Snickerdoodle Cupcakes

These are one of my all time favorites!! They are so yummy. I actually got this recipe from Bob's sister off her baking blog :)

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Ingredients:

1 package plain white cake mix

1 cup whole milk

1 stick of butter, melted

3 extra large eggs

1 small box instant white chocolate pudding (I don't even know where to find this. I had to use French Vanilla, but I don't think it matters)

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

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Frosting:

Use buttercream frosting recipe (stick of butter, milk, teaspoon of vanilla, confectioners sugar - combined to the consistency of frosting) PLUS 1 teaspoon of cinnamon

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Directions:

1. Preheat oven to 350 degrees.

2. Place cake mix, milk, melted butter, eggs, pudding, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

3. Pour into paper lined cupcake tins and bake for 15-20 minutes.

4. Allow the cakes to cool completely before frosting.

5. Beat butter until fluffy for frosting. Add all other ingredients.

6. Frost using a piping bag and sprinkle with ground cinnamon. (I attempted to use a piping bag for this time, but the bag ended up getting a hole in it so the frosting was coming out all stringy and wormy. So I just used a knife and put the frosting on myself. Not as fun, but still yummy).

Texas Sheet Cake

Also known as Buttermilk Brownies

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup butter

1/3 cup unsweetened cocoa powder

1 cup water

2 eggs

1/2 cup buttermilk

1 1/2 teaspoons vanilla

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Directions:

1. Preheat oven to 350 F.

2. Grease a 15x10x1 inch or 13x9x2 inch baking pan, set aside.

3. Combine flour, sugar, baking soda, and salt; set aside

4. In a medium saucepan, combine butter, cocoa powder, and water. Bring mixture just to boiling, making sure to stir constantly. Remove from heat and add the mixture to the flour mixture. Beat with an electric mixture for 1 minute on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 min. Batter will be thin

5. Pour batter into pan and bake for 25 minute for a 15x10x1 inch pan or 35 minutes for a 13x9x2 inch pan, or until toothpick inserted in center comes out clean.

6. Pour warm chocolate-buttermilk frosting over the brownies and let cool.

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Chocolate-Buttermilk Frosting:

1/4 cup butter

3 tablespoons unsweetened cocoa powder

3 tablespoons buttermilk

2 1/4 cups powdered sugar (sifted)

1/2 teaspoon vanilla

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1. In medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to boiling then remove from heat.

2. Add powdered sugar and vanilla. Beat until smooth.

Springtime Cupcakes!

This was an easy one, but they came out so pretty! I just used Funfetti cake mix, purple sugar crystals for decoration, and buttercream frosting (stick of butter, powdered sugar, teaspoon of vanilla extract, and milk). I don't measure the ingreadients for the frosting. I just add and mix them until I get the consistency of frosting. Yum!

Oatmeal Butterscotch White Chocolate Chip Cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
3/4 bag of butterscotch baking chips
1/4 bag of white chocolate chips
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Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and baking chips. Cover, and chill dough for at least one hour.
3. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Tip: Bake for the minimum time (8 minutes) for a soft cookie. Also, make sure you flatten the dough balls with the fork & sugar because the dough won't flatten itself when baking!

Pillsbury & Jif Double Delight Peanut Butter Cookies

These were so gooey and peanut buttery on the inside! If you're looking for a peanut butter fix, make these!
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Ingredients:
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

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Directions:
1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Nestle Toll House Chocolate Chip Cookies

What a way to start the New Year. I made these New Year's Eve 2009. These are my favorite!

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.