chocolate-peppermint cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups chocolate cookie baking crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon peppermint extract
• 3 eggs
• 1/2 cup whipping cream
• 1 tablespoon white sugar
• 1 , crushed

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 6 hrs 5 mins


• heat oven to 350 degrees f (175 degrees c).
• mix baking crumbs and butter; press bottom of 9-inch springform pan.
• beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. add extract; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• beat cream in separate bowl with mixer on high speed until soft peaks form. gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. sprinkle with crushed candy.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

holiday fudge cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 3/4 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons instant coffee powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sour cream
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 1/4 cup white sugar
• 1 tablespoon butter
• 1 1/2 teaspoons light corn syrup
• 1/3 cup semisweet chocolate chips
• 3/4 cup chopped pecans
• 1/2 teaspoon vanilla extract
• 10 pecan halves

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 4 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan and line bottom with parchment paper.
• in a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. beat on medium speed for 3 minutes. pour batter into prepared pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes in pan, then turn out a wire rack. gently peel off parchment paper. cool completely.
• to make the fudge nut glaze: in a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. cook over medium heat stirring constantly, until mixture boils. continue to cook stirring constantly for 5 minutes. remove from heat and cool 10 minutes. stir in nuts and vanilla.
• place cake on serving plate. pour glaze evenly over cake, allowing some to run down sides. arrange nuts on top. refrigerate until glaze is firm, about 1 hour.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

grownup chai chocolate cupcakes

Ingredients

• Servings: 10
• 1/2 cup unsalted butter
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 4 chai tea bags
• 1/2 cup all-purpose flour, sifted
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). line a muffin tin with 10 paper liners.
• melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
• open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
• mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. stir in vanilla extract. pour chocolate mixture into batter, stirring until just combined. pour batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. remove muffins immediately from tin and cool on a wire rack.

Lazy Daisy Cake Iii

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup margarine
• 1 cup white sugar
• 1/4 cup milk
• 1/2 cup chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup miniature marshmallows

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat 1 1/2 cups sugar and oil until smooth. beat in eggs, 1 cup milk and 1 teaspoon vanilla. beat in flour, baking powder and salt. pour batter into prepared pan.
• bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool. frost with chocolate frosting.
• to make the chocolate frosting: in a saucepan over medium heat, combine margarine, 1 cup sugar and 1/4 cup milk. bring to a full boil. remove from heat and stir in chocolate chips, 1 teaspoon vanilla and marshmallows. beat until smooth.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

blackberry jam cake i

Ingredients

• Servings: 1
• 1/4 cup butter
• 1 cup white sugar
• 2 egg yolks
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup blackberry preserves
• 1 cup sifted confectioners' sugar
• 2 tablespoons milk
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract

Recipe

• combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
• dissolve soda in buttermilk, stirring well.
• cream butter or margarine and sugar, beating well. add egg yolks, beating mixture well. mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. fold in blackberry jam. pour batter into a greased and floured 10 inch bundt pan.
• bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until cake tests done. cool in pan for 15 minutes. remove from pan, and cool complete.
• combine confectioners' sugar, milk, butter or margarine, and vanilla. beat until mixture is smooth. spoon over cooled cake

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

chocolate strawberry shortcake

Ingredients

• Servings: 1
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1/3 cup margarine
• 1 cup sour milk
• 2 tablespoons orange liqueur
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 quart fresh strawberries
• 2 (1 ounce) squares semisweet chocolate, chopped

Recipe

Preparation Time: 40 mins Cook Time: 12 mins Ready Time: 52 mins


• preheat oven to 400 degrees f (200 degrees c). grease and flour 2 (9 inch) pans. in the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, combine flour, baking powder, baking soda, salt and sugar. cut in margarine until mixture resembles coarse crumbs. blend in sour milk and melted unsweetened chocolate. divide batter into prepared pans.
• bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool. sprinkle cakes with orange liqueur.
• reserve 8 to 10 strawberries and slice the rest. place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. cover with second layer, top with remaining strawberries and whipped topping. garnish with whole strawberries. in the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. drizzle over the strawberries.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

chocoberry torte

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 tablespoon vanilla extract
• 2 cups frozen whipped topping, thawed
• 1 cup sliced fresh strawberries

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch cake pans; set aside.
• in a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. divide evenly into prepared pans.
• bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. remove cakes from oven and place on wire racks to cool for 5 minutes.
• remove from pans and cool completely. place one layer on serving plate; spoon 1 cup non-dairy whipped topping cake layer; top with second layer and remaining whipped topping. before serving, arrange sliced sweetened fruit, well drained, on top of torte. serve.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Seven-up™ Mud, Fruit Slide Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup lemon-lime flavored carbonated beverage
• 1/3 cup vegetable oil
• 1/2 cup crushed pineapple, drained
• 1/2 cup semisweet chocolate chips
• 2 eggs
• 1/3 teaspoon ground allspice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, combine cake mix, lemon-lime soda, oil, pineapple, chocolate chips, eggs and allspice. mix well. pour batter into 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cake will stay moist, but top should be slightly browned.

