Ginger Snaps
Ingredients
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar, divided
1/4 cup lightly packed light brown sugar
1/3 cup molasses (NOT blackstrap)
1 large egg
1/2 teaspoon fine salt
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/4 cups all-purpose flour
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled
.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Ingredients
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar, divided
1/4 cup lightly packed light brown sugar
1/3 cup molasses (NOT blackstrap)
1 large egg
1/2 teaspoon fine salt
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/4 cups all-purpose flour
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled
.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Scottish Shortbread
2 cups (240 grams) all-purpose flour
2 sticks (230 grams) quality unsalted butter , cubed and softened at room temperature (the better the butter, the better the shortbread)
1/2 cup (120 grams) caster sugar , or "baker's sugar" in the U.S. (if you can't find any simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer.
Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture.
Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
2 cups (240 grams) all-purpose flour
2 sticks (230 grams) quality unsalted butter , cubed and softened at room temperature (the better the butter, the better the shortbread)
1/2 cup (120 grams) caster sugar , or "baker's sugar" in the U.S. (if you can't find any simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer.
Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture.
Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
Monster Cookies
Ingredients
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
½ cup (113 g) unsalted butter melted
1½ cups peanut butter, creamy or crunchy
4½ cup traditional rolled oats
½ cup (60 g) all-purpose flour
1 cup (170 g) chocolate chips
1 cup (209 g) M&M'sInstructions Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M's. Let the dough rest (at room temperature) for 30 minutes.
Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 15 to 17 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.
Ingredients
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
½ cup (113 g) unsalted butter melted
1½ cups peanut butter, creamy or crunchy
4½ cup traditional rolled oats
½ cup (60 g) all-purpose flour
1 cup (170 g) chocolate chips
1 cup (209 g) M&M'sInstructions Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M's. Let the dough rest (at room temperature) for 30 minutes.
Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 15 to 17 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.
Cowboy Cookies
Ingredients
1 cup salted butter softened
3/4 cup brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips
1 cup quick oats
3/4 cup chopped pecans
3/4 cup unsweetened coconut flakes
Instructions
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Notes
For 24 smaller cookies bake at 400 degrees for about 8 minutes.
1 cup salted butter softened
3/4 cup brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips
1 cup quick oats
3/4 cup chopped pecans
3/4 cup unsweetened coconut flakes
Instructions
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Notes
For 24 smaller cookies bake at 400 degrees for about 8 minutes.
Monster Cookies
Ingredients
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
½ cup unsalted butter, melted
1½ cups peanut butter, creamy
4½ cup traditional rolled oats
½ cu all-purpose flour
1 cup chocolate chips
1 cup M&M's
Instructions Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M's. Let the dough rest (at room temperature) for 30 minutes.
Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 15 to 17 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.
Mix-Ins - You can customize these cookies with different baking chips, candy, dried fruit, cereal, nuts, etc. See post above for specific suggestions.
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
½ cup unsalted butter, melted
1½ cups peanut butter, creamy
4½ cup traditional rolled oats
½ cu all-purpose flour
1 cup chocolate chips
1 cup M&M's
Instructions Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M's. Let the dough rest (at room temperature) for 30 minutes.
Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 15 to 17 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.
Mix-Ins - You can customize these cookies with different baking chips, candy, dried fruit, cereal, nuts, etc. See post above for specific suggestions.
No Bake Chocolate Peanut butter Cookies
Ingredients:
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Directions:
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Ingredients:
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Directions:
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Ginger Snaps
Ingredients:
9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger
Directions:
Preheat the oven to 350 degrees F.
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.
Add the molasses, egg and fresh ginger and beat on medium for 1 minute.
Add the crystallized ginger and using a rubber spatula, stir to combine.
Add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart.
Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.
Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely.
Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
Peanut Butter Ginger Cookies
1 cup peanut butter
1 cup butter – softened
1 cup of sugar
1 cup of packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/4 cup finely chopped crystallized ginger
2 tablespoons of sugar
Instructions:
Preheat the oven to 375°
In a large bowl, beat peanut butter and butter for 30 seconds
Add granulated sugar, brown sugar, baking soda, baking powder, ground ginger and salt until light and fluffy.
Beat in eggs and vanilla.
Add in flour and crystallized ginger.
Using 1 teaspoon of dough, make a ball and roll it in granulated sugar.
Flatten each ball with a fork, making 2 impressions in the cookies.
Bake for 9-11 mins.
1 cup peanut butter
1 cup butter – softened
1 cup of sugar
1 cup of packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/4 cup finely chopped crystallized ginger
2 tablespoons of sugar
Instructions:
Preheat the oven to 375°
In a large bowl, beat peanut butter and butter for 30 seconds
Add granulated sugar, brown sugar, baking soda, baking powder, ground ginger and salt until light and fluffy.
Beat in eggs and vanilla.
Add in flour and crystallized ginger.
Using 1 teaspoon of dough, make a ball and roll it in granulated sugar.
Flatten each ball with a fork, making 2 impressions in the cookies.
Bake for 9-11 mins.
Peanut butter Gingersnaps
¾ cup all-purpose flour
⅓ cup whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon divided
½ tsp ground ginger
¼ tsp ground allspice and salt
2 Tbsp granulated sugar
1 cup brown sugar (not packed)
⅓ cup light peanut butter
3 Tbsp butter, softened
2 Tbsp molasses
1 egg
1 tsp vanilla
Directions
Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
⅓ cup whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon divided
½ tsp ground ginger
¼ tsp ground allspice and salt
2 Tbsp granulated sugar
1 cup brown sugar (not packed)
⅓ cup light peanut butter
3 Tbsp butter, softened
2 Tbsp molasses
1 egg
1 tsp vanilla
Directions
Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Ginger Oatmeal Peanut Butter Cookies
Ingredients
1/2 cup butter
1/2 cup shortening
1 cup peanut butter
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
1/2 teaspoon vanilla extract1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup rolled oats
1 cup chopped crystallized ginger
Directions
Preheat oven to 350 degrees
In a medium bowl, cream together the shortening, butter, brown sugar and white sugar.
Beat in the eggs, peanut butter and vanilla.
Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture
Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks
Store in an airtight container when cool.
Cranberry Orange Shortbread Cookies
Ingredients:
½ cup dried cranberries (Craisins)
¾ cups sugar, divided
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired
Instructions:
Line a baking sheet with parchment paper and set aside.
Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
Combine flour and remaining sugar in a large bowl.
Use a pastry cutter to cut in butter. You want very fine crumbs.
Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
Preheat oven to 325F.
Cut slices of cookie dough about ¼ inch thick.
Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
Store in airtight container for 3 days or freeze for up to 3 months.
Ingredients:
½ cup dried cranberries (Craisins)
¾ cups sugar, divided
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired
Instructions:
Line a baking sheet with parchment paper and set aside.
Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
Combine flour and remaining sugar in a large bowl.
Use a pastry cutter to cut in butter. You want very fine crumbs.
Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
Preheat oven to 325F.
Cut slices of cookie dough about ¼ inch thick.
Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
Store in airtight container for 3 days or freeze for up to 3 months.
Oatmeal Golden Raisin Walnut Cookies
Ingredients
1 cup softened butter
1 cup brown sugar, lightly packed
1/4 cup white sugar
1 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup unbleached or all-purpose
flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 cups old fashioned rolled oats, or quick oats
1 cup golden raisins, or regular raisins
1 cup walnuts, chopped
Instructions
Preheat oven to 360 degrees
In a large mixing bowl cream the butter, sugars, and salt. Mix on low for about 45 seconds, then medium for an additional 45 seconds.
Add the eggs & vanilla extract. Mix on low until the eggs are blended in, then at medium for 45 seconds and then high for 45 seconds. The mixture should be a pale yellow color and very fluffy.
Add the flour, along with the baking powder, baking soda, and cinnamon on low. Then add the rolled oats and mix on low again, just until blended.
Add the golden raisins and chopped walnuts, mixing on low, just until blended.
Use a 2-ounce cookie scooper and place the dough on ungreased nonstick baking sheets about 2" apart. Press the dough down slightly.
Bake in a preheated oven for 11-13 minutes, or until the tops start to crackle and the cookies are a light golden color.
Recipe NotesIf your raisins are old and hard, soak them in warm water for a few minutes then drain well. They should be plump and juicy again.
Ingredients
1 cup softened butter
1 cup brown sugar, lightly packed
1/4 cup white sugar
1 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup unbleached or all-purpose
flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 cups old fashioned rolled oats, or quick oats
1 cup golden raisins, or regular raisins
1 cup walnuts, chopped
Instructions
Preheat oven to 360 degrees
In a large mixing bowl cream the butter, sugars, and salt. Mix on low for about 45 seconds, then medium for an additional 45 seconds.
Add the eggs & vanilla extract. Mix on low until the eggs are blended in, then at medium for 45 seconds and then high for 45 seconds. The mixture should be a pale yellow color and very fluffy.
Add the flour, along with the baking powder, baking soda, and cinnamon on low. Then add the rolled oats and mix on low again, just until blended.
Add the golden raisins and chopped walnuts, mixing on low, just until blended.
Use a 2-ounce cookie scooper and place the dough on ungreased nonstick baking sheets about 2" apart. Press the dough down slightly.
Bake in a preheated oven for 11-13 minutes, or until the tops start to crackle and the cookies are a light golden color.
Recipe NotesIf your raisins are old and hard, soak them in warm water for a few minutes then drain well. They should be plump and juicy again.
Crispy Ginger Cookies
Ingredients:
2-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons baking soda
Scant 1/4 teaspoon salt
Pinch freshly ground black pepper
1 cup granulated sugar, divided
1/2 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
1/3 cup molasses
Instructions:
In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the remaining 1/2 cupgranulated sugar in a shallow bowl.
Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers.
Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.)
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
Chocolate Pistachio Biscotti
1-2/3 cup all purpose flour
1/2 cup unsweetened good quality cocoa powder
1-1/2 tsp baking powder
pinch of salt
3/4 cup whole pistachios
2 oz butter (1/4 cup), softened
3/4 cup superfine sugar (you can put sugar in food processor)
2 large eggs
Preheat oven to 375°
Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.
In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake 20 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24.
Servings: 24 • Size: 1 biscotti • Old Points: 2 pts • Points+: 3 pts
Calories: 103.6 • Fat: 4.3 g • Carb: 14.8 g • Fiber: 1.0 g • Protein: 2.5
http://www.ginasrecipes.com
1-2/3 cup all purpose flour
1/2 cup unsweetened good quality cocoa powder
1-1/2 tsp baking powder
pinch of salt
3/4 cup whole pistachios
2 oz butter (1/4 cup), softened
3/4 cup superfine sugar (you can put sugar in food processor)
2 large eggs
Preheat oven to 375°
Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.
In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake 20 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24.
Servings: 24 • Size: 1 biscotti • Old Points: 2 pts • Points+: 3 pts
Calories: 103.6 • Fat: 4.3 g • Carb: 14.8 g • Fiber: 1.0 g • Protein: 2.5
http://www.ginasrecipes.com
Slice and Bake Chocolate Chip Cookies
Ingredients:
2 cups butter
1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 tablespoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semi-sweet chocolate chips
1 cup chopped pecans
Directions:
Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare the cookies:
Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.
http://www.food.com/recipe/slice-and-bake-chocolate-chip-cookies
Ingredients:
2 cups butter
1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 tablespoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semi-sweet chocolate chips
1 cup chopped pecans
Directions:
Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare the cookies:
Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.
http://www.food.com/recipe/slice-and-bake-chocolate-chip-cookies
Funnel Cakes
1 egg, beaten
2/3 cup milk
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping
Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.
