Tag Archives: dessert

Pecan Sour Cream Sandies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , ,
Pecan Sour Cream Sandies for Valentines Day

Pecan Sour Cream Sandies for Valentines Day

When I was young my favorite cookies were Keebler’s Pecan Sandies.  What I loved about them was the thickness of the cookie, and how rich and crunchy they were.  That was my after school snack with a glass of milk.  I don’t know if they even exist anymore.   I no longer look for them because I don’t buy packaged cookies at the grocery store  when I bake so frequently at home.

This recipe came to my attention one year around the holidays  when I was lining up the cookies I planned to bake for Christmas.  It has since become a favorite, and if I don’t make it for the holidays, I usually make it at some other time during the year.  The dough is easy to make and although initially a little sticky, after chilling a while it firms up and becomes a very forgiving and manageable dough for cut-out cookies.  Since there are all sorts of cookie cutters available for just about any occasion, this dough is a good one to have in your recipe box as a dependable go-to when you want to make a cookie that will always come out good.  If you bake for someone who is nut-sensitive, just leave out the nuts, they will still be a delicious butter cookie.

On a side note:  I used to wonder what it was about pecans that makes them so expensive, when they are widely grown in the South, and used lavishly in southern cuisine.  During my vacation in North Carolina last fall, I think I learned the answer.  The folks we visited have a large pecan tree on their property–see photo below–and it was laden with pecans that hung in clusters.  I thought the tree was beautifully shaped and so I took a picture of it.   I did not realize that a pecan tree can grow to such a large size.

A pecan tree.

A pecan tree.

Not quite ripe pecans in their pods.

Not quite ripe pecans in their pods.

When the nuts are ripe the pods which hold them crack open and the pecan in its shell falls to the ground where they are picked up.  The quantity of nuts a tree will produce in any one year varies,  some years are “good’ and other years “not so good”. Weather and rainfall play a big part.  The pecan is one really protected little nut.  It resides inside the tan-brown shell that we recognize, but that shell is covered by another outer green shell or pod.  If you have ever shelled pecans you know how difficult that can be especially if you want perfect halves.  I don’t know how they are harvested commercially, but for folks who have a pecan tree, harvesting and cracking pecans is a lot of work.  Knowing this helps me to understand and appreciate their price.

Here is the recipe for the pecan sandies.  I made these as part of my cookie packages for Valentines Day this year.  I like to give gifts of home-baked treats to close friends and family for V-Day, a day for love, hearts and all things frilly!

PECAN AND SOUR CREAM SANDIES

Decorated treats!

Decorated treats!

YIELD:   Makes about 5 dozen cookies, depending on size of cutter used.

INGREDIENTS:

  • 1/2 cup pecans
  • 2 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup sour cream
  • 1 teaspoon vanilla
  • 1 recipe Royal Icing (recipe below)

1.  Grind the 1/2 cup pecans in a nut grinder or food processor.  Stir together the nuts, flour and baking powder in a bowl.

Mix finely chopped nuts with flour.

Mix finely chopped nuts with flour.

2.  In large mixer bowl beat butter about 30 seconds.  Add sugar;  beat till fluffy.  Add egg, sour cream, and vanilla; beat well.

Creaming butter, sugar, egg, sour cream and vanilla.

Creaming butter, sugar, egg, sour cream and vanilla.

3.  Add dry ingredients, beating till well combined.  Divide dough in half, cover and chill at least 3 hours, or overnight.

An easy to work with dough.

An easy to work with dough.

4.  Working with half the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness.  Cut with desired cookie cutters.  (Or dough may be shaped into 1-inch balls).  Place on silpat or parchment-lined baking sheets.  Chill each pan of cookies while you cut the next batch.  Bake cutout cookies in 375*F oven for 7 – 8 minutes,  shaped cookies for about 10 minutes.  Remove to a wire rack to cool.

Cookies cooling before frosting.

Cookies cooling before frosting.

5.  Spread with Royal Icing, sprinkle with nuts, decorative sugars, or other kinds of trims.

Royal Icing, tinted pink

Royal Icing, tinted pink

IMG_3054Royal Icing is a smooth fluid icing that holds its shape well and sets hard.  Once it is set you can carefully write on it with gel-food pens.

