Baked Mac and Cheese

1 TBS salt
2-1/2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
4 cups milk
1/2 tsp salt
2 cups shredded cheddar cheese
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed

1. Preheat oven to 350 degrees F.
2. Fill a large pot with water and add 1 Tablespoon of salt. Bring to a boil.
3. Stir in the macaroni and cook uncovered until pasta is cooked through but firm to the bite. (about 8 minutes depending on your stove). Turn burner off, remove from heat and drain.
4. In a separate large skillet {or dutch oven}, combine 1/4 cup of butter, and flour over medium to low heat until a thick paste is created.
5. Slowly add all the milk to the flour paste mixture, 1/4 cup at a time stirring well to incorporate each time before adding the next 1/4 cup so that the roux stays creamy and smooth. DON'T PANIC at this stage. Your mixture will become thick and goopy first then will thin out. Just keep adding the milk 1/4 cup at a time and mixing well after each addition and you'll get a perfect roux.
6. Add salt and cheddar cheese and stir until cheese has melted and sauce has thickened.
7. Pour noodles into the cheese mixture, stir to combine and then pour the entire mixture into a 9x13 casserole dish. {If using dutch oven, just bake in dutch oven, no need to dirty another pan!}
8. Mix the melted butter & crushed Ritz crackers together. Sprinkle on top of Macaroni.
9. Bake in oven for 45 minutes until top is golden. Serve Immediately.

From Nums the Word

Lunch Lady Brownies

For Brownies:

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
4 large eggs
4 tsp. vanilla extract

For Chocolate Frosting:

1/4 cup butter, softened

1/4 cup milk

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. (Or leave out the foil and just spray pan if you don't need to remove them all before cutting).  Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

From Life in the Lofthouse

Brown Sugar Toffee Bars

1 cup butter, room temperature
1-1/2 cups dark brown sugar, packed
2 eggs
1 TBS vanilla
2-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 (8 oz) bag of toffee bits (chocolate coated is fine)

1. Preheat oven to 350° F.
2.  Spray a 9x13 pan with cooking spray.
3. With your stand mixer, cream butter and brown sugar together, about 2 minutes on medium speed until combined and fluffy. Add in eggs and vanilla and continue mixing until incorporated.
4. Turn mixer to low and add in baking soda, salt and flour, Mixing until just incorporated.
5. Add toffee bits and stir until evenly combined.
6. Spread batter in prepared pan and bake for 20-25 minutes until golden and center is just set.
7.  Cool on wire rack and cut into bars when ready to serve.

from Cookies and Cups

Cream Cheese Pumpkin Bundt Cake

Cream Cheese Filling:

8 oz cream cheese
1/2 cup sugar
1 egg
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
  
Pumpkin Bundt Cake:

3 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
2 eggs
1/2 cup vegetable oil
1-1/2 cup canned pumpkin
1/2 cup yogurt or sour cream
1-1/2 tsp. vanilla extract

Cinnamon Brown Sugar Glaze:

1 TBS butter
4 tsp milk + 1/4 tsp more if needed
1/4 cup packed brown sugar
1/2 cup powdered sugar
1/4 tsp. cinnamon

1.  Preheat oven to 350 degrees F.  Grease a 12 cup bundt pan with non stick cooking spray.  Make sure to get all the grooves.

2.  To make the cream cheese filling:  In a mixing bowl beat the cream cheese and sugar together until smooth and light in texture.  Add the egg, cinnamon and vanilla and beat until smooth.  Transfer to a seperate bowl and refrigerate until ready to use.

3.  To make the pumpkin bundt cake:   In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.

4.  In the bowl of a stand mixer cream together the butter and sugar.  Beat in eggs one at a time.  Add oil, pumpkin, yogurt and vanilla and beat until mixture is very smooth.  Add the dry ingredients and mix on the lowest speed until just evenly incorporated.

5.  Pour half of the pumpkin batter into prepared pan making sure bottom is covered. Smooth out the batter with a spatula.  Add the cream cheese filling on top of the batter and smooth filling.  Pour remaining pumpkin batter on top making sure all cream cheese is covered.  Rap the pan firmly to make sure all crevices are filled and there are no empty pockets.

