What a clever idea for a Halloween Party, or your Neighborhood Fall Block Party.
Candy Corn Cookie Truffles:
1 - (15.25oz.) package of Candy Corn Oreo Cookies
1 - (8oz.) package of Cream Cheese, softened
1 - (16oz) package of Vanilla Candiquik Candy Coating ( Log House America's Candiquik Vanilla Candy Coating) , naturally flavored.
2/3 C chopped Candy Corn
Fall colored Non Pareils
Line a baking sheet with waxed paper
In a Food Processor:
Pulse the cookies to the consistency of fine crumbs.
Add cream cheese and mix well.
By hand, Fold in the chopped Candy Corn until well combined.
Use a cookie scoop to form truffles and place them on the baking sheet.
Chill in the refrigerator for 1 hour.
Melt the Candiquik according to package directions.
Use a candy fork or a toothpick and dip the truffles allowing the excess to drip off the bottom.
Gently place them on the waxed paper without touching.
Sprinkle each truffle with the Non Pareils while the coating is still melted.
Refrigerate for 15 minutes.
Enjoy!
Peace in the Kitchen!
Tuesday, October 15, 2013
Good Morning!
I just wanted to wish you all a Good Morning....... have a great day!
Thanks for looking at my blog.
Terry!
Thanks for looking at my blog.
Terry!
Monday, October 14, 2013
Caramel Crunch / Halloween 2013
Just when I think I have enough recipes for any of the Holidays, I seem to find , or create another.
I loved this one when I read it. It comes from The Werther Candy Company.
I will definitely make this for Halloween. I'm sure I can adapt it for other Holidays.
I adapted this one just a bit!
2 C small pretzel nuggets
2 1/2 C Rice Chex Cereal
2 C Cinnamon Chex Cereal
1 C of Salted Peanuts, roughly chopped
1 (9oz.) package of Werther's Original Baking Caramels
1/4 C water
Preheat the oven to 250 degrees.
Spray a jelly roll pan (10 1/2" X 15 1/2") with a vegetable cooking spray.
In a large bowl bowl:
pretzels
rice cereal
cinnamon cereal
nuts
Mix Well
In a microwavable bowl or a Pyrex measuring cup:
Microwave the caramels with water until melted, stirring half way through
Pour Hot Caramel over the cereal mixture and stir until well coated.
Spread evenly in the prepared jelly roll pan.
Bake at 250 degrees for 1 hour.
Stirring every 15 minutes
Remove from oven and spread onto a greased ( vegetable cooking spray) piece of aluminum foil.
(For Halloween, scatter some candy corn on it at this time). Optional
Cool completely and break into pieces.
Store in an airtight container
Boo!
In the Kitchen!
I loved this one when I read it. It comes from The Werther Candy Company.
I will definitely make this for Halloween. I'm sure I can adapt it for other Holidays.
I adapted this one just a bit!
2 C small pretzel nuggets
2 1/2 C Rice Chex Cereal
2 C Cinnamon Chex Cereal
1 C of Salted Peanuts, roughly chopped
1 (9oz.) package of Werther's Original Baking Caramels
1/4 C water
Preheat the oven to 250 degrees.
Spray a jelly roll pan (10 1/2" X 15 1/2") with a vegetable cooking spray.
In a large bowl bowl:
pretzels
rice cereal
cinnamon cereal
nuts
Mix Well
In a microwavable bowl or a Pyrex measuring cup:
Microwave the caramels with water until melted, stirring half way through
Pour Hot Caramel over the cereal mixture and stir until well coated.
Spread evenly in the prepared jelly roll pan.
Bake at 250 degrees for 1 hour.
Stirring every 15 minutes
Remove from oven and spread onto a greased ( vegetable cooking spray) piece of aluminum foil.
(For Halloween, scatter some candy corn on it at this time). Optional
Cool completely and break into pieces.
Store in an airtight container
Boo!
In the Kitchen!
Maple, Maple Pecan Cookies
This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well
Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Icing:
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Enjoy!
Peace in the Kitchen!
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well
Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Icing:
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Enjoy!
Peace in the Kitchen!
