Chocoloate Chip Cookies

I have made a ton of these cookies, I even make a 4 inch jumbo cookie (picture is the last one on this page). They are nice and gooey; I used the air insulated pans for these which keeps them from getting crunchy or over done. They are also very easy to make so I hope you enjoy!

First you need to preheat your oven to 350 degrees

and set out your butter while you gather your ingredients,

it should be room temperature to cream it well.

Cream together your shortening and butter first.

Add your sugars and mix well.

Beat in your eggs (on medium-low speed) one at a time.

Add vanilla.

Slowly add in your flour, baking soda and salt.

If you add your dry ingredients too quickly you'll get a cloud coming out of your mixer and that can be really messy!

Add your bag of chocolate chips to the mix.

Drop your cookie dough on your pan 2 inches apart.

Bake 12-15 minutes.

This recipe makes between 2-3 dozen cookies, depending on how large you make them.

I only made about 2 dozen but then I had some extra dough and decide to make some "Jumbo" cookies.

The one above was the biggest it was 4.5-inches wide.

It was tasty (so my 5 year old tells me). Enjoy and have fun!

Double Chocolate Chip Cookies

Oh it has been awhile, I hadn't realized how long it was since I last posted anything! I should have plenty of stuff to post in the coming weeks. I have these cookies (a cookie that can be classified as a brownie cookie) and will have chocolate chip cookies to post in a few days. I'm going to be baking some things using Apples because I have so many baking apples and my son isn't eating them fast enough!

Anyway these cookies are pretty good; not my favorite but my husband really enjoyed them. The secret to cookies that stay nice and moist is the type of pan you use. I use Air insulated cookie sheets. You may have to cook them a tad bit longer, but they cook evenly and turn out so much better. Also everyone's oven bakes differently they all aren't cooking to that perfect temperature or the temp you set it at the humidity also plays a part in how your baked goods turn out. So everyone just experiment what works for you, set your timer for less time if your cookies come out crisp.

Ingredients:

1/2 cup butter

4 oz semi sweet chocolate squares

3 cups semi sweet chocolate chips, divided

1-1/2 cups flour

1/2 tsp baking powder

1/2 tsp salt

4 large eggs

1-1/2 cups sugar

2 tsp vanilla extract

In a sauce pan heat butter, chocolate squares, and 1½ cups chocolate chips on low heat. Stir constantly until everything is mixed and smooth, take of heat and let cool.

Beat eggs, sugar and vanilla at medium speed with your electric mixer until a little foamy.

Add dry ingredients slowly and mix until well blended and smooth.

Add chocolate mixture and mix until well blended. Add the remainder of the chocolate chips. Mix well.

Drop dough on cookie sheets two inches apart. Bake at 350 degrees for 10 minutes or until done. Cool completely. Makes about 2 1/2 dozen.

Earthquake Cake (The Ugliest Cake in the World)

So, I made this cake for someone who requested it. And yes it's ugly, but It's supposed to be. It is not my favorite cake because it has Nuts, I don't like nuts, but I didn't eat it and I was told it was great and gone in less than 30 minutes, but there were lots of people. This isn't one in my regular rotation but again for someone else.

Ingredients:

1 cup chopped walnuts

1 (3.5 oz) pkg flaked coconut

1 (18.25 oz) pkg German Chocolate cake mix

1/2 cup butter

8 oz cream cheese

4 cups powdered sugar

So first sprinkle the coconut and the walnuts on the bottom of a well grease 13x9 inch pan.

Next mix the cake as the directions on the package tell you. Then pour over the coconut and walnuts.

Next melt butter and soften cream cheese, mix together in a large bowl and slowly add the powdered sugar.

 Pour over chocolate and bake for 40-45 minutes, you won't be able to test if it's done because of the cream cheese which should sink into the cake (at least partially).

Shrimp Creole

This Creole is "spicy" to a lot of people, so beware. However, this isn't too spicy for our house so it's all relative. We love this recipe it makes plenty and there are lots of leftovers. If you like Cajun food then you'll notice something missing, celery, we don't use it. My husband detests it, so therefore there is a serious lack of celery in our household!

Ingredients:

3 Tbsp Vegetable Oil

2 onions, chopped

4 cloves of garlic, crushed

1 tsp sugar

2 Tbsp flour

1 tsp salt

1 tsp ground black pepper

1/2 tsp cayenne pepper

2 (14.5 oz) cans crushed tomatoes

1 (15 oz) can tomato sauce

1 bay leaf

1 Tbsp Hot Sauce

2 lbs

2 medium shrimp

Rice

So the only work in this is chopping up the onion...the faster you chop the less chances you have for onion tears.

In a large pot you'll sauté the onion and garlic in the oil until the onions are pearly and soft. Then mix everything else (except shrimp) in the pot and bring to a boil. Then turn the heat on low and simmer for 30 minutes and stir occasionally. In the meantime go ahead and cook your rice according to the package directions. 15 minutes before serving, add shrimp to the pot and stir. Serve when the shrimp is pink, and scoop out the bay leaves before serving.

Serve offer rice and viola yummy creole.

Daisy Cupcakes

Alright, so this is not an original idea, I found it at Bakerella's site and she is so much better at this stuff than me! Obviously. I made these for Mother's Day and they are really good and easy.

Ingredients:

For Daisies:

Yellow Candy Melts

Pink Candy Melts

White Candy Melts

Blue Candy Melts

Wax Paper

(For Cupcakes)

Ingredients:

3/4 cup softened butter

3 room temperature eggs

2 cups flour

3/4 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 cups sugar

2 tsp vanilla

1-1/2 cup milk

(For Frosting)

1 cup white vegetable shortening

4 Tbsp water

2 tsp vanilla

1 lb (4 cups) Powdered Sugar

1 Tbsp Meringue Powder

Yellow Food Coloring

Decorating Bag

Tip 1M

In mixing bowl beat butter 30 seconds on medium high. Add sugar, beat 3/4 minutes. Add eggs, one at a time. Beat in vanilla. Add remaining dry ingredients and alternate with milk starting and finishing with dry ingredients. Pour into the baking cups and bake for 20 minutes or until done (at 350 degrees).

For the frosting, cream shortening, vanilla and water, add dry ingredients until you get the right consistency then add food coloring.

For Daisies you will need wax paper laid down on a flat cookie sheet and taped so the paper doesn't move.

Also you can hand draw the daisies to use as a stencil (under wax paper) or you can free hand it. Yep I can't draw, I used several cookie pans and didn't really use my drawings. First place your whole yellow candies on the paper.

After you melt your white chocolate put in a decorating bag and either use a size 2 tip or cut a medium-small hole and make the outline of the petals, make sure it connects with the yellow center. Put in the freezer for 2 minutes until solid.

After you remove the flowers from the freezer get a bag of melted blue and/or pink candy with your size 2 tip fill in the petals (I did use both colors.) Put in freezer until ready to use.

To use flip it over so the flat side shows.

Pipe (with your 1M Tip) on the cupcake with your icing in a swirled pattern and press your flower in and viola done and enjoy!