6.  Bake in preheated oven for 55-60 minutes or until toothpick inserted near middle area of the cake comes out clean.  

7.  Let the cake cool in the pan for 15 minutes and then gently remove to wire rack to finish cooling.

8.  To make the cinnamon brown sugar glaze:  Microwave the butter and milk in a glass 4 cup liquid measuring cup with spout if possible, for 40 seconds or until butter is melted.  Add brown sugar and stir until it has melted and the mixture is smooth.  Add the powdered sugar and cinnamon and stir until smooth.  The glaze should be somewhat thick but runny enough to pour easily over bundt cake.  Add 1/4 tsp of milk if needed to reach this consistency.  Pour the glaze carefully over the top of the cake and let it pool down the sides of cake.  Work quickly because the glaze will set up fast.

For best presentation serve the cake the day it is made.  Store leftovers covered in the refrigerator.

From Bright Eyed Baker

One Hour Garlic Parmesan rolls

For the rolls:
3-3/4 to 4-1/4 cups flour
1 TBS rapid rise yeast
1/4 cup sugar
1-1/2 tsp salt
3/4 cup water
2/3 cup milk
4 TBS butter, diced into 1 TBS pieces, plus more for tops

For the garlic parmesan topping:
1/2 cup butter (one stick)
3/4 cup freshly grated parmesan cheese
1 TBS garlic powder
1 tsp. parsley flakes

1.  Preheat oven to 180 degrees F. Add 3-3/4 cups flour, yeast, sugar, and salt to the bowl of a stand mixer.

2.  Add water, milk and butter to a microwave safe bowl and and microwave on HIGH for about 1 minute and 15 seconds or until the mixture reaches 115 degrees on a thermometer. (Just needs to be warm and butter partially melted).

3.  Add the milk mixture to the stand mixer with the dry ingredients and knead on medium low for about 4 minutes. If the dough is really sticky, add a little more flour. (It's okay if it's a little bit sticky).

4.  Cover the bowl with plastic wrap and let rest for 5 minutes

5.  While the dough rests, prepare the garlic parmesan topping. Melt the butter in a small bowl. In another bowl combine the parmesan cheese, garlic powder and parsley flakes. Set aside.

6.  Grease a 9x13'' glass baking dish with butter. Flour your hands and divide the dough into 15 pieces, shaped into balls. Dip the tops of each dough ball in the melted butter, and then in the garlic/parmesan mixture and place them gently in the prepared pan.

7.  Transfer the pan to the preheated oven. Turn the oven OFF, and allow the rolls to rise for 20 minutes.

8.  Remove the rolls from the oven. Preheat oven to 375 degrees. Once heated, return rolls to the oven and bake for 13-15 minutes. Serve warm. 


From Tastes Better from Scratch

Buttermilk brownies

For the Brownies:

1/2 cup butter
1/4 cup dark chocolate unsweetened cocoa powder
1/2 cup canola oil
2 cups sugar
2 large eggs
1/4 cup buttermilk
1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips

For the Frosting:

1/2 cup butter
1/2 cup buttermilk
1/4 cup dark chocolate unsweetened cocoa powder
4 cups powdered sugar
3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 400 degrees F.  Grease or line a 13x9-inch baking dish with parchment paper. Set aside.

2.  For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat. 

3.  In a large mixing bowl, combine sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda and salt, and stir just until combined. Fold in chocolate chips.

4.  Pour into prepared baking dish and bake for 20 minutes. Remove from oven and let cool. 

5.  While brownies are cooling, begin frosting. In a small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture begins to boil. Remove from heat.

6.  In a mixing bowl, combine powdered sugar with butter mixture. Beat for several minutes until smooth. Pour over brownies (they don't need to be completely cooled.) Sprinkle immediately with chocolate chips.  

7.  Refrigerate for two hours, or until set. Can be stored in refrigerator.

From Shugary Sweets 

Pumpkin Chocolate Chip Pancakes

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 heaping tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 cup semi-sweet chocolate chips
1-1/4 cup pumpkin puree
1/3 cup packed light or dark brown sugar
1 egg
3 TBS oil
1-1/2 cups whole milk or buttermilk

1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
2. Add the pumpkin, brown sugar, egg, oil, and whole milk to a bowl and  whisk by hand or use a hand mixer. You can also use a blender.
3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until just combined. A few lumps may remain. Taste the batter. If you want to add more spices go ahead.
4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
5. Keep pancakes warm in a preheated 200 degree F. oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

From Sally's Baking Addiction