Another recipe from my Aunt Diane:
Butter/Sprit cookies:
Ingredients needed:
1 cup butter softened
1/2 cup sugar
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
Food coloring (optional)
Heat oven to 400 degrees.
Cream butter and sugar, blend in remaining ingredients. Fill your cookie press with approximately 1/4 of your dough. I use the tree shaped plate. Press out cookies on an ungreased cookie sheet. Bake approximately 6-9 minutes, or until set but not brown.
Makes approximately 5 dozen cookies.
Voila!
Monday, December 31, 2007
Sunday, December 23, 2007
Double chocolate chip cookies...
So a couple weeks ago I searched Hersheys.com for cookie recipes. I came across a great recipe, it might just be Devins new fave...and they were a hit at his work too. As for me I can't eat them... all that chocolate would have me sneezing for weeks!
Ingredients needed:
2 cups - all purpose flour
3/4 cups - Hersheys unsweetened cocoa
1 teaspoon - baking soda
1/2 teaspoon - salt
1 1/4 or 2 1/2 stick - softened butter
2 cups - granulated sugar
2 large eggs
2 teaspoons - vanilla extract
2 cups - Hersheys semi sweet chocolate chips
Preheat oven to 350 degrees.
Beat butter and sugar until fluffy, add eggs and vanilla. Gradually add dry mixture (flour, cocoa, baking soda and salt) to mixture. When that mixture is all blended together add chocolate chips.
Using a medium or large scoop, drop cookies onto ungreased cookie sheet. Bake for 8-9 minutes.
Voila!
Ingredients needed:
2 cups - all purpose flour
3/4 cups - Hersheys unsweetened cocoa
1 teaspoon - baking soda
1/2 teaspoon - salt
1 1/4 or 2 1/2 stick - softened butter
2 cups - granulated sugar
2 large eggs
2 teaspoons - vanilla extract
2 cups - Hersheys semi sweet chocolate chips
Preheat oven to 350 degrees.
Beat butter and sugar until fluffy, add eggs and vanilla. Gradually add dry mixture (flour, cocoa, baking soda and salt) to mixture. When that mixture is all blended together add chocolate chips.
Using a medium or large scoop, drop cookies onto ungreased cookie sheet. Bake for 8-9 minutes.
Voila!
Friday, December 21, 2007
Aunt Diane's holly wreaths...
This evening I started my baking to take home, barring any unforseen circumstances.
Every year my Aunt Diane makes cookies for Christmas dessert, and they are yummy! Like you could sit there and just eat them all. And no that isn't an exaggeration.
Holly Wreaths: (cookie press cookie)
Ingredients needed:
1 cup - butter (or 2 sticks) (at room temperature)
3 ounces - Philadelphia cream cheese (at room temperature)
2/4 cup - sugar
1 teaspoon - vanilla extract
2 cups- all purpose flour
Preheat oven to 350 degrees
For this recipe I used my handmixer. In a bowl cream butter and cream cheese until thoroughly blended. Add sugar, blend well. Add vanilla extract and blend well. Add flour and blend well.
I also added about 5 drops of green food coloring to make the cookies festive. Be sure to mix the coloring into the dough well, or you will have some white spots.
Using the star shaped plate for your cookie press, fill press with dough, press cookies onto ungreased sheet.
I added red sprinkles to my cookies.
Bake for 8-10 minutes. Let cool on rack and voila!
Every year my Aunt Diane makes cookies for Christmas dessert, and they are yummy! Like you could sit there and just eat them all. And no that isn't an exaggeration.
Holly Wreaths: (cookie press cookie)
Ingredients needed:
1 cup - butter (or 2 sticks) (at room temperature)
3 ounces - Philadelphia cream cheese (at room temperature)
2/4 cup - sugar
1 teaspoon - vanilla extract
2 cups- all purpose flour
Preheat oven to 350 degrees
For this recipe I used my handmixer. In a bowl cream butter and cream cheese until thoroughly blended. Add sugar, blend well. Add vanilla extract and blend well. Add flour and blend well.
I also added about 5 drops of green food coloring to make the cookies festive. Be sure to mix the coloring into the dough well, or you will have some white spots.
Using the star shaped plate for your cookie press, fill press with dough, press cookies onto ungreased sheet.
I added red sprinkles to my cookies.
Bake for 8-10 minutes. Let cool on rack and voila!
Monday, December 17, 2007
Stuffed peppers...
Tonight Devin asked me to try a new recipe. A meal that he enjoys, I haven't ever had and never attempted to make for fear of messing it up. Well that fear has been conquered!
