Jam Thumbprints

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I really have not done much baking for the holiday at all.  My daughter has done most of it and will be bringing it home with her on Thursday.  It seems funny but nice at the same time.

I think I finally have my Christmas menu nailed down ~ breakfast and dinner.  Since beef and I have this love/hate relationship since I had my gall bladder out, I am making a prime rib AND a ham.  Recipes will be posted after Christmas!

I made thumbprint cookies last year but decided to change the recipe this year and I LOVE this recipe.  It mixed up easily and just worked out great.

Jam Thumbprints

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2/3 cup sugar
1 egg
1 tsp vanilla
1/3 cup red jam (I used a raspberry, blueberry, strawberry combo jam)

Preheat oven to 350º. Line 2 cookie sheets with parchment paper.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, beat the butter and sugar together until it is fluffy. Beat in the egg and vanilla until combined. Slowly beat in the dry ingredients in two additions, mixing until just incorporated.

Scoop dough into 1-inch balls and roll in sugar. Place about 2 inches apart on the baking sheets. Press a thumbprint into the center of each ball. Fill indent with 3/4 tsp jam.

Bake cookies 10-15 minutes ~ you really need to check to make sure they don’t overbake. Mine baked for 10 minutes and were perfect. Cool on cookie sheets.

Makes about 24 to 30 cookies depending on size.

Happy Cooking!

Halloween Sugar Cookies

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I found this recipe in Everyday Food magazine and found it to be a super easy recipe and one that doesn’t make a ton of cookies.  I doubled the recipe and got 3 dozen ~ which is perfect for us.  The version I am putting here is the DOUBLED version.

Halloween Sugar Cookies

Halloween Sugar Cookies

8 tbsps butter, very soft
1 cup sugar
2 egg yolks
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
about 36 candy corns

Preheat oven to 350º.

In a medium bowl, mix butter and sugar until well combined. Add yolks, vanilla,  baking powder and salt. Add flour and mix until dough forms.

Scoop out level tbsps of dough and roll into balls in your hands. Place balls on ungreased cookie sheets, about 2 inches apart.

Bake until edges are  firm and just beginning to turn light brown, about 10 to 12 minutes.

Remove from the oven and gently press a candy corn into the center of each cookie. Cool cookies on sheets for 1 minute and then transfer to a rack to cool completely.

Makes about 36 cookies.

Happy Halloween!

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Halloween Krispie Treats

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This recipe is just a take-off on standard rice krispie treats.  You can’t tell in the picture but I tinted the marshmallows orange.  I think these would work for Thanksgiving, too, by leaving off the candy corn.  I found the recipe on the Land O’Lakes website and adapted it to suit me.

Halloween Rice Krispie Treats

Halloween Rice Krispie Treats

1/2 cup butter, melted
2 (10 oz. pkgs.) large marshmallows
3 drops orange food coloring or 2 drops read and 3 drops yellow
10 cups rice krispie cereal
1/2 cup chocolate chips
1 tsp shortening (Crisco)

Lightly grease a 15×10 jelly roll pan and set aside.

In a large pot, melt the butter over low heat. Add both pkgs. of marshmallows and continue to heat over low heat until marshmallows are melted. Remove from heat and stir in food coloring. Mix until the coloring is spread out evenly throughout the melted marshmallow mixture.

Add the cereal and mix until well combined.

Pat cereal mixture into prepared pan. Use greased wax paper to even it out so it won’t stick to your hands.

Melt chocolate chips and shortening in microwave and stir to combine. Place chocolat emixture in a sandwich bag, cut a bit of the bag’s corner off, squeeze chocolate in the bag and decorate the treats. Add candy corn if desired.

Let the treats sit for about 30 minutes before cutting so the chocolate can set up.

Makes about 40 bars depending on how large you cut them.

Happy Halloween!

My Signature

Chunky Oatmeal Cookies

6 Comments

Wow!  It’s March already!  It looks like it may come in like a lion here in Virginia.  We are expecting SNOW tomorrow.

I found this recipe online somewhere and the cookies are delicious!  The recipe called for semisweet mega morsels and I don’t even know if they still make them but I couldn’t find them anywhere so I used semisweet chunks and it worked great.  I also left out the pecans but you could use any kind of nut in these.  The recipe called for a 9 minute baking time and I ended up baking them for 12 minutes.

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Chunky Oatmeal Cookies

1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsps vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
3 cups uncooked oats (I use old fashioned)
1 cup semisweet chunks (use 2 cups if you like lots of chocolate in your cookies)
1 cup pecan pieces, optional

Beat butter and sugars with a mixer until creamy. Add eggs and vanilla and beat well.

Add flour, baking soda, and salt to butter mixture and mix well. Stir in oats and chunks and pecans if using.

Drop by tbspfuls onto ungreased baking sheets.

Bake at 350º for 10-12 minutes or until golden. Let the cookies cool a bit on the sheets and then transfer to a wire rack to cool completely.

Makes 4-5 dozen cookies.

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Happy Cooking!

