Archive for October 2012

Oatmeal Cookies with Peanut Butter Cream Filling

October 14, 2012


1 ½ cups of all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

1 cup quick oats

1 cup packed light brown sugar

1 stick (1/2 cup) salted butter, softened

1 large egg (room temperature)

1 teaspoon vanilla extract

Preheat oven to 325.

In a medium bowl combine, flour, soda, cinnamon and oats. Mix well with wire whisk, set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add egg and vanilla and beat at medium speed until light and creamy. Add the flour-oat mixture and blend at low speed until just combined. Do not over mix or cookies will be tough. Refrigerate dough for one hour.

On a floured board, using a floured rolling pin, roll out dough to ¼” thickness. Cut cookies with a 2” round cutter dipped in flour. Rework the scraps until all dough is used. Bake cookies on ungreased cookie sheet 1/2” apart for approximately 12 minutes (just the barest hint of gold on the edges). Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, turn them over and top half the cookies with a generous amount of peanut butter filling (a piping bag works well for this). Place the other cookies, baked side down on top to form sandwiches.


1 cup creamy peanut butter

6 tablespoons salted butter, softened

3 tablespoons of cream

1 ½ teaspoons vanilla extract

¼ teaspoon of fine salt

1 ½ cups of powdered sugar

Combine all ingredients in the bowl of a mixer and beat well.

Makes about 30 cookies


Popcorn Balls

October 12, 2012


1 1/2 cups white sugar
1/2 cup light brown sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
salt to taste
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
5 quarts popped popcorn
salt to taste
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
5 quarts popped popcorn
In a saucepan over medium heat, combine the sugars, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla and vinegar; mix well.
Pour slowly over popped popcorn while stirring. Let cool until you are able to handle. Butter your hands to keep corn from sticking  and shape into 3 inch round balls.Wrap in plastic food wrap and tie with a bow. Store at room temperature for up to a week.


Chicken Burrito Soup

October 12, 2012

1 cup carrot, diced
1 cup celery
1cup onion, diced
1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil 2 boxes (64 oz) chicken broth or stock
1 (15 ounce) can tomatoes, diced
1  (10 oz.) can Rotel tomatoes & chilies,
1(1.25-1.5 ounce) packet taco seasoning
1 ( 1 0-12 count) package corn tortillas( sliced 1/4″ wide)
1 rotisserie chicken (remove and shred or chop meat)
1 can whole pinto beans, 1 can black beans and 1 can white beans, all rinsed.
1 cup corn (Trader Joe’s has roasted frozen com that works well)
1 cup milk
12 ounces Mexican blend cheese, shredded
Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.  Add tomatoes, Rotel tomatoes, taco
seasoning, and chicken broth and bring to boil.
Cut Tortillas into small pieces and add to broth mixture. Using a stick blender, puree soup (optional).

Add chicken, beans and corn.

Let simmer on medium for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from
sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let
incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.

Witch Finger Cookies

October 11, 2012

Makes 30

30 blanched almonds (no skin) painted with red
food coloring.
2 large eggs
¼ teaspoon vanilla
1 stick butter room temperature
½ cup powdered sugar
5 tablespoons sugar
pinch of salt
1 2/3 cup flour
Heat oven to 350 grease 2 cookie sheets
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg and vanilla, set aside.
In the bowl of an electric mixer combine butter, both sugars, flour and salt. Beat on medium speed until well combined. Add egg mixture and beat until smooth. Wrap in plastic and chill for 2 hours.
Divide dough in half, working with one half at a time (keep the other chilled). Divide each half into 15 pieces. On a lightly floured surface roll each piece back and forth, shaping into fingers 3-4” long, make knuckles. Score each knuckle lightly with a knife to make finger lines. Transfer fingers to cookie sheet. Brush lightly with egg white and place almonds in the tips to form fingernails. Bake until lightly browned about 10 minutes.

Fruit Pizza

October 11, 2012


2 cups flour

2/3 cup butter (cut into little cubes)

3 Tablespoons cold water

Mix together flour and butter until it resembles

cornmeal then add water.  Roll it out onto a cookie

sheet or tart pan.

Bake at 350 degrees for 25 minutes, cool.



Topping- ( sauce)

8 ounces of cream cheese

1 cup powdered sugar

Mix together and spread over cooled crust, careful not to break the crust.

Cover topping with sliced, fresh fruit, bananas, grapes, strawberries, peaches, kiwi , blueberries, raspberries, etc.  Then top with glaze.



1/2 cup sugar

½ cup orange juice

½ cup water

3 tablespoons lemon juice

1/8 cup cornstarch.

Mix all ingredients together in a small saucepan and cook over medium heat until mixture begins to thicken (not too thick!). Pour over fruit, cool, serve.

Chocolate Cupcakes with Peanut Butter Frosting

October 8, 2012
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt



Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing:

  • 2 cups confectioners’ sugar
  • 2 cups crunchy peanut butter
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon  salt
  • 2/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.