Snickerdoodles!

Hi friends. A yummy cookie today! Man oh man these are soft and WONDERFUL.

That's sugar in the top left and flour in the top right. Cinnamon sugar in the oblong bowl on the right.

Here's the Cream of Tartar. It's the secret ingredient in these cookies. And I get this from my favorite Amish Market!

Whip the SOFTENED butter around. It'll help the consistency of your cookies.

Add the sugar.

I make a habit of cracking my eggs in a bowl before dumping them into the mixing bowl (just to be certain I don't get a shell!). I'm not dirtying another dish (that'd be crazy), but rather I'm using the bowl I just emptied the sugar out of. Confused yet?

In the eggs go. ONE AT A TIME. Always add the eggs one at a time. Beating well in between.

See how light and fluffy this butter/sugar/egg mixture is?

Add some baking soda. Make sure your baking soda is FRESH. It's less than $1 a box. Get a new box frequently. I'll get a new box before I start the holiday baking!

Slowly add the flour. And I'll be honest, I rarely sift my flour. So maybe that should read, "Slowly add the unsifted flour."

Here's the dough with everything added. Yummy.

Because we have to roll this into balls, I'm going to COVER and place in the refrigerator fora couple hours. Let it chill so it's easier to work with.

Roll a teaspoon (or tablespoon if you like bigger cookies) dough into a ball. Roll in the cinnamon sugar.

Place about 2-3" apart on a prepared cookie sheet.

Yummmm, there they are. 8 minutes away from being in my mouth!

Take them out and let them sit for approximately 3 minutes. THEN you can remove them from the cookie sheet.

Gently place on a cooling rack. Store in an airtight container.

Buckeye Bars

PRINT THIS RECIPE
Tonight is a very big night for us Ohio State Fans. I decided I needed to whip up Buckeye Bars for nurishment during the game. This is super quick and easy and you have plenty of time to get these made before kickoff!!

Let's get started!
The bars only take a couple ingredients.

If you read other posts on here, I usually adamently tell you NOT to melt the butter, use softened butter. However, here you MUST melt your butter. Melt one stick and dump into the large bowl.

Add 1-1/2 cups Brown Sugar.

Stir around a bit.

Add 1-1/2 cups Peanut Butter. I use the smoooooooth stuff.

Stir around. Add 1 Tbsp. Vanilla and 2-1/2 cups Powdered Sugar. Stir and mix. After about 1-1/2 cups, I give up using the spoon and moosh with my hands (that's why there isn't a photo of this step!)

Smoosh into a clean 9"x13" glass dish.

Add one stick of butter and 12 oz. chocolate chips into a microwavable bowl. Heat in the micro. for 30 seconds.

Remove and stir around. Return to micro for 30 additional seconds. DO NOT try to skip a step, you'll get a better consistency of smooth chocolate by heating, stirring, heating, stirring. My microwave needed 15 more seconds for all the chocolate to be melted.

That's a good smooth mix.

Pour and spread over the peanut butter "crust". I keep this treat in the refrigerator (it's in there right now setting up!).

O-H,
SHERRI

Rolled Oats Cake

Can I tell you this is my most favorite cake? It really is. Make this cake. Make it today. And if you don't like it, call me, I'll come over and eat it ALL. This cake is wonderful and fall-y and spicy, and oh, I want a piece right now! It's better the second day because the frosting starts sinking into the cake, instead of sitting on top but rarely can I wait that long to dig in.

Here are all the goods you'll need for the cake. The frosting ingredients are below. I'll note here that I rarely, rarely ever add salt to anything I'm making. My butter has salt in it already. So if you're using the unsalted butter, add 1/2 tsp. salt.

Boil 1-1/4 cup water to boil on the stove and add the oats.

I know, this is a bit strange, but trust me! Give it a little mixy-mix and let this COOL. This is important.

Cream together vanilla (barely seen in the photo), sugar, brown sugar, and butter. The butter isn't melted, but rather room temperature so it's nice and soft.


Add the eggs. One at a time, beating well in between. Anytime you add eggs, add them ONE AT A TIME. If you need, I can be an engineer and explain to you why this makes a difference. Notice I've already cracked them in a separate bowl before adding them. You'll notice I always do this. Just incase a bit of eggshell gets with the eggs, I have time to get the shell out before its too late.

Add the COOLED oats to this your bowl.

Here is the cinnamon and baking soda. Add this and beat well.

Lookin' good!

Slowly add the flour.

Pour into a well greased 9" x 13" pan glass baking dish. Something preferrably that has a lid. Bake and wait.

FROSTING: Here's all the goodies. This all happens over a a medium flame in a saucepan.

Melt the butter.

Add 1/2 cup of evaporated milk.

It'll look like this.

Do you have one of these? You need one! Quick, add it to your Christmas list. It's from Pampered Chef and it's the greatest nut chopper I've found. A couple of pushes and the nuts look like....

This. Perfect.

Add your nuts. Add the coconut (do you know I don't even like coconut, but I love this frosting!)

Maybe I love it because of the brown sugar. Don't forget to add the brown sugar.

Yummm. You only have to get it all mixed up. This doesn't have to cook - just get all the flavors quickly fused together.

Pour it over the warm cake. Be gentle.

Place the frosted cake under the broiled until brown. About 3-5 minutes. That's all it takes. Then will yourself the patience for it to cool or you will burn the roof of your mouth and that's no fun.

Enjoy!

No Bake Cookies

We're still fighting the heat - here's a great quick cookie that doesn't require much cooking time (and no time in the oven!).


1 cup butter over high heat.

Add 1/2 c. milk.

Add 2 cups sugar.

Add 4 Tbsp. Cocoa powder. Bring to boil. Allow to boil for 2 minutes.

After 2 minutes of boiling, add 1/2 cup (heaping) cup of peanut butter. Quickly stir until smooth and take off heat.

Add 3-1/2 cups oats and 1 Tbsp. milk. Stir quickly.

Drop with spoon onto wax paper.