Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Monday, February 3, 2014

Cranberry Orange Cookies

While I was cleaning and organizing my pantry the other day, I came across a can of sweetened condensed milk that was due to expire at the end of February. I set in on the counter, thinking I would figure out what to do with it, because I would be reminded of it each time I passed by, throughout the day. Well, that really didn't work out that great, but as I was inspecting the can, (looking for inspiration, I'm sure :)) I saw this recipe for Cranberry Orange cookies on the back of the can. It just so happened that I had everything I needed in the pantry, and so here they are. I made these in the evening, and they need to sit overnight after baking. That allows time for the flavors to meld together, and they are definitely worth the wait!
Cranberry Orange Cookies
(essentialeveryday.com)
2 cups Quick Oats
1 cup Dried Cranberries
1/2 cup Flour
2 teaspoons Ground Cinnamon
Pinch of Salt
1-14 ounce can Sweetened Condensed Milk
1 cup White Chocolate Chips
1 tablespoon Orange Zest
1 tablespoon Orange Juice

Preheat oven to 350 degrees.
There is no need for an electric mixer when you
 make these cookies. It's so easy to mix by hand, and
you won't break up your ingredients. Add the oats, cranberries, flour, 
cinnamon and salt to a bowl.
Mix everything really well. so all your ingredients 
are well distibuted.
Add your sweetened condensed milk, chocolate chips,
orange zest, and orange juice. Mix well.
Use a cookie scoop to place the cookies on a greased
or parchment cover cookie sheet. Once your cookies
are on the sheet, go through and flatten them just a little.
Bake for 10-12 minutes, or until lightly browned.
 Mine took 11 minutes every time.
Let cookies sit on the baking sheet for a minute,
 then place on a cooling rack to cool.
After they are cooled, cover to keep fresh, but try to 
wait a few hours or overnight to eat them.
Enjoy!

Thanks for joining The Freshman Cook today!

If you like these cookies, you might also enjoy these:
Oatmeal Caramel Cookies
Soft Chocolate Chip Cookies

We are sharing at these parties:
Mouthwatering Mondays
Made By You Monday 
                   

Thursday, June 20, 2013

S'mores Popcorn!

Follow my blog with Bloglovin Today is the Improv Cooking Challenge reveal day! This month's two ingredients~fish and chips! Being a non fish lover, I decided to put a little fun twist on the traditional, and go with graham cracker fish and melted chocolate chips! What I came up with is a S'mores Popcorn, perfect for summer celebrations and campfires!
S'mores Popcorn
1 bag popped Popcorn
16.5 ounces Milk Chocolate Chips
1 cup Graham Cracker Goldfish
1 cup mini Marshmallows
Pop your popcorn.....
and spread your popcorn in a single layer on a baking sheet.
Melt your chocolate chips in a double boiler, 
or in the microwave.
Drizzle your chocolate over the popcorn.
Place your graham cracker fish on top of the chocolate 
drizzle throughout the baking sheet.
I got my graham cracker gold fish by buying a bag of
S'mores goldfish and picking out the graham cracker fish to use.
Then drizzle more chocolate over the popcorn
 and graham cracker fish in the opposite direction 
that you drizzled the first time.
Add mini marshmallows on top of the drizzled chocolate,
just as you did the graham cracker fish.
Drizzle more chocolate over the mini marshmallows,
drizzling every which way, making sure there is plenty
of drizzled chocolate over all of the popcorn.
Let the chocolate set up and dry.
Enjoy your S'mores Popcorn!

Check out the rest of the Improv Cooking Challenge entries:

Tuesday, July 3, 2012

Red, White and Blue Thumbprints!

