Category: Cooking

Ingredients:

• 1 1/3 cups All-Purpose Flour
• 1 cup Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Milk
• 1/2 cup Vegetable Oil
• 1/2 teaspoon Vanilla Extract

Directions:

1. Combine the dry ingredients – flour, sugar, cocoa powder, baking powder and salt.
2. Add the wet ingredients – milk, oil, and vanilla.  Mix well to combine.
3. Add the brownie batter into a slightly greased 8×8 (or similar size) pan.  Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.

Ingredients: (Makes 4)

FOR THE BISCUITS:

• 1 cups all-purpose flour
• 1½ tablespoons granulated sugar
• ½ tablespoons baking powder
• 2 tablespoons cold salted butter, cubed
• ½ cup milk
• A pinch of salt

FOR THE MACERATED STRAWBERRIES:

• ½ pint strawberries, sliced
• 1 tablespoon granulated sugar

FOR THE SWEETENED WHIPPED CREAM:

• ½ cup heavy cream
• 2 tablespoons sugar
• ¼ tsp vanilla extract

Directions:

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs.
3. Gradually stir in milk until a soft dough forms.
4. Drop the dough by heaping tablespoonfuls into four mounds onto the prepared baking sheet.
5. Bake at 425° for 12-15 minutes or until lightly browned.
6. While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released.
7. Using an electric mixer, beat the cream, sugar and vanilla until soft peaks form.
8. Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry, if desired.

Ingredients: (Makes 3 cupcakes)

• ½ cup cake flour
• ¼ cup sugar
• ½ teaspoon baking powder
• pinch of salt
• 2 tablespoons canola oil
• ¼ cup milk
• 1 ¼ teaspoon vanilla extract
• ¾ teaspoon vinegar
• 1 tablespoon sprinkles
• Vanilla frosting
• Mini marshmallows
• Airhead Extremes

Directions:

1. Preheat oven to 350.
2. In a bowl, combine the flour, sugar, baking powder and salt.
3. Add oil, milk, vanilla and vinegar. Stir to combine.
4. Fold in sprinkles.
5. Pour into cupcake liners.
6. Bake 14-17 minutes.
7. After cupcakes have cooled, top with frosting and decorate with marshmallow clouds and Airhead rainbows.

Ingredients: (Makes 2 ice cream sandwiches)

• 2 tablespoons butter
• ¼ cup brown sugar
• 2 tablespoons oil
• ¼ teaspoon vanilla
• 1 tablespoon applesauce
• ½ cup flour
• ¼ cup quick oats
• ¼ teaspoon baking soda
• A pinch of salt
• 2 tablespoons chocolate chips
• 2 scoops of ice cream

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine butter and brown sugar until mixture is smooth.
3. Add oil and vanilla. Mix well.
4. Add applesauce and mix until all wet ingredients are combined.
5. Add flour, oatmeal, baking soda and salt. Mix until all ingredients are combined.
6. Add chocolate chips and mix.
7. Scoop cookies into 1 inch balls and place on parchment paper. Flatten slightly.
8. Bake for 10-12 minutes.
9. After cookies have cooled, put one scoop of ice cream on top of a cookie and top with a second cookie.  Enjoy!

Ingredients: (12 servings)

• 1/3 cup sugar
• 2/3 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 13 tablespoons unsalted butter, chopped
• ¼ cup applesauce
• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups Old Fashioned Rolled oats
• Frosting

Instructions:

1. Preheat oven to 325. Line a baking sheet with parchment paper.
2. Place sugars, vanilla, butter and applesauce in a bowl and combine.
3. Add the flour, salt, baking soda, baking powder and oats.
4. Roll 1 tablespoon of dough at a time into balls. Flatten slightly with your palm and place on a prepared baking sheet.
5. Bake for 15-18 minutes or until golden.
6. Pipe about 1 tablespoon of filling onto the flat side of half the cookies. Place remaining cookies on top and gently press on each to squeeze filling to edges.