Ingredients
1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1/2 cup butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons butter
2 ounces semisweet chocolate, chopped
1 cup confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
Directions
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
1/3 cup chopped cooked bacon
1 cup bittersweet chocolate chips
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
Ingredients
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons white sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
Ingredients
1/2 cup packed brown sugar
2/3 cup peanut butter
5 tablespoons corn syrup
1/2 cup applesauce
2 teaspoons vanilla extract
3 cups rolled oats
1 cup chocolate chips
1/2 cup miniature marshmallows
1/2 cup toasted oat cereal rings
2/3 cup wheat germ
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
Ingredients
1 cup butter
1/2 cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together flour, cocoa and salt. Set aside.
Ingredients
1/2 cup milk
1/2 cup cold coffee
1 banana
3 tablespoons vanilla ice cream
3 tablespoons chocolate syrup
2 cups crushed ice
Directions
Combine the milk, coffee, banana, ice cream, chocolate syrup, and ice in a blender; blend until smooth.
Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned.
Ingredients
1 cup whole wheat flour
3/4 cup ground flax seed
1/2 cup wheat germ
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cocoa powder
1 tablespoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
3/4 cup pumpkin puree
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
Ingredients
1 cup shortening
1 cup white sugar
3/4 cup packed brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl cream the shortening with the white and brown sugars. Stir in the instant vanilla pudding mix. Lightly beat the eggs then add them to the creamed mixture. Mix well.
Ingredients
1/2 cup shortening
1 3/4 cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream
COCONUT MACAROON FILLING:
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
VANILLA GLAZE:
2 cups sifted confectioners’ sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed
Directions
