Homemade Oreos


3 devil’s food cake mixes (see below, you do not use all
of them)
4 eggs
1 ½ cup shortening
1 teaspoon vanilla


1. Weigh out 36.5 ounces of cake mix. This will be about 2 ½
​ mixes total.
2. In large mixing bowl, combine shortening, eggs, vanilla and weighed cake mix.
3. Mix until combined.
4. Portion out cookies with a #40 cookie scoop.
5. Bake at 350 for 8-10 minutes. Cool
6. Match cookies with partners of the same size/shape.
7. Fill 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.

Banana Bars with Vanilla Bean Cream Cheese Frosting
Ingredients:
1/2 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
3. Beat in the eggs, bananas, and vanilla.
4. Add flour, baking soda and salt, mixing until just until blended.
5. Transfer to a greased cookie sheet, 15x10x1-in.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before Frosting.




Vanilla Bean Cream Cheese Frosting

Ingredients:
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1 1/2 teaspoon vanilla bean paste
2 pounds powdered sugar
Evaporated milk


Directions:
1. In bowl of electric mixer, beat butter and cream cheese until light and fluffy.
2. Add vanilla bean paste and a few cups of powdered sugar. Beat until combined.
3. Slowly add the remaining powdered sugar and evaporated milk until all sugar is used and desired spreading consistency is reached. You will probably need about 1/4 cup to 1/2 cup evaporated milk.
4. Spread onto cooled banana bars.

Chocolate-Toffee- Caramel Bars


Ingredients:


1 butter recipe yellow cake mix
1/3 cup oil
2 eggs
2 cups semi-sweet chocolate chips
1 cup white vanilla chips
3 (1.4 oz) Heath bars, cut into pieces
½ cup butter
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk


Directions:
1. Heat oven to 350’. Grease 9x13 pan really well. (I also sometimes line the pan with parchment). In a large bowl, combine cake mix, oil, and eggs. Blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (It will be VERY thick). Press half the mixture into the bottom of the greased pan. Bake for 10 minutes.
2. In the microwave, combine the butter, caramels and sweetened condensed milk. Cook at 30 second intervals until the caramels are melted and the mixture is smooth.
3. Remove partially baked crust from the oven and carefully pour the Carmel mixture evenly over the crust. Crumble the remaining cake mix mixture over the caramel.
4. Return the pan to the oven, bake an additional 25 to 30 minutes or until the top is set and the edges are deep golden brown. Cool 40 minutes and then refrigerate 1 hour. Cut into bars. I like them cold, so I store them in the refrigerator.

You can never go wrong with a classic like this. I made this cake and some cupcakes using the same recipe for my nieces 7 year old birthday and she loved it! I also put in a "magic middle" which spilled out mini m&ms when cut into. This cake is delicious! I have included the recipes for both the cake and cupcake versions, and instructions on how to make your own "magic middle"!
Yellow Cake with Chocolate Frosting
Bake it with Brooke


Cake Ingredients:
1 box yellow cake mix (I prefer Betty Crocker)
1 small box instant vanilla pudding (dry)
4 eggs
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare cake pans with non-stick cooking spray or cupcake pans with liners. One cake recipe will make 3 6-inch rounds, 2-8-inch rounds, or 24 cupcakes.
3. In the bowl of an electric mixer combine eggs, oil, water and sour cream. Mix until well blended.
4. Add cake mix and pudding mix, mix on low for 1 minute, then increase speed and mix until well blended.
5. Divide batter into prepared pans.
6. Bake for until golden and a toothpick inserted into the center of the cake comes out clean.
a. Cupcakes bake for 15-18 minutes
b. 6-inch cake will bake for about 25 minutes
c. 8-inch cakes will bake for about 35 minutes.
7. Let cool in pan for 10 minutes, then invert onto wire rack and cool completely.
8. Frost cooled layers with Chocolate Frosting.


