Spritz Cookies

1 cup butter
2/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
1/2 teaspoon almond
2 1/2 cups flour

Let butter soften then add all the other ingredients except flour. Then mix in the flour. Use a cookie press to form cookies and bake 7-10 minutes at 400 degrees.

CHOCOLATE BUTTERCREAM FROSTING

Beat 1 cup butter, softened in a bowl until creamy. Beat in 6 oz unsweetened baking chocolate, melted and and cooled as package directs, then beat in 7 oz jar marshmallow cream until blended. Beat in 1 cup powdered sugar and 1 tsp vanilla and beat until fluffy.
MAKES 3 CUPS.



Death By Chocolate Cake
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate fudge cake mix
1 package chocolate instant pudding
12 ounces semisweet or dark chocolate chocolate chips
confectioners' sugar

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into bundt or tube pan and bake at 350F for 1 hour. When cool, sift powdered sugar on top of cake.













ROOT BEER FLOAT CAKE
Ingredients:
1 pkg. white cake mix
2 eggs
1-1/4 c. root beer
1/4 c. oil

Frosting:
1 packet whipped topping mix (Dream Whip)
1/2 c. chilled root beer

Instructions:
In a mixing bowl, combine the first four ing.
Beat on low speed for 30 seconds; beat on high for 2 min.
Pour into a greased cake pan (13" x 9" x 2")
Bake 350 30 - 35 min. or until wooden pick comes out clean
Cool completely on a wire rack

In another mixing bowl. Beat frosting until stiff peaks form.
Frost cake
Chill

















PUMPKIN SPICE CAKE (BUNDT or MINI PUMPKINS)
•1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
•2 large eggs
•1 cup water
•1 cup canned pumpkin
•1 cup chopped nuts
•2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
•green, red and yellow food coloring
•1 flat bottom ice cream cone
1.Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2.Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
3.Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
4.Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
5.Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
6.Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.











Supernatural Brownies
10 ounces bittersweet chocolate
1 cup unsalted butter
4 large eggs
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
1 cup all-purpose flour

1 preheat over to 350, and lightly butter a 9 by 13 inch pan.
2 in a small saucepan, bring water to a boil.
3 Meanwhile, break chocolate and butter into pieces, and place in a medium sized metal bowl.
4 Once water comes to a boil, remove from heat, and place the metal bowl over the sauce pan to allow chocolate and butter to melt.
5 While chocolate is melting, whisk the eggs and two sugars together until light and fluffy.
6 Add the vanilla and salt to the eggs and whisk for about a minute more.
7 Once chocolate is completely melted, quickly whisk it into the eggs mixture.
8 Fold in the flour, and pour batter into prepared pan.
9 Bake for 45-50 minutes, until a tooth pick comes out clean.
10 cool, and enjoy!

For the best flavor, let them sit overnight. They get even more dense and flavorful.









Butterfinger Cake
1 Duncan Hines chocolate fudge cake mix
8 extra large Butterfingers bars (or small equivalent); crushed (smash with mallet inside the package)
1 jar Smuckers caramel ice cream topping
1 can eagle brand
1 large tub or 2 small tubs Cool Whip

Recipe
Mix cake mix as directed adding the contents of two large Butterfingers pieces to the batter. Bake as directed. When removed from oven...poke holes all over hot cake with fork.

Spread 1 can eagle brand condensed milk over top of cake.

Then, spread the caramel topping over hot cake.

Sprinkle the contents of 5 Butterfingers candy bar packets over top of cake...allow to cool completely. Frost with cool whip.

Sprinkle the contents of the last candy bar over top of cool whip to decorate cake. Store in the refrigerator.














PUMPKIN DUMP CAKE

1 can pumpkin
1 can condensed milk
1 1/2 c. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 yellow cake mix
2 sticks butter

Recipe
Mix first 6 ingredients and pour into 9 x 12 inch pan. Sprinkle yellow cake mix over top of pumpkin mixture, melt 2 sticks of butter and pour over top. Bake at 350 degrees for 50 to 60 minutes.

COOKIES COOKIES COOKIES

Blue Ribbon Sugar Cookies
These cookies are by far "The Best" Sugar Cookies I have ever had.They’re great plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies. 24 -30 cookies
1/2 cup butter, room temperature (no substitutes)
1 cup sugar
2 eggs
2 cups flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1-2 tablespoon orange rind, finely grated
Directions
In a large mixing bowl, cream butter and sugar until well mixed. Add eggs to the creamed mixture. Mix well.
In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
Add in grated orange rind, and mix well.
Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
Preheat oven to 350.
With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes). Let cookies cool on wire racks.
Decorate. Store in a covered plastic container, or cookie tin.
THE VERY BEST CHOCOLATE CAKE

1/2 cup unsalted butter
1 cup water
1/2 cup oil
2 cups each flour and sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
2 large eggs
2 tsp vanilla

Heat oven to 350 degrees. Coat 2 round cake pans with cooking spray or oil, line bottom with wax paper and spray the paper.
(2.) Heat butter, water and oil in a saucepan until butter is melted, remove from heat and let cool to lukewarm.
(3.) Mix flour, sugar, cocoa, baking soda and salt in bowl. Whisk milk, eggs and vanilla into butter mixture.
(4.) Add liquid to flour mixture, whisk to blend. Divide batter between pans.
(5.) Bake 35 min. or until done. Cool cakes in pans 10 min. Run a knife around edge of cakes to release. Invert cakes, remove wax paper and cool completely. Then frost and serve.
MAKES 16 SERVINGS..

CHOCOLATE BUTTERCREAM FROSTING

Beat 1 cup butter, softened in a bowl until creamy. Beat in 6 oz unsweetened baking chocolate, melted and and cooled as package directs, then beat in 7 oz jar marshmallow cream until blended. Beat in 1 cup powdered sugar and 1 tsp vanilla and beat until fluffy.
MAKES 3 CUPS.



RED VELVET WHOOPIE PIES
Prep: 45 min. Bake: 7 min. per batch. Oven: 375 degrees.
Makes 60 one-inch or 42 two-inch cookies

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, below

1. Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

HAPPY THANKSGIVING!