Staying at home to raise your kids and loving it!
Red Velvet Cookies
Red Velvet Cookies
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Wonderfully rich and chocolaty cookie that is soft and moist. Smooth as velvet!
Author: Jen Standridge
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
- 1½ + 1Tbls
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- ¼ granulated sugar
- 1 egg at room temp
- 1 Tbsp. milk
- 2 tsp vanilla
- 1.5 Tbsp. Red food coloring
- 1 cup semi-sweet chocolate chips and a little extra for after baking
Instructions
- First, sift the flour, cocoa powder, baking soda, and salt together in a large bowl, and set aside. Using a handheld or stand mixer with a paddle attachment, put in the butter on high speed for 1 minute, and scrape down the sides and the bottom of the bowl as needed.
- Lower the speed to medium and incorporate the brown and granulated sugar until combined. Next, add the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined.
- Turn off the mixer and add the dry ingredients into the wet ingredients. On low speed slowly beat until a very soft dough is formed. Add more food coloring if you’d like a dark red color. Continuing at low speed, add the chocolate chips. You’ll want a sticky consistency.
- Next, allow the dough to chill for an hour or up to 4 to 5 days. Ensure that the dough is covered with foil or plastic wrap. If you plan on chilling for more than 24 hours, ensure that the dough sits at room temp for 45 minutes.
- Preheat oven to 350°F degrees, and line two large baking sheets with parchment paper or silicone baking mats. Scoop 1.5 tablespoons of dough and mold into a ball. Place about 9 balls onto each baking sheet. Bake each batch for 10 to 11 minutes. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips on the tops of the warm cookies.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. These tasty bits can be stored in an airtight container at room temperature for up to 7 days. They can also be frozen for up to 2 months. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes.
1-2-3 Cake
1-2-3 Cake
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Genius! ----- 1-2-3 Cake. I love this idea!!! A quick and easy snack anytime!
Author: Jen Standridge
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
- 1 cake mix of any flavor
- 1 Angelfood cake mix (MUST BE ANGELFOOD)
Instructions
- Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!
Potato Candy
Potato Candy
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Author: Jen Standridge
Recipe type: Dessert
Serves: 24
Ingredients
- 2 cups of powdered sugar
- 1 medium size potato peeled
- 2 cups water
- 1 cup peanut butter
- 1 teaspoon vanilla
Instructions
- Boil the potato in the 2 cups of water until done.
- You can easily poke it with a fork, but not mash it..
- Very carefully drain the water from the potato into a
- glass measuring cup, until you get ½ cup.
- Empty the rest down the sink or save for making more potato candy.
- In a large bowl, or large stand mixer bowl on very low speed
- mix powdered sugar, vanilla, and
- potato water 1 teaspoon at a time until it forms a dough ball.
- Add enough of the remaining water to make the dough
- plyable but not wet.
- Spread on wax paper, and roll out into a rectangle about
- ½ inch thick. You can use powdered sugar
- to keep the rolling pin from sticking to the dough.
- Spread the peanut butter on the entire surface of the dough.
- Carefully roll the candy length wise until you have a “log”.
- Cut into ½ inch pieces and store in airtight container.
- You can add chocolate chips or coconut to the peanut butter
- filling.
- You can eat the potato with any of these.... salt, pepper, ranch dressing,
- blue cheese dressing, cheese, and butter!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
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Author: Jen Standridge
Recipe type: Dessert
Serves: 24
Ingredients
- 1½ cups canned solid pack pumpkin
- 2 tbsp. milk
- 2 eggs, beaten
- 2 cups sugar
- 1 cup oil
- 4 cups flour
- 2 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 6 oz. chocolate chips.
- 1 cup chopped walnuts (optional)
Instructions
- Mix all dry ingredients together and add to the
- remaining ingredients-mix well. Drop by
- teaspoonful onto cookie sheet. Bake at 350
- degrees for 10-12 minutes.
Mississippi Mud Cake
Mississippi Mud Cake
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Author: Jen Standridge
Recipe type: Dessert
Serves: 8
Ingredients
- 4 large eggs
- 1 cup of soft butter or margarine
- 2 cups sugar
- 1 tsp. Vanilla
- ½ cup flour
- ¼ cup cocoa
- ¼ tsp. Salt
- 1-cup pecans
- 1 medium jar marshmallow cream (or 3 cups of small marshmallows)
- For Frosting:
- Frosting:
- ½ cup margarine
- ½ cup cocoa
- ⅓-cup milk
- 1 tsp. Vanilla
- 2 ½ cups powdered sugar
Instructions
- Cream sugar butter, vanilla, and eggs, add the flour, cocoa salt and pecans.
- Pour into a greased 9 X 13 pan.
- Bake at 350 degrees for 25 to 30 minutes.
- DO NOT COOL! Spread the Marshmallow cream or marshmallows on top of the hot cake, and then pour on the frosting. (You may return to oven for just a minute or two to help melt them)
- Frosting:
- Melt butter mix in cocoa then cook for 1 minute. Add rest of the ingredients. Stir until smooth.
- You can add 1 cup of white chocolate chips with the marshmallows!
- Cut into smaller pieces it is rich!
Hot Fudge Cake
Hot Fudge Cake
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Author: Jen Standridge
Recipe type: Dessert
Serves: 8
Ingredients
- 2 teaspoons instant coffee
- 1½ cups water
- ⅔ cup (2½ ounces) Dutch-processed cocoa
- ⅓ cup packed (1¾ ounces) brown sugar
- 1 cup (7 ounces) granulated sugar
- 6 tablespoons unsalted butter or margerine
- 2 ounces bittersweet or semisweet chocolate, chopped
- ¾ cup (3¾ ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- ⅓ cup whole milk
- ¼ teaspoon salt
- 1 large egg yolk
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray
- Stir instant coffee into water; set aside to dissolve.
