Peggy''s Shortbread Cookies

Happy Sunday friends!

I am going to warn you this blog post will be fairly short.  There will be an update on my YouTube channel about my eyes, so make sure to watch for it.  They aren't cooperating to say the least.  I can't see well enough to do a very long post,  I am frustrated and it is especially hard when I had such huge amounts of family recipes planned for here and the YouTube channel.  If you aren't subscribed come join me!  There is more than cooking, there are tons of life stuff, crafts, etc.  There is pretty much nothing that is off limits there.  (Sounds questionable doesn't it?)ChefWannabe's Life

My sister Peggy is precious.  She and I have a special relationship and she is the baker of all bakers!  This woman is awesome in the kitchen!  She used to always be famous for her sugar cookies, now it is her shortbread cookies!  You can leave them plain, add chopped pecans to make them Pecan Sandies, or dip in chocolate, which is what I did!  I dipped ad drizzled!  I did chocolate on some and cherry on others!


Here is the recipe......

3/4 lb Softened butter (unsalted)
1 cup white sugar
1 tsp. vanilla
3 cups flour
1/ tsp salt

Preheat your oven to 350 degrees F. 
Mix all ingredients just until it holds together.  If you dough is a bit wet or sticky add another 1/ cup of flour.  
Roll out fairly thick and cut into whatever shapes you fancy and bake for 9-11 minutes! 

Remember shortbread cookies are supposed to be a bit crumbly and these are perfection!
You could also frost these with buttercream at Christmas and cut into shapes!

Oh the places these cookies will take you....!

ENJOY and thanks sissy!

 

Chocolate Peppermint Candy Cane Cookies

ACK! 15 more days until Christmas!  Are you ready?  How are you doing on the shopping?  Are you at the "OMG I have no have to pay more than the price of the gift to get it shipped in time" phase yet?  I started wrapping last night.  We discussed, if you follow me on Facebook about how I am about that kind of thing.  Yikes.  But I enjoy soft lights, Christmas music and beautifully wrapping the gifts we have chosen for those we love.  It is relaxing, and my husband always says I should start a gift wrapping business at the holidays!

I did get in the kitchen yesterday and get these wonderful treats made.  They are a favorite in our family, and I wanted to make sure to share the really special treats we love with you this year.  It is a really busy time and developing new recipes this time of year, (which actually started 2 months ago for me.  I am like retail!) I just want to enjoy the beauty of the season, the reason for the season, my family and friends and spending a lot of time developing anything new isn't in my game plan for this month, especially this year with my grandchildren now living in the same city.  They are our families Christmas miracles as they were born last Christmas Eve, 6 weeks early and yet, they have grown into beautiful, funny, healthy little monkeys who we can't imagine life without!  Though this isn't technically their first Christmas, it kind of is.

I have to share one of their Christmas photos with you!


These cookies are so good.  The chocolate flavor is rich, and though the actual cookies isn't super sweet, the addition of the white chocolate drizzle and crushed peppermint, makes it the perfect cookie.  When you see the amount of sugar you might say, "WHOA", but using the unsweetened chocolate, in addition makes the flavor so much richer.  It makes over 5 dozen cookies, don't worry, you won't consume it all at once! They are easy, the dough is beautiful, and they don't take long to bake or cool.  I think it would be fun to let the kids drizzle and sprinkle them with anything they like! 



Here is what you will need:
8 oz. cream cheese, softened
3/4 cup butter, softened
1 3/4 cup granulated sugar
1/8 tsp. salt
2 tsps. vanilla extract
2 1/2 cups flour
1/2 tsp. baking soda
4 oz. melted unsweetened chocolate (I used the already melted variety because I had it on hand)
1 cup white chocolate chips melted
crushed candy canes (how many is up to you)
You can use any other candy or decoration to sprinkle over the top as well it doesn't have to be peppermint!

