Lacy Oatmeal Cookies

Just typing the name of this cookie makes me start drooling at my desk. If you like anything gooey, chewy and filled with oats...then this cookie is for you! My mom has a great recipe that I feel is my duty as a food blogger to share this recipe with you. They're a great cookie for fall festivities but I've found out they're pretty much delicious for any occasion. Whether your going on a picnic, potluck or holiday party, take these cookies with you...sudden side effects could occur including, increased popularity and praise.

What you will need:

1 cup oats, quick cooking ones preferably

1/4 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup white sugar

1/2 cup butter, softened

1 egg

1 teaspoon vanilla extract

Lets Shake Boogie and Bake!

Preheat oven to 325 degrees F (165 degrees C).

Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.

In a medium bowl, combine oats, flour, salt, and baking powder.

In a large bowl, mix cream sugar and butter until fluffy.

Beat in egg and vanilla.

Mix in the flour and oat mixture until just combined.

Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart. (they spread like mad mommas so make sure you leave enough room for real)

Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden.

Cool, then peel cookies off with your fingers.

*NOTE* Be sure to re-spray baking sheets with non-stick cooking spray between batches

Toffee Blondie Bars

Now, I may be biased because I am a Blondie (and because of this I've learned to take a joke or two) but this recipe for Toffee Blondie Brownies is top notch. The combination of ingredients explodes in your mouth and has a funny side effect of making people come back for seconds...thirds....or completely polishing off the entire rack in one sitting (although I don't advise you to do this because from personal experience sugar hangovers are the worst. Plus nothing is attractive about a Blondie covered in Blondie goo). I'm telling you, if you're a fan of dessert, you wont want to pass this one up.

This recipe makes 9" square (course I usually double it)

What you will need.

1 c plus 2 T flour
1/2 t salt
1/2 t soda
3/4 c packed brown sugar
1/2 c butter softened, that is 1 stick( or 1/4 c butter, 1/4 c shortening - Crisco)
1 t vanilla
1 egg
Any combo of choc chips, heath chips, butterscotch etc about 2 - 2 1/2 c altogether

Preparation:
Set oven to 350 degrees
Beat sugar, van, butter until creamy.
Beat in egg, grad add flour.
Stir in rest. about 20 min
IMPORTANTE: DO NOT overcook. Cool, cut into squares and enjoy!


* To make this even better, try pairing it with vanilla ice cream and my fave caramel sauce recipe created by the one and only Ina Garten listed below!*

Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Preparation:
Mix water and sugar in a large heavy-bottomed saucepan.
Cover and cook over low heat until the sugar dissolves.
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.
Watch it carefully at the end, as it will go from caramel to burnt very quickly.
Stand back to avoid splattering (ouch), and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract).
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

Mini Vanilla Cupcakes

OK, so I'm pretty much obsessed with anything sweet and making them in a mini size not only eliminates guilt, but it ups the cute factor by a mile. This simple vanilla cupcake recipe can be topped with my fave lemon butter cream icing,lavender icing...fish...(not really) but truly anything your heart desires!

Mini Vanilla Cupcakes- Makes two dozen...that's enough to share with friends, family, dogs...or keep them all for yourself (but that wouldn't be very nice of you now would it)

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

Preparation:

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined.
Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Set on a cooling rack. Once cupcakes are cool, top with a generous helping of icing. Decorate as you please!

*Below is my fave recipe for lemon cream cheese frosting...YES PLEASE!*

Makes 4 3/4 cups

3 8-ounce packages cream cheese, room temperature
1 11 1/4-ounce jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel

Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes

Thank you Epicurious.com for providing me with these awesome concoctions