2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
Directions:1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Lemon Truffle Pie
Found this on Taste of Home website & boy is it good!!!
9" pie crust -- baked and cooled
1 cup sugar
2 Tbsp. cornstarch
2 Tbsp. flour
1 cup water
2 egg yolks
1 Tbsp. butter
1/3 cup lemon juice
1 1/2 cups white chocolate chips
1 pkg. cream cheese -- (8 oz.) softened
Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.
Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice.
Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set. 8 servings
Pumpkin Spice Cupcakes with Cream Cheese Frosting
3/4 cup butter, softened
2-1/2 cups sugar
1 can (15 ounces) pumpkin puree
2-1/3 cups all-purpose flour
2 tablespoon pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Mix the cream cheese and butter at medium speed until smooth.Add the confectioners’ sugar, vanilla ; beat until smooth. Frost cupcakes. Refrigerate leftovers
Preheat oven to 350 degrees. Line cupcake pan with paper liners (18 cups).
Beat the butter with the sugar with a mixer on medium-high until very light in color, 4 to 5 minutes (if using a hand mixer, it may take a little longer). Scrape down the bowl with a spatula as you go.
With the mixer on medium, add the eggs to the butter mixture 1 at a time, allowing each addition to completely blend. Add the pumpkin and blend well.
Sift together all of the dry ingredients, whisk to blend. With the mixer on the lowest speed, add the flour mixture and milk alternatively, beginning and ending with the flour.
Fill each liner 3/4 full with batter. Bake 15 to 20 minutes, until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Cool the cupcakes. Frost and serve
Than I made 4 of the One Hour Totes for Christmas yesterday need to made a few more
Pattern is HERE
Than got the baby quilt that's for a order on the frame!
Than we worked on the front door bell LOL it's been acting kooky ringing when ever it wants too!! Not so much fun when it dings at 2:30 in the morning!!So we went to Lowe's home store & got a new button but it's not the problem :( so have to check the chime box in the hallway, it's a ding dong not just a ding so guess the dongs broken!! tee hee I'm still silly!!