As Seen on FACEBOOK:
These cookies use only four ingredients, and mix up in less than 5 minutes! My Dad who doesn't usually even eat sweets, had one of these the other day and he called them awesome. And they are. Seriously awesome. Even better: they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.
Low Fat Crinkle Cookies
... Ingredients
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions:
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, March 20, 2013
Sunday, October 21, 2012
Halloween Ghost Cookie Stacks
How to Make Halloween Ghost Cookie Stacks
Celebrate Halloween with these can’t-miss cookie stacks. They’re a quick and easy treat everyone will love!
Halloween is one of my favorite holidays. I’m not really into the blood and gore, but I love the decorating, the trick-or-treating and, of course, the Halloween parties!
I have this fascination with fondant. And although I’ve tried using it on cakes a few times, my results are never the best. Then I came up with this easy cookie idea that uses fondant...and you definitely don’t have to be a fondant expert to make them. They are super simple.
To start, you will need a Betty Crocker® sugar cookie mix, butter, an egg, prepared fondant and an edible marker.
Mix up the cookie dough according to the package for drop cookies.
Use about a teaspoon of dough for each cookie and drop onto an ungreased cookie sheet. Bake until golden on the edges, about 5 minutes. Let the cookies cool.
Make your cookie stacks by using frosting to “glue” the cookies together. You’ll want 5 cookies for each stack.
Lightly grease your work surface. After kneading the fondant to soften it up, roll it out on the work surface. You’ll want it pretty thin, but it doesn’t have to be perfect.
Using a bowl that is about 5 inches in diameter as a guide, cut out circles from the fondant.
Add another layer of frosting to the top of each cookie stack. Drape the fondant circle over the cookie stack. Use an edible marker to draw a face on the ghost.
How easy is that?
http://www.bettycrocker.com/menus-holidays-parties/all-holidays/halloween/halloween-ghost-cookie-stacks
Halloween is one of my favorite holidays. I’m not really into the blood and gore, but I love the decorating, the trick-or-treating and, of course, the Halloween parties!
I have this fascination with fondant. And although I’ve tried using it on cakes a few times, my results are never the best. Then I came up with this easy cookie idea that uses fondant...and you definitely don’t have to be a fondant expert to make them. They are super simple.
To start, you will need a Betty Crocker® sugar cookie mix, butter, an egg, prepared fondant and an edible marker.
Mix up the cookie dough according to the package for drop cookies.
Use about a teaspoon of dough for each cookie and drop onto an ungreased cookie sheet. Bake until golden on the edges, about 5 minutes. Let the cookies cool.
Make your cookie stacks by using frosting to “glue” the cookies together. You’ll want 5 cookies for each stack.
Lightly grease your work surface. After kneading the fondant to soften it up, roll it out on the work surface. You’ll want it pretty thin, but it doesn’t have to be perfect.
Using a bowl that is about 5 inches in diameter as a guide, cut out circles from the fondant.
Add another layer of frosting to the top of each cookie stack. Drape the fondant circle over the cookie stack. Use an edible marker to draw a face on the ghost.
How easy is that?
http://www.bettycrocker.com/menus-holidays-parties/all-holidays/halloween/halloween-ghost-cookie-stacksSaturday, February 11, 2012
“Not Guilty” Chocolate-Chip Cookies
I found this recipe on Chocolate Covered Katie's blog is sounds really great!
“Not Guilty”
Chocolate-Chip Cookies
(makes 7-12 cookies)
Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops.
They’d probably work with whole-wheat-pastry flour too. Feeling decadent? Add some peanut butter! And if you’re feeling really naughty…
Dip these cookies in some Dark Chocolate Brownie Batter Dip.
Remember: no guilt allowed!
~If you try it let me know what you think...........
“Not Guilty”
Chocolate-Chip Cookies
(makes 7-12 cookies)
- 1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt.)
- 1/8 tsp salt
- 1/4 tsp baking soda (not baking powder)
- 2T to 1/3 cup chocolate chips, depending on your preference
- 2T brown sugar (do not omit or sub with white) (20g)
- 2T evaporated cane juice or white sugar (If you have no sweet tooth, like me, you can omit) (24g)
- 1/2 tsp vanilla extract
- 1T vegetable oil (or pre-melted margarine) (12g)
- 1-3T nondairy milk, as needed (feel free to switch proportions of milk and oil) (15-45g)
Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops.
