Golden Oreo Lemon Chip Cookies

Golden Oreo Lemon Chip Cookies |Recipe for Random

It’s that time again … The Leftover’s Club time. You know when food bloggers are paired up to send their delicious treats throughout the world and spreading sunshine on the first Thursdays of the month. Of course I’m always thinking what should I make for my assigned partner and usually there is some kind of procrastinating involved. I thought about cupcakes but with the summer heat they would be more like melty cakes. I wish I could send icecream but that would just be a hot mess! Heat makes things a touch difficult but not impossible.

A favorite fave of summer for me is lemon. It is such a palette cleanser and oh so refreshing. It’s usually not heavy and I like to avoid the heavy during the summer. Light and bright with a taste that is out of sight — that’s my motto for summer.

Luckily, my partner this month — Kim from Feed Me, Seymour is also a lover of the easy peasy and the good, the sweet, the meat, and the carbs. She is also a nail polish and beauty product lover … I can get behind this!! I think we could be soul-mates Hello, check out this post for Gouda Caramelized Onion Grill Cheese Sandwich it speaks to me and she references She’s the Man. I love that movie and yes, the soundtrack is pretty damn awesome (I have the CD).

So I got to thinking— cookies; great for packing (even in the heat). Hmmmmm, chocolate chip cookies but with lemon accents. Replace the chocolate with lemon chips add lemon peel and lemon curd. Finish with Golden Oreos (which are better than original Oreos). It’s cray cray CRAZY Ah-Maze, jammers! Sorry, but not sorry, I’ve been watching the show Playing House on USA — I love it and I want to quote it and add all the one liners to my vocab. Girl Power! It’s been added to my show of shows.

Credit: Brice Sander

Credit: Brice Sander

Back to the cookies … My co-workers approved. I found the lemon to be subtle and as the cookies cool the lemon comes across more. To me it resembled a softer Golden Oreo Lemon Creme cookie. If you can’t find lemon chips … and you might not. I had to order them online. Yes, I am that girl. Try subbing with white chips.

Don’t forget … if you a food blogger that loves getting mail that contains treats? Are you looking for a way to network with other bloggers? Are you looking for a way to get your blog out into the world wide web? Then be sure to sign up for The Leftover’s Club. Go ahead an stretch those wings!

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Golden Oreo Lemon Chip Cookies
Print
Ingredients
  1. 6 Tablespoons unsalted butter, softened
  2. 1/2 cup light brown sugar
  3. 2 Tablespoons plus 2 teaspoons white sugar
  4. 1 teaspoon lemon peel, grated
  5. 1/4 cup lemon curd
  6. 1 egg
  7. 1/4 teaspoon vanilla extract
  8. 1 cup plus 2 tablespoons all purpose flour
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon kosher salt
  11. 1 cup lemon chips
  12. 1 cup Golden Oreos, coarsely chopped
Instructions
  1. Sift together flour, baking soda, and salt; set aside.
  2. In a large bowl cream butter for approximately 2 to 3 minutes. Gradually add the following: Add lemon curd and lemon peel and mix. Add brown sugar and white sugar and continue mix. Add egg and vanilla extract and continue to mix. Mixture should be light in color. Slowly add the dry sifted ingredients to the wet. Once incorporated fold in the lemon chips and chopped Golden oreos. Refrigerate dough for at least 8 hours before baking.
  3. Preheat oven to 350F. Use a small scoop and scoop out cookie batter onto either a greased or parchment lined cookie sheet. Bake for 9 to 10 minutes. Cool and repeat until all cookie dough is baked. Serve and eat.
Adapted from Bakerella's Melty! Salted Caramel Hazelnut Chocolate Chunk Cookies
Recipe for Random http://www.recipe4random.com/
 

{Sponsored Post} #NoBake Chocolate Peanut Butter Pudding

Chocolate Peanut Butter Pudding | Licious Food

Full Dislosure: I have been compensated for this post.

At the time of this posting you have 17 more days to enter! Davidson’s Safe Eggs is having a No Bake Contest.

The Grand Prize Winner will receive a prize package including a trip for two to Florida, accommodations for two days and three nights at a luxury resort, a $1,000.00 USD travel stipend, a Calphalon Non-stick 9-Piece Cookware Set, set of 4 Ici Silicone Tools, Chef Giuliano’s cookbook, Hazan Family Favorites, free Safest Choice Eggs for one year and of course, a cooking lesson and delicious meal prepared by Giuliano – all valued at more than $5,000.00 USD. It sounds like a whole lot of awesome!

