Red Velvet Whoopie Pies

Ingredients:
2 C all-purpose flour
1/3 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
2/3 cup buttermilk
2 Tbsp. red food coloring (1 oz. bottle)
1 can cream cheese frosting

Preheat oven to 375 degrees F. Line baking sheet with parchment or a Silpat, set aside.  In a medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high for 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Gently stir in food coloring.

Spoon batter in 1 or 2 inch diameter rounds, about 1/2 inch high on prepared baking sheets, 1 inch apart.  Bake for 8 minutes and remove to a baking rack to cool.  After cooled, spread a small amount of frosting on flat side of cookie and sandwich with another cookie.  Wrap frosted pies individually in plastic wrap.  Store in container.

Gluten Free Butterscotch Blondies

These "un-brownies" are chewy and full of pecans and butterscotch chips. They are very sweet and go great with a big dollop of whipped cream or a scoop of vanilla ice cream...Yummy!

Ingredients:
3/4 cup unsalted butter
1 3/4 cup light brown sugar
2 large eggs
1 large egg yolk
1 1/2 tsp. vanilla
2 tsp. gluten free baking powder
1 1/4 cups gluten free flour mixture (I use Tom Sawyer's)
1 tsp kosher salt
1 cup chopped pecans
3/4 cup butterscotch baking chips

Line a 13x9 pan with parchment, overlapping sides, to prevent sticking (you can also heavily spray with gluten free non-stick spray). Preheat oven to 350 degrees. In a medium sized pan, melt butter. Stir in brown sugar, stirring until well blended and the mixture just begins to bubble (similar to making a pecan pie). Remove from heat. Whisk eggs and yolk together with vanilla. Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling. In a small bowl, combine flour, baking powder and salt. Whisk flour into the egg mixture. Fold in pecans and butterscotch chips. Spread into pan. Bake 35-40 minutes (5 minutes less for dark coated pans). Remove from oven and cool on a rack. Lift parchment out and cut when cooled.

Blonde Brownies

Ingredients:
1 stick butter
4 eggs
2 cups brown sugar
2 cups flour
1 bag milk chocolate chips
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees F. Melt butter in saucepan. Place brown sugar in mixing bowl and add melted butter; mix well. Add eggs, one at a time, beating well after each addition. Add vanilla, and dry ingredients, mixing well. Pour into a 13 x 9 greased baking dish. Top with chocolate chips. Bake for 20-25 minutes or until golden brown.

Easy Sugar Cookies

Ingredients:
2 3/4 cups flour
1 tsp. baking soda
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla

Preheat oven to 375 degrees. Mix together dry ingredients, set aside. In a large bowl cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Using a small scoop, place onto a baking sheet and sprinkle with sugar. Bake for 9 to 11 minutes. Cool on a wire rack.

Variations:
For chocolate sugar cookies omit 1/4 cup flour and add 1/4 cup cocoa.
For half and half cookies divide original recipe in half and add a small amount of cocoa to turn batter chocolate. Take a small amount of each batter and roll into a ball. Sprinkle with sugar and bake as directed.

Peanut Brownie Drops

Hands down these are my husband's favorite cookie, and I don't make them often enough according to him. P.S. The batter is good to eat right out of the fridge!

Ingredients:
3 squares unsweetened chocolate
1 stick butter
1 1/2 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups flour
1/2 cup peanuts

Melt butter and chocolate in saucepan over low heat. Remove from heat and add sugar, stirring until moistened. Add eggs, beat until smooth. Add 1 tsp. vanilla, beat again. Add flour and mix well, then add peanuts. Chill overnight. Bake at 350 degrees for 12 to 16 minutes. Cool on wire rack.