Outrageous Chocolate Cookies

Recipe:
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Recipe from http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies

Changes:
Used salted butter. Used about 3/4 cup semi sweet chocolate chinks and 1 cup milk chocolate chips. Cooked for 12 minutes.

Review:
OK cookies. Honestly too chocolaty for me. Would be better with something else in them, like PB chips, butterscotch chips or some white chocolate chips.

Next Time:
Cook for 10 minutes.

Toasted Coconut Coffee Cake

Recipe:
2 1/4 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
3/4 cup light brown sugar
1 1/2 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

Make the coffee-cake topping: Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.

Make the batter: Preheat the oven to 325 degrees F. Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside.

Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow -- about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.

Bake the cake:Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean -- 55 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm.

Recipe from http://www.delish.com/recipefinder/toasted-coconut-coffee-cake-3972

Changes:
Cooked for 45 minutes.

Review:
Rating 7. Very dry cake and topping- needed less flour in topping and perhaps some milk in cake.

Next Time:
If I make again it will need tweaking. Cover top of cake at 30 minutes with tin foil and cook the rest of the time.

Lemon Bars

Recipe:
1 3/4 cups flour
1/2 cup powdered sugar
1 cup butter
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5-6 tablespoons lemon
4 eggs
2 cups sugar
4 tablespoons flour

Mix flour, powdered sugar and butter. Put into cake pan like a pie crust. Bake at 350 for 20 minutes.

Beat eggs, sugar, flour and lemon. Put on top of cooked crust. Bake 20 minutes more.

Recipe from Mrs. Frank Knapek.

Changes:
Made half batch, but still made in a 9 x 13 pan. Cooked at 350 for 10 minutes for bottom layer and 350 for 12 minutes for top layer. Added sifted powdered sugar to top.

Review:
Rating 8 1/2. I love these bars! The best is the slightly browned edges! Powdered sugar on top is great too!

Next Time:
Make exactly as directed. Haven't made it that way in a long time- taste the difference.

Chocolate Peanut Butter Bars

Recipe:
*2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar (powdered sugar)

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

*one package Graham crackers is about 1 1/2 cups of crumbs.

Changes:
Halved the batch. Used milk chocolate chocolate chips. Used a round pie pan. Microwaved chips 30 seconds twice.

Review:
Rating 8. The graham crackers give a nice crunch. I prefer the peanut butter cups to this.

Next Time:
Less butter and add some peanut butter to chocolate.

Microwave Monkey Bread

Recipe:
1/3 cup butter
1/3 cup brown sugar
1 tablespoon water
1/2 teaspoon cinnamon
1/4 cup nuts
2 tablespoons raisins
1 (7.5 oz) can of refrigerator biscuits- any type

Put butter, brown sugar, water and cinnamon in a 1 qt, microwave safe baking dish. Microwave, covered, for 1 1/2 minutes. Stir well. Add in optional nuts and raisins.

Separate uncooked rolls and cut into 4ths. Mix pieces in sugar well- until fully coated.

Push all ingredients to the sides and put a small juice glass, upside down, into bowl center. Microwave on high for 4 minutes, uncovered. Let stand 1 minute. then invert onto serving dish. Pull apart and eat.

Recipe from Chad's Jr High home-ec class.

Changes:
Used nuts and raisins. Used 4 rolls from a 16 oz rolls package.

Rating:
Rating 7. Quick microwave treat. Needs a little tweaking.

Next Time:
Add 2 Tablespoons white sugar to first mix. Cut rolls into 12ths or more.

Cinnamon Rolls

Recipe:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all-purpose flour
1 more cup of flour
1 heaping teaspoon baking powder
1 "scant" (less than a full) teaspoon baking soda
1 heaping tablespoon salt
1 1/2 to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

Frosting Recipe:
1 bag of powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 teaspoon (a generous pinch) salt

Mix milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot,(110-115 degrees) sprinkle inYeast. Let this sit for a minute so the yeast gets all warm and moist. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Now add 1 more cup of flour, baking powder, baking soda and salt. Stir/knead mixture together. (At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough (only do this if making a full batch-otherwise use all dough at once) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out. Now drizzle melted butter over the dough, then sprinkle sugar over the butter followed by cinnamon. Starting at the opposite end from you- long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

For frosting mix all ingredients listed well, until smooth. Should be thick, but pourable. Taste and adjust accordingly. Generously drizzle frosting over warm rolls after you pull them out of the oven.

Recipe from http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ . Site has step by step pictures.

Changes:
Made half the recipe. Used skim milk. Spread on 3/4 cup butter and 3/4 cup sugar. Cooked at 375 for 14 minutes. Used 3 Tablespoons pure maple syrup instead of maple extract in frosting.

Review:
Rating 9. Great cinnamon rolls- large recipe- even halved. Frosting was delicious.

Next Time:
Cut bigger rolls. Maybe use more butter, sugar and cinnamon. These are non-caloric!!

Banana Crumb Muffins

Recipe:
4 bananas, mashed
3/4 cup sugar
1/3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup walnuts (optional)
---------------------------
1/3 cup packed brown sugar
1/8 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter, softened

Mash the Bananas in a medium size bowl. Add the Melted Butter and Mix well using a Rubber Spatula. Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in 375 preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe from http://www.paajaka.com/2006/12/eggless-banana-nut-muffins.html, topping from http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx.

