nverland: (Cooking 1)
[personal profile] nverland
 photo Raspberry Chocolate Chunk Bars GF  Vegan.jpg

Raspberry Chocolate Chunk Bars (GF + Vegan)
Serves: 16 bars

Ingredients
12 oz. raspberries, fresh or frozen
1 teaspoon tapioca starch
1 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
½ cup coconut sugar
1 cup rolled oats
½ cup chopped almonds
6 oz. dark chocolate, chopped

Directions
Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
In a medium bowl, toss together raspberries and tapioca starch. Let stand while you prepare the crust.
In large bowl, combine the rest of the ingredients except the chocolate chunks. Stir until combined.
Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
Remove partially baked crust from the oven. Sprinkle chocolate over the crust. Evenly distribute raspberries on top. Top with remaining crumb mixture.
Return to oven and bake for another 30-35 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Pina Colada Bars.jpg

Pina Colada Bars
Yield: 9 SERVINGS prep time: 15 MINUTES cook time: 30

Ingredients:

For the crust:

½ cup butter, softened
1 cup all-purpose flour
1/3 cup powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

For the filling:

2 large eggs
1 cup granulated sugar
½ cup lemon juice
2 tablespoons heavy whipping cream
¼ teaspoon rum extract
2 tablespoons all-purpose flour
1 can (8 oz) crushed pineapple, drained
¾ cup sweetened flaked coconut
Confectioners’ sugar, for dusting

Maraschino cherries for garnish (optional)

Directions:

Preheat oven to 350F. Line an 8x8 or 9x9 square baking pan with parchment paper or aluminum foil leaving overhang, spray with cooking spray and set aside.

Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms. Transfer dough to prepared pan and press dough into the prepared pan, using your fingertips. Randomly pierce crust with a fork about a dozen times so steam can escape while it bakes. Bake 12 to 15 minutes, or until barely set, not golden. Crust should still be white, but crusted over. While crust bakes, make the filling.

Piña Colada filling - In a large bowl, combine eggs, sugar, lemon juice, cream, rum extract, and whisk until smooth. Add the flour and whisk until smooth. Stir in pineapple and coconut. Pour mixture over warm crust. Bake for 18 to 25 minutes or until center does not jiggle when shaken and edges begin to brown. Allow bars to cool completely at room temperature.

Cover pan and refrigerate for at least three hours, or overnight. Before serving, lift out of pan with foil overhang, lightly sprinkle with powdered sugar, and slice to serve. Optionally, garnish squares with maraschino cherry. Store extra bars in an airtight container in the refrigerator for up to 5 days.
nverland: (cooking 3)
[personal profile] nverland
 photo Homemade Tim Tams.jpg

Homemade Tim Tams
Prep time: 30 MINUTES + CHILLING cook time: 10 MINUTES total time: 1 HOUR 30 MINUTES yields: MAKES ABOUT 14 TIM TAMS

Ingredients

4 ounces (1 stick or 115 grams) unsalted butter, softened
½ cup (115 grams/4 ounces) granulated sugar
1 whole large egg
¼ cup (30 grams/1 ounce) unsweetened (Dutch) cocoa powder
1 cup (150 grams/5.5 ounces) unbleached all-purpose flour
Pinch of salt

Filling
4 ounces (1 stick or 115 grams) unsalted butter, softened
1 cup (125 grams/4.5 ounces) powdered confectioners’ sugar
1 tablespoon unsweetened (Dutch) cocoa powder
1 tablespoon malted milk powder

Coating
7 ounces (200 grams) milk chocolate, chopped
1 tablespoon coconut oil
Roasted chopped peanut + toasted pumpkin seeds (optional)

Instructions

Cream together the butter and sugar until pale and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color. Add the cocoa powder and beat until smooth and no lumps appear. Add the flour and salt until fully incorporated. The dough will be very soft. Turn the dough onto a piece of parchment paper or wax paper. Top with another piece of parchment paper, and roll the dough out into a large rectangle about ¼-inch thick. Put the dough on a baking tray and place in the freezer for 30 minutes. Preheat the oven to 350 degrees F. (180 degrees Celsius) and line two baking sheets with parchment paper. Take the dough out of the freezer and slice it into 28 small 3x6 cm (1 ¼ x 2 ½ inch) rectangles. Separate the rectangles and spread them out on the prepared baking trays. Bake for 10 minutes, then transfer to a wire rack to cool completely. To make the filling, cream the butter until soft, add in the remaining ingredients and beat until well combined. Spread a heaping teaspoon of filling onto half of the cookies. Top with the remaining cookies, then place in the refrigerator to chill while you melt the chocolate for the coating. For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt together in the microwave on High (100%) in 30-second bursts, stirring well after each burst. Once the chocolate is mostly melted, remove and stir gently until smooth. You may also melt the chocolate on the stove over a double broiler. Take a chilled cookie and carefully coat it in the chocolate - I like to use a fork and then allow any excess chocolate to drip off back into the bowl. If desired, top each bar with chopped peanuts and or toasted pumpkin seeds. Chill in the refrigerator and then dip one more time through the melted chocolate if desired. Place back on the baking trays and chill until the chocolate is solid.
nverland: (Cooking 1)
[personal profile] nverland
 photo 7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars..jpg

