Monster Mama

Almond Joy Bread

2013-04-18T12:13:00.000-05:00

I love Almond Joy candy bars and knew I'd love this amazing bread ( inspiration HERE). I amped up the coconut flavor and gave it my own spin. It turned out amazing, it was moist and had a great texture with those crunchy almonds inside. Break out your cup of coffee (or cold milk) you're gonna love this.

4 eggs
2 c sugar
3/4 c canola oil
1 tsp vanilla
1 tsp coconut extract
1/4 c melted unsalted butter
3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
1 c coconut flakes
1/2 c sliced raw almonds
1 c semi-sweet choc chips

Combine first 6 ingredients in the bowl of mixer, using the paddle attachment beat on medium speed for about 2 minutes until fully incorporated.
In a separate bowl, sift flour, baking soda, baking powder, and salt together.
Starting with flour mix alternating with buttermilk until it's all used. Mix until combined. Fold in coconut, chocolate chips and almonds.

Now pour into your prepared loaf pans. Bake at 350º for about 1 hour and until golden. While your breads are baking, make your glaze.
Glaze:
1 c sugar
1/2 c coconut water
1 tbsp butter
1 tsp coconut extract

In a saucepan bring everything to a boil and all the while stirring. Let in boil for about 1 minute. Turn off and use to glaze bread.
Melt some chocolate chips to drizzle over tops.

Remove loaves from oven and poke holes all over tops of warm bread.Using a pastry brush, drizzle glaze into holes and all over loaves, I used all of the glaze. Let breads cool and drizzle with chocolate. Sprinkle with sliced almonds and coconut flakes.
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Strawberry Shortcake Tarts

2013-04-14T17:03:00.000-05:00

My son and his girlfriend went out to Poteet, Texas for their Strawberry Festival and brought me back some juicy sweet berries. I knew I had to whip up some shortcakes of course but wanted to try something a tad bit different - these were more cake like than the other "shortcakes" I've tried. Definitely a step up :) Loved them.

1c flour
1 1/2 tsp baking powder
3/4 c sugar + more for tossing strawberries in
1 tsp cinnamon
1/4 c veg oil
1 egg
1/2 c milk
1 1/2 tsp vanilla
1 tbsp vinegar
about 1 c of strawberries, hulled and cut up, enough to cover top ( I used about 1/2 c for mini tarts)

Preheat oven to 350º
Spray a 9" or 10" tart pan with cooking spray ( I used 5 mini tart pans). In a medium bowl combine flour and cornstarch and set aside. Using another bowl whisk together sugar and oil until combined. Add in egg, milk, vanilla and vinegar until everything is blended. Now mix your wet and dry ingredients until batter forms ( like a pancake batter). Pour into prepared pans.

In a small bowl with about 1 tbsp of sugar and 1 tsp of your cinnamon, toss your chopped berries. Make sure each one is completely covered. Set strawberries into your batter, gently pressing into the batter. Bake at 350º for 50-60 minutes until golden and toothpick inserted into middle comes out clean. I baked mini tarts about 25 minutes until golden and toothpick came out clean. I sprinkled them with a little powdered sugar.

They were super good, the tops and edges had a nice crispy cover. You could drop a scoop of ice cream on top for a real treat:)
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Blueberry Lavender Cupcakes

2013-04-10T10:24:00.000-05:00

Had to run to Kroger's for some groceries and came across this pot o gold....they had it paired up to eat with Irish white cheddar cheese and wine. Had to try it of course. Really yummy but got my brain spinning on how to use it in a cupcake. Yes! It worked!

1 box white cake mix (plus eggs, oil and water)
1/2 c blueberry Lavender jam
1/2 c fresh (or frozen) blueberries

Take your jam and fresh blueberries and warm them over low heat until berries pop and jam is melted. Now go make your cake batter. Gently add berry mix to batter (save about 1 tbsp for frosting)and scoop into paper lined cupcake tins. Bake according to box directions.

I used a canned frosting - just add about a tablespoon of the berry mix to the frosting and frost cupcakes. I used some fondant and made flowers and leaves for a little decoration.

