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But I'm not sure because that says to brush on or dip the cookies, but I used icing bags, so it seems like mine may have been a little thicker than what this recipe might make. It was definitely those same ingredients, but I used vanilla extract instead of almond because I think almond extract is gross.
I need some "holiday baking" recipe ideas that do not involve fudge. This is my first year attempting baking as gifts, so I need some good recipes!
I made these a few weeks ago. The pepper adds a nice warm flavor to the chocolate.
I have a few quickbread recipes too. Those are nice because you can make them whenever you want, freeze them and then thaw when you're ready to serve/gift. They will keep in the freezer for months. Literally.
Yield: 24 cookies Ingredients 1 1/2 cups pistachio nutmeats 1 stick (1/2 cup) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake until the nuts are lightly toasted, about 10 minutes. Remove from the oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar and vanilla; mix until creamed. Add the flour, baking powder and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1 inch high. Place the logs on an ungreased cookie sheet and bake until the bottoms are lightly brown, about 35 minutes.
Let the logs cool for 5 minutes, and then place on a cutting board. Slice each log on a diagonal into twelve 1-inch-thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
Store the cookies in an airtight container.
*I also dip the flat bottoms in white chocolate once they've cooled
Slightly harder, and requires a cookie press, but definitely worth it.
What's a cookie press, these sound good and I'm bored and appear to have all the ingredients?
Haha. A cookie press is basically a playdoh fun factory for cookie dough. You load it up with dough and squish it out into different shapes.
For this recipe you'll want to have an disc/attachment like the bottom left one here.
Since these cookies don't expand AT ALL in the oven, I just pipe out long strips that span the entire baking sheet and cut little 1/4 inch spaces between them. Much easier than piping out a bunch of rectangles.
Ingredients: 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs 3 cups flour 1/2 tsp almond extract 1 tsp vanilla extract 1 can (21 oz.) cherry pie filling
Cream butter and sugar well then add eggs one at a time, following with the extracts; gradually blend in the flour. Spread batter in 9x13 pan lined with parchment paper. Cover batter with cherry filling; drip / drab remaining batter in spoonfuls over the fruit. Bake in 375 degree oven for about 45 minutes. Cool all the way (at this point icing or confectioner’s sugar can go on top), then slice. They keep well I’ve heard; none have lasted that long.
What's a cookie press, these sound good and I'm bored and appear to have all the ingredients?
Haha. A cookie press is basically a playdoh fun factory for cookie dough. You load it up with dough and squish it out into different shapes.
For this recipe you'll want to have an disc/attachment like the bottom left one here.
Since these cookies don't expand AT ALL in the oven, I just pipe out long strips that span the entire baking sheet and cut little 1/4 inch spaces between them. Much easier than piping out a bunch of rectangles.
Something tells me I went wrong somewhere. And unfortunately this is not one of those situations where they look awful and still taste fantastic. They taste about as good as the look. I think I'll stick to grilling and deep frying.
Haha. A cookie press is basically a playdoh fun factory for cookie dough. You load it up with dough and squish it out into different shapes.
For this recipe you'll want to have an disc/attachment like the bottom left one here.
Since these cookies don't expand AT ALL in the oven, I just pipe out long strips that span the entire baking sheet and cut little 1/4 inch spaces between them. Much easier than piping out a bunch of rectangles.
Something tells me I went wrong somewhere. And unfortunately this is not one of those situations where they look awful and still taste fantastic. They taste about as good as the look. I think I'll stick to grilling and deep frying.
LOL. I think it's great that you tried
The press gives them a really good crunchy texture, and the chocolate dipped at both ends gives them extra sweetnesss (the cookies alone aren't very sweet at all).
Post by wannaberoo'ing on Dec 4, 2013 14:44:43 GMT -5
Giving hard tack candy a whirl this year. It's a dying tradition, so I thought that since I miss it terribly, I better get to learning. And, cause I wanna pound on something (when you break up the candy, you can use a flathead screwdriver and a hammer to break it all up. Or, be more civilized and cut the candy with a sharp pizza cutter and break it off by hand).
Really, hard tack is quite easy and fun. Any food grade oils will do, for flavoring (I'm doing peppermint, cinnamon, and butterscoth) and food coloring to correspond with the flavor. Ya need a candy thermometer and an old saucepan and an old cookie sheet (they can get beat up, don't use something you like).
Ingredients: 3 1/2 cups Sugar 1 cup Corn Syrup 1 cup Water boiling 1 teaspoon Flavored Oil 1 teaspoon Food Coloring
Directions: 1. Butter large cookie sheet (with edges) and set aside. Boil water.
