My Cocoa-doodles

These are so yummy!  I always get compliments on them.  They are like a chocolate snickerdoodle.  Yum!

 


CocoaDoodles

1 ½ sticks butter, softened

1 1/3 C. packed brown sugar

6 T. sugar

2 eggs

2 t. baking soda

½ C. light corn syrup

2 t. vanilla

3 C. flour

2/3 C. cocoa powder

¼ C. sugar

1 t. ground cinnamon

Beat butter until creamy. Add brown sugar and 6 T. sugar. Beat until well blended. Add eggs, baking soda, corn syrup and vanilla; beat well. Add flour and cocoa and blend completely. Cover and refridgerate 30 minutes. 

Preheat oven to 350°F. Spray Cookie Sheet with Nonstick spray. 

 Blend together remaining sugar and cinnamon. Roll dough into 1 inch balls and then roll in cinnamon-sugar mixture. Place 2 inches apart on cookie sheet.

Bake 8-10 minutes until cookie is set and the top starts to crack. Cool 1 minute then remove cookies to wire rack to cool completely. Makes about 4 dozen cookies

Enjoy!

Rachael's Brownies

2 C. sugar
1 1/2 C. flour
1 t. baking soda
4 T. cocoa
1 t. salt
1 C. oil
4 eggs
2 t. vanilla

Mix Dry Ingredients. Combine Wet Ingredients then add to dry. Mix well. Bake at 350º for 30-35 minutes.

Mary Beth's Butter Bread

1.5 pound loaf
3/4 cup Water
4 T. Butter
1 Egg
1 1/2 t. Salt
1 1/2 T. Dry Milk

3 T. Sugar
3C. Flour

1 3/4 t. Yeast

2 pound loaf

1 1/8 C. Water
1 stick Butter
1 Egg
2 t. Salt
2 T. Dry Milk
1/4 C. Sugar
4 C. Flour
1 1/2 t. Yeast

Load into Bread Machine according to manufacturer's directions.

Kris's Whole Wheat Muffins

2 C. Whole Wheat Flour
1 C. Brown Sugar
1 t. Baking Soda
1/2 t. Salt
1/2 C. Oil
1 Egg
1 C. Milk

Combine dry ingredients in medium bowl. In separate, larger bowl mix oil, egg and milk. Pour dry ingredients into wet. Mix only until combined. Scoop into greased muffin tins. Bake at 425º for 12 minutes.

Kate's Carmelitas

Crumb layers:
2 C. Flour
2 C. Oats
1/2 C. Brown Sugar
1 t. Baking Soda
1/2 t. Salt
1 1/4 C. Butter, softened

Carmel layer:
1 12 oz. jar Carmel topping
3 T. flour
1 C. Chocolate Chips
1/2 C. nuts (optional)

Heat oven to 350º. Grease 9X13 pan. Blend crust ingredients until crumbly. Press half into pan. Bake 10 minutes. Meanwhile, combine topping with flour. Remove from oven. Top with Chocolate chips and nuts. Drizzle evenly with topping. Sprinkle with remaining crumb. Bake 18-22 minutes. Cool in fridge 1 -2 hours.

My Banana Bread

1 C. Sugar
1/3 C. Butter, soft
2 Eggs
1 1/2 C. Ripe Banana, Mashed (3-4)
1/3 C. Water
1 2/3 C. Flour
1 t. Baking Soda
1/4 t. Baking Powder
1/2 t. Salt
1/2 chopped nuts (optional)

Heat oven to 350º. Grease bottom only of loaf pan. Mix Sugar and Butter in medium bowl. Stir in eggs until blended. Add Bananas and water, beat 30 seconds. In separate bowl, mix flour, baking soda, baking powder and salt. Add to wet ingredients. Stir in nuts. Pour into pan. Bake until toothpick comes out clean - 8 inch loaf - 1 1/4 hours, 9 inch loaf - 55-60 minutes. Cool 5 minutes, loosen sides from pan and remove from pan. Cool before slicing.