10 - Cup Cookies

1 c sugar
1 c brown sugar
1 c shortening
1 c peanut butter
3 eggs lightly beaten
1 c flour
1 c quick oats
2 tsp baking soda
1 tsp baking powder
1 c chopped pecans
1 c flaked coconut
1 c craisens
1 c chocolate chips

Preheat oven to 350 degrees. Combine first 4 ingredients, beat at medium speed until creamy. Add eggs, beat well. Add flour and next 3 ingredients and mix well. Stir in remaining ingredients. Drop by teaspoonfuls on lightly greased baking sheets. Bake for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool. Makes about 5 dz.

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serves about 12

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (to taste, I use ceylon cinnamon for its mild citrusy flavor)
1/4 teaspoon freshly grated nutmeg (to taste)

Cake
2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine salt
2 teaspoons cinnamon (regular cinnamon)
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 cups pumpkin puree
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/2 cup apple sauce
1 cup toasted walnuts chopped

Preheat oven to 350. Toast walnuts in baking pan until fragrant (10 min). Spoon and level your flour to measure and have your eggs at room temp. You may also place cold eggs in very hot tap water for 10 minutes.

Sift flour, salt, spices, baking powder and soda together and set aside. Mix oil, sugar, applesauce, vanilla, and pumpkin together thoroughly. Add the eggs one at a time until combined. Mix dry ingredients in until almost combined. Dust walnuts with flour and fold into batter.

Pour into a greased and floured bundt pan and rap it on the counter to get rid of any air bubbles. Bake for 55-65 minutes until a toothpick comes out clean.

Once the cake is completely cool, mix frosting ingredients together and whip on high for 3-5 minutes until fluffy. Add cinnamon and nutmeg and stir to incorporate. Tate and adjust spices if needed. Frost cake and enjoy.

Posted by Kristan Ross

My Big Fat Chocolate Chip Cookies

Tyler Florence original, I changed a few things.
Ingredients

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup white sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 1 (8-ounce) block dark chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop into your hands and roll it around into a ball; place them about 3-inches apart onto cookie sheets. Bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies. Forming the balls made perfect round take to the neighbors cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.