ROYAL ICING

In a mixer bowl, beat 1 egg white till frothy.  Add 1 1/2 cups sifted powdered sugar, 1 Tablespoon lemon juice, and a dash of salt.  Beat well.  Add a drop or two of food coloring (optional) to all or part of the glaze.  Decorate as desired.

Various sizes of square cookies.

Various sizes of square cookies.

I cut my cookies with several sizes of square cutters, divided the icing and tinted half of it pink, then stacked some of them, sprinkled some of them, and wrote on others with food-gel pens.  Simply done, but pretty.  Oh, the large cookie with the heart on it (a one of a kind) I will put into Mr. D’s lunch as a surprise!

IMG_3064

SOURCE:  Better Homes and Gardens Special Edition, Baking for the Holidays

Nutella Crackles

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , ,
Nutella Crackle Cookies

Nutella Crackle Cookies

Does the thought of Nutella make you swoon?  It does me.  I love the stuff, but I tend to forget about it hiding there in the back of the cupboard.  Then when I see the jar it’s like meeting up with an old friend, picking up just where we left off.  You might say we have an “on and off” relationship.

Wouldn't you like to taste one?

Wouldn’t you like to taste one?

I had that same reaction when I saw George Clooney recently in the movie, The Descendants.  He was so good in that role.  I had forgotten how much I like him, until I saw him again.  The same for Rosemary Clooney,  she is one of my all-time favorite singers.  There is nobody who can make you feel a song like she could, and I love to dance to her music.  It’s so romantic, dreamy, jazzy, and cool.  Isn’t it odd that I have such strong feelings for the two of them?  They both make me swoon. You could say that I get swooney for Clooney.  Did you know that Rosemary was George’s aunt?  Yes, his father’s sister.  Such a talented family.

Likewise, just a taste of Nutella is all it takes to make me swoon for it and want to create something sinfully delicious.  I think this recipe for Nutella Crackles has what it takes on all counts:  crispy sugary exterior, crunchy with nuts;  a surprisingly chewy interior, the perfect blend of hazelnuts and chocolate.  Try them, you might get “swooney”, too.

IMG_2886

NUTELLA CRACKLES

YIELD:   about 4 dozen cookies

INGREDIENTS

Beat up the Nutella, butter and sugar.

Beat up the Nutella, butter and sugar.

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 – 1/4 cup Nutella spread
  • 4 Tablespoons unsalted butter, softened
  • 1 – 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant expresso powder
  • 2 large eggs,
  • 1/3 cup milk
  • 1 – 1/2 cups hazelnuts, chopped fine
  • 1 cup confectioners’ sugar

1.  Combine flour, baking powder, and salt in a bowl.

2.  With electric mixer on medium speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes.  Add vanilla, expresso powder, and eggs and mix until incorporated.  Reduce speed to low.  Add flour mixture and milk, and mix until just combined.  Fold in 2/3 cup hazelnuts.   Refrigerate dough until firm, about 1 hour.

3.  Preheat oven to 375*F.  Line baking sheets with silpat or parchment paper.

4.  Place remaining hazelnuts in a shallow bowl. Place confectioners’ sugar in another shallow bowl.   One at a time, roll dough into 1-inch balls, roll in nuts, then in confectioners’ sugar.  Place balls 1 1/2 inches apart on prepared baking sheets.  Refrigerate the first sheet while preparing the next sheet.  Bake the first sheet and all others for approximately 8 minutes.  As each sheet is baking, chill one while you make up the next.

Cooling Cookies.

Cooling Cookies.

5.  Transfer to wire cooling racks to cool completely.  Repeat with all dough.

Crispy, chewy, deliciousness

Crispy, chewy, deliciousness

SOURCE:  Taste of Home Baking

Coeur de Creme au Chocolat

Posted by deliciousonadollar in Desserts and tagged with , , , , , ,
Chocolate cream hearts. Arn't they pretty?

Chocolate cream hearts. Aren’t they pretty?

Don’t let the French title of this dessert send you into a tizzy.  It means chocolate cream hearts and it’s really easy to make. The oohs and aahs you get when you serve it, will make it all  worthwhile.