Chocolate Frosting
Ingredients:
1 stick butter, room temperature
1 teaspoon vanilla
½ cup cocoa power
2 lbs. powdered sugar
Evaporated milk


Directions:
1. In a large mixing bowl, beat butter until light.
2. 2 Add vanilla and then cocoa, mixing until combined.
3. Slowly add powdered sugar and evaporated milk (just a little). Add only enough milk to get the desired spread consistency…. about 1/3-1/2 cup.


For a Magic/Surprise Middle Cake:
1. Bake 6-inch cake layers.
2. Once cooled, cut a center circle from 2 of the layers using a 2 1/2-inch biscuit cutter.
3. Stack cakes with chocolate frosting, using the 2 cut cakes as the bottom and middle layer.
4. After stacking the first 2 layers, fill the hole with candy of your choice.
5. Top off the cake with the final, whole layer.
6. Frost outside of cake as normal.


Tools I used:

Cookie Scoop
https://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoons/dp/B00004UE84/ref=sr_1_1?dchild=1&keywords=norpro+stainless+steel+scoop+50&qid=1588790302&sr=8-1

Baking Spray
https://www.walmart.com/ip/Wilton-Bake-Easy-Non-Stick-Spray-6oz/24107816

Cake Pans
​https://www.amazon.com/far-Stainless-Non-Toxic-Healthy-Dishwasher/dp/B07ZCTSC4B/ref=sr_1_1?dchild=1&keywords=e-far+6+inch+cake+pan+set+of+3&qid=1588790442&sr=8-1

​Biscuit Cutters
​https://www.amazon.com/Artisan-numbered-graduated-commercial-stainless/dp/B0100BW8WG/ref=sr_1_1?dchild=1&keywords=k%26s+artisan+heavy+duty+biscuit+cutter+set+11&qid=1588791224&sr=8-1

​This is what I like to call a “method” recipe. That means that it is not exact measurements and just follows some loose guidelines. It also means that you can make it your own by changing it up for your specific tastes. The possibilities for these bites are endless, just think of all the different types of caramel apples you like to eat, and then imagine them in a bite size.

Ingredients:
Dried Apple Slices
I used a can sourced from store.lds.org. They are a great resource for shelf-stable items packaged in #10 cans. You can also get them from Augason Farms, which is available online and in some grocery stores. You want the apples to have a freeze-dried texture, not a chewy soft-dried texture.

Caramel
I love Peter’s Caramel. It is easy to work with, lasts a long time and is easy to find online or in baking stores

White Chocolate
White Chocolate Snaps are a great flavor without having to temper chocolate. I purchased mine at Orson Gygi, which is a Company local to Utah. Amazon also carries white chocolate snaps.
1 Tablespoon Cinnamon
1 cup sugar

3. Melt 1/2 of a 5lb caramel loaf by cutting it into 2-inch cubes and heating it in a microwave bowl in 30 second increments, stirring well in between heating. You want the caramel to be pourable but not bubbly.
4. Holding the tip of each apple slice, dip it 1/2 to 3/4 into the caramel. Wipe the bottom on the rim of your caramel bowl to remove excess and then place apple slice onto a parchment lined cookie sheet. Repeat for all the apple slices, let set until cool.

5. Melt 2 pounds of white chocolate according to package directions in a microwave safe bowl. I usually heat it in 30 second increments, stirring until it is just melted. It is best to stir out the last few lumps so as not to overheat it.
6. Dip apple slices into white chocolate, almost covering caramel but leaving just a little showing. Place apple slice on parchment lined cookie sheet.

7. Sprinkle immediately with cinnamon sugar. I usually dip about 6 pieces in chocolate and then pause to sprinkle with sugar.
8. Repeat steps until all apple slices are covered. Let cool. Enjoy!

Be sure to tag @BakeitwithBrooke on Instagram if you recreate this yummy treat!

