Chipster-Topped Brownies: A treat to help ease my work week after a significant absence!

Hello again! I haven’t posted in a while so this is long overdue. After returning from an AWESOME week of vacation with Chris and our families….I decided to help make my weekly staff meeting more enjoyable for myself and others  When I saw this week’s Tuesday's with Dorie recipe, a brownie layer topped with a chocolate-chip cookie layer, I knew this recipe was for me (and Chris).

I made one small change due to lack of availability of ingredient :) I have noted my substitution in parenthesis below. Also, make sure you watch your bake time due to varying oven temperatures. Mine were done in 46 minutes.
The verdict…It definitely lived up to my expectations! Let’s hope these treats can make it to my meeting tomorrow!


Chipster-Topped Brownies
By Dorie Greenspan in Baking: From my Home To Yours
Ingredients

For the Brownie Layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the Cookie Layer:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (I substituted 4 tablespoons butter and 8 tablespoons shortening because I was out of butter) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store bought chocolate chip

Getting Ready
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9x13 inch baking pan, line it with wax paper or parchment paper and butter the paper. Put the pan on a baking sheet.

To Make the Brownie Batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture get too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

To Make the Cookie Dough:
Whisk together the flour, baking soda and salt.

Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minutes after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 minutes, or until the cookie top is deep gold brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cook, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn the right side up onto a cutting board. Cut into bars about 2 inches x 1 inch. (You can cut larger bars if you're serving cookie lovers with Texas-size appetites.)

Makes 24 servings.

Serving: Ice cream, whipped cream and creme fraiche are all great accompaniments, as is a generous drizzle of chocolate sauce.

Storing: Wrapped well or packed in an airtight container, the bars can be kept at room temperature for 2 days or frozen for up to 2 months.

Playing Around: The cookie top can be varied easily be swapping peanut butter, butterscotch or white chocolate chips for the chopped chocolate. You could even use all of them.

Not-So-Rocky-Road Brownies!

On this lazy, cold weekend afternoon I decided to whip us up a sweet treat. When I went to the pantry, I discovered a bag of mini marshmallows left from Christmas that I decided needed to be used ASAP.
For me, marshmallows are associated with three treats: fudge, rice krispie treats (or similar bar cookie), and smores. Since I still have fudge in my freezer and my pantry was without gram crackers and rice cereal it was time to broaden my horizons. I did a quick search on the Food Network and found this recipe. Since Chris and I share a love for brownies this seemed ALMOST perfect. I changed the recipe to create "Not-So-Rocky-Road" brownies by omitting the nuts since neither of us like nuts in our brownies. I also poured about 3/4 the mix in the pan, added the marshmallows and then drizzled the remaining mix on top. (I did this because I became nervous when some reviewers mentioned their marshmallows catching on fire...not really ;) )

Later on I served these warm with some vanilla ice cream and caramel sauce! I HIGHLY recommend it. Yummy!

Not-So-Rocky-Road Brownies
Adapted from Food Networks Tyler Florence’s Recipe

6 (1-ounce) squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
11/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
11/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows

To Serve:
Top with 1/2 cup caramel or chocolate sauce, store bought

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with non-stick spray and set aside (I used a 9x9 but agree these would be better if they were thicker).

In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined. Spread 3/4 the batter evenly into the prepared pan. Sprinkle marshmallows evenly over batter and drizzle remaining batter over top.





Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.

Cool completely before cutting.

A love of chocolate: Amano Artisan Chocolate Review

My husband says there is no inherent gene for a love of chocolate. I have to disagree (sorry honey). Our family seems to prove otherwise. My mom has passed down to me her love for all things chocolate. She claims this love came from her mother. Regardless of where the gene came from, I am happy to possess it. :)

There are those few foodie blogs I visit almost daily. Blake Makes is one of them. In addition to doing some really innovative things in the world of blogging, Blake often hosts give-aways. This delectable treat was featured as a giveaway in December and I was luck enough to get one!

This Amano Artisan brand Jembrana Chocolate is very close to the best chocolate I've ever tasted! This 70% chocolate has a smooth and rich flavor. It isn't sharp or biting like some dark chocolates. You can taste the hints of fruit, spice, and honey that the packaging proclaims is found naturally in this cocoa bean. It doesn't leave a strong, unpleasant aftertaste once you've finished. The sleek box and pretty gold foil that encase this chocolate also make you feel as though you are unwrapping yourself an extra special treat. :) I give it two thumbs up! Thanks, Blake!