This recipe is one that I clipped from a magazine ages ago because it looked so pretty and sounded easy to make.  But then,  I never made it.  Each time I flipped through my recipe notebook looking for something to make I passed this one by.  How could I?   What was the matter with me?  I think I saw it so often that I no longer saw it.   Know what I mean?   But suddenly this year I SAW IT, because I was searching for  things to make for Valentine’s Day, and these hearts jumped out at me and said, “Here we are, make us”.   OK,  all right,  I will!

I am so glad I did.  They are smooth, creamy-dreamy, a little chocolaty, very decadent, and unbelievably good.  And, all it takes to make them is four, count them, four ingredients.

Only four ingredients.

Only four ingredients.

GET THESE:

  • 6   6-inch squares of cheesecloth.  Not an ingredient, but you need this.
  • 1  8-ounce package cream cheese, cut up
  • 2  Tablespoons bottled fudge sauce   I used Dove Dark Chocolate Ice Cream Sauce by Smucker’s.
  • 1/4 cup sifted powdered sugar
  • 1 cup whipping cream

DO THIS:

1.  Moisten the cheesecloth squares.  Line six 1/2 cup molds or custard cups with the cheesecloth, overlapping it so it fits into the mold or cup with an overhang.

Molds lined with cheesecloth.

Molds lined with cheesecloth.

2.  Beat the cheese and the fudge sauce with an electric mixer till well combined.  Add the sugar, beat on high speed till fluffy.

Beat cream cheese with fudge sauce and sugar.

Beat cream cheese with fudge sauce and sugar.

3.  Wash beaters.  In another bowl beat cream till soft peaks form;  fold into the fudge mixture.

Fold in whipped cream.

Fold in whipped cream.

Spoon into molds.  Cover with overhanging cheesecloth.  Quick chill in freezer 30 – 45 minutes or chill in refrigerator 3 – 24 hours.

Fill molds and cover with cheesecloth.

Fill molds and cover with cheesecloth.

4.  To serve:  spoon additional fudge sauce onto serving plates.  Unmold, remove cheesecloth, and drizzle additional fudge sauce over the top.

Unmold heart onto a puddle of chocolate sauce, and drizzle with more chocolate.

Unmold heart onto a puddle of chocolate sauce, and drizzle with more chocolate.

5.  To take this showy dessert one step further,  place a  heart-shaped chocolate on top.

Cap off a special meal with your sweetie by serving this dessert.

Cap off a special meal with your sweetie by serving this dessert.

I never said it was low in calories, but sometimes you just gotta splurge.  If you are feeling really guilty about all this use reduced fat cream cheese like I did.   🙂

The amount you get from this recipe is ample for 6 molds plus more.  I made an additional serving in a custard cup, and I probably could have made another one if I hadn’t licked so much off my fingers, the beaters, the bowl, the spoon, the spatula—–while making it.

Creamy, dreamy, and chocolaty!

Creamy, dreamy, and chocolaty!  Julia would be proud.

It All Started with a Craving

Posted by deliciousonadollar in Carolyn's Originals, Desserts and tagged with , , , ,
Chocolate Chip Cream Cheese Dessert

Chocolate Chip Cookie and Cream Cheese Dessert

Today I was craving for something.  I didn’t know exactly what I wanted;  something a little chewy, maybe something a little creamy.  I was in luck because I had on hand a roll of refrigerated chocolate chip cookie dough, AND a package of low-fat cream cheese that was just about at it’s “use by” date.  The question was how to combine those two ingredients into some kind of a dessert that would satisfy my craving.

Full disclosure:  I have never made this dessert before and in fact I couldn’t find a recipe for guidance, so what I am about to describe was purely an experiment.  As with any good mystery you won’t find out how it all turned out until the end,  so hang in there with me.

I started by slicing the cookie dough just like you do to make cookies,

Cookie Dough sliced as if to make cookies.

Cookie Dough sliced as if to make cookies.

but then decided to use them to make a crust in a shallow baking dish. I placed the slices close together on the bottom of the bake dish, pressing them with my fingers so they completely covered the bottom,  then I cut some of the remaining slices in half and stood them up around the sides,  so the baking dish now had a shell of cookie dough.

Line a baking dish with the cookies to make a shell.

Line a baking dish with the cookies to make a shell.

When this was completed I still had some slices of dough left.

Cream cheese, egg, sugar and vanilla; ingredients for the filling.

