Reese’s Peanut Butter Oatmeal Cookie Bars

Ingredients

• 1 1/2 sticks unsalted butter
• 2 c light brown sugar
• 1/2 c creamy peanut butter
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 2 c flour
• 1 c old fashioned oats
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 c Reese's peanut butter baking chips
• 2 cups Reese's miniatures, chopped or Reese's minis

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9 x 13 inch baking dish with parchment paper.
3. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
4. Add eggs one at a time, mixing well after each egg. Add in vanilla.
5. Combine flour, oats, baking powder, and salt in a small mixing bowl.
6. Add the flour mixture slowly stirring until well combined.
7. Stir in the peanut butter chips.
8. Spread 2/3 of the dough on the bottom of the pan. Top with Reese's minis or chopped miniatures.
9. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the Reese's.
10. Bake for about 30 minutes. Let cool completely and then cut into bars.

Lemon Sugar Cookies

Ingredients
2 1/2 cups cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
Zest of 1 large lemon (1 Tbsp)
1 large egg
1 large egg white
1 tsp lemon extract
1 tsp vanilla extract
Lemon Frosting
1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 tsp lemon extract
2 1/2 - 3 Tbsp fresh lemon juice
yellow food coloring or yellow sprinkles, optional

Directions
In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.

Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie).

Transfer flattened dough to a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size lined cookie sheet (fitting 6 cookies per cookie sheet) and repeat process with remaining dough. Bake in preheated oven 9 - 11 minutes.

Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Lemon Frosting.

For the lemon frosting:
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.

Homemade Apple Pie with Lemon Butter Crust

homemade apple pie with lemon butter crust

Yield: 1 pie

ingredients

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon fine salt

2 tablespoons grated fresh lemon zest

1 1/2 sticks butter (12 tablespoons), cut into chunks

1/2 cup ice water plus more if needed

1 tablespoon lemon juice

For the filling:

3 pounds firm apples such as Granny Smith or Honeycrisp (about 6 or 7 apples)

1 tablespoon rice flour or all-purpose flour

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

instructions

1. In a large bowl, stir together the flour, sugar, salt and zest. Cut the butter into the flour with a pastry blender or a fork until the butter is pieces about the size of large peas. Make a well in the center of the flour mix and add the water and lemon juice.
2. Blend with a fork until the dough starts to come together. If there's flour on the bottom of the bowl, add more water a teaspoon at a time until you can gather the dough into a ball. Divide into two pieces, wrap in plastic wrap and flatten slightly to form a disc. Chill in the refrigerator for about an hour and up to 24 hours.
3. When you're ready to assemble and bake the pie, heat the oven to 425 degrees. Take the pie dough out of the refrigerator to soften slightly while you prepare the apples. If it takes more than 15 minutes to deal with the apples, then put the dough back in the fridge until you're ready to fill the pie.
4. Peel the apples if you want to: core and slice into 1/2-inch thick wedges. Put the slices in a bowl and toss with the flour.
5. Mix together the sugar, salt and cinnamon in a small bowl.
6. Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured piece of wax or parchment paper. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish. Sprinkle lightly with more flour if you notice the dough starting to stick.
7. Fold the dough in half gently and place in a pie dish, pressing into the bottom of the dish. Be sure you have an overhang of about an inch all around. Trim off any excess.
8. Put a layer of apples on top of the dough in a concentric circle, starting at the outer edge. Sprinkle with sugar. Repeat the layering and sugaring 2 or 3 more times, until the apples are generously heaped to the top of the dish.
9. Take the second piece of dough and repeat the rolling. Put the dough on top of the apples; pull the edge of the top dough over the bottom and pinch together all around the pie.
10. Use a sharp knife to make 4 vents in the center of the pie.
11. Put the pie in the oven and turn the oven down to 400 degrees. Bake the pie about 30 minutes, until the crust is deep golden and the juices are bubbling.
12. Cool the pie before slicing to allow the juices to settle. Yum.


For best results, let the pie cool completely - preferably overnight - to allow the natural pectin in the apples to work. Cutting directly into a freshly baked, warm pie is tempting, but it won't be set properly.

