Hazelnut Mocha Eclairs

November 3, 2013 Leave a Comment

 

Once you try these, especially the filling, you’ll be in heaven.  They make a special ending to a meal or treat to afternoon coffee clutch.

         

Hazelnut Mocha Eclairs

Hazelnut Mocha Eclairs

         Carol Witczak                                                                   Tinley Park, Illinois

 

 Hazelnut Mocha Eclairs Recipe

Hazelnut Mocha Eclairs

½ cup water

½ cup 2% milk

½ cup butter, cubed

1 Tbsp. sugar

¼ tsp. salt

1 cup flour

4 Eggland’s Best Eggs

Filling:   1 Tbsp. instant coffee granules

1 Tbsp. boiling water

2 cups heavy whipping cream

¼ cup confectioners’ sugar

½ cup chopped hazelnut, divided

Topping:    ½ cup milk chocolate, melted

In a large saucepan, bring the water, milk, butter, sugar and salt to a boil.  Add flour all at once and stir until smooth balls forms.  Remove from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Transfer to a heavy duty resealable plastic bag; cut a 1 inch hole in one corner of bag.  Pipe 3 inch strips about 3 inches apart on greased baking sheet.    Bake at 400 F. for 10 minutes.  Reduce heat to 350 F.; bake 15-20 minutes longer or until golden brown.

For filling, dissolve coffee granules in boiling water; cool.  In a small bowl, beat cream and confectioners’ sugar until stiff peaks forms.  Fold in coffee mixture and ¼ cup hazlenuts.  Refrigerate.

Fill the eclairs just before serving; replace tops.  Spread with melted chocolate.  Sprinkle with remaining hazlenuts.  Refrigerate leftovers.              14 servings

(Recipe for Hazelnut Mocha Eclairs came from Taste of Home (tasteofhome.com)

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Mini Maple Cinnamon Rolls

October 25, 2013 Leave a Comment
Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

 

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min

 

Ingredients

  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • MAPLE ICING:
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013

 

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Peanut Butter Chocolate Cookies

October 6, 2013 Leave a Comment
Peanut Butter Chocolate Cookies

Peanut Bitter Chocolate Cookies

 

This recipe was featured in our Sunday paper and I just had to try it.  Kids really love the peanut butter surprise inside the cookie.

 

Peanut Butter Chocolate Cookies Recipe

Peanut Butter Chocolate Cookies

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 cup creamy Jif Creamy Peanut Butter, divided

1 egg, lightly beaten

1 tsp. vanilla

1 ½ cups flour

½ cup baking cocoa

½ tsp. baking soda

¾ cup confectioners’ sugar

In a large bowl, cream butter, sugars and ¼ cup peanut butter.  Add egg and vanilla; mix well.  Combine flour, cocoa and baking soda; add to creamed mixture and mix well.

Blend confectioners’ sugar with remaining peanut butter until smooth.  Roll into 24 balls, 1 inch each.  Divide dough into 24 pieces; flatten each into a 3 inch circle.

Place one peanut butter ball on each circle; bring edges over to completely cover it.  (Dough may crack; reshape cookies as needed.)  Place cookies with seam side down on ungreased baking sheets.  Flatten each cookie slightly with the bottom of a glass dipped in sugar.  Bake at 375 F. for 7-9 minutes or until set.              2 dozen

(Recipe for Peanut Butter Chocolate Cookies came from tasteofhome.com)

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Lemonade Layer Cake

March 24, 2013 Leave a Comment
Lemonade Layer Cake

Lemonade Layer Cake

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

Lemonade concentrate gives both the cake and frosting fantastic flavor.  I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich                                                                                     Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

 6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting:   1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.  Add the lemonade concentrate, lemon peel and vanilla; mix well.  Add eggs and egg whites, one at a time, beating well after each addition.  Combine the flour, baking powder, baking soda and salt.  Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour.  Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth.  Add the lemon peel, lemonade concentrate and vanilla; mix well.  Gradually beat in confectioners’ sugar until smooth.  Spread frosting between layers and over top and sides of cake.  Refrigerate for at least hour before serving.  Refrigerate leftovers.            16 servings 

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Rum Balls Recipe

December 12, 2012 Leave a Comment

Rum Balls

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

 

Rum flavor comes through nicely in these traditional Christmas sweets.  Roll half in powdered sugar and the other half in crushed vanilla wafers for visual appeal.