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Moon Pie Squares

2013-04-02T09:36:00.000-05:00

If a Moon Pie is new to you...I'll try to explain. Moon Pies are a sandwich type cookie made with 2 round graham crackers (palm-sized) with a marshmallow filling dipped in chocolate. They are individually wrapped and come in other flavors too, like vanilla and banana (my favorite). I'm not sure but they might just be a southern thing, all I know is they have been around forever here in Texas and I love them.

Found this easy bar for you to try. It's like some of the cake bars you've seen before but full of marshmallow and graham crackers. The cream cheese just brings it all together. You won't be disappointed. Hope you can find Moon Pies in your area.

1 bx yellow cake mix
1 c melted butter
1 egg
16 oz cream cheese, softened
1 1/2 c confectioners' sugar
2 large eggs
1/2 tsp vanilla
4 Moon Pies, chopped into small pieces
1 c milk chocolate chips

Preheat oven to 350º. Mix together cake mix, butter and 1 egg. Mix well and press into the bottom of a 9x13" pan. Sprinkle with 1/2 of your chopped Moon Pies - set aside.

Beat your soft cream cheese, vanilla and confectioners' sugar until smooth. Add the eggs, one at a time, beating until completely incorporated. Pour over crust.
Bake for about 40 minutes or until set. Remove from oven and sprinkle with chocolate chips - smooth them out a little. Now sprinkle chopped Moon Pies over melted chocolate chips. Let cool then refrigerate in a covered container. Cut into bars.

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Chocolate Coconut Sheet Cake

2013-03-27T12:17:00.000-05:00

Martha Stewart calls this her "foolproof cake"....well I guess so.... Made it and it was easy and moist, topping was a little sweet so I would start with 1 c powdered sugar, then add more to your taste. You could also use a boxed mix to save some time. As you can see..I had to make mine for tiny hands :)

cake:

softened butter, to butter pan

3/4 c unsweetened cocoa powder plus more for dish

1 1/2 c flour

1 1/2 c sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp coarse salt

2 lg eggs, lightly beaten

3/4 c low fat buttermilk

3/4 c warm strong brewed coffee

3 tbsp safflower oil

1 tsp vanilla

Topping:

1 stick unsalted butter ,plus more for dish

2 c confectioners' sugar

6 tbsp cocoa powder

3 c finely shredded dried unsweetened coconut

2/3 c strong brewed coffee

1 tsp vanilla

whipped cream and toasted coconut for serving
chocolate eggs (opt)

Cake:

Preheat oven to 350º. Butter a 9x13' baking dish, line bottom and sides with parchment paper, leaving an overhang. Butter parchment and dust with cocoa powder. Whisk together 3/4 c cocoa,flour, sugar, baking soda, baking powder and salt in a large bowl. Gather flour mix in to a mound and create a hole in center. Pour eggs,buttermilk, coffee, oil and vanilla into hole and whisk until smooth and combined. Pour into prepared dish and spread evenly with a spatula. Bake until set and toothpick inserted comes out clean, about 25 minutes.

Topping:

Meanwhile melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa and coconut in large bowl. Stir coffee and vanilla into butter and pour over coconut mixture. stir to combine and immediately spread over warm cake. Let cool completely on wire rack.

To serve, using parchment paper to transfer cake to cutting board. Cut and serve with whipped cream and toasted coconut (I used a cookie cutter for mini cakes)

Refrigerate up to 3 days.

Simple Vanilla Ice Cream

2013-03-24T21:05:00.001-05:00

Found this easy recipe for ice cream over at Woman's Day that I had to try. Only three ingredients AND no ice cream maker either :) Pretty simple right? I added chocolate syrup swirls in the middle to make it special but you could add your favorites to make it for your family. Try caramel syrup, nuts, or chopped fruit, the combinations are endless.

2 c heavy cream
1 c (14oz) sweetened condensed milk
1 1/2 tsp vanilla
chocolate ice cream syrup (opt)

Using an electric mixer on high speed beat the heavy cream, condensed milk and vanilla in a large bowl until thick stiff peaks form, about 3-5 minutes.
Transfer half the mixture to a freezer safe container add your swirls of chocolate syrup then top with the rest of ice cream mixture. Freeze until firm - at least 8 hours.
Ice cream is good up to 2 weeks.

Pecan Maple Blondies

2013-03-22T09:32:00.000-05:00

It's been spring like here for a couple of weeks so I know I can confidently say goodbye to freezing temperatures and this blondie will be my goodbye to winter :) Pfft...a big ol scoop of vanilla ice cream will bring them right into Spring, huh?

