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Krafts & Kookies - Dessert Recipes
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Hey guys!

I'm starting a NEWSLETTER! I'm sorry, I had to spit it out. Anyways, I'm not sure if it should be real or just for fun, I have to ask my mom for permission. Tell me in the forum if you'd like a newsletter!
If you said yes, then you deserve a delicious cupcake cone! These cupcakes are a great and quick treat for any occasion.

- 1 box Betty Crocker SuperMoist cake mix (any flavor)
- Water, vegetable oil and eggs called for on cake mix box
- 30 to 36 flat-bottom ice cream cones
- 1 container Betty Crocker Whipped frosting (any flavor)
- Assorted candies and decorations, if desired

Step 1. Heat oven to 350 F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refriderate any leftover batter until ready to fill and bake remaining cones,
Step 2. Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
Step 3. Frost with frosting and decorate. store loosely covered.

- Annie <3
Hey guys!
Somebody called and ordered a dinosaur cake from our store. They want it all ready by tomorrow! We already said yes, so we have to make a dinosaur shaped devil's food cake by tomorrow afternoon. It seems easy, it's just a cake, but it's actually pretty tricky, getting the icing exactly the way the customer likes, so it usually takes us about three days to complete a kiddy cake like this one. That's why we're using a box cake (don't tell!), because it'll get the job done faster, since it requires 3 ingredients besides the box cake. We're running out to the store later to collect icing and toppings for the cake.
You guys want to make a cake like this one? It's really not that hard! It just takes a little while, especially if you are making for someone and don't want anything to go wrong. Anyways, the recipe below explains how you can make a simple dinosaur cake using Betty Crocker brand materials, like their devil's food cake mix and their super creamy Vanilla Frosting and gel food coloring. Enjoy!

- 1 box Betty Crocker SuperMoist devil's food cake mix
- 1 cup water
- Vegetable oil and eggs called for on cake mix box
- Tray or cardboard (18x14 inches), covered paper and plastic food wrap or foil
- 2 containers Betty Crocker Rich & Creamy vanilla frosting
- Betty Crocker gel food coloring
- 19 milk chocolate candy drops or pieces, unwrapped
- Assorted round chocolate candies (candy-coated chocolate candies, miniature candy-coated chocolate baking bits, coating wafers, chocolate chips)
- Betty Crocker white decorating icing (from 4.25-oz tube)

Step 1. Heat oven to 350 F (325 F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour. Make and bake cake mix as directed on box, using 1 cup water, the oil and eggs. Cool 10 minutes. Remove from pans to cooking racks. Cool completely, about 1 hour. Refrigerate or freeze 30 to 60 minutes for easier handling.
Step 2. For body, cut 1-inch slice from edge of one cake. From cut edge, cut out small inverted U-shape piece. Place body on tray. From remaining cake, cut head and tail. arrange head and tail pieces next to body.
Step 3.Spoon frosting into large bowl. Stir in enough food color until desired green color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Step 4. Frost cake pieces with remaining frosting. Use milk chocolate candies for spikes along back of dinosaur. Decorate body with assorted candies. use 2 candy-coated chocolate candies for eyes and white decorator icing to make centers of eyes and teeth. Store loosely covered.

- Annie <3
Hey guys!
I love baking cupcakes with my Aunt Sue; it's one of our special things that we do together every Sunday. I go over her house Saturday night, and I sleepover 'till Sunday morning, when we have heart shaped pancakes and make different types of cupcakes. A few years ago, she got a wooden bed, a night-stand, and some pictures and decorated her attic to look like a young girl's room. I sleepover her house every Saturday night (except when either of us are on vacation.) and wake up Sunday morning to a fresh breakfast!
Last night we watched "The Smurfs 2" and ate popcorn. You see, my Aunt Sue is 22 years old, so it's like hanging out with my friends because she acts so young. Anyways, last night we slept in her basement for a new "aroma" (that's what she called it). We both slept in her pull-out coach and watched T.V. until midnight. Then, in the morning, we made whole-wheat pancakes with ice-cream for breakfast. We played with her X Box and her puppy in her backyard. Then we went inside to make Angel Food cupcakes with whipped cream and berries. You can make these at home by following the recipe below. Enjoy!

