Peppered Expresso Biscotti












Ingredients

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup pine nuts, toasted


Directions

Preheat oven to 350° F.

Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir espresso powder into vanilla to dissolve (heat for a moment in microwave, if necessary).

In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended. Stir in pine nuts.

Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Press lightly with palm of hand to flatten slightly. Bake for 35 to 40 minutes, until tops are rich golden colour.


Reduce oven temperature to 325° F. While still warm, slice 1/2-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool.

Original Recipe by Anna Olson

Raspberry Lemonade Biscotti

Ingredients

3/4 cup fresh raspberries
2 tablespoons white sugar
1 cup butter, softened
1 1/3 cups white sugar
3 eggs
2 teaspoons grated lemon zest
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.

Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

Lemon Poppy Seed Biscotti

Ingredients

2 cups all-purpose flour
3/4 cup white sugar
1/2 cup finely ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon lemon extract


Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine the flour, sugar, ground almonds, baking powder and baking soda.

Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.

Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Banana Rum Biscotti

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup white sugar
3/4 cup mashed ripe banana
2 tablespoons vegetable oil
1 tablespoon rum
1/2 cup coarse coconut, toasted


Directions

Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in a bowl and stir to mix well and set aside

Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the coconut, mixing it thoroughly into the dough. Form the dough into 4 logs about 1/2-inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.

Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2-inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Candy Cane Biscotti

Ingredients

1/2 cup butter (no substitutes), melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon peppermint extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crushed peppermint candy
1 cup mint chocolate chips
1 cup semisweet chocolate chips

FROSTING: (optional)
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy


Directions

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; stir in peppermint candy and chocolates. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On a lined baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.

Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

Melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.

Chocolate-Cherry Biscotti


Ingredients

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
2 teaspoons almond extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup chopped dried cherries)
3/4 cup mini semi-sweet chocolate chips
3/4 cup slivered almonds
3/4 cup white chocolate (for drizzling)


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour baking soda and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries, mini chocolate chips and almonds.

With lightly floured hands, shape dough into two 12 inch long loaves. Place 5 inches apart on the prepared cookie sheet; flatten each to 2 1/2 inch width.

Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Anise Biscotti

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed


Directions

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Gingerbread Biscotti

Ingredients
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/4 cup molasses
2 3/4 cups all-purpose flour
1 1/4 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
2 cups dried currants


Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, sift together flours, baking powder, ginger, cinnamon, cloves, and nutmeg; add currants; mix into egg mixture to form a stiff dough.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 20 to 25 minutes. Remove from oven, and set aside to cool.

When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Spring Biscotti

Ingredients

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts


Directions

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Brownie Biscotti

Ingredients

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1 1/2 cups chopped nuts (walnuts, pecans, hazelnuts, etc.)


Directions

Preheat oven to 350 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.

In a large bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking powder and baking sda; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and nuts.

Divide dough into two equal parts. Shape into loaves. Place onto baking sheet.

Bake for 25 to 35 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.

Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Nutty Pina Colada Biscotti

Ingredients

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 tablespoons rum
2 tablespoons pineapple juice
1 1/2 teaspoons coconut extract
1 cup shelled pistachio nuts
1/2 cup chopped dried pineapple
1/2 cup sweetened flaked coconut


Directions

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Candy Cane Chocolate Chunk Cookies


















Ingredients

1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes


Directions

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.

Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed.

Mix in the chocolate chunks and chopped candy cane.

Form spoonfuls of dough into balls, and place them 2 inches apart onto a lined baking sheet.

Bake for 8 to 10 minutes in the preheated oven.

NOTE: If you really want to, you can chop the candy canes with a large knife. I find the quickest method is to keep the candy cane in the wrapper, put it on a cutting board and smash it with a hammer.

NOTE: The chocolate can be chopped fairly coarsely, but the candy canes need to be pretty fine. Large chunks of candy cane tend to melt and make a mess. If you smash them into small pieces, the candy is mixed in and tends to hold up better (and I think it looks prettier). Some people find that the cookie isn't sweet enough, you could drizzle it with chocolate if you want.


