by jltitus on January 3, 2010
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This year our neighbors Sammi and Pla got use a great gift. It was a bag of yummy treats from Trader Joe’s. We had chips, salsa, popcorn, sparkling blueberry juice and these awesome cookies candy cane cookies. That’s where the inspiration for this recipe came from. These cookies were so yummy and tasty. I loved the chocolate and mintyness of the cookies. Pla had told me that the box of cookies she had went fast and in our house they went fast too. After having these cookies I had to find the recipe. I found it on http://www.grouprecipes.com and made some changes to it. Enjoy! |
Homemade Candy Cane Oreo Cookies
Chocolate Cookies
1 1/2 cups sugar
1/2 cup + 2 Tablespoons room-temperature, unsalted butter
1 egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Mint Cream Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons peppermint extract
2-4 Tablespoons crushed candy canes or mint hard candies
Directions
- Preheat to 375ºF.
- Cream together butter, egg, and sugar.
- Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Continue mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 in apart. With moistened hands, slightly flatten the dough. I barely flattened mine and used a very small portion scoop. Bake for 9 minutes. Once baked, removed from the cookie sheet to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low-speed, gradually beat in the sugar, mint, and crushed mints. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
- Then enjoy
Tagged as:
chocolate,
cookies,
mint,
oreos
by jltitus on July 13, 2009
Every year about this time, I go berry picking as a local farm. I love berries, specifically I LOVE raspberries. In any case, every year I go out and pick a ton of berries so I can eat some and freeze some so in those awful, rainy winters I have some great summer berries. This year my friend Natalie came along with my neighbors, Sammy, Pla, and their cutie son Matthew. We went to West Union Gardens.
I guess this year has been slow for berries to come on, sort of like the grapes I guess. In any case, we got our b
oxes from them and were off. I am always amazed each year just how big the farm is. We walked down past the currents and went straight for the raspberries. I picked one row, Natalie another, and Sammy and Pla took the row behind me. I was picking and eating and picking and eating. Ok, did I tell you I love raspberries? As we picked Sammy, Pla and I talked about picking berries. I guess they’ve never done it before. This was their first time I think. Matthew loved it. He’d pick a berry and eat it, dig in the dirt with a small stick, and then pick another berry. What a cutie! So we were picking along and my box got about half full when Natalie and I decided to head to the Marionberries. I guess her husband, also named Eric, loves them. So we went picking while Sammy, Pla, and Matthew continued on and walked around. I picked over a half a flat of Marionberries and realized I had no way to carry any more with me and I wanted to get blueberries. I went over to the blueberries and started picking. The blueberries weren’t ready. There was like one ripe one per bushel. So I decided to stop…. that’s when I lost steam. I mean we’d only been picking for about 2 hours but I was done. Ready to pack it in. That’s about the time Sammy and Pla did too… and Natalie wasn’t far behind.
I ended up with a flat and a half of berries. I could have had more if I wouldn’t have lost steam. I’m going to get back there on Saturday for a “super” run and get several flats and call it good. So I came home with all the berries and was thinking about what to do with them. Well, I washed half and stuck them in the freezer and the other half went in this great fruit crisp I made for dessert that we’d eat when Sammy, Pla, and Matthew came over later for a BBQ. I love my recipe. I think I love it because a lot of crisps don’t have oatmeal and that’s one thing I love.
So here’s the recipe (Just for you Pla.)
Jona’s Fruit Crisp
Ingredients
Fruit (about 2 1/2 pounds)
1 cup flour
3/4 cup old-fashioned oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 – 3/4 cup of butter
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Have ready an un-buttered 13×9 pan.
Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Scatter the topping evenly overs the fruit. Tap the dish on the counter once or twice to settle the crumbs. Bake for 30-50 minutes until the toping is golden brown, the juices are bubbling, and the fruit is tender. Serve with ice cream.
Tagged as:
berry_picking,
dessert,
matthew,
natalie,
pla,
sammy
by jltitus on September 13, 2008
Ingredients:
- 1 Avocado
- ½ cup butter
- 4 ounces Tofutti , Better Than Cream Cheese
- 1 cup Sugar
- 1 ¾ tablespoons Lime Juice
- 1 medium Lime , zest, cut into wedges, finely chopped
- 2 cups All Purpose Flour
Directions:
Preheat oven to 375º.
Cream earth balance, cream cheese, avocado, and sugar together. Add zest and lime juice, and beat until light and fluffy (I used an electric mixer). Gently fold in flour, 1/2 cup at a time.
Measure out 1 Tbs balls of dough. Roll between your palms to form a sphere, then flatten into discs. Arrange on a lightly greased cookie sheet. The dough will not spread when baked. Bake for 15 minutes. Remove from oven and cool on a rack.
(Serves –)
Tagged as:
avocado,
cookies,
dessert,
lime
by jltitus on September 13, 2008
Ingredients:
- 1 ⅓ cups vegetable oil
- 2 cups brown sugar
- 3 eggs
- 3 cups sifted flour (half whole wheat pastry flour and half unbleached white flour works well)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cardamom
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 3 tablespoons apple juice, milk or water
- 3 cups chopped apples
- 1 cup chopped nuts (pecans, walnuts, or almonds)
- 2 tablespoons sesame seeds
- Powdered sugar
Directions:
Butter a 10-inch bundt pan, two 9-inch round cake pans, or one 9X13-inch sheet pan. Sprinkle the bottom and sides with the sesame seeds.
Preheat the oven to 350°.
Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, leavenings, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.
Pour the batter into the pan and bake for 30 to 45 minutes, depending upon the size of the pan, until a knife inserted in the center comes out clean.
Sprinkle the top with sifted powdered sugar when the cake is cool.
(Serves –)
Tagged as:
apples,
cake,
dessert
by jltitus on September 12, 2008
Ingredients:
- 4 Apples, (4 to 6)
- ½ cup raisins
- 1 cup brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cinnamon
- ⅔ cup port wine
Directions:
Core apples and cut a score around the sides about 1/3 down from the top.
Fill score with raisins or currants, and top with brown sugar, pressing the sugar lightly toward the center of the fruit.
Place apples in the bottom of the crock pot, and pour port over them, seeing that some goes into each apple center.
Cover and cook at Low for 3 to 4 hours, or until apples are soft.
Serve with excess port sauce poured over apples.
Note: These apples are excellent hot or cold, and especially good served with rich vanilla ice cream or whipped cream.
(Serves –)
Tagged as:
apples,
dessert,
port
by jltitus on September 12, 2008
Ingredients:
- *** CRUST ***
- 2 cups flour
- 1 teaspoon salt
- 1 cup shortening, chilled
- ¼ cup water, ice
- *** FILLING ***
- 1 cup sugar, plus 2 tablespoons divided
- 4 tablespoons flour, divided
- 2 teaspoons cinnamon
- 1 dash nutmeg
- 7 large apples, Gravenstein peeled and cored, cut into medium-thin slices
- 2 Tablespoons butter
- milk
- extra sugar for top of pie
Directions:
For crust: Sift flour with salt. Using a pastry blender, add half the shortening to the flour mixture and cut in until crumbly. Add remaining shortening, cutting in until mixture looks like small peas. Add 1 tablespoon ice water to flour mixture and mix. Repeat with additional water until all flour is thoroughly moistened. Form into a ball. Divide ball in half. Wrap each half in wax paper and chill in refrigerator.
When chilled, roll out bottom crust and line pie plate with it.
For filling: Preheat oven to 400℉. In a small bowl, combine 2 tablespoons sugar and 2 tablespoons flour. Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour, cinnamon and nutmeg in a bowl and mix well. Pour sugar mixture over sliced apples and mix well. Pour apples into pie crust. Dot with small chunks of butter.
Roll out top crust and place on top of apples. Crimp edges and make 5 (1 ½-inch long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 minutes. Then reduce heat to 350℉ and bake for 1 hour.
(Serves 
It’s best to chill all crust ingredients, including bowl, fork, flour and shortening.
Download recipe.
Tagged as:
apples,
dessert,
Fruit,
Pies
by jltitus on September 12, 2008
Ingredients:
- 6 apples
- sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons orange juice
- 1 cup flour, Toping
- 1 cup brown sugar, Toping
- ½ cup butter, Toping
Directions:
Peel and core apples. Slice thinly, fill a buttered dish. Sprinkle lightly in sugar, cinnamon and nutmeg. Pour in orange juice. For topping: Mix flour and sugar together. Cut in butter and pat mixture on top of apples. bake 350′ 50-60 minutes.
(Serves –)
Tagged as:
apples,
dessert
by jltitus on September 12, 2008
Ingredients:
- ½ cup brown sugar
- ½ cup margarine
- 1 cup pecan halves, halved
- 2 cups Bisquick
- ½ cup water, cold
- 2 tablespoons margarine, soft
- ¼ cup brown sugar
- 1 cup apples, finely chopped
Directions:
Heat oven to 450′. Place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halevs in each of 12 muffin cups. Place in oven until melted. Mix baking mix and water till soft dough forms. Beat vigourously 20 strokes. Gently smooth dough into a ball and knead 5 times. Roll into 15×9 rectangle. Spread with 2 Tablespoons margarine, srpinkle with 1/4 cup sugar and the apple. Roll tightly beginning with teh 16 inch side. Cut into 12 slices. Place cut side down in muffin cups. Bake 10 minutes. Immediately invert pan on serving plate. Leave pan over rolls a few minutes.
Yield:
"12 rolls"
(Serves –)
Tagged as:
apple,
bread,
breakfast,
carmel,
quick bread,
rolls
by jltitus on September 12, 2008
Ingredients:
- ½ cup butter
- ½ cup margarine
- 1 ⅓ cups sugar
- 1 cup sliced almonds
- ½ large Hershey chocolate bar
- ½ cup almonds
Directions:
In heavy iron pan put in butter, margarine and sugar, cook until mixture is lemon colored and grease is absorbed.
Add sliced almonds.
Cook until velvety brown and mixture begins to smoke but is not burnt.
Pour onto cookie sheet lined with foil.
Melt Ω large Hershey chocolate bar and then top with almonds.
Wait until candy sets and then break into pieces.
This candy is so delicious!
(Serves –)
Tagged as:
almonds,
candy,
chocolate
by jltitus on September 12, 2008
Ingredients:
- ½ cup butter
- 1 can sweetened condensed milk
- 1 ½ cups coconut
- 1 ½ lbs. powdered sugar
- 1 squares paraffin
- 1 package semi-sweet chocolate chips
- 1 package Milk Chocolate chips
Directions:
Mix butter, milk, coconut, and sugar.
Form mixture into egg shape and chill.
Melt paraffin and chocolate in double boiler.
Dip in coconut shape after they have been chilled for 2 hours.
(Serves –)
Tagged as:
candy,
chocolate,
coconut
