Strawberry Walnut Shortbread

YAY! I have something to blog about!! It has been far too long since I have updated, but just as long since I have cooked! We are days away from finishing our kitchen (WOO HOO!!!) but I couldn't wait that long! I had the day off, so I "borrowed" my lovely mothers kitchen for the afternoon. I thought that if we had some tasty treats to snack on, it would make the last few days bearable! Tony the taste tester hasn't tried these yet, but I thought they were pretty awesome! The original recipe called for raspberry jam, so I can't wait to try that out next time! On a side note-when you put the pan in the oven, DON'T leave the oven mitt in there too. Yup, I burnt the mitt. Flames were involved. Pretty freakin' awesome.

Strawberry Walnut Shortbread

adapted from: Taste of Home

Ingredients:

• 1 1/4 c. plus 2 Tbsp. flour, divided
• 1/2 c. sugar
• 1/2 c. cold butter or margarine
• 1/2 c. raspberry jam (I used strawberry)
• 2 eggs
• 1/2 c. packed brown sugar
• 1 tsp. vanilla extract
• 1/8 tsp. baking soda
• 1 c. finely chopped walnuts

Directions:

1. In a bowl, combine 1 1/4 c. flour and sugar; cut in butter until crumbly. Press into a greased 9-inch square baking pan. Bake at 350 for 20-25 minutes or until edges are lightly browned.
2. Spread jam over hot crust.
3. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
4. Bake for 17-20 minutes or until golden brown and set. Cool completely on a wire rack before cutting.

Oatmeal Banana Cookies

We're still not all the way moved into the new house yet, and finding time to cook is nearly impossible! I decided that we needed a tasty treat to snack on while we work on the house, so this is what I managed to make! The verdict: Tony rated them a 9 out of 10, but they weren't that amazing to me. I think I'm more a chocolate girl when it comes to my cookies and dessert. Don't get me wrong, I still thought they were really good and I enjoyed my fair share of them! I just don't have a love for baked goods with bananas like Tony does!

Oatmeal Banana Cookies

Ingredients:

• 1 c. sugar
• 3/4 c. margarine
• 1 egg
• 1 c. banana
• 1/2 tsp. vanilla
• 1 3/4 c. oatmeal
• 1 1/2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 3/4 Tbsp. cinnamon
• 1/2 c. nuts (optional-I left out this time!)

Directions:

• Preheat oven to 350 degrees, and prepare baking sheet
• Cream together sugar and margarine.
• Add in eggs, bananas, and vanilla until well incorporated.
• Mix dry ingredients in a small mixing bowl, then stir into sugar mixture.
• Stir in oatmeal, and nuts if using.
• Bake for 7-8 minutes, or until slightly golden.

Oreo Cream Cheese Swirl Brownies

Chocolate..? Check. Oreos..? Check. Cream cheese..? Check. All of them, in one ridiculously delicious brownie?! CHECK! These were way good, although they were really rich. I love chocolate. I really do, but these were a little bit too "chocolately" rich for my taste. (Is there even such a thing?!) I'm more of a cookie kind of girl, but if I was planning on making brownies, these would be at the top of the list!

**The batter for the brownies is extremely thick, so it's fairly hard to get nice swirls. But its the taste that matters right?!

Oreo Cream Cheese Swirl Bars

Beantown Baker

Ingredients:

• 1/2 c. unsalted butter
• 3/4 c. sugar
• 1 8-oz package cream cheese, softened
• 3/4 c. confectioners' sugar
• 2 tsp. vanilla extract
• 1 c. flour
• 1/2 c. unsweetened dark cocoa powder
• 1/2 tsp. salt
• 2 eggs
• 1 1/3 c. coarsely chopped Oreos

Ingredients:

1. Preheat oven to 350 degrees. Prepare an 8x8 inch cooking dish.
2. Melt the butter in a small saucepan, over medium heat. Stir in sugar and bring to a boil, stirring frequently. Boil for 1 minute. Set aside and cool for 5 minutes.
3. In a small mixing bowl, beat together cream cheese, confectioners' sugar, and vanilla extract until well combined.
4. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt; whisk until combined. In a large mixing bowl, whisk together eggs until combined. Stir in melted butter mixture and flour mixture, until just combined. Stir in oreos.
5. Spread half the batter into the baking dish, followed by cream cheese layer. Dot the top with remaining brownie batter, and spread evenly. Run a knife through batter to make swirls.
6. Bake for 23-28 minutes.
7. Cool on a wire rack before slicing. For even easier slicing, freeze the brownies for 30-60 minutes.

