring constantly until thickened.Â Reduce to low and stir 1 minute more.Â Take off heat and stir in vanilla.Â Pour into prebaked pie crust and cover with saran wrap immediately.