Mini Chocolate Coffee Cakes with Caramel Icing

I found this little mini bundt cake pan at Walmart on the clearance rack. I've always wanted to make little mini cakes, so I thought I'd give it a try.

To make the cakes with a coffee flavor, I simply followed the ingredients on the back of a cake mix box except replacing the amount of water with strong brewed coffee. And of course, the stronger the coffee, the stronger the flavor in the cake.

The caramel icing is a recipe I found online. I've never had this type icing before and it was very good. It is a dense icing, but it instantly melts in your mouth when you eat it.

Easy Caramel Icing (makes enough for 24 mini cakes)

1/2 cup butter

1 cup brown sugar

1/4 cup milk

About 2 cups of sifted powdered sugar

1 teaspoon vanilla

Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk, continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small mixer bowl, add sugar and vanilla while beating on medium speed, then beat on low speed for one minute.

Butter Pecan Cake Balls

This was my first attempt at making cake balls. I decided I would try butter pecan cake with cream cheese icing dipped in white chocolate and topped with a pecan. These were a lot of fun to make and they turned out SO moist. They remind me of truffles. One or two of these and you've hit that sweet spot wall. But they are so worth it! I think my next attempt will be a pumpkin spice cake ball with cream cheese icing. Stay tuned!

Fall Leaf Cupcakes

I had some creative brainstorming today that just hit me, so when it strikes, I must act. I had been toying with some ideas to do something for fall and today it came to me.

The cupcakes above are yellow cake with eggplant-colored buttercream icing. The leaves are made of gum paste. I started with adding a golden yellow food coloring gel to the gum paste and then adding brown, blue, and red without mixing all the way to create the marbled color you see. The leaves were cut from a template I created (not a cookie cutter) and veined with a gum paste tool (not a veiner press). Believe me....if I had both of those tools, I would have used them. In the final stage, they were dusted with yellow luster dust to give it a shine. The paper wrappers were made from brown lunch sacks that I cut up and crumpled to provide a nice texture. I wrapped a piece of twine around them and tied it in the back to help them to stay on the cupcake.

I think what's so cool about these cupcakes is that I used ingredients and stuff that I had around the house. Now, not everyone would have gum paste or luster dust, but since I had some leftover from a previous project, it makes it easier. I had so much fun creating these. A lot of hard work but a big payoff in the end.

No-Bake Cookies

Now, I know these cookies are probably the easiest cookies to bake, but finding a good recipe can be challenging since there are so many versions of this cookie out there. I tried a different recipe before these that called for marshmallows. They were good, but had more of that marshmallow flavor than the deep chocolate flavor that I love so much. So, I found this recipe and in my opinion, they turned out great. For that deeper chocolate flavor, I added dark chocolate cocoa instead of regular cocoa and I liked it much better.

No-Bake Cookies

2 cups sugar

4 tablespoons cocoa (I used dark chocolate cocoa)

1/2 cup milk

1 stick butter

1/2 cup peanut butter

2 teaspoons vanilla

3 1/2 cups quick cooking oats

Put sugar, cocoa, milk and butter in a pan and boil for 1 1/2 minutes. Add peanut butter, vanilla and oats. Boil for 2 1/2 minutes or longer, stirring frequently. Drop on wax paper or buttered cookie sheet.

Po Po Whips

I received this recipe from my brother-in-law who is a police officer. They really didn't have a name so I decided that I would name them after him. Po Po Whips. (Hope you don't mind, Russell) =0)

They are SUPER easy to fix and you can decide on what flavor you want. You'll see in the recipe below...

PoPo Whips

Preheat oven to 350º.

1 box of cake mix (any flavor)

1 egg

1 regular sized tub of cool whip topping, thawed (no fat free kind)

Whip it all together, spoon out onto greased cookie sheets, cook for 15-20 minutes and voilá! Instant cookies!

I ended up using golden yellow cake mix and threw in 2 cups of chocolate chips. Think of all the endless possibilities!

Thank you, Russell, for your great recipe!! Love you!

Chocolate Chip Pecan Pie Bars

Well, Fall is just around the corner and to get in the mood, I decided to bake some chocolate chip pecan pie bars. They really do have that sweet toffee/pecan flavor that pecan pie has but with the chocolate chips added, it almost tastes like a brownie as well. Great combo. These are so easy to make for a party or get-together and turns out great every time. They are especially good warmed up with a scoop of ice cream on top. Happy Fall and happy baking!!

