Baking for Beginners: Sweets and Treats

In recent blogs, I've covered "College Cooking," featuring recipes requiring minimal experience, skills, equipment, and ingredients; and "Bread Baking for Beginners," featuring recipes for breads and rolls that are relatively simple to make and fairly foolproof. But there's a lot more to baking besides yeast breads! So today's entry is all kinds of baked goods, a dozen of my favorites from muffins to cookies to sweet bread to cake. These recipes require a little more precision and technique that either of the previous entries, but with a little care and confidence, these are all manageable for even an inexperienced baker. 

These recipes generally call for more ingredients and supplies than the recipes in the previous entries, but here are my recommendations for items to keep stocked if you plan to bake on a regular basis. 

Pantry Items

• flour (all-purpose)
  
• granulated sugar (when the recipe just says "sugar," it means granulated)
• powdered sugar (also called confectioner's sugar)
• brown sugar (brown sugar is moist, so when measuring it, be sure to pack it down with the back of a spoon for accuracy)
• baking powder
• baking soda
• salt
• vanilla extract
• cinnamon
• molasses
• Dutch cocoa (unsweetened cocoa powder)
• chocolate chips

Refrigerated Items

• butter
• milk
• eggs

Equipment & Supplies

• large wooden or plastic cutting board
• mixing bowls (large, medium, and small)
  
• electric mixer
• large spoon (wooden or silicone)
• rubber spatula (for scraping the bowl)
• metal spatula (for removing cookies from the baking sheet)
• wire whisk
• baking sheets (sheets with raised rims have multiple uses for both baking and cooking)
• parchment paper
• plastic wrap
• non-stick cooking spray
• sifter or mesh strainer with handle
• 9x13-inch baking dish
• 8x8- or 9x9-inch square and/or 8- or 9-inch round cake pans
• pie plate
• muffin tins (metal or silicone)
• loaf pans (metal or glass)
• measuring cups (4-, 2-, and 1-cup)
• measuring spoons
• wire cooling racks
• cookie cutters
• rolling pin
• cookie tins or Tupperware storage boxes

Baking Powder Biscuits

3 cups flour*
3 tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 cup (1-1/2 sticks) cold butter, cut into slices
1 egg
1 cup milk
melted butter, optional

*Tip: When combining flour with small amounts of other dry ingredients, measure the flour into a large measuring cup, then dump the remaining dry ingredients on top and blend in the cup using a wire whisk.

Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients except egg and milk. Using a pastry blender or a pair of table knives used like scissor blades (helpful tutorial here!), cut the butter into the flour mixture until the bits of flour are the size of small peas. Add milk and egg and stir just until combined. Don't overwork the dough! Turn the dough out onto a floured board and knead 10-15 times, sprinkling with flour if needed. Pat the dough out to a 3/4- to 1-inch thickness with your fingers, and cut into circles using a biscuit cutter, round cookie cutter, or a thin-rimmed glass or acrylic drinking glass, dipping into flour periodically to avoid sticking. Line a baking sheet with parchment paper or spray with non-stick spray and bake for 10-15 minutes, until golden brown on top. If desired, brush with melted butter while still warm. 

Snickerdoodle Muffins

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

For topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees and spray a muffin tin with non-stick spray. In a medium bowl, beat butter and sugar with an electric mixer until fluffy. Add egg, milk, and vanilla and beat until combined. Whisk together remaining ingredients and gradually beat into egg mixture, just until combined. Pour batter into muffin tins, filling each cup about 3/4 full. Bake for 14 to 16 minutes. While muffins are baking, combine topping sugar and cinnamon in a small bowl. When muffins finish baking, tip them out of the tin and dip the tops in the melted butter and then the topping mixture. Serve warm. 