They’d probably work with whole-wheat-pastry flour too. Feeling decadent? Add some peanut butter! And if you’re feeling really naughty…
Dip these cookies in some Dark Chocolate Brownie Batter Dip.
Remember: no guilt allowed!
~If you try it let me know what you think...........
Wednesday, October 12, 2011
Chocolate Chip Zucchini Cookies
Chocolate Chip Zucchini Cookies
1 Cup butter or margarine, softened1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips
Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.
Bake at 350 degrees for 15-20 minutes until golden brown.
This recipe comes from my friend I hope you like it!
Pumpkin Cookies
Pumpkin Cookies
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Thursday, September 29, 2011
Freezer Chocolate Chip Cookies Recipe
Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
Saturday, July 30, 2011
Homemade Berry Newtons
Homemade Berry Newtons
Adapted from All Day I Dream About Food
Makes about 30 cookies
For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon
For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water
For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.
Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.
For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.
In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.
To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.
On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.
Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.
Let cool on pan
Adapted from All Day I Dream About Food
Makes about 30 cookies
For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon
For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water
For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.
Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.
For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.
In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.
To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.
On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.
Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.
Let cool on pan
Whole Wheat Chocolate Chip Skillet Cookie
Whole Wheat Chocolate Chip Skillet Cookie
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Tuesday, April 12, 2011
Wedding Cookies
Wedding Cookies
PJ Hamel 2011-03-23
Mexican Wedding Cookies, Russian Teacakes, just plain Wedding Cookies... these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.
Ingredients View by: Volume Weight
Dough
1 cup (16 tablespoons) unsalted butter*
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon salt*
3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
2 1/4 cups King Arthur Unbleached All-Purpose Flour
*If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.
Coating
1 1/2 cups confectioners' sugar
Dough8 ounces unsalted butter2 ounces confectioners' sugar1 1/2 teaspoons vanilla extract1 teaspoon almond extract, optional1 teaspoon salt*2 1/2 ounces almond flour or 3/4 cup blanched almonds, finely ground9 1/2 ounces King Arthur Unbleached All-Purpose Flour*If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.Coating6 ounces confectioners' sugar
Directions
1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.
3) Beat in the almond flour, then the all-purpose flour.
4) Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.
5) Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.
6) While the cookies are baking, put the topping sugar in a shallow bowl.
7) Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.
8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
9) Store airtight at room temperature.
Yield: 4 dozen cookies.
PJ Hamel 2011-03-23
Mexican Wedding Cookies, Russian Teacakes, just plain Wedding Cookies... these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.
Ingredients View by: Volume Weight
Dough
1 cup (16 tablespoons) unsalted butter*
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon salt*
3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
2 1/4 cups King Arthur Unbleached All-Purpose Flour
*If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.
Coating
1 1/2 cups confectioners' sugar
Dough8 ounces unsalted butter2 ounces confectioners' sugar1 1/2 teaspoons vanilla extract1 teaspoon almond extract, optional1 teaspoon salt*2 1/2 ounces almond flour or 3/4 cup blanched almonds, finely ground9 1/2 ounces King Arthur Unbleached All-Purpose Flour*If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.Coating6 ounces confectioners' sugar
Directions
1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.
3) Beat in the almond flour, then the all-purpose flour.
4) Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.
5) Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.
6) While the cookies are baking, put the topping sugar in a shallow bowl.
7) Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.
8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
9) Store airtight at room temperature.
Yield: 4 dozen cookies.
Thursday, March 31, 2011
Grand America Peanut Butter Cookies
Peanut Butter Cookies
Prep time – 10 min
Cook time – 15 min
Ready in – 30 min
Ingredients 1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
1.Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
2.Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
3.Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Original Recipe Yield 3 dozen
Prep time – 10 min
Cook time – 15 min
Ready in – 30 min
Ingredients 1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
1.Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
2.Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
3.Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Original Recipe Yield 3 dozen
Thursday, October 28, 2010
HEALTHY OATMEAL COOKIE SNACKS
HEALTHY OATMEAL COOKIE SNACKS
From Sara Snow: Here I took an oatmeal cookie recipe and adjusted it to make it a healthy breakfast or afternoon snack. I cut the sugar and fat and added natural fiber, protein and fresh fruits. Use organic ingredients whenever possible.