Coconut Thumbprints

When I saw these cookies on this awesome blog, I knew I had to try them. I love coconut, and cookies..ahem..who doesn't?! Well they did not disappoint! I loved that the coconut was subtle, it had a "barely there" flavor, but it was perfect! These cookies would be delicious with any kind of jam, I am dying to make them again so I can try new flavors! I have to say, these were a nice change from the same old 'chocolate chips in my cookies routine.' Tony liked them, not loved. But he is not a dessert person. Unless you count Ding Dongs, Twinkies, and Zebra Cakes...why can't I ever make something good enough to top something out of the box?! Silly guy... :)

Coconut Thumbprints

With a Cherry on Top

Ingredients:

• 2 1/2 c. flour
• 3/4 c. shredded coconut
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter, at room temperature
• 1 1/4 c. sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• Jam (any flavor! I used Strawberry)
  

Directions:

1. In a food processor or blender, process the coconut with a few pulses to chop it up a bit.


2. In a medium bowl, whisk together the flour, baking soda, and salt. Add in the coconut and mix well.


3. In a large bowl, cream together the butter and sugar until light and fluffy. (About 2 or 3 minutes) Add in the egg yolk and vanilla; mix well. Gradually add in the flour mixture, beating on low, until it is incorporated into the cream mixture.


4. Using hands, form the dough into a ball and place back in the bowl, covered with plastic wrap. Refrigerate for 15 minutes. Preheat oven to 350 degrees.


5. Roll the dough into 1 inch balls and bake on prepared baking sheet for 14 minutes. Remove from the oven, and using your thumb or the back of a melon baller, make a dent in each cookie. Fill each dent with jam, then place back into the oven for 5 to 10 more minutes.


6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to cooling rack to finish cooling.

Churros, Mucho Sabroso!

Here's the last (and late) addition to our Cindo de Mayo celebration! Since I was just a little girl, I have always had to buy a churro every single time we went to the fair, or any type of amusement park. To this day. I don't know why I love them so much, but whats not to love? Fried, hot, crispy on the out-side, chewy on the inside, smothered in sugar?! Heck yeah! And to top it off, these are so ridiculously easy to make! This recipe is definitly a keeper!

Mexican Churros

What's Cookin', Chicago?
originally adapted from Allrecipes.

Ingredients:

• Vegetable or Canola oil for frying
• 1 c. water
• 1 stick butter or margarine
• 1/4 tsp. salt
• 1 c. flour
• 3 eggs
• pastry bag, or gallon sized ziploc bag
• 1/4 c. sugar
• 1/4 tsp. ground cinnamon (optional)

Directions:

1. In a heavy deep skillet heat oil to 360 degrees F. Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt, and stir into the boiling mixture. Remove from heat and stir vigorously until the mixture forms a ball, about 1 minute.
3. Beat the eggs in one at a time. Stick with it, even if it looks like it won't come together! Spoon the mixture into pastry bag with a large star tip (or gallon ziploc).
4. Carefully squeeze about 4 inch strips onto the hot oil. Fry 5 to 6 strips at once, until golden brown. (about 2 minutes on each side). Remove from oil and drain on paper towels. Stir together the sugar and cinnamon, roll churros in the mixture while they are still hot.

Blueberry Crumb Bars

Ok. Seriously, these little devils are horrible! No, not because they taste bad. They are absolutely addicting!! Here is a picture of the pan, right out of the oven.



Here, only 7 hours later.

Sick. Sick and wrong.

I would like to thank my mom, our 2 awesome construction workers, and myself (Tony only ate 0ne, he gets no credit here) for eating almost an entire pan of these suckers in one night. Yes, they are that good. And if you think they are good right out of the oven (as most things are), they get much better. Usually I have no self control when they are warm and gooey....but here I am, blogging at 11 pm so I can stop myself from gorging out on these bad boys. Awesome.

So go try these. Seriously, now! A-mazing.

Blueberry Crumb Bars
Delicious Meliscious

Ingredients:

• 1 c. sugar
• 1 tsp. baking powder
• 3 c. all-purpose flour
• 1 c. butter
• 1 egg
• 1/4 tsp. salt (optional)
• 1 pinch ground cinnamon (optional) I ommitted
• 4 c. fresh blueberries (or frozen)
• 1/2 c. sugar
• 3 tsp. corn starch

Directions:

1. Preheat oven to 375 degrees. Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 c. sugar, flour, and baking powder. Mix in salt and cinnamon, if desired. Using a fork or pasty cutter, blend in butter and egg. Dough will be crumbly. Pour half of the dough into the prepared pan.
3. In another bowl, stir together 1/2 c. sugar and corn starch. Mix in the blueberries. Sprinkle blueberry mixture over the crust, crumble remaining dough over the berry layer.
4. Bake for 45 minutes, or until top is slightly browned. Cool completely before cutting into squares.

ENJOY!

