Best Sugar Cookie

 Ingredients

• 1 Cup unsalted butter, 226 grams
• 1 Cup granulated white sugar, 200 grams
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour

Instructions

Preheat oven to 350° F.

In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Nutrition

calories: 107kcal, carbohydrates: 14g, protein: 1g, fat: 5g, saturated fat: 3g, cholesterol: 18mg, sodium: 59mg, potassium: 14mg, fiber: 1g, sugar: 6g, vitamin a: 164IU, calcium: 17mg, iron: 1mg

Pumpkin Sheet Cake with Cream Cheese Frosting

 Ingredients

4 eggs

2 cups sugar 

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups flour

3 t cinnamon

1 t pumpkin pie spice

2 t baking powder

1 t baking soda

1 t salt

Cream Cheese Frosting

1 cup butter (softened)

1 (8 ounce) package cream cheese

2 t vanilla

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees.

Spray a half baking sheet with the non stick cooking spray.

In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.  Slowly add the flour but continue stirring to avoid lumps.  Mix until well combined.  Add the cinnamon, pumpkin pie spice, baking powder, soda, and salt and mix until well combined.  Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes.  or until set and let cool completely.  For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.  Add vanilla and powdered sugar and mix until smooth.  Spread frosting over the cake and sprinkle cinnamon on top if desired.  

Libby's Pumpkin Roll

 

• Ingredients
• Cake
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• Filling
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
• 
  
• Step 1
• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
• Step 2
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts
• Step 3
• Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack
• Step 4
• Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
• Step 5
• Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Zucchini Sheet Cake

Ingredients

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 cup milk

2 cups shredded fresh zucchini

1 T vanilla extract

Frosting

1/2 cup butter or margine

2 T. cocoa powder

1/4 cup milk

3 1/2 cups powder sugar

1 t. vanilla

Instructions

Preheat oven to 375 degrees.  Spay a 15x10x1 baking pan heavily with non-stick cooking spray.  Ina large bowl, cream sugar and oil together until smooth.  Add eggs, beating after adding each one.  In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Mix it with the sugar/oil mixture, with pouring in  the milk at the same time.  Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.  Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.  

Before the cake comes out finishes baking, prepare the frosting.  In a saucepan, combine the butter, cocoa, and smooth (you may have to whisk it).  

Pour warm frosting over brownies as soon as you take them out of the oven.  Let cool.  Cut into 48 bars.    

Sheet pan Chocolate chip cookie bars

Sheet pan Chocolate chip cookie bars

1 cup butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T vanilla extract
2 eggs
2 3/4 cups flour
1 t. baking soda
1 t. salt
2 1/4 mini semisweet chocolate chips, divided
*I use regular size chips, milk chocolate chips

Preheat oven 350
In a large bowl, cream together butter, brown sugar and sugar.
Add vanilla and eggs then combine.
Fold in flour, baking soda and salt.
Mix in 2 cups of mini chocolate chips
Spray a sheet pan with cooking spray and spread cookie dough out evenly in pan.
Sprinkle remaining 1/4 cup chocolate chips on top.
I start timing it at 10 minutes and add time as needed  (Bake for -15-20 minutes) or until middle is set and edges are golden brown.
Let cool and cut into squares.

Carrot Cake

Cake:
2 c. sugar
2 c. flour, sifted
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. allspice
4 eggs, beaten
1 1/2 c. veg. oil
3 c. carrots, grated

Frosting:
1 pkg. (8oz) cream cheese softened
1/2 c. butter, softened
1 pkg. (16 oz) powdered sugar~use small amounts at a time until desired taste
1 t. vanilla
chopped walnuts

Combine dry ingredients. Stir in eggs, oil and carrots.  Mix remaining ingredients.  Pour into greased 9 x 13" pan.  Bake at 325 for 35-40 minutes (until toothpicks come out clean).  Cool.
To make frosting~ mix all the ingredients but the nuts.  Frost cake and sprinkle with chopped walnuts.

Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie

 

Serves:8 servings

Prep time:15 mins

Cook time:55 mins

Total time:1 hour 10 mins

 

Ingredients

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup (1½ sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

Instructions

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
5. Serve warm with vanilla ice.