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Chocolate Chip Cookies

5 Comments

What’s the big deal about chocolate chip cookies, you ask.  First, I love them.  Second, they are easy to make.

I always make the Toll House recipe but I was looking for something a little different and found this recipe on King Arthur Flour.  I only use KA flour since I think good flour does make a difference when baking.  I love their website and have spent more than my share of money there over the years.  Every recipe I have ever tried has come out well.

Back to the recipe.  I have a confession to make first.  I REALLY like the Pillsbury chocolate chip cookies (comes in a tube) but I won’t buy them because of price and all those chemicals.  This recipe really reminds me of those cookies and when I’m jonesin for Pillsbury chocolate chips, I’ll make these instead.

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Chocolate Chip Cookies

2/3 cup light brown sugar, firmly packed
2/3 cup sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (Crisco)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups flour
2 cups semisweet chocolate chips

Preheat the oven to 375°. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, combine the sugars, butter, shortening, salt, vanilla  extracts, vinegar, and baking soda, beating until smooth and creamy.

Beat in the egg, beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the chocolate chips.

Scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides so they can spread.

Bake the cookies for 11 to 12 minutes. I baked mine for 10 minutes in my convection oven and they were perfect.

Remove them from the oven, and cool on the pan until they’ve set enough to move without breaking or smooshing. Repeat with the remaining dough.

Makes about 2 1/2 dozen cookies.

Happy Cooking!

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Recipes from Blogs Challenge Pick #3

4 Comments

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Peanut Butter Cup Cookies by Michelle of Something New is Cooking .

Oh. My.  These are sooo good.  I NEVER should have eaten one because they are REALLY hard to stay away from.  They really are easy to make although it took me awhile since I did one pan at a time and I only put 6 cookies on a pan.  I used parchment paper to keep them from sticking and it worked great.  Everyone here at home loves them.  These would be great to add to your Christmas cookies tray or any time you need a delicious cookie.

Thanks for posting, Michelle!  I hope that everyone visits Michelle’s blog as she has some really great recipes there.

Happy Cooking!

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Christmas Cornflake Wreaths

3 Comments

When my kids were little, we used to make these treats together but for some reason we stopped.  A couple of years ago, my DD got the recipe back out and we started making them again ~ messy but fun!  You can change the cinnamon red hots out and use mini red M&M’s and you can make a bow from that really thin red licorice.  They get eaten so fast around here that we don’t bother with bow.

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Christmas Cornflake Wreaths

1/3 cup butter
1 (10 ounce) package regular marshmallows or 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups corn flakes
red cinnamon candies

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated

Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.

Makes 14-16 treats.

VIEW PRINTABLE RECIPE HERE!

Merry Christmas Baking!

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Chocolate Peanut Cookies

5 Comments

These cookies have lots of goodies in them and my family loves them. They freeze well.

I have two things to make today and then I am DONE!  I have to get everything out of the freezer tonight and put cookie trays together ~ YAY!

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Chocolate Peanut Cookies

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate chips
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped chocolate-covered peanut butter cups (about 15)

Preheat oven to 350º.

Beat the butter and peanut butter together in a large bowl. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl if needed. Beat in egg, milk and vanilla until combined.

Beat in the flour. Stir in the chocolate chips, peanuts and chopped peanut butter cups.

Drop dough my generously rounded tsps onto an ungreased cookie sheet.

Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.

Makes about 30 depending on size.

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Merry Christmas Baking!

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Chocolate Truffle Cookies

3 Comments

Well, I am almost finished baking ~ I just have a couple of things to make that I can’t make ahead so I’ll do that tomorrow and cookie trays go out on Tuesday ~ YAY!

If you are a chocoholic, you need to try these cookies ~ they are VERY chocolatey but really good.

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Chocolate Truffle Cookies

4  (1 ounce)  squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tbsps butter
3 eggs
1 cup white sugar
1 1/2 tsps vanilla
1/2 cup flour
2 tbsps unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

In a microwave, melt unsweetened chocolate, 1 cup of the choclate chips and the butter, stirring occasionally until smooth. Set aside to cool.

In a large bowl, whip the eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and chocolate mixture until well mixed.

Combine the flour, cocoa, baking powder and salt and gradually stir into the chocolate mixture. Fold in 1 cup of chocolate chips.

Cover dough and chill for at least an hour or overnight.

Preheat oven to 350º. Roll chilled dough into 1 inch balls and place on ungreased cookie sheets 2 inches apart ~ I lined mine with parchment paper.

Bake for 9 to 11 minutes. Let cool on cookie sheets for 5 minutes then remove to a wire rack to cool completely.

Makes 36 cookies.

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Merry Christmas Baking!

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Chocolate-Drizzled Shortbread

3 Comments

I found this recipe on Recipezaar and it’s super easy to make.  It’s not very sweet which is nice since we’ll have so many really sweet cookies to munch on.  They also look really pretty.

Here’s the link:  Chocolate-Drizzled Shortbread

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I also made a batch of my Chocolate Drop Cookies and dressed them up for Christmas.

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Merry Christmas Baking!

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