Tag Archives: Baking

Strawberry Shortcake Cookies

Posted in Cookies, Fruit by

I am so happy to be back blogging. My husband is doing great and we got the news we were looking for on his tumor, it was benign! A weight has been lifted off our shoulders and I am back in the kitchen cooking good stuff. I originally had planned to share another recipe with you, but I just made these cookies and had to give them to you right away.

During the winter months we get together with our neighbors the first Wednesday of the month for soup night. One of our neighbors graciously cooks up two different soups and the rest of us will bring breads or desserts. It’s a great time to get together with everyone and enjoy great food. This past soup night really snuck up on me. I realized the night before that I had not thought about what to bring. So I started researching all my saved recipes for something. I like to try and do something that fits the month or the season. This is the time of year I love going to the grocery store and getting fresh strawberries from my home state of Florida. It takes me back to going to the Strawberry Festival in February. So, when I was looking through my saved recipes, I saw these strawberry shortcake cookies and knew this was what I was making.

The cookies are very delicate and should be eaten the day they are made. Strawberries are very juicy and the cookies will become soggy after sitting for more than a day. The taste of strawberry shortcake in cookie form is pure heaven and makes me miss Florida this time of year. Enjoy!

Strawberry Shortcake Cookies:

  • 12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
  • 1-2 tsp freshly squeezed lemon juice
  • 1/2 cup plus 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbs cold, unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling
  1. Preheat the oven to 375.  Line 2 baking sheets with parchment paper.
  2. Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.
  3. Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter or your fingers, cut in the butter to the flour mixture until coarse crumbs are formed. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries. (The dough will not be smooth but a bit crumbly)
  4. Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown. (Mine were done at 20 minutes) Transfer to a wire rack to cool completely. Enjoy the day of baking.

Source: Pink Parsley via Martha Stewart Living June 2009

Jalapeno Popper Dip

Posted in Dips, Entertaining, Football Food by

If you are planning a Super Bowl party, this dip has to be on the menu! Sadly, my Tampa Bay Buccaneers self destructed this season so my team is nowhere near the playoff season. But, I am cheering on the New England Patriots because their Offensive Coordinator is now the head coach for my beloved Penn State Nittany Lions. I am very excited about Coach O’Brien and hopes he does well throughout the playoffs.

Let me get back to the food, if you love jalapeno poppers you are going to LOVE this dip. I wasn’t sure how much of the flavor of regular poppers would come out in the dip, and I was pleasantly surprised that it was strong. You will think you are eating poppers. I think they are best served with tortilla chips but you could use crackers too. You can up the amount of heat by using another jalapeno and the stems and ribs (the white part inside). With not knowing how much heat my guests would like, I took out the seeds and ribs on the jalapeno’s. I also added more cheese because life is better with more cheese. Anyway you make this, your guests will love it!

Jalapeno Popper Dip:

  • 2 (8 oz) packages cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 (4 oz) can chopped green chiles
  • 3 jalapenos, minced finely
  • 1 cup shredded Mexican style cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • nonstick cooking spray
  1. Preheat oven to 375 F.
  2. Combine the cream cheese, mayonnaise, green chiles, jalapenos, and both shredded cheeses in a medium bowl. Stir together until thoroughly combined and smooth. Transfer the mixture to a 9×9 baking dish.
  3. Mix the Panko and Parmesan together in a small bowl using a fork. Sprinkle evenly over the dip in the baking dish. Spray the topping lightly with cooking spray. Bake for 25-30 minutes, or until the topping is golden and the dip is hot. Serve with tortilla chips or crackers.

Slightly adapted from Tracey’s culinary adventures via My Baking Addiction (via Annie’s Eats)

2011 Year In Review

Posted in Entertaining by

2011 has been a pretty decent year for us. The beginning of the year brought us new and exciting changes. We have been having a wonderful time in our new home and I’ve had fun in my kitchen. I look forward to 2012 and all the things I hope it brings. I will admit that the beginning of 2012 is going to be a bit shaky, my husband will be having surgery to have part of his thyroid removed and checked for cancer. We are very hopeful that it will all work out. I will apologize right now for any lack of postings in the month of January. I will try to not let the downtime be for too long. But if there is, you will understand what is going on.

This past year has been great for the blog. Particularly for the #1 most looked at post of the year. I must thank Pinterest for help with that. For those unsure of Pinterest, it’s a site you can pin your favorite things around the web to. It’s fun and addicting and you must give it a try.

I’ve composed the top ten posts of 2011. Enjoy and have a safe and Happy New Year! Love you all!

#10

 
Baked Ravioli is a family favorite. It’s like an easy lasagna.

#9

Loaded Baked Potato Dip is a perfect party dip. It tastes just like baked potatoes.

#8

 
Cupcake Tower with Ganache filled Cupcakes I have a link to how to make a cupcake tower and the recipe for some really yummy chocolate cupcakes

#7

Stuffed Strawberries is a favorite of mine not just because it was my first ever post on the blog. It’s also very delicious!

#6

Onesie Sugar Cookies were so much fun to make. I made them for my sister-in-law’s baby shower. She gave me a beautiful niece in return for these cookies.

#5

Easter Lamb Cake is a family tradition. I can’t wait to make it this year because I got the cast iron lamb mold that my great-great grandfather made.

#4

Stuffed Pork Tenderloin with Feta and Spinach is something I created a long time ago. It’s one of the only ways I can get my son to eat pork.

#3

French Toast Bread Pudding would be perfect to serve for breakfast on New Years Day

#2

Coconut Cupcakes with Pineapple Filling is a great combination of flavors.

