Perfect for Christmas parties.

Red Velvet Sandwich Cookies

Recipe courtesy Paula Deen, 2008

Prep Time: 30 min

Cook Time: 10 min

Serves: 12 to 15 sandwiches

Ingredients

• 1 1/3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 tablespoons buttermilk
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 
  

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans, optional

Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

For the video on how to make these, go to this link. http://www.foodnetwork.com/paulas-red-velvet-cookies/video/index.html

Geoff's Nut Butter Chocolate chip cookies

My friend, Erin, shared this recipe with me. It's kind of a hippie recipe, but these cookies are seriously good.

Ingredients:

1/4 C Almond butter
1/4 cup peanut butter
1/2 C Maple syrup
3 T olive oil
1 T vanilla
1 egg
1 C whole wheat pastry flour (I only had stone ground whole wheat flour, and it turned out just fine. You could also substitute with 25% almond meal.)
1/2 t salt
1/2 t baking soda
chocolate chips and or chopped almonds (optional)

Directions:

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil, egg and vanilla extract until well blended.

In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined.

Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.

Since peaches are on now

When I was a girl, we always went up to the Weber when peaches were on and Grandma Wood always brought fresh peaches to cut up and serve in a bowl for breakfast. We have the cabin reserved this month. Don't forget!

I recently came across a cornmeal cobbler recipe in the Houston Chronicle and thought I’d give the topping a try. I’m glad I did. I believe that fruits and vegetables that share a season naturally go well together. Corn is also now in season, which is why I think cornmeal goes so well with these fruits.

Blueberry peach cornmeal cobbler (adapted from the Houston Chronicle)
For the topping:
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
1/2 cup heavy cream or half & half

For the filling:
1 1/2 pounds peaches
1 cup blueberries
1 tablespoon lemon juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon

Method:
Preheat the oven to 375 and grease a 9-inch cake pan.

For the peaches, to peel them cut an X at both ends of the peaches. Add them to a pot of boiling water for 30 seconds, scoop out, rinse with cold water and then peel off the skin. Slice the peaches and remove the pits. You should have about 4 cups

To make the topping, in a bowl mix together the flour, cornmeal, baking powder, sugar, salt and cinnamon. With knives, a pastry blender or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the heavy cream until all ingredients are combined. The dough will be really sticky—this is how it’s supposed to be so don’t be worried.

Place the peaches and blueberries into the greased cake pan. Toss the fruit with the lemon juice, sugar, cornstarch and cinnamon. Spoon the batter on top and bake uncovered for 30 minutes or until brown and bubbling.

Yield: 8 servings

Shamrock Oreo Truffles

You guessed it… Mint Oreo Truffles ummmmm… good. These might even be better than the originals (well, maybe). And, they’re just as easy to make, but because I could only find the mint Oreos in Double Stuf, I changed the ratios a little from the regular Oreo Truffle recipe. Here you go…

Mint Oreo Truffles

1 pkg. Double Stuf Oreos – Cool Mint Flavor – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!

*Or, go green:

white chocolate bark/candy coating for dipping
green candy melts for dipping

1. Make your green and/or white shamrocks first (see picture below). You can use a ziploc bag with a small corner cut off or a decorating bag with with a small round tip attached to make the shamrocks. Use a toothpick to direct chocolate into desired shamrock shape. (Of course, in hindsight, this would have been a lot easier if I had found some little shamrock sprinkles.) Let dry.
2. Then, dip half the truffles in white chocolate and the other half in green.
3. If necessary, dip them again for a smooth finish. I found it necessary, especially for the white ones.
4. Then, on the second dipping, while still wet, press your cooled shamrocks gently on the top of your truffles.
5. For another effect, you can take the ziploc bag of chocolate and drizzle across each truffle with the alternating color.

Makes about 36 truffles.

I used a brand from Hobby Lobby for the green candy melts and regular white chocolate bark found at Kroger for the rest.

http://www.bakerella.com/its-no-sham%E2%80%A6these-rock/

Dirt Cake Garden Tea Party

You'll need six, new, 3 or 4-inch terra-cotta (clay) glazed flower pots, thoroughly washed. (I used 4 inch pots from Home Depot.) Even with glazed pots, I think I'd line the inside of the pot with aluminum foil, just to be safe. Another option would be to use plastic cups, inside, cutting them down to the right height.

