German Spice Cookies

Ingredients

- 125g unsalted butter or margerine

- 300g sugar

- 2 eggs

- 320g all-purpose flour

- 1/2 package baking powder/baking soda

- 50g baking cocoa

- 1.5 teaspoons of powdered cloves

- 1 heaped teaspoon of cinnamon

- 1 teaspoon ground nutmeg

Icing

- 150g powdered sugar

- 2 tablespoons lemon juice

Instructions

Mix butter, sugar and eggs in one bowl. Mix flour, baking powder, cocoa and spices in another bowl. Add dry ingrediens to the wets while mixing.

Cool the dough for 4-5 hours.

Preheat the oven to 190°C. Roll out the dough and cut the cookies. transfer them on a baking pan with a baking sheet (leave about 4-5 cm between the cookies) and bake for 8-10 minutes in the oven. Let them cool.

They are very soft when they come out of the oven but do not require more baking time.

(optional bc the cookies taste good without icing too)

Mix the icing, decorate the cookies to your liking and let them dry.

Keep the cookies airtight since they do harden out.

Grandma's Fudge

Ingredients
2 cups sugar
1/2 cup milk
12 oz peanut butter
7 oz marshmallow

Directions
1. Boil sugar and milk together for 3 minutes.
2. Remove from heat.
3. Add peanut butter and marshmallow.
4. Mix thoroughly, but do not beat.
5. Pour into mold to set. Refrigerate.

Simply Whole Wheat Waffles

Ingredients
2 cups milk
2 tsp vinegar
1 3/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 eggs

Directions
1. In a medium non-metal bowl, mix milk and vinegar and set aside.
2. Preheat waffle maker.
3. In a large bowl, mix all dry ingredients together.
4. Add remaining wet ingredients to the milk vinegar mixture.
5. Mix wet ingredients into dry ingredients. Do not mix until smooth, leave some lumps.
6. Pour batter into waffle reservoirs and lower lid. Let bake for approximately 3-6 minutes.

Chocolate Peanut Butter Swirl Brownies

Ingredients
1 can black beans, or 1 1/2 cups cooked
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup, agave, or honey
pinch uncut stevia OR increase maple syrup to 1/2 cup
1/4 cup coconut or veg oil, or 1/3 cup peanut butter
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips – not optional, omit at own risk
1/4 cup nut butter of choice, or more as desired

Directions
1. Preheat oven to 350 F.
2. Line an 8×8 pan with parchment.
3. Drain and rinse the beans very well, and pat dry.
4. Combine all ingredients (except chips and 1/4 cup nut butter) in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and taste will be much better in a food processor).
5. Stir in the chips, then pour into a greased 8×8 pan.
6. Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon. You can also sprinkle some chocolate chips on top for presentation.
7. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer!

Notes
This recipe is from here.
The brownies are not the fluffy cakey kind (since there are no eggs), and instead rather heavy and fudgy.
Warm the peanut butter topping while the batter is still in the food processor, as otherwise the battery sets and is too thick to mix in the peanut butter. If it sets, though, that's okay, you can just drizzle the peanut butter on top.

Nanny's Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1 12oz jar peanut butter
1 7oz jar marshmallow

Directions
1. Add milk to sugar and boil for 3 minutes.
2. Remove from heat.
3. Add peanut butter and marshmallow to the warm mixture.
4. Mix thoroughly, do not beat.
5. Pour into casserole dish and let cool before slicing.

Snickerdoodles

Ingredients (Cookies)

1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cup (267g) granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour (measured correctly)
2 teaspoons cream of tartar*
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

Ingredients (Toppings)

1/4 cup (50g) granulated sugar
1 teaspoon cinnamon

Recipe (Topping)
1. Toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.

Recipe (Cookies)
1.Preheat oven to 375F degrees.
2. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
3. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed.
4. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
5. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
6. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
7. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
8.  Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
9. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft.
10. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Notes:
This recipe is from here. 
Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Make ahead tip: There are a few options here! First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it come to room temperature before rolling and baking the cookies. You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar coating or without, your call. When ready to make, bake the frozen cookie dough balls 1-2 minutes longer than what the recipe states. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1 tsp. vanilla
3/4 cup peanut butter

Directions
1. Bring sugar and milk to a boil for 2 1/2 minutes.
2. Remove from heat.
3. Stir in peanut butter and vanilla
4. Pour into mold and let cool (or refrigerate).