Triple Layer Cookie Bars

This "sweet treat" was submitted by Katie Jensen.

1 1/4 cups AP flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup cold butter
2 eggs

Topping:
1 pkg. (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter

1. In a large mixing bowl, combine the first 6 ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 9x13 baking pan.
2. Bake at 350 degrees for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
3. (I do this step when there is about 5 minutes left of baking time) In a microwave, melt chocolate chips and peanut butter; stir until blended and smooth. Spread over brownies. Cool on wire rack. When the bars are completely cooled, cut them into bars.

Note: It's easier to cut them into bars if the pan has been in the fridge for about 30-45 minutes. You may also need to wipe your knife between cuttings.

Yields 2-3 dozen

Kyra's Goober Rocky Road

This "sweet treat" was submitted by Kyra Harmon.

1 (12oz) package of milk chocolate chips
2 Tbls of butter or margarine
1 (14oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 cups Trail mix (the original recipe calls for only dry roasted peanuts), i didnt have any so i used trail mix, i like it that way with the M&Ms and all the other goodies!
1 (10 1/2oz) package of mini marshmallows

1. Line 13x9 baking pan with wax paper. In heavy sauce pan over low heat, melt chips, butter and milk; remove from heat.
2. In large bowl, combine trail mix with Marshmellows; stir in chocolate mixture. Spread in prepared pan.
3. Chill 2 hours or until firm
4. Remove candy from pan; peel off paper and cut into squares. Store loosely covered at room temp.

Meltaway Cookies

This "sweet treat" was submitted by Missy Aldridge.

2 sticks butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour

Beat butter; add cornstarch, flour and powdered sugar and beat until creamy. Drop from teaspoons on ungreased cookie sheet. (Make very small cookies). Bake at 350 for 12 minutes. Using a decorating bag and tip (#21 Star Tip), place a dollop of frosting on top. (These will look better if you roll the dough into balls.)

Cream Cheese Frosting
8 ounces Cream Cheese, softened
1 stick Butter or Margarine, softened
1 box Powdered Sugar (4 cups)
1 teaspoon vanilla

To make the frosting thick enough to use a decorating tip, extra powdered sugar will need to be added (amount of powdered sugar will be almost doubled.) Half this recipe is enough for 2 recipes of the Meltaway Cookies.

Chocolate-Pumpkin Brownies

This "sweet treat" was submitted by Rachelle Kunkell.

Fun fall treat...

PUMPKIN BATTER:
1 Tbs unsalted butter, softened
3 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1/3 cup canned pumpkin puree
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbs all-purpose flour

CHOCOLATE BATTER:
5½ ounces best-quality semisweet- chocolate, finely chopped
1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1½ cups granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
1 1/3 cups all-purpose flour

Preheat oven to 350°F. Lightly butter 13x9-inch baking dish. Prepare pumpkin batter: In a small bowl, using an electric mixer, beat butter with cream cheese until smooth. Beat in sugar, scraping bowl occasionally. Bet in egg, then add pumpkin puree, vanilla, cinnamon and ginger. Stir in flour. Prepare chocolate batter: Combine semisweet chocolate and butter in a medium bowl. Set bowl over saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine eggs with sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in melted chocolate. Sift flour over the batter and fold it in just until combined. Spread chocolate batter evenly in prepared pan. Using a Tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter slightly into the chocolate. Bake for 30-40 minutes (starting checking on brownies at 30 minutes to see if they're done- a toothpick inserted into center should come out clean). Let brownies cool completely before cutting.

Yield: 24 brownies

Cooking Tip: *Let eggs sit on counter for 30 minutes to achieve "room temperature" eggs.

Back up and running!

We took a little cooking break for the summer, but now we are back up and running and are so excited for our September meeting. The theme will be "Sweet Treats".

We're gonna meet at Danielle's house at 6:30pm on the 23rd. Bring a "sweet treat" with you to share with everyone. If you don't bring anything that is fine, just come and mingle and try all the yummy treats.