Chocolate Chip Cookies

Ingredients
2-1/4 cups flour (that's 2.5 cups)
1 level teaspoon baking soda
1 level teaspoon salt
3/4 cup white sugar
3/4 cup dark-brown sugar, packed
2 sticks (1/2 lb.) sweet butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
1 12-oz. package Nestlé semisweet chocolate chips

Procedure
Preheat the oven to 375° F.

1. Mix the flour, baking soda, and salt in a bowl and set aside.

2. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it's pale, light, and very fluffy.

3. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled.

4. Add the flour, baking soda, and salt, one-half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.

5. Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds.

6. Put tablespoonfuls of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let them cool on a rack.

Enjoy.

   

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Aunt Mare's Luscious Bar-B-Q Lentils

Aunt Mare's Luscious Bar-B-Q Lentils

Ingredients
1 tsp Extra Virgin Olive Oil
4 slices chopped bacon
1/2 cups chopped onion
1/2 cup brown sugar
6 tsp BBQ sauce
4 small cans Assorted Baked Beans or Pork and Beans
Use any type of beans with brown sugar or onion.  I always use four different cans of beans.

Directions:
Preheat oven at 400 degrees.  Heat olive oil in skillet and add chopped onion and bacon pieces.  Saute on medium high heat until flavors meld but do not crisp.  Drain liquid from canned beans and place in baking dish.  Combine brown sugar, BBQ sauce, bacon, and onions with the beans.  Cook uncovered until bubbly.

Fudge Peanut Butter Brownies

Ingredients


Brownies

1 cup of butter (2 sticks, no substitutions)

1/3 cup Hershey’s Cocoa

2 cups sugar

1 1/2 cups all-purpose flour

1/2 teaspoon salt

4 large eggs (at room temperature)

1 teaspoon vanilla extract

1 (18-ounce) jar peanut butter


Fudge Frosting

1/2 cup of butter (1 stick)

1/3 cup whole milk (no substitutions)

10 large marshmallows

1/4 cup Hershey’s Cocoa

1 (16-ounce) package powdered sugar


Directions

Brownies

1.Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.

2.Remove from heat and cool slightly.

3.Combine sugar, flour and salt in a large mixing bowl.

4.Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.

5.Add eggs and vanilla, beating until blended. Do not overbeat.

6.Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan. You can find jellyroll pans at Bed, Bath & Beyond or Williams-Sonoma.)

7.Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.

Peanut Butter Topping

1.Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.

2.Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.

Fudge Frosting

1.Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.

2.Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.

3.Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.

4.Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.

5.If not serving immediately, cover with foil and keep in fridge.

6.To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.

Enjoy!

http://www.daveramsey.com/article/marthas-fudge-peanut-butter-brownies/lifeandmoney_other?ectid=bitlyified030720111130

Fudgy Macadamia Nut Brownies

Macadamia Nut Brownies

1/2 cup butter
3 ounces unsweetened baking chocolate
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chopped toasted macadamia nuts - divided use

1. Preheat oven to 350ºF (175ºC). Butter an 8-inch square pan.
2. In a medium-sized saucepan, melt butter and chocolate together over very low heat, stirring occasionally. Remove from heat and transfer to mixing bowl. Beat in sugar, eggs and vanilla until smooth and creamy. Blend in flour, baking powder and salt until just blended. Fold in 1 cup of the nuts.
3. Spread mixture in pan. Sprinkle top evenly with remaining 1/4 cup of nuts. Bake 20 to 25 minutes. Do not overbake; center should be set, but still moist. Cool completely in pan on wire rack. Cut into squares.

Makes 16 bars.

Chocolate Cake

Ingredients

nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Barefoot Brownie Pudding

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.

Party Punch

Party Punch 

Ingredients

• 2 quarts sherbet (lime, pineapple, orange)
• 2 liters ginger ale
• 1 (46-ounce) can pineapple juice
• Lemon slices
• Lime slices
• Maraschino cherries

Directions

In a punch bowl, add 2 quarts of sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.