Monday, December 31, 2018
Butter Pecan Cake Mix Cookies
The hubby doesn't really like cake, but he LOVES cookies. So one great way I find inspiration for new recipes is to look in my cupboard for expiring (soon) cake and pudding mixes and turn them into cookies. [Yes, my type A personality organizes them by expiration date. :) ] Today it was a butter pecan cake mix. I added mini chocolate chips, pecans and toffee bits.
Cranberry Muffins (High Altitude)
During the holiday season, I bought a bag of cranberries but didn't end up using them. As they were nearing the end of ripeness, I pulled out my "Baking at High Altitude" Cookbook and found a recipe for Cranberry Muffins. As usual, Randi Levin's recipes turn out perfectly every time here at 6300 ft elevation. I just poured the bag of cranberries into the batter as well as some chopped walnuts. I did end up adding salt to the recipe, just enough to add flavor but not effect the baking chemistry. I know I enjoyed them but also got an extra thumbs up from the hubby and neighbors. :)
Preheat oven to 375 degrees F
1/2 cup (1 stick) melted margarine
1 1/2 cups sugar
4 eggs
2 cups milk
1 tablespoon vanilla
4 1/4 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon orange peel or orange zest
4 cups fresh or frozen and thawed cranberries
3/4 cup chopped walnuts (optional)
1. Thoroughly mix the melted margarine, sugar, eggs, milk and vanilla.
2. To the egg mixture, add the dry ingredients and orange peel alternately with the cranberries.
3. Grease 9-10 large muffin sections or 16-19 regular size muffin pan sections or 3 dozen mini muffin pan sections.
4. Fill muffin sections 7/8 full with the batter.
5. Bake 15-325 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.
Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
Preheat oven to 375 degrees F
1/2 cup (1 stick) melted margarine
1 1/2 cups sugar
4 eggs
2 cups milk
1 tablespoon vanilla
4 1/4 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon orange peel or orange zest
4 cups fresh or frozen and thawed cranberries
3/4 cup chopped walnuts (optional)
1. Thoroughly mix the melted margarine, sugar, eggs, milk and vanilla.
2. To the egg mixture, add the dry ingredients and orange peel alternately with the cranberries.
3. Grease 9-10 large muffin sections or 16-19 regular size muffin pan sections or 3 dozen mini muffin pan sections.
4. Fill muffin sections 7/8 full with the batter.
5. Bake 15-325 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.
Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
Thursday, December 20, 2018
Chocolate Snowballs (Christmas Cookie Countdown 2018 #3)
The title is a little mis-leading. I was expecting cocoa snowballs, but they were more like powdered pecan sandies with mini chocolate chips in the dough. Aside from the title, even the hubby loved them--he's not big on sandies and shortbreads. The key to powdered covered cookies is to let them cool off completely before rolling.
Nice-N-Soft Christmas Trees (Christmas Cookie Countdown 2018 #3)
Another perfect sugar cookie. To save on time, I just did trees and ended up using some of the icing from the Christmas Lights cookies and they turned out beautifully.
Christmas Lights Cookies (Christmas Cookie Countdown 2018 #2)
One of my favorite things about the Christmas Cookie Countdown from Taste of Home always sends me on a scavenger hunt for a new cookie cutter or finds me a new use for an old one. Last year, I learned that you can use a heart-shaped cookie and turn it upside-down to make Santa's face. I also learned that a gingerbread man upside-down can be a reindeer. I really loved this particular recipe because of the shape (found at Michael's), the bright colors and the cinnamon added to the dough. It's probably now one of my favorite sugar cookie.
Polka Dot Macaroons (Christmas Cookie Countdown 2018 #1)
What a year this has been! Major ups and major downs. I feel like I'm sliding into home this December. So, I guess I won't be reaching my goal of "a cookie a day" this month/year. I did manage to make a few though and can't believe how delicious they were. In fact I made a couple of them twice already :)
Sunday, December 16, 2018
Caramelized Crispy Brussels Sprouts with Honey Pomegranate Glaze
The hubby bought me my first pomegranates last week. I'd been meaning to buy some and work with him, but never took the time. Later that day, he found this recipe which is probably one of the best side dishes I've ever eaten. I'd never roasted brussel sprouts or cooked them without bacon. I didn't have any pomegranate molasses, so I decided to make it from scratch (with 1 pomegranate). It turned out more like sauce/syrup rather than molasses, so hoping to try it again in the near future. In total it took about an hour and a half to make this dish, but for a holiday or get-together, it will wow your guests!
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