Preheat oil in fry pan to 375 degrees F.
Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle.
Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.
Sprinkle with powdered sugar and top with fruit preserves while still warm.
1 egg, beaten
2/3 cup milk
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping
Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.
Preheat oil in fry pan to 375 degrees F.
Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle.
Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.
Sprinkle with powdered sugar and top with fruit preserves while still warm.
Black Bean Brownies
Ingredients:
15 oz can black beans
19.5 oz box chocolate brownie mix
Directions:
Open can of beans, drain and rinse well.
Put beans back in the can and fill can with water. Put beans and water in blender until smooth.
Mix pureed beans with brownie package mix. DO NOT add eggs or oil.
Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.
Gina's Weight Watcher Recipes
Servings: 20 servings • Serving Size: 1 brownie
Calories: 138.1 • Fat: 2.6 g • Protein: 2.9 g • Carb: 28 g
http://www.skinnytaste.com/2008/06/black-bean-brownies-2-pts.html
Ingredients:
15 oz can black beans
19.5 oz box chocolate brownie mix
Directions:
Open can of beans, drain and rinse well.
Put beans back in the can and fill can with water. Put beans and water in blender until smooth.
Mix pureed beans with brownie package mix. DO NOT add eggs or oil.
Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.
Gina's Weight Watcher Recipes
Servings: 20 servings • Serving Size: 1 brownie
Calories: 138.1 • Fat: 2.6 g • Protein: 2.9 g • Carb: 28 g
http://www.skinnytaste.com/2008/06/black-bean-brownies-2-pts.html
Microwave Mug Brownie
Ingredients:
2 Tbsp salted butter
1/4 cup packed light-brown sugar
1 large egg
1/4 tsp vanilla extract
2 Tbsp cocoa powder
1/4 cup all-purpose flour
1 pinch baking powder
1 pinch salt
3 Tbsp chocolate chips (I used half milk chocolate & half semi-sweet)
For Microwave Brownie Sundaes:
Serve with ice cream (cookies and cream, vanilla bean, chocolate or caramel)
Drizzle with chocolate sauce or caramel sauce and sprinkle with sea salt, if desired
Directions:
Add butter and brown sugar to a 12 oz (or larger mug). Heat in microwave on HIGH power 45 seconds, then remove from microwave and stir mixture with a fork. Mix in egg and vanilla extract. Stir in cocoa powder. Add flour, baking powder and salt and stir until well combine. Mix in chocolate chips. Set microwave on 50% power and cook mixture 1 minute 50 seconds - 2 minutes 30 seconds (time will vary based on varying microwaves wattage, don't overcook or it may result in a tough brownie). Serve warm topped with ice cream and chocolate sauce or caramel sauce and sea salt, if desired.
http://www.cookingclassy.com/2013/03/microwave-mug-brownie/
Ingredients:
2 Tbsp salted butter
1/4 cup packed light-brown sugar
1 large egg
1/4 tsp vanilla extract
2 Tbsp cocoa powder
1/4 cup all-purpose flour
1 pinch baking powder
1 pinch salt
3 Tbsp chocolate chips (I used half milk chocolate & half semi-sweet)
For Microwave Brownie Sundaes:
Serve with ice cream (cookies and cream, vanilla bean, chocolate or caramel)
Drizzle with chocolate sauce or caramel sauce and sprinkle with sea salt, if desired
Directions:
Add butter and brown sugar to a 12 oz (or larger mug). Heat in microwave on HIGH power 45 seconds, then remove from microwave and stir mixture with a fork. Mix in egg and vanilla extract. Stir in cocoa powder. Add flour, baking powder and salt and stir until well combine. Mix in chocolate chips. Set microwave on 50% power and cook mixture 1 minute 50 seconds - 2 minutes 30 seconds (time will vary based on varying microwaves wattage, don't overcook or it may result in a tough brownie). Serve warm topped with ice cream and chocolate sauce or caramel sauce and sea salt, if desired.
http://www.cookingclassy.com/2013/03/microwave-mug-brownie/
Party Popcorn
Ingredients:
1/3 cup popcorn kernels
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup toffee chips
1/2 cup honey roasted peanuts
1 cup semi-sweet chocolate morsels
Directions:
In a heavy pot on high heat, add oil and 1 kernel of popcorn. Cover. When kernel pops, add the rest. Pop until you know longer hear the popping sounds. Remove from heat and spread on a baking sheet. In the same pot, melt butter over medium heat and add toffee and peanuts. Stir until toffee melts, adding more butter, if needed. Pour over popcorn. Melt chocolate in a small saucepan or in the microwave and drizzle over the top of the popcorn. Let sit for a few minutes then serve.
http://www.foodnetwork.com/recipes/party-popcorn-recipe/index
Ingredients:
1/3 cup popcorn kernels
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup toffee chips
1/2 cup honey roasted peanuts
1 cup semi-sweet chocolate morsels
Directions:
In a heavy pot on high heat, add oil and 1 kernel of popcorn. Cover. When kernel pops, add the rest. Pop until you know longer hear the popping sounds. Remove from heat and spread on a baking sheet. In the same pot, melt butter over medium heat and add toffee and peanuts. Stir until toffee melts, adding more butter, if needed. Pour over popcorn. Melt chocolate in a small saucepan or in the microwave and drizzle over the top of the popcorn. Let sit for a few minutes then serve.
http://www.foodnetwork.com/recipes/party-popcorn-recipe/index
Strawberries in Vinegar
Ingredients:
Berries:
1 pint fresh strawberries, hulled and quartered, or sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
Whipped Cream:
1/4 cup heavy whipping cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped fresh mint leaves, for garnish
Directions;
For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours.
For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
To serve:
Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve.
http://www.foodnetwork.com
Ingredients:
Berries:
1 pint fresh strawberries, hulled and quartered, or sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
Whipped Cream:
1/4 cup heavy whipping cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped fresh mint leaves, for garnish
Directions;
For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours.
For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
To serve:
Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve.
http://www.foodnetwork.com
Gelatin Pinwheel/ Fruity Roll-Ups
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.
Stir together water and jello powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure jello is dissolved. If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.
Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.
Whisk quickly until marshmallows are dissolved.
Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top.
Remove the pan from fridge. At this point, the jello should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.
Serve immediately or refrigerate until ready to serve.
http://www.joyofjello.com/?p=1085
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.
Stir together water and jello powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure jello is dissolved. If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.
Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.
Whisk quickly until marshmallows are dissolved.
Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top.
Remove the pan from fridge. At this point, the jello should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.
Serve immediately or refrigerate until ready to serve.
http://www.joyofjello.com/?p=1085
Apple Dumplings
Ingredients:
2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Directions:
Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
http://www.foodnetwork.com/recipes/trisha-yearwood/apple-dumplings
Ingredients:
2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Directions:
Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
http://www.foodnetwork.com/recipes/trisha-yearwood/apple-dumplings
Apples in a Bag
Ingredients:
1 small apple (Golden Delicious or Granny Smith are my favorite)
1 packet of sweetener (Splenda is my favorite), or a spoonful of sugar
¼ teaspoon cinnamon
¼ teaspoon cornstarch
1 tablespoon water
Small handful of raisins, optional
Instructions:
Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
Notes
(Nutritionals based on no raisins, unpeeled apples and artificial sweetener)
Nutrition Information
Serving size: 1 Calories: 59 Fat: .2 g Carbohydrates: 16.7 g Sugar: 11.0 g Sodium: 2 mgFiber: 2.9 g Protein: .3 Cholesterol: 0 mg
www.salad-in-a-jar.com/family-recipes/apple-in-a-bag
Ingredients:
1 small apple (Golden Delicious or Granny Smith are my favorite)
1 packet of sweetener (Splenda is my favorite), or a spoonful of sugar
¼ teaspoon cinnamon
¼ teaspoon cornstarch
1 tablespoon water
Small handful of raisins, optional
Instructions:
Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
Notes
(Nutritionals based on no raisins, unpeeled apples and artificial sweetener)
Nutrition Information
Serving size: 1 Calories: 59 Fat: .2 g Carbohydrates: 16.7 g Sugar: 11.0 g Sodium: 2 mgFiber: 2.9 g Protein: .3 Cholesterol: 0 mg
www.salad-in-a-jar.com/family-recipes/apple-in-a-bag
7-Up Crescent Apple
Ingredients:
1 stick (1/2 cup) unsalted butter
1/2 cup granulated sugar
1 (12 ounce) can of lemon lime soda, like 7-up, Sprite or Mountain Dew
Pinch of nutmeg or apple pie spice
2 apples
1 can of crescent rolls
Chopped nuts
Cinnamon sugar
Instructions:
Preheat oven to 350 degrees F. Melt the butter with the sugar, 7-up and nutmeg; simmer until the sugar dissolves. Butter a 9 x 9 inch baking dish.
Peel, core and cut apples into quarters. Unwrap the crescent roll and separate the triangles. Sprinkle a pinch of chopped nuts on the wide part of the triangle and place an apple quarter on top. Sprinkle the apple lightly with cinnamon sugar. Roll up and place into the prepared baking dish.
Pour the buttery sugar/7-up mixture all over the rolls. Sprinkle the top generously with the cinnamon sugar mixture. Bake at 350 degrees for about 30 minutes, or until brown and apples are tender.
Serve immediately with a drizzle of the sauce from the baking dish, an extra sprinkle of nuts on top and whipped cream or ice cream is good too.
Cook's Notes: Okay to substitute diet soda products and sugar substitutes.
Variation: Substitute 2 fresh peaches, peeled and cut into quarters.
http://www.deepsouthdish.com/2010/10/7-up-apple-dumplings.html
Ingredients:
1 stick (1/2 cup) unsalted butter
1/2 cup granulated sugar
1 (12 ounce) can of lemon lime soda, like 7-up, Sprite or Mountain Dew
Pinch of nutmeg or apple pie spice
2 apples
1 can of crescent rolls
Chopped nuts
Cinnamon sugar
Instructions:
Preheat oven to 350 degrees F. Melt the butter with the sugar, 7-up and nutmeg; simmer until the sugar dissolves. Butter a 9 x 9 inch baking dish.
Peel, core and cut apples into quarters. Unwrap the crescent roll and separate the triangles. Sprinkle a pinch of chopped nuts on the wide part of the triangle and place an apple quarter on top. Sprinkle the apple lightly with cinnamon sugar. Roll up and place into the prepared baking dish.
Pour the buttery sugar/7-up mixture all over the rolls. Sprinkle the top generously with the cinnamon sugar mixture. Bake at 350 degrees for about 30 minutes, or until brown and apples are tender.
Serve immediately with a drizzle of the sauce from the baking dish, an extra sprinkle of nuts on top and whipped cream or ice cream is good too.
Cook's Notes: Okay to substitute diet soda products and sugar substitutes.
