This blog is for a school project.

Ingredients:

• 1/2 cup or 2 tablespoons salted butter-melted
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup melted milk chocolate chips
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
3. Add in eggs and vanilla extract. Whisk 1 minute.
4. Whisk in melted chocolate until combined and smooth.
5. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
6. Pour into prepared pan and smooth out.
7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Ingredients:

• 1 package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners’ sugar for decoration

Directions:

1. Preheat oven to 375 degrees F
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. 
   Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk
• 1/2 cup sugar
• 1/3 cup butter-melted
• 2 large eggs-room temperature
• 1 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour

Filling:

• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
  
• 1/4 cup butter, melted, divided

Frosting:

• 1/2 cup butter-softened
• 1/4 cup cream cheese-softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-1/2 cups confectioners’ sugar

Directions:

1. Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11×8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13×9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
4. Bake until golden brown, 20-25 minutes. Cool on wire racks.
5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter-cubed
• 1 large egg-beaten
• 2/3 cup half-and-half cream
  
• cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1/8 teaspoon vanilla extract
• Additional butter
• 1-1/2 cups fresh strawberries-sliced

Directions:

1. Preheat oven to 450°.
2. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture. Stir just until moistened.
3. Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack.
4. Beat heavy cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

Ingredients:

• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 2/3 cups all-purpose flour
• 3 eggs
• 1/4 cup white sugar
• 2 cups milk
• 1 quart vegetable oil for frying, or as needed
• 2 tablespoons confectioners’ sugar, or as needed

Directions:

1. Mix salt, baking powder, and half the flour in a bowl. Set aside.
2. Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
3. Heat the oil to 375 degrees F in an 8-inch skillet.
4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners’ sugar.

Ingredients:

• 6 Tbsp. Butter
• 6 Cups Mini Marshmallows
• 6 Cups Rice Crispy Cereal

Directions:

1. Melt the butter in a medium pan on medium heat.
2. Add Mini Marshmallows, stir until they are completely melted.
3. Turn off the heat.
4. Add the Rice Crispy Cereal and mix until the cereal is completely coated with the Marshmallow Mixture.
5. Spoon into a 9×11″ shallow pan.
6. Press down into the pan.
7. Allow to cool.
8. Cut into squares and serve.

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Ingredients:

• 1 cup shortening
• 1 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
  

Directions:

1. Preheat oven to 375°.
2. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt.
4. Add to creamed mixture and mix well.
5. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets.
6. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes.
7. Remove to wire racks to cool.

Ingredients:

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled tart apples
• 1 tablespoon lemon juice
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter
• 1 large egg white
• Additional sugar

Directions:

1. In a small bowl, combine the sugars, flour and spices; set aside.
2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
3. Line a 9-inch pie plate with bottom crust; trim even with edge.
4. Fill with apple mixture; dot with butter.
5. Roll remaining crust to fit top of pie; place over filling.
6. Trim, seal and flute edges. Cut slits in crust.
7. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
8. Bake at 375° for 25 minutes.
9. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.
10. Cool on a wire rack.