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Cookies

Chocolate M&M Cookies

Recipe from Baked Perfection

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2 cups all-purpose flour
2/3 cup baking cocoa
1 3.4 oz package of instant chocolate pudding Mix
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups M&M's

Preheat oven to 325° F.

Combine flour, cocoa, pudding mix, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.


Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Clean out Your Freezer Coconut Chip Cookies
recipe from Baked Perfection

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2 1/4 cups all purpose flour
1 teaspoon baking soda1 teaspoon salt
1 3.4 ounce package vanilla instant Jell-O Pudding (not prepared)1 dash of cinnamon
1 cup (2 sticks) butter, softened3/4 cup sugar
3/4 cup brown sugar1 teaspoon vanilla extract
2 eggs1 cup white chocolate chips
1 cup miniature chocolate chips
1 1/2 cups shredded sweetened coconut

Preheat oven to 375 degrees Fahrenheit.

In a medium bowl combine the flour, baking soda, salt, package of vanilla pudding mix, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chips and coconut. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Cool on wire rack. Recipe makes between 4 and 5 dozen cookies.

Cupcakes

Key Lime Cupcakes with Blackberry Frosting
recipe from Baked Perfection



makes 30 cupcakes
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1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice andlime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.

Blackberry Filling
recipe from Baked Perfection

1 32oz container frozen blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt

Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely.  Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)

Blackberry Buttercream
recipe from Baked Perfection

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.




Banana Chocolate Chip Cupcakes
recipe from Baked Perfection



makes 12 cupcakes
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1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1/2 cup sugar 
1/4 cup milk (whatever type you have at home)
2 teaspoons vanilla extract
2 eggs
2 ripe bananas, mashed
3/4 cup semi sweet or dark chocolate chips, dusted in 1 tablespoon of flour

Preheat over to 350 degrees Fahrenheit.  Line a cupcake pan with paper liners.

In a medium bowl combine the flour, baking powder, baking soda, and salt.  In a large bowl, beat the butter and sugar until combined.  Add the milk and vanilla.  Add the eggs, one at a time, beating well after each addition until thoroughly combined.  Slowly beat in the flour mixture, until just combined.  Slowly add in the bananas.  Once all is combined, stir in the chocolate chips by hand.  Divide batter evenly among 12 cupcake cups.  Bake in preheated oven until tops are golden, approximately 17-20 minutes.  Remove to wire rack and cool completely before frosting.

Creamy Peanut Butter Frosting

recipe from Baked Perfection

1/2 stick butter, softened

1/2 cup creamy peanut butter

generous pinch of salt

1 teaspoon vanilla extract

2 - 4 tablespoons milk

2 cups powdered sugar

Cream the butter, peanut butter, salt, and vanilla. Slowly add the powdered sugar 1/2 cup at a time alternating with the milk until you reach the desired consistency.