Variation: Substitute 2 fresh peaches, peeled and cut into quarters.
http://www.deepsouthdish.com/2010/10/7-up-apple-dumplings.html
Apple Fritters
2 large apples peeled, cored and chopped or cut in chunks
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 eggs
2 tablespoons butter or margarine, melted
3/4 cup milk
2 teaspoons vanilla flavoring
Oil for frying
Mix flour, sugar, baking powder, salt and cinnamon in a large bowl with a whisk. Set aside. In a small bowl combine milk, eggs, vanilla, butter and beat with whisk. Combine two bowls pouring the smaller into the larger and mixing well. Peel, core, and cut up apples and fold into the batter. Pour enough oil into skillet to make about 1/4 inch. Heat oil and drop spoonfuls of batter into hot oil. (I use an ice cream scoop). Cook until brown on one side, flip and continue frying until both sides are good and brown. Remove and drain on paper towels. Makes about 1 1/2 dozen fritters depending on what size you make them.
http://thesouthernladycooks.com/2011/08/30/amazing-fried-apple-fritters/
2 large apples peeled, cored and chopped or cut in chunks
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 eggs
2 tablespoons butter or margarine, melted
3/4 cup milk
2 teaspoons vanilla flavoring
Oil for frying
Mix flour, sugar, baking powder, salt and cinnamon in a large bowl with a whisk. Set aside. In a small bowl combine milk, eggs, vanilla, butter and beat with whisk. Combine two bowls pouring the smaller into the larger and mixing well. Peel, core, and cut up apples and fold into the batter. Pour enough oil into skillet to make about 1/4 inch. Heat oil and drop spoonfuls of batter into hot oil. (I use an ice cream scoop). Cook until brown on one side, flip and continue frying until both sides are good and brown. Remove and drain on paper towels. Makes about 1 1/2 dozen fritters depending on what size you make them.
http://thesouthernladycooks.com/2011/08/30/amazing-fried-apple-fritters/
Skinny Peanut Butter Swirl Brownies
3/4 cup creamy peanut butter (I used Jif Creamy)
6 oz. low fat vanilla yogurt (could use fat free)
1/4 cup skim milk (or almond milk)
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar (or Splenda)
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!
www.sallysbakingaddiction.com
3/4 cup creamy peanut butter (I used Jif Creamy)
6 oz. low fat vanilla yogurt (could use fat free)
1/4 cup skim milk (or almond milk)
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar (or Splenda)
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!
www.sallysbakingaddiction.com
Chocolate Crack
60 ounces milk chocolate, chips or coarsely chopped
2 cups of crushed potato chips
1 1/2 cups creamy peanut butter
3 tablespoons water
22 squares of carmel (5.8 ounces)
2 tablespoons heavy cream, warmed
1 (12.25 ounce) jar caramel ice cream topper
Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
Add caramel squares and heat until smooth, stirring frequently.
Turn off heat and stir in warm cream until well incorporated. Set aside.
In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.
Fold in crushed potato chips until well incorporated.
Pour onto prepared cookie sheet.
Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.
Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).
After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.
Cut into squares and serve. Yield: 100-160 individual squares.
http://www.recipesnobs.com
60 ounces milk chocolate, chips or coarsely chopped
2 cups of crushed potato chips
1 1/2 cups creamy peanut butter
3 tablespoons water
22 squares of carmel (5.8 ounces)
2 tablespoons heavy cream, warmed
1 (12.25 ounce) jar caramel ice cream topper
Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
Add caramel squares and heat until smooth, stirring frequently.
Turn off heat and stir in warm cream until well incorporated. Set aside.
In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.
Fold in crushed potato chips until well incorporated.
Pour onto prepared cookie sheet.
Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.
Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).
After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.
Cut into squares and serve. Yield: 100-160 individual squares.
http://www.recipesnobs.com
Cherry Power Bars
1 tablespoon unsalted butter, plus more for coating the pan
2 cups rolled oats (not instant)
1/2 cup raw sliced almonds
1/2 cup raw walnut halves, finely choppe
1/4 cup raw wheat germ
2 tablespoons unsweetened, untoasted, dried coconut flakes
2 tablespoons flax seed meal
1/4 cup honey
3 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 plus 1/8 teaspoon fine salt3/4 cup dried, pitted cherries (about 4 ounces), finely chopped
INSTRUCTIONS:
Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
Place oats, almonds, walnuts, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until walnuts are light golden brown, about 12 minutes. Transfer to a wire rack. Reduce the oven temperature to 300°F.
Place honey, brown sugar, measured butter, cinnamon, vanilla, and salt in a medium saucepan over medium-low heat and stir until mixture is smooth and combined and brown sugar has dissolved. Remove from heat and immediately add oat-nut mixture and cherries to the saucepan, stirring until combined. Transfer to the prepared baking pan, spreading the mixture evenly with a spoon.
When the mixture is cool enough to handle but is still warm, dip your hands in water to prevent sticking and press the mixture evenly and firmly into the pan. Bake until aromatic, about 10 minutes. Place the pan on a wire rack to cool completely.
Remove the granola slab from the pan. Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
http://www.chow.com/recipes/28749-cherry-power-bar
1 tablespoon unsalted butter, plus more for coating the pan
2 cups rolled oats (not instant)
1/2 cup raw sliced almonds
1/2 cup raw walnut halves, finely choppe
1/4 cup raw wheat germ
2 tablespoons unsweetened, untoasted, dried coconut flakes
2 tablespoons flax seed meal
1/4 cup honey
3 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 plus 1/8 teaspoon fine salt3/4 cup dried, pitted cherries (about 4 ounces), finely chopped
INSTRUCTIONS:
Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
Place oats, almonds, walnuts, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until walnuts are light golden brown, about 12 minutes. Transfer to a wire rack. Reduce the oven temperature to 300°F.
Place honey, brown sugar, measured butter, cinnamon, vanilla, and salt in a medium saucepan over medium-low heat and stir until mixture is smooth and combined and brown sugar has dissolved. Remove from heat and immediately add oat-nut mixture and cherries to the saucepan, stirring until combined. Transfer to the prepared baking pan, spreading the mixture evenly with a spoon.
When the mixture is cool enough to handle but is still warm, dip your hands in water to prevent sticking and press the mixture evenly and firmly into the pan. Bake until aromatic, about 10 minutes. Place the pan on a wire rack to cool completely.
Remove the granola slab from the pan. Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
http://www.chow.com/recipes/28749-cherry-power-bar
Swirled Pumpkin-Cream Cheese Bars
Ingredients:
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation:
In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan
In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth
Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.
Note:You can chill them airtight for up to 3 days.
Nutritional Information
Calories: 164
Calories from fat: 38%
Protein: 2.6g
Fat: 7g
Saturated fat: 4.2g
Carbohydrate: 23g
Fiber: 0.4g
Sodium: 130mg
Cholesterol: 45mg
http://www.myrecipes.com/recipe/swirled-pumpkin-cream-cheese-bars-10000001182817/
Ingredients:
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation:
In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan
In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth
Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.
Note:You can chill them airtight for up to 3 days.
Nutritional Information
Calories: 164
Calories from fat: 38%
Protein: 2.6g
Fat: 7g
Saturated fat: 4.2g
Carbohydrate: 23g
Fiber: 0.4g
Sodium: 130mg
Cholesterol: 45mg
http://www.myrecipes.com/recipe/swirled-pumpkin-cream-cheese-bars-10000001182817/
NO-BAKE PEANUT BUTTER BARS
Ingredients:
1 stick (1/2 cup) melted butter
1 package of graham crackers or about 1 cup crushed
1 cup powdered sugar
1 cup peanut butter (I like to use extra crunchy!)
1 cup milk chocolate chips
Directions:
In a medium-sized bowl (for some reason I used a pot and I have no idea why!), mix the melted butter, graham cracker crumbs (I like mine pretty coarsely crushed), and powdered sugar together until combined. Stir in peanut butter.
Spread into a 9 x 13 baking pan and pat down firmly. (If you want your bars to be THICKER, use a SQUARE pan. I like mine thinner so I use a 9 x 13 pan.) In a small bowl, microwave the chocolate chips until melted. Stir until smooth.
Spread over peanut butter layer. Chill until completely firm, at least 3 hours (or less if it’s on the window ledge in the dead of winter!)
onegoodthingbyjillee.com
Ingredients:
1 stick (1/2 cup) melted butter
1 package of graham crackers or about 1 cup crushed
1 cup powdered sugar
1 cup peanut butter (I like to use extra crunchy!)
1 cup milk chocolate chips
Directions:
In a medium-sized bowl (for some reason I used a pot and I have no idea why!), mix the melted butter, graham cracker crumbs (I like mine pretty coarsely crushed), and powdered sugar together until combined. Stir in peanut butter.
Spread into a 9 x 13 baking pan and pat down firmly. (If you want your bars to be THICKER, use a SQUARE pan. I like mine thinner so I use a 9 x 13 pan.) In a small bowl, microwave the chocolate chips until melted. Stir until smooth.
Spread over peanut butter layer. Chill until completely firm, at least 3 hours (or less if it’s on the window ledge in the dead of winter!)
onegoodthingbyjillee.com
No-Bake Peanut Butter Bars
1 cup peanut butter
1 cup honey
3 cups old fashioned oatmeal
Instructions:
Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight.
http://thejoyofeverydaycooking.com/
1 cup peanut butter
1 cup honey
3 cups old fashioned oatmeal
Instructions:
Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight.
http://thejoyofeverydaycooking.com/
Apple Enchilada Dessert
1 (21ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon.
Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
www.allrecipes.com
PUMPKIN EMPANADAS
Ingredients:
Flour Tortillas (large size)
Pumpkin Filling:
8 ounce block cream cheese (room temperature)
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Cream together cream cheese and sugar until smooth. Then blend in canned pumpkin, vanilla and pumpkin pie spice.
Put about 1/3 cup of pumpkin filling in the center of each tortilla and spread around covering tortilla close to the edges. Roll up carefully and secure with a toothpick.
Drop each empanada in a pan of heated vegetable or canola oil. Heat oil to 350 degrees. Fry til golden brown. Place on paper towel to drain. ***Remove toothpick after frying!
Then roll each empanada in a mixture of:
1/2 cup sugar
1/8 cup cinnamon
Dip in Cool Whip or whipped topping.
http://www.sixsistersstuff.com/2012/11/taco-time-copycat-pumpkin-empanada.html
Ingredients:
Flour Tortillas (large size)
Pumpkin Filling:
8 ounce block cream cheese (room temperature)
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Cream together cream cheese and sugar until smooth. Then blend in canned pumpkin, vanilla and pumpkin pie spice.
Put about 1/3 cup of pumpkin filling in the center of each tortilla and spread around covering tortilla close to the edges. Roll up carefully and secure with a toothpick.
Drop each empanada in a pan of heated vegetable or canola oil. Heat oil to 350 degrees. Fry til golden brown. Place on paper towel to drain. ***Remove toothpick after frying!
Then roll each empanada in a mixture of:
1/2 cup sugar
1/8 cup cinnamon
Dip in Cool Whip or whipped topping.
http://www.sixsistersstuff.com/2012/11/taco-time-copycat-pumpkin-empanada.html
School Lunch Peanut Butter Bars
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk (I use whatever I have in the fridge)
1 tsp. Vanilla
Preheat oven to 350 degrees.
In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated.Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk (I use whatever I have in the fridge)
1 tsp. Vanilla
Preheat oven to 350 degrees.
In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated.Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.
Homemade Churros with Chocolate Sauce
Prep Time: 20 min
Cook Time: 10 min
For the churros:
1/2 cup plus 1 1/2 Tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup all-purpose flour
For the chocolate sauce:
3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110)
Directions:
Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Serve the churros with the warm chocolate sauce (recipe below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
Kelly's Notes:
It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines you see in the photos.
This churro recipe can be easily doubled.
http://www.justataste.com
Prep Time: 20 min
Cook Time: 10 min
For the churros:
1/2 cup plus 1 1/2 Tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup all-purpose flour
For the chocolate sauce:
3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110)
Directions:
Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Serve the churros with the warm chocolate sauce (recipe below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
Kelly's Notes:
It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines you see in the photos.