- 1 box Betty Crocker white angel food cake mix
- 1 1/4 cups water
- 1 cup heavy whipping cream, well chilled
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Powdered sugar


Step 1.Heat oven to 375 F. Place paper baking cup in each of 30 to 36 regular-sized muffin cups.
Step 2. In large bowl, beat cake mix and water with electric mixer on low speed 30 second; beat on medium sped 1 minute. Pour batter into muffin cups, filling each 3/4 full.
Step 3. Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
Step 4. In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce sped; beat in granulated sugar and vanilla bean paste. Increase sped; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
Step 5. pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

- Annie <3
Hello there!
I was searching up on a website called Pinterest (have you ever heard of it? It's one of my favorites!) how to get more blog followers. One lady who had a blog said that she comments on other blogs saying stuff like "Hey! Why not you stop by my blog?" and stuff like that. This blog browser is funny; it doesn't let you put links in the forum. So, I just said my blog's name and "Come check it out!". But, there is an issue . . .
I have no idea why, but the only blog's I could find that have a forum was my sister's and a French blog. That probably won't affect much, won't it?
If you have a blog with a forum, (and you don't mind comments) please please PLEASE help me out by putting the title of it in the comment section. I'll definitely read it, and put something nice about it. It'll be a win-win! ;-)
Let's celebrate our win-win over some oatmeal-cardamom cookies, shall we? This is such an easy recipe; you don't even have to make the oatmeal cookies! Betty Crocker's oatmeal cookie mix helps out young baker's with this recipe!* Let's get started!

- 1 pouch Betty Crocker oatmeal cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon ground cardamom
- 1/4 cup butter, melted
- 3 tablespoons butterscotch topping
- 2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 1/3 cups powdered sugar

Step 1. Heat oven to 350°F. Grease cookie sheet. In large bowl, mix cookie mix, butter, egg, water and cardamom. Beat with spoon or electric mixer until well combined.
Step 2. Scoop dough by rounded tablespoons 1 inch apart on cookie sheet. Bake 11 to 13 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
Step 3. Meanwhile, in medium bowl, mix Icing ingredients until smooth. Frost cookies while slightly warm.

- Annie <3
*By saying this statement, I am not advertising nor being payed in any way. I am just trying to recommend the best for my viewers. Thanks for understanding.
Hey guys,
It's been a week since Chelsie and Sal have been dating. Chelsie invited me to go to Sunny's Sweet Shoppe downtown and take a walk and get ice-cream sundaes. And guess who just had to come along? That's right: Sal, the-kid-who-thinks-he-is-better-than-everyone-around-him. UGH! He irritates me so much it just makes me mad. Today I blew it for Chelsie. I kind of lost my temper and yelled at him. It kind of went like this:

Chelsie: "I'd love to come to dinner with you next week, but I have lax practice."
Me: "Chelsie, which game are you going to? I'm cheerleading---"
Sal: "Ya know, my cousin cheerleads for the Jets. She's ---"

Then he stopped talking and said that he has to go. Chelsie asked why I yelled at him like that, then said that her mom's picking her up early. Then, after that, Chelsie texted me that they broke up. On their one-week anniversary. On the day that means most to them, I blew it for Chelsie. I felt even more guilt then the time I eaves-dropped on Mom when she was planning our surprise vacation. Yeah, that much guilt.
Then, I went home and cryed while making myself a brownie sundae, since we never got to have one. You can use the recipe below to make yourself one.
Sorry, I kind of ruined your weekend by making you think that your love life may turn out like this. (If you weren't thinking that, then I'm sorry.)