7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars.
Prep time: 10 MINUTES cook time: 40 MINUTES total time: 50 MINUTES + 2 HOURS OR SO TO COOL yields: 18-20 BARS

Ingredients

Cookie Base
2 cups old fashioned oatmeal
2 cups all-purpose flour
¾ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
1 cup canola oil
2 eggs
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips
1 (13 ounce) Dulce de Leche, warmed so it is pourable

Remaining Layers
1 1/3 cups flaked coconut, sweetened or unsweetened
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup roasted cashews
1 cup dark chocolate melted

Instructions

Preheat the oven to 350 degrees. Line a 9x13 inch Pyrex pan with parchment and then spray with non-stick spray. In a medium size mixing bowl combine the oatmeal, flour, brown sugar, sugar, baking soda, salt, eggs, canola oil and vanilla. Using an electric mixer, mix until a dough forms. The dough will be crumbly, just keep mixing until all the ingredients are combined. Stir in ½ cup to ¾ cup chocolate chips. Press 2/3 of the dough into the prepared Pyrex pan. Spoon the Dulce de Leche over the dough and carefully spread it in an even layer. Sprinkle the remaining dough over top the Dulce de Leche. Place in the oven and bake for 15-20 minutes or until just set. You do not want to over bake these since they will go back in the oven. Remove from the oven and sprinkle on the coconut and semi-sweet chocolate chips. Drizzle the sweetened condensed milk over top and then add the cashews in an even layer. Place back in the oven for 25 minutes or until the top has turned a golden brown color. Remove from the oven and drizzle the bars with melted dark chocolate. Allow the bars to cool at room temperature or in the fridge for at least two hours before cutting. Store in a cool place or in the fridge.

*Recommend baking these the night before so they have plenty of time to cool and harden. It will make cutting them much easier.
nverland: (cooking 3)
[personal profile] nverland
Lemon Firecrackers

2 Sticks butter, room temperature
½ c Sugar
1 Tbl Lemon juice
2 Tbl Grated lemon peel
1 Egg
2 ¼ c Flour
1 tsp Cayenne powder
¼ tsp Salt
¼ tsp Baking soda

Preheat oven to 400 degrees.
Cream together the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and
egg; beat well.
Sift together the flour, cayenne powder, salt, and baking soda.
Beat dry ingredients into the butter mixture.
Drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake for 8 minutes or until
cookies are lightly browned.
nverland: (cooking 3)
[personal profile] nverland
U F O COOKIES

Ingredients

¾ c almond paste not marzipan
1 c sugar
1 pinch kosher salt
2 lg egg whites at room temperature for 30 minutes

MOCHA CREAM MAKES 3 CUPS
½ c vegetable shortening
½ c butter softened
2 Tbsp chocolate, unsweetened squares
1 Tbsp instant coffee powder
1 tsp vanilla clear
1 lb confectioners’ sugar
2 Tbsp milk

DIPPING CHOCOLATE
1 bag chocolate chips
1 Tbsp oil

Directions

1 Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.

2 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.

3 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.

4 [When you rotate the pan midway through baking, you’ll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they’ll puff up and you’ll be happy you left that space!]

5 Mocha Butter Cream
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.

6 Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Turn cookie over and spread mocha cream on the bottom.

7 melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. Then dip the cookie, just the side with the butter cream icing on it and set on a rack.
nverland: (cooking 3)
[personal profile] nverland
Texas Half Moon cookies
Cooking Time: 15 min

What You’ll Need:

1 cup (2 sticks) butter, melted
3/4 cup sugar
1 egg
1/2 cup molasses
1/2 cup hot water
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons ground ginger, divided
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 (16-ounce) can vanilla frosting

What To Do:

Preheat oven to 350 degree F. Coat baking sheets with cooking spray.