Your No Bake submission should include a no-bake recipe that uses eggs, (preferably Davidson’s Safest Choice Eggs) as an ingredient and not require any oven cook time. What are Safe Eggs? “Davidson’s Safest Choice® Eggs are pasteurized in their all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.”

So if you are like me and raw eggs make you leery. Especially when you make items that require eggs that are not cooked. Say for instance; French buttercream, mayonnaise, aoli, meringue, royal icing, marshmallows … you get the idea. Yes, I know in theory that it is perfectly a-ok to eat but the knowing in advance that the eggs are safe since they are pasteurized prior to using makes me a lot less anxious about consumption.

Sidetrack for a moment … marshmallows would make a great no bake entry, just not the ordinary variety.

So get those thinking caps on and be sure to enter – times a wasting! All the rules can be found on Davidson’s Safe Eggs Facebook page.

Today’s posting was to be about awesome Chocolate Peanut Butter Frozen Custard Pops … well I forgot to add the awesome aka as an ingredient so now it’s pudding. Still good and great in my belly – just not custard. I from time to time go on a chocolate peanut butter binge. I am talking eating a bag of Reese’s or Peanut Butter Pie with chocolate topping. What is it about PB & chocolate? Why is it soooo good? Why can’t I stop at one? I know the answer to that question …

The richness of the peanut butter pairs well with the chocolate. It makes for great tasting pudding. It can be eaten alone or try making parfait cups. To make the parfait cups; layer the chocolate peanut butter pudding in between graham cracker crumbles and whip cream. De-lic-ious! You can also use the pudding as a filling for a pie or make your own frozen pudding pops.

Chocolate Peanut Butter Pudding Pop| Licious Food

 

I am working on some exciting changes for my blog and I hope to reveal all in my next posting!

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Chocolate Peanut Butter Pudding
Adapted from Taste of Home Homemade Frozen Custard
Makes 4 cups

Ingredients
2 cups 2% milk
1/2 cup plus 2 Tablespoons granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
pinch of salt
2 eggs (Safe Eggs but of course)
3 oz of 60% bittersweet chocolate, chopped
1/3 cup peanut butter, smooth
1 tablespoon vanilla extract

Directions
In a large saucepan, add milk and heat until is scalding (between 175 to 180 F). Stir in the the next three ingredients; sugar, cornstarch and salt. Continue to stir until dissolved.

Temper the eggs with a small amount of the hot liquid before slowly whisking into the milk mixture in the saucepan. Whisk constantly. Continue to cook and stir over low heat until it reaches 160 F and can coat the back of metal spoon or heat proof rubber spatula.

Remove from the heat. Add in chopped chocolate, peanut butter, and vanilla. Whisk until chocolate has melted and both chocolate, peanut butter, and vanilla has been evenly distributed throughout.

Prepare an ice-bath to Cool pudding quickly or if ice-bath. An ice-bath is achieved by placing pan in a bowl of ice water; stirring pudding for at least 2 minutes. Transfer to a large bowl. Cover and refrigerate – be sure to Press plastic wrap onto surface of the pudding. Refrigerate for several hours or overnight before serving.

*** To make pudding pops, after ice-bath pour warm pudding into pop molds and freeze until firm.

Brownies

Brownies| Licious FoodToday’s post is about three things that are on my to do list. Brownies, The Leftovers Club, and a cookbook review. I decided to roll it all up in one post. Kaboosh!

First up … BROWNIES. I am searching for the perfect brownie recipe. It’s a noble quest; a worthy quest. Do you have a recipe I should try then be sure to comment below or send me an email. I would love some feedback.

I want the perfect chocolatey chewy with a touch of cakiness. Oh, and don’t forget the shiny top. The perfect brownie has to have a SHINY top! The building block to a brownie a la mode, Turtle Brownie, Cheesecake Brownies …

There a few things I am serious about and that is burgers, cupcakes, and brownies. There are many greats but there are also some duds. There is no joy in Mudville when you experience a sub par burger, cupcake, or brownie. I can’t explain what makes it crapola but your taste buds sure can.