- 1 box Betty Crocker fudge brownie mix
- Water, vegetable oil, and eggs called for on brownie mix box
- 1/2 gallon (8 cups) vanilla ice cream, slightly softened
- 1 cup HERSHEY'S hot fudge topping, warmed if desired
- 2 tablespoons Betty Crocker Decorating Decors candy sprinkles
- 16 red maraschino cherries with stems, drained

Step 1. Heat oven to 350 F. Line 2 (9-inch) round cake pans with foil; grease bottoms onlu with shortening or cooking spray.
Step 2. Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
Step 3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
Step 4. Remove desserts from pans; removes foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

- Annie <3
Hey guys!
We have a project due in school on Monday. We have to do it on one of our favorite historical figures from any time period. Luckily, we didn't have to pick out of a hat. I hate doing that, because then I get someone I have never heard of, and it'll take longer to do the project!
So, anyways, I did some research, and I asked my mom if I should do Julia Child or Rachel Ray. And she told me to do a vote online! What do you guys think? Should I do Rachel Ray or Julia Child? Put something down in the forum! The most votes will be on my school project.
Also, the shop is finally open! I found a yummy recipe for chocolate hazelnut peanut butter cookie cups! This recipe contains hazelnut spread (I am not sure if that is an allergy), so, yeah. If you enjoy this recipe, let me know in the forum! I WANT PEOPLE TO START NOTICING THE FORUM! It is there for your words to be heard! Sorry, I needed a little moment.
BTW: I am going to start QOTD! (Question of the Day) If you want to answer, please put the date in your entry so I know what entry you answered! Today's QOTD is: If you had wings, where would you fly? The AOTD is: I'd probably follow my mom's car to the grocery store so I don't have to hear Max blasting every single One Direction song she has on that CD!
Okay, enough chit-chat, let's get to the recipe! This intro was rarely long, LOL. Now, without a further a-do, let's get to making Chocolate Hazelnut Peanut Butter Cookie Cups! [insert applause]

- 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
- 12 tablespoons peanut butter
- 12 tablespoons hazelnut spread with cocoa

Step 1: Heat oven to 350 degrees F. Spray 24 mini muffin cups with cooking spray.
Step 2: Scoop 1 tablespoon cookie dough into each muffin cup. Press down.
Step 3: Bake 10 to 12 minutes or until golden. Using shot glass sprayed with cooking spray, immediately press center of each muffin cup gently to shape cooking cup. Cool completely in pan. Turn pan upside down to remove cookie cups from pan.
Step 4: Place 1/2 tablespoon peanut butter in each cookie cup. Top each with 1/2 tablespoon hazelnut with cocoa.

Questions will be answered in forum. ENJOY! ;-)
- Annie <3
Hey guys!
I will be posting a lot because we have off all week this week and next week! YAY! My school district gives 2 full weeks of winter break! My sister will be coming home next week though. :-( But we always keep in touch by texting! I got a phone a month ago!
Anyways, I hope you guys are doing well. I am! Let me know what you are up to in the forum. Don't forget about your name and country! Check out my message, too!
We have a lot of orders to make for the holidays. We need to get a bunch of ingredients to make the treats! One of our famous recipes we have that isn't related to any holiday is our French crepes. Mmm, I love them so much! If you have never tried a crepe, you should - it's really good. i have a recipe down below that you should try! And all of my French viewers out there - write in the forum what your favorite type of crepe is! Mine is s'mores flavored - there is a shoppe downtown where I live where all they sell is crepes crepes crepes. YUMMY! Let's get started:

1 ½ cups flour
1 Tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
2 cups low-fat milk
2 eggs
½ teaspoon vanilla
2 Tablespoons melted butter
Optional: low-fat ricotta cheese
For a savory filling try: scrambled eggs and ham, or blanched broccoli and grated cheese.
For those irresistible fresh fruit fillings you love try: fresh peaches, raspberries, or blueberries.