Raspberry Almond Shortbread Cookies

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 teaspoon almond extract (can use vanilla instead)
2 cups plus 2 tablespoons flour (255g, if you have a kitchen scale)
1/2 cup seedless red raspberry jam

For the glaze:
1 cup powdered sugar
3 to 4 teaspoons water
1 teaspoon almond (or vanilla) extract

In a medium bowl, beat butter with an electric mixer for about 30 seconds, the scrape down sides of bowl with a rubber spatula. Add the sugar and almond extract and beat for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula, stir in any remaining flour that may be in the bottom of the mixing bowl, but do not overwork the dough. Working quickly, scoop spoonfuls of dough and form 1-inch balls. (If the dough starts to get warm, chill it in the fridge for a few minutes.) Arrange the dough balls 2 inches apart on a baking sheet lined with parchment paper, and use your knuckle to make an indentation in the top of each. Chill in the refrigerator for at least an hour before baking. (You can move them to a paper plate to save space and return them to the baking sheets when ready to bake.) If you refrigerate them for longer than an hour, cover with plastic wrap to avoid drying out. [Note: If you do not chill the dough, the cookies will flatten out and become crispy or burnt on the edges during baking.]

When ready to bake, preheat oven to 350 degrees. Spoon about 1/4 teaspoon of jam into the indentation of each cookie and bake for 11-13 minutes, until edges are a very light brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, prepare the glaze: In a small bowl, combine the confectioner's sugar [Note: sifting the confectioner's sugar will keep the glaze smooth] with one teaspoon of water and the almond extract, whisking with a wire whisk or a fork. Add enough additional water to get a "drizzling" consistency. Once cookies are completely cooled, use a fork to drizzle glaze over the cookies. [Tip: Drizzle the cookies while on the cooling rack, and line the counter under the rack with paper towels or parchment paper for easier cleanup.] Allow the glaze to completely set before moving cookies. 

[Note: As a fun variation of these cookies, you can replace the almond extract with vanilla extract and use jellied cranberry sauce in place of the raspberry jam.] 

Oven Pancake (Dutch Baby)

4 eggs
1 cup milk
1 cup flour
dash vanilla
1/2 teaspoon salt
4 tablespoons melted butter, divided ("divided" means part of this ingredient will be added in a separate step)
Optional toppings: fresh berries, maple syrup, powdered sugar

Preheat oven to 450 degrees. Using an electric mixer, beat together all ingredients except 2 tablespoons of the butter (and the toppings), until smooth and free of lumps. Pour remaining butter into in a heavy oven-safe skillet or deep baking dish or pie plate and swirl to coat bottom and sides. Pour batter into prepared dish. Bake for 18 minutes, until deep golden brown and puffed around the edges. Cut into wedges and serve warm with maple syrup, powdered sugar, and/or berries.

Grandma Martha’s Gingerbread

½ cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup molasses
2 cups flour
¾ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ginger
¾ teaspoon cinnamon
1/8 teaspoon cloves
¾ cup boiling water

Preheat oven to 350 degrees. Using electric mixer on medium-high, cream together butter and sugar. Add eggs one at a time. Gradually add molasses, beating constantly. Sift together dry ingredients and blend into wet mixture at low speed. Add boiling water and mix until smooth. Pour into greased & floured* 8” or 9” square pan. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Serve warm, topped with whipped cream or vanilla ice cream. 

* Spray pan with non-stick spray or rub with butter, then spoon in a tablespoon or so of flour and shake it around the bottom and sides of the pan, tapping to remove all but a light coating of flour. Discard excess flour. 

Fudge Party Cake with Frosting

2 cups sugar
2 cups flour
1 cup butter, softened
1 cup hot water
½ cup Dutch cocoa
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ cup buttermilk (can add 1 tablespoon white vinegar to a scant ½ cup milk)

Preheat oven to 400 degrees. In large mixing bowl, blend together sugar and flour with electric mixer. In a heavy saucepan over medium heat, bring butter, hot water, and cocoa to a full boil. Pour over sugar and flour and beat well. Beat in eggs. Add remaining ingredients, beating between each addition. Pour into greased and floured (see note in previous recipe) 9x13” pan and bake for 20-25 minutes, until toothpick inserted in center comes out clean. Do not overbake.