Next, this is my contribution to The Leftovers Club.

I decided to join The Leftovers Club thanks to Kelly at Kelly Bakes. I met Kelly at Eat Write Retreat. She was a fellow volunteer and also extremely cool. She told me about a way to network with fellow bloggers through The Leftovers Club.

I did say I want to practice networking ( I might have just said it to myself) but it is true. I suck at networking. I am an introvert for the most part. If my job did not require that I talk with others then I more than likely would never talk. I give good phone voice in case you are wondering – ha!

Talking to others and DON’T even start with crowds … it can start the flutters and sweats like only anxiety can do. I think the thought of being thought of as lacking or an idiot makes me get all kerfuffley.

Essentially, I need to get out of my head.

I strongly feel the need to connect with other bloggers and pick their creative brains and become inspired. Inspiration is usually found around you or so they say. In order to do that I have to surround.

Lastly, this recipe is from this great cookbook that I picked up about baked goodies!

The cookbook is by Kim Ima and is entitled “The Treats Truck Baking Book: Cookies, Brownies, & Goodies Galore!” It’s a great cookbook and everything I have made thus far has been fantastic … chocolate chip cookies, devil’s food cake, and brownies.

I can’t wait to take on a pie or two. This is great for any baking skill set. The recipes are easy peasy along with ingredients that can be found at your local grocery store. It’s a keeper! I am eyeing the Kitchen Sink Crispy Squares treats for my next session in the kitchen. Did I mention I am suppose to be losing weight?

Want to try this brownie recipe? Head on over to The Daily Meal and make Kim Ima’s delicious Brownies. This is the same recipe featured in the cookbook and I did not make any changes except adding crushed toffee in the middle.

I enjoyed the richness of the brownie and I would say it’s in my Top 5 but alas it’s not the Holy Grail brownie of my dreams.

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FB Cookie Swap: Chocolate Oreo Peppermint Bark

FB Cookie Swap: Chocolate Oreo Peppermint Bark Cookies| Licious Food

…and I’m back and with a replacement fridge, HOO-RAY! It is also the early morning hours and I am coming down from my work high. The job is not important at the moment however let’s just say it’s a blow to the ego. Whomp. Whomp.

Today’s post is all about cookies. It’s the holidays and welp,cookies and holidays go hand in hand. As soon as Thanksgiving hits it’s serious baking time. Every cooking website is releasing their top cookie recipes and there are tips for better cookie baking, cookies that ship well … you get the drift.

Well last year there was this cool thing called FB (Food Blog) Cookie Swap and of course I was a day late and a cookie short.  This year though, I was able to participate thanks to getting an email notifier. I had until December 5th to ship out my cookies and of course I waited until the last minute. I should call this blog “Last Minute Jenn”, for reals. I am always putting off what can be done and doing it later, much later. I know I have discussed this before yet let me say it again – I am a procrastinator. My motto is “Just Do It … later.” This is why I am typing this post at this exact moment (it’s due today). It’s like college all over again.

So, I had to send Cookie Mail to three bloggers and they all had to be the same cookies. I thought, and I thought, and I thought. I changed my mind like 50-11 times until I decided to make Chocolate Oreo Peppermint Bark cookies. These cookies are filled with the holiday spirit thanks to the Oreo cookies with the red creme centers and Peppermint Bark. My recipe is an adaption of Triple Chocolate Oreo Chunk Cookies from the e-cookbook, “Cookie Cravings” by Maria Lichty of Two Peas and Their Pod.

My cookies did not turn out as planned but they tasted great. I let my cookie dough chill overnight and I should not have done that. These cookies should be baked as soon as they are mixed other wise you will get some dinky cookies as my picture illustrates. Dinky but tasty.

If you are looking for a gift for that baker in your family/friends then I would advise getting “Cookie Cravings”. It’s cookie heaven. There is a cookie for everyone and BONUS you don’t have to go into a store to purchase the book and can be delivered in time for the holidays!

I enjoyed participating in FB Cookie Swap and I look forward to doing it again next year. Thank you to Lindsay and Julie for organizing the fun! It’s a great way to be introduced to new bloggers and puts a different spin to “Secret Santa”.

