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Oreo Cakester Copycat Recipe

These yummy treats were discontinued in 2013, but you can make them at home! 
2 eggs, beaten 
1 cup oil 
3 cups flour 
1 teaspoon baking soda 
8 tablespoons cocoa 
2 cups brown sugar 
1 teaspoon salt 
1 cup evaporated milk 
1 cup vegetable shortening (Crisco preferred) 
1/3 cup evaporated milk 
2 cups powdered sugar 
1.Preheat oven to 350�2.Sift flour, baking soda, salt, and cocoa together into a large bowl. 
3.Add remaining ingredients; mix together. 
4.Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet. 
5.Bake for 5 minutes. 
6.Remove to a cooling rack. 
7.Beat filling ingredients together until creamy. 
8.Put the white filling between two cooled chocolate cookies like a sandwich.

Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies


1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 


Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.

Unicorn Cookie Bars

Unicorn Cookie Bars


1 cup C&H® Granulated Sugar

1/2 cup C&H® Golden Brown Sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 eggs

4 teaspoons vanilla extract

1/2 cup sour cream

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup sprinkles



1 cup (2 sticks) unsalted butter, softened

1/4 teaspoon cream of tartar

1 (1 lb.) pkg. (approx. 3 3/4 cups) C&H® Confectioners Sugar

2 teaspoons  vanilla extract

1 teaspoon water

pink food coloring

rainbow sprinkles for decorating


Cookie Bars Directions:

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and grease.

In a large bowl, combine sugars and butter; beat with an electric mixer until creamy, about 5 minutes. Add eggs, one at a time, blending well after each addition. Add vanilla and sour cream; mix until fully incorporated, scraping down the sides of the bowl.

In a separate bowl, mix together flour, baking powder and salt. Gradually add flour mixture to butter mixture; blend until incorporated. Fold in 2/3 cup sprinkles. Scoop dough into pan.  Using a spatual or back of a spoon gently pat dough into the bottom of the prepared pan.

Bake 25 to 30 minutes, until edges just begin to brown.

When completely cool, lift edges of foil to remove from pan.


Frosting Directions:

In a large bowl, with an electric mixer, beat butter until smooth and creamy. Add cream of tartar. Add sugar, one cup at a time; blend until fully incorporated. Add vanilla and water; mix until combined. Whip frosting at high speed for 5 minutes, until light and fluffy. Add drops of food coloring until desired color is achieved. Scoop frosting into a pastry bag with a star tip.  Frost in 2 inch columns, using a zigzig motion.  Decorate with sprinkles and cut into bars.

And the printables:

Unicorn Printable Tags: Print on 8 1/2 x11" card stock or as stickers using a 2x4 label, such as Avery® label #5163.

Unicorn Decorative Tags: Print on 8 1/2 x11" card stock and use for decorating your cookie bars at a bake sale.

Source: Domino Sugar


Banana Cream Pudding Cookies


Birthday Cake Cookies


25 Vintage Baking Tips

  • To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
  • How to sugar doughnuts? Shake the sugar and doughnuts together in a paper bag. The same method may be used with flour and chicken, or salt and french fried potatoes.
  • Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough.
  • Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter.
  • If chilled ice-box cookie dough shatters when cut with long sharp knife, let stand at room temperature for 1/2 hour to soften very slightly before slicing!
  • Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.
  • Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.
  • Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.
  • Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.
  • Custards will not curdle so readily if a tablespoon of flour mixed with sugar is added.
  • Boiled frosting will not be brittle or break when cut, if a teaspoon of vinegar is beaten into the frosting when the flavoring is added.
  • Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer.
  • Doughnuts will not absorb grease if a teaspoonful of vinegar is added to cold fat.
  • Fruit Cake: When baking, place a cup of water in the oven to keep enough moisture in air and prevent cake from drying out while baking. 
  • Muffins: Drop a teaspoonful of peanut butter in each muffin pan, over which pour batter. This gives muffins a delightful nutty flavor. 
  • When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before.
  • To soften butter, fill a small china bowl, one just sufficiently large to cover the butter, with boiling water; let stand a minute or two or until thoroughly heated, then empty the water and immediately turn the hot bowl upside down over the butter. In a few minutes, the butter will be softened so it is just right.
  • When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth.
  • Never beat egg-whites in an aluminum pan, as it is sure to darken them.
  • When baking a milk pudding, place the dish in a tin of water in the oven. Then prevents the pudding from burning or boiling over.
  • When cream will not whip, add the white of an egg to your cream–chill it and it will whip.
  • Shortening can be measured exactly. If recipe calls for 1/3 cup, fill measuring cup two-thirds full of water, add enough shortening to bring water to top of cup, pour off water and you have exactly 1/3 cup of shortening.
  • Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used. Also see Handy Substitute Recipes For Baking.
  • Whipped cream substitute, delicious in flavor, can be made by adding a slice of banana to the white of an egg and beating until stiff. The banana will dissolve completely.
  • Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg).

Cinnamon Caramel Cookies


Homemade Sno Balls Recipe

Homemade Sno Balls recipe

Makes 2 dozen


For the cake: 

  • 1 stick butter, unsalted
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups 1 percent milk

For frosting: 

  • 6 egg whites, warm
  • 1 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1/3 cup water, room temperature
  • 2 teaspoons vanilla
  • 3 cups coconut flakes
  • 2 - 3 drops red food coloring


  1. For the cake: Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray. Cream the butter and sugar together with a handheld mixer until combined; add eggs, one at a time. Mix in vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to the wet ingredients and mix until there are no streaks of flour. Fill muffin pan cavities 3/4 full and bake for 15 minutes. Cool on a wire cooling rack. Once cakes are cooking, cut out a small cone from the bottom, discarding the triangle portion but keeping the small cake circle. (This is where the filling will be piped.)
  2. To prepare the filling/frosting: Beat egg whites until peaks form, about four minutes. In a saucepan, heat sugar, water and cream of tartar until boiling, and remove from heat and let sit until it reaches 242 degrees F. Slowly pour syrup into the egg whites and stir. Add vanilla. Beat until frosting thickens. In a blender, pulse coconut flakes and red food coloring until crumbly. Place the coconut mixture in a bowl for rolling.
  3. Fill a piping bag with 1/2 frosting. Carefully pipe frosting into the cakes and cover with the cake circle. Frost the rest of the cake with the frosting and then roll in the coconut flakes. Let cool for a few minutes and then enjoy!