You also need 6 flowers, either real or faux....gerbera daisies work really well. I opted for faux flowers and bought a big bunch for $1 at Dollar Tree. (Important: If you use real flowers, make sure they are pesticide free.)

You'll need 3 boxes of the cheesecake mix if you use 4 inch pots. While your cheesecake mix is mixing away, place a cookie in the bottom of each clay pot to cover the little hole, if you didn't line the pots with aluminum foil. Most recipes suggest using vanilla wafers, but I used little shortbread cookies since I like them better. Spoon your cheesecake mixture into each pot, stopping 1/2 inch from the top.

Now, the recipes I found said to use a plastic straw for this next part, but I found these cute little cereal straws and thought they would be more fun...plus, they are edible! :-) If you use real flowers, you may want to opt for the plastic straw. One cereal straw, when cut in half, was the perfect height for the pot...so it only took 3 straws for all 6 pots. Just press the straw down into the center of the cheesecake mixture. If you find one is a tad tall, just take your kitchen scissors and snip off the top a bit.

Now, for the fun part! (insert evil laugh here) I bought some gummy worms at Dollar Tree...just take a worm and position him on your cheesecake...like he's slithering right out of the pot. :-)

You'll probably only need one bag of Oreos for this next part, that was all I used. I broke up the Oreos before putting them into my mini-Cuisinart. I used my little Cuisinart to crush them, instead of my big one. It took 3 batches in the mini one; if you use a full size Cuisinart, you could probably do the whole bag at once.

Sprinkle your "dirt" over the top of your pots. Then chill them in the frig until you are ready to serve.

At serving time, just poke the little flower stem down into the cereal straw and your done! Just place a worm or two on the saucer of the pot for some added fun. :-)

http://betweennapsontheporch.blogspot.com/2009/04/welcome-to-36th-tablescape-thursday-and.html

Fudgy Chocolate Fondue

Fudgy Milk Chocolate Fondue

Ingredients

* 1 (16 ounce) can chocolate-flavored syrup
* 1 (14 ounce) can sweetened condensed milk
* Dash salt
* 1 1/2 teaspoons vanilla extract
* Dippers: fresh apples, strawberries, bananas, Nilla Waffers, pound cake, angel food cake

Directions

1. In heavy saucepan, over medium heat, combine syrup, sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

Footnotes
Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 ½ to 4 minutes, stirring after 2 minutes. Stir in vanilla.
Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator.

Yield: 24 servings
Haley's post Sadie Hawkins chocolate fondue party.

Lebkuchen: German Christmas cookies

The German town of Nuremberg has been famous for its "lebkuchen" since the late 1300s; the soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds. Packaged in quaint town house boxes, the cookies seem all the more authentic. The house templates create a sleeve that slips over a box filled with cookies.

Ingredients

Makes 17

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating
• 1/3 cup blanched hazelnuts (1 1/2 ounces), toasted
• 1/3 cup diced candied orange peel
• 1/3 cup diced candied lemon peel
• 4 Medjool dates, pitted and chopped
• 3 ounces almond paste, crumbled into small pieces
• 1/3 cup apricot jam
• 3 large eggs
• 3/4 cup packed light-brown sugar
• 1/2 cup plus 3 tablespoons confectioners' sugar
• 2 tablespoons whole milk

Directions

1. Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
2. Preheat oven to 325 degrees. Using a 2-inch ice cream scoop ( 1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
3. Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days.

BYU Mint Brownies!

I just found this link on the Alumni website for the delicious BYU mint brownies. Remember how good they are?

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (The website says, "Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.")

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Strawberry Coconut Cheesecake

Since we have the Coconut Creme Coffee Mate on hand for smoothies, I find myself implementing it into other recipes. I made this easy, no-bake cheesecake the other night. Give it a try!

1 1/2 cups graham cracker crumbs
2 tbsp. grnaulated sugar
1/2 cup melted butter
Mix the above together and press in the bottom of a springform pan. Bake at 350 for 10 minutes. Remove and cool.

