I Heart Valentine's Day!

Ahhhhh Yes! Valentine's day is so very close. I love this special holiday. All of the pink and red makes me giddy like a little school girl waiting for that little paper valentine from the dreamy blue eyed boy in the seat beside her.  Do you remember those days when everyone swpped their valentine cards at school? Those days have since past but the sweet memories linger. Now that my little Princess is getting older she will soon get to make those memories with her school friends and I can't wait to help her make the cutest little valentine for that dreamy blue eyed boy.  Shhhh....don't tell her daddy I said that. He has decided to keep her under lock and key until she is 30!!!
She is only 4 and already stealing hearts. She just performed in her first ballet recital this past weekend and made hearts melt with her smile. Okay...she made my heart and her daddy's heart melt. Can you tell we are proud parents?  Here are a few pictures of her on stage. No stage fright at all.

(By the way, I married that dreamy blue eyed boy and he is still dreamy and Oh so wonderful.)

Okay, I got a little off  the Valentine subject for a second but I could not resist sharing my pics with you.

Since this is such a "SWEET" holiday for me  I would like to share with you a couple of treats that I made to celebrate.  There is nothing like peanut butter and chocolate together. Don't you agree? One of my all time favorite treats is the Reese cup. They have the Double Peanut Butter Hearts out for Valentine's. Yum!  I think I can do one better than that. How about Peanut Butter Brownies covered in chocolate? Oh, Yeah! That's the ticket. Just wait until you see what I did with the scraps. :)

It all started with this recipe...

PEANUT BUTTER BROWNIES

1 cup AP flour

1 tsp baking powder

1/4 tsp salt

1/2 cup creamy peanut butter

6 Tbls. butter, softened

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp vanilla flavor

Directions:

Preheat oven to 350 degrees.  Spray an 8 x 2 in. square pan with bakers joy or Non-stick spray.

In a small bowl, combine flour, baking powder, and salt.  In a large bowl, beat peanut butter, butter and sugars with an electric mixer until light and fluffy.

Add eggs, one at a time, and vanilla.

Add flour mixture; mix until just combined. Spread into prepared pan. Bake for 30-35 mintues or until toothpick inserted in center comes out clean.  Cool completely. Turn out onto a piece of waxed paper to cut into shapes if desired.

 Cut out the brownies

Melt your chocolate morsels in the microwave. (DO NOT GET WATER IN THE CHOCOLATE)

It will seize up and ruin the chocolate.

Using a spatula, cover the bottom of the brownie with chocolate and place on bakers rack chocolate side up. you can place them in the freezer for a couple of minutes to speed up the drying process.

This is a messy process but worth it.

Now cover the sides and top of brownies with chocolate.

Place back on the bakers rack and into freezer for a few minutes.

You can leave them as is or add a little more to dress them up. I used white chocolate to decorate them.

store them in a single layer in an air tight container. You can package them seperately for gifts too.

I had a lot of left over brownie pieces too. I've always been taught, "Waste not, Want not".

So I took a little time to make some brownies pops. Here's how.

I used my food processor to make crumbs and then added a little cream cheese frosting to it.

I forgot to take a picture of the brownie mix as I rolled it into balls. But that is what you do. Just roll it into 1 1/2" balls. Place on a waxed paper covered cookie sheet and freeze for abot 15 minutes.

I used white chocolate to cover them . I melted the chocolate in the microwave and added a little marshmallow and coconut flavored oil to it. (It was so good)

Remove the balls from the freezer and insert sucker sticks into each ball. Dip into the chocolate and gently tap and swirl to remove excess. You can add sprinkles like I did or get a little more creative.

Here is the finished product with a few heart shaped chocolate lollipops added in.

My inspiration came from Bakerella. If you haven't seen her creative pops you should really check her blog out.

As Always....Enjoy! And Happy Valentine's Day!

XOXO

The Cookie Girl

I just remembered !!!

As I was going through my posts from last year I noticed that I put a very tempting, teasing picture of a most delicious cake that I had made for Easter. Remember this one?

One thing I failed to do was another post of the recipe. Now that was not very nice of me was it? I mean really, who forgets something like that? But then I thought to myself, "Oh, they probably wouldn't want that old recipe anyway". Seriously, would you? Oh, Alright!!! Enough messing around with your head. I will post it for you. I suppose that it will help bring a little Spring and Summer warmth to all of this cold weather we are having. Miami even got some winter temps this week. I guess we can all use a little warming up. Just keep thinking beaches,tropical sunsets, beaches,tropical sunsets. Okay Good. Now you are ready. I hope you all enjoy making this delicious cake.


XOXO

Tropical Sunset Cake

For the cake:

1 pkg. orange cake mix (I use Duncan Hines)

1 small box instant vanilla pudding

1 small box of orange jell-o

4 eggs

1 1/2 cups milk

1/2 cup oil

pink food color (optional)

For the filling:

1 20oz. can crushed pineapple (drained)

2 cups sugar

1 10oz. pkg flake coconut

1 c. sour cream

1 8oz. cool-whip

toasted coconut for the top.