2 c flour
3/4 c chopped pecans (plus extra for sprinkling on top)
1 c brown sugar
3/4 tsp salt
1/4 tsp baking soda
8 tbsp melted butter
1/2 c B grade maple syrup
2 lg eggs
2 tsp vanilla

Maple Cream Glaze:
1/4 c unsalted butter
1/2 c B grade maple syrup
1/4 c brown sugar
1/4 c heavy cream
Heat oven to 350º. Line a 9x13" baking pan with parchment paper with a little overhang (for easier removal). Lightly spray parchment paper with cooking spray and set aside. Melt butter and set that aside too.
In a large mixing bowl, mix flour, pecans, brown sugar, salt and baking soda until everything is incorporated. In another bowl mix melted butter, maple syrup, eggs and vanilla until blended. Now add wet and dry ingredients together. Stir until combined. Mixture will be thick like a brownie batter. Pour into prepared pan and bake for about 20 minutes, or until set and just a tiny bit soft. In the mean time make your icing.

Melt your 1/4 c butter in pan, add maple syrup, brown sugar and heavy cream. Boil at medium heat for about 2 minutes. Remove from heat and let it cool off a bit. I used a pastry brush and just slathered it on the warm blondies. Sprinkle with chopped pecans and let it cool down and set up.

Starbucks Chocolate Cinnamon Bread

2013-03-17T15:10:00.000-05:00

If you are a Starbucks fan, then you know this "bread". It's dense, moist, fudgy and perfect with a cup of coffee ;) Found the recipe over at their website for you to make in your own kitchen when you can't find it at your local Starbucks.

3 sticks of butter (at room temp)
3 c sugar
5 eggs (at room temp)
2 c flour
1 1/4 c Dutch processed cocoa
1 tbsp cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1/4 c water
1 tsp vanilla

Topping:
1/4 c sugar
3/4 tsp cinnamon
1/2 tsp cocoa powder
pinch of ground ginger
pinch of ground cloves
1/4 sparkle sugar (optional)

Preheat oven to 350º and line (2) 9x5 loaf pans with parchment paper.
Mix butter and sugar in electric mixer until light and creamy - about 5 minutes. Add eggs, 1 at a time, until each is fully incorporated. Scrape downs sides of mixing bowl to get everything mixed.
In another bowl sift together flour, cocoa, cinnamon, salt, baking powder and baking soda - set aside.
In another bowl whisk together buttermilk, water and vanilla. With mixer on low, slowly add each bowl to the butter mix. Alternate between the two until everything is fully blended - do not over whip. Split batter between 2 loaf pans, lightly shake pans to even out tops.
Now make your topping. Sprinkle with layer of sparkle sugar (if you are using it) then combine sugar, cinnamon, cocoa, ginger, and cloves and generously sprinkle on top.
Bake 45-50 minutes.

Texas Peanut Patties

2013-03-13T18:45:00.000-05:00

Everyone has memory candies, these are mine. Growing up in Texas, these patties were sold at the corner store for about 25 cents I think and I've always loved them but every year they get harder to find. Occasionally I will find them traveling around Texas...in little ice houses or Mom & Pop stores and even a gas station here and there. We always get them in San Antonio at The Mi Tierra Bakery every time we are up there and until now that was the only for-sure place that has always had them.

I finally found a recipe that is so true to the original patty that I have to share. If you've ever had one you have to try to make these at home. You'll thank me later :)
2 1/2 c sugar
2/3 c light Karo syrup
1 c milk
2 1/2 c raw peanuts
4 tbsp butter
1 tbsp powdered sugar
4-5 drops of red food coloring

Place sugar, syrup, milk and peanuts in a heavy pot, stir them to mix everything together. Bring to a boil, then lower heat to a low boil, continue cooking, uncovered for about 1 hour until it's at a soft ball stage (235-240º on your candy thermometer).
Set out wax paper on cookie sheets or counter.
When mix gets to the soft ball stage, remove pot from heat and add butter. Stir until completely melted. Slowly add your sifted powdered sugar and food coloring. Stir until mix is combined and thickened. Now drop by spoonfuls onto wax paper. They should be pretty flat like a patty not a pile of nuts. I tried :) If the mix in pot starts to harden while you're working, put in back on burner to soften it a bit. You can make them whatever size but smaller than your palm is what I did.
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Marshmallow Cheesecake

2013-03-10T15:09:00.002-05:00

Saw this and knew I had to try it! I loved the idea so much AND it's a no bake. It was also super easy of course.
You can use a store bought crust or make your own.

