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Biscoff Fudge. Make some.

1 1/2 cups sugar

6 Tablespoons margarine

1/3 cup evaporated milk

1/2 tsp vanilla

1/2 cup Biscoff spread

3.5 oz. or half a jar of Marshmallow Creme

1. Combine sugar, margarine and evaporated milk in a medium

pot.

2. Bring to full rolling boil, stirring constantly.

3. Reduce heat to medium and continue boiling for 4 minutes,

stirring constantly to prevent scorching.

4. Remove from heat and stir in Biscoff spread until melted.

5. Add marshmallow creme and vanilla. Use a mixer to beat in

the pot until well blended.

6. Pour into greased 8 X 8 pan.

7. Let cool and cut into small squares.

Peanut Butter Fudge

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3 cups sugar

3/4 cup margarine (I like Parkay)

2/3 cup evaporated milk

1 tsp vanilla

6 oz package semi sweet chocolate pieces

7 oz. jar Marshmallow Creme (I like Kraft)

1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup

evaporated milk in a medium pot.

2. Bring to full rolling boil, stirring constantly.

3. Reduce heat to medium and continue boiling for 4 minutes,

stirring constantly to prevent scorching.

4. Remove from heat and stir in chocolate pieces until melted.

5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla.

Beat until well blended.

6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and

spread over chocolate.

Then, cool at room temperature and cut into squares.

Chocolate Candy Cookies

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

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1/2 teaspoon salt

1/2 cup butter, slightly softened

1 cup peanut butter

1 cup sugar

1 egg

2 teaspoons vanilla

Hershey’s Kisses or Reese’s Peanut Butter Cups, or both

Preheat oven to 350 degrees

Sift flour, soda and salt with a wire whisk and set aside.

Beat butter and peanut butter

Add sugar and beat until fluffy.

Add egg and vanilla.

Add flour mixture and combine.

Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.

For Peanut Butter Kisses:

Place rolled balls on parchment paper covered baking sheet and bake for

8-10 minutes.

Remove from the oven and press an unwrapped Hershey’s Kisses candy

into the center of each cookie.

Transfer to a wire rack to cool.

For Peanut Butter Cuppies:

Press rolled balls into the cavities of a mini muffin tray.

Place an unwrapped Reese’s peanut butter cup into each.

Bake for 8-10 minutes.

Remove. Let cool and then drizzle with chocolate if desired.

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Note: you can bake these in wrappers or directly in the pan.

Note: There are about 36 Reese’s and around 70 Kisses in a regular size

bag.  I forgot to count how many this recipe will make, but if you go with

Kisses, you’ll definitely have enough candies. Guess I’ll just have to make

them again. Darn.

Gingerbread Cookies

5 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

3 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon cloves

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1 cup butter, slightly soft

1 cup sugar

1 egg

1 cup molasses

Sift flour, soda, salt and spices together in a medium bowl and set

aside.

Using a mixer, cream butter and sugar until light and fluffy.

Add egg and mix until combined.

Add molasses and mix until combined.

Gradually add in flour mixture and mix until combined and a dough

forms.

Divide dough into four sections and shape each into a flattened

disc.

Wrap each disc in plastic wrap and refrigerate for several hours or

overnight.

When ready to bake preheat oven to 350 degrees.

Roll out each disc between two sheets of parchment paper using a

rolling pin.

Flour the sides of the paper that will touch the dough to make it a

little easier to release.

Cut out shapes and remove excess dough to reuse.

Leave cutouts on parchment paper and transfer to cookie sheet.

Bake for 8-9 minutes. Cool on cooling rack.

For the icing, mix together four cups confectioner’s sugar and four

tablespoons meringue powder with about four tablespoons water. If

it’s too thick, add more water a teaspoon at a time. Or if it’s too thin,

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add more confectioner’s sugar. Decorate using a #2 to outline and

#3 tip to fill in.

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Chocolate Cupcakes

2 1/4 cups all-purpose flour

2/3 cup cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 cups sugar

3/4 cup unsalted butter, room temperature

3 eggs, room temperature

1 1/4 c milk, room temperature

1 tsp vanilla

Preheat oven to 350 degrees.

Prepare cupcake pans with 36 baking cups.

With a wire whisk, sift together flour, cocoa, baking soda, baking

powder, and salt in a large bowl and set aside.

In a mixer, cream sugar and butter.

Add eggs one at a time, scraping down sides with each addition.

Add vanilla.

Add flour mixture to the creamed butter in three additions,

alternating with the milk in two additions. (flour, milk, flour, milk,

flour)

Bake for about 15 minutes or until done.

Cool and frost.

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Red Velvet Cake

2 1/2 cups all purpose flour

2 cups sugar

1 Tablespoon cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 1/2 cups oil

1 cup buttermilk

1 Tablespoon vinegar

1 teaspoon vanilla

2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining

liquid ingredients and stir together with whisk until blended. Set

aside.

Place all the dry ingredients in your mixing bowl and stir together

really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high

for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few

times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out

clean.

After about ten minutes, remove from pans and cool completely on

a wire rack. I also cover in plastic wrap while the cakes cool.

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Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature

1 cup butter, room temperature

1 teaspoon vanilla

6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between

each addition.

And frost away.

Cooked frosting

1 cup milk

1/3 cup flour

1 1/2 sticks butter, room temp ( I think … may have been two…

can’t remember which I used for sure.)

1 cup sugar

1 teaspoon vanilla

Cook milk and flour. (Mine was cooked until pretty thick)

Cool.

Cream butter and sugar. Add vanilla and mix until combined.

Add cooled cooked mixture to creamed mixture and beat until

combined.

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Walnut blondie wth maple butter sauce

Ingredients:Dough1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1 cup flour, sifted1/4 cup chopped walnuts (or more if desired)1/3 cup butter or margarine (melted)1 cup packed brown sugar1 egg, beaten1 tablespoon vanilla extract1/2 cup white chocolate chips

Maple Butter Sauce3/4 cup maple syrup ( I highly recommend using REAL maple syrup )1/2 cup butter3/4 cup brown sugar1/4 cup chopped walnuts (optional)

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Directions:

DoughPreheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce In a pan, add real maple syrup and butter,

cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

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Italian Meringue Drops

Ingredients

2 2/3 cups sugar

9 large egg whites

1 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

3 tablespoons plus 2 1/4 teaspoons coffee extract

2 teaspoons chocolate extract

12 ounces best-quality bittersweet chocolate, coarsely chopped

1 1/2 teaspoons canola oil

2 teaspoons unsweetened Dutch-process cocoa powder

Directions

1. Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a

small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet

pastry brush to prevent crystals from forming. Boil until syrup registers 238

degrees on a candy thermometer.

2. Put egg whites into the bowl of an electric mixer fitted with the whisk

attachment; beat on low until foamy. Add cream of tartar. Raise speed to

medium-high. Beat until stiff (but not dry) peaks form.

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3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high.

Beat until cooled, about 10 minutes. Place one-third of meringue in each of

2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into

other bowl. Sift cocoa over the mixer bowl; add chocolate extract and

remaining 2 1/4 teaspoons coffee extract, and beat on high speed until

combined.

4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain

round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined

with parchment, spacing about 3/4 inch apart. Bake until hard to the touch

but not browned, 5 hours or overnight. Transfer meringues to wire racks; let

cool completely. Meringues can be stored in airtight containers up to 1

week.

5. Melt chocolate in a heatproof bowl set over a pan of simmering water,

stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of

meringues in melted chocolate; transfer to baking sheets lined with

parchment paper to set, about 1 hour.