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Delicious Cookie Dough Cupcakes-


Serves 30
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter - softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup chocolate chips
1 package favorite cake mix:
1/3 cup canola oil
1 1/3 cups water
3 eggs

1. In a small bowl, combine flour, baking soda and salt.

2.Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.

3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.

4.In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chewy Peanut Butter Cookies-


Serves 24
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

1.Preheat oven to 375 degrees F (190 degrees C).

2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Moist Chocolate Cake-


Serves 24
1-1/2 cups butter , softened
2-1/4 cups granulated sugar
3 eggs
1-1/2 tsp vanilla
3 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
2-1/4 cups buttermilk

1.Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.

2.In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla.

3.In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.

4.Bake in 350F (180C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Invert top side up; let cool completely.