Cream cheese, egg, sugar and vanilla; ingredients for the filling.

Next I placed the block of cream cheese in a mixer bowl and with my hand mixer, whipped it smooth, adding an egg, some sugar and vanilla.

Beat filling ingredients with a beater till smooth.

Beat filling ingredients with a beater till smooth.

Then I poured this mixture into the lined baking dish.  On top of this I placed as many of the remaining cookie slices as I could fit, snug against each other, and where there were small openings I broke up the remaining few slices and put them into the spaces.

Cover filling with remaining sliced cookies.

Cover filling with remaining sliced cookies.

What I had now was shell of chocolate chip cookie dough with a cream cheese center.   Into the oven it went at 350* for 30 minutes.  At the end of that time the center tested “wet” and was jiggly, so I gave it another 10 minutes.  Testing it again indicated that it was cooked.  Oh, I must tell you that the aroma coming from the oven was wonderful.  My husband asked  “what are you making?—–when will it be ready to have some?”   I too was anxious to cut into it and give it a taste,  but I was a little too anxious;  the pieces were still soft, and they broke.  This dessert needs to cool completely before cutting.  It firmed up and cut more cleanly after I chilled it in the refrigerator.

Mouth-watering aromas came from the oven while this was baking.

Mouth-watering aromas came from the oven while this was baking.

The verdict ?     We loved it!    I got just what I had been craving:  a chewy cookie crust with a creamy cheesecake-like center.  Because I made it in an 8-inch round baking dish I cut it into wedges for serving.  I think it could also be made in an 8 – inch square pan in which case you would cut it into squares for serving.

This cut nicely after chilling.

This cut nicely after chilling.

CHOCOLATE CHIP COOKIE AND CREAM CHEESE DESSERT

YIELD:   Serves 6 – 8

INGREDIENTS

  • 1 package refrigerated slice and bake chocolate chip cookie dough
  • 1 8 ounce package reduced fat cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 3 – 4 Tablespoons sugar

Grease or lightly spray an 8 – inch round or square baking dish.

Slice the cookie dough as directed on the package  (about 1/4 inch thick slices).  Place as many slices as will fit in the bottom of the baking dish, pressing with your fingers, to make a solid bottom crust.  Next cut some of the slices in half and stand them up around the edges of the dish, rounded edges up.

In a small mixer bowl, beat the cream cheese, egg, vanilla and sugar till smooth. Pour over the cookie crust base.

Using the remaining cookie slices place them over the filling, and cut some into halves and quarters to fill the spaces.  If there are small openings where the filling shows through, that ‘s OK.  It looks nice when its baked.

Place into a preheated 350*F  oven and bake for 40 minutes.   Test with a toothpick for doneness.  Let cool at room temperature, then chill before serving.

IMG_2762

Who’s to say you can’t top this with a dollop of whipped cream?

SOURCE:   A Carolyn Original

Rustic Applesauce

Posted by deliciousonadollar in Carolyn's Originals, Desserts, Kitchen Basics and tagged with , , , , ,
Homemade cinnamon applesauce.

Homemade cinnamon applesauce.

Fairly often during the winter months I like to make homemade applesauce.  The fresh apples from the nearby orchards aren’t available any longer, so as a substitute I make applesauce with what’s available at the supermarket, and put it in my husband’s lunch.

Now to make applesauce like this I don’t want to purchase premium apples just to cut them up, cook and mash them.  So I keep an eye out for apples that have been reduced in price and placed on the shelves where slightly bruised but still useful produce is displayed.  Many times there will be a package of 4 – 6 apples at a very good price.  And also these packages may contain two or three different kinds of apples.  Just what I want for my applesauce, because for my taste, the most flavorful applesauce, like the most flavorful cider, is made from a variety of apples.

It all starts with the apples.

It all starts with the apples.

I call this “rustic” applesauce because I mash the apples to create a chunky sauce.  You can certainly make it smooth, if that’s your preference, by processing all or part of it in a processor or blender.  Lastly I tint the applesauce pink with my “secret” ingredient:  cinnamon  heart candy.

The secret ingredient.

The secret ingredient.

Stay with me here as I show you how to make it.

