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Biscoff Fudge. Make some. 1 1/2 cups sugar 6 Tablespoons margarine 1/3 cup evaporated milk 1/2 tsp vanilla 1/2 cup Biscoff spread 3.5 oz. or half a jar of Marshmallow Creme 1. Combine sugar, margarine and evaporated milk in a medium pot. 2. Bring to full rolling boil, stirring constantly. 3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. 4. Remove from heat and stir in Biscoff spread until melted. 5. Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well blended. 6. Pour into greased 8 X 8 pan. 7. Let cool and cut into small squares.

Peanut Butter Fudge

3 cups sugar 3/4 cup margarine (I like Parkay) 2/3 cup evaporated milk 1 tsp vanilla 6 oz package semi sweet chocolate pieces 7 oz. jar Marshmallow Creme (I like Kraft) 1/2 cup peanut butter (I like Jif) 1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot. 2. Bring to full rolling boil, stirring constantly. 3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. 4. Remove from heat and stir in chocolate pieces until melted. 5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended. 6. Pour into greased 13 X 9 pan. Repeat with remaining ingredients substituting peanut butter and spread over chocolate. Then, cool at room temperature and cut into squares.

Chocolate Candy Cookies 1 1/2 cups all purpose flour 3/4 teaspoon baking soda

1/2 teaspoon salt 1/2 cup butter, slightly softened 1 cup peanut butter 1 cup sugar 1 egg 2 teaspoons vanilla Hersheys Kisses or Reeses Peanut Butter Cups, or both

Preheat oven to 350 degrees Sift flour, soda and salt with a wire whisk and set aside. Beat butter and peanut butter Add sugar and beat until fluffy. Add egg and vanilla. Add flour mixture and combine. Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat. For Peanut Butter Kisses:

Place rolled balls on parchment paper covered baking sheet and bake for 8-10 minutes. Remove from the oven and press an unwrapped Hersheys Kisses candy into the center of each cookie. Transfer to a wire rack to cool. For Peanut Butter Cuppies:

Press rolled balls into the cavities of a mini muffin tray. Place an unwrapped Reeses peanut butter cup into each. Bake for 8-10 minutes. Remove. Let cool and then drizzle with chocolate if desired.

Note: you can bake these in wrappers or directly in the pan. Note: There are about 36 Reeses and around 70 Kisses in a regular size bag. I forgot to count how many this recipe will make, but if you go with Kisses, youll definitely have enough candies. Guess Ill just have to make them again. Darn.

Gingerbread Cookies 5 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 3 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon cloves

1 cup butter, slightly soft 1 cup sugar 1 egg 1 cup molasses

Sift flour, soda, salt and spices together in a medium bowl and set aside. Using a mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined. Add molasses and mix until combined. Gradually add in flour mixture and mix until combined and a dough forms. Divide dough into four sections and shape each into a flattened disc. Wrap each disc in plastic wrap and refrigerate for several hours or overnight. When ready to bake preheat oven to 350 degrees. Roll out each disc between two sheets of parchment paper using a rolling pin. Flour the sides of the paper that will touch the dough to make it a little easier to release. Cut out shapes and remove excess dough to reuse. Leave cutouts on parchment paper and transfer to cookie sheet. Bake for 8-9 minutes. Cool on cooling rack. For the icing, mix together four cups confectioners sugar and four tablespoons meringue powder with about four tablespoons water. If its too thick, add more water a teaspoon at a time. Or if its too thin,

add more confectioners sugar. Decorate using a #2 to outline and #3 tip to fill in.

Chocolate Cupcakes 2 1/4 cups all-purpose flour 2/3 cup cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 3/4 cup unsalted butter, room temperature 3 eggs, room temperature 1 1/4 c milk, room temperature 1 tsp vanilla

Preheat oven to 350 degrees. Prepare cupcake pans with 36 baking cups. With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside. In a mixer, cream sugar and butter. Add eggs one at a time, scraping down sides with each addition. Add vanilla. Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour)

Bake for about 15 minutes or until done. Cool and frost.

Red Velvet Cake 2 1/2 cups all purpose flour 2 cups sugar 1 Tablespoon cocoa 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 1/2 cups oil 1 cup buttermilk 1 Tablespoon vinegar 1 teaspoon vanilla 2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting. Cream Cheese Frosting 8 oz. cream cheese, room temperature 1 cup butter, room temperature 1 teaspoon vanilla 6 cups confectioners sugar

Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away. Cooked frosting 1 cup milk 1/3 cup flour 1 1/2 sticks butter, room temp ( I think may have been two cant remember which I used for sure.) 1 cup sugar 1 teaspoon vanilla

Cook milk and flour. (Mine was cooked until pretty thick) Cool. Cream butter and sugar. Add vanilla and mix until combined. Add cooled cooked mixture to creamed mixture and beat until combined.

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Walnut blondie wth maple butter sauce

Ingredients: Dough 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1 cup flour, sifted 1/4 cup chopped walnuts (or more if desired) 1/3 cup butter or margarine (melted) 1 cup packed brown sugar 1 egg, beaten 1 tablespoon vanilla extract 1/2 cup white chocolate chips

Maple Butter Sauce 3/4 cup maple syrup ( I highly recommend using

REAL maple syrup )

1/2 cup butter 3/4 cup brown sugar 1/4 cup chopped walnuts (optional)

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Directions: Dough Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well. Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

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Italian Meringue Drops Ingredients

2 2/3 cups sugar 9 large egg whites 1 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract 3 tablespoons plus 2 1/4 teaspoons coffee extract 2 teaspoons chocolate extract 12 ounces best-quality bittersweet chocolate, coarsely chopped 1 1/2 teaspoons canola oil 2 teaspoons unsweetened Dutch-process cocoa powder Directions

1. Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer. 2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form. 3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and

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remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined. 4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week. 5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.