Audrey Larzon                                                                                   Bloomington, Minnesota

Rum Balls Recipe

Rum Balls

2 ½ cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecan

1 cup confectioners’ sugar

2 Tbsp. plus 2 tsp. baking cocoa

¼ cup rum

3 Tbsp. honey

2 Tbsp. water

Additional confectioners’ sugar and/or crushed vanilla wafers

In a large bowl, combine the water crumbs, pecans, confectioners’ sugar and cocoa.  Combine the rum, honey and water; stir into crumb mixture.

Shape into 1 inch balls.  Roll in additional confectioners’ sugar and/or wafer crumbs.  Store in an airtight container.

Tip:  To save time and eliminate the mess, I place the sugar in a resealable plastic bag, add the cooled cookies and turn the bag a couple times.  You can sugar-coat the cookies without getting your fingers sticky.

(Recipe for Rum Balls was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Rum Balls, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Cranberry Swirl Biscotti Recipe

December 7, 2012 Leave a Comment

Cranberry Swirl BiscottiRecipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

A friend of mine, who is known for her excellent cookies, shared this recipe with me.  The mix of cranberries and cherry preserves is so refreshing.

Lisa Kilcup                                                                                Gig Harbor, Washington

Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp. ground cinnamon

½ cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

GLAZE:  ¾ cup confectioners’ sugar

1 Tbsp. 2% milk

2 tsp. butter, melted

1 tsp. almond extract

In a food processor, combine the cranberries, preserves and cinnamon.  Cover and process until smooth; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in half.  On a lightly floured surface, roll each portion into a 12 x 8 inch rectangle.  Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.

Place seam side down 4 inches apart on a lightly greased baking sheet.  Bake at 325 F. for 25 – 30 minutes or until lightly browned.

Carefully transfer log to a cutting board; cool 5 minutes. With serrated knife, cut into ½ inch slices.  Place 2 inches apart on lightly greased baking sheets.  Bake 15 minutes longer or until centers are firm and dry.  Remove to wire racks.

In a small bowl, combine the glaze ingredients; drizzle over warm biscotti.  Cool completely.  Store in an airtight container.

(Recipe for Cranberry Swirl Biscotti was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Cranberry Swirl Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

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

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Mom’s Whoopie Pies Recipe

September 24, 2012 Leave a Comment

 

Mom’s Whoopie Pies

It wasn’t until 2009 that I had my first Whoopie Pie.  I was looking through one of my many cookbooks, and I found the recipe for Whoopie Pie.  I made it and couldn’t believe how easy it was, and the only thing I had to buy was the marshmallow crème.  Well, I couldn’t find that recipe, but I have another, this recipe was in AARP The Magazine and it’s from Joanne Weir, so here goes.

Mom’s Whoopie Pies Recipe

Mom’s Whoopie Pies

1 cup sugar

1 egg

½ cup butter, softened

1 tsp. vanilla

½ cup cocoa, sifted

1 tsp. baking soda

½ tsp. salt

2 cups flour

1 cup buttermilk

Filling:   ¾ cup butter, softened

1 cup confectioners’ sugar, sifted

1 ½ cups prepared marshmallow crème

2 tsp. vanilla

¼ tsp. salt

Preheat oven to 375 F.  With an electric mixer, bear sugar, egg, butter and vanilla until light and creamy.  In another bowl, mix the cocoa, baking soda, salt and flour; then blend with buttermilk into the creamed mixture.

Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes.  Remove from baking sheets and cool on wire rack.           Makes 30 mini-cakes.

To make filling, mix together all ingredients well.

To assemble, sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly between the 15 whoopie pies.

(Recipe for Mom’s Whoopie Pies, was in AARP The Magazine, by Joanne Weir)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Mom’s Whoopie Pies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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