This recipe is also linked to...

This Week's Cravings: Christmas Baking

Peanut Butter Blossoms


Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup creamy peanut butter (or soy nut butter)
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
granulated sugar
48 chocolate kisses


Directions

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

Cream the shortening, peanut butter, and sugars together. Beat in the egg and vanilla.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Roll balls in granulated sugar and place 2 inches apart on lined cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Remove from oven and immediately press a chocolate kiss in the center of each cookie.

Cool and remove from pan.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Perfect Pie Crust


Crust:
4 1/4 cups flour
1 tsp baking powder
1 lb Tenderflake
1 tsp salt
1 Tbsp vinegar
1 egg
plus ice water to make 3/4 cup liquid

In a large bowl, mix flour, baking powder and salt. Use your hands to mix in the lard.

In a measuring cup, beat together egg, vinegar and enough ice water to make 3/4 cup liquid. Add the liquid to the flour mixture and continue to work the dough together with your hands until the dough forms. You don't need to worry about overworking the dough.

Roll out dough, and fit into pie pans. Depending on how thick you roll it out, you should get enough to make 2 covered pies (2 bottoms and 2 full tops) and 1 pie shell (just the bottom).

If you don't want to use all of the dough at once, you can form leftovers into discs and cover with plastic wrap or put into resealable bags. Just take dough out of the freezer and allow it to thaw the next time you want to make pie.

For filled pies, bake at 350 degrees F for approximately 1 hour (until filling is bubbling inside).

For unfilled pies, pierce the bottom of the shell with a fork and bake until golden brown. But keep an eye on it, if a bubble starts to form, pierce it and continue baking.

Siropskuchen


Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1/2 cup molasses
1/2 cup whipping cream
2 eggs, beaten
1/2 teaspoon all-spice
1/4 teaspoon cinnamon
pinch of nutmeg
3 teaspoons baking powder
1 teaspoon baking soda
4 1/2 cups flour
Damson Plum Jam or Black Currant Jam
1 egg white
2 teaspoons water
1 cup icing sugar
vanilla

Cream together sugar and butter. Add the eggs and beat well. Stir in cream and molasses. Add spices. Sift together 2 cups flour with baking powder and baking soda. Slowly add remaining flour using only enough flour to make a soft dough. If you add too much flour the cookies will be tough and bitter. After mixing all the ingredients together using a wooden spoon, place in refrigerator to rest over night.

The next day, roll about 1/4-inch thick on a floured surface and cut with a jar ring or large sharp edged tumbler. Spoon 1/2 teaspoon jam onto center of the circle. Moisten edges of circle; fold pastry in half making sure edges are even. Press edges together with fingers.

Put the cookies silicon or parchment lined baking sheets and bake in a 325 degrees F preheated oven about 12 to 15 minutes.

Once cookies have cooled you can ice them. Beat the egg white and slowly add the icing sugar beating until you get a glossy white icing. Add up to 2 teaspoons water to thin it out to a glaze consistency. Use fingers to spread icing on the top of the cookies.

Peppermint Cookies (a.k.a. Oma Cookies)

Ingredients

2 cups white sugar
2 eggs
2 cups sour cream
1/2 cup oil
3 Tablespoons peppermint extract
1/8 cup boiling water
1 teaspoon salt
2 Tablespoons bakers' ammonia
1 teaspoon baking powder
1/2 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour
1 1/2 cups confectioners' sugar
3 Tablespoons milk (or water)


Directions

In a large bowl, cream together the white sugar and eggs, then stir in the sour cream, oil and peppermint extract.

Combine the bakers' ammonia with boiling water and blend into the mixture.

Sift together 2 cups of the flour with the salt, baking powder and baking soda and stir into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies.

Refrigerate dough overnight.

