~ Cakes, Cookies, Bars, Brownies, and Frostings ~

"Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." ~ Erma Bombeck

Soft and Chewy Molasses Spice Cookies Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. Makes about 22 cookies 1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping 2 1/4 cups unbleached all-purpose flour (11 1/4 ounces) 1 teaspoon baking soda  1 1/2 teaspoons ground cinnamon  1 1/2 teaspoons ground ginger  1/2 teaspoon ground cloves  1/4 teaspoon ground allspice  1/4 teaspoon ground black pepper  1/4 teaspoon table salt  12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool 1/3 cup packed dark brown sugar (about 2 1/2 ounces) 1 large egg yolk  1 teaspoon vanilla extract  1/2 cup molasses (about 6 ounces), light or dark 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan. 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft. 4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake. 5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.) Source: America's Test Kitchen Newsletter    Worrying about calories and cholesterol takes the fun out of food. ~ Julia Child Peach Pineapple Upside Down Cake 1/2 cup brown sugar 3 tablespoons butter, melted 1 tablespoon juice from the pineapple can 2 fresh peaches, peeled sliced 1/2 cup pineapple chunks, well-drained (reserve the juice) maraschino cherries, optional 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3 large egg whites 1/2 cup granulated sugar 3/4 cup canned pumpkin 1/3 cup vegetable oil 2 tablespoons juice from the pineapple 1 teaspoon vanilla Directions Preheat the oven to 350 degrees. In an ungreased 9-inch cake pan, mix the brown sugar, melted butter, and one tablespoon pineapple juice. Spread the mixture evenly in the bottom of the pan. Arrange the peach slices and pineapple atop the sugar mixture. Place the optional cherry in the center. Set aside. In a small bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside. In a medium bowl, beat the egg whites until stiff peaks form. Fold in the granulated sugar.  With a spatula, fold in the pumpkin, oil, pineapple juice, and vanilla all at once. Fold the flour mixture into the pumpkin and egg white mixture. Stir no more than necessary so that you don’t deflate the egg whites. Spoon the batter over the fruit in the pan. Bake for 35 minutes or until the cake tests done. Let the cake cool in the pan for five minutes on a wire rack. (Set the timer for five minutes.) Loosen the cake from the sides of the pan and invert the cake on a serving platter. Baker’s note: It is important that the cake be inverted at the correct time. Too soon and the caramel sauce will ooze everywhere; too late the sauce will stick to the pan. At the correct time, the sauce will drizzle down the sides of the cake a bit.  What you eat standing up doesn't count ~ Beth Barnes Fool-Proof Chocolate Walnut Fudge Everybody loves fudge. Here is a no hassle recipe that anyone can make. 3 cups semi-sweet chocolate chips 1 can Eagle Brand condensed milk pinch of salt 1 cup chopped walnuts 2 teaspoons vanilla Directions: In saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in 1 cup walnuts and vanilla. Spread evenly onto waxed paper lined 9-inch square pan. Chill 2 hours or until firm.    No love lasts longer, than the love of chocolate. ~ Joanne Gardiner Grandma's Cookie Jar Oatmeal Cookies These tasty, chewy oatmeal cookies will remind you of Grandma's always-full cookie jar. 3 cups uncooked quick-cooking oats 2 cups firmly packed brown sugar 1 cup butter, softened 2 eggs 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 teaspoons vanilla 1/2 teaspoon salt 1 3/4 cups all-purpose flour 1 1/2 cups raisins 1 cups chopped walnuts, optional Directions: Heat oven to 375°F. Combine all ingredients except flour and raisins in large bowl. Beat at low speed, scraping bowl often, until well mixed. Add flour; continue beating until well mixed. Stir in raisins and walnuts. Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Yield: 4 dozen cookies  Nutrition Facts (1 cookie): Calories: 120, Fat: 4g, Cholesterol: 20mg, Sodium: 90mg, Carbohydrates: 19g, Dietary Fiber: 3g, Protein: 2g    The great thing about candy is that it has no redeeming social characteristics. Its only purpose is to please - to taste so sweet and so good that we simply have to go back for more. ~ Irena Chalmers Red Devil's Food Cake This all-time favorite cake recipe, also called Red Velvet Cake, has a unique cooked frosting that's lusciously creamy. Cake Ingredients: 2 1/4 cups cake flour 1/2 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup butter, softened 1 (1-ounce) bottle red food color 2 eggs 2 teaspoons vanilla 1 cup buttermilk* 1 teaspoon vinegar Frosting Ingredients: 2/3 cup milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 2/3 cup sugar 2/3 cup butter, softened 1/2 teaspoon vanilla Directions: Heat oven to 350°F. Stir together cake flour, cocoa, baking soda and salt in medium bowl. Set aside. Combine 1 1/2 cups sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add food color, eggs and vanilla; mix well. Continue beating, gradually adding flour mixture alternately with buttermilk and vinegar and scraping bowl often, until well mixed. Pour cake batter into greased 13x9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Meanwhile, combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool completely (1 hour). Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake. Recipe Tip: *Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 5 minutes. Yield: 15 servings Nutrition Facts (1 serving): Calories: 370, Fat: 19g, Cholesterol: 75mg, Sodium: 590mg, Carbohydrates: 47g, Dietary Fiber: 2g, Protein: 5g    I doubt the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. ~ Heywood Broun Chocolate Cherry Merlot Brownies Sweeten the moment with this unique, wine lover's dessert. Bursting with merlot-soaked cherries, these fudgy brownies are bound to spark passion. 1 1/4 cups (6-oz. pkg.) dried sweet cherries, chopped 1/2 cup merlot wine 1 bar (8 oz.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, broken into small sections 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1 cup granulated sugar 1/3 cup butter, softened 2 large eggs 1 teaspoon vanilla extract Directions: Preheat oven to 350º F. Grease 9-inch-square baking pan. Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature. Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan. Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. Yields - 16 brownies NOTE: Sweetened dried cranberries can be substituted for the dried cherries. Basic White Sugar Shortbread Cookies 1 cup butter, softened (no substitutions) 1/2 cup sugar 1 teaspoon pure vanilla extract 2 cups flour 1/4 cup Argo® or Kingsford’s® Corn Starch Directions: Preheat oven to 300°F. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above. Yield: 3 -1/2 dozen cookies Orange Apricot Crumb Cake Fresh orange peel adds a hint of tartness to this sweet apricot cake. Cake Ingredients: 1 (15-ounce) can apricots in juice, drained, reserve juice 1 1/4 cups all-purpose flour 1/2 cup sugar 1/2 cup LAND O LAKES® Butter, softened 2 eggs 1 teaspoon baking powder 1 teaspoon freshly grated orange peel Topping Ingredients: 1/3 cup sugar 2 tablespoons all-purpose flour 2 tablespoons LAND O LAKES® Butter, melted 1 teaspoon freshly grated orange peel 1/4 teaspoon ground nutmeg Glaze Ingredients: 1/2 cup powdered sugar 2 to 4 teaspoons reserved apricot juice   Directions: Heat oven to 350ºF. Drain apricots on paper towels; set aside. Combine all remaining cake ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. (Batter will be stiff.) Spread into greased 8 inch square baking pan.   Combine all topping ingredients in small bowl. Arrange apricots, cut-side down, over batter; crumble topping over apricots. Bake for 40 to 45 minutes or until golden brown.   Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in small bowl. Drizzle over warm cake.   Yield: 9 servings  Nutrition Facts (1 serving): Calories: 310, Fat: 14g, Cholesterol: 80mg, Sodium: 180mg, Carbohydrates: 42g, Dietary Fiber: 1g, Protein: 4g     Boule de Neige 10 oz. chopped semisweet dark chocolate 5 fl. oz. brewed coffee 1 cup unbleached sugar 10 oz butter 5 medium eggs 5 chocolate garnishes Directions: Melt chocolate, butter, coffee and sugar. Beat eggs tempure into chocolate mixture. Lightly spray a 2 inch or 4 inch pan. Pour chocolate mixture into pan. Use rubber scraper. Bake in a low 300 F oven for 60 to 70 minutes. Refrigerate overnight. Serves 5.   