The Crazy Lady's Oatmeal Craisin Cookies

1/2 cup oil
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 cup flour
1/4 tsp baking soda
1/2 tsp salt
3/4 cup thick oats
3/4 cup thin oats
crasins

Brownies

2/3 cups oil
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt

Lorbles Soft Chocolate Cookies

2 cups barley flour
1/2 cup chocolate milk powder
1/8 cup cocoa powder
1 tsp baking powder
1 tsp salt 
1/2 tsp baking soda
3/4 cup canola oil
1 cup sugar
2 large eggs
1/3 cup pareve cream
2 tsp vanilla extract

Optional Stir Ins:
1 1/2 cups chopped almond
1 1/2 cups semisweet chocolate chips
2 to 2 1/2 cups mini-marshmellows
~For mint chocolate cookies, stir in 1/2-1 tsp mint extract.~

Preparation:
Heat the oven to 350.

Sift or stir together the flour, cocoa powder, baking powder, salt and baking soda. Set Aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer to combine well. Add the eggs one at a time, making to to beat well after each addition. Add the vanilla.

Reduce the speed to low, and add the dry ingredients, alternating with the buttermilk or sour cream. Start and end with the dry ingredients. Mix just until blended. Using a rubber spatula, fold in the almonds and chocolate chips.

Use an ice cream scoop, a small one, and portion out 6-8 cookie mounds onto parchment lined sheets. Space them out evenly. Bake for 10 minutes, or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.

Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack.

(I scooped them as 2tsp cookies and baked for 9mins total. If using marshmellows bake for 7 mins, then pull to place marshmellows and return to oven for 2 additional minutes..)
Adapted from: http://www.thecandidappetite.com/2011/11/13/rocky-road-cookies/

Mint Chocolate Chip Ice Cream

1 egg
6 Tbs sugar
1 cup 38% cream
1/2 cup 3% milk
1 tsp peppermint extract

Heat the cream and milk in a saucepan. Beat the egg and add in the sugar 2 Tbs at a time until fully incorporated. Take the heated milk and, working with a few teaspoons at a time, pour it into the egg mixture while simultaneously whisking it together. Keep adding the milk in small increments until all of the milk has been added. Pour the mixture back into the saucepan (you can strain the mixture if you notice any lumps) and let it come to a simmer. Remove the pan from the heat and let the mixture cool. Store the mixture in the fridge for a couple of hours until it's thoroughly chilled.
When it's done chilling add in the peppermint extract and some food coloring, if you're into that sort of thing. Pour your mixture into your ice cream maker and freeze according to the machine's instructions.
After removing the slightly frozen ice cream from the machine stir in your chocolate chips/flakes and stick it into the freezer to finish freezing.

I like to melt some chocolate with a bit of coconut oil and then drizzle it into the ice cream in small batches, stirring in between to break up the chocolate. I also always add extra peppermint (about 1/2 tsp) because I like it super minty. MMMMM toothpaste.
 

Itty Bitty Vanilly Donuts

2 cups flour
3/4 cup cane sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup butter milk (1/2 cup non-dairy cream, 1/4 cup water, 1 Tbs lemon juice)
2 eggs
1 tsp vanilla extract
2 Tbs oil

Mix up the buttermilk in a measuring cup and let it sit. Mix the dry ingredients together and then make a well. Pour the buttermilk and the remaining ingredients into the well and mix until fully incorporated. Pipe the donuts into the pans and bake for 8-10 minutes at 350 degrees F (160 degrees C).
This recipes makes loads of tiny donuts, I usually get 24 small ones plus 9 big ones.

Peanut Butter Cookies

3/4 cup cane sugar
1 egg
1/4 cup oil
1/4 cup peanut butter
1/4 tsp salt
1/2 tsp baking soda
1 1/2 barley flour

Combine sugar, egg, oil and peanut butter. Add remaining ingredients and stir until fully incorperated.
Don't forget crisscross the cookies with a fork before baking!
Bake at 350 degrees F for 8 minutes.

Pumpkin Spice Donuts

1 3/4 cups barley flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup oil
1/2 cup cane sugar
1 egg
1 1/2 tsp vanilla
3/4 cup pumpkin puree
1/2 cup cream/milk

Mix together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Make a well in the center of the dry ingredients and add the remaining things, stirring until thoroughly combined.
Oil the tiny donut pans and find some way to get the batter from the bowl into the pans. A piping bag is recommended but feel free to experiment with other more creative ways of transportation if you feel like it. Bake in oven until they look done.
Or, follow a normal persons directions...
http://www.blueeyedbakers.com/home/2011/9/26/petite-pumpkin-spice-donuts.html

The Tastiest Chocolate Chip Cookies

3/4 cup cane sugar
1 egg
1/2 cup oil
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 1/2 barley flour
Chocolate chips

Mix together the egg, sugar, oil and vanilla. Add remaining ingredients and mix until fully combined.
Bake for 8 minutes at 350 degrees F (or 170 degrees C).
Eat and be merry.