Peanut Butter Energy Bits

Eating clean has become a very important part of our lives, although you wouldn't have guessed during my birthday this past weekend. We ended up eating at barbaritos and crap trap at the end of the night I got sick from either over eating or eating things that my body is no longer used to, I'm not sure which. 

This recipe is super easy to do and everyone will be begging you for this recipe. 

Makes about 1 dozen cookie bits

1 cup almonds

1/4 cup dark chocolate

1 tsp homemade vanilla extract

1/2 tsp cinnamon

1 cup pitted dates

1/2-3/4 cup natural peanut butter or any other nut butter

1/8 tsp salt

Put the almonds in the food processor until it resembles a crumble. Add all the other ingredients and pulse until it's a sticky dough. Give it a pinch and if it sticks together but not your fingers it's ready.  Roll the dough into a 1 inch ball and press a fork down into it to create a disk like cookie. Place it on a splat sheet and refrigerate for a few hours or overnight. You'll want to place in an airtight container to store.

I'm sure you could freeze them and take them out as you wanted them.

To make homemade vanilla just add vodka and vanilla beans, give it a shake every so often and let sit for several months.

Hump day look

Today is baking day for me here in the homestead. I wanted to post some great coupons for you to print before they reached their limits.

This coupon can be printed from Recyclebank and right now you can earn an easy 100 points but answering 10 quiz questions.. If you haven't checked it out I highly suggest you do.

The Glade coupon can be printed from their FB page.

All these coupons can score you some almost Free stuff at the Commi.

Baking a Pumpkin

 "Seems simple enough." I thought and you know what?! It is but I was intimidated for years by these cute little suckers. So how do I turn one of these into a pumpkin puree ready to bake with?

Cut your pumpkin in half.

scoop out all the guts (save your seeds to roast). I used a measuring spoon since it has a rougher edge.

look at all those pretty guts :) I've clearly been watching too much Dexter!

Add the pumpkin to a baking sheet fill with about 1/4 inch of water. Heat oven to 350 for 30-45 mins (for a 3-4 lb pumpkin).

Afterwards let it cool and scoop out all the flesh. Either use it right away of store in an airtight container for 2-3 days in refrigerator.


I ended up making some killer Pumpkin and toffee cookies for my husbands command. Lick my spoon has a great pumpkin toffee cookie, yum!

So get to cracking on those pumpkins, Thanksgiving is right around the corner.

Snickerdoodle my dandy

I've have been very bad! With the start of my business I started slacking in my personal life and hobbies, who knew owning and running a business was such hard work?! One thing that has not slowed down has been my baking. I've been taking pictures I promise but have failed to post them so this is me posting {insert coy face} something from ..... 3 months ago.

I don't remember where the original recipe came from but over the years I've tweaked here and there and have come to this. Now when I bake this I generally am careless with the vanilla ext and butter. I will sometimes add more or less depending on my mood.

Sickerdoodles 

2 tsp Vanilla Ext
1 cup softened butter
1 1/2 cup granulated sugar
2 eggs
2 3/4 cup all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt


For Rolling:

2 Tbs granulated sugar
2 tsp cinnamon


Okay so let's get to baking!!

1) Preheat to 400
2)  Cream together butter, sugar,eggs & vanilla until fluffy (about 30 seconds)
3) Blend flour, cream of tarter, baking soda & salt. Add dry mix to wet mix 1 cup at a time.
4) Mix the 2 Tbsp+cinnamon in bow, set aside.
5) Using cookie scoop, make balls and roll each ball into the cinnamon/sugar mixture.
6) Place dough 3 inches apart on ungreased or parchment lined cookie sheet.
7) bake 8-10 mins or until set but NOT hard.
8) remove and cool on rack.

 BAM, there you go! These have got to be one of the easiest cookies to make besides sugar cookies. Also on a side note I seem to have lost my fav lil milk glass shown in the picture {major sad face}. How does a glass grow legs and walk away?

