Today in NOTL: Cold at noon, with temps right at 24F/-4C under partly cloudy skies. No wind today, and no snow predicted, though the lawns are still mostly white.
Busy day today, but here are cookies for you to try...
Cream Cheese Cookies
1/2 cup butter or margarine
1 small pkg. cream cheese, softened
1 cup flour
1 cup sugar
1/2 cup chopped pecans
Oven at 350*
1. Blend butter and cream cheese.
2. Mix flour, sugar and nuts.
3. Mix together.
4. Drop by teaspoonfulls onto ungreased cookie sheet.
5. Bake 10-12 minutes.
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Cookies Day 13 - Coconut BonBons
Today in NOTL: Cold outside, with highs of 27F/-2C and occasional flurries.
I love Niagara. It snowed here yesterday; today the lawns and rooftops are white with snow but the roads are clear and dry. Now this is the way it oughtta be! Soon, if we don't get more snow, what's here will disappear and we'll have the pleasure of another 'first' snowfall when another front moves through. In Newmarket, the snow was amazing - but it piled up and never left. This is much nicer - and less dangerous!
I just realized that I can label the posts with the names of the cookies to make it easier for folks to find the recipe they want. DUH! Honestly, I am so behind the times, lol. I will work on that today and then get back to gift-making.
Today I'm feeling like a nut - a coconut, to be precise. I love coconut, and so this easy-peasy bon-bon recipe is perfect for Day 13 - lucky you!
Coconut BonBons
1/2 c butter
2 c confectioners' sugar
3 c coconut
1 tablespoon milk
2 oz semi-sweet chocolate, melted
1. Melt butter in microwave or on stove. Remove from heat and add sugar, coconut and milk. Mix well.
2. Shape mixture into balls, about 1 teaspoon makes a nice size. Push your thumb into the center to make a little well. Set onto waxed paper on cookie sheet.
3. Melt chocolate, and put a small amount into the depression on each bonbon.
4. Place in fridge to harden. Store in fridge in container with tight lid.
NOTES:
- These freeze well.
- Instead of coconut, try chow mein noodles, nuts, etc.
- Other sweet mixtures can be used in place of chocolate - frosting, jam, cream cheese, Nutella, etc.
- Wrapping the coconut 'dough' around chocolate chips, nuts, etc., works well, too.
- Drizzling chocolate over the top adds an elegant finish.
This is a fun recipe to use with younger family members. They can get creative with sprinkles and chocolate candies. Lots of folks don't bake because of the mess, but kids love to help in the kitchen at this time of year. This is a perfect recipe for family fun at the kitchen table or counter because there is no huge cleanup involved - just the pan or bowl and a few spoons. If you have younger ones at home, give this one a try. Together you can make a memory to warm your hearts all year long.
Art today is a snowman mini 2 inches square.
I love Niagara. It snowed here yesterday; today the lawns and rooftops are white with snow but the roads are clear and dry. Now this is the way it oughtta be! Soon, if we don't get more snow, what's here will disappear and we'll have the pleasure of another 'first' snowfall when another front moves through. In Newmarket, the snow was amazing - but it piled up and never left. This is much nicer - and less dangerous!I just realized that I can label the posts with the names of the cookies to make it easier for folks to find the recipe they want. DUH! Honestly, I am so behind the times, lol. I will work on that today and then get back to gift-making.
Today I'm feeling like a nut - a coconut, to be precise. I love coconut, and so this easy-peasy bon-bon recipe is perfect for Day 13 - lucky you!
Coconut BonBons
1/2 c butter
2 c confectioners' sugar
3 c coconut
1 tablespoon milk
2 oz semi-sweet chocolate, melted
1. Melt butter in microwave or on stove. Remove from heat and add sugar, coconut and milk. Mix well.
2. Shape mixture into balls, about 1 teaspoon makes a nice size. Push your thumb into the center to make a little well. Set onto waxed paper on cookie sheet.
3. Melt chocolate, and put a small amount into the depression on each bonbon.
4. Place in fridge to harden. Store in fridge in container with tight lid.
NOTES:
- These freeze well.
- Instead of coconut, try chow mein noodles, nuts, etc.
- Other sweet mixtures can be used in place of chocolate - frosting, jam, cream cheese, Nutella, etc.