1. Add the flour, sugar, baking powder, salt, milk and vanilla into a large mixing bowl.
2. Crack the eggs into a small mixing bowl and give them a quick stir, just breaking up the yolks.
3. Pour into the large bowl with the rest of the ingredients and using a whisk, whip the batter until smooth.
4. Heat a medium size frying pan, add 1 teaspoon of margarine and heat until bubbly.
5. Add about 1/3 cup crepe batter, and turn the pan so the batter covers the entire bottom of the pan.
6. Cook 30 seconds until lightly browned and using a spatula flip to cook the other side.
7. You can roll, stack, or fold the crepes with fresh fruit. Yum!

- Annie <3
Hello readers!
Today I'm not going to school because my mom is taking me and my sister Chrissa out into the Wisconsin Cheese Factory! It's out upstate, so while we do that Max, Lexi, and my dad are flying out to Pennsylvania to check on our Grandma Lee, who is treating them to a day in Hershey! I'm doing that with her next week. So, anyways, before we all split up, Mom surprised us by driving us to Maureen's Parlor, and ice cream place near the airport. It was pretty cool to sit outside and watch a GIGANTIC plane take off! We had ice-cream s'more cookies, but this recipe is remotely like it, except it has a marshmallow creme filling. We sell these at the shop during the summer, but we keep them in the freezer so they are extra cold. I'm getting off topic here; let's get baking!

- 1 (18-oz.) pkg. refrigerated chocolate chip cookies (we use Pillsberry)
- 2 cups powdered sugar
- 1 (7-oz.) jar (1 1/2 cups) marshmallow creme

1. Bake 32 cookies as directed on package. remove from cookie sheets; cool 2 minutes or until completely cooled.
2. Meanwhile, in medium cowl, combine 1/2 cup of the powdered sugar and the marshmallow creme; mix until well blended.
3. On surface sprinkled with powdered sugar, knead remaining 1 1/2 cups powdered sugar into marshmallow creme mixture. Shape mixture into two 8-inch ropes. Cut ropes into 1-inch pieces. Place 1 piece between 2 cookies; gently press together. Repeat with remaining cookies and marshmallow cookies and marshmallow creme mixture.

- Annie <3
BTW: I type some professional baking vocabulary, like pkg. and knead, in this case. If you don't know what a word means, don't hesitate to ask in the forum! I'll try to reply back as soon as possible! ; )
Dear readers,
Fig and Port Tartlets. I love making these for my friends and family. I have personally never enjoyed them, but my friends and family love them! Sandra Lee is one of my favorite chefs, and she wrote this recipe in her cookbook, Sandra Lee Semi-Homemade: Desserts 2. Great recipes inside! I have this book in the kitchen of the cafe, but you can probably get it at you local library. Let's get started!

- Nonstick vegetable cooking spray
- 1 package (15-ounce) refrigerated rolled pie crust (2 crusts)
- 2 jars (10 ounces each) fig royale preserves
- 1/4 cup port (I use Fairbanks)
- 1/2 cup whipping cream
- 2 tablespoons granulates sugar
- 1/2 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F. Spray twenty-four 1 3/4-inch muffin cups with cooking spray.
2. Unroll pie crusts one at a time. Using a 2 1/2-inch round cutter, cut as many rounds as possible (about 12); reserve scraps. Repeats with second pie crust. Gather scraps together and roll out. Cut out as many rounds as needed to make 24 rounds total. Fit dough rounds into prepared muffin cups. Using a fork, prick bottoms and sides of the tart crusts.
3. Place both muffin pans in preheated oven. Bake for 15 to 18 minutes or until golden brown. Cool completely on a wire rack.
4. In a small saucepan, stir together preserves and port. Cook and stir over medium heat about 6 minutes or until thick. remove from heat and set aside.
5. In a large bowl beat cream with an electric mixer on low to medium speed until soft peaks form. Add granulated sugar and cinnamon abd beat just until stiff peaks form.
6. To serve, fill each tartlet with 1 tablespoon of the fig mixture and top with 2 teaspoons of the whipped cream.
Hello Again!
I have been SO active on mu blog today! I am so proud of myself . . . anyways, thumbprint cookies are pretty famous around where I live. If you don't know what they are, it is a small cookie is a dollop of jelly or chocolate on top. Mmm! We sell them at the shop all the time! ^_^ I love them so much, especially when my mom bakes them. this is her recipe that she makes (WARNING: CONTAINS NUTS)

Thumbprint Cookies


- 1/4 cup packed brown sugar
- 1/4 cup shortening
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 egg yolk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg white
- 1 cup finely chopped nuts
- About 6 tablespoons jelly or jam

1. heat oven to 350 degrees F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, balls about 1 inch apart. Press thumb or end of a wooden spoon into center of each cookie to make indention, but do not press all the way to the cookie sheet.
3. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.