In a large bowl or the bowl of your standing mixer, cream together, cream cheese, butter, sugar, salt and vanilla extract together until creamy.  Add in baking soda and mix well.  Start adding in  your flour and beat (stand or hand mixer) slowly at first, so you don't get covered in flour and add until it is all incorporated!  Now, pour in your melted unsweetened chocolate and let it mix until well combined. 

Preheat your oven to 350 degrees F.  Take a tablespoon size scoop or actual spoon and roll that amount into a ball. Next roll it into a long snake shape, you can do them as small or as big as you like, but the size I did, I got a nice size cookie, and ended up with over 5 dozen.  Shape them into a candy cane shape and place on parchment lined or non stick cooking spray, sprayed, cookie sheets.  I easily get 12 on a sheet, they don't spread a lot but they do spread a bit. 

Bake for 10 minutes.  That is the exact time that I find keeps them soft, even with the carry over cooking.  Place them on a cooling rack to cool!

Melt white chocolate in either a double boiler set up or in the microwave, 20 seconds at a time on half power.  Trust me, just trust me.  Place into a piping bag or Ziploc that you have cut the tip off of.  You can even just use a spoon or fork to drizzle.  While the white chocolate is still wet, sprinkle with your crushed peppermint candy or whatever you choose to sprinkle on them.  Let sit until the chocolate is set and enjoy!

MERRY CHRISTMAS!

Tropical Delight Cookies

Welcome April!  Today is April 1st, not sure what do YOU might see this, but probably a couple of days after.  It is a bit chilly but the sun is so bright, who CARES what the reality is, right?  I hope you stay awhile Mr. Sun, you and I haven't spent time together for a long time!

 

So when we get that first warm spring day, it immediately puts me in the mood for summer food, summer treats, or anything that reminds me of warm weather!  I also admittedly realized, the freezer had a bit of "a little a' this and a little o' that" that needed used up.  I had found some things that appeared to be the perfect recipe for something tropical and this was it.  These have a delicate coconut flavor, and then WHAM you bite into pineapple and then WHOOSH there goes a macadamia nut and it feels almost like when you eat a York Peppermint Patty.  All KINDS of awesome things could happen!

Enjoy these easy, eggless cookies, that are a refreshing change from chocolate, although don't get me wrong, there IS no replacement for chocolate!  A summery twist perfect for all occasions!

1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup coconut milk (divided)
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
1 cup diced dried pineapple
1 cup macadamia nuts, chopped
1 cup coconut (divided)
1 1/2 cup powdered sugar (for glaze)

Preheat your oven to 350 degrees.   Line cookie sheets with silicone mats or parchment, or spray with nonstick cooking spray and set aside.

In your the bowl of your mixer or a large bowl cream together butter and both sugars until creamy.  Add in 1/4 cup coconut milk, vanilla and salt, and baking soda, mix again until combined.  Add in flour and mix just until the flour has been all mixed in.  Scrape down the sides and fold in pineapple, nuts, and 1/2 cup coconut. 

Scoop out on to cookie sheets and bake 9-12 minutes, depending on the size you make.  (should make 3 dozen)

Let cool and then make glaze: Combine remaining 1/4 cup coconut milk, and powdered sugar.  You may need to add a bit more of one ingredient or the other depending on the consistency you like.  When you have drizzled them you can use remaining coconut and sprinkle the tops!  Let stand so glaze hardens and...

ENJOY!

Bess's Pan Handy Cake

I love this recipe.  I loved it before I even baked it!  Let me tell you why....

My husband and I have our favorite Chinese food place that we eat lunch at almost every single Monday.  We have for a few years.  At some point, we noticed that there was a lady there, who sat right across from us and she was there the same day as we were.  We later found out, she eats there every single day!  After quite some time, we struck up a conversation, introduced ourselves and we became fast friends.  Bess has been through a lot in her 80 years.  We have to constantly remind her she has grandchildren who can and will mow her yard, or shovel the snow, trim trees, or heaven's knows what else, but she is a determined woman who would rather do everything herself!  She shares her family news and life experiences with us and we are richer because of it.  We just think the world of her and are sure we were supposed to go to that place, to meet her!  She is an inspiration, and her strength is incredible!