Low Fat Coffee Brownies ½ cup unsweetened cocoa powder 4 ounces baby prune food 3 egg whites 1 cup sugar or (or equivalent Splenda® for baking) 1 teaspoon salt 1 teaspoon coffee, brewed strong ½ cup all-purpose flour Directions: Preheat oven to 350° F. Coat an 8” square baking pan with cooking spray or line with parchment paper or a silicone mat. In a large bowl, combine all the ingredients and blend thoroughly. Bake for 25-30 minutes, or until the cake feels springy to the touch. Cool the pan on a rack, then cut into squares. YIELD: 16 discreet little squares or 8 big size yummy ones   Low-Fat High-Flavor Cookies 1 cup granulated sugar (or equivalent Splenda® for baking) ½ cup vegetable shortening 1 large egg, well beaten 2 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon baking powder 1 teaspoon cloves (ground) ½ teaspoon ground cinnamon ¾ cup brewed coffee, chilled 1 teaspoon pure vanilla extract ½ cup chopped raisins ½ cup chopped walnuts Directions: Grease a baking sheet. In a medium size bowl, cream together the shortening with the sugar. Add beaten egg. Mix thoroughly. In a separate bowl, sift the flour and measure, then sift with the other dry ingredients: salt, baking powder, cinnamon and cloves. To the sugar/shortening mixture, alternate adding the flour mixture with the cold coffee until incorporated. Add the vanilla, raisins and nuts and mix thoroughly. Add more flour if necessary. Using a large tablespoon, drop cookie dough onto baking sheet and bake in 400° F. oven about 15 minutes. YIELD: 36 servings.   Chocolate Coffee Marble Cake 2 1/4 cups sifted cake flour 1 1/2 cups sugar (or equivalent Splenda® for baking) 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 7 eggs, separated 3/4 cup cold water 1 teaspoon vanilla 1/2 teaspoon cream of tartar 1/4 cup boiling water 2 tablespoons sugar 2 squares (2 ounces) unsweetened chocolate, melted 1 tablespoon vanilla or regular coffee, brewed strong Directions: In a large bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center and add oil, 7 egg yolks, 3/4 cup cold water, and vanilla. Beat until smooth. In another bowl, beat the 7 egg whites until stiff peaks form. Pour egg yolk mixture over the entire surface of egg whites, gently folding in to blend. Remove 1/3 of the batter to another bowl. Blend boiling water, sugar, chocolate and coffee and fold into the 1/3 portion of batter. Spoon half of the light batter into an ungreased 10-inch tube pan; top with half of the chocolate-coffee batter. Repeat layers. With a butter knife or narrow spatula, swirl marble cake batters gently to marbleize. Don't overdo or you'll have a brown batter instead of the desired marbleized effect. Bake at 325 degrees F for an hour to 65 minutes. Test for doneness with a toothpick. Remove the pan from the oven, invert and allow to cool. Frost marble cake with our true-fat totally awesome chocolate coffee frosting or serve with fresh sweet strawberries and freshly whipped cream. YIELD: 12 good size portions   Chocolate Coffee Frosting 1 pound confectioners sugar (aka powdered sugar) 4 tablespoons cocoa 6 tablespoons boiling coffee 6 tablespoons butter, melted 1 teaspoon pure vanilla extract Directions: In a large bowl, sift together the cocoa and the sugar. Add the boiling coffee and melted butter, then add the vanilla extract. Beat until smooth and thick enough to spread. Frost the marble cake or pass out spoons and get a chocolate-coffee high; it's safe, won't involve cars, and is non-alcoholic!   Coffee Flavored Icing 2 tablespoons butter 1 cup confectioners sugar (aka powdered sugar) 2 tablespoons coffee, brewed strong and hot 1 teaspoon dry cocoa ½ teaspoon pure vanilla extract Directions: In a medium size bowl, cream together the butter and sugar until well incorporated. Add the hot coffee, cocoa, and vanilla extract and beat until smooth and thick. YIELD: 1 cup, about   Raisin Pumpkin Cake Start with yellow cake mix; add raisins, nuts and spices. Then, top it all with a lemon-brandy glaze. 1 package (18.5 ounces) yellow cake mix  1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon mace 1-1/2 cups California raisins 3/4 cup water 2 eggs, slightly beaten 1 cup canned pumpkin 1/3 cup chopped walnuts Lemon Brandy Glaze 1 cup powdered sugar 2 teaspoons lemon juice 2 teaspoons brandy or 1/2 teaspoon brandy extract 2 teaspoons grated lemon peel 2 tablespoons water Directions: Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin. With mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt or 10-inch tube pan. Bake at 350°F for 45 to 50 minutes, or until done. Meanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread. Cool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving. Yields: 1 Bundt cake plus 1/3 cup glaze   Our Growers Favorite Oatmeal Raisin Cookies The perfect oatmeal-raisin cookie from our own California raisin growers. 