If you want to add additional blogs to your RSS reader then let me introduce you to the bloggers I sent cookies to and the bloggers I received cookies from:

1-ThePescetarianandThePig.com

2-PrincessPea.blogspot.com

3-BethsBluePlate.wordpress.com

4-RufflesandTruffles.com

5-WhatJenDoes.com

6-BeingCheapIsEasy.com

So much creativity from all of these bloggers; I am simply in awe and I am not sure I would have heard their voices without FB Cookie Swap. Seredipity.

I posted all the delicious cookies I received on Instagram, so if you want to check it out – click on the link.

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Chocolate Oreo Peppermint Bark Cookies
Adapted from Triple Chocolate Oreo Chunk Cookies by Maria Lichty

Makes 3 1/2 dozen

 Ingredients
1 1/4 cups All Purpose Flour
1 1/4 cups Cake Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch cocoa

1 cup butter, unsalted and room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon coffee liquid (2 parts instant coffee to 1 part hot water)
1/2 tablespoon vanilla extract
1 cup Peppermint Bark, roughly chopped
1 cup Holiday Oreos, roughly chopped
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 375-F degrees.

Sift All Purpose Flour, Cake Flour, Baking Soda, Salt, and Cocoa; set aside. Roughly chop the Oreos and Peppermint Bark; set aside.

In a large mixing bowl cream the softened butter with the granulated sugar and brown sugar until mixed together, no sugar lumps! Add eggs one at a time until incorporated. Add coffee liquid and vanilla and mix into the creamed ingredients. Gradually add the dry ingredients into the “wet” mixture until mixed together; no dry spots. Stir in the Oreos, Peppermint Bark, Chocolate Chips (White and Semi-Sweet) to the dough.

Scoop dough ( I used a small cookie scoop) onto either a greased or parchment paper cover cookie sheet and bake approximately 8 to 10 minutes. Let cool before inhaling.

Caramel Cider Rice Krispy Treats

Caramel Cider Rice Krispy Treat | Licious Food

Happy Halloween!

I am not a big Halloweener. This holiday does nothing for me. Where is Thanksgiving? That is my jam.

You know what makes me happy? On sale candy!? Cadbury Halloween Eggs I am coming for you along with Snickers, Kit Kats, and possibly Candy Corn. I will eat this candy and also use it for all these after Halloween recipes I have. Candy Corn & nuts are exquisite – the sweet & salty (yum to the E)!

Sugar makes me hap-hap-HAPPY! My sugar craving is my inner Fat Bastard saying, “get in me BELLY!” If I am truthful and since it’s the wee hours of the morn, and I am not quite awake… It’s also me eating my emotions. Sugar soothes the doubts that float through my head along with a 1000 other things. I am not saying it’s right but it is the truth.

That’s enough confessions from Jennifer today. (Yes, I just referred to myself in the third person.) Let’s chat about Rice Krispy Treats. You can’t just have one. I prefer making them from scratch than buying them store bought. I may like sugar but the store bought ones are like a sugar overload plus they are not crispy enough. Know what I mean, Vern? What I am saying is that there is something (good) about making them from scratch.

A blog entry always starts with a thought. My thought was what would caramel and apple taste like wrapped in a Rice Krispy Treat? Frakkin’ Awesome! The apple is just a hint. It lends some tart to the sweet. It’s a treat that is great once in awhile since the original Rice Krispy Treat is the best. It’s not scientific fact just this blogger’s opinion.

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Caramel Cider Rice Krispie Treats
Adapted from Classic Rice Krispie Treats

Ingredients
3 Tablespoons of butter, salted
1 -10 oz. package of Jet-Puffed Swirl Mallows Caramel & Vanilla Marshmallows
2 1/2 Tablespoons of Apple Cider Reduction*
7 cups of crispy rice cereal

Directions

Grease a 13×9 pan and set aside.

In large saucepan melt butter. Add marshmallows and melt until it is in a liquid state. Remove from heat. using a greased whisk add the apple cider reduction and whisk into the melted butter/marshmallow mix. Make sure it’s incorporated. Lastly add the crispy rice cereal. Incorporate the cereal with the marshmallow mixture fully using a greased cooking spoon.

Spoon the rice krispie mixture into the greased pan. Using a greased spatula press the rice krispie treats into the pan until it’s fully spread and level.