- Wrapping the coconut 'dough' around chocolate chips, nuts, etc., works well, too.
- Drizzling chocolate over the top adds an elegant finish.
This is a fun recipe to use with younger family members. They can get creative with sprinkles and chocolate candies. Lots of folks don't bake because of the mess, but kids love to help in the kitchen at this time of year. This is a perfect recipe for family fun at the kitchen table or counter because there is no huge cleanup involved - just the pan or bowl and a few spoons. If you have younger ones at home, give this one a try. Together you can make a memory to warm your hearts all year long.
Art today is a snowman mini 2 inches square.
Monday, December 6, 2010
Cookies Day 12 -Carrot Cookies
Today in NOTL: Cold, with 11:30ish temps at 26F/-3C, and snowing. It's a winter wonderland!
It will be a busy day today; I've been making holiday gifts and am not exactly finished yet. Not to mention wanting to make a few things for this weekend's holiday sale! We have to make room for Christmas, so we'll be having sale prices on rosaries, bracelets, angels, and art pendants. If you're looking to drive out to enjoy Niagara at the holidays, be sure to stop in this weekend! I think Deb said the hours were from 11 a.m. until 4 p.m.
Today's recipe uses a cake mix base. The nice thing about using cake mixes is that you don't have to start measuring flour and soda, etc. - just crack in those eggs, pour the oil and you're ready to drop cookies onto the sheet.
If you are going to make cookies from mix, start with a good cake mix. Dollar store cheap mixes tend not to be as tasty as Betty's or Duncan's. You can boost the cookie flavour even more by using extracts and spices.
Use add-ins to vary the cookies to your tastes.
There are lots of kinds of cake mix out there, and you probably tend to purchase only yellow or chocolate. Take another look at the array, next time you're out shopping, and think COOKIES!
If you love carrot cake, you'll love today's cookies. Don't forget the cream cheese frosting!
Carrot Cookies (from cake mix)
1 pkg carrot cake mix (18.25 oz)
1/2 cup oil
2 large eggs
Optional add-ins:
1 cup raisins
1 cup grated carrot (peeled first)
1 cup pecans
1/2 cup coconut
1 teaspoon pumpkin pie spice (or just add cinnamon, nutmeg, allspice to taste)
Oven 350*F
Cookie sheets prepared with waxed or parchment paper or sprayed with nonstick cooking spray.
1. Using the large bowl of your mixer, beat together 1/2 the cake mix with oil, eggs, and any spices on medium speed 1-2 minutes. Remove from mixer.
2. Add remaining cake mix and any desired add-ins, stirring till combined to make dough.
3. Drop by teaspoonfuls onto sheets, 2 inches apart.
4. Bake 10-14 minutes, till edges are set but centers soft.
5. Cool on sheet 2 minutes before transferring to rack to cool completely.
6. Frost with cream cheese frosting, if desired.
It will be a busy day today; I've been making holiday gifts and am not exactly finished yet. Not to mention wanting to make a few things for this weekend's holiday sale! We have to make room for Christmas, so we'll be having sale prices on rosaries, bracelets, angels, and art pendants. If you're looking to drive out to enjoy Niagara at the holidays, be sure to stop in this weekend! I think Deb said the hours were from 11 a.m. until 4 p.m.
Today's recipe uses a cake mix base. The nice thing about using cake mixes is that you don't have to start measuring flour and soda, etc. - just crack in those eggs, pour the oil and you're ready to drop cookies onto the sheet.
If you are going to make cookies from mix, start with a good cake mix. Dollar store cheap mixes tend not to be as tasty as Betty's or Duncan's. You can boost the cookie flavour even more by using extracts and spices.
Use add-ins to vary the cookies to your tastes.
There are lots of kinds of cake mix out there, and you probably tend to purchase only yellow or chocolate. Take another look at the array, next time you're out shopping, and think COOKIES!
If you love carrot cake, you'll love today's cookies. Don't forget the cream cheese frosting!
Carrot Cookies (from cake mix)
1 pkg carrot cake mix (18.25 oz)
1/2 cup oil
2 large eggs
Optional add-ins:
1 cup raisins
1 cup grated carrot (peeled first)
1 cup pecans
1/2 cup coconut
1 teaspoon pumpkin pie spice (or just add cinnamon, nutmeg, allspice to taste)
Oven 350*F
Cookie sheets prepared with waxed or parchment paper or sprayed with nonstick cooking spray.
