Archive | Dessert RSS feed for this section

White Chocolate Cranberry Cookies

24 Jan

It’s been a while since I’ve headed into the kitchen to bake, but it was an especially cold weekend and the idea of freshly-baked cookies was too much to ignore. I had seen this recipe in Bite Me and I could hear it calling to me. The tartness of the cranberries contrast the sweet cookies beautifully. I can guarantee that once you make these for the first time, you are going to want to make them every weekend! (Sorry in advance to your waistlines…)

Yields 16 large cookies.

Ingredients

1/2 c softened butter
1/2 c sugar
1/2 c brown sugar
1 large egg
1 ts vanilla
1 1/2 c flour
1/2 ts baking soda
1/4 ts kosher salt
1 1/2 c white chocolate chips or pieces
1 c dried cranberries

Directions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a mixer (or with your mixer), cream the butter, sugar and brown sugar at medium speed. Add the egg and vanilla and mix til the batter is fluffy.
3. On low speed, add the flour, salt, baking soda, chocolate and cranberries. Mix until the flour disappears. DO NOT OVERMIX!
4. Drop heaping tablespoons on the prepared baking sheet and flatten with a fork. Bake for 10-15 minutes, until the edges start to brown.
5. Remove from the oven and cool on a rack.

Advertisements

Introducing: The Hot Biscuit!

23 Sep

The HB and I have been friends for over ten years and I have been more than happy to be her guinea pig and recipient of her extreme culinary generosity in that time. Of all the things she makes, I’d have to say her ginger cookies are my all-time fave:They are completely and utterly addictive. There is no other option but to eat however many you can get your mitts on. (And even with my tiny hands, I can grab a lot of these.) They are simple, not overly sweet and once you’ve had one, you’re going to want a lot more of them.

She also makes absurdly tasty pie. Come on: you know you want this lemon meringue pie…

And thennnnnnnnnnnnnnnnnn, there’s the double  chocolate chip oatmeal cookies. Yeah, those are no good, either.

Now, the HB likes to expand her horizons. Cookies, pies…they’re awesome and believe me, no one is turning them down. But the girl ALSO makes her famous chocolate salty balls: delicious truffles that are completely irresistible. She makes lemon tarts, brownies and crisps .

And her piece de resistance? A freaking three-tier wedding cake! Below is the test run cake that a few of us were fortunate enough to get our greasy paws on. As usual, she had nothing to worry about as the cake was rich, scrumptious and definitely second-helping-worthy.

It should be noted that she *is* taking orders. If you’d like to get in contact with her, let me know and I’d be happy to pass along your info to her! Believe me, you will not be sorry. The woman cooks with love and it shows.

Peanut Butter & Banana Ice Cream Sandwiches

30 Aug

I would like to say right upfront that this is a bit labour intensive; but, you will not have more fun making dessert than you will making these ice cream sandwiches!! It’s a great one for kids to get involved, too: messy,  fun and no sharp objects are involved.

Makes 10.

Ingredients

2 ripe bananas
3c vanilla ice cream
20 peanut butter cookies (recipe here!)
2 c buttered/sugared peanuts, crushed
1 c smooth peanut butter
1 long sheet of wax paper

Directions

1. Mash the bananas into slightly-softened vanilla ice cream. Add the peanut butter, stir, and replace in freezer for an hour.
2. In the meantime, bake the cookies according to the recipe.* Make sure they have cooled completely before using.
3. Remove the ice cream from the freezer and lay the wax paper out on the counter. Place two cookies on the wax paper, one facing up, once facing down.
4. Pour the crushed nuts on to a plate or a low-sided bowl.
5. Add a generous scoop of ice cream to the upside down cookie and place the second cookie on top.
6.  Roll the sides of the sandwich in the crushed nuts. Repeat until yer outta cookies!
7. Place all sandwiches back in the freezer for at least 30 minutes.

*You certainly don’t have to make the cookies from scratch. One less thing to do. 🙂

Stupendously Easy Peanut Butter Cookies

16 Aug

Full credit to the people at Kraft Peanut Butter – this is straight off the jar. If you have kids or are a new baker, this recipe is a great gateway to baking all sorts of other goodies.

Makes 14-20, depending on how big you like your cookies!  

Ingredients

1 c smooth peanut butter
1/2 c sugar
1 egg

Directions

1. Preheat the oven to 325.
2. In a bowl, mix all three ingredients til smooth.
3. Roll into balls and place 3 inches apart on baking sheet.
4. Press flat with a fork.
5. Bake 13-17 minutes. When you can smell them, they’re done. Let sit for 5 minutes then inhale.

%d bloggers like this: