Outrageous Chocolate Chip Cookies

I came home to my husband and kids having made these yummy cookies today.  Here's the recipe and a photo.  Enjoy!

Outrageous Chocolate Chip Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Chocolate Decadence Cake

I will make this cake again! I discovered it searching easy decadent gourmet chocolate cakes to make for a friend's birthday who wanted chocolate.  Described as “The perfect, fudgy chocolate cake recipe” and originally from the Chocolate Desserts by Pierre Hermé book I decided to give it a try.

Chocolate Decadence Cake

Ingredients:


8 3/4 oz. bittersweet chocolate finely chopped
(she used Valrhona, 71%, I used Lindt 80%)
2 1/4 sticks unsalted butter at room temperature
1 cup sugar
4 large eggs at room temperature
1/2 cup plus 1 Tb. all-purpose flour


Preheat oven to 350F. Butter a 9 inch cake pan, line the bottom with parchment, butter the parchment and flour the pan or I used a 9x3 spring form pan with baking spray.

Melt the chocolate in a double boiler, set it aside to cool. It should be just warm when you mix it in with the rest of the ingredients.

Beat the butter and sugar in a mixer with the paddle attachment for about 4 minutes, scraping down the sides as needed.

Add eggs, one at a time, beating between each egg for about one minute.

With the mixer still running (not too high), add the chocolate and beat until just incorporated.

Again with the mixer still running (not too high), add the flour and beat until just incorporated. Finish mixing the ingredients with a rubber spatula, being sure all the flour has been incorporated into the batter.

Fill the cake pan and bake for about 28 minutes or so. When you take the cake out, the middle will look like it's not yet cooked. That is normal. A knife inserted in the center will come out with some batter on it. That too is normal. You don't want to over-bake the cake.

Cool on a wire rack. When the cake is at room temperature, place the cake in the refrigerator for an hour or two, this makes it easier to remove from pan. I did this, but with a spring-form pan it’s easier.

Un hinge the spring-form and place cake onto a wire rack and then invert onto a serving platter.

It said this cake is fabulous with whipped cream or ice cream, so I spread Jello’s white chocolate instant pudding made with whipping cream instead of milk over the top.  Then I simply decorated with fresh raspberries marking the 8 portions then drizzled a black raspberry vanilla syrup my husband previously made over it when plating it to serve.

The cake can be kept wrapped at room temperature or in the refrigerator for 3 - 4 days, or frozen for up to a month.

Cowboy Cookies

Our daughter stayed up last night to make these for class.  I decided to make a batch for a group of boys who were coming over after school today. I haven't made these in forever. Now I'll have this recipe handy online as well. My sister-in-law's sister gave me this recipe a few years ago.

Cowboy Cookies
1 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
dash salt
2 c flour
2 c oatmeal
2 c chocolate chips
nuts if desired

Cream together butter and sugar until fluffy. Beat in eggs. Add vanilla, baking soda, and baking powder and salt. Stir in flour, oatmeal, chocolate chips and nuts.

Drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 12 minutes.

Fudge Brownies

My Dad bought that new brownie pan that separates your brownies for you.  So, I'm trying this basic brownie recipe my brother liked so much when we were growing up.  They aren't fancy and we not frost them.  They are simple.  

Fudge Brownies
1 cup butter or margarine
2 cups sugar
3 squares chocolate
2 cups flour
1 cup nuts, optional
2 tsp. vanilla
4 eggs

Melt the margarine and cocoa together.  Beat eggs, sugar and vanilla.  Mix with cocoa and margarine.  Beat thoroughly, but don't over beat because brownies aren't as good then.  Add flour and nuts.  Mix well.  Bake in jelly roll pan or in this case the "new brownie pan"  Bake at 350 for 15-30 minutes depending on which pan you  use.

Non peanut butter no-bake cookies

From dianaskitchen.com we found this non peanut butter No-Bake Cookies recipe.

No-Bake Cookies

These favorite no-bake cookies are made with cocoa, coconut, and oats

* 1/2 cup butter

* 1/2 cup milk

* 2 cups sugar

* 3 cups quick-cooking oats

* 5 tablespoons unsweetened cocoa

* 1/2 cup coconut

In a large saucepan, combine butter, milk and sugar; bring to a rolling boil over medium heat, stirring occasionally. Continue boiling for 1 minute. Remove from heat; stir in oats, cocoa, and coconut. Drop by tablespoonfuls onto waxed paper.

Makes about 36 yummy no-bake cookies.

OR

with peanut butter and no coconut try

No Bake Cookies

2 c sugar

1/2 c milk

1 cube butter

1/4 c cocoa

1/2 c peanut butter

3 c. oatmeal

1 tsp. vanilla

Mix sugar, 1/4 c. of the milk, butter and cocoa and bring to boil. Boil for 1.5 minutes. While hot add peanut butter, oatmeal and vanilla. Add up to the rest of the milk as needed. Drop on waxed paper or lightly buttered an until cool.

The most dangerous cake recipe in the world

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
pinch of salt
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large mug

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly. 
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. 

Put your mug in the microwave and cook for 3 minutes at 1000 watts. 
The cake will rise over the top of the mug, but don't be alarmed! 
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). 

And why is this the most dangerous cake recipe in the world ? 
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!  I did not want you to miss out on this.  Our son has this memorized already!

Grandma's Chocolate Cake Pudding

Our Grandma served this often to her children.   It was passed on to the grandchildren who traded it with each other while young marrieds.   It has been prepared in dutch ovens and shared on the Creek at family reunions.   Enjoy!

Grandma's Chocolate Cake Pudding

Ingredients:
Bring the following to a boil in a large pan on top of the stove:
2 cups water
2 1/4 cups sugar (I use 1 1/4 cup white, 1 cup brown)

For Batter:
1 cube butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup milk
Mix the above together and then add:

2 cups flour
4 Tbsp. cocoa (powdered)
1/2 tsp. salt

Directions:
Pour or drop the batter by spoonful into the boiling mixture.   Cover tightly with the lid and simmer on low (without peeking) for 25-30 minutes. Yummy served with cream over it or vanilla ice cream.  It's best eaten as soon as it's ready. 

Number Of Servings: About 6

Preparation Time: 30 minutes