Cookie Exchange

I've never been to a cookie exchange.  My friends I talk about doing a cookie exchange every year. Things get busy and we always just bail.  This year, thanks to Paula, she whipped our butts into the sprit and we not only had a cookie exchange, but I think it was fabulous.  The cookies everyone brought were so delicious it was hard to just nibble and not gobble up all the cookies before even taking them home.  When I did arrive home, I had little fingers that were waiting to see what they could grab before I put them away. Thanks Paula for a wonderful time.  We enjoyed these cookies--maybe a bit too much!  This will by far be the longest post ever.

Cookies included:
Raspberry Coconut cookie
Almost a Candy Bar
White Chocolate, Cherry and Almond Cookies
Dark Chocolate-Espresso Shortbread

Coconut-Sesame

Peanut Blossoms

Adriana’s Macaroons

Paula’s Iced Oatmeal Cookies

Denise’s Chocolate Peanut Butter & Oatmeal Haystacks

Nancie’s Colonial Gingersnaps

Rachel's snickerdoodle cookies

Sophia’s Velvet Cookies(trees)
Spritz Cookies
Sugar Cookie Window Panes

If I could figure out how to link them to the ones below I would!  But alas I am still a novice.  Enjoy these recipes even though the season is over!

Raspberry Coconut Cookie

From: Taste of Home
Ingredients
1/2 cup shortening
1/2 cup packed brown sugar
6 tablespoons sugar
1 egg
1/4 cup water
1/2 teaspoon almond extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut
1/3 cup seedless raspberry jam

Directions
1.  In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
2.  Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam.
3.  Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
4.  Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 30 cookies

Almost a Candy bar

From: Taste of Home
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 chewy s'mores granola bars, chopped
1 package (10 to 11 ounces) butterscotch chips
2-1/2 cups miniature marshmallows
1-1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11-1/2 ounces) milk chocolate chips

Directions
1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and granola bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
2.  Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown.
3.  Arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
4.  In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Cut into 1.5 " squares.  Makes approximately 6-7 dozen.

White Chocolate, Cherry and Almond Cookies

From: Washington post 

Makes : 72 COOKIES
Ingredients
5 cups flour
2 teaspoons baking soda
1 teaspoon fine kosher salt
1 pound unsalted butter, cut into pieces, at room temperature
1 1/2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups skin-on (unsalted) almonds, lightly toasted, then coarsely chopped (see NOTE: may substitute nuts of your choice)
2 cups white chocolate chips
1 cup dried sour cherries, coarsely chopped

Directions
MAKE AHEAD: The dough needs to be refrigerated for at least 30 minutes and up to 2 days. The cookies can be stored at room temperature in an airtight container for up to 1 week or frozen for up to 1 month.

1.  Sift together the flour, baking soda and salt onto a piece of wax paper or parchment paper.
2.  Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then medium-high speed until light and fluffy, stopping to scrape down the bowl as needed.
3.  Reduce the speed to low; add the eggs one at a time, beating to incorporate after each addition, then add the vanilla extract. Stop to scrape down the bowl.
4.  Gradually add the sifted flour mixture, beating on low speed to form a soft dough. Stir in the almonds, white chocolate chips and dried cherries until well incorporated. Cover and refrigerate for at least 30 minutes and up to 2 days.
5.  Position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper or silicone liners.
6.  Use a generous tablespoon to scoop the dough onto the baking sheets, spacing them at least 1 1/2 inches apart. Bake two sheets at a time (upper and lower racks) for about 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 4 to 6 minutes, until lightly browned on the bottom.
7.  Let the cookies sit on the baking sheets for 2 minutes, then use a wide spatula to transfer them to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.

NOTE: Spread the almonds on a baking sheet. Toast in a 350-degree oven for about 10 minutes, stirring occasionally, until fragrant and slightly darkened in color.

