Homemade Marshmallow Cream and Oatmeal Scotchies!

Christmas is over and we are planning on breaking out the raclette for New Year's Eve before starting the traditional diets on Jan 1st. Before all that gets posted however I thought I would post the favorite two recipes that went on the plates this year.

Best Ever Fudge

(the secrets of creamy fudge? Homemade Cream and brushing down the pan)

Homemade Marshmallow Cream

Ingredients:
3 large eggs whites
1/4 cream of tartar
2 Tb white sugar
1/3 c. water
3/4 c. light corn syrup
2/3 c. sugar (to be used separately)
1/2 Tb vanilla extract

Directions:
Beat egg whites and cream of tartar until light and foamy. Sprinkle in 2 Tb sugar and beat until soft peaks form. Let sit. In a saucepan melt sugar and corn syrup in 1/3 c. water/ Bring to a boil and stirring continually bring to 246 degrees or firm ball stage. Take off heat and slooooowlllly drizzle in egg whites while beating. Beat 5-6 minutes (honestly, I use to stop early but it's better if you do the full time) till stiff, shiny, and beautiful!

My Favorite Fudge Recipe

Ingredients:

1 1/2 c. sugar

2/3 c. evaporated milk

2 Tb butter (real butter)

1/4 tsp salt

7 oz marshmallow cream (you just made enough for 2 batches)

1 1/2 c. semi-sweet chocolate chips (the better the chocolate the better the fudge)

1 tsp vanilla extract

1/2 cup pecans or walnuts (optional)

 

Directions:

Line a 8 inch dish with parchment paper or aluminum foil. In a medium saucepan boil sugar, evaporated milk, butter, and salt. Now for your secret to perfect fudge. Take a pastry brush and a cup of water. Dip the brush and when the mixture is boiling dip into the cup of water and really wet down the sides of your saucepan. A sweet elderly lady showed me this trick once for making divinity. It gets all the sugar granules that have crept up on the pan and keeps your fudge smooth instead of grainy! Keep stirring and boiling for 5 minutes or until candy thermometer reaches 234-240 degrees. The stirring also helps to keep the fudge from getting grainy or burnt! Remove from heat and quickly stir in marshmallow cream, chocolate chips, nuts and vanilla. Now use those muscles! The better you can beat the fudge the better the texture! Pour into 8 inch dish  and let cool. Enjoy!

 

Oatmeal Scotchies

 



 

I don't make these often. Something about these cookies makess me to lose all will power and self control. The butterscotch mixed with the oatmeal and cinnamon is the ultimate combination. My husband gets teased about liking butterscotch (I don't know, the guys in our family are wierd) but one taste and no one teases anymore.

Oatmeal Scotchies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 11-oz. package butterscotch chips
Preheat oven to 350° F.
Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets. Yep, it's pretty simple and easy.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

Well, Martha Stewart didn’t pull through for me with this recipe, but I procured the “Most Likely To Put Mrs. Field’s Out Of Business” award for these babies…

Gorgeous, aren’t they?

They’re delicious too.

I found them on Allrecipes.com, here.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

(Though I might argue a better name would be the name of my award?)

3 cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon salt

¾ cup white sugar

1 cup packed light brown sugar

1 cup butter, softened

2 eggs

1 tablespoon vanilla

1 cup vanilla baking chips

1 cup chopped macadamia nuts

1 cup dried cranberries

1. In a medium bowl set aside flour, baking soda and salt.

2. Cream together white sugar, light brown sugar and butter.  Add slightly beaten eggs and vanilla.

3. Add flour mixture until just mixed.  Stir in vanilla chips, macadamia nuts and dried cranberries. (the dough is thick)

4. Preheat oven to 350°.  Place on ungreased cookie sheet by small spoonfuls (I used a heaping tablespoon).  Bake for 10 minutes or just until set.  Remove from oven and let cool.  Cookies will sink slightly.

5. Variations: To make chocolate cookies omit ½ cup flour and replace with ½ cup cocoa.  To make refrigerator cookies roll dough into 2 rolls, wrap with plastic wrap and chill or freeze.  (If you freeze the dough, then thaw for at least ½ hour).  Slice 1 inch slices, cut into 4 and place on baking sheet point up.  For fancier cookies drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookies.

Martha Stewart-esque

I co-hosted a goodbye party recently.  Basically I provided a roof for the party and my co-host directed and produced an awesome farewell bid to a couple of friends.

I cleaned the house.  She planned the menu.  I offered to help, she asked me to make this.  That's from Martha Stewart people, I am so not a Martha Stewart-esque person.  My friend totally is, she's just shorter than Martha, but with better hair.

The basil infused strawberry shortcake worked better than I thought it would.  So did the rosemary infused pound cake with rosemary infused honey.  So did the Meyer lemon tart, even though it wasn't infused with anything but lemon, and you were supposed to actually eat the lemons.  I think every joke from that night had something to do with infusing something. And I can say that I developed a little more respect for Martha Stewart that night, and for infusing things.

Fast forward a couple of months...