The other day we were discussing what I would be cooking or baking.  She was telling me of a cake, called "Pan-Handy Cake" that she used to make as a little girl in girl scouts.  She said sometimes when they made it, they would cover it in Hershey's Chocolate Bars right out of the oven, wait for them to melt and then swirl them around!  She said it was an eggless recipe and used vinegar and that it was in that girl scout recipe book at home and was bringing me the recipe!  I LOVE when there is a story behind how you come upon a recipe.  The only thing Bess and I disagree on is the HUSKERS.  I can't sway her, I have tried! HA!

Thank you Bess for this recipe, I even did the Hershey's bars!  Thank you for your friendship, your kindness and for loving Chinese food as much as we do, so we could meet!

This cake is called a "pan-handy" cake because it can all be mixed right in the pan you bake it in!  I am a sucker for the non messy way of life so I mixed it in a bowl and then poured into my baking dish!

Let's get to it!

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 tbsp vinegar
1/3 cup vegetable oil
1 cup cold water
2 lg, or 4 regular size Hershey bars.  (just chocolate)

Preheat your oven to 350 degrees F.  You can mix this all right in the pan (8x8) or mix in a bowl first.  Combine all dry ingredients, flour, sugar, cocoa, baking soda, and salt.  Mix until combined.  Add in vinegar, oil and water and mix to completely combine.  Put into 8x8 pan or smooth to even out batter if already mixing in the pan.  Bake for 30-40 minutes, until a toothpick comes out clean of wet batter.  When it is done, take it out and IMMEDIATELY lay Hershey bars over the top and leave them for 2-3 minutes. 

They will melt but keep their shape, so take a knife and swirly, twirly that chocolate around to cover every bit of the top!  Make sure to leave enough on the knife to lick it off when you are done!  Let sit or refrigerate for 1 hour before serving.

Hot Fudge Cake

Mmmmm....hot fudge cake!  This is an age old recipe for sure.  Or is it?  I remember it from my childhood, but perhaps some of you have never had the distinct pleasure of noshing on this yet?!

There isn't much to say other than I can't believe I haven't shared this with you before.  My husband said he was hungry for it and then said, "You haven't ever put that up on your website, have you"?  He knew if he said that it was a definite go.  It just baffles me sometimes when I realize I haven't shared one of our regular recipes we have enjoyed for years. I guess sometimes the most obvious is what gets missed sometimes. 

This will burn the crap outta your mouth if you try to eat it right after you remove it from the oven.  Hot lava mean anything to you?  Your mouth will never be the same.  Make sure to let it sit, smack some vanilla ice cream and little whipped cream on top and BAM.  Awesomeness. 

HINT for serving and eating:  Take the last piece.  Everyone else will have wanted to have good manners and not take all the hot fudge from the bottom.  So, if you wait, you get to scrape it all out and it is yours.  See that photo, all of that bottom half is hot fudge.  Any questions?  The end. 

I typed this recipe a little wonky but you won't have any problems following along.  I am positive!  The ingredients are all in red!

First, preheat your oven to 350 degrees F!

1 cup flour
3/4 sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt

Mix together until all combined!

1/2 cup milk
2 tbsp. vegetable oil

Mix again!

Place batter in an 8x8 (ish) casserole dish.  Ungreased.  Spread it evenly. 

In a small bowl combine...

1 cup brown sugar (packed well)
1/4 cup cocoa

Sprinkle entire mixture over the top of the cake batter. Next...

1 3/4 cups boiling water

Pour gently over the top of the cake batter.  This will turn out to be the "hot fudge" YUM!

Bake for 45 minutes.  Let cool about 15 minutes before serving!  Unless of course you want to be a burn victim.  This retains it's heat for a long time!

Enjoy this one!  We sure do!