- Stir together ⅓ cup cocoa, brown sugar, and ⅓ cup granulated sugar in small bowl,
- breaking up large clumps with fingers; set aside. Melt butter, remaining ⅓ cup cocoa,
- and chocolate in small bowl set over saucepan of barely simmering water; whisk until
- smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to
- combine; set aside. Whisk remaining ⅔ cup sugar, vanilla, milk, and salt in medium
- bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine.
- Add flour mixture and whisk until batter is evenly moistened.
- Pour batter into prepared baking dish and spread evenly to sides and corners.
- Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire
- surface of batter); pour coffee mixture gently over cocoa mixture. Bake until cake
- is puffed and bubbling and just beginning to pull away from sides of baking dish,
- about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes
- before serving.
- Variation
- Individual Hot Fudge Pudding Cakes
- Follow recipe for Hot Fudge Pudding Cake, heating oven to 400 degrees and lightly
- spraying eight 6- to 8-ounce ramekins with nonstick cooking spray; set ramekins on
- baking sheet. Divide batter evenly among ramekins (about ¼ cup per ramekin) and
- level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over
- batter in each ramekin. Pour 3 tablespoons coffee mixture over cocoa/sugar mixture
- in each ramekin. Bake until puffed and bubbling, about 20 minutes. (Do not overbake.)
- Cool ramekins about 15 minutes before serving (cakes will fall).
- *If you have cold, brewed coffee on hand, it can be used in place of the instant
- coffee and water, but to make sure it isn't too strong, use 1 cup of cold coffee
- mixed with ½ cup of water. Serve the cake warm with vanilla or coffee ice cream.
- Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
Fabulous Fudge
Fabulous Fudge
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The first time, you make this have someone handy to help you)
Author: Jen Standridge
Recipe type: Dessert
Serves: 36
Ingredients
- 3 cups granulated sugar
- ½ stick of margarine
- ⅔ cup of canned evaporated milk
- ½ teaspoon salt
- 1 package of chocolate chips (12 oz)
- 1 ½ cups marshmallow (about ⅓ small bag)
- 1 teaspoon vanilla
Instructions
- In very heavy 3 to 4 quart skillet or saucepan mix sugar,
- margarine, milk and salt.
- Put on Medium heat, stirring carefully, not to get on sides
- as much as possible.
- Let mixture boil for about 7 minutes, stirring about every
- two minutes.
- Get a cup of cold water, take a drop of the mixture, and drop
- it in the cold water.
- Take your fingers, and feel the drop in the bottom of the
- cup after you pour the water out.
- If it feels soft, keep cooking the mixture and repeat again in
- about two minutes until the drop makes a firm ball between
- your fingers.
- When it makes a firm ball, then turn off the heat and
- add in this order the vanilla, marshmallow, and then the
- chips quickly stirring until mixed well and then put in a
- buttered 9 x 11 dish or something about that size.
- Be very careful when you make fudge; to use sturdy
- utensils and not plastic ones, you could get hurt.
- The mixture will stick to your skin and burn you if it
- is splattered.
Easy Lemon Cookies
Easy Lemon Cookies
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These are easy to make and even easier to eat!
Author: Jen Standridge
Recipe type: Dessert
Serves: 24
Ingredients
- 1 lemon cake mix
- 1 8oz. bowl of whipped topping
- 1 egg
- 1 cup powdered sugar (set aside in a small bowl with a good lid)
Instructions
- Empty cake mix, egg and a large spoonful of whipped topping into
- a large mixing bowl. (this is easier if you have a stand mixer but
- not a must)
- Mix slowly and add the rest of the whipped topping mix a spoonful at
- a time.
- The dough will be very sticky.
- Once you are through mixing, take a teaspoon and get enough dough to make
- a one inch ball. Drop it into the powdered sugar and close the lid.
- Move the bowl in a circular motion, to form a good ball with the dough inside.
- Place each balls about 2 inches apart on a greased cookie sheet.
- Bake at 350 degrees for about 8 minutes. ( your ovens may vary so keep watch
- on them till you know how long your oven will really take.)
- Do Not Over Bake... they should NOT get even light brown!
- Makes about 2 - 3 dozen depending on your sizing.
- Keep in an air tight container.
Easy Banana Treats
Easy Banana Treats
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Author: Jen Standridge
Recipe type: Dessert
Serves: 8
Ingredients
- 8 Bananas
- 8 Popsicle Sticks
- Waxed Paper
- 1 bag of Chocolate Chips or Peanut Butter Chips.
- 1-2 Tablespoons Oil
Instructions
- Peel bananas, put sticks in each, wrap, and freeze.
- When frozen, melt chips and oil together.
- Dip bananas into mixture.
- When dry, wrap and return to freezer until ready to eat.
- You may roll in chopped nuts or coconut as well after dipping into chip mixture.
Danish Wedding Cookies
Danish Wedding Cookies
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Author: Jen Standridge
Recipe type: Dessert
Serves: 24
Ingredients
- 2½ c. plain flour
- 4 tbsp. sugar
- 2 tsp. vanilla
- 2 sticks butter, room temperature
- 1 c. nuts, finely chopped. Pecans or Walnuts work really well.
Instructions
- Preheat oven to 350 degrees.
- Combine sugar, vanilla and butter.
- Add the flour a little at a time and then the nuts; mix well.
- They will be sticky.
- Shape cookies in a ½ in ball and place on ungreased cookie sheet.
- Bake for 10-15 minutes, do not over bake.
- Take out and cool just a little.
- Roll cookies in confectioners' sugar gently. You can put them is a gallon sized freezer zip lock
- storage bag with a small amount of confectioners' sugar.