Saturday, June 29, 2013

Greenwood Fireball Brownies

Good friends and good food collide at times.  This recipe is in honor of our friends Mitch and Jenn.  I name brownies after my friends and their likes.  This brownie recipe is easy to make with the help of a Betty Crocker brownie mix

Greenwood Fireball Brownies

One 10.25 Betty Crocker Brownie Mix
Following the package directions but making the substitutions below
1/3 cup part canola part olive oil
2 TBS Fireball Whiskey
1 egg (with the white thingies removed)
a shake of ground cinnamon
6 ounces good quality chocolate chips

Preheat your oven to 350 degrees F.  In a small bowl dump the contents of the mix.  Add oil and whiskey.  Stir.  Add the egg and cinnamon.  Stir again.  Add the chocolate chips and then stir again.   Spray the bottom of a small baking dish or line cupcake pan with liners.  For this amount I was able to fill a disposable 6 x 8 1/2 inch foil container and six cupcake liners. Bake 20-25 minutes or until toothpick comes out clean.

Serve hot with ice cream or cooled plain.

Monday, April 29, 2013

Vanilla Bean Snickerdoodles

A twist on an old favorite! As a kid I would read the recipe and wonder how come there are called a Snickerdoodle with no Snicker bars in the list of ingredients.  Not exactly sure how the cookie was named, but Snickerdoodles are amazing.  Sweet, chewy cinnamon goodness now with vanilla flavors.

Vanilla Bean Snickerdoodles

1 cup softened butter
1 1/2 cups vanilla bean sugar
2 eggs with white thingies removed
1 tsp vanilla
2 2/3 cups unbleached flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp sea salt

1/4 cup vanilla bean sugar
2 tsp cinnamon

Preheat the oven to 400 degrees.  Whip butter and vanilla bean sugar together until light and fluffy. Beat in eggs and vanilla until well blended. Mix in flour, cream of tartar, baking soda and sea salt until a soft dough forms. Shape dough balls using a teaspoon.  Roll dough balls in sugar mixture and place on a parchment lined cookie sheet and bake 8-10 minutes or until edges are set. You can freeze dough balls for later use if you desire. 

Red White and Blue Oatmeal Cookies

Patriotic always.  I love being an American.  My Grandparents came from other countries to this great land seeking the American dream.  They embraced the culture of America, but not forgetting their own. These cookies are a blend of patriotic colored dried fruits. Blended together to make a delicously tasty cookie.

Red White and Blue Oatmeal Cookies

1 cup dried cranberries
1/2 cup dried coconut flakes
1/2 cup dried wild blueberries
3 eggs with the white thingies removed
1 teaspoon vanilla
1 cup softened butter
1 cup light brown sugar
1 cup vanilla bean sugar
2 1/2 cups unbleached flour
1 tsp sea salt
1 tsp cinnamon
2 tsp baking soda
2 cups oatmeal

Preheat oven to 375 degrees.  Beat the 3 eggs until well blended.  Add the dried fruit, vanilla and stir.  Set the egg and dried fruit aside.  Allow the fruit to soak in the egg mixture for about an hour. In another bowl cream together the butter and sugars.  Add the other dry ingredients together and mix well. Dough will be very dry. Add the dried fruit egg mixture and mix together.  The dough will still be on the dry side.  Add the oatmeal until well combined. Form balls of dough using a teaspoon.  Place dough balls on parchment lined cookie sheet. Bake for 10-12 minutes until the edges are set.

Sunday, April 14, 2013

Simply Delish Chocolate Chip Cookies

Who doesn't love a chocolate chip cookie? There are so many recipes to chose from. This one is my go to recipe for chocolate chip cookies. Crunchy, chocolately, salty, gooey goodness.

Simply Delish Chocolate Chip Cookies

3/4 cup softened butter
1 cup light brown sugar
1/4 cup vanilla bean sugar
1 egg with the white thingies removed
1 1/2 tsp vanilla
2 cups unbleached flour
1 tsp baking soda
1/2 tsp sea salt
1 10 ounce bag Ghirardelli 60% Cocao Bittersweet Chocolate chips
1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  Blend butter and sugars together until light and fluffy.  Add the egg and vanilla and mix again. Combine flour, baking soda and salt. Add flour in half cup fulls, mixing after each addition. Once well combined add the chocolate chips slowly until well incorporated.

