Monday, December 15, 2014

I entered into the Great American Cookie Swap this year.  I received red velvet peppermint cookies which my husband who is a mint an, loved.  They came fresh and soft which really added to them.  I also received a dark chocolate, dried cranberry, pistatio cookie.  They were also lovely and my oldest son was a big fan.  I made Lemon Crinkle Cookies from Lauren's Latest.  http://www.laurenslatest.com/lemon-crinkle-cookies/  I hope that my guest bloggers enjoyed them.  They were not a favorite with my family.  I would not make them again.  They turned out ok, but I have other lemon cookies that I prefer in taste.  I admit to forgetting to take a picture.  But I can say that they looked in comparison to Lauren's.

Ingredients:

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Tuesday, December 9, 2014

Cashew Clusters

Other than the fact that I burned my hand on the carmel and melted the spoon in the caramel because of it, these turned out wonderful.  I will definetely make again.

Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

Note: I used 1 bag of Wegmans cashews.

From Food Network magazine

Molasses with Crystalized Ginger

These cookies were very good (but LEAVE OUT the crystalized ginger).  It was much too spicy for our taste.

Ultimate Ginger Cookies (from foodnetwork.com)

Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 extra-large egg, at room temperature
  • 1 1/4 cups chopped crystallized ginger (6 ounces)
  • Granulated sugar, for rolling the cookies
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Tuesday, December 2, 2014

Nutter Butter Truffles

The vote is in that the family still prefers oreo truffles.  But they are good.

http://www.sixsistersstuff.com/2014/05/reeses-nutter-butter-cookie-truffles-recipe.html

Reese’s Nutter Butter Cookie Truffles RecipeIngredients:16 ounces Nutter Butter Cookies
8 ounces cream cheese
8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
12 ounces milk chocolate chips [I needed more than this - I had about 10 balls left uncoated].
3/4 tablespoon shortening
1 tablespoon sprinkles (optional for top)
Directions:Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade or transfer dough to another bowl. Gently fold in the quartered Reese’s peanut butter cups. I used the very small mini Reese’s that come unwrapped. Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer.
Makes about 35 to 40 truffles

Monday, November 17, 2014

Golden Dinner Rolls

I'm still in search of the "Bulkie" roll recipe from Tops.  These were good, although not quite there yet, they were similar.

Original recipe makes 42 rolls (I made about 36)
Directions
  1. In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
From allrecipes.com
 

Potato Rolls

I've been wanting to try potato rolls for awhile.  These were good and easy to make.

Ingredients

  • 1 large russet potato (big enough to make ½ cup mashed potato), peeled and chopped
  • ⅓ cup unsalted butter, softened
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk, warmed
  • 1⅛ teaspoon instant yeast
  • ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
  • 1½ cup all-purpose flour
  • 1½ cup bread flour
 Instructions
  1. Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ cup. Let cool to room temperature.
  2. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
  3. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
  4. Gradually add flours, about a ½ cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
  5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
  6. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
  7. Place rolls on prepared baking sheet, about 1½ inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake rolls for 12 minutes, or until golden brown. Serve warm.
 

Friday, October 17, 2014

Bossk Brownies

Jase is always asking to make the recipes from the star wars cookbook.  We tried the brownies last weekend and honestly, they were very good.  I think this would be my "go to" for brownies from scratch.  I followed the recipe exactly except I did need to bake a few minutes longer.

Bossk Brownies
  • 2/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. cocoa powder (used dark cocoa powder, went a little "light" on the measure)
  • 1/2 c. butter, room temperature
  • 1/2 c. packed brown sugar
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 c. white chocolate chips
Preheat oven to 350 and butter 8 in. square pan. Stir flour, cocoa, baking powder and salt together. Mix butter and both sugars until well blended and creamy (about 3 minutes). Add eggs and vanilla extract. On low, add flour mixture until just combined. Stir in chips. Pour batter into pan and smooth top. Bake about 25 minutes.