Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chocolate chips on top of cream cheese.
Roll the crescent sheet up tightly and wrap in cling wrap.
Refrigerate for at least 2 hours, or overnight.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper to prevent sticking.
Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Transfer to wire rack.
Eat warm or room temperature.

CRAZY CAKE RECIPE (NO EGGS, MILK, BUTTER OR BOWLS)

Print Recipe 

Ingredients

• 1 1/2 Cups flour (all-purpose)
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract
• 5 Tbsp. vegetable oil 
• 1 Cup water 

Directions 
(picture tutorial below)

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

PUDDING COOKIES
Ingredients
3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) box ANY pudding mix dry, do not prepare
2 eggs
1 tsp. vanilla flavoring
1 tsp. baking soda
2 1/4 cups flour

Instructions:

Preheat oven to 350 F.
In a medium bowl, stir together flour and baking soda and set aside.
In a separate large bowl, cream butter and sugars together.
Add in dry instant pudding mix and beat until well blended.
Add eggs, vanilla, and mix well.
Add flour mixture slowly until well incorporated.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes

Ingredients

• 3/4 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) box Pistachio pudding mix dry, do not prepare
• 2 eggs
• 1 tsp. vanilla flavoring
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1/2 cup chopped macademia nuts
• 3/4 cup white chocolate chips
• Green food coloring to get your desired color of green ( I used about a 1/2 tsp)

Instructions:

1. Preheat oven to 350 F.
2. In a medium bowl, stir together flour and baking soda and set aside.
3. In a separate large bowl, cream butter and sugars together.
4. Add in dry pistachio instant pudding mix and beat until well blended.
5. Add eggs, vanilla, and green food coloring and mix well. 
6. Add flour mixture slowly until well incorporated.
7. Add white chocolate chips and macademia nuts and stir in to cookie dough.
8. Roll into 1″ balls and place on greased baking sheet.
9. Bake at 350 F for 8-12 minutes

These Seven-Layer Bars 
1 1/2 sticks butter or margarine or 12 tablespoons, melted
1 1/2 cups graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips
1 (14 ounce) can condensed milk (the sweetened kind, not evaporated)
1 cup nuts of your choice (I use walnuts), chopped
Pour the melted butter into a 9 x 13 inch baking dish. Add the graham cracker crumbs and press into the margarine to make bottom layer. Add the coconut, chocolate chips and butterscotch chips. Drizzle the milk over the chips and sprinkle the nuts on top. Bake in preheated 350 degree oven for 30 minutes until brown. Cool and cut into bars. Enjoy!

RED VELVET COOKIES 

Ingredients:

• 1 and 1/2 cups + 1 Tablespoon
  
  
• 1/4 cup  unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
  
  
• 1/2 cup  unsalted butter, softened to room temperature.
• 3/4 cup  light brown sugar (or dark brown)
• 1/4 cup  granulated sugar
• 1 egg, at room temperature*
• 1 Tablespoon  milk
• 2 teaspoons vanilla extract
• 2.5 teaspoons red food coloring (liquid or gel)
• 1 cup  semi-sweet chocolate chips (plus a few extra for after baking) 

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies - that's optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

Easy Homemade French Bread
Ingredients

1 1/4 cup warm water (80-90 degrees)
2 teaspoons sugar
1 teaspoon sea salt
3 to 3 1/2 cups flour
1 1/2 teaspoons active dry yeast
Instructions

Place yeast and sugar in large bowl
Stir in warm water until everything dissolves
Add salt, and stir in as much flour as you can to create a soft, pliable dough that isn't too sticky
Knead on a lightly floured surface 6-8 minutes, until dough is smooth and elastic
Return dough to bowl and cover with kitchen towel
Allow to rise 30 minutes or until doubled in size
Plop risen dough back on counter top and divide in half
Roll each half into a rectangular shape of about 10" by 8"
Roll up rectangle starting with a long side
Pinch ends to seal and shape into a "log"
If seam doesn't stick, use wet fingers to moisten dough until it adheres
Grease pizza stone or stoneware baking sheet and place loaves on it to rise another 30 minutes
Preheat oven to 375 degrees,
Optional: to give loaves a shiny brown finish prepare an egg wash by beating one egg with one tablespoon of water
Right before you pop loaves in oven, brush tops with egg wash and make 4 diagonal slashes across top using sharp, serrated knife
Bake 20-25 minutes, until golden brown
Allow to cool on wire racks before serving
Serve warm with lots of butter