2 cups butter, softened 2 cups white sugar 1 cup light brown sugar 2 teaspoons vanilla 2 large eggs 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 3 cups rolled oats 2 cups California raisins 2 cups pecan halves Directions: Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper, set aside. In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs one at a time, beating well with each addition. Combine flour, baking soda and cinnamon, mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350 degrees F. Remove cookies to a wire rack and cool completely. Makes 36 cookies Source: California Raisin Marketing Board   Ricotta Cheese Cake Ciao, Everyone knows that food and emotions go hand and hand. Memories stick to the spoon that we stir our sauce of life with. This Ricotta cake was a staple in our family for Nonna Grace, my grandmother from Sicily, and all of my aunts and my wonderful warm and loving mother, used to make it around the holidays. Each of them would add their own little special ingrediant to the mix, like candied fruit, a graham cracker crust, and maybe top it with some fresh berries, shaved chocolate etc. I just like it plain and simple, with bitter sweet chocolate chips, and a jigger of Grand Mariner stirred in. A slice of this and a cup of fresh brewed expresso and I am floating down memory lane again with my family right there beside me.   Have fun making it and please send your comments on how it all turns out.   Buon appititto! Andy LoRusso Andy's web site: http://www.singingchef.com   The Ricotta Cheese Cake By: Andy LoRusso 6 eggs 1 cup sugar 1tsp vanilla 1/2 cup flour 3 lb. fresh ricotta 1/2 cup of bitter sweet chocolate chips Juice of 1 orange (optional) Zest of one orange (optional) Directions: In a bowl, mix egg, sugar, flour till blended. Add vanilla, orange juice, zest and chocolate chips, mix well. Fold in the ricotta cheese. Prepare a 9 or 10 inch spring form pan. Spray with nonstick spray. Pour in the batter. Preheat oven to 375. Bake the cake for 60 minutes and let cool on the rack for about 40 minutes. Put into the refrigerator, or serve right away. Garnish with fresh strawberries and powdered sugar. Serves 8 to 10   Raisin Pumpkin Cake Start with yellow cake mix; add raisins, nuts and spices. Then, top it all with a lemon-brandy glaze. 1 package (18.5 ounces) yellow cake mix  1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon mace 1-1/2 cups California raisins 3/4 cup water 2 eggs, slightly beaten 1 cup canned pumpkin 1/3 cup chopped walnuts Lemon Brandy Glaze 1 cup powdered sugar 2 teaspoons lemon juice 2 teaspoons brandy or 1/2 teaspoon brandy extract 2 teaspoons grated lemon peel 2 tablespoons water Directions: Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin. With mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt or 10-inch tube pan. Bake at 350°F for 45 to 50 minutes, or until done. Meanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread. Cool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving. Yields: 1 Bundt cake plus 1/3 cup glaze   Sin-Free Chocolate Chews Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it's true: these flourless chocolate cookies get their texture from egg whites and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they're easy to make: Just stir together a few simple ingredients, chill the batter for a few hours, scoop onto a pan, and bake. You won't believe the delicious result.  2 1/4 cups (9 ounces) confectioners? sugar 1/4 teaspoon salt 1 teaspoon espresso powder 1 cup (3 ounces) cocoa powder, Dutch-process or natural 3 large egg whites 2 teaspoons vanilla extract* *For gluten-free cookies, be sure to use gluten-free vanilla. Directions: Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight. Preheat the oven to 350?F. Thoroughly grease (or line with parchment) two baking sheets. Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely. Yield: fourteen big (3") cookies. Variation:  You'll lose the low-fat appellation, but to take these cookies over the top, add 1 cup (6 ounces) chocolate chips to the batter before scooping. Bake as directed. Yield: sixteen 3" cookies ©2006 The King Arthur Flour Company, Inc. All Rights Reserved. Marie Osmond's Favorite Chocolate Chip Cookies This is a recipe that I got from my dear friend, Lisa Hatch. These are the best chocolate chip cookies on the planet, and they’re even better when you share a plate with someone you love! 1 c. granulated sugar 1 c. brown sugar 1 c. butter, softened 2 eggs 1 ½ teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 3 c. all-purpose flour 12 oz. (or more) chocolate chips Cream butter, then add sugars and mix. Add eggs and vanilla and beat until smooth and creamy. Add baking soda and salt and mix, then gradually add flour. (I usually add a little more flour so the cookies don’t bake flat.) Then add chocolate chips. Drop by rounded spoonfuls onto baking sheets. Bake at 375 degrees for 10-12 minutes. (I take them out just as they have a few golden spots on top – don’t over bake them!) Remove from baking sheets to cool on wire racks. Picnic Carrot Cake   Be My Valentine Cookies A valentine cookie recipe that is a perfect way to say "I Love You." Cookie Ingredients: 1   cup butter, softened 1   (3-ounce) package cream cheese, softened 3/4   cup sugar 1   egg 1   teaspoon peppermint extract 3   cups all-purpose flour Glaze Ingredients: 1   (12-ounce) package (2 cups) real semi-sweet chocolate chips 2   tablespoons shortening or butter Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight. Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely. Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. Yield: 3 1/2 dozen cookies  Nutrition Facts (1 cookie): Calories: 140, Fat: 8g, Cholesterol: 20mg, Sodium: 40mg, Carbohydrates: 16g, Dietary Fiber: 0g, Protein: 2g Earthquake Cake Thanks to Nancy G. 1 cup coconut 1 cup chopped nuts 1 box chocolate cake mix 1 8-ounce package cream cheese 1/2 cup butter (1 stick) 1 teaspoon vanilla 2 cups powdered sugar 3/4 cup chocolate chips This is how cake looks as it goes into the oven Directions: Grease a 9-by-13-inch pan.  Sprinkle nuts and cocomut on bottom of pan.  Mix cake mis as directed on box.  Pour over nuts and cocomut.  In separate bowl, mix together the cream cheese, butter, sugar and vanilla.  Mix well and drop by spoonfuls over batter.  Sprinkle with the chocolate chips. ake at 350 degrees for 50 minutes, depending on your oven.    Easy and Delicious Coconut Cake Thanks to Charles Crane 1 white cake mix 1 can coconut 1 can creme de coconut 1 8 oz. Cool Whip Coconut flavoring   Directions: Mix cake as usual, then add 1/2 can coconut.  Bake in 9 X 13 pan with cake mix directions.    While warm, fork holes in cake and pour in creme de coconut.  Let cool.    Then mix Cool Whip, remaining coconut and flavoring.  Spread on cake.  Refrigerate.  ENJOY!   Molten Chocolate Cakes 2 tablespoons plus 3/4 cup (1 1/2 sticks) butter, divided 8 oz. 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into pieces 3 large eggs 3 large egg yolks 1/4 cup plus 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1 tablespoon all-purpose flour Powdered sugar Directions: PREHEAT oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with two tablespoons butter. STIR 3/4 cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet. BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack. TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately. Yields - 6 servings     Favorite Chocolate Cake with Creamy Chocolate Frosting 2 bars (4 oz. total) Unsweetened Chocolate Baking Bars, broken into pieces 1/2 cup (1 stick) butter or margarine 2 cups granulated sugar 2 cups all-purpose flour 1 cup milk 1/2 cup water 2 large eggs 1 tablespoon lemon juice, or white distilled vinegar 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt Directions: MICROWAVE broken-up bars in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature. PREHEAT oven to 350° F. Grease and flour two 9-inch round baking pans or one 13 x 9-inch baking pan. BEAT sugar and butter in large mixer bowl. Add flour, milk, water, eggs, lemon juice, vanilla extract, baking powder, baking soda and salt; beat on low speed until blended. Beat on high speed for 2 minutes. Beat in melted chocolate. Pour into prepared baking pan(s). BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 20 minutes; invert onto wire racks to cool completely before frosting. FROST with Creamy Chocolate Frosting. Recipe follows Yields - 18 servings Creamy Chocolate Frosting 1/2 cup (1 stick) butter, softened 2 oz. 