- Annie <3
Hello Readers!

I haven't posted a dessert recipe in a while, and I'm really sorry! :( A lot of blog-viewers have been requesting for a brownie recipe. So, here is one! Well, not exactly. Blondies are pretty much the same thing as brownies, it's just that there is a slight change in color. but same great taste! These are a smash-hit at the cafe! Enjoy a yummy and delicious snickerdoodle blondies with nutella + caramel!

½ cups Unsalted Butter, melted
1 cup Dark Brown Sugar
1 whole Large Egg, Room Temperature
1 teaspoon Vanilla Extract
1-¼ cup All-purpose Flour
½ teaspoons Fine Sea Salt
¼ teaspoons Baking Soda
1 cup White Chocolate Chips
¼ cups Granulated Sugar
1 teaspoon Ground Cinnamon
1 cup Granulated Sugar
¼ cups Unsalted Butter
¾ cups Heavy Cream
¼ cups Nutella
½ teaspoons Vanilla Extract
¼ teaspoons Fine Sea Salt
1-½ cup Confectioners Sugar
1 Tablespoon Whole Milk (more As Needed)
1 teaspoon Vanilla Extract
½ teaspoons Fine Sea Salt

Preheat your oven to 375 F and spray an 8×8 inch baking dish with a non-stick spray. Line the dish with parchment paper, and spray it again with non-stick spray. Set aside.

In a medium-sized skillet, add the butter. Cook over medium-low heat, stirring occasionally, until brown bits begin to form on the bottom of the pan, and a nutty aroma fills the air. This should take approximately 7-8 minutes. Be careful, as the butter can quickly go from brown to burnt in seconds. Remove from heat and set aside.

In the bowl of your stand mixer, with paddle attachment fixed, cream together the brown butter and brown sugar until smooth and creamy. Add the egg and beat again to incorporate. Add the vanilla extract and beat again.

In a medium bowl, whisk together the flour, salt and baking soda. With the mixer speed set on low, slowly add the flour mixture to the sugar mixture. Mix until just incorporated. Do not over-mix. Fold in the white chocolate chops and pour the batter into the prepared pan. Smooth out the top.

In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture on top of the blondies in an even layer.

Bake the blondies at 375 F for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from heat and set aside to cool.

While your blondies are cooling, prepare your Nutella caramel. To a heavy bottomed large saucepan, add the granulated sugar, and heat over medium heat. Constantly stir the sugar with a spatula. Eventually, the sugar will turn a golden amber color, forming clumps. Once the sugar has completely melted, add the butter and continue to stir. The mixture will bubble, but watch as the mixture is subject to burn. Continue to stir until the butter has melted. Very, very slowly drizzle the heavy cream into the sugar and butter mixture. It will bubble and this is OK. This happens when you add a cold product to something as hot as the sugar mixture. Boil for 1 minute, then remove from heat. Immediately, whisk in the Nutella, vanilla extract and salt. Set aside to cool for a couple of minutes.

Once the caramel has cooled, pour on top of the blondies, smoothing out the top with an offset spatula. Set aside.

In a small bowl, whisk together the confectioners’ sugar, milk, vanilla extract and salt for the glaze. Once smooth and creamy, drizzle on top of the blondies. Cover and place in the refrigerator for 15-20 minutes before you cut into bars.

The snickerdoodle blondies will store in an airtight container for about a week. Enjoy!

