Mint Chocolate Chip Meringues

March 25, 2014 Leave a Comment

 

Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues

This recipe, Mint Chocolate Chip Meringues is from Diabetic Connect.  Whenever my son is with me when I go food shopping, he always buys Chocolate Meringues.  So he will be my ginny pig…I hope he will like them.

Mint Chocolate Chip Meringues Recipe

Mint Chocolate Chip Meringues

3 egg whites

1-4 tsp. cream of tartar

Pinch of salt

¾ cup sugar

3 Tbsp. unsweetened or Dutch process cocoa

1/3 cup mini chocolate chips

¾ tsp. mint or peppermint extract

 

Preheat the oven to 250 F.  Cover a baking sheet with parchment paper.

Beat the egg whites, cream of tartar and salt with an electric mixer on high until foamy.  Combine the sugar and cocoa.  Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.  Gently fold in the chocolate chips and mint extract.

Spoon the mixture into a pastry bag fitted with a ½ inch round tip.  Pipe 30 cookies, ¼ inch apart on prepared baking sheet.

Bake in cookies for 1 ½ hours.  Turn the oven off, and let the cookies cool in the oven for 1 hour.  Store in a tightly sealed container.

 

(Recipe for Mint Chocolate Chip Meringues came from Diabetic Connect, 2014)

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Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment
Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please!  Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

         Vickie Rhoads                                                                   Eugene, Oregon

 

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling:   1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat.  Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth.  Cool

In a large bowl, beat eggs and sugar until lemon colored.  Beat in chocolate mixture and vanilla.  Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 F. for 10-12 minutes or until surface cracks.  Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy.  Beat in milk and vanilla.  Gradually add confectioners’ sugar; beat until smooth.  Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.           2 ¾ dozen

 

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

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Double Butterscotch Cookies

February 15, 2014 Leave a Comment
Double Butterscotch Cookies

Double Butterscotch Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio

 

Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans

 

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen

 

(Recipe for Double Butterscotch Cookies was on www.tasteofhome.com, 2013)

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Rainbow Cookies

January 17, 2014 Leave a Comment
Rainbow Cookies

Rainbow Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I always bake these Rainbow Cookies two weeks ahead.  That allows them enough time to “mellow”, leaving them moist and full of almond flavor!

           Mary Ann Lee                                                                    Clifton Park, New York

 

Rainbow Cookies Recipe

Rainbow Cookies

1 can (8 oz.) almond paste

1 cup butter, softened

1 cup sugar

4 eggs, separated

2 cups flour

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless red raspberry jam

¼ cup apricot preserves

1 cup (6 oz.) semi-sweet chocolate chips

Grease the bottoms of three matching 9×13 inch baking pans.  Line the pans with waxed paper; grease the paper.

Place almond paste in a large bowl; break up with a fork.  Cream with butter, sugar and egg yolk until light and fluffy.  Stir in flour.  In another bowl, beat egg whites until soft peaks form.   Fold into dough, mixing until thoroughly blended.

Divide dough into three portions (about 1 1/3 cups each).  Color one portion with red food coloring and one with green; leave the remaining portion uncolored.  Spread each portion into the prepared pans.  Bake at 350 F. for 10-12 minutes or until edges are light golden brown.

Invert onto wire racks; remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.

Place green layer on a large piece of plastic wrap.  Spread evenly with raspberry jam.  Top with uncolored layer and spread with apricot jam.  Top with pink layer.  Bring plastic wrap over layers.  Slide onto a baking sheet layers and set a cutting board or heavy, flat pan on top to compress layers.  Refrigerate overnight.

The next day, melt chocolate in a microwave; stir until smooth.  Spread over top layer; allow to harden.  With a sharp knife, trim edges.  Cut into ½ inch strips across the width; then cut each strip into 4-5 pieces.  Store in airtight containers.           8 dozen

 

(Recipe for Rainbow Cookies was on www.tasteofhome.com, 2013)

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Cherry-Almond Balls

December 23, 2013 Leave a Comment

 

Cherry-Almond Balls

Cherry-Almond Balls

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have included this treat in my Christmas baking for years, much to the delight of my family.  Instead of almonds, I’ll sometimes use pecans, and they’re equally loved.

         Ada Rost                                                                              Hernando, Florida

 

Cherry-Almond Balls Recipe

Cherry-Almonds Balls

¾ cup butter, softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

2 cups flour

¼ tsp. salt

½ cup chopped almonds

60 red and/or green candied cherries

Additional confectioners’ sugar

In a small bowl, cream butter and sugar until light and fluffy.  Add vanilla.  Combine flour and salt; gradually add to creamed mixture and mix well.  Stir in almonds.

Roll 1 teaspoon of dough around each cherry.  Place on greased baking sheets.  Bake at 325 F. for 15-20 minutes or until lightly browned.  Remove to wire racks to cool slightly; roll in confectioners’ sugar.

