Natasha's Kitchen Best Ever Brownies

 

Natasha's Kitchen Fudgy Brownie Recipe

Healthy No Bake Energy Bites

http://www.gimmesomeoven.com/no-bake-energy-bites/

Paleo Blueberry Muffins

From Quick and Easy Paleo Comfort Foods

by Mayfield

Ricotta Cookies

Susan's Note:
A wonderful parent (Mrs. M) made these for our staff for Teacher Appreciation week and they are addictive! Just out of this world. These are "cakey" cookies, so do not store them mixed with crispy cookies or the crispy cookies will get soggy.

Ricotta Cookies

4 cups of flour
2 cups of granulated sugar
1 cup of butter softened
1 (15 oz) ricotta cheese ( I use part skim)
1 tsp salt 1 tsp baking soda
3 tsp of vanilla extract

Mix all of the ingredients, dough will become very thick. Roll into 1 inch balls. Bake at 350 for 10-12 minutes. Icing
1 bag of confectioners sugar, 1/4 cup milk. heat in pot on stove, stir until creamy & thick. use a spoon to ice cookie.

Strawberry-Almond Cream Tart

Strawberry-Almond Cream Tart

**Susan's note: I used both fresh strawberries and blueberries to top this tart. I imagine any fruit would work well. It was delicious, as over 70 positive online reviews can attest.

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield: 6-8 servings
Ingredients
CRUST:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

FILLING:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

TOPPING:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation
Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information
Calories:
289 (28% from fat)
Fat:
8.9g (sat 4.2g,mono 1.7g,poly 0.5g)
Protein:
4.5g
Carbohydrate:
48.7g
Fiber:
3g
Cholesterol:
15mg
Iron:
1.3mg
Sodium:
242mg
Calcium:
59mg
Jean Kressy, Cooking Light, APRIL 2003

Magic Cookie Bars

Magic Cookie Bars

***Susan's note: I had some butterscotch chips I wanted to use up, hence this recipe. Yum! They're really good. Put foil in your pan, set the bars in the fridge to set up after cooling a little bit, and then take the foil out and cut them with a big butcher knife. Also - I hate coconut, so I used chopped dried cranberries instead. Yum!

Ingredients
1/2 cup butter, melted
2 cups graham cracker crumbs
1 (14 1/2-ounce) can sweetened condensed milk
1 cup semisweet chocolate morsels
1 cup butterscotch morsels
1 (7-ounce) package sweetened flaked coconut
1 cup chopped walnuts
Preparation
Stir together melted butter and graham cracker crumbs, and press into bottom of a 13- x 9-inch pan.

Pour sweetened condensed milk over crumbs; sprinkle evenly with chocolate and butterscotch morsels, coconut, and walnuts. Gently press mixture to a uniform thickness with a fork.

Bake at 350° for 25 to 30 minutes or until coconut is lightly browned. Cool 45 minutes on a wire rack. Cut into 1 1/2- x 2 1/2-inch bars.

Southern Living Nov 2002

Pumpkin Cheesecake (with Gingersnap Crust)

My very first cheesecake, this was a huge success after Thanksgiving dinner!! I made two "additions": I added a bag of dried cranberries into the batter before baking, and I used gingersnaps instead of graham crackers for the crust. Oh, also, I didn't have allspice so I left it out. This recipe is from the Nov/Dec '03 issue of Cook's Illustrated, which I found online here. The texture is light and "mousse"-y. Yum!!!

SPICED PUMPKIN CHEESECAKE
Makes one 9-inch cake, serving 12 to 16

Make sure to begin the recipe by removing the cream cheese and eggs from the refrigerator. Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the directions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to 3 days in advance, the crust will begin to lose its crispness after only 1 day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (recipe follows) is a grand addition.

Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1/3 cups (10 1/3 ounces) sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature about 30 minutes
1 tablespoon vanilla extract
1 tablespoon juice from 1 lemon
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crust into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. For the filling: Bring about 4 quarts water to simmer in large saucepan or stockpot. Combine sugar, spices, and salt in small bowl and whisk to combine. Follow illustrations 00 through 00 to remove excess moisture from pumpkin. (Lay down about 4 paper towels, put pumpkin on top, press 4 or more paper towels on top to remove excess moisture.)


3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about a third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Run paring knife around cake to loosen; remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Best Regards,
Cook's

Banana Pineapple Bread

Pineapple Banana Bread

***Susan's note: I made this because I had extra bananas in the house and we were going away, so I needed to get rid of them. My sister and her family loved this bread - I put it in a 9 x 13 pan because we didn't have 2 loaf pans and it cooked in about 45-50 min.