Let them cool for at least 20-30 minutes before serving. If you want to add some “drama” use a cookie cutter to cut out your treats. Make sure the cutter is greased, too. Grease is a great combatant to sticky.

*Apple Cider Reduction – pour two cups into a saucepan and reduce until it is a syrup. It can take anywhere from 30-45 minutes and will result in approximately a 1/4 cup of syrup once finished. You can make the apple cider reduction a few days ahead and simply refrigerate or you can just buy apple cider reduction through King Arthur Flour Company.

 

Chocolate Wasted Cupcakes

Chocolate Wasted Cupcakes| Licious FoodIt’s that time again … yep, I am talking about my birthday. Another year older and all that jazz. Happy to be alive and such but the getting older not so much. Father Time and I have a love/hate relationship.

I know it shouldn’t be about gifts but I do love them so! Hi, my name is Jennifer and I love gifts, lots and lots of gifts. Big surprise. My birthday was a couple Fridays ago and I spent it going to a second job interview while also doing nothing.  On the positive, I did not cry hysterically and mope in the bed. I’m known to do that. This year hasn’t been what I expected but when does life ever go according to plan? Seriously.

Let me tell you what did go according to plan, these cupcakes. In my Dave Chappelle voice, “It’s rich, bitch!” Can you tell I watch alot of tv? I do, I totally do. I own it.

The cake portion is dark chocolate and moist, great flavor. When coffee is added to chocolate you know it’s going to be a great thing. The next step in this “wasted” glory is dark chocolate cheesecake filling – thanks Kraft Philadelphia Dark Chocolate Indulgence! Finally topped with a Caramel Chocolate Ganache. Oh. Em. GEEEEEEE. This Ganache is the Holy Grail of Goodness and possibly “diabeetus”.

Cooking Fail alert!  The caramel the first time was cooked too long so when I added the cream it turned into a “hard crack”. I lost a good whisk to the Hard Crack Tragedy of 2012. RIP.  Cooking on electric sucks at times. Feels like Goldilocks trying out the three bears’ porridge; “It’s too hot”, “It’s too cold”, and sometimes I get “it’s just right.”

Chocolate Wasted Cupcake is worth all the trouble and then some since the taste had me talking in tongues and exclaiming to myself, “damn, I’m good!” Modest Mouse that’s me. :)

So to all my fellow Virgos, “Happy Birthday!”

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Chocolate Wasted Cupcakes
Makes 12

Chocolate Cupcakes
Adapted from Sweetapolita Classic One Bowl Chocolate Cupcakes

Ingredients
3/4 cup all purpose flour
3/4 cup granulated sugar
1/4 cup dark cocoa powder ( I used Hershey’s Special Dark)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon Birds Custard Powder (if no custard powder, cornstarch)
1/2 teaspoon salt
1 ounce Unsweetened Chocolate, melted
1/3 cup sour cream, room temperature
1/4 cup plus 1 Tablespoon brewed coffee, hot
3 tablespoons vegetable Oil
1 egg, room temperature
1/2 tablespoon Vanilla Extract

Directions:  Preheat oven to 350. Melt your unsweetened chocolate in microwave. Line your cupcake/muffin pan with cupcake liners, set aside. I typically set my microwave to power level 5 aka 50% and start with 1 minute and 30 seconds and increase by 10 seconds until melted. Sift all the dry ingredients together into a large mixing bowl or your stand mixer bowl(Flour to Salt). Add all wet ingredients to dry mix and mix/blend with your mixer until incorporated, approximately 3 to 5 minutes. Place batter into the cupcake liners; fill the batter half way. Bake cupcakes approximately 14 to 17 minutes. Once you start smelling Chocolate goodness check them to see if they are ready. I use the toothpick trick to test my cupcakes. Let the cupcakes cool; approximately one hour to one-half hour.

