December 30, 2012

GEORGIA - Fruitcake Cookies

Hmmmm.  First off, I need to explain that I didn't like this cookie at all, but only because I don't like fruitcake.  However the cookies did receive a thumbs up vote from all those I shared them with that do like fruitcake. Obviously I'm not an impartial judge of this cookie, so we will go with the positive response from others.

This cookie recipe belongs to Our Cookie Nation series.  I've been going alphabetically through the States, but waited for this one until the Christmas Holidays rolled around.

1 c. butter, softened
2 c. packed brown sugar
4 eggs
1 lb. golden raisins
1/2 lb. red candied cherries
1/2 lb. red candied pineapple
1/2 lb. green candied cherries
1/2 lb. green candied pineapple
2 Tbsp. milk
1 c. bourbon
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3 1/2 c. flour
1 lb. walnut halves
1 lb. pecan halves

In a medium bowl, dredge the candied fruit and raisins in 1 cup flour.
In a large mixing bowl, cream together the brown sugar and butter.  Beat in the eggs, and gradually beat in the bourbon and milk.  Mix in remaining flour and spices.  Stir in the fruits and nuts as well as the remaining flour they are in. 
Refrigerate overnight.

Preheat the oven to 350 degrees.
Drop dough by teaspoonfuls, about 2 inches apart onto ungreased cookie sheets.
Bake for approximately remove from the oven and cool on wire racks.

I did a few slightly different things with this recipe; I cut the size of the recipe in half.  I used 1 lb. of mixed, chopped candied fruit that I found at the store, and I omitted the walnuts, using just 1 c. of chopped pecans instead.

The original post at from Mary Lou states that the cookies can be stored indefinitely in the fridge, or stored in a tin after baking. She also mentioned that they are even better after several days, and she recommends making these a week or two before Christmas. 

Pin It

December 5, 2012

Pumpkin Spice Cream Puffs

Did you know I have an obsession with all things pumpkin pie spice?  I.  LOVE.  IT!
I know most people only make pumpkin spice desserts, drinks, and treats during autumn and the holiday season, but this isn't true of me.  I love it, and I make yummy pumpkin spice treats all year long!
This is a dessert that I created in my one of my more crazed pumpkin obsession moments. 
Pumpkin Spice Cream Puffs
12-16 large cream puff shells
1 (3.4 oz.) pkg. Jell-O Pumpkin Pie Spice instant pudding mix
1/2-2/3 c. cold milk
1 c. frozen whipped topping, thawed 
2 Tbsp. powdered sugar

In a medium size mixing bowl combine the pudding mix and milk.  Beat until smooth and the powder lumps are completely incorporated. Fold in the 1 c. whipped topping.

Hollow out the cream puffs by slicing the top 1/3 of the puff off, and removing the dough inside the shell.  Be sure not to break the outer shell.
Place enough filling mix in the shell to fill it a little over the top.  Replace the top of the shell.
Repeat until all the shells are filled, or you run out of filling, whichever comes first-lol.
Dust the puffs with powdered sugar.
Place in the fridge and chill at least 1 hour or until ready to serve.


Note:  The puffs will become slightly soggy after just a few hours, but that won't be a problem, I promise these will be the first thing to go at any event.

Pin It

December 4, 2012

Basic Cream Puff Shells

The first time I decided to try making cream puffs I was pretty intimidated.  They seemed so complicated and I was sure my first attempt would be horrible.  Wrong!
The cream puff is so easy to make that it's kind of shocking! 
This is a basic recipe for the cream puff, and it works equally well with sweet or savory fillings.
In fact, try them with my Chicken Salad recipe, or my Pumpkin Spiced Cream Puffs recipe. 
Go ahead, give this recipe a try.  Your friends will think you've become a pastry chef!
Cream Puff Shells
1 c. water
1/2 c. butter or shortening
1/4 tsp. salt
1 c. flour
4 eggs

Preheat the oven to 450 degrees.
In a large sauce pan, bring the water, salt and butter to a boil.  Make sure the butter has completely melted.  When the water mix reaches a boil, add the flour and stir until the mix forms a ball, and pulls away from the sides of the pan.

Remove from heat.
With an electric mixer, add the eggs, one at a time, mixing well after each addition.
Here is the dough after adding 1 egg.

Consistency of dough after all the eggs have been incorporated.
Drop by large tablespoon onto greased or parchment lined baking sheets.  Bake at 450 degrees for 15 minutes.  Reduce the oven heat to 350 degrees and continue baking for 20 minutes.
The puffs should be golden in color, and if you tap lightly on the top they will sound slightly hollow.
Remove to wire racks and cool completely.
Once completely cool, slice the top 1/3 of the puff off, and set it aside.  Remove any dough that is in the puff.

Fill with your choice of filling,savory or sweet and replace the top.  Dust with powdered sugar or drizzle with chocolate, whatever makes you happy, and that's it!

 Pin It

December 1, 2012

MARYLAND- Chewy Peanut Butter Chocolate Chip Cookies

A new addition to Our Cookie Nation Series, this cookie was chosen by the state of Maryland as their favorite holiday cookie.
A great treat, it's a delicious cookie that is chewy and easy to make.  I love easy to make.
Although I'm not a big fan of peanut butter cookies, this is one I give a high rating. Give it a try!

1/2 c. butter, softened
1/2 c. creamy peanut butter
1 c. packed brown sugar
1/2 c. white sugar
2 eggs
2 Tbsp. light corn syrup
2 Tbsp. water
2 tsp. vanilla extract
2 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt
2 c. semisweet chocolate chips

Preheat oven to 375 degrees.
In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth.
Beat in the eggs, one at a time, then add the corn syrup, water, and vanilla.
In a separate bowl combine the flour, baking soda and salt.
Combine the flour mix and the peanut butter mix together.  Fold in chocolate chips.
Drop about 1/4 c. dough mix 3 inches apart onto ungreased baking sheets.
Bake for 12-14 minutes, or until edges are lightly golden.  Allow the cookies to cool on the baking sheet for 1-2 minutes, then remove to wire racks to cool completely.

Recipe source:

Pin It