Diet Peanut Butter Brownies (12 brownies - 130 calories each)

cooking spray

1 large egg

1 large egg white

1 cup PB2

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup plus 1 tbsp water

1/2 cup raw honey

1 tsp vanilla

3/4 cup milk chocolate chips

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.
Beat the egg and egg white in a small bowl with a whisk.
In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.
Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.

Turtle Cookies

 

 

 

 

 

 

 

 

THIS LOOKS LIKE A WHOLE LOTTA TROUBLE - I'M PLANNING TO MAKE A REGULAR CHOCOLATE COOKIE DOUGH AND ADD SOME CARAMEL BITS AND PECANS - SAME THING - LESS WORK. JUST MY OPINION.

Ingredients:

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups dark chocolate chips
1 cup caramel bits
1 cup chopped pecans

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
9. Repeat with remaining dough.

 

Hummingbird Oatmeal Cookies

2 c all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 c butter, softened
1 c light brown sugar, packed
1 tsp vanilla
2 large eggs
1/2 ripe banana, mashed
1-1/2 c oats
1 c chopped pecans
1/2 c chopped dried pineapple

Cream cheese frosting:
8 oz cream cheese, softened
1/2 stick butter, softened
1 c powdered sugar
1 tsp vanilla

For topping:
1/2 c toasted coconut
1/2 c chopped toasted pecans

Preheat oven to 350 degrees.
Stir together first four ingredients (flour, cinnamon, baking soda, salt) in medium bowl.
Beat butter, brown sugar and vanilla at medium speed 3-to-5 minutes.
Add eggs, one at a time, beating after each addition.
Add flour mixture.
Add banana and beat just until blended.
Add oats, pecans and pineapple, and stir until blended.
Drop by heaping TBS 2 inches apart on parchment-lined baking sheet. Flatten using lightly floured flat-bottom glass.
Bake for 12 minutes. Cool completely.
Frost with cream cheese frosting.
Sprinkle with coconut and pecans, pressing to adhere.

Chocolate Whoopie Pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 cup butter, softened
• 1¾ cups sugar
• 2 eggs
• 2 cups buttermilk
• 1 teaspoon vanilla
• 3 cups flour
• ¾ cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking soda

7 Minute Frosting

• 1½ cups sugar
• 2 Tablespoon corn syrup
• 5 egg whites
• ¼ teaspoon salt
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl combine butter and sugar and beat. Add eggs and beat again. Add buttermilk and vanilla, and mix again. Add flour, cocoa, soda, and baking powder and mix until just combined.
3. Line a cookie sheet with parchment paper and scoop 12 cookies onto it.
4. Bake at 400 degrees F for 10 minutes and cool on cookie sheet for 2 minutes before removing.

Minute Frosting

1. Fill the bottom half of a double boiler about half way with water and heat to a boil.
2. Combine sugar, corn syrup, egg whites, and salt in the top pan of a double boiler and beat until just combined (about a 30 seconds to 1 minute).
3. Place on top pan on top of the bottom double boiler filled with the boiling water, making sure that the water is not touching the bottom of the top double boiler.
4. Beat on medium-high speed for 7 minutes while frosting cooks. Frosting should become thickened and have a glossy appearance. Allow frosting to cool.
5. Spread frosting quite thick on a cooled cookie and then place another cookie on top.

MIssissippi Mud Cake Brownies

1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups sugar
1/2 cup unsweetened cocoa 
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Drizzle Chocolate Frosting over warm cake.
TIP: Let these cool completely before cutting into squares!
 
Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.

German Chocolate Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1½ tsp. Vanilla
• ½ cup cocoa
• 1⅓ cups flour
• ½ tsp. salt
• 1 cup chocolate chips
• 1 cup caramel bits
• FROSTING
• 3 egg yolks
• 1 cup sugar
• 1 cup evaporated milk
• ½ cup butter
• 1 tsp. vanilla
• 1½ cups fresh flaked coconut
• 1 cup pecans, chopped

Instructions

1. For the Brownies: Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan.Bake at 350 F for 20-25 minutes. Let cool.
2. Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.
3. Melt caramel bits in microwave for 1 minute and drizzle over chocolate.
4. For the Frosting: Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir over medium heat until thickened, about 12 minutes ( Make sure to stir consistently for at least 10 min). Add coconut and pecans. Beat until thick enough to spread. Pour over top of brownies. You may want to place in the refrigerator to harden.
5. I drizzled some melted chocolate over the brownies and topped with pecans.