Dark Chocolate-Espresso Shortbread

From: Oxmoor House JUNE 2007

Makes: 1 1/2 to 2 dozen

Ingredients
1 1/4 cups all-purpose flour*
1/4 cup cornstarch*
1/4 cup unsweetened cocoa*
1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar*
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars
Preparation
Combine first 5 ingredients in a medium bowl; set aside.
*sift these ingredients together

Directions
1.  Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.
2. Line 2 baking sheets with parchment paper. With flour on your hands, after measuring into 3 ~5.6 ounce each portions, form into a ball and then flatten.  Ends up being 1/4 thick.  You could probably form into a rectangle too.   Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.
3. Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges. She did 2 separate batches of cookies.  Each circle was divided into 10 instead of 8.  With 2 batches she used 4 ounces of chocolate for each kind. (total 2 Ghiradelli bars - 60% bittersweet & white)
4. Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
5.  Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.

Coconut-Sesame

Makes 32 cookies

Ingredients

1 1/4 cups unbleached all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 packed dark brown sugar

1 egg

1/2 tsp almond extract

1 cup semisweet chocolate chips

1 cup unsweetened  shredded dried coconut

6 TBSP sesame seeds, toasted (toasting is optional)

Directions

1.  Preheat the oven to 350 degrees.  Adjust the racks so they divide the oven into thirds.  Line two baking sheets with parchment paper.

2.  Whisk together the flour, baking soda, and salt in a medium bowl.

3.  In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and almond extract and mix until completely combined.  Scrape the sides of the bowl with a spatula.  Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.  Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed.  The dough should be smooth, dense and somewhat pliable.  (This dough benefits from resting in the fridge, covered, for 12-24 hours before baking.)

4.  Using a small ice cream scoop or table spoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart.

5.  Bake for 10-12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.

6.  When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Peanut Blossoms

From: King Arthur Flour Cookie Companion

Makes 4 dozen cookies

Ingredients

1/2 cup unsalted butter

3/4 cup creamy peanut butter

1/3 cup granulated sugar, plus more for coating the dough

1/3 cup brown sugar

1 large egg

2 TBSP milk

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cups unbleached all-purpose flour

48 chocolate kisses (7 ounces)

Directions

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

2.  In a large bowl, beat the butter and peanut butter together until well blended.  Add the sugars and beat until light and fluffy.  Add the egg, milk, baking soda, salt and vanilla and beat well.  Gradually mix in the flour.

3.  Shape the dough into 1 inch balls and roll them in granulated sugar.  Place the balls on the prepared baking sheets.

4. Bake the cookies for 10 minutes, until they are a very light golden brown.  Remove them from the oven and immediately place one chocolate kiss atop each cookie, gently pressing it in.  Transfer the cookies to a rack to cool completely.

Adriana’s Macaroons

Ingredients

1lb Almond Paste*

13 oz sugar (you can use between 12- 14 oz depending on how sweet you like them)

4 room temperature egg whites. (Do NOT use egg whites from a carton.  Use only fresh egg whites.)    

Directions

1.  Preheat oven to 325.  Mix all ingredients together 

2.  Spoon out ½ tablespoon size cookies 2 “ apart onto parchment lined baking sheets.  (or pipe out of pastry bag).  Use a damp finger to smooth out tops of cookies.

3.  Bake for ~ 15 minutes on top shelf.  Rotate pan once to ensure even cooking.  Watch them carefully because they can burn easily.

Note: I buy almond paste in 7lb cans from Nuts.com.  Once opened I break up into 1lb blocks, wrap and freeze.  Good to split a can with a friend. :) 

Paula’s Iced Oatmeal Cookies

Ingredients

1 cup soften butter

2 cups sugar

2 eggs

1 ½ tbsp honey

2 tsp vanilla

2 cups flour

1 ½ tsp baking soda

2 tsp cinnamon

½ tsp salt

2 cups quick oats

Directions

1.  Cream butter and sugar together. Add eggs, honey and vanilla. Combine dry ingredients (except oats) and then add to butter mixture.  Stir in quick oats.