This churro recipe can be easily doubled.
http://www.justataste.com
Funnel Cakes
2 eggs
1 1/2 C. milk
2 C. sifted all-purpose flour
1 t. baking powder
1 t. salt
2 T. sugar
1 t. vanilla
2 C. vegetable oil
1/4 C. confectioners’ sugar
Sift together the flour, baking powder,
and salt.
In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
In an eight inch skillet, heat the oil to 360 degrees.
Fill a zip lock bag with the batter and cut a medium sized hole in one of the tips. Hold the bag close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners’ sugar whipped cream and or strawberry jam and or raspberry jam.
http://www.bestrecipesevar.com
2 eggs
1 1/2 C. milk
2 C. sifted all-purpose flour
1 t. baking powder
1 t. salt
2 T. sugar
1 t. vanilla
2 C. vegetable oil
1/4 C. confectioners’ sugar
Sift together the flour, baking powder,
and salt.
In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
In an eight inch skillet, heat the oil to 360 degrees.
Fill a zip lock bag with the batter and cut a medium sized hole in one of the tips. Hold the bag close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners’ sugar whipped cream and or strawberry jam and or raspberry jam.
http://www.bestrecipesevar.com
Two Ingredient Chocolate Mousse
Serves 4
9.35 ounces bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*
*Without the sugar, this mousse is VERY intensely chocolately. We personally love it (divine with a dollop of whipped cream), but if you generally prefer a milder chocolate taste, add the sugar.
Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water. The bottom of the top bowl should touch the ice. Set aside.
Put chocolate and water (and sugar if using) in a medium pan over medium heat. Melt chocolate, stirring occasionally.
Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking. Whisk constantly until mousse begins to thicken, 2-3 minutes. Be careful not to over whisk as the chocolate can become grainy. (If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)
Divide into four ramekins cups and serve immediately. Or, you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.
You can store any left over mousse covered in the fridge for up to 3 days.
http://www.eatliverun.com
Serves 4
9.35 ounces bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*
*Without the sugar, this mousse is VERY intensely chocolately. We personally love it (divine with a dollop of whipped cream), but if you generally prefer a milder chocolate taste, add the sugar.
Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water. The bottom of the top bowl should touch the ice. Set aside.
Put chocolate and water (and sugar if using) in a medium pan over medium heat. Melt chocolate, stirring occasionally.
Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking. Whisk constantly until mousse begins to thicken, 2-3 minutes. Be careful not to over whisk as the chocolate can become grainy. (If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)
Divide into four ramekins cups and serve immediately. Or, you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.
You can store any left over mousse covered in the fridge for up to 3 days.
http://www.eatliverun.com
Crunchers
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed light brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed light brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
Whipped Cream
Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Directions:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Directions:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Shortbread cookies
Ingredients:
1/2 pound unsalted butter, at room temperature
3/4 cup sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 to 1/2 teaspoon salt
Preparation:
Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, flour, cornstarch and salt, until the mixture barely holds together; don't overbeat.
If you want to make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until ¼ inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice ¼ inch thick and put on the baking sheet.
Heat the oven to 275:
Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheets before using a spatula to transfer the cookies to a rack to finish cooling.
Shortbread variations:
Chocolatey
Expresso-chocolate: Melt 1 ounce bittersweet chocolate in a double boiler or microwave and cool to room temperature. Beat into the butter and sugar before adding the egg yolk. Add 1 tablespoon instant espresso powder with the dry ingredients.
Chocolate-dipped: Melt about 1 cup semisweet chocolate in a double broiler or microwave; stir until smooth. Dip the shortbread into the chocolate and put on waxed paper to dry and harden.
Additional options: Omit espresso or chocolate; and/or skip the chocolate dip.
Citrusy
Lemon poppy seed: Reduce the butter to 14 tablespoons. Add 2 tablespoons lemon juice and 1 tablespoon lemon zest with the egg yolk. Add 1 tablespoon poppy seeds with the dry ingredients.
Orange: Add 2 tablespoons grated orange rind with the egg yolk.
Coconut-lime: Heat the oven to 325. Spread ½ shredded unsweetened cup coconut on a rimmed baking sheet and bake until toasted, about 3 minutes; cool slightly. Add 2 tablespoons lime zest with the egg yolk; add the toasted coconut with the dry ingredients.
Sugary
Cinnamon sugar: Reduce the sugar to ½ cup and add 1/4 cup brown sugar. Add 1 teaspoon cinnamon with the dry ingredients.
Variations: Add ½ cup chopped pecans, pistachios or almonds (with or without the cinnamon). Or, skip the cinnamon and add 1 teaspoon vanilla or almond extract with the nuts.
Crystalized ginger: Reduce the sugar to ½ cup and add ½ cup finely chopped crystallized ginger.
Savory
Rosemary and olive oil: Reduce the butter to 12 tablespoons and add 1/4 cup olive oil. Add 1 teaspoon minced fresh rosemary with the dry ingredients.
Variations: Keep the butter and skip the olive oil; add ½ cup grated Parmesan. And/or, add ½ teaspoon freshly ground black pepper with the dry ingredients.
http://todayshow.com
Ingredients:
1/2 pound unsalted butter, at room temperature
3/4 cup sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 to 1/2 teaspoon salt
Preparation:
Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, flour, cornstarch and salt, until the mixture barely holds together; don't overbeat.
If you want to make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until ¼ inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice ¼ inch thick and put on the baking sheet.
Heat the oven to 275:
Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheets before using a spatula to transfer the cookies to a rack to finish cooling.
Shortbread variations:
Chocolatey
Expresso-chocolate: Melt 1 ounce bittersweet chocolate in a double boiler or microwave and cool to room temperature. Beat into the butter and sugar before adding the egg yolk. Add 1 tablespoon instant espresso powder with the dry ingredients.
Chocolate-dipped: Melt about 1 cup semisweet chocolate in a double broiler or microwave; stir until smooth. Dip the shortbread into the chocolate and put on waxed paper to dry and harden.
Additional options: Omit espresso or chocolate; and/or skip the chocolate dip.
Citrusy
Lemon poppy seed: Reduce the butter to 14 tablespoons. Add 2 tablespoons lemon juice and 1 tablespoon lemon zest with the egg yolk. Add 1 tablespoon poppy seeds with the dry ingredients.
Orange: Add 2 tablespoons grated orange rind with the egg yolk.
Coconut-lime: Heat the oven to 325. Spread ½ shredded unsweetened cup coconut on a rimmed baking sheet and bake until toasted, about 3 minutes; cool slightly. Add 2 tablespoons lime zest with the egg yolk; add the toasted coconut with the dry ingredients.
Sugary
Cinnamon sugar: Reduce the sugar to ½ cup and add 1/4 cup brown sugar. Add 1 teaspoon cinnamon with the dry ingredients.
Variations: Add ½ cup chopped pecans, pistachios or almonds (with or without the cinnamon). Or, skip the cinnamon and add 1 teaspoon vanilla or almond extract with the nuts.
Crystalized ginger: Reduce the sugar to ½ cup and add ½ cup finely chopped crystallized ginger.
Savory
Rosemary and olive oil: Reduce the butter to 12 tablespoons and add 1/4 cup olive oil. Add 1 teaspoon minced fresh rosemary with the dry ingredients.
Variations: Keep the butter and skip the olive oil; add ½ cup grated Parmesan. And/or, add ½ teaspoon freshly ground black pepper with the dry ingredients.
http://todayshow.com
No Bake Chocolate, Peanut Butter, & Oatmeal Cookies
1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter
3 to 3 1/2 cups dry quick-cooking oats
2 teaspoons vanilla
Add the first four ingredients into a 4-quart saucepan.
Bring to a rolling boil and hold for 1 minute.
Remove from heat.
Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
Let cool until set.
1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter
3 to 3 1/2 cups dry quick-cooking oats
2 teaspoons vanilla
Add the first four ingredients into a 4-quart saucepan.
Bring to a rolling boil and hold for 1 minute.
Remove from heat.
Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
Let cool until set.
Snickerdoodles
1/2 cup (4 oz) unsalted butter at room temperature
1/4 cup (2 oz) reduced fat cream cheese
1/4 light corn syrup
1 1/4 cup granulated sugar
1 large egg at room temperature
2 large egg whites at room temperature
2 1/4 teaspoons pure vanilla extract
2 3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon Kosher salt
For coating:
3 tablespoons granulated sugar
2 teaspoon ground cinnamon
Preheat the oven to 350º F. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand held mixer, cream together the butter, cream cheese, corn syrup, and sugar on medium speed. Add the egg, egg whites, and vanilla. Mix until blended. Add the flour mixture and mix on low speed to form a sticky dough. Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours. Dough will keep in an airtight container for up to 3 days.
Line a baking sheet with parchment paper. In a small bowl, mix the sugar and cinnamon. Using a 2 oz ice cream scoop, shape the dough into 1 1/2-inch balls. Generously roll the dough balls in the cinnamon sugar mixture and place on the cookie sheet 2 inches apart. Bake for 10 minutes or until the edges are set and the cookies are light golden brown. Immediately transfer the cookies to a wire rack to cool slightly. Enjoy!
http://www.thegalleygourmet.net
1/2 cup (4 oz) unsalted butter at room temperature
1/4 cup (2 oz) reduced fat cream cheese
1/4 light corn syrup
1 1/4 cup granulated sugar
1 large egg at room temperature
2 large egg whites at room temperature
2 1/4 teaspoons pure vanilla extract
2 3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon Kosher salt
For coating:
3 tablespoons granulated sugar
2 teaspoon ground cinnamon
Preheat the oven to 350º F. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand held mixer, cream together the butter, cream cheese, corn syrup, and sugar on medium speed. Add the egg, egg whites, and vanilla. Mix until blended. Add the flour mixture and mix on low speed to form a sticky dough. Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours. Dough will keep in an airtight container for up to 3 days.
Line a baking sheet with parchment paper. In a small bowl, mix the sugar and cinnamon. Using a 2 oz ice cream scoop, shape the dough into 1 1/2-inch balls. Generously roll the dough balls in the cinnamon sugar mixture and place on the cookie sheet 2 inches apart. Bake for 10 minutes or until the edges are set and the cookies are light golden brown. Immediately transfer the cookies to a wire rack to cool slightly. Enjoy!
http://www.thegalleygourmet.net
PUDDING COOKIES
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1-2 cups chocolate chips (or whatever add in you would like)
Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes.
http://www.chef-in-training.com
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1-2 cups chocolate chips (or whatever add in you would like)
Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes.
http://www.chef-in-training.com
Cinnamon Pumpkin Oatmeal Cookies
1 1/2 cup brown sugar
3/4 cup butter
1 cup canned pumpkin
2 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 cups quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 cup raisins
3/4 cup cinnamon chips
Preheat the oven to 350ºF.
Grease a cookie sheet with shortening
Mix the oats, flour, cinnamon, cloves, baking soda, baking powder, and salt together in a large bowl.
Set aside.
In the bowl of your stand-type mixer and with the paddle attachment, cream the brown sugar and butter together.
Add the eggs and beat. Add the pumpkin and beat again.Add the flour mixture to the wet mixture in the stand-type mixer bowl. Beat until combined. Add the raisins and cinnamon chips and beat in. Do not beat more than necessary.
Drop dough in rounded mounds about 1 1/4 inches in diameter onto the greased baking sheet.
Bake for 10 to 12 minutes or until the cookies are set and the edges start to brown. Do not over bake—the centers will be soft. Remove immediately and let cool on a rack.