I encourage you to stop by Blake Makes and read more about Jembrana chocolate and check out his other interesting posts.

Christmas Goodies to All!

It's Christmas Eve day and I decided to surprise co-workers, neighbors, and our faithful mail man with a little treat. :) This bark is festive and simple to make. It also tastes great! The mix of sweet and tart dried cranberries, sea salt and roasted nuts, and smooth white chocolate is a wonderful flavor combination. Enjoy!

Recipe Inspired by: Ina Garten on The Food Network


Ingredients
1 pound finely chopped white chocolate
1 tablespoon sea salt
1 cup dried cranberries
1 1/4 cups mixed nuts (hazelnuts, almonds, cashews, and walnuts), toasted

Directions

Line a baking sheet with waxed or parchment paper and set aside.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chopped chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. (An alternative method would be to melt chocolate in the microwave in 30 second intervals, stirring between each heating.)

Meanwhile, preheat oven to 350. Spread nuts evenly on a baking sheet. Roast for 7-8 minutes or until nuts become fragrant. (Check after 5 minutes)

Quickly stir the fruit, salt, and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Sprinkle some dried cranberries on top for visual appeal. Set bark aside at room temperature to harden or refrigerate for 35-50 minutes. Break into angled pieces. Store in an airtight container at room temperature.

My Mom's Triple Layer Brownies

It's Christmas time! That means time for Mom's Triple Layer Brownies. :) These are my most favorite brownies in the world. Not only are they rich and delicious, I associate these with special Christmas memories...

1. Following Christmas Eve church service, driving around the neighborhoods near our home and looking at Christmas lights while Christmas music played on the radio.

2. Stockings came first on Christmas morning-- but not before Mom turned on the Christmas music (signaling it was safe to emerge from our bedrooms).

3. Protesting while my Mom "made" us watch Miracle on 34th Street each Christmas (my sister and I agree we gave her a hard time every year, but secretly cherish this time)

What are some of your family's Christmas traditions and memories? I'd love to see them posted!


TRACY'S TRIPLE TRUFFLE BROWNIES



Pre-heat Oven 350 degrees

FIRST LAYER: 4 oz unsweetened baking chocolate

1/2 lb of butter (must use butter)

2 cups of sugar

3 eggs

1 cup of flour

1 tsp. vanilla

1/4 tsp. almond extract

Melt chocolate, butter together over low heat. Cool slightly; add eggs, sugar and extracts. Blend well. Stir in flour until blended. Turn into greased & floured 9x 13 metal pan.


Bake in pre-heated ovens for 25 mins. Or until toothpick comes out clean.

SECOND LAYER: 6 tbls. Butter

3 1/2 cups of powder sugar (sifted)

5 tbls. Milk

1 tsp. Vanilla

Melt butter until brown, golden nutty color. Immediately stir in remaining ingredients. Spread over cooled brownie layer.

Chill until set & firm

THIRD LAYER: 1 oz. semi-sweet chocolate chips

6 tbls. Butter

1 cup sifted powdered sugar

Melt chips & butter together. Stir in sugar. Pour over cooled 2nd layer & spread.

Finish with drizzling powered sugar or sugar glaze over top.


The beautiful creator of these treats:

Grandma's Christmas Fudge

Each Christmas, my grandma makes THE BEST fudge. This week I called her to see if she would pass on her "secret" recipe to me. :) She started listing the ingredients and quantities of each. I was surprised to hear the recipe uses whole (or 2%) milk rather then condensed milk. My grandma said this gives the fudge a richer taste. After she finished giving me the recipe I asked her the recipe came from (expecting it to be some family secret, with a great story behind it, passed down by generation). Grandma said "It came from the back of the Hershey's Coca can in the 70's". Oh boy! I laughed and thanked grandma for sharing "the secret". It took some hunting, but I found the exact recipe on the Hershey's website. Enjoy! It is delicious.

Rich Coca Fudge by Hershey's
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional) (My grandma adds walnuts, but I did not add either)

Directions:
1. Line 8- inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy medium size saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer

3. Remove from heat before adding butter and vanilla. DO NOT STIR. Cool at room temperature. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely (refrigerate for at least 2 hours is recommended)

O-H....I-O! Chocolate Peanut Butter Oat Bars

It's game day! The Ohio State Buckeyes vs. Michigan game might as well be considered another holiday in our house because our family rarely misses the occassion for a game time party. This year was pretty low key as my parents went to the game and Chris and I watched from home. Now..what is a day home with some great football without some really great game time snacks??

