Danielle's Chocolate Chip Cookies*

Ingredients:

2 Cups Butter Flavored Crisco
1 1/2 Cups Sugar
1 1/2 Cups Brown Sugar
3 Eggs
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Salt
3 teaspoons Vanilla
4 1/2 Cups Flour
12 oz Bag Chocolate Chips (2 cups)


Directions:

1) Preheat oven 350 degrees

2)Add each ingredient in order to the kitchen-aid.

3) Make ball in palm of your hand and then slightly squish it on the cookie sheet.

4) Bake for 7-10 minutes. Will harden as it cools so it is ok if it looks underdone when coming out. Give it a few minutes (about 3) on the cookie sheet after taking it out of the oven before putting it on the cooling rack and rolling out more cookies. One pan should be ready to go in the oven as the last one is coming out.

Lemon Pound Cake with Fresh Strawberry Icing*

Ingredients:

3 Cups all- purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
3 Cups granulated sugar
1 cup unsalted butter, room temperature (Eath Balance for dairy free)
1/2 cup shortening, room temperature
5 large eggs
1 Cup whole milk (almond milk works too)
6 Tablespoons lemon juice (fresh squeezed)
(Icing Ingredients below)

Directions:

1) Preheat the oven to 350 degrees. Butter and flour your pans. This recipe makes either one large Bundt pan or two large loaf pans.

2) Sift flour, baking powder, and salt. Set aside.

3) Cream butter, shortening and sugar until the mixture comes together and it is no longer lumpy. Add eggs one at a time, beating just until incorporated.

4) Add flour mixture in three additions alternating with milk, starting and ending with flour (yes, this is important). Don't worry it your batter appears curdled after adding the milk. It's all good. Mix after each addition only until just blended.

5) Add the lemon juice. Mix well. It might look curdled. Don't worry here either.

6) Working quickly, pour batter into prepared pans until they are a little more then 3/4 full. (Will go flat if delayed)

7) Bake cakes until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans.





Fresh Strawberry Icing 

Ingredients:

1 Cup strawberries
4 Cups powdered sugar
2 Tablespoons unsalted butter, very soft but not melted
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract

1) Sift your powdered sugar after measuring and set it aside. Coarsely chop the hulled strawberries.

2) Add strawberries and 1/4 cup powdered sugar to Nurtibullet. Blend until the strawberries are completely pureed.

3) Blend the butter, corn syrup and vanilla extract into the strawberry juice.

4) Stir the remaining powdered sugar into the strawberry mixture. Add a little powdered sugar at a time to get the right consinsity. If it is still to thin, add more powdered sugar. If it's too thick add a tablespoon of water.

http://americanheritagecooking.com/2013/07/lemon-pound-cake-strawberry-icing/

*This dense and moist cake is great with tea. Maybe add a little lemon EO next time for a little extra kick. It disappears very quickly every time I make it. 

Thin Mint Cookie Truffles

Ingredients:

1 (9oz_ package of Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
1/2 package (4oz) cream cheese, softened
1 (12 oz) bag Guittard's Green Mint Chips

Directions:

1) In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches (even if you don’t have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs).

2) Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.

3) Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.

4) Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.

5) If you want to decorate your truffles as I did, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.

6) Place back in the fridge until you are ready to devour eat them.
*If you can’t find those green mint chips, these can be made with almond bark or vanilla candy coating. It would also be cute to set aside small amount of cookie crumbs and sprinkle them on top of the truffles. Sprinkles also look cute on these too!

http://www.sixsistersstuff.com/2012/01/no-bake-thin-mint-cookie-truffles.html

Baileys Chocolate Mousse

Ingredients:

100 ml Baileys Original Irish Cream

200g good quality milk/dark chocolate

2 eggs, separated

25g butter

2 tbsp golden caster sugar

0.4 units per serve

Directions:

1)First melt the chocolate in a bowl over a pan of simmering water. Once it's melted take it off the heat to save it burning. You could also melt the chocolate in the microwave.

2)Next melt the butter and add it to the chocolate along with the egg yolks. Stir until you've got a smooth, silky mixture.

3)In another bowl whisk the egg whites (use an electric mixer if you've got one) untill they form soft peaks. Add the sugar a little at a time and continue to whisk until the mixture is shiny and the peaks are stiff.

4) Fold the egg whites into the chocolate mix along with the Baileys. Then divide your mousse between four tumblers and pop it in the fridge for a couple of hours.

5) When your're ready to serve, whip up the whipping cream until it forms stiff peaks. 

6) Add a good spoonful of whipped cream to the top of each mousse and decorate with crumbled or flaked chocolate.

http://www.baileys.com/en-gb/recipes/desserts/baileys-chocolate-mousse.html

Luscious Lemon Bars (EO)*

Ingredients:

Crust:

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter (earth balance)
• 1/4 tsp salt

Filling:

• 4 eggs
• 6 Tbs flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• dash of salt
• 1/2 cup water
• 1/2 cup lemon juice (or Orange Juice)
• 3 drops lemon essential oil (or Orange oil)
• 1 Tbs powdered sugar
• Lemon zest (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together flour, sugar, and salt. Cut in the butter until the dough reaches a fine crumb consistency.
3. Press the dough into the bottom of a 9" x 13" pan. Bake for 20 minutes till golden.
4. While crust is baking, beat eggs in a large mixing bowl. In a separate dish stir together flour, sugar, baking powder, and salt. Add flour mixture to eggs, and stir till smooth. 
5. Gradually stir in lemon juice, water, and lemon oil. 
6. Pour mixture over baked crust, and return to the oven. Bake 30 minutes or until set. Allow to cool completely, and sift powdered sugar over the top. Garnish with zest if desired.

