- Cream butter and sugar together. Add eggs 1 at a time. Set aside.
- In a small bowl, mix milk and vanilla. Add to butter mixture. Sift together flour, baking powder, and salt. Add flour mix to butter mixture.
- Mix until just combined. Roll out dough and cut with cookie cutters.
- Bake at 350 F for 8 minutes.
- Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
- Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
- Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.
- Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
- Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
- Bake for 25-30 minutes.
- Melt butter in large skillet over medium-high heat. Add sliced apples, cinnamon, brown sugar, and lemon juice. Bring to simmer.
- Reduce heat to medium-low and cook 15 minutes or until apples and tender.
- Dissolve cornstarch in water. Stir into apples.
- Cook 1-2 minutes until thickened. Add vanilla.
- In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
- Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
- Add liquid from garbanzo beans in 1 tbsp increments if necessary.
- Serve topped with pepper and garbanzo beans.
- Preheat oven to 350 F. Sift first 4 ingredients together.
- In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
- Bake 10 to 12 minutes (until edges are golden brown)