whole wheat chocolate chip buttermilk scones

3 C whole wheat flour
1/3 C brown sugar
2½ t baking powder
½ t baking soda
¾ t salt
1.5 sticks cold butter, cut into small cubes
1 C low-fat buttermilk
1 to 1 1/2 cups chocolate chips

Preheat oven to 425°F. Line a baking sheet with parchment.
Combine the flour + sugar + baking powder + baking soda + salt. Mix well.
Mix the flour and cold butter cubes with your hands until the mixture becomes crumbly. Do not overmix.
Pour in the buttermilk in parts, mixing the dough with your hands after each addition. Continue to pour in the buttermilk until the mixture becomes doughy and soft.
Add chocolate chips and combine one last time.
Flour the rolling pin and work surface and start working and kneading the dough.
Roll dough out to 1/2 thick. Cut in triangles or with biscuit cutter.
Place on baking sheet. Brush with heavy cream or egg wash {optional} {i skipped this}
Bake for about 12 mins or until the outside is golden and scones are firm to the touch.
Serve warm with buttah.

Yum.

sour cream sugar cookies

1 c sugar

1/4 c shortening
1/4 c butter
1 tsp vanilla
1 egg
1/2 c sour cream

2 2/3 c flour
1 tsp baking powder
1/2 tsp salt

1/2 tsp baking soda

cream shortening, butter and sugar -- 

add egg and vanilla

add in dry ingredients.

let sit in fridge for at least and hour.

roll to desired thickness.

bake at 425 for 6-8 min.

Mexican Inspired Cupcakes

I came up with these 3 cupcakes (lime, mexican chocolate and tres leches) for our upcoming ward party. They are simple recipes so that I wouldn't scare off anyone. They all should be delicious though. The lime cupcake should look familiar to you Mer. I thought you lime pie would make for a fun frosting. Enjoy.

Lime Cupcakes (easy)

1 box white cake mix

2 limes

1 can sweetened condensed milk

1 container cool whip (normal size)

1. Mix cake as directed on box, add zest of limes. Bake as 24 cupcakes. Cool.

2. Mix together lime juice from limes and sweetened condensed milk. Fold in cool whip. Let chill until slightly firm and then pipe or spread over cupcakes. Refrigerate.

3. Garnish with lime zest if desired.

Mexican Chocolate Cupcakes (intermediate)

1 box chocolate cake mix

2 teaspoons cinnamon

1 teaspoon vanilla

2 cups semi-sweet or dark chocolate chips

2 cups heavy cream

1. Make cake as directed, add 1 teaspoon cinnamon and vanilla. Bake as 24 cupcakes.

2. Heat cream on stove until bubbles form at the edge. In a bowl mix together chocolate chips and cinnamon. Pour cream over chocolate. Let sit for 3 minutes and then whisk until smooth. Refrigerate until cool and then whip until it is frosting texture.

3. Frost cupcakes and garnish with sprinked cinnamon if desired.

Tres Leches Cupcakes (slightly difficult)

1 1/2 cup unsalted butter

2 cup sugar

6 eggs, separated

1 teaspoon vanilla extract

2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup buttermilk

1 cup evaporated milk

1 cup sweetened condensed milk

1 cup coconut milk

2 cup lightly toasted coconut

1. Cream the butter and sugar until light and fluffy.

2. Add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla.

3. Add dry ingredients alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill liners ¾ full. Bake for 20 to 25 minutes at 350 degrees. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke several holes in the top of each of the warm cupcakes with a wooden skewer or toothpick. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Top with toasted coconut. Refrigerate for 2 hours or overnight.

apple caramel flip tart.

this sticky tart recipe is baked upside down with pastry on top, then flipped right side up before serving.

