Chocolate chip cookeis from Sheena's blog

Chocolate Chip Cookies

(adapted from Ashley's recipe)

2 sticks of butter (1c), at room temp

1/2 c white sugar

1 3/4 c brown sugar

2 eggs

2 tsp vanilla

3 c all purpose flour

1 1/2 tsp baking soda

3/4 tsp salt

1 lb chocolate chips/chunks

Cream the butter and the sugars until light. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

Drop by spoonful onto parchment lined cookie sheet.

Give a little sprinkle of sea salt before you pop them in the oven......PERFECTION!

Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.

thank you guys so much! Enjoy!!

psssssst! don't forget--the giveaway ends tonight!!

Sugar cookies (pintrest)

Ella’s White Sugar Cookies
Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

frosting... http://annies-eats.com/2008/12/23/sugar-cookies-with-royal-icing/

Sugar Cookies (WS)

It's easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings.

Ingredients:

• 16 Tbs. (2 sticks) unsalted butter, at room
    temperature
• 3/4 cup sugar
• 3 egg yolks
• 1 piece vanilla bean, about 2 inches long
• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Colored sugars and decorating pens

Directions:

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.

Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets.

On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks.

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size.

Pretzel rolls

Update 11/18/2011: I have not had the opportunity to make this recipe since this posting until today. I have read through the comments and appreciate all of them. I am not sure if I originally recorded my measurements inaccurately or what happened. Please know, I am not a professional baker and do my best to experiment and record my recipes with three amazing, but often distracting, children at my heels. Thank you so much for your patience with this crazy lady. Changes are in bold.

I have posted this recipe before but these beauties are so good that they deserve another post. These rolls are addictive and well worth the effort. I was craving them a few weeks ago so I caved-in and made them. (Don't worry -- this was before my whole hospital episode. I won't be making these again until I get the "all-clear" from my doctor.) Enjoy!

Pretzel Rolls
The Dough
6 - 7 1/2 cups unbleached, all-purpose flour
1 teaspoon salt
3 tablespoons canola oil
2 teaspoons active dry yeast
2 1/2 cups milk, slightly warmed
1 cup water, slightly warmed

Coarse sea salt for sprinkling

The "Bath"
7 cups water
1 tablespoon salt
4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. 

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.  These are best eaten the same day they are made.