Aunt Alecia's Chocolate Chip Cookies

From My Kitchen Cafe
Makes 3 1/2 dozen cookies

Ingredients:

1 cup butter-flavored shortening
1 cup sugar
1 cup brown sugar, packed
3 extra-large eggs
1 tablespoon very hot water
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking soda
3 1/2 cups flour
1 package chocolate chips

Instructions:

Preheat oven to 350 degrees. Cream shortening and both sugars together until well mixed. Add eggs (extra-large eggs are really important - if I don't have that size I add 3 large eggs and then beat an additional egg in a bowl and add about half of the beaten egg) and mix for 5-7 minutes, until the batter is very, very light in color. Add hot water and mix again. Add salt, vanilla, soda and mix. Add flour and chocolate chips together and mix until combined. Drop cookies by rounded tablespoon (I use my trusty cookie scoop) onto parchment paper or silpat lined baking sheets and bake for 10-11 minutes until barely browned around the edges - don't overbake!

Jamie
Kentucky

Chocolate Saltine Toffee

Ingredients:

1 box of Saltines
1 cup (2 sticks) butter
1 cup brown sugar
1 to 1 1/2 cup chocolate chips (I prefer milk chocolate over semi-sweet)

Instructions:

Foil and lightly grease a jelly roll pan. Line the pan evenly with saltines. Boil 1 cup butter and 1 cup brown sugar for 5 minutes stirring frequently while boiling. Pour evenly over saltines and bake in 350 degree oven for 5 minutes, watch carefully. Immediately remove from oven, put chocolate chips on top and frost after melted. Sprinkle with chopped nuts or toffee pieces, if desired. Refrigerate and break into pieces when hard. Tastes best when served cold.

Jamie
Kentucky

Pumpkin Whoopie Pies

From Every Day with Rachael Ray
October 2007

Makes 12
Prep Time: 35 min
Bake Time: 10 min

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tbsp pumpkin pie spice
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1 teaspoon baking soda
3/4 tsp plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions:

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Note: I would make extra filling to balance out the cake and the filling. With the top and the bottom, there's a whole lotta cake.

Jamie
Kentucky