1. Using the large bowl of your mixer, beat together 1/2 the cake mix with oil, eggs, and any spices on medium speed 1-2 minutes. Remove from mixer.
2. Add remaining cake mix and any desired add-ins, stirring till combined to make dough.
3. Drop by teaspoonfuls onto sheets, 2 inches apart.
4. Bake 10-14 minutes, till edges are set but centers soft.
5. Cool on sheet 2 minutes before transferring to rack to cool completely.
6. Frost with cream cheese frosting, if desired.
Sunday, December 5, 2010
Day 11 of Cookies...M and M Cookies
Today in NOTL: was cold! Snow expected.
Spent the day making Christmas gifts, which took longer than I expected but they came out really well. One is an order which will be a gift, the other is a gift I'm giving.
Today's recipe is for that school bake-sale classic: M&M Cookies. I got the recipe when I was taking a summer school course as a teacher. The local university was mainly a commuter school, and in the summer the student union was closed down.
We teachers were in class for several hours each afternoon, since we were cramming a full semester into a two weeks, I think it was. With no cafeteria or concessions available, the instructor got a church youth group to sell snacks and drinks for our convenience. One day they brought these cookies and they were so good I badgered the kids to get me the recipe. It worked, and here it is. I've been told that this is the M&M recipe from the company, but I never checked.
M&Ms Cookies
1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M plain candies
Blend Crisco and sugars.
Beat in vanilla, water, and eggs.
Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well.
Stir in M&Ms. Drop from teaspoon onto ungreased cookie sheet.
Bake at 375 degrees F for 10-12 minutes or until golden brown.
For additional color, press extra M&Ms into cookies before baking.
Makes 6 dozen 2 1/2 inch cookies.
I'll upload some art tomorrow. I had joined a still life swap and everything came out nasty. A friend suggested I just do more pears, so I tried that and it was much better.
Spent the day making Christmas gifts, which took longer than I expected but they came out really well. One is an order which will be a gift, the other is a gift I'm giving.
Today's recipe is for that school bake-sale classic: M&M Cookies. I got the recipe when I was taking a summer school course as a teacher. The local university was mainly a commuter school, and in the summer the student union was closed down.
We teachers were in class for several hours each afternoon, since we were cramming a full semester into a two weeks, I think it was. With no cafeteria or concessions available, the instructor got a church youth group to sell snacks and drinks for our convenience. One day they brought these cookies and they were so good I badgered the kids to get me the recipe. It worked, and here it is. I've been told that this is the M&M recipe from the company, but I never checked.
M&Ms Cookies
1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M plain candies
Blend Crisco and sugars.
Beat in vanilla, water, and eggs.
Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well.
Stir in M&Ms. Drop from teaspoon onto ungreased cookie sheet.
Bake at 375 degrees F for 10-12 minutes or until golden brown.
For additional color, press extra M&Ms into cookies before baking.
Makes 6 dozen 2 1/2 inch cookies.
I'll upload some art tomorrow. I had joined a still life swap and everything came out nasty. A friend suggested I just do more pears, so I tried that and it was much better.
Friday, December 3, 2010
Cookies Day 10 - Anise Meringue Cookies
Today in NOTL: Cold, sunny. A high of just around freezing, 32F/0C.
Brrr. It sure will be nice to get that furnace fixed - I'm COLD!
Today's cookie is a yummy one: Anise. It's a meringue, so very light but oh so delicious. Here's the recipe:
Anise Meringue Cookies
3 Egg whites
1/8 t Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds (I use a teaspoon of anise extract instead; add to taste)
Oven at 275F
Sheets of parchment paper, brown wrapping paper, or even computer paper to line cookie sheets
1. In mixer bowl, beat egg whites to a froth.
2. Add cream of tartar, beat until soft peaks form. Add extract here, if using.
3. Add sugar in portions, beating until mixture is stiff and shiny. Add seed here, if using.
4. Drop spoonfuls onto paper-lined baking sheets. If you want to get fancy, use your pastry bag and a fance tip to pipe your cookies.
