It seems that everybody has a recipe to copy the local favorite pink sugar cookie.  I have tried several and found that this one is my favorite.  I top it with cream cheese frosting and love to eat them cold.  The best part about these is that they don't have to be rolled-out or chilled before baking.  This recipe makes sugar cookies something that is easily done anytime!

Swig-Style Sugar Cookies
adapted from Vintage Revivals

1 cup of Butter
3/4 cups Vegetable Oil
1 1/4 cups Sugar
3/4 cup Powdered Sugar
2 Tbsp Water
2 Eggs
1.2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 teaspoon Salt
5 1/2 cups Flour
 
Directions:

1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
2. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.
3. Scoop a large dough ball (I use a #24 scoop) and place it on your cookie sheet
4. Now it’s time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.
5. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip, it is even better.
6. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.
7. Frost with Cream Cheese Frosting.

 
Cream Cheese Frosting:
8 ounces cream cheese
1/2 cup butter
2 lb. powdered sugar
1 teaspoon vanilla
Evaporated milk.
 
Combine all ingredients, beating the butter and cream cheese until smooth.  Add enough evaporated milk to make an easy spreading consistency.

In my opinion, one of the best things about fall is the return of all things pumpkin!  I love the smell of pumpkin bread baking with all the spices it brings into the air.  Both of these recipes are ones I have been making for years. Both were given to me my my mother-in-law when I first got married.  The first is a classic pumpkin bread, highlighting the simple flavor of pumpkin.  The second has the addition of chocolate chips and pudding so it eats a little more like cake.  I can't decide which is my favorite, but then again, who said I have to?  

​Chocolate Chip Pumpkin Bread
 
Ingredients:
1 1/2 cup vegetable oil
8 eggs
3 cups pumpkin
3 cups sugar
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
2 pkg instant vanilla or coconut pudding (dry)
1 12-ounce package semi-sweet chocolate chips
 
Directions:
 
1.Preheat oven to 350 degrees F.
2.Grease 4 loaf pans with non-stick cooking spray or cake magic.  I like to use disposable pans…makes clean-up easy!
3.In the bowl of a stand mixer combine oil, eggs and pumpkin.  Mix until combined.
4.Add sugar and mix well.
5.Add flour, salt, baking soda, cinnamon, and nutmeg. Mix until just combined.
6.Add dry pudding and mix well.
7.Stir in 3/4 package of chocolate chips.
8.Divide batter between the 4 prepared pans.
9.Sprinkle remaining chocolate chips on the tops of the loaves.
10.Bake loaves for 1 hour or until done.  I check with a toothpick in the center of the loaf.  Sometimes they take a little longer, so start with an hour and adjust from there depending on your oven.
11.Let cool slightly before inverting from pan. Enjoy!

​Pumpkin Bread
 
Ingredients:
1 cup vegetable oil
4 eggs
2/3 cup water
3 cups sugar
1 14 ounce can pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
 
Directions:
1.Preheat oven to 350 degrees F.
2.Grease 4 loaf pans with non-stick cooking spray or cake magic.
3.In the bowl of an electric mixer combine oil, eggs, sugar, and water. 
4.Add pumpkin and mix until combined.
5.Add flour, baking soda, salt, cinnamon, and nutmeg.
6.Mix until well blended and smooth.
7.Divide batter between the 4 prepared pans.
8.Bake for 45 minutes to 1 hour depending on your oven.  A toothpick inserted in the center of a loaf should come out clean.
9.Let cool slightly.  Enjoy!
 

Chocolate Cupcakes




Cake Ingredients:
1 Milk Chocolate Cake mixes
1 cup sour cream
1 small boxes instant chocolate pudding (dry)
4 eggs
1/2 cup oil
1/2 cup water


Directions:
1. Preheat oven to 350 degrees F.
2. Line cupcake pans with 24 liners.
3. In the bowl of an electric mixer, combine sour cream, eggs, oil, and water.
4. Add cake mix and pudding mix. Beat until thoroughly combined.
5. Divide batter into 24 cupcake liners. I use a #24 ice cream scoop.
6. Lightly spray cupcake pan with cooking spray. This will help release the cupcakes after baking.
7. Bake for 15-18 minutes or until a toothpick inserted in cake comes out clean.
8. Let cakes cool in pans for 10 minutes and then invert out of pans and cool completely before frosting.
9. Frost cupcakes with chocolate frosting.