Old Fashioned Southern Tea Cakes

2-1/2 c sifted plain flour
1/4 tsp salt
2 tsp baking powder
1/2 c butter
1 c sugar
2 eggs, beaten
1/2 tsp vanilla
1 TBS milk

Sift dry ingredients.
Cream butter, sugar and eggs.
Add vanilla and milk.
Slowly add dry ingredients.
Bake at 350 until done (a few minutes).

School Lunch Peanut Butter Bars

1-1/2 c flour
1-1/4 tsp salt
1/2 tsp baking soda
3/4 c butter
3/4 c sugar
3/4 c brown suar
1-1/2 tsp vanilla
1-1/2 c creamy peanut butter (divided)
2 eggs
1-1/2 c quick oats

Frosting:
1/2 c butter
3-1/2 c powdered sugar
2 TBS cocoa
1/4 c milk
1 tsp vanilla

Preheat oven to 350 degrees.
In small bowl, mix flour, baking soda and salt.
In large bowl, cream butter, sugars, 3/4 c peanut butter, eggs and vanilla.
Gradually add dry ingredients, just until incorporated.
Stir in oats.
Spread onto 11x15 jelly roll pan (cookie sheet).
Bake 12-15 minutes or until golden brown. Cool 10 minutes.

Make frosting. Whip remaining 3/4 c peanut butter until it is lighter colored and fluffy. Spread whipped peanut butter over pan cookie.
In sauce pan, melt butter. Add milk and cocoa. Cook over medium heat, stirring constantly, until just boiling. Remove from heat and add vanilla.
Gradually add powdered sugar. Stir until thickened.
Pour over peanut butter and gently spread over cookie.

Cool completely, and slice into bar cookies.

No Bake Avalanche Cookies (good and easy)

2 c Crispy Rice cereal
1 c mini marshmallows
1/2 c creamy peanut butter
1 lb white chocolate

Line baking sheet with parchment paper, set aside.
Mix cereal and marshmallows in large bowl, set aside.
Melt white chocolate and peanut butter (stove or microwave).
When chocolate is melted, pour over cereal mixture and stir until coated.
Drop tablespoon-sized cookies onto lined pans.
Place in refrigerator until set.

Coconut Pecan No Bake Cookies

 

Ingredients

• 2 1/2 cup Sugar
• 1/2 cup Evaporated Milk
• 1/2 cup Corn Syrup
• 1 stick Butter
• 1 tsp Vanilla
• 2 1/2 cup Chopped Pecans
• 2 cup Shredded Coconut

Instructions

1. Combine evaporated milk, corn syrup, sugar and butter and bring to a boil in a medium high heat.
2. Cook to soft ball stage (about 240).
3. Remove pan from heat and stir in vanilla, coconut and pecans.
4. Continue stirring for about 5 minutes until mixture starts to cool and thicken.
5. Transfer about 1 tbsp size drops of mixture onto wax or parchment paper and allow to cool.

No Bake Avalanche Cookies

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 cups Crispy Rice cereal
• 1 cup mini marshmallows
• 1/2 cup creamy peanut butter
• 1 lb white chocolate

How to Make

1. Line 2 baking sheets with parchment paper, set aside.
2. Mix cereal and marshmallows in a large bowl. Set aside.
3. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too.
4. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated.
5. Drop using a tablespoon onto the lined pans.
6. Place in refrigerators until chocolate is set.
   
   
   
   
   
   

Diet Dr. Pepper Brownies

1 box brownie mix
1 can Diet Dr. Pepper
2 egg whites

Mix all ingredients.
Pour into sprayed 8x8 dish.
Bake according to brownie directions.

Pumpkin Pie Cinnamon Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve.

Oatmeal Cream Pie Cookies

 

 

 

 

 

 

 

 

 

Oatmeal Cream Pie Cookies

Adapted slightly from Cooking Classy

Makes 15 sandwich cookies

The marshmallow creme filling below matches the Little Debbie Cream Pies perfectly, but cream cheese filling would also be amazing.