Using a teaspon measure, scoop teaspoons of dough onto a parchment lined cookie sheet.  If you would like to freeze some dough balls for later use now is a great time.  Otherwise place doughballs 2 inches apart on the parchement and bake for 10 to 12 minutes or until edges are set.

Allow cookies to cool and store in sealed container.  Enjoy!

Saturday, April 13, 2013

Honey Cinnamon Peanut Butter Cookies

I was reading a group text from my siblings regarding food earlier today. After giggling out loud and reminiscing of days long ago. I pulled out the old yellow cookbook and skimmed through it. My sisters and I used this yellow cookbook to make just about everything.

I made some oatmeal cookies the other day. They were absolutely amazing. Aside from chocolate chip and oatmeal cookies, I wanted something different. So... today I was inspired to make some peanut butter cookies. Below you will find the recipe.

Honey Cinnamon Peanut Butter Cookies

2/3 cup softened butter
1/2 cup creamy peanut butter
1 cup light brown sugar
1 egg with the white thingies removed
2 tbs cinnamon honey (mix cinnamon in honey if you don't have prepared cinnamon honey)
1 1/2 cup unbleached flour
1/2 tsp sea salt
1 tsp baking soda

1/2 cup white sugar

Preheat oven to 375 degrees. In a mixing bowl whip together the butter and peanut butter. Add the light brown sugar until well mixed. Add the egg and mix well. Add the cinnanom honey. Add the flour by 1/2 cupfulls until all flour is incorporated and you are left with a soft dough. Using a teaspoon measure scoop dough and form round balls. Roll dough balls in the sugar. Place on a parchment lined cookie sheet about 2 inches apart. Press the top of dough the the prongs on a fork to leave a four line imprint. IF you would like to freeze some cookie dough at this point, you can place dough balls on parchment and store in a freezer bag to bake at a later date. Bake 11 minutes or until edges are set. Allow to cool. Serve or store in a sealed container.

Saturday, November 19, 2011

Mandarin Pom Cranberry Sauce

Yay! Cranberry time! This years berries are spin on last years. Celebrating tomorrow with part of the family and then work like mad and then off to the desert for Turkey day and dust and cold climates.

Mandarin Pom Cranberry Sauce

12 oz bag of cranberries
3/4 cup white sugar
a shake cinnamon
1/2 cup pomegranate juice
1/4 cup Cointreu
1 28 oz can mandarin oranges drained
1 cup dried cranberries

In a saucepan combine berries, sugar, juice, and liquer. On medium heat simmer untilthe bearries burst and the sugar dissolves. Approxiamately 20-25 minutes. Add the mandarin oranges and dried cranberries the last 5-10 minutes. Let cool before serving. Best to refrigerate overnight so the flavors can mix perfectly. Serve in a fancy dish along your turkey and other fixins. Enjoy!

Thursday, December 16, 2010

Cookies and Cream Fudge

Cookies and Cream White Chocolate Fudge

Candy making is part of holiday baking too. Don't be afraid to try candy making. There are many recipes and ingredient combinations to explore. Oh sugar, honey honey...

1 7 Oz. Jar Marshmallow Creme
1 tsp Almond Extract
12 oz bag White Chocolate Chips

Put these ingrediants in a large mixing bowl.

One stick butter
2 1/2 cups sugar
5 Oz. Lowfat 2% Evaporated milk

Chopped Oreo Cookies

In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and almond extract. Stir until all chips are melted and the mixture becomes a smooth and combined snowy white mixture.

Pour half of the white chocolate fudge mixture into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle Oreo cookies pieces on top of fudge. Using the palm of your hand or finger tip lightly press the cookie pieces into the top surface of the fudge. Pour remaining mixture on the top of the cookie pieces. Level again to make sure cookies pieces are covered. So the cream filled middles of the cookies don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.