2 cups whole wheat flour
½ cup ground flax seed
1 t baking soda
1 t salt
1 t cinnamon
½ t nutmeg
½ t cardamom
½ cup (1 stick) organic butter - room temperature
½ cup natural cane sugar
2 organic eggs
½ cup honey
1 t vanilla extract
1 small apple, peeled and chopped
½ cup goji berries or raisins
½ cup chopped dates or apricots
1 cup chopped walnuts or almonds (optional)
1 ½ cups coconut
3 cups old fashioned organic oats
1/4 cup applesauce
Preheat oven to 350°.
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet.
Bake 12-14 minutes at 350. Makes 2 dozen
From Sara Snow: Here I took an oatmeal cookie recipe and adjusted it to make it a healthy breakfast or afternoon snack. I cut the sugar and fat and added natural fiber, protein and fresh fruits. Use organic ingredients whenever possible.
2 cups whole wheat flour
½ cup ground flax seed
1 t baking soda
1 t salt
1 t cinnamon
½ t nutmeg
½ t cardamom
½ cup (1 stick) organic butter - room temperature
½ cup natural cane sugar
2 organic eggs
½ cup honey
1 t vanilla extract
1 small apple, peeled and chopped
½ cup goji berries or raisins
½ cup chopped dates or apricots
1 cup chopped walnuts or almonds (optional)
1 ½ cups coconut
3 cups old fashioned organic oats
1/4 cup applesauce
Preheat oven to 350°.
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet.
Bake 12-14 minutes at 350. Makes 2 dozen
Sunday, October 17, 2010
No Bake Cookies
No Bake Cookies
Ingredients:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto cookie sheet covered with wax paper. Let cool until hardened. *I have put them in the fridge to cool*
Ingredients:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto cookie sheet covered with wax paper. Let cool until hardened. *I have put them in the fridge to cool*
Friday, October 1, 2010
Chocolate Peanut Butter Cookie Duo
My coworker told me of these really great cookies so I got the blog so here it is: I made these on 10/3/10 they are very yummy 1 note I ran out of the peanut butter so I ended up with a few of just chocolate cookies man do you need milk with those... they are still pretty good.
Chocolate Peanut Butter Cookie Duo
Peanut Butter Cookie
1 Cup creamy peanut butter
1 Cup granulated sugar
1 egg
1. Mix all ingredients together in a bowl until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 Cups flour
1 1/4 Cups cocoa powder (I used Hershey's)
2 teaspoons baking soda
1/4 teaspoon salt
1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream the butter and sugars until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
2. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!
Chocolate Peanut Butter Cookie Duo
Peanut Butter Cookie
1 Cup creamy peanut butter
1 Cup granulated sugar
1 egg
1. Mix all ingredients together in a bowl until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 Cups flour
1 1/4 Cups cocoa powder (I used Hershey's)
2 teaspoons baking soda
1/4 teaspoon salt
1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream the butter and sugars until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
2. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!
Tuesday, February 16, 2010
Valentine's Day Meringue Cookies
Valentine's Day Meringue Cookies
1 (.3-ounce) package sugar-free raspberry gelatin (0r any gelatin that is red)
1 cup Xylitol OR Splenda
6 egg whites, room temperature (separate while cold)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Preheat oven to 250 degrees F. In a small bowl, combine the gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.
Put batter into a decorating bag and pipe into heart shapes onto a non-stick baking sheet (or spray the sheet with Pam). If you don't have access to a decorating bag, drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
Each Cookie Totals - 0 Fat Grams, 19 calories
Approved by Trish at 7:02 AM
Labels: Recipes
2 comments:
Krista said...
I have never use Xylitol and splenda(no calorie sweetner) so its a cup of each no sugar blends?
February 13, 2010 12:50 AM
Trish said...
Krista - Use 1 cup of Xylitol OR Splenda. You can just choose one. Enjoy!
1 (.3-ounce) package sugar-free raspberry gelatin (0r any gelatin that is red)
1 cup Xylitol OR Splenda
6 egg whites, room temperature (separate while cold)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Preheat oven to 250 degrees F. In a small bowl, combine the gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.
Put batter into a decorating bag and pipe into heart shapes onto a non-stick baking sheet (or spray the sheet with Pam). If you don't have access to a decorating bag, drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
Each Cookie Totals - 0 Fat Grams, 19 calories
Approved by Trish at 7:02 AM
Labels: Recipes
2 comments:
Krista said...
I have never use Xylitol and splenda(no calorie sweetner) so its a cup of each no sugar blends?
February 13, 2010 12:50 AM
Trish said...
Krista - Use 1 cup of Xylitol OR Splenda. You can just choose one. Enjoy!
Saturday, December 12, 2009
Sugar Cookies - from RealSimple
Sugar Cookies
from RealSimple
Hands-On Time: 25 minutes
Total Time: 1 hour, 15 minutes (includes cooling time)
Makes 36 medium cookies
Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Coarse sanding sugar or turbinado sugar (optional)
Directions
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
On a floured surface, roll the dough to 1/4 inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Sprinkle with the sanding sugar, if using.
Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
from RealSimple
Hands-On Time: 25 minutes
Total Time: 1 hour, 15 minutes (includes cooling time)
Makes 36 medium cookies
Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Coarse sanding sugar or turbinado sugar (optional)
Directions
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
On a floured surface, roll the dough to 1/4 inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Sprinkle with the sanding sugar, if using.
Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Chocolate Chip Mandelbrot
Chocolate Chip Mandelbrot
Wed, 2007-09-12 00:43 by Tammy
Description:
A crunchy sweet vanilla-flavored bread/cookie with chocolate chips!
Yield: 2-3 dozen slices
Ingredients:
1 1/2 cups sugar
1 cup oil
4 eggs
3 tablespoons orange juice
1 tablespoon vanilla extract
4 to 4 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 1/2 cups (9 ounces) semi-sweet chocolate chips
Instructions:
1. In a large bowl, combine sugar and oil. Stir in eggs. Add orange juice and vanilla.
2. Add flour, salt, baking powder, and cinnamon, stirring into a very thick batter. (If batter is too thin, add the extra 1/2 cup flour.) Fold in chocolate chips.
3. Line a large jelly roll pan (or two smaller jelly roll pans) with parchment or waxed paper. Spread the batter onto the prepared pan(s), either into one large strip/log or (if using two pans) two smaller strips/logs. The batter shouldn't go to the edge of the pan, but it will be somewhat runny and should look like a thick cake batter that didn't fill the pan. The middle of the "log" will rise during baking.
4. Bake at 350 degrees for about 30-40 minutes, until the top is dry and lightly browned. Remove from the oven and cool for 10 minutes. Reduce oven temperature to 300 degrees.
5. Using a serrated knife, slice the log of mandelbrot into slices about 3/4-inch thick.
6. Lay slices, cut side down, on clean ungreased baking sheets. Bake at 300 degrees for 20-30 minutes longer, turning once during baking, until mandelbrot is dry.
7. Cool finished mandelbrot on wire racks.
Preparation Time: 15 minutes
Cooking Time: about 75 minutes total
Tammy's Review: This is a delicious, easy mandelbrot... tastes like a chocolate chip cookie... only with a different texture! :) It looks fancy and tastes yummy. And it's easier to make than it looks! :) My rating: 10/10
Wed, 2007-09-12 00:43 by Tammy
Description:
A crunchy sweet vanilla-flavored bread/cookie with chocolate chips!
Yield: 2-3 dozen slices
Ingredients:
1 1/2 cups sugar
1 cup oil
4 eggs
3 tablespoons orange juice
1 tablespoon vanilla extract
4 to 4 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 1/2 cups (9 ounces) semi-sweet chocolate chips
Instructions:
1. In a large bowl, combine sugar and oil. Stir in eggs. Add orange juice and vanilla.
2. Add flour, salt, baking powder, and cinnamon, stirring into a very thick batter. (If batter is too thin, add the extra 1/2 cup flour.) Fold in chocolate chips.