RUSTIC APPLESAUCE

YIELD:   about 6  cups

Prepare the apples:  Collect about 8 medium to large apples, a mixed variety is good. Keep in mind that not all apples cook-out the same.  Some retain their form, while others mash easily; so use apples that are compatible.  Two kinds I like to mix are Empires and Cortlands. Generally, if they are good pie-apples, they will make good applesauce, too.  Peel, core and slice the apples into a large saucepan.   Add a very small amount of water to the pan,  just enough to cover the bottom.

Slice the apples into a large saucepan.

Slice the apples into a large saucepan.

Cook the apples:  Over medium heat start the apples cooking.  As the water in the bottom of the pan starts to simmer, turn the heat to low and allow the apples to cook slowly, uncovered, stirring occasionally, so they don’t stick to the bottom.  They will produce more juice as they cook, so don’t cover the pan or it will become too juicy.  This takes anywhere from 20 – 30 minutes, depending on kinds of apples and how thick you cut them.

Making the sauce:   When the apples are very tender ( any maybe falling apart, or becoming “saucy”), remove from the heat.  Mash to desired  consistency with a fork or potato masher.

Cooked apples are tender and "saucy".

Cooked apples are tender and “saucy”.

Flavoring and tinting:  While the sauce is still very hot, add in about 1 Tablespoon of cinnamon hearts red candies.

Add cinnamon candies to hot sauce.

Add cinnamon candies to hot sauce.

Stir in and as they melt they will flavor the sauce and tint it pink.  Now, taste and adjust flavor by adding some sugar;  1-2 Tablespoons, and ground cinnamon to taste.  A pinch of salt will bring out the flavors or a splash of lemon juice will also brighten it up.

Applesauce tinted pink as candies melt.

Applesauce tinted pink as candies melt.

Do yourself a favor and give it a try.  It’s so much better than the bland, smooth stuff you buy in a jar!.  This applesauce is also a very good accompaniment to pork entrees, or serve with potato pancakes.

So good and fresh tasting.

So good and fresh tasting.

SOURCE:   A Carolyn Original

Pumpkin Spice Bread

Posted by deliciousonadollar in Bread, Rolls, Desserts, Snacks and tagged with , , , , ,
Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Challenge Day #2 without a refrigerator.  Back in October when pumpkins were plentiful, I roasted several and made pumpkin puree that I froze in 2-cup measured amounts.  Without the freezer to keep it frozen the puree ( which has a high liquid content) thawed out quickly.    So you have probably already guessed that I am making baked goods using the pumpkin puree.  The first item I made is today’s recipe:  Pumpkin Spice Bread.

This is a very nice recipe, quick to put together, and it makes a tasty bread that is good for dessert, a snack, or for breakfast.  You can add nuts, or chips of any kind to “fancy up” the recipe as you wish.  In this version, I added about 1/2 cup of finely chopped walnuts, and also 1/2 cup cappuchino chips. Regular chocolate chips are also a good addition.  To get a nice crunchy top to the loaf, I sprinkled it heavily with demerarra sugar before baking.

PUMPKIN SPICE BREAD

YIELD:    1  9″ x 5″ loaf

INGREDIENTS

  • 1 3/4 cups flour  ( I used 1 cup all purpose white flour and 3/4 cup white whole wheat flour.)

    Lots of great spices go into this bread.

    Lots of great spices go into this bread.

  • 1 tesp. baking soda
  • 1 tesp salt
  • 1/2 tesp. baking powder
  • 1/2 tesp. nutmeg
  • 1/2 tesp. allspice
  • 1/2 tesp. cinnamon
  • 1/4 tesp. cloves
  • 1 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree ( canned or homemade)
  • 1/3 cup water, as needed

1.  Mix together all the dry ingredients i.e. flour through cloves.

Mix together all the dry ingredients.

Mix together all the dry ingredients.

2.  In bowl of mixer, on medium speed, mix sugar, oil, and eggs.  Stir in pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

3.  Slowly blend in the dry ingredients, add water alternately, as needed.   I did not use the water because my pumpkin puree was so thin, that the batter was the right consistency without the water.

4.  Stir in any additional ingredients like nuts or chips.  Pour into prepared 9″ x 5″ pan.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Bake at 350* for 60 – 75 minutes until a cake tester comes out clean.  Cover with foil if the top is getting too brown.   Cool on wire rack.  Slice and serve when cool.

