Thursday, July 25, 2013

Chocolate Chip Cookies

Chocolate Chip Cookies
1 Cup Butter, Softened
1 Cup White Sugar
1 Cup Packed Light Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Hot Water
2 Cups Semisweet Chocolate Chips
1 Cup Chopped Walnuts (optional)
Preheat Oven to 350 degrees
Cream together the butter, white sugar, and brown sugar. Beat in the eggs, then stir in the vanilla. Dissolve baking soda in hot water. Stir in flour, chocolate chips, and nuts. Use a medium cookie scoop that I use so that I have uniform sized cookies and use parchment paper to bake the cookies on the cookie sheet.
Bake aprox 10 minutes in the preheated oven, until edges are lightly browned 
I try not to leave cookies on the hot pan as they continue to bake as they sit on the cookie sheet.       

Monday, July 22, 2013

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
 1 box white cake mix (mix as directions on box state)
1 tsp cinnamon
1 tsp cream of tartar
Bake as directed on the box
Snicker Doodle Frosting

 1 brick of cream cheese softened
1 Cube of Butter
1 and a half pounds of powder sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp wonder flavor (McNess)
Mix in mixer until light and fluffy! I like to let it set a little bit before I place in the piping bag to pipe onto cupcakes
Snickerdoodle Cookies  
1/2 cup butter (1 stick), softened
... 1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For rolling:
 2 tablespoons granulated sugar
1 teaspoon cinnamon
 In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

  In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

  Pour the dry ingredients into the wet ingredients and mix well.

 Preheat oven to 350 degrees while you let the dough rest for
30 minutes in the refrigerator.

  In a small bowl, combine the sugar with the cinnamon for the

 Take about Inch and a half ball of the dough . Roll this dough in the
 cinnamon/sugar mixture and set on a non stick cookie sheet or parchment
lined cookie sheet which is what I prefer. Repeat
for the remaining cookies.

7. Bake the cookies for 8 to 10 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.
to make the cookies for the cookies cut them down to about half this size so they don't overwhelm the cupcakes.
Most of all Enjoy!!!

Monday, July 15, 2013

Key Lime Cupcakes

2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 sticks (1 cup) unsalted butter, soft
1 1/2 cups Granulated Sugar
8 egg yolks, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
3 tablespoons lime zest, no white bitter pith
Optional: 2 drops green food color
1/8 cup lime juice
1/2 cup buttermilk, at room temperature
Lime glaze
3 tablespoons lime juice
1 cup Powdered Sugar
1 1/2 packages (12 ounces total) cream cheese, softened
1 tablespoon lime zest, no white bitter pith
3 1/2 cups Powdered Sugar
1 tablespoon lime juice
  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside. Place 24 cupcake baking cups in a muffin tin and set aside.
  3. Cream butter until light and fluffy. Add sugar and mix until very creamy. Add one egg yolk at a time waiting for the previous added yolk to be fully incorporated. Scrape bowl often and mix until light and fluffy.
  4. Add vanilla extract, salt and lime zest. Add food color if using.
  5. Add 1/3 of dry ingredients and mix until just combined. Scrape well and mix briefly. Add lime juice and mix until combined, scrape well and mix briefly.
  6. Repeat with another 1/3 of flour and add buttermilk scraping well in between. Add remaining flour and mix until just combined. Do not overmix.
  7. Fill paper cups 3/4 full and place in oven, bake until center of cupcakes spring back when lightly pressed with a finger, about 22-23 minutes. Some cupcake pans are smaller and others are larger so time may vary.
  8. While baking prepare moistening syrup by whisking lime juice and powdered sugar until smooth. Cover and set aside.
  9. Prepare frosting by mixing cream cheese on very low speed. Sift powdered sugar and add one cup while mixing on low speed. When well blended add another third of powdered sugar and mix well. Add remaining powdered sugar followed by lime juice. At this stage frosting is creamy and soft, if a firmer frosting is desired add 1/2 cup more powdered sugar. Set aside.
  10. Drizzle or brush lime glaze onto cupcakes - they can still be hot at this time.
  11. Once cupcakes are completely cold, fill a pastry bag fitted with a medium plain tip with cream cheese frosting and pipe in a circular fashion on surface of cupcakes, alternatively spread frosting on cupcake using a spatula.
  12. Sprinkle with lime zest.
Found this recipe on Dixie Crystals website.


