Tag Archives: flour

Cranberry-White Chocolate Cookies

These cookies are very festive looking with their white chips and red cranberries! To make them look even more Christmas-like you can even add some shelled pistachios! The green will be subtle but very classy looking.

These cookies are also pretty easy to make. They are drop cookies. Nice and simple.

INGREDIENTS:

2½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

½ cup butter, softened

1 1/3 cups sugar

2 large eggs

1½ cups white chocolate morsels

1 (6 ounce) package sweetened dried cranberries

DIRECTIONS:

1. Combine flour, baking powder, salt, and baking soda. Set aside.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, 1 at a time, beating until blended after each addition.

3. Add flour mixture to butter mixture gradually, beating at low-speed until blended. Stir in white chocolate morsels and cranberries.

4. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

5. Bake at 350º for 10-12 minutes or until lightly browned on bottom. Remove to wire racks to cool.

Makes 3 dozen cookies

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Pecan Petites

One of my favorite cookies from a cookie exchange was from my friend Aimee. These cookies melted in your mouth! There was no way you could eat just one! Or two or three…They are delicious round balls of yumminess!

This recipe is also very easy to make. Easy is good. This way you can make more than one type of cookie! The recipe originally called for margarine but I don’t like using margarine. So using butter is a great alternative.

INGREDIENTS:

1 cup butter/margarine

¼ cup sugar

1 teaspoon vanilla

2 cups flour

1 cup chopped pecans

Confectioners’ sugar

DIRECTIONS:

1. Cream butter or margarine and sugar until light and fluffy. Blend in vanilla.

2. Add flour, mix well. Stir in the pecans.

3. Shape rounded teaspoons of dough into balls and place on an ungreased cookie sheet.

4. Bake at 325º for 20 minutes. Cool slightly, roll in confectioners’ sugar.*

*If you want to make them festive for Christmas roll them in red or green sugar crystals.

Makes about 3 dozen cookies

Pina Colada Oatmeal Cookies

Ok my Christmas tree is up and decorated! Woo Hoo! Now I just need to clean up and finish up the loose ends for the inside decorating. Spent all morning and part of the afternoon Christmas shopping so I got a late start on the tree today. I had promised myself I would write the blog in the morning also. Didn’t happen! It is amazing that even though I am not working (unemployed but not by choice!) you would think I had so much time on my hands! I seem to have even less. Looking for a job is a full-time job in itself so I am happy to take time and just write about my recipes and research photos and just escape into my own little food blog world. It’s a great place!

My Christmas tree

Great places have great food and drinks. The piña colada is a wonderfully decadent and delicious drink and it definitely brings up images of palm trees, warm weather, sandy beaches, tiki huts…You get the picture. So I found a recipe for my last cookie exchange that took that wonderful cocktail and made it into a cookie! The recipe calls for rum extract but I like to use the real thing. Or even use a coconut rum. It’s a small amount so don’t worry that anyone will be getting plastered from eating these cookies. They are tasty and tropical and they even go great with a real piña colada to wash them down! Why not! It’s the holiday! Enjoy! (I know the picture is small but I didn’t have a close up them by themselves. Never thought I’d be doing a blog when I made them!)

Pina Colada Oatmeal Cookies

INGREDIENTS:

1½ cups firmly packed dark brown sugar

1½ sticks butter, softened

1 egg

1 can (8 oz.) crushed pineapple in juice

1 teaspoon rum or coconut rum (or use rum extract)

2 cups flour

½  teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½  cups rolled oats (not quick cooking)

½ cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350º. In a large bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in egg, pineapple with its juice, and rum extract until well blended.

2. Add the flour, baking powder, baking soda, and salt. Beat until well blended. Stir in oatmeal and coconut.

3. Drop by teaspoonfuls onto greased cookie sheets. (Those silicone mats or parchment paper work great also). Bake for 15-20 minutes. Let cookies cook on sheets for 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies

Rainbow Cookies

Here they are as promised! Rainbow Cookies! This recipe was from one of my very first Cookie Exchanges. My sister was the ambitious one! She didn’t have any kids yet and had lots of time! (She has 5 now!) The recipe itself isn’t really that hard, it is however time-consuming. Many things to do but if you follow the directions you’ll have no problems. Some rainbow cookies have a chocolate layer on the bottom as well as the top, this one has only chocolate on top. Either way they are delicious and your friends and family will be impressed when you tell them you actually baked them yourself!

I was trying to find a picture from this party way back when. It had to be in the mid-late 1990s. I’m still looking though so if I find it (after 5 or 6 moves I’m lucky I find anything!) I will add it in. I know I must have a photo of it somewhere so be patient and I’ll search for it.

This recipe will NOT, I repeat NOT, be low-calorie. Then again, most cookies that are really good aren’t! It is the season for eating and being merry so no worries this time. Just get in the kitchen and bake like crazy! I wonder if I asked my sister to make these today what she would do. Hmmm…Oldest child is 12 and youngest is now 6. Free time? Sure! NOT! She’ll just laugh at me.

Cousin Linda (L) and sister Michele (R)

I may still do an exchange this year if I want to throw one together real fast. I just love them. I just wish everyone else did! I have so many fun memories of the past ones I’ve had. Like my cousin Linda showing up to the party with cookies that were still warm from the oven! As my sister-in-law Maureen told her, “Linda, the party starts at 4:00, that doesn’t mean start baking at 4:00!” She was also late to the party. The following year I told her an hour before everyone else. Guess what? She showed up on time, an hour before everyone else! It’ll never happen again though!