Fresh from the oven, cooling on a rack.

Fresh from the oven, cooling on a rack.

Delicious while still a little warm.

Delicious while still a little warm.

SOURCE:    Taste of Home

Oatmeal Cookies with Peanut Butter Cream Filling

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,
Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

The thought of making these cookies has been circulating around in my head now for some time.  Another blogger  ( Joy the Baker ), who I follow, first wrote about them, and I was intrigued  enough to make note of the recipe.  The reason I didn’t rush into making them immediately was because they are basically oatmeal cookies, which I find kind of boring on their own.  But every once in a while I would hear a little voice saying “oatmeal with peanut butter filling”.

"oatmeal with peanut butter filling".

“oatmeal with peanut butter filling”.

I don’t normally hear voices, but cookies do occasionally speak to me, and when they do I’ve learned to listen because if I make them they usually turn out to be something special.  And so it is with these cookies.

They contain all sorts of good things, beginning with the oatmeal.  Everyone knows how good that is for us; add some brown sugar, butter, and spices.

Oats, brown sugar and spices. so proud of themselves.

Oats, brown sugar and spices. so proud of themselves.

Oh yeah, gotta have some spices.  You see where this is going?  If you like nuts, add some chopped nuts to the batter, it can only get better.  It is the kind of batter you will want to eat by the spoonful, but don’t.  This is only the beginning, it gets even better.

Here's all that good looking, good tasting batter.

Here’s all that good looking, good tasting batter.

Once the dough is all mixed, you will form it into small balls.

Form dough into small balls.

Form dough into small balls.

These are not big cookies because two of them get sandwiched together with more butter, sugar and peanut butter as a filling.  You should get a total of about 2 dozen sandwich cookies.

After baking.

After baking.  Note how they spread.

It will be difficult to keep from eating one of these cookies fresh and warm out of the oven, but remember we are making sandwiches and that requires and even number.  I know you’re thinking well, I could eat two,  but that line of reasoning will soon get you out of control.  Who knows where it will end?  So hang on a bit longer, you’ll be so glad you did.

Hello, peanut butter!

Hello, peanut butter!

Measure out the peanut butter, and combine it with butter, powdered sugar, vanilla, and some milk.  OOOOH, so creamy and good.  Now start putting the cookies together.  Spread some filling on the bottom of one cookie and top it with another cookie.  Now that’s something to swoon over!

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.

OATMEAL COOKIES WITH PEANUT BUTER CREAM FILLING

YIELD:    about 2 dozen

FOR THE COOKIES

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups uncooked old-fashioned oats
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped nuts, optional

FOR THE FILLING

  • 3 Tablespoons unsalted butter, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 3-4 Tablespoons milk

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Beat the sugar and butter in the bowl of a stand mixer.  Beat well till creamy,  3-4 minutes.  Add egg and beat on medium for about 1 minute.  Add the vanilla extract and beat in.

In a medium bowl whisk together the oats, flour, baking powder, baking soda, spices, and salt.  Add the dry ingredients to the butter/egg mixture slowly on low speed just until incorporated.  Stir in the nuts last.

Portion about 1 heaping teaspoon of dough into your hand.  Roll into a ball an;d place on the prepared cookie sheet.  Leave adequate space between the cookies to allow for spreading.  If cookie dough begins to stick to your hands as you’re making the balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 – 13 minutes or until they reach your desired doneness.  A little underdone is good as they will firm up as they cool.  Transfer to a rack to cool completely.

To prepare the filling, place butter, peanut butter and powdered sugar in the bowl of a stand mixer.  Beat on medium speed adding in the vanilla.  Add the milk one tablespoon at a time until you have your desired consistency.  The filling should be creamy and spreadable.

Pair up the cookies and flip half of them over.  Spread the cookie bottoms with peanut butter filling.  Top with a similar size cookie.

These cookies will keep for about 5 days if kept covered and cool or chilled ( i.e., in the refrigerator ).

Sandwiches made. Aren't they pretty?

Sandwiches made. Aren’t they pretty?

