Financiers or Friands

We found almond meal/ almond flour in the pantry and I can't remember what I bought it for.  Today I decided to use it, so I surfed around and found this very easy recipe from joy of baking.  We had it for snacks and it turned out to be good, we all loved it.  Click on the link to learn more about this French Tea cakes.  We don't have boat shaped mold so I used mini muffin pan and used strawberries and blueberries for topping.

Ingredients:

1/3 cup (5 tablespoons) (80 ml) beurre noisette (made from 1/2 cup (113 grams) unsalted butter)

1/4 cup (30 grams) all purpose flour

1/2 cup (50 grams) almond flour (meal) or finely ground almonds

3/4 cup (90 grams) confectioners' (powdered or icing) sugar

1/8 teaspoon salt

3 large (90 grams) egg whites, lightly beaten

1/2 teaspoon pure vanilla extract

Fresh berries (optional)

Procedure:

Preheat the oven to 350 degrees F (177 degrees C) with the rack in the center of the oven. Place the almond flour (meal) on a baking sheet and bake 6 - 8 minutes or until lightly browned. Remove from oven and let cool.

Increase the oven temperature to 400 degrees F (205 degrees C). Place 12 rectangular or boat shaped tartlet molds (each holds about 2 tablespoons of batter) on a large baking sheet. (Can also use mini muffin molds. Makes about 16, depending on size of your muffin molds.)

Put 1/2 cup (113 grams) unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter's surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned deep brown. Remove from heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature. You will need 1/3 cup (80 ml) of beurre noisette. Use the leftover beurre noisette to butter the molds, using a pastry brush.

In a large bowl whisk together the flour, almond flour (meal), confectioners sugar and salt. Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the 1/3 cup beurre noisette. Fill each mold almost to the rim and bake for 4 minutes. Remove from the oven and place a few berries on top of each. Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten the same day they are made. (The batter will keep a few days in the refrigerator.)

Red Velvet Cupcakes

Wednesday, March 28 was Lyn's last day of preschool before spring break.  So I announced on Tuesday dinner that I will make cupcakes for Lyn's preschool friends since her birthday falls on spring break.  Vyn said "what if you make a big flop again".  Reminding me of my St. Patrick's cheesecake.
He tried this after school and said "wow" at first glance and said "this is the best cupcake ever".
This is from joy of baking.

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

St. Patrick's Day Cheesecake

A very good cheesecake recipe everybody loved.  This picture was taken before baking.  It was my first cheesecake and  I made a very amateurish mistake that made the final product camera shy.  I will try this again with another color and post the picture if it turned out better looking.  If you want to try just click on this link, cooking channel, you get to see step by step picture. 


The Crust:
24 chocolate wafer cookies (homemade or store bought)
3 tablespoons butter, melted

The Mint Cheesecake:
1 cup packed fresh mint leaves
1/4 cup heavy cream
2 drops green food coloring
1 1/2 pounds cream cheese
1 cup sugar
1 1/2 cups sour cream
6 yolks
1 1/2 teaspoons mint extract
2 tablespoons Irish whiskey

The Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

To make the crust:
Preheat oven to 350°F.

In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together.

Firmly pat the chocolate crust into an 8-inch spring form pan. Bake the crust for about 5 minutes and then cool on rack. Reduce the oven to 300°F.

To make mint-cream:
In a blender or food processor add the mint and heavy cream

Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.

Mix the cheesecake batter:
In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.

Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.

Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.

Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter.

Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter.

Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter.

Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.

Tightly wrap the spring form pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and jiggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.

Remove the pan from the water and foil.

Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.

Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.

Garnish with a mint sprig and serve.

Chocolate Butter Cake

For Valentine's Dessert we decided on a chocolate cake.  But I have to show you guys just a portion of the cake in the above picture since it was a flop in frosting and decoration.  Obviously a rushed job. I sure am glad the kids did not mind and still enjoyed it even when it did not look good.  It was super yummy though, everybody loves the chocolateyness of it.  The heart shaped candies are from previous post - melted Wilton candies molded in little hearts.  I got this from joy of baking.  Click on the link for a very yummy looking picture for this yummy recipe.

Chocolate Cake Ingredients:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting Ingredients:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted

1/8 teaspoon salt

1 1/2 teaspoons pure vanilla extract

1/2 cup (113 grams) softened unsalted butter, diced

Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, two - 9 x 2 inch (23 x 5 cm) round baking pans. Line the bottom of the pans with parchment or wax paper.

