Chocolaty Caramel Thumbprints

With the holidays rounding the corner, I decided it would be fun to host a holiday cookie exchange. After flipping through recipe after delicious recipe, I was unable to decide which cookie I wanted to bake. I stumbled across the this recipe and the picture truly made my mouth water. I hope you all enjoy them as much as my friends and I did.

Ingredients

1 egg
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1stick) butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 caramels, unwrapped (I used Werther's Original chewy caramels)
3 tablespoons whipping cream
1 1/4 cups finely chopped pecans
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a medium bowl stir together flour, cocoa powder, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl. Beat in egg yolk, milk, and vanilla until combined. Beat in flour mixture on low speed until combined. Cover and chill about 2 hours or until dough is easy to handle.

3. Preheat oven to 350*F. Lightly grease a cookie sheet (you can use a silpat as well); set aside. For filling, in a small heavy saucepan cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Lightly beat reserved egg white. Place pecans in a small bowl. Shape dough into 1-inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Press your thumb into the center of each bal.

5. Bake about 10 minutes or until edges are firm. If cookie center puff (which mine did) during baking, re-press with the back of a measuring teaspoon. Spoon filling into indentation in each cookie. Transfer to a wire rack; cool (if necessary, reheat filling to keep it spoonable)
*I poured my filling into a glass measuring cup and poured it into the cookies instead of spooning it

6. In another small saucepan cook and stir chocolate pieces and shortening over low heat until melted; cool slightly. Drizzle cookies with melted chocolate. Let stand until set.

Makes 32 small cookies & 24 medium size cookies.

As you can see from my picture I did not get a chance to put the chocolate drizzle over the cookies. Either way they were delicious :0)

Criss Cross Brown Sugar Almond Cookies

Our readers choice pick, here is my review of the Criss Cross Brown Sugar cookies, which I added almond to.  These turned out great!  Not too much sugar, and makes just under 2 dozen cookies.  This recipe would be great for a cookie exchange (easy to double or triple the recipe), and easily made nut free for those folks with allergies.  I added chopped almond to the tops of mine, which made a nice garnish.  This recipe came from the Original Settlement Cookbook.  My book includes lovely old notes from a previous owner.  Things like "Nancy uses 1/4 cup milk and cookies are moist", for a recipe for "Rocks", and tips on making sour milk (which many of the recipes call for).  A depression era book, there is no shortage of recipes that use "fillers" like breadcrumbs, to stretch out foods and desserts, but don't let that fool you, this book is loaded with quality recipes!  So happy to have finally tried this recipe out.

Watch for more recipes from this great vintage book, especially around the holidays!

1/2 Cup softened butter
1/2 cup brown sugar
1 egg
2 cups flour
1/2 teas baking powder
1/4 c chopped nuts
1 teas good quality almond extract
1/2 teas vanilla

Cream butter, add sugar and cream well.  Add egg and flour mixed with baking powder.  Mix dough into smooth ball.  Roll into small, 1 inch balls and place on cookie sheet.  Make a criss cross using a fork.  Brush with egg white and sprinkle with chopped nuts.  Bake at 400 for 10-12 minutes.

Honey Mustard Apple Turkey with Sweet Potatoes

I created this dish as a mish-mash of a few different recipes, all of which I was missing at least one ingredient for, so I decided to wing it and create my own.  My husband loved it so much that he even requested it for dinner the next day!  I should also tell you, this dinner is perfect for thanksgiving leftovers, and very, very healthy.  Without further delay, here is the recipe, with instructions and pictures following:

4 turkey breasts
2 cooking apples (I used Cortland)
1/2 onion
2 Sweet potatoes
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 cup breadcrumbs
1/2 cup flour
Drizzle of Olive Oil
Salt and Peppers to taste

Peel and cut up 2 sweet potatoes.  Place in pan of boiling water and boil for about 5 minutes  You only want to lightly soften these so you don't overcook the turkey trying to cook the sweet potatoes at the same time.

While the potatoes are boiling, peel a slice (think thick slices) 2 apples.  Place in baking dish.

Peel and finely dice onion.  Place on top of apples.  Lightly drizzle olive oil over apples and onion.  sprinkle a small amount of salt on top.

Drain and rinse sweet potatoes.  Layer on top of the apples and onions in baking dish.