I decided to make these yummy sweet treats for dessert. It is safe to say these are the best, easiest bar cookies that I've made yet. Inspired by the recipe on the side of my Carnation Sweetened Condensed Milk can and these Passion Bars from Allrecipe.com, I changed the recipe to accommodate Chris' dislike for nuts and available ingredients in the pantry.
They were almost as SWEET as our victory over Michigan! :) O-H...I-O!


Chocolate Peanut Butter Oat Bars

1 1/2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
1 pinch of salt
3/4 cup butter, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter, heated to a consistency that is easy to stir (I used the microwave for 30 seconds)
2 cup semisweet chocolate chips ( 12 ounce bag)

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In a large bowl, stir together the oats, flour, brown sugar, and salt. Cut in the butter to form a crumbly mixture. Reserve 3/4 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. Bake for 10 minutes.
In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
Bake for 25 minutes, until golden brown. Cool completely before cutting into bars.

Hershey's Best Brownies: An oldie....always a goodie. :)

I recently made Hershey's Best Brownies for a co-worker's birthday. I did not make the frosting, but added 2 cups of Hershey's chocolate chips for some extra chocolaty goodness :)She loved them...so much she took the photo for me (photography is a hobby of hers--great job, Jen!)


Best Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups chocolate chips

Directions:
1. Heat oven to 350. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan. Stir in chocolate chips (I gently stir, keeping most of chips near the top of the batter to prevent them from falling to the bottom or coat with flour)

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. About 16 brownies.

Peanut Butter Bars!

I once told Chris "You and I go together like Peanut butter and chocolate! :) He kind of looked at me funny; however, to me....the two were MADE for each other (kind of like Chris and I)! I made these Peanut Butter Bars from the Allrecipes website for a movie night with our good friends. I changed a few things and the result was OUTSTANDING!

Recipe after modifications:

INGREDIENTS
1 cup butter
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
*1 3/4 cups semisweet chocolate chips
2 tablespoons peanut butter


DIRECTIONS
Combine butter and 1 cup peanut butter in a medium saucepan. Heat over low heat until mixture is smooth and blended. In a medium bowl, mix together the butter and peanut butter mixture, graham cracker crumbs, and confectioners' sugar until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a microwave safe bowl, melt the chocolate chips with the 2 tablespoons peanut butter, stirring occasionally until smooth (I microwaved chips 1 minute at a time and it took just 2 minutes and 30 seconds). Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Notes: I refrigerated for about 3 hours. Keep refrigerated until 20 minutes before serving and slicing. These are perfect after 20 minutes at room temperature!

Sweet treat for my Sweetie.

We can’t spend a Friday night in without dessert! I am really in the “cupcake” mood lately and these delicious treats definitely did the trick! Rich, chocolaty, and peanut buttery…..yum! The cupcakes themselves came from allrecipes.com, but as I was combining ingredients, I tasted the batter and it didn’t taste “fudgy” enough for my taste. I included my changes in parenthesis. The Fluffy Peanut Butter Frosting is also from allrecipes.com(I cut the recipe in half). I have used it MANY times. It is delicious!

Chris was sweet enough to help me with the photography. He wasn't satisfied with his "bite" photo and decided he should cut the cupcake in half for a second shoot. :) He was so careful to make a clean, neat cut in the cupcake! Too cute.(Shhh....don't tell him I published both pics!)







CHOCOLATE CUPCAKES:
1 1/2 cups all-purpose flour
1 cup sugar (**I added 1 tablespoon)
1/4 cup baking cocoa (**I added 2 tablespoons)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3/4 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
PEANUT BUTTER CHEESECAKE FILLING:
1 (8 ounce) package cream cheese, softened
2/3 cup peanut butter
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
Directions:
In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
For filling, beat cream cheese, peanut butter, and sugar in another mixing bowl. Add egg and salt; mix well. Drop by tablespoonfuls into center of each cupcake. Bake at 350 degrees F for 25 minutes.

FLUFFY PEANUT BUTTER FROSTING:
1/4 cup butter, softened
1/2 cup creamy peanut butter
1 tablespoon and 1-1/2 teaspoons milk, or as needed
1 cup confectioners' sugar
Directions:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Frost cupcakes once they have cooled completely.