Preheat oven to 350 degrees F. Grease cookie sheets or use parchment paper or silicon liners. Also place another cookie sheet with some water in the oven and keep it in while baking the cookies. This keeps the cookies nice and soft.

Drop dough from heaping spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, mix confectioners sugar together with the milk in a bowl until smooth and spread on the cookies.


NOTE: If you're looking for a more "pepperminty" flavour, you can add a little bit of peppermint extract into the glaze.

NOTE: We usually use just the glaze. But I've seen it when the glaze is tinted before spreading and then once the cookie is glazed it's dipped in crushed candy canes.

Mandelkuchen (a.k.a. Jam Cookies)


These cookies go by many names - "Linzerkuchen", "Spitzbuben", "Jam Cookies" and "Mandelkuchen" are just some of the ones I'm familiar with for this recipe.

Ingredients

1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup ground almonds
2 tsp baking powder
1 1/2 to 1 2/3 cups flour
any flavor fruit jam
confectioners' sugar


Directions

Preheat oven to 325 degrees F.

In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well.

Add almonds and baking powder. Gradually add flour and mix to dough consistency with hands.

Cover and chill dough for 1 hour.

Roll and cut into desired shapes.

Bake for 8 to 10 minutes or until done. Let cool.

Spread jam on half of the cookies and top with other half. Then dip into powdered sugar. If the top half has a hole in it like ours do, dip it in the powdered sugar before sandwiching the cookies.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sundays
Sweets for a Saturday
This Week's Cravings: Christmas Baking

Vanillekipferln (a.k.a. Almond Crescents)


Ingredients

1 cup unsalted butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
2/3 cup finely ground almonds
1/4 teaspoon salt
confectioners' sugar


Directions

Preheat oven to 325 degrees F.

In a mixing bowl, cream butter and sugar.

Combine flour, almonds and salt; gradually add to the creamed mixture.

Cover and refrigerate for 1 hour or until easy to handle.

Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent.

Bake for 14-16 minutes or until set. Cool.

Roll gently in additional powdered sugar after cooling.

NOTE: also tastes great if you use ground hazel nuts instead of almonds.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Food on Friday: Cherries and Almonds 

Cornflake Cookies























Ingredients

2 cups sugar
2 cups unsalted butter
8 eggs
1 tsp vanilla
6 cups flour
4 tsp baking powder
pinch of salt
maraschino cherries, cut into quarters


Directions

Preheat oven to 350 degrees F.

Mix together flour, baking powder and salt and set aside.

In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in vanilla, then add flour mixture. Combine well.

Shape dough into 1-inch balls. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.

Bake for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.



This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow

Sachertortekuchen (a.k.a. Pudding Cookies)



Ingredients

1 cup margarine or butter, softened
1 (4 ounce) package instant chocolate pudding mix
1 egg
2 cups flour
3 tablespoons sugar
maraschino cherries, cut into quarters)
1/2 cup semi-sweet chocolate chips
3 tablespoons margarine or butter


Directions

Heat oven to 325 degrees F.

In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.

Gradually add flour; mix well.

Shape dough into 1-inch balls; roll in sugar.

Place 2 inches apart on ungreased cookies sheets.

Press maraschino cherry piece in center of each cookie.

Bake for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.

Cool 15 minutes or until completely cooled.

In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.

Drizzle glaze evenly over cookies.


This recipe is also linked to...

Sweet Treats Thursdays
Sweet Indulgences Sundays

Snickerdoodles























Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Directions

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Starbucks Ginger Molasses Cookies


YUM!! Next time you wander into Starbucks for one of those $2.50 mega ginger cookies with crackled tops, remind yourself that you can make this same cookie right in your own kitchen!!









Ingredients

2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)

Directions

Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper or silicon pan liners. Set aside.

Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.

Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Note: We make our cookies a lot smaller (roll the balls to maybe the size of a large gumball and then flatten) and bake them for 6 to 8 minutes. And instead of using fingers to flatten, we dip the bottom of a flat drinking glass into the sugar and use it to slightly flatten the cookies. Just remember the flatter you make it and the longer you bake it, the crispier the cookie will be. So don't over do it.