Easter Cookies

I'm not normally an Easter kind of person, I could go on and on about my beliefs but I'll refrain. Although I don't normally celebrate this holiday I did however have an urge to make some Easter cookies and what better way to test my hand once again at Royal Icing.
Normally I have meals and desserts planned out, organized and written down in a calendar but there are times that my impulses get a hold of me and I make things that are not normally in my scheduled menu. Yes I'm that anal about things, I must stay organized otherwise my world feels out of control...more on that later. 

 
ROLL OUT COOKIE INGREDIENTS: 
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1 Cup unsalted butter, softened
1 1/2 Cup granulated sugar
1 Egg
1 1/2 Teaspoon vanilla extract 
1/2 Teaspoon almond extract
2 3/4 Teaspoon baking powder
1 Teaspoon salt


Preheat oven 400F. Cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder, and salt. Add to butter mixture one cup at a time, mix well after each addition. Divide dough into 2 balls and on a floured surface roll out into a round about 12 inch circle that is 1/8 thick. dip cookie cutter into flour each use and place cookies on a ungreased cookie sheet. Bake for 6-7 minutes or until cookies are lightly browned.





 

Royal Icing

photo credit: joyofbaking.com

Royal icing is most often a royal pain in my butt but the more and more I work with it, the easier it is. Now there are tons of recipes out there and my advice is to keep searching for one until it fits you. Here is the latest recipe I used.

ROYAL ICING

1lb Powdered sugar
2 Egg whites
1 Teaspoon lemon juice
1/4 cup water

You can also use meringue powder, go here for an easy recipe using meringue powder.

Raspberry Cheesecake Cookies

You might have had them before and if you haven't you've got to try them. What am I talking about? Subways Raspberry Cheesecake Cookies. My husband brought home 2 of these delicious cookies and I knew I had to re-create them.  

SUCCESS!!

After a few test guinea pigs taste tested the test batch, we have found a recipe that is close but not exact.

The product turns out to be this delish cookie that is both sweet, tart and chewy. I swear you've got to try this!!

*EDIT* make the jelly bits 1 hour BEFORE you start this cookie recipe. 

 

INGREDIENTS:

• 1 Stick butter, softened
• 1/2 cup Shortening
• 8 oz Cream cheese
• 1 cup Light brown sugar
• 1 1/2 cups Granulated sugar
• 2 Eggs
• 1 1/2 tsp Vanilla extract
• 3 cups Flour
• 1/2 tsp Baking soda
• 1 tsp Salt
• 4 white chocolate gourmet chunk, chopped
• 2  cups white chocolate chips
• Cornstarch ( for making jelly bits if you have not Jammy bits) 
• Raspberry jam (no seeds) OR Raspberry Jammy Bits

 Preheat oven to 350. Cream together butter, shortening, cream cheese and sugar until 'creamy and fluffy'

 Add vanilla and eggs in one at a time. Gradually add the dry ingredients in until it looks something like this.

 Fold in the white choc chips and chunks. Prepare the Raspberry Jam. Skip the next step if you already have the raspberry jammy bits.

 Mix 2 tablespoons of Raspberry jam with 1 1/2 tablespoons cornstarch until light "foggish". Microwave for 30-40 seconds and immediately put in freezer for about 30 mins.

 You want to jelly to be firm enough and non sticky enough so you can roll into very tiny balls. If the mixture is not solid enough let it sit in the freezer a little longer.

 Be careful to fold the jelly into the cookie mixture and not stir it in. Stirring will just make the fresh jelly blend in with the dough.

Use 1 or 2 inch cookie scoop and place cookies 2 inches apart from each other on a parchment cookies sheet or use a silicon cookie mat.
Bake 6-8 mins just until the bottoms are light brown. Let them cool a couple mins then transfer to a cookie rack.


Get your baking aprons on and try these out. Let me know how the recipe turns out for you or what you did to modify it. 

