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(by Shirley McNevich)
Batter: 2 sticks softened butter; 1 3/4 cups white sugar; 4 eggs; 1 cup milk; 1 tsp. vanilla; 2 1/2 cups CAKE FLOUR; 2 1/2 cups regular flour; 1 tsp. baking powder
Frosting: 4 cups Domino's powdered sugar; 1/3 cup boiling water; 1 square Baker's bittersweet baking chocolate (melted according to box directions)
In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder--beat. Slowly add cake flour and regular flour--beat. Form dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Frosting: in a mixer add powdered sugar and add 1 TBSP boiling water at a time--beat. Repeat adding water as necessary until frosting is spreadable. Place half of the frosting into each of two bowls. Add the melted chocolate to one of the bowls of frosting--stir well. Frost half of each cookie with the white frosting and the other half of each cookie with the chocolate frosting.
31 Aralık 2012 Pazartesi
#2629 - Caramel Apple Squares
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(by Shirley McNevich)
1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling
In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.
1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling
In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.
#2630 - Bacon Mashed Potatoes
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(by Shirley McNevich)
8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper
Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.
8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper
Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.
#2631 - Pecan Sandies
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(by Shirley McNevich)
3 sticks softened butter
1 cup white sugar
2 eggs
1 TBSP vanilla
1 TBSP water
4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups toasted pecans (chopped)
In a mixer add butter and white sugar--beat. Add eggs, vanilla and water--beat. Add salt and baking soda--beat. Add chopped pecans--beat. Slowly add flour--beat. Rolls the dough into 1" balls and place them on greased cookie sheets. Grease the bottom of a drinking glass and use the bottom of the glass to flatten each dough ball. Bake at 325 degrees for 15-20 minutes.
3 sticks softened butter
1 cup white sugar
2 eggs
1 TBSP vanilla
1 TBSP water
4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups toasted pecans (chopped)
In a mixer add butter and white sugar--beat. Add eggs, vanilla and water--beat. Add salt and baking soda--beat. Add chopped pecans--beat. Slowly add flour--beat. Rolls the dough into 1" balls and place them on greased cookie sheets. Grease the bottom of a drinking glass and use the bottom of the glass to flatten each dough ball. Bake at 325 degrees for 15-20 minutes.
#2632 - Glazed Sugar Cookies
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(by Shirley McNevich)
1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar
In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.
1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar
In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.
27 Aralık 2012 Perşembe
Chocolate Crinkle Cookies
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First and foremost, I'd like to say that I'm still praying and thinking about everyone who was affected by the Newtown, CT school tragedy. It's been weighing on my mind all weekend, as I know millions others. I wish I could turn back time for all those parents that lost a child that day. I can't even begin to imagine what kind of pain they're going through. I will continue to pray that they are somehow able to heal from their loss. ♥
Yesterday, I baked a bazillion cookies. At 9 a.m. I turned on Christmas movies for my kiddo's, and started baking away! After I finished, 4 hours later, I sent my Elves to pass out the goods while I cleaned up the mess.
I received lots of text messages thanking me for the cookies, so I'm guessing they were a hit :) I'll be sharing all the recipes this week! First up are the Chocolate Crinkle Cookies. As they bake, they puff up and crack. The flavor reminds me of a brownie. Very delish!
Chocolate Crinkle Cookies
1/2 cup powdered sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F. Grease 2 baking sheets with butter.
Place the powdered sugar in a small bowl. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together, on medium speed for 2-3 minutes until creamy. Turn off mixer and scrape down sides of bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off mixer and add the flour mixture. Beat on low speed just until combined.
Using a Tablespoon, scoop up a rounded spoonful of dough. Form dough into a ball using the palm of your hand. Roll ball into the powdered sugar until covered. Place balls on the prepared baking sheet. Repeat, spacing the balls 2 inches apart.
When 1 baking sheet is full, place in the oven and bake until cookies are crackled and puffed, about 10-12 minutes. Using oven mitts, remove from oven and let cool on baking sheet for 15 minutes. Using a metal spatula transfer cookies to a wire rack to completely cool. Repeat with all cookies. Makes about 24 cookies.
Recipe by: Williams-Sonoma
First and foremost, I'd like to say that I'm still praying and thinking about everyone who was affected by the Newtown, CT school tragedy. It's been weighing on my mind all weekend, as I know millions others. I wish I could turn back time for all those parents that lost a child that day. I can't even begin to imagine what kind of pain they're going through. I will continue to pray that they are somehow able to heal from their loss. ♥
Yesterday, I baked a bazillion cookies. At 9 a.m. I turned on Christmas movies for my kiddo's, and started baking away! After I finished, 4 hours later, I sent my Elves to pass out the goods while I cleaned up the mess.
I received lots of text messages thanking me for the cookies, so I'm guessing they were a hit :) I'll be sharing all the recipes this week! First up are the Chocolate Crinkle Cookies. As they bake, they puff up and crack. The flavor reminds me of a brownie. Very delish!
Chocolate Crinkle Cookies
1/2 cup powdered sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F. Grease 2 baking sheets with butter.
Place the powdered sugar in a small bowl. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together, on medium speed for 2-3 minutes until creamy. Turn off mixer and scrape down sides of bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off mixer and add the flour mixture. Beat on low speed just until combined.
Using a Tablespoon, scoop up a rounded spoonful of dough. Form dough into a ball using the palm of your hand. Roll ball into the powdered sugar until covered. Place balls on the prepared baking sheet. Repeat, spacing the balls 2 inches apart.
When 1 baking sheet is full, place in the oven and bake until cookies are crackled and puffed, about 10-12 minutes. Using oven mitts, remove from oven and let cool on baking sheet for 15 minutes. Using a metal spatula transfer cookies to a wire rack to completely cool. Repeat with all cookies. Makes about 24 cookies.
Recipe by: Williams-Sonoma
Mint Chocolate Chip Cookies
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Life has been crazy the past few days. My Dad had to go in for emergency surgery Monday night, and again on Tuesday. He's very sick with complications from diabetes. I won't go in to the gory details, but all I ask is that you keep him in your prayers. It would mean a lot :)
As for these cookies, they are one of my favorites. I adore mint flavor and chocolate chip cookies, so the two combined is heaven to me. This recipe is SO easy. Another reason I love them so much. Give them a try, you'll probably love them, too :)
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1 egg
6-8 drops green food color
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
Using a small cookie scoop or tablespoon, drop by spoonfuls onto an ungreased cookie sheet, placing 2 inches apart.
Bake 8-10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Recipe from: Betty Crocker
Life has been crazy the past few days. My Dad had to go in for emergency surgery Monday night, and again on Tuesday. He's very sick with complications from diabetes. I won't go in to the gory details, but all I ask is that you keep him in your prayers. It would mean a lot :)
As for these cookies, they are one of my favorites. I adore mint flavor and chocolate chip cookies, so the two combined is heaven to me. This recipe is SO easy. Another reason I love them so much. Give them a try, you'll probably love them, too :)
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1 egg
6-8 drops green food color
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
Using a small cookie scoop or tablespoon, drop by spoonfuls onto an ungreased cookie sheet, placing 2 inches apart.
Bake 8-10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Recipe from: Betty Crocker
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