oreo cookies peanut butter cup goop

Ingredients

1. 20 chocolate cream-filled chocolate sandwich cookies, divided
2. 2 tablespoons butter, softened
3. 1 package (8 ounces) cream cheese, softened
4. 1/2 cup peanut butter
5. 1-1/2 cups confectioners' sugar, divided
6. 1 carton (16 ounces) frozen whipped topping, thawed, divided
7. 15 miniature peanut butter cups, chopped
8. 1 cup cold milk
9. 1 package (3.9 ounces) instant chocolate fudge pudding mix

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
3. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
4. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 
   

WHITE CHOCOLATE CASHEW BUTTERSCOTCH BLONDIES

                                             Ingredients

1. 1/2 cup butter or margarine, softened
2. 2 cups packed brown sugar
3. 3 eggs
4. 2 cups all-purpose flour
5. 1 1/2 teaspoons baking powder
6. 1/4 teaspoon salt
7. 2 bars (4 oz each) white chocolate baking bars, coarsely chopped
8. 1 1/4 cups salted roasted cashew halves and pieces, chopped

Instructions

1. Steps
2. 1
3. Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
4. 2
5. With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
6. 3
7. Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Ingredients

1. 1 cup butter, softened
2. 1 cup sugar
3. 1 egg
4. 4 teaspoons red food color
5. 1 teaspoon vanilla
6. 2 1/2 cups Gold Medal® all-purpose flour
7. 3 tablespoons unsweetened baking cocoa
8. 1/4 teaspoon salt
9. 1 bag (11 oz) white vanilla baking chips (about 2 cups)

Instructions

1. 1Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2. 2In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
3. 3Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
4. 4Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
5. 5In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.
   

20 Reese’s Peanut Butter Cup Miniatures, roughly chopped
2 cups brown sugar
2 and 1/2 cups sifted confectioners sugar (It’s really important that you sift!)
1 and 1/4 cups creamy peanut butter
1/2 cup butter
1/2 cup milk (I used 1%)
1 teaspoon vanilla extract
DIRECTIONS
Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan.
In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently.
Stir in peanut butter and mix to combine. Then add in vanilla extract.
Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick.
Press the mixture into the prepared dish. Sprinkle chopped Reese’s Peanut Butter Cup Miniatures over the fudge and gently press them down.
Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares.

What you’ll need:



1 box of yellow OR white cake mix

2 ripe Bananas

Green food coloring

Green frosting

Chocolate sprinkles

A fun and enjoyable attitude..lol



Directions:

In a medium/large bowl mix together the cake batter according to the box instructions.

Smash the Bananas with a fork and stir it into the batter.

Now pour the batter into your baking pan..I used a 9×4, shallow pan. Add swirls of the Green food coloring to the batter and swirl it around with a fork..evenly so you end up with a green, streaky cake!



Bake it at 350 for about 25 minutes, or until it’s firm and golden.



Let it cool…



Add a cap full or so of sprinkles into the frosting and mix it up. This will give the cake a nice, lumpy look..lol



Frost the entire cooled cake…



And then sprinkle the rest of the sprinkles on the top..



Serve it up to your grumpiest of friends..lol!

A Sunrise Prayer for Yule:

The sun returns! The light returns!
The earth begins to warm once more!
The time of darkness has passed,
and a path of light begins the new day.
Welcome, welcome, the heat of the sun,
blessing us all with its rays.