While cake is baking, make frosting: 

6 tablespoons butter
6 tablespoons milk
1-1/2 cup sugar
1 cup semisweet chocolate chips

Combine butter, milk, and sugar in a heavy saucepan over medium heat. Bring to a full boil and boil rapidly for 30-60 seconds. [Note: Frosting will be grainy if it doesn't boil long enough.] Remove from heat and stir in chocolate chips, stirring hard until completely smooth. Pour over warm cake while frosting is still warm - you will not need to use the entire batch of frosting. (The leftovers are great for making graham cracker sandwiches and dipping apple slices.) Sprinkle with colored sprinkles while frosting is still warm, if desired. Cake should be served directly from the pan. 

Molasses Cookies

2-1/4 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar 
1 egg
1/4 cup molasses
sugar, for rolling

Preheat oven to 375 degrees. Whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt, and set aside. Beat together butter and brown sugar on medium speed, until incorporated (about 30 seconds), then scrape bowl with rubber spatula. Beat on medium-high for 3 minutes, scraping bowl halfway through, until light and fluffy. Add egg and molasses and beat on medium-low until incorporated. Add flour and spice mixture and beat on medium until well-incorporated. Using your hands, roll dough into 1-1/2” diameter balls, then roll in a bowl of sugar to coat. Place on baking sheet, about 2” apart. Bake for 8 minutes. Remove from oven and cool on baking sheet for 5 minutes, then move to cooling racks. 

Alton Brown's Sugar Cookies 

3 cups flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling

Sift together flour, baking powder, and salt and set aside. Using an electric mixer, cream butter and sugar in large bowl. Add egg and milk and beat to combine. On low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees. Sprinkle surface where you will roll out dough and rolling pin with powdered sugar. Roll out dough to 1/4-inch thick. (If dough is too stiff or starts to crack, allow to sit at room temperature for several minutes before rolling out.) Move the dough around and check underneath frequently to make sure it is not sticking. Cut into shapes with cookie cutters and place at least 1-inch apart on baking sheet lined with parchment paper or sprayed with non-stick spray. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes then move to wire rack until completely cooled. Serve as is or decorate with royal icing or colored frosting.

[Note: You can also decorate these cookies with colored sugar and sprinkles prior to baking.]

Whoopie Pies

For the cookies:

1 egg

6 tablespoons Crisco*

1 cup sugar

2 cups flour

½ teaspoon salt

½ Dutch cocoa

1-1/4 teaspoon baking soda

1 cup milk

1-1/2 teaspoons vanilla

For the filling:

6 tablespoons marshmallow Fluff

Scant ¾ cup Crisco*

1 cup powdered sugar

1 teaspoon vanilla

*If using Crisco from a tub, rather than in measured sticks, fill a 2-cup measuring cup with 1 cup of cold water and spoon Crisco into the water until it rises to the level of 1 cup plus the desired amount, then spoon Crisco out and let excess water drain off.  

Beat together egg, Crisco, and sugar. Sift together flour, salt, cocoa, and baking soda. Beat into egg-sugar mixture. Add milk and vanilla and beat well. Drop by rounded teaspoons onto baking sheet. Bake at 375 for 10-15 minutes. While the cookies are baking, beat together all filling ingredients. When cookies are cool, match pairs and fill with filling to form sandwiches. 

Pecan Pie

1 cup whole pecans

1 9” unbaked pie shell (make your own or buy a refrigerated or frozen crust - thaw before filling if using a frozen crust)

3 eggs, beaten

1 cup light corn syrup

1 tablespoon butter, melted

½ teaspoon vanilla

1 cup sugar

1 tablespoon flour

Arrange pecans in pie shell. Beat together eggs, corn syrup, melted butter, and vanilla. Combine sugar and flour and blend into egg mixture. Pour into pie shell. Bake at 350 for 45 minutes.

Pumpkin Bread

1 (15-oz) can pumpkin 
3 cups sugar
1 cup vegetable oil
2/3 cup water
4 eggs
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 if using metal loaf pans and to 325 if using glass loaf pans. In a large mixing bowl, stir together pumpkin, sugar, oil, water, and eggs until well combined. Whisk together remaining ingredients and gradually add into pumpkin mixture, stirring until completely combined. Spray two loaf pans with non-stick spray and divide batter evenly between the two pans. Bake for 55-75 minutes, until a toothpick inserted in the center comes out clean. Place pans on wire racks and allow to cool in pans for 15 minutes. Remove from pans and cool completely on wire racks. Slice and serve as is or with butter. 

