Creamcheese Cupcakes

Ingredients:

2 pkg (8 oz each) softened cream cheese
3/4 c.sugar....
2 eggs beaten
1 tsp. vanilla
1 Tbsp. lemon juice
vanilla wafers

Directions: 

Drop a wafer in cupcake papers, mix remaining ingredients, bake at 375 deg for 15-20 minutes. Just until browned, let cool & top with what ever fruit you like.

 

Source: foodgasmsrecipes

Homemade Samoas Girl Scout Cookies

Yield: About 4 dozen (2-inch) cookies

Prep Time: 2 hours (includes chilling)

Cook Time: 15 minutes

Ingredients:

For the cookies:

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:

3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

Directions:

Make the cookies:

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepan set over a large saucepan of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepan from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:

If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, under bake it!

If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

Source: Instructables 

Chocolate Turtle Cookies

Ingredients:

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions: 

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl.
With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes.
Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.
Whisk egg white(s) in another bowl until frothy.
Place pecans in another bowl.
One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans.
Place balls 2 inches apart on prepared baking sheets.
Using teaspoon measure, make indentation in center of each ball.
Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.
Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Source: CooksCountry.com

Chocolate Gooey Butter Cookies

Ingredients:

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature

Directions:

Preheat oven to 350 degrees F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg. Then beat in the vanilla extract. 

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. 

Place on an ungreased cookie sheet, 2 inches apart. 

Bake 12 minutes. 

The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Source: PaulaDeen.com