Graham Cracker Crust:
2 c graham cracker crumbs
6 tbsp melted butter
1/4 c sugar
splash of water
Stir together crumbs, butter and sugar. Add a little water at a time until crumbs start sticking together. You don't want it to be wet, don't add more than a couple of tablespoons. It should be crumbly but stick together.
Press into bottom and sides of your pie plate. Bake in 375º for 8-10 minutes until golden and dry.

Filling:
1 bag regular sized marshmallow
3/4 c milk
2 - 8oz pkg softened cream cheese
1/2 c marshmallows (totally optional, I chopped up a few and threw them in)
1 tub whip topping (Cool Whip)

In large bowl of mixer, beat soft cream cheese until super smooth. Set it aside.
On stove over low-med heat, melt marshmallows and milk. Stir until completely smooth, about 10 minutes. Don't let it burn. Take off heat and cool completely.
Add your cooled marshmallow mix to cream cheese, beat to combine. Now fold in your whip cream, just until combined. You can add marshmallows now if you are using them.Pour into your cooled graham crust. Cover and refrigerate until set or overnight even.
I piled the top with marshmallows, you could even drizzle it with melted chocolate too if you wanted.....ooh how about chocolate covered marshmallows?......I'll stop there :)
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Buckeye Brownies

2013-02-28T22:49:00.000-06:00

Many years ago, we lived in the small town of Westerville,Ohio. We stayed for 2 years before we moved back to Texas. It was a beautiful town, lots of fun and gave us the opportunity to travel all over up north. One of the things I miss are their "Buckeyes". These are round candies made from a peanut butter mix that is partially dipped in chocolate - they are named Buckeyes because they look just like the nut on a Buckeye tree. These candies are indigenous to Ohio but you can order them online or make them yourself .

I thought I'd make a Buckeye Brownie to remind us of Westerville. My PB lover is gonna gobble them up.

Make yourself a pan of your favorite brownies, while they are cooling make the PB filling.
1/2 c (1 stick) softened butter
2/3 c creamy peanut butter
1 tsp vanilla
1/8 tsp salt
2 c powdered sugar
1-4 tbsp milk
1 1/2 c semi-sweet chocolate chips
Beat together butter and peanut butter until smooth. Add vanilla and salt then alternately add milk and powdered sugar, beating after each addition. If it's too thick, thin it out with a little milk. If it's too thin add more powdered sugar. I think thicker worked better for this recipe. Set them aside in the fridge to set up.
Now go melt your chocolate chips. I used microwave. Spread melted chocolate over peanut butter layer. Let them harden and set up in refrigerator before cutting to serve.

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Chocolate Glutten-free Cookies

2013-02-22T13:50:00.000-06:00

These are my all time favorite cookies. I use to buy these many years ago, but the store stopped making them? Oh well, I searched for a recipe that looked like them, sounded like them etc. I found quite a few...crossing my fingers I tried a mix of them. They were perfect! I'm so excited that they are glutten free on top of it.
Pretty easy and quick.

1 3/4 c powdered sugar
1/2 c cocoa powder
2 tsp cornstarch
1/4 tsp salt
2 egg whites :)
1 c coarsely chopped pecans (opt)

Preheat oven to 300º Line sheets with parchment paper
Mix sugar, cocoa and salt. Gradually add egg whites, stirring with a spoon until mixture forms a thick dough. Add nuts if you're using them. Form dough into balls (Using a small cookie scooper, I got about 18 small balls). Place on parchment lined cookie sheet and bake 16-19 minutes and they are glossy and cracked. Let set up a few minutes on cookie sheet then transfer to wire rack to cool completely.
Store in airtight container.
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Cornmeal Thumbprints

2013-02-18T21:24:00.003-06:00

Saw these forever ago over at MS and finally made them. I loved them. I loved how the cornmeal gave them a little crunch. Not too sweet either. Perfect with a cup of tea :)