Ina Garten's Lemon Bars

For the crust: 
2 sticks butter, softened
1/2 cup sugar
2 cups flour
pinch salt

For the filling:

6 eggs
3 cups sugar
2 tablespoons lemon zest
1 cup lemon juice
1 cup flour
powdered sugar, for dusting

Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment and spray lightly with non-stick cooking spray. With an electric mixer, cream butter and sugar. Mix in flour and salt until a dough forms. Press into bottom of pan and build up a 1/2-inch crust on all sides. Bake for 15-20 minutes, until lightly golden brown. Allow to cool slightly, then chill in refrigerator. Whisk together all filling ingredients except powdered sugar and pour into the cooled crust. Bake for 30-35 minutes, until filling is set. Allow to cool to room temperature or chill overnight. Dust with powdered sugar before cutting and serving directly from pan. 

[Note: This recipe is very rich and sweet, so cut into small squares. Because it is also quite sticky, use a sharp knife and clean it frequently while cutting.]

Happy baking!

Cookie Pizza

I am always on the lookout for good kids' cookbooks, and this week at the library we came across a fun one: "Bake and Make Amazing Cookies" by Elizabeth MacLeod. I like it because it includes an introduction which explains some basic terms and techniques, and the kids like it because it is divided into the following sections: Holidays, For Special People, Seasons, and Just for Fun. The holidays section has theme cookies for every holiday from Groundhog's Day to Thanksgiving; For Special People includes recipes that make good gifts and that are easy to wrap up and deliver (or mail); Seasons has suggestions for spring, summer, fall and winter; and Just for Fun has crazy ideas like potato chip cookies, magic cookie "wands," and bee cookies complete with pretzel wings.

I let my kids choose any recipe they wanted to make - the only rule was that they both had to agree on it. My son immediately chose cookie pizza, and once my daughter realized it involved frosting and candy, she was 100% in favor.

We collected our ingredients (opting to skip the flaked coconut and substituting candied pecans for the plain pecan halves called for in the recipe), washed our hands, and got down to baking! The complete recipe is at the bottom of the page.

For the cookie base, you'll need butter, brown sugar, white sugar, an egg, flour, and baking soda. For the icing, you'll need confectioner's sugar, butter, milk, and vanilla. For the decorations, you'll need pecan halves, sweetened flaked coconut (I omitted this), chocolate bits, and whatever kind of candy you like or have on hand. We went with some butterscotch chips, a few small packages of Skittles, and a bunch of colored sprinkles. 

Be sure your butter is at room temperature before starting. If needed, you can warm it in the microwave at low power (20% or so) for 20-30 seconds. Do NOT melt the butter! It should be just soft enough to cream nicely with the sugars. Combine 1/2 cup (one stick) of butter, 1/4 cup white sugar, and 1/2 cup brown sugar and beat with an electric mixer on medium speed until creamy.

 

 Add one egg and beat until well-blended and creamy.

 

Combine 1 1/4 cups flour and 1/2 teaspoon baking soda and add. Blend well. The dough will be leaning toward the batter end of the batter-dough spectrum.

Cover a large cookie sheet with non-stick foil and spread the dough out to form a large circle (or football, or star, or whatever shape you like). I found this was easiest to do using the back of a large spoon. The dough will spread while baking.

Pop the cookie sheet into a pre-heated 350-degree oven and bake for 15 minutes. The dough should be golden brown and slightly soft to the touch.

Lift the foil sheet and place cookie on a cooling rack until completely cooled.

While the cookie cools, make the icing. Beat together 1-1/2 cups confectioner's sugar, 1/4 cup room temperature butter, 2 tablespoons milk, and 1/2 teaspoon vanilla. Scrape the bowl with a rubber spatula. If the finished icing seems runny, add a little more sugar; if it seems too thick, add a few more drops of milk.

 

Pour the icing on the cookie and spread it out with a knife or spatula. This recipe allows for a very generous, thick layer of icing. Adjust to your own taste.

I like my nuts in smaller pieces, so I chopped up my pecan halves before I sprinkled them on.

