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March 28, 2017

CRANBERRY CITRUS SHORTBREAD COOKIES





One of my favorite cookies are shortbread cookies. I love how buttery they are and how well they go with coffee or tea. However what I like the most is how simple it is to make. I hope you enjoy these cookies as much as I do.

*Note: I used mandarin oranges because that's what I had on hand. Mandarins have a very soft flavor so I would suggest use stronger oranges if you are wanting an orange flavor.

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CRANBERRY CITRUS SHORTBREAD COOKIES
CRANBERRY CITRUS SHORTBREAD COOKIES


Ingredients:

Cookies:
1 cup softened butter (non-salted)
¾ cup powdered sugar
½ cup dried cranberries (chopped)
1-2 tablespoon citrus zest
2 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt

Glaze (optional)
1 cup powdered sugar
½ teaspoon zest
3 tablespoon citrus juice


  1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, and vanilla extract until blended.
  2. Add1/4 tsp baking powder, and 1/8 tsp. Salt. Begin to add 2 cups of flour ½ cup at a time, at a slow speed. Making sure to scrape down the sides.
  3. Once the dough is well-blended drop it out onto wax paper. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours. (You can also freeze logs in zip-top plastic freezer bags)
  4. Preheat oven to 325°. (Be sure to check your oven for correct temp. Not all oven heat the same)
    **If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
  5. Bake shortbread slices at 325° for 10 to 12 minutes or until edges of slices are a light golden color.
  6. Remove shortbread from baking sheets, and place on wire racks; let cool completely.
  7. Once they have cooled mix your glaze, and drizzle on top with a spoon or fork. You can also place in a Ziploc bag and snip off the tip of one end.

January 17, 2017

AVOCADO CHOCOLATE CHIP MUFFINS



Have some avocados that are about to go bad? Did you buy too many because they were on sale? No worries, I do it all the time. Instead of always making guacamole with it, I decided to try something else. I wondered if I could bake something sweet with them. I have been known for adding stuff to my baked goods like apple sauce, beets, zucchini, etc. However those are all flavors that can easily be hidden. I wasn't sure if you could really hide the distinctive flavor of avocado. I decided to do a little digging.

I wasn't the only one that wanted to try this out. I found numrous recipeies that had avocado in them but they still weren't what I was looking for. So I had to do some playing around to find what I needed.

I decided to mix the sugar, swap out some regular flour, add some of this and some of that. They turned out great. They were a hit and no one suspected something was up with them until they noticed a speck of green! Guess I didn't mash the avocado well enough....LOL.

Onto the recipe....

Ingredients: 

2 eggs
½ cup oil
1 ½ cups avocado (mashed)
¼ cup apple sauce
2 cups flour (1c all purpose, 1c whole wheat)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup white sugar
½ cup brown sugar
¾ – 1 cup mini chocolate chips.

Directions:

1. Pre-heat oven to 350
2. Mix eggs, oil, vanilla, and sugar. Mix till creamy.
3. Add apple sauce, cinnamon, avocado, baking powder, baking soda and salt. Combine well.
4. Add flour in 1/2 cup increments making sure to get it all mixed in.
5. Bake at 350 for 15 mins, then lower to 300 for 8 mins or until done.

ENJOY!

January 16, 2017

REMEMBERING DR.MARTIN LUTHER KING

So many folks love to quote the I Have A Dream speech, but do you actually know the FULL speech. You should acquaint yourself with everything before, "I have a dream....".




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