3. Line a large jelly roll pan (or two smaller jelly roll pans) with parchment or waxed paper. Spread the batter onto the prepared pan(s), either into one large strip/log or (if using two pans) two smaller strips/logs. The batter shouldn't go to the edge of the pan, but it will be somewhat runny and should look like a thick cake batter that didn't fill the pan. The middle of the "log" will rise during baking.
4. Bake at 350 degrees for about 30-40 minutes, until the top is dry and lightly browned. Remove from the oven and cool for 10 minutes. Reduce oven temperature to 300 degrees.
5. Using a serrated knife, slice the log of mandelbrot into slices about 3/4-inch thick.
6. Lay slices, cut side down, on clean ungreased baking sheets. Bake at 300 degrees for 20-30 minutes longer, turning once during baking, until mandelbrot is dry.
7. Cool finished mandelbrot on wire racks.
Preparation Time: 15 minutes
Cooking Time: about 75 minutes total
Tammy's Review: This is a delicious, easy mandelbrot... tastes like a chocolate chip cookie... only with a different texture! :) It looks fancy and tastes yummy. And it's easier to make than it looks! :) My rating: 10/10
Tuesday, October 27, 2009
Lemony Almond Macaroons - RealSimple
Lemony Almond Macaroons
from REAL SIMPLE
Hands-On Time: 5 minutes
Total Time: 1 hour (includes cooling time)
Makes 24 cookies
Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
Directions
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.Store in an airtight container at room temperature for up to 1 week.
from REAL SIMPLE
Hands-On Time: 5 minutes
Total Time: 1 hour (includes cooling time)
Makes 24 cookies
Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
Directions
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.Store in an airtight container at room temperature for up to 1 week.
Monday, October 5, 2009
Copycat Mrs. Field's Chocolate Chip Cookies Recipe
Copycat Mrs. Field's Chocolate Chip Cookies Recipe
1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
7. Bake 9-10 minutes or just until edges are light brown.
Makes: 30 cookies
1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
7. Bake 9-10 minutes or just until edges are light brown.
Makes: 30 cookies
Saturday, June 13, 2009
Emeril Green Episode: Eco-Friendly Birthday Party
Some of this stuff looks so yummy & fun I had to post it!
Eco-Friendly B-day Party
Emeril's Oven Fried Chicken Fingers With BBQ Dipping Sauce (Video)
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
1 cup buttermilk
1 egg
2 teaspoons salt
1/2 teaspoon fresh black pepper
2 pounds boneless, skinless chicken breasts, cut into 2-inch piecesnon-stick cooking spray
9 cups cornflakes
2 teaspoons cinnamon
BBQ Dipping Sauce:1 cup tomato sauce4 tablespoons applesauce3 tablespoons Worcestershire2 tablespoons apple cider vinegar1 tablespoon turbinado sugar1/4 teaspoon salt
Method:Preheat oven to 375 degrees F.
Whisk the buttermilk, egg, salt and pepper in a medium bowl. Soak the chicken pieces in the buttermilk mixture while assembling the other ingredients.
Cover a large baking sheet with aluminum foil, spray it with nonstick cooking spray and set aside.
Pour the cornflakes and cinnamon into a large re-sealable plastic food storage bag. Let out as much air as possible, then seal it. Place it on a countertop and finely crush the cornflakes into very small pieces with a rolling pin. Transfer cornflake crumbs to a shallow container. Lift chicken pieces from the buttermilk mixture, letting excess liquid drain back into the bowl, and place chicken pieces in the cornflakes. Turn to coat on all sides and arrange coated chicken on the baking sheet. Repeat until all the chicken has been breaded. Bake until crispy and golden brown, 18 to 20 minutes.
Make BBQ Dipping SauceCombine the tomato sauce, applesauce, Worcestershire, apple cider vinegar, sugar and salt in a small pot and simmering for 25 minutes.
Yield: 8 servings
Emeril's Whole Wheat Ginger Snaps Towers
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 cup turbinado sugar
2/3 cup soybean oil or other vegetable oil
1 egg
4 tablespoons molasses
1/2 teaspoon vanilla extract
Method:Preheat oven to 350 degrees F.
