Cookies and Jams
About
We'll even give you song suggestions with our recipes!
If you want to join our group of merry bakers, email Sam at greeneggsandham76@gmail.com.
Pumpkin Gooey Butter Cake
Paula Deen makes amazing things with butter. This is one of them. Its somewhere between pumpkin pie, cake and cookie bars and soooooo yummy. I shall commence making one when the cream cheese has softened, and it will be dessert for tomorrow.
My best friend was visiting, and while I love her being here, I also like that today I can turn on loud music and stuff since her kids (who I also love) aren’t busy playing video games on my computer. So the cooking music tonight will be loud and mixed up. I’m thinking maybe Dead Weather radio on last.fm.
The_Coffeegirl
Chocolate Chip Cookie Dough Fudge
1/3 cup butter, melted
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon salt, divided
1 1/3 cups mini semisweet chocolate chips, divided
1 package (1 lbs) powdered sugar
1 pkg (8 0z) cream cheese, softened
1 tsp. vanilla
1. Line a 8 or 9 inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter foil.
2. Combine butter and brown sugar in small bowl. Stir in flour and 1/4 tsp salt. Stir in 1/3 cup chips. Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes until firm.
3. Unwrap dough; cut into 1/2 inch pieces; refrigerate
4. Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in large bowl. Beat with electric mixer at low speed until combined. Scrape down side of bowl; beat at medium speed until smooth.
5. Melt remaining 1 cup chips in heavy small saucepan over very low heat, stirring occassionally.
6. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly int prepared pan.
7. Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Cut into squares. Store in airtight container.
Current listening while making: DEMOLITION ON VINYL.
Finished Ghosties. They look really interested in what my roommate was doing.
So to make the ghosts, melt 3 tbsp of butter over low heat. When the butter is melted, add in 4 cups of mini marshmallows and melt those suckers too. Stir the mini marshmallows a lot while they are melting. When the Marshmallows are fully melted too, add in 6 cups of crisped rice cereal and stir to combine. Then take it off the heat and let it cool slightly. You’ll want the cereal mixture to be warm and pliable, but not so warm that it doesn’t stick together.
Form 1/2 portions of the cereal mixture into ghosties (or whichever shape you like). Then melt 1/2 cup chocolate chips in the microwave (microwave for 30 seconds, stir, then microwave in 10 second increments, stirring every 10 seconds, until the chocolate chips are melted). Pour/spoon chocolate into a sandwich bag and squish all of it into one corner. Snip the corner off the bag to make a tiny hole. Use the chocolate to make faces on the Ghosts.