Special Chocolate Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup cold, brewed coffee
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 1/2 cups confectioners' sugar
• 1/2 cup butter
• 1/2 cup shortening
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. in a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. mix thoroughly and then stir in one cup cold coffee (may use instant coffee). batter will be very thin but it bakes into a rich, dark, moist cake.
• pour into a greased 9 x 13 inch pan. bake for about 40 minutes.
• to make whipped cream frosting: combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. set over moderate heat and stir constantly until thickened. set aside to chill completely. combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. add 1 teaspoon vanilla and beat until thoroughly combined. spread frosting over cooled cake. enjoy!

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

sinful flourless espresso cake

Ingredients

• Servings: 1
• 12 (1 ounce) squares semisweet chocolate, chopped
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 2 cups unsalted butter, cubed
• 1 cup espresso coffee
• 1 cup packed brown sugar
• 8 eggs
• 3 (10 ounce) packages frozen raspberries, thawed

Recipe

• preheat oven to 350 degrees f (175 degrees c). line the bottom of a 9 inch round cake pan with parchment paper.
• bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
• place chocolate in a large bowl, and add boiling hot espresso mixture. whisk until smooth. cool slightly. whisk in eggs. pour batter into prepared pan.
• place cake pan in a roasting pan. pour enough hot water into the roasting to come half way up the sides of the cake pan. bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. remove from water. chill overnight.
• puree raspberries in processor. chill. serve with chilled cake.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

the original chocolate chip cookie cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup firmly packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla
• 2 cups milk chocolate chips (such as guittard®)
• 1 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking pan.
• stir flour, baking soda, and salt together in a bowl.
• beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. beat eggs and vanilla into butter mixture until smooth. gradually stir flour mixture into butter mixture until just combined. stir in chocolate chips and nuts. spread cookie batter into prepared pan.
• bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. cool before cutting into 2-inch squares.

Golden Pound Cake Twinkles

Ingredients

• Servings: 2
• 1 1/4 cups butter
• 2 3/4 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 teaspoon salt
• 2 teaspoons hot water
• 1 (7 ounce) jar marshmallow creme
• 1/2 cup vegetable shortening
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 12-cup ladyfinger cake pans or canoe pans.
• cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. spoon batter into prepared cake pans.
• bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
• dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. beat with an electric mixer on high until filling is fluffy. beat the salt solution into the filling. pipe filling into cooled snack cakes.

clone of a cranberry bliss bar

Ingredients

• Servings: 16
• frosting:
• 3 cups confectioners' sugar
• 1/2 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• cake:
• 1 cup packed dark brown sugar
• 3/4 cup butter, softened
• 3 eggs
• 2 tablespoons minced candied ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup chopped sweetened dried cranberries (such as craisins®)
• 1 cup white chocolate chips
• topping:
• 1/4 cup chopped sweetened dried cranberries (such as craisins®)
• 2 tablespoons minced candied ginger
• 1/2 cup confectioners' sugar
• 1 tablespoon heavy whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 7 hrs


• beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. cover bowl with plastic wrap and refrigerate while preparing cake.
• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch baking pan.
• beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
• beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. pour batter into the prepared baking pan, spreading evenly.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. cool cake completely, 4 hours to overnight. remove frosting from refrigerator 1 hour before frosting the cake.
• spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
• whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
• cut cake in half lengthwise and each half into 8 equal rectangles. cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

