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Monday, March 20, 2017

Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)

Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Monday, March 13, 2017

Bourbon Maple Pecans and Walnuts

This is a variation of something I saw on Pinterest.  The gal had made hers with Pistachios but as you can see I decided on walnuts and Pecans.  I made these as a filler for the Christmas Goodies I give to my co workers.  I'll post one of the containers at a later date to show you all what was in there.

8 oz walnuts and pecans
1 1/2 TBL bourbon
2 TBL maple syrup
1 tsp dark brown sugar (you can add a bit more if you want them sweeter)
3/4 to 1 tsp salt

mix ingredients and toss nuts spread on a parchment lined cookie sheet in a single layer and bake at 250 for 15 minutes.  They can be sticky because of the maple syrup so be sure they don't touch while cooking.  Cool and serve.

Thanks for stopping by, have a great week and Always Remember to Find the time To Do ALL the things You L♥ve,

Monday, March 6, 2017

Fruit and Nut Chocolate Bark

I made this back in December, it was some of the goodies for the holidays.  It's a quick easy item to make.  give it a try.

1 1/2 cups dark chocolate chips 
1 1/2 cups white chocolate chips 
3/4 cup roughly chopped nuts, I used pecans and walnuts 
1/2 cup chopped dried fruit, I used apricots and cranberries golden raisins

Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula. 

Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy! 

Thanks for stopping by and Always Remember to Find the Time to do ALL the Things You L♥ve,

Monday, February 27, 2017

Peanut Brittle (microwave)

This is a very simple, quick candy to make so please give it a try.  I always make this at Christmas Time and it's always a big hit.

1/2 cup light corn syrup
1 cup white sugar
1 1/2 cups spanish peanuts
1 tsp vanilla
1 TBL butter
1 tsp baking soda
cooking spray and wax paper

Line a large rimmed cookie sheet with wax paper and spray with cooking spray.  Spray a wood spoon too (makes for easy clean up).  Set aside
In a Large glass bowl mix corn syrup and sugar and microwave on high for 5 minutes.  Remove and stir in peanuts and butter, return to microwave and cook for another 4 minutes.  Remove and add vanilla and baking soda (careful it might bubble up)  BE VERY CAREFUL BECAUSE THE BOWL IS EXTREMELY HOT!!   Spread onto baking sheet and let cool.  Break into pieces when cool, enjoy and store in sealed container for up to about a week.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the thing You L♥ve.

Monday, February 20, 2017

Dark Choclate Caramel and Pretzel Bark

  • I made this back in December as part of my goodies I give to friends.  It's really tasty and will satisfy a quick chocolate craving.  Has just enough satlyness to it too.  

  • 24 salted pretzels
  • 24 caramels, unwrapped
  • 14 oz dark chocolate bar, chopped and divided ( I would recommend a great-quality eating chocolate like Lindt or Ghirardelli)
  • 6 Tbsp coconut milk or heavy cream

  1. Prepare a baking sheet by lining it with wax paper.
  2. Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  3. Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  4. Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
  5. Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
  6. Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 13, 2017

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar
  1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
  2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
  3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
  4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
  5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
  6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 6, 2017

Cranberry Orange Short Bread Cookie

I made these cookies to have after Thanksgiving dinner but instead we had so much dessert I saved them and then baked them on Sunday and took them to work.  I will probably made this cookie during the Christmas Holiday's.  It's an easy recipe to put together and yields a wonderful cookie.  Give them a try.

 2½ dozen cookies
½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired

  • Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  3. Combine flour and remaining sugar in a large bowl.
  4. Use a pastry cutter to cut in butter. You want very fine crumbs.
  5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
  6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
  7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
  8. Preheat oven to 325F.
  9. Cut slices of cookie dough about ¼ inch thick.
  10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
  11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.   Usually they take about 12 minutes, depends on your oven.
  12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  13. Store in airtight container for 3 days or freeze for up to 3 months.

thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
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