Stuffed peppers:
Ingredients needed:
4- large green peppers
1-2 pounds - ground meat (I used 80/20)
1- handful bread crumbs
2 cups - white rice (Uncle Ben's)
1 jar - marinara/spaghetti sauce (I used Prego Marinara)
1 package - Kreaft shredded mozzarella cheese
1/2 cup - parmesan cheese
A pinch of salt and pepper
1-9x13 baking dish
Cooking instructions:
Preheat oven to 350 degrees.
Remove tops, insides and seeds from peppers, place in baking dish.
In pan cook ground meat with some green pepper and bread crumbs. Once finished cooking allow to cool.
Boil rice as per the instruction on packaging. I recommend using Uncle Ben's boil in a bag rice, it worked out perfectly.
In bowl combine cooled ground meat, half package mozzarella cheese, parmesan, spaghetti/marinara sauce, salt and pepper.
Add mixture to peppers, top off with remaining mozzarella cheese.
Bake for 30 minutes and Voila!
Stuffed peppers:
Ingredients needed:
4- large green peppers
1-2 pounds - ground meat (I used 80/20)
1- handful bread crumbs
2 cups - white rice (Uncle Ben's)
1 jar - marinara/spaghetti sauce (I used Prego Marinara)
1 package - Kreaft shredded mozzarella cheese
1/2 cup - parmesan cheese
A pinch of salt and pepper
1-9x13 baking dish
Cooking instructions:
Preheat oven to 350 degrees.
Remove tops, insides and seeds from peppers, place in baking dish.
In pan cook ground meat with some green pepper and bread crumbs. Once finished cooking allow to cool.
Boil rice as per the instruction on packaging. I recommend using Uncle Ben's boil in a bag rice, it worked out perfectly.
In bowl combine cooled ground meat, half package mozzarella cheese, parmesan, spaghetti/marinara sauce, salt and pepper.
Add mixture to peppers, top off with remaining mozzarella cheese.
Bake for 30 minutes and Voila!
Chocolate chip cookies
Tis the season to be baking, and boy do I do a lot of baking.
Here is a tried and true variation of the Toll House recipe:
Ingredients needed:
2 sticks/1 cup - salted butter at room temperature
3/4 cup - light brown sugar (you can use dark, but I always use light)
3/4 cup - white granulated sugar
1 3/4 teaspoons -vanilla extract
2- large eggs
2 1/4 cups - all purpose flour
1/4 teaspoon - salt
1 teaspoon - baking soda
1/2 cup cinnamon (optional)
1 bag of semi-sweet chocolate chips (I use Hershey's)
Preheat oven to 350 degrees.
Now for the mixing:
In mixer using whisk attatchment: cream butter for approximately 3 minutes then add sugar, brown sugar, vanilla extract and eggs. Allow to mix for approximately 5 minutes.
In a separate bowl combine flour, salt and baking soda, cinnamon (optional). Whisk together.
Using dough hook: add dry mix to mixer and blend for 5 minutes.
Add approximately 1/2 to whole bag of sem-sweet chocoalte chips.
Drop dough, using scoop about 9 cookies per sheet. Bake for 10-12 minutes, let cool on sheet for 1 minute remove to cool on rack.
These cookies can be frozen (that's how Devin likes them) for up to 3 month.
Enjoy with a glass of cold milk!
Here is a tried and true variation of the Toll House recipe:
Ingredients needed:
2 sticks/1 cup - salted butter at room temperature
3/4 cup - light brown sugar (you can use dark, but I always use light)
3/4 cup - white granulated sugar
1 3/4 teaspoons -vanilla extract
2- large eggs
2 1/4 cups - all purpose flour
1/4 teaspoon - salt
1 teaspoon - baking soda
1/2 cup cinnamon (optional)
1 bag of semi-sweet chocolate chips (I use Hershey's)
Preheat oven to 350 degrees.
Now for the mixing:
In mixer using whisk attatchment: cream butter for approximately 3 minutes then add sugar, brown sugar, vanilla extract and eggs. Allow to mix for approximately 5 minutes.
In a separate bowl combine flour, salt and baking soda, cinnamon (optional). Whisk together.
Using dough hook: add dry mix to mixer and blend for 5 minutes.
Add approximately 1/2 to whole bag of sem-sweet chocoalte chips.
Drop dough, using scoop about 9 cookies per sheet. Bake for 10-12 minutes, let cool on sheet for 1 minute remove to cool on rack.
These cookies can be frozen (that's how Devin likes them) for up to 3 month.
Enjoy with a glass of cold milk!
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