Puff Pastry Cinnamon Rolls

• 1 sheet puff pastry, thawed
• 2 Tbsp butter, softened or melted
• 1/4 C brown sugar
• 1 tsp cinnamon (more if desired)

1. Preheat oven to 375 F Unfold puff pastry sheet and spread with softened or melted butter.

2. Sprinkle brown sugar over sheet of puff pastry (I just sprinkle enough to cover it evenly, I don’t really measure), then sprinkle with cinnamon, leaving about 1/2 inch along the side farthest from you.

3. Tightly roll pastry from the side closest to you. Press the “clean” edge into the roll to seal. Cut into 6 pieces and place in muffin cups, cut side up.

4. Bake 20 – 30 min @ 375F until golden brown. Cool on wire rack about 10 minutes before eating (just so they don’t burn you as you shovel them into your mouth).

**Your average puff pastry package will come with 2 sheets of pastry dough. Each sheet will give you 6 rolls, so one package will yield 12 rolls.

Carmelitas (the BEST)

Ingredients
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Instructions
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. 

Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9x13" version, simply double the amounts. 

Tiramisu Cupcakes

Ingredients

Cake:

1 box White Cake Mix

2 egg whites

1 egg

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

2 teaspoons vanilla extract

1/4 cup strong coffee

Filling:

8 oz mascarpone

1 tablespoon strong coffee

1/2 cup powdered sugar

Whipped Topping:

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 pint heavy whipping cream

Directions

1. Preheat oven to 350 degrees and line pan with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.

4. Stir cake mix into wet ingredients.

5. Using half of the batter, fill cupcake liners about 1/3 full.

6. With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)

7. Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)

8. Bake for 16-20 minutes or until an inserted knife comes out clean.

9. Filling: Combine all ingredients in a small bowl using a spoon.

10. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.

11. To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.

Easter Basket Cookies

Here is a recipe and idea for Easter. Love this. Be sure to share with your family and friends. Enjoy!

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
¼ cup all-purpose flour
1 bottle (2.25 oz) pink and blue colored sugar
1 container (12 oz) fluffy white frosting
2 cups flaked coconut
Food colors
Assorted jelly beans
Pipe cleaners
¼-inch pastel ribbon

Directions

1.  Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.
   
2. Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
   
3. Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.
   
4. Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
   
5. Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

Chocolate Crinkle Cookies

YIELD: 24 servings

Ingredients

½ cup confectioners' sugar
1⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1¼ cups sugar
2 eggs
½ teaspoon vanilla extract

Directions

Preheat an oven to 350°F. Grease 2 baking sheets with butter. 

Put the confectioners' sugar into a bowl and set aside. 

Mix the ingredients In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside. 

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. 

Add the other egg and vanilla and beat until blended. Turn off the mixer and add the flour mixture. 

Beat on low speed just until blended. Form the cookies Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. 

Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart. 

Bake the cookies When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. 

Using a metal spatula, move the cookies onto the rack and let cool completely. 

Repeat with the rest of the cookies.

Sweeties Candied Orange Peels

4 Medium Oranges

3/4 cups of water

2 tablespoons light corn syrup

2 3/4 cups sugar

 

Peel  oranges and cut into quarters. Slice peel into 1/4 inch wide slices. You should have about 4 cups.

Place orange peels in a medium size non-aluminum saucepan with enough water to cover. Bring to a boil and cook, covered for 15 minutes. Drain the peels in a colander.  

Optional: I add about 6 whole cloves into the boiling water and leave them in until I lay the peels on the drying tray.

Now, boil the 3/4 cup of water, syrup and 2 cups of sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally for approximately 35 to 55 minutes. Until the peels are translucent and tender. 

Remove peels with a slotted spoon onto a large rack (I use parchment or wax paper). Let them cool off before handling them. Separate peels. Dry until tacky. About 2 hours.

Place the remaining 3/4 cup of sugar in a large bowl. Add peels and toss until they are evenly coated with sugar.

Let the peels air dry for another 2 hours. Sometimes the next day, I give the peels another toss in sugar to make them perfect!

Store peels in an airtight container for up to 1 month or bag and freeze. 