This recipe is also linked to...

This Week's Cravings: After-School Snacks

Vanilla-Tangerine Blossoms


















Ingredients

1-3/4 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup icing sugar
Zest of 4 tangerines (about 2 tbsp)
3 tbsp fresh tangerine juice
1 tbsp vanilla extract
1/2 cup granulated sugar


Directions

Stir together flour, cornstarch and salt in medium bowl.

In large bowl, cream together butter and sugar until smooth. Add zest, juice and vanilla.

Slowly add in flour mixture just until moistened and blended. (Dough is soft.)

Line baking sheet with parchment.

Shape dough into walnut sized balls and roll in granulated sugar. Place 2 inches apart onto unprepared cookie sheets. Dip the bottom of a flat drinking glass into the sugar and use it to flatten the cookies to 1/4-inch thick.

Bake in centre of preheated 325F oven until bottoms turn golden, about 8 to 12 minutes.

Remove from oven. Cool pan on rack 1 minute. Gently transfer cookies to rack.

Sandies (a.k.a. Russian Tea Cakes)

















Ingredients

1 1/2 cups butter
1/2 cup white sugar
1 tablespoon water
1 tablespoon vanilla extract
3 cups sifted all-purpose flour
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar


Directions

In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended.

Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls. Place 2 inches apart onto unprepared cookie sheets.

Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

Meringue Cookies


INGREDIENTS

1 large egg whites, at room temperature 30 minutes, divided
1 tsp pure vanilla extract (or whatever flavour you want)
1 pinch of cream of tartar, divided
1/4 cup superfine granulated sugar, divided
1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 Tbsp vegetable oil


DIRECTIONS


Make vanilla meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.


NOTE: I used the largest star tip I had for my meringues. To avoid stickiness, try to bake meringues on a dry day.  Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week. To achieve the marbled look, paint stripes in the inside of your piping bag with food coloring gel.

Variations:

You can use whatever flavour of extract you want instead of the vanilla. I've had or made them using peppermint, cherry, spearmint, orange and lemon. I've also added peppermint to the chocolate meringue variation to make chocolate-mint meringues. You could also add dyes for colour variations to go with the flavours (peppermint - I've seen done with 1/2 the mixture red and 1/2 white and then swirled together before putting into the pastry bag).

You can also experiment with shapes for the meringues. I've seen peppermint meringues dyed green and shaped into Christmas trees or wreaths, pink cherry or strawberry hearts for Valentine's Day, vanilla bones for Halloween, chocolate bunnies for Easter, the list is endless.

Make coffee meringues:
using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues:

Sift 2 teaspoons unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar (from the 1/4 cup).


This recipe is also linked to...

Allergy Friendly Friday

Alfajores (a.k.a. Dulce de Leche Cookies)


Ingredients

6 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
Dulce de Leche
Coconut, finely shredded (optional)


Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In the bowl, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Gradually add flour mixture; mix until well combined. Add sour cream and vanilla; continue mixing until a dough forms, 1 to 2 minutes.

Roll out dough 1/4 inch thick. Cut into circles and place onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.

When cookies have cooled completely, spread the bottoms of half of the cookies with dulce de leche; sandwich together with remaining cookies. Roll edges of sandwiched cookies if finely shredded coconut, if desired.

NOTE: These cookies are fairly crisp when they are first sandwiched. I like them better the next day, once they've softened up.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Sweet Indulgences Sundays
This Week's Cravings: Christmas Baking

Apple Cobbler Cupcake


Ingredients:

1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 cup sour cream
1/4 tsp lemon extract
2 1/2 cups apples, roughly chopped and loosely packed (I like having the large chunks of apple in the batter, but you can chop the apples more finely if you like a smoother look.)


Directions:

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.

Beat butter and sugars in a large bowl until light and fluffy. Beat in eggs, sour cream, and lemon extract until blended. Mix in flour mixture. Fold in apples.