1 T butter

1/4 t ginger

1/4 t cinnamon

1/2 cup caramel or butterscotch sauce

3 to 4 large apples, peeled & wedged

2 to 3 t cornstarch

1/2 package frozen puff pastry, thawed

{or homemade pastry if you're feeling ambitious}

preheat oven to 400. over medium heat, melt butter in a 10 in non-stick oven-proof frying pan. add spices & stir until fragrant. Add caramel sauce & stir until bubbly. toss apples with cornstarch, then add caramel. stir and turn apples to evenly coat. gently simmer until apples soften & sauce is very thick, 8 - 10 minutes.

if apples are super juicy or caramel sauce is quite runny, use full amount of cornstarch to thicken.

roll pastry into a 12 in circle. arrange pastry over apples in frying pan. roll under overhanging pastry & tuck under between apples and pan. bake until pastry is puffy & golden, 25-30 minutes.remove & let stand 10 minutes. place large plate over frying pan & quickly flip over onto plate.

yum!

pie plate method: if you don't have an oven-safe frying pan, follow above directions to cook apple mixture, but transfer into generously buttered pie plate to bake.

Butter Snow Flake Cookies

2 1/4 C Flour

1/4 t Salt

1/4 t Cinnamon

1 C Butter

3 oz Cream Cheese (Softened)

1 C Sugar

1 Egg Yolk

1 t Vanilla

1 t Orange Zest

Stir together the flour, salt, and cinnamon.

In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk, and beat until light and fluffy. Stir in vanilla and orange zest.

Gradually stir in dry ingredients.

Drop by rounded tablespoonful on cookie sheet. Bake at 350 for 12 to 15 minutes.

pumpkin cookies.

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup butter, softened

1 cup pumpkin

1 egg

1 tsp. vanilla

preheat oven to 350*.

beat sugar and butter until well blended.

beat in pumpkin, egg and vanilla.

combine dry ingredients. mix in gradually.

bake for 12-15 min. until edges are firm.

drizzle glaze over cookies.

the glaze.

2 cups sifted powdered sugar

3 tbsp. milk

1 tbsp. butter, melted

1 tsp. vanilla

beat together until smooth.

basic caramel.

1/2 cup water

2 cups sugar

pour water into heavy saucepan.

add sugar.

cook over medium heat.

stir until sugar is dissolved and syrup is clear.

continue to cook without stirring until syrup comes to a boil.

let syrup boil, gently swirling pan occasionally until it is

medium amber in color.

remove from heat.

3 tips.

1. stir gently. this helps keep sugar from splashing onto the pan's sides, where it can crystalize, making the caramel grainy.

2. brush sides. dip a pastry brush in water and use it to wash away any sugar that does stick to the sides of the saucepan.

3. watch syrup. as it boils vigorously, syrup will quickly change in color; swirl pan for an even hue.

Monster Cookies

3/4 C Butter

1/2 C Peanut Butter

1 C Sugar

1/2 C Brown Sugar

1 t Baking Powder

1/2 t Baking Soda

2 Eggs

1 t Vanilla

1 1/4 C Flour

2 C Oats

1 1/2 C Chocolate Chips

1/2 C M&Ms

Cream together sugars and butters. Add eggs. Beat. Add the rest of the ingredients and mix.

Bake at 375 for 8-10 minutes.

Serious yumminess...

Perfect for an after school snack for your kids.

texas sheet cake

cake

2 cups flour

2 cups sugar

1 cup butter

1/4 cup cocoa

1 cup water

1/2 cup buttermilk (1/2 tbsp vinegar + milk)

1 tsp baking soda

2 eggs

1 tsp vanilla

preheat oven to 400*.

mix flour and sugar. bring butter, cocoa, and water to a boil.

pour boiling mixture over dry mix. add milk, eggs, baking soda

and vanilla. pour into greased sheet pan. bake for 20 minutes.

frosting (make while cake is in oven)

3/4 cup butter

3/4 cup cocoa

7 1/2 tbsp (i think 1/2 cup) milk

1 1/2 tsp. vanilla

4-5 cups powdered sugar

melt butter in pot. turn off heat.

add in cocoa and stir.

add milk and stir.

add vanilla and stir.

add powdered sugar.

use a beater to mix. make it smooth.

pour frosting over hot cake!!

add nuts on top if you desire.

recipe from amber reid

Cream Cheese Frosting

8 oz. Cream Cheese

1/3 C Softened Butter

1 t Vanilla

1 1/3 C Powdered Sugar

Beat cream cheese, butter, and vanilla. Add powdered sugar and beat until smooth.

