Brownies (egg free)

INGREDIENTS:
-1/3 cup all-purpose flour
-1 cup water
-1/2 cup butter
-2/3 cup unsweetened cocoa powder
-2 cups white sugar
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-2 1/2 teaspoons baking powder
-1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Grease a 9x13 inch pan.
   
3. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick.
4. Transfer to a mixing bowl and set aside to cool.
5. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool.
   
6. Beat the sugar and vanilla into the cooled flour mixture.
   
7. Stir in the cocoa mixture until well blended.
   
8. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired.
   
9. Spread evenly in the prepared pan.
10. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
    
11. Cool before cutting into bars.

Easy Ice Cream Sandwiches

INGREDIENTS:
-1 (18.25 ounce) package chocolate cake mix
-1/2 cup butter, softened
-1 teaspoon vanilla extract
-2 eggs
-1/2 cup semisweet chocolate chips
-1/2 cup butterscotch chips
-1/2 gallon vanilla ice cream, softened

1. Preheat it in the oven to 350 degrees F (175 degrees C).
   
2. Put light grease on the baking sheets.
3. Put it in a bowl and mix the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips together.
   
4. Roll the dough into 2-inch balls and put them onto the baking sheets.
   
5. Bake for 10-15 minutes in the oven.
   
6. Do not over bake it; the cookies should be set, but still soft. Let it cool on the baking sheet for a few minutes before you remove it.
   
7. Use an ice cream scoop, shape the ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together.
   
8. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich.
   
9. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden.
   
10. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
11. You can shape the dough in all shapes and designs you like. Refer to the image above.
    

Chocolate Cookies

INGREDIENTS:
- 3 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder1 teaspoon baking soda
-1 1/2 cups butter, softened
-1 1/4 cups white sugar
-1/4 cups packed brown sugar
-2 eggs
-1 tablespoon vanilla extract
-2 cups semisweet chocolate chips
-1 cup chopped walnuts (optional)

Directions:

1. Preheat it in the oven in 375 degrees F (190 degrees C).
   
2. Sift together the all-purpose flour, cake flour, baking powder and baking soda; set it aside.
3. Put the cream together with the butter, white sugar and brown sugar and stop when it is already smooth.
   
4. Beat the eggs put it with the vanilla, blend it well.
   
5. Stir in the flour.
   
6. Put in the chocolate chips by using a spoon, Put in the optional mixture like walnut,raisin,etc.
   
7. Form the cookies in round shapes
8. Put it in the oven for about 10 to 15 minutes , get it when color of the edges are light brown.
9. Let the cookies cool
   

Buttercream Icing

INGREDIENTS
-1/2 cup shortening
-1/2 cup butter, softened
-1 teaspoon vanilla extract
-4 cups confectioners' sugar
-2 tablespoons milk

Directions:

1. Put the cream together with the butter, shortening, and vanilla.
   
2. Slowly put in the sugar, one cup at a time, mix it well after each addition.
   
3. Beat in the milk, and continue mixing until it is light and creamy.
   
4. Cover the Icing until it is ready to design.
5. The put it in a container that you desire.