S'mores Brownies

So last night I had to give a presentation in class..what better way to get a good grade than to bring in the reinforcements--AKA treats! I am not a big brownie fan..its one of the very few desserts that I don't like. Which in a way-I like..because then I feel like I have great self control when I make them! But these were different. I could not stop eating them! Same with Tony-and he dislikes almost all chocolate! He already finished the rest of them off today. So easy, so good. Definitly a keeper! The picture really does absolutely no justice to the goodness of these babies. It also helps if you have the time to wait for them to cool before you dig right in and cut them!

S'mores Brownies

Brownie Recipe-Sharon Heiner
S'mores inspiration-With a Cherry on Top

Ingredients:

• 2 cubes margarine
• 2 c. sugar
• 4 eggs
• 1/3 c. cocoa
• 2 tsp. vanilla
• 1 3/4 c. flour

Cream margarine, sugar, and eggs. Add vanilla. Mix together dry ingredients in a separate bowl, then add to the margarine mixture.

Mix in:

• 3/4-1 c. graham cracker crumbs
• 1 c. mini-marshmallows

Pour batter into a lightly greased 9x13 inch baking sheet. Spread 1/2 c. more of mini-marshmellows on top (I forgot this step!) and bake for 30 minutes.

Let cool before cutting (Important step if you want pretty brownies!!)

Enjoy!

Graham Crackers

Mini Cheesecake DELIGHTS!

I can't believe I am barely posting recipes from EASTER!!! I am a horrible, horrible "blogger." But these babies needed a home on my blog, they're fantastic! I overcooked the crusts, so I will definitly be adjusting the baking time. These are perfect for any type of get-together...easy, fast, and delicious! Everything is better mini sized right?

Very Vanilla Mini Cheesecakes

adapted from The Novice Chef, originally Apple a Day

Ingredients:

For the crust:

• 1 1/4 c. graham cracker crumbs
• 1/3 c. sugar
• 4 Tbsp. butter, melted and slightly cooled
• Pinch of kosher salt

For the filling:

• 4 eggs at room temperatue, lightly beaten
• 1 1/2 tsp. vanilla extract
• seeds from 1/2 vanilla bean (I just doubled the vanilla extract, couldn't find any vanilla beans!)
• 1/2 tsp. salt
• 3 (8 oz.) packages of cream cheese at room temperature
• 1 c. sugar
• Fresh fruit, for garnish

Directions:

1. Preheat oven to 350 degrees F, prepare two 12-cup muffin pans with foil liners.
2. To make the crust, mix the graham cracker crumbs, sugar, butter, and salt in a small bowl. Spoon a small amount (about 2 tsp.) into each cup and tamp down with a small glass or measuring cup.
3. Bake for 10 minutes. Transfer pan to a wire rack and let cool for about 15 minutes.
4. Reduce oven heat to 325 degrees F.
5. To make the filling, combine the eggs, vanilla extract, seeds from vanilla bean, and salt in a small bowl. Set aside.
6. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese on low speed, until creamy. About one minute.
7. With the mixer running, slowly add the sugar. Continue beating until light and creamy, about 30 seconds.
8. With the mixer still running, slowly add the egg mixture. Do not overbeat; if too much air is incorporated, the cheesecake may crack.
9. Pour the filling into the muffin liners, about 3/4 full.
10. Bake in the oven 18-20 minutes, rotating halfway through. Cheesecake will be slightly fluid and will jiggle when moved.
11. Allow cheesecakes to cool completely, then garnish with seasonal fresh fruit of choice. Store in an airtight container in the refrigerator for up to 3 days.

Chocolate Chip Cookie Dough Dip

One word for this. A-MAZING. I am unstoppable when it comes to this dip! First of all-who doesn't love a good cheeseball? Second of all-who doesn't love COOKIE DOUGH?! Well with this dessert, you get the best of both worlds! Good cheeseball? Check. Cookie dough? Check. Instant crowd pleaser? Check. And we've got ourselves a winner!!

Chocolate Chip Cookie Dough Dip

Adapted from Lemons & Love, originally from Recipezaar.

(The picture I took was taken after about half of it was eaten! I reshaped it into an egg for Easter!)

Ingredients:

• 1/2 c. butter
• 1/3 c. brown sugar
• 1 tsp. vanilla extract
• 1 (8 oz package) cream cheese, at room temperature
• 1/2 c. confectioners sugar
• 3/4 c. semisweet mini chocolate chips (I used extra for the garnish)
• 1/2 c. chopped nuts (optional)

Directions:

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave, but watch it closely. The butter/sugar mixture will boil over very fast. Stir every 30 seconds.)

Remove from heat, whisk in the vanilla, and set aside to cool.

Beat the cream cheese and confectioners sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips and nuts, if using. Pour into serving bowl and refigerate.

Garnish with additional chocolate chips and nuts, if desired.