SOURCE:   http://joythebaker.com

White Chocolate Cherry Shortbread Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , , ,
White Chocolate Cherry Shortbread Cookies

White Chocolate Cherry Shortbread Cookies

When I first saw a picture of these cookies I knew I had to make them.  They were so pretty in the picture, with the pale pink cookie dipped into white chocolate, then just the edge dipped into the colorful red sugar.  I thought they would make a great addition to a tray of Christmas cookies.

The other ingredient these cookie have going for them is the addition of Maraschino Cherries.  These sweet, almond-tasting cherries are made from a bitter cherry.  The name Maraschino is from the Italian word marasca– the name of the cherry. and amaro which means bitter.  Somehow they become sweet as they soak in their liquid, and I just love them, but don’t find many ways to use them in cooking or baking.  So I was really happy to have come across this recipe. After I made them, I found them to be everything I had anticipated and more.  Just imagine for a moment biting into a buttery shortbread cookie that also includes the flavor of these cherries and almond.  Really good, yes?  Now add the smooth sweetness of white chocolate.   Oh, WOW!  If you are drooling at this point, you need to go make them NOW!

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Do you know what else?  There’s no need to get out your mixer.  It all gets mixed by hand, and there’s no chilling involved ( well, you can if you want to).  Pretty easy and quick to make.  And believe me, just as easy and quick to eat.

The recipe:  WHITE CHOCOLATE CHERRY SHORTBREAD COOKIES

YIELD:   about 60 cookies.  The recipe divides in half easily, which I did, and got 30 cookies

INGREDIENTS

  • 1/2 cup Maraschino cherries, cut up and drained well
  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 cup ( 2 sticks ) cold butter
  • 12 oz. white chocolate chips or squares, finely chopped
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring ( I used a little cherry juice instead for a paler color)
  • 2 teaspoons shortening
  • decorative sugar or sprinkles

DIRECTIONS

1.  Combine flour and sugar.  Cut in butter with a pastry blender.  Stir in cherries and 4 ounces ( 2/3 cup ) chopped white chocolate.  Stir in almond extract and food color ( or cherry juice).

2.  Stir as well as you can and then knead to form a smooth ball.

3.  Break off small pieces of dough and form into 3/4 inch balls.  Place on prepared cookie sheets. (Greased or lined with parchment paper.)

4.  Using a glass dipped into sugar, flatten into 1 1/2 inch rounds.

Flatten with a glass dipped into sugar.

Flatten with a glass dipped into sugar.

5.  Bake at 325 degrees, for 10 – 12 minutes.  Cookies will firm up as they cool.  Transfer to cooling racks to cool completely.

6.  In a saucepan over hot – not boiling-water, melt the remaining white chocolate with the shortening.  Dip half of each cookie, then roll the dipped edge into decorative sugar or sprinkles.  Stand upright between the tines of a cooling rack to dry.

Standing at attention to dry.

Standing at attention to dry.

Note:  I never find white chocolate easy to melt or dip into, so what I do is this.  When the chocolate becomes soft enough to stir, I use a small spatula to spread it on the cookie, making sure to cover the edge so the sugar will adhere.  This works for me. However, my cookies don’t get that perfectly half-dipped look.

SOURCE:   Martha Stewart Cookies,  I-Pad newsletter

IMG_2204  Here’s an advance look at tomorrow’s cookie recipe.  Y’all come back then.

Chocolate Caramel Pecan Thumbprints

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,
Chocolate Caramel Pecan Thumbprint Cookies

Chocolate Caramel Pecan Thumbprint Cookies

Well, that’s rather a long title for a cookie.  I could call them simply chocolate thumbprints, but then you would miss out on the fact that there’s caramel in that little indentation, not jam as you might expect.  And why pecan?  Aren’t pecans always paired with chocolate and caramel as in “turtles”?  Of course,  I could have called them Chocolate Turtle Cookies,  but I wouldn’t want you to  get the wrong idea and think there were turtles in them either. So, Chocolate Caramel Pecan Thumbprints it is.   You’re gonna love em.

Usually when I see thumbprint cookies they are a light color with a red or green jam in the thumbprint, so I thought one with a chocolate cookie base would be a nice addition to a cookie tray. These could be rolled in powdered sugar or chopped nuts if you really want to fancy them up in addition to the caramel and pecan.

