Recipes

Ingredients

• • 1/2 cup butter
• • 1 cup sugar
• • 1/3 cup cocoa powder (or melted chocolate)
• • 2 eggs, vanilla
• • 1/2 cup flour, pinch of salt

Method

1. 1. Melt the butter with the cocoa powder, then whisk in the sugar, eggs, and vanilla.
2. 2. Fold in the flour and salt until just combined — don't overmix.
3. 3. Pour into a greased pan and bake at 350°F for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
4. 4. Cool completely before cutting into squares.

Ingredients

• • 1/2 cup butter
• • 1/2 cup brown sugar, 1/4 cup granulated sugar
• • 1 egg, vanilla
• • 1 1/2 cups flour, baking soda, pinch of salt
• • 1 cup chocolate chips

Method

1. 1. Cream the butter with both sugars, then beat in the egg and vanilla.
2. 2. Mix in the flour, baking soda, and salt, then fold in the chocolate chips.
3. 3. Scoop onto a baking sheet and bake at 375°F for 9–11 minutes, until the edges are golden.
4. 4. Cool on the sheet for a few minutes before transferring to a rack.

Ingredients

• • 1/2 cup butter
• • 3/4 cup sugar
• • 1 egg, vanilla
• • 1 1/2 cups flour, baking powder, pinch of salt
• • Simple powdered sugar icing (optional)

Method

1. 1. Cream the butter and sugar, then beat in the egg and vanilla.
2. 2. Mix in the flour, baking powder, and salt until a soft dough forms.
3. 3. Scoop and flatten onto a baking sheet, and bake at 350°F for 8–10 minutes, until the edges are just set.
4. 4. Cool completely, then ice if desired.

Ingredients

• • 1/2 cup butter
• • 1 cup sugar
• • 2 eggs, vanilla
• • 1 1/2 cups flour, baking powder, pinch of salt
• • 1/2 cup milk
• • Vanilla buttercream frosting

Method

1. 1. Cream the butter and sugar, then beat in the eggs and vanilla.
2. 2. Alternate adding the dry ingredients and milk, mixing until just smooth.
3. 3. Fill lined muffin cups 2/3 full and bake at 350°F for 18–20 minutes, until a toothpick comes out clean.
4. 4. Cool completely, then pipe on the vanilla buttercream.

Ingredients

• • 1/2 cup butter
• • 1 cup sugar
• • 2 eggs, vanilla
• • 1 1/4 cups flour, 1/3 cup cocoa powder, baking powder, pinch of salt
• • 1/2 cup milk
• • Chocolate buttercream frosting

Method

1. 1. Cream the butter and sugar, then beat in the eggs and vanilla.
2. 2. Whisk the cocoa powder into the flour, then alternate adding the dry ingredients and milk, mixing until just smooth.
3. 3. Fill lined muffin cups 2/3 full and bake at 350°F for 18–20 minutes, until a toothpick comes out clean.
4. 4. Cool completely, then pipe on the chocolate buttercream.

Ingredients

• • 3 tbsp butter
• • 1 bag (10 oz) mini marshmallows
• • 6 cups crisp rice cereal

Method

1. 1. Melt the butter in a large pot over low heat.
2. 2. Add the marshmallows and stir until completely melted and smooth.
3. 3. Remove from heat and fold in the cereal until evenly coated.
4. 4. Press into a greased pan and let cool before cutting into squares.

Ingredients

• • 1 cup creamy peanut butter
• • 1 cup sugar
• • 1 egg
• • 1 tsp vanilla, pinch of salt

Method

1. 1. Mix the peanut butter, sugar, egg, vanilla, and salt until smooth.
2. 2. Scoop into balls, place on a baking sheet, and press a crosshatch pattern into each with a fork.
3. 3. Bake at 350°F for 9–10 minutes, until the edges are just set.
4. 4. Cool on the sheet a few minutes before transferring to a rack.

Ingredients

• • 2 cups flour, baking powder, pinch of salt
• • 3/4 cup sugar
• • 1 egg
• • 1/3 cup melted butter, 3/4 cup milk, vanilla
• • 1 1/2 cups fresh or frozen blueberries

Method

1. 1. Whisk the flour, baking powder, salt, and sugar in one bowl.
2. 2. In another bowl, whisk the egg, melted butter, milk, and vanilla.
3. 3. Combine the wet and dry ingredients until just mixed, then fold in the blueberries.
4. 4. Fill lined muffin cups 3/4 full and bake at 375°F for 18–20 minutes, until golden and a toothpick comes out clean.