Chubby Hubby Cookies

Mm..MM...MMMMMM! Why have I never made these before?! Oh, thats right! Because I eat half a pan of these delicacies right out of the oven!! These babies are irrestistable!!! It mixes my favorite combination; salty and sweet, to make one of my new favorite cookies!! I am so full, yet I can't keep the cookies in my line of vision or I will HAVE to get up and eat one....which is why my laptop is now in my room. :) Seriously-so good. Without further ado...

Chubby Hubby Cookies

About.com; adapted by Joelen, What's Cookin' Chicago?

Ingredients:

• 3/4 c. butter, softened to room temperature
• 1 c. sugar
• 1/2 c. firmly-packed brown sugar
• 1 large egg
• 1 tsp. vanilla
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 c. chocolate chips
• 3/4 c. peanut butter chips**
• 1/2 c. crushed and processed pretzel sticks

Directions:

Preheat oven to 350 F.

In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla.

Sift flour and baking soda together. Beat into batter on low speed. Stir in chocolate chips, peanut butter chips, and crushed pretzels.

Drop using a small scoop onto prepared cookie sheets. Bake 11-14 minutes (I baked mine for 8) until golden on the bottom and just set in the middle. Cool on wire racks.

**I didn't have any peanut butter chips, but I added about 1/4 c. peanut butter and it turned out AMAZING! I plan on subing the chips for the actual peanut butter everytime now, so moist and delicious!!

The Chewy (AKA-the BEST Chocolate Chip Cookie!!)

The first time I made this recipe, I thought I died and went to heaven. Soooo delicious. Tony and I both agreed that this was THE best chocolate chip cookie we had ever had the pleasure of tasting, hands down! The second time I made them with a friend (it must have been her fault...jk!) it didn't turn out nearly so good. They looked excellent, but the taste wasn't near as good. I still hold this as my VERY favorite recipe for chocolate chips and this just gives me a great excuse to make them again :)

The Chewy

Alton Brown

Ingredients:

• 2 sticks unsalted butter
• 2 1/4 c. bread flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 c. sugar
• 1 1/4 c. brown sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp. milk
• 1 1/2 tsp. vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips

Directions:

Heat oven to 375 F

Melt the butter in a medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla extract. Mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Banana Oatmeal Scotchie Bars

OH.MY.GOSH. Nothing beats these! I LOVE banana bread, but without a doubt-this takes the cake! (literally) A friend and I had an all day baking spree, making baked goodies for the soldiers in Afhganistan (For Baking GALS) and this was our top pick! So delicious and very easy and simple! The perfect way to use up those ripe bananas!

Banana Oatmeal Scotchie Bars

adapted from http://www.epicurious.com/

Ingredients:

• 1 c. all-purpose flour*
• 1 c. whole wheat flour*
• 1 c. quick-cooking oats
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 c. unsalted butter, room temperature
• 3/4 c. granulated sugar
• 1 1/4 c. dark brown sugar (I used light)
• 2 large eggs
• 1/3 c. mashed ripe bananas (about 2 large)
• 2 tsp. vanilla extract
• 1 bag butterscotch chips
• 1 c. walnuts, toasted and chopped

Directions:

Preheat oven to 350. Butter and flour 15x10x1-inch baking sheet.

Blend first four ingredients in medium bowl.

Beat butter in large bowl until fluffy. Add both sugars and beat until well blended.

Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla.

Stir in flour mixture, then chocolate and pecans.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 25 minutes.

Cool in pan on rack. Cut into 3x2-inch bars and serve.

**I only had bread flour so I just used 2 c. of that, turned out great!

Carrot Cookies

I have a love-hate relationship with this cookie. I love it so so much, but I also hate it because when I make them, I am uncontrollable with eating all of them....ahh! Seriously-one of the only, no-THE ONLY cookie I could eat a whole batch of. And I probably would too. Seriously, don't let the name OR the picture trick you. This is by far the best cookie thats ever graced my taste buds. Mmmmm...try it. You'll thank me later. :)

Carrot Cookies

Steve Blood

Ingredients:

• 2 c. shortening
• 1 1/2 c. sugar
• 3 c. grated carrots
• 3 eggs

Cream all of the above together.

Add:

• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. lemon juice
• 4-5 c. flour

Mix together and bake at 375 for 20 minutes. (I baked mine for 10 and they were still a little too crispy on the bottom for my taste!)

Frosting: (This is what MAKES the cookie!!!)

• 6 c. powdered sugar (Mix in 2 at a time)
• 3 tsp. frozen orange juice
• 3 Tbsp. milk
• 1/2 c. soft butter
• 2 egg yolks
• 2 tsp. vanilla
• 2-3 tsp. grated orange peel

(This makes a lot of frosting, but the cookies seriously taste so much better when loaded with frosting! If you really aren't a huge frosting fan, cut the ingredients in half)

Now go make them, now! ENJOY!