Lime Cardamom Cookies
- 2cups all purpose flour
- 1/2teaspoon baking powder
- 1/4teaspoon salt
- 1teaspoon ground cardamom
- 2sticks ( 1 cup) unsalted butter, room temperature
- 1cup light brown sugar
- 1/2cup granulated sugar
- 1large egg, room temperature
- 1yolk of large egg, room temperature
- 1teaspoon vanilla extract
- 1 TBS fresh lime juice
- zest of one lime
- Line two baking sheets with parchment. Whisk together flour, baking powder, salt and cardamom and set aside.
- In a stand mixer fitted with a paddle attachment, stir the butter and sugar together till just combined, about 30 seconds.
- Add the egg and egg yolk; stir to combine. Add the vanilla extract, lime juice and lime zest, stir again.
- Gently add in the dry ingredients a little at a time, stirring just until they are combined, about 30-45 seconds.
- Scoop the dough with a tablespoon and roll into balls. Place evenly on cookie sheets and flatten slightly with the back of a spatula. (If the dough is very soft, it may be easier to do this after the dough is chilled.)
- Place the cookie sheets in the refrigerator and chill dough for 30 minutes.
- Preheat oven to 375 degrees
- Bake for 5 minutes. Reverse cookie sheet front to back. Bake for 5-7 more minutes until cookies are brown on edges and still soft in the center.
- Place cookie sheet on wire rack for 5 minutes. Remove cookies with spatula and place them on wire racks to cool completely.
- Enjoy! Peace in the Kitchen!
Sun Dried Tomato, Basil and Cheddar Cookies
Preheat oven to 350 degrees
1 3/4 C whole wheat flour
1/2 C finely chopped fresh basil / or 1/4 C chopped fresh Hatch chiles.
1 1/2 tsp sun dried
tomato paste
1 C shredded cheddar cheese
1/4 C vegetable oil
pinch of salt
1/2 tsp baking soda
pinch of red pepper flakes / 1/8 tsp cayenne pepper
3/4 C water
In a stand mixer, mix all ingredients except the water and mix well
Gradually add water to combine
Place batter in a bowl, cover with plastic wrap and refrigerate for 2 hours
Drop onto a parchment paper lined cookie sheet with a 1 1/2 " cookie scoop, 2" apart
Bake for 12 - 15 minutes or until slightly browned
Cool on the cookie sheet for 2 minutes
Transfer to a wire rack and cool completely
Enjoy!
Peace in the Kitchen!
Apricot Sage Cookies
A savory cookie, for a change. I love exploring and testing new cookie recipes. I enter a local cookie competition each year and I've been a finalist several times. Here's another great savory cookie. I love the combination of Apricots and Sage in this cookie. I believe this recipe comes from Epicurious. There are many adaptations available online.
Here's what you'll need:
A Sheet Pan lined with Parchment Paper.
Preheat the oven to 350 degrees.
8 TBS Butter, softened
3/4 C Granulated Sugar
1 Egg
3/4 C + 2 TBS Flour
1/2 tsp Baking Soda
1/4 C chopped dried Apricots
2 TBS Finely chopped fresh Sage leaves
1/2 C Cornmeal
1/2 tsp Salt
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Egg
beat until well combined and creamy.
In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Sift into the wet ingredients just until combined.
Add:
Sage
Cornmeal
Mix well.
Add the Apricots and beat until combined.
Refrigerate the dough for 1 hour.
Using a 1 1/2 " Cookie Scoop, drop the dough 2" apart onto the sheet pan.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
A Sheet Pan lined with Parchment Paper.
Preheat the oven to 350 degrees.
8 TBS Butter, softened
3/4 C Granulated Sugar
1 Egg
3/4 C + 2 TBS Flour
1/2 tsp Baking Soda
1/4 C chopped dried Apricots
2 TBS Finely chopped fresh Sage leaves
1/2 C Cornmeal
1/2 tsp Salt
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Egg
beat until well combined and creamy.
In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Sift into the wet ingredients just until combined.
Add:
Sage
Cornmeal
Mix well.
Add the Apricots and beat until combined.
Refrigerate the dough for 1 hour.
Using a 1 1/2 " Cookie Scoop, drop the dough 2" apart onto the sheet pan.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
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