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Post by Luna~Rose on Aug 27, 2015 10:20:34 GMT -6
Naughty but oh so good. Tagalong Peanut Butter ParfaitsMy most requested recipe so far: Chocolate Crackled Cookies 8 ozs semi sweet baking chocolate 4 ozs of chocolate chips 3/4 C. flour 2 tsp. cinnamon 1 tsp. chile pepper 1/2 tsp. baking powder 1/4 rep. salt 1/4 C. (1/2 stick) butter 1/2 C. granulated sugar 1/4 C. brown sugar, tightly packed 2 eggs, lightly beaten 2 tsp. vanilla extract Melt 8 oz. of chocolate. Mix dry ingredients in small bowl. Beat butter, sugars, eggs, and vanilla with mixer on meduim speed until light and fluffy. Add chocolate and beat until well blended. Gradulally beat in flour mixture on low speed until well mixed. Wait 10 minutes (very important or they spread like crazy) then drop by rounded teaspoonfuls 1 1/2 inch apart onto parchament paper lined baking sheets. Bake in preheated oven at 375 for 10 minutes. transfer cookies to wire rack to cool. Edit to add: I also added 1 tsp. each of coffee liquior and creme de cocao, which I offset with a small handful of flour. |
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Post by Luna~Rose on Aug 27, 2015 10:21:29 GMT -6
Coffee Crispies (not pictured)
2 C. flour
2 Tbsps. instant coffee
1/8 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/3 C butter
1/2 C. brown sugar
1/3 C. granulated sugar
1 beaten egg
1 tsp. rum extract
Pecan halves
Sift togehter flour, coffee, baking soda and powder, and salt. Thoroughly cream together shortening, butter, and sugars. Add egg and rum extract, beat throughly. Stir in dry ingredients, blend.
Shape into a roll 2 inches in diameter; wrap in waxed paper and chill several hours (overnight).
Slice thin and place on ungreased cookie sheet/ Center each cookie witha pecan. Bake @ 400 8-10 minutes.
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Post by Luna~Rose on Aug 27, 2015 10:21:54 GMT -6
Vanilla Allspice Thumbprints
1 1/4 C. flour
1/2 tsp. ground allspice
1/2 tsp. nutmeg
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. butter (room temp)
1/4 C. sugar
1 egg
1 tsp. vanilla extract
Preheat oven to 350.
In small bowl whisk together flour, allspice, nutmeg, baking powder, and salt.
In a large mixing bowl beat butter on medium speed for 30 seconds. Add the sugar and beat until well blended.
Reduce the mixer speed to low. Add the egg and beat for 1 minute. Beat in vanilla.
With mixer at lowest speed, steadily beat in flour mixture.
Make sure all dry ingredients are well incorporated.
Using rounded teaspoonfuls of dough, shape dough into balls. Place dough balls about 2 inches apart on parchament lined baking sheets. Use your thumb to make indentations in the center of each ball.
Bake 10 minutes.
After they cool, melt some chocolate, maybe mix in some chopped nuts, and fill the thumb prints. BTW: Next year, I'm going to use just a dab of melted chocolate to afix Hershey's kisses.
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Post by Luna~Rose on Aug 27, 2015 10:22:42 GMT -6
Cherry Bon Bons
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons condensed milk
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
2 Tbs cherry juice
In a large bowl, cream butter and sugar until light and fluffy. Add milk, cherry juice, and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
Using rounded teaspoonfuls of dough, shape dough into balls. Place dough balls about 2 inches apart on ungreased baking sheets. Plce a cherry in the center of each dough ball.
Bake at 350° for 18-20 minutes
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Post by Luna~Rose on Aug 27, 2015 10:23:12 GMT -6
Other Cherry cookies
2 sticks of butter
8 Tbs. sugar
2 scant C. flour
1 tsp. vanilla
24 marachino cherries
Cream sugar, butter, and vanilla.
Add flour and combine.
Roll into small balls and press cherry into center.
Bake on ungreased cookie sheet @ 400 / 15 mins.
Short and sweet!
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Post by Luna~Rose on Aug 27, 2015 10:24:08 GMT -6
Start melting chocolate.
Line up some wire cooling racks over waxed paper.
If you like, chop some nuts and add to the chocolate.
Make some peanut butter sandwiches with Ritz type crackers.
If you also like, drizzle in some caramel topping for ice cream into the center of those sandwiches. Not much, mind you.
Take your sandwiches and roll the edges into the melted chocolate.
Lay them on the rack to cool. Apply melted chocolate to the up sides.
After they cool, flip them over and spoon chocolate on the reverse side.
They are really good.
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Post by Luna~Rose on Aug 27, 2015 10:24:34 GMT -6
Adding these.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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Post by Luna~Rose on Aug 27, 2015 10:25:04 GMT -6
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Post by Luna~Rose on Aug 27, 2015 10:26:22 GMT -6
Tiger Peanut Butter Candy Recipe Ingredients ·1/4 cup vanilla or white chips ·2 tablespoons creamy peanut butter ·2 tablespoons milk chocolate chips Directions ·In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. ·In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Freeze for 5-10 minutes; break into pieces. Yield: 3 ounces. Candy Clay Roses |
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Post by Luna~Rose on Aug 27, 2015 10:26:44 GMT -6
Chunky Fruit 'n' Nut Fudge Recipe
Ingredients
·1 package (11 ounces) dried cherries
·1 cup dried cranberries
·1-1/2 teaspoons plus 3/4 cup butter, softened, divided
·1 can (14 ounces) sweetened condensed milk
·1 package (12 ounces) miniature semisweet chocolate chips
·1 package (11-1/2 ounces) milk chocolate chips
·1 package (10 to 11 ounces) butterscotch chips
·1 package (10 ounces) peanut butter chips
·3 tablespoons heavy whipping cream
·1 jar (7 ounces) marshmallow creme
·1/2 teaspoon almond or rum extract
·1-1/2 cups unsalted cashew halves
·1 package (11-1/2 ounces) semisweet chocolate chunks
Directions
·In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
·In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow crème and extract.
·Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set.
·Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: 6-3/4 pounds.
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