Suzy Q's Cake

Ingredients

Cake

1 box Chocolate cake mix (prepared per package directions) + 1 extra egg

*cocoa powder for dusting the pan

Filling

1 cup butter, room temperature

2 cups Marshmallow Fluff

3 cups powdered sugar

Frosting

1/4 C Melted butter

1/4 teaspoon Salt

1/2 C cocoa

1/3 C Milk

1/2 teaspoon Vanilla

3 1/2 C Powdered Sugar

Directions

Cake:

Preheat oven to 350°

Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.

Prepare cake according to package directions, but add in an extra egg to the mix.

Split the batter evenly between the 2 pans and bake for 10-15 minutes until a toothpick comes out clean.

Allow cakes to cool completely you can put them in the freezer to lock in extra moisture.

Filling:

In stand mixer beat butter and Fluff together until smooth.

Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.

Spread the filling on top of one of the cakes. Top the filling with the other cake.

Frosting:

Make a half batch of the above Recipe. Combine the butter, cocoa, and salt and stir. Gradually add milk and vanilla, stir in sugar in three parts (I had to add some extra milk to thin down my frosting to get the consistency I wanted).

Chocolate Chip Peanut Butter Oatmeal Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup peanut butter

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oats (quick or old fashioned)

2 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars.  Stir in peanut butter, vanilla and egg until well combined.  Add flour, baking soda and salt.  Fold in oats and chocolate chips and mix until combined.  Roll into 1" balls and place on a lightly greased baking sheet.  Bake for 8-10 minutes, or until golden brown.

Apple Pie

Filling:

6 Apples (I used Gala), peeled, cored and sliced

1/4 cup all-purpose flour

1/2 cup sugar

1 tsp. cinnamon

Topping:

1/3 cup white sugar

1 cup all-purpose flour

1 stick (8 Tbsp. butter), room temperature

Crust:

1 ¾ cup all-purpose flour

½ tsp. salt

½ cup vegetable oil

2 Tbsp water (or more by the teaspoon)

Directions for Crust:

In a medium bowl, combine flour and salt, whisk to combine. Stir in oil and water. Mix until combined then form into a ball. If you need more water add by the teaspoon until a moist ball forms. Spray your pie plan with non-sick cooking spray, push down your dough ball and spread it towards the edge. Do the best you can to evenly pull it up the sides and it is up to you if you want to do a fancy edge I simply rolled mine to make it smooth.  This is a very forgiving dough so if it tears then simply pinch it back together.

Directions for Filling:

I like to make the crust and put it in the fridge to firm up while I make the filling. Peel, core and slice your apples evenly and then drop them in a bowl. Add flour, sugar, and cinnamon and mix until evenly coated if some of the sugar mix doesn’t stick I still sprinkle it in the pan over the apples.

Directions for the Crumble Topping:

In a bowl combine flour, and sugar, then add in softened butter Use a large fork and combine the flour mixture with the butter until it looks crumbly. Sprinkle the mixture all over the top of the pie.

Baking:

Bake on the center rack at 350 degrees for about 45 minutes. I had to cover mine after 30 to prevent the crumble from getting to dark.