Easter in Holmes County

After a wonderful visit the weekend before, Chris and I headed back to his parents' house in Winesburg. Sadly, this trip was a result of Chris' grandmother's passing away on March 19, 2008. She had been sick from cancer these past few months. Chris' mother is an amazing woman and is very strong in her faith. She is relying on the Lord to help her through her grief and finding comfort in the thought of her mother pain-free in Heaven.
It was wonderful to be with Chris' family for Easter. I decided to contribute to the "Easter Carry-in" by making some adorable cupcakes. These cupcakes were adapted from my grandmother's "Loaded Chocolate Cake". The "Easter Egg Nest" decorating idea came from Betty Crocker; however, rather then use coconut (which I am allergic to) I used chow mein noodles covered in melted chocolate and peanut butter. Yum!

I included some "short cuts" for this recipe. It is great either way. Enjoy!






Chocolate Peanut Butter Fudge Cupcakes

Ingredients:
24 paper cupcake liners
1 Box Devil’s Food Cake Mix (I use Duncan Hines)
1 (12-ounce) package peanut butter chocolate (recipe below) or 24 miniature peanut butter cups


Directions:
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the cake mix according to package directions. Fill the cups half full with cake batter. Place about 1 tablespoon peanut butter chocolate mixture in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Decorate with frosting (recipe below).
**While cupcakes bake, I prepare the “birds nests” and frosting.

Chocolate Peanut Butter Filling:
Ingredients:
12 ounces (1 bag) semi-sweet chocolate chips
1 cup creamy peanut butter

Directions:
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Spoon filling in to cupcake liners (about 1 tablespoon).


Fudgy Peanut Butter Frosting
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
12 ounces semi-sweet chocolate chips, melted
3 tablespoons milk, or as needed

Directions:
Place the butter and peanut butter into a medium bowl and pour melted chocolate chips over. Gradually mix in milk one tablespoon at a time until frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.



**Fudgy Peanut Butter Frosting (Short cut)
Ingredients:
1 container Chocolate Fudge Frosting
1/4 cup creamy peanut butter

Directions:
Melt peanut butter until smooth (easily stirred) in a microwave safe bowl. Stir in container of frosting. Enjoy!

Chocolate Peanut Butter “Bird Nests”:

Ingredients:
1/4 cup semi-sweet chocolate chips
3 tablespoons creamy peanut butter
6 ounces chow mien noodles (half of a standard size bag)
Wax paper
Favorite brand jelly beans (about 50 beans)

Directions:
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Stir in chow mien noodles. Using a regular table spoon, spoon mixture into piles or “nests” on to wax paper. Let cool and set for 1-2 hours at room temperature or refrigerator. Use to top frosted cupcakes. Place 3 jelly beans or “eggs” in nests once nests are on top of cupcakes.


***Tip: I like to make a “bucket” or indentation using my finger in the center of the nests so the jelly beans don’t roll away.

Chocolate Cheesecake Layer Brownies

It's the weekend! Even better...OSU plays today and Chris will be home to watch the game with me! I decided to make us a yummy dessert to go with our "football snacking food". (Since we are eating horribly already I figured why not go all the way, right?!) I kind of invented this recipe by merging two recipes together from Gourmet Magazine! The result..."TOUCH DOWN!" I call them...

Chocolate Cheesecake Layer Brownies

For brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour


For cheesecake topping:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

Chocolate topping:
1 1/2 cups semi-sweet chocolate chips, melted



Preheat oven to 350 degrees, and butter and flour a 13x9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Bake brownies in middle of oven for 40 to 45 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Remove from oven and pour melted chocolate chips over brownies. Cool brownies completely in pan on a rack and chill, covered, at least 2-3 hours. Cut brownies into bars and enjoy! Refrigerate leftovers.

*These took 41 minutes to bake and came out a perfect, fudgy yet creamy texture!
**UPDATE: 4 hours later, after brownies have been in the refrigerator, they are even better!

Whoopie Pies

Whoopie Pie!
This is my husband’s favorite dessert! I received this recipe from my wonderful and talented sister-in-law, Peg, at my bridal shower.

Cookie
1 cup white sugar
1 cup brown sugar
½ cup Crisco
2 eggs- beaten
4 cups flour
1/2 cup cocoa
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup “Sour milk” (1 cup milk plus 1 teaspoon vinegar or lemon juice- stir let stand 5 minutes before use)
1 teaspoon vanilla
1 cup boiling water
Directions:
Preheat oven to 350. Mix all ingredients (accept water). Then add boiling water. Mix well. Spoon onto greased cookie sheet and bake 8-9 minutes.

Filling:
1 pound powdered sugar
¾ cup Crisco
1 teaspoon vanilla
4 teaspoons water
Directions:
Mix well and spread between two cooled cookies