Glazed Pumpkin Cookies

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Recipe:

• 2 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
  
• 1 1/2 cups granulated sugar
  
• 1/2 cup butter (1 stick), softened
  
• 1 cup LIBBY'S® 100% Pure Pumpkin
  
• 1 large egg
  
• 1 teaspoon vanilla extract
• glaze: recipe follows

1. PREHEAT oven to 350° F. Grease baking sheets.
   
2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
   
3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
   
4. FOR GLAZE:
   COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
   

Red Velvet Cupcakes

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Recipe:

(cupcakes)

• 1 1/2 cups of sugar
  
• 1/2 cup (1 stick) of butter, room temperature
  
• 2 eggs, room temperature
  
• 2 1/3 cups of cake flour
  
• 2 tablespoons cocoa powder
  
• 1 teaspoon of baking soda
  
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of salt
  
• 1 cup of buttermilk
  
• 1 1/2 tablespoons of red food coloring
  
• 1 teaspoon of vanilla extract
  
• 1 teaspoon of distilled white vinegar

(cream cheese frosting)

• 1/2 cup of butter (1 stick), room temperature
  
• 8 oz of Philly cream cheese (1 package), room temperature
  
• 2 - 3 cups of powdered sugar
  
• 1 teaspoon of vanilla extract

(cupcakes)

1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
   
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
   
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
   
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
   
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
   
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

(cream cheese frosting)

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
   
2. Add the vanilla extract and mix.
   
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

S’More Cookie Bars

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Recipe:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
   
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
   
4. Add to butter mixture and mix at a low speed until combined.
   
5. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
   
6. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
   
7. Spread chocolate with marshmallow creme or fluff.
   
8. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
   
9. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Chocolate Mint Chip Cupcakes

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Recipe:

(Chocolate Mint Chip Cupcakes)

• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
  
• 1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
  
• 2 large eggs, at room temperature
  
• 1 teaspoon peppermint extract
  
• 1/2 cup chocolate milk
  
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
3. In a separate medium-sized bowl combine the flour and baking soda.
4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

(Mint Swiss Meringue Buttercream)

• 3 egg whites
  
• 1 cup granulated sugar
  
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  
• 1 1/2 teaspoons peppermint extract
  
• 1/4 teaspoon vanilla extract

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Swirled Chocolate & White Chocolate Chip Cookies

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Recipe:

• 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
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Semi-Sweet & Premier White Morsels, divided

1. PREHEAT oven to 350° F.
2. 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 1 cup morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
3. BAKE for 11 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

Butterscotch Chocolate Toffee Blondies

Recipe:

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar (half brown, half white)
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups butterscotch chips/chocolate chips/toffee chips/whatever is lying around (I used these, these, and these)
  

1. 1. Preheat oven to 375F. Line a 9×13 inch baking pan with foil or parchment paper.
2. Stir together flour, baking soda and salt.
3. Cream butter and sugar by hand or with an electric mixer. Add in eggs one at a time until incorporated. Stir in vanilla.
4. Add flour mixture to butter mixture in 2 additions, then add your chocolate/butterscotch chips and stir until batter is smooth. Spread evenly into your prepared pan.
5. Bake 20-25 minutes, until the edges are golden brown (A slightly longer baking time will produce a slightly more cakelike cookie). A tester should come out clean, if you use one.
   Let cool in pan for 10 minutes, then lift out onto a rack for further cooling. Cut bars as desired.

Chocolate Banana Bread

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Recipe:

• 1/2 cup toasted walnuts or pecans, coarsely chopped
• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 cup granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
   
2. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
   
3. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
   
4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan.
   
5. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Coconut Macaroons

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Recipe:

• 4 cups shredded coconut
• 1/2 cup sugar
• 2 large egg whites
• 1/8 tsp salt
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornstarch, vanilla, and almond. Stir in coconut, making sure the entire mixture is an even consistency. Drop by rounded teaspoons onto a parchment lined baking sheet.
   
3. Bake for about 15, until golden on the bottom and top. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Sugar Cookies

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Recipe:

(for the cookies)

• 3 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract

1. In a separate bowl whisk together the flour, salt, and baking powder. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
2. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
3. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
4. Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

(for the icing)

• 2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups confectioners (powdered or icing) sugar, sifted

1. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Spaghetti & Meatball Cupcakes (coconut flavored)

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Recipe:

For the cupcakes:

(Makes 1 1/2 dozen cupcakes)

• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 1/3 cups sugar
• 1 3/4 cups shredded sweetened coconut, plus extra for decorating
  

- Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to over mix. Gently fold in the coconut. Place muffin cups into muffin tins. Fill each cup with a 2/3 cup of batter. Bake for 18-20 min, until a toothpick inserted comes out clean.

For the spaghetti & meatballs:

• 16 oz of white frosting
• 1/2 teaspoon cocoa powder
• 3 drops yellow food coloring
• 11 hazelnut chocolates (Ferrero Rocher), unwrapped
• 3/4 cup low-sugar strawberry preserves (low sugar has the best color)
• 2 tablespoons shredded coconut
  

- Arrange the cupcakes on a platter so they are touching. Tint the frosting with the cocoa powder and yellow food coloring. Put the frosting in a plastic bag and snip a 1/8-inch corner. Pipe the frosting all over the cupcakes to make the spaghetti. Place the chocolates in the strawberry preserves to coat, spoon some of the preserves on top of the cupcakes, then place chocolates on top the cupcakes. Sprinkle with shredded coconut.

Chocolate Mint Crinkles

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Recipe:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/2 cup confectioners' sugar

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes.

Swirled Turtle Brownies

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Recipe:

• 1 1/3 cups all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 10-ounce package NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel
• Morsels, divided
• 1 cup chopped pecans, divided
• Caramel sauce or ice cream topping

1. PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter 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 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
   
3. BAKE for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares.

Pecan Shortbread Cookies

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Recipe:

• 1 cup pecans, toasted and coarsely chopped
• 1 cup unsalted butter, room temperature
• 2/3 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt

1. To Toast Pecans: Preheat oven to 350 degrees. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.
   
2. In a medium sized bowl place the flour and salt and whisk to combine. Set aside.
   
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans.
   
4. Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).
   
5. Line two baking sheets with parchment paper and set aside.
   
6. Remove one half of the dough from the refrigerator and, on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out desired shape. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
   
7. Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.