Toffee Snickerdoodles

When my husband tried these he said, 'I didn't think you could improve on a snickerdoodle'; but I guess I have.  The crispy outside/chewy center makes for the perfect bite.  Cinnamon sugar coated, buttery, tangy flavor - awesome.  Add toffee bits and chocolate chips - Perfection!

2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 c. sugar, divided
1 tsp. cinnamon
1 c. butter, softened
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract
1 c. mini chocolate chips
2/3 c. toffee bits (you can use the chocolate toffee bits, I used the plain ones)

1.  Preheat oven to 350.  Line baking sheets with parchment paper.
2.  Sift together the flour, cream of tartar, baking soda, and salt; set aside.  In a small bowl, stir together 1/2 c. of the sugar and the cinnamon; set aside.
3.  In a large mixing bowl, beat together the butter and remaining sugar on medium speed until smooth.  Add the eggs, vanilla and almond extract; mix until blended.  Add the flour, slowly, being sure to scrape down the sides of the bowl as needed, just until incorporated.  Stir in the chocolate chips and toffee bits. 
4.  Using a tablespoon: scoop out a heaping tablespoonful (to measure about 2 tablespoons full), roll into a smooth ball, then roll the ball in the cinnamon/sugar mixture.  Place about 3" apart on prepared baking sheets. 
5.  Bake for about 14 minutes, until edges are golden and center is still pale.  Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
6.  Store in a tightly covered container for up to 3 days.

Nearly the Best Ever Chewy Chocolate Chip Cookie

I did not make this recipe up, I found it on another blog, and out of respect for them, here is the link to the original makers of this delicious recipe

I liked these cookies.  The texture is perfect, nice and fluffy and chewy and yummy; they did, for me, lean a little too far to the very sweet side.  If I were to make these again, I would, for sure, not use unsalted butter.  I enjoy the almost undetectable contrast of salt/sweet that is found in your run-of-the-mill chocolate chip cookie. 
The recipe is well worth keeping around though.

3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cornstarch
1 c. chocolate chips.

1.  Preheat oven to 350.
2.  Using a stand mixer, cream the butter and sugars until light and fluffy.  Add the egg and vanilla; blend.
3.  In a separate bowl, combine the dry ingredients.  Incorporate them in to the sugar mixture.  Stir in the chocolate chips.
4.  Using a standard sized cookie scoop, divide the dough onto prepared baking sheets.  Bake for 8-10 minutes (do not exceed 10 minutes, the tops will still be a very pale color).  Cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.

Raspberry Lemonade Bars

I did not make this recipe up, I found it on another blog, and out of respect for them, here is the link to the original makers of this recipe.

I had REALLY high hopes for this recipe.  It sound like it would be right up my alley.  I had all kinds of visions in my head of how to morph this recipe using other combinations with my favorite citrus fruits.  I did enjoy them, but not quite as intensely as I'd thought I would.  The color is beautiful and they are easy to serve.  They, also, are a little too tart for my liking, don't get me wrong.  I really like sour food, but something about these were not super awesome.  I also didn't really love the texture; I am enthusiastic about my enjoyment of lemon bars.  The smoothness of the lemon layer is very pleasing to me.  These bars were a little bit more on the jello-ish side.  I think it's because of the 3 egg whites, but don't quote me on that one.
Anyway, you can be the judge as to whether these are worth keeping around.  I didn't save the printout that I had magneted to my fridge for the weeks leading up to baking day.

9 T. (1 stick + 1 T.) butter

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

12 oz (heaping 2 c.) frozen raspberries thawed

¾ c. sugar

⅔ c. lemon juice (about 4 lemons)

2 T. lemon zest (3 lemons worth)

3 egg whites

1 egg

⅔ c. flour

pinch of salt

powdered sugar for dusting on top

1.  Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size.

2.  Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

3.  Put the berries in a fine mesh sieve and press them through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use.

4.  Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better!

Grape Salad with Coconut Topping

I did not make this recipe up, I found it on another blog, and out of respect for them, here is the link to the original makers of this delicious recipe.

Super yummy.  It feels like you're eating something healthy because it is grapes.  But what your brain doesn't remind you is that while you're eating those healthy grapes, you are also eating a less-than-healthy-but-well-worth-it-because-of-deliciousness cream cheese/sour cream/sugar 'dressing' and topping made with a high portion of brown sugar.
I'm someone who loves food, even if the haters out there deem it 'unhealthy'.  My mouth is a judgment-free zone.