Whipped Chocolate Ganache Frosting
Recipe from The Boy Who Bakes

Ingredients
8 ounces of dark chocolate (60-70% Cocoa Content), chopped
3/4 cup heavy whipping cream
1/2 cup granulated sugar
1/8 cup water
1 tablespoon light corn syrup
1 cup unsalted butter, chopped/cubed

Directions:  In a large glass or metal bowl (heatproof) place chopped chocolate and set aside. In a small saucepan add sugar, corn syrup, and water. Cook until it starts to bubble or registers 350F on candy thermometer (5 to 8 minutes). Remove from heat and let cool for one minute. While stirring the sugar syrup mixture add the whipping cream and stir for additional two minutes. Pour caramel cream mixture over the chocolate. Let the chocolate melt; approximately 5 to 7 minutes. Stir caramel and chocolate together until mixed well. Using either your hand mixer or stand mixer whip butter into the chocolate caramel. It should resemble mousse; a light and airy texture. If you can’t get that airy texture place the ganache creation to the refrigerator for at least 30 minutes and then try whipping it to get that mousse like texture.

Assembly of Cupcakes
1. Core the center of cupcakes out. Keep the cored pieces to either use as garnish (cake crumbles) or just add it back to the cupcake once you pipe the cheesecake filling into the cupcake.

2. Take the Philadelphia Dark Chocolate Indulgence and place into a sandwich bag. Snip off a corner and pipe the cheesecake filling into the cupcake.

3. In a large pastry bag with your favorite tip add the whipped ganache and pipe onto the cupcakes. Voila! Serve promptly or refrigerate until ready to eat. These cupcakes will need to be refrigerated!

Notes: Room temperature sour cream. I simply take out the measured sour cream and set on counter 30 minutes prior to baking. Room temperature egg – I place egg in hot tap water for five minutes prior to baking.

Lemonade Pie

Lemonade Pie |  Licious FoodI proudly present to you a perfect dessert for summer – Lemonade Pie! This pie is a sweet tart cloud party in your mouth. Refreshing and smooth, a great finisher to your summer meal. Did I mention … there is no baking involved?! WINNING!

I would like to say that I am the genius behind this creation but I’m not. It’s a recipe from a restaurant where I first waitressed, Bob Evans. It’s what I like to call the good ole days. Those were the days when I didn’t have a care beyond college and spending money.

Bob Evans is a restaurant known for great country style cooking but just be prepared to wait for it (I’m just saying). Writing about it now makes makes me want to go and chow down. It’s been a long while since I have visited my old stomping grounds.

The great thing about Bob Evans is that they prepared their desserts on site, at least when I worked there . No pre-frozen dessert or from a bakery for them. I still dream about their Oreo Ice Cream Pie (which isn’t served)! Besides Oreo Ice Cream Pie, my next favorite was this – Lemonade Pie. Luckily, I “knews” a guy who gave me the recipe and today I will share it with you. Your welcome. :)

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Lemonade Pie
Recipe from Bob Evans

 Ingredients
1 premade graham cracker crust, 9 inch shell
1 1/2 cups sweetened condensed milk
4 cups whip cream or cool whip
3/4 cup frozen lemonade concentrate, thawed
1/4 teaspoon yellow food color

Directions
Combine sweetened condensed milk and whip cream in a large bowl. Add lemonade concentrate and food coloring and mix well. Pour/scoop mixture into graham cracker crust and chill for at least 2 hours to set and then serve.

Serving suggestions:  Top with fresh whip cream, crushed Biscoff, or for an extra bit of tang a lemon sauce. I combined some store bought lemon curd along with some lemonade concentrate to make a lemon sauce for the photo above.

Drop Sugar Cookies

Sugar Cookies

As promised, my first Halloween-esque post! The good thing about this treat is that it can be made anytime not just Autumn/Halloween and believe me I make these quite often.

My Mom and youngest nephew, Jordan, are Sugar Cookie-aholics – seriously. When they see me it is their requested item. They don’t understand that sometimes you don’t feel like baking or that you don’t always have the ingredients in the house but since I love them dearly and I don’t see them as often as I should; I bake them sugar cookies. Guilt is a very powerful feeling and if sugar cookies make them happy then why not!

This is a very simple cookie to make. It only takes the very basic ingredients to make these cookies and as soon as you mix up the dough they can go in the oven to bake and then eat (cool them first to avoid the burning the roof of your mouth). These sugar cookies are soft morsels with just the right amount of sweetness to sooth anyone’s sweet tooth. You’ll never buy store bought sugar cookies again, I promise you!

In case you were wondering, the dough is quite sticky so this recipe will not make a good roll out and use cookie cutter type sugar cookie as I remembered that after mixing the dough. There went my idea of pumpkin cut sugar cookies – darn-it!