Perfect for cookies, cupcakes and cakes. I would probably double the recipe for a layered cake.

Yum!

a little more than a chocolate cake.

1 box of your fave chocolate cake

1 regular box (it is the small one) of instant chocolate pudding

3/4 cup of vegetable oil

1 cup sour cream

1 cup of water

4 eggs

1 cup of chocolate chips (very important!)

mix everything together.

and then bake as directed on box.

seriously so good.

recipe from sheena jibson

Hot Fudge

2 Sticks of Butter

2 Cubes Unsweetened Chocolate

1 C Evaporated Milk

4 C Powdered Sugar

Melt the butter and chocolate in a pot on medium heat.

Once melted and bubbly, add evaporated milk.

Once hot, add the sugar a cup at a time. Stirring until mixed in.

Yum!

Chocolate Cream Pie

Crust

1 1/3 C chocolate wafer crumbs

5 T unsalted butter, melted

1/4 C sugar

Preheat oven to 350. Stir ingredients together and press in bottom and up sides of a 9-inch pie plate. Bake until crisp, about 15 minutes, and cool on a rack.

Filling

2/3 C sugar

1/4 C cornstarch

1/2 t salt

4 large egg yolks

3 C whole milk

5 oz bittersweet chocolate, melted

2 0z unsweetened chocolate, melted

2 T unsalted butter, softened

1 t vanilla

Whisk together sugar, cornstarch, salt, and yolks in a 3 qt. heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Whisk in chocolate, butter, and vanilla. Cover surface with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered about 6 hours.

Topping

3/4 C chilled heavy cream

1 T sugar

Just before serving beat cream with sugar until it holds stiff peaks, then spoon on top of pie.

so easy lemon or key lime pie.

1 pie crust (store bought or homemade; graham cracker or shortbread)

1 can sweetened condensed milk

1 container cool whip (normal size)

1/2 cup of lemon or key lime juice

mix together sweetened condensed milk and juice.

fold in cool whip. pour into pie crust.

refrigerate for at least 2 hours or until set.

garnish with lemon or lime.

add whipped cream on top if desired.

recipe from rachelle roberts.

Strawberry Lime Crepes

Lime cream filling (recipe below)

3 C sliced strawberries

1/2 C sugar

1 1/2 C flour

1 T sugar

1/2 t baking powder

1/2 t salt

2 C milk

2 T butter, melted

1 t lime zest

2 T fresh lime juice

2 eggs

Prepare lime cream filling. In a large bowl, toss strawberries and 1/2 C sugar; let stand at room temperature at least 20 minutes.

In a medium bowl, combine flour, 1 T sugar, baking powder, and salt. Stir in milk, butter lime zest, lime juice and eggs; beat until smooth.

Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 C crepe batter into hot pan; swirling until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 seconds or until light golden brown (the second side is spotty and is used as the inside of the rolled crepe). Repeat with remaining batter. Use crepes right away.

To serve, spoon 2 T of filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual plate, Spoon strawberries over crepes and serve.

Makes 6 servings.

Lime cream Filling:

2/3 C heavy whipping cream

1 (8-ounce) package cream cheese, softened

1/2 C sugar

1 T lime zest

In a medium bowl beat whipping cream until stiff, set aside. In a medium bowl, beat cream cheese until fluffy; stir in sugar and lime zest. Gently fold whipped cream. Refrigerate until ready to use.