Prayer to the Winter Goddess:

O! Mighty goddess, in silvery ice,
watching over us as we sleep,
a layer of shining white,
covering the earth each night,
frost on the world and in the soul,
we thank you for visiting us.
Because of you, we seek warmth
in the comfort of our homes and hearths

Blessed ARE the Witches!
Lady Raven ~

Creamy Peanut Butter Fudge

Yield: 48 1" squares

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups powdered sugar

DIRECTIONS for the microwave: Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

DIRECTIONS for the stove-top: Combine the peanut butter, butter and vanilla in a medium size saucepan over medium low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy!

To Call upon Knowledge and wisdom place your Pentacle or Pentagram on your altar along with some sage Light a White candle anointed with peppermint oil then call upon the lord and lady by saying:-
"Lord and Lady I call upon thee,
and they high powers to awaken within me, 
the knowledge and wisdom from the corners of the earth,
far and wide of ancient Birth,
give me insight and knowledge true,
in all I say and all I do.
To be ruled by spirit as it should be,
as I will it so mote it be.
and it harm none so be it.
Blessed Be" 

The Creed of the Gray Witch )O( I am a Witch I am who I am My Path is Shadowed It is neither black, nor white. Yet it is both Between the worlds I walk I am of the Earth Yet, I am of above, and below I am a Witch To myself I am true I am my word, and my word I am I gather as I need, and release what I don’t I lift my chalice, I lift my dagger I am feminine, and I am masculine I am spirit, I am breath, I am fire, I am water I am earth. At the crossroads I am found For I am of Her who lights the path Queen of Witches, Magick, and sorcery My oath I have sworn to Her alone The gray path I walk Balance of dark, and the light Embracing the positive, and the negatives The chaos and the calms Death, and rebirth The lunar path Of light And Night Of New and Old Maiden, Mother, and Crone Draconic Powers I evoke To aide me on my magickal way Blessings come from blessings sent Justice be to others who do others harm With the fools I do not spend From the Wise I will always learn As I will so it is I am a Gray Witch This is my Creed

Frosting Ingredients:
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder

Preheat the oven to 350 degrees. Grease a 10x10 pan with butter. (You can use a 9x13 pan, but the cake will be thinner, so reduce the cooking time accordingly.) Whisk together the dry ingredients in a small bowl and set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again to combine. Add half of the dry mixture, beat to combine. Add the sour cream and stir again to combine. Finish with the last of the dry ingredients.

Pour the batter into the prepared pan. Tap the pan several times on the counter to force out any air bubbles. Bake for 30 minutes, until a toothpick inserted in the center comes out mostly clean, with only moist crumbs. Let the cake cool to room temperature. The cake will be slightly domed when you first remove it from the oven, but it should level out on top once it cools.

While the cake is baking, make the frosting. Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.

Add the sugar and cocoa powder and stir until completely smooth. Refrigerate the frosting for about an hour and then spread it over the cooled cake. Place the cake in the refrigerator to chill until the frosting is set, at least two hours. Serve cold. Enjoy!

Cold Chocolate Snacking Cake ~ Gluten Free or Not
recipe adapted from The View from Great Island

3/4 cup butter, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup unsweetened cocoa powder
1/2 cup brown rice flour *
1/4 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
* if you are not in need of a gluten-free recipe, simple substitute 3/4 cup AP flour for the items marked with an *

Frosting Ingredients:
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder

Preheat the oven to 350 degrees. Grease a 10x10 pan with butter. (You can use a 9x13 pan, but the cake will be thinner, so reduce the cooking time accordingly.) Whisk together the dry ingredients in a small bowl and set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again to combine. Add half of the dry mixture, beat to combine. Add the sour cream and stir again to combine. Finish with the last of the dry ingredients.

Pour the batter into the prepared pan. Tap the pan several times on the counter to force out any air bubbles. Bake for 30 minutes, until a toothpick inserted in the center comes out mostly clean, with only moist crumbs. Let the cake cool to room temperature. The cake will be slightly domed when you first remove it from the oven, but it should level out on top once it cools.

While the cake is baking, make the frosting. Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.

Add the sugar and cocoa powder and stir until completely smooth. Refrigerate the frosting for about an hour and then spread it over the cooled cake. Place the cake in the refrigerator to chill until the frosting is set, at least two hours. Serve cold. Enjoy!