In a medium bowl, with an electric beater on high speed, beat butter and sugar for 2 to 3 minutes, or until fluffy. Add egg and beat for 1 to 2 minutes, or until creamy. Add molasses, water, and vanilla, and continue beating. Slowly add flour, 1 tablespoon ginger, the baking soda, and cinnamon. Beat for 2 to 3 minutes, until well blended.

Spoon batter by heaping tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 8 to 9 minutes, or until edges are golden. Remove from oven and cool on a wire rack.

In a small bowl, combine frosting and remaining 2 teaspoons ginger. Frost half of each cookie top with about 1 tablespoon frosting.

Makes about 3 dozen cookies.

Note
Of course, if your gang prefers full moons (and really likes frosting), these can become full moons by frosting the cookie tops completely.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Sierra Nugget Cookies

Cream together until smooth:
1 cup butter (soft, not melted)
1 cup brown sugar
1 ½ cups granulated sugar

Add:
1 tablespoon milk
1 ½ tsp vanilla

Beat and add:
2 eggs

Stir in:
1 cup corn flakes (dry and crumbled)
3 cups oats (not cooked)

Sift and add:
1 ½ cups flour
1 ¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon mace
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ground cloves

Stir in:
4 ounces coconut
1 cup chopped nuts
1 12 ounce package chocolate chips

Heat oven to 350 degrees. Drop by spoonful onto greased cookie sheet. Bake 10 minutes. Makes about 8 dozen cookies.

OR

Spread cookie dough into greased 15x10x1 baking pan. Bake 25 minutes. Cool and cut into 2” squares. Makes about 35 cookies.
nverland: (cooking 3)
[personal profile] nverland
Mexican Chocolate Chili Cookies

Ingredients
1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
2 tsp flaky sea salt or kosher
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cayenne powder
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, room temperature
2 tsp pure vanilla extract
2 eggs
2 discs Tazo Chipotle Chili Chocolate, chopped (or about 3 oz another spicy, dark chocolate)
4 oz bittersweet chocolate chunks

Directions
Heat oven to 375°.
Whisk flour, cocoa, salt, baking soda, baking powder and cayenne together in a bowl.
In a stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, cream in sugars until smooth and fluffy again, about 3 minutes.
On low speed, add in vanilla and one egg at a time, scraping as needed, until incorporated. Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. Batter will be very thick.
You can either refrigerate the dough for 12-24 hours, freeze the dough for about 1 hour, or bake them straight away. Chilling will help to avoid excessive spreading.
Roll them into golf ball sized balls and space them about 2″ apart on a parchment/silipat lined or greased baking sheet. Bake 12-16 minutes. Let cool briefly and then remove to a rack to finish cooling.
Store in an airtight container, and unused dough can be frozen or kept in the fridge for up to 72 hours.
Makes approx 2-3 dozen cookies.
nverland: (cooking 3)
[personal profile] nverland
Macaroon Kiss Cookies

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsps. Almond extract
2 tsps. Orange juice
1 1/2 cups unsifted flour
2 tsp. Baking powder
1/4 tsp. Salt
5 cups (14 ounces) flaked coconut
54 milk chocolate kisses, unwrapped (9 ounce package)

Cream butter, cream cheese and sugar in large bowl until light and fluffy. Add egg yolk, almond extract and juice; beat well. Combine flour, baking powder and salt, gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly; chill one hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven; immediately press one unwrapped kiss on top of each cookie. Cool 1 minute. Carefully remove from cookie sheet; cool completely on wire rack.
Makes about 4 1/2 dozen cookies.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Eggnog Meltaways

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies

1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
nverland: (cooking 3)
[personal profile] nverland
 photo DoubleCaramelAppleCookies.jpg

Double Caramel Apple Cookies

Ingredients
1/3 c butter
1/3 c shortening
1/2 c applesauce
1 1/4 c brown sugar
1 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla
2 eggs
3 1/4 c flour
1/2 apple, peeled and diced
10 hard caramels, finely crushed almost into powder (homemade or store-bought)
19 soft caramels, cut in half and rolled into balls about 1/3” in diameter (recipe at the end of the instructions)

