The quintessential chocolate chip cookie recipe, right out of the oven. Note the particularly large baking sheets, important for high throughput:
This is one of the first bread recipes I ever tried and it remains one of my favorite:
Here is the precise recipe followed (though doubled): Cranberry Orange Loaf.
Whenever the local hospital staff visited my workplace for the bi-monthly blood harvest, they brought these mint brownies for the blood donors. Eventually, I noticed that the same recipe was in a Hershey’s cookbook on my shelf. Not so hard:
A somewhat cakey brownie recipe with a mint frosting and chocolate topping. To be fair, I can’t imagine that this recipe is the exact same as the blood bank uses since the mint filling uses creme de menthe. I tend to think it would be frowned upon to use alcohol, in however small doses, in a hospital recipe.
As stated before, I have the worst time coming up with novel and tasty holiday-themed recipes. Well, this is my stock St. Patrick’s Day recipe.
Drawing inspiration from both my recent success with filled muffins and the impending Thanksgiving holiday, I created these cranberry-filled pumpkin muffins. The filling is that obnoxious jellied cranberry sauce that’s all over your grocer’s shelf this time a year. Thankfully, this recipe is a worthy use for it.
I had completely forgotten what this photograph depicted until I realized that I had already submitted the picture to AllRecipes– Strawnana Bread.
It’s interesting to note that, at the time of this writing, the primary picture they use on that strawnana bread page is starkly different from mine. In fact, I really don’t understand how you could produce something that looks like this given the ingredient list:
Here’s another guaranteed crowd pleaser– S’mores bars. This is the stock recipe that comes from the side of the Golden Grahams box. Unfortunately, they were already neatly wrapped and ready for transport by the time I remembered to take a picture:
Sometimes I use the Cinnamon Toast Crunch cereal instead.
This is what you get when you mix anise pizzelles and chocolate pizzelles:
Here are sliced fruity Rice Krispies treats (although, to be fair, I don’t think there are any official fruit-flavored Rice Krispies; there are the Flintstones Fruity Pebbles, but this recipe uses giant bags of generic, fruit-flavored, crisp rice cereal):
This is the whole 13×9″ pan, waiting to be sliced; so festive!
These blueberry cookies suffered the same fate as a batch of strawberry cookies (made with strawberry puree) baked not long before– while they are phenomenal when fresh out of the oven, they are just plain mushy after they cool for a few hours. It’s difficult to make good cookies from fresh fruit.
Here’s the original AllRecipes link: Blueberry Drop Cookies.