Divide batter evenly among the cupcake liners (they will be filled almost all the way to the top).

Bake for about 25 minutes or until a toothpick comes out of the cupcake clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.



Cinnamon Buttercream Frosting

1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla
1 tsp cinnamon

Beat butter in an electric mixer until fluffy. Add sugar 1/2 cup at a time until completely mixed. Add the milk 1 tbsp at a time to achieved desired thickness. Mix in vanilla and cinnamon until well combined. Transfer to a piping bag and decorate as desired.


This recipe is also linked on...

Sweet Indulgences Sunday
Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Apples
Crazy Sweet Tuesday
Cast Party Wednesday
Sweets for a Saturday
Saturday's Seasonal Inspiration
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Julia Child's Chocolate and Almond Cake


Ingredients

4 ounces or squares semisweet chocolate, melted
2 Tbsp rum or coffee
1/2 cup softened butter
2/3 cup granulated sugar to mix with butter
3 egg yolks
3 egg whites
Pinch of salt
1 Tbsp granulated sugar to beat with egg whites
1/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour, scooped and leveled, turned into a sifter
Icing


Directions

Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 ·minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Julia Child's Boeuf Bourguignon




















Kitchen Supplies:

9- to 10-inch, fireproof casserole dish , 3 inches deep
Slotted spoon


Ingredients:

6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine (Chianti, Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy)
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter
Parsley sprigs


Directions:

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Apple Pie


Ingredients

3/4 cup white sugar
1/4 cup flour
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon cinnamon
dash of salt
6 cups apples, peeled, cored and cut into 1/2-inch pieces
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F.

Mix sugar, flour, nutmeg, cinnamon and salt, and sprinkle over apples.

Line pie dish with one pie crust. Pour apple mixture into the crust and dot with butter. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let sit until room temperature before serving.

NOTE: we use a mixture of Granny Smith, Cortland, Empire and McIntosh apples for this pie.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Apples
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
This Week's Cravings: Apples
Delicious Dishes
It's a Blog Party's Fall Fest Apple Recipes 2011

Apple-Rhubarb Pie


Ingredients

1 1/3 cup white sugar
1/3 cup flour
3 cups rhubarb, cut into 1/2-inch pieces
1 apple, peeled, cored and cut into 1/2-inch pieces
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F.

Mix sugar and flour, and sprinkle over apples and rhubarb.

Line pie dish with one pie crust. Pour fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let the pie cool to room temperature before serving.

NOTE: we use Cortland, Empire or McIntosh apples for this pie.


This recipe is also linked to...

Sweet Indulgences Sunday
Crazy Sweet Tuesday
Sweet Treats Thursday
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Grape Cake


Ingredients:

2 large eggs
1/2 cup sugar, plus extra for finishing the cake
4 Tbsp melted butter
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup brown rice flour
1/2 cup ground almonds
3/4 tsp baking power
a pinch of salt
zest of one lemon
2 cups Sovereign Coronation grapes (or other seedless grapes)


Directions:

Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan, then set it aside.

Beat the eggs and sugar in a large bowl with an electric mixer until they’re thick, about 3 minutes. Beat in milk, butter, oil, and vanilla.

Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.

Gently stir in 1 1/2 cups of grapes, then transfer the batter to your cake pan.

Bake on the middle rack for 15 minutes. After 15 minutes, pull out your cake and top it with the reserved grapes. Sprinkle the top with coarse granulated sugar. Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.

NOTE: If you find your grapes are on the tart side, you can always add more sugar into the cake batter.

NOTE: You can use any kind of fruit in this recipe instead of the grapes. I'm particularly fond of raspberries, sour cherries or blueberries.

NOTE: You can definitely use all-purpose flour instead of brown rice flour, and it will still turn out wonderfully yummy.


