Sick Brownie Bites

Ingredients

Cooking spray, for coating the baking pan

1 2/3 cups graham cracker crumbs

2/3 cup shredded coconut

2/3 cup chopped walnuts or pecans

One 14-ounce can sweetened condensed milk

6 ounces semisweet or bittersweet chocolate chips

Big pinch kosher salt

Confectioners' sugar, for rolling

Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.

Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Place the confectioners' sugar in a medium bowl. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat.  When cool, roll again.

Recipe from Foodnetwork.com

Enjoy!

Nutella Whoopie Pies

Ingredients

1¼ cups all-purpose flour

1 tsp. baking powder

3 tbsp. unsalted butter

¼ cup sugar

1 egg

½ cup NUTELLA®

2 tbsp. cocoa powder

½ cup milk

a pinch of salt

Cream Filling:

1 1/2 cups shortening

3 cups confectioners' sugar
1 1/3 cups marshmallow topping
Dash salt
1 teaspoon vanilla extract
1/3 to 1/2 cup milk

Fall colored sugar/sprinkles (optional)

 Preheat the oven to 350°F.

Make the marshmallow cream filling: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Set aside.

Make the whoopee pies: Mix together the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar. Add the egg, NUTELLA®, cocoa powder and milk. Mix well then add the flour and baking powder mixture.

Place 30 small spoonfuls of the mixture on a baking sheet covered with baking parchment. Bake for 10-15 minutes. Remove from the oven, leave to cool on a cooling rack, then sandwich together with the cream filling. Dip in colored sugar, if desired.

Whoopie!

Almond Witch's Fingers

Ingredients

30 sliced almonds pieces

2 large eggs

¼  teaspoon pure vanilla extract

½ teaspoon pure almond extract

8 tablespoons unsalted butter (1 stick), room temperature

½  cup confectioners' sugar

5 tablespoons granulated sugar

Pinch of salt

2 cups all-purpose flour

1-2 T cocoa powder

Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and extracts. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely.

With a small, clean paintbrush, work cocoa powder in and around fingernails and knuckles to give them a ghoulish look.

Recipe adapted from Martha Stewart

Bats Witches!

Kolby's Kookies (Dog Treats)

My doggie Kolby loves these.  Feel free to substitute any dog-friendly ingredients for the carrot, banana & apple.  I used what I had on hand. You can also substitute a GF flour if your pet is allergic to wheat.

Ingredients
1 c whole wheat flour
1/3 c peanut butter, creamy or chunky
2 T coconut oil
1/2 c rolled oats
1 egg
2 T finely chopped carrot
2 T chopped banana chips
2 T chopped apple chips

Preheat oven to 350*. Line baking sheet w/parchment paper.

Mix all ingredients together until all is incorporated.  Flatten to 1/4" thick on cutting board or counter. Using a bone shaped cookie cutter and/or other shapes, cut out the cookies and place on prepared baking sheet.  Not necessary to leave more than 1/2" between as they will not rise or spread.

Bake for 15-20 minutes or until bottoms are nicely browned.  Cool and store in the refrigerator.   These cookies can be a bit chewy.  If you prefer a harder cookie, increase the baking time by 2-3 minute intervals, making sure they don't burn (although I'm sure your doggie won't mind). Makes approximately 30-40 treats depending on the size of your cutter.

Your doggie will love you even more!

Chubby Hubby Bars

Sweet and salty, layered with peanut butter and chocolate.  Doesn't get much better than that.

Ingredients

16 oz. semi-sweet or bittersweet chocolate, chopped
3 cups salty pretzel sticks
1 cup smooth peanut butter
4 T unsalted butter
1 c sifted confectioners' sugar

Line a 9x13-inch pan with parchment paper, allowing excess to hang over the sides

Place half of the chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Pour the chocolate into an even layer in the prepared pan.

Gently place the pretzel sticks in an even layer on top of the melted chocolate. Place the pan in the refrigerator while you prepare the next layer.

Whisk together the melted butter and peanut butter, then whisk in the powdered sugar until completely smooth. Spread in an even layer over top of the pretzels.

Melt the remaining half of the chocolate using the same method as in step #2. Pour the melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer. Return to the pan to the refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 2 weeks.

Recipe adapted from The Brown Eyed Baker.

Indulge!

No-Bake Banana Pudding

After several hours in the refrigerator, the vanilla wafers will become very soft and will blend into the cream mixture.  If you prefer the a harder cookie, replace the vanilla wafers with shortbread cookies. I used Keebler brand for this recipe.

Ingredients

4 bananas, sliced
3 cups whole milk
1 box Nilla Wafers
2 small boxes instant French Vanilla Pudding
1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1 12 oz. container Cool Whip

Line the bottom of a 13 x 9 dish with 1/2  of cookies.  Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. In a separate bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Ad the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate at least 4 hours or overnight.

Pink Lemonade Thumbprint Cookies

Ingredients

1 1/2 C all-purpose flour
2 c confectioners' sugar, plus more for dusting
1 tsp coarse salt
2 sticks unsalted butter, room temperature
2 Tbsp finely grated lemon zest, plus 1/4 C fresh lemon juice
2 raspberries, forced thru a strainer to remove seeds

Preheat oven to 325*. Whisk together flour, 1/2 cup confectioners' sugar and salt in a bowl. In a large bowl, beat butter with 1/4 c confectioners' sugar, zest, and 2 Tbsp lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.

Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.

Bake 10 minutes. Remove sheets one at a time and press the end of a wooden spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.

Whisk together remaining 1-1/4 cups confectioners' sugar and 2 tbsp lemon juice with strained raspberries in a bowl. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.

Recipe taken from MarthaStewart.com

Enjoy!

