Amb-Lor Acres: March 2011

Favorite Chocolate Chip Oatmeal Cookies

1/2 cup (1 stick) butter, softened

3/4 cup sugar (I cut this amount back a little)

3/4 cup brown sugar

1 egg

1 T. water

1/2 t. vanilla

1 cup flour

1/2 t. baking soda

1-1/2 cups quick-cooking oats

1 (6 oz.) package chocolate chips

1/2 cup chopped pecans (optional)

Preheat oven to 350° F. In mixing bowl, combine butter, both sugars, egg, water, and vanilla and beat well. Add dry ingredients and mix well.

Add oats, chocolate chips and pecans and mix well. Drop by teaspoonfuls onto baking sheet and bake for 12 minutes or until light brown. Take out of oven and let sit on baking sheet for 1 minute before removing to cooling rack. Enjoy!

OPTIONS: You can add M&M's or raisans to this recipe if you like!

New wheels

This coupe is not complete...but she doesn't mind!

Monkey See - Monkey Do

Sierra found some monkey PJs that are a size too big - not that she minded at all. Here's some pics of her trying them on.

See the resemblence with Grandma Marilyn!!!

Her hair is GROWING!!!

Black Bottom Cupcakes

Also known as Chocolate Cheesecake Cupcakes
Yield: 18

For the Cupcakes:
1-1/2 cups Flour
1 cup Sugar
1/4 cup Cocoa Powder
1 tsp Baking Soda
1 cup Water
1/3 cup Vegetable Oil
1 Tbsp White Vinegar
1 tsp Vanilla

For the Filling:
8 oz Cream Cheese (soft/room temp)
1 Egg
1/3 cup Sugar
1 cup Chocolate Chips

Preheat to 350°F. Mix the dry ingredients for the cupcakes, make a well in the center and add the wet ingredients. Mix well. The batter will be relatively thin–that’s ok. Set aside. In another bowl, mix the cream cheese, egg, and sugar together until light and fluffy. Then stir to add the chocolate chips. Line a muffin tin with cupcake liners, and spoon the batter in, filling each 1/3-1/2 of the way. Drop a spoonful of the cream cheese mixture into batter in each cupcake liner. Bake for 20-25 minutes. Store uncovered in the fridge for up to 3 days. Or share with friends fresh out of the oven! Enjoy!