Cheesecake

Cookie Crust

Makes two 10-inch shells
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large egg yolks
1 1/2 tablespoons pure vanilla extract
2 3/4 cups all-purpose flour
1/8 teaspoon salt

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cream Cheesecake

Makes one 10-inch cake

1/2 cup all-purpose flour, plus more for work surface
1/2 recipe Cream Cheesecake Cookie Crust
3 1/2 pounds cream cheese, room temperature
2 1/4 cups sugar
5 large eggs
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.

Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.

Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

**To prevent cracking add 1-2 T flour and bake in a water bath--be sure to wrap springform pan in foil first to keep the water out!

From Martha Stewart

Dark Chocolate Mouse

3 oz unsweetened chocolate, broken into ½ oz pieces
2 cups heavy cream
¾ cup sugar

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 4 to 5 minutes. Remove from heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all of the chocolate from the double boiler.

Place the heavy cream and sugar in a well chilled bowl of an electric mixer with the whisk attachment. Mix on medium speed until soft peaks form, about 4 to 5 minutes.

Using a hand-held whisk, vigorously whisk 1 ½ cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and chocolate are completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold until smooth.

Transfer to a plastic container and chill 2 to 3 hours before serving.

Rosemary Ravsten

Rolo Cookies

1 Devil’s Food Cake mix
2 Eggs
1/3 Cup Vegetable Oil
1 bag of Rolos or 5-6 small rolls of Rolos

Mix cake mix, eggs and oil until smooth. Scoop into one-inch balls and place Rolo in center being sure to wrap dough all the way around the Rolo.

Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.

Yield: about 3 dozen

Rebecca Wendel

Red Velvet Cookies

2 one-ounce squares unsweetened baking chocolate
½ cup butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
½ tsp baking soda
½ tsp salt
1 large egg
1 TBLS red food coloring
¾ cup sour cream
2 cups flour (pack it down in the cup when you measure)
1 cup semi-sweet chocolate chips

Grease cookie sheets and preheat oven to 375°. Put chocolate in a small bowl and melt in microwave for about 90 seconds. Stir until smooth. Set aside and let cool.

Combine butter, brown sugar and white sugar. Mix until smooth. Add baking soda and salt. Beat mixture on medium speed for about one minute or until mixed well. Add the egg and beat on medium speed until batter is smooth, about one minute. Add red food coloring. Mix for 30 seconds. Scrape down bowl. Add the melted chocolate and mix for another minute on medium speed. Scrape down bowl again. Add 1 cup of flour. Once flour is mixed in, add the sour cream. Scrape down bowl again. Add the remaining flour (1 cup) and mix well. Mix in chocolate chips.

Drop teaspoon sized balls onto prepared cookie sheets. If dough is too sticky chill it in the fridge for about 30 minutes. Bake at 375° for 9 to 11 minutes, or until they rise and become firm. Cool for about 2-3 minutes on the cookie sheet and move to a wire rack to finish cooling.

Cream Cheese Frosting

¼ cup softened butter
4 ounces softened cream cheese
½ tsp vanilla
2 cups powdered sugar

Mix the butter, cream cheese and vanilla until smooth. Slowly add the powdered sugar. Mix until smooth. Frost cooled cookies.

Variation: Brush the tops of the cookies with melted raspberry jam, let it dry, and then frost with cream cheese frosting.

English Toffee

1 Pound Butter—Do not use margarine
2 Cups Sugar
2 TBLS Water
1 Bag Milk Chocolate Chips

Melt butter, sugar and water. Bring to hard boil until soft crack. Pour onto greased cookie sheet. Let stand 2 minutes. Pour chocolate chips on top. Let melt and spread smooth.

***Tips***
Use a heavy pan (do not use a non-stick pan) and Wooden spoon.

Carolyn Wallace

Creamy York Peppermint Patties

1 pkg. cream cheese, softened
1 tsp. peppermint extract
9 cups confectioner’s sugar
¾ cup milk chocolate chips
¾ cup semi-sweet choc. chips
3 TB shortening

In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioner’s sugar, beating well. Shape into 1-inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the refrigerator. Yield: about 4 dozen.

