Mint Chocolate Shamrock Cookies

An easy delicious cookie for St Paddy's Day!

MINT CHOCOLATE SHAMROCK COOKIES
adapted from Landeelu

3/4 C. butter
1 and 1/2 C. brown sugar
2 T. water
Melt above ingredients in saucepan over medium heat until melted and then add:
2 C. semi-sweet chocolate chips
Stir until completely melted. Cool for 10 minutes then pour into a mixing bowl and beat in
2 eggs
Add:
2 and 1/2 C. flour
1 and 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for 45 minutes. Roll into 1″ balls, flatten slightly and place on cookie sheet. Bake at 350 for 10 minutes. When cookies come out of oven,
place an unwrapped Dove Mint & Dark Chocolate Swirl chocolate on each cookie and allow to melt for a few minutes. When melted, pick up the cookie sheet and rap it a couple of times and it spreads out the candy a bit.  Then go through a bag of Mini M&M’s and pick out the green ones to put on top of the chocolate in the shape of a shamrock.

Slice and Bake Oatmeal Raisin Chocolate Chip Cookies

My youngest granddaughter will be 5 in a few days and since I live so far away I always send them some cookies to enjoy.  I haven't seen this little one for over 4 years she was just a toddler last time I had the opportunity to see her.  She is growing up to be such a lovely little lady.  I hope that she enjoys the cookies her Nana made for her!  

These cookies were very easy to put together and I recommend using the paper towel roll tip.  They smelled heavenly and got a thumbs up from my hubby!

Happy Birthday, Syringa

Love you to the moon and back!!

Until Next Time...

Enjoy!

SLICE-AND-BAKE oatmeal raisin chocolate chip cookies

Recipe from Averie Cooks

Yield: 14 to 15 medium-large cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 2+ hours, for dough chilling

INGREDIENTS:

1/2 CUP (1 STICK) UNSALTED BUTTER, SOFTENED

3/4 CUP LIGHT BROWN SUGAR, PACKED

1/4 CUP GRANULATED SUGAR

1 LARGE EGG

2 TEASPOONS VANILLA EXTRACT

1 CUP OLD-FASHIONED WHOLE ROLLED OATS (NOT QUICK COOK OR INSTANT)

3/4 CUP ALL-PURPOSE FLOUR

1/4 CUP WHOLE WHEAT FLOUR

1/2 TEASPOON BAKING SODA

PINCH SALT, OPTIONAL AND TO TASTE

1/2 CUP RAISINS 

1/2 CUP COMBINED, SEMI-SWEET CHOCOLATE CHIPS AND WHITE CHOCOLATE CHIPS 

DIRECTIONS:

using a bowl OF A STAND MIXER FITTED WITH THE PADDLE ATTACHMENT (OR MIXING BOWL WITH HAND MIXER), ADD THE BUTTER, SUGARS, AND BEAT ON MEDIUM-HIGH UNTIL LIGHT AND FLUFFY, ABOUT 4 TO 5 MINUTES. STOP, SCRAPE DOWN THE SIDES OF THE BOWL AND ADD THE EGG, VANILLA, AND BEAT UNTIL WELL INCORPORATED, ABOUT 2 MINUTES. STOP, SCRAPE DOWN THE SIDES OF THE BOWL AND ADD THE OATS, BOTH FLOURS, BAKING SODA, OPTIONAL SALT, AND BEAT JUST UNTIL INCORPORATED, ABOUT 1 MINUTE. FOLD IN THE RAISINS AND CHOCOLATE CHIPS BY HAND.

TURN DOUGH OUT ONTO A LARGE PIECE OF PLASTIC WRAP AND FORM A LARGE LOG WITH IT, ABOUT 12 TO 14 INCHES IN LENGTH AND ABOUT 3 INCHES IN DIAMETER. SEAL UP THE BUNDLE, ROLL IT BACK AND FORTH A COUPLE TIMES TO SMOOTH IT OUT SO ONE SIDE ISN'T FLAT FROM RESTING ON THE COUNTER, AND PLACE IT IN THE FREEZER TO CHILL FOR AT LEAST 2 HOURS, UP TO 2 MONTHS. TIP - VERTICALLY SLICE A CARDBOARD PAPER TOWEL ROLL AND PLACE DOUGH INSIDE THE TUBE TO HELP TO PREVENT IT FROM FLATTENING OR GETTING LOPSIDED IN THE FREEZER UNTIL IT'S SET.

PREHEAT OVEN TO 350F, LINE A BAKING SHEET WITH A SILPAT NON-STICK BAKING MAT, PARCHMENT, OR SPRAY WITH COOKING SPRAY; SET ASIDE. ALLOW LOG TO COME TO ROOM TEMPERATURE FOR ABOUT 5 MINUTES TO MAKE SLICING EASIER. WITH A VERY SHARP KNIFE, SLICE LOG INTO 14 TO 15 SLICES 3/4-INCH TO 1-INCH THICK. DO NOT MAKE YOUR SLICES THINNER BECAUSE COOKIES WILL SPREAD AND you want the chewy middle and crisp edges.