5. Bake 30 minutes at 275 F.
Note: Meringues come in chewy and crispy. If you like the crisp, drier meringues, turn off the oven and let the cookies remain in the hot oven (with the door closed) for an hour or so to get crispy.
Makes about 4 dozen, depending on size.
Art today: trees in winter for a swap.
Brrr. It sure will be nice to get that furnace fixed - I'm COLD!Today's cookie is a yummy one: Anise. It's a meringue, so very light but oh so delicious. Here's the recipe:
Anise Meringue Cookies
3 Egg whites
1/8 t Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds (I use a teaspoon of anise extract instead; add to taste)
Oven at 275F
Sheets of parchment paper, brown wrapping paper, or even computer paper to line cookie sheets
1. In mixer bowl, beat egg whites to a froth.
2. Add cream of tartar, beat until soft peaks form. Add extract here, if using.
3. Add sugar in portions, beating until mixture is stiff and shiny. Add seed here, if using.
4. Drop spoonfuls onto paper-lined baking sheets. If you want to get fancy, use your pastry bag and a fance tip to pipe your cookies.
5. Bake 30 minutes at 275 F.
Note: Meringues come in chewy and crispy. If you like the crisp, drier meringues, turn off the oven and let the cookies remain in the hot oven (with the door closed) for an hour or so to get crispy.
Makes about 4 dozen, depending on size.
Art today: trees in winter for a swap.
Thursday, December 2, 2010
Cookie Day 9! Bailey Bits
Today in NOTL: Yeah, well, it was cold. LOL
Furnace woes today. Brr! It was chilly inside too.
Today is Cookie Day 9; Deb told me the Toronto Star began a 24 Days of Cookies feature, so check online for even more recipes (though *I* started early!).
In line with those rumballs from yesterday, I thought about making other kinds of not-rum balls. Let's face it: you can use any kind of cookie for the base, any kind of liquor for flavouring. So here's an adapted rumball recipe to mimic my winter favourite - hot cocoa with Bailey's, yum!
Bailey Bits
1 8 1/2 oz package of chocolate wafers,crushed
1 c pecans, chopped
1 c confectioner’s sugar
1/4 c light corn syrup
1/4 c Bailey's Irish Cream
Combine all ingredients, mixing well.
Shape into balls.
When finished, roll balls into extra confectioner's sugar or cocoa powder.
Store in tightly-covered tin.
What a nice gift several graduated tins filled with various types of not-rum balls would be! For kiddies, leave out the liquor and use extract to flavour, I imagine, with a bit more corn syrup to compensate for the decreased liquid.
Art for today is a pear currently available in my etsy shop. It's a bit different for me, with other media and techniques in addition to the watercolour.
Furnace woes today. Brr! It was chilly inside too. Today is Cookie Day 9; Deb told me the Toronto Star began a 24 Days of Cookies feature, so check online for even more recipes (though *I* started early!).
In line with those rumballs from yesterday, I thought about making other kinds of not-rum balls. Let's face it: you can use any kind of cookie for the base, any kind of liquor for flavouring. So here's an adapted rumball recipe to mimic my winter favourite - hot cocoa with Bailey's, yum!
Bailey Bits
1 8 1/2 oz package of chocolate wafers,crushed
1 c pecans, chopped
1 c confectioner’s sugar
1/4 c light corn syrup
1/4 c Bailey's Irish Cream
Combine all ingredients, mixing well.
Shape into balls.
When finished, roll balls into extra confectioner's sugar or cocoa powder.
Store in tightly-covered tin.
What a nice gift several graduated tins filled with various types of not-rum balls would be! For kiddies, leave out the liquor and use extract to flavour, I imagine, with a bit more corn syrup to compensate for the decreased liquid.
Art for today is a pear currently available in my etsy shop. It's a bit different for me, with other media and techniques in addition to the watercolour.
Wednesday, December 1, 2010
Cookies, Cookies... Rum Balls
Today in NOTL: A grey and chilly day, with temps at 34F/1C at nearly-noon, and light snow throughout the day.
I've been waiting for the snow, and it finally came. We've had a few snow-teases in which the weather folk issued dire predictions which failed to come to pass, but today we're seeing fluffy wet flakes and it sure is pretty outside. It hasn't begun to collect on the ground yet (I think it's still too warm for that), but the rooftop across the street is nicely white.