Changes:
Added 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon vanilla. Cooked at 360 for 21 minutes.

Review:
Rating 8 1/2. Very moist. Could not tell they had no egg. Delicious topping.

Next Time:
Great recipe!

Donuts

Recipe:
1 cup milk, warm (110-115 degrees)
5 teaspoons yeast
pinch of sugar
2 cups flour
1/2 teaspoon salt
1/4 cup sugar
*1/2 cup warm mashed potatoes
2 tablespoons oil
------------------
oil

Warm milk to 110-115 degrees. Mix in yeast and pinch of sugar. Let stand for about 5 minutes.
In a separate bowl combine flour, salt, sugar and potatoes. Add milk mixture to bowl and 2 tablespoons of oil. Mix well. Knead for a few minutes. Roll dough out to 1/2 in thick. Cut donuts- should get 12-15. Let donuts rise on floured pan for 10 minutes. In the meantime heat 1/2 in of oil in a thick pan on med to med-high heat (360 degrees). Cook donuts in oil until golden brown on each side. Put on wire rack or paper towel to drain of excess oil. Let donuts cool slightly. Can eat plain, sprinkle powdered sugar on them, coat them in cinnamon and sugar or make frosting to go on them.

*Mashed Potatoes: the potato is the most important part of the recipe, take one medium sized potato and poke some holes in it with a fork. Put it in the microwave for a few minutes until it is done (soft when you squeeze it). Scoop out a half a cup of potatoes for the recipe.

Recipe from http://www.secretdonutrecipe.com/recipe1.html. Link has step by step pictures and also has 2 frosting recipes.

Review:
Rating 9. Finally good donuts- can not get them anywhere in NM. No need to keep looking anymore! Great, easy recipe. We made both glazes from the link but preferred the donuts dipped in cinnamon sugar.

Next Time:
Look for new frosting recipe, maybe. Don't store in tupperware- gets too soggy.

Peanut Butter Cups

Recipe:

1 cup creamy peanut butter, divided

4 1/2 teaspoons butter. softened

1/2 cup confectioner's (powdered) sugar

1/2 teaspoon salt

2 cups (12 0z) semi sweet chocolate chips

4 milk chocolate candy bars (1.55 oz each), coarsely chopped

colored sprinkles, optional

In a small bowl combine 1/2 cup peanut butter, butter, confectioner's sugar and salt until smooth: set aside.

In another bowl, microwave safe, melt the chocolate chips, candy bars and remaining peanut butter. Stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture. Top each cup with another teaspoonful of chocolate. Decorate with sprinkles, if desired. Refridgerate until set. Store in air tight container, yield: 3 dozen.

Recipe from http://www.tasteofhome.com/Recipes/Homemade-Peanut-Butter-Cups

Changes:
Used 1 cup milk chocolate chocolate chips instead of candy bars. Made into regular cup cake size chocolates- made 18.
* Made a 2nd time this week with just milk chocolate- no semi sweet- was even better!*

Review:
Rating 8- *8 1/2 2nd time.* Great flavor. Easy to make. Set up quick. No fussy chocolate tempering- just the good ol' microwave!! Awesome activity to do with kids!

Next Time:
Maybe do 1 1/2 original PB mix.

Sour Cream Banana Bread

Recipe:
1/4 cup sugar
1 tsp cinnamon
-----------------
3/4 cup butter
3 cups sugar
3 eggs
6 bananas
16 oz sour cream
2 tsp vanilla
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups flour
1 cup walnuts (optional)

Preheat oven to 300 degrees. Grease 4 7x3 in loaf pans. In a small bowl mix 1/4 cup sugar and 1 tsp cinnamon and dust pans with mix.

Cream butter and sugar. Add eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into pans. Bake 1 hr or until toothpick comes out clean.

Recipe from http://allrecipes.com/Recipe/Banana-Sour-Cream-Bread/Detail.aspx

Changes:
Made 2/3 recipe into 2 9x5 in bread pans. Used only about 8 oz sour cream. No nuts. Cooked for full 60 mins at 300. Covered with foil last 15 minutes. Dusted some of the cinnamon sugar mix on top of bread before cooking.

Review:
Rating 8 1/2. Delicious Bread!!!

Next Time:
Make 4 loaves, this bread is gonna go fast.

Pineapple Rice

Recipe:

1 cup rice

2 cups cubed pineapple

6 tablespoons butter

3/4 cup brown sugar

3/4 cup pineapple juice

Preheat oven to 350F degrees. Boil rice. Place 1/3 of rice in bottom of buttered baking dish. Cover with half of the pineapple, half the brown sugar, and half of the butter. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. Cover with last 1/3 of rice and pour pineapple juice over . Bake covered for 30 minutes.

Recipe from http://www.recipezaar.com/Pineapple-Rice-11616 .

Changes:

Used 1 1/2 cups rice.

Review:

Rating 6 from Chad- 7 from Ange. Sweet and delicious- probably better as a dessert rather than a side dish for dinner. We ate with teriyaki chicken, the salty sweet combo was good.

Next Time:

Separate the butter, pineapple, and brown sugar in thirds- like the rice so they are the top layer and get baked and browned.