2.  Drop by rounded tsp on ungreased cookie sheets

3.  Bake at 350 for 6-7 minutes

4.  Cool on wire racks.

5.  Mix 1 ½ cups powdered sugar with 3 tbsp milk and drizzle over cooled cookies.  Let icing set for several hours before storing.   You can add food coloring to dress these up.

Denise’s Chocolate Peanut Butter & Oatmeal Haystacks

Ingredients

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

Directions

1.  In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Easy! 

 

Nancie’s Colonial Gingersnaps

Ingredients

1 ½ c. solid vegetable shortening* 

2 c. sugar

½ c. dark molasses

2 eggs

4 c. flour

2 t. baking soda

½ t. salt

2 t. cinnamon

2 t. ground cloves

2 t. ground ginger (double the ginger for stronger ginger flavor)

Directions

1.  Mix first 4 ingredients and then add the remaining ingredients to create a sticky dough.  Refrigerate dough in an air-tight container.  

2.  When dough is chilled, roll into small balls, about 1 inch in diameter.  Roll the balls in granulated sugar and then again in your hands to remove excess sugar.  

3.  Place 2 inches apart on a lightly greased sheet or sheet covered with parchment paper.  Bake at 350 for 8 minutes for a chewy cookie.  This recipe makes about 6 dozen cookies.

*(You can use Crisco, but I prefer Earth Balance Natural Shortening.  It’s available in most natural food stores such as Trader Joe’s or Whole Foods Markets.)

 
Rachel's snickerdoodle cookies

Ingredients

½ cup each butter and shortening, at room temperature

1 ½ cups sugar

2 eggs

1 ½ teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 ¾ cups all-purpose flour

Directions

1.  Beat butter, shortening, sugar and eggs together until creamy. 

2.  Add cream of tartar, baking soda and salt. Beat until smooth. 

3.  Add flour and mix well.

4.  Chilling overnight is preferred; otherwise at least two hours.

Topping:

3 tablespoons sugar

1 tablespoon cinnamon

5.  Combine topping ingredients in small, shallow bowl. After chilling, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes. Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.

6.  Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown. 

 

Sophia’s Velvet Cookies(trees)

Ingredients

3/4 cup shortening

3/4 cup sifted confectioner's sugar

2 tablespoons peanut butter

1 egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

Directions

1.  preheat oven to 400 degrees

2.  cream the shortening and add the sugar slowly

3. stir in the peanut butter, egg and extracts

4.  sift flour, baking powder and salt

5.  gradually add dr
y ingredients to creamed mixture

6.  fill a cookie press and form into desired shapes on an ungreased cookie sheet.

7.  bake 10-12 minutes. should make 7 doz

Spritz Cookies

Ingredients

1 cup shortening

3/4 cup sugar

1 egg

2.25 cups sifted flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon lemon extract

Directions

1. preheat oven to 400 degrees

2. cream the shortening

3. gradually add sugar and cream well.

4. beat in the egg and extract

5. gradually add the flour, sifted with the salt and baking powder

6. fill a cookie press and form into desired shapes onto an ungreased cookie sheet.

7. bake for 10-12 minutes. should make about 6 doz.

Sugar Cookie Window Panes

Ingredients

1/3 cup butter

1/3 cup shortening

2 cups flour

1 egg

3/4 cup sugar

1 tablespoon milk

1 teaspoon baking powder

1 teaspoon vanilla

Dash of salt

Oven 375 degrees

Directions

1. Cream butter and shortening.

2. Add the egg, sugar, milk baking powder, vanilla, salt, and half the flour. mix to thoroughly combine. 

3. Beat in remaining flour. Divide the dough in half. Cover and chill for three hours. 

4. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick.

5. Cut into shapes and place on a foil-lined cookie sheet. 

6. Cut out little shapes in the cookie centers and fill with finely crushed hard candy.

7. Bake for 7-8 minutes until edges are firm and bottoms are very lightly browned.

8. Cool on aluminum foil.

Snickerdoodle cookies

Soft chewy cookies

 These are a hit and definitely on my top 5 cookie of all time list.  I'm a huge fan of cookies that are chewy and stay fresh for a few days.  I hate the cookies that are soft and chewy out of the oven and then after a day are crispy and crumby (not sure that is a word, but you know what I mean).