In this recipe I also pass along my trick for getting a perfect indentation to fill with jam or whatever when you make these kind of cookies.  A Cork.  Save a cork from a wine bottle and use it to make that dent and it will be symetrical and  perfectly round and hold just the right amount of filling.  S0000, here we go—-

CHOCOLATE CARAMEL PECAN THUMBPRINTS

YIELD:   about 2 dozen

INGREDIENTS

Chewy chocolate, gooey caramel, and crunchy pecan.

Chewy chocolate, gooey caramel, and crunchy pecan.

  • 1/2 cup ( 1 stick ) butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • caramel ice-cream topping
  • pecan halves, or large pieces

DIRECTIONS

1.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in the egg, milk, and vanilla.

2.  Combine flour, cocoa and salt;  gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

3.  Preheat oven to 350 degrees.  Grease 2 baking sheets, or line with parchment paper.

4.  Shape dough into 1 – inch balls.  Place 1 1/2 inches apart on prepared baking sheets.  Using a cork, make an indentation in the center of each cookie.   If you wish you can roll the balls in powdered sugar or chopped nuts before making the indentation.

Using a cork makes a perfect indentation for the filling.

Using a cork makes a perfect indentation for the filling.

5.  Fill each indentation with some caramel sauce, and place a pecan half on top.

Top each cookie with a pecan half.

Top each cookie with a pecan half.

6.  Bake at 350 degrees for 10 – 12 minutes or until center is set.  Remove from oven to cool on baking sheets for 5 minutes, then transfer to wire cooling racks to cool completely.   Store in an air tight tin or container with wax paper separating the layers.

Pretty cookies inviting you to take a bite.

Pretty cookies inviting you to take a bite.

SOURCE:   adapted from  The Taste of Home Baking Book

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Peppermint Patty Brownies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , ,
Peppermint Patty Brownies

Peppermint Patty Brownies

York Peppermint Patties are one of my husbands’s favorite candies.  So I attempted to recreate those sweets in this brownie recipe.  The candy has a peppermint filling encased in a dark chocolate shell.  To make it into a quick recipe I started with a brownie mix which in this case is Ghirardelli Triple Chocolate Brownies that have chocolate chips in the mix.  After the brownies were baked according to the directions on the package and thoroughly cooled, I made the peppermint filling, then topped it with dark chocolate.

My intention was to casually drizzle the chocolate over the top so some of the white filling would show through. However I had just gotten the chocolate melted when I was interrupted, and couldn’t continue for a few minutes and so the chocolate began to harden in the bowl.  As you can see by the pictures, it went on in dabs rather than a drizzle.  The taste was unaffected by that, and the whole brownie did recreate the taste and cool sensation of eating a peppermint patty.  I keep them refrigerated as I just love them when they’re cold.  My husband thought my experiment was a success, even though they didn’t come out looking exactly as I had planned.

PEPPERMINT PATTY BROWNIES

SERVINGS    16

A.   Brownie Layer:   Prepare a boxed brownie mix that makes an 8 or 9 – inch pan of brownies, according to the package directions.

B.   Mint Layer:   In the small bowl of a stand mixer beat together till smooth and creamy:

  • 2 cups powdered sugar
  • 1 1/2 Tablespoon butter, softened
  • 3 Tablespoons milk,  half and half, or light cream
  • 1/4 teaspoon vegetable oil
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon peppermint extract

Spread evenly over the brownie layer.

Spread peppermint cream over the brownie layer.

Spread peppermint cream over the brownie layer.

C..  In a small bowl place 1 cup dark chocolate chips, and melt in micro-wave for 1 minute.  Stir to smooth.  Spread or drizzle over the top of peppermint layer.

Spread, drizzle or "plop " chocolate over white layer.

Spread, drizzle or “plop ” chocolate over white layer.

Place in refrigerator to cool and firm up.  Cut into 16 squares and enjoy!

These are so cool and refreshing when served cold.

These are so cool and refreshing when served cold.

SOURCE:   slightly adapted from   How Sweet It Is

Another Elf!

Another Elf!

This is another of my elves. He usually sits in a cookie cutter on my kitchen window sill where he can watch all that I do.  However this morning I found him perched on an old scale that I keep on one of my cupboards.  I think he has been eating too many cookies and wanted to check his weight.   ( I think I should check mine too.  La-la-la )