Got to Have These

Peanut Butter Ganache Bars - Betty Crocker

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Finger Foods..My Favorite Food Group

So what are finger foods... to me..whatever sweet yummy food you can eat with your fingers...perhaps the best of all..COOKIES!!!!!!!  OK, now I sound like Cookie Monster! Oh wait!  I AM!

I really need to make these..

Get the recipe here

Snicker Filled Cookies

2 1/2 Cup flour                         

¾ cup cocoa powder               

1 tsp baking soda                     

1 cup sugar

1 cup brown sugar

I could just eat the dough!

1 cup butter, softened

2 eggs

2 tsp vanilla

2 Snicker bars, cut into bit size cubes

1 TBS sugar

Cocoa covered hands.

In a small bowl, combine flour, coca, & baking soda.  In a large bowl cream butter and sugars until light and fluffy.  Add vanilla and eggs.  Beat well.  Add flour mixture.

OK! I decided other candy
works just as well!

For each cookie, with well floured hands ( I used coca powder covered hands), shape about 2 TBS dough mixture around 1 piece of Snickers, covering completely.
Place 2 inches apart on ungreased cookie sheet**.  Bake at 375˚ for 7 to 10 minutes.  Cool 2 minutes, remove from pan & cool completely on wire rack.

** can use parchment paper.

The finished cookie..And my..they
were so good when warm.

 Also for a peanut butter center:

Combine:
1/4 cup sifted powdered sugar & 1/2 cup peanut butter

  Use in place of the candy.

I tried something new this year..I entered the Pillsbury Bake-Off.  I was frustrated that when Subway came out with their new cookie - Raspberry Cheesecake, I couldn't get any.  They were always sold out.  So I CREATED MY VERY OWN!  Finally months later I actually was able to compare the two.  OH! MINE were so much better...really!  I am being objective..serious!  Try this for yourself!

Raspberry Cheesecake Cookies

Much more BODY than
the ones from Subway!

2 2/3 cups all-purpose flour                        

1 teaspoon baking soda                               

1 teaspoon salt                      

1/2 cup butter, softened                              

1/2 cup cream cheese                                  

1/2 cup granulated sugar                                                                                                     

1 cup packed brown sugar                          

1 teaspoon vanilla extract                           

2 large eggs                                       

2 cups (12-oz. pkg.) white chocolate chips and/or macadamia nuts

Fresh or Frozen raspberries, broken

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, cream cheese,  sugars,  and vanilla extract in large mixer bowl until creamy. Add eggs, beating well. Gradually beat in flour mixture. Stir in morsels or nuts. Drop by rounded tablespoon onto ungreased baking sheets. Press raspberries into cookies lightly.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Cookies, Cookies, Cookies..
Give Me Give Me..COOKIES!

White Chocolate Cream Cheese Lime Cookies

Yield 5 dozen cookies

1/2 cup unsalted butter, softened

1/2 cup softened cream cheese
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lime juice
1 tablespoon lime zest
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 – 12 oz bag Ghiradelli white chocolate chips

Preheat oven to 375 degrees and line two sheet pans with parchment paper.

In a large mixing bowl or stand mixer, sugars, butter, cream cheese  until combined but not fluffy. Add eggs one at a time, then add vanilla, lime juice and lime zest.  Mix to combine. 

Whisk together flours, baking soda, baking powder, and salt.

Mix into creamed mixture until just combined.  Fold in the white chocolate chips.

Shape the dough into 1″ balls, and place 2 inches apart on the baking sheet.  Bake for 10 minutes, or until the edges are golden and the centers are just set.

  

Allow to sit on the pan for three minutes before moving to wire racks.

Orange Cream Cheese Delights

(makes about 4 dozen)

You will need:

2  1/4  cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 sticks of butter, softened

1/2 cup cream cheese softened

1/4  cup sugar

3/4  cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract (or 3/4 tsp vanilla and 1/4 orange)

2 cups (12 oz) Ghiradelli white chocolate chip cookies

2 tablespoons orange zest

Directions:

Preheat oven to 375.

Line two cookie sheets with parchment paper.

Whisk together flour, baking soda, and salt; set aside.

In the bowl of your stand mixer cream butter and sugars until light and creamy.

Beat in egg and vanilla until smooth.

Add in the flour mixture, tablespoon at a time, until well combined.

Stir in orange zest and white chocolate chips.

Drop by rounded tablespoons onto parchment lined cookie sheets.

Bake 10 to 12 minutes or until golden brown around edges.

Cool  before transferring to rack to cool completely. Store in airtight container.

Lemon Cheesecake Drops

(makes about 4 dozen)

You will need:

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 sticks of butter, softened

1/2 cup cream cheese softened

1  cup sugar

1/2  cup light brown sugar

2 large eggs

1 teaspoon lemon juice

2 cups (12 oz) Ghiradelli white chocolate chips

2 tablespoons lemon zest

Directions:

Preheat oven to 375.