Ready In: 1 Hour 15 Minutes
Servings: 32

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained (I used pineapple chunks, drained and pureed)
2 cups mashed ripe bananas (about 4 bananas)

Directions:
1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

2 tart apples, peeled, cored and diced
1 teaspoon lemon juice
1 pint fresh strawberries, chopped
2 medium Kiwi fruit, peeled and chopped
2 tablespoons brown sugar, firmly packed
2 tablespoons apricot jam
dash of cinnamon
one large bag of cinnamon pita chips (or use this recipe to make your own)

In a large bowl, toss the chopped apples with the lemon juice to keep apples from browning. Add the chopped strawberries and kiwi. Mix thoroughly. Stir in the brown sugar, strawberry jelly and cinnamon. Chill in the refrigerator for 30 minutes. Pour Apple Salsa into a serving bowl.

Serve with a big bowl of Cinnamon Pita Chips.

Molten Chocolate Cakes

Molten Chocolate Cakes


**Susan's Note: After eating at Kitchen 233 and having this for dessert, I tried making these for the first time. YUM. I would also like to try this yummy-looking chocolate chip version.

Prep Time:
15 min
Total Time:
30 min
Makes:
8 servings, one half molten cake each
What You Need
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping (I used vanilla ice cream)

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Calories
290
Total fat
19 g
Saturated fat
10 g
Cholesterol
135 mg
Sodium
105 mg
Carbohydrate
29 g
Dietary fiber
1 g
Sugars
21 g
Protein
4 g
Vitamin A
10 %DV
Vitamin C
0 %DV
Calcium
2 %DV
Iron
8 %DV

Magnolia Bakery Cupcakes

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract

Vanilla Buttercream Icing (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.





Magnolia's Vanilla Buttercream Frosting
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

* 1 cup (2 sticks) unsalted butter, softened
* 6 to 8 cups confectioners’ sugar
* 1/2 cup milk
* 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Magnolia Bakery Peanut Butter Heath Bar Blondies

***Susan's Note: On Tuesday, I visited The Magnolia Bakery at 69th and Columbus in New York City. It was my first visit, and it was "out of this world" - I had heard of their cookbooks, and they were mentioned in the movie The Devil Wears Prada. I sampled their yellow cake with yellow icing (yum) and cupcakes, and the blondies below. Wow.

Magnolia Bakery Peanut Butter Heath Bar Blondies

Blondies:
1 1/2 C. unsalted butter, softened
1 1/2 C. smooth peanut butter
2 1/2 C. granulated sugar
3 large eggs, at room temperature
2 T. vanilla extract
3 C. self-rising flour

Topping:
1 C. peanut butter chips
3 T. heavy cream
4 coarsely chopped Health bars or chocolate covered toffee bars (about 1 cup)
1/2 C. finely chopped unsalted peanuts

Preheat oven to 325° F. Grease and flour a 12 x 18-inch jellyroll pan.

In a large bowl, beat together the butter and the peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature.

To prepare the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top.

Allow to cool to room temperature, or overnight, before cutting and serving. Makes 24 three-inch blondies.

Source: The Magnolia Bakery

Flourless Chocolate Cake

Flourless Chocolate Cake

***Susan's Note: Not for the weak of heart! I first had this when I worked at IU in 2005. John Scully of the Registrar's office brought it in. Wow.

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Prep: 20 minutes
Total: 1 hour 10 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for pan
* 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
* 6 large egg yolks
* 6 large egg whites
* 1/2 cup granulated sugar
* Confectioners' sugar, for dusting

Directions

1. Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.

Chocolate Covered Pretzel Rods

Chocolate Covered Pretzel Rods

This recipe is based on a recipe I found in Everyday Food magazine - a great holiday treat!

INGREDIENTS
8 oz. semisweet chocolate chips
18 pretzel rods (such as HERR's)

DIRECTIONS
1. Line a rimmed baking sheet with waxed paper; set aside. Place
semisweet chips in a microwave-safe dish. Microwave on high in
30-second increments, stirring after each, until chocolate is just
melted, about 1 minute. Remove; stir until smooth.
2. One at a time, roll one end of pretzel rods into melted chocolate,
and, using a spoon, coat each 3/4 of the way up.
3. Place pretzels on prepared baking sheet. Refrigerate until set,
about 15 minutes.


TOPPING VARIATIONS
- Sprinkle crushed candy bars and press gently into softened chocolate.
- Sprinkle holiday sprinkles or rainbow sprinkles over chocolate.
- Pour on many mini m&ms - freeze to harden! Shake off excess.
- Melt white chocolate chips. Use spoon to drizzle over pretzels.
- Melt KRAFT caramels and add 2 tbs of water. Drizzle over pretzels.