Directions
1 Soften the butter and shortening together until no solid chunks remain when mixed.
2 Add applesauce and brown sugar and cream together.
3 Add cinnamon and baking powder and mix well to distribute the cinnamon.
4 Add eggs and vanilla and mix well.
5 Slowly add in flour. You may need to add a little more until the dough is sticky but not wet looking.
6 Add in the crushed caramels and the diced apple until evenly distributed.
7 Refrigerate dough until firm (about 10 minutes)
8 Use a cookie dough scoop or two spoons to make a ball of dough about the size of a Ping-Pong ball. Slightly flatten. Take a ball of soft caramel and place it in the middle and wrap the dough around it to close the caramel inside. Place the ball with the side where the opening was up on a cookie sheet sprayed with pam (this will prevent the caramel from “leaking” out)
9 Bake at 350 for 18-20 minutes depending on your oven. They won’t look very brown on top but the edges on the bottom should be golden.
10 Carefully remove from the cookie sheet using a spatula. These are tender and with the melted caramel hot they can break easily if you aren’t careful. Suggested you move them to a separate pan or cooling rack soon after baking so that the caramel is still soft and easy to manipulate.

HOMEMADE SOFT CHEWY CARAMELS WITHOUT CORN SYRUP

3 cups sugar
2 cups heavy cream
1 cup milk (regular not evaporated or condensed)
1 cup butter
1/2 cup honey
1/2 cup molasses
1 tsp vanilla

1. Combine all ingredients in a soup-size pan (large) over medium-high heat.
2. Stir continuously until the mixture pulls away slightly form the sides of the pan and only slowly flows off the back of a spoon, or when a candy thermometer reaches 245 degrees F. (You can test it by pouring a little onto a cool plate, waiting a few seconds and testing to see if it’s soft. If it’s still runny and won’t hold its shape you need to keep waiting. This will take about 30 minutes. DON’T WAIT TOO LONG OR IT WILL HARDEN!!!)
3. Remove from heat and stir in the vanilla. It will steam and froth but just mix until smooth.
4. Pour into a 13x9 pan sprayed with pam and let cool.

***If you let it cook a little longer then you will have the hard caramels used in this cookie recipe
nverland: (cooking 3)
[personal profile] nverland
Chocolate Graham Cracker Peanut Butter Bars

1 cup Chocolate graham Crackers, crushed
1 (18 oz) Jar Peanut Butter
3/4 cup Butter, softened
1 Lb Powdered Sugar
2 cups, Milk Chocolate Chips

Place chocolate Graham Crackers into a large plastic bag and using a rolling pin crush into crumbs to make about 1 cup.
Using a mixer, cream together peanut butter and butter until soft and smooth, Beat in powdered sugar until smooth, Add in the cracker crumbs. Beat until well blended and moist. Spread mixture in a 9 x 13 pan. Melt the chocolate chips and pour over the top. Chill 3 to 4 hours. Cut into bars and serve. Be sure to chill any left overs.
nverland: (cooking 3)
[personal profile] nverland
Chocolate Chip Coffee Cookies

1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 egg, beaten
3 tablespoons coffee-flavored liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups milk chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
nverland: (cooking 3)
[personal profile] nverland
CARDAMOM ORANGE SUGAR COOKIES

INGREDIENTS

2 1/2 cups all purpose flour
1 1/4 teaspoons ground cardamom
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1 large egg, room temperature
Raw sugar (Also called turbinado or demerara sugar)

DIRECTIONS

Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.

Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes.

DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350 degrees. Line 2 large baking sheets with parchment paper. Roll out one dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.

Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches.

DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.

Makes about 55 3-inch cookies.
nverland: (cooking 3)
[personal profile] nverland
 photo BENNEWAFERS.jpg

BENNE WAFERS
Serves: Makes about 50 wafers.

INGREDIENTS
1 cup brown sugar, packed
6 tablespoons butter
1 egg, beaten
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon vanilla
6 tablespoons sesame seeds

INSTRUCTIONS
In a sauté pan or skillet, toast sesame seeds over medium heat until brown. Stir occasionally to avoid scorching. Let cool.
In a mixing bowl, cream the brown sugar and butter together.
Add the beaten egg to the sugar/butter mixture, and combine well.
Next, sift the flour, salt and baking powder together, add it to the mix and combine until just smooth.
Finally add the vanilla and toasted sesame seeds and mix well.
On a foil, parchment or silicon baking mat lined baking sheet, drop teaspoons of batter, spaced apart to allow for spreading.
Bake in a 375°F oven for approximately 12-13 minutes, until browned.
Let cool for about a minute on baking sheet before removing to cool on rack.
nverland: (cooking 3)
[personal profile] nverland
Bailey’s Irish Cream Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. Vanilla
1/2 cup Bailey’s Irish Cream (+ 1 Tbs. For drizzle)
2-1/4 cups cake flour
1/2 tsp. Baking soda
1/2 tsp. Salt
6 oz. Semi-sweet chocolate chips
3/4 cup coconut
1/2 cup chopped pecans
1/4 cup powdered sugar

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey’s Irish Cream. Combine flour, baking soda, and salt; add to creamed mixture a little at a time until thoroughly blended. Add chocolate chips, coconut and pecans. Drop by spoonful onto parchment lined cookie sheets. Bake at 375 for 8-12 minutes or until golden brown. Cool.

