Cory's Chocolate Chip Cookies

1 1/4 cups unsalted butter (softened) (Don't skimp on the real butter)

2/3 C. brown sugar
2/3 C. white sugar
3 large eggs
1/2 Tablespoon vanilla
4 C. Bread Flour (it has to be bread flour)
1/2 Tablespoon Baking Soda
1/2 teaspoon salt
1 pkg. chocolate chips (I prefer the mini chocolate chips)

1. Cream together the butter and sugar, give it a good four to five minutes until it looks nice and fluffy.
2. Add the eggs one at a time, letting one incorporate completely before adding another.
3. Add vanilla, scrape down and beat until smooth.
4. Mix together the dry ingredients, add to butter/sugar/egg mixture, and mix together until almost totally incorporated.
5. Add chocolate chips and combine everything until well incorporated.

6. Scoop out with a standard ice cream scoop (about 3 Tb.), pressing each scoop flat with your fingers.
6. Bake at 350° for 12 minutes.

7. Let the cookies cool on a wire rack after taking them out of the oven.

Banana Bars

1 ½ cups sugar

1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).

Browned Butter Frosting

½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately.

 

 *From The Welcome Mat

Coconut Cream Cake

I got this recipe from allrecipes.com

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 melted butter
• 1 cup water
• 1/2 teaspoon coconut extract
• 14 oz. coconut cream (Find it by the cocktail mixers)
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup sweetened flaked coconut
• 2-3 limes (for garnish)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch rounds.
2. In a large bowl, mix together cake mix, eggs, butter, water and coconut flavoring. Beat for 2 minutes and pour into rounds. Bake according to directions, or until a toothpick inserted into the cake comes out clean.
3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, let cool for ten minutes. Put the first layer on your cake tray and poke holes into it in even rows using a large fork or chopsticks. Pour half of the milk mixture over, allowing it to soak into the cake. Add top layer and repeat. Refrigerate for several hours or overnight.
4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. 
5. Toast coconut in oven. Allow to cool, then sprinkle over cake. Mash it into the sides to get it all over.
6. Garnish with limes if desired (no one will eat them, but they look nice).

Lemon Bars

1. Cream together

1 Cup butter or margarine
½ cup powered sugar

2. Add and mix well

½ teaspoon salt
2 cups flour, unsalted

3. Pat into a 9” x 13”
greased baking pan
Bake at 350 for 15 to 20 minutes

1. Mix together and
Pour over hot crust 

4 eggs, beaten slightly
2 cups sugar
½ teaspoon baking powder
¼ cup flour
¼ cup lemon juice rind of
one lemon, grated

2. Bake at 350 for 20 to 25 minutes.
When done sprinkle with powdered sugar
Cut when cool.

*Recipe from Suzanne M.

Marshmallow Chocloate Brownie Topping

1 Brownie Mix
1 small package of mini marshmallows

  

Follow directions for brownie mix and spread out on large cookie sheet with sides.
Bake 25 minutes at 350 degrees.
Remove from oven and cover with marshmallows.
Return to oven for 3 minutes. 
Re-remove and cool for 1 hour.

Icing:

1/3 cup cocoa
2 cubes butter
1/3 cup canned milk or cream
2 cups powered sugar
a pinch of salt

Combine ingredients and spread on brownies. For best results let stand 24 hours or at least 12 hours in the fridge.

*Originally posted to The R House (Auntie Paula's Super Brownies)