Chocolate Fudge

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional 

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.



Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe.html?oc=linkback

Soft Snickerdoodle Cookies

• 1cup butter
• 1 1⁄2cups sugar
• 2large eggs
• 2 3⁄4cups flour
• 2teaspoons cream of tartar
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 3tablespoons sugar
• 3teaspoons cinnamon

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Vanilla Bean Sugar Cookie Bars with Vanilla Bean Frosting

Bars
• 2 1/2 cups (354g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp (5 oz) unsalted butter, softened slightly*
• 1 cup (215g) granulated sugar
• Seeds of 1 small vanilla bean
• 1 large egg
• 1 large egg white
• 3 Tbsp sour cream
• 1/2 tsp vanilla extract
Frosting
• 1/2 cup (4 oz) butter (I like to use 1/4 cup salted and 1/4 cup unsalted)
• Seeds of 1 small vanilla bean
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 2 Tbsp half and half

Directions

• For the bars:
• Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer, whip together butter, sugar and vanilla bean seeds until pale and fluffy. Stir in egg then egg white. Add sour cream and vanilla and mix until combined. Slowly add dry mixture and mix just until combined.
• Spray hands with non-stick cooking spray and gently press mixture into prepared baking dish. Bake until toothpick inserted into the center comes out clean and bars are set, about 15 - 16 minutes. Cool completely, then frost and cut into squares.
• For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with vanilla bean seeds until light and fluffy. Mix in vanilla, powdered sugar and half and half and mix until light an fluffy.
• *You want the butter to still be cool, this is so the dough isn't too warm and sticky to work with when pressing into the baking dish.

http://www.cookingclassy.com/2015/05/vanilla-bean-sugar-cookie-bars-with-vanilla-bean-frosting/

Chocolate Snowcaps

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size 

http://foodwishes.blogspot.com/2013/12/chocolate-snowcaps-theres-snow-on-them.html?m=1