This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
Savory Sunday
Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sundays
Gluten-Free Wednesdays
Sweet Treats Thursday
Allergy-Friendly Fridays
Food on Friday: Cakes
Sweets for a Saturday
Simply Delish Saturday
Seasonal Inspiration Saturday
It's a Blog Party's Fall Fest Recipes 2011

Lunch Munch Cookies























Ingredients

1 cup brown sugar
1 cup white sugar
1 1/2 cups butter, softened
1/2 cup vegetable oil
2 eggs
1/4 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup crushed cornflakes cereal
2 cups chocolate chips or butterscotch chips


Directions

Preheat the oven to 350 degrees F.

In a medium bowl, cream the butter, brown sugar, white sugar until smooth. Mix in the oil, eggs, vanilla, almond extract and milk.

Combine the flour, baking soda and salt, stir into the sugar mixture.

Fold in the oats, cornflakes and chocolate chips.

Drop by rounded spoonfuls onto a cookie sheet.

Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: I originally got this recipe from Mary Mielke. Sooooo yummy!!!


This recipe is also linked to...

This Week's Cravings: After-School Snacks

Pear Crisp


Ingredients

1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 dash ground nutmeg
6 cups thinly sliced peeled bosc pears
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/2 cup finely chopped pecans
1/2 cup butter, melted


Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the first eight ingredients. Toss to coat. Put into a 9-inch square baking pan.

In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

Bake 45 minutes in the preheated oven, or until fruit is bubbling and the topping is brown and crisp.

Best served warm with a small scoop of vanilla or caramel ice cream.

NOTE: I love this with fresh pears, but in the middle of winter you can't always find them. This recipe works great for those almost flavourless, late-winter pears.


This recipe is also linked to...

Food on Friday: Pears and Peaches
Sweet Indulgences Sundays
Sweets for a Saturday
Simply Delish Saturday
Seasonal Inspiration Saturday
It's a Blog Party's Fall Fest Recipes 2011

Peaches and Cream Cupcakes


Ingredients:

1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup unsalted butter, room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream
1 cup peach puree (fresh peaches pureed in the food processor with few drops of lemon juice to keep the peaches from turning brown) **I don't quite puree it because I like having chunks of peaches in my cupcakes. You could also use a peach jam, but you'd need to decrease the sugar.**


Directions:

Preheat the oven to 350 degrees F and line 12 cup muffin tin with liners.

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended. Mix in peach puree.

Divide batter evenly among 12 cupcake liners.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.



Peach Buttercream:

3/4 cup butter, at room temperature
1 1/2 cups confectioner’s sugar
1/4 cup peach puree (fresh peaches pureed in the food processor)
A few drops of lemon juice to keep the peaches from turning brown
Vanilla, to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color. Transfer to a piping bag and decorate as desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
This Week's Cravings: Peaches


Featured on Feature Friday

Pina Colada Cupcakes


Cake:

1/3 cup rum
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup plus 3 Tbsp sugar
3 large eggs
1 cup shredded coconut
1 cup crushed pineapple (drained)

Preheat oven to 350 degrees F and line pans with cupcake liners (makes 18 cupcakes).

In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.

Fill cupcake liners 3/4 full.

Bake for 25 minutes or until cupcakes bounce back when lightly touched.



Coconut Cream Cheese Frosting

Note: Double this recipe if you like lots of frosting.

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cup powdered sugar
3 Tbsp coconut cream

Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream. Pipe or spread on cupcakes. Garnish as desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Yellow

Tantalizing Apricot Pie


Ingredients

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
1 tablespoon lemon juice
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well.

Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry top crust. Place over filling; seal and flute edges. Pierce top crust with fork to allow steam to escape while baking.

Bake for approx. 55 minutes or until golden brown and filling is bubbling. Allow to cool to room temperature before serving.


This recipe is also linked to...

Seasonal Sunday
Crazy Sweet Tuesday
Food on Friday: Apricots and Nectarines 

Perfectly Delicious Plum Pie


Ingredients

4 cups sliced fresh plums
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
recipe for a 9-inch single crust pie

TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine


Directions

Preheat oven to 350 degrees F

In a bowl, combine the first six ingredients; pour into the pastry shell.