Ingredients:
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
 3 teaspoons cinnamon



Directions:

1. Preheat oven to 350°F.
2. Wet ingredients - Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Dry ingredients - Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Mix the wet and dry - Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.  Don't skip this step.  I think it is key. Unless you want flat cookies
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

Coconut Ice Cream with Honey Lime Strawberries

Fourth of July was crazy hot.  Temp=99 degrees. Heat Index= 105+ After spending the day in the sun at our Annual Fourth of July event at the pool and then grilling out for a BBQ with our neighbors it was nice to kick back and have this scrumptious deliciousness.  Before the craziness of the day started, while the rest of my house was still snoozing - I made the coconut ice cream in my new Kitchen Aid Ice Cream attachment.  After throwing it all in the ice cream maker, I just ran it for a little and froze it until we were ready for the yum yum.  So Worth It!!! Stay tuned for more ice cream this summer as I plan to use it ALOT.  I did not change one thing in this recipe.  It is perfect as is.

Recipe from: Nobile Pig


Ingredients:

Ice cream
1 cup whole milk
1-3/4 cups (or 14 oz can) creme of coconut
1-1/2 cups heavy cream
Honey-Lime Strawberries
2 pounds strawberries, hulled and halved
1/4 cup plus 1 Tablespoon clover honey
1 teaspoon lime zest
Juice of one lime

Directions:
1.  Don't forget to freeze your ice cream container.
2.  For the ice cream, blend milk and creme of coconut together in a blender before adding it to the ice cream maker.
3.  Pour in heavy cream and turn on ice cream maker. Keep it going until the cream mixture is thick, about 30-40 minutes. Remove ice cream from the ice cream maker bowl and place in appropriate container in the freezer; at least 4 hours.
4.  Before serving the ice cream, you need to make the topping.  Wash, hull and halve strawberries. Set aside.
5.  In a small saucepan combine honey, lime zest and juice. On a low flame just until honey is melted. Pour over strawberries and toss. Once cooled, spoon over ice cream and serve.

Chocolate Caramel Cheesecake Bites

Thanks to Kelly for the picture.

Little bites of heaven.  The Valentine's Day party needed bite size desserts.  I planned to make brownies with rolos and pretzels in the middle - I got vetoed.  I happened to get this recipe in my email the same day and Voila.  Instant dessert.  This sounds complicated to make, but it is fairly simple.  The hard part for me is always melting the chocolate.  The double boiler is key.  It melts the chocolate with out burning it.  I did cool them on a wire rack and needed a very thin spatula to remove them from the wire rack.  I chilled the cheesecake bites for 30 mins to ensure the chocolate set.  I will be making these again in the short future.  Yum!


Adapted from: Land O Lakes
Ingredients:
1 1/4 cup of finely crushed chocolate graham cracker crumbs
1/2 stick of butter
20 caramels, unwrapped
2 tablespoons half and half
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1/4 cup shortening

Directions:
1.  Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Use the Cuisinart to crush the cookies.  Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.

2.  Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Refrigerate while preparing cream cheese mixture.

3.  Combine cream cheese and sugar in large bowl. Beat until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.

4.  Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Lift cheesecake from pan using foil ends. Cut into 36 squares.

5.  Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in a double boiler. Cook over low heat, stirring constantly, until smooth (4 to 5 minutes). Pierce each cheesecake square with a fondue fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

Two bite Chocolate pies

I love bite size treats that do not require utensils.  It makes sneaking these treats easier.  I made these for new year's and a football party.  I don't think there is an occaision that you can't have these chocolatey goodness.  If you are really strapped for time, you can try to make this recipe with chocolate pudding.  I think it would be a little lighter than the actual recipe below. The actual chocolate pies can be made ahead of time by a day or so and then you can top with the cream before you serve it.  Don't use silicone mini-muffin trays - the shell won't harden.
 