1 1/2 cup brown sugar
3/4 cup butter
1 cup canned pumpkin
2 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 cups quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 cup raisins
3/4 cup cinnamon chips
Preheat the oven to 350ºF.
Grease a cookie sheet with shortening
Mix the oats, flour, cinnamon, cloves, baking soda, baking powder, and salt together in a large bowl.
Set aside.
In the bowl of your stand-type mixer and with the paddle attachment, cream the brown sugar and butter together.
Add the eggs and beat. Add the pumpkin and beat again.Add the flour mixture to the wet mixture in the stand-type mixer bowl. Beat until combined. Add the raisins and cinnamon chips and beat in. Do not beat more than necessary.
Drop dough in rounded mounds about 1 1/4 inches in diameter onto the greased baking sheet.
Bake for 10 to 12 minutes or until the cookies are set and the edges start to brown. Do not over bake—the centers will be soft. Remove immediately and let cool on a rack.
Honey Roasted Peanut Butter Oatmeal Scotchies
1/2 cup (1 stick) unsalted butter, softened to room temp
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1/2 cup honey roasted peanut butter (see my recipe link above – or use storebought regular or chunky peanut butter)
1 tsp vanilla extract
3/4 cup whole wheat flour
3/4 cup old-fashioned rolled oats
2 Tbsp ground flax
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/3 cup shredded coconut
1/3 cup honey roasted peanuts (or regular)
2/3 cup butterscotch chips
Preheat oven to 350F.
In a large bowl, cream the butter and sugars together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat to combine. Add the egg and vanilla and beat to combine. Scrape down the sides to ensure everything is mixed together.
In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
Drop 2 Tbsp balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely & enjoy!
www.sallysbakingaddiction.com
1/2 cup (1 stick) unsalted butter, softened to room temp
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1/2 cup honey roasted peanut butter (see my recipe link above – or use storebought regular or chunky peanut butter)
1 tsp vanilla extract
3/4 cup whole wheat flour
3/4 cup old-fashioned rolled oats
2 Tbsp ground flax
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/3 cup shredded coconut
1/3 cup honey roasted peanuts (or regular)
2/3 cup butterscotch chips
Preheat oven to 350F.
In a large bowl, cream the butter and sugars together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat to combine. Add the egg and vanilla and beat to combine. Scrape down the sides to ensure everything is mixed together.
In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
Drop 2 Tbsp balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely & enjoy!
www.sallysbakingaddiction.com
Chocolate Peanut Butter Sandwich
Ingredients:
14-16 ounces high-quality milk chocolate (or 60% dark chocolate)
2 tablespoons butter flavored shortening, melted
6 graham crackers, halved
1 1/2 cup smooth peanut butter
4 ounces cream cheese
1/2 cup sugar
2 tablespoons butter, melted
Directions:
Slowly melt the chocolate in a double boiler or in the microwave in increments of 30 seconds.
Be very sure, especially if using the milk chocolate, that no moisture gets into the chocolate.
Add melted shortening and stir.
Dip the graham crackers into the melted chocolate and place on wax paper.
Place in fridge or freezer to allow to set.
In a bowl, combine peanut butter, cream cheese, sugar, and melted butter and beat until all ingredients are completely combined.
Allow to sit in a refrigerator for about 10 minutes.
Remove graham crackers from fridge along with peanut butter mixture.
Top graham crackers with peanut butter, about 3/4 inch high, and patted into a flat, square shape (matching the graham cracker).
Return to fridge for about 10 minutes.
Re-melt the chocolate.
Remove peanut butter sandwiches from fridge and dip into the melted chocolate, being sure to cover all exposed areas of peanut butter.
Return to waxed paper and refrigerate several hours or until firm.
Either store in covered containers in the fridge or wrap individually with waxed paper and freeze.
http://www.magicalrecipes.net/mrpages/main-street-bakery/chocolate-peanut-butter-sandwich-recipe.aspx
Ingredients:
14-16 ounces high-quality milk chocolate (or 60% dark chocolate)
2 tablespoons butter flavored shortening, melted
6 graham crackers, halved
1 1/2 cup smooth peanut butter
4 ounces cream cheese
1/2 cup sugar
2 tablespoons butter, melted
Directions:
Slowly melt the chocolate in a double boiler or in the microwave in increments of 30 seconds.
Be very sure, especially if using the milk chocolate, that no moisture gets into the chocolate.
Add melted shortening and stir.
Dip the graham crackers into the melted chocolate and place on wax paper.
Place in fridge or freezer to allow to set.
In a bowl, combine peanut butter, cream cheese, sugar, and melted butter and beat until all ingredients are completely combined.
Allow to sit in a refrigerator for about 10 minutes.
Remove graham crackers from fridge along with peanut butter mixture.
Top graham crackers with peanut butter, about 3/4 inch high, and patted into a flat, square shape (matching the graham cracker).
Return to fridge for about 10 minutes.
Re-melt the chocolate.
Remove peanut butter sandwiches from fridge and dip into the melted chocolate, being sure to cover all exposed areas of peanut butter.
Return to waxed paper and refrigerate several hours or until firm.
Either store in covered containers in the fridge or wrap individually with waxed paper and freeze.
http://www.magicalrecipes.net/mrpages/main-street-bakery/chocolate-peanut-butter-sandwich-recipe.aspx
Girl Scout Thin Mints
1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
Coating
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Directions:
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick
To cut, use a lid from a spice container with a 1 1/2-inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
Bake for 10 minutes.
Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.
http://www.food.com/recipe/girl-scout-thin-mints-recipe-33998
1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
Coating
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Directions:
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick
To cut, use a lid from a spice container with a 1 1/2-inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
Bake for 10 minutes.
Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.
http://www.food.com/recipe/girl-scout-thin-mints-recipe-33998
Jell-O Cookies
1/2 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1 – 3oz. pkg of Jell-O ( I used raspberry, orange, lemon and lime flavors…but my very favorites are raspberry and lime)
Cream the above ingredients
Add:
2 eggs
1 teaspoon vanilla
Cream the eggs and vanilla into the sugar mixture. Add:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix well. The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400°
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness.
www.justhelen.net
1/2 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1 – 3oz. pkg of Jell-O ( I used raspberry, orange, lemon and lime flavors…but my very favorites are raspberry and lime)
Cream the above ingredients
Add:
2 eggs
1 teaspoon vanilla
Cream the eggs and vanilla into the sugar mixture. Add:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix well. The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400°
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness.
www.justhelen.net
Sugar Cookie Bars
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla (sub butter flavor extract for cake batter)
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Meanwhile, mix the dry ingredients together in a separate bowl. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.
Press into a greased 13 x 18 inch pan and bake at 375F for 10-15 minutes.
Cool and frost.
Frosting:
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1 teaspoon vanilla (sub butter flavor extract)
pinch of salt
4 cups powdered sugar
5 tablespoons of milk
food coloring (optional)
sprinkles (optional)
In a mixing bowl, beat the shortening and butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tablespoons of milk until you reach your desired constancy.
For the sprinkles, I found that they rolled all over the place. To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.
Chill and cut.
(These cut beautifully with a pizza wheel cutter.)
http://www.crunchyrock.com
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla (sub butter flavor extract for cake batter)
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Meanwhile, mix the dry ingredients together in a separate bowl. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.
Press into a greased 13 x 18 inch pan and bake at 375F for 10-15 minutes.
Cool and frost.
Frosting:
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1 teaspoon vanilla (sub butter flavor extract)
pinch of salt
4 cups powdered sugar
5 tablespoons of milk
food coloring (optional)
sprinkles (optional)
In a mixing bowl, beat the shortening and butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tablespoons of milk until you reach your desired constancy.
For the sprinkles, I found that they rolled all over the place. To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.
Chill and cut.
(These cut beautifully with a pizza wheel cutter.)
http://www.crunchyrock.com
Healthy Chocolate Crinkles
4 oz bittersweet chocolate, coarsely chopped
1/2 cup canola oil
1/2 cup granulated sugar
2 tsp vanilla extract
1 egg
2 egg whites
1 cup all-purpose flour
1/2 cup whole wheat flour
1/8 tsp salt
1/2 tsp baking powder
1/2 cup confectioners sugar
Preparation:
In a microwave-safe bowl, microwave chocolate on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
In a large bowl, mix chocolate, oil, granulated sugar and vanilla. Stir in egg and egg whites. In another bowl, combine flours, salt and baking powder.
Add flour mixture to chocolate mixture and stir until combined. Cover; refrigerate for at least 3 hours or overnight.
Preheat oven to 350°. Lightly coat baking sheets with nonstick cooking spray.
Roll dough into 3/4-inch balls. Place confectioners sugar in a shallow bowl. Roll balls of dough in sugar to coat. Place about 2 inches apart on baking sheets.
Bake for 10 to 12 minutes, or until springy to the touch. Immediately transfer to a wire rack to cool.
4 oz bittersweet chocolate, coarsely chopped
1/2 cup canola oil
1/2 cup granulated sugar
2 tsp vanilla extract
1 egg
2 egg whites
1 cup all-purpose flour
1/2 cup whole wheat flour
1/8 tsp salt
1/2 tsp baking powder
1/2 cup confectioners sugar
Preparation:
In a microwave-safe bowl, microwave chocolate on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
In a large bowl, mix chocolate, oil, granulated sugar and vanilla. Stir in egg and egg whites. In another bowl, combine flours, salt and baking powder.
Add flour mixture to chocolate mixture and stir until combined. Cover; refrigerate for at least 3 hours or overnight.
Preheat oven to 350°. Lightly coat baking sheets with nonstick cooking spray.
Roll dough into 3/4-inch balls. Place confectioners sugar in a shallow bowl. Roll balls of dough in sugar to coat. Place about 2 inches apart on baking sheets.
Bake for 10 to 12 minutes, or until springy to the touch. Immediately transfer to a wire rack to cool.
Cake Batter Sugar Cookies
makes 24 adorable cookies
4 tbsp (1/4 cup) butter, softened to room temperature
1/2 cup sugar
1 large egg yolk
1/2 tsp butter extract
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all-purpose flour
1/2 cup colorful sprinkles
1/4 cup sprinkles, for rolling
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silpat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.
Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Enjoy!
www.sallysbakingaddiction.com/cakebattercookies
makes 24 adorable cookies
4 tbsp (1/4 cup) butter, softened to room temperature
1/2 cup sugar
1 large egg yolk
1/2 tsp butter extract
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all-purpose flour
1/2 cup colorful sprinkles
1/4 cup sprinkles, for rolling
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silpat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.
Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Enjoy!
www.sallysbakingaddiction.com/cakebattercookies
Flourless Peanut Butter Cookies
1 cup peanut butter
¾ cup sugar
large egg
1 teaspoon vanilla extract
Directions:
Combine all ingredients in a medium bowl.
Shape dough into 1" balls.
Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
Bake 8 to 10 minutes at 350.
http://www.foodnetwork.com
1 cup peanut butter
¾ cup sugar
large egg
1 teaspoon vanilla extract
Directions:
Combine all ingredients in a medium bowl.
Shape dough into 1" balls.
Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
Bake 8 to 10 minutes at 350.
http://www.foodnetwork.com
Peanut Butter Cookies with Homemade Honey Roasted Peanut Butter
1 (16 oz) can honey roasted peanuts
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 whole tablespoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar + a dash of cinnamon for rolling
Preheat oven to 350 degrees F. Add the peanuts to the workbowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired.
Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.
http://www.kevinandamanda.com/recipes/#ixzz225pIWTP
1 (16 oz) can honey roasted peanuts
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 whole tablespoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar + a dash of cinnamon for rolling
Preheat oven to 350 degrees F. Add the peanuts to the workbowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired.
Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.
http://www.kevinandamanda.com/recipes/#ixzz225pIWTP
Peanut Butter Sriracha Cookies
Ingredients:
1 cup Unsalted Butter (softened)
1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
1 cup Sugar
1 cup Brown Sugar (packed)
¼ c Sriracha
2 Eggs
1 tsp Vanilla extract
2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
1 teaspoon Baking Powder
½ teaspoon Salt
1½ teaspoons baking soda
Granulated sugar for dipping dough balls into.
Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey’s Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn’t change baking time.
Instructions:
Cream together butter, peanut butter and sugars.
Slowly add in sriracha, eggs and vanilla. Beat until combined.
In another bowl mix together flour, baking powder, baking soda and salt.
Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.
Pre-heat oven to 375 degrees.
Roll dough into approx 1″ sized balls or use a Medium sized cookie scoop/Size 40 – 1½tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
Flatten each ball with a fork, making a criss-cross pattern. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
Cool on wire racks and enjoy!
http://www.thesugarpixie.net/2010/11/28/peanut-butter-sriracha-cookies/
Ingredients:
1 cup Unsalted Butter (softened)
1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
1 cup Sugar
1 cup Brown Sugar (packed)
¼ c Sriracha
2 Eggs
1 tsp Vanilla extract
2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
1 teaspoon Baking Powder
½ teaspoon Salt
1½ teaspoons baking soda
Granulated sugar for dipping dough balls into.
Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey’s Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn’t change baking time.
Instructions:
Cream together butter, peanut butter and sugars.
Slowly add in sriracha, eggs and vanilla. Beat until combined.
In another bowl mix together flour, baking powder, baking soda and salt.
Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.
Pre-heat oven to 375 degrees.
Roll dough into approx 1″ sized balls or use a Medium sized cookie scoop/Size 40 – 1½tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
Flatten each ball with a fork, making a criss-cross pattern. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
Cool on wire racks and enjoy!
http://www.thesugarpixie.net/2010/11/28/peanut-butter-sriracha-cookies/
Impossible Peanut Butter Cookies
Ingredients:
1 cup peanut butter (your choice, smooth or chunky)
3/4 cup sugar (white or brown)
1 large egg
1 tsp. vanilla
sugar, for rolling (optional)
Directions:
Mix peanut butter, sugar, vanilla, and egg together until smooth.
Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork; press again in opposite direction.
Bake 8 to 10 minutes at 350 degrees
Do not brown; do not over bake.
Yield: 18 cookies
http://www.food.com/recipe/impossible-peanut-butter-cookies
Ingredients:
1 cup peanut butter (your choice, smooth or chunky)
3/4 cup sugar (white or brown)
1 large egg
1 tsp. vanilla
sugar, for rolling (optional)
Directions:
Mix peanut butter, sugar, vanilla, and egg together until smooth.
Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork; press again in opposite direction.
Bake 8 to 10 minutes at 350 degrees
Do not brown; do not over bake.
Yield: 18 cookies
http://www.food.com/recipe/impossible-peanut-butter-cookies
Pumpkin Mousse
15 ounces canned pumpkin
2 (3 1/2 ounce) boxes fat-free sugar-free instant vanilla pudding mix
1 3/4 cups skim milk
1 teaspoon pumpkin pie spice
2 cups fat-free whipped topping
Combine pumpkin, spice, and milk in a mixing bowl. Mix until smooth. Add pudding mix and beat for 1-2 minutes. Fold in whipped topping. Chill well before serving.
15 ounces canned pumpkin
2 (3 1/2 ounce) boxes fat-free sugar-free instant vanilla pudding mix
1 3/4 cups skim milk
1 teaspoon pumpkin pie spice
2 cups fat-free whipped topping
Combine pumpkin, spice, and milk in a mixing bowl. Mix until smooth. Add pudding mix and beat for 1-2 minutes. Fold in whipped topping. Chill well before serving.
Perfect Pumpkin Roll
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top.
Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.
While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top.
Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.
While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
Homemade Apple Fritters
1 heaping cup flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more)
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat, gently fold in apple pieces.
The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil.
Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.
http://seeminglygreek.com
1 heaping cup flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more)
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat, gently fold in apple pieces.
The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil.
Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.
http://seeminglygreek.com
Pumpkin Poppers
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
3/4 cup pumpkin
1/2 cup milk
For Coating:
1 stick unsalted butter, melted
2/3 cup sugar
2 tbsp. cinnamon
Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.
In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.
Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture. Enjoy. :)
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
3/4 cup pumpkin
1/2 cup milk
For Coating:
1 stick unsalted butter, melted
2/3 cup sugar
2 tbsp. cinnamon
Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.
In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.
Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture. Enjoy. :)
GRANOLA BARS
3 cups old fashioned oatmeal
1 cup whole wheat flour
1/4 cup packed brown sugar 1/4 cup wheat germ (optional)
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 egg, beaten
1/4 cup honey
1/4 cup vegetable oil
1/4 cup applesauce (use another 1/4 cup of applesauce if you want them to be chewier)
1/4 cup natural chunky peanut butter
2 teaspoons vanilla extract
1/4 cup semi-sweet mini chocolate chips, dried fruit, nuts or unsweetened coconut (optional- not added in for calories)
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Line baking dish with Reynolds Wrap, letting some hang over the edges and spray with Pam
In a large bowl, mix together the oats, flour, brown sugar, wheat germ, spices, and salt. In medium bowl, mix together the honey, egg, oil, applesauce, PB and vanilla. Make a well in center of dry ingredients. Stir well or mix well using your hands. Pat the mixture evenly into the prepared pan. (I layered the pan w/ foil and sprayed Pam on a spatula to press them down)
Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Pick up the edges of the foil and place on a cutting board and cut into bars. Keep in an airtight container.
24 Servings
Amount Per Serving (with peanut butter, and no additions if you make them w/out PB then they're about 86 calories per bar)
Calories 117.2
(My favorite!!!)
3 cups old fashioned oatmeal
1 cup whole wheat flour
1/4 cup packed brown sugar 1/4 cup wheat germ (optional)
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 egg, beaten
1/4 cup honey
1/4 cup vegetable oil
1/4 cup applesauce (use another 1/4 cup of applesauce if you want them to be chewier)
1/4 cup natural chunky peanut butter
2 teaspoons vanilla extract
1/4 cup semi-sweet mini chocolate chips, dried fruit, nuts or unsweetened coconut (optional- not added in for calories)
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Line baking dish with Reynolds Wrap, letting some hang over the edges and spray with Pam
In a large bowl, mix together the oats, flour, brown sugar, wheat germ, spices, and salt. In medium bowl, mix together the honey, egg, oil, applesauce, PB and vanilla. Make a well in center of dry ingredients. Stir well or mix well using your hands. Pat the mixture evenly into the prepared pan. (I layered the pan w/ foil and sprayed Pam on a spatula to press them down)
Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Pick up the edges of the foil and place on a cutting board and cut into bars. Keep in an airtight container.
24 Servings
Amount Per Serving (with peanut butter, and no additions if you make them w/out PB then they're about 86 calories per bar)
Calories 117.2
(My favorite!!!)
Pumpkin Poppers
Ingredients:
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
⅛ tsp ground cloves
⅓ cup vegetable oil
½ cup brown sugar
1 egg
1 tsp vanilla extract
¾ cup pumpkin (fresh or canned, but not pumpkin pie filling)
½ cup low-fat milk
For Coating
1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
⅔ cup granulated sugar
2 Tbs cinnamon
Instructions:
Preheat oven to 350° and spray your mini muffin pan with nonstick cooking spray.
Combine all the dry ingredients in one bowl and whisk till combined.
In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
Pour the dry ingredients into the wet and mix until just combined (do not over mix).
Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this.
Bake for 10-12 minutes.
While Poppers are baking, melt butter.
In a small bowl combine your sugar and cinnamon.
Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
http://www.cleverhousewife.com
Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-14
3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11 minutes and cool on a rack.
Cream Cheese Filling:
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away or chill overnight.
Makes 12-14
3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11 minutes and cool on a rack.
Cream Cheese Filling:
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away or chill overnight.
Sunburst Lemon Bars
Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel
Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel
Glaze;
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.
Directions:
Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.
Remove partially baked base from oven. Pour filling evenly over warm base.
Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein
Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel
Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel
Glaze;
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.
Directions:
Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.
Remove partially baked base from oven. Pour filling evenly over warm base.
Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein
Chess Squares
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.
http://www.kevinandamanda.com/recipes/dessert/chess-squares.html#ixzz225lwXXcy
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.
http://www.kevinandamanda.com/recipes/dessert/chess-squares.html#ixzz225lwXXcy
Reese Squares
Ingredients:
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
Directions
Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
http://www.food.com/recipe/reeses-squares
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
Directions
Preheat oven to 350°
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1" balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.
*My Notes*:.
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
http://www.food.com/recipe/fudge-crinkles
Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
Directions
Preheat oven to 350°
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1" balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.
*My Notes*:.
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
http://www.food.com/recipe/fudge-crinkles
Meltaways
1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour
1 recipe Cream Cheese Frosting (see below)
In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
Mix all ingredients together. Color with food coloring if desired.
http://www.landeeseelandeedo.com/2011/12/meltaway-cookies.html
1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour
1 recipe Cream Cheese Frosting (see below)
In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
Mix all ingredients together. Color with food coloring if desired.
http://www.landeeseelandeedo.com/2011/12/meltaway-cookies.html
Lofthouse Style Soft Sugar Cookies
Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.
Ingredients:
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring, optional
Sprinkles, optional
Directions:
In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
http://www.twopeasandtheirpod.com
Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.
Ingredients:
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring, optional
Sprinkles, optional
Directions:
In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
http://www.twopeasandtheirpod.com
Homemade Jello Fruit Snacks Recipe:
Ingredients:
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water
Directions:
Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes.
Store in air tight container, they do not have to be refrigerated.
Ingredients:
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water
Directions:
Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes.
Store in air tight container, they do not have to be refrigerated.
Watermelon Granita
Ingredients:
1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded)
(about 8 Cups Of Chunks)
2 whole Limes, Juiced
1/3 cup Sugar
Instructions:
Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.
Repeat with other half of ingredients. Pour into same bowl as other batch.
Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.
Serve in pretty glasses with a twist of lime.
*Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.
Ingredients:
1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded)
(about 8 Cups Of Chunks)
2 whole Limes, Juiced
1/3 cup Sugar
Instructions:
Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.
Repeat with other half of ingredients. Pour into same bowl as other batch.
Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.
Serve in pretty glasses with a twist of lime.
*Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.
Chocolate Gravy
5 Tbsp unsalted butter
3 Tbsp flour
3 Tbsp cocoa powder
4 Tbsp sugar
1 cup milk
1-1/2 tsp vanilla
Melt butter in skillet. Stir in flour, cocoa powder and sugar and continue to cook over low heat for 2-3 minutes. Slowly add the milk a bit at a time, making sure to incorporate it fully. Once all the milk has been added, cook for another 2 minutes, until thick. Add vanilla off heat. Serve over biscuits, toast, or if you really want to be decadent, toasted pound cake.
Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites
Ingredients:
1 1/4 cups canned chickpeas (1 can) well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Preheat your oven to 350°F
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. Yields about fourteen 1 1/2" cookie dough balls.