1 1/2 cups Original Bisquick mix

1 cup powdered sugar

1/4 cup firm butter or margarine

4 eggs, beaten

1 cup dark corn syrup

1/4 cup butter or margarine, melted, cooled

1 tsp. vanilla

1 cup semisweet chocolate chips

1 1/2 cups chopped pecans

Heat oven to 350º.

In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter using a pastry blender (or your hands) until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.

In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.

Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm.

Fresh Blueberry Jam

I have never made any kind of jelly or jam in my life before this experiment. I've always heard of other people making it all the time and it sounded like fun. However, after reading the back of the Kerr jar box, I quickly realized it may be harder than I thought. But with the expertise of some in-laws and the physical help of my husband, I think I pulled it off. My reward was hearing those little tops go "pop pop pop" in the kitchen afterwards. If any of you are interested in making jam or jelly, it's really not as hard as it seems. I am attaching the recipe that I used. It made 7 half-pint jars. Let me know if any of you try it!!

How to make cooked jam

Taking a Step Back

I wanted to inform everyone that I have decided to take a step back with my baking concerning taking orders. I am making this decision because I want to take some classes and experiment more before I get in over my head. I am still very new to decorating cakes, and I want to feel more comfortable in charging my clients for my creations. So, I will continue baking and posting like normal but only as a hobby for now. I hope you guys will continue to visit this site and enjoy the recipes, photos and creativity.

Rebecca

Double Peanut-Choco Bars

1 box white cake mix (18.25 oz.)

1/2 cup plus 1/3 cup peanut butter

1 egg

1 can (14 oz.) sweetened condensed milk

1 (6 oz.) package of semi-sweet chocolate chips

3/4 cup Spanish peanuts

Preheat oven to 350º. 325º for a glass dish.

In large bowl, combine cake mix, 1/2 cup peanut butter and egg; beat on low speed until crumbly. Press firmly on bottom of greased 13x9-inch baking pan.

In medium bowl, combine sweetened condensed milk and remaining 1/3 cup peanut butter; mix well. Spread evenly over crust.

Top with chips and peanuts. Bake 30 to 35 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temp.

Margarita Cupcake Recipe

Since so many people have been asking for this recipe, I decided to post it so you guys can make your own margarita cupcakes.

Cupcakes

1 white cake mix (18.25 oz. box - no pudding included in the mix)

1 can (10 oz.) frozen margarita mix, thawed and undiluted

3 egg whites

2 tbsp. vegetable oil

1 tbsp. lime zest

Beat all ingredients together on medium speed with a mixer. Fill 2/3 full in muffin tins (makes 24 cupcakes). Bake at 350º for 22-24 minutes. After a few minutes, take cupcakes out of the muffin tins to continue to cool. Do not leave them in the pans to continue cooling.

Lime Cream Cheese Icing

8 tbsp. (1 stick) unsalted butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 tbsp. key lime juice

1 tsp. key lime zest or lemon zest

4-5 cups confectioner's sugar

Beat all ingredients together except for sugar. Then beat in confectioner's sugar 1 cup at a time. I added a little food coloring to my icing to get that limey color to it. Otherwise, icing will be a creamy yellow tint. 

Enjoy!

Margarita Cupcakes

Margaritas and Margarita Cupcakes. Can't get much better than this. I absolutely love these! The cupcake is made from frozen margarita mix, so it tastes just like a margarita. The icing is made from lime juice and cream cheese and is decorated with a ring of sugar and a sour lime candy on the side. Great idea for a party!

My Grandmother's 80th Birthday Cake

My Grandmother was having a party for her 80th birthday over Memorial Day weekend and I was asked to make a cake for her. It was such an honor to make my Grandma's birthday cake. 80 years is a special age and it was a very special day to celebrate. As you can see in the first picture, pink and pink roses was the theme for the cake table. The cake was a half-sheet cake with white cake and snow white buttercream icing. The roses are gumpaste and I added little iridescent stones and pearls to accent them. Her initials on the cake in the center are made from a mixture of gumpaste and fondant and they are brushed with pink luster dust. I will say, it is difficult to travel 3 1/2 hours with a cake....let alone when there is not a toddler sitting next to it. But I am so glad that it got there in one piece. Most importantly, my Grandma loved it and that makes me proud. Happy 80th Birthday, Grandma!!

