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Posts Tagged ‘Vanilla extract’

NO Time to bake? Too busy shopping, writing out your Christmas cards, finding a grab bag gift for the office?  Still and all, everyone loves a good cookie at Christmas and these are right up my alley because they are made with chocolate and peanuts!  This is an excellent NO BAKE cookie recipe. I’m planning on making some this weekend with Finley Ray, my little helper.

No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

Ingredients

Directions

  1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
  2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
  3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
  4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

By Gina Marie Miraglia Eriquez , December, 2011 -Real Simple Recipes

NO BAKE and YUMMY

NO BAKE and YUMMY

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I wish I were a better cookie baker but I’m not!   Luckily I have two friends who are fantastic cookie makers/bakers!  My friend Susan in CT brought a large plate of assorted delicious cookies last week.   I had to finally put the last of them in the freezer because I was eating Ginger Snaps for breakfast, Christmas trees for lunch, Milk chocolate and white chocolate chip cookies and Pfferneuse for late night noshing! And my friend Dorothy brought me a plate of cookies ostensibly for Finley, however, I don’t think Finny even got one – they were yum yummy!

Christmas cookies, doves, holiday cookies

Sugar Cookie Doves

Makes 18 cookies| Hands-On Time: 25m | Total Time: 1hr 25m

Ingredients

Directions

  1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
  3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days. 

Recipe from Real Simple

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Gifts to buy, presents to wrap, groceries to buy, decorate the house, buy stocking-stuffers, get the Secret Santa gift, send out Christmas cards, go to the office holiday party and on and on and on….

Here’s one holiday preparation that is truly quick and easy and yummy too.  Check it out.

Ingredients

Directions

  1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
  2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
  3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
  4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

*** This recipe from Gina Maria Miraglia Enriquez to REAL SIMPLE magazine

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TASTY  TIDBITS  TUESDAY

I served this dessert at Christmas for several years.  Of course, the dessert table was laden with other choices, however, this is one of my favorites because it incorporates two of my favorite foods: chocolate and ice cream!  This year it may be resurrected.

ESPRESSO BISCUITS

1  1/2 cups all purpose flour

1/2 cup Dutch cocoa

1 TBS ground espresso beans

2 sticks unsalted butter (room temperature)

3/4 cup confectioner’s sugar

1 tsp pure vanilla extract

  • Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  • Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee** ice cream.
  • Read more at Marthastewart.com: Espresso Biscuits – Martha Stewart Recipes

    I have also served these delicious (not too sweet) biscuits with Peppermint Ice Cream.

    chocolate cookie, espresso, christmas dinner dessert,coffee ice cream, peppermint ice cream

    Yum Yum Yummy!


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