Maple Brown Sugar Cookies

Ingredients

1. 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
5. 1 cup (200g) packed dark brown sugar*
6. 1 large egg, at room temperature
7. 1/3 cup (80ml) pure maple syrup*
8. 1 teaspoon pure vanilla extract
9. 1 teaspoon maple extract*
10. 1 cup (130g) chopped pecans*

Maple Icing

1. 2 Tablespoons (30g) unsalted butter
2. 1/3 cup (80ml) pure maple syrup
3. 1 cup (112g) sifted confectioners’ sugar*
4. pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
9. Cookies stay fresh covered at room temperature for up to 1 week.

For more detail sallysbakingaddiction

EASY PEANUT BUTTER FUDGE BARS

INGREDIENTS
PEANUT BUTTER COOKIE DOUGH:

1.  1 1/2 cups (3 sticks, 12 ounces) butter, softened
2.  1 1/2 cups (11.25 ounces) granulated sugar
3.  1 1/2 cups (11.25 ounces) light or dark brown sugar
4.  3 large eggs
5.  1 teaspoon vanilla extract
6.  1 1/2 cups (13.5 ounces) creamy peanut butter
7.  4 1/2 cups (22.5 ounces) all-purpose flour
8.  1 tablespoon baking soda
9.  3/4 teaspoon salt

FUDGE:

1.  1 can (14-ounces) sweetened condensed milk
2.  2 tablespoons butter
3.  Pinch of salt
4.  2 cups (12 ounces) semisweet chocolate chips
5.  1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
2. For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
4. Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.
5. For the fudge, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don't overheat or let it burn!
6. Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
7. Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
8. Bake the bars for 15 minutes - don't overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

For more detail melskitchencafe

COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS

Ingredients
CRUST:

1. 1 1/4 cups all-purpose flour
2. 1 cup old-fashioned oats
3. 2 cups flaked coconut
4. 1/2 tsp salt
5. 3/4 cup brown sugar
6. 1 cup butter softened
7. 1 egg lightly beaten
8. 12 oz semi-sweet chocolate chips

FILLING:

1. 14 oz sweetened condensed milk
2. 1/4 cup Karo® Light Corn Syrup
3. 8 oz toffee bits
4. Instructions
5. Preheat oven to 350°F.

CRUST:

1. Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
2. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
3. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
4. Bake 10 minutes.

FILLING:

1. Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
2. Pour evenly over hot crust.
3. Sprinkle with toffee bits.
4. Top evenly with reserved crust mixture.
5. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.

For more detail momontimeout

Frosted Chocolate Mocha Cupcakes

Ingredients

Cupcakes:

1.  1 1/2 cups flour
2.  1 cup sugar
3.  1/3 cup cocoa powder
4.  1 teaspoon baking soda
5.  1/2 teaspoon salt
6.  2 eggs
7.  1/2 cup cold coffee
8.  1/2 cup vegetable oil (I used canola oil)
9.  1 tablespoon vinegar (I used cider vinegar)
10.  1 tablespoon vanilla

Mocha Frosting:

1.  1 12 cups (3 sticks butter), at room temperature
2.  3 cups powdered sugar
3.  4 tablespoons cocoa powder
4.  2 teaspoons vanilla
5.  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water
6.  12 chocolate covered espresso beans, to garnish (optional)

Instructions

1. Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
2. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
3. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
4. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
6. To make frosting, in your stand mixer fit with the paddle attachment, beat the softened butter with the powdered sugar until it is creamy.
7. Add  the cocoa powder, vanilla  and coffee. Beat for 2 minutes until fluffy. Pipe onto cupcakes. Top each cupcakewith a chocolate covered espresso bean if desired

For more detail thatskinnychickcanbake

Vanilla Cupcakes with White Chocolate Buttercrea

Ingredients

Cake:

1.  1 3/4 cups plus 2 tablespoons flour
2.  3/4 teaspoon baking powder
3.  1/4 teaspoon salt
4.  3/4 cup butter, at room temperature
5.  1 1/2 cups sugar
6.  3 eggs
7.  3/4 cup whole milk
8.  3/4 teaspoon fresh lemon juice
9.  1 1/2 teaspoons vanilla extract

Frosting:

1.  6 ounces white chocolate, chopped
2.  4 eggs whites
3.  1 cup plus 2 tablespoons sugar
4.  1 cup plus 2 tablespoons butter, at room temperature
5.  1 1/2 teaspoons vanilla
6.  1 cup white chocolate chips

Instructions

1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk together flour, baking powder and salt.
3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
4. Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
5. Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
6. Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
7. Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.

For more detail thatskinnychickcanbake

Caramel Chocolate Brownies

Ingredients

1.  1 cup butter
2.  12 ounces semi-sweet chocolate, chopped
3.  1 1/2 cups sugar
4.  4 eggs
5.  1 tablespoon vanilla
6.  1 1/4 cups flour
7.  1/2 teaspoon salt
8.  1 cup semi-sweet chocolate chips
9.  14-ounce bag of caramels, unwrapped (I prefer Werther's Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
10.  1/3 cup heavy cream

Instructions

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
2. Melt butter and chocolate in a microwave-safe bowl, using 30-second increments, stirring each time till smooth. Add sugar, eggs, and vanilla and whisk till well incorporated. Stir in flour and salt.
3. Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
4. Melt caramels and cream in a microwave-safe bowl, using 30-second increments, checking and stirring each time till smooth. While still warm, pour caramel over the top of the brownies and spread to cover. If caramel has cooled, gently reheat in the microwave. Top with remaining brownie batter by dropping tablespoons of batter across the caramel then spread to edges. If the batter has become stiff, gently reheat in the microwave. Sprinkle top of brownies with chocolate chips and bake for an additional 20 minutes.
5. Allow to cool completely, then use foil to remove brownies from pan. Cut and serve.

For more detail thatskinnychickcanbake

Blackberry Cheesecake Bars

Ingredients

Crust:

1.  One 11-ounce box vanilla wafers
2.  ½ cup pecans
3.  1/2 cup butter, melted
4.  1½ teaspoons vanilla

Filling:

1.  Three 8-ounce packages cream cheese, at room temperature
2.  1½ cups sugar
3.  4 eggs
4.  ½ cup sour cream

Topping:

1.  4 cups fresh blackberries
2.  1 cup sugar
3.  4 teaspoons cornstarch

Instructions

1. Preheat the oven to 350°.
2. Line a 9-by-13-inch baking pan with nonstick foil. Set aside
3. Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
4. Beat cream cheese and sugar with a paddle attachment until smooth. Add the eggs one at a time, beating until each egg is combined before adding another. Add the sour cream and mix again.
5. Scrape out the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
6. To make the topping, add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices begin to thicken about 5 minutes.
7. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the berries, bring to a boil and cook for another couple minutes. Turn off the heat and cool the mixture.
8. Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
9. To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.

For more detail thatskinnychickcanbake