Whole Wheat Banana Strawberry Loaf

Ingredients

• Servings: 1
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 2 eggs
• 5/8 cup vegetable oil, divided
• 1 1/2 cups white sugar
• 3 bananas, mashed
• 1 cup chopped strawberries
• 1 pinch ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour loaf pan.
• in a large bowl combine flour, baking soda and cinnamon. set aside.
• in a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
• add banana mix to the flour mix. add the strawberries. mix with a spoon until combined. do not overmix.
• pour the mix into the loaf pan and bake at 350 degrees f (175 degrees c) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned. note: blueberries or chocolate chips are great in place of the strawberries.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

red velvet cheesecake

Ingredients

• Servings: 2
• cake layer:
• 2 1/2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 1/2 cups white sugar
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 2 tablespoons water
• cheesecake layer:
• 4 (8 ounce) packages cream cheese, softened
• 1 2/3 cups white sugar
• 1/4 cup cornstarch
• 2 eggs
• 1 tablespoon vanilla extract
• 3/4 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c). spray 2, 9-inch springform pans with cooking spray.
• sift flour, salt, baking soda, and cocoa powder into a large bowl. whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. when well blended, whisk in food coloring and water. pour half of the batter into each prepared pan.
• bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
• while the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. mix in the sugar and cornstarch; beat until creamy. add the 2 remaining eggs, one at a time, beating well after each addition. blend in vanilla. use a hand whisk to mix in the heavy cream until well blended. pour half of the batter over each cake layer.
• bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. cool on a wire rack for 1 hour. cover and refrigerate until completely cool, about 1 additional hour.

mississippi mud cheesecake

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups finely crushed animal cracker cookies
• 3/4 cup white sugar
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter
• cheesecake:
• 1 1/2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 tablespoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• topping:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/4 cup chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 4 hrs 20 mins

Ready Time: 10 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with cooking spray.
• mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. pour in the melted butter and mix until evenly moistened. press into the prepared springform pan and set aside.
• to make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. beat in the eggs, one at a time, adding the vanilla extract with the last egg. fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• bake in the preheated oven for 15 minutes; reduce heat to 200 degrees f (95 degrees c) and continue baking 2 hours. turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. remove and cool to room temperature.
• once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. chill completely before serving.

light marble pound cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 3 cups white sugar
• 5 eggs
• 1/2 cup unsweetened applesauce
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/4 cup unsweetened cocoa powder
• 1/4 cup white sugar
• 1/4 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 10-inch tube pan. whisk the flour and baking powder in a bowl until thoroughly combined.
• in a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. beat in the applesauce until the liquid ingredients are smooth. mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
• in a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. with a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
• bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan the wire rack to finish cooling completely.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

gingerbread waffles with hot chocolate sauce

Ingredients

• Servings: 6
• 1 cup light molasses
• 1/2 cup butter
• 1 1/2 teaspoons baking soda
• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• in a small saucepan, heat molasses and 1/2 cup butter until almost boiling. remove from heat and let cool slightly. stir in baking soda, milk and egg.
• in a large bowl, sift together flour, ginger, cinnamon and salt. make a well in the center and pour in the molasses mixture. mix until smooth.
• spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron. cook until golden brown. serve hot with chocolate sauce.
• to make chocolate sauce: in a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. cook over medium heat, stirring constantly, until mixture comes to a boil. remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

strawberry white chocolate trifle

Ingredients

• Servings: 14
• trifle ingredients:
• 2 (21 ounce) cans lucky leaf® premium strawberry pie filling
• 20 sugar cookies, broken
• white chocolate mousse (see instructions below)
• 1 (8 ounce) tub whipped topping
• white chocolate mousse ingredients:
• 2 cups heavy whipping cream
• 4 tablespoons sugar
• 1 (8 ounce) package cream cheese, softened
• 6 ounces white baking chocolate, melted

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• to make mousse, beat cream in a bowl until it thickens. gradually add sugar, beating until stiff peaks form. set aside.
• in another bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream mixture.
• assemble trifle by layering lucky leaf premium strawberry pie filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. top with dollops of whipped cream. refrigerate until ready to serve.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Old Southern Chocolate Pecan Sheet Cake

Ingredients

• Servings: 1
• cake:
• 2 cups white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup vegetable shortening
• 1/2 cup margarine
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• icing:
• 1 (16 ounce) box confectioners' sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease bottom and sides of a 9x13-inch pan.
• mix 2 cups white sugar, flour, and salt in a mixing bowl.
• combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. bring mixture to a boil over medium heat, stirring frequently. pour liquid into flour mixture and stir well. return saucepan to stove and set it aside.
• dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. pour egg mixture into cake batter and mix until fully combined. transfer batter into the prepared pan.
• bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• while cake is baking, prepare icing using reserved saucepan. combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. cook and stir over medium heat until hot but not boiling. pour icing over hot cake immediately after it comes out of the oven. allow cake to cool completely on a wire rack.