Line two cookie sheets with parchment paper.*

Whisk together flour, baking soda, and salt; set aside.

In a mixing bowl, cream butter, cream cheese, and sugars until light and creamy.  Beat in eggs and lemon juice & zest until smooth.

Add in the flour mixture until well combined.

Stir in white chocolate chips. Drop by rounded tablespoons onto parchment lined cookie sheets. Bake 10 to 12 minutes or until golden brown around edges. Cool for 2 minutes on cookie sheet before transferring to rack to cool completely. 

After cooled, ice with the following:

You can't eat just ONE!

1/3 cup powdered sugar

1 to 2 TB fresh lemon juice

water, for  consistency

Whisk sugar & juice together to spreading consistency for brushing on cookies with pastry brush.  (Note: add water for thinner, more sugar for thicker.)

Store in airtight container.

* Substitute for parchment paper: grease and flour the cookie sheet

Chocolate Chocolate Chocolate Cookies

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour

1 TB Ghiradelli Sweeten Cocoa Powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces Ghiradelli semisweet chocolate chips
4 ounces Ghiradelli milk chocolate chips

1 cup chopped pecans

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. Add flour, soda, salt, baking powder, cocoa powder.  Process until combined.  Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and pecans.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That's okay – they will finish setting up after you remove them from the oven. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.

Indian Corn Sugar Cookies
Adapted from  Kaitlin in the Kitchen

2 Sticks Butter, softened
1 c. Sugar
1 Egg
1 tsp vanilla
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda

2 TB cocoa powder
Orange food coloring
1/2 c. Granulated Sugar (for dusting)
 Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, and vanilla.  Beating  until well mixed.  Add flour and baking soda, & salt. Beat until well mixed. Divide dough into halves.   With one half, add orange food coloring, just a few drops.  Mix well.  Press dough evenly into the bottom of a loaf pan lined with plastic wrap.

With the remaining half, mix in cocoa powder.  Mix well. Press evenly over the orange dough.  Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.

Just before baking

Finished

Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

PINK SUGAR COOKIES -  will look similar to this,
but with White Chocolate Chips.
(Picture used from quick-dish.tablespoon.com)  

Pink Sugar Cookie with chips

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk  

Red or pink food coloring                                  

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder

Fold in with wooden spoon:           

cups white chocolate chips (Ghiradelli is best)

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Drop by heaping TB (about walnut size) onto cookie sheet (I always line mine with parchment paper). Bake at 375 degrees for 7-9 minutes, or until bottoms are golden brown.  Remove from oven and place on wire rack to cool.

Another fun one to do is to OMIT the chips, roll into walnut size balls, press slightly.  Bake.  Then as soon as they come out of the oven, top with a Hershey Hug or Kiss. Let cool COMPLETELY on wire track.  Pop into fridge for about 10 minutes to set chocolate. 

Everything Brownies

Yields - 2 dozen bars

Ingredients:

2 cups (12-oz. pkg.)  Milk Chocolate Morsels, divided

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

TOPPING:

2 cups mini marshmallows

1 cup semi sweet or milk chocolate morsels

1/2 cup English Toffee bites

1/2 cup caramel bites

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky.

Sprinkle 2 cups mini marshmallows over hot brownies, return to oven for 2 minutes.  Remove from oven.  Sprinkle with 1 cup milk chocolate chips,  1/2 cup English Toffee bits, 1/2 cup caramel bits.  Cover with foil for about 15 minutes ( do not let it touch the toppings).  Cool completely in pan on wire rack. Cut into bars.

My Newest Creation:

Chocolate Peanut Butter Chipped Cookies

2 1/3 cups flour

2 TB cocoa powder

1 teaspoon baking powder

1/2 tsp baking soda

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup peanut butter chips

1 cup Ghirardelli semi sweet chips

Preheat Oven to 375⁰ F

Combine flour, cocoa powder, soda, powder, set aside.  Beat butter, peanut butter, sugars in large mixing bowl.   Add eggs, vanilla to creamed mixture. Gradually add dry ingredients to creamed mixture. Stir in chips.  Drop by rounded tablespoon into an ungreased baking sheet.  Bake for 9 to 11 minutes or until golden brown. Cool on baking sheet for a few minutes then remove and place on wire rack.  Cool completely.

 

Pancakes - I found this recipe and I REALLY need to share it....

Zucchini Pancakes

1 cup whole wheat flour*
1/3 cup all-purpose flour*
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk
3 eggs, beaten
3 tablespoons canola oil
1 cup shredded zucchini

1. Whisk whole wheat flour, all-purpose flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened.

2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once.

TIP *Or use 1 1/3 cups white whole wheat flour in place of the whole wheat and all-purpose flours.

16 pancakes

PER PANCAKE: 95 calories, 4.5 g total fat (1 g saturated fat), 3 g protein, 11.5 g carbohydrate, 40 mg cholesterol, 225 mg sodium, 1 g fiber

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Let Them Eat Cake!

