1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
Pre-heat oven to 350°F. Line a mini muffin pan with paper liners. Set aside.
Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture.
Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
Allow to cool completely in the pan.
To serve, top with whipping cream.
Brownies will keep up to 5 days in a sealed container.
1 3/4 cups sugar, divided
1 cup Crisco® Butter Flavor All-Vegetable Shortening
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 3/4 cups Pillsbury BEST™ All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
2½ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
⅓ cup granulated sugar
½ cup milk
1 tablespoons pure vanilla extract (or vanilla bean paste)
¾ cup cold unsalted butter, cubed
1½ cups confectioners sugar
2 tablespoons water (may need more)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract (or vanilla bean paste)
Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms – careful not to over-mix.
In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
While scones are cooling, add all the glaze ingredients into a bowl and whisk – glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.
2 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar packed
3/4 cup granulated sugar
1 cup extra crunchy peanut butter
2 large eggs
1 and 1/2 teaspoons vanilla extract
Add the flour, baking soda, baking powder, and salt to a medium sized bowl. Stir with a whisk.
In a large bowl, using an electric mixer or by hand, beat the butter until creamy. Add the sugars and beat for 3 minutes, until fluffy.
Scrape down the sides of the bowl as needed. Beat in the peanut butter until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Fold the dry ingredients into the peanut butter mixture just until incorporated. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Using a 1 tablespoon sized cookie scoop, drop dough 2-inches apart onto a parchment paper-lined baking sheet.
Bake for 8-10 minutes, until cookies are puffed and lightly browned around the bottom edge. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
The cookies will keep for up to 7 days stored in an airtight container in the refrigerator.