Everything Cookies

You can substitute whatever mix-ins you would like in this recipe.  Just be mindful of the total amount.  Try not to add more than 2-1/2 cups total of mix-ins. Otherwise, the batter will be compromised and too dry to hold together properly.

Ingredients

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 cups rolled oats

1/3 cup bittersweet chocolate chips

1/3 cup white chocolate chips

1/3 cup chopped dates (or try other types of dried fruits; i.e., cherries, cranberries, figs, blueberries)

1/3 cup chopped chocolate covered graham crackers

1/3 cup golden raisins

1/3 cup sweetened coconut

1/2 cup pecan pieces

Cream butter, peanut butter, and sugars.

Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.

Form into balls about 1 1/2" in diameter.  A cookie scoop works well here.  Place 2" apart on a parchment-lined cookie sheet.

Bake at 350 for about 14-20 minutes, or until lightly browned on the bottom.  Baking time determines the firmness of the cookies.  Less time = softer middles.

Enjoy!

Peanutty Pie Crust Clusters

Photo courtesy of Pillsbury.com

These clusters of goodness won First Prize in the Pillsbury Cooking Contest (not by me). They are awesome, and wanted to pass along.

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box

1 bag (12 oz) white vanilla baking chips (2 cups)

1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 tablespoon Creamy Peanut Butter

1 cup salted cocktail peanuts

2/3 cup toffee bits

Heat oven to 450°F. Line 2 cookie sheets with wax paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Salted Caramel & Brown Butter Snickerdoodles

Ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Sea salt, for sprinkling on top of cookies

In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

 Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.

When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

 In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

(Recipe taken from Two Peas and Their Pod)

Delicious!

Oatmeal Chocolate Cherry Chip Crisps

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1/3 cup sugar

1 teaspoon vanilla extract

2 large eggs

2 cups old-fashioned oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup dried tart cherries 

1 pkg. Nestle Toll House Cherry Filled Delightfulls

1/3 cup white chocolate chips

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in bowl of a stand mixer. Add eggs and beat until blended (about a minute).  Add next 4 ingredients.  Continue beating until mixture is blended. Transfer to large bowl. Mix in cherries, Delightfuls and white chocolate chips.

Spoon batter by rounded tablespoonfuls or using a tablespoon size scoop onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

(Recipe adapted from Epicurious)

GF Baked Oatmeal Popables with Fruit & Bittersweet Chocolate

There is a recipe going around on FB called Healthy Cookies.  I took my idea for these very tasty snacks from that.  They taste like sweetened cooked oatmeal, but in convenient snack-size mounds. You're gonna love 'em and so simple to make. If you use a vegan chocolate bar, this recipe becomes vegan as well as GF!

Ingredients:

2 large very ripe bananas, mashed
1/3 cup applesauce (I used unsweetened)
2 cups GF old fashioned oats (like Bob Mill's Organic)
1/4 cup coconut or almond milk, your preference
1/4 cup chopped dried cherries
1/4 cup chopped dried pineapple
1/4 cup golden raisins
1/2 cup dark or bittersweet chocolate (I used Ghiradelli bittersweet. You can substitute a vegan bar)
1 tsp vanilla bean paste (you can substitute vanilla extract)

Preheat oven to 350*.  Line a cookie sheet with parchment.  Mix all ingredients together. Using a medium cookie scoop, place them 1/2" apart.  They do not spread, so 1/2" is plenty.  Bake for 16-20 minutes or until firm.  They really do not brown, so don't be concerned. Baking them makes them hold together.  Let cool and give them a try!

Enjoy!

French Macarons, Take I

I have always been enticed by the beautiful colors and dainty appearance of French Macarons. When I was visiting my sister in Charlotte last summer, she took me to Amelie's French Cafe/Bakery where I got to taste one for the first time.  It was instant love.  Soon after I bought a book on Macarons and have been reading it and staring at it, and reading it and staring at it since then.  I was definitely intimidated because of all the things it said can go wrong for the amateur Macaron baker (that's me!).  They refer to Macarons as "troublesome" and that didn't do a lot for my confidence. The weather can't be too humid or too dry, all ovens bake differently, stacking baking sheets is recommended but you don't know if 2 are good or if you need 3.  Parchment or Silpat?  Aged egg whites. Don't fold too much, but make sure you fold enough.  Confidence & the courage to get started are a must.

Well it took me 7 months but I finally got up the courage to try. All seemed to go quite well.  The only area I was really concerned about was folding in the food coloring.  It instructed me to fold the egg whites and dry mixture 90%, then add the coloring and then finish with 1-2 more strokes.  No way can you fold anything thoroughly in 1-2 strokes.  I tried to use as few as possible, but it took me more like 6-8 strokes and at that I left the batter marbled.

Now it's time to pipe them out onto the parchment paper.  While I attempted to make each one uniform in shape and size, it was a bit difficult without any prior practice.  Not bad though.  I was not very successful in releasing the pressure without leaving a "tail".  I dropped the baking sheet on the counter several times and was able to lessen the tails, but unable to make them vanish altogether. (I later read that my mixture was not folded enough, surprisingly.)

All things considered, I am quite pleased with the results, and after reading the Troubleshooting section of the book, am prepared for a Take II.  I aspire to be an expert by Take III, well at least by Take IV. :)

As you can see by the photo, I made pink, green & lavender shells.  Since they are made with almond flour, they have a very delicate almond flavor.  I filled the pink ones with strained raspberry seedless jam, the green ones have crunchy chocolate ganache w/cacao nibs and the lavender with a blackberry butter cream.

I am not providing the recipe this go-around as I need to understand more of the science and the whys and wherefores of the structure of the macaron shell.  When I build more confidence and can make them without trembling hands and heart palpitations, I will then publish the recipe I used. Look for Take II followed by Take III, and hoping to end with the trilogy.

C'est bon!