Chocolate Chip Cookie Squares

 

This is a quick and simple square to make.

I am not sure where the recipe originally came from

but I have been making it on a regular basis for years.

 

 

Ingredients

1  cup margarine, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

1-1/2 tsp vanilla

 1 egg

1-3/4 cups flour

1 tsp baking soda

1 cup chocolate chips

 

 

In large bowl combine margarine, brown sugar and sugar.

Beat until light and fluffy.

Add vanilla and egg and blend well.

Add flour and baking soda and mix well.

Stir in chocolate chips.

 

 

Spread into ungreased 9x13 pan. 

Bake for 15-25 minutes or until golden brown.

It is best to cut these while still warm.

To dress them up you can drizzle white chocolate on them.

 

 

~Finding the amazing in the simple~

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Brownies Two Ways

 

You know those little cookbooks put together

for fundraisers or family reunions?

Sometimes you can find hidden gems of recipes in them.

Such is the case with this Brownie recipe by Julie Godden which

I found in the Stirring Your Heart for Watoto's Children Cookbook.

Not only is it moist and delicious the first day,

but it stays that way for days afterwards.

It is one of my favorite things to send to my daughter in college

as I know they will taste just as moist and delicious

when she gets them as the day I made them.

 

 

Ingredients

1-1/2 cups flour

1 tsp salt

1/2 cup cocoa

2 tsp vanilla

1 cup oil

4 eggs

1/4 cup cold water

1/2 cup chocolate chips

2 cups sugar

 

 

Place all ingredients in bowl in order listed.

Beat by hand or on low speed of mixer until smooth.

Don't overbeat.

 

 

Pour into greased 9x13 pan.

Bake at 350F or until center is done,

about 25 minutes.

 

 

These make a great Brownie Sundae when you top a piece or two

with ice cream and drizzle with chocolate sauce.

 

 

And if there's any left they are delicious just as they are

and they also are great to pack in lunches!

Such a quick and simple recipe

for a yummy dessert or lunchtime treat!

 

 

~Finding the amazing in the simple~

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Confetti Squares

I love this recipe, especially in the summertime.

Not only do you have the wonderful flavor combination

of peanut butter and chocolate

but it is quick and simple to make

and it doesn't heat up your kitchen.

I think this recipe originally came from the

Company's Coming Squares cookbook.

Ingredients

1/2 cup margarine

1 cup peanut butter

2 cups chocolate chips

400g bag colored mini marshmallows

Line a 13x9-inch pan with waxed paper.

Melt together the margarine and peanut butter in a large pan.

Stir in the chocolate chips until melted.

Remove the pan from the heat and cool

so you can hold your hand on the bottom of the pan.

Stir in the colored marshmallows.

Pack into pan and refrigerate until firm.

Enjoy while they last :)

~Finding the amazing in the simple~

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Peanut Butter Chocolate Chip Cookies

I would say that this is the #1 favorite cookie in our home.

Everyone loves it which is pretty amazing

since there are a few very picky eaters in our house.

Ingredients

1 cup sugar

1 cup firmly packed brown sugar

1-1/2 cups margarine, softened

1 cup peanut butter

2 tsp. vanilla

2 eggs

3-1/2 cups flour

2 tsp baking soda

1 tsp salt

2 cups chocolate chips

Heat oven to 375F.

In large bowl beat sugar, brown sugar, margarine

and peanut buter until light and fluffy.

Add vanilla and egg; blend well.

Stir in flour, baking soda and salt; mix well.

Stir in chocolate chips.

Shape dough into 1-inch balls.

(I roll them in my hands and then flatten slightly)

Indent lightly with fork dipped in sugar.

Bake 6-8 minutes.

Immediately remove from cookie sheet.

This makes a large batch and they freeze well...

if they last that long :)

~Finding the amazing in the simple~

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Light Blueberry Donuts

I bought some donut pans at half price

and couldn't wait to try them

and since I had some blueberries in the fridge

I thought this recipe sounded perfect for breakfast.

Ingredients

1 cup all-purpose flour

1/3 cup granulated sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup plain low-fat yogurt

1 Tbsp canola oil

1-1/2 cups fresh blueberries

Sugar Topping

1/4 cup sugar

Preheat oven to 375F.  Spray a doughnut pan with nonstick cooking spray.

Combine all dry ingredeints in a mixing bowl.

Combine all wet ingredeints except for blueberries into a separate mixing bowl.

Stir the wet ingredients into the dry just until combined,

then gently fold in the blueberries.

For mini donuts, drop one Tbsp of batter into each donut form.

Use two Tbsp for traditional-size donuts.

(Next time I make these I would fill them a little less)

Bake for 10 minutes until golden brown.

Place the sugar into a resealable bag.

Place a donut at a time in the bag and shake well to coat.

Transfer the donuts to a wire rack to cool.

Makes 10 regular size donuts or 20 mini donuts.

These are best eaten fresh which is not hard to do :)

~Finding the amazing in the simple~

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Frosted Banana Snack Cake

For some reason at the end of the week

I always seem to have a few bananas that are overripe

and need using up so I am always on the lookout for

recipes that use bananas.

I like this moist cake but the frosting is what makes is super yummy.

This recipe is from the Pillsbury Complete Book of Baking.

Ingredients

3/4 cup sugar

1/3 cup margarine or butter, softened

3/4 cup mashed, ripe banana

1/4 cup buttermilk

1 tsp vanilla

1 egg

1-1/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/4 cup chopped walnuts or pecans

Frosting

2 cups icing sugar

1 (3-oz) pkg cream cheese, softened

2 Tbsp margarine or butter, softened

1 Tbsp milk

1/2 tsp vanilla

Heat oven to 350F.  Grease and flour 8 or 9-inch square pan.

In large bowl, beat sugar and 1/3 cup margarine until light and fluffy.

Add bananas, buttermilk, vanilla and egg; mix well.

Add remaining ingredients except nuts; mix well.

Stir in nuts.

Spread batter in greased and floured pan.

Bake at 350F for 25 to 30 minutes

or until golden brown and toothpick inserted in center comes out clean.

Cool completely.

In medium bowl, combine all frosting ingredients;

beat until smooth and creamy.

Spread over cooled cake.

Store in refrigerator.

Yield:  9 servings.

(Note:  I usually double this recipe and use a 9x13-pan)

~Finding the amazing in the simple~

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