2. Mix in sugar and corn syrup.
3. Mix in saucepan until sugar is dissolved.
4. Cook, without stirring until candy thermometer reaches 300 degrees (hard crack).
5. Immediately remove from heat.
6. Add food coloring and oil flavoring.
7. Stir until well mixed.
8. Pour syrup into prepared cookie sheet.
9. Start cutting around edges with candy shears as syrup cools.
10. Drop the candy on wax paper that has been sprinkled with powdered sugar.
11. When candy cools, break into pieces and store in tins.
Post by NothingButFlowers on Dec 7, 2013 10:30:30 GMT -5
crazykittensmile, how long does the biscotti stay good for? I'm thinking I'm going to make some for a work party/gift exchange thing that is on Tuesday. Will it be okay if I make it on Sunday afternoon, or should I wait until Monday night?
Put all ingredients in a big ole coffee mug and mix with a fork until smooth. Place in microwave for 1-3 minutes (depending on microwave wattage); allow to cool. Eat while standing over kitchen sink.
Post by NothingButFlowers on Jul 2, 2014 17:04:40 GMT -5
If anybody is ever looking for a good peanut butter chocolate chip cookie recipe, this one is so good: jamiecooksitup.net/2010/01/peanut-butter-chocolate-chip-cookies/ I always use creamy peanut butter. It adds a more subtle flavor. If you want a stronger pb flavor, crunchy might be the way to go. I also put the dough in the refrigerator for an hour or two before I make the cookies. And I cannot stress enough taking them out when they still look a little bit undercooked. They are kind of hard to eat the first night because there are so many chocolate chips in them (oh yeah, I'm not sure what the recipe calls for, but I use semi-sweet and bittersweet in mine) that they take a while to really set up, but they are so good the next day.
If anybody is ever looking for a good peanut butter chocolate chip cookie recipe, this one is so good: jamiecooksitup.net/2010/01/peanut-butter-chocolate-chip-cookies/ I always use creamy peanut butter. It adds a more subtle flavor. If you want a stronger pb flavor, crunchy might be the way to go. I also put the dough in the refrigerator for an hour or two before I make the cookies. And I cannot stress enough taking them out when they still look a little bit undercooked. They are kind of hard to eat the first night because there are so many chocolate chips in them (oh yeah, I'm not sure what the recipe calls for, but I use semi-sweet and bittersweet in mine) that they take a while to really set up, but they are so good the next day.
I actually made a first attempt Sunday night that did not turn out at all. Did a little research and tried again last night, and it came out much better.
One thing is that the recipe says she took it off at 225 degrees, but from what I can tell, that's too low. I took my good batch off at 235 degrees, and the texture was just right.
Another thing is that the recipe doesn't say whether you should stir or not while it is cooling. Being as I had very little experience with candy making, I stirred, but I know now that once it starts boiling (mine did around the 220 mark), you should not stir or swirl the pot or anything. Just finish bringing it up to temperature and the let it sit until it gets to 115.
Also, the recipe doesn't give any indication of times, which isn't important for the actual cooking because you are going by temperatures, but for time management, it's helpful so that you don't end up finishing at two in the morning. Anyway, I wasn't watching the clock exactly, but it probably took 20 minutes or more to get up to temperature and 45 minutes to an hour to cool down to 115. I don't remember precisely, but I know that we played 6 rounds of Yatzhee in the time that it was cooling.
One other thing, I forgot to put the vanilla in my good batch, and I don't think it hurt it at all. I'll put it in next time to see if it makes a difference, but it's definitely fine without it.
I've got two stellar recipes to share that are perfect for this time of year. Both of them have been made for years and years by their respective authors and I can vouch for their yumminess.
Leslie's Butternut Squash Soup (from my amazing previous boss, Leslie!) 4 T melted butter 2 C chopped onions 4 - 5 t curry 3 pounds of butternut squash, peeled and chopped into ~ 1 inch pieces 2 green apples chopped ~3 cups chicken stock 1 cup of apple juice salt and pepper to taste
Cook onions with melted butter and curry for about 20 minutes or until onions are clear. Add butternut squash, apples, & chicken stock and bring to a boil for 25 minutes. Strain and reserve liquid. Puree solids in a blender or cuisinart adding back liquid as needed. Return puree to pot, add apple juice, salt and pepper to taste and additional liquid to desired consistency.
Goes great with crusty bread and a crisp sauvignon or fume blanc. Enjoy!
Anne's Soft Molasses Cookies (from my co-worker Anne!)
1/2 c. butter, softened
1/2 c. solid vegetable shortening
1 1⁄2 c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 tsp. salt
2 1⁄4 tsp. baking soda
2 1⁄4 tsp. ground ginger
1 1⁄2 tsp. ground cloves
1 1⁄2 tsp. ground cinnamon
white chocolate or almond bark for dipping***
In a large bowl, cream together softened butter, shortening, and sugar until light colored and fluffy. Beat
in molasses and eggs. Set mixture aside.