If you like tea, add one or two of these to your tea for a orange/sugar flavor. Yum!

Perfect Dump Cake

Super simple, no mixing bowl required! You need a box of yellow cake mix, a can of cherry pie filling, a can of crushed pineapple, and anywhere between 1 and 2 sticks of margarine or butter depending on which recipe you follow.

In a 13×9 inch pan…

DUMP one can of cherry pie filling.

On top of that DUMP one can of crushed pineapple.

You can leave it in layers, or mix them up for good measure like I did.

On top of that, DUMP your package of dry cake mix. To make it easy, I snipped off one corner of the bag and poured it on top that way. Then I used a fork to spread the mix a little more evenly.

Slice up your butter or margarine, however much you decided to use, and distribute it evenly on top. Then you get to slide it into the oven and bake it at 350 degrees for about an hour. You’re just waiting for the cake mix on top to become all golden brown. (I like to sprinkle almond slices on top for a nice crunch)

Or you can be like me and accidentally cook it a little TOO long because you were stubbornly waiting for that one patch in the middle to be the same color as the rest of it. Ah well, we served it up still warm with some vanilla ice cream on top and it was delicious!

Amaretti Crisps

Ingredients

• 1 3/4 cups sliced almonds (about 5 1/2 ounces)
• 1 cup confectioners' sugar
• 2 large egg whites
• 1/2 teaspoon pure almond extract

Directions

1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
2. Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
3. Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

Shamrock Whoopie Pies

Ingredients:
1 package (16 oz.) pound cake mix
2 Tbs. unsweetened cocoa powder (sifted)
1 1/2 Tbs. green food coloring
1 package (16 oz.) vanilla frosting
1/4 cup white chocolate chips, melted

Preparation: 
1. Heat oven to 350F. Using 2" shamrock cutter or template, trace shamrocks 2" apart on 2 pieces of parchment paper cut to fit baking sheets. Invert papers onto baking sheets.

2. Prepare cake mix according to package instructions, using only half water called for. Stir in cocoa and food coloring; spoon into pastry bag fitted with round tip (like Ateco #441). Pipe batter inside each shamrock shape on baking sheets. Chill 5 minutes.

3. Bake 6 minutes or until done. Let cool on pans 10 minutes; carefully remove shamrocks from parchment paper. Let cool completely. Repeat with remaining batter to make 48 shamrocks.

4. Using a mixer on medium, beat frosting and white chocolate 30 seconds; spoon into pastry bag fitted with star tip (like Wilton #1M). Pipe frosting onto bottoms of half the shamrocks. Top with remaining shamrocks.

Rolo Stuffed Sugar Cookies

Ingredients

• Pre made Sugar Cookie Dough
• Rolo Candy

Instructions

1. Follow the directions on the sugar cookie packaging ( pre-heating temperature)
2. Take one rolo candy and take about 1.5 tablespoon of dough and cover the rolo in it. It should look like a golf ball
3. Place your golf ball dough ball on parchment paper on a cookie sheet and bake till cookies are golden brown
4. Enjoy!

Rustic Blueberry Tarts

INGREDIENTS

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup yellow cornmeal (might leave this out, or use finely ground cornmeal)
• 2/3 cup cold butter
• 1/2 cup buttermilk
• 2 Tbsp lemon zest (optional, but highly recommended!)
• 
  
• FILLING:
• 4 cups fresh blueberries (used frozen blueberries, and cooked the fruit mixture to reduce liquid)
• 2 cups fresh blackberries (substituted frozen peaches)
• 2/3 cup sugar (reduced a little)
• 1/3 cup all-purpose flour
• 2 tablespoons lemon juice
• 1 egg, beaten (used one yolk beaten with tablespoon of milk)
• 2 tablespoons turbinado (washed raw) sugar or coarse sugar
• Whipped cream, optional

DIRECTIONS

• (we used a food processor for this part - lazy method!) In a large bowl, combine the flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
• In a large bowl, combine the berries, sugar, flour and lemon juice; spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg; sprinkle with sugar.
• Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool. Serve with whipped cream if desired. 
• Yield: 8 servings.