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Brownie Roll-Out Cookies

3 cups flour

1/3 cup unsweetened cocoa

3/4 teaspoons salt

1/2 teaspoon baking powder

2 sticks unsalted butter, softened

1  1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 350 degrees

Whisk the flour, cocoa, salt, and baking powder in a bowl, set aside

Beat butter and sugar with electric mixer until fluffy.  Add eggs, one at a time, scraping down bowl.  Mix in vanilla.  Gradually mix in the dry ingredients.  Wrap in plastic wrap and chill for at least 1 hour.

Roll out the cookie dough onto a floured counter.  Cut into desired shapes brushing extra deposits of flour off the top (it does disappear once baked though so don’t overly fret if they go in the oven looking white)

Bake on a parchment lined baking sheet for 8-11 minutes (8 for 1/8 inch-thick cookies, 11 for 1/4 inch cookies), until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.  You can frost, but they don’t need it.

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Final Exam Brownies

  • 4 squares unsweetened chocolate
  • 1 cup butter (cut into chunks to heat)
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 1 cup flour
  • 1 teaspoon vanilla
  • 2 cups mini marshmallows
  • 1 cup chopped pecans (or other nut)
  • 1 cup chocolate chips (plus 1/2 cup for topping)                                                                                you can use M&M’s

Melt chocolate and butter.  Put in mixing bowl and mix in sugar.

Beat in eggs.

Add flour and vanilla.

Add marshmallows and nuts and chocolate chips.  Blend and pour into greased 9X13 pan.  Sprinkle chocolate chips on top.

Bake 350 degrees for 40-45 minutes

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Kneaders Christmas Nut Bars

Prepared by Guest Chef Tami Vincent
www.kneadersbakery.com

INGREDIENTS FOR CRUST

1 ½ cups all purpose flour
¾ cup powdered sugar
½ scant teaspoon salt
1 cube or ½ cup unsalted butter

  1. Combine flour, salt and powdered sugar in a medium  mixing bowl.
  2. Melt butter, then fold into dry mixture.  Mix until it resembles course bread crumbs.
  3. Spray 9 by 13 pan with pan release.
  4. Press dough into pan
  5. Bake at 350 degrees for 10 minutes or until light golden brown.

INGREDIENTS FOR FILLING

½ cup light corn syrup
½ cube or 4 Tablespoons of unsalted butter
1 8 oz package butterscotch chips
3 cups mixed salted nuts with no peanuts
DO NOT CHOP NUTS

  1. Spread nuts evenly over the baked crust.  Make sure to get the nuts into the
    corners.
  2. Combine corn syrup and butter.  Heat slowly until butter is melted
  3. In a separate container using the microwave, slowly melt the butterscotch chips.  Heat 15 seconds at a time stirring after each heating.  It is very easy to scorch the chips, be sure to melt them slowly.
  4. Combine syrup and butterscotch mixture.  Stir with a wisk until thoroughly combined.5.  Working quickly,  pour butterscotch mixture evenly over the entire pan.  Be sure to get mixture into the corners.
  5. Immediately, bake for an additional 5 minutes at 350 degrees.
  6. Cool and cut into small pieces.   This is difficult to cut so use a sharp knife and take your time.
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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.