For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over-browning. Cool on a wire rack.

NOTE: the colour of your pie will depend on the type of plum you've used - being in Niagara, we've got a variety of plums available during the summer. You could mix different varieties together and get a whole new taste.


This recipe is also linked to...

Sweet Indulgences Sunday
Seasonal Sunday
Crazy Sweet Tuesday
The Knit Wit's Tasty Tuesdays
Cast Party Wednesday
Sweet Treats Thursday
Food on Friday: Plums
Sweets for a Saturday
Simply Delish Saturday
It's a Blog Party's Fall Fest Recipes 2011

Blueberry Pie

1/2 cup white sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
recipe for a 9-inch double crust pie
1 tablespoon lemon juice
2 tablespoons butter


Preheat oven to 350 degrees F.

Mix sugar, flour, salt, and cinnamon, and sprinkle over blueberries

Line pie dish with one pie crust. Pour berry mixture into the crust, sprinkle with lemon juice, and dot with butter. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let sit until room temperature before serving.

Double Chocolate Pie


Ingredients

1 9-inch pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract


Directions

Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute (at least that long so that the sugar fully dissolves, otherwise pudding gets a gritty feel).

Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.

Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.

Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Irresistible Pecan Pie


Ingredients

3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
recipe for a 9-inch single crust pie
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves


Directions:

Preheat oven to 350 degrees F

In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Key Lime Pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (approx 2 cans)
1/2 cup sour cream
3/4 cup key lime juice (approx. 20 limes)
1 tablespoon grated lime zest


Preheat oven to 350 degrees F

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Rhubarb Meringue Squares


Ingredients

CRUST:
2 c all-purpose flour
2 Tbsp sugar
1 tsp salt
1 c cold butter

FILLING:
2 c sugar
4 Tbsp all-purpose flour
1 tsp salt
5 egg yolks, beaten
1 c whipping cream
5 c sliced fresh or frozen rhubarb

MERINGUE:
5 egg whites
1/2 tsp cream of tartar
3/4 c sugar
2 tsp vanilla extract


Directions

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack while preparing filling.

In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 45 minutes or until set.

In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling.

Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Fantasy Fudge


















Ingredients

3 cups sugar
3/4 cup butter/margarine
1 can (5 1/3 oz) evaporated milk
1 tsp vanilla
1/2 teaspoon salt
1 pkg (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow cream
1 cup pecans/peanuts (optional)


Directions

Combine sugar, butter, milk, vanilla and salt. Bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat.

Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream and beat until well-blended.

Stir in nuts, if you're using them.

Pour into a greased 9x13 pan.

Cut and serve when cooled.

Yummy Candy Bars


















Ingredients

1 (24-ounce) bag chocolate chips
5 tablespoons vegetable oil
1 (24-ounce) bag pretzel sticks
1/2 cups skinless hazelnuts
3 tablespoons powdered sugar
1 teaspoon vanilla extract


Directions

Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.

To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.

Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag.

Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels.

Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

Faux Henry Candy Bars

Ingredients

1 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1 cup peanut butter
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. milk chocolate


Directions

Combine first 4 ingredients over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage (265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.

Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees). Dip candy from first step into this mixture, then roll in peanuts while still hot.

Melt dipping chocolate and dip the rolls into the melted chocolate, then drop on waxed paper.

Faux Henry Bars



















Ingredients

1 cup brown sugar
1 cup corn syrup
1 cup peanut butter (or soy-based substitute)
1 teaspoon vanilla
1/2 teaspoon salt
5 cups rice krispies
1 cup peanuts (optional)
1 cup chocolate chips


Directions

In a pot over low to medium heat and stirring constantly, combine brown sugar, corn syrup, peanut butter, vanilla and salt until smooth.

In a large bowl, pour in rice krispies (and nuts if you're using them). Add sugar mixture and mix well.

Put into a greased 9x13 pan. Use your hands to press it down.