INGREDIENTS:

3 sticks butter

1½ cups sugar

1½ cups flour

4 eggs

4 ounces almond paste (½ stick or ½ can usually)

1 bag (about 12 ounces) semi-sweet chocolate chips

red, green, yellow food coloring

1 jar seedless raspberry jam (use sugar-free here if you want to save a little calories)

DIRECTIONS:

1. Combine butter, sugar, flour, eggs and almond paste in a large bowl with an electric mixer.

2. Divide batter evenly into 3 bowls (something that won’t get stained). Add yellow, green and red food coloring into bowls. One color per bowl. Add a few drops at a time till the color you want is reached.

3. Spray three 11½ x 8 (1½” deep) aluminum pans with cooking spray. Line with wax paper and spray again. Pour each bowl into a separate pan.

4. Bake individually for 15-20 minutes at 350º.

5. After cooling, remove from pans, stack and layer with raspberry jam. Don’t put jam on the top. Just between the two bottom layers.

6. Place chocolate chips in a microwave safe bowl and microwave on HIGH for 2 minutes. Stir till smooth. Frost top of layers only with the melted chips. After chocolate hardens (put in fridge to help this along), cut into individual squares. Store in refrigerator.

**Not sure how many this will make but it also depends on how big or small you cut the squares. Enjoy!

Chocolate Mousse Bars

All you chocolate hounds out there this one is for you! Chocolate Mousse is always seen as such a decadent dessert and it usually is but my recipe will use the sugar substitute sucralose (Splenda). Sucralose is one of the few substitutes that you can use exactly as you would sugar. It may even be sweeter! I can only use sucralose because aspartame gives me migraines. So no “Blue” in my house! Only “yellow”!  Aspartame can’t stand up to the heat of baking either so that is another reason to use sucralose. If you are really weird about using ‘fake’ sugar by all means use the real stuff. I will never know! And I won’t think any less of you! But if you use the sucralose and are counting points for  Weight Watchers for any reason, the bars are only 4 points each and regular sugar makes them 5 points each. Not much of a difference so it’s up to you!

Photo is for illustrative purposes only!

INGREDIENTS:

6 extra-large egg whites

1¼ cup sugar or sugar substitute

1 tablespoon canola oil

1½ cups unsweetened baking chocolate, melted

1/3 cup unsweetened cocoa powder

¾ cup all-purpose flour

1½ cups nonfat plain yogurt

1 teaspoon vanilla

DIRECTIONS:

1. Heat the oven to 350º. Spray an 8″ square baking pan with cooking spray.

2. In a large mixing bowl whip the egg whites until frothy. Gradually add the sugar and beat until fluffy.  Meanwhile, stir the oil into the melted chocolate. Add this mixture to the egg whites and blend.

3. With a mixer on low, sift in the flour and cocoa powder and fold together. Beat until fluffy. Add the yogurt and vanilla; beat until uniformly combined.

4. Scrape the batter into the pan; smooth the top. Bake until the batter feels firm to the touch in the center, but a toothpick comes out coated with the batter, about 30-35 minutes.

5. Remove the pan to a wire rack to cool to room temperature. Cover with plastic wrap and chill until firm, at least 1 hour.

Makes 16 bars

Paradise Cookies

I believe there is room for a cookie or two in everyone’s day. I can rationalize that they are smaller than a piece of cake so therefore  it’s better! I don’t know anyone who doesn’t have a favorite cookie. Whether it’s chocolate chip, oatmeal, thin mints, peanut butter or whatever you like, it’s always fun to find a new treat. I found the basics for this recipe and tweaked it to make it a little different. These cookies have a Hawaiian taste with the pineapple, coconut and macadamia nuts. (Leave out the nuts if you are allergic to nuts)

Photo for illustrative purposes only

INGREDIENTS:

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

8 ounce can crushed pineapple, drained well

1 cup macadamia nuts, chopped

4 tablespoons unsalted butter, at room temperature

1/3 cup sugar

1 large egg

½ teaspoon pure vanilla extract

1½ cups sweetened shredded coconut


DIRECTIONS:

1. Preheat oven to 375º. Line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. Using an electric mixer, beat the butter and sugar at medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla.

4. Beat in the flour mixture at low-speed. Stir in the coconut, pineapple and nuts.

5. Place rounded teaspoons of dough about an inch apart on the prepared cookie sheet. Bake until the edges are golden, 10-12 minutes. Let cook on a rack.

Makes about 3 dozen cookies

Easy as Pie

I came across this recipe in a holiday book. (Christmas is just 168 days away you know!) It claims to be the easiest pie in the world to bake. While reading it over I would have to agree. I think even the “baking challenged” as I tend to be sometimes can bake this pie. I don’t have a picture but it is a custard pie and has coconut in it. So sort of like a coconut custard pie. One of my favorites. So practice for the holidays and get baking everyone! I think I will make it myself next time I have an ‘event’ that needs a dessert! By the way it is NOT a low-calorie dessert. But that’s ok now and then! Moderation! Heck I may even make it this weekend to see if it actually works! Then I will have an actual picture to show. If anyone makes it before I do, please send me a picture and I’ll include it! I will put in a “temporary” photo until then.

Photo is for illustrative purposes only

INGREDIENTS:

2 cups milk

4 eggs

½ cup all-purpose flour

1 cup flaked coconut

1 cup sugar

1 stick butter

½ teaspoon salt

1 teaspoon vanilla extract


DIRECTIONS:

Place all ingredients into a blender. (Yes a blender!) Turn the blender on medium speed and count to ten. (Not 9, not 11, but 10!)

Pour into a 9″ deep dish pie pan.

During the baking process the flour drops to form the crust and the remaining ingredients form the filling. (I admit I am a bit skeptical on this!)

Bake at 350º for 45 minutes.

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