Cathedral Cookies

Beautiful stain glass effect, chewy chocolate delight!

Cathedral Cookies
1 c chocolate chips
2 Tbs softened butter
1 egg, beaten
3 c pastel mini marshmallows
1/2 c pecans or walnuts chopped, optional
1 c flaked coconut

In heavy saucepan, melt chocolate chips and butter over low.  Remove  a couple Tbs of choc and stir into another bowl with egg, mix well and add back to chocolate on stove.
Cook and stir over low heat 2 minutes. Pour into bowl, let cool 15 minutes, stirring twice.
Add marshmallows and nuts. Chill 30 minutes.
Place on sheet of wax paper and form into a roll. Place on another sheet of wax paper covered with coconut, roll cookie until coated, seal in wax paper and freeze 4 hours.
Slice 1/2 in, store in airtight container in fridge.

Chocolate Butter Snowmen Cookies

Pinterest Inspired Snowman Cookies!

Cute and yummy and just in time for cold winter days.

Chocolate Butter Cookies-
 1 c sugar
1 1/2 c butter, softened
2 egg yolks
2 tsp almond extract
3 c all purpose flour
1/2 c cocoa

Heat oven to 375
Combine butter, sugar, almond extract, and yolks, Cream until fluffy.
Combine flour and cocoa, sift, and gradually add to creamed mixture.
Shape into balls about 2 inches, flatten with back of glass, note- there is no leavening in these cookies so the size you make them is pretty close to the final size.
I also used a smaller glass and created a small well at the edges of the cookies to help contain the chocolate.
Bake 9 minutes, remove and cool on wire racks.

Melt white chocolate, almond bark or Wilton Candy melts in double boiler or in microwave, spoon a puddle onto each cookie.
While chocolate is still wet add hats.
For large hats use 1/2 large Resee's cup and 1/2 small Resee's cup.
For small hats use only 1/2 small cup.
Place candy eyes, or chocolate chips for eyes. (candy eyes may be purchased at cake decorating shops)

Finishing touches
When chocolate is cooled you may now pipe noses, mouths, and if you are making frosting eyes do this also when chocolate has cooled, placing frosting onto warm chocolate ends up in a mess!
Make a small amount of frosting or use store bought or the Wilton cake tubes, (Wilton works well because you can screw on the top of a coupler and a tip, then save left over frosting at room temp and most products can be purchased at Walmart, Michaels an Hobby Lobby, plus who wants to make black frosting!)

I used gel tube icing for the holly on the hats.

Planning An Evening with Appetizers- mini foods and desserts

Appetizers for dinner!
 I usually do finger foods for parties, since it is my daughter's favorite way to eat, she would always say, "why don't you make these more often?" My son's biggest complaint was that I never made enough cheese balls for the family. Now that they are both out on their own it seemed a perfect way to have a get together- finger foods- and cheese balls.
We had a table full of bite size yummies and they went fast!

Menu:
Mini pizzas- store bought
wings
sweet chili meatballs
bacon wrapped water chestnuts
mini cheese balls and crackers
deviled eggs
California rolls
ham and cream cheese pinwheels
Finger cookies
Pudding shots
Pumpkin caramel fluff

When planning the layout, I usually get out a dish for each item. I move them around until I have the correct number and placement, then put scraps of paper naming the food item to go there, first so I remember to put everything out, and second if someone helps me, they know where it goes.

Finger Cookies

A day or two ahead you can make foods that store well.
Since it is close to Halloween- we celebrate Fall ourselves but a little ghoulish fun
was had with some shortbread finger cookies.

To make use a basic short bread or low rising cookie dough, shape into fingers, score knuckles with a knife and place a slivered almond for finger nail. Bake as directed, when cool dust with cocoa powder and use red piping gel for blood. Note- this still had too much rise and the fingers were flatter than I wanted so as soon as the came out of the oven I used a spatula to smoosh them inward (kind of like gently sculpting the cooked dough, then let them rest 5 min before removing them to a cooling rack.

Also made one day ahead
California Rolls
Deviled Eggs
Pinwheels- Spread seasoned cream cheese over tortillas, place ham or thin meats and roll up. Slice into bite size pieces. You can also add pickle slices and veggies.
Meatballs can be made ahead and refrigerated or frozen until use, then warm up with any sauce.
Cheeseballs 

The day of-
I made the desserts
Pudding shots
Pumpkin Caramel Fluff-
Mix 1 can pumpkin with 1 c cool whip, 1/2 tsp cinnamon, 1/2 tsp nutmeg and a half a jar of caramel ice cream topping. Place in single serve bowls, top with more cool whip and caramel and add a wafer cookie on top.