Giant Chocolate Chip Cookies
1 cup butter cut into tablespoons
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
4 cups semi-sweet chocolate chips


Directions:
1. Pre heat oven to 400 degrees and set rack in middle of oven.
2. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
3. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
5. Turn the mixer off. Add the cake flour, all-purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed.
6. Pour the chocolate chips into the batter and pulse again 5-6 times.
7. Pour the batter out onto a clean surface. Fold the dough together a few times until all the chocolate chips are mixed into the batter.
8. Using a food scale, measure out dough into 3.5 oz portions. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
9. Bake 8 cookies per pan, for about 15 minutes on regular bake or 400 convection bake for 12 minutes.
The cookies are done when the top is a bit golden and the bottom is also golden.
Do not over bake. Let cool for 15 minutes before serving.

Ingredients:
1 cup butter
6 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup rolled oats


Directions:
1. Preheat oven to 350 degrees F.
2. Cream together butter, cream cheese and sugar.
3. Add vanilla an beat until light and well blended.
4. Add flour, baking powder, and salt, mixing until just combined.
5. Add oats.
6. Scoop dough with a #40 cookie scoop onto a parchment lined cookie sheet. Flatten slightly with fingers.
7. Bake for 10 minutes or until golden on the edges.
8. Let cool, frost with cream cheese frosting.




Cream Cheese Frosting


Ingredients:
1 8ounce package cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
2 pounds powdered sugar
Evaporated milk


Directions:
1. Combine cream cheese and butter in bowl of electric mixer. Beat until light and fluffy.
2. Slowly add the powdered sugar, using evaporated milk as needed to create desired spreading consistency.

These cookies are one of my favorites. Be sure to tag your recreations on Instagram with @bakeitwithbrooke !

Cutler’s Chocolate Frosted Peanut Butter Cookies
Peanut Butter Cookies
1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour (again if using all-purpose flour, start with 1/4 cup less and check for stickiness)
1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

​Pre-heat oven to 350 degrees and place rack in center of oven. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until flour and chips are blended. Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2-inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for about 12 minutes, or until set.

These cookies are such a fun recipe to add to your kitchen! Be sure to tag your recreations on Instagram with @bakeitwithbrooke !

White Chocolate Macadamia Nut Cookies
Recipe from Neiman Marcus Cookbook


Ingredients:
1 stick butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup toasted macadamia nuts, coarsely chopped
3/4 cup toasted sweetened grated coconut
1 1/2 cups white chocolate chips


Directions:
1. Preheat oven to 350 degrees.
2. Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.
3. Beat on medium speed until combined and mixture is fluffy.
4. Add eggs and vanilla, beating until well combined.
5. Sift together flour, salt, and baking powder.
6. Add flour mixture to the mixer and combine on low speed.
7. Add the macadamia nuts, coconut flakes, and white chocolate chips. Mix only until combined.
8. Using a #40 cookie scoop, or 2 Tablespoons, scoop dough onto parchment lined cookie sheet.
9. Flatten dough slightly.
10. Bake for 10-15 minutes or until the cookies are golden brown.

You can never go wrong with a classic! Here is one of my favorite chocolate chip cookies. I really love using a "chunk" instead of the classic chip. 

Chocolate Chunk Cookies


Ingredients:
1 cup butter
1 cup white sugar
1 cup light brown sugar packed
2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cups semi-sweet chocolate chunks (I get mine at Orson Gygi)


Instructions:
1. Preheat oven to 375 degrees F.
2. In the bowl of an electric mixer, combine butter and sugars until well combined.
3. Add eggs, mixing after each addition and vanilla. Mix until light and fluffy.
4. Mix in the dry ingredients until just combined.
5. Add Chocolate Chunks, mix well.
6. Scoop out dough onto parchment lined baking sheet with a measure cookie scoop. I like to use a #40 for regular sized cookies or a #24 for large cookies.
7. Bake for 8-10 minutes or until lightly golden.
8. Let cool slightly, enjoy!