mom's signature red velvet cake

Ingredients

• Servings: 1
• 2 1/4 cups sifted cake flour
• 1 teaspoon baking soda
• 1/2 cup vegetable shortening (such as crisco®)
• 1 1/2 cups white sugar
• 2 eggs
• 1 (1 ounce) bottle red food coloring
• 1 fluid ounce water
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon apple vinegar
• 2 cups milk
• 1/4 cup all-purpose flour
• 2 cups butter, softened
• 2 teaspoons vanilla extract
• 2 cups white sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 9-inch cake pans. in a bowl, sift cake flour with baking soda.
• mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
• stir the buttermilk, salt, vanilla extract, and apple vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. scrape the batter into the prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. allow the cakes to cool completely.
• to make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. cook, whisking constantly, until the mixture is thick, about 1 minute. pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. when cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on medium speed until the frosting is light and fluffy, about 3 minutes.

irish cream truffles

Ingredients

• Servings: 2
• 1 cup heavy cream
• 1/4 cup white sugar
• 1/4 cup butter
• 1 (16 ounce) package semisweet chocolate chips
• 1 tablespoon irish cream liqueur

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• whisk heavy cream and sugar together in a small saucepan over medium heat. heat until the edges of the cream show fine but mixture does not boil, allowing sugar to dissolve. remove from heat.
• whisk butter, chocolate chips, and irish cream into cream mixture until butter and chocolate chips are melted. cool to room temperature.
• scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
• refrigerate until firm, about 1 hour.

chocolate caramel cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup cocoa powder
• 1 cup sugar
• 3/4 cup melted butter
• 2 cups sugar
• 3/4 cup water
• 1 1/2 cups heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup sour cream
• 3 (8 ounce) packages cream cheese
• 4 eggs
• 1 tablespoon vanilla extract

Recipe

Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly coat a 10-inch springform pan with nonstick cooking spray.
• combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. toss with melted butter. press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). return the caramel to the stove over low heat, and stir until completely liquefied. stir in the chocolate until melted, then stir in the sour cream. remove from heat and set aside.
• beat the cream cheese until fluffy in an electric mixer. add caramel mixture, and blend well, scraping the sides of the bowl occasionally. add eggs, one at a time, scraping the bowl after each addition. add the vanilla with the last egg. mix until well incorporated, then pour mixture into prepared pan.
• place pan into a hot water bath with the water coming half way up the sides of the springform pan. bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. the cheesecake is done when the middle 3 or 4 inches are still a little wobbly. chill completely before serving.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

chocolate chocolate chip cookies i

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

doberge cake

Ingredients

• Servings: 1
• cake:
• 4 eggs, separated
• 3 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 3/4 cup butter, room temperature
• 2 cups white sugar
• 1/2 teaspoon salt
• 1 cup milk, room temperature
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• custard:
• 2 cups white sugar, divided
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 2 (1 ounce) squares bittersweet chocolate, chopped
• 4 large eggs, beaten
• 4 cups whole milk
• 1 tablespoon butter, room temperature
• 1 tablespoon vanilla extract
• buttercream frosting:
• 1 cup butter, softened
• 3 cups confectioners' sugar, sifted
• 1 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon hot water (optional)
• ganache:
• 2 cups semisweet chocolate chips
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract

Recipe

Cook Time: 25 mins Ready Time: 3 hrs 25 mins


• preheat oven to 375 degrees f (190 degrees c). grease 3 9-inch cake pans.
• beat whites of 4 eggs in a glass or metal bowl until foamy. continue to beat until stiff peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. set aside. reserve egg yolks in a small bowl. sift together cake flour and baking powder in a separate bowl.
• beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. stir lemon juice and 1 teaspoon vanilla extract into batter.
• whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. fold in remaining egg whites, mixing just until combined. pour batter into prepared pans and spread evenly over bottom.
• bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. do not overbake. cool in pans for 5 minutes, then invert cooling racks to cool completely.
• to make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. in a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. add chopped chocolate and stir until chocolate melts.
• return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. transfer custard to a bowl and allow to cool.
• to make buttercream: place 1 cup softened butter in a mixing bowl. gradually beat in 3 cups sifted confectioners' sugar. beat in 1 cup sifted cocoa powder. mix in 1 teaspoon vanilla extract to make a smooth frosting. if the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
• to make ganache: place chocolate chips in a large mixing bowl. heat heavy cream in a saucepan until very hot but not boiling. remove from heat and pour over the chocolate chips. let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. stir in 2 teaspoons vanilla extract. allow to cool to room temperature, cover, and set aside. ganache should be spreadable and not firm.
• to assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. cover cake plate with strips of parchment paper or foil for easier clean up. put a dab of buttercream in the center of the plate to keep cake from shifting. set a cake half on the plate.
• spread custard filling cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). gently lay another cake round on top of the first and repeat with another custard layer. repeat with remaining layers and custard, topping custard with the last cake layer. chill cake for 30 minutes to allow it to firm up.
• frost top and sides of cake with chocolate buttercream. chill for 30 minutes, to firm and set.
• spread frosted cake with ganache. remove parchment strips or aluminum foil from cake plate. store cake in the refrigerator.