Directions:

In a large mixing bowl, combine first 6 ingredients and mix well. Pour equal parts into 3 greased 9" cake pans.

(you can color 1/3 of the mixture with the food color for a pretty sunset effect)

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to wire rack. Cool layers completely before frosting

In another large mixing bowl, combine pineapple, sugar, coconut,and sour cream.

Mix well and remove 1 cup and set aside.

Place one cake layer on cake plate and top with 1/3 of the pineapple mixture. Repeat layers 2 more times. Combine Cool-whip and the reserved cup of pineapple mixture. Mix well and cover sides and top of cake, Sprinkle toasted coconut over top and refrigerate.

ENJOY!!!

Ranting + Old Fashion Tea Cakes

First things first, I have to rant a bit because I am so upset I can hardly see straight. My laptop CRASHED again! What in the world is going on. This is the second time this has happened. I really don't think that the Computer-Tech that worked on it last time was very techy.? Is that a word? So I gave up and ordered a new one. It really has to get here soon because I really can't handle being stationary at our desktop computer. I must be mobile!!!!

Anyway....enough of that. Let's get to what really matters. Cookies! Right? Right!

I am pulling out an Oldie but Goodie from my family recipe collection. It was my Nannies recipe (I must be missing her more than usual. I've been talking about her a lot lately.) This vintage picture brings back memories of me and my Mom baking cookies together too.

These cookies are called Old Fashion Tea Cakes but really are more like a sugar cookie. Different than most of my cookies, this one doesn't use butter but shortening instead. They are the most requested cookie that I make and seem to be the most addictive. I love dipping mine in coffee and can make myself sick on them.

Now it's your turn to try this simple recipe and share it with your family. Maybe it will become one of those family recipes that will be handed down just like ours did.

Old Fashion Tea Cakes

3 cups sugar

3 eggs

2 tsp vanilla

1 cup shortening

*Enough Self Rising flour to make a stiff dough (About 4 1/2 cups)

1 cup AP flour for dredging

Preheat oven to 350 degrees.

Combine sugar,eggs,vanilla,and shortening in large mixing bowl. Mix until well blended and fluffy. Add flour slowly until a stiff dough is achieved (not dry). Separate dough into 4 or 5 dough balls. Keep cover until ready to use.

Dredge or flour counter top or surface used for rolling dough. take one ball of dough and roll out to about 1/4 inch thick. Cut with cookie cutter and place on greased or parchment covered cookie sheet. Bake for 8-12 minutes. (I like mine soft, you can be the judge on how you like yours)

Cool on wire rack and store in an airtight container.

Enjoy with the family!

Cookie Club Recipe #5

Whew!!!! I have been whirling around like a Texas tornado this week. I got back in town from the Smokey Mountains and it took me a little bit to get my ducks in a row. I will post about that little trip soon. For now I have the 5th cookie recipe for my devoted cookie club fans.

Before I give you the recipe I must tell you....You have to use the filling or the cookies will not be good. Trust ME! :)

Caramel Cream Sandwich Cookies

Cookies:

3/4 cup firmly packed brown sugar

1 cup butter, softened

1 egg yolk

2 cups AP flour

Frosting:

2 Tblsp. butter (do not use margarine)

1 1/4 cups powdered sugar

1/2 tsp vanilla

4-5 tsp milk

Directions:

In a large bowl, combine brown sugar and 1 cup of butter; beat until light and fluffy. Add egg yolk; blend well. Add flour; mix well. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling.

Heat oven to 325 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 325 for 10-14 minutes or until golden brown.

Cool 15 minutes or until completely cooled.

Meanwhile, in a medium saucepan, heat 2 tablespoons butter over medium heat until light golden brown, stirring constantly.

Remove from heat.

Stir in remaining ingredients adding enough milk for desired spreading consistency; blend until smooth.

Spread 1 teaspoon of frosting between 2 cooled cookies. Repeat.

Makes about 30 sandwich cookies.

Cookie Club Recipe #4

I am so happy for the weekend. I have been sick all week with a virus and finally feel really great today. I did not make the cookies for this week but Suzi over a Savy Suzi made them and they were a big hit with her kids.
Spring is really around the corner and I am so ready for it. Old man winter can surely pack up and go away. So this week I have a really yummy Spring recipe for cookies that will get you in the mood for chirping birds and flower blooms. It is from my Martha Stewart cookie book but with a Cookie Girl twist.

I hope you all enjoy them...

Lime Sugar Cookies (Lime Flowers)

2 cups AP flour, plus more for work surface

1/2 tsp baking powder

1/4 tsp coarse salt

1 cup sugar

2 Tbs. finely grated lime zest

1 1/2 sticks butter (room temp.)

1 tsp vanilla extract

1/4 cup fresh lime juice

( I will use key lime juice)

Confectioners sugar for dusting

Directions: Sift together flour,baking powder,and salt into a bowl.