Ingredients:
1 1/4 cups canned chickpeas (1 can) well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Preheat your oven to 350°F
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. Yields about fourteen 1 1/2" cookie dough balls.
Microwave Brownie in a Mug
Ingredients:
2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Directions:
In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
Enjoy with a spoon. Careful brownie will be hot.
http://www.food.com/recipe/microwave-chocolate-mug-brownie
Ingredients:
2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Directions:
In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
Enjoy with a spoon. Careful brownie will be hot.
http://www.food.com/recipe/microwave-chocolate-mug-brownie
Creamy Lemon Oat Bars
Ingredients:
1 can (14 oz.) sweetened condensed milk
3 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1 1/4 cups flour
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions:
Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.
Ingredients:
1 can (14 oz.) sweetened condensed milk
3 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1 1/4 cups flour
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions:
Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.
Chocolate Cobbler
Ingredients:
1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water
Preparation Instructions:
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
http://thepioneerwoman.com
Ingredients:
1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water
Preparation Instructions:
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
http://thepioneerwoman.com
Chocolate Cobbler II
3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla
[Can also use 1 cup all-purpose flour if you don't have self-rising, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt]
Mix the above ingredients and spread into a greased 11×7 inch baking dish.
Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
Pour 1 1/2 cup water gently over all.
Bake at 350 degrees for 40 minutes. Serve hot or cold
3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla
[Can also use 1 cup all-purpose flour if you don't have self-rising, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt]
Mix the above ingredients and spread into a greased 11×7 inch baking dish.
Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
Pour 1 1/2 cup water gently over all.
Bake at 350 degrees for 40 minutes. Serve hot or cold
Fruit Cobbler
1 stick of margarine (melted)
1 cup flour
1 cup sugar
2 tsp. baking powder
1 cup milk
2 cans of fruit (pie filling)
Mix top 5 ingredients together and pour into a greased baking dish, spoon fruit on top ( You don't have to mix them together, the batter will rise to the top) Bake at 350 for 30 to 45 minutes or until golden.
**You can make 1/2 recipe using an 8 x 8 baking dish.
1 stick of margarine (melted)
1 cup flour
1 cup sugar
2 tsp. baking powder
1 cup milk
2 cans of fruit (pie filling)
Mix top 5 ingredients together and pour into a greased baking dish, spoon fruit on top ( You don't have to mix them together, the batter will rise to the top) Bake at 350 for 30 to 45 minutes or until golden.
**You can make 1/2 recipe using an 8 x 8 baking dish.
Fruit and Cream Cheese Dessert
Ingredients:
4 ounces of cream cheese, softened
1/2 cup of granulated sugar
1/2 teaspoon of vanilla extract
1 package of crescent rolls
1 can of apple pie or any fruit filling
1/4 cup (1/2 stick) of unsalted butter, melted
Mixture of cinnamon and sugar*
Instructions:
Preheat oven to 350 degrees.
Spray an 8" x 8" baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.
Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.
Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.
~Cook's Notes~
Variations: Experiment with other pie fillings - cherry and blueberry are good substitutes with a plain sprinkling on top of regular granulated sugar instead of the cinnamon sugar. Try this with fresh peaches too!
Note: Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert.
How to make Cinnamon Sugar:
Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.
http://www.deepsouthdish.com
Ingredients:
4 ounces of cream cheese, softened
1/2 cup of granulated sugar
1/2 teaspoon of vanilla extract
1 package of crescent rolls
1 can of apple pie or any fruit filling
1/4 cup (1/2 stick) of unsalted butter, melted
Mixture of cinnamon and sugar*
Instructions:
Preheat oven to 350 degrees.
Spray an 8" x 8" baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.
Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.
Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.
~Cook's Notes~
Variations: Experiment with other pie fillings - cherry and blueberry are good substitutes with a plain sprinkling on top of regular granulated sugar instead of the cinnamon sugar. Try this with fresh peaches too!
Note: Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert.
How to make Cinnamon Sugar:
Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.
http://www.deepsouthdish.com
Cream Cheese & Pumpkin Roll Bars Recipe
Ingredients:
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
Ingredients:
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
Peanut Butter Pumpkin Brownies
2 cups all purpose flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Brown Sugar
1 cup Sugar
4 Eggs
1 TBS Vanilla
8 TBS Butter
6 oz Chocolate, semi sweet or milk chocolate
1 1/4 cup Pumpkin
1/4 cup Vegetable Oil
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 cup Peanut Butter
Chocolate Chips, optional
preheat oven to 350 degrees
In the bowl of an electric mixer add the eggs, sugars and vanilla and mix for 4 minutes until frothy. Add the flour, baking powder and salt and mix for another minute, until fully combined. Set the batter aside.
In a large pot start to boil some water. In a heat proof bowl add the chocolate and butter and place on top of the boiling water, stir until melted, smooth and combined.
In another bowl combine the pumpkin, oil, cinnamon and nutmeg and mix until smooth.
Add peanut butter to the last bowl and microwave for 20 seconds until the peanut butter is melted.
Divide the batter between the three bowls. You will have a pumpkin batter, a chocolate batter and a peanut butter batter.
Prepare your baking dish with pan spray and/or parchment paper and add the batters in alternating layers.(The PB layer will be harder to pour, I just dropped blobs of it into the pan) and use a toothpick, chopstick or knife to swirl the batters. Sprinkle chocolate chips on top of the batter, optional.
Bake an 8×8 pan for 45 minutes, and a 9×9 pan for 40 minutes. Let rest 15 minutes before cutting.
2 cups all purpose flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Brown Sugar
1 cup Sugar
4 Eggs
1 TBS Vanilla
8 TBS Butter
6 oz Chocolate, semi sweet or milk chocolate
1 1/4 cup Pumpkin
1/4 cup Vegetable Oil
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 cup Peanut Butter
Chocolate Chips, optional
preheat oven to 350 degrees
In the bowl of an electric mixer add the eggs, sugars and vanilla and mix for 4 minutes until frothy. Add the flour, baking powder and salt and mix for another minute, until fully combined. Set the batter aside.
In a large pot start to boil some water. In a heat proof bowl add the chocolate and butter and place on top of the boiling water, stir until melted, smooth and combined.
In another bowl combine the pumpkin, oil, cinnamon and nutmeg and mix until smooth.
Add peanut butter to the last bowl and microwave for 20 seconds until the peanut butter is melted.
Divide the batter between the three bowls. You will have a pumpkin batter, a chocolate batter and a peanut butter batter.
Prepare your baking dish with pan spray and/or parchment paper and add the batters in alternating layers.(The PB layer will be harder to pour, I just dropped blobs of it into the pan) and use a toothpick, chopstick or knife to swirl the batters. Sprinkle chocolate chips on top of the batter, optional.
Bake an 8×8 pan for 45 minutes, and a 9×9 pan for 40 minutes. Let rest 15 minutes before cutting.
5 Minute 4 Ingredient No Bake
Cheesecake
Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
http://kaiyan717.hubpages.com
Cheesecake
Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
http://kaiyan717.hubpages.com
New York Cheesecake
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
**My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter.
**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!
**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
http://foodforahungrysoul.blogspot.com
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
**My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter.
**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!
**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
http://foodforahungrysoul.blogspot.com
Extreme Chocolate Cheesecake
For the crust:
8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, at room temperature
10 oz. semisweet or bittersweet chocolate, melted and cooled
2 Tbs. all-purpose flour
Pinch of salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Chocolate shards or curls, for garnish
Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead TipsTo freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
nutrition information (per serving):
Calories (kcal): 610; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 22; Protein (g): 8; Monounsaturated Fat (g): 10; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1.5; Sodium (mg): 380; Cholesterol (mg): 155; Fiber (g): 2;
http://www.finecooking.com/recipes/extreme-chocolate-cheesecake.aspx
For the crust:
8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, at room temperature
10 oz. semisweet or bittersweet chocolate, melted and cooled
2 Tbs. all-purpose flour
Pinch of salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Chocolate shards or curls, for garnish
Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead TipsTo freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
nutrition information (per serving):
Calories (kcal): 610; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 22; Protein (g): 8; Monounsaturated Fat (g): 10; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1.5; Sodium (mg): 380; Cholesterol (mg): 155; Fiber (g): 2;
http://www.finecooking.com/recipes/extreme-chocolate-cheesecake.aspx
Red Velvet Cheesecake Cake
Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hr, 15 min
Yield: 12 to 14 servings
This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.
CHEESECAKE
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions:
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
Tips:*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.
Source: RecipeGirl.com
Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hr, 15 min
Yield: 12 to 14 servings
This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.
CHEESECAKE
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions:
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
Tips:*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.
Source: RecipeGirl.com
Choco Hotpot
4 ounces semisweet / dark chocolate chip
1 stick unsalted butter
2 eggs
1/4 tsp coffee powder
3/4 c sugar
3 tbsp all purpose flour
2 drops vanilla extract
salt a pinch
Place a baking sheet in the oven and preheat to 400 degrees
Grease the ramekins with cooking spray or butter.
Either in a microwave or double boiler, melt the chocolate and 1 stick butter, then set aside to cool.
In another bowl, mix the eggs with sugar, salt, vanilla and flour with a whisk and beat in cooled butter and chocolate mixture. Divide the mixture between 4 buttered ramekins.
Bake for about 20 minutes by which time the tops will cooked and cracked and the gooey chocolate underneath.
Place each ramekin on a small plate with a teaspoon and serve when hot.
4 ounces semisweet / dark chocolate chip
1 stick unsalted butter
2 eggs
1/4 tsp coffee powder
3/4 c sugar
3 tbsp all purpose flour
2 drops vanilla extract
salt a pinch
Place a baking sheet in the oven and preheat to 400 degrees
Grease the ramekins with cooking spray or butter.
Either in a microwave or double boiler, melt the chocolate and 1 stick butter, then set aside to cool.
In another bowl, mix the eggs with sugar, salt, vanilla and flour with a whisk and beat in cooled butter and chocolate mixture. Divide the mixture between 4 buttered ramekins.
Bake for about 20 minutes by which time the tops will cooked and cracked and the gooey chocolate underneath.
Place each ramekin on a small plate with a teaspoon and serve when hot.
SOFT SUGAR COOKIES
1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 375°F.Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.
Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.
Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.
Variation: Substitute 1 1/2 cups confectioners' sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.
Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.
Makes approximately 4 dozen cookies, depending on size.
http://www.cooks.com
1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 375°F.Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.
Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.
Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.
Variation: Substitute 1 1/2 cups confectioners' sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.
Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.
Makes approximately 4 dozen cookies, depending on size.
http://www.cooks.com
Cutler's Famous Sugar Cookies
1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour
Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Butter Cream Frosting
1 cup butter
4-5 cups powdered sugar
milk
1 teaspoon vanilla
Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.
Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion* or almond extract
1 teaspoon meringue powder**
Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.
Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.
Glazed and Sugar Coated Doughnuts
8oz plain flour
1 1/2oz castor sugar
2 tsp dried yeast (I used the same amount of instant yeast)
1 egg, beaten
1oz butter
1/2 tsp salt
3 tbsps milk
3 tbsps boiling water
Oil for frying
Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
http://leannebakes.blogspot.com
8oz plain flour
1 1/2oz castor sugar
2 tsp dried yeast (I used the same amount of instant yeast)
1 egg, beaten
1oz butter
1/2 tsp salt
3 tbsps milk
3 tbsps boiling water
Oil for frying
Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
http://leannebakes.blogspot.com
Churros
Vegetable oil
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4cups Original Bisquick® mix
1cup hot water
In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.
In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.
Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro.
Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.
Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.
Chocolate Chili Cookies
2 spray(s) cooking spray
2 oz unsweetened baking chocolate square(s), chopped
1 cup(s) all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1/4 tsp cayenne pepper, or more to taste
1/2 cup(s) sliced almonds
1 cup(s) packed brown sugar, dark-variety
1/3 cup(s) sugar, granulated
2 large egg(s), at room temperature
1 tsp vanilla extract
Position racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Coat two large cookie sheets with cooking spray.
Place the chocolate in a small bowl and microwave on high for 15 seconds. Stir well, then continue microwaving in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave and continue stirring until the chocolate has fully melted. Set aside to cool for 5 minutes while you begin making the cookie dough.
Whisk together the flour, baking soda, salt, and cayenne in a medium bowl; set aside.
Place the almonds in a skillet set over medium-low heat; cook, stirring often, until lightly browned and aromatic, about 4 minutes. Set aside.
Beat both sugars and the eggs in a large bowl with an electric mixer at medium speed until thick and pale brown, about 5 minutes. Beat in the melted chocolate and vanilla until smooth.
Remove the beaters and stir in the flour mixture with a wooden spoon, just until all the flour has been moistened. Stir in the toasted almonds.
Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing the mounds about 2 inches apart.
Bake in the top and bottom thirds of the oven for 5 minutes. Reverse the cookie sheets top to bottom and back to front, and continue baking until firm and slightly puffed, about 10 minutes. Cool on the cookie sheets for 5 minutes before transferring to a wire rack. If you need to cook these in several batches, allow the cookie sheets to cool for 5 minutes before spraying them with more cooking spray and making more cookies. Yields 1 cookie per serving.
2 spray(s) cooking spray
2 oz unsweetened baking chocolate square(s), chopped
1 cup(s) all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1/4 tsp cayenne pepper, or more to taste
1/2 cup(s) sliced almonds
1 cup(s) packed brown sugar, dark-variety
1/3 cup(s) sugar, granulated
2 large egg(s), at room temperature
1 tsp vanilla extract
Position racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Coat two large cookie sheets with cooking spray.
Place the chocolate in a small bowl and microwave on high for 15 seconds. Stir well, then continue microwaving in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave and continue stirring until the chocolate has fully melted. Set aside to cool for 5 minutes while you begin making the cookie dough.
Whisk together the flour, baking soda, salt, and cayenne in a medium bowl; set aside.
Place the almonds in a skillet set over medium-low heat; cook, stirring often, until lightly browned and aromatic, about 4 minutes. Set aside.
Beat both sugars and the eggs in a large bowl with an electric mixer at medium speed until thick and pale brown, about 5 minutes. Beat in the melted chocolate and vanilla until smooth.
Remove the beaters and stir in the flour mixture with a wooden spoon, just until all the flour has been moistened. Stir in the toasted almonds.
Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing the mounds about 2 inches apart.
Bake in the top and bottom thirds of the oven for 5 minutes. Reverse the cookie sheets top to bottom and back to front, and continue baking until firm and slightly puffed, about 10 minutes. Cool on the cookie sheets for 5 minutes before transferring to a wire rack. If you need to cook these in several batches, allow the cookie sheets to cool for 5 minutes before spraying them with more cooking spray and making more cookies. Yields 1 cookie per serving.
Lemon Delight
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
Preheat the oven to 375
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish.
Bake until lightly browned, about 15 minutes. Let stand to cool.Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
When Grandma was in a hurry, she turned Lemon Delight into a layered pudding. She omitted the crust. She prepared the cream cheese layer, spooned it into a serving bowl or individual dessert dishes, then chilled it. She prepared the lemon layer and spooned it over the cream cheese layer. For a garnish, she crumbled almond macaroons or shortbread cookies over the top.
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
Preheat the oven to 375
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish.
Bake until lightly browned, about 15 minutes. Let stand to cool.Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
When Grandma was in a hurry, she turned Lemon Delight into a layered pudding. She omitted the crust. She prepared the cream cheese layer, spooned it into a serving bowl or individual dessert dishes, then chilled it. She prepared the lemon layer and spooned it over the cream cheese layer. For a garnish, she crumbled almond macaroons or shortbread cookies over the top.
Dulce de Leche Caramel Cheesecake
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
3/4 cup dulce de leche
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup heavy cream
2 Tbs. unsalted butter
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
make ahead tipsTo freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
nutrition information (per serving):
Calories (kcal): 600; Fat (g): 37; Fat Calories (kcal): 330; Saturated Fat (g): 20; Protein (g): 8; Monounsaturated Fat (g): 10; Carbohydrates (g): 61; Polyunsaturated Fat (g): 2; Sodium (mg): 410; Cholesterol (mg): 175; Fiber (g): 1;
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
3/4 cup dulce de leche
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup heavy cream
2 Tbs. unsalted butter
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
make ahead tipsTo freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
nutrition information (per serving):
Calories (kcal): 600; Fat (g): 37; Fat Calories (kcal): 330; Saturated Fat (g): 20; Protein (g): 8; Monounsaturated Fat (g): 10; Carbohydrates (g): 61; Polyunsaturated Fat (g): 2; Sodium (mg): 410; Cholesterol (mg): 175; Fiber (g): 1;
Microwave Mug Cheesecake
2 ounces low fat cream cheese, softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)
For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.
In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch.
Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug.
Add any "mix-ins",or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.
*I also had success with 1 minute 50 seconds on high.
Serves 1.
Graham Cracker Topping
1 tablespoon crushed graham crackers
1/2 teaspoon melted unsalted butter
Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug
cheesecake.
Double Chocolate Walnut Biscotti
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped (I have subbed white chocolate chips for walnuts)
3/4 cup semisweet chocolate chips
1 tablespoon powdered sugar
Directions:
Preheat oven to 350 degrees. Butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time and beat until well combined. Stir in flour mixture until a stiff dough. Stir in walnuts and chocolate chips.
With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.
On a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.
Biscotti keep in airtight containers 1 week and frozen, 1 month.
Yield: About 30 biscotti
Sour Cream Old-Fashioned Doughnuts
2 1/4 cups cake/soft-wheat flour plus more for rolling and cutting
1 1/2 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup sugar
2 tbsp shortening
2 large egg yolks
2/3 cup sour cream
canola oil for frying
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 in in diameter, flouring the top of the dough and the roling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the doughto make extra holes (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, untl golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbant paper.
Simplest Vanilla Glaze
3 1/2 cups confectioner’s sifted
1 1/2 tsp light corn
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed
Place the confectioner’s/icing sugar, corn syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time.
To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.
2 1/4 cups cake/soft-wheat flour plus more for rolling and cutting
1 1/2 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup sugar
2 tbsp shortening
2 large egg yolks
2/3 cup sour cream
canola oil for frying
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 in in diameter, flouring the top of the dough and the roling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the doughto make extra holes (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, untl golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbant paper.
Simplest Vanilla Glaze
3 1/2 cups confectioner’s sifted
1 1/2 tsp light corn
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed
Place the confectioner’s/icing sugar, corn syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time.
To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.
Krispy Kreme Doughnuts
Doughnut Ingredients:
1 cup whole milk
2 teaspoons active dry yeast
2 1/4 cups bread flour, divided
3 egg yolks
2 tablespoons superfine sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
vegetable oil for frying
Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Instructions:
Heat the milk to 100 degrees. You can do this in the microwave or on the stove top.
Stir in the yeast until it is dissolved or close to dissolved.
Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
Cover the bowl to prevent drying out and place in a warm spot to rise.
When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
Mix in vanilla extract and butter until smooth.
With the mixer running, slowly add the rest of the flour (1 1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.
Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
Cover the bowl again and place in a warm spot to rise.
Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1 1/4" hole. For the minis, I used a 1 1/2" circle with a 15/16" hole. Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360 F.
Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
Set hot doughnuts on paper towels to absorb extra oil.
Glaze Directions:
Mix all ingredients in a small bowl until smooth.
Drizzle over piping hot doughnuts.
http://www.cupcakeproject.com/2012/03/how-to-make-krispy-kreme-doughnuts.html
Doughnut Ingredients:
1 cup whole milk
2 teaspoons active dry yeast
2 1/4 cups bread flour, divided
3 egg yolks
2 tablespoons superfine sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
vegetable oil for frying
Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Instructions:
Heat the milk to 100 degrees. You can do this in the microwave or on the stove top.
Stir in the yeast until it is dissolved or close to dissolved.
Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
Cover the bowl to prevent drying out and place in a warm spot to rise.
When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
Mix in vanilla extract and butter until smooth.
With the mixer running, slowly add the rest of the flour (1 1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.
Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
Cover the bowl again and place in a warm spot to rise.
Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1 1/4" hole. For the minis, I used a 1 1/2" circle with a 15/16" hole. Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360 F.
Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
Set hot doughnuts on paper towels to absorb extra oil.
Glaze Directions:
Mix all ingredients in a small bowl until smooth.
Drizzle over piping hot doughnuts.
http://www.cupcakeproject.com/2012/03/how-to-make-krispy-kreme-doughnuts.html
Classic Yeast Raised Doughnuts
1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Serve warm or toss in a shallow bowl of cinnamon sugar to coat. Makes about 2 dozen.
http://blogs.babble.com/family-kitchen/2011/05/19/classic-yeast-raised-doughnuts/
Directions:
1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Serve warm or toss in a shallow bowl of cinnamon sugar to coat. Makes about 2 dozen.
http://blogs.babble.com/family-kitchen/2011/05/19/classic-yeast-raised-doughnuts/
Doughnut Glaze
Ingredients:
Ingredients:
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions:
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Apple Pie Egg Rolls
1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Cooking Directions:
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 30 minutes.
Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.
Serve with vanilla ice cream and caramel sauce, it’s good!
1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Cooking Directions:
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 30 minutes.
Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.
Serve with vanilla ice cream and caramel sauce, it’s good!
Baked Apple Dumplings
Ingredients:
2 small apples – cored and paired
1 ready made pie crust
3/4 cup sugar
3/4 cup water
3-4 drops red food coloring
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter
Preparation:
Preheat oven to 375 degrees F
Using a bowl about 6 inches in diameter, cut out 2 circles from the pie crust and put an apple in the center of the circle and gently pull up the dough around the apple as close to the top as possible. You may need to make a small circle out of dough to finish the top. To do that – moisten both pieces and seam them together. Then use extra dough to shape leaves and stem.
Set each covered apple on a 8″x8″ (with at least a 2″ depth) baking dish and set aside.
To create syrup mix remaining ingredients EXCEPT the butter into a medium sauce pan and bring to a boil. Remove from heat and then add butter and mix well. Let cool. Then pour the syrup over the apples and bake for 40-45 minutes.
Ingredients:
2 small apples – cored and paired
1 ready made pie crust
3/4 cup sugar
3/4 cup water
3-4 drops red food coloring
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter
Preparation:
Preheat oven to 375 degrees F
Using a bowl about 6 inches in diameter, cut out 2 circles from the pie crust and put an apple in the center of the circle and gently pull up the dough around the apple as close to the top as possible. You may need to make a small circle out of dough to finish the top. To do that – moisten both pieces and seam them together. Then use extra dough to shape leaves and stem.
Set each covered apple on a 8″x8″ (with at least a 2″ depth) baking dish and set aside.
To create syrup mix remaining ingredients EXCEPT the butter into a medium sauce pan and bring to a boil. Remove from heat and then add butter and mix well. Let cool. Then pour the syrup over the apples and bake for 40-45 minutes.