Best Brownies

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
• in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
• bake in preheated oven for 25 to 30 minutes. do not overcook.
• to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

delicious popcorn crunch

Ingredients

• Servings: 15
• 15 cups plain popped popcorn
• 1 cup dried cranberries
• 1 cup chopped pecans
• 1/2 cup candy-coated milk chocolate pieces (such as m&m's®)
• syrup:
• 1 1/3 cups white sugar
• 1 cup butter
• 1/2 cup light corn syrup (such as crown® lily white)
• 1 teaspoon vanilla extract
• 1/2 teaspoon vinegar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• line baking sheets with aluminum foil.
• combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. boil mixture for 2 minutes. remove saucepan from heat and stir in vinegar.
• pour sugar mixture over popcorn mixture; mix until evenly coated. spread coated popcorn mixture prepared baking sheets; cool. break into pieces and store in an airtight container.

1-2-3 cherry poke cake

Ingredients

• Servings: 12
• 1 (16 ounce) loaf frozen pound cake, thawed
• 3/4 cup boiling water
• 1 (3 ounce) package jell-o cherry flavor gelatin
• 1/4 cup cold water
• 1 ounce baker's semi-sweet chocolate
• 2 cups thawed cool whip whipped topping, divided
• 1 1/2 cups cherry pie filling, divided

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• remove foil lid from cake package. (do not remove cake from pan.) pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
• add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. stir in cold water; pour over cake. refrigerate 1 hour. meanwhile, make curls from semi-sweet chocolate.
• invert cake platter. cut cake horizontally in half. spread bottom half of cake with 1/3 cup cool whip; cover with 1 cup pie filling and top cake layer. frost top and sides of cake with remaining cool whip. garnish with remaining pie filling and chocolate curls.

Brooke's Best Bombshell Brownies

Ingredients

• Servings: 24
• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
• bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

Triple Chocolate Tofu Brownies

Ingredients

• Servings: 1
• 3/4 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 1/2 (12 ounce) package silken tofu, drained
• 1/4 cup olive oil
• 1 cup white sugar
• 4 teaspoons vanilla extract
• 4 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup dark chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease an 8-inch square pan. combine flour, baking soda, cocoa powder, and salt in a bowl.
• place the tofu into a blender. cover, and puree until smooth. add the olive oil and sugar. blend for 1 more minute; pour into a mixing bowl and stir in the vanilla extract.
• melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. mix the melted chocolate into the tofu mixture until well blended. stir in flour mixture until thoroughly combined, about 3 minutes. fold in the chocolate chips.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool before slicing into bars.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

krazy kake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 3 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• 2 1/2 cups water
• 1/3 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup butter
• 2 cups white sugar

Recipe

• in 9 x 13 inch pan, mix together flour, 2 cups white sugar, baking soda, 1/3 cup cocoa, and salt.
• add vegetable oil, vinegar, and vanilla.
• pour water over all. stir and mix the batter.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30-35 minutes.
• to make frosting: mix together 2 cups sugar, 1/3 cup cocoa,1/2 cup milk, and 1/2 cup butter. boil in saucepan for 2 or 3 minutes. set aside to cool.
• ice cake...be sure icing is quite cool before pouring cake.

chocolate chocolate chip cookies ii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

The Most Popular Cake In America Cake

Ingredients

• Servings: 1
• 1 egg
• 1 cup white sugar
• 1 cup sour milk
• 1/3 cup lard
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square cake pan.
• beat egg until light. gradually add sugar, lard, milk and baking soda.
• sift together flour, cocoa, salt and baking powder. add to batter and mix in. add vanilla.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a toothpick inserted into cake comes out clean.

best big, fat, chewy chocolate chip cookie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside.
• in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chocolate Marshmallow Icing

Ingredients

• Servings: 3
• 2 1/2 cups white sugar
• 1 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup marshmallow creme

Recipe

• in a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees f (114 degrees c). stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. stir until all are melted. remove from heat and beat icing until cool. use to ice cake immediately.

chewy chocolate chip oatmeal cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
• bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.