Apple-Oat Cookies

INGREDIENTS :

3/4 cup Butter
1 cup Granulated Sugar
1/2 cup Packed Brown Sugar
1 teaspoon Vanilla
2 Eggs
1 3/4 cup All-purpose Flour 
1 teaspoon Baking Soda
1 1/2 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 cups Old-Fashioned Oats
1 medium Apple, peeled and shredded ( about 1 cup shredded)

 1) Heat oven to 375, use a cookie mat, parchment paper or cooking spray on cookie sheet. In large bowl, beat butter and both sugars on medium speed until creamy. Beat in vanilla and eggs, scraping the sides until blended.

2) In medium bowl, mix flour, baking soda, cinnamon and salt. gradually beat flour mixture into sugar mixture. Stir in apple and oats. Onto cookie sheet, drop dough be rounded 1 inch scoops, 2 inches apart.

Plays jeopardy music in head....

3) Bake about 9-10 minutes or until edges are LIGHT golden brown. Cool 1 minute; remove from sheet and cool on rack.

These are the most moist delish cookies, there is no way you will mess these up. If you do...there is no hope for you, j/k

Week 1 of '24 days to Christmas'

I know I know I know, I'm a slacker. I've been trying to keep myself busy with projects, that I have over whelmed myself {insert eye rolling} and have not posted as much as I would like. Here are a few ....of my favorite things...no wait this is not a musical... here are a few things we've done this first week.

 This strapping young lad is Kayden*, he is part of our 'tattoo project'

 Oh how it wouldn't be Christmas with out COOKIES!!! these delicious ones are Ginger Crinkles.

 What can I say? In our family we have 'Tid-Bits', something blood is shed over for... Our family loves this every Christmas and although I am far from my family, I try to keep the tradition alive. One more thing, if you DARE call them trail mix, you will be hunted down and killed.....

I also mailed out the Christmas cards (I still have a few to mail out) and the Christmas packages

We've been working on our Advent list this whole week and unfortunately I have not taken many pictures this week {smacks hand} I will do better :-)

Ginger Crinkles

(sorry for the lack of pictures, I'm horrible I know)

Ingredients:

1 Cup Sugar
3/4 Cup Butter (room temp)
1/4 Cup Molasses
1 Egg
2 Cups all- purpose Flour
1 Tbs Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnimon
1/4 Tsp Ground Cloves
1/4 Tsp Salt
3 Tbs Sugar or Raw Sugar

1) Heat oven to 375. in large bowl, beat 1 cup sugar and butter until its soft and 'fluffy'. Beat in molasses and egg. Stir in remaining ingredients EXCEPT the 3 Tbs sugar until well blended.

2) In small bow, place 3 Tbs sugar. use 1 inch cookie scoop or "tablespoon" and roll into ball; roll in sugar. Place cookies 1-2 inches apart on ungreased cookie sheet.

3) Bake 6-8 minutes (I baked mine for 6 mins TOPS, (this made it more soft and chewy) Remove from sheet and place on cooling rack..

My boys LOVED these cookies and were devoured in hours!!

For those that may want to know about calories and the such....do the math yourself,ha! NO NO NO I've got the info for you:
Calories for EACH cookie are 100, 4G fat, 15mg cholesterol, 115mg sodium.

Hot Chocolate Cookies

Well it's here, our 4th week of "12 weeks to Christmas". and what a delight these little cookies are, I tested them with mini marshmallows on half the batch but I prefer without.

Here is WHAT YOU NEED:

2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
5 oz.hot cocoa
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup each white and milk chocolate chips

Cream together both sugars and room temperature butter.

In another bowl whisk or sift all dry ingredients except chocolate chips.

Beat in eggs and vanilla extract.

this part was the hardest. I tried mixing with my mixer but preferred (for the safety of my mixer and self) mixing it by spoon....and of course I indulged in a couple licks too, I know I know, its not safe to do but it sure is good.

Preheat your oven to 350.

the recipe calls to chill the dough for 1 hour, you dont have to if you're short on time. I used a 1 inch cookie scoop and placed 8 cookies on each cookie sheet. Bake 9-11 minutes and cool on wire rack.

Here is the half batch I made with marshmallows... to add these you add the mini marshmallows about 7-8 minutes into baking and bake for the remaining time ( 1-2 minutes) . cool. ENJOY!