We have a cookie bake-off on Saturday for church.  You know I can't say no to a contest, that involves baking, and sweets...I actually googled "World's Best Cookie" just to see what would come up.  It's a pretty interesting list, most of which was bypassed for more exciting things like this: a list of delectable, delicious Martha Stewart cookies.  Yep, I'm laying my fate as cookie champion in the hands of Ms. Stewart, and based on the recipe we tried tonight, I think I may have found a new favorite cookie recipe, and it's not technically infused with anything but love.   But, for my lovely friend Christina, I'm changing the name from Banana-Walnut Chocolate Chunk Cookies to......

CHOCOLATE CHIP AND BANANA INFUSED COOKIES
Courtesy of Martha Stewart, but adapted by me
Martha's original recipe found here

1 1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1/2 cup mashed ripe banana
1 cup rolled oats
8 ounces semi-sweet chocolate chips

1) Preheat oven to 375°.  Whisk together flours, salt, and baking soda in a small bowl; set aside.  Put butter and sugars into a bowl and mix on medium speed until pale and fluffy.  Reduce speed to low.  Add egg and vanilla; mix until combined.  Mix in banana.  Add flour mixture; mix until just combined.  Stir in oats and chocolate chips.

2)  Using a spoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.  Bake cookies until golden brown and just set, 10-12 minutes.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks, let cool completely.  Cookies can be stored in airtight containers for up to 2 days.

Christmas Cookies 2010

Last year I baked and baked and baked. Then we delivered and delivered and delivered...and only had one neighbor turn down the plate of baked goodness. Seriously, he refused to open his door. Maybe it's because it was dark, or really, really cold, or maybe he's Jewish. I don't know. Needless to say we won't be trying to deliver Christmas cookies to that house again.

But, it's time for Christmas cookies again. Which means more baking, more delivering and more neighbors and friends who hopefully appreciate buttery & sugary goodness.

This year on the list? We're going retro, or traditional if you will. We're bringing out the Thumbprint Cookies and the Chocolate Crackle Cookies. We might throw on some of my Grandma's famous fudge, my mom's Melt-aways and some of my mother-in-law's pretzel/rolo/pecan snacks. Like I said, we're going traditional.

THUMBPRINT COOKIES

1/2 cup packed light brown sugar

1 cup butter shortening

3 large eggs, separated

2 tbsp. water

1 1/2 tsp. vanilla extract

1/4 tsp. salt

2 cups all purpose flour

2 cups finely chopped pecans

1 cup jam, jelly or preserves of your choice

Preheat oven to 350°. Adjust rack to middle position. Coat 2 cookie sheets lightly with non-stick cooking spray.

Beat brown sugar and shortening in medium bowl with mixer for 2 minutes or until fluffy. Scrape down sides of bowl,. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, (because they are called 'thumbprint cookies'...) make a rounded indentation in the top of each cookie.

Bake 10 minutes. Remove from the oven. It may be necessary to make the indentation again with a spoon. Place about 1 tsp. jam/preserves into the indentation of each cookie. Bake an additional 5 - 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

CHOCOLATE CRACKLE COOKIES

1 1/4 cups packed light brown sugar

1 cup shortening

1 tsp vanilla extract

2 large eggs, lightly beaten

2 cups all purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup semi sweet chocolate chips

1/3 cup sugar

1/2 cup powdered sugar

Beat brown sugar, shortening and vanilla in large bowl at medium speed until well blended. Add eggs; beat well.

Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.

Heat oven to 375°. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

You'd Think We Gave Up On Being Healthy!

Based on the recent posts, we're all about yummy, but not necessarily healthy foods. And you know what? I'm ok with that. I have another one for you today.

Homemade Oreos....

See, totally worth the calories and time to make, because your kids (and you) will LOVE them. LOVE. The kind of love that takes you back to when you were little. Nostalgic love, if you will.

HOMEMADE OREOS

1 pkg. devil's food cake mix

2 eggs

1/3 c. vegetable oil

1 (8 oz.) pkg. cream cheese, softened

1/4 c. shortening

2/3 c. powdered sugar

1/4 tsp. vanilla

In a mixing bowl, beat cake mix, eggs, and oil. With clean hands, roll dough into 1-inch balls. Place them on an ungreased cookie sheet and flatten them slightly (I use the bottom of a measuring cup). Bake at 350° for 8-10 minutes. Let cool.

In another mixing bowl, beat the cream cheese and shortening. Add the sugar and vanilla; mix until smooth. Frost half of the cookies, top with remaining half.

We'll see you again soon, with a healthy recipe, full of fiber and vegetables...I promise.

Cookies...because who wants healthy food?

I was reminded by my blogging cohort that I've never posted the recipe for our heading picture. Sorry about that. There's a lot of recipes I haven't posted. And a lot of recipes I've posted without pictures.

Round 3 of our Christmas baking brought the waffle cookies around again, so I decided to post the recipe - finally - along with another favorite...the No-Bake Cookie.

Wonderful Waffle Cookies

1/2 cup melted butter

3/4 cup sugar

2 beaten eggs

6 tbsp. cocoa

1 1/2 cup flour

1 tsp. vanilla

Directions:

Mix wet ingredients, then add dry. Heat waffle iron. Drop 1 tbsp. per section. Cook 1 minute. Cool, frost and enjoy. My favorite frosting (and the one pictured) is a cream cheese/mint frosting. Make it a little runnier so it is almost a glaze consistency.