Chewy Sugar Cookies

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup real butter, softened***don’t use margarine***
1 ½ cups sugar
1 egg
1 tsp vanilla extract
3 to 4 TBLS buttermilk***buttermilk substitute: ½ TBLS lemon juice or vinegar; add enough milk to
make ½ cup. Let stand 5 minutes before using.
Sprinkles or colored sugar, for decoration

Preheat oven to 375°.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla extract. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand 2 minutes before removing to cool on a rack.

Food Network

Cherry Chip Cookies

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup real butter, softened***don’t use margarine***
1 ½ cups sugar
1 egg
1 tsp cherry extract
3 to 4 TBLS buttermilk***buttermilk substitute: ½ TBLS lemon juice or vinegar; add enough milk to make ½ cup. Let stand 5 minutes before using.
Pink food coloring
1 bag cherry chips

Preheat oven to 375°.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and cherry extract and food coloring. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until slightly golden. Let stand 2 minutes before removing to cool on a rack.

Lindsay Ravsten

Cheesecake

Cookie Crust
Makes two 10-inch shells
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large egg yolks
1 1/2 tablespoons pure vanilla extract
2 3/4 cups all-purpose flour
1/8 teaspoon salt

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.
Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cream Cheesecake
Makes one 10-inch cake
1/2 cup all-purpose flour, plus more for work surface
1/2 recipe Cream Cheesecake Cookie Crust
3 1/2 pounds cream cheese, room temperature
2 1/4 cups sugar
5 large eggs
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract

Directions
Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.
Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.
Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.
Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

Martha Stewart

Carmel Brownies

1 pound of caramel
¼ C Evaporated milk
1 German chocolate cake mix
½ C Butter
1 Egg
2/3 C Evaporated milk
Chocolate chips

Melt caramel and ¼ C evaporated milk in a sauce pan. Mix together cake mix, butter, egg and 2/3 C evaporated milk in a medium bowl.

Spread half of the cake mixture in a greased 9x13” pan. Bake at 350° for 10 minutes. Remove from oven and sprinkle 1 cup of chocolate chips over the top. Let melt and spread with spatula. Pour caramel mixture over the top. Spoon remaining cake mixture over the top as evenly as possible. Bake at 350° for 20 minutes. Cool at least one hour. Serve with vanilla ice cream.

Best Big Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

cuposugar.blogspot.com

Pistachio Cookies aka Punk Rocker Cookies

1/3 Cup Powdered Sugar
1 Egg
1 Teaspoon Vanilla
¾ Teaspoon Almond Extract
½ Cup Mini Semi Sweet Chocolate Chips
1 Package (3.4 oz)Instant Pistachio Pudding Mix
1 Cup Butter, softened
2 Cups Flour

Cream together butter, sugar, egg, vanilla and almond extract. Add pudding mix, flour and chocolate chips. Mix well.

Roll into 1” balls and press thumb in middle of ball.

Bake 350 ° for 12 minutes or until edge is golden.

Cool on wire rack.

Filling:
¼ Cup Butter, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla
2-3 Tablespoons Milk
Food Coloring

Mix well and put a dollop on the top of each cookie.

Melt ½ Cup semi-sweet chocolate chips. Put in baggie and cut off corner of bag. Drizzle over cookies.

Rosemary Ravsten

Oreo Truffles

One pound bag of Mint Oreos
2T cream cheese
18oz chocolate chips

Separate the cookies from the filling and put the filling in a bowl.
Put the cookies in the blender and blend till a powder.
Add cream cheese, filling, and powder mix well.
Melt chocolate chips.
Make quarter size balls and cover in chocolate.
Put in fridge and let cool for 1 hour.
Enjoy!

Courtney Myers