Sift dry ingredients and set aside. Put soybean oil in the bowl of a stand mixer and add sugar. Mix on low until combined. Add egg and molasses and continue to mix. Add sifted dry ingredients and, once incorporated, add vanilla.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out to 1/8 inch thickness. Cut out rounds with graduated cutters, 3-inches, 2-inches, 1-inch and 1/2 -inch.
Lay cookies onto a parchment lined-baking sheet, spacing cookies about 2-inches apart. Bake for 9 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
After cookies have cooled, Ice each cookie and stack in graduated sizes, using icing as glue.
Yield: Makes 3 dozen cookies or 9 cookie towers.
Powdered Sugar Icing
Ingredients:3 cups confectioners' sugar, sifted2 large egg whites1 tablespoon water1 teaspoon vanilla extract
With a whisk, beat the egg whites with the water and extract. Whisk into the sifted powdered sugar, a little at a time, until combined, smooth, and shiny.
Emeril's Black Bean and Corn Quesadillas
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:2 teaspoons olive oil, plus more for cooking quesadilla
1/2 cup diced red pepper
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 teaspoon ground cuminKosher salt and black pepper
1 lime, juiced
10 7-inch flour tortillas
1 tablespoon chopped fresh cilantro
3/4 cup grated queso blanco cheese or Monterey jack cheeseSalsa for serving, recipe follows
Light Sour Cream for serving
Method:Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.
Yield: Serves 6 to 8Emeril's Salsa Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:1 8-ounce can petite diced tomatoes and their juice3 tablespoons extra virgin olive oil1 tablespoon lime juice1 tablespoon minced yellow onion1 tablespoon minced green bell pepper1/2 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon Emeril's Kick It Up green pepper sauce or other green hot-pepper sauce
Method:Combine ingredients in a small bowl. Let rest at least 30 minutes to allow flavors to blend.
Yield: Makes 2 cups
Homemade Playdough
1 cup organic flour1/2 cup sea salt2 Tbs. cream of tartar1 cup filtered water1 Tbs. vegetable oil
Mix flour, salt and cream of tartar in a saucepan. Combine water and oil in a small bowl. Stir into flour mixture gradually. Cook over medium heat for 5 minutes or until very thick, stirring constantly. Remove and allow to cool for a few minutes. Knead until smooth. Store in an airtight container.
Natural Dye Tie-Dye T-shirts
Make the dyes by boiling the natural item (spinach for green, onion for yellow, red cabbage for blue, etc.) in water for about 30 minutes and then allowing it to cool.
Then tie up the shirts in different patterns with rubber bands and soak them in a color fixative of water and vinegar.
Finally, to dye the shirts either dip the shirts in the dye or use a spray bottle (this is a less messy way to do it.)
Eco-Friendly B-day Party
Emeril's Oven Fried Chicken Fingers With BBQ Dipping Sauce (Video)
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
1 cup buttermilk
1 egg
2 teaspoons salt
1/2 teaspoon fresh black pepper
2 pounds boneless, skinless chicken breasts, cut into 2-inch piecesnon-stick cooking spray
9 cups cornflakes
2 teaspoons cinnamon
BBQ Dipping Sauce:1 cup tomato sauce4 tablespoons applesauce3 tablespoons Worcestershire2 tablespoons apple cider vinegar1 tablespoon turbinado sugar1/4 teaspoon salt
Method:Preheat oven to 375 degrees F.
Whisk the buttermilk, egg, salt and pepper in a medium bowl. Soak the chicken pieces in the buttermilk mixture while assembling the other ingredients.
Cover a large baking sheet with aluminum foil, spray it with nonstick cooking spray and set aside.
Pour the cornflakes and cinnamon into a large re-sealable plastic food storage bag. Let out as much air as possible, then seal it. Place it on a countertop and finely crush the cornflakes into very small pieces with a rolling pin. Transfer cornflake crumbs to a shallow container. Lift chicken pieces from the buttermilk mixture, letting excess liquid drain back into the bowl, and place chicken pieces in the cornflakes. Turn to coat on all sides and arrange coated chicken on the baking sheet. Repeat until all the chicken has been breaded. Bake until crispy and golden brown, 18 to 20 minutes.