Note: Substitute orange oil and orange juice to make orange bars

From: Modern Essentials Book fifth edition pg 41

Grapefruit Cupcakes

Cake Ingredients:

• 2/3 cup soy milk
• 1 tsp apple cider vinegar
• 2/3 cup agave nectar
• 1/3 cup safflower oil
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of fine sea salt
• 3-4 drops of Grapefruit essential oil

Frosting Ingredients:

• 8 oz cream cheese (or Tofutti)
• 1 1/2 cups of powdered sugar
• 1 stick of butter, softened (or Earth Balance)
• 3 drops of Grapefruit essential oil

Directions:

1. Preheat Oven to 325 degrees Fahrenheit. Line a 12 cup muffin tin or 24 mini muffin tin with paper liners.
2. Combine milk and vinegar in a medium bowl until mixture bubbles. Add agave nectar, oil, and vanilla and stir.
3. In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add wet ingredients to dry ingredients, mixing until no lumps remain.
4. Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes before frosting.

For Frosting:

Cream together then put in pastry bag or zip lock bag to frost the cupcakes.

Substitution Tip: If you don't have all the ingredients for the cupcake recipe, a regular white or yellow cake box mix also tastes good, but don't forget to add the Grapefruit essential oil.

Original Link

Triple Lemon Cake

Yield: one 8-inch cake

Ingredients:

Cake

2 cups all purpose flour

1 1/2 cups sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 eggs

2/3 cup oil

2/3 cup lemon juice

3/4 cup sour cream

Lemon Curd

1/4 cup fresh lemon juice (about 1-2 lemons)

2 tsp finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 tbsp butter (I used unsalted)

Lemon Buttercream

1 1/2 cups butter

1 1/2 cups shortening

12 cups (3 lbs) powdered sugar

3 tsp finely grated lemon zest

6 tbsp lemon juice

3/4 tsp vanilla

1-2 tsp water - plus more to the consistency you want

Instructions:

Cake

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

3. Add sour cream and beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

Lemon Curd

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it's thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn't say that it's "thick."

4. Refrigerate until cool and thick.

Lemon Buttercream

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

To assemble the cake:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

3. Frost the outside of the cake.

http://www.lifeloveandsugar.com/2012/08/31/triple-lemon-cake/

5-MINUTE HEALTHY PEACH FROZEN YOGURT

INGREDIENTS:

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

DIRECTIONS:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor or Nurtibullet. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

yield: 4 SERVINGS

http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Chocolate Crinkles

Ingredients:

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

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

http://allrecipes.com/Recipe/Chocolate-Crinkles-II/Detail.aspx?evt19=1

Oreo Snowballs

Ingredients:

1. 1 18-oz. pkg.chocolate sandwich cookies with white filling, finely crushed
2. 1 8-oz. pkg.cream cheese, softened
3. 1 lb.white baking chocolate, melted

Directions:

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

http://www.holidayspage.net/oreo-snowballs-2/

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Blackberry Pie Bars

Ingredients:

1. Crust and Topping
2. 3 cups all-purpose flour
3. 1 1/2 cups sugar
4. 1/4 tsp salt
5. 1 1/2 cups (3 sticks) unsalted butter, chilled
6. 
   
7. Fruit Filling
8. 4 large eggs
9. 2 cups sugar
10. 1 cup sour cream
11. 3/4 cup flour
12. pinch salt
13. zest of 1/2 lemon
14. 1 tsp almond extract
15. 2 (16-oz) packages frozen blackberries, thawed and drained

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
2. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Pumpkin Pillows

Ingredients:

1. 12 KRAFT Caramels
2. 1 tsp. water
3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4. 1 tsp. ground cinnamon, divided
5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6. 1/2 cup canned pumpkin
7. 1 Tbsp. brown sugar
8. 1 tsp. flour
9. 1/4 tsp. orange zest
10. 20 won ton wrappers
11. 1 egg white, lightly beaten
12. 2 cups oil
13. 1 Tbsp. powdered sugar

Directions:

1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.holidayspage.net/pumpkin-pillows/

Molten Chocolate Cakes

Ingredients:

 4 squares BAKER'S Semi-Sweet Chocolate
 1/2 cup butter (Earth Balance)
 1 cup powdered sugar
 2 whole eggs
 2 egg yolks
 6 Tbsp.flour
 1/2 cup thawed COOL WHIP Whipped Topping

Directions: 

1. Heat oven to 425 degrees F.
2. Butter 4 small custard cups; place on baking sheet.
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
4. Bake 13 to 14 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP

1. http://www.holidayspage.net/molten-chocolate-cakes/

Oreo Surprise

Ingredints:

Crust
1 pkg. oreo cookies, crushed (15 or 19 oz)
1/3 cup butter

Filling
1/2 gallon any flavor ice cream, cut in slices
1 (14 oz) jar fudge sauce
1 (8 oz) cool whip


Directions:

1. Combine cookies and butter, reserve 1 cup for topping. Press rest of cookie mixture in bottom of a 9x13inch pan or 2 pie plates.
2. Place ice cream slices over crust. Then fudge sauce and cool whip. Sprinke remaining crumbs over top. Freeze.

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