Prepare and bake
Bacon water chestnut wraps
Wings
Reheat or cook meatballs
Bake mini pizzas

pinwheels in center, chocolate pudding shooters and pumpkin caramel fluff

California rolls, deviled eggs

mini cheese balls

Meatballs with store bought sweet chili sauce, bacon wrapped water chestnuts

yes, 6 of us scarfed this down! a couple neighbors came by and managed to grab a few leftover scraps
Minis or appetizers are a little work with a big pay off- happy foodies!
Planning
If your having a party and using mini foods, I would plan on 8 - 10 apps per person and 2 mini desserts- minimum!!! that may seem like a lot but
1 egg, 2 bacon wraps, 2 meatballs, 2 pizzas, 2 cheese balls, 1 sushi roll - it adds up fast!!

Nutella Cookies

Mix together 1 c Nutella
1/4 c sugar
1 egg
 Stir in 1 cup flour.
Dough will be stiff.
Form into 1 inch balls and flatten with bottom of glass.
Bake at 350  8-10 minutes.


    yeah!! Nutella!!

Chocolate Chip Cookies- pudding recipe

You can see a crispier version of chocolate chip cookies HERE.
If you like the softer side this may be your recipe!

1 1/2 c butter softened
3 eggs, room temp
1 c brown sugar
1/2 c white sugar
1 1/2 tsp vanilla
3 1/3 c flour
1 1/2 tsp baking soda
2 packages vanilla instant pudding
2 c chocolate chips

Cream together butter and eggs, add vanilla and sugars. In a separate bowel mix dry ingredients and add to creamed mixture. Stir in chocolate chips and drop by spoon fulls onto baking sheet, lightly sprayed, lined with parchment or well seasoned stoneware.  Bake at 350 10-12 minutes or until edges are browned.

You may change the flavor of your cookies by substituting chocolate instant pudding, or butterscotch with butterscotch chips.

French Macaroons- Blueberry and Coffee Cream

oh the French Macaroon. Sweet   Delicate    Lovely



Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

Filling
1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.

Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.

Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.

Cookies removed too soon.......

look like this!
 Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
Filling
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.



Coffee Cream Macaroons

3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
 Filling
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Filling
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze  unfilled macaroons up to one month, fill when serving.

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North Dakota Honey Rhubarb Cookie -BHG State Cookie Contest!

Original Recipe by ND Kitchen

 Better Homes and Gardens is sponsoring at State cookie contest. Please go to their Facebook site  BHG Live Better and vote for your favorite cookie! Ahem...North Dakota's. Voting begins Thurs June 29 and runs until Tues July 27th. You will see the tab on the side that says State Cookie Contest.
I was completely surprised and honored to be the representative for North Dakota.  There will be prizes so be sure to stop by and like them on facebook and then keep up with the voting. I would so appreciate you helping me spread the word!
 BHG will be bringing their new Kitchen Collection Cookware Line  exclusively to Walmart. I baked these cookies on the  non stick 15 X 9 baking pan, I have to say I was impressed. The non stick surface is amazing, it has a quilt like surface that truly keeps your baked goods from sticking and makes clean up easy. Lightweight but sturdy with nonslip grips are also a unique feature to this pan.

 The Cookie

1 c butter, at room temp
4 oz cream cheese, at room temp
1 c sugar
3/4 c brown sugar
1/4 c honey
4 eggs
1 tsp vanilla
4 c flour
1/2 c ground flax
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Filling
3 c diced fresh or frozen rhubarb
1 c sugar
1 tsp vanilla
3 Tbs cornstarch
2 Tbs water
red food coloring (optional)
 Directions
Cream butter and cream cheese, add in sugars and honey. When incorporated add vanilla and eggs, mix well. In another bowl combine flour, flax, soda, powder salt and cinnamon, add to creamed mixture.
Place about 1 rounded Tablespoon of dough 2 inches apart on lightly greased cookie sheet.
Dip your finger in flour to prevent sticking and form a small well in the center of each cookie.

 Filling
in medium saucepan over med high heat, place rhubarb and sugar. Note: to use frozen rhubarb   place in colander until thawed, do not press any extra moisture out.
Cook about 5-7 minutes until rhubarb is soft, add vanilla and food coloring. Mix water and cornstarch  add to pot, continue heating until thickened stirring constantly.

 Fill wells with 1 Tbs of filling. Bake at 350 for 8-11 min.

 Cool on wire rack. You may drizzle chocolate on top for a finishing touch.
The light nutty taste of the flax mixed with honey set a great base for the sweet rhubarb filling. If you do not have access to rhubarb you could add any fruit filling or jam. Makes 5 dozen.

Why rhubarb honey?

Did you know North Dakota is the leading honey producer in the United States? 

Did you know rhubarb is a staple here! It is hard to find a yard without it growing in some corner. Rhubarb is a tart vegetable or fruit...the debate goes on. Usually because of the tartness lots of sugar is added to recipes which means..How can it be bad?