Adapted from: Myrecipes.com

Ingredients:

Cooking-oil spray

About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers

3/4 cup sugar, divided

1/2 teaspoon coarse salt

2 large eggs (1 separated)

1/2 cup chopped bittersweet chocolate

1 tablespoon butter

2 tablespoons cornstarch

5 teaspoons Dutch-processed unsweetened cocoa powder, divided

1 cup milk

1/2 cup heavy whipping cream

Directions:

1. Preheat oven to 350°. Spray mini-muffin trays with cooking spray. Use the food processor with the cookies to make fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 TBSP sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 TBSP crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp cocoa. Pour in a few TBSP of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put extra yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.

6. Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 TBSP sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with cocoa or sprinkles.

Makes 24

Lemon Cookie Tarts

Yummy sweet tarrtness

I made these yummy tarts for the wine party last year and also for new years.  They are the perfect little bite size sweet and tart.  I warn you.  Use a metal pan for these tarts.  The silicone pan did not firm up the tart shell.  The tart shell is delish.  Don't substitute with pre-made tart shells.  The almond extract gives it a rich flavor.  The tarts definitely billow up when cooked.  Don't worry.  Take a small teaspoon and press it down so it can be filled. 

Adapted from: Food.com
Ingredients:
1/2 cup  sugar                                                                           
1/2 cup  butter                                             
1/2 cup  powdered sugar                                      
1/2 cup vegetable oil                                          
1 egg                                                   
1/4 teaspoon almond extract                                 
1/2 teaspoon baking soda                                      
1/2 teaspoon cream of tartar                                      
2 cups flour                                              
1 cup lemon curd             
1/2 cup  sweetened condensed milk   

  
Directions:      

1. In food processor pulse sugar, powdered sugar and butter till creamy. I do detest taking my food processor out, but this is quick.
2. Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.  Chill the dough 15 minutes wrapped in plastic wrap.
3. Spray mini muffin tins with Pam, place one TBSP rolled ball of dough into each muffin.
4. Use your thumb or bottom of a shot glass to form the dough to the muffin pan.
5. Bake at 350°F for 9 minutes or until dough is slightly firm but not set. Remove and reshape.  They might close up like a I said.  Just use a spoon to push it away. 
6. Bake 2-3 minutes longer or until edges of shells are firm and golden. Let the tart shells cool in the pan for 5 minutes.  If you move them before hand....beware you will have a mishapen tart.
7. Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
8. Cool completely before filling.
9. For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
10. Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

Peach cobbler

• Our summer CSA brought us loads of peaches.  While I love a nice bowl of peaches, I needed to find another way to eat them.  My friend was coming over for dinner.  She is a bit of a healthy eating nut, so I thought how much healthier can you get than fresh fruit. 
• This cobbler is really only meant for two people, but it can fill up 6 if you top it with ice cream.  The little bit of orange zest gives it a great twist.  Yum.
•  
•  



Cobbler love

• Ingredients:
  3 tablespoons brown sugar
  2 teaspoons cornstarch
  1/4 cup water
  1/2 cups sliced fresh or frozen peaches
  1 tablespoon butter or margarine
  1 teaspoon lemon juice
  
  TOPPING:
  1/3 cup all-purpose flour
  2 tablespoons sugar
  1/2 teaspoon baking powder
  Pinch salt
  2 tablespoons milk
  4 1/2 teaspoons butter or margarine, melted
  1/4 teaspoon grated orange peel
  
  Directions:
  
     1. In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
     2. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange peel. Transfer hot peach mixture to an ungreased 1-qt. baking dish. spoon topping over peaches. Bake, uncovered, at 400 degrees F for 25 minutes or until golden brown.

Salted Caramel Ice Cream

I always thought making ice cream was hard.  This was a cake walk.  No pun intended.  This is delicious and even my daughter loved it.  The salt definitely did not turn off the kids.

You really don't need an ice cream maker to make ice cream.  Just freeze a glass bowl before you start.
  