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces 2 1/2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/8 teaspoon salt 2 to 3 tablespoons milk Directions: MICROWAVE butter and chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds; STIR. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature. BEAT 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth.   Chocolatey Raspberry Crumb Bars 1 cup (2 sticks) butter or margarine, softened 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/4 teaspoon salt 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels, divided 1 can (14 ounces) Sweetened Condensed Milk, not evaporated milk 1/2 cup chopped nuts (optional) 1/3 cup seedless raspberry jam Directions: PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown. MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack. Yields - 36 bars Chewy Cherry Chocolate Cookies This cookie brings two great tastes together with bits of sweet black cherries surrounded by a chewy chocolate cookie and just a hint of black pepper for an added kick of flavor. 2 2/3 cups Dark Chocolate Morsels (at least 53% Cocoa), divided 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground black pepper 3/4 cup granulated sugar  3/4 cup packed brown sugar 1/2 cup sour cream 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract 1 pkg. (6 oz.) dried cherries, chopped Directions: MICROWAVE 1 2/3 cups morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 - 15 second intervals, stirring just until morsels are melted. Cool to room temperature. COMBINE flour, baking soda, salt and black pepper in medium bowl. Beat sugar, brown sugar, sour cream and butter in large mixer bowl until light and fluffy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Stir in dried cherries and remaining morsels. Refrigerate dough for 1 hour. PREHEAT oven to 375º F. Grease baking sheets. DROP dough by level 1/4 cup measure, 3 inches apart, onto prepared baking sheets. (Dough is easier to handle when well chilled.) BAKE for 15 to 16 minutes or until edges are firm and center is set. Let stand for 2 minutes; remove to wire racks to cool completely. *1 2/3 cups (10-oz. pkg.) plus 1 cup Dark Chocolate Morsels. Yields - 24 cookies (2 dozen)   Anzac Cookies ANZAC = Australian New Zealand Army Corps.  This is a cookie developed so that it would last a long time without refrigeration or special storage.  I got this recipe from a woman I worked with who got it from the Oakville Grocery where she had formerly worked. Enjoy, Freeman   2 cups oats (regular, not instant or quick) 2 cups flour 1 cup white sugar 1 cup brown sugar 1 cup shredded coconut, toasted 1 cup chopped walnuts, toasted 2 sticks of butter 2 tablespoons Lyle's Golden Syrup (available at Cost Plus, an English product, not always in stock. It is also available at amazon.com) 1/4 cup boiling water 3/4 teaspoon baking soda (not included as part of "dry ingredients" in mixing directions below)   Directions: Mix dry ingredients in a large bowl. Melt butter & Golden Syrup together. Add baking soda to hot water & then pour into butter/syrup. If butter is hot, it may froth up. Add butter mixture to dry ingredients & mix thoroughly. Scoop into 1-inch diameter balls and flatten slightly. Bake on parchment paper. (They spread out a lot when baking.) Bake 15 minutes at 350 degrees.  Makes 3 dozen.

For information on buying or selling east bay homes, please contact me at 510-429-4800 or send me a note on the  form.  Thank you, Joanne P.S.  Be sure to add us to your favorite places. ~ Joanne L. Gardiner, Broker, e-PRO Realtor Advantage Realty 3205 Whipple Road - Union City, California 94587 (510) 429-4800 San Francisco Bay Area  ~ San Francisco East Bay Real Estate web site: http://www.joannegardiner.com   ur primary realty service areas in the San Francisco Bay Area: Hayward, Castro Valley, Fremont, Newark,  Niles, San Leandro, San Lorenzo, San Ramon, Sunol, Oakland, Foster City, Burlingame, and San Mateo. The types of real estate in which we specialize are:  single family homes, detached homes, attached homes, duets, condominiums, townhomes, garden homes, PUDs, manufactured homes, mobile homes,  income property, investment property, tri-plexes, four-plexes, apartment property, and special use properties such as churches for sale.   ~  Affiliations ~

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