Cookies

1 cup quick-cooking oats

1 3/4 cups + 2 tablespoons all-purpose flour
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 tsp ground nutmeg
1/4 tsp ground ginger

3/4 teaspoon salt
1/2 cup (8 tablespoons) butter, softened
1/2 cup shortening
1 1/4 cups granulated sugar
2 1/2 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

Marshmallow Cream Filling

1/2 cup (8 tablespoons) butter, nearly at room temperature
1/4 cup shortening
1 1/2 cups powdered sugar
7 ounces marshmallow creme

Pre-heat oven to 350-degrees.
For the cookies, in the bowl of a food processor, add oats; pulse 10 to 15 times or until oats are about half of their original size. Dump into a medium size mixing bowl. To the oats, add flour, cocoa powder, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine. Set aside.
In the bowl of an electric stand mixer fit with the paddle attachment, whip butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, one at a time, mixing until well combined after each addition, scraping down bowl as needed. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined, scraping down bowl as needed.
Line cookie sheets with parchment or a Silpat. Scoop dough out, about two tablespoons at a time, and shape into balls (or drop on cookie sheet without shaping). My dough was a little on the soft for shaping by hand, so I used a 1-ounce scoop to portion and shape the batter. Place cookie on prepared baking sheet at least 2 1/2-inches apart; 9 cookies per sheet. Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake). Allow to cool for five minutes on baking sheet before transferring to wire rack to cool completely.
For the marshmallow buttercream filling, whip butter and shortening together on medium-high speed, in the bowl of an electric stand mixer fitted with a paddle attachment. Whip until pale and fluffy; about 3 to 4 minutes. Add powdered sugar and blend on low-speed until combined, then increase speed to medium-high and beat for 1 minute. Mix in marshmallow creme on low-speed.
To assemble the cookies, spread about 1 1/2 to two tablespoons of marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
Store cookies in an airtight container at room temperature, between layers of waxed paper.

German Chocolate Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 3/4 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/4 + 1/8 tsp salt
• 1 1/2 tsp vanilla extract
• 1/4 cup + 3 Tbsp cocoa powder
• 1 cup + 1 Tbsp all-purpose flour
Topping
• 1/2 cup evaporated milk (full fat)
• 2 large egg yolks
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into 4 pieces
• 1/2 tsp vanilla extract
• 3/4 cup sweetened, shredded coconut, toasted
• 2/3 cup chopped pecans, toasted

Directions

• Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a two-inch over hang on two sides. Butter foil and lightly dust with flour, shaking out excess flour, set aside.
• In a mixing bowl, whisk eggs until frothy and slightly pale, about 1 minute. Add granulated sugar, brown sugar and salt and whisk until well combined. Stir in vanilla. Sift cocoa and flour over top, pour in melted butter, and using a wooden spoon, stir until combined (it will be lightly lumpy). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out with a thin coat of batter, about 35 - 40 minutes. Cool completely on a wire rack.
• For the topping:
• In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in vanilla, then mix in shredded coconut and chopped pecans. Allow mixture to cool to room temperature about 30 minutes then spread over cooled brownies (for cleaner cut brownies cover and chill in freezer, about 15 minutes). Cut brownies into squares just before serving.

Apple Pie Snickerdoodle Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
• One 20 oz. can of apple pie filling
• Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

Instructions

1. Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
2. Sprinkle with 2/3 of the cinnamon sugar.
3. Spread the apple pie filling over the cookie base.
4. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
5. Sprinkle with the remaining cinnamon sugar mixture.
6. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
7. Allow bars to cool and cut into squares.

Cream Cheese Cake Mix Cookies

 

1 box cake mix, any flavor
8 oz cream cheese
1/4 c butter, room temperature
1 large egg
1 tsp vanilla
1 c whatever you want (chocolate chips, candy, nuts)

Preheat oven to 375.
Cream butter and cream cheese.
Add egg and vanilla.
Mix well.
Stir in cake mix a little at a time until blended.
Add your other things.
Spoon onto cookie sheet and bake 10 minutes.

Blueberry Breakfast Cookies

 

2 ripe bananas, mashed
4 oz unsweetened applesauce
1-1/2 c oats
1/2 tsp vanilla
1/2 c blueberries

Preheat oven to 350 degrees.
Combine all ingredients.
Scoop cookies onto baking sheet.
Bake 20-25 minutes.

Peanut Butter Fudge (easiest)

 

Ranger Breakfast Cookies

 

1 c butter
1 c sugar
1 c brown sugar
1/2 tsp salt
1 c coconut
2 c rice krispies
2 eggs
1 tsp vanilla
1 tsp baking soda
2 c oatmeal

Cream butter and sugars.
Add eggs and vanilla.
Mix well.
Sift flour, baking soda and salt.
Add to butter mixture.
Add oatmeal, rice krispies, and coconut.
Mix and roll into balls.
Bake at 30 degrees for 13-15 minutes.