Chocolate frosting
Ingredients:


1 stick of butter (1/2 cup)
1 teaspoon vanilla
½ cup cocoa powder
2 lbs powder sugar
Evaporated milk


Directions:
1. Beat butter in bowl of electric mixer until light and fluffy.
2. Add vanilla and cocoa powder, mix until combined.
3. Slowly add powdered sugar and evaporated milk until all sugar has been incorporated and frosting is a good spreading consistency.

S’more Cupcakes with Marshmallow Frosting


Cupcake Ingredients:
1 cup sour cream
4 eggs
½ cup water
½ cup canola oil
1 devil’s food cake mix
1 small box instant chocolate pudding
1 1/2 cups graham cracker crumbs
¼ cup sugar
1/3 cup unsalted butter, melted
1 bag mini semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners; set aside.
2. In a large mixing bowl, combine eggs, oil, sour cream and water. Mix until well combined.
3. Add cake mix and chocolate pudding and mix on medium speed until well blended, about 2 minutes.
4. Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a metal spoon to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 1 teaspoon chocolate chips in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.
7. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture and a few chocolate chips. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 15 to 18 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
8. Prepare marshmallow frosting.
9. Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. You can also quickly brown the frosting under the broiling element in your oven. Preheat the broiler to hi. Place cupcakes about 6 inches below the broiler element. While watching constantly, broil the cupcakes for about 2 minutes until the tops are browned. Do not walk away while the cupcakes are browning! They will burn very quickly.










Marshmallow Frosting Ingredients:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract


Directions:
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

​Snickerdoodles 1 cup shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 tsp. cream of tartar 1 tsp. soda 1/4 tsp. salt 1 pkg (10 ounces) cinnamon chips, I buy Hershey’s brand from Walmart or Amazon
2 Tablespoons sugar
2 teaspoons cinnamon


1. Preheat oven to 400 degrees.
2. In the bowl of a mixer, cream shortening with sugar.
3. Add eggs one at a time, mixing well after each addition.
4. Add flour, cream of tartar, soda, and salt. Mix until just blended.
5. Add cinnamon chips and mix until combined.
6. In a small bowl, combine sugar and cinnamon.
7. Scoop dough with cookie scoop and roll into balls and roll in cinnamon sugar mixture.
8. Place on parchment lined cookie sheet and bake at 400 degrees for 8-10 minutes.

Whole Wheat Bread
Adapted from Bosh Basic Bread Recipe


Ingredients:
6 cups warm water 2/3 cup oil 2/3 cup honey 12-16 cups Whole Wheat Flour (divided) 2 Tablespoons Vital Wheat Gluten (purchase at Bosh or Online)
2 Tablespoons Dough Enhancer (purchase at Bosh or Online)
2-3 Tablespoons Instant yeast 2 Tablespoons salt
Directions:
1. Grease 6 small loaf pans with Crisco. I like to use pans that are 8x4.
2. In the bowl of a large electric mixer, combine water, oil, and honey.
3. Add 8 cups of whole wheat flour.
4. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and Instant yeast.
5. Mix with dough hook until smooth and well blended.
6. Add the additional whole wheat flour slowly. I add 4 cups at first and then check my dough for stickiness. The amount you need will depend on humidity. You want the dough to be soft and not stick to your finger when you touch it lightly. Add flour about a cup at a time until the dough is not sticky and is mixed without leaving dry flour in the bowl.
7. On low speed, knead dough for about 5 minutes.
8. Form dough into 6 loaf pans.
9. Cover loosely with plastic wrap sprayed with non-stick cooking spray.
10. Let rise, I usually watch for it to be about 1 inch above pan rim, 45 min-1 hour
11. Place loaves into a cool oven (not preheated). Bake at 350 degrees F for 35 minutes, until golden brown.
12. Let cool slightly and then remove loaves from pans and let cool on a wire rack.

Sock-It-To-Me Cake




Ingredients:
1 Butter recipe Yellow cake mix
1 cup sour cream
1/3 cup oil
¼ cup sugar
¼ cup water
4 eggs
2 teaspoons cinnamon
2 Tablespoons brown sugar


Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 12 cup Bundt pan.
3. Reserve 2 tablespoons cake mix.
4. Combine sour cream, oil, sugar, water, and eggs.
5. Add in remaining cake mix. Beat until well combined.
6. Combine reserved cake mix, cinnamon, and brown sugar.
7. In prepared pan, layer 2/3 cake batter. Top with cinnamon mixture and cover with remaining cake batter.
8. Bake cake for 45-55 minutes or until cake tester comes out clean.
9. Cool in pan for 10 minutes. Invert onto serving platter.
10. Glaze cake while hot.


** I have also baked this cake in 12 1-cup mini Bundt pans. The directions are the same, bake for 18-24 minutes, or until golden brown.


Glaze
Ingredients:
1 cup powdered sugar
2 Tablespoons milk


Directions:
1. Combine ingredients with whisk until smooth and good pouring consistency.

​Smore’s Bars
I found this recipe on Mel’s Kitchen Café and have loved it every time I make it!


Ingredients:
2 cups flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 7-ounce container of Jet-Puffed Marshmallow Creme
2 cups milk chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
2. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
3. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt.
4. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes.
5. Beat in the eggs and vanilla until well combined.
6. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
7. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened.
8. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
9. Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through.
10. Bake the bars until golden brown, about 30-32 minutes. Cool completely.
11. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Joanna Gaines’ Buttermilk Biscuits


Ingredients:
4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
3/4 pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing


Directions:
1. In a large bowl, whisk together the flour, baking powder and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.
5. Use a floured 2¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Salted Caramel Macarons
These cookies are delicious and are totally worth the extra time and prep that they take. You do need to plan ahead though…starting 4 days BEFORE you actually want to eat them.
Ingredients:
6 ounces powdered sugar
5 ounces superfine Almond flour
4 large eggs
1/4 teaspoon lime juice
3 1/2 ounces sugar


Directions:
1. 3 days prior to baking, separate eggs and discard the yolks. Age the egg whites by placing them uncovered in the fridge for 3 days.
2. Bring egg whites to room temperature before starting the cookies.
3. Preheat oven to 300 degrees F.
4. Line a sheet pan with a macaron template and parchment paper.
5. Sift together the powdered sugar and almond flour, set aside.
6. Add the egg whites into the bowl of an electric mixer fitted with the whisk attachment.
7. Whisk the egg whites until frothy, the add lime juice.
8. Continue to whisk and slowly add granulated sugar to the whites. They are done when they are glossy and fluffy, like shaving cream. Their peaks should curl over.
9. In 3 parts, carefully fold dry ingredients into the whites. The batter will be a thick lava that folds over onto itself.
10. Using a pastry bag, pipe batter onto macaroon circles.
11. Tap sheet pan against counter to remove all air bubbles and let batter settle a little.
12. Dry the cookies for 45 minutes before baking. They will be dry to the touch, not sticky at all.
13. Bake cookies for 8 minutes, then rotate pan and bake for an additional 6-8 minutes. Cookies will lift easily from the parchment when the are lifted from the bottom. Careful not to lift from the top of the cookies, it will come off when warm.
14. Cool Completely, fill with Salted Caramel Butter cream and dulce de leche caramel.


Salted Caramel Buttercream
Ingredients:
1 cup butter, room temperature
4 ounces cream cheese, room temperature
1-pound powdered sugar
1/2 cup dulce de leche caramel (store bought)
1/2 teaspoon sea salt
Heavy cream


Directions:
1. In bowl of electric mixer, combine butter and cream cheese until light and fluffy. Add Dulce de leche, beat until combined.
2. Add salt and powdered sugar slowly, mixing well.
3. Add 2-3 Tablespoons cream or more until you reach desired spreading consistency.
Assembling Macarons
Ingredients:
Baked Macaron cookies
Salted Caramel Buttercream
Dulce de Leche Caramel (Store bought)


To assemble:
1. Match cookies into pairs.
2. On the bottom of one cookie, pipe a small ring of buttercream.
3. Inside the ring of buttercream, pipe a small dollop of dulce de leche.
4. Gently press paired cookie together.
5. Repeat until all cookies have been paired,
6. Cover and keep in the refrigerator overnight or at least 8 hours for the cookies to achieve their best texture. Enjoy!