PLACE SLICES ON PREPARED BAKING TRAY, SPACED 2 INCHES APART, AND BAKE NO MORE THAN 8 COOKIES PER TRAY BECAUSE THEY SPREAD A BIT MORE THAN THE AVERAGE COOKIE. BAKE FOR ABOUT 15 MINUTES, OR UNTIL EDGES ARE SET AND CENTERS ARE JUST BEGINNING TO SET. IT'S OKAY IF TOPS APPEAR GLOSSY AND A BIT UNDER-DONE BECAUSE COOKIES FIRM UP AS THEY COOL. ROTATE TRAYS MIDWAY THROUGH BAKING. ALLOW COOKIES TO COOL ON BAKING SHEETS FOR 5 TO 10 MINUTES BEFORE MOVING TO RACKS TO FINISH COOLING.

COOKIES WILL KEEP IN AN AIRTIGHT CONTAINER FOR UP TO 1 WEEK; HOWEVER, you can bake as many as you want and the UNUSED PORTION OF FROZEN LOG CAN KEPT IN FREEZER FOR 2 TO 3 MONTHS.

KEEP GLUTEN-FREE BY USING CERTIFIED GLUTEN-FREE OATS AND YOUR FAVORITE GLUTEN-FREE BAKING BLEND IN PLACE OF THE WHOLE WHEAT FLOUR.

Nanaimo Bars Revisited

These are delicious no bake bars. They were so good I made them again for some co-workers.  I posted these once before.  

Get the recipe here.

Easy Vegan and Gluten-Free Brownies

 

Very chocolatey and surprisingly good!  I will be playing around with some vegan baking recipes.  Here is the first of many!

Easy Vegan Brownies

Serves 8

Ingredients:

1/2 cup coconut oil

1/2 cup Truvia Baking Blend 

2 large flax eggs (2 tbsp flaxseed + 6 tbsp water)

1 tsp vanilla extract

3/4 tsp baking powder

1/4 tsp sea salt

1/2 cup dutch process cocoa powder

3/4 cup almond flour

optional add ins: 1/3 cup walnuts or chocolate chips or a mixture of both!

Instructions:

Preheat oven 350 degrees and spray a 8 standard size with cooking spray or place a paper liner in each.

Prepare flax eggs* in a small bowl and let rest in the fridge for 15 minutes

*(grind your flaxseed and slowly add the 6 tablespoons of water whisking with a small whisk until blended)

Place coconut oil in large bowl and melt in microwave.  Then stir in flax eggs, Truvia, vanilla, baking powder, salt and cocoa powder. Whisk to combine then add almond flour stir until just combined then fold in nuts or chips if using.

Scoop batter in muffin tin filling each until 3/4 full and bake on the middle rack for 20-25 minutes.  Do not bake too long because they will get very crumbly. 

Cool completely on a rack

Store in airtight container or they can be frozen.

Fat Flushing Soup

Baking has been very limited lately...

I have been juicing, eating well and trying to get healthy!  This is one of my favorite soups for dinner.  Please give it a try you will love it!

Fat Flushing Soup
http://skinnyms.com/fat-flushing-soup/



Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g |
Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g |
Sugars: 7 g | Protein: 8 g
Ingredients
1 medium sweet potato, peeled and cut into 1" cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed
(I also add a some red pepper flakes)

Directions
Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the
vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.
Serve and enjoy! Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with
ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3
hours.

Stovetop Method:(I do the stove top method)  Follow the same instructions above for prep, cover, and simmer until veggies are
tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of
cooking time, remove from heat, cover and allow spinach to wilt before serving

Bale Bars: Baked Sunday Mornings

I have been MIA from the baked group lately!  
Thought that I would get back into the swing of things with the easy recipe.  I assume these are called Bale bars because they resemble bales of hay?  Whatever!  Well, they were easy and there was no baking involved...always feel like I am cheating when I don't have to bake! Just had to do some chopping, melting, pressing and chilling.  Easy Peasy!   Peanuts and pretzels are covered with a white chocolate, caramel, peanut butter mixture then pressed into a pan and chilled until firm.  I had extra white chocolate so I did a little drizzle. 

 I had the same problem some of the other bakers did....my bars were very crumbly.  I don't know if it is because I halved the recipe and didn't calculate right?  Not really sure.  But I think that maybe the recipe has too much crunchy stuff and not enough sticky stuff.  They look alright and I tasted a small corner and they taste very peanut buttery.  We will see what the rest of the family thinks!

Well anyway....here they are! 
Recipe here

Enjoy!

Until next time!

Swig Sugar Cookies

I have to admit I am addicted to Pinterest...I know, sad but true!  I spend lots of time browsing through all the pins and finding some pretty interesting things!  These cookies caught my eye because they were so unique and quite pretty!  

Swig is a little snack and drink drive-thru in St George, Utah and according to the pinterest peeps this cookie is a to-die-for cookie.  Evidently it is a destination that you definitely don't want to miss if you are any where near. You are suppose to order a cookie and a dirty Coke (whatever that is!)

So I decide to give these cookies a try.  They are extremely easy to make...taking no time at all.  The cookie is a shortbread cookie and the frosting is your standard powdered sugar frosting but it has a little twist....there is sour cream in it...sounds yummm...right?  

They actually are not suppose to be frosted until they are ready to be eaten...you are to have a cold cookie and room temp frosting. They say it is the best sugar cookie ever!

  Unfortunately I can't taste them so I won't know first hand how they are, I will have to rely on the reviews of my family and co-workers.  

Well if they are as good as they look...I might be on to something.

                                        I will let you know what they all think!

Until then,

Enjoy!

These cookies were a hit!  Everyone loved them!