Cinnamon Swirl Cookies recipe




1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 teaspoon ground cinnamon

1/2 cup butter or margarine, softened

1egg, slightly beaten

1 tablespoon ground cinnamon


1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla


1 Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.

2 On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.

3 On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4 Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

via Cinnamon Swirl Cookies recipe from Betty Crocker.


Blueberry Fool Recipe



2 cup(s) frozen wild blueberries, thawed, or fresh blueberries

1/4 teaspoon(s) ground cinnamon

7 tablespoon(s) sugar, divided

1/4 teaspoon(s) coarse salt

2 cup(s) heavy cream

2 tablespoon(s) fresh lemon juice, (from 1 lemon)

2 tablespoon(s) confectioners’ sugar

1 teaspoon(s) vanilla extract


Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

via Blueberry Fool Recipe –

Rocky Road Ice Cream Recipe



Original recipe makes 2 quarts

1 (14 ounce) can sweetened condensed milk

1/2 cup unsweetened cocoa powder

2 cups heavy cream

1 cup light cream

1 tablespoon vanilla extract

1/2 cup chopped pecans

1 cup miniature marshmallows

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In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.

Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s directions. Stir in nuts and marshmallows halfway through the freezing process.

via Rocky Road Ice Cream Recipe –

Lofthouse Soft Sugar Cookies {Copycat Recipe} Recipe



1 cup sugar

1/2 cup butter, softened to room temp

2 eggs

1/2 cup sour cream

2 teaspoons vanilla extract

3 cups all purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk

1/2 cup butter, softened to room temp


Preheat your oven to 350 degrees.

With your mixer cream together 1/2 cup softened butter with 1 cup sugar and mix for a couple of minutes until smooth.

Add in sour cream, eggs, and vanilla and mix well.

In a large bowl sift together flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients into the wet and mix well.

Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball.

Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. Using your hand to lightly flatten the dough a bit.

Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.

To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk and mix until light and fluffy.

Use a knife to slather each cookie with frosting. Top with sprinkles.

*Notes – you can make these a bit smaller by using 2 tablespoons of dough and baking for 10 minutes.

via Lofthouse Soft Sugar Cookies {Copycat Recipe} Recipe.

Seven Layer Bars Recipe –


Original recipe makes 3 dozen

1/2 cup unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded coconut


Preheat oven to 350 degrees F (180 degrees C).

Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.

Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

via Seven Layer Bars Recipe –

Chocolate-Mint Bars Recipe |


4 1/2 ounces all-purpose flour (about 1 cup)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substitute

1/4 cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract

2 large eggs, beaten $

1 (16-ounce) can chocolate syrup

Cooking spray

Mint layer:

2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons fat-free milk $

1/2 teaspoon peppermint extract

2 drops green food coloring


3/4 cup semisweet chocolate chips

3 tablespoons butter


1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

via Chocolate-Mint Bars Recipe |

le petit muse: melt-in-your-mouth cream cheese sugar cookies


melt-in-your-mouth cream cheese sugar cookies

yields 3 dozen cookies

1-3/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup or 4 ounces cream cheese, room temperature

1-1/2 cups sugar

3 egg yolks

1/2 teaspoon vanilla extract

Preheat the oven to 350°F and line your baking sheets with parchment paper.

In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. In the bowl of your stand mixer beat the butter and cream cheese until well combined. Add the sugar and beat until light and fluffy. Slowly add in the egg yolk one at a time and beat until the batter becomes a pale yellow color and add the vanilla extract. In three additions, beat the dry ingredients into the wet ingredients until just combined and uniform.

Drop 1 rounded tablespoon balls of cookie dough onto your prepared baking sheets leaving approximately 1.5 inches around each ball. These cookies do spread, so be sure to give it some room! Bake for approximately 7-10 minutes or until the outer corners are just barely set (do not let them turn brown!!).

via le petit muse: melt-in-your-mouth cream cheese sugar cookies.