New Recipe Coming Soon!

A friend reminded me the other day that it’s been a while since I shared a new recipe here. I guess time has gotten away from me! I promise I do have a new recipe to share. I’ll give you a hint…if you like chocolate-peanut butter cups, you will like the new recipe!!

In the mean time, enjoy this recipe for pumpkin snicker doodles!  We all love pumpkin at this time of year!

Oatmeal Walnut Cookies

Today I am sharing a recipe from my new niece.  The wedding of Hannah to my nephew Luke was one of the road trips that I made over the summer.   I saw this recipe that she posted on her blog this morning and thought it sounded yummy. I can’t wait to try it!  You can read about it here. I think that you will like it, too!

Here is a picture of my sister’s family at their wedding. Everyone made it into the picture except 2-year-old Asher who fell asleep on one of the pews while he was waiting for the family picture!

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Resurrection Cookies

Easter is finally here!  After such a long and hard winter for most of the country, and spring teasing us for several weeks, it is nice to be able to enjoy the season, remembering what was done on the cross for us.

If you have young children in your home, you might enjoy making these cookies with them as you teach them about the Resurrection.  One of my favorite verses about the Easter season is “Why seek ye the living among the dead? He is not here but is risen.”  (Luke 24:5-6)   This recipe is a great way to help them understand the events of the crucifixion and resurrection of Christ.

 

Leighann over at Four Hobbits and a Giant shared this recipe. You can find it here.

Pumpkin Snickerdoodles

Many thanks to those of you who have been reading my posts!  My goal is to have at least 7000 views by December 31, and I have less than 250 to go!  If you enjoy these recipes, please consider sharing on Facebook or Pinterest!

I just finished baking over 28 dozen cookies for an event a friend is organizing, and I am very tired!!  It was a lot of fun though…I just love baking goodies!

One of the recipes I made is Pumpkin Snickerdoodles. I can not remember where I got the recipe, but it was from a blogger.  I want to give credit, but unfortunately, my brain isn’t letting me think very clearly right now!

These cookies are just delicious! I just changed 2 ingredients. I used shortening instead of butter, and I used 1-1/2 tsp. of Pumpkin Mix (https://cookbookexperiment.wordpress.com/2012/11/09/pumpkin-spice-mix/)   with the sugar to roll the cookies in  instead of the cinnamon, ginger, and allspice.

3-3/4 c. flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmet

1 c. butter

1 c. sugar

1/2 c. brown sugar

3/4 c. pumpkin puree

1 large egg

2 tsp. vanilla

For the coating:

1/2 cup sugar

1 tsp. cinnamon

1/2 tsp. ginger

dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and mutmeg. In a large mixing bowl, beat together butter and sugars on medium-high speed for about 2-3 minutes. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. Add dry ingredients and mix well. Cover and refrigerate for about 1 hour.

Combine the sugar and spices for the coating. Scoop the dough into balls and roll the balls in the sugar mixture. Place on baking sheets about 2 inches apart. Bake at 350 degrees for about 10-12 minutes. Cool completely on wire racks.  Makes between 4-6 dozen, depending on how large you make your balls.

*The flavor deepens with time, so they’re even tastier the following day!

Cookie Baking Tips

Today I began a Christmas cookie baking marathon! A friend of mine asked me to help provide Christmas cookies for an event she was organizing, so I am baking 28 dozen Christmas cookies!  They won’t all be cut-out cookies that we think of at Christmas, but some will be. I did about half of the required dozens today and plan to finish up tomorrow.  While I was baking today, I remembered 2 tips that I have learned over the years to help cookies keep their shape while baking. I don’t always do these little tricks, but I did today, and the cookies look great!

Tip #1–Instead of mixing the baking soda with the flour mixture, dissolve the baking soda in a little bit of water and add it to the wet mixture. This allows the soda to be mixed evenly into the cookie dough and lets the cookies rise well during baking. They also retain the height they get while baking and don’t flatten out!

Tip #2–When you have a cookie sheet filled with unbaked cookies, place the cookie sheet in the refrigerator for about 5 minutes before popping it in the oven.  When the cookie dough is cold, the cookies hold their shape better while baking.  This works really well when you make the cut-out cookies.

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Filled Crunch Bars

I can not wait until this Saturday!  This weekend is Parents Weekend at The Citadel, and we are driving down to see our Cadet!  I have seen Ben just once since he left for school at the beginning of August, and I really need a Ben hug.  As always, when either he comes home or we drive to Charleston, I do lots of baking so that Ben can have a box of homemade treats to keep in his room.

I found this recipe in my Betty Crocker Christmas Cookbook. It originally called for chocolate chips and melted caramels.  I have the chips, but not the caramels!  So, as I often do, I thought through what I did have to use, and saw a jar of figgy-plum jam that I made awhile back.  I used it in between the layers of crunchy cookie mix.  The result was an amazing treat!

2 c. all-purpose flour

1 c. whole wheat flour

3 c. quick-cooking oats

1-1/2 c. packed brown sugar

1-1/2 c. margarine or butter, melted

3/4 tsp. baking soda

3/8 tsp. salt

about 1 cup of soft jam

Mix flour, oats, brown sugar, butter, baking soda and salt. Stir it well so that all ingredients are coated with the melted butter.  Press half of the mixture in an ungreased 13×9 baking pan.  Bake at 350 degrees for about 10 minutes.

Spread a generous layer of soft jam all over the baked bottom layer.

Sprinkle the  remaining cookie mixture on top of the jam and pat it firmly.  Bake until light brown, about 15 minutes.  Cool on wire rack.  Cut into 2×1 inch bars.  Try a piece warm with a glass of cold milk! Yummy!

*Update on this recipe:  Ben and his buddies absolutely love this recipe! They now refer to it as Kilo Crunch Bars. I’ve lost count of the number of times I have made it! It is great with a wide variety of jam flavors. I’ve used blueberry, blackberry, and a berry/fig…all to raving reviews!!  (03/2013)