Well, it is Day 14 of our "15 Days of Red, White and Blue" series, and today we are posting one of my favorite cookies, thumbprints! I have been in love with this cookie since I was a little girl. There is something about the sweet, buttery flavor of this cookie! When I was growing up, there was a bakery not too far from my house. My brothers and sisters and my mom and I would walk down the hill to the bakery, and always, the woman behind the counter would give us a complimentary cookie! What fun! I would always have a difficult time deciding between the icing of my favorite cookie, a type of buttery thumbprint. Did I want yellow, green, or pink icing? It's was always a big decision. I really don't know why, because they all tasted the same! But it was a decision I took very seriously, and the bakery lady was always so sweet and patient. Now, I haven't been in that bakery in quite a few years, but I have been salivating over the memory of the cookies, and I am on a quest to find a recipe for them. This recipe for Red, White and Blue thumbprints is not exactly like my cherished bakery cookies, but these are close, and oh soooooo delicious!
Red, White and Blue Thumbprints
(from Ladies Home Journal 12/10)
Makes 5 1/2 dozen
2 2/3 cups all purpose Flour
1 teaspoon Salt
1 cup Butter, softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla

Antonia74 Icing
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar
Americolor Holiday Red
Americolor Royal Blue

Preheat oven to 350 degrees.
Cream your butter and sugar together on medium high
until fluffy, about 4 minutes.
Beat in egg and vanilla.
On low speed, add in flour mixture.
Once mixed together, wrap your dough in plastic wrap
and chill it until firm. It should take 
about 1 1/2 hours.
Roll 1" balls of dough and place them about 1"
apart on your baking sheet.
Using your finger, make an indentation in the center of each one.
Bake for 15 minutes, until cooked through, but not golden.
Remove the cookies from your oven.
Re-indent each cookie if it needs it.
Then allow to cool.

Icing Instructions
In your mixer bowl, pour in the warm water and
the meringue powder. Mix by hand with a whisk until frothy,
about 30 seconds.
Add the cream of tartar and mix again for 30 seconds.
Pour all of the confectioners sugar into the bowl at once.
Using the paddle attachment on the lowest speed,
mix slowly for a full 10 minutes.
When done, transfer a little icing to 3 different bowls.
I like to use plastic bowls with lids.
The icing gets crusty and dry if it is uncovered for even a few minutes.
Color the icing in one bowl with the red coloring.
Also add water to get the correct consistency
You basically want 10 second icing here.
That means that you can take a spoon through the middle of the
icing and it will take 10 seconds for it to go back together again.
Do the same exact thing with your second bowl,
only use the blue coloring.
For the third bowl, just make the correct consistency.
No color is needed, of course.
I used a Wilton Tip #5 to fill in the indentations in the cookie.
Once the indentation is filled in, shake the cookie
side to side, just slightly to smooth the icing out.
Fill in the white the same way,
and the red also. Let dry.
Enjoy your cookies!

Thanks for joining me today!

Stop by tomorrow for Day 15
of "15 Days of Red, White and Blue"
 and
Have a Happy 4th!
 



Friday, June 1, 2012

Beach Ball Cookies!

It's Thursday already! I can't believe how fast the weeks fly by!! Today is Cookie Journey Thursday here at The Freshman Cook, and this week I worked on making a beach ball cookie. I used a round 2" diameter circle cookie cutter, and I copied an advertisement for a beach ball to determine color and placement of the color. It went pretty well, but I need a little practice with getting my icing ready to use. A couple times it got clogged in the tips. I made the icing last week, and I kept it covered in a plastic container with a lid, but it didn't seem as nice as when I first mixed it.
I used Americolor Orange, Leaf Green and Super Red.
I also used Wilton Lemon Yellow, Royal Blue, and 
plain white. I did everything with a #2 tip.
I used a food marker on the round cookies, marked off the center,
and the 6 color sections. I used an ad for a beach ball
as a guide. I filled in the green center first.
I outlined and filled in the white section first.
Then I outlined and filled in the 
yellow, red, and green sections.
I finished with the orange and blue.
That's it. It wasn't difficult. The toughest thing was
making sure the angles for the sections on the ball 
are correct. I think my spacing needs some work, but I 
love the colors, and beach balls are fun! I think I 
will go buy a beach ball. It may be helpful to have
it in front of me to get better spacing of the sections!

Thanks for joining me this week!
I hope you are learning along with me. 