In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk.
Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 1⁄2” balls.
Roll dough balls in granulated sugar and place on a greased cookie sheet.
Bake at 350 degrees for 9-10 minutes. Remove and cool on wire rack.
Dip 1⁄2 of cookie in white almond bark or white chocolate.
Place on waxed paper after dipping until cooled and chocolate is set.
Store in tightly covered container.
*** Anne dipped her cookies in an icing instead of the chocolate, and I will be doing the same. The recipe is: 1 c. confectioner’s sugar ¼ c. buttermilk (you can use regular milk) 1 tsp. vanilla extract Sift the sugar and add in the rest!
Post by 10goldbees on Jan 18, 2016 11:50:48 GMT -5
Oh hell yea! Never knew about this thread. Looks awesome.
Here's my go-to crockpot recipe:
Dr. Pepper Pork Shoulder 4 lb pork shoulder 1 or 2 cans of Dr. Pepper Half of a medium white onion 1 small can chipotle peppers in adobo sauce Salt Pepper
Liberally salt and pepper your pork shoulder and place it in the crockpot. Chop half of your onion and throw it in there. Rub a bunch of chipotle peppers and the adobo sauce on the shoulder as well. I usually put in like eight of the peppers but it's up to you how spicy/smoky you want this thing. Pour in enough Dr. Pepper to cover about 3/4ths of the meat. Cover and cook on low for seven to eight hours. It should basically fall apart as you try to lift it out of the crockpot.
You can serve it anyway you want. Throwing some on a bun with cole slaw and bbq sauce is great. I typically serve on a tortilla with onions, avocado, and some sriracha. You can add whatever you want to the pot when you cook too. Garlic and Worcestershire are no brainers. It'd probably good with a variety of peppers too but I haven't messed with that.
Here's one that I've actually made and is always good with St Patrick's Day coming soon.
Slow Cooker Corned Beef and Cabbage
Ingredients
1 1/2 pounds small redskin potatoes, halved 4 carrots, cut into 2-inch pieces 1 large onion, cut into 1/2-inch wedges 2 stalks celery, peeled and cut into 2-inch pieces 2 or 3 sprigs fresh thyme One 4-pound piece corned beef brisket, rinsed 12 ounces stout beer 2 tablespoons pickling spice 1/2 small head green cabbage, core intact and cut into thick wedges 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/2 cup loosely packed parsley leaves, chopped
Directions
Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
Slice the corned beef against the grain and serve with the vegetables and broth if using.
(My suggestion is to use a tea strainer or something like that to contain the pickling spices so you can remove them before serving. They can be a little overwhelming if you get a mouthful.)
So I'm on a mission to start eating better and lose some weight. I spent several hours this weekend chopping veggies and preparing food for this week. I'm proud of myself!
Anyway, I found this recipe on pinterest, and I made them last night. They turned out good; actually, better than I thought they would be because I thought they would be gross. So I'm sharing with you guys.
Oatmeal Banana Cookies
2 ripe bananas 1 cup quick-cook oats 1/4 cup chocolate chips
Smash bananas in a bowl. Add oats and mix together. Fold in chocolate chips until mixed well. Spoonful mixture onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
It only makes about 8-10 cookies. When I took mine out of the oven, they were not "melded" very well and kind of fell apart. After they cooled off a bit, I stuck them in the fridge, and now they are perfe ctly set.
I made these tonight and they were better than expected. Added the peanut butter that Jenny suggested. Also ran a bit short on chocolate chips so I made up the difference with peanut butter chips.
They taste like banana bread cookies. Similar consistency with a hint of peanut butter. I'll make them again in the future!
My go to recipe for "healthy" food has been chicken breast in the following marinade
Chopped ginger Chopped garlic Jalapeño Lime juice Vinegar Olive oil Chili powder Salt Pepper
Let it marinate in the fridge from 30 minutes to 2 hours then cook.
Chicken breast is shockingly high in protein, low in fat, and has zero carbs. If infused properly with enough flavor, it can actually taste like something too.
Made sloppy joes for the first time since I was a kid yesterday. Not too bad. Super easy.
Slow-Cooker Sloppy Joes
Ingredients
1 1/2 pounds lean ground beef 1 pound ground sausage 1 small onion, chopped 1/2 medium-size red pepper, chopped 1 (8-oz.) can tomato sauce 1/2 cup ketchup 1/2 cup water 1/4 cup firmly packed brown sugar 2 tablespoons cider vinegar 2 tablespoons yellow mustard 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 cup all-purpose flour 8 hamburger buns, toasted
Preparation
1. Brown beef and sausage with onion and pepper in a large skillet over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.
2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and everything but the buns. Cover and cook on HIGH 4 hours. (I found it got a little too hot about three hours in and had to turn it down so keep an eye on it.)