In a heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk or sift the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the flour (in three additions) and milk (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are mixed together. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center just comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. Then place the melted chocolate, milk, confectioners sugar, salt, vanilla extract, and softened butter in the bowl of your electric mixer, fitted with the paddle attachment (can use a hand mixer). Beat on low speed until you have a smooth mixture (about 2 minutes). Then increase mixer speed to medium-high and beat frosting for about 3-5 minutes or until frosting is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Chocolate Heart Shaped Peanut Butter Cookies

 

 

As I was searching for heart shaped dessert, I saw this in the Pinterest pins. It is from bettycrocker.

The heart shaped candies are melted Wilton candies the kids and I made using a store bought hearts mold.

 

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

2 tablespoons sugar

36 heart-shaped milk chocolate candies

Directions:

•  Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
•  Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie  sheet.
•  Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Gingerbread Men

These cookies were served to Santa on Christmas Eve.  As you can see, everybody from 3 years old to adults get to design the gingerbread men.  From joyofbaking.

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Red Hot Velvet Cupcakes/Fiery Cinnamon Cream Cheese Frosting

My 3 year old Lyn wanted me to make a birthday cake for Jesus.  After browsing through the web, we decided on this cupcake.  My 7 year old said, this is the best cupcake ever.  Got the recipe from foodnetwork.  As you can see I still need a lot more practice with my piping technique which needed more consistencies. 

Ingredients

Cupcakes:

• 2 cups sugar
• 1 1/4 cups all-purpose flour
• 1 cup plus 2 tablespoons cake flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons cayenne powder ( I decided  not to include this, my kids don't like spicy yet)
• 1 1/2 teaspoons fine salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups canola oil
• 2 eggs
• 1 ounce red liquid food coloring
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Fiery Cinnamon Cream Cheese Frosting:

• 2 sticks butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 6 to 7 cups powdered sugar
• 1/2 to 1 shot cinnamon schnapps ( needed all my faculties alert to wrap presents from Santa so I skip this as well)

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.

In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.

Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.

For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.

Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.

Easy and Decadent Truffles

More sweets for the holidays.  This is from allrecipes.  The reason I tried this recipe is because it says it is easy and decadent.  No baking needed which frees the oven up for other stuff.  After browsing through the recipe, and reading the comments of other allrecipe readers, I made it.  The hubby liked the shredded coconut and the kids love the chocolate and sprinkles covered truffles.  Check out the link above and read the comments to see what others use and the different changes they've made.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla

Directions

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.           
2. Refrigerate again for at least 15 minutes then roll over toppings or in melted chocolate and others you wish to use.      

Royal Icing

For the cookies, I used the same recipe from my previous post for sugar cookies. This is my first attempt on designing the cookie icing.  The taste is great.  But I got the consistencies of my flooding (white ) icing a little thick, so the blue was not able to moved freely when I tried to make designs with it.  This is from joy of baking, check out the link to watch Stephanie do what I was trying here and see her technique.  If you check the link, Stephanie also have another recipe for royal icing using a meringue powder.  I still have yet to try that.  If I get a successful result,  I will post it here as well.

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Conversely, if the icing is too thick, add a little water.) The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Sugar Cookies

Even without the icing these cookies are sellers in our house.  Check out joyofbaking, she also have a video of most of her recipes.  Joy of Baking has become my favorite baking website.  She makes things look and sound easy and so far, everything I have tried works for my family as well. 

Sugar Cookies:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

Melting Moments

As the name implies these little balls will give you melting moments once you pop them into your mouth.  Love the taste, the kids do too.  This would be a perfection, if the kids (7&3) can bite into them without crumbling them.  So far, today is day two for these little sweets in our house and the crumbs are getting lesser than yesterday.  From joy of baking.  As always, if you want to see good pictures of the recipes I am sharing, please click on the link.  My sources have great pictures of their recipes. 

Melting Moments Recipe:

1 1/2 cups (195 grams) all purpose flour

1/2 cup (60 grams) cornstarch (corn flour)

1/4 teaspoon salt

1/4 cup (30 grams) confectioners sugar (powdered or icing)

1 cup (227 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Topping:

1/2 cup (60 grams) confectioners sugar (powdered or icing)

Melting Moments: In a medium sized bowl whisk together the flour, cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.