Saturday, July 13, 2013

Shrimp Ceviche
I like to make quite a bit at one time so I can share.

1/2 Pound Bay Shrimp
5 Roma Tomatos Chopped
1/2 a cucumber chopped deseeded first
1 Jalapeno deseeded and chopped
1/4 cup of chopped cilantro
1/2 to 3/4 cup of Salsa (I uses the salsa I made in the earlier post)
 A big squeeze of Lime!!!


Thursday, July 11, 2013

Black & White Cookies

Black & White Cookies
1 Cup Butter
1 1/4 Granulated Sugar
2 Eggs
1/2 Cocoa Powder
2 1/4 Cup Flour
1/4 tsp Salt
1 tsp Baking Powder
1 1/2 Cups Semi Sweet Chocolate Chips
White Chocolate for dipping.
Preheat Oven 350 Degrees.
Cream Butter Sugar and Eggs, then add Cocoa, Baking Powder, Flour and Salt. Mix thoroughly then slowly add the chocolate chips. Roll into 1 1/2 inch balls or use your favorite cookie scoop. I like to use parchment paper on my cookie sheets.  
Bake for 12 to 14 minutes then remove from cookie sheet and let cool on a cooling rack.
Then melt white chocolate and dip cookies half way in the melted chocolate then place on a  cookie sheet line with waxed paper. Put them in the fridge to cool.

The most important part Enjoy!!!!      

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip
1 Cup Salted Butter                                                1 tsp Vanilla
1 Cup Crunchy Peanut Butter                                1 tsp Baking Powder
1 Cup Sugar                                             1 tsp Baking Soda
1 Cup Brown Sugar                                 2 ½ Cups Flour
2 Eggs                                                     1 Bag Chocolate Chips
Cream with mixer butter, peanut butter, and sugar. Add eggs, vanilla,
baking powder, and baking soda and blend with mixer. I hand mix the flour
 until blend until totally mixed add chocolate chips. I use a cookie scoop
 or you can roll into 1 inch balls.
Preheat Oven to 375 bake 7 to 9 minutes


Wednesday, July 10, 2013

Tortellini Bake

Tortellini Bake

1 bag of frozen cheese filled tortellini
1 jar of alfredo sauce
1/2 jar of marinara sauce
1/2 cup shredded mozzarella
... 1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Boil Tortellini as packaging directs, drain and put back into pan. Pour jar of alfredo sauce and the marinara sauce into pan with tortellini mix thoroughly then pour into a casserole dish. Sprinkle with mozzarella and parmesan cheese on the top. Throw in the oven for 15 to 20 minutes. To get it golden brown on the top turn on the broiler and let it get golden brown at the end. and it is ready to serve. Quite yummy, tasty and so easy.

If you have people that really like to eat, I would suggest doubling this recipe because it was perfect for 2 with a little left over (hubby can eat). I will be making this again it was so simple. Thank you Chris for giving me this recipe...I think she found this on pintrest.

Monday, July 8, 2013

Lemon Drop Cookies

Lemon Drop Cookies
... 2 1/4 cups all purpose flour
1/2 tsp Salt
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 cup butter
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/2 tsp lemon extract
1/2 tsp vanilla extract
3/4 cup lemon curd (recipe below)
Preheat oven to 350°.
Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.
Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.
Sprinkle the edges to the cookies with powdered sugar.(optional)

Lemon Curd

6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170ยบ in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
These are some tasty little tart cookies. I have to say its like little mini pies and you can't eat just one! Think I might just have to eat another!!!! Enjoy!

Monday, July 1, 2013

4th of July Cuppy Cakes

Red, White, & Blue Cupcakes 
Super easy to do and they are a fun little surprise!!!! Just divide your white cake batter into 3 Equal parts. Dye on bowl blue, One Red and leave the last one white. Then Layer blue on the bottom, white in the middle and red on the top! Make a nummy butter cream frosting add some sprinkles and look like you slave in your kitchen making working hours and you will be the hit of the 4th of July BBQ!!!