Stop by next Friday for Cookie Journey Thursday.
I have another post due on Thursday, so I have pushed 
my cookie journey to Friday. I will continue with
summer funtime posts for a few weeks!

Sunday, April 15, 2012

Grasshopper Bars and Club Baked!

It's that time again! Time for Club Baked! This time around we made a delicious dessert called Grasshopper Bars! So tasty, and just perfect for spring! You can get the recipe from our hostess this round, Kirsten. You can also find the recipe in the book we are using, Baked Explorations, written by Matt Lewis and Renato Poliafito.
This recipe took some time to make, but it was so worth it. 
I did make one change to the recipe. The center cream is
 actually green, but it is hard to tell in the picture. I should have made
it darker, but when I was mixing in the color, it looked so pretty! 
I mixed it because I did not use the creme de menthe.
I used 3 tablespoons of additional whipping cream,
1/2 teaspoon of mint flavoring, and 2 drops of  liquid 
green food color. It was wonderful!

This recipe would be great for a luncheon or a brunch.
It's perfect because you can make it ahead of time,
which is always a big help!

Thanks for joining me today!

Next Club Baked~Baked Cheese Grits!

Wednesday, March 7, 2012

A Tip of Me Hat, to Ya!

As a person of Irish heritage, I love St. Patrick's Day! Today, we are celebrating with Leprechaun hats, that are no bake!! They are simple to put together, and tasty too.

 Leprechaun Hats
Nilla Wafers
Marshmallows
Green Candy Melts
Yellow Candy Melts
Black Icing
(ignore the brown melts in the pic)
Cut your marshmallows in half.
Start melting your green candy melts in a double boiler.
For each hat you need 1/2 of a marshmallow and a
nilla wafer.
Put a little dab of the green melted candy melts
on the sticky side of the marshmallow.
Place the marshmallow on the nilla wafer,
sticky side down. Let them dry for
a few minutes.
Stick a skewer in the marshmallow, and dip into your
melted candy melts. Knock off the excess candy melt by
gently knocking the skewer against the edge of the pot.
The melts were very thick for this type of dipping, so
I thinned it with 2 teaspoons of veggie oil, one at a time,
mixing very well in between teaspoons.
Let dry completely.
Melt some of the yellow disks in the microwave.
You don't need many.
Fill a pastry bag with the yellow.
Pipe around the area where the top of the hat
 would meet the brim. Let dry.
Use your black icing to finish.
I used royal icing to finish the hat, and I wish I would
have used it for the yellow band. It would have been easier
to work with, because it is a thicker consistency.
“May your days be many and your troubles be few. 
May all God's blessings descend upon you. 
May peace be within you may your heart be strong. 
May you find what you're seeking wherever you roam.”

Happy St. Patrick's Day!!! 

This post is linked to the following fun parties!:
Works for Me Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Made by Me
 What's on the Menu Wednesday







Thursday, March 1, 2012

Club Baked~ Nutella Scones!

Today marks another installment of Club Baked. I love belonging to this group! We are baking our way through the book, Baked Explorations, written by Matt Lewis and Renato Poliafito. Club Baked is a great, no pressure group that I am sure you would love. We post twice a month, with recipes from the book. The recipes are classics, with an updated twist, so you pretty much already love them!! Join us~You'll be glad you did!

I wasn't so sure about today's recipe, Nutella Scones. I have never made scones before, but I have eaten them, and I have found them rather dry. The first couple bites of the Nutella Scones struck me as dry also, but as I ate a little more, the Nutella inside the scone, kicked in and made them a little better. I did make a few minor changes. I put in only a pinch of salt, and I didn't include the hazelnuts. To read the entire recipe, stop by and see Lorraine at PhDcupcaker. She is our hostess this round, and she has the recipe all ready for you.

All the ingredients came together quickly and easily.
This was a great way to make sure the Nutella was
distributed evenly.
 Making the ball of dough helped cut the scones into 
six pieces.
Hot from the oven!
Ready to serve!
They do look pretty!
 
Next time around we are making Mississippi Mud Pie!!
YUM!!