Old Fashioned Valentine's Day Brownies you'll LOVE

Old Fashioned Valentine's Day Brownies
These are incredibly good! Rich and chocolatey!!!

Ingredients:
1⁄2 cup butter or 1⁄2 cup margarine
1⁄4 cup cocoa
2 eggs
1 cup granulated sugar
3⁄4 cup flour
1⁄2 cup walnuts (optional)
1/8 teaspoon salt
1/2 teaspoon vanilla

Directions:
Preheat oven to 350°F
Melt butter in microwave.
Add the cocoa and stir.
In medium bowl beat eggs until frothy.
Add sugar, flour, salt, and vanilla (also nuts if you are using them).
Pour cocoa mixture over egg mixture and stir all together.
Put into a greased 8 x 8 pan. Preferably a heart shaped one. Bake for 30 minutes.

Old Fashioned Buttercream Frosting
Ingredients:
1 cup butter (room temperature
3 cups sugar (confectioners')
2 teaspoons vanilla extract
Directions:
In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes.
Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. Add a few drops of red food coloring as well, to set the mood!

My Own Sweet Valentine

Like the sweetly budding rose,
Freshened by the gentle rain
Like the Evening Star that glows,
Brightest of the starry train

Like a well arranged Bouquet,
Where the fairest flowers combine,
Odours rich and colours gay,
Is my own Sweet Valentine

Homemade Blueberry Snickerdoodle Bars

Blueberry Snickerdoodle Bars

If you feel guilty eating the traditional Snickerdoodle's you could try this delicious, and slightly healthier alternative! Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. So why not do yourself a favor, and try these today they are absolutely wonderful!

Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Cup Blueberries
For Topping:
2 Tablespoons Granulated Sugar
2 Teaspoons Cinnamon

Directions:
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan.
Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

The Amazing White Texas Sheet Cake Recipe

White Texas Sheet Cake Recipe

You have probably have has a taste or two of sheet cake in your life, but if you haven't had a piece of White Texas Sheet Cake, please do it soon! This may be one of the best sheet cakes that I have ever tries, and I like cake! One note, I did not have a sheet cake pan so I made it in a regular cake pan.
It's easy to make, even for a first try, and your guest will rave about it. So without further gushing, let's get started. (Photo below is an original recipe with sour cream instead)

Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs
1/2 cup Vanilla yogurt
1 teaspoon almond extract
Frosting:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions:
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, yogurt and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Allow to cool.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over cooled cake.

Delicious Spiced Applesauce Bars

Spiced Applesauce Bars
So easy you can make them anytime for that warm and cozy feeling of home. Grandma would be proud, and your family will be very happy.

Ingredients:
For the Filling:
3 cups Applesauce plus 1 tsp. Cinnamon
1/2 cup brown sugar
4 Tbsp. all purpose flour
For the Crust:
1 cup unsalted butter, softened
1 cup brown sugar
1 cup all purpose flour
2 cups old fashioned oats + 1/2 cup old fashioned oats, and 1/4 cup flour (for top half of crust)
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Instructions:
In a medium saucepan, combine the filling ingredients and cook on medium while mixing until it is thick and bubbly.
Turn off heat, and set aside to cool.
Pre heat the oven to 375 degrees.
Cream the butter and the brown sugar.
Mix in the 1 cup of flour and the 1/2 tsp. salt, then stir in the 2 cups of oats.
In a 9 x 13 baking dish, press 1/2 of this oat mixture into the bottom of the dish evenly with a wooden or plastic spoon.
Pour the cooled applesauce mixture and spread evenly on top of the crust.
Add the 1/2 cup oats, and 1/4 cup of flour to the remaining oat mixture, along with the nutmeg and cinnamon. Mix until crumbly. Break up and sprinkle the crumbles on top of the applesauce filling evenly.
Gently press down on top the applesauce.
Bake for 30-35 minutes or until golden brown on top.

Making A Traditional Yorkshire Pudding

Traditional Yorkshire Pudding

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional British Sunday roast.

You will need a solid roasting tin measuring 11x9 in.