1 8 oz. package softened cream cheese
1 cup powdered sugar
1 tub whipped topping
2-3 Tbsp. Coconut Creme Coffee Mate
Mix the cream cheese until smooth. Add powdered sugar, coffee mate and continue mixing. Fold in the whipped topping.

Top crust with sliced strawberries. Spread cream cheese mixture over berries and crust. Top with more sliced strawberries. Refeigerate at least 1 hr. To make it really pretty you can drizzle white chocolate over strawberries and sprinkle with toasted coconut.

"C is for Cookie, That's good enough for me"

My second batch of these cookies has been devoured by all my little C's this week! It's the Blue Bonnet that does the trick. My neighbor gave me the recipe and I would always do all butter despite her telling me to use Blue Bonnet. Well, I decided to do both a couple of weeks ago and the results were awesome. Go figure.

1 cup butter
1 cup Blue Bonnet
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
2 tsp. baking soda
1 tsp. salt
2 eggs
4 1/2 cups flour
1 tbsp. vanilla
4 cups chocolate chips

Bake at 375 for 10 minutes

If life gives you lemons, make LEMON CHEESECAKE BARS

We made these today and they are yummy!

Lemon Cheesecake Bars

for the crust:

8 graham crackers (each 2 1/2 by 5 inches)

2 tbsp. sugar

4 tbsp. butter, melted

for the filling:

2 bars (8 oz. each) cream cheese, room temperature

3/4 c. sugar

2 large eggs

finely grated zest and juice of 1 lemon (2-3 tsp. zest & 3 tbsp. juice)

1. Make the crust. Pre-heat oven to 325. Line bottom and sides of an 8" square bake pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.

2. Crush crackers and mix with sugar, add melted butter until moistened.

3. Transfer crumb mixture to prepared pan, and pat gently. Bake until beginning to brown, 10-12 minutes. While crust is baking, make filling.

4.Make the filling: mix cream cheese until smooth. Add sugar, eggs, zest and juice; blend until smooth.

5. Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set, 30-35 minutes.

6. Cool completely in pan. Cover loosely with plastic wrap; chill until firm. Use foil overhang to pull cheesecake from pan. With spatula remove from foil and cut into bars.

Carrot Cupcakes

Here is my favorite recipe for Carrot Cake. These are so delicious -- sweet, moist and flavorful. The cream cheese frosting puts it over the edge! I puree the carrots very finely so they are not crunchy or overwhelming in the cupcake. I promise even non-carrot-cake-lovers will like this recipe!! (If you can get them to try it...)

Ingredients

Makes 2 eight-inch layers or 24 cupcakes

• Butter, for pans
• 4 medium carrots
• 1 cup golden raisins (I omit)
• 1 cup walnut pieces (I grind them very small so non-nut people won't notice)
• 1/2 cup unsweetened applesauce
• Juice and zest of 1 lemon
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3/4 cup vegetable oil
• 4 large eggs

Directions

1. Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. (Or line cupcake pan with cupcake liners)
2. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Allow to sit in the bowl for 10 minutes while you work. Drain the excess juice off the carrots, pressing against the colander to ensure all the excess moisture is gone.
3. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
4. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Gradually add in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse.
5. Pour into pans; bake cake for about 40 minutes, until tester inserted in middle comes out clean. Fill cupcake liners 2/3 full. Bake cupcakes for 16-20 minutes.

Frost with Cream Cheese Frosting.

• 2 sticks cream cheese (16 oz)
• 1 stick butter
• 1.5 t vanilla
• approx 5 cups powdered sugar

**This recipe makes more than enough to frost the cupcakes, just enough for the cake. Consider reducing if making the cupcakes.

Triple Berry Shortcakes

My appreciative taste testers.
Ingredients:
dessert cups
strawberry glaze
strawberries & blueberries
whipped cream
topped with a blackberry

Janie's Berrylicious Pies

Very Berry Pie
1 bag (16 ozs) frozen boysenberries
1 bag (8 ozs) frozen blueberries
1 bag (8 ozs) frozen raspberries
1 3/4 cups sugar
1/2 teaspoon salt
1/2 cup cornstarch
Pastry for two 2-crust pies
Thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries. Mix well with rubber spatula. Fill crusts, add top crusts, and bake at 375 degrees for 45 to 50 minutes or until golden brown. Makes 2 pies.