No Nonsense No-Bake Cookies

2 cup sugar

1/2 cup milk

1/2 cup butter

4 Tbsp. cocoa

1/2 cup peanut butter

1 tsp. vanilla

3 cup oatmeal

In a medium saucepan, combine sugar, milk, butter and cocoa. Cook on medium. Bring to a boil; boil for 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Stir and drop by spoonfuls on wax paper. Cool at room temperature.

Oatmeal: Day 3

Chewy Oatmeal Cookies

1 cup butter flavored Crisco

1 cup sugar

1 cup packed brown sugar

2 eggs

1 Tbs. milk

2 tsp vanilla

2 cups flour

2 cups quick cooking oatmeal

1 tsp cinnamon

1 1/4 tsp baking soda

1/2 tsp salt

1 cup raisins

1 cup chocolate or cinnamon chips

Cream shortening, sugars and eggs. Mix in milk, vanilla, cinnamon, soda and salt.

Add flour and stir by hand. Add oats and stir. Add raisins and chips, stir just until mixed in.

Roll into 1 1/2 inch balls. Place onto an ungreased baking sheet and bake at 350 degrees for 9-10 minutes, or until lightly browned. Let cool 10 minutes on sheet before transferring to a cooling rack.

This is a recipe I came up with myself to ensure chewiness. I don't like a crunchy cookie. Be careful not to overbake, they cook a little longer on the pan.

Christmas Baking Round two - How To Save Time

I bucked up and did it again. I mean what are homemade teacher gifts without the homemade cookies? And what is a school Christmas party without cupcakes?

You want to know my secret?

Betty Crocker - man, I love that lady!

This in amazing product. Sure, it tastes like canned frosting, but I frosted 36 cupcakes without getting dirty and it comes with four great decorator tips so you can make them cute!

Of course this was the cupcakes, I mean really...I was making three dozen cupcakes for kids younger than 10 - so not making them from scratch!

See that package in the middle? The gingerbread one? That's how I saved time making these this year...


plus I found that handy little package before I could find the molasses. Remember this post was all about saving time...

Sugar Cookies

For those of you who can't make it through the Valentine's Day holiday without sugar cookies, this one's for you. It's a good recipe, and that's coming from me, the one person who could probably make it through any holiday without them! Not because I don't love 'em, I absolutely hate making them. Enjoy, martyrs!

Sugar Cookies

4 ½ cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
½ cup butter
½ cup vegetable shortening
2 cups sugar
2 eggs
½ cup milk
½ teaspoon vanilla

Preheat oven to 375 degrees. Sift together flour, baking powder, and salt; set aside. In a large mixing bowl, cream together butter, shortening, and sugar until fluffy. Add eggs and beat well. Add dry ingredients to creamed mixture one cup at a time alternating will milk and vanilla. Beat well after each addition. Wrap dough in wax paper or plastic wrap. Refrigerate for at least one hour. Divide dough into four portions. Roll out one portion at a time on a lightly floured surface, to about ¼ inch thickness. Cut into desired shapes. Bake for 6-8 minutes. Do not over bake.

Cream Cheese Frosting

2 lbs. confectioner’s sugar
½ cup butter, softened
8 oz. cream cheese, softened
½ cup shortening
2 teaspoons vanilla
Food coloring

In large mixing bowl, cream together sugar, butter, cream cheese, and shortening. Add milk to right consistency. Stir in vanilla. Beat on medium speed for 10 minutes. Add food coloring as desired.

O = Oatmeal

This blog is turning into a comfort food blog! Chicken noodle soup, oatmeal cookies, cheesecake...seriously! I need to find some recipes that are chic and complicated just to feel a little more sophisticated! :) For now, enjoy!

OATMEAL CHOCOLATE CHIP COOKIES

1 cup brown sugar
1/2 cup shortening
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Stir until smooth.

Add:
1 cup flour
1 cup oatmeal
1/2 cup chocolate chips

Stir until smooth. Drop by teaspoonfuls on un-greased cookie sheets. Bake at 350° for 12 minutes.

Thirty Minute Thursday...(or Friday)

Sorry, it's been a busy week and I'm just getting around to posting my weekly quick recipe. Now that it's almost officially Autumn I'm getting excited to start carving pumpkins and decorating for fall. Pumpkin carving is one of my favorite things to do, so when I saw pumpkins at the store this week I was giddy and can't wait to start this years batch of carvings! In honor of pumpkin carving here is my favorite cookie recipe EVER!!!

PUMPKIN CHOCOLATE CHIP COOKIES

1 spice cake mix
1 yellow cake mix
1 package (12 oz) semi-sweet chocolate chips
1 can (29 oz) pumpkin (not pumpkin pie filling)

1. Preheat oven to 350°.

2. Mix all ingredients together.

3. Bake for 10-12 minutes.

I know, crazy, but that's it. They are amazing cookies, so moist and thick! Just like the ones that you would buy at the store, only better.



Happy Autumn to y'all!