Ingredients:
6oz of flour
2 eggs
6fl oz milk
4fl oz water
2 tbsp beef dripping
Salt and black pepper to taste

Directions:
Pre-heat the oven to 425F
Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Now, with the back of a tablespoon, make a well in the centre of the flour and break the eggs into it. Add the salt and pepper.
Now measure the milk and water into a measuring jug. Then begin to whisk the eggs with an electric whisk and as you beat them the flour around the edges will slowly be incorporated. When the mixture becomes stiff simply add the milk and water mixture gradually, keeping the whisk going. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumored that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.

To cook the Yorkshire pudding, remove the meat from the oven, and turn the oven up to the above temperature. Spoon two tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven. When the oven is up to temperature remove the tin, and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Spread it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.

Wonderful Gooey Butter Cookies

Gooey Butter Cookies

A clever twist on Gooey Butter Cake is making it into cookies. Ingredients:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Alternate Recipe that I used.
Ingredients:
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg + 1 large egg yolk
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 + 1/8 teaspoon fine salt
1/3 cup powdered sugar
Instructions:
In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
Next, add the vanilla, whole egg, and egg yolk. Beat until combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
Chill the dough in the fridge for 30 minutes. This should not be optional.
Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
Have the powdered sugar ready in a shallow bowl nearby.
Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet.
Bake for 14 minutes. Keeping a close eye on these cookies, they should not brown in the oven. The top of the cookies will be puffed and slightly wet.
I think, no matter the recipe, you will be very pleased with these cookies. As will your guest.

Brentwood Waffle Maker How to make Waffles

How to make your own Waffles, including a Brentwood Waffle Maker Review.

If you have any ideas, and/or recipes you have found that help you, fell free to comment.

Old Fashioned Potato Chip Cookies

Pecan Crunch Cookies (Also known as Potato Chip Cookies)

Ingredients:
1 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
1/2 cup crushed potato chips
1/2 cup chopped pecans
2 cups sifted all-purpose flour
Directions:

Cream together butter or margarine, sugar and vanilla. Add crushed potato chips & pecans. Stir in flour. Form into small balls, using about 1 tbsp. dough for each. Place on ungreased cookie sheet. Press balls flat with bottom of a tumbler dipped in sugar. Bake in moderate oven 350 degrees for 16 to 18 minutes or till cookies are lightly brown.

Photo above from The Clara Project

Fresh Blueberry and White Chocolate Chip Drop Cookies

Looking for a different cookie to serve your guest? These Blueberry and White Chocolate Chip Drop Cookies may just be it.

Perfect for the summertime when those fresh blueberries are in stock.
Blueberry and White Chocolate Chip Drop Cookies
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 teaspoons lemon extract
6 oz. white chocolate chips
1 cup blueberries
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond and lemon extracts. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Mix in white chocolate chips. Fold in the blueberries.
Drop dough by teaspoonfuls onto ungreased cookie sheets. (I line them with aluminum foil.)
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool.

The Chips Ahoy! Cookie Recipe...A copycat that's Great!

Home Made Chips Ahoy, anyone!

Chips Ahoy! debuted in 1963, and has been a favorite of many a cookie lover since that day, but times are tough, and you may be sitting at home right now thinking "I would really like some Chips Ahoy! Cookies", but being the part of the 99%, you just can't afford them. Not to fear, you may have just what it takes, in your home right now, to enjoy this homemade version of that exact Chips Ahoy! recipe.
Why not get into the kitchen, start baking, and at least you can feel like the 1%. After making these you will wonder why you haven't done this all of your life.
Let's start.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoons salt
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
3/4 cup vegetable shortening (Crisco)
3/4 teaspoons vanilla extract
1 egg white
1 tablespoons warm water (if needed)
6 ounces semisweet mini chocolate chips
Directions:
Preheat oven to 325 degrees.
Mix the flour and baking soda in a bowl and set aside.
Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour. Note: don't exceed 2 tablespoons of water, this will make a firm dough.
Mix in chocolate chips. Roll into 2-inch balls and press down to make flat. Bake 12 to 15 minutes or until golden brown. Makes 36 good size cookies.
When they are done you will have a hard time believing that you have just created these. This may have just become my "go to" chocolate chip cookie from now on.