Brownie/Cookie Dough Sandwiches

Brownie and cookie dough? Yes, please!

Brownie Cookie:

1 cup unsalted butter

1 cup white sugar

3/4 packed brown sugar

2 eggs

1 tsp vanilla

1/2 tsp salt

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

Directions:

1. Heat oven to 350 degrees.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the vanilla extract and then the eggs one at a time, beating well with each addition. Combine the salt, cocoa, flour, baking powder and baking soda and gradually stir into the creamed mixture.

3. Shape dough into 1 1/2 T sized balls and place on a baking sheet. Flatten cookies slightly with the bottom of a drinking glass or your palm.

4. Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cookie Dough Filling:

1 cup (2 sticks) unsalted butter, softened
2 T brown sugar
2 1/2 cups flour
1 13 oz container marshmallow creme
1 tsp vanilla
1/2 tsp salt
1/3 cup mini chocolate chips

Directions:

1. With an electric mixer, cream butter until fluffy. Add sugar and beat well. Add flour and beat until all the flour is incorporated. Add remaining ingredients and beat until mixture is smooth. (It will be fairly thick).

Assembling the sandwiches when cookies are cool:

1. Scoop about 3T of filling onto to bottom of a cookie. Top with another cookie.

Yield: About 15 large cookie sandwiches.

Peanut Butter Hot Fudge Cupcakes

INGREDIENTS FOR THE CUPCAKES:
1 whole Egg
¾ cups Brown Sugar
½ cups Milk
½ cups Plus 1 Tablespoon Heavy Cream
½ cups Butter, Melted
1 teaspoon Vanilla Extract
2 Tablespoons Sour Cream
1-⅛ cup All-purpose Flour
¼ cups Dark Cocoa Powder
1-¼ teaspoon Baking Soda
½ teaspoons Salt
¼ cups Homemade Hot Fudge (recipe Below)

INGREDIENTS FOR THE BUTTERCREAM:
½ cups Butter, Softened
⅔ cups Peanut Butter
3 cups Powdered Sugar (you May Need 1 More Cup)
1 Tablespoon Of Milk (have 1-2 More On Hand)
1 teaspoon Vanilla Extract
1 pinch Salt

FOR THE HOT FUDGE SAUCE:
1 cup Sugar
1 cup Dark Cocoa Powder
1 pinch Salt
2 Tablespoons Flour
1 cup Boiling Water Or Scalding Milk
1 Tablespoon Butter
1 teaspoon Vanilla Extract

For Cupcakes:
Preheat oven to 350 degrees F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost the cooled cupcakes as desired.

For Homemade Fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

Blueberry Bread

Ingredients

1 whole Egg
1 cup Milk
3 Tablespoons Vegetable Oil
2 cups All-purpose Flour
1 cup Sugar
2½ teaspoons Baking Powder
½ teaspoons Salt
2 cups Fresh Or Frozen Blueberries

Preparation Instructions

1) Preheat oven to 350 degrees.

2) In a large bowl, whisk together the egg, milk and oil.

3) In a separate smaller bowl, combine the flour, sugar, baking powder and salt. Gradually add this mixture to the milk mixture. Whisk together until just combined. Fold in the blueberries.

4) Pour mixture into a greased 9×5-inch loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.

5) Cool for 10 minutes before removing from loaf pan; transfer to a wire rack and cool completely.