Peanut Butter and Jam Cookies

A classic combo of peanut butter and jam that would be a clever Mother's Day gift or even to include in a children's birthday celebration or even as an afterschool snack.


{recipe via marthastewart}


Yield: Makes about 2 dozen

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 cup creamy peanut butter
1 large egg
1/3 cup raspberry jam, stirred to loosen


Directions

1.Whisk together flour, baking
powder, and 1/4 teaspoon salt. Beat
butter and sugars with a mixer
on medium speed until pale and
fluffy. Beat in peanut butter,
then egg. Reduce speed to low,
and beat in flour mixture until
dough forms. If dough is sticky,
refrigerate for 5 to 10 minutes.

2.Preheat oven to 350 degrees. Roll
dough into 1 1/2-inch balls (about
2 tablespoons each). Arrange on
parchment-lined baking sheets,
spacing 1 1/2 inches apart. Press
into 1 3/4-inch rounds. Press hearts
into centers using your fingertips.
Refrigerate for 20 minutes.

3.Bake for 12 minutes. Remove
from oven, and reshape hearts
using your fingertips or the
handle of a wooden spoon. Fill
indentation of each with a
generous 1/2 teaspoon jam to form
a heart. Bake until cookies
are firm, 6 to 7 minutes more

Happy St. Patrick's Day!

What better way to celebrate today than with a good ol' plate of fish and chips and finish off with a shamrock shake. Not sure if it is completely Irish but fun nonetheless!
Very happy that McDonalds locations where I live have brought back the shamrock shake but if yours hasn't I am sharing my beloved shamrock shake recipe that I shared with you all last year. To me, it isn't St. Patrick's day without it! :)


Shamrock Shake

Ingredients:

2 cups Vanilla Ice Cream
1/4 cup Low Fat Milk
1/4 tsp peppermint extract
Green food coloring

Directions:

In a blender combine milk, ice cream, extract and a few drops of food coloring. Blend to desired consistency. Pour into malt glass. Serve immediately and enjoy!

Baked Mini Donuts

I had never made donuts of any kind before and when I found these mini donuts I had to make them for the party. They are baked instead of fried which I prefer. I am not a fan of the fried food nor cooking with hot oil...one episode of a pretty bad burn has not made me want to wade into those waters.

I have included a chocolate variation and the ganache recipe to dip these little lovelies into.


Baked Mini Cake Donuts

Ingredients

1 1/4 cups cake flour, sifted
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/8 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup buttermilk
1 egg, lightly beaten
1 1/2 teaspoons butter, melted

Directions

Preheat oven to 425 F. Spray mini doughnut pan with nonstick cooking spray.
In a large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg, and butter and stir until just combined. Fill each doughnut cup approximately 1/2 full filling using an icing bag and tip with the batter.
Bake 4-6 minuted or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish the doughnuts with a glaze or sprinkles or the ganache recipe.

Makes 24 mini doughnuts.




Baked Mini Chocolate Cake Donuts

Ingredients

1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted

Directions

Preheat oven to 325 F.
Combine flour, cocoa, baking powder and salt.
In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter.
Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft.
Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 6-8 minutes. After cooled, dip in chocolate ganache.


Chocolate Ganache

1/2 cup heavy cream
4 oz bittersweet chocolate, chopped

1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.

2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.

3. Let ganache cool for a few minutes before drizzling donuts with glaze or simply dipping the tops of the donuts in chocolate ganache




Enjoy!

Homemade Marshmallows

(Makes about 24 - 2 1/2 inch marshmallows)

Ingredients

1 cup cold water, divided

3 - 1/4 ounce envelopes unflavored gelatin

2 cups granulated white sugar

1 cup light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

Directions

4-5 cups confectioners (powdered or icing) sugar, sifted

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar.
Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

{recipe from joy of baking}

Shamrock Shake

{image via Candy and Cake}

It was tradition when I was a child to go to the neighborhood McDonald's and get a Shamrock shake every St. Patrick's Day. A few years back they discontinued my favorite shake. Since then I have been making my own version.

Ingredients:
2 cups Vanilla Ice Cream
1/4 cup Low Fat Milk
1/4 tsp peppermint extract
Green food coloring

Directions:
In a blender combine milk, ice cream, extract and a few drops of food coloring. Blend to desired consistency. Pour into malt glass. Serve immediately and enjoy!

Molten Dark Chocolate Cakes

These delicious molten cakes are made with dark chocolate which is great for your heart. Present this mouthwatering dessert at your upcoming Valentine's celebration.


{image via really natural}


Molten Dark Chocolate Cakes


Ingredients
•4 squares Premium 70% Cacao Dark Chocolate
•1/2 cup butter
•1 cup icing sugar
•2 whole eggs
•2 egg yolks
•6 Tbsp. flour
•1 tsp. icing sugar
•12 fresh raspberries

•Butter 4 (3/4-cup) custard cups or ramekins. Place on baking sheet.
•Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into custard cups.
•Bake 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle with 1 tsp. icing sugar; top with raspberries. Cut in half. Serve warm.

Easy Appetizers

New Years festivities are fast approaching. These are a few scrumptious and yet easy appetizers to include in your New Years Eve celebration.


{image via foodchannel.com}

Coconut Shrimp

Ingredients
4 dozen medium shrimp, peeled and deveined
Salt
Pepper
Garlic powder
1 1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut

Directions
Season the shrimp lightly with salt, pepper and garlic powder.
Dredge each one in flour, then dip in egg, dredge again in flour and then roll them in coconut, coating thoroughly.
Arrange the prepared shrimp on a baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes.
Serve with dipping sauce, if desired.
Makes 48 appetizers.


{image via instyle.com}

Oven-Fried Chicken Satay

Yield: serves 12 (about 28 skewers)

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1/3 cup Dijon mustard
4 cups cornflakes
2 teaspoons minced fresh sage
2 teaspoon minced fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Barbecue sauce, for serving
Skewers

Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.
In a food processor, combine cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.
Serve with Barbeque Sauce.



{image via marthastewart.com}

Deviled Eggs

Serves 6

Ingredients
6 large eggs
3 tablespoons light mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, salt and pepper.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours

Chocolate-Marshmallow Pillows

During the Christmas season I am all about the yummy sweets...well, maybe that is year round. Can't help my sweet tooth!



Cookies
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Truffles

We are all busy this holiday season and this is a great recipe from Kraft Canada that is quick and easy to prepare. And delicious too!

Ingredients
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 Tbsp. honey
1 Tbsp. almond-flavoured liqueur
1 bar (100 g) TOBLERONE Swiss Dark Chocolate, melted
1/4 cup slivered almonds, toasted, ground
1/4 cup unsweetened cocoa powder

Directions
BEAT cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

REFRIGERATE at least 2 hours or until firm.

ROLL cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

Can substitute almond extract for the almond liquor.