Elvis' Cream Cheese Pound Cake

Just to let you guys know, I am a big Elvis fan. Earlier this year when I spotted this cool Elvis cookbook while on vacation, I had to buy it and bake some of these yummy treats. This cookbook called "Fit For a King, The Elvis Presley Cookbook" was written by one of Elvis' personal cooks who made all of Elvis's favorites at Graceland. So, when I was looking through this book, one of the first recipes I wanted to try was this cream cheese pound cake. YUM! 

This is a light, fluffy and not too sweet pound cake that would be perfect with a nice cup of coffee. My husband also recommended possibly adding some whipped cream and ice cream to it. We didn't actually try it, but it sounds like it would taste great!

Elvis' Cream Cheese Pound Cake

1 1/2 cups butter, softened

1 8-ounce package cream cheese

3 cups sugar

6 eggs

3 cups sifted cake flour

2 tablespoons vanilla extract

Confectioner's sugar

In a mixing bowl, beat the butter with the cream cheese with an electric mixer. Gradually add the sugar. Beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and vanilla. 

Pour the batter into a well greased 10-inch tube pan (or angel food cake pan). Bake at 325º for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove it and let it cool completely. Sprinkle with confectioner's sugar. 

Enjoy a little southern Elvis homecookin'! Thank ya....thank ya very mush.

Fireman Cupcakes

I made these fireman cupcakes for a little boy who was turning 2 this past weekend. I made the platform out of styrofoam and foam core. Each platform was covered in black fabric. Yellow cupcakes with buttercream icing. I made the chocolate fireman hats out of a mold and piped the number "2" on each one. The top white cupcake is of course for the birthday boy. Thanks for looking!

A Blog Article About Sweet On Cakes

A former co-worker of mine has a blog of her own called "Realistic Mom". It's a blog about sharing her thoughts and tips on being a Mom who is just trying to keep life real. 

Recently, she emailed me and asked if I wouldn't mind answering some questions to feature Sweet On Cakes on her blog. I accepted and am very excited about what she has written.

To check it out, visit the link below and learn a little more about Sweet On Cakes.

www.realisticmom.com

Rich Peanut Butter Cookies

For peanut butter lovers everywhere!

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup butter, room temp

3/4 cup peanut butter, chunky or smooth

3/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

2 large eggs

1 tsp. vanilla

Preheat oven to 375º.

In a bowl, stir together flour, baking soda, baking powder and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake until golden brown or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 4 dozen cookies.

Cookies and Cream Cupcakes

I made these cupcakes this weekend because I had an awesome new recipe I found for cookies and cream icing and I couldn't wait to try it out. I thought I would dress these boys up with a little tux since Oreos can be dressed up or dressed down. Who doesn't like Oreos?!? 

Cake Wrecks

This is what a bride wanted for her wedding cake.

This is what she received.

What?!? I found this awesome and hilarious blog that you guys need to check out. We all know that when baking, anything can go wrong but sometimes you just gotta wonder....what were they thinking?!?

Cake Wrecks

Become a Fan of Sweet On Cakes on Facebook!

I have a page on Facebook now, so follow me there as well! I would love to hear from you.

Happy Easter Cupcakes

I made these cupcakes for my family on Easter weekend. They are lemon cake with lemon cream cheese icing, gum paste daisies and chocolate crosses. Everyone thought these were a big hit and I thoroughly enjoyed making them. A lot of firsts for me. The cupcake wrappers were made from paper doilies you can find at any craft store. Happy Easter!

Banana Bread

I have had several people ask for this recipe. It is a very moist bread.

Preheat oven to 325º.

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 cups all-purpose flour

1 tsp. salt

3 ripe bananas, mashed

Hint: When bananas get too ripe, put them into a gallon bag and place into the freezer for the next time you want to make banana bread. They will turn black in the freezer but they are still good inside. Allow bananas to thaw on the counter for several hours before making the bread.

Cream the butter and sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Add dry ingredients and blend well. Add bananas mixing well with a spoon. Spoon batter into 2 greased and floured 8 inch loaf pans. Bake at 325º for 55 minutes.

Peanut Butter Oatmeal Bars

These are one of my very favorite last-minute sweet craving recipes. So easy to make and are very delicious. 

Cook Time: 20 minutes

14 oz. sweetened condensed milk

1/2 cup peanut butter

1 cup flour

1/2 tsp. salt

2 cups quick cooking rolled oats

1 cup brown sugar

1/2 tsp. baking soda

3/4 cup butter, softened

1 cup chocolate chips

Preheat oven to 350º.

Combine sweetened condensed milk and peanut butter; stir to blend then set aside. Combine brown sugar, flour, oatmeal, soda, salt and butter. Mix well.

Pat 1/2 of mixture in a lightly greased 9x13 baking dish.

Drizzle with peanut butter mixture. Sprinkle with chocolate chips. Top with remaining crumbs. Bake about 20 minutes.

Chocolate Fondue

This recipe is SO creamy. The peanut butter and cream really thicken it up and make it so yummy. As you can see, I fixed fresh cut strawberries, bananas and pineapple. However, you can dip anything you like in it. Pound cake, brownies, apple slices, oranges, pear slices, cherries and maybe even popcorn. Anything you want dipped in creamy chocolate. 

4 blocks Hershey's Baking Chocolate

1 cup of light cream (or whole cream)

1 cup of sugar

1/4 cup creamy peanut butter

1 1/2 tsp. vanilla

Heat baking chocolate & cream in a fondue pot or a sauce pan over medium to low heat. Stir constantly until chocolate is melted and mixture is smooth & well-blended. Add sugar and peanut butter; continue cooking until mixture is slightly thickened. Remove from heat & stir in the vanilla. 

Makes 2 cups.

Tea Party Cake

This was a cake I did for my daughter's 1st birthday party. The theme was a tea party, so I designed the cake to look like table cloths over tables with the tea set on top. The bottom tier was strawberry cake with buttercream icing. The top tier was white cake with buttercream icing. 

Otis Spunkmeyer Blueberry Muffins

These muffins are the most moist homemade muffin recipe that I have found. 

2 cups of fresh blueberries (rinse lightly and drain)

1 package white cake mix

1 package of instant vanilla pudding (4 serving size)

4 eggs (beaten)

1/2 cup of vegetable oil

3/4 cup of milk

1 tsp. vanilla

Preheat the oven to 350º.

Rinse blueberries lightly and drain. In mixing bowl, beat eggs until light. To the eggs, add cake mix, pudding, vegetable oil, vanilla and milk. Beat until smooth but do not over beat. About 2 to 2 1/2 minutes. Batter will be thick. Carefully fold blueberries in the batter with a spoon or spatula. Try not to break the berries. Fill muffin cups 3/4 full and place in the oven for 20-30 minutes depending upon the size of your muffin cups. Test with a toothpick and taking care not to over bake. 

Will make about 9 large muffins or 12-15 small muffins.

The Cupcake Truck

Recently, I found this cool cupcake site with a very creative flare. It is called "The Cupcake Truck" and it is basically a mobile bakeshop. They are located in New Haven, CT and they fill the cupcake truck with fresh cupcakes every day and ride around like an ice cream truck. I would love to taste their creations since they have yummy-sounding flavors like salted caramel, sweet potato pecan and loco coconut. You can also rent out the truck for parties and other events. Check it out!



The Cupcake Truck

They also have a blog if you are interested in reading.



The Cupcake Truck blog

[Posted with iBlogger from my iPhone]

How To Achieve the Perfect Cookie

Perfect Cookies

[Posted with iBlogger from my iPhone]

Lemon Glazed Blueberry Pound Cake

This is one of my ABSOLUTE favorite recipes that I have found. And I have added a small touch to it that really gives it some extra zip. I have made it several times and it was always a big hit. Plus, SO easy to make. My mom had given me some home grown Mississippi blueberries and I used them in this recipe. YUM! The lemon glaze is what I invented to drizzle over the top. It really does give it that extra tang to go with the blueberries.

This pound cake is baked in a tube pan.

Cook Time: 1 hour, 15 minutes

Cake

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp. vanilla extract

3 cups flour, divided

1/2 tsp. salt

1 tsp. baking powder

1 pint fresh blueberries or 2 cups frozen, thawed

Glaze

3/4 cup confectioner's sugar

2 tbsp. lemon juice

Preheat oven to 325º

Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioner's sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.