My kids each decorated their half of the cookie pizza with their favorite candies and sprinkles.

Once the toppings are on, it's time for the final chocolate drizzle! Put 1/4 cup chocolate bits in a microwaveable glass measuring cup or bowl. Heat for about 30 seconds (full power), then stir. The chocolate will be just a little softened.

 

Give the chocolate an additional 20-30 seconds and stir again. Once there are just a few lumps left, keep stirring and allow the heated chocolate to melt the remaining lumps - do not overheat the chocolate.

When it's completely melted, use a spoon to drizzle the chocolate all over the cookie.

Voila! The finished product!

Slice into wedges (make them small; this pizza is very rich and sweet!) using a pizza cutter and serve!

Cookie Pizza
1/2 cup butter (room temperature)
1/2 cup brown sugar (lightly packed)
1/4 cup white sugar
1 egg
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 cups confectioner's sugar
1/4 cup butter (room temperature)
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup pecan halves
1/4 cup sweetened flaked (or shredded) coconut
1/4 cup chocolate chips
Assorted candy pieces and sprinkles

Preheat the oven to 350 degrees.

In a large mixing bowl, beat together 1/2 cup butter and brown and white sugars with an electric mixer until creamy. Stir in the egg. Add the flour and baking soda and blend well.

On a baking sheet lined with non-stick foil, pat the dough out to form a circle about 12 inches across. Bake for 15 minutes, until golden. Cool completely on the sheet on a cooling rack.

In a medium bowl, beat together confectioner's sugar, 1/4 cup butter, milk, and vanilla until smooth and creamy. Spread evenly on cookie. Sprinkle with pecans, coconut, and desired candies. Melt the chocolate chips in the microwave and drizzle over finished cookie. Cut into wedges and serve.

NOTE: The undecorated cookie may be stored at room temperature for up to 1 week or frozen for up to 2 months.

Desserts to Make with your Kids

Since today is National Pi Day, my 6-year-old son and I baked a pumpkin pie (his favorite). It reminded me of how fun and easy it is to make desserts with kids. Here are a few of my favorite dessert recipes that are great to make with a young assistant!

Pumpkin Pie

If you use a pre-made pie crust, making a pumpkin pie is pretty much an issue of dumping all the ingredients into a big bowl and stirring. Older kids can help measure; younger ones can break the eggs and whisk. There are hundreds of pumpkin pie recipes out there, but the one on the back of the One Pie brand canned pumpkin is easy and delicious – not too spicy for young palates, and the molasses adds extra flavor and sweetness.

Frozen pie crust
1 cup sugar
1 Tbsp cornstarch
scant ½ tsp salt
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 (15 oz.) can pumpkin or squash
 2 eggs, beaten (with hand whisk or electric mixer)
1-1/2 Tbsp butter, melted
1/8 cup molasses
1-1/2 cups milk

Pre-bake pie crust according to package directions. Cool completely.

Whisk together sugar, cornstarch, salt, and spices in a large bowl. Stir in pumpkin, eggs, butter, molasses, and milk. Pour into cooled pie crust. If you have extra filling, pour it into ramekins, set ramekins in a baking dish and add water to close to level of filling and bake alongside pie. Bake at 450 for 15 minutes, then reduce heat to 350 and bake for an additional 50 minutes. Filling should be slightly jiggly in the center, but will set as the pie cools.

Resurrection Rolls

These sweet, doughy desserts are fun as an Easter treat, since they symbolize the empty tomb, but they’re a fun treat any time of year. This recipe is great for really little ones because there’s no measuring required.

Frozen crescent roll dough
Marshmallows (full size)
Melted butter
Sugar and cinnamon, mixed together

Spray a cookie sheet with non-stick spray. Arrange balls of crescent roll dough, leaving about 2 inches between balls. Flatten each ball into a 3” diameter circle (it’s fun to squish with the bottom of a drinking glass). Place a marshmallow in the center and wrap the dough around it, pinching to close completely. Roll in the palm of your hand to smooth and seal. Brush generously with butter and sprinkle with cinnamon sugar. Return to greased cookie sheet and cover with plastic wrap sprayed with non-stick spray. Let rise till doubled (~30-60 minutes). Bake at 350 for 15-20 minutes, until golden brown. Remove from pan and cool on a wire rack.