2 c flour
1/2 c yellow cornmeal
1/2 tsp coarse salt
2 sticks unsalted butter, room temp
3/4 c sugar
1 lg egg
1 1/4 tsp vanilla
your favorite jam (I used strawberry)

Preheat oven to 400º.
In medium bowl whisk flour, cornmeal and salt until blended. In a large bowl using mixer, beat butter and 1/2 c sugar on medium high until creamy about 3 minutes. Add egg and 1 tsp vanilla - beat until combined. With mixer on low, slowly add flour mix to combine.
Place 1/4 c sugar in small bowl, roll dough into 1" balls and coat with sugar. Transfer to parchment lined cookie sheets. Using the bottom of drinking glass, flatten balls into 1 1/2" in diameter or press your thumbs into each one to make little indentions. Fill with jam and bake until golden at edges -10 minutes, rotating halfway through. Let cool on racks.
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Bayou Brownie

2013-02-11T21:33:00.002-06:00

Found this over at Food.com. It is from a New Orleans recipe group with The Church of the Devine. Can't get a better witness than that :) This was so rich and buttery but not over the top. You will love it and it was of course E.A.S.Y.

1 box yellow cake mix
1 c ch pecans
1/2 c melted butter
3 lg eggs
1 (8oz) pk softened cream cheese
powdered sugar (the recipe called for a bag of powdered sugar!!That was tooo sweet. I used about 1cup. Just taste until you have the sweetness that your family will like)

Grease the bottom of 13x9" baking pan and set aside.
Combine cake mix, pecans, butter and 1 egg, stir until blended - press into your prepared pan. Set aside.
Combine soft cream cheese, 2 eggs, and powdered sugar in large mixing bowl -mix until smooth and creamy. Pour over cake mix layer and bake at 325º for 40 minutes or until cheese mixture is set (kinda like a cheesecake).
Let cool and cut into bars.
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Nutty Brittle

2013-02-04T13:50:00.002-06:00

Here's a pretty easy brittle recipe from MS so you know it was good! Pretty easy and you could even add dried fruit to it or dip the edges in melted chocolate. Box it up for Valentines Day too :)

1/4 c (1/2 stick) unsalted butter
1 1/2 c packed light brown sugar
1/4 c honey
1 c fresh nuts (I used pepitas, pecans, sunflower seeds and pistachios) Use your favorites.

Lay parchment paper onto 11 x 17" jellyroll pan - spray with cooking spray and set aside.
Melt butter in sauce pan over med-heat. Stir in sugar and honey. Bring to a boil. Now cook without stirring, until mix is medium amber color and candy thermometer reads 280º - about 6 minutes.
Stir in seeds and cook until mixture reaches 300º - about 2 more minutes. Pour onto your prepared sprayed sheets. Let cool and then break them apart.

Fudgy Zucchini Cupcakes

2013-01-29T11:51:00.000-06:00

Since middle Diva is going through a "vegan" stage, I wanted to make some cupcakes without eggs....? They were moist and soft and truly delicious. Little one even ate one :) If you shred the zucchini with the smallest blade, they won't even notice it's there. Promise.

cake:
2 c zucchini (finely chopped)
1/4 c veg oil
1/2 c greek yogurt
1/2 c cocoa powder
1 bx devils food cake mix (or use your favorite recipe)

frosting (or use canned)
1 c semi sweet choc chips
1/4 c evaporated milk
2 tbsp butter
1 tsp vanilla
1c powdered sugar

Mix dry cake mix with rest of ingredients and stir everything up until completely blended. Scoop into cupcake liners and bake for 17-20 minutes or until toothpick inserted comes out clean.
To make frosting, mix choc chips, evaporated milk, butter and vanilla in bowl - microwave for about 30 seconds, remove and whisk until smooth and melted. Add powdered sugar and keep whisking until smooth. Now frost your cupcakes.

Apple Tarts

2013-01-25T21:13:00.000-06:00

Made some sweet little apple tarts last week. Use ready made refrigerated pie dough - cut into square shapes, a chopped up apple tossed with sugar cinnamon or apple pie filling, fill and seal two sides together. Bake until golden. Yum!