Large bag of grapes (red, green of both), enough to fill a 9X13 pan

8 oz. cream cheese, softened
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla extract

1 heaping c. Grape Nuts cereal
2/3 c. brown sugar
1/2 c. coconut flakes

1.  Beat together cream cheese, sugar and vanilla, then fold in sour cream.  Stir grapes in with the creamy mixture then spread out in a 9X13 class pan.  Refrigerate.
2.  RIGHT BEFORE SERVING: Combine topping ingredients well and add over the top of the grapes.

Pork and Black Bean Chili

No, your eyes are not playing tricks on you.  I am indeed writing about a recipe where beans (dread) are one of the primary ingredients.  I have made this, eaten this, and liked this (shock of the year, yes).  To be accurate, I was sure to include as few beans as possible in my bowl, but some indeed made it into my mouth and were swallowed without even so much as a shudder. 
This was especially good a few days later in quesadilla's, with guacamole on top, near perfection.

1 lbs. pork tenderloin, cut into 1" chunks
16 oz. jar thick and chunky salsa (of your heat preference)
2 fifteen-ounce cans black beans, rinsed and drained
1/2 c. chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 tsp. ground cumin
2-3 tsp. chili powder
1 - 1 1/2 tsp. dried oregano
1/4 c. sour cream

1.  Combine all ingredients except sour cream in a 4-quart slow cooker.
2.  Cover. Cook on low 6-8 hours, or until pork is tender.
3.  Garnish individual servings with sour cream

Peanut Butter Brownies

I know, you're completely shocked to see ANOTHER chocolate/peanut butter combination recipe. 
I have had this one sitting in the 'to be made' stack for years.  I had the ingredients, hankering, and time to finally make them and I am so satisfied that I did.  The brownie portion was the perfect consistency: dense, fudgy and moist.  The peanut butter portion was just peanut buttery enough, creamy and had the right amount of tanginess from the cream cheese (if you know me, you know that cream cheese is one of my pantry staples, I could eat the stuff always and never be sad I was doing so).  I was nervous to put them in the refrigerator, afraid that they might dry out as some baked goods do, but my fears were unfounded.  They were perfect even four days later when the pan was finally cleaned out.  These, for sure, have now made it to the 'must make again' stack.

3 eggs
1 c butter or margarine, melted
2 tsp. vanilla extract
2 c. sugar
1 1/4 c. flour
1/2 tsp. baking powder
3/4 c. baking cocoa
1/4 tsp. salt
1 c. milk chocolate chips

2 pkg. (8 oz. each) cream cheese, softened
1/2 c. creamy peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk

1.  In a large mixing bowl, beat the eggs, butter and vanilla.  In a separate bowl, combine together the dry ingredients.  Stir the dry ingredients into the wet ingredients about 1/3 at a time until just combined.  Stir in the chocolate chips. 
2.  Set aside 1 c. for the topping.  Spread the remaining batter into a greased 9X13" baking pan. 
3.  In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth.  Add the egg and milk, beating on low just until combined.
4.  Carefully spread over the batter.  Drop reserved batter by tablespoonfuls over filling.  Drag a knife through the batter to swirl (do not mix) for a marbled effect.
5.  Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6.  Cool on a wire rack before cutting.  Refrigerate until serving.

Yield: 3 dozen

Excellent Vanilla Icing for Sugar Cookies

Some people love frosting.  Me?  I like it just fine, but not with the same firey passion that my children feel for it.  On a cake, I like just a small amount of frosting, I never want it on a brownie, and on sugar cookies, a nice healthy, not-too-much-not-too-little, portion is definitely appreciated.  Be sure to whip the shortening with your mixer before adding the sugar, to avoid lumps.  If the mixture starts to look too thick while adding the sugar, stop halfway and add half of the milk before incorporating the rest of the sugar.
Because of the shortening, the icing sets up nicely after a little while and you can safely stack the cookies for easy transport or storage without mashing the frosting on the bottom cookie.

4 c. confectioners' sugar
1/2 c. shortening
5 Tbsp. milk

1 tsp. vanilla extract

food coloring, optional

 

1.  In a large mixing bowl whip the shortening until fluffy.  Add the shortening 1 cup at a time until smooth and well incorporated.  Add the milk and extract, mixing until combined.  If desired, add the food coloring.

 

I doubled the batch and had enough frosting for 67 1 1/2" round sugar cookies, with about 2 cups leftover.