Lime Fascination

This was one of my absolute favorite desserts as a kid – to eat AND to make. The hardest part was waiting for the jello to set before moving on to the next step! If you don’t wait long enough, you end up with a layered dessert with mostly green jello on the bottom and mostly whipped cream on the top. Delicious either way, though!

Crust:
2 cups chocolate wafer cookie crumbs (a pre-made chocolate pie crust will also work, as will crushed chocolate graham crackers) - use either a food processor or a rolling pin to make crumbs
4 Tbsp melted butter

Filling:
1 (13 oz.) can evaporated milk
1 pkg lime jello
1-1/4 cups boiling water
¼ cup lime juice (can substitute lemon juice)
1 cup sugar

Combine chocolate and butter. Set aside a few tablespoons for topping (or use chocolate jimmies) and press remainder into the bottom of a 9” square baking dish.

Chill the evaporated milk by refrigerating overnight or placing in the freezer for about 15 minutes. In a medium bowl, dissolve the jello in boiling water. Add the sugar and lime juice and stir until completely dissolved. Cool slightly (you can scant the boiling water and add a few ice cubes at this point), then refrigerate until partially set.

Pour the evaporated milk into a large mixing bowl and beat with electric mixer (start on low and increase speed) until it forms a solid, whipped-cream-like foam.

When the jello is partially set, beat until a light, airy texture. Fold into evaporated milk, mixing until color is even and not streaky. Pour over the crumb crust. Smooth with spatula and sprinkle with reserved crumbs (or chocolate jimmies). Cover with plastic wrap (hold up with toothpicks if necessary to avoid sticking) and chill for several hours before serving.

Gingerbread Boys

There’s something universally appealing about making gingerbread boys. These cookies are just as delicious cut into squares with a knife or circles with a drinking glass, but kids love using a cookie cutter to make little boys and girls. This recipe is moist and delicious enough to not need icing, but if your kids are artistic, feel free to add icing decorations after the cookies are cooled.

1/3 cup sugar
1/3 cup molasses
1/3 cup Crisco (or butter)
1 tsp vinegar (white or cider)
1 tsp baking soda, dissolved in ¼ cup hot water
¼ tsp cinnamon
½ tsp ginger
¼ tsp salt
2-2/3 cup flour (adjust as needed)

Combine all ingredients, adding flour gradually until dough is a workable consistency. Roll out on a floured board (slightly thicker dough will result in a softer cookie) and cut with a cookie cutter or drinking glass. Bake on a greased cookie sheet (cookies will spread slightly) for 5 minutes at 400.

Crazy Cake

This is a delicious, moist cake, but what makes it special is how fun it is to make. It reminds me of making mud pies! Kids love to dig wells in the dry ingredients and pour in the liquids, then mix it all together. Adults love that there’s no big mixing bowl to wash afterwards.

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
½ cup unsweetened cocoa
¾ cup vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
2 cups cold water

Sift together all dry ingredients in ungreased 9x13”pan. Make three wells and pour oil into one, vinegar into another, and vanilla into the third. Pour cold water over all and stir well with fork.

Bake at 350 for 30-40 minutes, until toothpick inserted in center comes out clean. Cool completely and frost as desired.

Fun Fudge

Fudge is always fun; mini marshmallows are always fun. Put them together, and you get double fun! And now that microwaves have taken the place of double-boilers in melting the ingredients, fudge is a much more kid-friendly recipe.

18 oz. semisweet chocolate chips
2 Tbsp margarine or butter
1 (14 oz.) can sweetened condensed milk
2 cups miniature marshmallows (white or multicolored)
1-1/2 tsp vanilla

Melt chocolate chips and margarine in microwave-safe bowl, 30 seconds at a time, stirring in between, until smooth. Add sweetened condensed milk and heat an additional 30-60 seconds, stirring till well blended. Fold in marshmallows and vanilla. Spread evenly in an 8” or 9” square pan lined with waxed paper. Chill 2 hours or until firm. Turn out onto cutting board and peel off waxed paper. Cut into squares and store in covered container in refrigerator.