Strawberry Brownies

2013-01-21T10:29:00.000-06:00

We love strawberries in this house and knew these would be a hit....they were. Super simple recipe, just 5 ingredients, perfect for when you need a dessert in a hurry :)

strawberry cake mix
2 eggs
1/3 c oil
Glaze:
1c powdered sugar
2-3 tbsp milk
I added a few drops of pink food coloring

Mix cake mix, eggs and oil together, press into 9x13" pan - your mix will be thick and sticky. Just spray fingertips with some cooking spray and push it into corners. Bake at 350º for 15 - 20 minutes.
While brownies are baking, make your glaze. Mix powdered sugar and milk until you get the consistency you want and pour over warm brownies. Let them set up and cut into squares. I topped each one with a sliced strawberry.
These have been all over the internet, millions of variations too but I first saw them over at Let's Get Cooking - try them with Lemon or Spice cake mix too :)
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Elephant Ears

2013-01-14T13:03:00.002-06:00

Some people call these Palmiers but we call them Elephant Ears.

Made some little goodie bags for my Aunt Kiki who was driving back home to New Orleans on Saturday. It's a 7 hour long drive...so you gotta have snacks right? Pretty simple and easy too. I made mine even more simple by just folding twice but you can see how to make them step by step with this video below.
http://www.videojug.com/film/how-to-make-palmiers

2 c sugar
2 tsp cinnamon
2 sheets of puff pastry -thawed (I used Pepperidge Farm)
Preheat oven to 450º and line cookie sheets with parchment paper.

Combine sugar and cinnamon. Pour 1 cup of sugar mix onto your countertop, unfold sheet of pastry onto your sugar then pour 1/2 c of sugar mix on top. Spread evenly on the puff pastry - you are not trying to sprinkle, you want an even coating of sugar mix.With your rolling pin, roll the dough until it's 13"x13" square and your sugar is pressed into the top and bottom of puff pastry. Fold the sides of square toward the center so they meet in the middle. Fold them again so the two folds meet exactly at the middle of dough. Then fold 1 half over the other half as though you are closing a book. You will have 6 layers now. Slice dough into 3/8" slices and place slices, cut side up onto baking sheets.
Repeat on your second pastry sheet.
Bake cookies for 6 minutes until the sugar has caramelized the bottoms and cookie has turned a nice golden color. Turn over with spatula and bake 3-5 minutes more, until caramelized on the other side too.
Transfer to baking rack to cool.
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Eggnog Tres Leches Cake

2012-12-29T01:30:00.001-06:00

Last recipe with Egg Nog for this year....I think :). This was easy and so moist. Everyone loved it.

1 white cake mix (and all ingredients to make cake)
1 tsp nutmeg
5 oz evaporated milk
14oz sweetened condensed milk
1 cup of eggnog
Whip Cream

Make cake according to directions on box for a 9x13" pan but add your tsp of nutmeg to the mix.
Once you bake your cake, let cool about 10 minutes and then poke holes all over top of cake, I just used a regular fork. Now slowly pour your condensed milk over cake, using the back of the spoon to push around and make sure it gets into holes. now do the same with eggnog and evaporated milk.
Cover and refrigerate for at least 4 hours, the longer the better - I let mine set up overnight.
Top with whip cream, sprinkle with nutmeg and serve. It was super yummy :)
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Gumdrop Fudge

2012-12-25T22:37:00.000-06:00

Saw this over at Taste of Home and knew I had to make it. It's so pretty and festive huh? It was quick, rich, smooth and so sweet but I packed it up and give it away.
I know they will love it.

1 1/2 lbs white candy coating, coarsely chopped
1 can(14oz) sweetened condensed milk
1/8 tsp salt
1 1/2 tsp vanilla extract
1 1/2 c chopped gumdrops (put in fridge for about 30 minutes to make chopping them up easier - I used spiced ones)

Line a 9" square pan with foil, long enough to hang over sides - set aside.
In a heavy saucepan, combine the candy coating, condensed milk and salt. Cook and stir over low heat until it's all melted and smooth. Remove from heat and stir in vanilla and chopped gumdrops.
Pour into prepared pan, cover and refrigerate until firm and set. Using foil edges, remove from pan and cut into small squares. Store in an airtight container at room temperature.
Makes about 3 lbs.