Drizzle:
Mix about 1/4 cup powdered sugar with 1 Tbs. Of Bailey’s Irish Cream. Use spoon to lightly drizzle sugar mixture over cooled cookies.
nverland: (cooking 3)
[personal profile] nverland
Bacon Chocolate Chip Cookies

Ingredients

BACON
1 pkg bacon (thick slices)
1/2 c brown sugar, lightly packed

COOKIE DOUGH
2 1/4 c all-purpose flour
1/4 tsp salt
1 tsp each: baking powder and baking soda
4 Tbsp bacon drippings (that have cooled and become solid)
4 Tbsp margarine (softened)
1 stick butter, softened
1/2 c sugar
1 c brown sugar, firmly packed
2 eggs
1 Tbsp vanilla
1 Tbsp apple cider vinegar
1 c pecans (chopped coarsely)
3 c dark bittersweet chocolate chips

Directions

1 Preheat oven to 350 degrees.
Sift together: flour, baking soda, baking powder and salt together in a bowl and set aside.

2 Put the brown sugar in a medium size bowl. Doing one strip of bacon at a time, put bacon in the bowl and totally coat with the brown sugar. Place the bacon flat on parchment lined baking sheet. Repeat until all are done. Any leftover sugar can be sprinkled onto the bacon in the baking sheet. Bake for about 12 minutes. Turn each piece of bacon over and baste with the bacon grease. Return to the oven and bake an additional 12 minutes (or until the bacon is well cooked and crisp… do not burn!). Remove from oven and set on rack to cool. Break up (or cut up) the bacon into small pieces the size of the chopped nuts and chocolate chips. Set aside until needed.

3 In a large bowl: Cream together the bacon grease, margarine, butter and sugars. Add the eggs, vinegar and vanilla. Slowly add in the flour mixture, when dough is done, fold in the bacon, nuts and chocolate chips. Refrigerate dough in covered bowl for 3 hours minimum.

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

5 Drop a Tablespoon of cookie dough at a time onto the parchment paper. Bake for 10 to 15 minutes (depending on your oven). The cookies should be golden brown. Don’t remove them from the pan right away, wait a couple of minutes first, then place cookies on a wire cooling rack. (If you don’t have a wire cooling rack, place on a wax paper lined surface to cool completely).
nverland: (cooking 3)
[personal profile] nverland
Almond & Honey-Butter Cookies

1 cup whole almonds, toasted
1 1/4 cups whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup plus 1/4 cup honey, divided
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature, divided
1 large egg
1 teaspoon vanilla extract
3 tablespoons toasted sliced almonds for garnish

Steps:

1: Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.

2: Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.

3: Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.

4: Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.
nverland: (cooking 3)
[personal profile] nverland
 photo CaramelAppleCookies.jpg


Caramel Apple Cookies

Ingredients
Rolled ready-made pie crusts (in the refrigerated section of your grocery store)
Caramel Topping
Apple Pie Filling
Cinnamon Sugar, optional

For other variations
- Sprinkle apple layer with 2 tablespoons of toffee bits.
-use pie filling in your choice of flavors…imagine Cherry, Blueberry or Peach pie Cookies

Directions:
Remove pie crusts from packaging and allow to rest at room temp for 5-10 minutes. Flour work surface and open one of the crusts.
Spread a thin layer of caramel topping evenly over crust.
Take the can of pie filling and run a knife through it to mince it into much smaller pieces, then spread about 1/2 to 3/4 of the can over the caramel layer.
Dust apple layer with cinnamon-sugar.
Now open the second crust and use a pizza cutter to cut into thin strips to make the lattice tops.
Using the pie crust strips, create a lattice top over the apple filling.
Preheat oven to 350 degrees.
Spray cookie sheet with non-stick spray.
Use a round cookie cutter to cut out your cookies and place them on prepared cookie sheet.
If desired, at this time, each cookie can be brushed with an egg wash or cream and sprinkled with coarse sugar.
Bake for 15-20 minutes, until light golden brown.

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