Make BBQ Dipping SauceCombine the tomato sauce, applesauce, Worcestershire, apple cider vinegar, sugar and salt in a small pot and simmering for 25 minutes.
Yield: 8 servings
Emeril's Whole Wheat Ginger Snaps Towers
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 cup turbinado sugar
2/3 cup soybean oil or other vegetable oil
1 egg
4 tablespoons molasses
1/2 teaspoon vanilla extract
Method:Preheat oven to 350 degrees F.
Sift dry ingredients and set aside. Put soybean oil in the bowl of a stand mixer and add sugar. Mix on low until combined. Add egg and molasses and continue to mix. Add sifted dry ingredients and, once incorporated, add vanilla.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out to 1/8 inch thickness. Cut out rounds with graduated cutters, 3-inches, 2-inches, 1-inch and 1/2 -inch.
Lay cookies onto a parchment lined-baking sheet, spacing cookies about 2-inches apart. Bake for 9 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
After cookies have cooled, Ice each cookie and stack in graduated sizes, using icing as glue.
Yield: Makes 3 dozen cookies or 9 cookie towers.
Powdered Sugar Icing
Ingredients:3 cups confectioners' sugar, sifted2 large egg whites1 tablespoon water1 teaspoon vanilla extract
With a whisk, beat the egg whites with the water and extract. Whisk into the sifted powdered sugar, a little at a time, until combined, smooth, and shiny.
Emeril's Black Bean and Corn Quesadillas
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:2 teaspoons olive oil, plus more for cooking quesadilla
1/2 cup diced red pepper
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 teaspoon ground cuminKosher salt and black pepper
1 lime, juiced
10 7-inch flour tortillas
1 tablespoon chopped fresh cilantro
3/4 cup grated queso blanco cheese or Monterey jack cheeseSalsa for serving, recipe follows
Light Sour Cream for serving
Method:Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.
Yield: Serves 6 to 8Emeril's Salsa Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:1 8-ounce can petite diced tomatoes and their juice3 tablespoons extra virgin olive oil1 tablespoon lime juice1 tablespoon minced yellow onion1 tablespoon minced green bell pepper1/2 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon Emeril's Kick It Up green pepper sauce or other green hot-pepper sauce
Method:Combine ingredients in a small bowl. Let rest at least 30 minutes to allow flavors to blend.
Yield: Makes 2 cups
Homemade Playdough
1 cup organic flour1/2 cup sea salt2 Tbs. cream of tartar1 cup filtered water1 Tbs. vegetable oil
Mix flour, salt and cream of tartar in a saucepan. Combine water and oil in a small bowl. Stir into flour mixture gradually. Cook over medium heat for 5 minutes or until very thick, stirring constantly. Remove and allow to cool for a few minutes. Knead until smooth. Store in an airtight container.
Natural Dye Tie-Dye T-shirts
Make the dyes by boiling the natural item (spinach for green, onion for yellow, red cabbage for blue, etc.) in water for about 30 minutes and then allowing it to cool.
Then tie up the shirts in different patterns with rubber bands and soak them in a color fixative of water and vinegar.
Finally, to dye the shirts either dip the shirts in the dye or use a spray bottle (this is a less messy way to do it.)
Saturday, January 31, 2009
The Neiman-Marcus Cookie
**I did make these once & they were worth making!**
The Neiman-Marcus Cookie Story
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes....the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back.
I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will.
So, here it is, and please pass it to someone else or run a few copies....I paid for it; now you can have it for free. (Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
** measure oatmeal and blend in a blender to a fine powder.
Do not send this around unless wasting bandwidth is your goal in life. Everyone has already gotten it like 500 times unless they are brand new to the internet.
************************************************************
The Neiman-Marcus Cookie Story
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes....the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back.
I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will.
So, here it is, and please pass it to someone else or run a few copies....I paid for it; now you can have it for free. (Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
** measure oatmeal and blend in a blender to a fine powder.
Do not send this around unless wasting bandwidth is your goal in life. Everyone has already gotten it like 500 times unless they are brand new to the internet.
************************************************************
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