Put granulated sugar and lime zest in a separate bowl and mix on medium speed for 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flower mixture.

On a lightly floured work surface, halve the dough. Flatten each half into a 10 inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.

Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3 inch flower cookie cutter or cookie cutter of choice. Place 1 inch apart on baking sheets lined with parchment paper. Repeat with remaining disk.

Wrap scraps in plastic. Freeze 30 minutes, re-roll and cut.

Preheat oven to 325 degrees. Bake until cookies are set, 12-13 minutes, rotating sheets halfway through. Let cool on wire rack. Before serving, sift confectioners sugar over cookies.

Cookies can be stored in an airtight container at room temperature for 3 days.

Cookie Girl Notes: I will be using key lime juice. I am going to forgo the freezing step and use my cookie press instead. I will chill the cookies before I bake them.

Cookie Of The Week Club!

Who love's cookie's so much that they would bake a new batch each week? ME! Of course
Well I have decided to see just how many crazy cookie lovers just like me are out there. I am officially starting a COOKIE OF THE WEEK CLUB!
Since this will be my first attempt at something like this, please be patient with me. So far here is how it will work.
Comment on this blog post if you would like to join.
Here is a banner for those who choose to join, that can be placed on your blog. If you add it to your side bar it should shrink to fit. Link it to this post.

Every Sunday I will post a new cookie recipe for everyone to try for that week. Once you make your cookies take pictures and of course blog about them. Let us know what you think of the taste, texture, look etc.... Add any suggestions and tips for the recipe as well. Please feel free to send me your favorite cookie recipe via email. I would love to use them as well. Also, I know that it will not be possible for everyone to make cookies each and every week. You can still be a part of this.
I will have links to all of you who join so that you will be easily found by other members.
Of course plenty of bloggy-love should be given to each member for their cookie creations, mishaps, and triumphs.
At the end of the year there may even be a Nationwide Cookie Exchange. WooHoo!!!!
Okay that excites me a little too much LOL

Come on Cookie Lovers...Let's see what kind of dough you're made of :)

xoxo

Today is National Cookie Day~ Let's Celebrate!!!

Did you know that this tasty holiday occurs every year on December 4th? And Just in time for Christmas no less.

Here is a little history for you on this sweet dessert treat we all know and love.

The English word "Cookie" is derived from the Dutch word "Koekje" which means little cake. Bakers use to place a small amount of cake batter into the oven to test the temperature before baking the final cake. They soon discovered that these little bits of cooked batter were quite tasty on their own, and so the cookie was born.

There are many types of cookies that will tempt every taste bud in the world. There are drop cookies such as chocolate chip, oatmeal, and such. Cut out cookies like sugar cookies and gingerbread, and even press cookies called Spritz cookies. Personally, I have never met a cookie I did not love!

So to celebrate the sweetest of holidays I have included a recipe for you to try and even share with your friends this season. So make a batch or two, invite over those near and dear to you and celebrate Life, Love and COOKIES!!!!!

Snoozer Cookies ( Because they are so easy)

1 box butter cake mix

stick of margarine (not butter this time)

1 egg

1 tsp. Lemon flavor

Combine all ingredients into mixer and blend until dough is formed. Shape into 1" balls, place on cookie sheet and use your thumb to press into center. Bake at 350 degrees for 10-12 minutes. Cool on pan 1 minute. Using a cookie spatula, move them to a cooling rack.

Glaze

4 cups of confectioner sugar

4-6 Tablespoons of Lemon juice or milk

Food color if desired

Mix until you have a medium-thickness. Spoon glaze over cookies and allow to dry completely.

Enjoy!!!!

Three Snaps for Ginger Snaps

Today the weather is so nice out. It is a lot cooler than the hot Summer days we have been experiencing and Fall is in the air. These are the days when my spirit is renewed and creativity flows like a river, especially in my kitchen. So what better way to enjoy this time than with a recipe for a spicy Fall favorite, Ginger Snap cookies.

A little facts of the recipe and its ingredients:

Ginger Snaps- crackly topped cookies so named for the crisp texture of the classic version- are surprisingly, a secret ingredient in many recipes for the German stew sauerbraten.

The powerful spice in these cookies is not only ginger but cloves. Cloves are not seeds like most other spices but are actually dried flower buds. The pungent flavoring (used in small amounts) often works hand in hand with cinnamon and nutmeg.

Ginger Snaps

1 cup sugar

1 tsp cinnamon

3/4 cup butter, softened

1/2 tsp salt

1/2 tsp ginger

1/4 cup molasses

1/2 tsp cloves

1 egg

1/4 tsp nutmeg

2 1/4 cups AP flour

1/4 cup sugar

2 tsp baking soda

In large bowl, combine 1 cup sugar, butter, molasses, and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on un-greased cookie sheet.

Bake for 8-12 minutes or until set. ( cookies will puff up, then flatten during baking.) Cool 1 minute and remove from cookie sheets.

Yields 5 dozen cookies