White Chocolate Chip Cookies
This recipe is a good change of pace from chocolate chip cookies. Sometimes I just get a real craving for white chocolate.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the white chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 60 cookies.
Dark Chocolate Chip Cookies
I love dark chocolate much more than milk chocolate. Here is a great easy recipe for dark chocolate chip cookies.
INGREDIENTS
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cup Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the dark chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 54 cookies
Pumpkin Pie Smoothie
What to do with all of that leftover pumpkin pie. Make a Pumpkin Pie Smoothie of course!
INGREDIENTS
8 Ounces Greek Yogurt
1/4 Teaspoon Cinnamon
1 Teaspoon Sugar
1/4 Cup Milk
4 Tablespoons Pumpkin Pie (Crust & All)
In a blender or food processor combine the Greek Yogurt, Cinnamon, Sugar and Milk. Pulse for 15 seconds. Add the 4 tablespoons of pumpkin pie. Pulse for 30 seconds. Pour into a tall glass. Makes 1 serving.
Butterscotch Pumpkin Cake
Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Thanksgiving Apple Pie
This time of year, everyone has room for a piece of pie or two. Why limit yourself to just one?
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Grated Nutmeg
1/4 Teaspoon Kosher Salt
2/3 Cup Brown Sugar
2 1/2 Pounds Tart Apples
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Unsalted Butter
1 Large Beaten Egg
1 Tablespoon Warm Water
1 Tablespoon Sugar
1 Double Crust
Preheat your oven to 425° F. Move your oven rack to the middle. Peel and cut the apples into wedges. In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar. Toss the apples in with the sugar mixture. Add the lemon juice and vanilla. Let stand 15 minutes. Roll out 1 piece of pastry dough on a lightly floured surface. Roll the dough into a 13 inch round to fit into a 9 inch pie plate. Place the dough into the pie plate. Roll out the remaining dough into the same size. Gently pour the apple and sugar mixture into the pie shell. Dot with the 2 tablespoons of butter. Cover with the remaining rolled out dough and crimp the edges. In a small size bowl whisk together the beaten egg and warm water. Brush the top of the pie with the egg wash. Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet. Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes. The pie should be golden and the filling should be bubbling away. Remove from the oven and set to cool for 2 hours. Serve warm. Serves 8
Gingerbread Rice Krispie Treats
Here’s a fall twist on Rice Krispie Treats. The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering. If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon. My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package Gingerbread Marshmallows
6 Cups Rice Krispie Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
Mary Todd Lincon Cake
Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family. Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature. She learned to speak French fluently, studied dance, drama, music and social graces. By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder. She supported her husband throughout his presidency and was next to him when he was fatally shot.
Here is the famous Lincoln cake recip. Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House.
INGREDIENTS
1 Cup Almonds
1 Cup Butter
1 1/2 Cups Sugar
2 1/4 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 1/3 Cups Milk
6 Egg Whites
Pinch of Salt
1 Teaspoon Vanilla Extract
Powdered Sugar
Preheat your oven to 375° F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Grind the almonds into course flour in a food processor. Cream the butter and sugar in a medium size bowl until fluffy. Sift the flour and baking powder to mix them together in a separate bowl. Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended. Stir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt. Add the vanilla and gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pans or the Bundt pan and bake for 30 minutes. Remove from the oven and cool for 20 minutes before turning the cakes out of their pans. Allow to completely cook before serving. If you are making layer cake then use jam for the filling. Sift powdered sugar on top. Serves 12
Mamie Eisenhower’s Pumpkin Pie
Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas. Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower. On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.
Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments. She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium.
The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff. Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications. Here is Mrs. Eisenhower’s recipe for pumpkin pie, however.
INGREDIENTS
1 Baked Pie Shell
3/4 Cup Brown Sugar
1 Envelope Gelatin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Cooked Pumpkin
3/4 Cup Milk
3 Egg Yolks
3 Egg Whites
1/4 Cup Sugar
Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler. Stir in the pumpkin and egg yolks. Add the milk. Heat over boiling water until thick. Cool until cold. Beat the egg whites with granulated sugar until firm peaks form. Fold into the pumpkin. Pour into the baked pie shell. Chill. Top with whipped cream to serve. Serves 8
Lady Bird Johnson’s Famous Lemon Cake
Lady Bird Johnson was born Claudia Alta Taylor (December 22, 1912 to July 11, 2007) in Karnack, Texas. She was named for her mother’s brother Claud, but while a baby her nurse commented that she was “purty as a ladybird.” A ladybird is a brightly colored beetle. This nickname replaced her actual first name for her entire life. Her family called her Lady and her husband called her Bird, which was the name she used on her marriage license. Lady Bird Johnson was a lifelong advocate for beautifying the nation’s cities and highways. She is responsible for the Highway Beautification Act and is quoted as saying, “Where flowers bloom, so does hope.” Here is Mrs. Johnson’s recipe for her Famous Lemon Cake
INGREDIENTS
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6
Lemon Icing
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.
No Bake Chocolate Peanut Butter Bars
Make this excellent treat for Halloween today! If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars.
INGREDIENTS
10 Tablespoons Softened Butter
1 Teaspoon Kosher Salt
1 Cup Peanut Butter
1/2 Cup Unbleached Flour
1 1/2 Cups Powdered Sugar
8 Ounces Coarsely Chopped Semi-Sweet Chocolate
Line an 8inch square baking pan with parchment paper and set aside. In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar. Beat for 4 minutes while stopping to scrape down the sides occasionally. Spread the mixture into the baking pan and press down to spread evenly as well as compacting it. In a double boiler melt the chocolate. If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl. Put the bowl over the pot of simmering water and cook until the chocolate is completely melted. Pour the chocolate into the pan over the peanut butter mixture and spread evenly. Let cool to room temperature and then put into the fridge for 2 hours. Remove from the fridge and cut into bars. Makes 18 bars.