Until Next Time when I’ll be back with another Autumn/Halloween treat!

Jennifer

Drop Sugar Cookies

Adapted from America’s Test kitchen Holiday Cookie’s Snickerdoodles

Ingredients

2 1/2 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Custard Powder or cornstarch*

1 teaspoon Baking Soda

1/4 teaspoon salt

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 stick of salted butter, softened

1/2 cup of Vegetable Shortening

1 1/2 cup granulated sugar

2 large eggs, room temperature

1/4 cup of sanding sugar (your choice in color)

 

Directions:

Preheat oven to 375 Degrees, Fahrenheit.

In a large bowl sift together the flour, cream of tartar, custard powder, baking soda, and salt. Set aside.

Using your mixer cream butter and shortening together, approximately two minutes. Mix in sugar until incorporated. Add lemon and vanilla extract, mix. Add one egg at a time to the creamed mixture; mix for approximately 2 minutes each per egg. Finally add the dry ingredients (make sure mixer is on low) to the wet and mix until fully incorporated.

Using a small cookie scoop, scoop out dough balls dipping in sanding sugar before setting the dough on the baking sheet. Space out the balls to allow them to spread during baking.

Place cookie sheet with cookie dough in the oven, bake for approximately 10-12 minutes. Let cool and eat!

*custard powder/cornstarch can be omitted, it’s optional. Not sure it even makes a difference but I simply like to use it.

 

 

 

Chocolate Mint Cupcakes

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So, I made these beauties to take and participate in the DC Cupcake Camp 2011. What’s that saying about best laid plans? Needless to say I did not make it to DC that day nor did I really go anywhere that day due to stupidity on part of the car (not my normal car) and myself. I feel so horrible that I was not able to attend … I am sure that I am on the DO NOT LET PARTICIPATE list for 2012 and I wouldn’t blame them.

“What had happened was” that somehow I manage to trigger the alarm on the car and could not figure how to un-trigger it until my Dad deemed to show up LATE in the afternoon (nope, I don’t have anger issues) and by then it was too late to do anything except let go and let flow and have a cupcake. Can I say I was so mad originally I was actually doing that jumping up and down with my hands going up and down in anger move. If my neighbors were peeking out their windows they would have seen me in all my ridiculous glory but I was soooo MAD! Lastly, who knew that unlocking a trunk could un-arm a car alarm.

What to do when you have 3 dozen cupcakes? Why take them to work where you can help them eat their daily caloric allowance with one cupcake or perhaps two.

The origination of this cupcake is from a childhood memory. It was my birthday wish when I was a kid. It was the reason to have a birthday and grow older … it is simply the bomb dot com. My Mom would make a double layer chocolate mint cake for my birthday (even then I LOVED chocolate). Instead of making it from scratch however she would simply use Devil’s Food cake mix and doctor it accordingly … still delicious no matter how you do it and when you were a single mother working 40+ hour weeks then cake mix it is! Especially when your Mom would make meals from scratch; you have to utilize some time savers from time to time. Big Ups to working Moms (and let’s face it all Mom’s are working Moms)! :)

If I were to describe the flavor it would be like a “Thin Mint”. The taste of peppermint is there but it is not over powering and with the chocolate it’s a match made in heaven, delicious heaven … it’s like a the cool sensation of a … just kidding.

Until Next Time,

Jennifer

I realize when proofing my post that I sound like I have regressed back to my teenager years.

Chocolate Mint Cupcakes

Ingredients

3/4 cup butter plus 3 Tablespoons of butter

3/4 cup of Bittersweet Chocolate Chips

3 Cups of Granulated Sugar

3 eggs, room temperature

2 cups of Sour Cream

1 Tablespoon of Mint Extract

3 Cups of All Purpose Flour

3/4 cup of Unsweetened Cocoa Powder

2 Teaspoons of Baking Soda

1/4 Hard Peppermint Candies, crushed

Directions: Preheat oven to 350F degrees. In a microwave safe bowl add 3 Tablespoons of butter and chocolate chips and melt together at 50% power in the microwave, approximately 2 minutes. Set melted mixture aside.

In a food processor or large ziploc baggie add peppermints and crush. They should be nice miniature pieces but not dust. Set aside.

In a large bowl sift the dry ingredients; flour, cocoa powder, and baking soda. Set aside.