Lightly flour all sides of the 4 turkey breasts.  In a small bowl, mix together honey and mustard.  Pour breadcrumbs into a small bowl.  With turkey breasts on the plate with flour, cover one side of the breasts with honey mustard and then lightly bread with the breadcrumbs.  Place each breast, breaded side down, and cover floured sides with honey mustard and breadcrumbs.  Salt and Peppers to taste.  Cook covered at 400 for 40 minutes.  Remove foil and return to oven for additional 20 minutes.

Don't be fooled by the cooktime.  This dish only takes 10 minutes to put together, and then pop in the oven and enjoy
 an hour later.  Also can be made earlier in the day and reheated at dinner time.  My boys really loved this, and you will too, especially when looking for dishes to use all that leftover turkey with.  Alternately, you could swap out the turkey for chicken and this dish would work just as well.  Enjoy!

Creamy Tortellini Soup

I am a big fan of soup! It's easy to make and it doesn't require hours standing over the stove. I tried this recipe I found and it was a huge hit in my home. Hopefully it will be the same in yours as well.

What you will need;
1 9oz package of 3 cheese tortellini
2 14.5oz cans of reduced sodium chicken broth
1 10oz container Alfredo pasta sauce
2 cups chicken, cooked & shredded
1/2 cup oil packed dried tomato strips, drained (you can also use cherry tomatoes diced)
1 bag of fresh spinach
Shaved or shredded parmesan cheese (optional)

Directions:

In a 4-quart Dutch oven cook tortellini according to package directions, drain and set aside. 

In the same Dutch oven combine broth and pasta sauce. Stir in chicken and dried tomatoes. Bring to just boiling; reduce heat. Simmer, uncovered, for 5 minutes. 

Stir in cooked tortelliniand spinach. Cook for 1-2 minutes or just until tortellini is heated through and spinach is wilted. If desired, top each serving with cheese. 

Enjoy :0)

Delicious Caramel Apple Pie

My husband and I went apple picking recently, of course I went overboard and picked more apples than I knew what to do with. As we were headed home, we stopped at a local farm stand where they were selling a bunch of different pies. Among those pies, there was a carmel apple pie that looked and smelled phenomenal. I couldn't bring myself to spend the amount of money they were asking for this pie, so as soon as we got home I started digging for recipes! Here is one I found and although a little time consuming it was well worth it. 

Pie Crust Ingredient:
2 1/2 cups all-purpose flour
2 Tbs sugar
2 tsp salt
2 sticks cold unsalted butter, cut into 1/4" chunks
6-8 Tbs ice water
1 egg, lightly beaten with 1 Tbs water

Directions:

In a food processor, combine the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture resembles course meal. Add the 6 tablespoons of ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tablespoon at a time, pulsing twice after each addition. Transfer dough to a 9-inch pie dish and gently press into the dish. Trim the edges flush with the rim. Re-roll the dough scraps and use a cookie cutter to cut out decorative shapes for the top. If you want to skip this step you can just re-roll the dough and use as a pie shell instead. Refrigerate and get lets get started on the apple mixture!


For the apples:

4 lbs apples (Granny smith, pink lady, macintosh, or honey crisp)  peeled, cored and cut into slices or cubes

1/2 cup firmly packed packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grates nutmeg (store bought is good too)
1 Tsp fresh lemon juice (I prefer to use vanilla instead)
3 Tbs cornstarch

For Caramel:

1 1/2 cups firmly packed light brown sugar
1/3 cup light corn syrup
6 Tbs (3/4 stick) unsalted butter, cut into 6 pieces
1/2 tsp salt
1/2 cup heavy cream 



Directions:

To prepare apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and either lemon juice or vanilla. Cook and cover, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in cornstarch. 

To prepare caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar corn syrup, butter and salt. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2-3 minutes of cooking. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 of cream.  Let cool until warm. Preheat oven to 375 F.

Let the pie shell and/or cutouts stand at room temperature for 5 minutes. In a large bowl, combine apple mixture and 3/4 of the caramel (reserve the remaining caramel for serving). Pour the apple filling into the pie shell and place the top or cutouts over the pie. Trim any edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie (opted to skip the pie shell and just made cutouts instead). Brush the entire top crust with egg wash and sprinkle with the granulated sugar. 

Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 1 hour (check the pie around the 30 min mark and cover with foil to prevent any burning). Let the pie cool, and warm the reserved caramel sauce and serve alongside the pie for drizzling. 

Enjoy!