Brownies

As we were browsing the foodnetwork channel one day.  The kids saw a couple making brownies with small marshmallows and chocolate chips on top.  They kept on asking me to make it.  This brownie recipe is from the "Desserts You Can Make Yourself" Cookbook.  But the topping is from foodnetwork.  The hubby says it is very tasty and the kids love it.

Ingredients:

For batter:
2/3 cup butter
1 1/4 cups sugar
1 ounce chocolate
2 eggs
1 1/2 cups flour
1/2 cup honey
3 ounces sliced almonds
2 tablespoons cocoa

For topping:
Coating chocolate (if not available, melt chocolate bar and spread with spatula).
Chopped almonds
We used marshmallows and chocolate

Directions:

1.  Cream butter and add sugar, one third at a time.  Beat

2.  Beat in melted chocolate

3.  Gradually add eggs and stir.

4.  Stir in honey.

5.  Add toasted and chopped almonds.

6.  Fold in flour well sifted with cocoa.

7.  Line baking pan with waxed paper and pour in batter.  Spread batter evenly.  Bake at 350 degrees for about 30-35 minutes or until baked.

Add marshmallows and chocolate chips and bake another 5-10 minutes or until marshmallows are golden.

Or you can dip sliced brownies into melted chocolate. and sprinkle with chopped almonds before the chocolate is dry.

Enjoy.

Super Stuffed Baked Apples a la Mode

Another yummy baked apple recipe from Rachel Ray at foodnetwork.  Check out the link for great picture of this.  The recipe asked for whipped cream ( not something I always have on hand ).  Luckily anything with ice cream is always yummy in our house.  I used the only ice cream available a vanilla, chocolate and strawberry trio.  But if you want to try this recipe, don't forget a caramel ice cream, reviewers mentioned how the flavor of the stuffed apple is enhanced by the caramel. 

Ingredients

4 large McIntosh or Empire apples, cored
• 1 tablespoon lemon juice
• 3/4 cup brown sugar
• 1/4 cup instant oatmeal mix or rolled oats
• 1/4 teaspoon nutmeg, a healthy grating
• 1 teaspoon ground cinnamon
• 4 tablespoons butter, cut into pieces
• 2 ounces, 1/8 cup, golden raisins, chopped
• 1/4 cup chopped walnuts or walnut pieces or pecans
• 1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
• Whipped cream, in a canister

Directions

Preheat oven to 425 degrees F.

Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

Chocolate Wafers

Since the icing is just for drawing the faces, I decided on store bought icing. Of course, I grabbed the wrong tube and got the gel version, but it still works just not as crisp looking as I wanted. From joyofbaking.

Chocolate Wafers:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons (45 grams) unsalted butter, room temperature

3 tablespoons (45 grams) margarine (or Smart Balance)

2/3 cup (140 grams) packed light brown sugar

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

1 large (30 grams) egg white

Chocolate Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

Makes about 36 cookies.

Squeezed Cookies

This recipe is from the cookbook "Desserts You Can Make Yourself".  The taste is spot on what I expected it to be and as usual everybody loves it.  Everybody from 3 years old to adults squeezed their own cookie, so the shapes are not consistent but it taste great.

Ingredients:

For dough:
1/3 cup butter
1/2 cup sugar
1/2 egg (small), I use 1 small
1/3 lemon for juice and rind
1 cup flour

For garnish:
Orange peels
Chopped almonds

Directions:

1.  Cream butter and add egg by halves.  Beat well.
2.  Add egg, lemon juice and grated lemon rind.  Beat
3.  Fold in sifted flour with wooden spoon.
4.  Using star tip, squeeze dough onto lightly greased baking sheet.  Bake at 350 degrees for about 10 to 20 minutes or until done.

Uncle Bob's Fresh Apple Cake

While surfing around the web looking for a recipe for apples without making a dough.  I came across this recipe from foodnetwork. 

Ingredients

Glaze

Honey Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons honey
• 2 tablespoons milk

Apple Cake:

• 3 cups diced Granny Smith apples, about 2 apples
• 1 cup lightly toasted chopped walnuts
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 1/4 cups vegetable oil
• 3 eggs

Directions

#2

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: 1. Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
2.  In a bowl, mix together the apples, walnuts, vanilla, and cinnamon.
3.  In a separate bowl, sift together the flour, baking soda, and salt.
4.  Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.


#3

5.  Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
6.  Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!

#4

Cook's Note:

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days



#5