All right: I'll say it. I miss the fireplace from the house on Gate St. As fireplaces go, it wasn't much of one. The fan made quite a lot of noise and the ceramic logs looked pretty fake. Being a gas fireplace, it didn't offer the wonderful popping and play of flames that make wood fires so beautiful. Still, it was lovely to see and I'll miss it this winter.
Here in the new place, instead of a fireplace, we have a wall of bookcases and cupboards - extremely convenient and attractive as well...but it can't touch a fireplace for adding that cozy feeling to a room. I'm toying with the idea of a nice ceramic dish filled with candles of varying heights, pillars and votives. Next best thing? *sigh*
Today's cookie is one reminiscent of my early childhood: rum balls! I believe it was a cousin who used to make them every Christmas for the grownups rolled in cocoa and a rum-less variety for us kids, rolled in confectioner's sugar. It's a nice one, pretty basic. I added the spice to the mix on the recommendation of a friend and it is a nice addition, though I never had any trouble getting folks to eat 'em without, lol.
This makes a tasty rumball, but don't be afraid to experiment. Try chips instead of nuts, maybe. Vary the liquor. Use almonds and amaretto; omit the cocoa and try anisette or creme de menthe for holiday confections - just keep track of what you add and how much so you'll be able to repeat your successes!
Rum Balls
1 cup confectioner's/icing sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice, optional
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups vanilla wafers, crushed to crumbs
1 cup finely chopped, toasted pecans
Coating: confectioner's or icing sugar, cocoa powder, coconut, sprinkles, etc.
1. Sift or stir together sugar, cocoa, and spice.
2. Add rum and syrup, stirring well.
3. Add nuts and wafer crumbs, mixing thoroughly.
4. Place mixture in refrigerator to rest for a half-hour or more.
5. Roll mixture into small balls, then roll each in sugar or other coating.
Store in tin with tight cover. Yield varies depending on size of cookies.
Art for today is a little snow-covered tree I did last year.
I've been waiting for the snow, and it finally came. We've had a few snow-teases in which the weather folk issued dire predictions which failed to come to pass, but today we're seeing fluffy wet flakes and it sure is pretty outside. It hasn't begun to collect on the ground yet (I think it's still too warm for that), but the rooftop across the street is nicely white.
All right: I'll say it. I miss the fireplace from the house on Gate St. As fireplaces go, it wasn't much of one. The fan made quite a lot of noise and the ceramic logs looked pretty fake. Being a gas fireplace, it didn't offer the wonderful popping and play of flames that make wood fires so beautiful. Still, it was lovely to see and I'll miss it this winter.
Here in the new place, instead of a fireplace, we have a wall of bookcases and cupboards - extremely convenient and attractive as well...but it can't touch a fireplace for adding that cozy feeling to a room. I'm toying with the idea of a nice ceramic dish filled with candles of varying heights, pillars and votives. Next best thing? *sigh*Today's cookie is one reminiscent of my early childhood: rum balls! I believe it was a cousin who used to make them every Christmas for the grownups rolled in cocoa and a rum-less variety for us kids, rolled in confectioner's sugar. It's a nice one, pretty basic. I added the spice to the mix on the recommendation of a friend and it is a nice addition, though I never had any trouble getting folks to eat 'em without, lol.
This makes a tasty rumball, but don't be afraid to experiment. Try chips instead of nuts, maybe. Vary the liquor. Use almonds and amaretto; omit the cocoa and try anisette or creme de menthe for holiday confections - just keep track of what you add and how much so you'll be able to repeat your successes!
Rum Balls
1 cup confectioner's/icing sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice, optional
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups vanilla wafers, crushed to crumbs
1 cup finely chopped, toasted pecans
Coating: confectioner's or icing sugar, cocoa powder, coconut, sprinkles, etc.
1. Sift or stir together sugar, cocoa, and spice.
2. Add rum and syrup, stirring well.
3. Add nuts and wafer crumbs, mixing thoroughly.
4. Place mixture in refrigerator to rest for a half-hour or more.
5. Roll mixture into small balls, then roll each in sugar or other coating.
Store in tin with tight cover. Yield varies depending on size of cookies.
Art for today is a little snow-covered tree I did last year.
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