In a mixing bowl, cream butter and sugar. Add an egg one at a time to mixture and beat on high for approximately two minutes each. Add mint extract and sour cream. Mix. Gradually add the dry sifted ingredients to the wet until fully mixed together. Fold in crushed peppermint candies.

In your cupcake pan add your cupcake liners. Add cake mixture to each individual cake liner; filling batter 2/3 full.

Bake cupcakes for approximately 16-20 minutes. When testing with a toothpick a little bit of cake should come with it but should not be soupy more like a crumb. When that happens remove from oven. Cake will continue to cook while cooling. Take out the oven and let cool.

 Chocolate Buttercream
Ingredients

3 cups of salted butter, softened

8 cups of powdered sugar, sifted

1 teaspoon of espresso powder

1/2 teaspoon of warm water

2 teaspoons of vanilla extract

12 ounces of melted bittersweet chocolate, cooled

1 to 2 Tablespoons of Milk

Directions: In a large bowl sift powdered sugar and set aside. In a microwave safe bowl melt chocolate; set aside. In a small bowl combine espresso powder and warm water; set aside.

In a large mixing bowl add butter and whip until fluffy. Add espresso water and vanilla extract and whip. Add melted chocolate and whip until incorporated. In two cup measurements whip sifted confectioner sugar to butter mixture, keep adding until the confectioner sugar has been added completely. Add milk and whip mixture until you get the proper consistency to ice cupcakes.

Apple Turnovers

Apple Turnovers

Happy April!

Spring has sprung and then Winter came back to have the last laugh. Ha Ha. Since Winter came back to have it’s last laugh I decided that I had a chance to do one last hearty dessert hence Apple Turnovers. This is a quick and easy dessert.

If you have puff pastry, apple pie filling, and confectioners sugar then you have everything needed to make these yum-ables. Now if you have some raisins and dulce de leche you can kick this dessert up another notch … BAM! I couldn’t resist that Emeril-ism.

This creation was an excuse to use puff pastry, plain and simple. I know what puff pastry is and I know that the Pepperidge Farms Apple Turnovers that I love to buy from time to time features puff pastry yet I have never bought or used puff pastry on my own. Now that can of worms have been opened, I have a plethora of ideas I want to try with puff pastry including making my own puff pastry.

Did you know by making my own Apple Turnovers I get more bang for my buck? For the cost of four turnovers I was able to make EIGHT TURNOVERS and I still have a sheet of puff pastry dough left! How you like me now?!

If you like your desserts with an outer crunch, warm fruity center, and a sweet glaze on top then this is your dish! Apple Turnovers is a favorite of my Roomie and I. It’s our snack of choice when we would have lazy weekend movie marathons.

Riddle me this what is your movie of choice if you were to have a movie marathon?
Until Next Time,
Jennifer

Apple Turnovers
This is not a recipe per say; more like some steps to make your own Apple Turnovers.
Preheat oven to 425F.
1. One puff pastry sheet thawed.
2. One can of Apple Pie Filling; separate the apples from the sauce and dice apples.
3. Return diced apples to the sauce and season according to your taste. (I used
cinnamon, nutmeg, sugar, allspice.)
4. Add 1/4 cup raisins to the apple filling and stir. Set Aside.
5. Cut Puff Pastry into eight triangular pieces. (To achieve the eight pieces I first cut a
left diagonal, right diagonal, a middle vertical cut, and finally a middle horizontal cut)
6. On each piece of puff pastry spoon approximately a Tablespoon of filling in the center
and fold over the dough using your fingertips to seal. Set on either a greased or lined
baking sheet.
7. After oven preheats reset temperature to 400 F and bake turnovers for approximately
20 to 25 minutes; pastry should rise and brown.
8. While baking mix up glaze by adding one and half cups of confectioners sugar, one
tablespoon light corn syrup, two teaspoons of water and mix until it resembles the
consistency of liquid glue. If too thick continue to add water by the teaspoon. To
make a Dulce de Leche glaze substitute the corn syrup for one tablespoon of Dulce de
Leche. Set aside.
9. Remove turnovers from the oven and let cool for at least 30 minutes. Taking a fork;
dip fork into the glaze and go across turnovers in a left to right motion – should create
some “artistic” lines. Let the glaze set at least five minutes before serving.