chocolate butterscotch cookies

They are sort-of like a meringue, and they are suuuuper good. 

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 tablespoons butter
• 1 cup semi-sweet chocolate chips
• 2 eggs
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 cup butterscotch chips

Preheat oven to 350
In a medium bowl sift flour and banking powder
In an electric mixer combine eggs, sugar and vanilla.  Beat on medium-high speed for 10 minutes or until white and creamy.
While you wait for the egg mixture, melt butter and chocolate chips in a small sauce pan on medium heat until smooth and completely melted, remove from heat, and set aside.
Mix the flour and egg mixtures together. Fold in chocolate mixture and butterscotch chips. Let sit for 10 minutes.
Cover two baking sheets with parchment paper.  Drop dough onto baking sheets by rounded tablespoonfuls.  Bake cookies for 9 to 11 minutes or until dry and cracked. Allow to cool on tray.  

found at http://diethood.com/

decadent (gluten free!!) peanut butter cookies

Ingredients: 

• 1 cup creamy peanut butter
• 1cup light brown sugar, packed
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 6 ounces semi sweet, dark, or bittersweet chocolate, chopped (1 cup semi-swett chocolate chips may be substituted)

 Directions:

In an electric mixer combine peanut butter, brown sugar, egg and vanilla and beat on medium speed until no longer gritty; about 3 minutes. Add baking soda, mix well.  Pour in chocolate chunks and stir until barely combined. You don't want to crush the chocolaty goodness!  Move dough to an airtight container and refrigerate for at least 2 hours, and no more than 5 days before baking.

Preheat oven to 350, and cover a baking sheet with parchment paper.  (The cookies have enough oil in them already, so don't grease a pan.)  Line two cookie sheets with dough mounds and slightly press in the middle.  Don't over squish!

Bake for 8-10 minutes, until edges are set, even if the middle is slightly underdone. The cookies in the picture were bakes for 9 minutes, and are chewy all around.  I would not recommend cooking over 10 minutes. 

found at http://www.loveveggiesandyoga.com/ 

Delicious Cranberry Scones

• 1 cup fresh cranberries
• 1/4 cup sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 3 tablespoons sugar
• 6 tablespoons butter, softened
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1 egg, beaten

 Yield: 8 large scones

Wash cranberries and remove shriveled berries. Chop coarsely and place in bowl with 1/4 cup sugar. Set aside.
In a large bowl, combine the flour, baking powder, salt and 3 tablespoons sugar. Cut in softened butter. Add buttermilk, vanilla and egg. Mix well. Add cranberries and any juice collected in the bowl of cranberries into dough. Add a little milk if dough is not moist enough. Knead lightly a few times until dough is gathered, and forms a ball. Place on a lightly floured surface and pat into one 10 inch circle, about an inch thick. Sprinkle with raw sugar. Cut the circle into 8 wedges. Bake on greased cookie sheet for 15 minutes at 400 degrees. When scones are done, remove from oven and sprinkle with granulated sugar.


found on  http://www.abountifulkitchen.com/2008/12/fresh-cranberry-scones-with-almond.html

Crock-pot SUPER rich hot chocolate

• 2 Cups Heavy Whipping Cream
• 1 (14 Oz.) Sweetened Condensed Milk
• 2 Cups Semi-Sweet Chocolate Chips
• 1/4 Cup Unsweetened Cocoa Powder
• 6 Cups Milk (use whole milk for extra thick hot chocolate)
• 2 Teaspoons Pure Vanilla Extract

Instructions

In a large Crock-Pot combine all ingredients and stir. (For peppermint hot chocolate, stir in 5-10 crushed peppermints, or 2 or 3 crushed candy canes.)
Cover with lid and cook on low for 2 hours, whisking every now and then to combine the melted chocolate chips with the milk.
Ladle into mugs and serve

I regret to say I failed to take a picture.  I was to distracted by it's deliciousness.  So just trust me when I say, you really ought to try it. 

Yummy Biscuits

Ingredients:

2 cups flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/3 cup shortening

3/4 cups milk

Directions: Sift the flour into a large mixing bowl. Stir in the remaining dry ingredients until well combined. With a pastry blender (or fork), cut-in the shortening until coarse crumbs appear. Next, form a well in the center of the mixture and add the milk. Fold together the ingredients until a soft dough is formed (should be fairly sticky). Carefully pour the dough onto a floured surface and gently form the dough into a ball, only using small amounts of flour. With a floured rolling pin, roll the dough out about 1/2 inch thick. Cut with a biscuit cutter. place biscuits (touching each other) on a greased baking sheet. Bake 425 degrees for 10-12 minutes.