Sour Cream Pound Cake

Grandmother Paula's Sour Cream Pound Cake

**Susan's Note: I made this for Christmas dinner at my sister's request. The recipe I had was slightly different than below - called for 1/4 tsp baking soda and 1/4 tsp salt and one hour baking time. It was yummy!****

*
Cook Time

1 hr 20 min

Ingredients
* 1/2 pound (2 sticks) butter
* 3 cups sugar
* 1 cup sour cream
* 1/2 teaspoon baking soda
* 3 cups all-purpose flour
* 6 large eggs
* 1 teaspoon vanilla

Directions

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Chocolate Pumpkin Tart

Chocolate Pumpkin Tart

**Susan's note: I didn't have a removable-bottom 9 inch tart pan, so I used a 11 (12?) inch round tart pan. I used Nabisco "Famous Chocolate Wafers" found in the ice cream topping section of my local Pathmark. The only trouble I had was removing it from the pan - even though I sprayed it with nonstick cooking spray, it stuck. Next time I would let it warm to room temperature and perhaps line pan with tinfoil so I could pop the tart out. This was yummy!

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

Prep: 35 minutes
Total: 1 3/4 hours, plus cooling

1. Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
2. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
3. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
4. Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Almond Bark, Peanut Bark, Cranberry Oatmeal Cookies

****Susan's note: An easy, delicious holiday treat. The photo is by Ben Eley, copyright 11/27/08. It is my holiday cookie tray this year! All the treats shown are on this blog, except for the Honey Peanut cookies (recipe from MasterCook) which were just ok - not my favorite.


ALMOND BARK
Toss raw almonds with a little oil and salt on a rimmed baking sheet. Roast at 425 degrees for about 3 minutes. Cool.

Pour 1 bag butterscotch chips and 1 bag semisweet chocolate chips in a microwave-safe bowl. Microwave at 30 second intervals and stir, until melted together, about 1 minute.

Spread melted chocolate mixture over nuts. Allow to cool (refrigeration or freezing is ok). Break up with hands to make "bark" pieces.


PEANUT BARK
Follow directions above, using raw peanuts and peanut butter chips instead of butterscotch chips. Yum.



Chewy Cranberry Oatmeal Cookies
"These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC..."

31 min | 20 min prep

48 cookies

* 6 3/4 ounces all-purpose flour (1 1/2 c.)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups old fashioned oats
* 8 ounces unsalted butter, slightly softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, beaten lightly
* 1 tablespoon honey
* 2 teaspoons pure vanilla extract
* 6 ounces dried cranberries (1 1/3 c.)
* 5 ounces chopped pecans (about 1 c.)

1. Oven to 350 degrees F.
2. (if baking right away).
3. Line sheet pans with parchment.
4. Mix the dry ingredients together, then stir in the oats.
5. Set aside.
6. Beat the butter and both sugars together until light and fluffy.
7. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8. Add the flour mixture in two additions, beating each until well combined.
9. Stir in the cranberries and pecans.
10. At this point, you can either bake, or freeze.
11. To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12. Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
13. To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15. Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Cream Cheese Sugar Cookies

Photo Copyright Ben Eley 11/27/08

***Susan's Note: Hands down, this is the best sugar cookie recipe you will ever try. I originally found it in Guideposts magazine. The cream cheese adds a delicious tang and moistness that takes a boring, dry, sugar cookie to an MMMMMM yummy sugar cookie. I've made these for years. I've sent them to friends, and they tell me they're addictive. Don't forget to chill the dough and then work it with your hands a little before rolling it out onto a floured surface.


Cream Cheese Sugar Cookies


Original recipe yield 6 dozen

* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour


DIRECTIONS

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 1-3 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. (SUSAN'S NOTE: I don't use an egg wash. Just press the sprinkles in lightly.)

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Thick and Chewy Chocolate Chip Cookies

***Susan's note: Another blogger posted her favorite chocolate chip cookie, these Chocolate Chip Amish Puff Cookies. I, like her husband, though, prefer the "thick and chewy chocolate chip cookie." Recipe she provides is below. I originally found this blogpost through the This Week for Dinner blog.

Thick & Chewy Chocolate Chip Cookies (from delish blog)

Thick & Chewy Chocolate Chip Cookies

2 c plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 c brown sugar, packed
1/2 c white sugar
1 large egg plus 1 egg yolk
2 tsp pure vanilla extract
1 1/2 c semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Baking Illustrated, page 434

Sour Cream Pumpkin Bread

Sour Cream Pumpkin Bread

***Susan's Note: I used vanilla yogurt instead of sour cream. I used pumpkin pie spice instead of those listed.


Ingredients

* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 cups flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup pumpkin puree
* 1/2 cup sour cream or plain yogurt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg

Directions

By Sharon123: I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

1. Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
2. Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
3. Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!