Oooooo...I love cake.  I love moist more dense cakes.  DRY---bahhh!  After 20 years of searching for the perfect WHITE cake..I found it.  Of course there is a little adaptation associated with this recipe, but it an excellent cake.  I am actually going to try doing this in a very special way for my little girl's birthday.  I will keep you posted..ha ha..posted..get it!

White cake

1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease & flour  3* (9-inch) cake pans.

In a mixer, cream butter until fluffy. Add sugar and vanilla, cream well (abo7ut 3 to 4 minutes). Add eggs, beating well.

Add flour and milk alternately to creamed mixture, beginning and ending with flour.  Beat until mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter.

Bake for 25 minutes or until golden brown.

*Note: I used 2 (8 inch )round cake pans and it was a nice size for the two layers. Each layer was about 2 inches in height. After it is completely cooled, you could actually split each layer and make a torte (4 layers). Baking time will need to be adjusted.

Baking Tip: For white cakes, to keep moist - do not wait until cake pulls away from the sides of pan or until it is golden brown.  If you have reached this point, you have probably over baked your cake.  The cake will continue to bake as it sits in the pan(s).  So the best thing to do is to pull it out while it is almost golden brown and the center looks a little "wet".

Ok!  So now you have THE best recipe for the most moist white cake you will ever make.  With that being said, I made my daughter her Birthday Cupcakes for her party...

I used half the recipe (doing this will make 10 of these treats) & a jumbo cupcake tin.  I placed parchment paper on the bottom of each opening.  Then place a waffle bowl and fill the bowl to almost the top (2/3 full).

Waffle Bowls

Jumbo Muffin Tin with parchment paper

Oh yes..I colored the batter PINK using a gel food coloring.  This was just for added F-U-N!  They took about 20 minutes to bake.  CHECK after 15 minutes.  DO NOT Over bake (see note above).

Coloring my batter

See the waffle bowls..cool!

 I am not done yet...time to decorate!

Cupcakes in a Waffle Bowl!
Looks like a bowl of  ice cream.
You could even add a cherry on top and nuts if you want.

Chocolate Zucchini Cake

#1 Grate and set aside:

Zucchini to yield 2 cups
1/2 cup mini chocolate morsels, optional

#2 Mix Together, then set aside (can omit and use cream cheese frosting or a fudge frosting):

1 cup brown sugar

1 cup chocolate chips

1 cup chopped nuts

#3 Mix together and set aside:

2 1/2 cups flour

4 TB cocoa powder

1 tsp each: salt, baking soda, baking powder
1 Tsp cinnamon, optional (but OHHH so delicious)

#4Cream:

1/2 cup butter

1/2 cup oil (can substitute applesauce)

1 3/4 cup sugar

2 eggs (can use 3 egg whites instead)

1 tsp vanilla

Preheat oven to 350°F      Grease 9x13 pan

Mix all together except  #2.  Pour into greased 9x13 pan.  Sprinkle with #2 on top.  Bake 45 minutes.

Omit the topping and frost with cream cheese frosting or a fudge frosting:

Chocolate Fudge Icing:

Bring to simmer:

1 stick butter

6 TB  milk

4 TB cocoa powder

Add and stir until smooth:

1 pound powdered sugar (about 4 cups)

1 tsp vanilla

Beat with mixer until spreading consistency.

Whipped Cream Cheese Frosting

2 (8 ounce) package cream cheese

2 cup powdered sugar

1/4 teaspoon salt

2 teaspoon vanilla extract

3 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl whip cream cheese, sugar, salt & vanilla.  Fold in whipped cream.

Oatmeal Cake

Combine and set aside:

2 cups warm water

1 cup uncooked oats

Remaining ingredients:

2 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

Preheat oven to 350 °F.  Grease and flour 9x13 pan.

In a medium size bowl, add all dry ingredients except sugar.  Cream shortening and sugar, add eggs and vanilla.  Cream for 1 minute.. Add oatmeal.  Mix well.

Pour batter into prepared pan.  Bake  30 to 40 minutes.  Continue with topping:.

Topping:

1/3 cup butter

1 cup brown sugar

1 cup coconut

1/4 cup milk

1 tsp vanilla

In sauce pan melt butter.  remove from heat.  Add vanilla.  Mix well.  Add remaining ingredients.  Pour over cake. Return to oven until topping bubbles slightly.

Option: when almost cooled top with a cup of milk chocolate morsels.

BOSTON CREAM PIE CAKE

CAKE:
6 whole eggs
1 cup sugar
1 tablespoon vanilla extact
1 cup cake flour

In a 5 quart mixing bowl whip the eggs and extract  adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 2-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

FILLING

1/2 cup light cream

1/2 cup milk, divided

1/4 cup white sugar

1 pinch salt

4 teaspoons cornstarch

2 eggs

1/2 teaspoon vanilla extract

Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.

In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

TOPPING

3 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1/4 cup light cream

1/2 teaspoon vanilla extract

1/2 cup confectioners' sugar

In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.