- Annie <3
Hello readers,
So, today after I walked home from school, I thought to myself, Why not I create my OWN recipe and sell it at the cafe? Amazing idea, right? As soon as I got to the cafe, I went behind the counter and immediately started working on my recipe. I sat down the the rec. room and got to work! I thought to myself, What are two things that people love? Maybe, with a little help, I can combine the both of them and create something good! Well, my cafe is pretty famous for its perfectionist scones! And, bacon is the "hot trend." So, I asked my mom to help, and she said she'd love to! We closed the cafe for a little while, and made the very first Bacon Scones! :-) We have sold about 3 in the cafe and they already have, like, 10 great comments! I decided to write them down and pick the top 2 that would be good to post on my blog. They are all at the bottom of the recipe.
Sorry the intro was so long; I had a mouthful to say to you guys! So, what are we waiting for, let's start baking! ; )

- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 2 eggs
- 3/4 cup granted sharp cheddar cheese
- 1/2 cup sun-dried tomatoes, diced
- 1/2 cup crumbled crispy bacon
- 3/4 cup buttermilk
- 1/2 tablespoon tea
- 1 tablespoon milk

Preheat oven to 400 degrees Fahrenheit. Mix dry ingredients together first, then cut butter. Add tea. In a small bowl beat one egg. Stir in beaten egg and add cheese, tomatoes, and bacon. Slowly add the buttermilk to form a thick dough. You may need to add slightly more than a 3/4 cup. Knead the dough on a board, roll into a 1-inch thickness, and cut the dough into 2-inch triangles. Place each triangle on a greased cookie sheet, beat the remaining egg with milk, and brush tops with the egg wash. Bake for about 12 to 15 minutes until golden brown, serve warm. Makes 12 scones.

Customer Comments:
"Mmmm . . . Annie, you did it again!" "very unique combination, but great taste!"

Hope you enjoyed this recipe! Oh, I almost forgot, I made a survey! I edited the questions so they'll get ya thinkin'. ; ) Try answering them please! It'll mean a lot to me!

- Annie <3
Hello readers,

I love baking. Especially chocolate chip cookies. My friends and family are in awe with my amazing talent with chocolate chip cookies! I make a fresh batch every Sunday. I even enjoy them too! Maybe you will also, if you follow the recipe carefully. If you don't pay attention and follow the recipe well, then stuff may collapse. Once, me and my mom were baking at our cafe, "Munch 'N Crunch" when we realized we ran out of vanilla for some vanilla chip cookies. We thought we could do without it, but when we asked our customers if they could taste the "explosion" of vanilla flavor (they were called The Vanilla Explosion), they replied, "Wait, this is vanilla flavored?" We knew that we definitely did something wrong. XD
I found a recipe a while back I wrote out in my little 6-year-old handwriting, called Annie's #1 Chocolate Chip Cookies. I still follow this recipe today and make it for my friends. It used to be classified, but I think I can make an exception for my awesome blog followers. ;) Count how many people love these cookies and let me know!

Difficulty: 0 - it's so simple a newborn baby can make it!

1 cup unsalted butter (softened)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 tbsp. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
3 cups flour
1 cup semi-sweet chocolate chips
As much cinnamon as you please ;)

- Cream butter & sugars
- Add eggs and vanilla
- Then add dry ingredients
- Mix in chocolate chips
- Bake at 350 degrees Fahrenheit for 9 to 11 minutes.
- Serve warm and enjoy!

I kind of changed in instructions so it's more professional. The last direction says: Stuff in your face when it pops right of the oven! Haha, I didn't think you guys would like that! So that is why I changed it up a bit. Hope you enjoyed these great and yummy chocolate chip cookies!

- Annie <3

| Welcome to Krafts and Kookies! Updates & More | Breakfast Recipes | Lunch & Dinner Recipes | Dessert Recipes | Holiday Cooking | Appitizers & Snacks | Crafts & Helpful Tips |

Krafts & Kookies - Dessert Recipes (Daily life - Cooking)    -    Author : Annie - USA

4202 visitors since 2014-11-09
Last update : 2015-02-07

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