Melt chocolate chips and spread over the rice krispies.

Allow chocolate to harden before cutting and serving.

NOTE: I usually make this on the same day I'm baking, so I'll put the cold chocolate chips on the rice krispies and put it in the oven when I turn it off at the end of the day. By the time I've cleaned up part of the kitchen, the chips are melted and I can spread them around.

NOTE: This recipe goes back a long time - we used it in Pioneer Girls for one of our badges when I was a girl.


This recipe is also linked to...

Food on Friday: Snacks and Treats
This Week's Cravings: After-School Snacks

Miracle Whip Chocolate Cake




This cake is so moist... your guests won't believe it's not a cake mix.









Ingredients

1 cup Miracle Whip salad dressing
1 cup granulated sugar
1 egg (optional)
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 cup water, cold


Directions

Preheat oven to 350 degrees F. Grease 2 - 8-inch layer pans, or a 9x13 cake pan.

Cream Miracle Whip and sugar together. Add the egg and the vanilla.

In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Add dry ingredients to salad dressing mixture alternately with water, beginning and ending with dry ingredients. Blend well after each addition until smooth.

Pour into prepared pans and bake 25 to 30 minutes. Frost as desired.

NOTE: the original recipe does not call for an egg, however Tante Mary always puts one in because she says "how can you make a cake without any eggs?"



ICING

2 tbsp melted butter
6 tbsp cocoa
1 cup sifted icing sugar
1/2 tsp vanilla
3 tbsp hot hot hot water

Mix the melted butter, the vanilla and the cocoa. Sift the icing sugar and add it in. Mix and add the hot water little by little till you get the desired spreading consistency. Spread on cake and allow to set.

Oreo Cupcakes


Cake:

1/2 cup unsalted butter, at room temperature
1 2/3 cups sugar
3 large egg whites
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
36 Oreo cookies

Preheat oven to 350 degrees. Line 24 cupcake cups with liners. Separate 24 Oreos, leaving cream filling on one half. Place cream side up in the bottom of each liner. Add the other halves and remaining cookies to food processor and pulse a couple times to create large chunks. Set aside Oreo chunks.

Combine butter and sugar in a mixing bowl and beat on medium speed for 2-3 minutes until light and fluffy. Add egg whites, one at a time, mixing well after each addition. Sift together flour, baking powder and salt in a small bowl. Add milk and vanilla to a large measuring cup and stir together. Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until incorporated. Follow with 1/2 the milk mixture, mix on low and continue alternating additions, ending with flour mixture. Stir in Oreo chunks.

Scoop batter into prepared liners, filling 2/3 of the way full. Bake for 18-20 minutes until tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan about five minutes and transfer to a wire rack to cool completely.


Frosting:

1/2 cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
1 T vanilla extract
2 T heavy cream
1 lb powdered sugar


Beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add vanilla and cream and beat until incorporated. Add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium high and whip for 30 seconds to a minute. Fill a piping bag and pipe onto cupcakes as desired.

Garnish with an additional Oreos or Oreo minis.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes

Quick Chicken Fried Rice

Ingredients

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 cup cooked, chopped chicken meat


Directions

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


NOTE: If I don't have any pre-cooked chicken, i just take 1 or 2 chicken breasts, cut them up into strips, and quickly stir fried them in a little olive oil and just a pinch of salt. Once they were almost cooked through, I splashed on a little bit of soy sauce and set them aside.

If you are using freshly cooked rice, rinse it under cold water until it is cool.

You could also add some green onion to this dish, red pepper, and red pepper flakes.

The Best Coconut Cream Pie



Ingredients

1 can coconut milk plus enough half-and-half to make 3 cups
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
recipe for a 9-inch single crust pie
Whipped cream to top
1/4 cup flaked coconut, toasted to top


Directions

In a medium saucepan, combine half-and-half, eggs, sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped cream toasted coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.


This recipes has also been shared at...

Food on Friday: Pies and Tarts