Once cake has cooled, take out of the pan and place on cake plate. Stir confectioner's sugar together with lemon juice and drizzle over the top of the cooled cake.

Happy Valentine's Day Cake

3 layered strawberry cake with white buttercream icing and covered in white fondant. Sitting on a cake board covered in fondant wrapped in pink ribbon. Plastic pearls strung on thread around the bottom. Fondant bow on top dusted with pink luster dust.

This was a very fun cake to make. It took about 8 hours total from baking the first layer to taking the pictures of it. Some people can't believe that I would spend that much time working on a cake....well, for no one really....except family. But I find this to be so much fun. I am an artist at heart and to work with my hands again is truly exhilarating. I have had a lot of people comment on the bow. I am attaching a video from YouTube that I found on how to create this bow and wanted to share with you all. Hope you enjoy.

Fruit Basket Cake

Yellow cake with chocolate icing, sugared grapes and chocolate-dipped strawberries. Surrounded in Pirouette cookies and wrapped in a gold ribbon. This was a welcome home cake I made for my sister and brother-in-law. Very yummy.

My First Decorated Cake

I made this cake and cupcakes for a family member's birthday. They love hummingbirds, so I decided to design a cake to mimic that. This was my first time covering a cake with fondant. It was a little difficult trying to get it smooth around the sides, so I was kinda glad that my design included the chocolate ribbon around the bottom to hide it. Sometimes you learn as you go. 

Substitutions

1 cup cake flour = 1 cup minus 2 tbsp. all-purpose flour

1 cup firmly packed brown sugar = 1 cup granulated sugar mixed with 2 tbsp. molasses

1 tsp. baking powder = 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

1 cup whole milk = 1 cup skim milk plus 2 tbsp. melted butter

1 cup buttermilk = 1 tbsp. lemon juice or vinegar plus milk to equal 1 cup (Stir; let mixture stand 5 minutes).

1 cup sour cream = 1 cup plain yogurt

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water

1 cup molasses = 1 cup dark corn syrup or honey

1/2 cup corn syrup = 1/2 cup granulated sugar plus 1/4 cup water

1 ounce (1 square) unsweetened chocolate = 3 tbsp. unsweetened cocoa plus 1 tbsp. shortening

1 ounce (1 square) semi-sweet chocolate = 1 ounce unsweetened chocolate plus 1 tbsp. sugar

1 cup semi-sweet chocolate chips = 6 ounces semi-sweet baking chocolate, chopped

10 Tips for Baking Great Cookies

Top 10 Tips For Great Cookies

1. Use top quality ingredients.
2. Be careful when you melt chocolate because it burns easily.
3. If the recipe calls for nuts, toast them before incorporating into your recipe. Toasting enhances their flavor.
4. Have all your ingredients at room temperature before you begin. Butter that’s too warm will make your cookies flat and greasy.
5. Throughly beat the butter or other fat with the sugar.
6. Don’t overbeat the dough once you add eggs or other dry ingredients.
7. If the dough is too sticky to handle, refrigerate it for about 15 to 30 minutes before using. Don’t add extra flour unless it’s absolutely necessary.
8. When rolling out dough, use form, even strokes. Try not to smash it.
9. Use heavy-duty cookie sheets and make sure they are completely cool before putting dough on them.
10. Let cookies firm up on the baking sheets for several minutes before moving them to wire racks.

Always keep your pantry stocked with basic and frequently used ingredients. The information that follows will help guide you with ingredients, equipment and techniques.

Chess Squares

Skill Level: Easy

3 eggs
1 stick of butter, melted
1 box yellow cake mix
8 oz. cream cheese
1 lb. box confectioners sugar

Preheat oven to 325º

Mix 1 egg, butter and cake mix by hand and press into a 9x13 baking dish. Mix 2 eggs, cream cheese & confectioners sugar and pour over cake mixture.

Bake until outer edges and top are lightly brown.

Lemon Bars

Skill Level: Easy
Makes: 2 dozen

1 box lemon cake mix
3 large eggs, divided
1/2 cup oil
2 packages (8 oz. each) cream cheese, softened
1 container (8 oz.) sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice (from a real lemon)
Powdered sugar

Heat oven to 350ºF.

Mix cake mix, 1 of the eggs and oil. Press mixture onto bottom and up sides of lightly greased 15x10x1-inch baking pan. Bake for 10 minutes.