Adapted from Epicurious
Ingredients:
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Directions:

1.  Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This takes 8-10 minutes.
2.  Add 1 1/4 cups heavy cream and stir until all of caramel has dissolved. There will be chunks of sugar still left.  You can filter this later and leave the chunks to show it's home made.
3.  Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4.  Bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5.  Whisk eggs in a medium bowl, and add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan with caramel and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens up and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5.  Pour custard into frozen glass bowl or freezer ice cream container.  Stir mixture and the freeze custard.  Once frozen transfer to an air tight freezer container.

Peanut butter bars

Peanut and Chocolate are my two favorite things.  If I could bottle a Reese Peanut butter cup and drink it all day I would.  But then I would probably passout of sugar shock.  Anyway.  This snack/dessert is super easy and a little goes a long way.  I would not be able to eat more than two without a glass a milk in one sitting.  Ok - maybe I ate three.  But I'm sure it was a special occasion.    I forget where I got this recipe, but whereever I got it - Thanks!  Enjoy.

Peanut butter bars

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Icing:

1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Directions:
1.  In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually into creamed mixture and mix well.

2.  Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.

3.  Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.

4.  Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars. Yield: 3-4 dozen.

New York Cheesecake

Who doesn't love cheese cake?  I made this cheesecake during the holidays.  I had so many things in my refrigerator that I ended up storing this cheese cake in my dutch oven box outside on my grill.  Thank go squirrels don't like cheesecake.  I have experimented with all sorts of cheesecakes including a minicheesecake with a chocolate cookie crust - I'll have to post about that one soon.  This by far is the fancy cheesecake with a fancy taste.  It was rich and creamy and not dry.  I used sugar free cherry pie filling so I felt better about eating a slice of this cheesecake.  Anyway within 3 days this cheesecake was gone...every last crumb.  I'm guess my guests really liked it too.

Adapted from Fine Cooking

Cherry topped cheesecake

Serves twelve to sixteen.

Yields one 9-inch cheesecake.

For the graham cracker crust:

5-3/4 oz. finely ground graham cracker crumbs (I bought the box of graham cracker crumbs)

1/4 cup granulated sugar

5 Tbs. unsalted butter, melted; plus 1 teaspoon melted butter for the pan

For the cheesecake:

4 8-oz. packages cream cheese, at room temperature

1-1/3 cups granulated sugar

1 Tbs. all-purpose flour

4 large eggs, at room temperature

3/4 cup sour cream, at room temperature

2 Tbs. fresh lemon juice

1 tsp. pure vanilla extract

For the topping:

1 can of cherry pie filling

Very important note:

Before you cook you need to make sure your cold ingredients are at room temperature (about 4 hours): the cream cheese, eggs, and sour cream. 
Make the crust: 

1. Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 Tbs. melted butter until thecrumbs are evenly moistened. 
2. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about 1/2 an inch up the sides. 
3. Bake until the crust is fragrant and warm to the touch, 5 to 7 min.; it’s fine if the crust starts to look golden, but it shouldn’t brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.

  
Make the cheesecake batter:

1. With a stand mixer, beat the cream cheese with the sugar atmedium-low speed until the mixture is smooth and somewhat fluffy, about 2 min. Scrape the bowl. On low speed, beat in the flour.
    
2. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t overbeat.
    
3. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth with no lumps.

       
Bake the cake in a water bath:

1.  Wrap the outside of the pan tightly with two sheets of extra-wide (18-inch) heavy-duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of the remaining 1 tsp. melted butter, taking care not to disturb the crust. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, without opening the oven door for the first hour, until the top of the cake is golden brown and doesn’t wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour 10 min. to 1 hour 15 min. (The cheesecake will be gooey in the middle; don’t worry, it will set as it cools.)

Let the cake cool:

1. Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need anextra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the sides of the pan. Let the cake cool onthe rack until barely warm.
2. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Serve the cheesecake:

1. Run a thin-bladed knife around the inside rim of the pan again—taking care not to disturb the crust—to loosen the chilled cheesecake. Unclasp and remove the side of the springform pan,and then use a wide spatula to transfer the cake to a serving plate.