1 stick of butter
1 yellow cake mix
1 bag of semi-sweet chocolate chips
How to make it
1. Melt butter in bowl
2. Whisk together with eggs
3. Stir in cake mix
4. Mix in chocolate chips
5. Press into greased pan
6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.
2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted
First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.
After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.
Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!
2 lbs – fresh strawberries, hulled, washed and quartered
1/2 – cup sugar
3 – tablespoons White Lily all purpose flour
1 1/2 – cups White Lily all-purpose flour
2 – tablespoon sugar, plus more for top of biscuits
1/4 – teaspoon salt
1 – tablespoon baking powder
4 – tablespoons cold and cubed butter
1 1/4 – cups heavy cream
8×8 or 9×9 inch baking dish
Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish).
In a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine.
Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture.
Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.
Sprinkle the biscuit topping with additional granulated sugar. Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly.
Let cool enough for the juices to thicken, then served warm by itself or with whipped cream
18 vanilla wafer cookies
2 (8oz) cream cheese, softened
1 (8oz) neufchâtel cream cheese, softened
¾ C sugar
1 tsp vanilla
1¼ C white chocolate chips, divided
1¼ C crushed mini candy canes, divided
18 foil muffin liners
Preheat oven to 350 degrees.
Place foil liners in 2 muffin pans.
Place 1 vanilla wafer in the bottom of each cup.
Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
Don’t over beat.
Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
Fill each cup ¾ of the way full.
Bake 20-25 minutes or until almost set.
Remove from oven; let cool 5 minutes on rack and then remove from pan.
Once cool cover and refrigerate for 3 hours.
Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator
2/3 cup butter, room temperature
2 cups light brown sugar
1 1/3 cups white sugar
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 cups crunchy peanut butter
6 cups old fashioned oats
1 cup semi-sweet chocolate chips
1/2 cup m&m candies, for topping
Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.
Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the m&ms and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool.
Yield 36-48 bars
1 Box yellow or white or cake mix
2 eggs beaten
5 tablespoons melted butter
2 cup mini chocolate chips
Put in a greased 9×13 pan and bake at 350 for 20 minutes.