Melinda's Famous Chocolate Cherry Brownies

"I get asked to make these by family and friends ALL THE TIME and they are so incredibly delicious-moist, chocolatey, addictive." - Melinda (Baker Extraordinaire)

Read the recipe in full online! You won't be disappointed :)

Note: This one has some alcohol, but it's a small amount and by no means can these get you drunk. We know some of our readers are trying to stay away from alcohol, so we thought it was something to mention! 

Not in the mood for Chocolate Cherry Brownies? Melinda also recommends Chocolate Peanut Butter Cake and Peach Crisp!


Chocolate Peanut Butter Cake - "This is an amazing cake-no combo better than chocolate and peanut butter. Plus, if you're challenged when it comes to frosting a cake (like me), the ganache topping is both impressive and foolproof" - Melinda


 

Peach Crisp with Maple Cream Sauce - "My husband, who has Iowa's smallest sweet tooth, regularly asks me to make this-it's that good. And the Pioneer Woman can do no wrong." -Melinda

Posted on November 19, 2014 .

Pumpkin Muffins from Brianna

Ingredients:

1 box Spice Cake Mix

1 can of Pumpkin

1 cup of Water

1 bag of Hershey's Cinnamon Chips

 

Directions: Mix all ingredients together. Bake at 350 degrees for 18-20 minutes. I like to use mini-muffin tins for mini-muffins but it also works for regular sized muffin tins!

 

Posted on November 19, 2014 .

Good 'ol Sugar Cookies from Sarah!

Ingredients:

3/4 cup butter, softened

1  cup sugar

2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder

1 teaspoon salt

colored sprinkles, for decoration

Directions:
Cream together butter, sugar, eggs, and vanilla.
In a separate bowl combine flour, baking powder, and salt.
Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
Preheat oven to 400 degrees F.
Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
Cut cookies with seasonal cookie cutters.
Place cookies on parchment-lined cookie sheets for easy clean up.
Sprinkle with colored sugar sprinkles.
Bake 6-8 minutes or until edges turn golden brown.

Cool on wire rack and store at room temperature in an air-tight container.

Posted on February 20, 2013 .

Oatmeal Craisin Cookies from Mrs. Stewart!

Ingredients:

1 C butter, softened

1 C packed brown sugar

1/2 C white sugar

2 eggs

1 tsp vanilla extract

2 1/2 - 3 C quick cooking oats

2 C all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 C dried craisins

1 C white chocolate chips

Directions:

1.  Beat butter, sugars, eggs and vanilla for 5 minutes.  In another bowl, comine oats, flour, baking soda, baking powder, and salt.  add to butter mixture one cup at a time.  

2.  Mix in crasins

3.  Drop by cookie scoops onto greased cookie sheets and bake for 12 - 14 minutes at 350 degrees.

Posted on February 19, 2013 .

Peanut Butter'n Chocolate Chip Cookies from Karen!

Ingredients:

3/4 C butter

1 C white  sugar

1 C firmly packed brown sugar

1/2 C peanut butter

2 eggs

2 tsp vanilla

2 1/2 C flour

1 tsp baking soda

1/2 tsp salt

1 12 oz pkg chocolate chips

Directions:

Heat oven to 350.  Beat butter, sugars and peanut butter in a large bowl with mixer on medium speed until light and fluffy.

Blend in eggs and vanilla.  Blend flour together with baking soda and salt and then add to mixing bowl.  Stir in the chocolate chips.  Drop by cookie scoop on to ungreased cookie sheet and bake 10 to 12 minutes or until lightly browned.  Cool 2 minutes before removing from the pan.

Posted on February 19, 2013 .

Peanut Better Amazingness from Jill!

Ingredients

(Makes about 3 dozen cookies)

  • 1 cup sugar
  • 1 cup corn syrup
  • 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
  • 6 cups corn flakes
  • 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

 Click on the image to view the blogged recipe

Click on the image to view the blogged recipe

Directions

  1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
  2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
  3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
  4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
  5. Drizzle the melted chocolate over the cookies.
  6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!
Posted on February 19, 2013 .

Lemon Love Notes from Kaitlyn!

Crust

    Cut together:

    1/2 cup (1 stick) softened butter or margarine

    1 cup flour

    1/4 cup powdered sugar

    Press into 8x8 pan and bake at 350 for 15 minutes

Filling

    Mix together:

    1/4 cup lemon juice

    2 beaten eggs

    1 cup sugar

    2 tablespoons flour

    2 teaspoons baking powder

    Pour over crust and bake at 350 for 25 minutes (should begin to lightly brown)

Icing

    Mix:

    1 cup powdered sugar

    1 tablespoon milk

    1 teaspoon vanilla

    Pour over bars -icing ingredient proportions may be varied to change consistency to taste

Posted on February 19, 2013 .

Soft & Chewy Chocolate Drop Cookies from Miranda!

Cookies

4 squares BAKER's Unsweetened baking chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 1/2 cups flour

Glaze

1 tub (8oz frozen Cool Whip

6 squares BAKERS Semi-Sweet Baking Chocolate

Cookies

Preheat oven to 350 degrees. Microwave unsweetened chocolate and butter in large microwaveable bowl on High 2 min. or until butter is melted. Stir to melt chocolate completely. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hr. or until dough is easy to handle. 

Shape dough into 1 inch balls; place 2 inches apart on greased baking sheets. 

Bake 8 min or just until set. (Don't over bake!) Let stand 1 min on baking sheet; transfer to wire racks and cool completely. 

Makes 5 dozen!

Glaze

Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. microwave on High 1 1/2 min. or until chocolate is melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

Posted on February 19, 2013 .

Chocolate Dollop Pretzels from Jen!

  • mini pretzels
  • M&M's - or you can use toasted pecans/almonds, hazelnuts/walnuts
  • Rolo candies, unwrapped
  • 1.Preheat the oven to 350 degrees F.

    2. Place mini pretzels on a large baking sheet. Top each pretzel with one Rolo candy. Place in the oven for 4-5 minutes, until Rolo candies start to melt.Don't melt them all the way.

    3. Remove from oven and lightly press an M&M on top of each Rolo.

    4. Eat warm or let them cool if you want them to set up.

    Posted on February 19, 2013 .

    Oatmeal Carmelitas from Alicia!

  • 2 cups all-purpose flour 
  • 2 cups uncooked quick-cooking oats
  • 1 1/2 cups firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted 
  • 1 (12-oz.) package semisweet chocolate chips (or white chocolate chips)
  • 1/2 cup chopped pecans or walnuts, toasted (optional)
  • 1 (14-oz.) package caramels 
  • 1/3 cup half-and-half (or milk)
  • 1. Stir together first 5 ingredients in a large mixing bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13- x 9-inch pan. Sprinkle evenly with chocolate chips, and, if desired, pecans
  • 2. Microwave caramels and half-and-half in a microwave-safe bowl at MEDIUM (50% power) 3 minutes. Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth. Let stand 1 minute. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
  • 3. Bake at 350° for 30 minutes or until light golden brown. Cool in pan on a wire rack. Cut into bars.
  • Posted on February 19, 2013 .