5 dozen

(Recipe for Cherry-Almond Balls was on www.tasteofhome.com, 2013)

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Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment
red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin

 

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans

 

Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen

 

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

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Peppermint Crunch Christmas Cookie

December 16, 2013 Leave a Comment
P Cookieseppermint Crunch Christmas

Peppermint Crunch Christmas Cookies

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipe

at www.tasteofhome.com

Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie.

         Heather Carter                                                                                Wasilla, AK

 

Peppermint Crunch Christmas Cookie Recipe

Peppermint Crunch Christmas Cookie

 

1 cup butter, soften

½ cup sugar

1 tsp. peppermint extract

1 tsp. vanilla extract

2 ¼ cups flour

Red and green paste food coloring

8 oz. dark chocolate candy coating, melted

¾ cup crushed peppermint candies

In a bowl, cream butter and sugar until light and fluffy.  Beat in extracts.  Gradually beat in flour.  Divide dough in half; tint one portion red; and the other green.  Wrap in plastic wrap; refrigerate 2 hours or until easy to handle.

Preheat oven to 350 F.  On lightly floured surface, roll each portion of dough to ¼ inch thickness.  Cut with a floured 1 ½ inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.  Bake 8-10 minutes or until racks are cool completely.

Dip half of each cookie into melted candy coating; allow excess to drip off.  Sprinkle with crushed candies.  Place on waxed paper; let stand until set.              3 ½ dozen

 

(Recipe for Peppermint Crunch Christmas Cookies came from tasteofhome.com, 2013)

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Chocolate Raisin Biscotti

December 9, 2013 Leave a Comment
Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

 

A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee or tea!

 

Chocolate Raisin Biscotti Recipe

Chocolate Raisin Biscotti

3 Tbsp. butter, softened

2/3 cup sugar

2 eggs

¾ tsp. vanilla, divided

1 cup flour

¼ cup baking cocoa

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup raisins

2/3 cup confectioners’ sugar

4 to 5 tsp. fat-free milk

 

In a small bowl, beat butter and sugar until crumbly, about 2 minutes.  Add eggs and ½ teaspoon vanilla; mix well.  Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture.  Stir in raisins (dough will be sticky).

Divide dough in half, with lightly floured hands, shape each portion into a 12 x 2 inch rectangle; place each on a baking sheet coated with cooking spray.  Bake at 350 F. for 18 to 22 minutes or until set and tops begin to crack.  Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾ inch slices.  Place cut side down on ungreased baking sheets.  Bake for 5 minutes.   Turn and bake 5-7 minutes longer or until firm.  Remove to wire racks to cool.

In a small bowl, combine the confectioners’ sugar, remaining vanilla and enough milk to achieve a drizzling consistency.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag.  Drizzle over biscotti.  Let stand until set.  Store in an airtight container.            3 dozen

 

(Recipe for Chocolate Raisin Biscotti came from tasteofhome.com)

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Frosted Spice Cookie

December 8, 2013 Leave a Comment

 

Frosted Spice Cookies

Frosted Spice Cookies

This recipe has been handed down through many generations of my husband’s family.  These cookies were always in his grandmother’s cookie jar when he’d visit.  Today, he enjoys them more than ever – and so I do.

 

Frosted Spice Cookie Recipe

Frosted Spice Cookie

1 cup butter, softened

1 cup sugar

1 cup molasses

1 egg

1 cup buttermilk

6 cups flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

½ tsp. salt

1 cup chopped walnuts

1 cup golden raisins

1 cup chopped dates

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup orange juice

2 Tbsp. butter, melted

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg; beat in molasses and buttermilk.  Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well.  Stir in walnuts, raisins and dates.  Chill for 2 hours or until easy to handle.

On a floured surface, roll out dough to ¼ inch thickness.  Cut with a 2 ½ inch round cookie cutter

Place on greased baking sheets.  Bake at 350 F. for 12-15 minutes.  Cool completely.

For frosting, beat all ingredients in a small bowl until smooth.  Spread over cooled cookies; let dry completely.            5-6 dozen

(Recipe for Frosted Spice Cookies came from Taste of Home (tasteofhome.com)

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Sweet Potato Spice Cookie

November 18, 2013 Leave a Comment
Sweet Potato Spice Cookies

Sweet Potato Spice Cookies

 

Shredded sweet potatoes, butterscotch chips, pecans, coconut and spiced are creatively combined in a one-of-a-kind cookie that always brings rave reviews.

          Ruth Shaffer                                                      Elizabethville, Pennsylvania

 

Sweet Potato Spice Cookie Recipe

Sweet Potato Spice Cookie

¾ cup butter, softened

1 cup sugar

¼ cup packed brown sugar

1 egg

1 cup finely shredded UNCOOKED sweet potato

3 Tbsp. orange juice concentrate

2 cups flour

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 ¼ cups quick-cooking oats

1 cup butterscotch chips

1 cup flaked coconut

1 cup chopped pecans

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, sweet potato and orange juice concentrate.  Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well.  Stir in the remaining ingredients.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 F. for 14-16 minutes or until firm.  Remove to wire racks to cool.          7 dozen

 

(Recipe for Sweet Potato Spice Cookies came from Taste of Home (tasteofhome.com)

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