Apple Syrup/Topping

Used for Pancakes, Waffles, or Ice Cream

Ingredients

1 cup water	1 1/2 to 2 T cornstarch
1 cup sugar	2 1/2 to 3 cups apples, chopped
1/4 to 1/2 tsp cinnamon

Directions
Heat water, sugar, and cinnamon until sugar is dissolved. Thicken with cornstarch. Add Apples

Source: My Mom

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Chocolate Chip Cookie - Topped Brownies

If you want to make the brownie recipe from scratch go to Brown Eyed Baker's blog. Michelle has it listed there. I have used a box brownie mix and this cookie recipe

What you need

1 fudge brownie recipe & ingredients

1 smaller chocolate chip cookie recipe & ingredients

Directions
Heat oven to 350ºF.

Make the brownie dough and place in greased 9x13 pan.

Make the chocolate chip cookie dough.

Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and light touch, spread it evenly over the batter. Or just flatten out the cookie dough and gently place on on the brownie batter.

Bake for 45 - 55 minutes, or until the cookie top is deep golden brown and firm. When a thin knife is inserted into the brownie layer it comes out with only faint streaks of moist chocolate. Cool to room temperature.

Source: Brown Eyed Baker - Adapted from Baking: From My Home to Yours by Dorie Greenspan

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Apple Muffins

Good if you have lots of apples! - Not a picturesque muffin but sure tasty! I think this would work well as a small bread loaf too.

Ingredients

2 eggs	2 cups flour
1/2 cup oil	1 1/2 tsp cinnamon
2 tsp vanilla	1 tsp baking soda
1 1/2 - 2 cups sugar	1/4 tsp baking powder
4 cups apples, peeled and dicedt	1 tsp salt
1 cup chopped nuts - Walnuts or Pecans are good

Directions
Cream together eggs, oil, vanilla, an sugar. Mix together flour, cinnamon, baking soda, baking powder and salt. Add to mixture. Stir in apples and nuts. Put in lined mammoth muffin tins.

Bake 350ºF for 30 minutes

NOTE: Original Recipe called for 3/4 cup oil and 2 cups sugar. I thought it was quite moist with the apples so I decrease the oil and if you use less sugar you don't get the crispy muffin top edges.

Source: My mother-in-law

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Blueberry Muffins

Ingredients

1 1/2 cup flour	1/4 cup oil
1/2 cup sugar	1/2 cup buttermilk
2 tsp baking powder	1 egg
1/2 tsp salt	1 cup blueberries (frozen or fresh)
1/2 tsp vanilla (optional)t

Directions
Mix dry ingredients. Mix wet ingredients. Add dry ingredients to wet. Fold in blueberries.

Bake at 375ºF for 20 to 25 minutes.

Streusel Topping (optional)
This makes a fair amount of topping

1/2 cup sugar	1/3 cup flour
1/2 tsp cinnamon	1/4 cup butter or margarine

Directions
Mix and sprinkle on top of muffins before baking.

Yields 9-10 regular size muffins.

Source: My Mom

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Thick and Chewy Chocolate Chip Cookies

I followed the tips on Brown Eyed Baker's blog and got perfection. Also read some of the comments there are other great tips located there as well. See Michelle's blog linked below!

Ingredients

2 cups + 2 T unbleached all purpose flour	1 cup packed (7 oz) light or dark brown sugar
1/2 tsp baking soda	1/2 cup (3 1/2 oz) granulated sugar
1/2 tsp salt	2 tsp vanilla extract
12 T (1 1/2 sticks) unsalted butter, melted and cooled until warm	1 large egg + 1 egg yolk (room temp)
1 to 1 1/2 cups semisweet chocolate chips

Directions
Heat oven to 325º F. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Mix the butter and sugars until throughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Using a 1/2 cup scoop roll the dough into a ball. Pull the ball in equal halves to make 2 cookies. Place the jagged side up on the cookie sheet, spacing them 2 1/2 inches apart.

Bake until the cookies are lightly golden brown and the outer edge starts to harden yet the centers are soft and puffy, 15 - 18 minutes, rotating the baking sheets front to back and top to bottom half way through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula

Source: Brown Eyed Baker and Baking Illustrated, page 434

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