 The leaves are poisonous so don't eat them! 

And did you know...

 Flax is a nutty grain full of good for you nutrients that...yep, North Dakota grows 90% of in the US!

Voting goes until July 27th, 2011. 

Thanks!!

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Edible Cookie Bowl

1 1/4 c all purpose flour

1/2 cocoa powder

1/4 c finely ground pecans

1/2  tsp salt

4 Tbs softened butter

2/3 c sugar

1 egg

1/2 tsp vanilla

Cream butter, sugar, egg and vanilla. Mix flour, pecans, salt and cocoa, stir into creamed mixture.

Roll out on floured surface and cut small cookies. 1/8 in thick, I used a 2 inch scalloped cutter.

Cover a bowl, loaf pan or smaller bowls for individual servings with foil. Spray foil and place on another baking sheet.

Begin laying cookies over foil, overlapping and giving a gentle push with finger to help stick.

Once covered bake at 350 for 10-12 min. Let bowl cool, carefully remove, you may want to invert and remove foil from inside of bowl if you have any resistance.

Fill with more cookies, candy, granola (shown above) or use as a trifle by filling with pudding or ice cream.

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Chocolate Marshmallow Cookies

 Chocolate Marshmallow Cookies

1/2 c butter, softened
1 c sugar
1 egg
1/4 c milk
1 tsp vanilla extract
1 3/4 c flour
1/3 c  baking cocoa
1/2 tsp baking soda
1/2 tsp salt
large marshmallows, any flavor, cut in half

Icing
6 Tbs butter
2 Tbs baking cocoa
1/4 c milk
1 3/4 c powdered sugar
1/2 tsp vanilla
non perils, nuts or chocolate candies to topping

Cream butter and sugar, add egg, milk and vanilla.
In another bowl combine flour, cocoa, soda and salt. Mix together and drop by spoonfuls onto ungreased cookie sheets.
Bake at 350 for 7-8 min.
Remove and quickly place 1/2 of a marshmallow on top of each cookie,cut side down, return to oven for 2 min.(I used caramel marshmallows) Remove and cool on racks.

Icing
combine butter and cocoa and milk in saucepan, bring to boil and boil for 1 minute, stirring constantly.
Add powdered sugar and vanilla, stir until smooth. Dollop over cookies and place candy or nut on top. Drizzle with remaining icing.
Cool completely

Spice Cookies

 Cookies

1 c butter, softened
1 1/2 c sugar
1 c molasses, light
1/2 c cold coffee
6 c flour
2 tsp soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Cream butter and sugar, beat in molasses and coffee.
In another bowl, mix four, soda, salt and spices
add to mixture and mix well. Chill dough 1 hour.
Roll out dough to 1/4 inch using additional flour as needed. Cut with cookie cutters and bake on ungreased cookie sheets for 12-15 min at 350.

Frost with powdered sugar icing, cream cheese or canned frosting.

Pinwheel Cookies

 Cookie
1 c softened butter
3 oz cream cheese, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 1/2 c flour
1 tsp salt
Cream butter, cheese and sugar, add egg and vanilla.
In separate bowl mix flour and salt and add to creamed mixture. Cover and chill 4hours.


 Filling
1 c chocolate chips, milk or dark
3 oz cream cheese
1/2 powdered sugar
1/4 c orange juice
Combine into small sauce pan, cook over low heat until smooth. Let cool to room temp.

Divide dough and roll half into 12 by 10 rectangle on floured surface.
Spread half of filling up to edges, leaving 1/2 in on one edge uncovered to help seal.

 Roll up and wrap in plastic wrap. Refrigerate several hours or overnight.
Preheat oven to 375, slice into 1/4 in slices and bake on ungreased cookie sheet 8-10 min or until golden.

Rice Krispie Coconut Cookies

 Now I am not real big on raw cookie dough, but...this one I like! Plus these are one of my personal favorite cookies. They have such a great texture.

 1 c brown sugar

1 c white sugar

1 c oil

1 c butter room temp

1 egg

1 tsp vanilla

1 tsp soda

1 tsp cream of tartar

1 tsp salt

3 1/2 c flour

1 c coconut

1 c oatmeal

1 c rice krispies

2 c chocolate chips, any flavor

Cream butter oil and sugars until creamy, add vanilla and egg. Sift together flour, soda, cream of tartar and salt, add coconut, oatmeal and rice krispies. * you may substitute applesauce for the oil

Stir in chocolate chips and bake on sprayed pan or baking stone 10-15 minutes or until golden brown and crunchy. 350 degrees

This is my great hot stick my dad made for me....it can be used to grab the oven rack to help pull it out or to push it it. I also use it for support under the pan when taking out of the oven. It helps since I use mostly stone ware for baking and it is quite heavy.