Chocolate Sugar Cookies

2012-12-23T11:12:00.000-06:00

I love to decorate cookies and usually do sugar cookies but today thought I 'd make Chocolate Sugar Cookies instead. Love the dark dough, a nice change from regular sugar cookies. Super easy too.

2 sticks softened butter (unsalted)
1 c sugar
1 egg
1 tsp vanilla
2 c flour
1 c dark cocoa powder
pinch of salt

Preheat oven to 350º

In mixer, blend butter and sugar until incorporated - don't overmix. Add egg and vanilla and mix on low, scrapping down sides as needed.
In a separate bowl - whisk flour, cocoa and salt together and SLOWLY add it to your butter egg mix. Mix on low until dough comes together. Transfer dough onto plastic and wrap up. refrigerate at least 2 hours.
Roll dough out to a 1/4" - 1/2" thickness, cut out shapes and transfer them to parchment covered cookie sheet. Refrigerate about 15-30 minutes more to help dough keep its shape during baking.
Bake 15-20 minutes and cool 5 minutes on sheets before moving them to wire racks to cool completely.

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Lemon Brownies

2012-12-16T20:15:00.000-06:00

My Meyer Lemon tree has exploded....look at all these lemons! I had to pick as many as I could before the weather freezes them out :) Sent some to friends and sent some with Big Daddy and the trees are still loaded.

Oh well, this is my first recipe with these Meyer Lemons. Loved it.

3/4 c flour
3/4 c sugar
1/4 tsp salt
1 stick butter, softened
2 eggs
1 tbsp lemon juice
1 tsp lemon zest

Mix flour , sugar and salt together in big bowl, add soft butter. Mix until combined. Whisk your eggs with lemon juice and zest - now add them to flour mix. Make sure everything is incorporated and pour into 8x8" pan. Bake at 350º for 25 minutes. You can double this recipe and bake in a 9x13" pan for 30 minutes. Cool before adding glaze.

Glaze:
1/2 c powdered sugar
1 Tbsp lemon juice
lemon zest
Mix together until smooth
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Chippy Snowballs

2012-12-10T23:37:00.000-06:00

My favorite cookie on the Christmas cookie tray has got to be the Mexican Wedding cookie. I love the sweet crunchy and powdery fluff so much that I always look for it first. This snowball is kinda like it but with the added rum, cinnamon, pecans and choc chips - it really does fancy it up. Loved this snowball version!

1 1/2 sticks (3/4c) unsalted butter, softened
1 tsp vanilla
1 tbsp dark rum
1/4 tsp salt
1/3 c sugar
1 1/2 c flour
1/2 tsp cinnamon
6 oz chopped semi-sweet chocolate
1 c chopped pecans
confectioners' sugar

Preheat oven to 350º Line cookie sheets with parchment paper and set aside.
Using mixer, combine butter, vanilla, rum, salt and sugar. Beat on medium speed until creamy and smooth - 3 to 5 minutes. Add flour and cinnamon and beat until completely mixed in. Now stir in choc chips and nuts with a big wooden spoon. You want everything incorporated.
I used a small cookie scooper to make round balls, spaced about 1/2" apart, bake 18-20 minutes until edges begin to brown and tops are very dry to the touch. remove from oven and onto a cooking rack.
Before they cool completely, sift confectioners' sugar all over them.

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Eggnog Cream Cheese Bars

2012-12-07T11:43:00.000-06:00

It's that time of the year! Eggnog time! Made these for my little man cause he loves both cream cheese and eggnog - perfect mix.

crust:
2 c gingerbread crumbs (I used gingersnaps)
1/2 c butter (melted)
filling:
8oz softened cream cheese
1/2 c eggnog
1 tbsp flour
1/2 c sugar
1 egg + 1 egg yolk
1 tsp rum extract
1/2 tsp nutmeg

Crush gingersnaps until you have fine crumbs, combine them with your melted butter and mix until moist. Press crumbs into a 9x13" pan (you can use a smaller pan for a thicker bar). Bake for 10-12 minutes.
While your crust is browning, mix together cream cheese, eggnog, flour and sugar. Add egg and yolk - mix completely. Add rum extract and nutmeg - stir to blend.
Pour eggnog mix into baked crust and put back in oven for another 25 minutes until set -when it doesn't jiggle anymore.

Allow it to cool before cutting into bars. Keep refrigerated.

Sugar & Slice