Tracy

Pumpkin Cookies with Maple Cream Cheese Frosting

See that smile?  That's one happy kid!  What you can't see is that he isn't wearing trousers!

These cookies came out amazing!  I modified a recipe that I use for moist applesauce cookies and subbed in some canned pumpkin - NOT pumpkin pie filling, solid pack pumpkin.  Oh, and not just any pumpkin, the last of my coveted cans of Lakeshore pumpkin.  Now, to get my hands on more Lakeshore pumpkin before Thanksgiving! 

If you are a frosting lover, this is will be your go-to fall cookie recipe.  You could also use this frosting for cupcakes and it would be equally amazing!  I love all the warm flavors of these cookies - cinnamon, cloves, maple, pumpkin - perfect!

Here's the recipe, and enjoy!

Pumpkin Cookies with Maple Cream Cheese Frosting

2 cups sugar
1 cup shortening
2 eggs
2 cups solid pack pumpkin
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves

In a large bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.  Stir together and set aside.

In the bowl of an electric mixer, cream shortening and sugar.  Add pumpkin, eggs, cinnamon, and cloves.  Beat well until fully combined.  Slowly add dry ingredients (flour mixture).

Using cookie scoop or two spoons, scoop cookie batter onto a baking sheet.  Bake at 375 for 10 minutes.

Yields about 5 dozen cookies.


Maple Cream Cheese Frosting

1 stick of unsalted butter
1 8oz block of cream cheese
4 cups confectioners sugar
1 teas. good quality vanilla
2 tab. good quality maple syrup
1 teas cinnamon

Cream softened butter and cream cheese together.  Cream well.   Slowly add confectioners sugar.  Blend in vanilla, maple syrup, and cinnamon.

Frost cookies! 

I like to refrigerate these cookies right away to set the frosting.  I would add how to store them, but these won't last long enough to store, they'll be gone before you can blink!  We are delivering some to our neighbors since we sampled enough after they were done.

Enjoy!

Elizabeth

Yummy Apple Muffins

These are one of my favorite muffins! Easy to make and so yummy. I make a few batches, freeze them and then take a few out at time to eat!

 Ingredients:
1 cup flour 
1 cup wheat germ
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
2/3 cup milk
1/4 cup canola oil
1 cup apples, chopped 

Preheat oven to 400 degrees Fahrenheit 

I love apples so I usually cut a little more than a cup when I make mine :0)

In a mixing bowl add apples, milk, canola oil & egg. Thoroughly mix those together. 

Then, pour flour, wheat germ, cinnamon, sugar, salt & baking powder in with the wet ingredients and mix until everything is moistened.

Scoop mixture into well greased muffin or cupcake tins and bake 15 − 25 minutes.

Let sit for 5 minutes and enjoy!!

Easy Table Centerpiece

I love decorating for the holidays but I don't always want to spend a ton on decorations themselves. I found some items around my house, and decided to make centerpieces for my dining room table. 

What you will need:

Mason Jar - as many as you would like for your table display

Fake Flowers 

Glass beads

Ribbon or Twine

Glue Gun or a Strong holding glue

Scissors

Floating Candles

Note: I purchased most of these items at Michaels (on sale!) and the mason jars I had left over from my wedding favors, however, those can be purchased at Michaels as well.

First make sure your mason jar is clean and remove the lid. There are 2 parts to a mason jar lid. Simply remove the inner lid and set aside. 

Note: Save the inner lid to use when you place these in storage. It will allow you to keep the stones inside the mason jar while in storage. 

Fill the jar about 1/4 to 1/2 of the way with the glass beads. For my centerpiece I chose darker glass beads, however, you can use what ever color you desire. 

 Cut a piece of twine about 24" or if you chose to use ribbon cut to fit around the jar with about 1/4" overlapping. 

 Place a dab of glue on the backside of the jar and wrap the twine or ribbon around the mason jar. If you use the twine tie the ends and glue them down. If you use ribbon glue one end of the ribbon to the mason jar, then glue the other end to the ribbon. 

Remove 2-3 of the fake flowers from their stems, and glue those to the front of the mason jar. Ideally you are using the flowers to cover the front of the mason jar where you tied the twine or glued the ribbon. Its not necessary to do this step but I felt it added a nice decorative touch. 

 

Fill the mason jar with water (enough so the candle can be seen above the decorative center).

  

Light your candle and enjoy your simple yet beautiful centerpiece. 

Xoxo, 

Tracy