Mix cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, lemon peel and juice; mix until blended. Pour batter into crust.

Bake for 30 to 35 minutes or until filling is just set in the center and edges are light golden brown. Cool completely. Sprinkle with powdered sugar and cut into bars.

Wicked-Easy Fudge Brownies

Skill Level: Easy
Makes: 2 dozen

1 cup all-purpose flour
2 cups sugar
3/4 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
3 large eggs
1 stick butter, melted
1/4 cup vegetable oil
2 tsp. vanilla extract

Heat oven to 375ºF.

Put all of the ingredients into a large bowl in the order in which they’re written. Stir, then beat the mixture until smooth.

Spoon the batter into a lightly greased 9x13-inch pan. Bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting.

New Baby Cookies

I made these cookie cutouts for my sister-in-law who had just had a baby. I used a sugar cookie mix for the heart cookies. The top icing is made from colored fondant and writing icing. This was my first time playing with fondant and I knew from then on I would want to dabble more in it. 

Cinnamon Chocolate Nut Spirals

Skill Level: Intermediate
Makes: 2 dozen

1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup sugar, divided
1/3 cup butter, softened
1 egg
1 cup mini semisweet chocolate chips
1 cup very finely chopped walnuts
2 tsp. ground cinnamon
3 tbsp. butter

Combine flour and salt in small bowl; set aside. Beat 1/2 cup sugar and 1/3 cup softened butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Dough will be stiff. (If necessary, knead dough by hand until it holds together.)

Roll out dough between 2 sheets of waxed paper into 12x10-inch rectangle. Remove waxed paper from top of rectangle.

Combine chips, walnuts, remaining 1/4 cup sugar and cinnamon in medium bowl. Melt 3 tbsp. butter; pour hot melted butter over chocolate chip mixture; mix well. (Chips will partially melt.) Spoon mixture over dough. Spread evenly, leaving 1/2-inch border on long edges.

Using bottom sheet of waxed paper as guide and starting at long side, tightly roll up dough jelly-roll style, removing waxed paper as you roll. Wrap in plastic wrap; refrigerate 30 minutes to 1 hour. (If dough is chilled longer than 1 hour, slice with sharp, thin knife.)

Heat oven to 350º. Lightly grease cookie sheets. Unwrap dough. Using heavy thread or dental floss, cut dough into 1/2-inch slices. Place slices 2 inches apart on prepared cookie sheets.

Bake 14 minutes or until edges are light golden brown. Cool completely on wire racks.

Chocolate Crinkle Cookies

Skill Level: Easy
Makes: 4 dozen

1/2 cup vegetable shortening
4 oz. unsweetened baking chocolate
2 cups granulated sugar
2 tsp. vanilla
4 large eggs
2 tsp. baking powder
2 cups all-purpose flour
1/8 tsp. salt
1/2 cup chopped nuts (optional)
confectioner’s sugar

Heat oven to 350ºF.

In a microwave or in a saucepan set over low heat, melt together the shortening and chocolate. Transfer the melted chocolate to a large mixing bowl, and beat in the sugar and vanilla. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift together the baking powder, flour and salt. Add the nuts, then add the dry ingredients to the wet ingredients, mix well. Cover the bowl and refrigerate the dough for several hours.

Remove the dough from the fridge and shape it into walnut-sized balls. Roll the balls well in confectioner’s sugar and place them on a lightly greased cookie sheet, leaving about 1 1/2-inches between each cookie; they’ll spread.

Bake the cookies for 12 to 15 minutes.

Note: For quick and easy coating of the cookies with confectioner’s sugar, put the sugar in a bag and add 4 or 5 balls of dough at a time. Gather the bag together at the top to trap the air inside and shake gently.

Giant Peanut Butter Cup Cookies

Skill Level: Easy
Makes: 9 cookies

1/2 cup butter, softened
3/4 cup sugar
1/3 cup creamy or crunchy peanut butter
1 egg
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
16 miniature peanut butter cups, cut into fourths

Preheat oven to 350º

Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cup measurements onto ungreased cookie sheets; three cookies per sheet. Push about seven pieces of peanut butter cup into each cookie, flattening cookie slightly.

Bake 15 to 17 minutes or until light golden brown around edges. Centers will be pale and lightly soft. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.