#1

The number one post this year is Hot Corn Dip. I make this a lot because it’s easy to throw together and it’s a real crowd pleaser.

 

Chocolate Crinkle Cookies

Posted in Christmas Baking, Cookies, Dessert by

If you are going to make anything this holiday season; you must make these! I’ve always seen crinkle cookies but never made them. I was ready to make something new and try these and I am so glad I did. They are AMAZING! Soft and chocolaty and oh so good. You do have to plan a little ahead to make them. The dough requires to be refrigerated for at least 4 hours to set up. I ended up making the dough and got busy and wasn’t able to actually bake them for a couple days. There was no problem in letting the dough sit in the fridge for a couple days. So, if you are busy this week, make the dough and let it sit in the fridge till you are ready to roll and bake. The kids will love to roll the dough into a ball and into the powdered sugar. But be warned, it will be messy but that’s the fun part for the kids.

Chocolate Crinkle Cookies:

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1 stick of unsalted butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup confectioners’ sugar
  1. In a stand mixer, set with paddle attachment, or a hand mixer, cream together white sugar and butter.
  2. Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the cocoa powder slowly making sure to mix very well.
  3. Combine the flour, baking powder, and salt; stir into the cocoa mixture. (The dough is very thick and sticky at this point)
  4. Cover the dough and chill for at least 4 hours or up to 3 days.
  5. Preheat the oven to 350 degrees and line 2-3 cookie sheets with parchment paper.
  6. Roll dough into one inch balls and place them on a plate (I used paper plates). Chill the cookies for 10-15 minutes just to firm them back up.
  7. In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls onto the parchment lined cookie sheets.
  8. Bake in preheated oven for 10 to 12 minutes until they are crackly and puffy. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  9. Store in an airtight container. For up to 5 days.

Source: Simply Love Food

Snickerdoodles

Posted in Christmas Baking, Cookies, Dessert by

Snickerdoodles are a classic cookie that everyone loves. It’s easy to make and fun to eat or should I say fun to make and easy to eat? Either way they are the perfect cookie to make around the holiday’s; especially if you have kids. My kids love to roll the dough into a ball and roll it into the cinnamon sugar. We had a really good time in the kitchen baking these and I know you will too.

Snickerdoodles:

  • 2 1/2 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 tbs (1 stick) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 3/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 tbs ground cinnamon
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in a bowl. With electric mixer on medium-high speed, beat the butter, shortening, and 1 1/2 cups sugar until light and fluffy, 2 minutes. Add eggs, 1 at a time, mixing after each until well incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
  2. Combine cinnamon and remaining sugar in a bowl. Roll dough into 1 1/2 inch balls with moistened hands (we found that we did not need to have wet hands) toss in cinnamon sugar to coat, then place 2 inches apart on prepared baking sheets. Bake each sheet separately until edges are light golden brown and centers are soft and puffy, 10 to 12 minutes, rotating each sheet halfway through baking. Cool 10 minutes, then transfer to wire rack to cool completely.

Source: Americas Test Kitchen Holiday Cookies 2010

Holiday Baking

Posted in Christmas Baking, Entertaining by

Between cooking and baking, family visiting (missing them already), Black Friday shopping, and decorating for Christmas, I am finally feeling like myself again. I’m ready to start thinking of all the baking I want to do for Christmas. While I gather all sorts of new things to make, I will give you a roundup of some really good recipes to make now. Happy Baking!

First up are these chocolaty brownies with a peppermint topping

Oreo Truffles

Jam Thumbprint Cookies

Holiday Biscotti (our favorite)

Candy Cane Kiss Cookies

Mint Patty Cupcakes

 

 

Thanksgiving Menu

Posted in Entertaining by

I have been working on my Thanksgiving menu and I’m so excited about it. If you are stumped with what to make I am here to help. I will share with you what I’ll be serving and other recipes that you might like. There are some recipes I do not have links to and those are the ones that I have yet to post about but I do plan to.

If this is your first time hosting Thanksgiving, please don’t stress. It’s really all in the planning. Plan your menu ahead of time and then break it down. You do not need to be cooking all day on Thanksgiving. I like to enjoy the day and spend time with my family and watch the Macy’s Thanksgiving Day Parade along with football. To help you out, I will share with you how I’ll be planning the days to Thanksgiving.

Sunday:

  • Make Parker House Rolls and Freeze

Monday:

  • Make Spinach Dip
  • Make Cranberry Compote
  • Prepare napkins and table cloths (iron if necessary)

Tuesday:

  • Make Pumpkin Cream Pie
  • Make Apple Pie
  • Make Cranberry and Apple Cake

Wednesday:

  • Brine the Turkey
  • Make Green Rice and Bake
  • Make Mashed Potatoes
  • Make Spiced Apple Cider
  • Make Sweet Potatoes and Apples and Bake
  • Cut veggies for tray
  • Set the tables

Thanksgiving Day:

Morning:

  • Roast Turkey
  • Make Brie en Croute
  • Make Stuffing
  • Mix the Spiced Apple Cider with Wine to make Sangria
Afternoon:
  • Roast Brussel Sprouts
  • Reheat All Side Dishes
  • Throw rolls into oven
  • Carve Turkey and enjoy dinner
Now here is my menu along with other dishes you might like. 

Appetizers:
*Brie en Croute
*Veggie tray
*Cocktail Shrimp (already cooked and frozen)
Special Drink:
*Spiced Apple Cider Sangria
Main Course and Sides:
*Brined Turkey
*Mashed Potatoes
*Roasted Brussel Sprouts
*Cranberry Compote
Dessert:
*Pumpkin Cream Pie
*Apple Pie
*Cranberry and Apple Cake
*I will be serving